The University Library
Leeds

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The John F. Preston Collection
of Cookery Books
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LEEDS UNIVERSITY LIBRARY

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THE

ART of COOKERY,

MADE

PLAIN and EASY;

Which far exceeds any Thing of the Kind yet publifaed.

C O N T A

I. How to Roaft and Boil to Petfedlion !
every Thing neceflary to be feat up to
Table.

II. Of Made Diflies.

HI. How expensive a French Cooks
Sauce is.

IV. To make a Number of pretty l;ttle
Difhes for a Supper or Side-dilh, and
little Corner-diflies for a great Table.

V. To drefs Fifll.

VI. Of Soups and Broths.

VII. Of Puddings.

VIII. Of Pies.

IX. For a Lent Dinner; a Number of
good Diflies, which may be made ufe
of at any other Time.

X. Directions to prepare proper Food for
the Sick.

XI. F..r Captains of Ships ; how to make
all ufeful Diflies for a Voyage ; and
fettiug out a Table on board.

I N I N G,

XII. Of Hogs Puddings, Saufages, Sec,

XIII. To pot and make Hams, Sec.

XIV. Of Pickling.

XV. Of making Cakes, &c.

XVI. Of Cbeefecakes, Creams, Jellies,
Whipt Syllabubs, See.

XVII. Of Made Wines, Brewing, French

Bread, Muffins. & c.

XVIII. jarring Cherries and PreferyeSj

XIX. To make Anchovies, Vermicelli,
Catchup, Vinegar, and to keep Arti-
chokes, French Beans, & c.

XX. Of Diddling.

XXI. How to market; the Seafon ot
the Year for Butchers Meat, Poultry,
Fifll, Herb?, Roots, and Fruit.

i XX 11. A certain Cure for the Bite of a
j Mad Deg, by Dr. Mead.

' XXI II. A Receipt to keep clear frun>
t Bugs.

TO WHICH ARE ADDED,

One Hundred and Fifty new and ufeful Receipts.

And alfo Fifty Receipts for different Articles of Perfumery.
WITH A COPIOUS INDEX.

By MvljGL A S S E.

a new'editio jn,

With all the Modern Improvements:

And alfo the Order of a Bill of Fare, for each Month, in the Manner
the Diihes are to be placed upon the Table, in the prelent I alte.

LONDON:

Printed for W. Strahan, J. Rivington and Sons, L. Davis, W. Owen, T. Long-
man, B. Law, T. Payne, B. White, J. Robfon, J. Johnfon, G. Robtnfon, T. Ca-
dcll, T. and W. Lowndes, T. Willcie, E. Newberry, W. Nicoll, H. Gardiner,
W. and C. Domville, R. Baldwin, J. Bew, William Goldfmuh, J. Sewell,
T. Evam, J. Knox, W. Fox, and D. Ogilvy.

MDCCLXXXIV.

[Price Five Shillings bound.}

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TO THE

READER.

T Believe I have attempted a branch of Cookery, which
nobody has yet thought worth their tv bile to write v.pon :
but as I have both feen , and found by experience , that
the generality of fervants are greatly wanting in that point ,
therefore I have taken upon me to injiriift them in the beji
manner I am capable ; and, I dare fay , that every fervant
who can but read, will be capable of making a tolerable
good cook , and thofe who have the leaf notion of Cookery
cannot mifs of being very good ones.

If I have not wrote in the high polite Jlyle , I hope I
flail be forgiven ; for my intention is to infir u HI the lower
fort, and therefore mufl treat them in their own way.
For example , when I bid them lard a fovsl, if I fijould
bid them lard with large lardoons , they would, not know
what 1 meant •, but when I fay they mufi lard with little
pieces of bacon, they know what 1 mean. So in many
other things in Cookery , the great cooks have fuch a high
way of expreffing themfehes,- that the poor girls are at
a lofs to know what they\mean: and in all Receipt
Books yet printed , there are' fiich an odd jumble of things
as would quite fpoil a good difli -, and indeed fome things
fo extravagant , that it would be almofi a Jhame to make ufe
of them, when a difh can be made full as good, or bet-
ter, without them. For example : when you entertain ten
or twelve people , you flail ufe for a cullis , a teg of veal
and a ham which , with the other ingredients , makes it.
very expenfive, and all this only to mix with other fauce..
And again, the effence of ham for fauce to one difh ; when
I will prove it, for about three flillings I will make as

A 2 rich

ii Fo the READER.

rich and high a fauce as all that will be, when done. For
example : , '

Take a large deep ftew-pan, half a pound of ham,
far 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 well with the back of a
knife, lay it all over the ham ; then have fix-penny-
worth of the coarfe lean part of the beef cut thin, and
well beat, lay a layer of it all over, with fome carrot,
then the-lean of the ham cut thin and laid over that ;
then cut two onions and ftrew over, a bundle of fweet
herbs, four or five blades of mace, fix or feven
cloves, a fpoonful of all-fpice or Jamaica pepper,
half a nutmeg beat, a pigeon beat all to pieces, lay
that all over, half an ounce of truffles and morels,
then the reft of your beef, a good cruft of bread
toafted very brown and dry on both fides : you may
add an old cock beat to pieces ; cover it clofe, and
let it ftand over a flow fire‘two or three minutes, then
pour on boiling water enough to fill the pan, cover it
clofe, and let it ftew till it is as rich as you would
have it, and then ftrain off all that fauce. Put all
your ingredients together again, fill the pan with boil-
ing water, put in a frefn onion, a blade of mace, and
a piece of carrot ; cover it dole, and let it ftew till it
is as ftrong as you want it. This will be full as good
as the effence of ham for all forts of fowls, or indeed
inoft made difhes, mixed with a glafs of wine, and two
or three fpoonfuls of catchup. When your firft gravy

is cool, fkim off all the fat, and keep it for ufe.

<F his falls far floor t of the expence of a leg of veal and ham,
end anfwers every purpofe you want.

If you go to market , the ingredients will not come to
above half a crown % or for about eighteen pence you may
make as much good gravy as will ferve twenty people.

Take twelve-pennv-worth of coarfe lean beef, vh.e i

will be fix or feven pounds, cut it all to pieces, flour

it

<

To the READER. iii

it well ; take a quarter of a pound of good butter, put
it into a little pot or large deep ftew-pan, and put in
your beef: keep ftirring it, and when it begins to
look a little brown, pour in a pint of boiling water ;
ftir it all together, put in a large onion, a bundle of
fweet herbs, two or three blades of mace, five or fix
cloves, a fpoonful of all-fpice, a cruft of bread toaft-
ed, and a piece of carrot then pour in four or five
quarts of water, ftir all together, cover clofe, and let
it ftew till it is as rich as you would have it 5 when
enough, ftrain it off, mix it with two or three ftpoon-
fuls of catchup, and half a pint of white wine ; then
put all the ingredients together again, and put in two
quarts of boiling water, cover it clofe, and let it boil
till there is about a pine j ftrain it off well, add it to
the firft, and give it a boil together. This will make
a great deal of rich good gravy.

Tou may leave out the twine , according to what ufe you
want it for ; fo that really one might have a genteel enter -
tainment for the price the fauce of one dijlo comes to : but if
gentlemen vpillhave French cooks, they mujl pay for French
tricks.

A Frenchman in his own country will drefs a fine din-
ner of twenty dijhes, and all genteel and pretty , for the ex-
pence he will put an Englifh lord to for dr effing one difh .
But then there is the little petty profit . I have heard of a
cook that ufed fix pounds of butter to fry twelve eggs j when
every body knows ( that underfiands cooking) 'that half
a pound is full enough , or more than need be ufed ; but then
it would not be French. So much is the blind folly of this
age, that they would rather be impofed on by a French
booby, than give encouragement to a good Englifh cook!

I doubt I Jh all not gain the eftcem of thofe gentlemen ;
however , let that be as it will, it little concerns me but
fhould I be fo happy as to gain the good opinion of my own
fex, I defire no more \ that will be a full recompence for all
my trouble ; and I only beg the favour of every lady to read

& 3 my

IV

To the READER.

my Book throughout before they cenfure me , and then 1
fatter myfelf I Jhall have their approbation.

I Jhall not take upon me to meddle in the phyfical way
farther than two receipts , which will be of ufe to the pub-
lic in general , one is for the bite of a mad dog j and the
other , if a man floould be near where the plague is , he Jhall
be in no danger ; which , ij made ufe of , would be found of
very great fervice to thofe who go abroad.

Nor fhall I take upon me to dir eft a lady in the (economy
of her family ; for every mijlrefs does , or at leaf ought to
know , what is mojl proper to be done there \ therefore I
Jhall not fill my Book with a deal of nonfenfe of that kind ,
which I am very well a.Jfured none will have regard to.

I have indeed given fome of my difhes French names to
Jiftinguijh them , bccaufe they are known by thofe names :
and where there is great variety of difhes , and a large table
to cover, fo there muft be variety of names for them ; and
it matters not whether they be called by a French, Dutch,
or Englifh name , fo they are good, and done with as little
expence as the dijh will allow of.

I Jhall fay no mors , only hope my Book will anfwer the
ends I intend it for ; which is to improve the fervants , and
five the ladies a great deal of trouble.

THE

THE

EDITOR’S preface.

cfHE Art of Cookery , like all other arts, is fubjeCt to
the variations of fafhion , and the improvements of
tajle. — Therefore , notwithfianding the juji claim of Mrs.
Glaffe’s Book on that fubjed to the approbation of the
Public, yet it was apprehended that a careful revifal might
render this new edition of her work fill more acceptable and
more ufeful : bow far the Editor has fucceeded, the Public
will determine : kit to enable them to judge of his perform-
ance, it will be neceffary to give a Jketch of the improve-
ments and alterations. r

On a careful pern fal of the lafi Edition , the Editor noted
the deficiencies in many receipts • which he hath fupplied
by adding what was wanting, and rectifying what ap-

Equality he ™VOng m ^ eomP°fitions' dtber as quantity

In the Chapter on Roafting and Boiling, he hath
made feveral neceffary alterations, in point of time, in per-
formingthofe operations of the Culinary Art ; and Avon
his directions in as plain, clear , and comprehenfive a man-

Zprotfl ' tbat ^ LearUer Way nCt U * a l°fs ho™

thChafedm. Made DiLfl V in

In that on Soups and Broths, finding room for cor -
redhon, be hath made fiuch amendments aid aUerZmls
w‘re and introduced feveral new ones

The

VI The EDITOR’S PREFACE.

\ The Chapters on Pies, and for Lent, have alfo received
the necejfary additions and corrections .

As to the Directions for the Sick, the Editor hath
not prefumed to make any alteration •, the Author appears
to be the b eft judge of the directions fhe lays down in this
department of her book. — He hathy however , expunged
her directions for Drefiing Turtle ( both real and mock)
and inferted directions adapted to the method he hath
conftantly and fuccefsfully praClifed for many years \ and
which , he is perfectly convincedy will anfwer the expecta-
tion of the Reader.

In the courfe of the corredionsy alterations , and addi-
tions made in the work, the Editor hath endeavoured to be
as con fifty but as intelligible as poffible : he hath not laid
down any ruleSy or inferted any receiptSy which are net
warranted by experience in a courfe of pradice for many
years and hopes he has finifhed his undertaking as a good
cook, which will fufficiently apologife for every defect of
language as a good writer. — The jirft has always been his
profejfon \ to the latter he makes no pretenfions.

C O N-

CONTENTS.

C H A P. I.

Of Roofing , Boiling , &c.

Beef, page z

Mutton and lamb, ib.

Veal, ib.

Pork, 3

To roaft a pig, 3,4

Different forts of fauce for a pig,

4

To roaff the hind quarter of a pig,
lamb fafhion, ib.

To bake a pig, ib.

To melt butter, 5

To roaft geefe, turkies, See. ib.

Sauce for a goofe, ib.

Sauce for a turkey, ib.

Sauce for fowls, ib.

Sauce for ducks, ib.

Sauce for pheafants and par-
tridges, 6

Sauce for larks, ib.

T o roaft woodcocks and fnipes, ib.
To roaft a pigeon, ib.

To broil a pigeon, ib.

Directions for geefe and ducks, 7

To roaft a hare, ib.

Different forts of fauce for a hare,

ib.

To broil (leaks, ib.

Directions concerning the fauce
for fteaks, g

General directions concerning
broiling, jb.

General directions concerning boil-

,inSb ib.

To boij^a ham, ib.

To boil a tongue, g

i 0 boil fowls and houfe-Iamb, ib.
Sauce for a boiled turkey, ib.

Sauce for a toiled goole, ib.

Sauce fo'r boiled ducks or rnb-
bits> ib.

To roaft venifon, page jc

To drefs a haunch of mutton, ib.
Different forts of fauce for veni-
fon. ib.

To roaft mutton venifon faftuonj

ib.

To keep venifon or hare fweet,
or to make them freih when
they ftink, j j

To roaft a tongue or udder, ib.
To roaft rabbits, jb

To roaft a rabbit hare fafhion, ib!
Turkies, pheafants, &c. may be
larded; Jg

To roaft a fowl pheafant fafhion.

Rules to be ob/erved in roafting.

Beef, !bb‘

Mutton, ?*

Pork, jjj*

Directions concerning beef, mot-
ton, and pork, , ,

Veal, . 3

Houfe Iamb,

A Pig. f-

A hare,

A turkey, !b*

A goofe, lb*

Fowls, H

Tame ducks, !b*

Wild ducks, !j

Teal, wigeon, Sec. •,

Woodcocks,

fridges, P

Pigeons and larks, • T>*

Directions concerning poui^

To keep meat hot, if**

To drefs greens, robts, &c. !

CONTENT

S.

To drefs
To drefs
To drefs
To drefs
To drefs
To drefs
To drefs
To drefs
Another
To drefs
To drefs
To drefs

fpinach,

cabbages, &c.

carrot?,

turnips,

parfnips,

broccoli,

potatoes,

cauliflowers,

way,

French beans,

artichokes,

afparagus,

page

t'b5.

ib.

16

ib.

ib.

ib.

>7

ib.

ib.

ib.

ib.

Direflions concerning garden
things, page 18

To drefs beans and bacon, ib.
i o make gravy for a turkey, or
any fort of fowl, jb.

To make mutton, beef, or veal

sravy> 19

Brown colouring for made di/hes.ib.
To make gravy, jb.

To bake a leg of beef, ib.

To b^ke an ox’s head, , 20

loboil pickled pork, ib.

CHAP. II,

Made Dijhes.

TO drefs Scotch collops, 20
To drefs white Scotch col-
lops, &c. 2 1

To drefs a fillet of veal with col-
lops, ib.

To make force-meat balls, ib.
Truffles and morels, good in
fauces and foup?, ib.

To flew ox palate?, 22

To ragoo a leg of mutton, ib.
To make a brown fricafee, ib.
To make a white fricafee, ib.
To fricafee rabbits, lamb, or
veal, 23

A fecond way to make a white
fricafee, ib.

A third way of making a white
fricafee, 24

To fricafee rabbits, lamb, Bveet-
breads, or tripe, ib.

Another way to fricafee tripe, 24
To ragoo hog’s feet and ears, ib.
Tofrytnpe, ib.

Tripe a la Kilkenny, 25

A fr cafee of pigeons, ib.

A fricafee of lambs ftones and
fweetbreads, ib.

To hafli a calf’s head, 26

To hafh a calf’s head white, ib.
To bake a calf’s head. 27

To bake a flieep’s head, ib.

To drefs a Iamb’s head, 27

To ragoo a neck of veal, 28
To ragoo a bre3fl of veal, ib.
Another way to ragoo a .'oreaft
of veal, 29

A breaft of veal in hodge-podge,

ib.

To collar a breaft of veal, 30
To collar a breaft of mutton, ib.
Another good way to drefs a bread
of mutton, ib.

To force a leg of lamb, 31

To boil a leg of lamb, ib.

To force a large fowl, ib.

To »oaft a turkey the genteel
way, 3 2

To flew a turkey or fowl, ib.

To flew a knuckle of veal, ib.
Another way to flew a knuckle of
veal, ib.

To ragoo a piece of beef, 3 3

Beef tremblonque, ib.

To force the infide of a firlcin of
beef, 34

Another way to force a firloin, ib.
Sirloin of beef en epigram, i'o.

To force the infide of a rump of
beef, 35

A rolled rump of beef, ib.

To boil a rump of beef the French
fafhion, ib.

2 Betsf

CONTENTS.

Beef efcarlot, page 36

Beef a la daub, ib.

To make beef alamode, 37

Beef alamode in pieces, ib.

Beef olives, ib.

Veal olives, 38

Beef collops, ib.

To (lew beaf fteaks, 39

To fry beef (leaks, ib.

A fecond way to fry beef (leaks, ib.
A pretty fide di(h of beef, ib.
To drefs a fillet of betf, 40

Beef (leaks rolled, ib.

To (lew a rump of beef, ib.
Another way to (lew a rump of
beef, 41

Portugal beef, jb.

To (lew a rump of beef, or the
brilket, the French way, ib.
To (lew beef gobbets, 42

Beef royal, ib.

A tongue and udder forced, 43
To fricafee neats tongues brown, ib.
To force a tongue, ib.

To (lew neats tongues whole, ib.
To ragoo ox palates, 44

To (ricafee ox palates, ib.

To road ox palates, Jb.

To drefs a leg of mutton 4 la
royale, 4;

A leg of mutton a la haut gout, ib.
To road a leg of mutton with oy-
fters, ib.

To road a leg of mutton with
cockles, 4g

A (houlder of mutton en epigram,

A harrico of mutton, jb.

To French a hind faddle of mut-
ts ^ f ib.

Another French way, called St.
Menehout,

Cutlets a la Maintcnon, a very
good di(h, ib>

To make a mutton ha(h, ,3
To drefs a pig’s petty toes, ib.
A (econd way to road a leg of
mutton with oyfters, jb

To drefs a leg of mutton to eat
like venifon, page 49

To drefs mutton the Turkilh way,

ib.

A (houlder of mutton with a ra-
goo of turnips, ib.

To duff a leg or (houlder of mut-
ton, JQ

Oxford John, cj

Mutton rump a la braife, ib.
Sheeps rumps with rice, ib.

To bake lamb and rice, 52

A forced leg of lamb, ib.

To fry a loin of lamb, 53

Another way of frying a neck or
loin of Iamb, ib.

To make a ragoo of Iamb, ib.
Lamb cutlets fricafeed, 54

Lamb chops larded, ib.

Lamb chops en cafarole, ib.

To llew a lamb’s or calf 's head,

To drefs veal a la bourgeois, ib.
A difguiled leg of veal and bacon,

56

Loin of veal en epigram, ib.
A pillaw of veal, ib.

Bombarded veal, C7

Veal rolls,

Olives of veal the French way, ib,
Scotch collops a la Francois, 58
To make a favoury di(h ef veal, ib,
Italian collops, jb.

To do them white, rn

Veal blanquets, jb^

A (houlder of veal 4 la Pied-
montoife, jb

A calf’s head furprize, g0

Sweetbreads of veal a la Dau-
ph.ne, ibt

Another way to drefs fweetbreads.

Sweetbreads en gordoneere, ib.
Calf’s chitterlings, orandouilles, 62
To drefs calf’s chitterlings curi-
ourty, ib>

To drefs ham a la braife, jb.
To road a ham or gammon, 63
To fluff a chine of pork, 64

Various

ft

C O N T 'E N T s.

Various ways of dreffing a pig,

page 6t

A. pig in jelly, 65

Collared pig, ib.

To drefs a pig the French way, 66
To drefs a pig au pere Duillet, ib.
A pig matelote, 67

To drefs a pig like a fat lamb,

ib.

Barbecued pig, ib.

To make a pretty difh of a breaft
of venifon, 68

To boil a haunch or neck of veni-
fon£ ib.

To boil a leg of mutton like ve-
nifon, 66

To drefs poultry, 69

To roaft a turkey, ib.

A white fauce for fowls or chick-
ens, 70

To make mock oyfter-fauce, ei-
ther for turkies or fowls boiled,

ib.

To make mufhroom fauce for white
fowls of all forts, ib.

Mufhroom fauce for white fowls
boiled, ib.

To make celery fauce, either for
roafted or boiled fowls, turkies,
partridges, or any other game,ib.
To make brown celery fauce,

7

To flew a turkey or fowl in celery
fauce, ib.

To make egg fauce, proper for
roafted chickens, ib.

Shalot fauce for roafted fowls, ib.
Carrier fauce, 72

Shalot fauce for a fcrag of mut-
ton boiled, ib.

To drefs livers with mufhroom
fauce, ib.

A pretty little fauce, ib.

To make lemon fauce for boiled
fowls, ib.

A German way of drefling fowls,

ib.

To drefs a turkey or fowl to per-
fection, page 73

To (lew a turkey brown, ib.
To flew a turkey brown the nice

way, , ib.

A fowl a la braife, 7^

To force a fowl, ib.

J o roaft a fowl with chefnuts, 75
Pullets a la Sainte Menehout, ib.
Chicken furprize, 76

Mutton chops in difguife, ib.
Chickens roafted with force-meat
and cucumbers. j-j

Chickens a la braife, jb.

To marinate fowls, 78

To broil chickens, ib.

Pulled chickens, ib.

A prfetty way of ftewing chick-
ens, . 79

Chickens chiringrate, ib.

Chickens boiled with bacon and
celery, 80

Chickens with tongues. A good
difh for a great deal of com-
pany, ib.

Scotch chickens, ib.

To flew chickens the Dutch way,

1 81.

To flew chickens, ib.

Ducks alamode, ib.

To drefs a wild duck the beft way,

• ‘ ■ < ‘i ‘ • . ib.

Another way to drefs a wild duck,
r. 11 a 82

To boil a duck or rabbit with
. onions, ib.

To drefs a duck with green peas,

. ib.

To drefs a duck with cucumbers-,

83

To drefs a duck a la braife, ib.
To boil ducks the French way, 84
To drefs a goofe with onions or
cabbage, ib.

Directions for roafting a goofe,

ib.
8?
To

A green goofe.

1

CONTENTS.

To dry a goofe.

To drcfs a goofe in ragoo,

A goofe alamode.

To ftew giblets,

To make giblets ala turtle,

Tp roaft pigeons.

To boil pigeons,

To a la daube pigeons,

Pigeons au poire,

Pigeons itoifed.

Pigeons furtout,

Pigeons compote,

A French pupton of pigeons.
Pigeons boiled with rice.

Pigeons tranfmogrified.

Pigeons in fricando.

To roaft pigeons with a farce,

To drefs. pigeons a la fouffe],
Pigeons in Pimlico,

To jug pigeons.

To ftew pigeons.

To drefs a calf’s liver in a caul, \b.

To roaft a calf’s liver, qc

To roaft partridges, - )b.

i o boil partridges, jb

To drefs partridges a la braife, 96

I o make partridge panes, jb.

I o roaft pheafants, Q7

A ftewed pheafant, jb

To drefs a pheafant a la braife’,

98

page 85; To boil a pheafant, page 98
To falmec a fnipeor woodcock, ib.
Snipes in a furtout, or woodcocks,

ib.

To boil fnipes, or woodcocks, 99

ib

86

ib.

87

88

ib.

ib.

89

90
ib.

91
ib.
ib.
ib.

92
ib.
ib.

93

ib.

94

To drefs ortolans,

To drefs ruffs and reifs,

To drefs larks.

To drefs plovers,

To drefs larks, pear fafhion.
To drefs a jugged hare,
Florendine hare.

To fcare a hare.

To ftew a hare,

A hare civet,

Portuguefe rabbits
Rabbit furprize,

To drefs rabbits en cafferole.
Mutton kebobbed,

A neck of mutton,
hafty difh,

103

ib.
ib.
ib.

101
ib.
ib.

102
ib.
ib.

103
ib.

I°+
ib.
the
ib.

a currey the Indian
105
ib.

pellow the Indian
ib.

to make a pellow.

To make effence of ham, ib.
Rules to be obferved in all made
difhes, ib#

called

To make
way,

To boil rice.
To make a
way,

Another way

CHAP. III.'

*** thU Chap“r' 'fi»? km B Frmch

Laook s oauce is.

T 'll ^ <jr.Ui. the Italian way,

To make efieuce’of ham °I A !h T'8"1’

a dll, fat al, fons 0f 'S* ^ whtte cult.s

A culht f,„ u [ f g fof » brace of partridges,

-rear, or any thing 8yoJ

‘ * ib.

log

ib.
1 10

a

CHAP.

contents.

CHAP. IV.

'To make a Number of pretty Utile Dijhes fit for a Supper , or Side-
Dif:, and little Corner Dijbes for a great Table , and the reft
you have in the Chapter for Lent.

HOG’s ears forced, page
To force cocks-combs.
To preferve cocks-combs.

To preferve or pickle pigs
and ears.

Pigs feet and ears another way
To pickle ox palates.

To flew cucumbers,

To ragoo cucumbers,

A fricafee of kidney-beans,
To drefs Windfor beans.

To make jumballs,

To make a ragoo of onions,
A ragoo of oyfters,

A ragoo of afparagus,

A ragoo of livers,

To ragoo cauliflowers.

Stewed peas and lettuce.
Another way to flew peas,
Cod-founds broiled with

1 1 1
ib.

I 1 2

feet
ib.
, ib.
ib.

113
ib.
ib.

114
ib.
ib.
ib.

115
ib,
ib.

1 16
ib.

gravy,

ib.

A forced cabbage.

Stewed red cabbage.
Savoys forced and ftewed.
To force cucumbers, *’
Fried faufages,

Collops and eggs.

To drefs cold fowl or

page 116

1 >7
ib.

ib.
1 18
ib.

pigeon,
ib.

To mince veal, ib.

To fry cold veal, 119

To tot* up cold veal white, ib.
To hafh cold mgtton, ib.

To halh mutton like venifon,

] 20

To make collops of cold beef, ib.
To make a florendine of veal, ib.
To make a falmagundy, ib.

Another way, 121

To make little parties, ib.

Pettit- patties for garnifhing of

Lobster fauce,

Shrimp fauce,
rio make oyfler fauce.

122

123
ib.

dirties,

ib.

P. V.

Fijh.

To make anchovy fauce,

123

To drefs a brace of carp,

1 24.

To drefs carp au bleu.

ib.

r

CHAP. VI.

Of Soups and Broths.
O make flrong broths for Soup cr«fiu,

__ foups or gravy, 125

avy for white fauce, ib.

ravy for turkey, fowl, or ra-
goo, ib,

ravy for a fowl, when you have
no meat nor gravy ready, 1 26
ermicelli foup, kb-

'acaroni foup, •

1 26

UUUL'

To make mutton or veal gravy,
• ib.

To make ftrong fifh gravy, 127
To make plum-porridge lor
Chriftmas,

To make ftrong broth to keep
for ufe, ,2.p*

A craw- fifh foup, >b-

1 o

2

CONTENTS.

To make foup fantea, or gravy
foup, page 1 28

A green peas foup, 129

Another way to make green peas
foup, ib.

A peas foup fot winter, 130

Another way to make it, ib.

A chefnut foup, ib.

Hare foup, 131

Soup a la Reine, ib.

To make mutton broth, page 132
Beef broth, ib.

To make Scotch barley broth,

ibd

To make hodge-podge, 133

Hodge-podge of mutton, ib.

Partridge foup, ib.

To make portable foup, 134.

Rules to be obferved in making
fbups and broths, 135

AN oat pudding to bake,

136

To make a calf’s foot pudding,

ib;

To make a pith pudding, ib.
To make a manow pudding, 137
A boiled fuet pudding, ib.

A boiled plum pudding, ib.

CHAP. VII;

Of Puddings.

A hunting pudding,

A Yorkfhire pudding,

A fteak pudding,

A vermicelli pudding.

Suet dumplings.

An Oxford pudding, 139

Rules to be obferved in making
■ puddings, &c. Lib.

1*8

ib.

ib.

ib.

TO make a very fine fvveet
lamb or veal pie, 140
A favoury veal pie, ib.

To make a favoury lamb or veal
Pie> ib.

To make a calf’s foot pie, 14 1

To make an olive pie, ib.

To feafon ad egg pie, ib.

To make a mutton pie, H42

A beef- fteak pie, jb.

A ham pie, jb,

1 o make a pigeon pie, ib.

To make a giblet pie, 143

To make a duck pie* ib.

A chicken pie; ib.

A Chelhire pork pie, 144

A Devonfhire fquab pie, ib.

An ox-cheek pie, jb!

A Shropihire pie,

A Yorklhi/e Chriftmas pie, ib.

CHAP. VIII.

Of Pies.

A goofe pie, 14-

To make a venifon pafly, 146
A calf’s head pie, 147

To make a tort, ib.

To make mince pies the beft way,

14S

Tort de moy,

To make orange or lemon tarts,

rr, ib.

To make different forts of tarts,

ib.

Fade for tarts, j

Another pafte for tarts, ji>.

Puff pafte, jb.

A good cruft for great pies, ibi

A lianding cruft for great pies, 1 c 1

A cold cruft, jb.

A dripping cruft, jb.

A cruft for cuftards, jb.

Pade for cracklig cruft, ib]

CHAP.

9 2

e o

TENTS.

CHAP. IX.

For Lent , or a Faji Dinner , a Number of good Dijhes , which
you may make ufe of for a Table at any other Time.

A PEAS foup,- page 152 Clary fritters,

Green peas foup, ib. Apple frazes.

Another green peas foup, 153 Almond fraze,

Soup-meagre, lb. Pancakes,

To make onion foup, ib. Fine pancakes,

To make an eel foup, 154

To make a crawfifh foup, ib.

To make a mufcle foup, J55
To make a fcate or thornback
foup, ib*

To make an oyfter foup, 156
To make an almond foup, ib.

To make a rice foup, ib.

To make a barley foup, i?7
To make a turnip foup, ib.

To make an egg foup, ib.

To make peas porridge, I_c8
To make a white-pot, ib.

To make a rice white-pot, ib.

To make rice milk, ib.

To make an orange fool, ib.

To mhke a Weftminfter fool, 159
To make a goofeberry fool, ib.

To make firmity, ib.

To make plum porridge or barley
gruel, ib.

Buttered wheat, J^°

Blum gruel, _ \b.

A flour bafty pudding, - ib.

An oatmeal hafty pudding, ib.

An excellent lack pofiet, ib.

Another fack polfet, *6i

A fine hafty pudding, ib.

To make haity fritters, ib.

Bine fritters, _ *62

Apple fritters, ^ jb.

Curd fritters, ib.

Fritters royal, jb*

Skirret fritters, ib.

White fritters, 163

Syringed fritters, jb*

Yine-leaf fritters, ib.

page 164

ib.
ib.
16;

_ r . , ib.

‘A fecond fort cf fine pancakes,

ib.

A third fort, ib.

A fourth fort, called a quite of
paper, ib.

Rice pancakes, 166

To make a pupton of apples, ib.
To make black caps, ib.

To bake apples whole, ib.

To flew pears, 167

To ftew pears in a fauce-pan, ib.
To ftew pears purple, ib.

To ftew pippins whole, ib.

A pretty made difh, 168

To make kickfhaws, . ib.

Pain perdu, or cream toafts, ib.
Salmagundy for a middle difh at
fupper, , ib.

To make a tanfey, 169

Another way, jb»

To make a hedge hog, ib.

Another way, >7°

To make pretty almond puddings,

»?*

To make fried toafts, ib.

To ftew a brace of carp, ib.

To fry carp, 172

To bake carp, ib*

To fry tench, 1 73

To roa ft a cod’s head, 1 74

To boil a cod’s head, ib.

To ftew cod, ib.

To fricafee cod, 175

To bake a cod’s head, ib.

To boil fhrirnp, cod, felmon,
whiting, or haddocks, 176

Or oyfter fauce, made thus, ib.

CONTENTS.

To drefs little fifh, page 177
To broil mackerel, ib.

To broil weavers, ib.

To boil a tu. bot, ib.

To bake turbot, 178

To drefs a jowl of pickled fal-
mon, ib.

To broil falmon, ib.

Baked falmon, ib.

To broil ma kerel whole, 179
Mackerel a la maitre d’hotelle,

ib.

To broil herrings, 180

To fry herrings, ib.

To make water-fokey, ib.

To (tew eels,. ib.

To ftew eels with broth, ib.

To drefs a pike, 1 81

To broil haddocks when they are
in high feafon, ib.

To broil cod founds, ib.

To fricafee cod founds, 182

To drefs falmon au court ' Bouil-
lon. ib.

To drefs falmon a la braife, ib.
Salmon in cafes, 183

To drefs flat fifli, ib.

To drefs fait filh, ib.

To drefs lampreys, 184.

To fry lampreys, ib.

T9 pitchcock eels, ib.

To fry eels, ,85

To broil eels, ib.

To farce eels with white fauce,

ib.

To drefs eels with brown fauce,

ib.

To roaft a piece of frc;(h fturgeon,

_ tS6

To roaft a fillet or collar of ftur-

geo”> ib.

To boil fturgeon, 187

To crimp cod the Dutch way, ib.
To crimp fcate, jb.

To fricafee fcate or thornback
white, jb

To fricafee it brown, 188

To liicaiee foals white, ib.

To fricafee fials brown, p. 188
To broil foals, 189

Another way to boil foals, ib.
To make a collar of fifh in ragoo,
to look like a bread of veal col-
lared, rb.

To butter crabs or lobfters, 190
To butter lobfters another way,

191

To roaft lobfters, ib.

To make a fine dilh of lobfters,

ib.

To drefs a crab, ib.

To (lew prawns, (hrimps, or craw-

^ fi(h, lgZ

To make cnllops of oyfters, ib.
To ftew mufcles, ib.

Another way to ftew mufcles, J93
A third way to drefs mufcles, ib.
To ftew fcoilops, ib.

To ragoo oyfiers, ib.

To ragoo endive,

To ragoo French beans, ib.
i o make good brown gravy, ipj
To fricafee fkirrets, jb.

Chardoor.s fried and buttered,

Chardoons a la fromage, ib!
To make a Scotch rabbit, 196
To make a Welch rabbit, ib.
To make an Englifh rabbit, ib.*
Or do it thus, jb*

Sorrel with eggs, jb!

A fricafee, with artichoke bot-
toms, jb.

To fry artichokes, , ’

A white fricafee of mufhroonis,

lo make buttered loaves, jb.
Broccoli and eggs, Jb

Afpaiagus and eggs, lQg

Broccoli in fallad, jh

To make potatoe cakes, ;t,

A pudding, ' ■ ib[

To make potatoes like a collar of
veal or mutton, :l

To broil potatoes, *

To fry potatoes, ^

a'3 Ma/ltcd

C O N T

Maihed potatoes, page 199

To grill flirimps, ib.

Buttered fhrimps, ib.

To drefs fpinach, ib.

Stewed fpinach and eggs, zoo
To boil fpinach, when you have
no room on the fire to do it by
itfelf, 1 ib.

Afparagus forced in Frepch rolls,

ib.

To make oyfter loaves, 201

To flew parfnips, ib.

To mafh parfnips, ib.

No hew cucumbers, ib.

To ragoo french beans, 202

A ragoo of beans, with a farce,

ib.

Cr this way, beans ragooed with
a cabbage, ib.

Beans ragooed with parfnips, 203

Beans ragooed with potatoes, ib.

To ragoo celery, ib-

To ragoo rhuihrooms, 204

A pretty dilh of eggs, ib.

Eggs a la tripe, ib.

A fricafee of eggs, 20 j

A ragoo of eggs, ib.

To broil eggs, ib.

To drefs eggs with bread, 206

To farce eggs, ib.

Eggs with lettuce, ib.

To fry eggs as round as balls,

ib.

To make an egg as big as twenty,

207

To make a grand difh of eggs,

ib.

To make a pretty difh of whites

_ of eggs.

208

To drels beans in ragoo,

ib.

An amulet of beans.

' zoo

To make a bean lanfey.

ib,

To make a water tanfey,

ib.

peas Franqoife,

ib.

Green peas wi h cream.

210

A farce-meagre cabbage,

ib.

To faice cucumbers,

21 1

To flew cucumbers,

ib.

ENTS.

Fried celery, page2r*

Celery with cream, 212

Cauliflowers fried, in.

To make an oatmeal pudding,

ib.

To make a potatoe pudding, ib.
To make a fecond potatoe pud-
ding, ib.

To make a third fort of potatoe
pudding, 213

To make an orange pudding, ib.
To' make a fecond. fort of orange
pudding, ib.

To make a third orange pudding,

ib.

To make a fourth orange pud-
ding, 214

To make a lemon pudding, ib.
Another way to make a lemon
pudding, ib.

To bake an almond pudding,

2 1 5

To boil an almond pudding, ib.
To make fago pudding, ib.

To make a millet pudding, ib.

To make a car.-ot pudding, 216

A fecond carrot pudding, ib.

To make a cowflip pudding, ib.

To make a quince, apricot, or
white pear plum pudding, ib.
To make a pearl barley pudding,

217

To make a French barley pud-

ding, ib.

To make an apple pudding, ib.
To make an Italian pudding, ib.
To make a rice pudding, ib.

A fecond rice pudding, 218

A third rice pudding, ib.

To boil a cuflard pudding, ib.

To make a flour pudding, ib.

To make 4 batter pudding, 219

To make a batter pudding with-
out eggs, ib.

To make a grateful pudding, ib.
To make a bread pudding, ib.

To make a fine biead pudding,

220

?9

l

C O N T E N T~S.

To make an ordinary bread pud- To make apple dumplings, p. Z27
ding, page 220 Another way to make apple dum-

To make a baked bread puddipg, plings.

Citron puddings,

in.

To make a boiled loaf, 22}
To make a ehefnut pudding, id.
To make a fine plain baked pud-
ding, ib.

To make a pretty little cheefe-
curd pudding, ib.

To make an apricot pudding,

222

To make the Ipfwich almond pud-
ding, ib.

Tranfparent pudding. ib.

Pudding for little diihes, ib.
To make a fweetmeat pudding, .

2Z3

To make a fine plain pudding, ib.
To make a ratafia pudding, ib.
To make a bread and butter pud-
ding, _ 224

lo make a boiled rice pudding,

ib.

To make a cheap rice pudding, ib.
To make a cheap plain rice pud-
ding, ib.

To make a cheap baked rice pud-
ding, 225

To make a fpinach pudding, ib.
To make a quaking pudding, ib.
To make a cream pudding,

To make a prune pudding.

To make a fpoonful pudding,

To make an apple pudding,

To make yeaft dumplings,

To make Norfolk dumplings,

To make hard dumplings.

Another way to make hard di
lings.

To

dine,

27-3
ib.

make a cheefe-curd floren-

ib.

A fiorendine of oranges or apples,

ib.

To make an artichoke pie,

To make a fweet egg pie.

To make a potatoe pie.

To make an onion pie.

To make an orangeado pie,

To make a fkirret pie.

To make an apple pie.

Green codling pie.

To make a cherry pie.

To make a falt-fifli pie.

To make a carp pie,

To make a foal pie.

To make an eel pie,

To make a flounder pie,

Ty make a herring pie,

To make a lhlm on pie,

To make a loblier pie.

To make a mufcle pie,

To make Lent mince-pies.

To collar falmon.

To collar eels,

To pickle or bake herrings.

229
ib.
ib.
23°
ib.
ib,
ib.
23 1
ib.

232
ib.
ib.

233
ib.
ib.

234
ib.
ib.
ib.

233

ib.

236

4 o pickle or bake mackerel to

ib.

keep all the year.

ib.

226

To foufe mackerel.

ib.

ib.

To pot a loblier.

ib.

ib.

To pot eels.

237

ib.

To pot lampreys,

ib.

227

To pot chars,

238

ib.

To pot a pike,

ib.

mp-

To pot falmon,

ib.

227

Another way to pot falmon.

ib.

c H A P. X.

Directions far the Sick.

TO make mutton broth. 219 To make beef or mutton broth for
To boil a ferag of veal, very weak people, who take but

ib. little nourjlhmcnt, 239

a 4 To

CONTENTS.

To make beef drink, which is or-
dered for weak people, p. 240

To make beef tea, ib.

To make pork broth, ib.

To boil a chicken, ib.

To boil pigeons, 241

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

To boil a pi ice or flounder, ib.
To mince veal, or chicken for the
Tick or weak people, 242

To pull a chicken for the flck,

ib.

To make chicken broth, ib.

To make chicken water, ib.

To make white caudle, 2,13

To make brown caudle, ib.

To make water gruel, ib.

To make panada, ib.

To boil fago, >b.

To boil falop, _ ?44

To make ifinglafs jelly, ib.

C H A

To make pe&oral drink, page 244
To make buttered water, or what
the Germans call egg foup, and
are very fond of it i'or (upper.
You have it in the chapter for
Lent, ib.

T,o make feed water, ib.

To make bread foup for the flck,

24;

To make artificial afles milk, ib.
Cows milk next to afles milk, done

thus, ' ib.

To make a good drink, ib.

To make barley water, ib.

To make fage tea, ib.

To make it for a child, 246

Liquor for a child that has the
thrulh, ib.

To boil comfrey roots, ib.

To make the knuckle broth, ib.
A medicine for a diforder in the
bowels, 247

P. XI.

For Captains of Ships.

TO make catchup to keep
twenty years, 247

To make fifh fauce to keep the
whole year, ib.

To pot dripping, to fry fifh, meat,
or fritters, See. , 248

To pickle mufhrooms for the fea,

ib.

To make mufhroom powder, ib.
To keep mulhrooms without
pickle, ^49

To keep artichoke bottoms dry,

ib.

To fry artichoke bottoms, ib.
To ragoo artichoke bottoms, ib.
To drefs fifh,

To bake fifh.

To make a gravy foup.

To make a peas foup.

To make pork pudding, or beef.

&c. 250

To make a rice pudding, 25 1
To make a fuet puding, ib.

A liver pudding boiled, ib.

To make an oatmeal pudding,

252

To bake an oatmeal pudding.

ib.

A rice pudding baked, ib.

To make a peas pudding, ib.

To make a harrico of French
beans, ib.

To make a fowl pie, 2t3

To make a Chelhire pork pie for
fea, ib.

To make fea venifon, ib.

To make dumplings when you
have white bread, 254

CHAP.

250

ib,

ib.

ib.

CONTENTS.

CHAP. XII.

Of Hogs Puddings, Saujages, izSjc.

’'O make almond hogs pud- To make black puddings

dings, page 255

Another way, it>.

A third way, ib.

To make hogs puddings with
cprrants, 256

Savolays,

To make fine faufages,

To make common laufages,
Oxford fauf ges,

To make Bologna faufages,

, 2$6

257

io.

ib.

258
ib.

CHAP. XIII.

To pot and make Hams , fsk.

JO

To pot

pot pigeons, or

fowls,
258

a cold tongue, beef, or

venifon.

To pot venifon,

To pot a hare,

To pot tongues,

A fine way to pot a tongue.
To pot beef like venifon, .
To por C lelhire cheefe.

To collar a bread of vealj
To make marble veal,

To collar beef.

To collar falmon.

To make Dutch beef.

259

ib.

ib.

260
ib.

261
ib.
ib.

262
ib.
Tb.

263

To make fham brawn, 263

1 o foufe a turkey in imitation of
fturgeon, 264.

To pickle pork, ib.

A pickle for pork which is to be
eat fbon, ib.

To make veal hams, , jb.

To make beef hams, 265

To make mutton hams, ib.

To make pork hams, ib.

To make bacon, 266

To fave pi tted birds that begin to
be bad, 267

To pickle mackerel, called ca-
veach, ib.

CHAP. XIV.

Of Pickling.

TO pickle walnuts green,

268

To pickle walnuts white, ib.

To pickle walnuts black, 269

To pickle gerkins, 270

To pickle large cucumbers in
_ fiices, ib.

To pickle afparagus, 271

To pickle peaches, ib.

To pickle raddifh pods, 272

To pickle IJrench beans, jb.

To pickle cauliflowers, ib.

To pickle beet-root, ib.

% * 1

To pickle white plums, 273

To pickle onions, ib.

To pickle lemons, ' jb.

To pickle muflirooms white,

ib.

ro make pickle for mufhrooms,

’ 274

To pickle codlins, jb.

To pickle fennel, Jb.

To pickle grapes, 275

To pickle barberries, ib.

To pickle red cabbage, 276

To pickle golden pippins, >b.

To

CONTENTS.

To pickle naftertium buds and
limes, you pick them off the
lime trees in the fummer, p. 276
To pickle oyfters, cockles, and
muffles, 277

To pickle young fuckers, or
young artichokes before the
leaves are hard, 277

To pickle artichoke bottoms, p.272
To pickle famphire, ib.

To pickle mock ginger, ib.
To pickle melon mangoes, ib.
Elder roots in imitation of bam-
boo, 279

Rules to be obferved in pickling,

ib.

C H A

Of making

TO make a rich cake, 280
To ice a great cake, , ib.
To make a pound cake, 281
To make a cheap feed-cake, ib.
To make a butter cake, ib.

To make gingerbread cakes, ib.
To make a line feed or faffron
cake, 281

To make a rich feed- cake, called
the nun’s cake, ib.

To make pepper cakes, ^283
To make Portugal cakes, ib.
To make a pretty cake, ib.

C H A

P. XV.

Cakes , &c.

To make gingerbread.

To make little fine cakes.
Another fort of little cakes,
To make drop biffuits,

To make common biffuits,
To make French biffuits.
To make mackeroons,

To make Shrewfuury cakes.
To make madling cakes,
To make light wigs,

To make very good wigs,
To make buns,

To make little plum-cakes,

P. XVI.

Of Cbeefe cakes, Creams , Jellies , Whipt Syllabubs , &c.

283

?S4

ib.

ib.

ib.

285
ib.
ib.
ib.

286
ib.
ib.

237-

TO make line cheefecakes,

• ■ 287

To make lemon cheefecakes, ib.'
A fecond fort of lemon cheefe-
cakes, i'5*

To make almond cheefecakes, ib.

To make fairy butter,
Almond cuftards.

Baked cufiards,

Plain cuftards,

Orange butter.

Steeple cream,

Lemon cream,

A fecond lemon cream.
Jelly of cream,

Orange cream,

Goofeberry cream.

Barley cream,

To make piftachio cream,

289
ib.
?b.
ib.
ib.

290
ib.
ib.
ib.

29 1
ib.
ib.

292

Hartfhorn cream, 292

Almond cream, ib.

A fine cream, ib.

Ratafia cream, ib.

Whipt cream, 293

Whipt fyllabubs, ib.

Everlafting fyllabubs, ib.

To make a folid fyllabub, 294

To make a trifle, ib.

To make hartfhorn jelly, ib.

Orange jelly, 295

Ribband jelly. ib.

Calves-feet jelly, ib.

Currant jelly,

Rafpberry gam, ib.

To make hartfhorn flummery,

ib.

A fecond way to make hartfhorn

flummery, 297

Oat-

CONTENTS.

Oatmeal Hammer)', page 297
To make a fine fyllabub from the
cow, 298

Jo make a hedge-hog, ib.

French flummery, page 298
A buttered tort, 299

Moon-fhine, ib.

The floating ifland, . 300

CHAP. XVII.

Of Made Wines , Brewings French Bread , Muffins^ &c.

TO make raifin wine, 301

Elder wine, ib.

.Orange wine, ib.

Orange wine with raifins, 302

To make elder flower wine, very

like Front! mac, ib.

Goofeberry wine, ib.

Currant wine, 303

Cherry wine, jb.

Birch wine, ib.

Quince wine, 304

Cowflip or clary wine, ib.

Turnip wine, 305

Rafpberry wine, jb.

Rules for brewing, ib.

The heft thing for roped beer, 30 j
When a barrel of beer is turned
four, jb.

To make white bread after the
London way, ib.

French bread, 308

Muffins and oat cakes, 309

A receipt for making bread with-
out barm, by the help of a lea-
ven, 310

A method to preferve a large
flock of yeaft which will keep
and be of ufe for feveral months,
either to make bread or cakes,

ib.

CHAP. XVIII.

Jarring Cherries , and Preferves, &c.

TO jar cherries, lady North’s
way, 3 , ,

To dry cherries, jb.

To preferve cherries with the
leaves and ftalks green, 3 1 2
To make orange marmalade, ib.
White marmalade, jb.

To preferve oranges whole, 313
1 o make red marmalade, ib.
Quinces whole, 314

1 o make conferve of red rofes, or
any other flowers, „ jb.

Conferve of hips, 3 j ^

To make fyrup of rofes, jb.
Syrup of citron, ib.

*

Syrup of clove-gilliflowers, 3 1 5
Syrup of peach blolfoms, ib„

Syrup of quinces, 3 16

To preferve apridots, ib.

To preferve darafons whole, ib.
To candy any fort of flowers,

317

To preferve goofeberries whole.

without Honing, jb.

To preferve whjte walnuts, 318
To preferve walnuts green, rb.
To preferve the large green plums,

ib.

7 0 preferve peaches, 3 , 9

To make quince cakes, ib.

CHAPo

CONTENTS.

/

CHAP. XIX.

To make Anchovies, Vermicelli , Catchup , Vinegar ; to keep Ar-
tichokes, French Beans , &c.

A-g-'VO make anchovies,

P- 3 1 9

jj_ To pickle fmelts,

where

you have plenty.

ib.

To make vermicelli.

320

To make catchup,

ib.

Another way to make catchup.

ib.

Artichokes to keep all the year.

To keep French beans

all the

year.

ib.

To keep green peas till

Chrift-

mas.

ib.

Another way to preferve green

peas,

322

To keep green goofeberries till
Chriftmas, page 322

To keep red goofeberries, ib.
To keep walnuts all the year,

> 3Z3

To keep lemons, ib.

To keep white bullice, pear-

plums, or damfons, &c. for
tarts or pies, ib.

To make vinegar, ib.

To fry fmelts, 324

To drefs white-bait, ib.

To roaft a pound of butter,

325.

CHAP. XX.

Of Dijlilling.

TO diflil walnut water, 325 Hyllerical water, 326

How to ufe this ordinary To diftil red-rofe buds, ib.

ftiil, ib. To make plague water, 327

To make treacle water, 326 To make forfeit water, ib.

Black cherry water, ib. To make milk water, 328

C PI A P. XXI.

How to market , and the Seafons of the Tear for Butchers Meat ,

Poultry, Fijh , Herbs ,

PIECES in a bullock, 328

In a fheep, 327

Jn a calf, ib.

In a houfe lamb, ib.

Jn a hog, ' ib.

A baron hog, .330

To chufe butcher’s meat, ib.

• How to 'chufe brawn, ver.ifon,
Weftphalia hams. See. 332

How to chufe poultry, 333

Fifh in leafon, Candlemas quar-
ter, 336

Midfummer quarter, ib.

Michaelmas quarter, ib.

Roots , and Fruit, &c.

Chriftmas quarter, 337

How to chufe fifh, ib.

January. — Fruits which are yer
lafting, _ 338

February. — Fruits yet lading,

339

March. — Fruits yet lafting, ib.

April. -—Fruits yet lafting, ib.

May. — The produdt of the kit-
chen and fruit garden this
month, ib.

June. — The produdt of the kit-
chen and fruit garden, ib.

M's

■

CONTENT

July. — The produft of the kitchen
and fruit garden, page 340-
Augufl. — The produft of the
kitchen and fruit garden,

ib.

September. — The produft of the
kitchen and fruit garden, 341

O&ober. — The produft of the
kitchen and fruit garden,
Page 34 1

November. — The product of the
kitchen and fruit garden, ib.

December.- — The produdl of the
kitchen and fruit garden, ib.

CHAP. XXII.

A Certain cure for the bite of How to keep clear from bugs,
a mad dog, 342 343

Another cure for the bite of a mad An effectual way to clear the bed-
dog, ib. dead of bugs, 3*4.

A receipt againit the plague, ib. Directions for the houfe-maid, ib.

ADDITIONS.

TO drefs a turtle the Weft In-
dia way,

Another way to drefs a

To make mock turtle.
To make ice cream,

A turkey, &c. in jelly.

344

turtle,

346

347
ib.

348

To make citron, 34^

To candy cherries or green
gages> ib.

To take iron molds oat of linen, ib.
To make India pickle, jb.

To prevent the 'infe&ion among
horned cattle, jjq

NECESSARY DIRECTIONS FOR CARVING.

TO cut up a turkey, 350
To rear a goofe, ib.

To unbrace a mallard or duck, ib.
To unlace a coney, 351

To wing a partridge, or quail, ib.

A P P E

OBfervations on preferving fait
meat, fo as to keep it mel-
low and fine for three or four
months ; and to preferve potted
butter, ^53

To drefs a mock turtle, 354
To drefs haddocks after the
Spanifh way, ib.

To drefs haddocks the Jews way,

354

A Spanifh peas foup, 3^5

To allay a pheafant or teal, 3 3 1
To difmember a hern, ib.

To thigh a woodcock, jb.

To difplay a crane, ib.

To lift a lwan, 3 - 2

N D I X.

To make onion foup the Spanifh

VVay’ 355

Milk foup the Dutch way, ib.

k ifh pafties the Italian way,

Afparagus the Italian way, 3-6
Red cabbage diefled after 'the
Dutch way, good for a cold in
the breaft, jj,.

Cauliflowers drefTed the Spanifh
way* ‘ ib.

Carrots

1

C o N T

Carrots and French beans drefled
the Dutch way, page 356
Beans drefled the German way,

ib.

Artichoke flickers drefled the
Spanifh way, 357

To dry pears without fugar, ib.
Ginger tablet, ib.

Artichokes preferved the Spanifh
way, ib.

To make almond rice, 358

To make (ham chocolate, ib.

Marmalade of eggs the Jews way,

ib.

A cake the Spanifli way, • ib.

A cake another way, 359

To dry plums, ib.

To make fugar of pearl, ib.

To make fruit wafers of codlins,

&c. ib.

To make white wafers, 3(0

To make brown waters, ib.

How to dry peaches, ib.

How to make almond knots, ib.
To preferve apricots, ■ 361

How to make almond milk for a
wafh, ’b.

How to make goofeberry wafers,

ib.

How to make the thin apricot
chips, 362

How to preferve golden pippins, ib.
To preferve grapes* ib.

To preferve green codlings, ib.
How to make blackberry wine,

363

The belt way to make raifln wine,

ib.

IIow to preferve white quinces

whole, 3^4

How to make orange wafers, ib.
How to make orange cakes, ib.
How to make white cakes, like
china difhes, 363

To make a lemon honeycomb, ib.
How to dry cherries, ib.

How to make fine almond cakes,

ib.

ENTS.

How to make Uxbridge cakes,1
page 363

How to make mead, ib.

To make marmalade of cherries,

ib.

To dry damofins, 367

Marmalade of quince white, ib.
To preferve apricots or plums
green, ib.

To preferve cherries, ib.

To preferve barberries, 368

How to make wigs, ib.

To make fruit wafers ; codlins or
plums do belt, ib.

To make German plums, ib.

To make cracknels, 369

To make orange loaves, ib.

To make a lemon-tower of pud-
ding, ib.

How to make the clear lemon
cream, _ ib.

How to make chocolate, 370
Another way to make chocolate, ib.
Cheefecakes without currants, ib.
How to preferve white pear-

plums,

37*

To preferve currants,

ib.

To preferve rafpberries.

ib.

To make bifeuit bread.

ib.

To candy angelica.

372

To preferve cherries.

ib.

To barrel morello cherries.

ib.

To dry pear-plums.

ib.

The filling for the aforefaid pi

urns',

373

To candy cafiia,

ib.

To make carraway cakes,

ib.

To preferve pippins in flices,

374

Sack-cream like butter.

ib.

Barley cream.

ib.

Almond butter.

ib.

Sugar cakes,

375

Sugar cakes another way,

ib.’

Clouted cream,

ib.

Quince cream.

ib.

Citron cream,

376

Cream of apples, quince, goofeber-
rits, p;unes, or rafpberries, ib.

Sugar*

CONTENTS.

Sugar-loaf cream, page 376
Confervc of" rofes boiled, 377
How to make orange bifcuits, ib.
How to make yellow varnilb, ib.
How to make a pretty varnilh to
colour little bafkets, bowls, or
any board where nothing hot is
fet on, 378

How to clean gold or filver lace,

ib.

How to make fweet powder for
deaths, ib.

To clean white fattins, flowered
fllks, with gold and filver in
them, 3 79

To keep arms, iron or fteel, from
rutting, ib.

The Jews way to pickle beef

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, ib.
How to make cyder, 380

For fining cyder, ib.

To make chouder, a fea difh, 381
To clarify fugar after the Spanifh

way. ib.

To make Spanifh fritters, ib.

To fricafee pigeons the Italian
. way, ib.

Pickled beef for prefent ufe, 382
Beef fteaks after the French way,

ib.

A capon done after the French
way, ib.

To make Hamburgh faufages, ib.
Saufages after the German way,

ib.

A turkey fluffed after the Ham-
burgh way, 383

Chickens dreffed the French way,

ib.

A calf’s head dreffed after the
Dutch way, ib.

Chickens and turkies dreffed after
the Dutch way, ib.

To make a fricalee of calves feet

and chaldron, after the Italian
way, page 383

To pickle the fine purple cabbage,
fo much admired at the gredt
tables, 384

To make the pickle, ib.

To raife mufhrooms, ib;

The flag’s-heart water, 385

To make angelica water, ib.
To make milk water, ib.

To make flip-coat cheefe, 386
To make brick bat cheefe. It muft
be made in September, ib.
To make cordial poppy water, ib.
To make white mead, ib.

To make brown pottage, 387
To make white barley pottage
with a large chicken in the
middle, ib.

To make a frangas incopades, ib.
To make a Scotch haggafs, 388
To make it with fweet fruit, ib.
To make four crout, ib.

To keep green peas, beans, &c.
and fruit, frefh and good till
Chriftmas, ib.

To make paco-lilJa, or India
pickle, the fame the mangoes
come over in, 389

To preferve cucumbers equaf
with any India fvveet-meat,

390

The Jews way of preferving
falmon, and all forts of fi/h,

rr. r . ib.

To preferve tripe to go to the Eaft
Indies, ' 391

ihe manner of drefling various
forts of dried fifh : as ftock-
filh, cod, falmon, whitings, Sec.

ib.

The way of curing mackerel, 393
To diefs cured mackerel, ib.
Calves feet Hewed, 304

To make fricandillas, ',b.-

f o make a fine bitter, 39^

An approved method praaifed by

Mrs.

CONTENTS.

by Mrs. Dukely, the queen’s A Carolinaj-ice pudding, page 393
tyre-woman,io preferve hair, and Todiftil treacle water, lady Mon-
make it grow thick, page 394 mouth’s way. ib.

To make Carolina fnow-balls, ib.

RECEIPTS for PERFUMERY, &c.

TO make red, light, or purple Virgin’s milk, 403

walh-balls: 399 Eau de bouquet, 404

To make red, blue, or purple Ambrofia nofegay, ib.

wafh-balls, or to marble ditto, Pearl water, jb.

ib. Eau de luce, ib.

White almond wadt-balls, 400 Milk flude water, ib.

Brown almond wa(h-balls, ib. Mils in her teens ib.

To make lip-falve, 401 Lady Lilley’s ball, ib.

A flick or compofition to take Hard pomatum, 405

hair out by the roots, ib. Soft pomatum, ib.

To make white lip-falve, and for Nun’s cream, ib.

chopped hands and face, ib. Eau fans pared, ib.

French ropge, ib. Beautifying water, ib.

Opiate for the teeth, ib. Lozenges for the heart-burn, ib.

Delefcot’s opiate, ib. Lozenges for a cold, ib.

To make {having oil, 402 To make dragon roots, 406

To take iron molds out of linen, Shaving-powder, ib.

and greafe out of woollen or Windfor foap, ib.

filk, ib. Soap to fill {having-boxes, ib.

Wa{h for the face, ib. Tooth-powder, ib.

Liquid for the hair, ib. Cold cream, 407

To make white almond pafle, ib. Turlington’s balfam, ib.

To make biown almond pafle, ib. Sirop de capillaire, ib.

Sweet-fcented bags to lay with Remedy for a confumption, 408
linen, 403 To flop a violent purging, or flux,

Honey water, ib. ib.

Orange butter, ib.- For obftruftions in the womb, ib.

Lemon butter, ib. Another for obftruflions, 409

Mareehalle powder, ib. For a hoarfenefs, ilj^

THE

The ORDER of a MODERN BILL of FARE, for each Month,

In the Manner the Dishes are to be placed upon the Table.

JANUARY.

FIRST COURSE.

Chefnut Soup.

Leg of Lamb. Petit Patties. Boiled Chickens,
Chicken end Veal Cod>s Head. Roaft Beef.
Pie.

Tongue. Raifolds. Scotch Collops.

Vermicelli Soup.

SECOND COURSE.

Roaft Turkey.

Marinated Smelts. Tartlets. Mince Pies.
Roaft Sweetbreads. Stands of Jellies. Larks.
Almond Tort. Maids of Honour. Lobfters.

Woodcocks.

THIRD COURSE.

Morels.

Artichoke Bottoms. ^ fraped^ Macaroni.

Cuftards. Cut Paftry. Black Caps.

Scollcped Oyfters. Potted Chars. Stewed Celery.
Rabbit Fricaleed.

M A Y.

FIRST COURSE.

Calvert’s Salmon broiled.

Rabbits with y ■ OH Collnre

Onions. VCd! UilVe8‘ Mutton.

Macaroni
Tort.
Matelot of
Tame Duck.

Vea| Olives.
Vermicelli Soup.
Ox Palates. Chine of Lamb.

Pigeon Pie
raifed.

Mackerel.

SECOND COURSE.

Green Goofe.

Afparagus. Cuftards. Cocks Combs.

Green Goofeberry Fnpronp Green Apricot

Tans. tpergne. Tarts.

Lamb Cutlets. Blancmange. Stewed Celery.
Roaft Chickens.

THIRD COURSE.

Lambs Sweetbreads.

Stewed Lettuce. Rhenilh Cream. Rafpberry Puffs.
Lobfters ragooed. (h'^Apricms. Buttered Cri,b-
Lemon Cakes. Orange Jelly. French Beans.
Ragout of fat
Livers.

FEBRUARY.

first course.

Peas Soup.

Chickens. Chicken Patty. Mutton Collops.

Harrico of Salmon and Rump of Beef

Mutton. Smelts. a la Daub.

Pork Cutlets CMer m all Ham.

Sauce Robart. Patties.

Soup Santca.

SECOND COURSE.

Wild Fowl.

Cardoons. Dilh of Jelly. Stewed Pippins.

Scolloped Oyfters. Epergne. Ragout Mele.

Comport Pears, Caromd, Artichoke Bottoms.

Hare.

THIRD COURSE.

Two Woodcocks.

Crawfilh. Afparagus.', Preferved Cherries.

^ Lamb Chops

Pigs Ears. Crocanc, larded.

Blanched Almonds Prawns,

and Radius.

Larks a ia Surpiife.

MARCH.

FIRST COURSE.

Soup Lorrain.

Sheeps Rumps. Almond Pudding. Fillet of Pork.
Chine of Mutton Stewed Carp
and Stewed Celery, or Tench.

~ M Beef Steak

Veal Collops. pje

Onion Soup.

Lamb’s Head.
Calves Ears.

Harrico.

Ham.-

JUNE.

FI!*: r '-OURS E.

Green ms Soup,
i i .tinch of

Chickens. Vcnilon.

Lamb Pie. Turbot.

Veal Cutlets. VenSon!' Orange Pudding.

Lobfter Soup.

SECOND COURSE.

Turkey Poults.

peas. Apricot Puffs. Lobfters.

„ rT . tt Roafted Sweet-

Fncafey of Lamb. Half Moon. breads.

Smelts. Cherry Tart. Artichokes.

Roafted Rabbits.

THIRD COURSE.
Sweetbreads a’la Blanche.

FilletsofSoals. Potted Wheat Ears. Ratafia Cream.
n Green Goofeberry Forced

Peas- Tart, Artichokes.

Preferved Oranges. PottedRuff. Matelot of Eels.
Lambs Tails ala Braife.

SECOND COURSE.,

A Poulard larded and roafted.

Afparagus. Blancmange. Prawns.

Rag"“.' AT'ifle- fabbirf

Crawfifli. Cheefecakes.

Tame Pigeons roafted.

APRIL.

FIRST COURSE.
Crimp Cod and Smelts.

Chickens.
Bread of Veal

. . „ ... Cutlets a la

Marrow Pudding. Maintenon.

THIRD COURSE.

Tartlets.

Cardoons.

Black Caps.

Ox Palates fhiveredl
Potted Larks, Stewe^ Pippins.

Jellies. Spanilh Peas.

Potted Almond Cheefe-

Partridge. cakes.

Cocks Combs.

in Rolio Spring Soup. Beef Tremblonque.
Lambs Tails a

laBalhemel. P,«£0” Ple- T°nSUI!-

Whitings boiled and broiled.

SECOND COURSE.

Afparagus.
Roaft Sweet-
breads.
Stewed Pears.

Ducklings.
Tartlets.
Jellies and
Syllabubs.
Tanfey.
Ribs of Lamb.

Black Caps.
Oyfter Loaves.
Mufhrooms.

SEPTEMBER.
FIRST COURSE.

Dilh of Fifli.

1 Chickens. Chine of Lamb.

, Pigeon Pie. Gravy Soup.

V tarrico of Mutton. Roaft Beef.

,r Difh of Fi(h.

Veal Collops.
Almond Tort.
Ham.

SECOND COURSE.

Wild Fowls.

/ Peas. Damfon Tarts. Ragoced Lobfters.

jy Jweetbreads. Crocant. Fried Piths.

i Crawfifli. Maids of Honour. Fried Artichokes.
Partridges.

JULY.

FIRST COURSE.

Mackerel, &c.

Breaft of Veal Tongue and pulRton.

a la Braife. Turnips.

VenifonPafty. Herb Soup. Neck of Venifon.

Chickens I Bo^G”f\”d Mutton Cutlets,
v^niocuns. gtewed Red Cabbage.

Trout boiled.

SECOND COURSE.

Roaft Turkey.

Stewed Peas. Apricot Tart. Blaremange.
Sweetbreads. Jellies. Fricafee of Rabbits.

Cuftards. G"Tart.0dlln Blaized Pippins.

Roaft Pigeons.

THIRD COURSE.

Fricafey of Rabbits.

Apricots. Pains a la Ducheffe. Forced Cucumbers.
Crawfifli Morelia Cherry Lobfers a la

Ragooed. Tart. , Braife.

Jerufalem Green Gage

Artichokes. Apricot Puffs. Plums.

Lamb Stones.

THIRD COURSE.

Ragooed Palates.

Comport of Bifcuits. Tartlets. Fruit in Jelly.

Green Truffles. Epergne. Cardoons.

* Blancmange. Cheefecakes. Ratafia Drops.
Calves Ears a la Braife.

OCTOBER.

FIRST COURSE.

Cod and Oyfter Sauce.

Jugged Hare. Smaii Puddings.

Fillet of Beef

French Patty. Almond Soup. ]arded and roafted.
Chickens. Tongue and Sjdder. Torrent de Veau.
Broiled Salm°n*

SECOND COURSE.

Pheafant.

Stewed Pears. Apple Tarts. Muftirooms.
Roaft Lobfters. Jellies. Oyfter Loaves.
White Fricafey, Cuftards. Pippins.

Turkey.

THIRD COURSE.

Sweetbread a lalBraife.

Fried Artichokes. Potted Eels. Pigs Ears.
Almond Cheefecakes. Fruit. Apricot Puffs.
Amlet. Potted Lobfters. Forced Celery.

w .arksl

NOVEMBER.
FIRST course.

Difh of Fifh.

Veal Cutlets. Roafted Turkey.
Two Chickens Vermicelli

and Broccoli. Soup.

Beef Collops. Chine of Pork.

Dilh of Fifh.

Ox

Leg

and

alates.
Lamb
i Spinach.
H rico.

SECOND COURSE.

Woodcocks.

Sheeps Rumps Apple Puffs. Dilh ' Jelly.
Oyfter Loaves. Crocant. Ragooed jbfters.
Blancmange. Lemon Tort. Laljs Ears.
Hare.

THIRD COURSE.

Petit Patties.

Stewed Pears. Potted Chars. Fr‘ej )yfters.

Gallantine. Ice Cream. Colljrd Eel.

Filletsof Whitings. Potted Crawfifli.

Lambs Ears a la Braife,

N. B. In your firft Conrfe always nbfetvn to fend nP all Kinds ^ j

THIRD COURSE.

Petit Pigeons.

Mufhrooms. French Plums. Piftachio Nuts.
Marinated Smelts. Sweetmeats. Oyfter Loaves.
Blanched Almonds. Raifins. Artichoke Bottoms.
Calves Ears a la Braife.

AUGUST.

first course.

Stewed Soals.

Filletsof Pigeons. Ham. Turkey a laDaube,

French Patty. Crawfilh Soup. Petit Patties.
Chickens

Whitings.

t-ii . nr , Rofard of Beef
Fillet of Veal. Pa|ate!.

SECOND COURSE.

Macaroni.
Cheefecakes.
Matelot of
Eels.

Roaft Ducks.

Tartlet. FilletsofSoals.
Jellies. Apple Pie.

Orange Puffs. °f

Sweetbreads.

Leveret.

THIRD COURSE.

Partridge a la Pair.

Stewed Peas. Potted Wheat Ears. Crawfilh.
Apricot Tart. Fruit. Cut Paftry.

Prawns. Straped Beef Blanched Celery.

Ruffs and pees.

DECEMBER.

FIr/t COURSE.

/ Cod’s Head.

Chickens/ Stewed Beef. Fricandau of Veal.
Almond p/dings. Soup Santea. Calves Feet Pie.

Fillet ofFork chine of Lamb. Tongue,

with lhyp Sauce.

/ Soals fried and broiled.

SECOND COURSE.

Wild Fowls.

Lambs Fry. Orange Puffs: Sturgeon.

Gallantine. Jellies. Savoury Cake.

Prawns. Tartlets. Muftirooms.

Partridges.

THIRD COURSE.

Ragooed Palates.

Savoy Cakes. Dutch Beef Craped.' ChinaOranges.

Lambs Tails. Half Moon. Calves Burs.
Jargonel Pears. Potted Larks. Lemon Bifcuits.
Fricafey of Crawfilh.

ifh died with hot Water on the Side-Table ; and all your

THE

ART of COOKER Y

I ' i '

MADE

PLAIN AND

w

ivF

JZ'

CHAP. I.

/

Of ROASTING, BOILING,

&c.

TpHAT profefled cooks will find fault with touching upon
A a branch of cookery which they never thouaht° worth

M e'r n/?tlce’ 's what 1 exPe&: however, this I know, it is
Eie mod necefTary part of it ; and few fervants there are, that
know how to roaft and boil to perfection.

I do not pretend to teach profeffed cooks, but my defian is to
lnftrud the ignorant and unlearned (which will likewife be
o- great ufe in all private families), and in fo plain and full a

bTS "$n'k m°* J Aon.who can

I ft.1l fi L °W bT t0i° eve^ thins in Co^ery well,
i ihall firft begin with roaft and boiled of all forts, and muft

defire the cook to order her fire according td-w hat fhe TsTo

fire S that 7 TY ^ °f lhi"’ theh a Pretty litc'e brifle

hre, that it may be done quick and nice ; if a verv lame inint

hen be fare a good fire be laid to cake. Let it be clear It the

attorn ; and when your meat is half done, move the dripping-

B pan

2

the art of cookery

pan and fpit a little from the fire, and ftir up a good brifk fire ;
for according to the goounefs of your fire, your meat will be
done fooner or later.

BEEF.

IF beef, be fore to paper the top, and bafte it well all the
time it is roafting, and throw a handful of fait on it. When
you fee the fmoke draw to the fire, it is near enough ; then
take off the paper, bafte it well, and drudge it with a little
flour to make a fine froth. Never fait your roaft meat before
you lay it to the fire, for that draws out all the gravy. If you
would keep it a few days before you drefs it, dry it very well
with a clean cloth, “then flour it all over, and hang it where
the air will come to it ; but be fure always to mind that there
is no damp place about it, if there is you muft dry it well with
a cloth. Take up your meat, and garnifh your difh with no-
thing but horfe-raddifh.

MUTTON and LAMB.

AS to roafting of mutton, the loin, the chine of mutton,
(which is the two loins,) and the faddlev (which is the two
necks and part of the (boulders cut together,) muft have the
(kin raifed and Ikewered on, and, when near done, take oft
the (kin, bafte, and flour' it to froth it up. All other forts of
mutton' and lamb muft be roafted with a quick, ^clear fire,
without the (kin being raifed, or paper put on. You (hou;d
always obferve to bafte your meat as foon as you lay it down
to roaft, fprinkle fome fait on, and, when near done, drudge
it with a little flour to froth it up. Garnifh mutton with
horfe-raddifh ; lamb, with creffes, or fmall-failading.

VEAL.

AS to veal, you muft be careful to roaft it of a fine brown ;
if a larcre joint, a very good fire ; if a fmall joint, a pretty hale
. briJfk fire ; if a fillet or loin, be fure to paper the tar, that you
lofe as little of that as poffible. Lay it fome d.ftance from the
fire till it is foaked, then lay it near the fire. When you lay
it down, bafte it well with good butter ; and when it is m-r
enough, bafte it again, and drudge it with a little floui.
breaft you muft roaft with the caul on till it is enough ; and
fkesver the lweetbread on the backfide of the breaft. ■>.

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

4 iutic llour” P 0 R K.

Made plain and easy.

3

P 0 R K.

PORK mud be well done, or it is apt to furfeit. When
you roaft a loin, take a fharp pen-knife and cut the Hein acrofs,
to make the crackling eat the better. The chine mull be cut,
and fo muft all pork that has the rind on. Roaft a leg of
pork thus : take a knife, as above, and fcore it ; fluff5 the
knuckle part with fage and onion, chqpped fine with pepper,
and fait : or cut a hole under the twift, and put the fitge, &c.
there, and fkewer it up with a fkewer. Roaft it crifp5, be-
caufe molt people like the rind crifp, which they call crack-
ling. Make fome good apple fauce, and fend up in a boat *
then have a little drawn gravy to put in the difh. This they
call a mock goofe. The fpring, or hand of pork, if very
young, roafted like a pig, eats very well ; or take the fpring;,
and cut off the fhank or knuckle, and fprinkle fage and onion,
over it, and roll it round, and tye it with a firing, and roaft
it two hours, otherwife it is better boiled. The fparerib fhould
e balled With a little bit of butter, a very little duft of flour,
ome age fhrea fmoll : but we never make any fauce to it
->ut apple-fauce. The beft way to drefs pork grifkins is to roaft
them bafle them with a little butter and fage, and a little peP-"
per and fait. Few eat any thing with thefe but muftard.

To roajl a Pig.

SPiT your pig and lay it to the fire, which muft be a very

§ra!e ^ °r ha"g E flat iron in the ™ddle of the

Lnl? Bef°re ??U 3y y°Ur piS dowr)’ take a I'Kle fatre fhred
ind fait3 P,e? °u ' 2S, bjg 28 3 VValnUt’ and a l'»le pepper
thread 5rhP i m-intn P'g’ a"d f°W if up with codrfe
ill "ht’ eafloUrit aI1 over very well, and keep flaring it

to f«»e ffi8 theOP °Ur’ V y°U fi'ld the Cradding hard- Be ^

bv fettina bl SUVy C CTCS °Ut °f ir’ wh,ch you muft do
oy letting bafons or pans under the pig in the drinninv-nan

enough V°UKfinfi the grUVy bCg'nS t0 run- W^nFthegp,a jj
a quarter of fire up br,nc i tike a coarfe cloth, with ab°,ut

til? tile rrarl I P°l‘nd °f buUer m *C’ and rub the pig all over
tlie crackling is quite crifp, and then take it i n 1 av ,>

X pi,!’ i3nntWoilhb •ffharp kHifC CUt off the J't?e«

B 2 Another

4

THE ART OF COOKERY

Am other way to roaji a Pig.

CHOP forne fage and onion very fine, a few crumbs of
bread, a little butter, pepper, and fait rolled up together,
put it into the belly, and few it up before you lay down the
pig : ’•ub it all over with fweet oil ; when it is done, take a dry
cloth and wipe it, then take it into a difh, cut it up, and fend
it to table with the fauce as above.

Different forts of Sauce for a Pig.

NOW you are to obferve there are feveral ways of making
fauce for a pig. Some do not love any fage in the pig, only
a cruft of bread 5 but then you fhould have a little dried fage
rubbed and mixed with the gravy and butter. Some love
bread-fauce in a bafon, made thus : take a pint of water, put
in a good piece of crumb of bread, a blade of mace, and a
little whole pepper; boil it for about five or fix minutes, and
then pour the water off: take out the fpice, and beat up the
bread with a good piece of butter, and a little milk or cream.
Some love a few currants boiled in it, a glafs of wine, and a
little fugar ; but that you muft do juft as you like it. Others
take half a pint of good beef gravy, and the gravy which comes
out of the pig, with a piece of butter rolled in flour, two fpo -
Ms Of catchup, and boil them all together ; then take the
brains of the pig and bruife them fine ; pot all thefe togeth ,
with the fage in the pig, and pour into your dllh. J

o-ood fauce. When you have not gravy enough comes out of
your pig with the butter for fauce, take about half a pint or
veal gPravy and add to it ; or flew the petty-toes, and take : -s
nauch of that liquor as will do for fauce mixed with the other.
— N. B. Some like the fauce fent in a boat, or baton.

To roaji the Mind- quarter of Pig , tarnb-fajbion.

AT the time of the year when houfe-lamb is very dear, take
.he hfi. - U r of a Lge roafting pig; take off the (km and
road it, and it will ca, like lamb wi.h.nnnt-fauce or wtth a
Mad, or Seville orange. Half an hour w»U roaft it.

"To bake a Pig.

IF you fhould be in a place where yon cannot r°aft a pigj-
I a djfb -flour it all over well, and rub it o\er

butter ; butter ’the difh you lay it in, and put it into t eoven.
When it is enough, draw it out of the oven s mouth, an

MADE PLAIN AND EAS'Y.

5

it over with a buttery cloth ; then put it into the oven again
till it is dry ; take it out, and lay it in a difh : cut it up, take
a little veal gravy, and take oft' the fiat in the difh 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 difh, with the brains and fage in the '
belly. Some love a pig brought whole to table ; then you are
only to put what fiauce you like into the difh.

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
duftof flour, and half a pound of butter cut to pieces : be fure
to keep fhaking your pan one way, for fear it fhould 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.

To roajl Geefe , Turkics, ,&c.

WHEN you roaft a goofe, turkey, or fowls of any fort,
take care to finge them with a piece of white paper, and bafte
them with a piece of butter; drudge them with a little flour,
and fprinkle a little fait on ; and when the fmoke begins to
draw to the fire, and they look plump, badte them again, and
drudge them with a little flour, and take them up.

Sauce for a Goofe.

FOR a goofe make a little good gravy, and put it into a
bafon by itfelf, and fome apple-fauce into another.

Sauce for a Turkey.

FOR a turkey, good gravy in the difh, and either bread or
onion fauce in a bafon, or both.

Sauce for Fowls.

. 7^, *'0W7S y°U ^ou*d Put S00tl gravy in the difh, and
either bread, parfly, or egg-fauce in a bafon.

Sauce for Ducks +

FOR ducks, a little gravy in the difh, and onion-fauce in a
cup, u Jiked.

B 3

Sauce

THE ART OF COOKERY

6

/

Sauce for Pbeafants and Partridges.

PHEASANTS and partridges ftiould have gravy in the
difti, and bread-lauce in a cup, and poverroy-fauce.

To roafi Larks.

PUT a final! bird- fpi r th rough them, and tie them on an-
other; roaft them, and all the time they are roafting keep
baft mg' them very gen lv with butter, and fprinkle crumbs of
bread on them till they are alinoft: done ; then let them brov/n
before you take them up.

The beft way of making crumbs of bread is to rub them
through a fine cullender, and put in a little butter into a ftew-
pan ; melt it, put in your crumbs of bread, and keep them
ftirring till they are 6f a light brown ; put them on a fieve to
drain a few minutes ; lay your larks in a difti, and the crumbs
all round, almoft as high as the larks, with plain butter in ^
pup, and fome gravy in another.

To roajl Woodcocks and* Snipes.

PUT them on a little bird- fpi t, and tie them on another,
and put them down to roaft; take a round of a threepenny loaf,
and toaft it brown and butter it ; then lay it in a difti under
the birds; bafte them with a little butter; take the trail out
bef re you fpir them, and put into a final! ftew-pan, with a
N little gravy ; fimmer i-t gently over the fire for five or fix mi-
nutes ; add a little, melted butter to it, put it over your toaft:
in the difti, and when your woodcocks are roafted put them on
the toaft, and let it over a lamp or chaffing-difti for three mi-
nutes, and fend them to table.

To roaji a Pigeon.

TAKE fome parfiey Hired fine, a piece of butter as big
as a walnut, a little pepper and fait; tie the neck-end tight;
tie a firing round the legs and rump, and fallen the other end
to the top of the chimney-piece. Bafte them with butter,
and when they are enough lay them in the difti, and they will
fwim with gravy. You may put them oil a little fpit, and
then tie both ends clofe.

• • . . u

To broil a Pigeon.

WHEN you broil them, do them in the fame manner,
and take care your fire is very clear, and fet your gridirop
high, that they may not burn, and have a little parfley and
butler in a cup. You may'fplit them, and broil them with a

• • •• ” • • little

I

MADE PLAIN AND EASY. 7

little pepper and fait : and you may roaft them only with a
little parfley and butter in a difh.

Directions for Geefe and Ducks.

AS to geefe and ducks, you fhould have fage and onions
fhred fine, with pepper and fait, put into the belly.

Put only pepper and fait into wild-ducks, eafterlings, wi-
geon, teal, and all other fort of wild-fowl, with, gravy in the
dilb, or fome like fage and onion in one.

To roaft a Hare.

TAKE your hare when it is cafed ; trufs it in this man-
ner, bring the two hind-legs up to its Tides, pull the fore-legs
back, put your fkewer firft into the hind-leg, then into the
fore leg, and thruft it through the body; put the fore-leg on,
and then the hind-leg, and a fkewer through the top of the
fhoulders and back part of the head, which will hold the head
up. Make a pudding thus ; take a quarter of a pound of beef-
fuet, as much crumb of bread, a handful of parfley chopped fine,
fome fweet b£rbs of all forts, fuch as bafil, marjoram, win-
ter-favory, and a little thyme, chopped very fine, a little nut-
meg grated, fome lemon-peel cut fine, pepper and fair, chop
the liver fine, and put in with two eggs, mix it up, and put it
into the belly, and few or fkewer it up ; then fpit it and lay it
to the fire, which mull be a good one. A good fized hare takes
one hour, and fo on in proportion.

Different forts of Sauce for a Hare.

TAKE for fauce, a pint of cream and half a pound of frefli
butter; put them in a fauce-pan, and keep ftirring it with a
fpoon till the butter is melted, and the fauce is thick ; then
take up tne hare, and pour the fauce into the difh. Another
way to make fauce for a hare is, to make good gravy, thickened
with a little piece of butter rolled in flour, and pour it into
your difh. You may leave the butter out, if you do not like
it, and have fome currant-jelly warmed in a cup, or red wine
and fugar boiled to a fyrup, done thus : take a pint of red wine,
a quarter of a pound of fugar, and fet over a flow (ire to fim-
mef for about a quarter of an hour. You may do fialf the quan-
tity, and put it into your fauce-boat or bafon.

To broil Steaks.

FIRST have a very clear brifk fire : let your gridiron ba
Very clean; put it on the fire, and take a chaffing difh with a

B 4 few

3

THE ART OF COOKERY

few hot coals out of the fire. Put the d ifh on it which i3 to
lay your fteaks on, then take fine rump fteaks about half an
inch thick ; put a little pepper and fait on them, lay them on
the gridiron, and (if you like it) take a fhalot or two, or a fine
onion, and cut it fine; put it into your difh. Keep turning
your fteaks quick till they are done, for that keeps the gravy
in them. When the fteaks are enough, take them carefully
off into your dilh, that none of the gravy be loft; then have
ready a hot d ifh and cover, and carry them hot to table with
the cover on. You may fend fhalot in a plate, chopt fine.

Directions concerning ihe Sauce for Steaks.

IF you love pickles or horfe- raddifh with fteaks, never gar-
nifh your d ifh, becaufe both the garnifhing will be dry, and
the fteaks will be cold, but lay thofe things on little plates,
and carry to table. The great nicety is to have them hot and
full of gravy.

General Diredlions concerning Broiling.

AS to mutton and pork fteaks, you muft keep them turn-
ing quick on the gridiron, and have your d ifh ready over a
chaffing-difh of hot coals, and carry them to table covered hot.
When you broil fowls or pigeons, always take care your fire
is clear; and never bafte any thing on the gridiron, for it only
makes it fmoked and burnt.

General Directions concerning Boiling.

AS to all forts of boiled meats, allow a quarter of an houv
to every pound ; be fure the pot is very clean, and lkim it well,
for every thing will have a feum rife, and if that boils down,
it makes the meat black. All forts of frefh meat you are to
put in when the vyater boils, but fait meat when the water is
warm.

To boil a Ham.

WHEN you boil a ham, put it into your copper when the
water is pretty warm, for cold water draws the colour out ;
when it boils, be careful it boils very flowly. A ham of twen-
ty pounds takes four hours arjd a half, larger and fmaller in
proportion. Keep the copper well fkimmed. A green ham
wants no foakinp, but an old ham mqft be foaked lixtten hour>,
in a iarpe tub of foft water,

O

9

MADE PLAIN AND EASY.

To boil a Tongue.

A TONGUE, if fait, foak it in foft water all night, boil
it three hours ; if frefli out of the pickle, two hours and an
half, and put it in when the water boils ; take it out and puli
it, trim if, garnilh with greens and carrots.

To boil Fowls and Houfe-lamb.

FOWLS and houfe-lamb boil in a pot by themfelves, in a
good deal of water, and if any fcum arifes take it off. They
will be both fweeter and whiter than -if boiled in a cloth. A
little chicken will be done in fifteen minutes, a large chicken
in twenty minutes, a good fowl in half an hour, a little turkey
or goofe in an hour, and a large turkey in an hour and a half.

Sauce for a boiled Turkey .

THE belt fauce for a boiled turkey is good oyfter and cel-
lery fauce. Make oyfter-fauce thus : take a pint of oyfters
and fet them off, ftrain the liquor from them, put them in
cold water, and wafh and beard them ; put them into your
liquor in a ftew-pan, with a blade of mace, and fome butter
rolled in flour, and a quarter of a lemon; boil them up,
then put in half a pint of cream, and boil it all together
gently; take the lemon and mace out, fqueeze the jufee of
the lemon into the fauce, then ferve it in your boats or bafons.
Make cellery fauce thus: take the white part of the cellery,
cut it about one inch long; boil it in fome water till it is
tender, then take half a pint of veal broth, a blade of mace,
and thicken it with a little flour and butter, put in half a pint
of cream, boil them up gently together, put in your cellery
and boil it up, then pour it into your boats.

Sauce for a boiled Goofe.

SAUCE for a boiled goofe muff be either onions or cabbage,
pift boiled, and then ftewed in butter for five minutes.

Sauce for boiled Ducks or Rabbits.

TO boiled ducks or rabbits, you muft pour boiled onions
over them, which do thus : take the onions, peel them and
boil them in a great deal of water ; fh i ft your water, then let
them boil about two hours, take them up and throw them into
a cullender to drain, then with a knife chop them on a board,

8 _ j

10

THE ART OF COOKERY

and rub them through a cullender ; put them into a fauce-pan,
juft (hake a little flour over them, put in a little milk or cream,
with a good piece of butter, and a little fait ; fet them over
the fire, and when the butter is melted they are enough. But
it you would have onion-fauce in half an hour, take your
onions, peel them, and cut them in thin fhccs, put them into
milk and water, and when the water boils they will be done
in twenty minutes, then throw them into a cullender to drain,
and chop them and put them into a fauce-pan ; {hake in a
little flour, with a little cream if you have it, and a good piece
of butter; ftir all together over the fire till the butter is melted,
and they will be very fine. The fauce is very good with roaft
mutton, and it is the beft way of boiling onions.

To roajl Venifon.

TAKE a haunch of venifon and fpit it; rub fome butter
all over your haunch ; take four {beets of paper well buttered,
put two on the haunch ; then make a pafte with fome flour, a
little butter and wafer ; roll it out half as brg as your haunch,
and put it over the fat part, then put the other two fhee:s of
paper on, and tie them with fome pack-thread ; lay it to a
brifk fire, and bafte it wellall the lime of roafting ; if a large
haunch df twenty- four pounds it will take three hours and an
half, except it is a very large fire, then three hours will do :
finaller in proportion,

To drefs a Haunch of Mutton .

HANG it up for a , fortnight, and drefs it as dire£led for a
haunch of venifon.

Different forts of Sauce for Venifon.

YOU may take either of thefe fauces for venifon. Currant-
jelly warmed ; or a pint of red-wine, with a quarter of a pound
of fugar, fimmered over a clear fire for five or Jix minutes ; or
a pint of vinegar, and a quarter of a pound of fugar, fimmered

'till it is a fyrup.

/

To roajl Mutton , venifon fafnion.

TAKE a hind-quarter of fat mutton, and cut the leg like a
haunch ; lay it in a pan with the backfide of it down, pour
a bottle of red-wine over it, and let it lie twenty-four hours,
then fpit it, and bafte it with the fame liquor and butter all
the time it is roafting at a good quick fire; two hours will do

MADE PLAIN AND EASY.

ii

it. Have a little good gravy in a cup, and fweet fauce in an-
other. A good fat neck of mutton eats finely done thus.

To keep V enifon or Hares fweet ; or to make thc?n freflo when they

Jiink.

IF your venifon be very fweet, only dry it with a cloth, and
hang it where the air comes. If you would keep it any time,
dry it very well with clean cloths, rub it all over with ground
pepper, and hang it in an airy place, and it will keep a great
while. If it ft inks, or is mufty, take fome lukewarm water,
and wafh it clean : then take frefti milk and water lukewarm,
and wafh it again ; then dry it in clean cloths very well, and
rub it all over with ground pepper, and hang ;t in an airy place.
When you roaft it, you need only wipe it with a clean cloth,
and paper it as before mentioned. Never do any thino- elfe
to venifon, for all other things fpoil your venifon, and^take
away the fine flavour, and this preferves it better than any
thing you can do. A hare you may manage juft the fame way.

To roajl a Tongue and Udder.

P ARBOIL them firft: for two hours, then roaft: it, ftick
eight or ten cloves about it ; bafte it with butter, and’ have
fome gravy, and galintine fauce, made thus : take a few bread
crumbs, and boil in a little water, beat it up, then put in a
gill of red-wine, lome fugar to fweeten it ; put it in a bafon
or boat.

To roajl Rabbits.

BASTE them with good butter, and drudge them with a
little flour. Hair an hour will do them, at a very quick, clear
fire; and, if they are very fmall, twenty minutes will do\hem.
i ake the liver, w.th a little bunch of parfley, and boil them,
and then chop them very fine together. Melt fome good butter

^‘ld ,P.*£ ha t ,the llv^r J'ld Par% into the butter ; "pour it into
the difh, and garmfh the difh with the other half. Let your
rabbits be done of a fine light brown ; or put the fauce in a boat.

To roajl a Rabbit hare-fajhion.

LARD a rabbit with bacon ; roaft it as you do a hare, with
a ftulhng in the belly, and it eats very well. But then you
rmift make gravy-fance ; but if you do not lard it, white LC
made thus : take a ittle veal brolh, boil i, up with a little S
and butter, to thicken ,t, then add a gill „f cre„„, k«”01£

ul"diS,“ne W,} " “ 15 rn'°°th’ thcn Put « ■*> a boat or in

Turkics ,

1 2

THE ART OF COOKERY

' Turkies , Pheafants , £fc. may he larded.

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

To roqjl a Fowl , pheafaht-fajhion.

IF you Ihould have but one pheafant, and want two in a
difti, take a large full-grown fowl, keep the head on, and
trufs it juft as yob do a pheafant ; lard it with bacon, but do
not lard the pheafant, and nobody will know it.

RULES to be obferved in ROASTING.

IN the firft place, take great care the fpit be very clean ;
and be fure to clean it with nothing but fand and water.
Wafti it clean, and wipe it with a dry cloth ; for oil, brick-
duft, and fuch things, will fpoil your meat.

BEEF.

TO roaft a piece of beef about ten pounds will take an hour
and an half, at a good fire. Twenty pounds weight will take
three hours, if it be a thick piece; but if it be a thin piece of
twenty pounds weight, two hours and an half will do it ; and
fo on according to the weight of your meat, -more or lefs. Ob-
ferve, in frofty weather your beef will take half an hour longer.

M U T*T Q N.

I

A leg of mutton of fix pounds will take an hour at a quick
fire; if frofty weather, an hour and a quarter ; nine pounds an
hour and a half; a leg of twelve pounds will take two hours ;
if frofty, two hours and a half; a large faddle of mutton will
take three hours, becaufe of papering it ; a fmall faddle will
take an hour and a half, and fo on, according to the fize ; a
breaft will take half an hour at a quick fire; a neck, if large,
an hour; if very fmall, little better than half an hour; a (boul-
der much about the fame time as a leg ; a chine of twelve
pounds an hour and a half, and fo on.

PORK.

PORK muft.be well done. To every pound allow a quar-
ter of an hour: for example, a joint of twelve pounds weight,
three hours, and fo on ; if it be a thin piece of that weight,
two hours will roaft it.

/

DirecJioHf

*3

MADE PLAIN AND EASY.

I

s Directions concerning Beef, Mutton , and Pork .

THESE three you may bafte with fine nice dripping* B2
fure your fire be very good and brifk ; but do not lay your
meat too near the fire, for fear of burning or fcorching.

VEAL.

VEAL takes much the fame time roafting as pork; but be
fure to paper the fat of a loin or fillet, and bafte your veal
with good butter.

HOUSE-LAMB.

IF a large fore-quarter, an hour and a half ; if a fmall one,
an hour. The outfide muft be papered, bailed with good
butter, and you muft have a very quick fire. If a leg, about
three quarters of an hour ; a neck, a breaft, or fhoulder, three
quarters of an hour; if very fmall, half an hour will do.

A P I G.

T

IF juft killed, an hour ; if killed the day before, an hour
and a quarter; if a very large one, an hour and a half. But
the beft way to judge, is when the eyes drop out, and the rkin
is grown very hard ; then you muft rub it with a coarfe
cloth, with a good piece of butter rolled in it, till the crack-
ling is crifp and of a fine light brown.

A HARE.

You muft have a quick fife. IF it be a fmall hare, put
three pints of milk and half a pound of frelh butter in the
dripping-pan, which muft be very clean and nice ; if a large
one, two quarts , of milk and half a pound of frefh butter.

You muft 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. Put your gravy, and hot currant jelly,
in boats.

A TURKEY.

A middling turkey will take an hour; a very large one, an
hour and a quarter ; a fmall one, three quarters of an hour.

You muft paper the breaft till it is near done enough, then •

take the paper off and froth it up. Your fire muft be very
good.

A GOOSE.

14

THE ART OF COOKER?

A G .0 0 S E.

Obferve the fame rules.

FOWLS.

A large fowl, three quarters of an hour; a middling one-
half an hour ; very fmall chickens, twenty minutes. Your
lire mull be very quick and clear when you lay them down.

TAME DUCKS.

Obferve the fame rules.

WILD DUCKS,

Twenty minutes; if you love them well done, twenty-
five minutes.

TEAL, W 1G E O N, fcfr.

Wigeon a quarter of an hour. Teal eleven or twelve mi-
nutes. •

WOODCOCKS.

Twenty-five minutes.

PARTRIDGES and SNIPES .

Twenty minutes.

PIGEONS and LARKS.

Twenty minutes.

Directions concerning Poultry.

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

To keep Meat hot.

1 HE beft way to keep meat hot, if it be done before your
company is ready, is to fet the difh over a pan of boiling water ;
cover the difh with a deep cover, fo as not to touch the meat,
and throw a cloth over all. Thus you may keep your meat
hot a long time, and it is better than over-roafling and fpoil-

inS

i

MADE PLAIN AND EASY.

»5

ing the meat. The fleam of the water keeps the meat hot,
and does not draw the gravy out, or draw it up ; whereas, if you
fct a difh of meat any time over a chaffing-difh of coals, it
will dry up all the gravy, and fpoil the meat.

To drefs GREENS, ROOTS, &c.

ALWAYS be very careful that your greens be nicely picked
and wafhed. You fbould lay them in a clean pan, for fear
of fand or dufl, which is apt to hang round wooden vefl'els.
Boil all your greens in a copper fauce-pan by themfelves, with
a great quantity of water. Boil no meat with them, for that
dilcolours them. Ufe no iron pans, &c, for they are not
proper ; but let them be copper, brafs, or filver.

To drefs Spinach.

PICK it very clean, and wafh it in five or fix waters; put
it in a lauce-pan that will juft hold it, throw a little fait over
it, and cover the pan clofe. Do not put pny water in, but
fhake the pan often. You muff put your fauce-pan on a clear
quick fire. As foon as you find the greens are fhrunk and
fallen to the bottom, and that the liquor which comes out of
them boils up, they are enough. Throw them into a clean
fieve to drain, and fqueeze it well between two plates, and cut
it in any form you like. Lay it in a plate, or fmall difh, and
never put any butter on it, but put it in a cup.

To drefs Cabbages , Cfc.

CABBAGE, and ail forts of young fpreuts, muft be boiled
in a great deal of water. When the ftalks are tender, or
fall to the bottom, they are enough ; then take them off, be-
fore tney lofe their colour. Alvyays throw fait in your water
before you put your greens in. Young fprouts you fend to
table juft as they are, but cabbage is bell chopped and put in-
to a fauce-pan 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 table.

To drefs Carrots.

LET them be feraped very clean, and when they are e-
nough, rub :hem in a clean cloth, then flice them into a plate
and pour fume melted butter over them. If they are younr
fpnng carrots, half an hour will boil them ; if large, an hour •
but old Sandwich carrots will take two hours.

M

1&

THE ART OF COOKERY

To drcfs Turnips.

THEY eat beft boiled in the pot, and when enough take
them out and put them in a pan, and rhaOi them with butter*
a little cream, and a little fait, and fend them to table. But
you may do them thus : pare your turnips, and cut them into
dice, as big the top of one’s finger ; put them into a clean
fauce-pan, and ju.ft cover them with water. When enough*
throw them into a fieve to drain, and put them into a fauce-
pan with a good piece of butter and a little cream ; ftir them
over the fire for fjvq or fix minutes, and fend them to table.

To arefs Parfnips.

THEY fhould be boiled in a great deal of Water, and when
you find they are foft (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 parts, and lend them up plain in a difn
with melted butter.

To drcfs Broccoli .

STRIP all the little branches off till you come to the top
one, then with a knife peel off all the hard outfide fkin, which
is on the ftalks and little branches, and throw them into water.
Have a ftew-pan of water with lome fait in it: when it boils
put in the broccoli, and when the ftalks are tender it is
enough, then fend it to table with a piece of toafted bread
foaked in the water the broccoli is boiled in under it, the
fame way as afparagus, with butter in a cup. The French
eat oil and vinegar with it.

To drefs Potatoes.

YOU muft boil them in as little water as you can, without
burning the fauce-pan. Cover the fauce-pan clofe, and when
the fkin 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 them is, when they are peeled to
lay them on a gridiron till they are of a fine brown, and fend
them to table. Another way is to put them into a fauce-pan
with fome good beef dripping, cover them clofe, and fhake
the fauce-pan often for fear of burning to the bottom. When
they ate of a fine brown, and crifp* take them up in a plate*

then

MADE PLAIN AND EASY.

17

then put them into another for fear of the fat, and put butter
in a cup.

To drefs Cauliflowers.

TAKE your flowers, cutoff 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 boiling, put in the cauli-
flowers, and be fure to fkim the fauce-pan well. When the
flalks are tender, take them carefully up, and put them into a
cullender to drain : then put a fpoonful of water into a clean,
flew- pan with a little duft of flour, about a quarter of a pound
of butter, and (hake it round till it is all finely melted, with
a little pepper and fait ; then take half the cauliflower and cut
it as you would for pickling, lay it into the ftew-pari, turn it,
and (hake the pan round. Ten minutes will do it. Lay the
ftewed in the middle of your plate, and the boiled round it.
Four the butter you did it in over it, and fend it to table.

Another way.

CUT the cauliflower ftalks off, leave a little green on, and
boil them in fpring water and fait: about fifteen minutes will
do them. Take them out and drain them; fend them whole
in a difh, with fome melted butter in a cup.

To drefs French Beans.

FIRST firing them, then cut them in two, and afterwards
acrofs: but if you would do them nice, cut the bean into
four, and then acrofs, which is eight pieces. Lay them into
water and fait and when your pan boils put in fome fait and
he beans; when they are tender they are enough ; they will
be foon done. Take care they do not loofe their fine green.

y them in a plate, and have butter in a cup.

To drefs Artichokes.

wafh °n th]S ftalk:s’ and Put them into cold water, and

T WC ’ jhen put ,hem in’ when the water boils, with

An hT 0WriTt' th3t aU thC duft 3nd may b0i OUt.

An hour and a half will do them.

To drefs Afparagus .

th=nCca^fthf fll fta'kS 7-7 Carrfu">' ,UI ,hcy ,0°k white,
hJ' I n k C',Cn ahkc> ‘hrow them into water aid
ha,e ready a ftew-pan boiling Put in fome falt) an(J ^

^ afparagus

18 THE ART OF COOKERY

afparagus 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 loofe both colour and tafte. Cut the round of a
fmall loaf, about half an inch thick, toaft it brown on both
Tides, dip it in /the afparagus liquor, and Jay it in your difh ;
pour a little butter over the toaft, then lay your afparagus on
the toaft all round the difh, with the white tops outward.
Do not pour butter over the afparagus, for that makes them
greafy to the fingers, but have your butter in a bafon, an
Tend it to table.

Directions concerning Garden Things.

MOST people fpoil garden things by over-boiling them.
All things that are green fhould have a little crifpneis, for it
they are° over-boiled, they neither have any fweetnefs or

beauty.

To drefs Beans and Bacon.

WHEN you drefs beans and bacon, boil the bacon by it-
Velf and the beans by themfelves, for the bacon will fpoil the
colour of the beans. Always throw fome fait into the water,
and fome parfley, nicely picked. When the beans are enough
( which you will know by their being tender), throw them in-
to a cullender to drain. Take up the bacon and fkin it ;
throw fome rafpings of bread over the top, and if you have
an iron, make it red hot and hold over it, to brown the top of
the bacon ; if you have not one, hold it to the fire to brown ;
put the bacon in the middle of the difh, and the beans a 1
round, clofe up to the bacon, and fend them to table. With
parfley and butter in a bafon.

To make Gravy for a Turkey, or any fort of Fowls.

TAKE a pound of the lean part of the beef, hack it with a
knife, flour it well, have ready a ftew-pan with a piece of frefh
butter. When the butter is melted, put in the beef, fry it till
it is brown, and then pour in a little boiling water; fhuke it
round, and then fill up with a tea-kettle of boiling water.
Stir it altogether, and put in two or three blades of mace, four
or five cloves, fome whole pepper, an onion, a bundle of fweet
herb*-- a little cruft of bread baked brown, and a little piece o
carrot. Cover it clofe, and let it flew till it is as good as you
would have it. This will make a pint of rich gravy.

MADE PLAIN AND EASY”.

x9

To make V eal, Mutton , or Beef Gravy.

TAKE a rafher or two of bacon or ham, lay it at the bot-
tom of your flew-pan ; put your meat, cut in thin flices, over
it ; then cut fome onions, turnips, carrots, and cellery, a little
thyme, and put over the meat, with a little all-fpice; put a
little water at the bottom, then fet it on the fire, which muft
be a gentle one, and draw it till it - is brown at the bottom
(which you may know by the pan’s hilling), then pour boiling
water over it, and llew it gently for one hour and a half: if a
Imall quantity, lefs tune, will do it. Seafon it with fait.

Brown Colouring for made dijbes.

TAKE four ounces of fugar, beat fine ; put it into an iron
frying-pan, or earthen pipkin; fet it over a clear fire, and when
the iugar is melted it will be frothy ; put it higher from the
fire until it is a nne brown ; keep it ftirring all the time,' fill
the pan up with red wine; take care it don’t boil over, add a
little (alt and lemon ; put a little cloves and mace, a fhallot or
two, boil it gently for ten minutes ; pour it in a bafon till it
is cold, then bottle it for ufe.

To make Gravy.

IF you live in the country, where you cannot always have
gravy-meat, when your meat comes from the butcher’s/ take a
piece of beef, a piece of veal, and a piece of mutton : cut
them into as fmall pieces as you can, and take a lar^e deep
fauce-pan with a cover, lay your beef at bottom, then your
mutton, then a very little piece of bacon, a flice or two of
carrot, fome mace, cloves, whole pepper black and white, a
large onion cut in dices, a bundle of fweet herbs, and then
lay in your vea Cover it clofe over a flow fire for fix or
feven minutes, lhaking the fauce-pan now and then; then

it in? HI?6 in’ llaVe feady f°me boilinS water 5 PO«r
. tlJ1 you cover the meat and fomething more. Cover ic

clofe, and let it flew till it is quite rich and good • then feafon

moft things! ' WUh ^ ftf'ain i£ °ff’ &This’ Wl]1 do
To bake a L'g of Beef.

lt J'UVn rhC rame manner’ as before directed, in the
making gravy for foups, &c. and when it is baked Lain it

through a coarfe fieve. Pick out all the finews and fat out
them into a fauce-pan -with a few fpoonfujs of the gravy, a’l.ttlo

^ ^ red-wino.

4

20 THE ART OF COOKERY

red-wine, a little piece of butter rolled in flour, and fome muf-
tard ; {hake your fauce-pan often, and when the fauce is hoc
and thick, difti it up, and fend it to table. It is a pretty diftu

To lake an Ox's HeacL

DO juft in the fame manner !as the leg of beef is directed to
be done in making the gravy for foups, &c. and it does full as
well for the fame ufes. If it fhould be too ftrong for any thing
you want it for, it is only putting fome hot water to it. Colu
water will fpoil it.

To boil Pickled Pork.

BE fure you put it in when the water boils. If a middling
piece, an hour will boil it ; if a very large piece, an hour and
a half or two hours. If you boil pickled pork too long, it
will go to a jelly. You will know when it is done by trying

it with a fork.

CHAP. II.

Made Dishes.

To drefs Scotch Co! lops.

nrAKE a piece of fillet of veal, cut it in thin pieces, about
I as big as a crown-piece, but very thin ; fhake a li
flour over it, then put a little butter in a frying- pan, and me.,
it • put in your collops and fry them quick till they are brown,
therf lay' them in a difh : have ready a good rrgoo made thus
take a little butter in your ftevv-pan, and melt It, then add a
rge fpoot.ful of flour, W about till it is fmoo.h then put
n a pint of good brown gravy | fealon it with pepper and fait,
pour in a fmall gl.fi of white-wine, feme veal Iwect- breads,,
force-meat balls, truffles and morels, ox pa ates, and m
. riew them gently for half an hour, ac^d the juice o
Xon toTt j put!! ovL the collops, and gVnifh with rafhets
Of bacon. Some like the Scotch collops made thus : put
collops into the ragoo, and flew them for five minutes. ^

MADE PLAIN AND EASY.

21

To drefs White Collops.

CUT the veal the fame as for Scotch collops; throw them
dnto a ftevv-pan ; put fome boiling water over them, and ftir
them about, then ftrain them off; take a pint of good veal
•broth, and thicken it ; add a bundle of fweet herbs,' with .
fome mace; put fweet-bread, force-meat balls, and frefli
mufhrooms; if no frefh to be had, ufe pickled ones wafhed in
warm water; flew them about fifteen minutes ; add the yolk
of two eggs, and a pint of cream ; beat them well toge-
ther with fome nutmeg grated, and keep ftirring till it boils
up ; add the juice of a quarter of a lemon, then put it in your
difh. Garnifh with lemon.

To drefs a Fillet of Veal with Collops.

FOR an alteration, take a fmall fillet of veal, cut what
collops you want, then take the udder and fill it' with force-
meat, roll it round, tie it with a pack-thread acrofs, and roaft
it ; lay your collops in the difh, and lay your udder in the
middle. Garnifh your difhes with lemon.

To make Force-meat Balls.

NOW you are to obferve, that force-meat balls are a great
addition to all made difhes, made thus : take half a pound of
veal, and half a pound of fuet, cut fine, and beat in a marble
mortar or wooden bowl ; have a few fweet-herbs and parfley
fhred fine, a little mace dried and beat fine, a fmall nfttmeg
grated, or half a large one, a little lemon-peel cut very fine, a
little pepper and fait, and the yolks of two eggs; mix all thefe
well together, then roll them in little round balls, and fome in
little long balls ; roll them in flour, and fry them brown. If
they are for any thing of white fauce, put a little water in a
iauce pan, and when the water boils put them in, and let them
boil for a tew minutes, but never fry them for white ljiuce.

Truffles and Morels good in Sauces and Soups.

TAKE half an ounce of truffles and morels, let them be
well wafhed in warm water to get the fand and dirt out, then -
fimmer them in two or three fpoonfuls of water for a few mi-
nutes, then put them with the liquor into the fauce. They
thicken both fauce and foup, and give it a fine flavour.

C

To

3

THE ART OF COOKERY

44

To flew Ox Palates.

STEW them very tender ; which muft be done by putting
them into cold water, and let them ftew very foftly over a
flow fire till they are tender, then take off the two fkins, cut
them in pieces, and put them either into your made-difh or
foup ; and cock’s-combs and artichoke-bottoms, cut fmall,
and put into the made-difh. Garnifh your difhes with lemon,
fweet-breads flewed, or white difhes, and fried for brown ones,
and cut in little pieces.

To Ragoo a Leg of Mutton.

TAKE all the fkin and fat off, cut it very thin the right
way of the grain, then butter your ftew-pan, and fhake fome
flour into it; flice half a lemon and half an onion, cut them
very final], a little bundle of fweet herbs, and a blade of mace.
Put altogether with your meat into the pan, ftir it a minute or
two, and then put in fix fpoonfuls of gravy, and have ready an
anchovy minced fmall ; mix it with fome butter and Hour, ftit
it altogether for fix minutes, and then difh it up.

- To make' a Brown Fricafey.

YOU muft take your rabbits or chickens, and fkin the rab-
bits, but not the chickens, then cut them into fmall pieces,
and rub them over with yolks of eggs. Have ready 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 a
ftew-pan, and when it is melted put in your meat. Fry it of '
a fine brown, and take care they do not ftick to the bottom of
the pan ; then pour the butter from them, and pour in half a
pint of brown gravy, a glafs of white wine, a few mufhrooms,
or two fpoonfuls of the pickle, a little fait (if wanted), and a
piece of butter rolled in flour. When it is of a fine thicknefs
difh it up, and fend it to table. You may add truffles and
morels, and cock's-combs.

To make a White Fricafey.

TAKE two chickens, and cut them in fmall pieces ; put
them in warm water to draw out the blood, then put them
into fome good veal broth; if no veal broth, a little boiling
water, and ftew them gently with a bundle of fweet herbs,
and a blade of mace, till they are tender; then takeout t. c
fweet herbs, add a little flour and butter, boiled together

\

MADE PLAIN AND EASY. 23

thicken it a little, then add half a pint of cream, and the yolk
of an egg beat very fine; feme pickled mufhrooms: the beft
wav is to put fome frefh mufhrooms in at firft; if no frefh, then
pickled ; keep ftirring it till it boils up, then add the juice of
half a lemon, ftir it well to keep it from curdling, then put it
in your difh. Garnifh with lemon.

them, and lay them in warm water, and dry them with a
clean cloth. Put them into a ftew-pan, with a blade or two
of mace, a little black and white pepper, an onion, a little
bundle of fweet herbs, and do but'juft cover them with water:
flew them till they are tender, then with a fork take them
out, flrain the liquof, and put them into the pan again with
half a pint of the liquor, and half a pint of cream, the yolks
of two eggs beat well, half a nutmeg grated, a glafs of white
wine, a little piece of butter rolled in flour, and a gill of
mufhrooms, keep ftirring all together, all the while one way;
till it is fmooth and of a fine thicknefs, and then difh it up.
Add what you pleafe.

TTAKE three chickens, fkin them, cut them into fmall
pieces, tnat is, every joint afunder ; lay them in warm wa-
ter for a quarter of an hour, take them out and dry them with
a cloth, then put them into a ftew-pan with milk and water,
and boil them tender ; take a pint of good cream, a quarter
of a pound of butter, and ftir it till it is thick, then let it ftand
till it is cool, and put to it a little beaten mace, half a nut-
meg grated, a little fait, and a few mufhrooms; ftir all toge-
ther, then take the chickens out of the ftew-pan, throw away
what they are boiled in, clean the pan, and put in the chick-
ens and fauce together ; keep the pan fhaking round till they
are quite hot, and difh them up. Garnifh with lemon.

To fricafey Rabbits , Lamb , Sweet-breads , or Tripe.

Do them the fame way.

To fricafey Rabbits , Lamb , or Veal.

Obferve the directions given in the preceding article.

A fccond JVay to snake a iVhite Fricafey.

YOU muft take two or three rabbits, or chickens, fkin

A third JVay of making a White Fricafey.

C 4

Another

24 THE art of cookery

Another Way to fricafey Tripe.

TAKE a piece of double tripe, and cut it in pieces of
about two inches ; put them in a fauce-pan of water, with an
onion and a bundle of fweet herbs ; boil it till it is quite ten-
der, then have ready a bifhemel made thus : take fome lean
ham, cut it in thin pieces and put it in a ftew-pan, and fome
veal, having firft cut off all the fat, put it over the ham ; cut
an onion in flices, fome carrot and turnip, a little thyme,
cloves, and mace, and fome frefh mufhrooms chopped ; put a
little milk at the bottom, and draw it gently over the fire ;
be careful it does not fcorch ; then put in a quart of milk, and
half a pint of cream, ftew it gently for an hour, thicken it
with a little flour and milk, feafon it with fait, and a very little
Kian-pepper bruifed fine, then ftrain it oft' through a tammy,
put your tripe into it, tofs it up, and add fome force-meat
balls, mufhrooms, and oyfters blanched ; then put it into
your difh, and garnifh with fried oyfters, or fweet-breads, or
lemons.

To ragoo Hogs Feet and Ears .

TAKE your ears out of the pickle they are foufed in, or
boil them till they are tender, then cut them into little long
thin bits, about two inches long, and about as thick as a
quill ; put them into your ftew-pan with half a pint of good
gravy, or as much as will cover them, a glafs of white wine,
a good deal of muftard, a good piece of butter roiled in flour,
and a little pepper and fait ; ftir all together till it is of a fine
thicknefs, and then difh it up. The hogs feet muft not be
ftewed but boiled tender, then flit them in two, and put the
yolk of an egg over and crumbs of bread, and broil or fry them ;
put the ragoo of ears in the middle, and the feet round it.

Note, they make a very pretty difh fried with butter and
muftard, and a little good gravy, if you like it. Then only
cut the feet and ears in two. You may add half an onion, cut
'fmall.

To fry Tripe.

CUT your tripe in long pieces of about three inches wide,
and all the breadth of the double ; put it in fome fmall-beer
batter, or yolks of eggs ; have a large pan of good fat, 3nd
fry it brown, then take it out and put it to drain ; difh it up
yvith plain butter in a cup.

r*

-MADE PLAIN AND EASY.

25

' Tripe a la Kilkenny.

THIS is a favourite Irifh difh, and is done thus : take a piece
of double tripe cut in fquare pieces, have twelve large onions
peeled and wafhed clean, cut them in two, and put them on to
boil in clean water till they are tender; then put in yout tripe,
and boil it ten minutes ; pour off almoft all the liquor, fhake a
little flour in, and put fome butter in, and a little fait and
muftard ; fhake it all over the fire till the butter is melted ;
then put it in your difh, and fend it to table as hot as poffible!
Garnifh with barberries or lemon.

A Fricafey of Pigeoks.

TAKE eight pigeons new killed, cut them in fmall pieces,
and put them in a ftew-pan with a pint of white wine and a pin?
of water. Seafon your pigeons with fait and pepper, a blade or
two or mace an onion, a bundle of fweet herbs, a good piece
of butter juft rolled in a very little flour: cover it clofe,and
1 them ftew till there is juft enough for fauce, and then take
out the onion and Wt-herbs, beat up the yolks of three es™s
grate haif a nutmeg in, and With your fpoon pufh the meat

ftir?nX fldC °f lthC ^ the to the other fide, and

ft.r in the eggs; keep them ftirring for fear of turning to curds,

and when the fauce ,s fine and thick ifiake all together and

have Put the meat into the difb, p0ur the fauce over it and
have ready fome flices of bacon toafted, and fried ovfters •

SMlS^ *“ °,er> a"d thC *“» — OaU

A Fricafey of Lamb-fones and Sweetbreads.

HAVE ready fome lamb-ftones blanched, parboiled and
fl iced, and flour two or three fweetbreads ; if very thick cut
them m two; the yolks of fix hard eggs whole \ few oifta
Ch.o-nut kernels, and a few large oyfters : fry theft aVl of

,2

beat »ety fine with aTttle creamed a l.tUe beaten mace .'f \
all together till ,t » of a fine thicknefs, and then S i t
Garmlh with lemon. ajm u UP»

To

26 THE ART OF COOKERY

To hajh a Calf's Head.

BOIL the head almoft enough, then take the heft half, and
with a (harp knife take it nicely from the bone, with the two
eyes. Lay it in a little deep difh before a good fire, and take
great care no allies fall into it, and then hack it with a knne
crofs and crofs : grate fome. nutmeg all over, the yolks of two
cg'-rs, a very little pepper and fait, a few fweet herbs, fome
crumbs of bread, and a little lemon pec-1, chopped very fine,
bafte it with a little butter, then bafte it again; keep the difh
turning that it may be all brown alike : cut the other half
and tongue into little thin bits, and fet on a pint of drawn
oravy in a fauce-pan, a little bundle of fweet herbs, an onion,
a little pepper and fait, a glafs of white- wine, and two fhalots ;
boil all thefe together a few minutes, then ftram it through a
fieve, and put it into a clean ftew-pan with the hafh. Hour
the meat before you put it in, and put in a few mufhrooms, a
fpoonful of the pickle, two fpoonfuls of catchup, and a few
truffles and morels; ftir all thefe together for a few minutes,
.in half the brains, and ftir into the ftew-pan, and a

To hajh a Caf's Head ivhite.

js of a fine thicknefs ; th.
other half of the bead, as

II pwui J _ ' .111

before mentioned, in the middle, am

garni fa

A

l

MADE PLAIN AND EASY. 27

garnifh as before dire&ed, with fried oyfters, brains, lemon,
and force-meat balls fried.

To bake a Calf's Head.

TAKE the head, pick it and wafh it very clean; take an
earthen difh large enough to lay the head on, rub a little piece
of butter all over the difh, then lay fome long iron fkevvers
acrofs the top of the difh, and lay the head on them; fkewer
up the meat in the middle that it do not lie on the difh, then
grate fome nutmeg all over it, a few fweet herbs fhred f'mall,
fome crumbs of bread, a little lemon-peel cut fine, and then
flour it all over : flick pieces of butter in the eyes and all over
the head, and flour it again. Let it be well baked, and of a
fine brown ; you may throw a little pepper and fait over it,
and put into the difh a piece of beef cut final), a bundle of
fweet herbs, an onion, fome whole pepper, a blade of mace,
two cloves, a pint of water, and boil the brains with fome
fage. When the .head is enough, lay it on a dilh, and fet it
to the fire to keep warm, then ftir all together in the difh
and boil it in a fauce-pan ; ftrain it off, put it into the fauce-
pan again, add a piece of butter rolled in flour, and the fage
in the brains chopped fine, a fpoonful of catchup, and two
fpoonfuls of red-wine; boil them together, take the brains
beat them well, and mix them with the fauce ; pour it into
the difh, and fend it to table. You mult bake the tongue with

the head and do not cut it out. It will lie the handfomer
in the difh.

/ •

To bake a Sheep's Head.

Do it the fame way, and it eats very well.

To drefs a Lamb’s Head.

BOIu ‘he head and pluck tender, but do not 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 difh
before a good fire ; then grate fome crumbs of bread fome
fweet herbs rubbed, a little lemon-peel chopped fine a veTy
little pepper and fait, and bafte it with a little butter : then
throw a little flour over it, and juft as it is done do the fame
bafte ,t and drudge n. Take half the fiver, the lights The
heart and tongue, chop them very fmall, with fix^r dght
fpoonfuls of gravy or water. firft ftake ^ flour freight

meat, and flint together, then put in the gravy or water a
good piece of butter rolled in a little flour, a little peeper and

fait.

f

2$ THE ART OF COOKERY

fait, and what runs from the head in the difh ; fimmer all
too-ether a few minutes, and add half a fpoonful of vinegar,
pour it into your difh, lay the head in the middle of the
mince-meat, have ready the other half of the liver cut thin,
with fonrie fixes of bacon broiled, and lay round the head,
Garnifh the difh with lemon, and fend it to table.

To ragoo a Neck of V °.al.

CUT a neck of veal into fteaks, flatten them with a rolling-
pin, feafon them with fait, pepper, cloves, and mace, lard
them with bacon, lemon- peel, and thyme, dip them in the
yolks of eggs, make a fheet of ftrong cap- paper up at the four
corners in^the form of a dripping-pan ; pin up the corners,
butter the paper and alfo the gridiron, and fet it over a fire of
charcoal ; put in your meat, let it do leifurely, keep it batt-
ing and turning to keep in the gravy ; and when it is enough
have ready half a pint of ftrong gravy, feafon it high, put in
mufhrooms and pickles, force-meat balls dipped in the yolks
of ecrcrs, oyfters ftewed and fried, to lay round and at tne top
©f your difh, and then ferve it up. If for a brown ragoo, put
in red-wine. If for a white one, put in white-wine, with the
yojks of eggs beat up with two or three fpoonfuls of cream.

T i ragoo a Breajl of V °al.

TAKE your breaft of veal, put it into a large ftew-pan,
nut in a bundle of fweeUherbs, an onion, fome black and
white pepper, a blade or two of mace, two or three cloves, a
very little1 piece of lemon peel, and juft cover it with water .
when it is tender take it up, bone it, put in the bones boil
it up till the gravy is very good, then llrain it ofl, and if you
have a little rich beef gravy, add a quarter of a pint, put in
half an ounce of truffles and morels, a fpoonful or two of
catchup, two or three fpoonfuls of white-w.ne, and let them
all boil together : in the mean time flour the veal, and try 1
in butter till ic is of a fine brown, then drain out all the but-
ter, and pour the gravy you are boiling to the veal, with a few
mufhrooms : boil all together till the fauce is rich and thick,
and cut the fweetbread into four. A few force-meat balls are
proper in it. Lay the veal in the difh, and pour the fauce all

- over it Garnifli with lemon. . . r

Or thus : halt real! a breaft of veal, then cut it in fquiue
pieces ; put it into a ftew-pan, with halt a put. of gravy, a P|«
Sf water, a bundle of /weet herb.,. ~ ?t

little macc, and flew it till ... - — — a
out, and pull out all the bones, ftra.n the gravy through a

MADE PLAIN AND EASY. 2cy

fieve, then put it into the ftew-pan again, with a fpoonful of
muftard, fome truffles and morels, a lweet-bread cut in pieces,
one artichoke bottom, about twenty- force-meat balls, fome
butter rolled in flour, enough to thicken it ; boil it up till it is of
a proper thicknefs ; feafon it with pepper and fait, then put it!
your veal, flew it for five minutes, add the juice of half a le-
mon, then put your meat into the difh, the ragoo all over i£.
Garnifh with lemon and beet-root.

Another way to ragoo a breajl 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 the ingredients
as above, with the bones ; when enough, take it our, and
{train the liquor, then put in your meat again, with the in-
gredients, as before directed.

A Breajl of Veal in Hodge-podge.

TAKE a breaft of veal, cut the brifkit into little pieces^
and every bone afunder, then flour it, and put half a pound of
good butter into a ftew-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 in the ftew-pan, fill it
up and Air it round, throw in a pint of green peas, a fine let-
tuce whole, clean wafhed, two or three blades of mace, a
tittle whole pepper tied in a muflin rag, a little bundle of
fweet herbs, a fmall onion ftuck with a few cloves, and a little
fait. Cover it clofe, and let it flew an hour, or till it is boil-
ed to your palate, if you would have foup made of it ; if yon
would only have fauce to eat with the veal, you mull flew it
till there is juft as much as you would have for fauce, and
feafon it with fait to your palate; take out the onion, fweet
herbs, and fpice, and pour it all together- into your difh. It
is a fine difh. If you have no peas, pare three or four cucum-
bers, fcoop out the pulp, and cut it into little pieces, and take
four or five heads of cellery, clean wafhed, and cut the white
part fmall; when you have no lettuces, take the little hearts
of favoys, or the little young fprouts that grow on the old cab-
bage-ftalks, about as big as the top of your thumb.

Note, if you would make a very fine difh of it, fill the in-
fide of your lettuce with force-meat, and tie the top clofe with
a thread ; ftew it till there is but juft enough for fauce ; fet the
lettuce in the middle, and the veal round, and pour the fauce
all over it. Garnifh your difh with rafped bread, made into
figures with your fingers. This is the cheapeft way of drefling
a breaft of veal to be good, and ferve a number of people.

To

3°

THE ART' OF COOKERY

To collar a Breajl of Veal.

TAKE a very (harp knife, and nicely take out all the
bones, but take great care you do not cut the meat through ;
pick all the fat and meat off the bones, than grate fome nut-
meg all over the infide of the veal, a very little beaten mace,
a little pepper and fait, a few fweet herbs fared fmall, fome
parfley, a little lemon-peel fared fmall, a few crumbs of bread,
and the bits of fat picked off the bones; roll it up tight, flick
one fkewer In to hold it together, but do it clever, tnat ic
ftands upright in the difa : tie a pack-thread acrofs it to hold
it together, fpit it, then roll the caul all round it, and roaft
it. An hour and a quarter will do it. When it has been
about an hour at the fire, take off the caul, drudge it with
flour, bafte it well with frefli butter, and let it be of a fine
brown. For fauce take two pennyworth of gravy beef, cut
it and hack it well, then flour it, fry it a little brown, then
pour into your ftew-pan fome boiling water, ftir it well toge-
ther, then fill your pan two parts full of water ; put in an
onion, a bundle of fweet herbs, a little cruft of bread toafted,
two or three blades of mace, four cloves, fome whole pepper,
and the bones of the veal. Cover it clofe, and let it flew till
it is quite rich and thick ; then ftrain it, boil it up with fome
truffles and morels, a few mufarooms, a fpoonful of catchup,
two or three bottoms of artichokes, if you have them ; add a
little fait, juft enough to feafon the gravy, take the pack-
thread off the veal, and fet it upright in the difa ; cut the
fweetbread into four, and broil it of a fine brown, with a few
force-meat balls fried ; lay thefe round the difa, and pour in
the fauce. Garnifh the difa with lemon, and fend it to table.

To collar a Breajl of Mutton.

DO it the fame way, and it eats very well, But you rnuft
take off the fkin.

Another good way to arefs a Breajl of Mutton.

COLLAR it as before; roaft it, and bafte it with half a
pint of red-wine, and when that is all foaked in, bafte it well
with butter, have a little good gravy, fet the mutton upright
in the difa, pour in the gravy, have fweet fauce as for venifon,
and fend it to table. Do not garnifa the difa, but be fare to
take the fkin off the mutton.

The infide of a farloin of beef is very good done this way.

If you do not like the wine, a quart of milk, and a quarter
of a pound of butter, put into the dripping-pan, does full as
well to bafte it. ^

5

MADE PLAIN AND EASY.

31

To force a Leg of Lamb.

WITH a fharp knife carefully take out all the meat, and
leave the fkin whole and the fat on it, make the lean you cut
out into force-meat thus : to two pounds of meat add two
pounds of beef-fuet cut fine, and beat in a marble mortar till
it is very fine, and take away all the fkin of the meat and fuet,
then mix it with four fpoonfuls of grated bread, eight or ten
cloves, five or fix large blades of mace dried and beat fine,
half a large nutmeg grated, a little pepper and fait, a little le-
mon-peel cut fine, a yery little thyme, fome parfley, and four
eggs ; mix all together, put it into the fkin again juft as it
was, in the fame fhape, few it up, roaft it, bafte it with but-
ter, cut the loin into fteaks and fry it nicely, lay the leg in the
difh and the loin round it, with ftewed cauliflower (as in page
17) all round upon the loin : pour a pint of good gravy into
the difh, and fend it to table. If you do not like the cauli-
flower, it may be omitted.

To boil a Leg of Lamb.

LET the leg be boiled very white. An hour will do it.
Cut the loin into fteaks, dip them into a few crumbs of bread
and egg, fry them nice and brown, boil a good deal of fpi-
nach, and lay in the difh ; put the leg in the middle, lay the
loin round it, cut an orange in four and garnifh the difh, and
have butter in a cup. Some love the fpinach boiled, then
drained, put into a fauce- pan with a good piece of butter
and ftewed. *

To force a large Fowl.

CUT the fkin down the back, and carefully flit it up fo as
to take out all the meat, mix it with one pound of beef-fuet,
cut it fmall, and beat them together in a marble mortar : take
a pint of large oyfters cut fmall, two anchovies cut fmall, one
fhalot cut fine, a few fweet herbs, a little pepper, a little
nutmeg grated, and the yolks of four eggs ; mix all’ together
and lay this on the bones, draw over the fkin, and few up the
back put the fowl into a bladder, boil it an hour and a quar-
ter, itew fome oyfters in good gravy, thickened with a piece of
butter rolled in flour ; take the fowl out of the bladder, Hiv it

in your difh, and pour the fauce over it. Garnifh with le
moil. w

It eats much better roafted with the fame fauce.

32

THE ART OF COOKERY

To roafl a Turkey the genteel way. '

FIRST cut it down the back, and with a (harp pen-knife
bone it, then make your force-meat thus : take a lar^e fowl,
or a pound of veal, as much grated bread, half a pound of
fuet cut and beat very fine, a little beaten mace, two cloves,
half a nutmeg grated, about a large tea-fpoonful of lemon-
peel, and the yolks of two eggs; mix all together, with a
little pepper and fait, 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 roaft it. You may have oyfter-fauce,
cellery-fauce, or juft as you pleafe; put good gravy in the
difh, and garnifh with lemon, is as good as any thing. Re
fure to leave the pinions on.

To Jlew a Turkey, or Fowl.

FIRST let your pot be very clean, lay four clean fkewers
at the bottom, lay your turkey or fowl upon them, put in a
quart of gravy, take a bunch of cellery, cut it fmall, and wafn
it very clean, put it into your pot, with two or three blades
of maqe, let it flew foftly till there is juft enough for fauce,
then add a good piece of butter rolled in flour, two fpoonfuls
of red wine, two of catchup, and juft as much pepper and
fait as will feafon it ; lay your fowl or turkey in the difh, pour
tfie fauce over it, and fend it to table. If the fowl or turkey
is enough before the fauce, take it up, and keep it up till the
fauce is boiled enough, then put it in, let it boil a minute or
two, and difh it up.

To Jlew a Knuckle of Veal.

BE fure let the pot or fauce- pan be very clean, lay at the
bottom four clean wooden fkewers, wafh and clean the knuckle
very well, then lay it in the pot with two or three blades of
mace, a little whole pepper, a little piece of thyme, a fmall
onion, a cruft: of bread, and two quarts of water. Cover it
down clofe, make it boil, then only let it iimmer for two
hours, and when it is enough take it up, lay it in a difh, and
ftrain the broth over it.

Another way to few a Knuckle of Veal.

CLEAN it as before directed, and boil it till there is juft
enough for fauce, add one fpoonful of catchup, one of red

wine.

Made plain and easy.

3.1

wine, and one of walnut-pickle, fome truffles and morels, or
fome dried mufhrooms cut (mail ; boil it all together, take up
the knuckle, lay it in a difh, pour the fauce over it, and fend
it to table.

Note, it eats very well done as the turkey, before dire&ed.

To ragoo a Piece of Beef.

TAKE a large piece of the flank, which has fat at the top,
cut fquare, or any piece that is all meat, and has fat at the top,
but no bones. The rump does well. Cut all nicely off the
bone (which makes fine foup); then take a large ftew-pan, and
with a good piece of butter fry it a little brown all over, flour-
ing your meat well before you put it into the pan, then pour in
as much gravy as w'll cover it, made thus : take about a pound
of coarfe beef, a little piece of veal cut fmall, a bundle of fweet
herbs, art ontOn, fome whole black pepper and white pepper,
two or three large blades of mace, four or five cloves, a piece of
carrot, a little piece of bacon, fteeped in vinegar a little while,
a cruft of bread toafted brown ; put to this a quart of white
wine, and let it boil till half is wafted. While this is making
pour a quart of boiling water into the ftew-pan, cover it dole’
and let it be ftewing foftly ; 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 frefh or dried mufhrooms cut fmall
two fpoonfuls of catchup, and cover it clofe. Let all this ftevv
till the fauce is rich and thick; then have ready fome arti-
choke bottoms cut into four, and a few pickled mufhrooms,
give them a boil or two, and when your meat is tender, and
your fauce quite rich, lay the meat into a difn and pour the
fauce over it. Aou may add a fweetbread cut in fix pieces, a
palate ftewed tender cut into little pieces, fome cock’s-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 arge bunch of celery, Cut fmall and Waffled clan
two fpoonfuls of catchup, and a glafs of red wine. Omit all
the other ingredients When the meat and celerv are tender

thU ^ faUCC, rirh ^ g°°d’ ferve !t UP* Ic is al very good
this way . take fix large cucumbers, fcoop our the feeds ^nare

cde^.CUt Cm 1,U° fl‘CeS’ and d° them Juil a$ y°u doPthe

Beef Tremblonque.

TAKE the fat end of a brifeuit of beef and t.V .. r
with pack-thread ; put it in a pot of water, ’and boil it flours

° , very

I

TIIE ART OF COOKERY"

34-

very gently > feafon the water with a little fait, a handful of
all-fpice, two onions, two turnips, and a carrot; in the mean
while put a piece of butter in a ftew pan and melt it, then put
in two fpoonfuls of flour, and ftir it till it is frnooth ; put in a
quart of gravy, a fpoonful of catchup, the fame of browning,
a gill of white wine, carrots and turnips, and cut the fame as
for harrico of mutton ffew them gent'y till the roots are ten-
der, feafon with pepper and fait, flcmi all the fat clean off, pur
the beef in the dilh, and pour the fauce all over. Garnifn
with pickle of any fort ; or make a fauce thus : chop a handful
of parlley, one onion, four pickled cucumbers, one walnut, and
a gill of capeis ; put them in a pint of good gravy, and thicken
jt with a little butter rolled in flour, and feafon it with pepper
and fait; boil it up for ten minutes, and then put over the
beef; or you may put the beef in a difh, and put greens and
carrots round it.

To force the Tnftde of a Sirloin of Beef.

TAKE a fharp knife, and carefully life up the fat of the in-
fide, take out all the meat clofe to the bone, chop it (mall,
take’ a pound of fuet and chop fine, about as many crumbs of
bread, a little thyme and lemon-peel, a little pepper and fait,
half a nutmeg grated, and two (halots chopped fine ; mix and
beat all very fine in a marble mortar, with a glafs of red wine,
then put it into the fame place, cover it with the fkin and fat,
fkewer it down with fine fkewers, and cover it with paper. Do
not take the paper off till the meat is on the dilh. Take a
quarter of a pint of red wine, two fhalots {hred final I, boh
them and pour into the difh, with the gravy which comes out
of the meat ;■ it eats well. Spit your meat before you take out

the infide. .

Another way to force a Sirloin.

WHEN it is quite roafted, take it up, and lay it in the difh;
with the infide uppermoft ; with a {harp knife lift up the fkin,.
hack and cut the infide very fine, {hake a little pepper and fait
over it, with two {halots, cover it with the fkin, and fend it to
table. ’ You may add red wine or vinegar, juft as you like.

Sirloin of Beef tn Epigram.

ROAST a firloin of’beef, take it off the fpit, then raife the
fkin carefully off, and cut the lean part of the beef out, buc
obferve not to cut near the ends or lides ; halh the meat in the
following manner: cut ic in pieces about as big as a crown
piece, put half a pint of gravy into a tofs-^an, an union chopc

MADE PLAIN AND EASV.

35

fine, two fpoonfuls of catchup, fpme pepper and fait, fix fmall
pickled cucumbers cut in thin dices, and the gravy that comes
from the beef, a little butter rolled in flour, put the meat in,
and tofs it up for five minutes, put it on the firloin, and then puc
ihelkin over, and fend it to tabie. Garniffi with horfc-radiftl.

You may do the infide inftead of the outfide if you pleafe.

To force the Infide of a Rump of Reef

YOU may do it juft in the fame manner, only lift up the
outfide ftcin, take the middle of th,e meat, and do as before di-
rected ; put it into the fame place, and with fine fkewers put it
down clofe.

A rolled Rump of Ref.

CUT the meat all off the bone whole, flit the infide down
from top to bottom, but not through the fkin, fpread it open ;
take the flefli o>f two fowls and beef-fuet, an equal quantity
and as much cold boiled ham, if you have it; a little pepper
an anchovy, a nutmeg grated, a little thyme, a good deal of
parfley, a few mufhrooms, and chop them all together, beat
them in a mortar, with a half-pint bafon full of crumbs of
bread ; mix all thefe together, with four yolks of ego-s, lay it
into the meat, cover it up, and roll it round, ftick one ftcewer
in, and tie it with a pack-thread crofs and croft to hold it to-
gether ; take a pot or large fauce-pan that will juft hold it, lav
a layer of bacon and a layer of beef cut in thin flices, a piece
of carrot, fome whole pepper, mace, fweet herbs, and a larm;
onion ; lay the rolled beef on it ; j uft put water enough to cover
the top of the beef;, cover it clofe, and let it flew very foftlv
on a flow fire for eight or ten hours, but not too faft. When
you find the beef tender, which you will know by runnino a
fkewer into the meat then take it up, cover it up hot, boil
fcbe gravy tftl ,t is good, then ftram it off, and add fome mufti-
rooms chopped fome truffles and morels cut fmall, two fpoon-
fuls of red or white wine, the yolks of two eggs, and a piece of

fi^^baft ^ m b0iI 'C t0Sether’ fet the meat before'the

ft w^fnM T blUter’ and thrOW crumbs of bread all over

nour rh V Ce iS en°ngh’ ^ tHc meat imo the difb, and

pour the fauce ov , ,t. Take care the eggs do not curdle • or
you may omit the eggs. curuie, or

To boil a Rump of Beef the French fajhlon.

TAKE a rump of beef, boil it half a„ hour, take i, „„ |av
■mo a large deep pewur dilh or (tew-pan, cue three o^’fo/r*

^ 2 gafties _

THE ART OF COOKERY

36

gafhes in it all along the fide, rub the gafhes 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 lettuces cut fmall, and a good piece of butter rolled in
a little flour ; lay the flefhy part of the meat downwards, cover
it dole, let it flew two hours and a half over a charcoal fire, or
a very flow coal fire. Obferve that the butcher chops the bone
fo clofe, that the meat fnay lie as flat as it can in the difh.
When it is enough, take the beef, lay it in the difh, and pour
the fauce over it.

Note* when you do it in a pewter difh, it is beft done over
a chaffing -difn of hot coals, with a bit or two of charcoal to
keep it alive.

Beef Efcarlot.

TAKE a brifcuit of beef, half a pound of coarfe fugar, two
ounces of bay-falt, one oynce of faltpetre, a pound of common
fait ; mix all together, and rub the beef ; lay it in an earthen
pan, and turn it ©very day. It may lie a fortnight in the pickle;
then boil it, and ferve it up either with favoys, cabbage, or
greens, or peas-pudding.

Note, it eats much finer cold, cut into flices, and fent to
table.

Beef a la Daub.

TAKE a rump, and bone it, or a part of the ieg-of-mut-
ton-piece, or a piece of the buttock; cut fome fat bacon as
long as the beef is thick, and about a quarter of an inch fquare ;
take eight cloves* four blades of mace, a little all-fpice, and
half a nutmeg beat very fine ; chop a good handful of parfley
fine, fome fweet herbs of all forts chopped fine, and fome pep-
per’and fait; roll the bacon in thefe, and then take a large
larding-pin, or a fmall bladed knife, and put the bacon through
and through the beef with the larding-pin or knife ; when that
is done, p°ut it in a ftew-pan, with brown gravy enough to
cover it- Chop three blades of garlic very fine, and put in
fome frefh muflirooms or champignons, two large onions, and
a carrot : (lew it gently for fix hours ; then take the meat out,
ftrain off the gravy, and fkim all the fat oft. Put your meat
and gravy into the pan again ; put a gill of white wine into the
gravy, and if it wants feafoning, ieafon with pepper and fait;
ftew them gently for half an hour ; add fome artichoke- bot-
toms, truffles and morels, oyfters, and a fpoonful of vinegar.
Put the meat in a foup-difn, and the fauce over it; or you may
pul turnips cut in round pieces, and carrots cut round, ^forne

37

MADE ~P LAIN AND £ A S Y.

lajall onions, and thicken the fauce; then put the meat in,
and ftew it gently for half an hour with a gill of white wine,
home like favoys or cabbage ftewed and put into the fauce.

To make Beef Alamode.

TAKE a fmall buttock, or leg-of-mutfop-pie.ee of beef, or
S clod, or a piece of buttock of beef, alfo two dozen of cloves,
as much mace, and half an ounce of all-fpice beat fine; chop
a large handful of parlley, and all forts of fweet herbs fine (cut
tat bacon as for beef ti la Daub, and put it into the fpice, &c„
and into the beef the fame); put it into a pot, apd cover it
with water; chop four large onions very fine, and fix cloves of
garlic, fix bay-leaves, and a handful of champignons, or frelli
mufhrooms; put all into the pot with a pint of porter or ale,
pnd half a pint of red wine ; put in fome pepper and fait, fome
Cayenne pepper, a fpoonful of vinegar, ftrew three handfuls of
bread rafpingfi, fifted fine, over all; cover the pot clofe, and
flew it for fix hours, or according to the fize of the piece; if
a large piece eight hours, then take the beef our, and put it in
a deep difh, and keep it hot over fome boiling water ; ftrain
the gravy through a iieve, and pick out the champignons or
mumrooms ; fkim all the fat off clean, put it into your pot
agajn, and give it a boil up ; if not feafoned enough, Yeafon it
to your liking; then put the gravy over your beef, and fend it
to table hot; or you may cut it in flices if you like it beft, or
put it to get cold, and cut it in flices with the gravy over’ it -
for when the gravy is cold, it will be in a ftrong jelly. '

Beef Alamode in Pieces.

YOU muft take a buttock of beef, cut it into two-pounj
pieces, lard them with bacon, fry them brown, put them into
a pot that w, II juft ho]d them, jn ,wo ’ P

gravy, a few fweet herbs, an onion, fome mace, cloves mZ
meg pepper and fait ; when that is done, cover it clofc and
ftew ,t till .t is tender, iltim off all ,he fat, lay the meat in the

Zu', flram ,au“ 0,cr You may ferve it up hot or

Beef Olives.

a rump of beef, cut it into fteaks of half an inch
thick, cut them as fquare as you can. and about ten inches
long, cut a piece of fat bacon as wide as the beef and oh
three parts as long, put fome yolk of an egg on the beef ou
the bacon on it. and the vnlL- ™ .. . ’ put

yolk of an

D 3

egg on

the

bacon, and
fome

I

38

THE ART OF COOKERY

fome good favory force-meat on that, fome yollc of an egg oq
the force-meat, then roll them up and tie them round with a
firing in two places; put fome yolk of an egg on them and
foroe crumbs of br^acj, then fry them brown in a large pan of
good beef-dripping; take them out and put them to drain;
take fome butter and put into a ftew-pan, melt it, and put in
a fpoonful of flour, ftir it well till it is fmooth ; then put a pint
of good gravy in, and a gill of white wine, put in the olives
and (lew them for an hour ; add fome mufhrooms, truffles and
morels, force-meat balls and fweet breads cut in fmall fquare
pieces, fome ox- palates ; feafon with pepper and fait, and
fqueeze the juice of half a lemon; tofs them up. Be careful
fo fkim all the fat off, then put them in your difh. Garnifh
with bpet-foot and lemon.

Veal Olives.

CUT them out of a leg of veal, and do them the fame as
beef olives, with the fame fauce and garnifh.

Or thus : cut fome dices of a leg of veal, about three inches
long, and two broad, cut them thin, fpread them on the table,
and hack them with the back of a knife ; put fome yolk of egg
over them, and fome favory force-meat on the egg as thick as
the veal, then fome yolk of egg over it ; roll them up tight, and
tie them with a firing ; rub them all over with yolk of egg, and
flrew bread crumbs over them ; have ready a pan of boiling
fat ; fry them of a gold colour, put them before the fire to
drain. Have ready the following ragoo : put about two ounces
of butter in your ftew-pan, and melt it, put a fpoonful of flour,
and ftir it about till it is fmall ; put a pint of gravy, a glafs of
•white wine, fome pepper and fait, a little cloves and mace, a
little ham or lean bacon cut fine, two fhalots cut fine, and half
a lemon, (lew them gently for ten minutes, ftrain it through a
fieve, fkim/oft'the fat, then put it into your pan again, add a
jfweethread cut in pieces, artichoke-bottoms cut in pieces, fome
force-meat balls, a few truffles and morels, and mufhrooms, a
fpoonful of catchup, give them a boil up ; put your olives in
the difh, and pour the ragoo over them. Garnifh with lemon.

Beef Collops.

TAKE fome rump fleaks, or any tender piece, cut like
Scotch collops, only larger, hack them a little with a knife,
and flour them ; put a little butter in a ftew-pan, and melt it,
then put in your collops, and fry them quick for about two
minutes ; put in a pint of gravy, a little butter rolled in flour ;

feafon

MADE PLAIN AND EASY.

39

feafon with pepper and fait ; cut four pickled cucumbers in
thin dices, half a walnut, and a few capers, a little onion
fhred very fine ; dew them five minutes, then put them into
a hot difh, and fend them to table. You may put half a
glafs of white wine into it.

To few Beef-Steaks.

TAKE rump deaks, pepper and fait them, lay them in a
dew-pan, pour in half a pint of water%a blade or two of mace,
two or three cloves, a little bundle of fweet herbs, an ancho-
vy, a piece of butter rolled in dour, a glafs of white wine,
and an onion ; cover them clofe, and let them flew foftly till
they are tender ; then take out the (leaks, dour them, fry them
in frefh butter, and pour away all the fat, drain the fauce
they were ffewed in, and pour into the pan ; tofs it all up to-
gether till the fauce is quite hot and thick. If you add a
quarter of a pint of oyders, it will make it the better. Lay
the deaks into the difh, and pour the fauce over them. Gar-
nidi with any pickle you like.

i

STo fry Beef-Steaks. ,y

TAKE rump deaks, pepper and fait them, fry them in a
•little butter very quick and brown ; take them out and put
them into a didi, pour the fat out of the frying pan, and then
take half a pint of hot gravy j if no gravy, half a pint of hot
water, and put into the pan, and a little butter rolled in dour,
a little pepper and fait, and two or three fhaiots chopped fine ;
boil them up in your pan for two minutes, then put it over the
deaks, and fend them to table.

A fecond way to fry Beef Steaks.

CUT the lean by itfelf, and be-at them well with the back of
a knife, fry them in juft as much butter as will moiften the
pan, pour out the gravy as it runs out of the meat, turn them
often, do them over a gentle fire, then fry the fat by itfelf
and lay upon the meat, and put to the gravy a glafs of red wine,
half an anchovy, a little nutmeg, a little beaten pepper, and a
dialot cut Imalt ; give it two or three little boils, fealon it with
fait to your palate, pour it over the deaks, and fend them to
table,

A pretty Side-Dijh of Beef.

ROAST a tender piece of beef, lay fat bacon aM over it
and roll it in paper, bade it, and when it is roadedcut about

^ 4 two

40 the ART OF COOKERY

two pounds in thin dices, lay them in a (lew pan, and lake fix
large cucumbers, peel them, and chop them fmall, lay over
them a little pepper and fait, and Hew them in butter for about
ten minutes, then drain out the butter, and (hake fome flour
over them ; tofs them up, pour in half a pint of gravy, let
them flew till they are thick, and diflr them up.

To drefs a Fillet of Beef.

IT is the infide of a firloin. You mull 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 Hired fmall, and roll it up tight ; tie it
y/ith a packthread, roaft it, put a quart of milk and a quarter
of a pound of butter into the dripping pan, and balte it ; when
it is enough take it up, untie it, leave a little fkewer in it to
hold it together, have a little good gravy in the difh, and fome
fweet fau?e in a- cup. You may bafte k wtth red wine and
butter, if you like it better ; or it will do very well with but-
ter only.

Beef-Steaks rolled.

TAKE three or four beef-fteaks, flat them with a cleaver,
and make a force-meat thus : take a pound of veal beat fine in
a mortar, the fleflr of a large fowl cut fmall half a pound of
cold ham chopped fmall, the kidney-fat of a loin of veal chop-
ped fmall, a fweetbread cut in little pieces an ounce of truffles
and morels firft Hewed ai|d then cut fmall, fome parfley, the
yolks of four eggs, a nutmeg grated, a lttl® \

little lemon-peel cut fine, a little pepper and fait, and b! a
pint of cream : mix all together, lay it on your fteaks, roU
them up firm, of a good fize, and put a little fkewer intp them,
put them into the flew-pan, and fry them of a nice brow ,
then pour all the fat quite out, and put in a pint of good fried
„ravvP(as in page 19.), put one fpoonful of catchup, two
fpoonfuls of red wine, a few mufhrooms, and let them flew
for half an hour. Take up the fteaks, cut them in two, lay
the cut fide uppermoft, and pour the iauce over it. Gamut

W 1 o re” °b e fo r e you put the force-meat into the beef, you are
to Air it all together over a flow fire for eight or ten minutes.

To Jleu> a Rutnp of Beef.

HAVING boiled it till it is little more than halt enough,
fake it up, and peel off the (kin: take fait. FPpcr, beaten

4i

MADE PLAIN AND EASY.

•

mace, grated nutmeg, a handful ©f parfley, a little thyme,
winter-favory, Tweet marjoram, all chopped fine and mixed,
and fluff them in great holes in the fat and lean, the reft fpread
over it, with the yolks of two eggs; fave the gravy that runs
out, put to it a pint of claret, and put the meat in a deep pan,
pour the liquor in, cover it clofe, and let it bake two hours,
then put it into the difh, ftrain the liquor through a fieve, and
fkim off the fat very clean, then pour it over the meat, and
fend it to table.

Another, way to few. a Rump of Reef.

YOU muft cut the meat off the bone, lay it in your ftew*
pan, cover it with half gravy and half water, put in a fpoon-
ful of whole pepper, two onions, a bundle of fweet herbs, fome
fait, and a pint of red wine; cover it clofe, fet it over a ftove
or flow fire for four hours, fhaking it fometimes, and turning
it four or five times ; keep it ftirring till dinner is ready : take
ten or twelve turnips, cut them into flices the broad way, then
cut them into four, flour them, and fry them brown in beef-
dripping. Be fure to let your dripping boil before you put
them in ; then drain them well from the fat, lay the" beef in
your foup-difh, toaft a little bread very nice and brown, cut in
three corner dice, lay them into the difh, and the turnips like-
wife ; fkim the fat off clean, ftrain in the gravy, and fend it to
table. If you have the convenience of a ftove, put the difix
over it for five or fix minutes ; it gives the liquor a fine flavour
of the turnips, makes the bread eat better, and is a great addi-
tion. fieafon it with pepper and fait to your palate.

Portugal Beef.

TAKE a rump of beef, cut it off the bone, cut it acrofs,
flour it, fry the thin p^rt brown in butter, the thick end fluff
with fuet, boiled chefnuts, an anchovy, an onion, and a little
pepper. Stew it in a pan of ftrong broth, and when it is ten-
der, lay both the fried and ftewed together in your difh ; cut
the fried in two and lay on each fide of the ftewed, ftrain the
gravy it was ftewed in, puc to it fome pickled gerkins chopped,
and boiled chefnuts, thicken'it with a piece of butter rolled in
flour, a fpoonful of browning, give it two or three boils up
feafon it with fait to your palate, and pour it over the beef,
JLrarnun with lemon.

To flew a Rump of Beef or Brifcuit, the French way.
TAKE 9 rump of beef, cut it from the bone ; take half a

pint

4*

THE ART OF COOKERY

pint of white port, and half a pint of red, a little vinegar,
dome cloves and mace, half a nutmeg beat fine, fome parfley
chopped, and all forts of fweet herbs, a little pepper and fait;
mix the herbs, fpice, and wine all together ; lay your beef in
an earthen*-pan, put the mixture over it, and let it lay all
night, then take the beef, and put it into a deep ftew-pan, with
two quarts of good gravy, the wine, &c. an onion chopped
dine, fome carrot, and two or three bay- leaves ; you may put
in fome thick rafhers of bacon at the bottom of your pan ; (lew
it very gently for five hours, if twelve pounds ; if eight or
nine, four hours, and keep the ftew-pan clofe covered : then
take the meat out and ftrain the liquor through a fieve, fkim
all the fat off, put it into your ftew-pan with fome truffles and
morels, artichoke-bottoms blanched and cut in pieces ; or fome
carrots and turnips cut as for harrico of mutton ; or a few fa-
voys tied up in quarters and ftewed till tender; boil it up, fea-
fon it with a little Cayenne pepper-and fait to your palate, then
put the meat in juft to make it hot : difh it up. Garnifh with
fried lippits, or lemon and beet-root.

To Jleiu Beef- Gobbets.

GET any piece of beef, except th'fe leg, cut it in pieces
about the bignefs of a pullet’s egg, put them in a ftew-pan,
cover them with w'ater, let them ftevA, fkim them clean, and
when they have ftewed an hour, take mace, cloves, and whole
pepper tied in a muflin rag loofe, fome celery cut fmall, put
them into the pan with fome fait, turnips and carrots pared
and cut in flices, a little parfley, a bundle of fweet herbs, and
•a large cruft of bread. You may put in an ounce of barley or
rice, if vou like it. Cover it clofe, and let it flow till it is
tender; takeout the herbs, fpices, and bread, and have ready
frfed a French roll cut in four. Difh up all together, and fend
it to table.

Beef Royal.

TAKE a firloin of beef, or a large rump, bone it and beat
k very well, then lard it with bacon, feafon it all over with
fait, pepper, mace, cloves, and nutmeg, all beat fine, fome
lemon-peel cut fmall, and fome fweet herbs ; in the mean time
make a ftrong broth of the bones; take a piece of butter with
a little flour, brown it, put in the beef; keep it turning often
till' it is brown, then ftrain the broth, put all together into a
pot, put in a bay leaf, a few truffles, and fome ox pa ates cut
fmall ; cover it clofe, and let it ftew till it is tender ; take out
the beef, fkim off all the fat, pour in a pint of claret, fome

MADE PLAIN AND EASY

43

fried Oyfters, an anchovy, and fome gerkins fhred finall ; boil
all together, put in the beef to warm, thicken your fauce with
a piece of butter rolled in flour, or mufhraom powder, or but-
ler rolled m flour. Lay your meat in the difh, pour the fauce
over it, and fend if to table. This may be eat either hot or
cold.

A Tongue and Udder forced .

FIRST parboil your tongue and udder, blanch the tongue
and flick it with cloves ; as for the udder, you mud carefully
raifoit, and fill it with force-meat made with veal: firft wafh
the infide with the yolk of an egg, then put in the force-meat,
tie the ends clofe and fpit them, roaft them, and bafte them
with butter; when enough, have good gravy in the difh, and
fweet fauce in a cup.

Note, for variety you may lard the udder.

To fr'tcafey Neats Tongues brown.

TAKE neats tongues, boil them tender, peel fbem, cut
them into thin flices, and fry them in frefh butter; then pour
put the butter, put in as much gravy as you fhall want for
fauce, a bundle of fweet herbs, an onion, fome pepper and fait,
and a blade or two of mace, a glafs of white wine, fimmer ajl
together haif an hour; then take out your tongue, ftrain the
gravy, put it with the tongue in the ftew-pan again, beat up
the yolks of two egg?, a little grated nutmeg, a piece of butter
as big as a walnut, rolled in flour; {hake all together for four
pr five minutes. Difh it -up and fend it to table.”

To force a Tongue.

BOIL it till it is tender ; let it ftand till it is cold, then cut
a hole at the root end of it, take out fome of the meat, chop it
with as much beef fuet, a few pippins, fome pepper and fait, a
lntiC mace beat, fome nutmeg, a few fweet herbs, and the yolks
of two eggs ; beat all, together well in a marble mortar;' fluff
u, cover the end with a veal caul or buttered paper, roaft if,
bafte ,t with butter, and difh it up. Have for fauce good araVy*
a little melted butter, the juice of an orange or lemon, and
fome grated nutmeg ;- boil it up, and pour it into the difh.

1o few Neats Tongues whole.

TAKE two tongues, let them flew in water juft to cover
them mr rvvo nours, then peel them, put them m again with
a pun of ftrong gravy, half a pint of white wine, a bundle of

fweet

44

THE ART OF COOKERY

fweet herbs, a little pepper and fait, fome mace, cloves, and
whole pepper tied in a mufiin rag, a fpoonful of capers chop-
ped, turnips and carrots iliced, and a piece of butter rolled in
flour ; let all (lew together very foftly over a flow fire for two
hours, then take out the fpice and fweet herbs, and fend it to
table. You may leave out the turnips and carrots, or boil
them by themfelves, and lay them in a difh, juft as you like.

To ragoo Ox Palates.

TAKE four ox palates, and boil them very tender, clean
them well, cut fome in fquare pieces, and fome long ; take
and make a rich cooley thus : put a piece of butter in your
ftew-pan and melt it, put a large fpoonful of flour to it, ft ir it
well till it is fmooth ; then put a quart of good gravy to it,
chop three fhalots, and put in a gill of Lifbon, cut fome lean
ham very fine and put in, alfo half a lemon ; boil them twenty
minutes, then ftrain it through a fieve, put it into your pan,
and the palates, with fome force-meat balls, truffles and mo-
rels, pickled or frefh mufhrooms ftewed in gravy; feafon with
pepper and fait to your liking, and tofs them up five or fix mi-
nutes, then difh them up. Garnifh with lemon or beet-root.

To fricafey Ox Palates .

AFTER boiling your palates very tender (which you muft
do by fetting them on in cold water, and letting them do foft-
ly), then blanch and fcrape them clean; take mace, nutmeg,
cloves, and pepper beat fine, rub them all over with thofe, and
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
fides, then pour out the fat, and put to them fome mutton or
beef gravy, enough for fauce, an anchovy, a little nutmeg, a
little piece of butter rolled in flour, and the juice of a lemon s
let it fimmer all together for a quarter of an hour; difh it up,
and ;garnilh with lemon.

T o roafl Ox Palates .

HAVING boiled your palates tender, blanch them, cut
them into flices about two inches long, lard half with bacon,
then have ready two or three pigeons, and two or three chick-
en-peepers, draw them, trufs them, and fill them with force-
meat; let half of them be nicely larded, fpit them on a bird-
-fpit thus : a bird, a palate, a fage leaf, and a piece of bacon ;
and fo on, a bird, a palate, a fage leaf, and a piece of bacon.
Take cock’s- combs and lambs-ftoncs, parboiled and blanched,

1

r

MADE PLAIN AND EASY.

45

lard them with little bits of bacon, large oyfters parboiled, and
each one larded with one piece of bacon ; put thele on a fkewer,
with a little piece of bacon and a fage leaf between them, tie
them on a fpit and roaft them, then beat up the yolks of three
eggs, fome nutmeg, a little fait, and crumbs of bread : bafte
them with thefe all the time they are roafting, and have ready
two fweetbreads each cut in two, fome artichoke-bottoms cut
into four and fried, and then rub the difh with fhalots : lay
the birds in the middle, piled upon one another, and lay the
other things all feparate by themfelves round about in the difh.-
Have ready for fauce a pint of good gravy, a quarter of a pint
of red wine, an anchovy, the oyfter liquor, a piece of butter
rolled in flour ; boil all thefe together and pour into the difh
With a little juice of lemon. Garnifh your difh with lemon.

"To drefs a Leg of Mutton a la Royale.

HAVING taken off all the fat, fkin, and fhank-bone, lard
It with bacon, feafon it with pepper and fait, and a round piece
of about three or four pounds of beef, or leg of veal, lard it,
have ready fome hog's lard boiling, flour your meat, and give
it a colour in the lard, then take the meat out and put it into
a pot, with a bundle of fweet herbs, fome parfley, an onion
ftuck with cloves, two or three blades of 'mace, fome whole
pepper, and three quarts of gravy ; cover it clofe, and let it
boil very foftly for two hours, meanwhile get ready a fweet-
bread fpht, cut into four, and broiled, a few truffles and mo-
rels ire wed in a quarter of a pint of ftrong gravy, a glafs of
rea wine, a few muihrooms, two fpoonfuls of catchup, and
fome afparagus-tops j boil all thefe together, then lay the mut-
ton in the middle of the difh, cut the beef or veal into flices
make a rim round your mutton with the flices, and pour the
rzgoo over it ; when you have taken the meat out of the pot,
fkim all the fat off the gravy • ftrain it, and add as much to
the other as will fill the difh. Garnifh with lemon.

A Leg of Mutton a la Haut Gout.

LET it hang a fortnight in an airy place, then have readv
fome cloves of garlic, and fluff it all over, rub it with pepper

rhP V th ’ Wfrlt\ haVC rCady f0me S°od Sravy and red-winefin
the difh, and fend it to table. 7 m

To roafl a Leg of Mutton with Oyf ers.

TAKE a leg about two or three days killed, fluff it all over
w‘th and roaft it. Garnifh with horfe-radifh.

To

THE ART OF COOKERY

46

To roajl a Leg of Mutton with Cockles.

STUFF it all over with cockles, and roaft it. Garnifli with
horfe-radilh.

A Shoulder of Mutton cn Epigram.

ROAST it almoft enough, then very carefully take off the
Ikin about the thickuefs of a crown-piece, and the (hank-bone
with it at the end ; then feafon that (kin- and (hank-bone with
pepper and fait, a little lemon-peel cut (mail, and a few fweet
herbs and crumbs of bread, then lay this on the gridiron, and
let it b fe of a fine brown ; in the mean time take the reft of
the meat and cut it like a hafh about the bignefs of a (hilling ;
fave the gravy and put to it, with a few fpoonfuls of ftrong
gravy, half an onion cut fine, a little nutmeg, a little pepper
and (alt, a little bundle of fweet herbs, fome gerkins cut
very (mail, a few mufhrooms, two ox three truffles cut fmall,
two fpoonfuls of wine, either red or white, and throw a little
flour over the meat: let all thefe (lew together very foftly for
five or fitf mlnytes, but be fure it does not boil ; take out the
fweet herbs, and put the hafli fnto the diflb, lay the broiled
upon it, and fend it to table.

A Harr i co of Mutton.

TAKE a rmck or loin of mutton, cut it into thick chops,
flour them, and fry them brown in a little butter ; take them
out, and lay them to drain on a fieve, then put them into a
flew-pan, and cover them with gravy; put in a whole onion,
a,nd a turnip or two, and ftew them till tender ; then take out
the chops, (train the liquor through a fieve, and (kirn off all the
fat; put a little butter in the (lew-pan, and melt it with a
fpoonful of flour, ftir it well till it is fmooth, then put the li-
quor in, and ftir it well all the time you are pouring it, or it
will he in Jumps ; put iu your chops and a glafs ot Lifbon ;
have ready fome carrot about three quarters of an inch long,
and cut round with an apple-corer, fome turnips cut with a
turnip-fcoop, a dozen fmall onions all blanched well ; put
them to your meat, and feafon with pepper and fait ; ftew
them very gently for fifteen minutes, then take out the chops
with a fork, lay them in your di(h and pour the ragoo over it.
Garnffb with beet-root.

To French a Hind Saddle of Mutton.

IT is the two chumps of the loins. Cut off the rump, and

carefully

carefully lift up the fkin with a knife : begin at the broad end,
but be Cure you do not crack it nor rake it quite off; then take
fome dices of ham or bacon chopped fine, a few truffles, feme-
young onions, fome parfley, a little thyme, fweet marjoram,
winter favory, a little lemon-peel, all chopped fine, a little
mace and two or three doves beat fine, half a nutmeg, and a
little pepper and fait; mix all together, and throw over the
meat where you took off the fkin, then lay on the fkin again,
and faften it with two fine fkewers at each fide, and roll it in
well buttered paper. It will take two hours roafting : then
take off the paper, bade the meat, drew it all over with crumbs
of bread, and when it is of a fine brown take it up. For fauce
take fix large fhalots, cu.t them very fine, put them into a fauce-
pan with two fpoonfuls of vinegar, and two of white wine*
boil them for a minute or two, pour it into the difib, and gar-
nifh with horfe-radifh.

Another French Way, called St. Menehout.

I TAKE the hind-part of a chine of mutton, take off the fkin,
Jard it with bacon, feafon it with pepper, fait, mace, cloves beat,
and nutmeg, fweet herbs, young onions, and parfley, all chopped
fine; take a large oval or a large gravy- pan, lay layers of
Dacon, and then layers of beef all over the bottom; lay in the
mutton ; then lay layers of bacon on the mutton, and then a.
layer of beef, put in a pint of wine, and as much good gravy
as will dew it, put in a bay leaf, and two or three fhalots
cover it clofe, put fire over and under it, if vou havp a pl„r*

a fixe, if you have not an oven.

7\/r • .

a clear lire for twenty minutes ; fend them

t

-if urou tnem on
up ill the paper,
with

48 THE ART OF COOKERY

with poverroy fauce in a boat, made thus ; chop four fhalots
fine, put them in half a gill of gravy, a little pepper and fait,
and a fpoonful of vinegar ; boil them up one minute, then
put it in your boat.

To make a Mutton Hajh.

CUT your mutton in little bits as thin as you can, ftrew a
little flour over it, have ready fome gravy (enough for fauce)
wherein fweet herbs, onion, pepper, and fait, have been boil-
ed ; ftrain it, put in your meat, with a little piece of butter
rolled in flour, and a little fait, a fhalot cut fine, a few capers
and o-erkins chopped fine : tofs all together tor a minute or
twof have ready fome bread toafted and cut into thin fippets,
lay them round the difh, and pour in your hafh. Garmfh
your difh with pickles and horfe-radifh.

Note, fome love a glafs of red wine, or walnut pickle.
You may put juft what you will into a hafh. If the fippets
are toafted it is better.

To drefs Pigs Petty-Toes.

PUT your petty-toes into a fauce-pan with half a pint of
Water, a blade of mace, a little whole pepper, a bundle of
fweet herbs, and an onion. Let them boil five minutes, then
take out the liver, lights, and heart, mince them very fine,
grate a little nutmeg over them, and fhake a little flour oil
them ; let the feet do till they are tender, then take them out
and ftrain the liquor, put all together with a little fait, and a
piece of butter as big as a walnut, fhake the fauce-pan often, ,
let it fimmer five or fix minutes, then cut fome toafted fippets
and lay round the difh, lay the mince-meat and fauce in the
middle, and the petty-toes fplit round it. You may add the
juice of halif a lemon, or a very little vinegar.

A fecond way to roajl a Leg of Mutton with Oyjlers.

STUFF a leg of mutton with mutton -fuet, fait, pepper,
nutmeg, and the yolks of eggs; then roaft it, ftick it all over
with cloves, and when it is about half done, cut off fome o
the under-fide of the flefhy end in little bits, put thefe into a
pipkin with a pint of oyfters, liquor and all, ahttlefak and
mace, and half a pint of hot water : flew them till hall the li-
quor is wafted, then put in a piece of butter rolled in flour,
fhake all together, and when the mutton is enough ta.ee it up,
pour this fauce over it, and fend it to table.

rr_

/

MADE PLAIN AND EASY.

42

To drefs a Leg of Mutton to eat like Venifori.

TAKE a hind-quarter of mutton, and cut the leg in the
fhape of a haunch of venifon, fave the blood of the fheep and
fteep it for five or fix hours, then take it out and roll it in three
or four fheets of white paper well buttered on the infide, tie it
with a packthread, and roaft it, balling it with good beef-
dripping or butter. It will take two hours at a good fire, for
your mutton muft be fat and thick. About five or fix minutes
before you take it up, take off the paper, bafte it with a piece
of butter, and fhake a little flour over it to make it have a fine
iroth, and then have a little good drawn gravy in 2 bafon, and
fweet fauce in another. Do not garnifh with any thing.

To drefs Mutton the Turkijh way.

FIRST cut your meat into thin Alices, then waft it in vi=
negar, and put it into a pot or fauce-pan that bas,a clofe cover
t° it, Put in fome rice, whole pepper, and three or four whole
onions ; let all thefe Hew together, fkimming it frequently j
when it is enough, take out the onions, and feafon it with fait
to your palate, lay the mutton in the dift, and pour the lice
and liquor over it.

Note, the neck or leg are the beft joints to drefs this way :
put in to a leg four quarts of water, and a quarter of a pound
of rice ; to a neck, two quarts of water, and two ounces of1
rice. o every pound of meat allow a quarter of an hour,
being clofe covered. If you put in a blade or two of mace,
and a bundle of fweet herbs, it will be a great addition. When
it is jult enough put in a piece of butter* and take care the
rice do not burn to the pot. In all thefe things you ftould

lay fkewers at the bottom of the pot to lay your meat on, that
it may not flick. *

A Moulder of Mutton with a ragoo of Turnips.

as T,A,KE 3 5?!jlder °f mutton> get the felade-bone taken' out
s eat as polfible, and m the place put a ragoo, done thus:
a e one or two fweet- breads, fome cock’s-combs, half art
ounce of truffles, fome muftrooms, a blade or two of mace, a
little pepper and fait ; (lew all thefe in a quarter of a pint of
good gravy and th.cken it with a piece of butter rolled in
flour, or yolks of eggs, which you pleafe: let it be cold Sc-
ore you put it in, and fill up the place where you took the

Ukne7l J ;n form it was before, and few it up tight
take a large deep ftctf-pan, or one of the round deep copper

^ pans

50

■'the art of cookery

pans with two handles, lay at the bottom thin flices of bacon,
then flices of veal, a bundle of parfly, thyme, and- fweet
herbs, fome whole pepper, a blade or two of mace, three or
four cloves, a large onion, and put in juft thin gravy enough
to cover the meat ; cover it clofe, and let it ftew two hours,
then take eight or ten turnips, pare them, and cut them into
what fhape you pleafe, put them into boiling water, and let
them be juft enough ; throw them into a ficve to drain, over
the hot water that they may keep warm ; then take up the
mutton, drain it from the fat, lay it in a difti, and keep it
hot covered ; ftrain the gravy it was ftewed in, and take oft
*11 the fat, put in a little fait, a glafs of white-wine, two
fpoonfuls of catchup, and a piece of butter rolled in flour,
boil them together till there is juft enough for fauce ; then put
in the turnpis, give them a boil up, pour them over the meat,
and fend it to table. You may fry the turnips of a light brown,
and tofs them up with the fauce ; but that is according to your

^ Note, For a change you may leave out the turnips, and add a
hunch of celery cut and wafhed clean, and ftewed in a very
little water, till it is quiie tender, and the water aim oft boiled
away. Four the gravy, as before dife&ed, into it, and boil
it up till the fauce is good : or you may leave both thefe out,
and add truffles, morels, frefh and pickled mufhrooms, and
artichoke-bottoms. , , . , ,, « *

N. B. A {boulder of veal without the knuckle, halt roaltea,
very quick and brown, and then done like the mutton, eats
well. Do not garnifh your mutton, but garmfb your veal wit

lemon.

To fluff a Leg or Shoulder of Mutton.

TAKE a little grated bread, fome beef-feet, the yolks of
hard eggs, three anchovies, a bit of onion, fome pepper an
fait a "little thyme and winter favory, twelve oyfters, and
nutmeg grid , mix all thefe logger IhreJ them
fine work them up with raw eggs like a pafte, fluff ) our m
ton under the (kin in the thickeft place, or where you pleafe
and roaft it: for fauce, take fome of the oyfter liquor fome
claret one anchovy, a little nutmeg, a bit of onion, a
few oyfters s ftew all thefe together, then take out your onion
po"r Lc-e under your mutton, and fend it to table. Garnifh

with horferaddifh. . ,

Oxford

5*

MADE PLAIN AND EASY.

1.

Oxford John.

KEEP a leg of mutton till it is ftale, cut it into thin col-
lops, and take out all the finews and fat, feafon them with
pepper and fait, a little beaten mace, and ftrew among them a
little Aired parity, thyme, and three or four lhalots ; put about
a quarter of a pound c-f butter in a ftew-pan, and make it hot,
put all your coliops in, keep them llirring with a wooden fpoon
till they are three parts done, and then add a pint of gravy, a
a little juice of lemon, and thicken it with butter rolled in
flour; let them fimmer four or five minutes, and they will be
enough. Take care you do not let them boil, nor have them
ready before you want them, for they will grow hard ; fry
fome bread fippets, and throw over and round them, and fend
them up hot.

Mutton Rump d la Braife.

TAKE fix mutton rumps, and boil them for fifteen minutes
in water ; take them out, cut them in two, and put them into'
a ftew-pan with half a pint of good gravy, a gill of white
wine, an onion ftuck with cloves, a little fait and Cayenne
pepper, cover them clofe and ftew them till tender ; take them
out and the onion, fkim off all the far, thicken the gravy with
z little butter rolled in flour, a fpoonful of browning, the
juice of half a lemon ; boil it up till it is fmooth, but not too
thick ; put in your rumps, give them a tofs or two, difti them
up hot. Garnifh with horle-raddifh and beet-root.

For variety you may leave the rumps whole, and lard fix
kidneys on one fide, and do them the fame as the rumps,
only not boil them, and put the rumps in the middle of the
difh,' and kidneys round them, with fauce over all. The kid*
neys make a pretty fide-difh of themfelves.

Sheep's Rumps with Rice.

TAKE fix rumps, put them into a fteW-pan; with fame
mutton gravy enough to fill it ; ftew them about half an hour •
take them up and let them ftand to cool, then put into the li»
quor a quarter of a pound of rice, an onion ftuck with cloves
and a blade or two of mace ; let it boil till the rice is as thick
as a pudding but take care it do not ftick to the bottom,
Wh.ch you muft do by ftirring it often : in the mean time take
a clean ftew-pan, put a piece of butter into it ; dip your rumps
,n t‘lc y°lks e££s beat, and then in crumbs of bread with a

K 2 little

THE ART OF COOKERY

52

little nutmeg, lemon-peel, and a very little thyme in it, fry
them in the butter, of a fine brown, then take them out, lay
them in a difh to drain, pour out all the fat, and tofs the rice
into that pan ; ftir ir all together for a minute or two, then
Jay the rice into. the difh, and the rumps all round upon the
rice; have ready four eggs boiled hard, cut them into quarters,
lay them round the difh with fried parfley between them, and
fend it to table.

To make Lamb ancl Rice.

■ TAKE a neck or loin of lamb, half roaft it, take it up,
cut it into fteaks, /then take half a pound of rice boiled in a
quart of water ten minutes, put it into a quart of good gravy,
with two or three blades of mace, and a little nutmeg. Do it
over a ftove or flow fire till the rice begins to be thick ; then
take it off, ftir in a pound of butter, and when that is quite
melted ftir in the yolks of fix eggs, firft beat ; then take a difn
and butter it all over, take the fteaks and pit a little pepper
and fait over them, dip them in a little melted butter, lay them
into the difh, pour the gravy which comes out of them over
them, and then the rice; beat the yolks of three eggs and
pour all over, fend it to the oven, and bake it better than half
an hour.

A forced Leg of Lamb .

TAKE a large leg of lamb, cut a long flit on the back fide
and take out the meat, but take great care you do not deface
the other fide ; then chop the meat fmall with marrow, half a
pound of beef-fuet, fome oyfters, an anchovy wafhed, an onion,
fome fweet herbs, a little lemon-peel, and lome beaten mace and
nutmeg; beat all thefe together in a mortar, fluff it up in the
fhape it was before, few ic up, and rub it over with the yolks
of eggs beaten, fpit it, flour it all over, lay it to the fire, and »
bafte it with butter. An hour will roaft it. \ ou may bake it,
if you pleafe, but then you muft butter the difh, and lay the
butter over it: cut the loin into fteaks, feafon them with pep-
per, fait, and nutmeg, lemon-peel cut fine, and a few fweet
herbs; fry them in frefli-butter of a fine brown, then pour
out all the butter, put in a quarter of a pint of white-wine^
(hake it about* and put in half a pint of ftrong gravy, where-
in good fpice has been boiled, a quarter of a pint of oyftus
and” the liquor, fome mufhrooms, and a fpoonful of the pickle,
a piece of butter rolled in flour, and the yolk of an egg beat;
ftir all thefe together till thick, then lay your leg of lamb ..t

MADE PLAIN AND EASY. 53

the difh, and the loin round it; pour the fauce over it, and
garnifh with lemon.

To fry a Loin of Lamb.

CUT your la ml) into chops, rub it over on both fides with
the yolk of an egg, and fprinkle fome bread crumbs, a little
parfley, thyme, marjoram, and winter favory chopped very
fine, and a little lemon-peel chopped fine; fry it in butter of
a nice light brown, fend it up in a difh by itfelf. Garnifh
with a good deal of fried parfley.

Another Way of frying a Neck or Loin of Lamb.

CUT it into thin (leaks, beat them with a rolling-pin, fry
them in half a pint of ale, feafon them with a little fait, and
cover them clofe ; when enough, take them out of the pan,
lay them in a plate before the fire to keep hot, and pour all
out of the pan into a bafon ; then put in half a pint ol white-
wine, a few capers, the yolks of two eggs beat, with a little
nutmeg and a little fait j add to this the liquor they were fried
in, and keep dirring it one way all the time till it is thick, then
put in the Iamb, keep fiiaking the pan for a minute or two,
lay the {leaks into the difh, pour the fauce over them, and have
fome parftey in a plate before the fire to cijfp. Garnifh your
difh with that and lemon.

To make a Ragoo of Lat)ib.

TAKE a fore-quarter of lamb, cut the knuckle-bone off,
lard it with little thjn bits of bacon', flour it, fry it of a fine
rown, and then put it into an earthen-pot. or dew-pan : put
to it a quart of broth or good gravy, a bundle of herbs, a little
mace, two or three cloves, and a little whole pepper: cover
it clofe and let it flew pretty fad for half an hour ; pour the li-
quor all out, drain it, keep the lamb hot in the pot till the
fauce is ready Take half a pint of cyders, flour them, fry

ftim allThl’ fam a11 lhe fat clean ,hat >'ou Wed them in,

nut in an l °® ‘5' gn‘V}'’ lhen P°Ur i( in to tl>e oyftcis,
put .n an anchovy, and two fpoonfuls of either red or vvh.te-

fome freft m,ufl,'0geth'r; (i11 ‘here isjuft cnough for faucc-

cZm IITJoT ,n the difc’ anJ pour lh£ fauce it.

E *

Lamb

54

THE ART OF COOKERY

Lamb Cutlet s fricafeed.

TAKE a leg of lamb, cut it in thin cutlets acrofs the grain,
put them in a itew-pan ; in the mean time make fome good
broth with the bones and fhank, &c, enough to cover the col-
lops, put it into the cover with a bundle of fvveet herbs, an
onion, a little cloves and mace tied in a muflin rag, new them
gently for ten minutes ; take out the collops, fkim the fat o ,
and take out the fweet herbs and mace, thicken it with butter
rolled in flour, feafon it with fait and a little Cayenne PePPe!'’
put in a few mufhrooms, truffles, and morels clean _ walked,
fome force meat balls, three yolks of eggs beat up in half a
pint of cream, fome nutmeg grated ; keep ftirring it one way
till it is thick and fmooth ; put in your collops, give them a
tofs up, take them out with a fork and lay them in a dilb, pour
the fauce over them. Garnifh with lemon and beet root.

Lamb Chops larded.

CUT the beft end of a neck of lamb in chops, and lard one
fide, feafon them with beaten cloves, mace and nutmeg, a it-
tie pepper and fait , -put them into a ftew-pan, the larded We
nppernroft ; put in half a pint of gravy, a gill of white wine

an onion, a bundle of fweet herbs, Hew them gently nil ten
d-r • take the chops out, fkim the fat clean oil, and take out
the onion and fweet herbs ; thicken the gravy with a little but-
ter rolled in flour, add a fpoonful of browning a fpoon ul
of ketchup, and one of lemon-pickle. Boil it up till it is mooth,
rut “the chops larded fide down, Hew them up gently 'for a
Erin two - take the chops out, and put the larded fide tip-

perlft in the difh, and .he fauce over then, Gam* with
lemon and pickles of any folk ; you may add truffles an“ ™
rels and pickled mufhrooms in the fauce if you pkafe, )
may do the chops without larding.

Lamb Chops en Caforole ,

CUT a loin of lamb in chops, put yolk of egg on both tides,
and drew bread crumbs <?Ver, with a little cloves and mace,
pepper and fait mixed ; fry them of a nice light brow?» ,®p. P
them round in a difh clofe as you can, and leave a m^the

middle to put the following fauce in . all 01 * „ravy

and parfley chopt fine, ftewed a little in fome good thi 0 •• Y-

garnifh with fried parfleyjisl

made plain and easy.

55

To Jicw a Lamb's or Calf's Head .

FIRST wafli it, and pick it very clean, lay it in water for
an hour, take out the brains, and with a (harp penknife care-
fully take out the bones and the tongue, but be careful you
do not break the meat; then take out the two eyes, and take
two pounds of veal and two pounds of beef fuet, a very little
thyme, a good- piece of lemon-peel minced, a nutmeg grated,
and two anchovies: chop all very well together, grate two
ftale rolls, and mix all together with the yolks of four eggs :
fave enough of this meat to make about twenty balls, take half
a pint of frefli mufhrooms clean peeled and wafhed, the yolks
of fix eggs chopped, half a pint of oyfters clean wafiied, or
pickled cockles; mix all thele together; but firft ftew your
oyfters, put the force meat into the head and clofe it, tie it
tight with pack-thread and put it into a deep ftew-pan, and
put to it two quarts of gravy, with a blade or two of mace.
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 nutmeg grated, and the yolk of ap egg ; have
fome dripping boiling, fry half the brains in little cakes, and
fry the balls, keep them both hot by the fire ; take half an
ounce of truffles and morels, then ftrain the gravy the head was
ftevved in, put the truffles and morels to it with the liquor, and
a few mufhrooms ; boil all together, then put in the reft of
the brains that are not fried, ftew them together fpr a minute
or two, pour it over the head, and lay the fried brains and
balls round it. Oarnifti with lemon. You may fry about
twelve oyfters and put over. 3 3

To drefs Veal a la Bourgoife.

CUT pretty thick flices of veal, lard them with bacon, and
feafon them with pepper, fait, beaten mace, cloves, nutmeg
and chopped parfiey ; then take the ftew-pan and cover the
bottom with flices of fat bacon, lay the veal upon them, cover
it, and fet it over a very flow fire for eight or ten minutes, juft
to be hot and no more, tfien briftc up vour fire and brown y.,ur
veal on both fides, then fljake fome flour over it and brown it •
pour in a quart of good broth or gravy, cover it clofe, and let
it ftew gently t.U it is enough; when enough, take out the
flices of bacon, and fk.m , all the fat off clean, and beat up the

yolks of three eggs with fome of the gravy; mix all together,

£ * ' ' ‘ a p4

S6 THE ART OF COOKERY

and keep it ftirring one way till it is fmooth and thick, then
take it up, lay your meat in the difh, and pour the faucc pver
jt. Garnifh with lemon.

A difguifed Leg of Veal and Bacon.

LARD your veal all over with flips of bacon, and a little
lemon-peel, and boil it with a piece of bacon : when enough,
take it up, cut the bacon into flices, and have ready fome dried
iage and pepper rubbed fine ; rub over the bacon, lay the veal
jn the difh and the bacon round it, ftrew 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
iuice, ppt it into a fa.uce-pan with fome melted butter, a little
fugar, and the juice of a lemon. Or you may make it thus :
beat two handfuls of forrel in a mortar, with two pippins quar-
tered, fqueeze the juice out, with the juice of a lemon, or v>.
negar, and fweeten it with fugar.

Loin of Veal in Epigram.

ROAST a fine loin of veal as dire&ed in the chapter for
roaftino- ; take it up and carefully take the fkin off the back part
without breaking ; take and cut out all the lean meat, but
mind and leave the ends whole, that it will hold the following
mince meats : mince all the meat very fine with the kidney
part, put it in a little veal gravy, enough to moiften it with the
gravy that comes from the loin ; put in a little pepper and fait,
fome lemon- peel flared fine, the yolks of three eggs, a fpoonful
of catchup, and thicken it with a little butter rolled in flour ;•
give it a fhake or two over the fire and put it into the loin,
and then pull the fkin over ; if the fkin fhould not quite cover
it 'ffve it a brown with a hot iron, or put it in an oven for
fifteen minutes. Send it up hot, and garnifh with barberries

and lemon.

A Pillow of Veal ,

TAKE a neck or brcaft of veal, half roaft it, then cut it
into fix pieces, feafon it with pepper, fait, and nutmeg : take
a pound of rice, put to it a quart of broth, fome mace, and a
little fait, do it over a ftove or very flow fire till it is thick, but
butter the bottom of the difh or pan you do it in': beat up tlie
yolks of fix eggs and ftir into it, then take a little iOun ^ C^P

Made plain and easy. 57

Tifh, butter it, lay fome of the rice at the bottom, then lay the
veal on a round heap, and cover it all over with rice, wafh it
over with the yolks of eggs, and bake it an hour and a half 5
then open the top and pour in a pint of rich good gravy. Gar-
nifh with a Seville orange cut in quarters, and fend it to table
hot.

Bombarded Veal.

YOU muft get a fillet of veal, cut out of 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 fheeps tongues (being firft boiled and
blanched), lard them here and there with very little bits of
lemon-peel, and make a well-feafoned force-meat of veal ba-
con, ham, beef-fuet, and an anchovy beat well ; make an-
other tender force-meat of veal, beef-fuet, mufhrooms, foil
nach, parfley, thyme, fweet- marjoram, winter- favory* and
green onions. Seafon with pepper, fait, and mace; beat it
well, make a round ball of the other force-meat and fluff in
the middle of this, roll it up in a veal caul, and bake it • what
is left, tie up like a Bologna-faufage, and boil it, but firft
rub the caul with the yolk of an egg ; put the larded veal in-
to a ftew-pan with fome good gravy, and flew it gently till it
js enough ; fkim off the fat, put in fome truffles and morels, and

fome mu fh rooms. Your force-meat being baked enough lav

tt in the middle, the veal round it, and the tongues friend,’ and
laid between ; the boiled cut into flices, and fried, and throw
fn °Ver* Pour on them ^e fauce. You may add artichoke-

„ilh with w ’ COCb-COmbS> if J°“ Gar-

Veal Rolls.

TAKE ten or twelve little thin flices of veal, lay on them
fome force-meat according to yourfancy, roll them up a„d
tie them juft acrofs the middle with coarfe thread, put them on

a rTu IPVUb th^m °Ver With the y°Iks of eggs, flrur them
and bafte them with butter. Half an hour wilfSo them [Tv

hem into a difh, and have ready fome good gravy wfch a few

^ruffles and morels, and fome mufhrooms. Garmfh with le-

O dves of V eal the French way.

*i,TA5E rW° P°Unds of vea1’ fome marrow,
the yolks of two hard eggs, a few mufhrooms.

two anchovies,
and fome oy fi-
lers.

58 THE ART OF COOKERY

ters a little thyme, marjoram, parfley, fpinach, lemon-peel,
fait' pepper, nutmeg and mace, finely beaten ; take your veal
caul, lay a layer of bacon and a layer of the ingredients, roll
it in'the veal caul, and either roaft it or bake it. An hour
will do either. When enough, cut it into flices, lay it into
your difh, and pour good gravy over it. Garnifh with lemon.

Scotch Collops a la Franpoife.

TAKE a leg of veal, cut it very thin, lard it with bacon,
then take half a pint of ale boiling, and pour over it till the
blood is out, and then pour the ale into a bafon; take a few
fweet herbs chopped fmall, ftrew them over the veal and fry
it in butter, flour it a little till enough, then pour it into a
difh and pour the butter away, toaft little thin pieces of bacon
and lay round, pour the ale into the ftew-pan with two an-
chovies and a glafs of white-wine, then beat up the yolks of
two eggs and ftir in, with a little nutmeg, fome pepper, and
a piece of butter ; fhake all together till thick, and then pour
it into the difh. Garnilh with lemon.

To make a Savoury Dijh of Veal.

CUT large collops out of a leg of veal, fpread them abroad
m a drefler, hack them with the back of a knife, and dip
hem in the yolks of eggs; feafon them with cloves, mace,
lutmeg and pepper, beat fine; make force-meat with (ome
'f your veal, beef-fuet, oyfters chopped, fweet herbs fhred
ine and the aforefaid fpice ; flrew all thefe over your collops,
oll’and tie them up, put them on fkewers, tie them to a fpit,
md roaft them j to the reft of your force-meat add a raw egg
r two, roll them in bails and fry them ; put them in your
m with your meat when roafted, and make the fauce with
hong b Jh, an anchovy, a' fhalot, a little white-wine and
r me°foice Let it (lew, and thicken it with a piece of butter
;Xd in flour; po.r the’ fauce into the did,, lay the meat tn.
and garnifh with lemon.

Italian Collops.

PREPARE a fillet of veal, cut into thin flices, cut off the
Tcin and fat, lard them with bacon, fry them brown, then take
hl out, and lay them in a difh, pour out all gutter take
* quarter of a pound of butter and me t it in the pan, then
[Irevv in a large fpoonful of flour; ftir it till .t is brown, and
pour in three pints of good gravy, a bundle of .vycet her ^

MADE PLAIN AND EASY.

59

»nd an onion, which you muft take out foon ; let it boil a
little, then put in the collops, let them ftew half a quarter of
an hour, put in l'ome force-meat balls fried, and a few pickled
mufhrooms, truffles and morels ; ftir all together, fora minute
or two till it is thick; and then difli it up. ,Garniftl with
lemon.

To do them White.

AFTER you have cut your veal in thin flices, lard it with
bacon ; feafon 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 fweet herbs, fome whole
pepper, a blade of mace, and four cloves; then take a pint of
the broth, ftew the cutlets in it, and add to it fome mufh-
rooms, a piece of butter rolled in flour, and the yolks of two
eggs and a gill of cream ; ftir all together till it is thick, and
then dilh it up. Garnifh with lemon.

Veal Blanquets.

ROAST a piece of fillet of veal, cut off the fkin and nervous
parts, 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 flour, 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 fhalot, fome lemon- peel grated, and a
Jittle juice of lemon. Keep it ftirring one way; when enough,
difli it up.

„ A Shoulder of Veal a la Picdmontoife.

TAKE a fhoulder of veal, cut off the fkin that it may hang
at one end, then lard the meat with bacon and ham, and fea-
fon it with pepper, fait, mace, fweet herbs, parfley, and le-
mon-peel ; cover it again with the fkin, ftew it with gravy,
and when it is juft tender take it up; then take forrel^fome
lettuce chopped fmall, and ftew them in fome butter with
parfley, onions, and mufli.ooms t the herbs bein«; tender put
to tfum fome of the liquor, lome fweet breads and fome bits
of ham. Let all ftew together a little while; then lift up the
fkin, lay the ftewed herbs over and under, cover it with the
'fkin again, wet it with melted butter, ftrew it over with
crumbs of bread, and fend it to the oven to brown ; ftrve it

hot.

6o

THE ART OF COOKERY

hot, with fome good gravy in the difh. The French drew it
over with parmefan before it goes to the oven.

Calf's Head Surprize.

TAKE a calf’s head with the fkin on, take a fharp knife
and raife off the fkin with as much meat from the bone as you
can poffibly get, fo that it may appear like a whole head when
fluffed, then make a force-meat in the 'following manner:
take half a pound of veal, a pound of beef-fuet, the crumb of
a two-penny loaf, half a pound of fat bacon, beat them well
in a mortar, with fome fweet herbs and parfley fhred fine,
fome cloves, mace and nutmeg beat fine, fome fait and Cay-
enne pepper enough to feafon it, the yolks of four eggs beat
up and mixt all together in a force meat ; fluff the head with
it, and fkewer it tight at each end ; then put it into a deep pot
or pan, and put two quarts of water, half a pint of white-wine,
a blade or two of mace, a bundle of fweet herbs, an anchovy,
two fpoonfuls of walnut and mufhroom catchup, the fame
quantity of lemon pickle, a little fait and pepper ; lay a coarfe
pafte over it to keep in the fleam, and put it for two hours and
a half in a fharp oven ; when you take it out, lay the head in
a foup difh, fkim off the fat from the gravy and flrain it thro’
a fieve into a flew-pan, thicken it with butter rolled in flour,
and when it has boiled a few minutes, put in the yolks of four
gggj well beaten and minced with half a pint of cream ; have
ready boiled fome force-meat balls, half an ounce of truffles
and morels, but don’t put them into the gravy ; pour the gravy
over the head, and garnifh with force-meat balls, truffles,
morels and mufhrooms.

Sweetbreads of Veal a la Dauphine.

TAKE the largefl fweetbreads you can get, and lard them ;
open them in fuch a manner as you can fluff in force-meat,
three will make a fine difh : make your force-meat with a
Ja roe fowl or young cock ; fkin it, and pick ofl all the fiefli ;
take half a pound of fat and lean bacon, cut thefe very line
and beat them in a mortar ; feafon it with an anchovy, iome
nutmeg, a little lemon-peel, a very little thyme, and fome
parfley : mix thefe up with the yolks of two eggs, fill your
fweetbreads and faflen them with fine wooden fktwers ; take
the flew pan, lay layers of bacon at the bottom of the pan,
feafon them with pepper, fair, mace, cloves, fweet iuos,
and a large onion diced i upon that lay thin flices oi vc,t , anc^

MADE PLAIN AND EASY 61

<hen lay on your fweetbreads ; cover it clofe, let it ftand eight
or ten minutes over a flow fire, and then pour in a quart of
boiling water or broth ; cover it clofe, and let it flew two
hours very foftly; then take out the fweetbreads, keep them
hot, ftrain the gravy, fleim all the fat off, boil it up till there
is about half a pint, put in the fweetbreads, and give them
two or three minutes flew in the gravy, then lay them in the
di/h, and pour the gravy over them. Garnifh with lemon.

Another Way to drefs Sweetbreads.

DO not put any water or gravy into the ftew-pan, but put
the lame veal and bacon over the fweetbreads, and feafon as
under directed ; cover them clofe, put fire over as well as un-
derhand when they are enough, take out the fweetbreads
putm a ladleful of gravy, boil it, and ftrain it, fkim off all
the fat, let it boil till it jellies, then put in the fweetbreads to
glaze : lay effence of nam in the difh, and lay the fweetbreads
upon it; or make a very rich gravy with mufhrooms, truffles
and morels a glafs of white-wine, and two fpoonfuls of

the grnvy. G"n,fh ^ Cocks'comhs forced, and ftewed in

coc^s'eo Jh? "7 add t0 theufir,ft> truffles’ moreIs’ mufhrooms,

cocks -combs, palates, artichoke bottoms, two fpoonfuls of
white wme two of catchup, or juft as you PleafeP.

, a There are many ways of dreffing fweetbreads • von
may lard them with thin flips of bacon, and roaft them' ' Zh

into thirds, crhcm

par%, and el,

Sweetbreads en Gordineere.

an7ltKla,err„efrre‘brei,dSta"<1 Parboi' ,h;m’ take a ^-pat,

and lay layers of bacon or ham and veal, over that lav the
fweetbreads on with the upper fide downwards, put a layer of
veal and bacon over them, a pint of veal btoth, three o four

and fttm off the fa, , make an auntie! ^

following manner : beat up four yolks ofen-v* n ™

plate, and put them over a ftew-pan of watSVoifin ° ‘V
fire, put another plate over it, and it wdl ' # °VCr the

alhtlefpmach juice into the other

cut

62 THE ART OF COOKERY *

cut it out in f prigs or what form you pleafe, and put it over
the fweet breads in the difti, and keep them as hot as you can ;
nut fome butter rolled in flour to thicken the gravy, two yolks
of eo-crs beat up in a gill of cream ; put it over the fire and
keep Airring it one way till it is thick and fmooth ; put it un-
der the fweetbreads and fend them up. Garnifh with lemon
and beet root.

Calf's Chitterlings , or Andouilles.

TAKE fome of the largeft calf’s nuts, cleanfe them, cut
them in pieces proportionable to the length of the puddings
you defign to make, and tie one end to thofe pieces ; then take
fome bacon, with a calf’s udder and chaldron blanched and
cut into dice or flices, put them into a flew- pan and feafon
with fine fpice pounded, a bay leaf, fome fait, pepper and
fhalot cut fmall, and about half a pint of cream ; tofs it up,
take off the pan, and thicken your mixture with four or five
Yolks of eggs and fome crumbs of bread, then fill up your
S Srlingf with the fluffing; keep it warm tie the other
ends with" packthread, blanch and boil them like hog s chit-
terlings, let them grow cold in their own liquor before you
ferve them up ; boil them over a moderate fire, and I ferve them
lip pretty hot. Thefe fort of andouilles, or puddings, mult
be made in fummer, when hogs are feldom killed.

To drefs Calf’s Chitterlings curioujly.

CUT a calf’s nut in flices of its length, and the thicknefs
of a finger, together with fome ham* bacon, and the white
nf chickens cut after the fame manner ; put the whole into a
ftew-pan, feafoned with fait, pepper, fweet herbs, and fpice
then take the guts cleanfed, cut and divide them in parcels,
nd fill them with your flices; then lay in the bottom of a

Sfde or P»<* *>"« fli“s of baccm a,ld V'al’ Z rleba'

r n/nner fait a bav leaf, and an onion, and lay fome ba-
fome pepper, ialt, a nay iea , ^ ^ of white.wine,

a {beet of white paper, well buttered on t c in 1
To drefs a Ham to la Braife.

CLEAR the knuckle, take off the fwerd, and lay * «n ^wa-
ter to frefhen ; then tie it about with a firing ; , . e an(j

bacon and beef, beat and feafon them well w-

I

MADE PLAIN AND EASY.

• 63

fweet herbs ; then lay them in the bottom of a kettle with
onions, with parfnips, and carrots fliced, with fome cives and
parfley ; lay in your ham the fat fide uppermoft, and Cover it
with flices of beef, and over that with flices of bacon ; then
lay on fome fliced roots and herbs, the fame as under it : co-
ver it dole, and flop it clofe with pafie ; put fire both over
and under it, and let it ftew with a very flow fire twelve
hours ; put it in a pan, drudge it well with grated bread, and
brown it with a hot iron ; or put it in the oven, and bake it
one hour : then ferve it upon a clean napkin. Garnifh with
raw parfley.

Note, If you eat it hot, make a ragoo thus : take a veal
fweetbread, fome livers of fowls, cocks-combs, mufhrooms,
and truffles ;/ tofs them up in a pint of good gravy, feafoned
with fp:ce as you like it, thicken it with a piece of butter rolled
in flour, and a glafs of red wine; then brown your ham as
above, and let it Itand a quarter of an hour to drain the fat out-
take the liquor it was dewed in, drain it, fkim all the fat off’
put it to the gravy, and boil it up with a fpoonful of brown-
ing. It will do as well as the effence of ham. Sometimes
you may ferve it up with a ragoo of crawfifh, and fometimes
with carp-fauce.

To roojl a Ham or Gammon.

TAKE off the fwerd, or what we call the fkin, or rind, and
Jay it in lukewarm water for two or three hours ; then lay’it in
a pan, pour upon it a quart of canary, and let it deep in it for
ten or twelve hours. When you have fpitted it, put fome
flieets of white paper over the fat fide, pour the capary in which
it was foaked in the dripping-pan, and bade with it all the time
it .s reading ; when it is roaded enough, pull off the paper, and
drudge it well with crumbled bread and parfley fhred fine •
/*re kr|Tc> and brown it well. If you eat it hot par’
nidi it with rafpings of bread ; if cold, ferve it on a clean
napkin, and garnifh it with green parfley for a fecond courfe.

thU!:iXakf .°ff the fkin of the ham or gammon, when
you have half boiled it, and dredge it wich oatmeal fifted very

fine, bade it with butter, then road it gently two hours ; dir
up your fire and brown it quick; when fo done difh it up and
pour brown gravy in the difh Garnifh with bread rafpings if
hot, if cold garnifh with parfley. r g 1

T»

64

THE ART OF COOKERY

To fluff a Chine of Fork.

MAKE a fluffing of the fat leaf of pork, parfley, thyme,
fao-e, eggs, crumbs of bread ; feafon it with pepper, fait, fha-
JoT, and nutmeg, and fluff it thick ; then roaft it gently, and
when it is about a quarter roafted, cut the fkin in flips : and
make your fauce with apples, lemon- peel, two or three cloves,
and a blade of mace; fweeten it with fugar, put fome butter
in, and have muftard in a cup.

Various Ways of dreffmg a Pig.

FIRST fkin your pig up to the ears whole, then make a
good plumb-puddifig batter, with good beef fat, fruit, eggs,
milk, and flour, fill the fkin, and few it up ; it will look like a
pig ; but you muff bake it, flour it very well, and rub it all over
with butter, and when it is near enough, draw it to the oven’s
mouth, rub it dry, and put it in again for a few minutes ; lay
it in the difh, and let the fauce be fmall gravy and butter in
the difh : cut the other part of the pig into four quarters, roaft
them as you do lamb, throw mint and parfley on it as it roafls ;
then lay them on water- creffes, and have mint-faucein a bafon.
Any one of thefe quarters will make a pretty fide- difh : or
take one quarter and roaft, cut the other in fleaks, and fry
them fine and brown. Have ftewed fpinach in the difh, and
lay the roaft upon it, and the fried in the middle. Garn.fh
with hard eggs and Seville oranges cut into quarters, and have
(ome butter in a cup: or for change, you may have good
aravy in the difh, and garnifh with fried parfley and lemon ;
or you may make a ragoo of fweetbreads, articho<ce-bottoms,
truffles, morels, and good gravy, and pour over them* Oar-
nifh with lemon. Either of thefe will do for a top difh of a
firft courfe. You may fricafey it white for a fecond courfe at

tod. or a fide-difh. , , . . , r

You may take a pig, fkin him, and fill him with force-meat

made thus : take two pounds of young pork, fat and all, two
nounds of veal the fame, fome fage, thyme, parfley, a little
lemon-peel, pepper, fait, mace, cloves and a nutmeg: mix
them and beat them fine in a mortar, then fill the pig, and
few it up. You may either roaft or bake it. Have nothing but
good gravy in the difh. Or you may cut it into Ames, and
fay the head in the middle. Save the head whole with the
fkin on, and roaft it by itfelf : when it is enough cut it in two,
and lay it in your difh: have ready fome good gravy and dried

MADE PLAIN AND EASY.

6S

fage rubbed in it, thicken it with a piece of butter rolled in
flour, take out the brains, beat them up with the gravy, and
pour them into the d.lh.

Note, You may make a very good pie of it, as you may fee
in the directions for pies, which you may either make a bot-
tom or fide difli.

You muft obferve in your white fricafey that you take off
the fat. Or you may make a very good d ifh thus : take a quar-
ter of pig fkinned, cut it into chops, feafon them with fpice,
and wafh them with the yolks of eggs, butter the bottom of a
difh, lay thefe (leaks on the dilh, and upon every (leak lay
fome force-meat the thicknefs of half a crown, made thus :
take half a pound of veal, and of fat pork the fame quantity,
chop them very well together, and beat them in a mortar fine ;
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; take a little
fihe Ikewer, and (tick juft in, about two inches long, to hold
them together, then pour a little melted butter over them, and
fend them to the oven to bake ; when they are enough lay them
in your difh, and pour good gravy over them, with mufhrooms,
and garnilh with lemon.

A Pig in Jelly.

CU^ !trint° t*uarters’ and hY it into your ftew-pan, put ir
one calf's foot and the pig’s feet, a pint of Rhenifh wine, th(
juice of four lemons, and one quart of water, three or foui
blades of mace, two or three cloves, fome fait, and a very little
p.ece of lemon peel; (love it, or do it otrer a flow fire tw
hours ; then take .t up, lay the pig into the difh you intended
for it, then (train the liquor, and when the jelly is cold, (kim
off the fat, and leave the fettling at the bottom. Beat up the
whites of fix eggs, and boil up with the jelly about ten minutes
and put it through a bag till it is clear, then pour the ieflv
over the pig; then ferve it uP cold in the jelly. J X

Collared Pig.

it ™L.4?rE r0am'’S Pfe off the hair and draw

“ndute^,;,1 ^2’, ':r;; "rz the ot^

fait, a little cloves and mace beat fine fix fane !e pePPel‘ and
herbs chop, final] ; roll up your nil Z Z fwe"
fillet, fill the pot you intend to boil’ it’ in with' lift Zd

a bunch

66 THE ART OF COOKERY

a bunch of fweet herbs, fome pepper-corns, fome doves an<!
mace, a handful of fait, and a pint of vinegar ; when the li-
quor boils put in your pig ; boil it till it is tender ; take it up,
and when it is almoft cold, bind it over again, put it into an
earthen pan, and pour the liquor your pig was boiled in over
it, and always keep it covered when you want it ; take it out
of the pan, untie the fillet as far as you want to cut it; then
cut it in flices, and lay it in your difli. Garnifh with parfley*

To drefs a Pig the French way.

SPIT your pig, lay it down to the fire, let it roaft till it is
thoroughly warm, then cut it off the fpit, and divide it in
twenty pieces. Set them to flew in half a pint of white wme,-
and a pint of ftrong broth, feafoned with grated nutmeg, pep-
per two onions cut final!, and fome ftnpped thyme. Let it
flew an hour, then put to it half a pint of ftrong gravy, a piece
of butter rolled in flour, fome anchovies, and a fpoonful Oi
vinegar, or mufhroom pickle: when it is enough, lay it m
your difb, and pour the gravy over it, then garmlh With

orange and lemon.

To drefs a Pig au. Pere Duilht.

CUT off the head, and divide it into quarters, lard them
with bacon, feafon them well with mace, cloves, pepper, nut-
meg, and fait. Lay a layer of fat bacon at the bottom of a
kettle, lay the head in the middle, and the quarters round ;
then put in a bay leaf, an onion fliced, lemon, carrots, parl-
nips, parfley, and cives ; cover it again with bacon, put in a
quart of broth, ftew it over the fire for an hour, and then take
it up ; put your pig into a ftew-pan or kettle, pour in a bottle
of white wine,. cover it clofe, and let it ftew for an hour very
foftly. If you would Jerve it cold, let it ftand till it is cold 5
then drain it well, and wipe it, that it may look white, and
lay it in a difti with the head in the middle, and the quarters
round, then throw fome green parfley all over : or any one of
the quarters is a pretty little difh, laid on water creffes. >
would have it hot, whilft your pig is ftewing in the wine, take
the firft gravy it was ftewed, and ftrain it, fkim off all the fat,
then ake a fweetbread cut into five or fix flices, fome truffles,
morels, and mufhrooms ; ftew all together till they are eoough*
thicken it with the yolks of two eggs, or «p ^
rolled in flour, and when your pig is enough take n out, ana

■4

MADE PLAIN AND EASY. 67

lay it in your difh ; put the wine it was ftewed in to the ra-
goo, then pour all over the pig, and garnifli with lemon.

A Pig Matelote.

GUT and fcald your pig, cut off the head and petty-toes,
then cut your pig in four quarters, put them with the head
and toes into cold water; cover the bottom of a ftcw-pan with,
flices of bacon, and place over them the laid quarters, with the
petty-toes and the head cut in two. Seafon the whole with
pepper, fait, thyme, bay-leaf, an onion, and a bottle of white
wine ; lay over more flices of bacon, put over it a quart of wa-
ter, and let it boil. Take two large eels* fkin and gut them,
and cut them about five or fix inches long ; when your pig is
half done, put in your eels, then boil a dozen of large craw-
fifli, cut off the claws, and take off the fhells of the tails ; and
when your pig and eels are enough, lay firft your pig and the
petty-toes round it, but do not put in the head (it will be a
pretty dilh cold), then lay your eels and craw-filh over them,
and take the liquor they were ftewed in, flcim off all the fat,
then add to it half a pint of ftrong gravy, thickened with a little
piece of butter rolled in flour, and a fpoonful of browning, and
pour over it, then garnilh with craw-filh and lemon. °This
will do for a firft courfe, or remove. Fry the brains and Jay
round, and all over the dilh.

To drefs a Pig like a fat Lamb.

TAKE a fat pig, cutoff his head, flit and trufs him up Jik.9
a lamb ; when he. is flit through the middle and flcinned, par-
boil him a little, then throw fome parfley over him, roaft it
and drudge it. Let your fauce be half a pound of butter and
a pint of cream, ftirring all together till it is fmooth j then
pour it over and fend it to table. *

Barbicued Pig.

• HAVING dreft a pig ten or twelve weeks old, as if yon
intended to roaft it, make a force-meat in the following man-
ner : take the liver of the pig, -two anchovies, and fix fage
leaves chopped fmall ; put them into a marble mortar, with
the crumbs of a penny loaf, half a pint of Madeira wine, four
ounces of butter, and half a tea-fpoonful of Cayenne pepper,
beat them all together to a pafte, put it into your pig’s belly
and few it up ; lay your pig down, at a good diftance, before
a large bulk fire ; put into your dripping-pan two bottles of

F 2 red

68

THE ART OF COOKERY

red wine, and one of Madeira, bade it with the wine all the
time it is roafting, and when it is half roafted, put two penny
loaves under the pig ; if there is not wine enough put in more,
and when the pig is near done, take the loaves and fauce out
of the pan, and put to the fauce half a lemon, a bundle of
fweet herbs, an anchovy, chopped (mail, boil it five minutes,
and then draw your pig when it has roafted four hours ; put
into the pig’s mouth an orange or lemon, and a loaf on each
fide ; fkim off the fat, and ftrain your fauce through a fieve,
and pour over the pig boiling hot; ferve it up garnifhed with
lemon and barberries; or you may bake it, only keep it bailing
with wine.

To make a pretty Dijh of a Brcajl of Venifon.

TAKE half a pound of butter, flour your venifon, and fry
it of a fine brown on both fides ; then take it up and keep it
hot covered in the difh : take fome flour, and ftir it into the
butter till it is quite thick and brown (but take great care it
do not bum), ftir in half a pound of lump-fugar beat fine,
and pour in as much red wine as will make it of the thicknefs
of a ragoo ; fqueeze in the juice of a lemon, give it a boil up,
and pour it over the venifon. Do not garnifb the difh, but
fend it to table.

To boil a Haunch or Neck of Venifon.

LAY it in fait for a week, then boil it in a cloth well flour-
ed ; for every pound of venifon allow a quarter of an hour for
the boiling. For fauce you rnuft boil fome cauliflowers, pulled
into little fprigs, in milk and water, fome fine white cabbage,
fome turnips cut into dice, with fome beet-root cut into long
narrow pieces, about an inch and a half long, and halt an inch
thick: lay a fpng of cauliflower, and fome of the turnips
mafhed with fome cream and a little butter ; let your cabbage
be boiled, and then beat in a fauce-pan with a piece of butter
and fait, lay that next the cauliflower, then the turnips, then
cabbage, and fo on rill the difh is full ; place the beet-root
here and there, juft as you fancy ; it looks very pretty, and is
a fine difh. Have a little melted outter in a cup, if wanted.

Note, a le<>- of mutton cut venifon fafhion, and drefled the
fame way, is a pretty difti : or a fine neck, with the fciag cut
oft'. This eats well boiled, or hafhed, With gravy and fwyet
fauce, the next day.

To

MADE PLAIN AND EASY.

69

To drefs POULTRY.

To roajl a Turkey.

THE beft way to roaft a turkey is to.loofen the fkin on the
breaft of the turkey, and fill it with force-meat, made thus:
take a quarter of a pound of beef-fuet, as many crumbs of
bread, a little lemon-peel, an anchovy, fome nutmeg, pepper,
par/ley, and a little thyme. Chop and beat them all well to-
gether, mix them with the yolk of an egg, and fluff up the
breaft; when you have no fuet, butter will do: or you may
make your force-meat thus ; fpread bread and butter thin, and
grate fome nutmeg over it ; when you have enough roll it up,
and fluff the breaft of the turkey ; then roaft it of a fine brown’
but be fure to pin fome white paper on the breaft till it is near
enough. You muft have good gravy in the difh, and bread-
fauce, made thus : take a good piece of crumb, put it into a
pint of water, with a blade or two of mace, two or three cloves,
and fome whole pepper. Boil it up five or fix times, then with
a fpoon take out the fpice you had before put in, and then you
muft pour off the water (you may boil an onion in it if you
pleafe) ; then beat up the bread with a good piece of butter
and a little fait. Or onion-fauce, made thus: take fome

onions, peel them, and cut them into thin ft ices, and boil them
half an hour in milk and water; then drain the water from
them, and beat them up with a good piece of butter; fhake a
little flour in, and ftir it all together with a little cream, if you
have it (or milk will do); put the fauce into boats, and gar-
nuh with lemon. &

Another w^y to make fauce: take half a pint of oyfters,
ltrain the liquor, and put the oyfters with the liquor into a
fauce-pan, with a blade or two of mace; let them juft lump
then pour in a glafs of white wine, let it boil once, and thick-
en it with a piece of butter rolled in flour. Serve this up in a
bafon by nfelf, with good gravy in the difh, for every body does
not love oyfter-fauce. This makes a pretty fide-difh for fup-

fhp’dhb a Cr:r;fdi{h °f a table for dinner. If you chafe it in
the difh, add half a pint of gravy to .t, and boil it up together

1 h is fauce is good either with boiled or roafted turkies or
owls ; but you may leave the gravy out, adding as much but-
ter as will do for fauce, and garnifhing with lemon.

Another bread -fauce. l ake fome crumbs of bread, rubbed
through a fine cullender, put to it a pint of milk, a little but-

F 3

ter.

7o THE ART OF COOKERY

ter, and fome fait, a few corns of white pepper, and an onion ;
bod them for fifteen minutes, take out the anion and beat it up
well, then tofs it up, and put in your fauce-boats.

A White Sauce for Fowls or Chickens.

TAKE a little ftrong veal gravy, with a little white pep-
per,' mace, and fait, boiled in it ; have it clear from any lkin
or fat ; as much cream, with a little flour mixed in the cream,
a little mountain wine to your liking ; boil it up gently for
five muntes, then ftrain it over your chickens or fowls, or m

boats.

To make a mock Oy/ler-fauce, either for Turhes or Fowls boiled.

FORCE the turkies or fowls as above, and make your
fauce thus : take a quarter of a pint of water, an anchovy, a
blade or two of mace, a piece of lemon peel, and five or ltx
whole pepper-cors. Boil thefe together, then ftrain them,
add as much butter with a little flour as will do for faupe ; let
it boil, and lay faufages round the fowl or turkey. Oarmlti

with lemon.

To make Muf room- fauce for white Fowls of all Sorts.

TAKE a quart of frefh mufhrooms, well cleaned and wafh-
ed, cut them in two, put them in a ftew-pan, with a litt e
butter, a blade of mace, and a little fait ; ftew it gently for
half an hour, then add a pint of cream and the yolks of two
eggs beat very well, and keep ftirring it till it boils up , t
fqueeze half a lemon, put it over your fowls, < or Uirk ies, or
in bafons, or in a difh, with a piece of French bread hrft b
tered, then toafted brown, and juft dip it in boiling water j
put it in the difh, and the mufhrooms over.

Mifnroom- fauce for white Fowls boiled.

TAKE half a pint of cream, and a quarter of a pound of
butter, ftir them together one way till it is thick ; then 3
fpoonful of mufhroom pickle, pickled mufhrooms, or frefh if
you have them. Garnifh only with lemon.

To make Celery-fauce, either for roajlfd or boiled Fow!s» Turhes%
Partridges , or any other Game.

TAKE a large bunch of celery, wafh and pare it very clean,
cut it into little thin bits, and boil it foftly in a little water ^

MADE PLAIN AND EASY. 7l

it is tender; then add a little beaten mace, fome nutmeg, pep-
per and fait, thickened with a good piece of butter rolled in
flour; then boil it up, and pour in your difh.

You may make it with cream thus : boil your celery as
above, and add fome mace, nutmeg, a piece of butter as big
as a walnut, rolled in flour, and half a pint of cream ; boil
them all together.

To make brown Celery -fanes.

STEW the celery as above, then add mace, nutmeg, pep-
per, fait, a piece of butter rolled in flour, with a glafs of red
wine, a fpoonful of catchup, and half a pint of good gravy;
boil all thefe together, and pour into the difh. Garnifh with
lemon.

To Jlew a Turkey or Fowl in Celery fauce.

YOU mud judge according to the largenefs of your turkey
pr fowl, what celery or fauce you want. Take a large fowl,
put it into a fauce-pan or pot, and put to it one quart of good
broth or gravy, a bunch of celery walhed clean and cut fmall.
With fome mace, cloves, pepper, and all-fpice, tied loofe in a
m j ra& » Put ln an onion and a fprig of thyme, a little fait
and Cayenne pepper ; let thefe flew foftly till they are enough,
t en add a piece of butter rolled in flour; take up your fowl,
and pour the fauce over it. An hour will do a large fowl, or
a imall turkey; but a very large turkey will take two hours to
do it foftly. If it is overdone or dry, it is fpoiled ; but you
may be a judge of that, if you look at it now and then. Mind

to take out the onion, thyme, and fpice, before you fend it
to table. ]

Note, a neck of veal done this way is very good, and will
take two hours doing.

To make Egg-fauce proper for roajled Chickens.

MELT your butter thick and fine, chop two or three hard-
boiled eggs fine, put them into a bafon, pour the butter over
them, and have good gravy in the difh.

Shalot-fauce for roajled Fowls.

™^«al°tS choPPed fine> Put them into a fauce-pan
f!! ftewh fVy’ Spoonful of vinegar, fome pepper and

pUt i^txru“5 pour th™ int° your di,h*

1-4 .

Carrier

n

the art of cookery

Carrier Sauce.

TAKE a Spanifh onion, and cut it in thin flices, put it
into a deep plate, take half a pint of boiling water, with a
fpoonful of vinegar, a little pepper and fait, and pour it over
the onion.

Sbalot fauce for a Scrag of Mutton boiled.

TAKE two fpoonfuls of the liquor the mutton is boiled in,
two fpoonfuls of vinegar, two or three fhalots cut fine, with a
little fait ; put it into a fauce pan, with a piece of butter as
big as a walnut rolled in a little flour; ftir it t getter, and give
it a boil. For thofe who love fhalot, it is the piettiett lauce
that can be made to a ferag of mutton.

To drefs Livers with Mufhroom- fauce.

TAKE fome pickled or frefh mufhrooms cut fmall ; both
if you have them ; and let the livers be bruifed fine, with a
good deal of parfley chopped fmall, a fpoonful or two of catch-
up a glafs of white wine, and as much good gravy as will
make lauce enough ; thicken.it with a piece of butter rolled m
flour. This does either for roafted or boiled.

A pretty little Sauce.

TAKE the liver of the fowl, bruife it with a little of the
liquor, cut a little lemon- peel fine, melt fome gopd butter,
and mix the liver by degrees ; give it a boil, and pour it into

the difh.

To snake Lemon- fauce for boiled Fowls.

TAKE a lemon and pare off the rind, cut it into flices,
and take the kernels out, cut it into fquare bits, blanch the li-
ver of the fowl, and chop it fine ; mix the lemon and liver to-
gether in a boat, and pour fome hot melted butter on it, and
ftir it up. Boiling of if will make it go to oil.

A German way of dr effing Fowls.

TAKE a turkey or fowl, fluff the breaft with what force-
meat you like, and fill the body with roafted chefnuts peeled
Roaft it, and have fome more roafted chefnuts peeled, put item
in half a pjnt of good gravy, with a little piece of butler rolled
in flour ; boil thefe together, with fome fmall turnips and «a“-

73

MADE PLAIN AND EASY.

fages cut in flices, and fried or boiled. Garnifh with chefnuts.
You may leave the turnips out.

Note, You may drefs ducks the fame way.

\

To drejs a Turkey or Fowl to perfection.

BONE them and make a force-meat thus : take the flefh of
a fowl, cut it fmalJ, then take a pound of veal, beat it in a
mortar, with half a pound of beef-fuet, as much crumbs of
bread, fome mufhrooms, truffles and morels cut fmall, a few
fweet herbs and parfley, with fome nutmeg, pepper, and fait,
a little mace beaten, fome lemon peel cut fine ; mix all thefc
together, with the yolks of two eggs, then fill your turkey,
and roaft it. This will do for a large turkey, and fo in pro-
portion for a fowl. Let your fauce be good gravy, with mufh-
rooms, truffles, and morels in it: then garnifh with lemon,
and for variety fake you may lard your fowl or turkey.

To few a Turkey brown.

TAKE your turkey, after it is nicely picked and drawn, fill
the (kin of the breaft with force-meat, and put an anchovy,
a fhalot, and a little thyme in the belly, lard the breaft with
bacon, then put a good piece of butter in the ftew-pan, flour
the turkey, and fry it juft of a fine brown ; then take it out,
and put it into a deep ftew-pan, or little pot, that will juft
hold it, and put in as much gravy as will barely cover it, a
glafs of white wine, fome whole pepper, mace, two or three
cloves, and a little bundle of fweet herbs ; cover it clofe, and
ftew it for an hour, then take up the turkey, and keep it hot
covered by the fire, and boil the fauce to about a pint, ftrain it
oft, add the yolks of two eggs, and a piece of butter rolled in
flour 5 ftir it till it is thick, and then lay your turkey in the
difh, and pour your fauce over it. You may have ready fome
little french loaves, about the bignefs of an egg, cut off the
tops, and take out the crumb ; then fry them of a fine brown,

fill them with ftewed oyfters, lay them round the difh, and
garnilh with lemon.

To few a Turkey brown the nice way.

flp(l!0rIi;E T* ?'!,*' with a force-meat made thus : take the
. ot a tow), halt a pound of veal, and the flefh of two
pigeons, with a well pickled o, dry tongue, peel it, and chop™
all together, then beat in a mortar, with the marrow of a beef
bone, or a pound of the fat of a loin of veal : feafon iLhh

two

?4

THE ART OF COOKERY

two or three blades of mace, two or three cloves, and half a
nutmeg dried at a good diftance from the fire, and pounded,
with a little pepper and fait : mix all thefe well together, fill
your turkey, fry them of a fine brown, and put it into a little
pot that will juft hold it ; lay four or five fltewers at the bot-
tom of the pot, to keep the turkey from flicking ; putina
quart of good beef and veal gravy, wherein was boiled fpice
and fweet herbs, cover it clofe, and let it flew half an hour ;
then put in a glafs of white wine, one fpoonful of catchup, a
laro-e fpoonful of pickled mufhrooms, and a few frefti ones, if
you have them, a few truffles and morels, a piece of butter as
big as a walnut, rolled in flour ; cover it clofe, and let it flew
half an hour longer; get the little French rolls ready fried,
take fome oyfters, and ftrain the liquor from them, then put
the oyfters and liquor into a fauce-pan, with a blade of mace,
a little white wine, and a piece of butter rolled in flour ; let
them flew till it is thick, then fill the loaves, lay the turkey in
the difh, and pour the fauce 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 when you have no loaves, and take oyfters
dipped in butter and fried.'

Note, The fame will do for any white fowl.

A Fowl a la Braife .

TRUSS your fowl, with the leg turned into the belly, fea-
fon it both infide and out, with beaten mace, nutmeg, pepper,
and fait, lay a layer of bacon at the bottom of a deep flew- pan,
then a layer of veal, and afterwards the fowl, then put in an
onion, two or three cloves ftuck in a little bundle of fweeL
herbs, with apiece of carrot, then put at the top a layer oi
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 it clofe, and let it flew an
hour; afterwards take up your fowl, ftrain the fauce, and alter
you have dimmed off the fat, boil it down till it is of a glaze,
then put it over the fowl. You may add juft what you pieafe
to the fauce. A ragoo of fweet-breads, cock’s-combs, truffles,
and morels, or mulbrooms, with force-meat balls, look very
very pretty, or any of the fauces above.

To force a Fowl.

MADE PLAIN AND EASY;

75

fmall, and mix it with one pound of beef-fuet (hred, a pint of
large oyfters chopped, two anchovies, a fhalot, a little grated
bread, and fome fweet herbs ; {hred all this very well, mix
them together, and make it up with the yolks of eggs ; then
turn all thefe ingredients on the bones again, and draw the
fkin over again 3 then few up the back, and either boil the
fowl in a bladder an hour and a quarter, or roaft it 3 then ftew
fome more oyfters in gravy, bruife in a little of your force-
meat, mix it up with a little frefh butter, and a very little
ftour ; then give it a boil, lay your fowl in the diih, and pour
the fauce over it, garnifhing with lemon.

To roaji a Fowl with Che/nuts.

FIRST take fome chefnuts, roaft them very carefully, fo as
not to burn them 3 take off the ikin and peel them 3 take about
a dozen of them cut fmall, and bruife them in a mortar } par-
boil the liver of the fowl, bruife it, cut about a quarter of a
pound of ham or bacon, and pound it 3 then mix them all to-
gether, with a good deal of parfley chopped fmall, a little fweet
herbs, fome mace, pepper, fait, ai^ nutmeg ; mix thefe 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 5 put them into fome
good gravy, with a little white wine, and thicken it with a
piece of butter rolled in flour 5 tflen take up your fowl, lay it
in the dilh, and pour in the fauce. Garnilh with lemon.

Pullets a la Saint e Menehout.

AFTER having truffed the legs in the body, flit them along
the back, fpread them open on a table, take out the thio-h-
bones, and beat them with a rolling-pin 3 then feafon them
with pepper, fait, mace, nutmeg, and fweet herbs 3 after that
take a pound and a half of veal, cut it into thin flices, and lay
it in a ftew-pan, of a convenient lize, to ftew the pullets in : co-
ver it, and fet it over a ftove or flow fire 5 and when it begins
to cleave to the pan, ftir in a little flour, {hake the pan about
till it be a little brown 3 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 5 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 in-
fide 3 then lay them before the fire to do on the outfide 3 ftrew

them

76 THE ART OF COOKERY

them over with the yolk of an egg, fome crumbs of bread, and
bafte them with a little butter: let them be of a fine brown,
and boil the gravy till there is about enough for fauce ; ftrain
it, put a few mulhrooms in, and a little piece of butter rolled
in flour ; lay the pullets in the difh, and pour in the fauce.
Garnilh with lemon.

Note, You may brown them in the oven, or fry them,
which you pleafe.

Chicken Surprize.

IF a fmall difh, one large fowl will do; road it, and take
the lean from the bone ; cut it in thin flices, about an inch
long, tofs it up with fix or feven fpoonfuls of cream, and a
piece of butter rolled in flour, as big as a walnut. Boil it up
and fet it to cool ; then cut fix or feven thin flices of bacon
round, place them in a petty-pan, and put fome force-meat
on each fide ; work them up in the. form of a French roll, with
a raw egg in your hand, leaving a hollow place in the middle;
put in your fowl, and cover them with fome of the fame force-
meat, rubbing them fmooth with your hand and a raw egg ;
make them of the height and bignefs of a French roll, and
throw a little fine grated bread over them. Bake 'them three
quarters, or an hour, in a gentle oven, or under a baking cover,
till they come to a fine brown, and place them on your ma-
zarine, that they may not touch one another ; but place them
fo that they may not fall flat in the baking ; or 'you may form
them on your table with a broad kitchen knife, and place them
on the thing you intend to bake them on. You may put the
jeff of a chicken into one of the loaves you intend for the
mTddle. Let your fauce be gravy, thickened with butter and
a little juice of lemon. This is a pretty fide-difh for a firft
courfe, fummer or winter, if you can get them.

Mutton Chops in Difguife.

TAKE as many mutton-chops as you want, rub them with
pepper, fait, nutmeg, and a little parfley ; roll each chop in
half a {heet of white paper, well buttered on the in fide, and
rolled on each end clofe. Have fome hog’s lard, or beef-d rip-
ping, boiling in a ftew-pan ; put in the {teaks, fry them o a
fine brown, lay them in your difh, and garmfh with fried par-
ley ; throw fome all over, have a little good gravy in a cup ;
but take great care you do not break the paper, nor haic an) •»
in the difh; but let them be well drained.

Chickens

r7

MADE PLAIN AND EASY.

Chickens roafted with force-meat and cucumbers.

TAKE two chickens, drefs them very neatly, break the
bread-bone; and make force-meat thus: take the flefll of a
fowl, and of two pigeons, with fome flices of ham or bacon ;
chop them all well together, take the crumb of a penny-loaf
foaked in milk and boiled, then fet to cool; when it is cool
mix it all together ; feafon it with beaten mace, nutmeg, pep-
per, and a little fait, a very little thyme, fome parfley, and a
little lemon-peel, with the yolks of two eggs; then fill your
fowls, fpit them, and tie them at both ends ; after you have
papered the bread, take four cucumbers, cut them in two, and
lay them in fait and water two or three hours before; then dry
them, and fill them with fome of the force-meat (which you
mud take care to fave), and tie them with a packthread ; flour
them, and fry them of a fine brown ; when your chickens are
enough, Jay them in the did), and untie your cucumbers; but
take care the meat do not come out ; then lay them round the
chickens, with the flat fide downwards, and the narrow end
upwards. You mud have fome rich fried gravy, and pour in-
to the difh ; then garnifh with lemon.

Note, One large fowl dope this way, with the cucumbers
laid round it, looks pretty, and is a very good difh.

Chickens a la Braife.

YOU mud 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 dew- pan, with a dice or two of
bacon, an onion cut to pieces, a piece of carrot, and a layer
of beef; then Jay in the chickens with the bread downward,
and a bundle of fweet herbs ; after that, a layer of beef, and
put in a quart of broth or water; cover it clofe, let it dew
very fofdy for an hour, after it begins to dimmer. In the mean
ime, get ready a ragoo thus : take a good veal fweetbread, or
two, cut them fmall, fet them on the fire, with a very little

tin °Tter’ a feVT Cock’s-c°mbs, truffles, and morefs, cut

thli fin fh an 0X'palatLe’ If y°u have iti ftew them all toge-
they are enough > and when your chickens are done
take them up and keep them hot; then drain the liquor they
were ft'wed flt,m .he fat off, and pour into yo2r rJoo.
add a glals of red wine, a fpoonful of catchup; and a few
mufhroorns; then bo.l all together, with a few artichoke-bo"
toms cut in four, and afparagus-tops. If your fauce is not

thick

7*

THE ART OF COOKERY

thick enough, take a little piece of butter rolled in flour ; and
when enough, lay your chickens in the dilh, and pour the ra—
goo over them. Garnifh with lemon.

& Or you may make your fauce thus : take the gravy the fowls
were ftewed in, ftrain it, fkim off the fat; have ready half a
pint of oyfters, with the liquor ftrained ; put them to your
gravy, with a glafs of white wine, a good piece of butter roll-
ed in flour ; then boil them all together, and pour over youf
fowls. Garnilh with lemon.

To marinate Fowls*

TAKE a fine large fowl or turkey, raife the fkin from the
breaft-bone with your finger; then take a veal fweetbread and
cut it fmall, a few oyfters, a few mufhrooms, an anchovy,
fome pepper, a little nutmeg, fome lemon-peel, and a little
thyme ; chop all together fmall, and, mix it with the yolk of
an egg, fluff it in between the (kin and the flefti ; but take great
care you do not break the fkin ; and then fluff what oyfters
you pleafe into the body of the fowl. You may lard the breaft
of the fowl with bacon, if you chufe it. _ Paper the breaft, and
roaft it. Make good gravy, and garnifh with lemon. 1 ou
may add a few mufhrooms to the fauce.

To broil Chickens.

SLIT them down the back, and feafon them with pepper
and fait ; lay them on a very clear fire, and at a great diftance.
Let the infide lie next the fire till it is above half done ; then
turn them, and take great care the flefhy fide do not burn,
and let them be of a fine brown. Let your fauce be good
gravy, with mufhrooms, and garnifh with emon and the livers
broiled, the gizzards cut, flafhed, and broiled with pepper and

^Or this fauce: take a handful of forrel dipped in boiling
water, drain it, and have ready half a pint of good gravy, a
fhalot fhred fmall, and fome parfley boiled very green ; thicken
it with a piece of butter rolled in flour, and add a glafs of red
, wine ; then lay your forrel in heaps round the fowls, and pour
the fauce over them. Garnifh with lemon.

Note, You may make juft what fauce you fancy.

Pulled Chickens.

TAKE three chickens, boil them juft fit for eating, but not
foo much ; when they are boiled enough, flay all the fk

Made plain and easy.

79

4

and take the white flefh off the bones, pull it into pieces about
as thick as a large quill, and half as long as your finger. Have
ready a quarter of a pint of good cream, and a piece of frefh
butter about as big as an egg; ftir them together till the but-
ter is all melted, and then put in your chicken with the gravy
that came from them ; give them two or three toffes round on
the fire, put them into a difh, and fend them up hot.

Note, The legs, pinions, and rump muff be peppered and
fa! ted, done over with the yolk of an egg and bread crumbs
and broiled on a clear fire; put the white meat, with the rump’
in the middle, and the legs and pinions round.

A pretty way of Jieiving Chickens .

TAKE two fine chickens, half boil them, then take them
up in a pewter, or filver difh, if you have one; cut up your
fowls, and feparate all the joint-bones one from another, and
then take out the breaft-bones. If there is not liquor enough
from the fowls, add a few fpoonfuls of the water they were
boiled in, put in a blade of mace, and a little fait ; cover it
clofe with another difh ; fet it over a flove, or chafing-difh of
coals ; let it flew till the chickens are enough, and then fend
them hot to the table in the fame difh they were ftewed in

Note, This is a very pretty difh for any fick perfon, or for
a lying-in lady. For change it is better than butter, and the
'fauce is very agreeable and pretty.

N. B. You may do rabbits, partridges, or moor-game this
way. , °

Chickens Chir ingrate.

, CUT th<:Ir feet> break ^e breaft-bone flat with a roll-
ing-pirt; but take care you do not break the fkin ; flour them

fry them of a fine brown in butter, then drain all the fat out
of the pan, but leave the chickens in. Lay a pound of gravy-
beef, cut very thin, over your chickens, and a piece of veil
cut very thin, a little mace, two or three cloves, fome whole-
pepper, an onion, a little bundle of fweet herbs, and a piece
of carrot, and then pour in a quart of boiling water ; cov^r it
clofe letit flew for a quarter of an hour ; "then take out the

rich a'nd and.keeP,thenIhot : let |he gravy boil till it is quite
rich and good; then flrain it off and put it into youiVn

again, with two fpoonfuls of red wine and a few mufCm
-put in your chickens to heat, then take them up, lay the“ ■ ’
to your difh, and pour your fauce over them r? •£ PZ
lemon, and a few flices of cold ham broiled ‘ & W‘th

Note,

8o

THE ART OF COOKERY

Note You may fill your chickens with force-meat, and lard
them wUh bacon, and add truffles, morels and fweetbreads,
cut i'mail ; but then it will be a very high difh.

Chickens boiled with Bacon and Celery.

BOIL two chickens very white in a pot by themfelves, and
a piece of ham, or good chick bacon ; boil two bunches of ce-
lery tender ; then cut them about two inches long, all the
white part ; put it into a fauce-pan, with half a pint of cream,
a piece of butter roiled in flour, and fome pepper and fait ; fee
it on the fire, and (hake it often '. when it is thick and fine,
lay your chickens in the difh, and pour your fauce in the mid-
dle, that the celery may lie between the fowls; and garnifh
the* difh all round with flices of ham or bacon.

Note, If you have cold ham in the houfe, that, cut into
flices and broiled, does full as well, or better, to lay round
the difh.

Chickens with Tongues. A good Dijh for a great deal of Company.

TAKE fix final 1 chickens, boiled very white, fix hogs
tongues boiled and peeled, a cauliflower boiled very white in
milk and water 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 them with the roots outward,
and the fpinach in little heaps between the tongues. Garnifh
with little pieces of bacon toafted, and lay a little piece on
each of the tongues.

Scotch Chickens.

FIRST wafh your chickens, dry them in a clean cloth, and
finge them ; then cut them into quarters ; put them into a
ftew-pan or fauce-pan, and juft cover them with water; put
in a blade or two of mace, and a little bundle of parfley ; cover
them clofe, and let them flew half an hour; then chop half a
handful of clean wafhed parfley, and throw in, and have ready
fix eggs, whites and all, beat fine. Let your liquor boil up,
and pour the eggs all over them as it boils ; then fend all to-
gether hot in a deep difh^but take out the bundle ot parfley
firft You muft be fure to fkim them well before you put in
your mace, and the broth will be fine and clear.

Note, This is alfo a very pretty difh for Tick people; but
the Scotch gentlemen are very fond of it,

T»

i

MADE PLAIN AND EASY.

Si

To flew Chickens the Dutch way.

TAKE two chickens, trufs them as for boiling; beat fine
fix cloves, and four blades of mace, a handful of parfley fhred
fine, fome pepper and fait ; mix all together, and put into the
infide of your chickens ; finge them and flour them ; put them
into a ftew-pan ; clarify as much butter as will cover them ;
ftew them gently one hour 5 put them into a china bowl with
the butter, and fend them up hot.

To flew Chickens.

TAKE two chickens, cut them into quarters, wafh them
clean, and then put them into a fauce-pan ; put to them a
quarter of a pint of water, half a pint of red wine, fome mace,
pepper, a bundle of fweet herbs, an onion, and a few rafp-
ings ; cover them clofe, let them flew half an hour; then take
a piece of butter about as big as an egg, rolled in flour, put in,
and cover it clofe for five or fix minutes ; fhake the fauce-pan
about, then take out the fweet herbs and onion. You may
take the yolks of two eggs, beat and mixed with them ; if you
do not like it, leave them out. Garnilh with lemon.

Ducks Alamode.

TAKE two fine ducks, cut them into quarters, fry them in
butter a little brown ; then pour out all the fat, and throw a
little flour over them, and half a pint of good gravy, a quar-
ter of a pint of red wine, two lhalots, atr anchovy, and a bun-
dle of fweet herbs; cover them clofe, and let them ftew a
quarter of an hour; take out the herbs, fkim off the fat, and
let your fauce be as thick as cream; fend it to table, and o-ar-
nilh with lemon. & -

To drcfs a Wild Duck the bcfl way.

FIRST half roaft it, then lay it in a difh, carve it, but
leave the joints hanging together; throw a little pepper and
fa t, and fquceze the juice of a lemon over it; turn it on the
breaft, and prefs it hard with a plate, and add to its own gravy
t?|0 °miree fP°°nfuls of g°od g^vy; cover it clofe with an-
° ,h,erJf? a"d {c}.£ over a ftove ten minutes; then fend it to
table hot m the d.lh it was done in, and garnilh with lemon.
You may add a little red wine, and a fhalot cut ftnall, if voJ
like it ; but it is apt to make the duck eat hard, unlefs you firft
heat the wine, and pour it in juft as it is done, ^

G

Another

8i

the art of cookery

Another way to drcfs a Wild. Duck.

TAKE a wild duck, put fome pepper and fait in the in-
fide and halt roaft it ; have ready the following fauce : a gill
of good gravy, and a gill of red wine; put it in a ftew-pan,
with three or four fhalots cut fine ; boil it up ; then cut the
duck in fin all pieces, and put it in with a little Cayenne pep-
per and fait ; be careful to put in all the gravy that comes from
the duck; fimmer it for three minutes, and fqueeze in a be-
ville orange; if no orange, a lemon ; put it in the dilh, an'
garnifh with lemon.

To boil a Duck or a Rabbit with Onions.

BOIL your duck, or rabbit, in a good deal of water; be
fare to fkim your water : for there will always rife a fcum,
which if it boils down, will difcolour your fowls, &c. They
wfiltake about half an hour boiling. For fauce, your onions
muft be peeled, and throw them into water as you peel them ,
th°n cut them into thin flices, boil them in milk and water,
and fkim the liquor. Half an hour will bo.l them. 1 hrow
them into a clean fieve to drain ; chop them and rub them

through a cullender; put them into a [auce’f
little flour; put to them two or tnree fpoonfuls of cream, a
frood piece of butter ; flew all together over the fire till they
6 P. , j cne . jav duck or rabbit in the difh, and

Dour^the “Uc= "nCvIr • if a rabbit, you muft pluck out the

P • bones and flick one in each eye, the fmall end inwards.

J Or you’ may make this fauce for change: take one large
nnSn Y cut it fmall, half a handful of parfley clean walhed and
chon it fmall, a lettuce cut fmall, a quarter of a pint
picke , 1 P niece of butter rolled in a little flour;

of good gravy’ J P a ,ittle pepper and fait; let all flew
add a litt e jm * <jd fpoonfuls of red wine.

5EXS tloft pro'p’et for a dick , ^ )-t duck in the
difh, and pour your fauce over it.

To drefs a Duck with Green Peas.

PUT a deep over the pt/lfo

bu"" ; then pour out all the fat, but let the duck

™a"T , T 3 2SS. kp;b"'0a

and let them ftew^ot

MADE PLAIN AND EASY. 83

half an hour ; now and then give the pan a {hake ; when they
are juft done, grate in a little nutmeg, and put in a very little
beaten mace, and thicken it either with a piece of butter rolled
in flour, or the yolk of an egg beat up with two or three fpoon-
fuls of cream ; {hake it all together for three or four minutes,
take out the fweet herbs, lay the duck in the difh, and pour
the fauce over it. You may garniih with boiled mint chopped,
or Jet it alone.

To drefs a Duck with Cucumbers.

TAKE three or four cucumbers, pare them, 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; {hake a little flour over them. In the
mean time let your duck be ftewing in the fauce-pan with a
pint of gravy, for a quarter of an hour; then add to it the
cucumbers and onions, with pepper and fait to your palate,
a good piece of butter rolled in flour, and two or three fpoon-
fuls of red wine'; {hake all together, and let it ftew for eight
or ten minutes; then take up your duck, and pour the fauce
ever it.

Or you may roaft your duck, and make this fauce, and pour
over it ; but then half a pint of gravy will be enough.

To drefs a Duck a la Braife .

TAKE a duck, lard it with little pieces of bacon, feafon it
infide and out with pepper and fait; lay a layer of bacon, cut
thin, in the bottom of a ftew-pan, and then a layer of lean
beef, cut thin ; then lay your duck with fome carrot, an onion,
a little bundle of fweet herbs, a blade or two of mare, and a
thin layer of beef over the duck ; cover it clofe, and let it over
a flow fire for eight or ten minutes; then take off the cover and
fhake in a little flour, give the pan a {hake, pour in a pint of
frnah broth, or boiling water ; give the pan a {hake or two,
cover it clofe^ again, and lei it ftew half an hour ; then take off
the cover, take out the duck, and keep it hot; let tiie fauce
boil till there is about a quarter of a pint,, or a little better ;
then {*ram it, and put it into the ftew-pan again, with a
glafs of red wine ; put in your duck, {hake the pan, and let it
ftew four or five minutes ; then lay your duck in the difh, and
pour the fauce over it, and garniih with lemon. If you love

THE ART OF COOKERY

84

your duck very high, you may fill it with the following ingre-
dients : take a veal (weetbread cut in eight or ten pieces, a few
truffles, fome oyfters, a few fweet herbs and parfley chopped
fine, a little pepper, fait, and beaten 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 fkin and fat off, beat it in a mortar,
with as much fuet, and an equal quantity of crumbs of bread,
a few fweet herbs, fome parfley chopped, a little lemon peel,
pepper, fait, beaten mace, and nutmeg, and mix it up with
the yolk of an egg.

You may ftevv an ox’s palate tender, and cut it into pieces,
with fome artichoke bottoms cut into four, and toffed up in
the fauce. You may lard your duck, or let it alone, juft as
you pleafe : for my part I think it beft without.

To boil ducks the French way.

LET your ducks be larded, and half roafted ; then take
them off the fpit, put them into a large earthen pipkin, with
half a pint of red wine, and a pint of good gravy, fome chef-
nuts, firft roafted and peeled, half a pint of large oyfters, the
liquor ftrained, and the beards taken off, tv/o or three little
onions minced fmall, a very little ftripped thyme, mace, pep-
per, and a little ginger beat fine ; cover it clofe, and let them
ftew half an hour over a flow fire, and the cruft of a French
roll grated when you put in your gravy and wine. When they
are enough, take them up, and pour the fauce over them.

To drefs a Goofe with Onions or Cabbage.

SALT the goofe for a week, then boil it. It v/ill take an
hour. You may either make onion-fauce, as we do for ducks,
or cabbage boiled, chopped, and ftewed in butter, with a little
pepper and fait; lay the goofe in the uifh, and pour the fauce
over it. It eats very good with either.

Directions for roofing a Goofe.

TAKE fome fage, v/afh and pick it clean, and an onion ;
chop them very fine, with fome pepper and fait, and put them
into the belly; let your goofe be clean picked, and wiped dry
with a dry cloth, infide and out ; put it down to the fire, and
road it brown : one hour will roaft a large goofe, three quar-
ters of an hour, a fmall one. Serve it in your difli with fome
brown gravy, apple-fauce in a boat, and fome gravy in another.

MADE PLAIN AND EASY.

85

A Green Goa/e.

NEVER put any thing but a little pepper and fait, unlels
defired ; put gravy in the d ifh, and green fauce in a boat,
made thus : take half a pint of the juice of forrel ; if no forrel,
fpinach juice : have ready a cullis of veal broth, about half a
pint, fome fugar, the juice of an orange or lemon ; boil it up
for five or fix minutes, then put your forrel juice in, and juft
boil it up. Be careful to keep it ftirring all the time, or it
will curdle; then put it in your boat.

To dry a Goo/e.

GET a fat goofe, take a handful of common fait, a quarter
of an ounce of falt-petre, a quarter of a pound of coarfe fugar;
mix all together, and rub your goofe very well ; let it lie in
this pickle a fortnight, turning and rubbing it every day ; then
roll it in bran, and hang it up in a chimney where wood-fmoke
is, for a week. If you have not that conveniency, fend it to
the baker’s ; the fmoke of the oven will dry it : 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 fmother and ftnoke-dry it; when it is well dried keep it in
a dry place ; you may keep it two or three months, or more :
when you boil it put in a good deal of water, and be fure to
ikim it well.

Note, You may boil turnips, or cabbage, boiled and ftewed
in butter, or onion- fauce.

, To drefs a Goofe in ragoo.

FLAT the breaft down with a cleaver, then prefs it down
with your hand, fkin it, dip it into fcalding water ; let it be
cold, lard it with bacon, fealon it well with pepper, fait, and a
little beaten mace ; then flour it all over, take a pound of good
beef-fuet cut fmall, put it into a deep ftew-pan, let it be' melt-
ed, then put in your goofe ; let it be brown on both fides ;
when it is brown put in a quart of boiling gravy, an onion or
two, a bundle of fweet herbs, a bay-leaf, fome whole pepper',
and a few cloves ; cover it clofe, and let it flew foftly till it
is tender. About an hour will do it, if fmall ; if a large one
an hour and a half. In the mean time make a ra»ob ; boil
fome turnips almoft enough, fome carrots and onions quite
enough; cut your turnips and carrots the fame as fora har-
nco of mutton, put them into a fauce-pan with half a pint of

Q 3 ' good

86

THE ART OF COOKERY

rood beef gravy, a little pepper and fait, a piece of butter roll-
ed in flour, and let this flew all together a quarter of an hour.
Take the goofe and drain it well ; then lay it in the difh, and

pour the ragoo over it. . ,

Where the onion is difliked, leave it out. You may add

cabbage boiled and chopped fmall.

A Goofe Alamode.

TAKE a large fine goofe, pick it clean, fkin it, bone it
nicelv, take the fat off; then take a dried tongue, boil it, and
peel it: take a fowl, and do it in the fame manner as the
goofe ; feafon it with pepper, fait, and beaten mace, roil it
round the tongue ; feafon the goofe with the fame ; put the
tongue and fowl in the goofe ; put it into a little pot that will
iuft hold it ; put to it two quarts of beef gravy, a bundie of
Tweet herbs and an onion ; put fome fiices of ham, or good
bacon, between the fowl and goofe; cover it clofe. , and let t
flew an hour over a good fire : when it begins to bo. , let it ^
very foftly ; then take up your goofe, and fkim off all th f ,
{train it, put in a glafs of red wine, two ipoonfuls of catchup,
a veal fvveetbread cut fmall, fome truffles, morels, and mufh-
rooms, a piece of butter rolled in flour, and fome pepper and
3T!f wanted; put in the goofe again, cover it dole, and
let it flew half an hour longer ; then take it up, and pour t e
racroo over it. Oarnifh with lemon.

T».«, This is a very fine difh. You muft mind to five the
hones of the goofe and fowl, and put them into the gravy when
k U fiift f=t on: and it will be better if you roll fome beef-
marrow between the tongue and the fowl, and between the
fowl and goofe, it will make th.tn mellow and eat fine \ on
may add fix or feven yolks of hard eggs whole in the difli ; y
are a pretty addition. Take care to (ktm off the fat.

Zwll k genemlly bmft^inVhe backend fpoil" the fhape of it.

To flew Giblets •

LET them be nicely fcalded and picked, cut the
in two; cut the head, and the neck, an eg » ^

gizzards in four ; wafli them very clean, put them
pan or foup-pot, with three pounds of fcrag of yea!, jult ^

MADE PLAIN AND EASY. 87

ver them with water; let them boil up, take all the fcum clean
off ; then put three onions, two turnips, one carrot, a little
thyme and parfley, (lew them till they are tender, ftrain them
through a fieve, wadi the giblets clean with Tome warm water
out of the herbs, &c. ; then take a piece of butter as big as a
large walnut, put it in a ftew-pan, melt it, and put in a large
fpoonful of flour, keep it ftirring till it is fmooth ; then put in
your broth and giblets, ftevv them for a quarter of an hour ;
feafon with fait: or you may add a gill of Lifbon, and juft
before you ferve them up, chop a handful of green parfley and
put in ; give them a boil up, and ferve them in a tureen or
ibup-difh.

N. B. Three pair will make a handfome tureen full.

To make Giblets a la Turtle.

LET three pair of giblets be done as before (well cleaned) ;
put them into your ftevv pan, with four pounds of ferag of
veal, and two pounds of lean beef, covered with water ; let
them boil up, and fkim them very clean ; then put in fix
cloves, four blades of mace, eight corns of all-fpice, beat very
fine, fome bafil, fweet-marjoram, winter-favory, and a little
thyme chopped very fine, three onions, two turnips, and one
carrot; ftew them till tender, then ftrain them through a
fieve, and wafh them clean out of the herbs in fome warm
water; then take a piece of butter, put it in your ftew-pan,
melt it, and put in as much flour as will thicken it, ftir it till
it is fmooth, then put your liquor in, and keep ftirring it ali
the time you pour it in, or elfe it will go into lumps, which,
if it happens, you muft ftrain it through a fieve; then put in
a pint of Madeira wine, fome pepper and fait, and fome
Cayenne pepper ; ftew it for ten minutes, then put in your
giblets, add the juice of a lemon, and ftew them fifteen mi-
nutes; then ferve them in a tureen. You may put in fome
egg-balls, made thus : boil fix eggs hard, take out the yolks,
put them in a mortar, and beat them, throw in a fpoonful of
flour, and the yolk of a raw egg, beat them together till
fmooth ; then roll them in little balls, and feald them in
boiling water, and juft before you ferve the giblets up, put
them in.

N. B. Never put your livers in at fitft, but boil them in a
fauce-pan of water by thcmfclves.

G 4 To

THE ART OF COOKERY

88

To roajl Pigeons.

FILL them with parfley, clean wafhed and chopped, and
fome pepper and fait rolled in butter ; fill the bellies, tie the
neck end clofe, fo that nothing can run out ; put a fkewer
through the legs, and have a little iron on purpofe, with fix
hooks° to it, and on each hook hang a pigeon ; fatten one end
of the firing to the chimney, and the other end to the iron
(this is what we call the poor man’s fpit) ; flour them, bafte
them with butter, and turn them gently for fear of hitting
the bars. They will roaft nicely, and be full of gravy. Take
care how you take them off, not to lofe any of the liquor.
You may melt a very little butter, and put into the difh.
Your pigeons ought to be quite frefh, and not too much done.
This is by much the beft way of doing them, for then they
will fwim in, tfyeir own gravy, and a very little melted butter
will do.

N. B. You may fpit them on a long fmail fpit, only tie
both ends clofe ; and fend parfley and butter in one boat, and
gravy in another,

When you roaft them on a fpit, all the gravy runs out ; or
jf you fluff" them and broil them whole, you cannot fa ve the
gravy fo well ; though they will be very good with parfley and
butter in the difh, or fplit and broiled, with pepper and fait.

To - boil Pigeons.

BOIL them by themfelves,, for fifteen minutes ; then boil a
handfome fquare piece of bacon and lay in the middle 5 flew
fome fpinach to lay round, and lay the pigeons on the fpinach.
Garnifh your difh with parfley, laid in a plate belore the fire
to crifp. Or you may lay one pigeon in the middle, and the
yeft round, and the fpinach between each pigeon, and a flice Oj
bacon on each pigeon. Garnifh with flices of b2Con, and
melted butter in a cup.

*

To a la daub Pigeons.

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 piece of carrot, a bundle of fvveet herbs, an onion,
fome black and white pepper, a blade or two of mace, four or
five cloves. Cover the fauce-pan clofe, fet it over a 1 ov\ i c,

draw it till it is brown, to make the gravy of a hne ig t

brown ;

MADE PLAIN AND EASY. 89

brown ; then put in a quart of boiling water, and let it flew
till the gravy is quite rich and good ; then ftrain it off, and
fkim off all the fat. In the mean time ftuft" the bellies of the
pigeons with force- meat, made thus : take a pound of veal,
a pound of beef-fuet, beat both in a mortar fine, an equal
quantity of crumbs of bread, fome pepper, fait, nutmeg, beat-
en mace, a little lemon-peel cut /mail, fome patfley cut final!,
and a very little thyme ftripped ; mix all together with the
yolks of two eggs ; fill the pigeons, and flat the breaft down,
flour them and fry them in frefh butter, a little brown : then
pour the Tat clean out of the pan, and put the gravy to the pi-
geons; cover them clofe, and let them flew a quarter of an
hour, or till you think they are quite enough; then take them
up, lay them in a difh, and pour in your fauce : on each pi-
geon lay a bay leaf, and on the leaf a flice of bacon. Yo«
may garnifh with a lemon notched, or let it alone.

Note, You may leave out the fluffing, they will be very
rich and good without it, and it is the beft way of dreffing them
for a fine made difh.

Pigeons au Poire.

MAKE a good force-meat as above, cut off the feet quite
fluff them in the fhape of a pear, roll them in the yolk of an
egg, and then in crumbs of bread, flick the leg at the top, and
butter a diffi to lay them in; then fend them to an oven to
bake, but do not let them touch each other. When they are
enough, lay them in a diffi, and pour in good gravy thickened
with the yolk of an egg, or butter rolled in flour; do not pour
your gravy over the pigeons. You may garnifh with lemon
It is a pretty genteel diffi : or, for change, lay one pigeon in
t e middle, the reft round, and ftewed fpinach between •
poac e eggs on the fpinach. Garnifh with notched le-
boa?s and °ranSe’ CUt into S-rters, and have melted butter in

Or thus : bone your pigeons, and fluff them with force-

at the fm!lieethr|em ^ ^ °f 3 with °ne foot

at the final end, to appear like the ftalk of a pear; rub them

over with the yolk of an egg, and ftrew f„m, cPrum’bs of 3

* 7 htm ™ a. Pan of Sood dripping a nice light brown •
put them in a drainer to dram all the fat off; then put them
in a ftew-pan with a pint of gravy, a mil of mhlr, *
onion ftuck with cloves ; cover them clofe, and flew Them for
half an hour; take them out, fkim off all the fat, and take

out

90 THE art of cookery

out the onion ; put in Come butter rolled in flour5 a fpoonfu!
of catchup, the fame of browning, fome truffles and morels,
pickled mufhrooms, two artichoke-bo;toms cut in fix pieces
each, a little fait and Cayenne pepper, the juice of half a le-
nion ; Hew it five minutes, put in your pigeons, and make
them hot ; put them in your difh, and pour the fauce over
them. Garnilh with fried force-meat balls, or with a lemon
cut in quarters.

Pigeons Jloved.

TAKE a fmall cabbage lettuce, juft cut out the heart, and
make a force-meat as before, only chop the heart of the cab-
bage and mix with it : then fill up the place, and tie it acrofs
with a packthread ; fry it of a light brown in freffl butter,
pour out all the fat, lay the pigeons round, flat them with
your hand, feafon them a little with pepper, fait, and beaten
mace (take great care not to put too much fait), pour in half
a pint of Rhenifti wine, cover it clofe, and let it flew about
five or fix minutes ; then put. in half a pint of good gravy, co-
ver them clofe, and let them flew half an hour. Take a good
piece of butter rolled in flour, {hake it in : when it is fine and
thick take it up, untie it, lay the lettuce in the middle, and the
pigeons round ; fqueeze in a little lemon-juice, and pour the
fauce all over them. Stew a little lettuce, and cut it into
pieces for garnifh, with pickled red cabbage. .

Note, Or for change, you may fluff your pigeons with the
fame force-meat, and cut two cabbage-lettuces into quarters,
and flew it as above : fo lay the lettuce between each pigeon,
and one in the middle, with the lettuce round it, and pour
the fauce all over them.

Pigeons Surtout.

FORCE your pigeons as above, then lay a flice of bacon
oil the breaft, and a flice of veal beat with the back of a knife,
and feafoned with mace, pepper, and fait, tie it on with a
fmall packthread, or two little fine fkewers is better ; {pit
them on a fine bird-fpit, roaft them and bafte with a piece of
butter, then with the yolk of an egg, and then bafte them
again with crumbs of bread, a little nutmeg and Iweet herbs;
when enough lay them in your difh, have good gravy ready,
with truffles, morels, and mufhrooms, to pour into your diffl.
Garnilh with lemon.

Pigeotu

MADE PLAIN AND EASY.

91

Pigeons Compote.

TAKE fix young pigeons and fkewer them as for boiling;
make a force-meat thus : grate the crumb of a penny loaf, half
a pound of fat bacon, fhred fome fweet herbs and parfley fine,
two fhalots, or a little onion, a little lemon peel, a little
grated nutmeg, feafon it with pepper and fait, and mix it up
with the yolks of two eggs, put it into the craws and bellies, lard
them down the bread, and fry them brown with a little butter;
then put them in a dew-pan, with a pint of drong brown
gravy, a gill of white wine; dew them three quarters of an
hour, thicken it with a little butter rolled in flour, feafon with
fait and Cayenne pepper, put the pigeons in the dilh, and drain
the gravy over them. Lay fome hot force-meat balls round
them and fend them up hot.

A French Pupton of Pigeons.

TAKE favoury force-meat rolled out like pade, put it in a
butter-difh, lay a layer oT very thin bacon, fquab pigeons, diced
fweetbread, afparagus-tops, mufhrooms, cocks-combs, a palate
boiled tender and cut into pieces, and the yolks of hard eggs;
make another force meat and lay over like a pye, bake it; and
when enough turn it into a difli, and pour gravy round it.

Pigeons boiled with Rice.

TAKE fix pigeons, duff their bellies with parfley, pepper,
and fait, rolled in a very little piece of butter; put them into a
quart of mutton broth, with a little beaten mace, a bundle of
fweet herbs, and an onion ; cover them clofe, and let them boil
a full quarter of an hour; then take out the onion and fweet
herbs, and take a good piece of butter rolled in flour, put it in
and give it a (hake, feafon it with fait, if it wants it, then have
ready half a pound of rice boiled tender in milk ; when it begins
to be thick (but take great care it does not burn), take the yolks
of two or three eggs, beat up with two or three fpoonfuls of
cream, and a little nutmeg; dir it together till it is quite
thick; then take up the pigeons and lay them in a difli; pour
t e gravy to the rice, dir all together and pour over the
pigeons. Garnifh with hard eggs cut into quarters.

P igeons tranfmogrifcd.

TAKE your pigeons, feafon them with pepper and fait take
3 large piece of butter, make a puff-pade, and roll each pigeon

92 THE ART OF COOKERY

in a piece of parte ; tie them in a cloth, fo that the parte do not
break ; boil them in a good deal of water. They will take an
hour and a half boiling ; untie them carefully that they do not
break ; lay them in the difh, and you may pour a little, good
gravy in the difh. They will eat exceeding good and nice,
and will yield fauce enough of a very agreeable relirti.

Pigeons in Fricando.

AFTER having trufied your pigeons with their legs in their
bodies, divide them in two, and lard them with bacon ; then,
lay them in a Hew- pan with the larded fide downwards, and
two whole leeks cut fmall, two ladlefuls of mutton broth, or
veal gravy ; cover them clofe over a very flow fire, and when
they are enough make your fire very brifk, to wafte away
what liquor remains: when they are of a fine brown take them
up, and pour out all the fat that is left in the pan; then pour
in fome veal gravy to loofen what flicks to the pan, and a
little pepper ; ftir it about for two or three minutes and pour
it over the pigeons. This is a pretty little fide-difh.

'To roaji Pigeons with a Farce.

MAKE a farce with the livers minced fmall, as much fvveet
fuet or marrow, grated bread, and hard egg, an equal quan-
tity of each; feafon with beaten mace, nutmeg, a little pep-
per, fait, and fweet herbs ; m\k all thefe together with the
yolk of an egg,, then cut the fkin of your pigeon between the
leo-s and the^body, and very carefully with your finger raife
the fkin from the flefb, but take care y.ou do not break it: then
force them with this farce between the fkin and flefh, then trufs
the ~leo-s clofe to keep it in ; fpit them and roaft them, drudge
them with a little flour, and bafte them with a piece of butter;
fave the gravy which runs from them, and mix it up with a
little red wine, a little of the force-meat, and fome nutmeg.
Let it hoi], then thicken it with a piece of butter rolled in
flour, and the yolk of an egg beat up, and feme minced le-
mon ; when enough lay the pigeons in the difh, and pour in
the fauce. Garnifh with lemon.

Pigeons a la Soujfel.

TAKE four pigeons and bone them ; make a force-meat as
for pigeons Compote, and ftulF them, put them in a flew -pan
with a pint of veal gravy, flew them half an hour very gem ),
then take them out; in the meantime make a veal force-me..t

MADE PLAIN AND EASY.

93

and wrap all round them, rub it over with the yolk of an egg;,
and fry them in good dripping of a nice brown; take the
gravy they were ftewed in, (kim off the fat, thicken it with a
little butter rolled in flour, the yolk of an egg, and a gjll of
cream beat up, feafon it with pepper and fair, mix it all to-
gether, and keep it ftirring one way till it is fmooth ; (train it
into your difli, and put the pigeons on. Garnifh with plenty
of fryed parfley ; you may leave out the egg and, cream, and
put in a fpoonful of browning, a little lemon pickle and catch-
up if you like it beft.

Pigeons in Pimlico.

TAKE the livers, with fome fat and lean of ham or bacon,
muftirooms, truffles, parfley, and fweet herbs; feafon with beaten
mace, pepper, and fait; beat all this together, with two raw
eggs, put it into the bellies, roll them all in a thin (lice of veal
over that a thin (lice of bacon ; wrap them up in white paper
fpit them on a fmall fpit, and roaft them. In the mean time
make for them a ragoo of truffles and mufhrooms chopped fmall
with parfley cut fmall ; put to it half a pint of good veal gravv
thicken with a piece of butter rolled in flour. An hour will
do your pigeons; bade them, when enough lay them in your
diih, take off the paper, and pour your fauce over them.
Garnifh with patties, made thus: take veal and cold ham’
beef-fuet, an equal quantity, fome mufhrooms, fweet herbs*
and fpice; chop them fmall, fet them on the fire, and moiL
ten with milk or cream ; then make a little puff.pafte roll it
and make little patties, about an inch deep, and two inches

!°ndSh 5 f|hem W,Uh r He 3b0Ve inSredients> ^ver them clofe
and bake them ; lay fix of them round a difli. This makes a
fine difli for a firft courfe. a

To jug Pigeons.

PULL, crop, and draw pigeons, but do not wafh them ; fave
the livers and put them in fcalding water, and fet them on the
fire for a minute or two: then take them out and mince them
fmall, and bruife them with the back of a fpoon; mix them with

fine 'choD^d"’ fan’ gratCf nutmeS’ and lemon-peel fhred very
. , chopped parfley, and two yolks of eggs very hard • bruife

them as you do the liver, and put as much fuet Z live/ (haved
exceeding fine, and as much grated bread - work l u
wi.h raw eggs and roll it f„ frelh 11,^, ^ pi f

cr0ps and beillcs> ^ up the necks vemn ; .hen

94 THE ART OF COOKERY

dip your pigeons in water, and feafon them with pepper and
fait as for a pie; put them in your jug, with a piece of celery,
a bundle of fweet herbs, four cloves, and three blades of mace
Ijeat fine, flop them clofe, and fet them in a kettle of cold
water ; firft cover them clofe, and lav a tile on the top of the
jug, and let it boil three hours; then take them out of the
jug, and lay them in a dilh, take out the celery and fweet
herbs, put in a piece of butter rolled in flour, {hake it about
till it is thick, and pour it on your pigeons. Gamifh with
lemon.

To flew Pigeons.

SEASON your pigeons with pepper and fait, a few cloves
and mace, and fome fweet herbs; wrap this feafoning up in
a piece of butter, and put it in their bellies; then tie up the
neck and vent, and half roaft them: put them in a ftew-pan,
with a quart of good gravy, a little white-wine, a few pep-
per-corns, three or four blades of rnace, a bit of lemon, a
bunch of fweet herbs, and a fmall onion ; ftew them gently
till they are enough; then take the pigeons out, and drain
the liquor through a fieve ; fkim it, and thicken it in your
dew-pan, put in the pigeons, with fome pickled mufhrooms
and oyfters ; ftew it five minutes, and put the pigeons in a
difh, and the fauce over.

To drefs a Calf’s Liver in a Caul.

TAKE off the under {kins, and {bred the liver very fmall,
then take an ounce of truffles and morels chopped fmall, with
parfley; roaft two or three onions, take off their outermoft
coats, pound fix cloves, and a dozen coriander- feeds, add them
to the onions, and pound them together in a marble mortar;
then take them out, and mix them with the liver, take a pint
of cream, half a pint of milk, and feven or eight new-laid eggs ;
beat them together, boil them, but do not let them curdle,
{bred a pound of fuet as fmall as you can, half melt it in a
pan, and pour it into your egg and cream, then pour it into
vour 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 bottom and fides of the ftew-pan, and
put in your hafhed liver and cream altogether, fold it up in
the caul, in the {hape of a calf’s liver, then turn it upfide-
down carefully, lay it in a dilh that will bear the oven, and do
it over with beaten egg, druge it with grated bread, an a
it in an oven. Serve it up hot for a lirft courfe.

MADE PLAIN AND EASY.

95

To roajl a Calf's Liver.

LARD it with bacon, fpit it firft, and roaft it : ferve it
up with good gravy.

To roajl Partridges.

LET them be nicely roafted, but not too much ; bafte
them gently with a little butter, and drudge with flour,
fprinkle a little fait on, and froth them nicely up ; have good
gravy in the difh, with bread -fauce in a boat, made thus:
take about a handful or two of crumbs of bread, put in a
pint of milk or more, a fmall whole onion, a little whole
white pepper, a little fait, and a bit of butter, boil it all well
up; then take the onion out, and beat it well with a fpoon ;
take poverroy-fauce in a boat, made thus : chop four fhalots
fine, a gill of good gravy, and a fpoonful of vinegar, a little
pepper and fait ; boil them up one minute, then put it in a
boat.

To boil Partridges.

BOIL them in a good deal of water, let them boil quick ;
fifteen minutes will be fuflicient. For fauce take a quarter
of a pint of cream, and a piece of frefli butter as big as a wal-
nut ; ftir it one way till it is melted, and pour it into the difh..

Or this fauce: take a bunch of celery clean waftied, cut all
the white very fmall, wafh it again 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 boil till the water
is juft wafted away, then add a quarter of a pint of cream,
and a piece of butter rolled in flour; ftir all together, and
when it is thick and fine, pour it over the birds.

Or this fauce: take the livers and bruife them fine, fome
parfley chopped fine, melt a little nice frefh butter, and then
add the livers and parfley to it, fqueeze in a little lemon, juft
give it a boil, and pour over your birds.

Or this fauce : take a quarter of a pint of cream, the yolk of
an 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
fpoonful of white-wine; ftir all together one way, when fine
and thick pour it over the birds. You may add a few mufti-
rooms.

Or this fauce: take a few mufhrooms, frefh peeled, and
waih them clean, put them in a fauce-pan with a little fait,

put

the art of cookery

96

put them over a quick fire, let them boil up, then put in a
quarter of a pint of cream and a little nutmeg; {hake them to-
gether with a very little piece of butter rolled in flour, give it
two or three {hakes over the fire, three or four minutes will
do ; then poUr it over the birds.

Or this fauce : boil half a pound of rice very tender in beef-
gravy ; feafon it with pepper and fait, and pour over your birds.
Thefe fauces do for boiled fowls ; a quart of gravy will be
enough, and let it boil till it is quite thick.

To drefs Partridges a la Braife.

TAKE two brace, trufsthe legs into the bodies, lard them,
feafon with beaten mace, pepper, and fait; take a ftew-pan,
lay dices of bacon at the bottom, then dices of beef, and then
dices of veal, all cut thin, a piece of carrot, an onion cut fmall,
a bundle of fweet herbs, and fome whole pepper: lay the par-
tridges with the bread: downward, hy fome thin dices of beef
and veal over them, and fome parfley flared fine; cover them,
and let them flew eight or ten minutes over a flow fire, then
give your pan a {hake, and pour in a pint of boiling water ;
cover it clofe, and let it flew half an hour over a little quicker
fire ; then take out your birds, keep them hot, pour into the
pan a pint of thin gravy, let them boil till there is about half a
pint, then flrain it off, and {kim off all the fat : in the mean
time, have a veal fweetbread cut fmall, truffles, and morels,
cocks-combs, and fowls livers ftewed in a pint of good gravy
half an hour, fome artichoke-bottoms, and afparagus-tops,
both blanched in warm water, and a few muflirooms ; then
add the other gravy to this, and put in your partridges to heat ;
if it is not thick enough, take a piece of butter rolled in flour,
and tofs up in it ; if you will be at the expcnce, thicken it with
veal and ham cullis, but it will be full as good without.

T 9 make Partridge Panes.

TAKE two roafted partridges, and the flefti of a large fowl,
a little parboiled bacon, a little marrow or fweet-fuet chopped
very fine, a few muflirooms and morels chopped fine, truffles,
and artichoke-bottoms, feafon with beaten mace, pepper, a
little nutmeg, fait, fweet herbs chopped fine, and the crumb of
a two-penny loaf foaked in hot gravy ; mix all well together
with the yolks of two eggs, make your panes on paper, ^ot a
round figure, and the thicknefs of an egg, at a proper dii ance
one from another, dip the point of a knife in the yolk of an

MADE PLAIN AND EASY.

97

egg, in order to fhape them, bread them neatly, and bake
them a quarter of an hour in a quick oven : obferve that the
truffles and morels be boiled tender in the gravy, you foak the
bread in. Serve them up for a fide-difh, or they will ferve to
garnifh the above difh, which will be a very fine one for a firft
courfe.

Note, When you have cold fowls in the houfe, this makes a
pretty addition in an entertainment.

To roajl Pheafants.

PICK and draw your pheafants, and finge them, lard one
with bacon but not the other, fpit them, roaft them fine, and
paper them all over the breaft; when they are juft done, flour
and bafte them with a little nice butter, and let them have a
fine white froth ; then take them up, and pour good gravy in
the difh, and bread-fauce in boats or bafons.

Or you may put water- crefles, with gravy in the difh, and
lay the crefles under the pheafants.

Or you may make celery-fauce, ftewed tender, ftrained and
mixed with cream, and poured into the difh.

If you have but one pheafant, take a large fowl about the
bignefs of a pheafant, pick it nicely with the head on, draw it,
and trufs it with the head turned as you do a pheafant’s, lard
the fowl all over the breaft and legs with bacon cut in little
pieces : when roafted put them both in a difh, and no body
will know it. They will take three-quarters of an hour doing,
as the fire muft not be too brifk. Put gravy in the difh, and
garnifh with water-crefles.

Jlewed Pheafant.

TAKE your pheafant and flew it in veal gravy, take arti-
choke-bottoms parboiled, fome chefnuts roafted and blanched :
when your pheafant is enough (but it muft flew till there is
juft enough for fauce, then fkim it), put in the chefnuts and
artichoke- bottoms, a little beaten mace, pepper and fait enough
to feafon it, and a glafs of white-wine; if you do not think it
thick enough, thicken it with a little piece of butter rolled in
flour : fqueeze in a little lemon, pour the fauce over the phea-
iant,. and have fome force-meat balls fried and put into the difh.

Note, A good fowl will do full as well, trufTed with the
head on, like, a pheafant. You may fry faufages inftead of
force-meat balls. &

f

Ti

II

98

the art of cookery

To drefs a Pheafant a la Braife.

LAY a layer of beef all over your pan, then a layer of veal,
a little piece of bacon, a piece of carrot, an onion ftuck with
cloves, a blade or two of mace, a fpoonful of pepper black and
white, and a bundle of fweet herbs; then lay in the pheafant,
lay a layer of veal, and then a layer of beef to cover it, let it
on the fire five or fix minutes, then pour in two quarts of boil-
in 2; gravy : cover it clofe, and let it flew very foftly an hour
and a half, then take Up your pheafant, keep it hot, and let
the gravy boil till there is about a pint; then ftrain it off, and
put it in again, and put in a veal fweetbread, firft being ftewed
with the pheafant; then put in fome truffles and morels, fome
livers of fowls, artichoke-bottoms, and afparagus tops, if you
have them; let thefe fimir.er in the gravy about five or fix
minutes, then add two fpoonfuls of catchup, two of red-wine,
and a little piece of butter rolled in flour, a fpoonful of brown-
ing, fhake all together, put in your pheafant, let them flew all
together with a few mufhrooms, about five or fix minutes
more, then take up your pheafant and pour your ragoo all
over, with a few force-meat balls. Garnifh with lemon. \ ou
may lard it, if you chufe.

To boil a Pheafant.

TAKE a fine pheafant, boil it in a good deal of water, keep
your water boiling ; half an hour will do a fmallone, and three
quarters of an hour a large one. Let your fauce be celery
ftewed and thickened with cream, and a little piece ot butter
rolled in flour; take up the pheafant, and pour the fauce all
over. Garnifti with lemon. Obferve to flew your celery lo,
t.hat the liquor will not be all wafted away before you put your
cream in ; if it wants fait, put in fome to your palate.

To fahnec a Snipe or IV lodcock

HALF roaft them, and cut them in quarters, put them in a
flew pan with a little gravy, two fhalots chopt fine, a glafs of
red wine, a little fait and cayenne pepper, the juice of halt
a lemon ; flew them gently for ten minutes, and put them on
a toaft ferved the fame as for roafting, and fend them up hot.
Garnifti with lemon.

Snipes in a Sourtout , or iVoodcocks.

TAKE force-meat made with veal, as much bccf-fuet
chopped and beat in a morter, with an equal

MADE PLAIN AND EASY. g9

crumbs of bread ; mix in a little beaten mace, pepper and fait,
fome parlley, and a little fweet herbs, niix it with the yolk of
an egg; lay fome of this meat round the difli, then lay in the
fnipes, being firfl drawn and half roafted. Take care of the
trail ; chop it, and throw it all over the difh.

Take fome good gravy, according to the bignefs of your fur-
tout, fome truffles and morels, a few mufhrooms, a fweetbread
cut into pieces, and artichoke-bottoms, cut fmall ; let all ftew
together, fhake them, and take the yolks of two or three eggs
according as you want them, beat them up with a fpoonfuror
two of white-wine, ftir all together one way, when it is thick
take it off, let it cool, and pour it into the furtout: have the
yolks of a few hard 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 fend it to the oven. 'Half an hou'r does it and
fend rt hot to table. *

To boll Snipes or Woodcocks.

BOIL them in good ftrong broth, or beef gravy made thus •
take a pound of beef, cut it into little pieces, put it into two
quarts of water, an onion, a bundle of fweet herbs, a blade or
two of mace, fix cloves, and fome whole pepper: cover it
clofe, let it boil till about half wafted, then ftrain it off put
the gravy into a lauce-pan, with fait enough to feafon it take
the impes and gut them clean (but take care of the guts) put
hem mto th« gravy and let them boil, cover them elofe, aird
en minutes will boil them. In the mean time, chop the guts

in Z'a k tlk' “!ittlEOf thegrav>' ,!le boiling

, and (lew the guts in, with a blade of mace. Take fomf

crumbs of bread, and have them ready fried in a littie frcfh

of “ finc bght brown. You mud take about as
much bread as the inftde of a dale roil, and rub them fmall

in;:! thcyaredo"e> kt ^ ^

red.wine, and a piece of butter as big as t waliTut, "toded „ a
Ittie flour j fet them on the fire, (hake your fauce pan of en

p ft be vst: ^u^Skf

and ^ lhis

H 2

T»

100

the art of cookery

*

I

To drefs Ortolans.

SPIT them fide-ways, with a vineleaf between ; bade them
with butter, and have fried crumbs of bread round the difh.
Drefs quails the fame way.

To drefs Ruff's and Reifs.

THESE birds are found in Lincolnfhire and the Ifle of Ely;
the food proper for them is new milk boiled, and put over
white-bread, with a little fine fugar ; and be careful to keep
them in feparate cages: they feed very faft, and will die of
their fat if not killed in time : trufs them as you do a Wood-
cock, but draw them, and cover them with vine leaves.

To drefs Larks.

PUT them on a bird-fpit, tie them on another fpit,
and roaft them twenty-five minutes with a gentle fire ; put
them in a difh with crumbs of bread fried brown, or you may
put a toaft under with gravy and butter, or gravy only.

To drefs Plovers.

TO two plovers take two artichoke-bottoms boiled, fome
chefnuts roafted and blanched, fome fkirrets boiled, cut all very
fmall, mix with it fome marrow or beef-fuet, the yolks of two
hard eggs, chop all together, feafon with pepper, fait, nut-
meg, and a little fweet-herbs, fill the bodies of the plovers.
Jay them in a 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 artichoke-bottoms cut into quarters, two or
three yolks of eggs, and a little juice of lemon; cover them
clofe, and let them flew very foftly an hour. If you find the
fauce is not thick enough, take a piece of butter rolled in flour,
and put into the fauce ; {hake it round, and when it is thick
take up your plovers, and pour the fauce over them. Carnilft
with roafted chefnuts.

Ducks are very good done this way. ,

If they are welffed they need no butter, being fat enough

of themfelves. , . .

Or boil them in good celery-fauce, either white or brown,

juft as you like.

The fame way you may drefs wigeons. _

N. B. The beft way to drefs plovers, is to roaft them
fame as woodcocks, with a toaft under them, an gra V
and butter. >

made plain and easy.

lot

To drefs Larks Pear Fajbion.

YOU muft trufs the larks clofe, and cut off the legs, feafon
them with fait, pepper, cloves, and mace ; make a force-meat
thus : take a veal fweet-bread, as much beef-fuet, a few morels
and mufhrooms, chop all fine together, fome crumbs of bread,
and a few fweet-herbs, a little lemon-peel cut fmall, mix all
together with the yolk of an egg, wrap up the larks in force-
meat, and fhape them like a pear, ftick one leg in the top like
the ftalk of a pear, rub- them over with the yolk of an egg
and crumbs of bread, bake them in a gentle oven, ferve them
without fauce ; or they make a good garniih to a very fine
difh. <

You may ufe veal? if you have not a fweet-bread.

Jugged Hare.

CUT it into little pieces, lard them here and there with
little flips of bacon, feafon them with Cayenne pepper and
fait, put them into an earthen jug, with a blade or two of mace,
an onion ftuck with cloves, and a bundle of fweet-herbs;
cover the jug or jar you do it in fo clofe that nothing can get in,
then fet it in a pot of boiling water, and three hours will do
it; then turn it out into the difh, and take out the onion and
fweet-herbs, and fend it to table hot. If you do not like it
larded^ leave it out.

Florentine Hare.

LET your hare be full grown, and let it hang four or five
days before you cafe it ; leave the ears on, and take out all the
bones, except the head, which muft be left whole ; lay the
hare on the dreffer, and put in the following force-meat; take
the crumbs of a penny loaf, the liver fhred fine, half a pound

rLfat wafi°n f“aPed> a SIafs of fed-wine, fome fweet-herbs
opped fine feafon with pepper, fait, and nutmeg, an an-

tbC y°lkS °f tW° eggs’ mix a11 together, and

wfth the he^ haf S bC ,ly> r°H ic up to the head’ fcewer it
thread^ h ^ ^ ,?rs leaninS back> arjd tie it with pack-
f •, d y°u wouId a collar of veal, wrap jt in a cloth, and
kj on® ho’ar and a half in a ftew-pan covered clofe, with
two quarts of water; as foon as the liquor is reduced to a
quart, add a pint of red-wine, a fpoonful of lemon pickle one
of catchup, and one of browning; then take out you? hare* and
ftew the gravy till it is reduced to a pint, thicken it with but-

H 3 ter

102

THE ART OF COOKERY

ter rolled in flour ; put the hare in the diflr, and pour the fauce
over it; pull the jaw-bones out, and put them in the eyes ;
put fome force-meat balls and truffles round it, and garnilh
With water-crefies.

To fcare a Hare.

LARD a hare, and put a pudding in the belly ; put it into
a pot or fifh kettle, then put to it two quarts of ftrong drawn
gravy, one of red-wine, a whole lemon cut, a faggot of fweet
herbs, nutmeg, pepper, a little fait, and fix cloves ; cover it
clofe, and flew it over a flow fire, till it is thiee parts done;
then take it up, put it into a difh, and Itrew it over with crumbs
of bread, fwe'et-herbs chopped fine, fome lemon-peel grated,
and half a nutmeg ; fet it before the fire, and bafte it till it is
of a fine light brown. In the mean time take the fat orr your
gravy, and thicken it with the yolk of an egg; take fix eggs
boiled hard and chopped fmall, fome pickled cucumbers cut
very thin ; mix thefe with the fauce, and pour it into the dilh.

A fillet of mutton or neck of vemfon may be done the fame

W1Note, You may do rabbits the fame way, but it muft be veal
gravy, and white-wine; adding mufhrooms for cucumbers.

CUT it into pieces, and put it into a ftew-pan, with a blaae
_ c npnnpr black and white, an

To Jlew a Hare.

fore-quarters thus,

in the belly.

A Hare Civet.

BONE the hare, and take out
in thin flices, and the other halt ii
them, and fry them in a little fre

Cl litil l It* - . .

little frefh butter as collops, quick.

l *‘‘t

bO

MADE PLAIN AND EASY.

103

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, fume
muftard, and a little elder vinegar; cover it cl’ofe, and let it
do foftly till it is as thick as cream, then difti it up, with the
head in the middle.

Portuguefe Rabbits.

I HAVE, in the beginning of my book, given dire<£tions for
boiled and roafted. Get fome rabbits, trufs them chicken
fafhion, the head mult be cut off, and the rabbit turned with
the back upwards, and two of the legs (tripped to the claw-
end, and fo truffed with two Ikewers. Lard them, and roaft
them with what fauce you pleale. If you want chickens, and
they are to appear as fuch, they muft be drefi'ed in this manner :
fend them up hot with gravy in the di£h, and garnifh with
lemon and beet- root.

Rabbits Sarprife.

ROAST two half-grown rabbits, cut off the heads clofe to
the fhoulders and the firft joints; then take off all the lean
meat from the back-bones, cut it fmall, and tofs it up with Ex
or feven fpoonfuls of cream and milk, and a piece of butter as
big as a walnut rolled in flour, a little nutmeg and a little fait,
fhake all together till it is as thick as good cream, and fet it to
coo! ; then make a force-meat, with a pound of veal, a pound
of (uet, as much crumbs of bread, two anchovies, a little
piece of lemon-peel cut fine, a little I prig of thyme, and a little
nutmeg grated ; let the veal and fuet be chopped very fine and
beat in a mortar, then mix it all together with the yolks of two
raw eggs ; place it all round the rabbits, leaving a long trough
in the back-bone open, that you think will hold the meat you
cut out with the fauce; pour it in and cover it with the force-
meat, fmooth it all over with your hand as well as you can
with a raw egg, fquare at both ends, throw on a little grated

b,read> mnd bLUtter a mazarine’ or and take thenT from

the dreiter where you formed them, and place them on it very.

carefully. Bake them three quarters of an hour till they are
of a nne brown colour. Let your fauce be gravy thickened
with butter and the juice of a lemon; lay them into the di(h,
and pour in the fauce. Garnifh with orange, cut into quar-
ters, and ferve it up for a firft courfe.

H

!

Tt

04

the art of cookery

To drefs Rabbits in CaJJerole.

DIVIDE the rabbits into quarters. You may lard them or
let them alone, juft as you pleafe, (hake fome flour over them,
and fry them with lard or butter, then put them into an earthen
pipkin, with a quart of good broth, a glafs of white-wine, a
little pepper and fait, if wanted, a bunch of fweet-herbs, and
a piece of butter as big as a walnut, rolled in flour ; cover
them clofe, and let them ftew half an hour, then dilh them
up and pour the fauce over them. Garmfti with Seville
orange, cut into thin flices and notched ; the peel that is cut
out lay prettily between the flices.

Mutton Rebobbed.

TAKE a loin of mutton, and joint it between every bone J
feafon it with pepper and fait moderately, grate a frnall nutmeg
all over, dip them in the yolks of three eggs, and have ready
crumbs of bread and fweet-herbs, dip them in, and clap them
together in the fame flupe again, and put ‘t on a fmall fpit ;
rr^ft them before a quick fire, fet a difh under, and balte it
with a little piece , of butter, and then keep baft, ng with what
comes from it, and throw fome crumbs of bread and fweet-
herbs all over them as it is roafting ; when it is enough, take
it up lay it in the dilh, and have ready hah a pint of good
aravv and what comes from it : take two fpoonfuls of catch-
up, and mix a tea-fpoonful of flour with ‘t ^nd put to the
gravy, ftir it together and give it a boil, and pour over the

“Note, You muft obferve to take off all the fat of the infide
n j rue {tin of the top of the meat, and fome of the fat, i.
there be too much. When you put in what comes from your
meat into the gravy, obferve to pour out all the fat.

A Neck of Mutton , called The Hafy Dijb.

TAKE a large pewter or filverdifh, made like a deep foup-
difh with an edge about an inch deep on the inlide, on wh ch
the lid fixes fwith an handle at top), fo faft that you may lift
it up fnli by that handle without falling. This d.O. ts called a
necromancer. Take a neck of mutton about fix pounds^ t>k
off the fkin, cut it into chops, not too thick, dice »
roil thin, peel and (lice a very large onion, pare and ‘h^
or four turnips, lay a row of mutton in the difh,
of roll, then a row of turnips, and then onion., a little Mt.

6

MADE PLAIN AND EASY. 105

then the meat, and fo on ; put in a little bundle of fweet-herbs,
and two or three blades of mace ; have a tea-kettle of water
boiling, fill the difh, and cover it clofe, hang the difh on the
back of two chairs by the rim, have ready three fheets of brown
paper, tear each fheet into five pieces, and draw them through
vour hand, light one piece and hold it under the bottom of the
Jjjfh, moving the paper about, as ftft as the paper burns ; light,
another till all is burnt, and your meat will be enough. Fifteen
minutes juft does it. Send it to table hot in the difh.

Note, This difh was firft contrived by Mr. Rich, and is
much admired by the nobility.

To make a Currey the Indian Way.

TAKE two fmall chickens, fkin them and cut them as for
a fricafey, wafh them clean, and flew them in about a quart of
water, for about five minutes, then ftrain off the liquor and put
the chickens in a clean difh ; take three large onions, chop
them fmall, and fry them in about two ounces of butter, then
put in the chickens, and fry them together till they are brown,
take a quarter of an ounce of turmerick, a large fpoonful of
ginger and beaten pepper together, and a little fait to your
palate ; ftrew all thefe ingredients over the chickens whilfl
frying, then pour in the liquor, and let it flew 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, pepper,
and turmerick, muft be beat very fine.

To boil Rice.

' PUT two quarts of water to a pint of rice, let it boil till
you think it is done enough, then throw in a fpoonful of fait,
and turn it out into a cullender; then let it flan d about five
minutes before the fire to dry, and ferve it up in a difh by it-
felf. Difh it up and fend it to table, the rice in a difh by itfelf.

To make a Pellow the Indian Way.

TAKE three pounds of rice, pick and wafh 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
flow fire till it melts, then putin the rice and cover it over very
clofe, that it may keep all the fleam in ; add to it a little fait
fome whole pepper, half a dozen blades of mace, and a few
cloves. You muft put in a little water to keep it from burning
then ft ir it up very often, and let it flew till the rice is fofi ;

i06 the art of cookery

Boil two fowls, and a fine piece of bacon, of about two pounds
weight as common, cut the bacon in two pieces, lay it in the
diftTwith the fowls, cover it over with the rice, and garnifh
it with about half a dozen hard eggs, and a dozen of onions
fried whole and very brown.

Note, This is the true Indian way of drefiing them,

Another Way to make a Pellow.

T AKE a leg of veal about twelve or fourteen pounds weight,
an old cock fkinned, chop both to pieces, put it into a pot with
five or fix blades of mace, fome whole white-pepper, and three
gallons of water, half a pound of bacon, two onions, and fix
cloves ; cover it clofe, and when it boils, let it do very foftly till
the meat is good for nothing, and above two-thirds wafted,
then ftrain it; the next day put this foupinto a fauce-pan, with
a pound of rice, fet it over a very flow fire, take great care it
do not burn ; when the rice is very thick and dry, turn it into
a difli. Garnifh with hard eggs cut in two, and have roafted
fowls in another difh.

Note, You are to obferve, if your rice fimmers too faft, it
will burn when it comes to be thick. It muft be very thick
and dry, and the rice not boiled to a mummy.

To make Efface of Ham.

TAKE a ham, and cut off all the fat, cut the lean in thin
pieces, and lay them in the bottom of your ftew-pan ; put
over them fix onions fliced, two carrots, and one parfmp, two
or three leek. , a few frefh mufhrooms, a little parfley amd fweet
herbs, four or five fhalots, and fome cloves and mace; put a
little water at the bottom, fet it on a gentle ftove till it begins
to ftick ; then put in a gallon of veal broth to a ham of four-
teen pounds (more or lefs broth, according to the fize of the
ham) ; let it.ftew very gently for one hour ; then ftrain it off,
and put it away for ufe.

RULES to be obferved in all MADR-DISHES.

FIRST, that the flew pans, or fauce-pans, and covers, be
very clean, free from fand, and well tinned ; and that a t e
white lauces have a little tartnefs, and be very fmooth and of a
fine thicknefs, and all the time any white fauce is over tne

fire, keep ftirring it one way. .

And as to brown fauce, take great care no fat fwims at tne
{op, but that it be all fmooth alike, and about as thick

MADE PLAIN AND EASY. 107

cream, and not to tafte of one thine more than another. As
to pepper and fait, feafon to your palate, but do not put too
much of either, for that will take away the fine flavour of
every thing. As to mod made difhes, you may put in what
you think proper to enlarge it, or make it good ; as mufh rooms
pickled, dried, frefh, or powdered ; truffles, morels, cocks-
combs ftewed, ox-palates cut in fmall bits, artichoke-bottoms,
either pickled, frefh boiled, or dried ones foftened’ in warm
water, each cut in four pieces, afparagus-tops, the yolks of
hard eggs, force-meat balls, &c. The beft things to give a
fauce tartnefs, are mufhroom-pickle, white walnut pickle, elder-
vinegar, or lemon-juice.

CHAP. III.

Eead this CHAPTER, and you will find how expenfive a
French Cook’s Sauce is.

The French Way of drejftng Partridges .

WIJEN they are newly picked and drawn, finge them :
you muft mince their livers with a bit of butter, fome
fcraped bacon, green truffles, if you have any, parfley, chim-
■ » fa,t> pepper, fweet herbs, and all-fpice. The whole

being minced together, put it into the infide of your partrid-
ges, then flop both ends of them, after which give them a fry
in the new- pan ; that being done, fpit them, and wrap them
up in luces of bacon and paper ; then take a ftew-pan, and
having put in an onion cut into flices, a carrot cut into little
bits, with a little oil, give them a few tofTes over the fire ; then
moiften them with gravy, cullis, and a little effence of hafn.
Fut therein half a lemon cut in flices, four cloves of garlic a
llttle f^Let bafl1’ thyme, a bay-leaf, a little parfley, chimbol
two glafies of white wine, and four of the carcaffes of the
partridges; let them be pounded, and put them in this fauce.
When the tat of your cullis is taken away, be careful to make
it rel idling ; and after your pounded livers are put into your
cullis, _you muft ftrain them through a fieve. Your partridges
being done take them off; as alfo take off the bacon and
paper, and lay them in your dilh with your fauce over them

This

io8

the art of cookery

This difh I do not recommend ; for I think it an odd jumble
of trafh ; by that time the cullis, the eflence of ham, and all
other ingredients are reckoned, the partridges will come to a
fine penny. But fuch receipts as this are what you have in
mod books of cookery yet printed.

Yu make Effence of Ham.

TAKE the fat off a Weftphalia ham, cut the lean in flices,
beat them well, and lay them in the bottom of a ftew-pan,
with flices of carrots, parfnips, and onions ; cover your pan,
and fet it over a gentle fire. Let them flew till they begin to
flick, then fprinkle on a little flour and turn them ; then
moiften with broth and veal gravy ; feafon with three or four
mufhrooms, as many truffles, a whole leek, fome bafil, par-
fley, and half a dozen cloves ; or inftead of the leek, you may
put a clove of garlic. Put in fome crufts of bread, and let
them fimmer over the fire for three quarters of an hour. Strain
it, and fet it by for ufe.

A CullU for all Sorts of Ragoo.

HAVING cut three pounds of lean veal, and half a pound
of ham into flices, lay it into the bottom of a ftew-pan ; put in
carrots and parfnips, and an onion fliced ; cover it, and fet it
a-ftewinp over a ftove : when it has a good colour, and begins
to flick, put to it a little melted butter, and fflake in a little
flour, keep it moving a little while till the flour is fried ; then
moiften it with gravy and broth, of each a like quantity ; then
put in fome parfley and bafil, a whole leek, a bay-leaf, fome
mufhrooms and truffles minced fmall, three or four cloves, and
the cruft of two French rolls : let all thefe fimmer together for
three quarters of an hour; then take out the flices of veal,
ftrain it, and keep it for all forts of ragoos. Now compute
the expence, and fee if this difh cannot be drefTed full as well

without this expence.

A Cullis for all Sorts of Butchers Meat.

YOU muft take meat according to your company ; if ten or
twelve you cannot take lefs than a leg of veal and a ham, with
ir be fat, ilcin, and otitf.de cut off. Cut the leg ot veal
piece's, about the bignefs of your fill i place them ,n yourfetv-
and then the ft.ces of ham, two carrots, an onion cut in
IZ’i cover it clofe, let it flew fof.ly at firft, and as ,t begins

MADE PLAIN AND EASY. ieg

to be brown, take off the cover and turn it, to colour it on all
fides the fame; but take care not to burn the meat. When it
has a pretty brown colour, moiften your cullis with broth made
of beef, or other meat; feafon your cullis with a little fweet
bafil, fome cloves, with fome garlic ; pare a lemon, cut it in
flices, and put it into your cullis, with fome mufhrooms. Put
into a ftew-pan a good lump of butter, and fet it over a flow
fire; put into it two or three handfuls of flour, ftir it with a
wooden ladle, and let it take a colour ; if your cullis be pretty
brown, you muft put in fome flour. Your flour being brown
with your cullis, pour it very foftly into your cullis, keeping
it ftirring with a wooden ladle; then let your cullis flew foft-
ly, and ikim off all the fat, put in two glaffes of champaign, or
other white wine ; but take care to keep your cullis very thin,
fo that you may take the fat well off, and clarify it. To cla-
rify it, you muft put it in a ftove that draws well, and cover it
clofe, and let it boil without uncovering, till it boils over ; then
uncover it, and take off the fat that is round the ftew-pan,
then wipe it off the cover alfo, and cover it again. When
your cullis is done, take out the meat, and ftrain your cullis
through a fllk ftrainer. This cullis is for all forts of ragoos,
fowls, pies, and terrines.

Cullis the Italian Way.

PUT into a ftew-pan half a ladleful of cullis, as much ef-
fence of ham, half a ladleful of gravy, as much of broth, three
or four onions cut into flices, four or five cloves of garlic, a
little beaten coriander-feed, with a lemon pared and cut into
flices, a little fweet bafil, mufhrooms, and good oil ; put all
over the fire, let it flew a quarter of an hour, take the fat well
off ; let it be of a good tafte, and you may ufe it with all forts
of meat and fifh, particularly with glazed fifh. This fauce
will do for two chickens, fix pigeons, quails, or ducklins,
and all forts of tame and wild fowl. Now this Italian or
French fauce, is faucy.

Cullis of Craw Fifh.

YOU muft get the middling fort of craw-fifh, put them over
the fire, feafoned with fhlt, pepper, and onion cut in flices ;
being done, take them out, pick them, and keep the tails after
they are fealded, pound the reft together in a mortar ; the more
they are pounded the finer your cullis will be. Take a bit of
veal, the bigriefs of your fift, with a fmall bit of ham, an onion

cut

no

THE ART OF COOKERY

cut into four, put it in to fweat gently : if it flicks but a very
little to the pan, powder it a little. Moiften it with broth,
put in it forne cloves, fweet bafil in branches, fome mufti-
rooms, with lemon pared and cut in flices : being done, fkim
the fat well off, let it be of a good tafte ; then take out your meat
with a fkimmer, and go on to thicken it a little with eflence
of ham : then put in your craw fifti, and ftrain it off. Being
ftrained, keep it for a firft courfe of craw-fifh.

A White Cullis.

TAKE a piece of veal, cut it into fmall bits, with fome
thin flices of ham, and two onions cut into four pieces; moift-
en it with broth, feafoned with mufhrooms, a bunch of par-
fley, green onions, three cloves, and fo let it flew. Being
flewed, take out -all your meat and roots with a fkimmer, put
jii £ few crumbs of bread, and let it flew foftly ; take the
white of a fowl, or two chickens, and pound it in a mortar;
being well pounded, mix it in your cullis, but. it muft not
boil, and your cullis muft be very white ; but if it is not white
enough, you muft pound two dozen of fweet almonds blanch-
ed, and put into your cullis : then boil a glafs of milk, and
put it into your cullis : let it bfc of a good tafte, and ftrain it
off. then put it in a fmall kettle, and keep it warm. You
may ufe it for white loaves, white cruft of bread, and bifcuits.

Sauce for a Brace of Partridges, Pheafants , cr any thing you pleafe.

ROAST a partridge, pound it well in a mortar, with the
pinions of four turkies, with a quart of ftrong gravy, and the
livers of the partridges, and fome truffles, and let it flmmer ti
it be pretty thick; let it ftand in a difb for a while, then put
two glaffes of Burgundy into a ftew-pan, with two or three
flices of onions, a clove or two of garlic and the above fauce.
Let it flmmer a few minutes, then prefs it through a hair-
bag into a ftew-pan, add the eflence of ham, let it boil for
fome time, feafon it with good fpice and pepper, lay your par-
tridges, &c. in the difti, and pour your fauce in. #

They will ufe as many fine ingredients to ftew a pigeon, o
fowl ays will make a very fine di(h, which is equal to boiling

a leg of mutton in champaign.

if would be needlefs to name anymore, though you hare
, mnre eXDenfive fauce than this : however, I think here is
1 h to (hew the folly of thefe fine French cooks. In their
£wn country, they will make a gr.ml entertainment W«h the

Ill

MADE PLAIN AND EASY.

expence of one of thefe difhes; but here they want the little
petty profit ; and by this fort of legerdemain, fome fine eflatts
are juggled into France.

CHAP. IV.

To make a Number of pretty little Difhes, fit for a Supper,
or Side-difh, and little Corner-difhes, for a great Table j
and the reft you have in the Chapter for Lent.

Hogs Ears forced.

TAKE four hogs ears, and half boil them, or take them
foufed ; make a force-meat thus : take half a pound of
beef-fuet, as much crumbs of bread, an anchovy, fome fage ;
boil and chop very fine a little parfley ; mix all together with
the yolk of an egg, a little pepper ; flit your ears very careful-
ly to make a place for your fluffing ; fill them, flour them, and
fry them in frefh butter till they are of a fine brown ; then
pour out all the fat clean, and put to them half a pint of o-ravy,
a glafs of white wine, three tea-fpoonfuls of muftard, apiece
of butter as big as a nutmeg rolled in flour, a little pepper, a
fmall onion whole ; cover them clofe, and let them ftew fof'tly
for half an hour, fhakmg your pan now and then. When
they are enough, lay them in your difh, and pour your fauee
over them, but firft take out the onion. This makes a very
pretty dilh; but if you would make a fine large difh, take the
feet, and cut all the meat in fmall thin pieces, and ftew with
the ears, oeafon with fait to your palate.

To force Cocks Cojnbs.

PARBOIL your cocks combs, then open them with a point
of a knife at the great end : take the white of a fowl, as much
bacon and beef marrow, cut thefe fmall, and beat them fine in
a marble mortar; leafon them with fait, pepper, and giated
nutmeg, and mix it with an egg ; fill the cocks-combs, and
flew them in a little ftrong gravy foftly for half an hour ; then
flice in iome frefh mufhrooms and a few pickled ones • then
beat up the yolk of an egg in a little gravy, ffirring it. Sea-

die" or ptes ** W dl‘h ^

To

X 12

THE art of cookery

j to preferve Cocks-Combs.

LET them he well cleaned, then put them into a pot, with
fome melted bacon, and boil them a little ; about half an hour
after add a little bayfalt, fome pepper, a little vinegar, a lemon
fliced, and an onion ftuck with cloves. When the bacon begins
to flick to the pot, take them up, put them into the pan you
would keep in, lay a clean linen cloth over them, ana pour
melted butter clarified over them, to keep them clofe from the
air. Thefe make a pretty plate at a fupper.

To preferve or pickle Pig's Feet and Ears.

TAKE your feet and ears fingle, and wafh them well, fplit
the feet in two, put a bay-leaf between every foot, put in al-
fill much water as will cover them. When they are we 1
fteamed, add to them cloves, mace, whole pepper, and gmge ,
coriander-feed and fait, according to your difcretion; put to
them a bottle or two of Rhenifh wine according to the quan-
tity you do, half a fcore bay-leaves, and a bunch of fweet herbs.
L^t them boil foftly till they are very tender, then take them
out of the liquor, lay them in an earthen pot, _ then ftrair i the
liquor over them ; when they are cold, cover them down clofe

a" You fcouM kt them Hand to be cold ; fkim off all the fat,
and then put in the wine and fpice.

Plfs Feet and Ears another Way.

TAKE two pig’s ears fouled, cut them into long flips

abcnit three inches, and about as thick as a goofe qu.ll ; put
them in a flew pan with Z

“S3e" »« rollfd in flour, a fpoonful of muftard, fome
pepper and fait, a little elder vinegar ; tQfs *=tn up and p

in a difh * have the feet cut in two, and put a bay-lcat
between ; tie them up, and boil them very tender m water
i _ vinegar with an onion or two, rub them ov

with the yolk of “an egg, and fprinkle bread-crumbs on them;
broil or fry them, and put them round the ears.

To pickle Ox-Palates.

TAKE your palates, wafh them well with fait and water,
and put th/m in a pipkin with water and fome fal ^ “nd ^
they are ready to boil, fkun them well, and put to then P-Wy

MADE PLAIN AND EASY.

n3

cloves, and mace, as much as will give them a quick tafte.
"When they are b6iled tender (which will require four or five
hours), peel them and cut them into fmall pieces, and let them
cool ; then make the 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 ajar, 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 thefe you may at any time make a pretty little difh, either
with brown fauce or white ; or butter and muftard and a fpoon-
ful of white-wine ; or they are ready to put in made difhes.

To Jlew Cucumbers.

TAKE fix cucumbers, pare them, and cut them in two,
length ways, take out the feeds ; take a dozen fmall round-
headed onions peeled; put fome butter in a ftew-pan, melt
ir, put in your onions and fry them brown; then put a fpoon-
ful of flour in, ftir it till it is fmooth, put in three quarters of
a pint of brown gravy, and ftir it all the time; then put in
your cucumbers, with a glafs of Lifbon, flew them till they
are tender; feafon with pepper and fait, and a little Cayenne
pepper to your liking : obferve to flcim it well, becaufe the
butter will rife to the top. Send them to table in a difh, or
Under your meat. 0

To ragoo Cucumbers.

TAKE two cucumbers, two onions, flice them, and fry
them in a little butter, then drain them in a fieve, put them in-
to a fauce-pan, add fix fpoonfuls of gravy, two of white-wine
a blade of mace; let them flew five or fix minutes: then take*
a piece of butter as big as a walnut rolled in flour, a little fait

and Cayenne pepper, fhake them together, and when it is
thick, difh them up.

■A Fricafey of Kidney Beans.

. TAKE a quart of the feed, when dry, foak them all nieht
in river-water, then boil them on a flow fire till quite tender-
take a quarter of a peck of onions, flice them thin, fry them in
butter till brown; then take them out of the butter, and nut
them in a quart of ftrong-drawn gravy. Boil them till you
may mafh them fine, then put in your beans, and give tliem
a boil or erto. Seafon with pepper, fait, and nutmeg.

1 ' Tj

U4

the art of cookery

To drefs IVindfor- Beans.

TAKE the feed, boil them till they are tender; then blanch
them, and fry them in clarified butter. Melt butter, with a
drop of vinegar, and pour over them. Stew them with laic,
pepper, and nutmeg.

Or you may eat them with butter, fack, fugar, and a little
powder of cinnamon.

To make 'Jumballs.

TAKE a pound of fine flour and a pound of fine powder- fu-
onr, make them into alightpafte, with whites of eggs beat fine:
then add half a pint of cream, half a pound of frefh butter
melted, and a pound of blanched almonds weli beat. Knead
them altogether thoroughly with a little role-water, and cut
out your jumballs in what figures you fancy; and either bake
them in a gentle oven, or fry them in frelh butter, and they
a pretty fide or corner dilh. You may melt a little butter with a
fpoonful of fack,, and throw fine fugar all over the difh. If you
make them in pretty figures, they make a fine little dilh.

To make a Ragoo of Onions.

TAKE a pint of little young onions, peel them, and take
four laru-e ones, peel them, and cue them very fmail ; put a
quarter of ca pound of good butter into a ftew-pan, when it J&
melted and done making a noife, throw in your onions, and
fry them till they begin to look a little brown: then thake in
a little flour, and (hake them round till they are thick ; throw
in a little fair, a little beaten pepper, a quarter of a pint of
cood gravy, and a tea- fpoonful of muftard. Stir ail together,
and when it is well-tafted and of a good thicknefs, pour it in-
to your dilh, and garnilh it with fried crumbs of bream
They make a pretty little dilh, and are very good. *ou may
ftew rafpings in the room of flour, if you pleafe.

A Ragoo of Oyfters.

OPEN twenty large oyllers, take them out of their liquor,
fave the liquor, and dip the oyfters in a batter made thus : take
twoegus, beat them well, a little lemon-peel grated, a little
nutmeg grated, a blade of mace pounded fine, a little pailley
chopped fine; beat all together with a little flour, have rca y
fome butter or dripping in a ftew-pan; when it boils, dip in }°u

oyfters one by one, into the batter, and fry them c« a me
J J ' brown :

MADE PLAIN AND EASY.

brown

then with an egg-flice take them out, and lay them
in a difh before the fire. Pour jhe fat out of the pan, and
fliake a little flour over the bottom of the pan, then rub a
little piece of butter, as big as a fmall walnut, all over with
your knife, whilft it is over the fire; then pour in three fpoon-
fuls of the oyfler-liquor drained, one fpoonfui of white-wine
and a quarter of a pint of gravy ; grate a little nutmeg, ftir all
together, throw in the oyfters, give the pan a tofs round, and
when the fauce is of a good thicknefs, pour all into the difh,
and garnilh with rafpings.

A Ragoo of Afparagus.

£ undiwCJ of Grais very clean, and throw it into
cold water. When you have fcraped all, cut as far as is good and
green, about an inch long, and take two heads of endive clean
wafted and picked, cut it very fmall, a young lettuce, clean
wafted and cut fmall, a large onion, peeled and cut fmall; put
a quarter of a pound of butter into a ftew-pan, when it is melt-
ed throw in the above things : tofs them about, and fry them
ten minutes ; then feafon them with' a little pepper and fait
ftake in a little flour, tofs them about, then pour in half a
pint of gravy. Let them flew till the fauce is very thick and
good; then pour all into your dift. Save a few of the little
tops of the grafs to garnift the dift.

N. B. You muft not fry the afparagus : boil it in a little
water, and put them in your ragoo, and then they will look
green. J

A Ragoo of Livers .

T/^Kh. as many livers as you would have for your dift. A
turkey s liver and fix fowls livers will make a pretry dift. pjcu-
t he galls from them, and throw them into cold water; take the
fix livers, put them in afauce-pan with a quarter of a pint of gra-
vy, a fpoomul of muftrooms, either pickled or freft, a fpoonfui
of catchup, a little piece of butter as big as a nutmeg, rolled in
flour; feafon them with pepper and fait to your palate. Let
them Hew foftly ten rmnutes; in the meanwhile butter one
fide of a piece of writing paper, and wrap the turkey’s liver on
jt, and broil it : nicely, lay it in the middle, and fte flawed
livers round. Poor the fauce all over, and garnift with lemon.

ft

’To ragoo Caulif Givers.

TALE a large cauliflower, waft it very clean, and pick it
pieces, as lor pickling; make a nice brown cullis, and

1 2 flew

the art of cookery

116

fiew them till tender, feafon with pepper and fait, put them
into your difh with the fauce over; boil a few fprigs of the
cauliflower in watef, to garnifh with.

Stewed Peafe and Lettuee.

TAKE a quart of green peafe, two large cabbage- lettuces,
cut fmall acrofs, and wafhed very clean; put them in a ftew-
pan with a quart of gravy, and ftew them till tender; put in
fome butter rolled in flour, feafon with pepper and fait :
when of a proper thicknefs difh them up.

N. B. Some like them thickened with the yolks of four
eggs. Others like an onion chopped very fine and ftewed
with them, with two or three rafhers of lean ham.

Another Way to Jiew Peas.

TAKE a pint of peas, put them in a ftew-pan with a
handful of chopped parfley; juft coyer them with water, ftew
them till tender; then beat up the yolks of two eggs, put in
fome double-refined fugar to fweeten them, put in the eggs
and tofs them up; then put them in your difh.

Codi-founds broiled with Gravy.

SCALD them in hot water, and rub them with fait well;
blanch them, that is, take oft' the blacked dirty fkin, then fet them
on in cold water, and let them fimmer till they begin to be ten-
der; take them out and flour them, and broil them on the grid-
iron. In the mean time take a little good gravy, a little muftard,
a little bit of butter rolled in flour, give it a boil, feafon it with
pepper and fait. Lay the founds in your difh, and pour your
fauce over them.

A forced Cabbage.

TAKE a fine white-heart cabbage, about as big as a quarter
of a peck, lay it in water two or three hours, then half boil it,
fet it in a cullender to drain, then very carefully cut out the
heart, but take great care not to break off any of the outfide
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 eggs boiled hard.
Seafon it with pepper and fait, a little beaten mace, a very
little lemon-peel cut fine, fome parfley chopped fine, a very
little thyme, and two anchovies : when they are beat fine, take
the crumb of a ftale roll, fome mufiarooms, if you have them,-

either

MADE PLAIN AND EASY. 117

either pickled or frefh, and the heart of the cabbage you cut
out chopped fine. Mix all together with the yolk of an egg,
then fill the hollow part of the cabbage, and tie jt with a pack-
thread ; then lay fome flices of bacon to the bottom of a ftew-
pan or fauce-pan, and on that a pound of coarfe lean beef,
cut thin ; put in the cabbage, cover it clofe, and let it ftew
over a flow fire, till the bacon begins to ftick to the pan, fhake
in a little flour, then pour in a quart of broth, an onion ftuck
with cloves, two blades of mace, fome whole pepper, a little
bundle of fweet herbs ; cover it clofe, and let it ftew very
foftly an hour and a half, put in a glafs of red-wine, give it
a boil, then take it up, lay it in the diih, and ftrain the gravy
and pour over: untie it firft. This is a fine fide-difh, and
the next day makes a fine hafh, with a veal-fteak nicely broil-
ed and laid on it.

Stewed Red Cabbage.

TAKE a red cabbage, lay it in cold water an hour, then cut
it into thin flices acrofs, and cut it into little pieces. Put it
into a ftevv-pan, with a pound of faufages, a pint of gravy, a
little bit of ham or lean bacon; cover it clofe, and let it flew
half an hour; then take the pan off the fire, and fkim ofF the
fat, fhake in a little flour, and fet it on again. Let it ftew two
or three minutes, then lay the faufages in your difh, and pour
the reft all over. You may, before you take it up, put in half '
a fpoonful of vinegar.

Savoys forced and Jlewed.

TAKE two favoys, fill one with force-meat, and the other
without. Stew them with gravy ; feafon them with pepper
and fait, and when they are near enough, take a piece of but-
ter, as big as a large walnut, rolled in flour, and put in. Let
them ftcf till they are enough, and the fauce thick; then lay
them in your difh, and pour the fauce over them. 'J'hefe
things are beft done on a ftove.

. To force Cucumbers,.

TAKE three large cucumbers, fcoop out the pith, fill them
with fried oyfters, feafoned with pepper and fait; put on the
piece again you cut ofF, few it with a coarfe thread, and fry
them in the butter the oyfters are fried in : then pour out the
butter, and fhake in a little flour, pour in half a pint of gra-
vy, fhake it round and put in the cucumbers;, feafon it with

I 3 a little

IIS

THE ART OF COOKERY

a little pepper and fait; let them (lev/ foftly till they are ten-
der, then lay them in a plate, and pour the gravy over them :
or you may Force them with any fort of force-meat you fancy,
and fry them in hog’s lard, and then flew them in gravy and
red- wine.

Fried Sanfages.

TAKE half a pound of faufages, and fix apples, fiice four
about as thick as a crown, cut the other two in quarters, fry
them with the faufages of a fine light brown, lay the laufages
in the middle of the difh, and the apples round. Garnifll
with the quartered apple*.

Stewed cabbage and faufages fried is a good dilh.

Collops and Eggs.

CUT either bacon, hung beef, or hung mutton into thin
fliccs ; broil them nicely, lay them in a difh before the fire,
have ready a ftew-pan of water boijing, break as many eggs
as you have collops, break .them one by one in a cup, and
pour them into the ftew-pan. When the whites of the eggs
begin to harden, and all look of a clear white, take them up
one by one in an egg-flice, and lay them on the collops.

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 fait, fome
parfley chopped, a few crumbs of bread, beat them well toge-
ther, dip them in this batter, and have ready fome dripping hot
in a ftew-pan, in which fry them of a fine light brown: have
ready a little good gravy, thickened with a little flour, mixed
with a fpoonful of catchup; lay the fry in the difh, and pour
the fauce over. Garnifh with lemon, and a few mufhrooms,
if you have any. .A cold rabbit eats well done thus..

To mince Veal.

CUT your veal as fine as poffible, but do not chop it: grate
a little nutmeg over it, fhred a little lemon-peel very fine, throw
a very little fait on it, drudge a little flour over it. To a large
plate of vea), take four or^five fpoonfuls of water, let it boil,
then put in the veal, with a piece of butter as big as an egg,
ftir it well together ; when it is all thorough hot, ic is enough.
Have ready a very thin piece of bread toafted brown, cut it into
three- corner lippets, lay it round the plate, and pour in tlie

MADE PLAIN AND EASY. 119

veal. Juft before you pour it in, fqueeze in half a lemon, or
half a Ipoonful of vinegar. Garnifh with lemon.. \ ou may
put gravy in the room of water, if you love it ftrong j but it is
better without.

To fry cold Veal.

CUT it in pieces about as thick as half a crown, and as long
as you pleafe, dip them in the yolk of an egg, and then in
crumbs of bread, with a few fvveec herbs, and fhred lemon-peel
in it; grate a little nutmeg over them, and fry them in frefti
butter. The butter mull be hot, juft enough to fry them in :
in the meantime, make a little gravy of the bone of the veal;
when the meat is fried take it out with a fork, and lay it in a
difh before the fire, then fhake a little flour into the pan, and
ftir it round; then put in a little gravy, fqueeze in a little
lemon, and pour it over the veal. Garnifh with lemon.

To tofs up cold Veal IVhlte.

CUT the veal into little thin bits, put milk enough to it for
fauce, grate in a little nutmeg, a very little fait, a little piece of
butter rolled in flour: to half a pint of milk, the yolks of two
eggs well beat, a fpoonful of mufhroom-pickle, ftir all toge-
ther till it is thick; then pour it into your difh, and garnifh
with lemon. ,

Cold fowl fkinned, and done this way, eats well; or the
beft end of a cold breaftof veal ; firft fry it, drain it from the
fat; then pour this fauce to it.

To hajlo Cold Mutton.

CUT your mutton with a very {harp knife in very little bits,
as thin as poflible ; then boil the bones with an onion, a little
fweet herbs, a blade of mace, a very little whole pepper, a little
fait, a piece of cruft toafted very crifp ; let it boil till there is juft
enough for fauce, ftrain it, and put it into a fauce-pan, with a
piece ot butter rolled in flour ; put in the meat, when it is very
hot it is enough. Seafon with pepper and fait. Have ready
fome thin bread toafted brown, cut three-corner- ways, lay
them round the difh, and pour in the hafh. As to walnut-
pickle, and all forts of pickles, you muft put in according to
your fancy Garnifh with pickles. Some love a fmall onion
peeled, and cut very fmall, and done in the hafh. Or you
may the made gravy if you have not time to boil the bones.

1 4 . To

I

120

THE ART OF COOKERY

To hajh Mutton like Vcnifon.

CUT it very thin as above; boil the bones as above; {train
the liquor, where there is juft enough for the hath, to a quarter
of a pint of gravy put a large fpoonful of red wine, an onion
peeled and chopped fine, a very little lemon- peel fhred fine, a
piece of butter as big as a fmall walnut rolled in flour; put it
into a fauce-pan with the meat, fhake it all together, and when
it is thoroughly hot, pour it into your difh. Haftr beef the
fame way.

To make Collops of Cold Beef

IF you have any cold infide of a firloin of beef, take off all
the fat, cut it very thin in little bits, cut an onion very fmall,
boii as much water or gravy as you think will do for fauce ;
feafon it with a little pepper and fait, and a bundle of fweet
herbs. Let the water boil, then put in the meat, with a good
piece of butter rolled in flour, fhake it round, and ftir it.
When the fauce is thick and the meat done, take out the
fweet herbs, and pour it into your difh. They do better than
frefh meat.

To make a Florentine of Veal.

TAKE two kidneys of veal, fat and all, and mince them
very fine, then chop a few herbs and put to it, and add a few
currants : feafon it with cloves, mace, nutmeg, and a little fait,
four or five yolks of eggs chopped fine, and fome crumbs of
bread, a pippin or two chopped, fome candied lemon-peel cut
fmall, a little fack, and orange-flower- water. Lay a fheet of
puff-pafte at the bottom of your difh, and put in the ingredi-
ents, and cover it with another fheet of puff- pafte. Bake it in
a flack oven, ferape fugar on the top, and ferve it up hot.

A Salma'gundy.

TAKE two pickled herrings and bone them, a handful of
parfley, four eggs boiled hard, the white of one roafted
chicken or fowl ; chop all very fine feparately, that is, the
yolks of eggs by themfelves, and the whites the fame ; ferape fome
lean boiled ham very fine, hung beef or Dutch beef feraped.
Turn a fmall China bafon, or deep faucer, into your difh ;
make fome butter into the fhape of a pine apple, or any other
fliape you pleafe, and fet it on the top of the bafon, or faucer ;
lay round your bafon a ring of fhred parfley, then whites ot

ef=as»

121

MADE PLAIN AND EASY.

eggs, then ham, then chicken, then beef, then yolks of eggs,
then herrings, till you have covered the bafon, and ufed all
your ingredients. Garnilh the dilh with whole capers, and
pickles of any fort you choofe, chopt fine ; or you may leave
out the butter, and put the ingredients on, and put a flower
of any fort at the top, or a fprig of myrtle.

Another JVay.

MINCE veal or fowl very final), a pickled t herring boned
and picked final], cucumber minced final], apples minced
final 1, an onion peeled and minced final], fome pickled red-
cabbage chopped fmall, cold pork minced final!, or cold duck
or pigeons minced fmall, boiled parfley chopped fine, celery
cut fmall, the yolks of hard eggs' chopped fmall, and the whites
chopped fmall, and either lay all the ingredients by themfelves
feparate on faucers, or in heaps in a dilh. Difh them out
with what pickles you have, and fliced lemon nicely cut j and
if you can get naftertium-flowers, lay them round it. This
is a fine middle difh for fupper ; but you may always make
lalmagundy of fuch things as you have, according to your
fancy. The other forts you have in the Chapter of Falls.

To make little Pajlies.

TAKE the kidney of a loin of veal cut very fine, with as
much of the fat, the yolks of two hard eggs, feafoned with a
littie fait, and half a fmall nutmeg. Mix them well together
then roll it well in a puff pafte cruft ; make three of it, a'nd fry
them nicely in hog’s-lard or butter. J

. They make a Pretfy little dilh for change. You may put
in lome carrots, and a little fugar and fpice, with the juice of
an orange and fometimes apples, firft boiled and fweetened,
with a little juice of lemon, or any fruit you pleafe.

Petit P ajlies for garnijhing Dijhes.

MAKE a ftiort cruft, roll it thick, make them about as bit
as the bowl of a fpoon, and about an inch deep: take a piec<

~ ’ enough to fil1 the patty, as much bacon and beef-fuet

fired them all very fine, feafon them with pepper and fait
and a little fweet herbs ; put them into a little ftew-pan, keet
turning them about, with a few mufhrooms chopped fmall, fo
eight or ten minutes ; then fill your petty-natties inrl mw
them with feme cruft. Colour them withrte yolk of u„ egg
and bake them. Sometimes fill them with oyfters for filh^o

122

THE ART OF COOKERY

the melts of the fife pounded, and feafoned with pepper and
fait ; fill them with lobfters, or what you fancy. They make
a fine garnifhing, and give a difti a fine look: if for a calf’s
head, the brains feafoned is molt proper, and fome with oyf-
ters.

C H A P. V.

TO DRESS FISH.

AS to boiled fife of all forts, you have full directions in the
Lent chapter. But here we can fry fife much better, be-
caufe we have beef-dripping, or hog’s lard.

Obferve always in the frying of any fort of fife ; firft, that
you dry your fife very well in a clean cloth, then doyourfifh
in this manner : beat up the yolks of two or three eggs, ac-
cording to your quantity of fife ; take a fmall paftry-brufh,
and put the egg on, feake fome -crumbs of bread and flour
mixt over the fife, and then fry it. Let your flew-pan you
fry them in be very nice and clean, and put in as much beef-
dripping, or hog’s-lard, as will almoft cover your fife; and
be fure it boils before you put in your fife. Let it fry quick,
and let it be of a fine light brown, but not too dark a colour.
Have your fifh-flice ready, and if there is occaiion turn it.
when it is enough, take it up, and lay a coarfe cloth on a dilh,
on which lay your fife, to drain all the greafe from it; if you
fry parfley, do it quick, and take great care to whip it out of
the pan as foon as it is crifp, or it will lofe its fine colour.
Take great care that your dripping be very nice and clean.
You have directions in the eleventh chapter, how to make it
fit for u.fe, and have it always in readinefs.

Some love fifli in batter ; then you mult beat an egg fine,
and dip your fife in juft as you are going to put it in the pan ;
or as good a batter as any, is a little ale and flour beat up, juft
as you are ready for it, and dip the fifli, to liy it.

Lobjler Sauce.

TAKE a fine hen lobfter, take out all the fpawn, and
bruife it in a mortar very fine, with a little butter; take a

123

MADE PLAIN AND EASY.

the meat out of the claws and tail, and cut it in fmall fquarc
pieces; put the (pawn and meat in a ftew pan with a fpoon-
ful of anchor y -liquor, and one fpoonful of catchup, a blade of
mace, a piece of a ft j k of horfe-raddifh, half a lemon, a gill
of gravy, a little butter rolled in flour, juft enough to thicken
it ; p ;t in half a pound of butter nicely melted, boil it gently
up for fix or feven minutes; take out the horfe-raddifb, mace,
and lemon, and fqueeze the juice of the lemon into the fauce ;
juft fimmer it up, and then put it in yotir boats.

Shrimp Sauce.

TAKE half a pint of fhrimps, wafh them very clean, put
them in a ftew-pan with a- fpoonful of fifh-lear, or anchovy-
liquor, a pound of butter melted thick, boil it up for five mi-
nutes, and fqueeze in half a lemon; tofs it up, and then put
jt in your cups or boats.

To make Oyjier- Sauce for Fijh.

TAKE a pint of large oyfters, fcald them, and then ftrain
them t irough a fieve, wafh the oyfters very clean in cold wa-
ter, and take the beards off; put them in a ftew-pan, pour
the liquor over them, but be careful to pour the liquor gently
out of the vefiel you have ftrained it into, and you wilfleave
all the fediment at the bottom, which you muft be careful not
to put into your ftew-pan; then add a large fpoonful of an-
chovy-liquor, two blades of mace, half a lemon, fome butter
rolled in flour enough to thicken it ; then put in half a pound
of butter, boil it up till the butter is melted ; then take out
the mace and lemon, fqueeze the lemon juice into the fauce
give it a boil up, ftir it all the time, and then put it into your
boats or bafons. J

N. B. You may put in a fpoonful of catchup, or a fpoonful
of mountain-wine. r

To make Anchovy Sauce.

TAKE a pint of gravy, put in an anchovy, take a quarter
of a pound of nutter rolled in a little flour, and ftir- all together
t.ll .t bods. You may add a little juice of a lemon, catchup,
red-wme, and walnut-liquor, juft as you pleafe.

Ham butter melted thick, with a fpoonful of walnut pickle
or catchup, is good (auce, or anchovy: in fhort you may put

as many things as you fancy into fauce. All other fauce for
fifli you have in the Lent chapter.

To

124

THE ART OF COOKERY

To drefs a Brace of Carp.

TAKE a piece of butter and put into a ftew-pan, melt it and
put in a large fpoonful of flour, keep it ftirring till it is
fmooth ; then put in a pint of gravy, and a pint of red-port or
claret, a little horfe-raddifh fcraped, eight cloves, four blades
of mace, and a dozen corns of all-fpice, tie them in a little
linen rag, a bundle of fweet-herbs, half a lemon, three an-
chovies, a little onion chopped very fine; feafon with pepper,
fait, and Cayenne pepper, to your liking; ftew it for half an
hour, then ftrain it through a fieve into the pan you intend to put
your fifh in ; let your carp be well cleaned and fcaled, then
put the fifli in with the fauce, and ftew them very gently for
half an hour ; then turn them, and ftew them fifteen minutes
longer, put in along with your fifti fome truffles and morels
fcalded, fome pickled muftirooms, an artichoke-bottom, and
about a dozen large oyfters, fqueeze the juice of half a lemon
in, ftew it five minutes ; then put your carp in your difti, and
pour all the fauce over. Garnifh with fried fippets, and the
roe of the fifti, done thus : beat the roe up well with the yolks
of two eggs, a little flour, a little lemon-peel chopped fine,
fome pepper, fait, and a little anchovy-liquor; have ready a
pan of beef-dripping boiling, drop the roe in, to be about as
big as a crown-piece, fry it of a light brown, and put it
round the difli, with fome oyfters fried in batter, and fome

fcraped horfe-raddifh.

N. B. Stick your fried fippets in the fifti,

You may fry the carp firft, if you pleafe, but the above is

the moft modern way. . . . .

Or if you are in a great* hurry, while the fauce is making?

you may boil the fifti with fpring- water, half a pint of vine-
gar, a little horfe-raddifh, and bay-leaf; put your filh m the
difli, and pour the fauce over.

T o drefs Carp au Blue.

TAKE a brace of carp alive, and gut them, but not wafh
or fcale them ; tie them to a fifli-drainer, and put them into
fifti kettle, and pour boiling vinegar over till they ate blue,
r you may hold them down in a hfh-kettle with two fork ,
nd another perfon pour the vinegar over them : put m a qu
,f boiling water, a handful of fait, fome horfe-raddifh .cut
[ices; boil them gently twenty minutes: put a « n

he difli, a napkin over that, and fend them up hot.

125

MADE. PLAIN AND EASY.'

with horfe-raddifh. Boil half a pint of cream, and fweeten it
with fine fugar for fauce in a boat or bafon.

CHAP. VI.

Of SOUPS and BROTHS.

To make Jlrong Eroth for Soup or Gravy.

TAKE a fhin of beef, a knuckle of veal, and a fcrag of
mutton, put them in five gallons of water; then let It
boil up, fkim it clean, and feafon it with fix large onions*
four good leeks, four heads of celery, two carrots, two turnips,
a bundle of fweet-herbs, fix cloves, a dozen corns of all-fpice,
and fome fait ; fkim it very clean, and let it flew gently for fix
hours ; then ftrain it oft, and put it by for ufe.

When you want very ftrong gravy, take a fiice of bacon,
lay it in a ftew-pan ; take a pound of beef, cut it thin, lay it
on the bacon, flice a good piece of carrot in, an onion fliced,
a good cruft of bread, a few fweet-herbs, a little mace, cloves,
nutmeg, and whole pepper, an anchovy ; cover it, and fet it
on a flow fire five or fix minutes, and pour in a quart of the
above gravy ; cover it clofe, and let it boil foftly till half is
wafted. This will be a rich, high brown fauce for fifh, fowl,
or ragoo.

Gravy for White Sauce.

TAKE a pound 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- corns. Boil it till
it is as rich as you would have it.

Gravy for Turkey , Foivl, or Ragoo.

TAKE a pound of lean beef, cut and hack it well, then
flour it well, put a piece of butter as big as a hen’s egg in a
itew-pan ; when it is melted, put in your beef, fry it on all
iides a little brown, then pour in three pints of boiling water •
and a bundle of fweet-herbs, two or three blades of mace, three
or four cloves, twelve whole pepper- corns, a little bit oV car
rot, a little piece of cruft of bread toafted brown ; cover it

clofe,

I

126

the art of cookery

clofe, and let it boil till there is about a pintorlefs; then
feafon it with fait, and drain it off.

Gravy for a Fowl , when you have no Meat nor Gravy ready.

TAKE the neck, liver, and gizzard, boil them in half a
pint of water, with a little piece of bread toafted brown, a little
pepper and fait, and a little bit of thyme. Let them boil til!
there is about a quarter of a pint; then pour in half a glafs of
red-wine, boil it and drain it, then bruife the liver well in,
and drain it again ; thicken it with a little piece of butter roll-
ed in flour, and it will be very good.

An ox’s kidney makes good gravy, cut all to pieces, and
boiled with fpice, &c, as in the foregoing receipts.

You have a receipt in the beginning of the book, in the
preface for gravies.

Vermicelli Soup.

■ TAKE three quarts of the broth, and one of the gravy
mixed together, a quarter of a pound of vermiceli blanched
in two quarts of water; put it into the foup, boil it up for
ten minutes, and feafon with fait, if it wants any; put it in
your tureen, with a cruft of a French roll baked.

Macaroni Soup.

TAKE three quarts of the drong broth, and one of the
gravy mixed together; take half a pound of fmall pipe-maca-
roni, and boil it in three quarts of water, with a little butter
in it, till it is tender ; then drain it through a fieve, cut it h.
pieces of about two inches long, put it in your foup, and boil
it up for ten minutes, and then fend it to table in a tureen,
with the crud of a French roll toaded.

Soup Crejfu.

TAKE a pound of lean ham, and cut it into fmall bits,
and put at the bottom of a dew- pan, then cut a French roll
and put over the ham ; take two dozen heads of celery cut
fmall, fix onions, two turnips, one carrot, cur and wafhed
very clean, fix cloves, four blades of mace, two handfuls o
water-creffes : put them all into the dew pan, with a pint ot
good broth ; cover them clofe, and fweat it genth for twenty
minutes, then fill it up with veal broth, and dew it four houis ,
rub it through a fine fieve, or cloth, put it in your pan aga.n ,

MADE PLAIN AND EASY

127

feafon it with fait and a little Cayenne pepper; give it a fim-
mer tip, and fend it to table hot with Tome French roll
toaftcd hard in it. Boil a handful of crefles till tender, in
water, and put in over the bread.

To make Mutton or Veal Gravy.

CUT and hack your veal well, fet it on the fire with water,
fwe'et herbs, mace, and pepper. Let it boil till it is as good as
you would have it, then ftrain it ofF. Your fine cooks always,
if they can, chop a partridge or two, and put into gravies.

Vo make a Jlrong Fiji)- gravy.

T AKE two or thrbe eels, or any fifh you have, fkin or fcale
them, 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 fweet-herbs, and a very little bit
of lemon-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
bigas a walnut. Melt it in the fauce-pan, then fhake in a
little flour, and tofs it about till it is brown, and then ftrain in
the gravy to it. Let it boil a few minutes, and it will be good.

Vo make Plum ■ Porridge for Chrijhnas.

TAKE a leg and fhin of beef, put them into eight gallons
of water, and boil them till they are very tender, and& when
the broth is-ftrong ftrain it out: wipe the pot and put in the
broth again; then fl:ce fix penny loaves thin, cut oft' the top
and bottom, put fome 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 pot. Let it boil a quarter of an hour, then put in
five pounds of currants, clean wafhed and picked ; let them
boil a little, and put in five pounds of raifins of the fun ftonrd
and two pounds of prunes, and let them boil till they fwell -
then put in three quarters of an ounce of mace, half an ounce
of cloves two nutmegs, all of them beat fine, .and mix it

Vr°r Cold> anJ put them in a very little while,
and take oil the p„, ; then p,„ j„ three pound's of lunar a
lulle fait, a quart of Pack, a quart of claret and the iuTce of
two or three lemons. You may thicken with faq-o inlfead of

P0Ur thC'“ A -J keep

To

128

the art of cookery

To make Jlrong Broth to keep for Ufe.

TAKE part of a leg of beef, and the fcrag-end of a neck of
mutton, break the bones in pieces, and put to it as much water
as will cover it, and a little fait ; and when it boils, (kim it
clean, and put into it a whole onion ftuck with cloves, a bunch
of fweet-herbs, fome pepper, and a nutmeg quartered. Let
thefe boil till the meat is boiled in pieces, and the (Length
boiled out of it ; ftrain it out, and keep it for ufe.

A Craw -fijh Soup.

TAKE a gallon of water, and fet it a-boiling; put in it a
bunch of fweet-herbs, three or four blades of mace, an onion
ftuck with cloves, pepper, and fait ; then have about two hun-
dred craw-fi(h, fave about twenty, then pick the reft from the
{hells fave the tails whole ; beat the body and (hells tn a mor-
tar, with a pint of peas, green or dry, firft boiled tender in fair
water; put your boiling water to it, and ftrain it boiling hot
through a cloth till you have all the goodnefs out of it : let it
over a" flow fire or ftew-hole, have ready a French roll cut very
thin, and let it be very dry, put it to your foup, let it ftew till
half is wafted, then put a piece of butter as big as an egg into a
fauce-pan, let it fimmer till it has done making a node, (hake
in two tea-fpoonfuls of flour, ftirring it about, and an onion ;
put in the tails of the fi(h, give them a (hake round, put to
them a pint of good gravy, let it boil four or five minutes
foftly, take out the onion, and put to it a pint of the foup
ftir it well together, bruife the live fpawn of a hen lobfter, and
put it all together, and let it fimmer very foftly a quarter of an
hour • fry aTrench roll very nice and brown and the twenty
craw-fid/; pour your foup into the difh and lay the roll mthe

middle and the craw-fi(h round the dim. . .

Fine cooks boil a brace of carp and tench, and may be a lob-
fter or two, and many more rich things, to make a craw-fi(h
foup ; but the above is full as good, and wants no addition.

To make Soup-Santea , or Gravy- Soup.

TAKE fix of iMn^bed^ and

over theWbePeafn three pounds of lean veal; fix onions cut m^ces,
two carrots, and two turnips (lice , , mace ;

a bundle of fweet-herbs fix ctoves, and two b ad« ^ ^

put a little water at the bottom, draw it y h yftickSj
2

MADE PLAIN AND EASY. 129

flicks, then put in a gallon of boiling water; let it flew for
two hours, feafon with (lilt, and ftrain it off; then have ready
a carrot cut in (mall dices of two inches long, and about as
thick as a goofe quill, a turnip, two heads of leeks, two
heads of celery, two heaJs of endive cut acrofs, two cabbage-
lettuces cut acrofs, a verry little forrel and chervil! * put them
in a ftew-pan, and fweat them for fifteen minutes gently;
then put them in your foup, boil it up gently for ten minutes;
put it in your tureen with a cruft of French roll.

N. B. You may boil the herbs in two quarts of water for
ten minutes, if you like them beft fo ; your foup will be the
clearer, or you may take one quart of the broth, page 125,
and one of the fowling gravy, and boil the herbs thatlre cut
fine in it for a quarter of an hour.

A Green Peas-Soup.

TAKE a knuckle of veal, and one pound of lean ham, cut
them in thin dices, lay the ham at the bottom of a foup-pot,
the veal upon the ham ; then cut fix onions in dices and put
on, two or three turnips, two carrots, three heads of celery
cut fin all, a little thyme, four cloves, and four blades of
mace; put a little water at the bottom, cover the pot clofe
and draw it gently, but do not let it flick ; then put in fix
quarts of boiling water, let it ftew gently for four hours,
and fkim it well ; take two quarts of green-peas, and ftew
them in fome of the broth till tender; then ftrain them off,
and put them in a marble mortar, and beat them fine, put
the liquor in, and mix them up (if you have no mortar, you
muft bruife them in the beft manner you can); take a tammy
or a fine cloth, and rub them through till you have rubbed all
the pulp out, and then put your foup in a clean pot, with half
a pint of fpinach juice, and boil it up for fifteen minutes •
ealon with fait and a little pepper: if your foup is not thick
enough, take the crumb of a French roll, and boil it in a
httle of the foup, beat it in the mortar, and rub it through
your tammy or cloth ; then put it in your foup, and boil it
hard PUt U m your tureen> with dice of bread toafted very

Another Way to 'make Green Pea 5- Soup.

TAKE a gallon of water, make it boil ; then put in fix
onions, four turnips, two carrots, and two heads of celery cut
flices, four cloves, four blades of mace, four cabbage let-

k tuces

/

,30 the art of cookery

tuces cut fmall, flew them for an hour ; then ftrain it off,
and put in two quarts of old green-peas, and boil them in the
liquor till tender; then beat or bruife them, and mix them
up with the broth, and rub them through a tammy or cloth,
and put it in a clean pot, with half a pint of fpinach juice,
and boil it up fifteen minutes, feafon with pepper and lalt to
your liking ; then put your foup in your tureen, with fmall
dices of bread toafled very hard.

A Peas- Soup for Winter.

TAKE about four pounds of lean beef, cut it in fmall
pieces, about a pound of lean bacon, or pickled pork, fet it
on the fire with two gallons of water, let it boil, and fkim it
well ; then put in fix onions, two turnips, one carrot, and
four heads of celery cut fmall, and put in a quart of fplit-peas,
boil it gently for three hours; then ftrain them through a
fieve, and rub the peas well through ; then put your foup in a
dean pot, and put in fon.e dried mint rubbed very fine to
powder, cut the white of four heads of celery, and two tur-
nips in dices, and boil them in a quart of water for fifteen
minutes ; then ftrain them off, and put them in your foup,
take about a dozen of fmall rafters of bacon fried, and put
them into your foup, feafon with pepper and fait to your lik-
ing, boil it up for fifteen minutes ; then put it in your tureen,
with dices of bread fried very crifp.

Another Way to make ft.

WHEN you boil a leg of pork, or a good piece of beef, fave
the liquor. When it is cold take off the fat ; the next day bod
a lee of mutton, fave the liquor, and when it is cold take off
the fat, fet it on the fire, with two quarts of peas. 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. Vou may
make your foup of veal or mutton gravy if you pleafe, that is

according to your fancy.

A Chef nut- Soup.

T\KE half a hundred of chefnuts, pick them, put them in
an earthen pan, and fet them in the oven half an hour or
roaft them gently over a flow fire, but take care they do n
burn; then peel them, and fet them to flew in a quart of g

M AD £ PLAIN AND EASY. i3t

beef, veal, or mutton broth, till they are quite tender. In the
mean time, take a piece or flice of ham, or bacon, a pound of
veal, a pigeon beat to pieces, a bundle of fweet herbs, an
onion, a little pepper and mace, and a piece of carrot; lay the
bacon at the bottom of a ftew-pan, and lay the meat and in-
gredients at top. Set it over a flow fire till it begins to ftick
to the pan, then put in a cruft of bread, and pour in two
quarts of broth. Let it boil foftly till one-third is wafted;
then ftrain it off, and add to it the chefnuts. Seafon it with
fait, and let it boil till it is well tailed, (lew two pigeons in it, and
fry a French roll crifp; lay the roll in the middle of the dilh,
and the pigeons on each fide; pour in the foup, and fend it
away hot.

Hare Soup.

TAKE and cut a large hare into pieces, and put it into an
earthen mug, with three blades of mace, two large onions, a
little fait, a red-herring, half a dozen large morels, a pint of
fed wine, and three quarts of water; bake it three hours in a
quick oven, and then ftrain it into a ftew-pan ; have ready
boiled four ounces of French barley, and put in ; juft feald
the liver and rub it through a fieve with a wooden fpoon j
put it into the foup, fet it over the fire, and keep it ftirring,
but it muft not boil. Send it up with crifp bread in it.

Soup a la Rtine.

TAKE a pound of lean ham and cut it fmall, and put It at
the bottom of a foup-pot ; cut a knuckle of veal into pieces and
putin, and an old fowl cut in pieces; put three blades of
mace, four onions, fix heads of celery, two turnips, one car-
rot, a bundle of fweet herbs walhed clean ; put in half a pint
of water, and cover it clofe, and fweat it gently for half an
hour, but be careful it don’t burn, for that will fpoil it; then
pour in boiling water enough to cover it, and let it ftew till
all the goodnefs is out, then ftrain it into a clean pan, and
let it Hand half an hour to fettle, then Ikim it well’ and
pour it off the fettlings into a clean pan ; boil half a pint of
cream, and pour upon the crumbs of a halfpenny roll, and let
it foke well. Take half a pound of almonds, blanch them,
and beat them in a marble mortar as fine as you can, putting
now and then a little cream to keep them from oiling-
take the yolks of fix hard eggs, and the roll and cream, and put
to the almonds, and beat them up together in your broth • rub

132 THE ART OF COOKERY

it through, a fine hair fieve or cloth till all the goodnefs is rubbed
through, and put it in a flew- pan ; keep ftirring it till it boils,
and fkim off the froth as it rifes. Seafon with fait, and then
pour it into your tureen, with three flices of French roll crifpt
before the fire.

To make Mutton-Broth.

TAKE a neck of mutton about fix pounds, cut it in two, boil
the fcrag in a gallon of water, fkim it well, then put in a little
bundle of fweet herbs, an onion, and a good cruft of bread.
Let it boil an hour, then put in the other part of the mutton, a
turnip or two, fome dried marigolds, a few cives chopped fine,
a little parfley chopped fmall ; 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; and
fome love it feafoned with mace, inftead of fweet herbs and
onion. All this is f^ncy, and different palates. If you boil
turnips for fauce, do not boil all in the pot, it makes the broth
too ftrong of them, but boil them in a fauce-pan.

Beef-Broth .

TAKE a leg of beef, crack the bone in two or three parts,
wafh it clean, put it into a pot with a gallon of water, fk:m it
well, then put in two or three blades of mace, a little bund.e
of parfley, and a good cruft of bread. Let it boil till the bee!
is quite tender, and the finews. 1 oaft fome bread and cut it
in dice, and put it in your tureen; lay in the meat, and pour
the foup in.

To make Scotch Barley-Broth.

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
ft is half boiled away ; then ftrain it off, and put it into the pot
a train with half a pound of barley, four or five heads of celery
wa fined clean and cut fmall, a large onion, a bundle ot fweet
herbs, a little parflev chopped fmall, and a few marigolds. Let
this boil an hour, fake a cock, or a large fowl, clean picked and
waffled, 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
middle. This broth is very good without the fowl. Take out
the onion and fweet herbs before you fend it to table.

Some make this broth with a flieep s head inftead of a leg
beef, and it is very good ; but you muft chop the hea * ^

7 - P

MADE PLAIN AND EASY.

*33

pieces. The thick flank (about fix pounds to fix quarts of
water) makes good broth; then put the barley in with the
meat, firft ftim it well, boil it an hour very foftly, then put
• in the above ingredients, with turnips and carrots clean fcrap-
ed and pared, and cut in little pieces. Boil all together foft-
ly, till the broth is very good ; then feafon it with fait, and
fend it to table, with the beef in the middle, turnips and car-
rots round, and pour the broth over all.

To make Hodge-Podge.

TAKE a piece of beef, fat- and lean together, about a
pound of veal, a pound of fcrag of mutton, cut all into little
pieces, fet it on the fire, with two quarts of water, an ounce of
barley, an onion, a little bundle of fweet- herbs, three or four
heads of celery wafted clean and cut fmall, a little mace two
or three cloves, fome whole pepper, tied all in a muflin rag
and put to the meat three turnips pared and cut in two, a lar*e
carrot fcraped clean and cut in fix pieces, a little lettuce cut
imall, put all in the pot and cover it clofe. Let it flew very
foftly over a flow fire five or fix hours; take out the fpice
fweet herbs, and onion, and pour all into a foup-dift, and
fend it to table; firft feafon it with fait. Half a pint of

f;^.pekaS’ 'Jhaen.lt,s,i;he f<Lafon for tllem» is very good. If you
Jet this boil faft, it will wafte too much ; therefore you cannot
doit too flow, if it does but fimmer. All other flews you have
in the foregoing chapter ; and foups in the chapter of Lent.

Hodge-Podge of Mutton.

TAKE a neck of mutton of about fix pounds, cut about
two pounds of the beft end whole, cut the reft into chops
put hem into a ftew-pan or little pot; put in two large onftns
whole, two heads of celery, four turnips whole, a carrot cut
in pieces, a fmall favoy or cabbage, all wafhed clean • ftevv
it gently till you have drawn all the gravy out bur hr»
fure it don’t burn; put in about three" quarts of bodin'
water, and let it flew gently for three hours ; put in a fpoon-
u of browning, and ieafon it with fait; fl<im 0ff aj| tJe f
clean. 1 ut your meat in a foup-dift, and put the herbs over
and pour the foup over all. Garnift wfth toafted £ LZ ’
You put only the oeft end, and leave out the chops. PP

Partridge Soup.

. TAKE two large old partridges, ft, ft them, and mr rt
■mo pieces, with three or four dices of ham, ’a little ce,er™

and

,34 THE ART OF COOKERY

and three large onions cut in dices* fry them them in buttec
till they are brown ; be fure not to burn them j then put them
to three quarts of boiling water, with a few pepper corns, and
a little fait; flew it very gently for two hours, then (train it,
and put fome ftewed celery and fried bread. Serve it up hot
in a tureen.

To make Portable -Soup.

TAKE two legs of beef, of about fifty pounds weight, take off
all the fkin and fat as well as you can, then take all the meat and
fjnews clean from the bones, which meat put into a large pot,
and put to it eight or nine gallons of foft water ; firft make it
boil then put in twelve anchovies, an ounce of mace, a quar-
ter of an ounce of cloves, an ounce of whole pepper black and
white together, fix large onions peeled and cut in two, a little
bundle of thyme, fweet marjoram, and winter-favory, the dry-
hard cruft of a two-penny loaf, ftir it all together and cover it
dofe, lay a weight on the cover to keep it dole down, and
it boil foftly for eight or nine hours, then uncover it, and ftir
together /cover it dofe again, and let it boil till it is a very
cFgood jelly, which you will know by taking a utle out
now and then, and letting it cool. When you think it is a
thick jelly, take it off, ftrain it through a coarle hair bag, and
mefs ft hard : then ftrain it through a hair fieve into a large
earthen pa • when it is quite cold, take off the fentn and fat
^d uke the fine jelly clear from the fettling; ; at bottom, and
then put the jelly Into a large deep well tinned ftew-pan Se'
it over a ftove with a How fire, keep farting it often, an<*

” e 'f cave it neither (licks to the pan or bums. When yon
find the icily very (tiff and thick, as it will be in lumps about

the pan take it out, and put it into large deep chma-cups
or wel"->«d earthen-ware. Fill the pan two-thtrds full »f
water end when the water boils, fet it in your cups Be fure

‘hC w San^el'" "

boxes, with a piece of writing paper between each piece, a.

keep them in a dry place. , «• a]j

When you uf/it, pour boiling water on
the time till it is melted. Seafon with (alt to ) F
A piece as big as a large walnut Will make a pint ricb^

made plain and easy.

*35

rich ; but as to that you are to make it as good as you pleafe ;
if for foup, fry a French roll and lay it in the middle of the
difh, and when the glue is diflolved in the water, give it a
boil, and pour it into a difh. If you chufe it for change, you
may boil either rice or barley, vermicelli, celery cut fmall, or
truffles or morels ; but let them be very tenderly boiled in the
water before you flir in the glue, and then give it a boil all
together. You may, when you would have it very fine, add
force-meat balls, cocks-combs, 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 diflolved, add what ingredients
you pleafe, as -in other fauces. This is only in the room of a
rich good gravy. You may make your fauce either weak or
ftrong, by adding more or lefs ; or you may make it of veal,
or of mutton the fame way.

RULES to be obferved in making SOUPS or BR.OTHS.

FIRST take great care the pots or fauce- pans and covers be
very clean and free from all greafe and fand, and that they be
well tinned, for fear of giving the broths and foups any brafiy
tafte. If you have time to flew as fofely as you can, it will
both have a finer flavour, and the meat will be tenderer. But
then obferve, when you make foups or broths for prefent ufe,
if it is to be done foftly, do not put much more water than
you intend to have foup or broth ; and if you have the con-
venience of an earthen pan or pipkin, fet it on wood embers
till it bo Is, then fkim it, and put in your feafoning; cover
it dole, and fet it on embers, fo that it may do very foftly
tor tome time, and both the meat and broths will be delicious.
You mutt obferve in all broths and foups that one thing does
riot tafle more than another ; but that the tafle be equal, and
it has a fine agreeable relifh, according to what you deflgn it
for ; and you muft be fure, that all the greens and herbs you
put in be cleaned, wafhed, and picked.

k4

CHAP,

136 THE ART OF C.0OKERY

CHAP. VII.

OF PUDDINGS.

An Oat- Pudding to bake.

OF oats decorticated take two pounds, and new-milk enough
to drown it, eight ounces of raifins of the fun ftoned,
an equal quantity of currants neatly picked, a pound of fweet
fuet finely Hired, fix new laid eggs well beat: feafon with
nutmeg, beaten ginger, and fait ; mix it all well together :
it will make a better pudding than rice.

TAKE of calves feet one pound minced very fine, the fat
and the brown to be taken out, a pound and an half of fuet,
pick off all the fkin and Hired 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 wafiied, and rubbed in a
cloth ; milk, as much as will moiften it with the eggs, a hand-
ful of flour, a little fait, nutmeg, and fugar, to feafon it to
your tafte. Boil it nine hours with your meat ; when it is
done, lay it in your difli, and pour melted butter over it. It
is very good with white-wine and fugar in the butter.

TAKE a quantity of the pith of an ox, and let it lie all
night in water to foak out the blood ; the next morning ftrip
it out of the Hein, and beat it with the back of a fpoon in orange-
water till it is as fine as pap; then take three pints of thick
cream, and boil in it two or three blades of mace, a nutmeg
quartered, a flick of cinnamon ; then take half a pound of the
beft Jordan almonds, blanched in cold water, then beat them
with a little of the cream, and as it dries put in more cream ;
and when they are all beaten, ftrain the cream from them to 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 bifeuit, mingle all thefe to-
gether, with half a pound of fine fugar, and the marrow of lout
large bones, and a little fait; fill them in a Imall ox or hog s

To make a Calf's Foot-Pudding.

To make a Pith- Pudding.

guts

MADE PLAIN AND EASY. 137

guts, or bake in a difli, with a puft-pafte under it, and round
the edges.

To make a Marrow Pudding.

TAKE a quart of cream or milk, and a quarter of a pound
of Naples bifcuir, put them on the fire in a ftew-pan, and
boil them up ; then take the yolks of eight eggs, the whites of
four beat up very fine, a little moift fugar, fome marrow chop* '
ned'f' mix all well together, and put them on the fire, keep it
^iftirring till it is thick, then take it off the fire and keep ftirring
it till it is cold ; when it is almoff cold, put in a fmall glafs of
brandy, one of fack, and a fpoonful of orange flower water;
then have ready your difli rimmed with puff paffe, put your
fluff in, fprinkle fome currants that have been well wafhed in
cold water, and rubbed clean in a cloth, fome marrow cut in
flices, and fome candied lemon, orange, and citron, cut in
fiireds, and fend it to the oven; three quarters of an hour
will bake it : fend it up hot.

A boiled Suet-Pudding.

TAKE a quart of milk, four fpoonfuls of flour, a pound
of fuet Aired fmall, four eggs, one fpoonful of beaten ginger,
a tea-fpoonful of fait ; mix the eggs and flour with a pint of
the milk very thick, and with the feafoning mix in the refl of
the milk and fuet. Let your batter be pretty thick, and boil
it two hours.

A boiled Plum-Pudding.

TAKE a pound of fuet cut in little pieces, not too fine a
pound of currants, and a pound of raifins ftoned, eight eggs,
half the whites, half a nutmeg grated, and a tea-fpoonful^of
beaten ginger, a pound of flour, a pint of milk; beat the eo„s
firft, then half the milk, beat them together, and by degrees
ftir in the flour, then the fuet, fpice, and fruit, and as

much milk as will mix it well together very thick Boil it

five hours.

A Hunting Pudding.

TAKE ten eggs, the whites of fix, and all the volks
beat them up well with half a pint of cream, fix fpoonfuls of
flour, one pound of beef fuet chopped fmall, a pound of
currants well wafhed and picked, a pound of jarr raifins ftoned
and chopt fmall, two ounces of candied ciiron, orange and
lemon flrrcd fine, put two ounces of line fugar, a fpoonful of

role-

138 the art of cookery

rofe-water, and a glafs of brandy, half a nutmeg grated ; mix
all well together, tie it up in a cloth, and boil it four hours j
be fure to put it in when the water boils, and kept it boiling
all the time; turn it out into a dilh, and garnifh with powder
fugar.

A Yorkjhire Pudding.

TAKE a quart of milk, and five eggs, beat them up well
together, and mix them with flour till it is of a good pan-
cake batter,' and very fmooth ; put in a little fait, fome grated
nutmeg and ginger ; butter a dripping or frying pan, and put
it under a piece of beef, mutton, or a loin of veal, that is
roafting, and then put in your batter, and when the top-fide
is brown, cut it in fquare pieces, and turn it, and then let the
under-fide be brown ; then put it in a hot difh as clean of fat
as you can, and fend it to table hot.

Vermicelli Pudding.

TAKE a quarter of a pound of vermicelli, and boil it in a
pint of milk till it is tender, with a flick of cinnamon, then
take out the cinnamon, and put in half a pint of cream, a
quarter of a pound of butter melted, a quarter of a pound of
fugar, with the yolks of four eggs' well beat ; put it in a difh
with, or without pafte round the rim, and bake it three-quarters
of an hour ; or if you like it for variety, you may add half a
pound of currants clean wafhed and picked, or a handful of
marrow chopped fine, or both.

A Steak Pudding.

MAKE a good crufl, with fuet Aired fine with flour, and
mix it up with cold water. Seafon it with a little fait, and
make a pretty ftiff cruft, about two pounds of fuet to a quarter
of a peck of flour. Let your fteaks be either beef or mutton,
well feafonc-d with pepper and fait, make it up as you do an
apple-pudding, tie it in a cloth, and put it into the water boil-
jno- If it be a large pudding, it will take five hours; if a
firTall one, three hours. This is the beft cruft fCTr an apple-
pudding. Pigeons cat well this way.

Suet- Dumplings.

TAKE a pint of milk, four eggs, a pound of fuet, and a
pound of currants, two tea-fpoonfuls of fait, three of ginger *

MADE PLAIN AND EASY. 139

firft take half the milk, and mix^it like a thick batter, then put
the eggs, and the fait and ginger, then the reft of the milk y
degrees, with the fuet and currants, and flour, to make it like
a light pafte. When the water boils, make them in rolls as
bigas a large turkey’s egg, with a little flour ; then flat them,
and throw them into boiling water. Move them foftly, that
they do not ftick together ; keep the water boiling all the time,
and half an hour will boil them.

An Oxford-Pudding.

A quarter of a pound of bifcuit grated, a quarter of a pound
of currants clean wafhed and picked, a quarter of a pound of
fuetfhred fmall, half a large fpoonful of powder- fugar, a very
little fait, and fome grated nutmeg ; mix all well together,
then take two yolks of eggs, and make it up in balls as big as
a turkey’s egg. Fry them in frefh butter of a fine light brown ;
for fauce have melted butter and fugar, with a little fack or
white-wine. You muft mind to keep the pan fhaking about,
that they may be all of a fine light brown.

All other puddings you have in the Lent chapter.

RULES to be obferved in making PUDDIN GS, &c.

IN boiled puddings, take great care the bag or cloth be very
clean, not foapy, but dipped in hot water, and well floured.
If a bread-pudding, tieitloofe; if a batter-pudding, tieitclofe;
and be fure the water boils when you put the pudding in, and
you fhould move the puddings in the pot now and then, for
fear they ftick. When you make a batter pudding, fiift mix
the flour well with a little milk, then put in the ingredients
by degrees, and it will be fmooth and not have lumps; but
for a plain batter-pudding, the belf way is to ftrain it through
a coarfe hair fieve, that it may neither have lumps, nor the
treadles of the eggs:' and for all other puddings, ftrain the eggs
when they are beat. If you boil them in wooden bowls, or
china-diflies, butter the infide before you put in your batter;
and for all baked puddings, butter the pan or dilh before the
pudding is put in.

CHAP.

14 o

the art of COOKERY

CHAP. VIII.

OF PIES.

To make a very fine fwcet Lamb or Veal Pie.

r

SEASON your lamb with fait, pepper, cloves, mace, and
nutmeg, all beat fine, to your palate. Cut your lamb or
veal into little pieces ; make a good puff-pafte cruft, lay it in-
to your difli, then lay in your meat, ftrew on it fome ftoned
raifins and currants clean wafhed, and fome fugar : then lay
on it fome force-meat balls made fweet, and in the fummer
fome artichoke-bottoms boiled, and fealded grapes in the win-
ter. Boil Spanifh potatoes cut in pieces, candied citron, can-
died 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 it comes out of the oven, a caudle made
thus : take a pint of white-wine, and mix in the yolks of three
eo-os, ftir it well together over the fire, one way all the time,
tilfit is thick : then take it off, ftir in fugar enough to fweeten
it and fqueeze in the juice of a lemon; pour it hot into
your pie, and clofe it up again.. Send it not to table.

A fiavoury Veal Pie.

TAK17 a bread of veal, cut it into pieces, feafon it with
pepper and fait, lay it all into your cruft, boil fix or eight eggs
hard, take only the yolks; put them into the pie here and
there fill your difti almoft full of water, put on the lid, and
bake it well, or you may put lome force-meat balls in.

To make a fiavoury Lamb or V sal Pie.

M\KE a good pufF-pafte. cruft, cut your meat into pieces,
feafon It to your palate with pepper, fair, mace, cloves, and
° fined beat; lay it into your cruft with a few lamb-
ftones and fweetbreads feafontd as your meat, alio fomeoyfters
tnd force-meat balls, hard yolks of eggs, and the tops of afpara-
gus two inches long, firffi boiled green ; put butter all over the
g nn the lid, and fet it in a quick oven an hour and a

P<ej’r 1 j then have ready the liquor, made thus : take a pint
r ;,.v the ovftvt liquos a gill of red-wine, and a lit.iegrated

nutmeg’ mix 111 together with the yolks of two or three eggs

MADE PLAIN AND EASY. i4,

beat, and keep it ftirring one way all the time. When it boils,
pour it into your pie ; put on the lid again. Send it hot to
table. You mull make liquor according to your pie.

To make a Calf's- Foot Pie.

FIRST fet your calf’s 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 cruft; cover your
difh, then pick off the flefn from the bones, lay half in the difh
ftrew half a pound of currants clean wafhed and picked over*
and half a pound of raifins ftoned ; lay on the reft of the meat’
then fkim the liquor, fweeten it to the palate, and put in half
a pint of white-wine; pour it into the difh; put on your lid
and bake it an hour and a half. ' *

To make an Olive -Pie.

H7’ then take the collops of the
beft end of a leg of veal as many as you think will fill your pie •

hack them with the back of a knife, and feafon them with fait’
pepper, cloves, and mace : wafh over your collops with a bunch
of feathers dipped in eggs, and have ifi readinefs a good hand-
ful of fweet herbs fhred fmail. The herbs muftbe thyme
par/ley, and fpmach, the yolks of eight hard eg<rS minced ^nd
a few oyfters parboiled and chopped, fome beefXet ftred

E ,He; rmi?^efe^her, and ftrew them over your cot
ps, ,en prinkle a little orange-flower watpr over them roll
he col ops up very clofe, and lay them in your oie ftTewini

loTr :r%rr what is i£ft- ^ ^ 4, «£ cZi

your pie. When it comes out of the oven hive r.oJ r
gravy hot, with one anchovy difl'olved in the gravy- pour^t

nuts iV^vn ' , T°U PUC in ^^hoke-bottomsyandP cheF
water, if you dotot like°it. ^ ^ °UUhe °*'anSe*fl°wer

To feafon an Egg- Pie.

teftr-S zrf 1

7 71 of ~ci^

When it is baked, dir in half a pound of f (1, hlf

juice of a lemon,. t 0 111 buttcL and the

To

142

THE art of cookery

To make a Mutton-Pie .

TAKE a loin of mutton, take off the fkin and fat of the ini
rule cut it into fteaks, feafon it well with pepper and fait to
your palate. Lay it into your cruft, fill it, pour in as much
water as will almoft fill the difti ; then put on the cruft, and

bake it well.

A Beef -Steak Pie .

TAKE fine rump fteaks, beat them with a rolling pin,

£' L7winyhalf fill the diflj Put o»
the cruft, and bake it well.

A Ham-Pie .

TAKE fome cold boiled ham, and (lice it about half an

• t rhirk make a eood cruft, and thick, over the difli, and

lav^ layer’of ham, (hake a little pepper over it, then take a

larpe voung fowl clean picked, gutted, waffled, and finged ;
large young v bellv, and rub a very little

p„t a little pepper and alt n^he : belly, ^ fJe

jalt on the outfide ; lay the fowl then fluke

hard, put in the yolks, and c°*er top_cruft. Bake it

fome pepper on the ham, an QUt of th/oven fome very

■well, have ready w >en the je . jay on the cruft again,

rich beef gravy, enoug P two large fowls in, they

and fend it to table hot. If you put tw g cQm

make it, juft to bak fome truffles and morels and

S is^a'great add, .ion, and finne fteOt
mufhrooms, or died ones.

To make a Pigeon-Pie.

MAKE a l’'!^pa/'J“f;a“d'fel?oUn .ham’ withpeppef and

Piece of *Tn rhehnSrg“-

fait in their bellies; lay them > between, with the yolk

rrK* * a a - -ch w,r,

made PLAIN AND EASY. 143

ter as will almoft fill the difh, lay on the top cruft, and bake
it well. This is the beft way to make a pigeon-pie; but the
french fill the pigeons with a very high force-meat, and lay
force-meat balls round the infide, with afparagus-tops, arti-
choke-bottoms, mufhrooms, truffles, and morels, and feafon
high ; but that is according to different palates.

... **

To make a Giblet-Pie.

TAKE two pair of giblets nicely cleaned, put all but the
livers into a fauce-pan; with two quarts of water, twenty corns
of whole pepper, three blades of mace, a bundle of fweet-
herbs, and a large onion; cover them clofe, and let them
ftew very foftly till they are quite tender, then have a good
cruft ready, cover your Jifh, lay a fine rump fteak at theW-
tom, feafoned with pepper and fait ; then Jay in your giblets
with the livers, and ftrain the liquor they were ftewed in.
Seafon it with fait, and pour into your pie; put on the lid
and bake it an hour and a half.

To make a Duck Pie.

MAKE a puff-pafte cruft, take two ducks, fcald them and
make them very clean, cut off the feet, the pinions, the neck,
and head, all clean picked and fcalded, with the m'zzards li-
vers and hearts; pick out all the fat of the infide, lay a cruft
all over the difh, feafon the ducks with pepper and fait, infide
and out lay them in your difh, and the giblets at each end
lealoned ; put in as much water as will almoft fill the pie, lav
on the cruft, and bake it, but not too much.

To make a Chicken-Pie.

. MAKE a puff-pafte cruft, take two chickens, cut them to
pieces, feafon them with pepper and fait, a little beaten mace,
jay a force-meat made thus round the fide of the difh • take
half a pound of veal, half a pound of fuet, beat them quite
line in a rparble mortar, with as many crumbs of bread -
feafon it with a very little pepper and fait, an anchovy with the

°Vy “ ?"T’ 3 M‘,le very

f, p it r f u> a'very Ilttle thyme’ mix all together with
the yolk of an egg; make fo me into round balls, about twelve

omof hy ?Td T dift' , Lay in °nC chict'" ««r thebotl

m of the difh, take two fweetbreads, cut them into five or

fait PftCK’ ay "T °V'r’ fcafon thcm with popper and

fait. Drew over them half an ounce of truffles and morel",

two

/

/

,44- THE ART OF COOKERY

two or three artichoke-bottoms cut to pieces, a few cocks-
combs, if you have them, a palate boiled tender and cut to
pieces ; then lay on the other part of the chicken, put half a
pint of water in, and cover the pie ; bake it well, and when it
comes out of the oven, fill it with good gravy, lay it on the
cruft, and fend it to table.

To make a Chejhire Pork-Pie.

TAKE a loin of pork, fkin it, cut it into fteaks, feafon it
with fait, nutmeg, and pepper; make a good cruft, lay a layer
of pork, then a large layer of pippins pared and cored, a
little fugar, enough to fweeten the pie, then another layer
of pork t put in half a pint of white-wine, lay fome butter
on the top, and clofe your pie. If your pie be large, it will
take a pint of white-wine.

To make a Devonjhire Squab-Pic.

MAKE a good cruft, cover the difh all over, put at the
bottom a layer of fliced pippins, then a layer of mutton-fteaks
cut from the loin, well feafoned with pepper and fait, then
another layer of pippins ; peel fome onions and flice them
thin, lay a layer all over the apples, then a layer of mutton,
then pippins- and onions, pour in a pint of water ; fo dole
your pie and bake it.

To make an Ox-Cheek-Pie.

FIRST bake your ox-cheek as at other times, but not too
much, put it in the oven over night, and then it will be ready
the next day; make a fine puff-pafte cruft, and let your fide
and top cruft be thick ; let your difh be deep to hold a good
deal of eravv, cover your difh with cruft, .then cut off all the
flefh, kernels, and far of the head, with the palate cut >n pieces
cut the meat into little pieces as you do for a hafh, lay in th
meat, take an ounce of truffles and morels and throw them
over the meat, the yolks of fix eggs boiled hard, a gill °fp>ck-
led mufhrooms, or frefh ones are better, if you have ’
put in a good many force-meat balls, a few artichoke bottoms
and afparagus tops, if you have any. Seafon your pie with
peppe/and fait to your palate, and fill the pie with the gra )
it was baked in. If the head be rightly feafoned when it comes
out of the oven, it will want very little more; P^ on the li ,
and bake it. When the cruft is done, your pie will be enous .

To

made plain and easy.

ms

To make a Shropflnrc-Pic.

FIRST make a good puff-pafte cruft, then cut two rabbits
*° pieces, with two pounds of fat pork cut into little pieces;
feafon both with pepper and fait to your liking, then cover
your di/h with cruft, and lay in your rabbits. Mix the porlc
with them, take the livers of the rabbits, parboil them, and
beat them in a mortar, with as much fat bacon, a little fweet
herbs, and fome oyfters, if you have them. Seafon with pep-
per, fair, and nutmeg; mix it up with the yolk of an egg,
and make it into balls. Lay them here and there in your pie,
tome 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 ,fed-wine, and half a pint of water.
Clofe your pie, and bake it an hour and a half in a quick oven,
but not too fierce an oven.

To make a Torkjhire Cbrijlmas-Pie.

be™ST. f ak<! a g°od landing cruft, let the wall and bottom

_ • 7 mC£ ’ bone a ^rkey, a goofe, a fowl, a partridge, and

macf b’lf Seaf°h therV!1 very wel1’ take half an ounce of

clove’, hf -l trnCe °f nutmeSs> a Suiter of an ounce of

Sh ’ w 1 OUcCf °f black*Pepper, all beat fine to-

the? OnT brgr P,00nUS °f falt’ and then mix them toge-
ther. Open the fowls all down the back, and bone them ; firft

therfST"’ 7* tbe P3rtndge ; cover them; then the fowl,

fon themSC!l ’ nfi a en 7 which muftb^ large; fea-

, . th ™ a! wel! and lay them in the cruft, fo as it will

took only like a whole turkey; then have a bar ready caFed
and wiped with a clean cloth. Cut it to pieces, that L joint
it feafon it, and Jay it as clofe as you can on one fide • on the

youercaneert° Sea'?’ 7°" '*7’ ^ What f°rt of wild-fowl
? a f g beafon chem well, and Jay them clofe- nut at

h°“r rSi"' ’' °f l>a"er imo the pi', then Jay on your lid
Which mull be a very thick one, and let it be well baked k

mutt have a very hot oven, and will take at lead four hours

Jfa hco" S«a brtT Am,r- Y "*

To make a Goofe -Pie.

HALF a peck of flour will make the walls of a •

made as in the receipts foyrufl. Raife your „ J

enough

h6 the art of cookery

enough to hold a large goofe ; firft have a pickled dried tongue
boiled tender enough to peel, cut off the root, bone a goofe
and a lar<-e fowl j take half a quarter of an ounce of mace
beat fine, a large tea-fpoonful of beaten pepper, three tea-
fpoonfuls of fait; mi. all together feafon your fowl and
goofe with it, then* lay the fowl m the go°fe, and tongue m
the fowl, and the goofe in the fame form as if whole, ^ut
half a pound of butter on the top. and lay on the .
pie is delicious, either hot or cold, and will keep g
while. A (lire of this pie cut down acrofs makes a pretty

little fide-difh for fupper.

To make a Venifon -Pafly.

TAKE a neck and breaft of venifon, bone " reaft'in
pepper and fait according to your palate.

twefor three pieces ; U

can help it. Lay in the breau a ^ whole ; make

end of the r>eck on the top, that ™ / di& then lay in

a good rich pufF pafte cruft, an ri about a quarter

your venifon, put in half a P°l . overj and 0rna-

of a pint of water, then put a ve > j s &c. cut in pafte,
ment it in any form you pleale with leave ^ ^ a

and let it be baked three hours ^ ^ torching. In
fheet of buttered paper over it to ■ k«P of

the mean time fet on the bones of the vcn.lon ^ a ^

water, with two or three a little whole pepper;

piece of cruft enfp and b, ^ a flow fire till above

cover it clofe, and let it when the patty comes out

half is wafted,, then drain it oft. When tte p y

of the oven, lift up the Ud, an P uke ,he fat of a loin

When your vemfon »not fat en g . ^ red twen-

of mutton, fteeped in a l.ule rap 0f tl)e venifon, and clofe

ty-four hours, then Ly 't nf Come people to think veni-

/our pafty. It is a wrong notion ot torn P^P^ -t 5n a falfe

fon cannot be baked enough, d time the fine

cruft, and then bake it in the Pa«Y V wam it t0 be very
flavour of the venifon is ^ ’ \ it in clean clorhs

tender, wafh it in waim mfik and wa ^ y and hang

till it is very dry, then rub it all om w.t^ S ^ wiU keep
it in the air. Keep it as long > ^ be nQ mojftnefs about

thus a fortnight good ; but ^ f ^ lhrow ginger over it,
it ; if there is, you muft dry ufc it juft dip it in

and it will keep a long time. \> »e ) lukewarm

MADE PLAIN AND EASY. t47

lukewarm water, and dry it. Bake it in a quick oven; if it
is a large pafty, it will take three hours; then vour venifon
will be tender, and have all the fine flavour. The fhoulder
makes a pretty pafty, boned and made as above with the mut-
ton fat.

A loin of mutton makes a fine pafty : take a large fat loin of
mutton, let it hang four or five days, then bone it, leaving
the meat as whole as you can : lay the meat twenty-four hours
in half a pint of red-wine and half a pint of rape vinegar;
then take it out of the pickle, and order it as you do a pa fiy,
and boil the bones in the fame manner, to fill the pafty, when
it comes out of the oven.

To make a Calf s- head- Pii.

CLEANSE your head very well, and boil it till it is tender;
then carefully take off the flefh as whole as you can, take out
the eyes, and ft ce the tongue; make a good puff parte cruft,
cover the difti, lay on your meat, throw over it the tongue, lay
the eyes cut in two, at each corner. Seafon it with a very
little pepper and fait, pour in half a pint of the liquor it was
boiled in, lay a thin top- cruft on, 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 three blades of mace, half a
quarter of an ounce of whole pepper, a large onion, and a bun-
die of fweet herbs. Let it boil till there is about a pint, then
itrain it off, and add two fpoonfuls of catchup, three of reti-
wine, apiece of butter as big as a walnut rolled in flo,ur, half
an ounce of truffles and morels. Seafon with fait to your palate
Boil it, and have half the brains boiled with fome fage ; beat
them, and twelve leaves of fage chopped fine ; ftir all togtber,
and give it a boil ; take the other part of the brains, and beat
them with fome of the fage chopped fine, a little lemon-peel
minced fine, and half a fmall nutmeg grated. Beat it up with
an egg, and ry ,t in little cakes of a fine light brown ; boil fix
eggs ar , take only the yolks ; when your pie comes out of the
en take off the lid lay the eggs and cakes over it, and pour
the fauce all over. Send it to taole hot without the lid. This
is a fine d.fh; you may put in it as many fine things as you
plea fe, but it wants no more addition. '

To make a Tort.

FIRST make a fine puff-pafte, cover your
cruft, make a good force-meat thus: take a

L 2

difti with the
pound of veal
and

148

THE ART OF COOKERY

and a pound of beef- fuet, cut them fmall, and beat them fine
in a mortar. Seafon it with a fmall nutmeg grated, a little
lemon peel Aired fine, a few fwect herbs, not too much, a little
pepper and fait juft enough to feafon it, the crumb of a penny-
loaf rubbed fine; mix it up with the yolk of an egg, make
one-third into halls, and then ft lay round the fuLs of thedilh.
Get two fine large veal fweetbreads, cut each into four pieces -r
two pair of lamb ftones, each cut in two; twelve cocks-
combs, half an ounce of truffles and morels, four artichoke-
bottoms, cut each into four pieces, a few afparagus-tops, fome
frefh mufhrooms, and fome pickled ; put all together in your

Lay firft your fweetbreads, then the artichoke-bottoms, then
the cocks-combs, then the truffles and morels, then the afpara-
ous, then the mufhrooms, and then the force-meat ba s.
Seafon the fweetbreads with pepper and fait ; fill your pie with
water, and put on the cruft. Bake it two hours.

As to the fruit and fifh pies, you have them m the chapte,

for Lent.

To make. Mince- Pies the heft Way.

TAKE three pounds of fuet Aired very fine, and chopped as
fmall as poffible; two pounds of raifins ftoned, anc ' choppe,?
fine as poffible ; two pounds of currants nicely picked, waftie ,
rubt>ed? and dried at the fire; half a hundred of fine pippins,
oared cored, and chopped fmall ; half a pound of fine lugar
ounded fine’, a quarteT of an ounce of**.. . V™ ° “

ounce of cloves, two large nutmegs, all beat fine , put all
°X o a great pan, and mix it well together with ha a
S oVbrandv, and half a pint of fack ; put it dovvn clofe in a
£ 0,1- and it will keep good four months. When you

make Cr pies tike . H?tlf tIUh, fomething bigger than a
Tun plat fiv \ very thin cruft all over if, lay a .bin layer of
'" ,C then a thin layer of citron cut very thm, then a

c.1(.l„,Cokl If you make them in little patties, mix you
fwee*t-meatys accordingly. If you chafe meat .n you
pies parboil a neat’s tongue, peel it, and chop the bb

'ir;.rn.KuW. *.

quantity of fruit when you ule meat. ^

made plain and easy.

149

Tort cle Moy.

Make puff-pafte, and lay round your difti, then a layer of
oilcuit, and a layer of butcer and marrow, and then a layer of
all forts of Iweet meats, or as many as you have, and fo do till
your difh is full; then boil a quart of cream, and thicken it
with four eggs, and a fpoonfu! of orange flower water.
Sweeten it with fugar to your palate, and pour over the reft
Half an hour will bake it.

To make Orange or Lemon Tarts.

TALE fix large lemons, and rub them very well with fait,
and put them in water for two days, with a handful of fait in
•t ; then change them into frefh water every day (without fait)
for a fortnight, then boil them for two or three hours till they
are tender, then cut them into half-quarters, and then cut them
three-corner-ways, as thin as you can : take fix pippens pared,
coreu, and quartered, and a pint of fair water. Let them boil

In/£!lfTnS ^ear ;uPUt tlle liqU°r t0 y°Ur °ra"Se or ^on,

ZL R 1 1" ? 0f ,hl p'ppu,s weil brok'" » pound of
iugar Boil thefe together a quarter of an hour, then put it in

a gallipot and fqueeze an orange in it: if it be a lemon tart
fqueeze a lemon; two fpoonfuls is enough for a tart. Your
patty-pans muft be final! and (hallow. Put fine pufF-pafte
and very thin ; a little while will bake it. Juft as your ta'rts
are going into the oven, with a feather or brufti do them
over with melted butter, and then fift double-refined fuaar
over them ; and this is a pretty iceing on them. b

To make different Sorts of Tarts.

IF you bake in tin patties, butter them and „ . n
a little cruft all over, becaufe of the taki’ng theLouT ,*/“*
China, or glafs, no cruft but the top one Lav fin,, c f *"
.he bottom then your plumi! chern(S; Qr

fruit, and fugar at top ; then put on your lid and hi °
in a flack oven. Mmce-p.es muft be baked in
becaule iakmg them out, and puff-pafte is bell for \hL? V*
Aveet tarts the beaten cruft is beft ; but as you fancT‘ y 0'
have the receipt for the cruft in this chapter. Annt Y°U
apricot, &c. make thus: apples and pears, pare them
them into quarters, and core them; cut the ouL ’ CUt
agam, fet them on in a fauce-pan with juft as 1,? .T* aCrofs
w,u barely cove, .hem, let Jm «

3 ths

,So THE ART OF COOKERY

the fruit is tender ; put a good piece of lemon- peel in the water
with the fruit, then have your patties ready. Lay fine fugar
at bottom, then your fruit, and a little fugar at top ; that you
ntuft put in at your diferetion. Pour over tach tart a tea-
fpoonful of lemon juice, and three tea-fpoonfuls of the liquor
they were boiled in ; put on your lid, and bake them in a
flack oven. Apricots do the fame way, only do not ule lemon.

As to preferved tarrs, only lay in your preserved fruit, and
pur a very thin cruft at top, and let .hem be baked as little as
poffible ; but if you would make them very nice, have a large
natty the fize you would have your tart. Make your fugar
cruft’ toll it as thick as a halfpenny ; then butter your patties,
and cover it. Shape your upper cruft on a hollow thing on
purpofe, the fiie of you, pattv, and mark it with a marking-
iron for that purpofe, in what fhape you pleaie, to be hollow
and open to fee the fruit through; then ba.ee your cruft in a
very flack oven, not to difcolour it, but to have it enfp.
When the cruft is cold, very carefully take it out, ana fill it
with what fruit you pleafe, lay on the lid, and it is done;
therefore if the tart is not eat, your fvveet-meat is not the
worle, and it looks genteel.

Paf.e for Tarts.

ONE pound of flour, three quarters of a pound of butter;
mix up together, and beat well with a rolling-pin.

Another Pafe for Tarts.

HALF a pound of butter, half a pound of flour, and half a
pound of fugar-, mix it well together, and beat .t with a roll-
ing-pin well, then roll it out thin.

Pvjf-Pafe.

TAKE a quarter of a peck qf flour, rub in a pound of
butter ver, fine, make it up in a light palte with co <. «»<«,
iuft ftiff enough to work it up; then roll it out aoout as thick
Is a crown-pice, put a layer of butter all over fpnjk 1? on a
little flour, double it up, and -roll it out again ; doub.e and
roll it three times ; then it is fit for all forts of pies and tarts

that require a puft-pafte.

' A good Cruft for great Pies.

TO a peck of flour add the yolks of three eggs fher. boil
fome water, and put in halt a pound of fried fuet, an

MADE PLAIN AND EASY.

*5i

and half of butter. Skim off the butter and fuet, and as
much of the liquor as will make it a light good cruft : work
it up well, and roll it out.

A Jlanding Crujl for great Pies.

TAKE a peck of flour, and fix pounds of butter, boiled in
a gallon of water; fkim it off into the flour, and as little of
the liquor as you can; work it well up into a pafte, then pull
it into pieces till it is cold ; then make it up in what form you
will have it. This is fit for the walls of a goefe pie.

A cold Crujl.

TO three pounds of flour, rub in a pound and half of but-
ter, break in two eggs, and make it up with cold water.

A dripping Crujl.

TAKE a pound and half of beef-dripping, boil it in water,
ftrain it, then let it ftand to be cold, and take%ft'tbe hard fat:
ferape if, boil it fo four or five times; then work it well up
into three pounds of flour, as fine as you can, and make it
up into pafte with cold water. It makes a very fine cruft.

A Crujl for Cujlards.

TAKE half a pound of flour, fix ounces of butter, the
yolks of two eggs, three fpoonfuls of cream ; mix them toge-
ther, and let them ftand a quarter of an hour, then work it
up and down, and roll it very thin.

Pafte for crackling Cruft.

BLANCH four handfuls of almonds, and throw them into
water, then dry them in a cloth, and pound them in a mortar
Very fine, with a little orange- flower.- water, and the white of an
egg. When they are well pounded, pafs them through a coarfe
hair-fieve, to clear them from all the lumps or clods • then
fpread it on a difli till it is very pliable ; let it ftand for awhile
then roll out a piece for the under-cruft, and dry it m the ovej
on the pie-pan, while other paftry works are making; as knots
pyphers, Sic. for garnifhing your pies.

L4

CHAP.

152

the art of cookery

CHAP. VI.

For Lent, or a Faff-Dinner; a Number of good Difhes,
which you may make ufe of for a I able at any other I im?.

A Peas Soup.

BOIL a quart of fplit-peas in a gallon of water; when they
are quite foft put in half a red herring, or two ancho-
vies, a good deal of whole pepper, black and white, two or
three. blades of mace, four or five cloves, a bundle of fweet
herbs, a large onion, and the green tops of a bunch of celery,
a aood bun'dle of dried mint; cover them clofe, and let them
boll foftly till there is about two quarts ; then {train it off, and
have ready thefvhite part of the celery waffled clean, and cut
fmall, and ftevved tender in a quart of water, fottie fpinach
picked and waffled clean, put to the celery ; let them flew till
the water is quite wafted, and put it to your foup.

Take a French roll, take out the crumb, fry the cruft brown
in a little frefti butter; take fome fpinach, ftew it in a little
butter, after it is boiled, and fill the roll ; take the crumb, cut
it in pieces, beat it in a mortar with a raw egg, a little ipmach,
and a little forrel, a little beaten mace, a little nutmeg, and an
anchovy; then mix it up with your hand, and roll them into
halls with a little flour, and cut iome bread into dice and try
thehn crifp ; pour-your foup into your difh put in the baj.s and
bread and the roll in the middle. Garmfh your difli with lpi-
iiach.5 If it wants fait, you muff feafon it to your palate;
fub in fome dried mint.

J Green Peas- Soup.

TAKE a quart of old green peas, and boil them till they
are quite tender as pap, in a quart of water ; then Urain them
through a fieve, and boil a quart of young peas in that water
the mean time put the old peas into a lievc, pour half a
pound of melted butter over them, and ftrain them taioug
the fieve with the back of a fpoon, till you have go all the
milD When the young peas are boiled enough, add the pulp

V yountjpcM .«• ; <»' <S7‘<*rtbw

\\\\ they arc fmootb, and jfcafon with pepper an

You

may

MADE PLAIN AND EASY.

*53

may fry a French roll, and let it fwim in the difh. If you like

it, boil a bundle of mint in the peas.

»

Another Green Peas- Soup.

TAKE a quart of green peas, boil them in a gallon of wa-
ter, with a bundle of mint, and a few fweet herbs, mace,
cloves, and whole pepper, till they are tender ; then ftrain
them, liquor and all, through a coarfe fieve, till the pulp is
ftrained. Put this liquor into a fauce-pan; put to it four heads
of celery clean walhed and cut fmall, a handful of fpinach clean
wafhed and cut fmall, a lettuce cut fmall, a fine leek cut fmall,
a quart of green peas, a little fait; cover them, and let them
boil very foftly till there is about two quarts, and that the ce-
lery is tender. Then fend it to table.

Juft before you fend up your foup, put- in half a pint of fpi-
pach-jmce into it ; but don’t let it boil after.

Soup- Meagre.

TAKE half a pound of butter, put it into a deep ftew-pan
lhake it about, and let it ftand till it has done making a noife-'
then have ready fix middling onions peeled and cut fmall, throw
them in, and fhake them about. Take a bunch of celery clean
Walhed and picked, cqt it in pieces half as long as your finder
a large handful of fpinach, clean wafhed and picked, a good
lettuce clean wafhed, if you have it, and cut fmall, a l.ttle
bundle of parfley chopped fine; fhake all this well together in
the pan for a quarter of an hour, then fhake in a little flour
itir all togetner, and pour into the ftew-pan two quarts of
boiling water. Take a handful of dry hard cruft, throw in a
tea- fpoonful of beaten pepper, three blades of mace beat fine
ftiral! together and let it boil foftly for half an hour; then
take it oft the fire, and beat up the yolks of two eggs, and ftir
in, and one fpoonful of vinegar; pour it into the foup-difh
and fend it to table. If you have any green peas, boil half a*
pint in tne foup for change.

To make an Onion- Soup.

half,? P0l,md °f butter’ put k into a ftew-pan on
the fire let it all melt, and boil it till it has done making any

node; then have ready ten ora dozen middling onions peeled
and cut fmall, throw them into the butter, and Jet thernVr
quarter ol an hour ; .hen flrake in a little flour, and ft” ,2“
found ; fhake your pan, and let them do a few minutes longer”

theft

154 THE ART OF COOKERY

then pour in a quart or three pints of boiling water, ftir them
round • take a good piece of upper cruft, the ftaleft bread you
have about as big as the top of a penny loaf cut finall, and
throw it in. Seaton with fait to your palate. Let it boil ten
minutes, ftirring it often ; then take it off the fire, and have
ready the yulks of two eggs beat fine, with half a fpoonful of
vinegar; mix feme of the Coup with them, then ftir it into
your foup, and mix it well, and pour it into your dilh. 1 his
is a delicious difh.

T'o make an Eel-5 oup.

TAKE eels according to the quantity of foup you would
mike A round of cels will make a pint of good foup : fo to
every* pound of eels put a quart of water, a cruft of bread, two
or three blades of macc, a little whole pepper an onion, and a
bundle of fweet herbs ; cover them clofe, and let them boil til
half the liquor is wafted ; then ftram it, and toaft fome bread,
cut it final 1, lay the bread into the difh, and pour in your loop.
jry0U have a Sew-hole, fet the difh over it for a minute, and
fend it to table. If you find your foup not rich enough, you
muft let it boil till it is as ftrong as you would have n. Yo
may make this foup as rich and good as if it was meat. You
may add a piece of carrot to brown it.

To make a Craw-Fijh Soup.

.r a tttt 3Carn a large eel, half a thornback, cleanfc and
1 hem ciean, put ''them into a fauce-pan, or fitt.e pot,
Zl them a gallon of water, the cruft of a penny loaf ; tom
PI Si fcL it With macc, cloves, whole pepper black

tbe,m hjt ’ an onion, a bundle of fweet herbs, fome parfley, a
and white, an or » boil by themfclves clofe covered;

Pn'Ce X8, h? tails of half a hundred crawfifh, pick out the
L a The woolly parts that ate about them, put hem

b,g, and all *»' ^w/th two quarts of water, a little fait a

of IwM herbs ; let them flew foftly, and when they
bundle of tweet h , tails and beat all the other part

a,e reaoy to botl t. antl boil in the liquor the tails

of the craw- filh Wit j! jt comes to about a

■ you took out, with a blade of mace tm ^ ^ ^

pint, aU°bml foftly, till there is about three quarts J

boiling. Let all bo y, feve put jt into your pot

MADE PLAIN AND EASY.

155

and put in, to give it a colour : take a French roll and fry it
crifp, and add to it. Let them flew all together for a quarter
of an hour. You may flew a carp with them ; pour your foup
into y.our dilh, the roll fwimming in the middle.

When you have a carp, there (hould be a roll on each fide.
Garnifh the dilh with craw-fifti. If your craw-fiflj will not lie
on the tides of your dilh, make a little pafte, and lay round
the rim, and lay the fifh on that all round the difli.

Take care that your foup be well feafoned, but not too high.

To make a Mujfel Soup.

GET a hundred of mufiels, wafh them very clean, put them
into a ftew-pan, cover them clofe. Let them ftew till they
open, then pick them out of the fhells, ftrain the liquor through
a fine lawn fieve to your mufiels, and pick the beard or crab
out, if any.

Take a dozen craw- fifh, beat them to mafh, with a dozen of
almonds blanched, and beat fine ; then take a fmall parfnip
and a carrot feraped, and cut .in thin flices, fry them "brown
wr.h a little butter; then take two pounds of any frefih fifh
and boil in a gallon of water, with a bundle of fweet herbs, a
large onion ftuck with doves, whole pepper, black and white,
a lit rie parfley, a little piece of horfe-raddifh, and fait the
mu fid -liquor, the craw fifh, and almonds. Let them boil till
half is wafted, then ftrain them through a fieve, put the foup
into a fauce-pan; put in twenty of the muffels, a few mufh-
rooms, and truffles cut fmall, and a leek wafhed and cut very
fmall : take two French rolls, take out the crumb, fry it brown
cut it into little pieces, put it into the foup • Jet it boil all toge-
ther for a quarter of an hour, with the fried carrot and parfnip.
In the mean while take the cruft of the rolls fried crifp; take
half a hundred of the mufiels, a quarter of a pound of butter, a
fpoonful of water, lhake in a little flour, fee them on the fire
keepmg the fauce-pan fhaking all the time till the butter is
melted. Sea (on it with pepper and fait, beat the yolks of
three eggs, pqtthem in, ft.r them all the time for fear of curd-
ling, grate a little nutmeg ; when it is thick and fine, fill the

the relt of'the UF frT lmo ,th" liilh’ P« <he rolls, and lay
the relt of the mufiels round the rim of thedi/h. J

To make a Scale or Thornlack Soup.

In TAKE twof Pouncls of fcate or thornback, Ikin it and boil it
in fix quarts of water. When it is enough, take it up, pick

off

%

156

the art of cookery

off the flcfti and lay it by; put in the bones again, and about
two pounds of any frefti fifti, a very little piece of lemon-peel,
a bundle of fweet herbs, whole pepper, two or three blades of
mace, a little piece of horfe-raddifh, the cruft of a penny loaf,
a little parfley ; cover it clofe, and let it boil till there is about
two quarts ; then ftrain it oft', and add an ounce of vermicelli,
fet it on the fire, and let it boil foftly. In the mean time take
a French roll, cut a little hole in the top, take out the crumb,
fry the cruft brown in butter ; take the fkfti off the fifti you laid
by, cut it into little pieces, put it into a fauce-pan, with two
or "three fpoonfuls of the foup; {hake in a little flour, put in a
piece of butter, a little pepper and fait; (hake them together
in the fauce-pan over the fire till it is quite thick, then fill the
roll with it; pour your foup into your dilh, let the roll fwim
in the middle, and fend it to table.

To make an oyJler-Soup.

YOUR flock muft be made of any fort of fifti the place
affords; let there be about two quarts, take a pint of oyfters,
beard them, put them into a fauce-pan, ftrain the liquor, let
them flew two or three minutes in their own liquor ; then take
the hard parts of the oyfters, and beat them in a mortar, with
the yolks of four hard eggs ; mix them with fome of the foup,
put them with the other part of the oyfters and liquor into a
fauce-pan, a little nutmeg, pepper, and fait ; ftir them well
together, and let it boil a quarter of an hour. Dilh it up,
and fend it to table.

To make an Almond Soup.

TAKE a quart of almonds, blanch them, and beat them
in a marble mortar, with the >yolks of twelve hard eggs, till
they are a fine pafte ; mix them by degrees with two quarts of
new milk, a quart of cream, a quarter of a pound of double-
refined fugar, beat fine; ftir all well together. When it is
well mixed, fet it over a flow fire, and keep it ftirring quick
all the while, till you 'find it is thick enough ; then pour it
into your dilh, and fend it to table. If you be not very
careful, it will curdle.

To make a Rice Soup.

TAKE two quarts of water, a pound of rice, a little cin-
namon ; cover it clofe, and let it Stumer very foftly till

MADE PLAIN AND EASY. . 157

rice is quite tender: take out the cinnamon, then fweeten it
to your palate, grate half a nutmeg, and let it ftand till it is
cold; then beat up the yolks of three eggs, with half a pint
of white wine, mix them very well, then ftir them into the
rice, fet them on a (1 w fire, and keep ftirring all the time for
fear of curdling. When it is of a good thicknefs, and boils,
take it up. Keep ftirring it till you put it into your difh.

To make a Barley -Soup.

-TAKE a gallon of water, half a pound of barley, a blade or
two of mace, a large cruft of bread, a little lemon-peel. Let
it boil till it comes to two quarts; then add half a pint of white
wine, and fweeten to your palate.

To make a Turnip-Soup.

TAKE a gallon of water, and a bunch of turnips, pare
them, fave three or four out, put the reft into the water, with
half an ounce of whole pepper, an onion ftuck with cloves, a
blade of mace, half a nutmeg bruifed, a little bundle of fweet
herbs, and a large cruft of bread. Let thefe boil an hour
pretty faft, then ftrain it through a fieve, fqueezing the tur-
nips through ; walh and cut a bunch of celery very fmall fet
Jt on in the liquor on the fire, cover it clofe, and let it flew
In the mean time cut the turnips you faved into dice, and two
or three fmall carrots clean fcraped, and cut in little pieces :
put hair thefe turnips and carrots into the pot with the celerv
and the other half fry brown in frefli butter. You muft flou?
them hrft, and two or three onions peeled, cut in thin flices
and fried brown; then put them all into the foup, with an
ounce of vermicelli. Let your foup boil foftly till the celerv

is quite tender, and your foup good. Seafon it with fait to
your palate.

To make an Egg- Soup.

BEAT the yolks of two eggs in your dilb, with a piece of
butter as big as a hen s egg ; take a tea-kettic of boiling water
in one hand, and a fpoon in the other, pour in about a quart
by degrees, then keep flitting i, all the time well till the VI
ate well mixed and the bullet melted j then pour it \n°o l
fauce-pan, and keep flirting it all the time till it begin,
fitnmer. Take it off the fire, and pour it between two ™ffel °
out of one into another, t.ll it is quite (booth, and has a gteal

Iroth.

I5S

ti-ie ART of cookery

froth. Set it on the fire again, keep ftirring it till it is quite
hot; then pour it into the foup-dilh, and fend it to table hot.

To make Pcas-P or ridge.

TAKE a quart of green peas, put to them a quart of water,
a bundle of dried mint, and a little lalt. Let .hem boil till
the peas are quite tender ; then put in fnme beaten pepper, a
piece of butter as big as a walnut, rolled in flour, ftir it all
together, and let it boil a few minutes ; then add two quarts
of^milk, let it boil a quarter of an hour, take out the mint,
and ferve it up.

To make a White- Pot.

TAKE two quarts of new milk, eight eggs, and half the
whites, beat up with a little rofe- water, a nutmeg, a quarter
of a pound of fugar ; cut a penny-loaf in very thin flices, and
pour your milk and eggs over. Put a little bit of fweet butter
on the top. Bake it in a flow oven half an hour.

To make a Rice White-Pot.

BOIL a pound of rice in two quarts of new milk, till it is
tender and thick ; beat it in a mortar with a quarter of a pound
of fweet almonds blanched ; then boil two quarts of cream,
with a few crumbs of white-bread, and two or three blades c
mace. Mix it all with eight eggs, a little rofe-water, an
fweeten to your tafte. Cut fome candied orange and citron
peels thin, and lay it in. It muft be put into a flow oven.

To make Rice- Milk.

T^KE half a pound of rice, boil it in a quart of water,
wi,th a little cinnamon. Let it boil till the water is all waited ;
take great care it does not burn ; then add three pints of milk,
and the yolk of an egg beat up. Keep it ftirnng, and when i
boils take it up. Sweeten to your palate.

To make an Orange-Fool.

TAKE the idee of fix oranges, and fix eggs, well beaten, a

olnt of cream, a quarter of a pound of fugar, a little cmna-
Ln and nutmeg. Mix all together, and keep ttimng Jter a
flow fire till it is thick ; then put in a little piece of butter,
keep ftirring till cold, and dilh it up.

MADE PLAIN AND EASY.

*59

To make a IVeJlminJler Fool.

TAKE a penny loaf, cut it into thin fl ice?, wet them with
Tack, lay them in the bottom of a clifh : take a quart of cream,
beat up fix eggs, two fpoonfulsof role-water, a blade of mace,
and fome grated nutmeg. Sweeten to your tafte, Put all this
into a fauce- pan, and keep ftirring all the time over a liow
fire, for fear of curdling. When it bey ins to be thick, pour
it into the difil over the bread. Let it Hand till it is cold, and
l'erve it up*

To make a Goofeberry- Fool.

' T AKE two quarts of goofeberries, fet them on the fire in
about a quart of water. When they begin to fimmer, turn
yellow, and begin to plump, throw them into a cullend’er to
drain the water out ; then with the back of a fpoon carefully
fqueeze the pulp, throw the fieVe into a difli, make them pret-
ty fweet, and Jet them ftand til! they are cold. In the mean
time take two quarts of new milk, and the yolks of four ego-s
heat up with a little grated nutmeg; ftir it foftly over a flow
fire; when it begins to fimmer take it off, and by decrees ftir
it into the goofeberries. Let it ftand till it is cold, Tnd ferve
it up. If you make it with cream, you need not put any egcrS
in ; and if it is not thick enough, it is only boiling more goofe-
berries. But that you mull do as you think proper. &

To make Firmity.

TAKE a quart of ready-boiled wheat, two quarts of milk a
quarter of a pound of currants clean picked and wafted • ftir
thefe together and boil them ; beat up the yolks of three or’ four
eggs, a little nutmeg, with two or three fpoonfuls of milk and
add to the wheat ; ftir them together for a few minutes. Then
Iweeten to your palate, and fend it to table.

To make Plum Porridge, or Barley Gruel.

TAKE a gallon of water, half a pound of barlev, a quarter
qf a pound of raifins clean wafted, a quarter of a pound of cur
rants clean wafted and picked. Boil thefe till above half the
water is wafted, with two or three blades of mace Then
fweeten it to your palate, and add half a pint of white’ wine

T,

i6o

the art of COOKERY

\

To make Buttered-Wheat.

PUT your wheat into a fuuce-pan ; when it is hot, ftir ill
a good piece of butter, a little grated nutmeg, and fweeten it
to your palate.

To make Plum ■ Gruel.

TAKE two quarts of water, two large fpoonfuls of oatmeal,
ftir it together, a blade or two of mace, a little piece of lemon-
peel ; boil it for five or fix minutes (take care it do not boil
over), then drain it off, and put it into the fauce-pan again,
with half a pound of currants clean wafhed and picked. Let
them boil about ten minutes, add a glafs of white wine, a little
grated nutmeg, and fweeten to your palate.

To make a Flour Hajly -Pudding.

TAKE a quart of milk, and four bay-leaves; fet it on the
fire to boil, beat up the yolks of two eggs, and ftir in a little
fait. Take two or three fpoonfuls of milk, and beat up with
your e<rgs, and ftir in your milk; then, with a wooden fpoon
in one°hand, and the flour in the other, ftir it in till it is of a
wood thicknefs, but not too thick. Let it boil, and keep it
Sirring, then pour it into a difh, and ftick pieces of butter here
and there. You may omit the egg if you do not like 1 1 ; but
it is a great addition to the pudding ; and a little pjece of butter
ftirred in the milk makes it eat Ihort and fine. 1 a^e out the
bay-leaves before you put in the flour.

To make an Oatmeal Hajly -Pudding.

TAKE a quart of water, fet it on to boil, put in a piece of
butter and fome fait; when it boils, ftir in the oatmeal as you
do the flour, till it is of a good thicknefs. Let it boil a few
minutes, pour it in your difh, and ftick pieces of butter in it;
or eat with wine and fugar, or ale and fugar, or cream, or new
milk. This is beft made with Scotch oatmeal.

To make an excellent Sack- PoJJct.

BEAT fifteen eggs, whites and yolks very well, and ftrain
them • then put three quarters of a pound of white fugar into
a pmt’of canary, and mix it with your eggs in a bafon ; fet it
over a chafmg-difh of coals, and keep continually ftirrmg it
till it is Raiding hot. In the mean time grate fome nutmeg

7 “

made plain and easy. i6r

in a quart of milk and boil ir ; then pour it into your eggs and
wine, they being fealding hot. Hold your hand very high as
you pour it, and fomebody ftirring it all the time you are
pouring in the milk : then take it off the chafing-difh, fet it
before the fire half an hour, and ferve it up.

To make another Sack-Pofiit.

TAKE a quart of new milk, four Naples bifeuits, crumble
them, and when the milk boils throw them in. Juft give it
one boil, take it oft', grate in fome nutmeg:, and fweeten to
your palate : then pour in half a pint of fack," ftirring it all the

j’ an^/'e!ve UP* Y°u may crumble white bread in-
itead ot bifcuit.

Or make it thus.

PnBOiLa olLcreanVor'new milk, with the yolks of two

ggs. hr ft take a French roll, and cut it as thin as poffibly

noftet3n Wh r0'5 ?, If ‘n the 6l[h y°u intend ^ the
all th‘ f- >en the.mil!c 1301,5 (which you muft keep ftirring
■'V S rVre,\P0Ur ,u OVer the bread, and ftir it together ; ca-
vern clofe, then take a pint of canary, a quarter of a pound

?ftofr- ^ I1"216 10 f°ue nutmeS‘ When boi1^ Pour it

into the milk, ftirring it all the time, and ferve it up.

To make a fine Hafiy- Pudding.

BREAK an egg into line flour, and with your hand work
up as much as you can into as ftiff pafte as p^," . Xa

be™’,!,™ r "erbS V^r' “ f"M" asL i .were,"
be lifted , then fet a quart of milk a-boiling, and put it in the

futr aCoU^ePUftb,n 3 JlttlK-fa,t> 3 ,Utle cinnamon and
’ \ x?! °f butter as blg as a walnut, and ftirrin* all one
way When it is as thick as you would have it ftft;„ V u
another piece of butter, then pL i, yo„r di 1, „ " ft .

pieces oF butter here and there. Send i, to table hot.

To make Hafiy Fritters.

TAKE a ftew-pan, put in fome butter, and let it be hnf
In the mean time take half a pint of all-ale not bitter and ft ft
in fome ft >ur by degrees in a little of the ale • D„t m I’f, &

*“* !°SethCr’ tUr“ thc” « ugg-flice, and ‘w'hen thTy

are

1 62 THE ART OF COOKERY

are of a fine brown, lay them in a difti, and throw fome fugair
over them. Garnifh with orange cut into quarters.

To make fine Fritters.

DRY fome of the fineft flour well before the fire: mix if
with a quart of new milk, not too thick, fix or eight eggs, z-
little nutmeg, a little mace, a little fait, and a quarter of a pint
of fack or ale, or a glafs of brandy. Beat them well together,
then make them pretty thick with pippins, and fry them dry.

To make Apple- Fritters.

BEAT the yolks of eight eggs, the whites of four, Well to-
gether, and ftrain them into a pan ; then take a quart 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, and
make a poflet of it. When it is cool', put it to your eggs,
beating it well together ; then put in nutmeg, ginger, fait,
and flour to your liking. Your batter fhould be pretty thick ;
then put in pippins fliced or fcraped, and fry them in a good
deal of butter quick.

To make Curd-Fritters.

HAVING a handful of curds and a handful of flour, and
ten eggs well beaten and {trained.,, fome fugar, cloves, macey
and nutmeg beat, a little faffron ; ftir all well together, and
fry them quick, and of a fine light brown.

Ta make Fritters- Royal.

TAKE a quart of new milk, put it into a fkillet or fauce-
pan, and as the milk boil? up, pour in a pint of fack. Let it
boil up, then take it off, and let it ftand five or fix minutes ;
then Ikim off all the curd, and put it into a bafon ; beat it up
well with fix eggs, feafon it with nutmeg j then beat it with a
whilk, add flour to make it as thick as batter ufually is, put id
fome fine fugar, and fry them quick.

To make Skirret-Fritters.

TAKE a pint of pulp of Ikirrets, and a fpoonful of flour,
the yolks of four eggs, fugar and fpice, make into a thick
batter, and fry them quick.

*

f

Tx>

MADE PLAIN AND EASY.

163

To make White Fritters.

, HAVING fome rice, wafh it in five or fix feveral water3
&nd dry it very well before the fire: then beat it in a mortat
very fine, and fift it through a lawn fieve, that it may be very
fine. You muft have at leaft an ounce of it, then put it into
a fauce-pan, juft wet it with milk* and when it is well incor-*
porated with it, add to it another pint of milk ; fet the whole
Over a ftove, or a very flow fire* and take Care to keep it al-
ways moving ‘ put in a little fugar, and fome candied lemon-
peel grated, keep it over the fire till it is almoft come to the
thicknefs of a fine pafte, flour a peal, pour it on it, and fpread
it abroad with a rolling-pin. When it is quite cold cut it in-
to little morfels, taking care they flick not one to the other;
flour your hands, and roll up your fritters handfomely, and
fry tnem. When you ferve them up, pour a little orangC-
flower-water over them, and fugar. Thefe make a pretty fide-
di/h ; or are very pretty to garnilh a fine dilh with.

To make Syringed- Fritters.

PALE about a pint of water* and a bit of butter the bigftefs
of an egg, with fome lemon peel, green if you can get it, rafp^
ed preferved lemon-peel, and crifped orange- flowers ; put all
together in a ftew-pan over the fire, and when boiling throw in
fome fine flour ; keep it ftirring ; put 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, pound them in a
ntortar, ft,r In two Naples bifcuits crumbled, two eggs beat *
ftir all together, and more eggs till your batter be thin enough
to be fy ringed. Fill your fyrmge, your batter being hot, fy-
i inge your fritters in it, to make it of a true lover’s- knot, and
being well coloured, ferve them up for a fide-dilh.

At another time, you may rub a ftieet of paper with butter

Z: A h yOU r'fyrin*' your fritters, and make them in
r. ‘''lc y°“ PlMfc. Your blitter being hot, turn the paoer
Zl ?OWA\OKr i(> your fritters will eaGly drop 0ff
When fried ftrew them with fugar, and glaze them! P

To make Vine-Leaf Fritters.

TAKE Come of the fmalleft vine-leaves you can get an!

°,ff the Rrea; «»"«. put them in a dilh whh’fom-
I tench brandy, green lemon raiped, and fome luglr . take ”

M 2 good

1 6vj-

the art of cookery

{rood handful of fine flour, mixed with white wine or ale. Let
vour butter be hot, and with a fpoon drop in your batter ; take
ireat care they do not flick one to the other ; on each fritter
fay a leaf; fry them quick, and ftrew fugar over them, and
glaze them with a red-hot fhovel.

b With all fritters made with milk and eggs you lhould have
beaten cinnamon and fugar in a faucer, and either fqueeze an
orange over it, or pour a glafs of white wine, and fo throw fu-
par all over the difh, and they fhould be fried in a good deal or
fat; therefore they are beft fried in beef-dripping, or hogs-
lard, when it can be done.

Fo make Clary Fritters ,

TAKE your clary-leaves, cut off the ftalks, dip them one
by one in a batter made with milk and flour, your butter being
hot, fry them quick. This is a pretty heartening difh for a
fick or weak perfon ; and comfrey-leaves do the fame way.

To make Apple Frazes.

CUT your apples in thick fiices, and fry them of a fine
light brown ; take them up, and lay them to drain, keep them
as whole as you can, and either pare them or let it alone j then _
make a batter as follows : take five eggs, leaving out two whites,
beat them up with cream and flour, and a little fack ; make i
the thicknefs of a pancake-batter, pour in a little melted but-
ter, nutmeg, and a little fugar. Let your batter be hot, and
drop in your- fritters, and on every one lay a flice of apple, and
then more batter on them. Fry them of a fine light brown ;
take them up, and flrew feme double-refined fugar all over

them.

Fo make an Almond. Froze >

GET a pound of Jordan almonds, blanched ; fteep them m
a pint of fweet cream, ten yolks of eggs, and four whites ; tanre
out the almonds and pound them in a mortar fine ; then mix
them again in the cream and eggs, put in fugar an gr-
white-bread, flir them all together, put fome frefh butter mt
the pan, let it be hot and pour ,t .n, fttmng .t m the pan t.ll
they are of a good thicknefs ; and when it is enouD ,
into a difh, throw fugar over it, and ferve it up.

MADE PLAIN AND EASY. 165

To make Pancakes.

TAKE a quart of milk, beat in fix or eight eggs, leaving
•half the whites out ; mix it well till your batter is of a fine
thicknefs. You muft obferve to mix your flour firft with a
little millc, then add the reft by degrees; put in two fpoonfuls
of beaten ginger; a glafs of brandy., a little fait; ftir all to-
gether, make your ftew-pan very clean, put in a piece of but-
ter as big as a walnut, then pour in a ladleful of batter, which
will make a pancake, moving the pan round that the batter
be all over the pan ; fhake the pan, and when you think that
fide is enough, tofsit; if you cannot, turn it cleverly; and
when both tides are done, lay it in a difh before the fire, and
fo do the reft. You muft take care they are dry ; when you
fend them to table ftrew a little fugar over them.

To make fine Pancakes.

TAKE half a pint of cream, half a pint of fack, the yolks
©f eighteen eggs beat fine, a little fait, half a pound of fine fu-
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 frefti butter. This fort of pancake will not be crifp, but
very good.

A fiecond Sort ofi fine Pancakes.

TAKE a pint of cream, and eight eggs well beat, a nutmeg
grated, a little fait, half a pound of good difh-butter melted j
mix all together, with as much flour as will make them into a
thin batter, fry them nice, and turn them on the back of a
plate.

A third Sort.

TAKE fix new-laid eggs well beat, mix them with a pint
or cream, a quarter of a pound of fugar, fome grated nutmeg,
and as much flohr as will make the batter of a proper thicknefs.
fry theft : fine pancakes in final 1 pans, and let your pans be hot.

You muft not put above the bignefs of a nutmeg of butter at a
tune into the pan.

A fourth Sort , called a Quire of Paper.

TAKE a pint of cream, fix eggs, three fpoonfuls of fine
iiour, three of facx, one of orange-flower water, a little fu^ar

M 3 "and

I

i66 THE ART OF COOKERY

and half a nutmeg grated, half a pound of melted butter almof^
cold ; mingle all well together, and butter the pan for the firPt
pancake; let them run as thin as poflible; when they are juft
coloured they are enough ; and fo do with all the fine pancakes.'

To make Rice Pancakes.

TAKE a quart of cream, and three fpoonfuls of flour of
rice; fet it on a flow fire, and keep it ftirring till it is thick
as pap. Stir in half a pound of butter, a nutmeg grated;
then pour it out into an earthen pan, and when it is cold, ftir
in thiee or four fpoonfuls of flour, a little fair, fome fugar,
nine eggs well beken ; mix all well together, and fry them
nicely. " When you have no cream, ufe new milk, and one
ipoonful more oi the flour of rice.

To make a Pupton of Apples.

PARE fome apples, take out the cores, and put them into a
fkillet : to a quart mugful heaped, put in a quarter of a pound
of fugar, and two fpoonfuls of water. Do them over a flow
fire, keep them ftirring ; add a little cinnamon. When it is
quite thick, and like a marmalade, let it ftand till cool ; beat
lip the yolks of four or five eggs, and ftir in a handful of grated
bread, and a quarter of a pound of frefh butter; then form it
into what fhape you pleafe, and bake it in a flow oven, and
then turn it upfide down on a plate, for a fecond courfe.

. . • v • • ‘ <’ 1

To make Black - Caps.

£UT twelve Drge apples in halves, and takeout the cores,
place them on a thin patty-pan, or mazarine, as clofe toge^
ther as they can lie, with the flat fide downards ; fqueeze a
lemon in two fpoonfuls of orange- flower water, and pour over
them ; fhred fome lemon -peel fine, and throw over them, and
grate fine fugar all over. Set them in a quick ovep, and half
an hour will do them When you fend them to table, throw
fine fugar all over the difh.

To bake Apples whole.

PUT your apples into an earthen pan, with a few cloves, a
little lemon-peel, fome coarfe fugar, a glads of red wine; put
^hem into a quick oven, and they will take an hour baking.

‘ ' ' To

MADE PLAIN AND EASY.

167

To Jlezu Pears .'

PARE fix pears, and either quarter them or do them whole;
‘they make a pretty difh with one whole, the reft cut in quar-
ters, and the cores taken out. Lay them in a deep earthen
pot, with a few cloves, a piece of lemon-peel, a gill of red
wine, and a quarter of a pound of fine fugar. If the pears
are very large, they will take half a pound of fugar, and half a
pint of red wine ; cover them clofe with brown paper, and
bake them till they are enough.

Serve them hot or c&ld, juft as you like them, and they will
be very good with water in die place of wine.

To Jleu) Pears in a Sauce-pan.

PUT them into a fauce-pan, with the ingredients as before;
cover them, and do them over a flow fire. When thev are
enough take them off; add a pennyworth of cochineal, bruifed
,very fine.

To Jlew Pears purple.

PARE four pears, cut them into quarters, core them, put
:them into a flew pan, with a quarter of a pint of water, a
•quarter of a pound of fugar ; cover them with a pewter plate,
then cover the pan with the lid, and do them over a ‘flow fire!
Look at them often, for fear of melting the plate ; when they
are enough, and the liquor looks of a fine purple, take them
off, and, lay them in your difh with the liquor; when cold, ferve
,them up for a fide-dilh at a fecond courfe, or juft as you pleafe.

To Jlew Pippins whole.

. TA^E twelve golden pippins, pare them, put the parings
-into a fauce pan with water enough to cover them, a blade of
mace, two or three cloves, a piece of lemon-peel. Let them
Ammer till there is juft enough to flew the pippins in, then
ftrain it, and put it into the fauce-pan again, with fugar
enough to make it like a fyrup ; then put them in a p refer ving-
pan, or clean ftew- pan, or large fauce-pan, and pour the fyrup
over them Let there be enough to ftew them in ; when they
are enough, which you will know by the pippins being foil
.take them up lay them ,n a little difh with the fyrup • ^hen
<Cold, ferve them up ; or hot, if you chufe it. 1

M

A pretty

J

J68 THE ART OF COOKERY

A pretty Made Dijh.

TAKE half a pound of almonds blanched and beat fiqe,
with a little rofe or orange flower wat< r ; then take a quart of
fweet thick cream, and boil it with a piece of cinnamon and
macc ; fweeten it with fugar to your palate, and mix it with
your almonds: ftir it well together, and (train it through a
fieve. Let your cream cool, and thicken it with the yolks of
fix eggs; then garnifh a deep difh, and lay pafle at the bottom,
then put in (tired artichoke bottoms, being fir ft boiled, upon
that a little melted butter, (hied citron, and candied orange ;
fo do till your difh is near full, then pour in your cream, and
bake it without a lid. When it is baked, ferape fugar over it,
and ferve it up hot. Half an hour will bake it.

To make Kickjhaws .

MAKE puff-pafte, roll it thin, and if you have any moulds,
work it upon them, make them up with preferved pippins.
You may fill fome with goofeberries, fome with rafberries, or
what you pleafe ; then clofe them up, and either bake or fry
them ; throw grated fugar over them, and ferve them up.

Plain Perdu, or Cream Toajls.

HAVING two French rolls, cut them into dices as thick as
your finger, crumb and cruft together. Lay them' on a difh,
put to them a pint of cream and half a pint of milk ; drew
them over with beaten cinnamon and fugar ; turn them fre-
quently till they aie tender, but take care not to break them :
then take them from the cream with the (lice, break four or
five eggs, turn your dices of bread in the eggs, and fry them
in cla ified butter. Make them of a good brown colour, but
not black ; ferape a little fugar over them. They may be
ferved for a fecond courfe difh, but are fitted; for fupper.

Salmagundy for a Middle- Dijh at Supper.

IN the top plate in the middle, which (hould (land higher
than the reft, take a fine pickled herring, bone it, take off the
head, and mince the reft fine. In the other plates round, put
the following things : in one, pare a cucumber, and cut it very
thin ; in another, apples pared and cut fmall ; in another, 211
onion peeled and cut (mall ; in another, two hard eggs chop-
ped final!, the whites in one, and the yolks in another; pick-

* lpri

MADE PLAIN AND EASY. 169

led girkins in another cut fmall j in another celery cut final! 5
in another pickled red cabbage chopped fine ; take fome wa.
ter-cTefles clean wafhed and picked, flick them all about and
between every plate or faucer, and throw naftertium flowers
about the crefles. You muff have oil and vinegar, and lemon,
to eat with it. If it is prettily fet out, it will make a pretty-
figure in the middle of the table, or you may lay them in heaps
in a difh. If you have not all thefe ingredients, fet out your
plates or faucers with juft what you fancy, and in the room of
a pickled herring you may mince anchovies.

To jnake a Tan fey.

TAKE ten eggs, break them into a pan, put to them a lit-
tle fait, beat them very well ; then put to them eight ounces
of loaf-fugar beat fine, and a pint of the juice of fpinach, and
a little juice of tanfey. Mix them well together, and lrrain
it into a quart of cream ; then grate in ei?ht"ounces 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 tan-
fey to your tafte : mix thefe all together, put it into a ftew-
pan, with a piece of butter as large as a pippin. Set it over a
flow charcoal-fire, keep it ftirring till it is hardened very well ;
then butter a difh very well, put in your tanfey, bake it, and
when it is enough turn it out on a pie-plate ; iqueeze the juice
of an orange over it, and throw fugar all over. Garnifh with
orange cut into quarters, and fweet meats cut into long bits,
and lay all over its fide.

Another Way.

TAKE a pint of cream, and half a pint of blanched almonds
beat fine, with rofe and orange flower water, ftir them toge-
ther over a flow fire; when it boils take it off, and let it Hand
till cold ; then beat in ten eggs, grate in a fmall nutmeo, tour
Naples bifcuits, a little grated bread; fweeten to your tafte -
and if you think it is too thick, put in fome more cream, the
juice of fpinach to make it green; ftir it well together, and
either try it or bake it. if y6u fry it, do one fide firft, and
then with a difh turn the other.

To make a Hedge- Hog.

TAKE two pounds of fweet almonds blanchtd, beat them
well m a mortar, with a little canary and orange-flower wa-
ter,

ai7°

THE ART OP COOKERY

ter, to keep them from oiling. Make them into a ftifF paffe,
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 keep continually ftirring till it is ftifF enough to
be made into the form of a hedge-hog, then ftick it full of
blanched almonds flit, and ftuck up like the briftles of a hedge-
hog, then put it into a difh. Take a pint of cream, and the
yolks of four eggs beat up, and mix with the cream I fweeten
to your palate, and keep them ftirring over a flow fire all the
time till it is hot, then pour it into your difh round the hedge-
hog ; let it ftand till it is cold, and ferve it up.

Or you may make a fine hartfhorn-jelly, and pour into the
<3ifh, which will look very pretty. You may eat wine and
fugar with it, or eat it without.

Or cold cream fweetened, with a glafs of white wine in it,
;ind the juice of a Seville orange, and pour it into the difh.
Jt will be pretty for change.

This is a pretty fide-difh at a fecond courfe, or in the mid-
dle for fupper, or jui a grand defer*. Plump two currants for
the eyes.

Or make it thus for Change.

TAKE two pounds of fweet almonds blanched, twelve bit-
ter ones, beat them in a marble mortar well together, with
canary and orange-flower water, two fpoonfuls of the tin&ure
of faffron, two fpoonfuls of the juice of forrel, beat them into
a fine pafte, 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-peel, both cut fine, mix them in the yolks of
twelve eggs, and half the whites beat up and mixed in halt a
pint of cream, half a pint of double-refined fugar, and work it
op all together. If it is not ftifF enough to make up into the
form you would have it, you muft have a mould forit ,
it well, then put in your ingredients, and bake it. 1 he mould
muft be made in fuch a manner, as to have the head peeping
out • when it comes out of the oven, have ready feme almonds
blanched and flit, and boiled up in Tugar till brown, btick it
all over with the almonds ; and for fauce, have red wine an
fugar made hot, and the juice of an orange. Send it hot to

table for a firft courfe. , , . |;i__

You may leave out the faftron and forrel, and make i up

chickens, or any other fliape you pleafe, or alter the ^

MADE PLAIN AND EASY.

171

your fancy. Butter, fugar, and white wine is a pretty fauce
for either 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
imay ufe cochineal in the room of faffron.

The following liquor you may make to mix with your
fauces: beat an ounce of cochineal very fine, put fn a pint of
water in a fkillet, and a quarter of an ounce of roch-alum :
boil it till the goodnefs is our, ftrain it into a phial, with an
ounce of fine fugar, and it will keep fix months.

To make pretty Almond Puddings.

TAKE a pound and a half of blanched almonds, beat thetn
£ne with a little rofe water, a pound of grated bread, a pound
and a quarter of fine fugar, a quarter of an ounce of cinnamon,
and a large nutmeg beat fine, half a pound of melted butter*
mixed with the yolks of eggs, and four whites beat fine, a pint
of fack, a pint and a half of cream, fome rofe or orange-flower
water; boil the cream, and tie a little bag of faffron, and dip
m the cream to colour it. Firft beat your eggs very well, and
mix with your batter ; beat it up, then the fpice, then the al-
monds, then the rofe water and wine by degrees, beatino- it all
the time, then the fugar, and then the cream by degrees, ‘’keep-
ing it ftirring, and a quarter of a pound of vermicelli. Stir
all together, have fome hog’s guts nice and clean, fill them
only half full, and as you put in the ingredients, here and there
, p.ut ln a blt of cltron 5 tie both ends of the gut tight, and boil
-hangeb°Ut 2 °f 311 ho?r* You may add currants for

To make fried Toajls.

.. .^AKE a penny- loaf, cut it into flices a quarter of an inch
thick round ways, toaft them, and then take a pint of cream
and three eggs half a pint of lack, fome nutmeg, and fweeu
“ it to your tafte ; fteep the toafts in it for three or four hours

feady fot"e bu'ter hot ,n a Pan, put in the toafts and
f y them brown, lay them in a difh, melt a little butter and
then mix what is left; if none, put in fome wine and fuaar

fo" fuPp7er.°Ver ' ^ ^ a pretty plate or ^e-dilh

SCRAPE them

To pw a Brace of Carp.

very clean, then gut them, wafli them and

the

572

the a;rt of cookery

the roes in a pint of good ftale beer, to preferva all the blood,
and boil the carp, with a little (alt in the water. •

In the mean time drain the beer, and put it into a fauce-pan,
with a pint of red wine, two or three blades of mace, fome
■whole pepper black and white, an onion (tuck with cloves,
half a nutmeg bruifed, a bundle of fweet herbs, a piece of le-
mon-peel as big as a fixpence, an anchovy, a little piece of
horfe-raddifh. Let thefe boil together foftiy for a quarter Ob
an hour, covered clofe ; then drain it, and add to it half the
hard roe beat to pieces, two or three fpoonfuls of catchup, a
quarter of a pound of frefh butter, and a fpoonful of mulhrcom-
pickle let it boil, and keep ftirring it till the fauce is thick
and enough. If it wants any fait, you muft put fome in :
then take'the reft of the roe, and beat it up wich the yolk of
an egg, fome nutmeg, and a little lemon- peel cut fmall ; try
them in frefh butter in 'little cakes, and fome pieces o* bread
cut three corner-ways and fried brown. When the carp are
enouoh take them up, pour your fauce over them, lay the : cakes
round the di(h, with horfe-raddifn leraped fine, and^ fried par-
ley The reft lay on the carp, and flick the bread about them,
and lav round them, then diced lemon notched, and lay round
the di.fti, and two or three pieces on the carp. Send them to

tabjf you'would have your fauce white, put in good fi(h-broth
in (lead of beer, and white wine in the room of red wine.
Make your broth with any fort of frefh fifh you have, and tea-

fon it as you do gravy.

To fry Carp.

ttip QT fcale and omt them, wafh them clean, lay tnem in
a dofh to dry, then flour them, and fry them of a fine light
brown Fry fome toaft cut three- corner ways, and the roes ;
when your fifh is done, lay them on a ccarfe cloth to drain.
Let your fauce be butter and anchovy, with the juice of le-
mon Lay your carp in the difh, the roes on each fide, and
garnifh with the fried toaft and lemon.

To bake a Carp.

SCALE wafh, and dean a ber.ee of carp very well ; rate
an earthen pan delp enough to lie cleverly in, butter the pan a
link lay in your carp , feafon with mace, cloves, nutmeg,
and black and w bite pepper, a bundle of fweet herbs, an onto,.

MADE PLAIN AND EASY.

*73

and anchovy ; pour in a bottle of white wine, cover it clofe,
and let them bake an hour in a hot oven, if large; if fmall, a
lefs time will do them. When they are enough, carefully take
them up and lay 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 fauce-pan ; Jet it boil a minute or two, then ftrain it,
and add half a pound of butter rolled in flour. Let it boil,
keep ftirring it, fqueeze in the juice of half a lemon, and put
in what fait you want ; pour the fauce over the fifh, lay the
roes round, and garnilh with lemon. Obferve to fkim all the
fat off the liquor.

To fry Tench.

SLIME your tenches, flit the Ikin along the backs, and with
the point of your knife raife it up from the bone, then cut the
fkin acrofs at the head and tail, then ftrip it off, and take out
the bone ; then take another tench, or a carp, and mince the
flefh fmall with muftirooms, cives, and paifley. Seafon them
with fait, pepper, beaten mace, nutmeg,, and a few favourv
herbs minced fmall. Mingle all thefe well together; then
pound them in a mortar, with crumbs of bread, as much as
two eggs, foaked in cream, the yolks of three or tour eggs, and
a piece ot butter. When thefe have been well pounded, fluff
the tenches with this fauce : take clarified butter, put it into a
pan, fet it over the fire, and when it is hot flour your tenches
and put them into the pan one by one, and fry them brown -
then take them up, lay them in a coarfe cloth before the fire
to keep hot. In the mean time pour all the greafe and fat out
or me pan, put in a quarter of a pound of butter, fliake fome
flour all over the pan, keep Airring with a fpoon till the butter
rs a -ittle brown ; then pour in half a pint of white wine ftir
)t together, pour in half a pint of boiling water, an o’nion
ftuck with cloves, a bundle of fweet herbs, and two blades of
mace. Cover them clofe, and let them flew as foftly as von
can for a quarter of an hour; then ftrain off the liquor put
into the pan again, add two fpoonfuls of catchup, have ready
an ounce of truffles or morels boiled in half a pint of water ten-
der, pour in truffles, water and all, into the pan, a few muff
rooms, and either half a pint of oyflers clean waflied in their
ownhquor and thehquorandaU put into the pa„, 0r fome
craw- fifh ; but then you muff put in the tails, and, after cleTn
picking them, toil them in half a pint of water, then drain the

^ liquora

174 THE ART OF COOKERY

i

liquor, and put into the fauce ; or take fome filh-me’t;, and
tofs up in your fauce. All this is as you fancy.

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

Or you may, for change, put in half a pint of ftale beer in-
ftead of water. You may drefs tench juft as you do carp.

To roajl a Cod's Head .

\VASH it very clean, and fcore it with a knife, ftrew a little
fait on it, and lay it in a ftew-pan before the fire, with fome-
thing behind it, that the fire may roaft it. All the water that
comes from it the firft half hour throw away, then throw on it
a little nutmeg, cloves, mace beat fine, and fait ; flour it, and
bafte it with butter. When that has lain fome time, turn arid
feafon it, and bafte the other fide the fame ; turn it often, then
bafte it with butter and crumbs of bread. If it is a large head,
it will take four or five hours baking. Have ready fome melted
butter with an anchovy, fome of the liver of the fifti boiled and^
bruifed fine ; mix it well with the butter, and two yolks or
eggs beat fine and mixed with the butter, then ftrain them
through a fieve, and put them into the fauce-pan again, with a
few fhrimps, or pickled cockles, two fpoonfuls of red wine,
and the juice of a lemon. Pour it into the pan the head was
roafted in, and ftir it all together, pour it into the fauce-pan,
keep it ftirring, and let it boil ; pour it into a i bafon. C^rm 1
the head with fried fifh, lemon, and fcraped horfe-raddilh. It
you have a large tin-oven.; it will do better.

To boil a Cod's Head.

SET a fifh-ket'tle on the fire, With water enough to boil it,

a good handful of fait, a pint of vinegar a bundle of fwee
herbs, and a piece of horfe-raddilh; let it boil a quarter of an
hour then put in the head, and when you are fure it is enough,
fift up the filh- plate with the ftlh on it. fet it acroO. the kettle
then lav it in vouf difh, and lay the liver on one
fide Garnifh Jith lemon and horfe-raddilh fcraped ; me t
fomi butter, with a little of the fifh-liquor. an anchovy, ovf-
ters, or ftuimps, or juft what you fancy.

To Jlew Cod.

CUT vour cod into flices an inch thick, lay them in the
bottom of a large ftew-pan i feafon them with nutmeg, beaten

MADE PLAIN- AND EAS-Y.

*7S

pepper and fait, a bundle of fweet herbs, and an onion, half a
pint of white wine, and a quarter of a pint of water; cover it
dole, and let it fimmer foftly for five or fix minutes, then
iqueeze in the juice of a lemon, put in a few oyfters and the
liquor ftrained, a piece of butter as big as an egg rolled in flour
and a blade or two of mace ; cover it clofe, and let it flew foft-
ly, fhaking the pan often. When it is enough, take out the
fweet herbs apd onion, and difli.it up pour the fauce over it •
and garnifti with lemon. “ ^

To frlcafey Cod.

GET the founds, blanch them, then make them very clean
and cut them into little pieces. If they be dried founds, you
muft firft boil them tender. Get fome of the roes, blanch
them and waft them clean, cut them into round pieces about
an inch thick, with fome of the livers, an equal quantity of
each to make a handfome difli, and a piece of cod about one
pound in the middle. Put them into a ftew-pan, feafon them
with a little beaten mace, grated nutmeg and fait, a little

)Td'e °,f fwcf .i?erbs> an onion> and a quarter of a pint of
nth-broth or boiling water ; cover them clofe, and let them
flew a few minutes ; then put in half a pint of red wine a few
oyfters w,th the liquor ftrained, a piece of butter rolled in fl0„r
fhake me pan round, and let them ftetv foftly till thev are
enough, take out the fweet herbs and onion, and diftT 1
Garmfh wrth lemon Or you may do them white thus ini
Head of red wine add white, and a quarter of a pint 0f cream.

To bake a Cod’s Head.

onion fluck With cloves, three or four hliH r berbs» an
large fpoonful of black and whke pepner f „ ° .ha'f a

quart of water, a little piece of lemnP ’ i tr?6g bru‘fed, a
of horfe-raddifh. Flour vour hp ^ n Pee 5 anc^ a little piece

it, flick pieces of butter all over it ’afdrtrc nutmeg over

that. Send it to the oven to bake - w e a11 °ver

out of that difli, and lay it carefully into "he *

the

i76 THE ART OF COOKERY

the fire to boil three or four minutes, then drain it, and put to
it a gill of red wine, two fpoonfuls of catchup, a pint, of
fhrimps, half a pint of oyders or muflels, liquor and all, but
firft drain it ; a fpoonful of mudiroom-pickle, a quarter of a
pound of butter rolled in flour, dir it all together till it is thick
and boils ; then pour it into the difh, have ready fome to?, t cut
three-corner ways, and fried crifp. Stick pieces a 'out t e
head and mouth, and lay the red round the head. Garniih
with lemon notched, fcraped horfe-raddifh, and parfley crifpe
in a plate before the fire. Lay one dice of lemon on the head,
and ferve it up hot.

To broil Shrimp , Cod, Salmon , Whitir.g, or Haddock.

FLOUR it, and have a quick clear fire, fet your gridiron
high, broil it of a fine brown, lay it in your difh, and for fauce
have good melted butter. Take a lobder, bru.fe the fpattn m
the butter, cut the meat fmall, put all together into the melted
butter, make it hot and pour it into your difh, or into batons.
Garnilh with horfe-raddifh and lemon.

Or Oyjler Sauce made thus.

TAKE half a pint of oyflers, and fimmer them till they
are plump, drain the liquor from them through a fieve waft
the oyders very clean, and beard them ; put them in a devv-
pan, Ind pour the liquor over them, but mind you do not
pour the fedimentwith the liquor; then add a blade of mace
a quarter of a lemon, a fpoonful of anchovy-l.quor and a
little bit of horfe-raddifh, a little butter rolled in flour, halt a

pound of butter nicely melted, boil it up gently for ten mi-

nut"s- then take out {he horfe-raddifli, the mace and lemon,
fqueeze the juice of the lemon into the fauce, tofs it up a l.tde ,
then put it into your boats or bafons.

Muflel-fauce made thus is very good, only you mh p
them into a ftew-pan, and cover them dole ; firft open,
fearch that there be no crabs under the tongue.

Or a fpoonful of walnut-pickte in the butter makes the tort
good' or a fpoonful of either fort of catchup, or horfe-raddtlh

^ Milt your butter, ferape a g~d ^ 1

put it into the melted butter, grate half a nutmeg, P the

yolk of an egg with one fpoonful of cream, p , intQ

butter, keep it dirring till it boiis, then pou

your bafon. To

Made plain and ''easy.

377

To drefs little Tijh.

AS to all forts of little fifh, fiich as fmelts, roach, &c. they
Hiould be fried dry and of a fine brown, and nothing out plain
batter. Garmfii with lemon.

And with all boiled fifh, you fliould put a good deal of fait
and horfe-raddifh in the water, except mackerel, with which
put fait and mint, parfley and fennel, which you muff chop to
put into the butter ; and fome love fealded goofeberries with
them. And be fure to boil your fifii well ; but take great care
they do not break.

To broil Mackerel,

CLEAN them, fplit them down the back, feafon them with
pepper and fait, fome mint, par/ley, and fennel chopped very
fine, and flour them ; broil them of a fine light brown, put
them on a difh and ftrainer. Garnifli with parfley ; let your
fauce be fennel and butter in a boat. 1

\

To broil Weavers.

GUT them, and wafh them clean, dry them in a clean cloth
flour, then broil them, and have melted butter in a cup. They
are fine fifh, and cut as firm as a foal ; but you mull t*ake care
not to hurt yourfelf with the two fharp bones in the head.

To boil a Turbot.

.!t ,n a §00^ c,cal of and water an hour or two
and if it is not quite fweet, fhift your water five or fix time<
firft put a good deal of fait in the mouth and belly.

In the mean time fet on your fifh-kettle with clean fprino-
water and fait, a little vinegar, and a piece of horfe-raddifh
When the water boils, lay the turbot on a fiih-pLte, put it n

» the k'“ '* lct •t,he boil'd, but take great care js "u't
too much done ; when enough take off the fifh-kettle ftt
before the fire, then carefully lift up the fifh 0UtP J’a r
actofs.he kettle to drain : i/rhe Jan time me 'a ,
of frelh butter and bru.fe in either the fpawn of one or £ '
obfters and the meat cut fmall, with a fpoonful ofanchovw
Jiquot ; then give it a boil, and pour it into bafons ThT'
the bed fauce ; but you may make what you pleafe ' y

fifth, the dift. Garnift with feraped Lrfe'radJt'h £

N

'7*

the art of cookery

To bake a Turbot.

TAKE a difh the fize of your turbot, rub butter all over \i
thick throw a little fait, a little beaten pepper, anti half a large
nutmeg, fome parfley minced fine and throw all over, pour in a
pint of white wine,- cut off the head and tail, lay the turbot in
the difh, pour another pint of white wine all over, grate the
other half of the nutmeg over it, and a little pepper, fome (alt
and chopped parfley. 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 Cure that it is of a fine
brown : then lay it in your difh, ftir the fauce in your difh all
together, pour it into a fauce-pan, (hake in a little flour, let it
boil, then ftir in a piece of butter and two fpoonfuls of catcn-
ud let it boil and pour it into bafons. Garnifli your difh with
lemon; and you may add what you fancy to the [auce> as
flirimps, anchovies, mufhrooms, &c. Jr a fmarl turbot, half
the wine will do. It eats finely thus. Lay it in a difh, fk m
off all the fat, and pour the reft over it. Let it ftand tnl cold,
and it is good with vinegar, and' a fine difh to fet out a co.u

table.

To ({refs a fowl of Pickled Sabnon.

LAY it in frefh water all night, then lay it in a fifh-plate,-
nut it into a large flew pan, fealon it with a little whole pep-
L a Hade or two of mace tied in a coarfe muflm-rag a whole

j i ^ * nr <\ ' fh • fet it over hot water and cover it. In.

h'kdme ie your fkce boil till it is thick and good.
Takl out the fpice/onion, and fweef herbs, and pour ,r over
the fifh. Garnifh with lemon.

To broil Salmon.

CUT frefh falmon into thiek pieces, flour them and broil
rheon, lay them in your diOr, and have plain melted butter tn
a cup, or anchovy and butter.

Baked Salmon.

TAKE a little piece cut into flices about an inch thick, ^

r

MADE PLAIN AND EASV. 179

ter the difh that you would ferve it to table on, lay the fiices
in the difh, take oft' the fkin, make a force-meat thus : take
the flefh 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 mufhrooms, a piece of
butter, and ten or a dozen coriander-feeds, beat fine. Beat all
together, boil the crumb of a halfpenny-roll in milk, beat up
four eggs, ftir it together till it is thick, let it cool and mix it
well together with the reft ; then mix all together with four raw
eggs ; 'on every flice lay this force-meat all over, pour a very-
little melted butter over them, and a few crumbs of bread, lay
a cruft round the edge of thedifh, and ftick oyfters round upon
it. Bake it in an oven, and when it is of a very fine brown
ferve it up ; pour a little plain butter (with a little red wine in
it) into the difh, and the juice of a lemon : or you may bake
it in any difh, and when it is enough lay the fiices into another
difh. Pour the butter and wine into the difh it was baked in,
give it a boil, and pour it into the difh. Garnifh with lemon.
This is a fine difh. Squeeze the juice of a lemon in.

To broil Mackerel whole.

CUT off their heads, gut them, wafh them clean, pull out
the roe at the neck-end, boil it in a little water, then bruife it
with a fpoon, beat up the yolk of an egg, with a little nutmeg,
a little lemon-peel cut fine, a little thyme, fome parfley boiled
and chopped fine, a little pepper and fait, a few crumbs of
bread: mix all well together, and fill the mackerel; flour it
well, and broil it nicely. Let your faute be plain butter, with
a. little catchup or walnut pickle.

Mackerel a la Maitre a Hot elle.

TAKE three mackerel, and wipe them very dry with a clean
cloth, cut them down the back from head to tail,' but not open
them; flour them and broil them nicely; chop a handful of
parfley, and a handful of green onions very fine, mix them up
with butter and pepper, and fait. Put your mackerel in the
difh, and put the parfley, &c. into the cut in the back and
put them before the fire till the butter is melted. Squeeze tile
juice of two lemons over them, and fend them up hot.

To

N *

i8o

the art of cookery

To broil Herrings.

SCALE them, gut them, cut off their heads, wafh them
dean, dry them in a cloth, flour them and broil them. Lay
the filh in the difh, in a boat, plain melted butter and tnuftard.

To fry Herrings.

•CLEAN them as above, fry them in butter; have ready a
good many onions peeltd and cut thin ; fry them of a light
brown with the herrings ; lay the herrings in your difh, and
the onions round, butter and muftard in a cup. You muff do
them wuh a quick fire.

To snake Water -S ok ey.

TAKE fomc of the fmalkft plaice or flounders you can get,
wafli them clean, cut the fins clofe, put them into a ftevv-
pan, with juft water enough to boil them, a little fair, and
a bunch of parfley; when they are enough fend them to table
in a foup-difh, with the liquor to keep them hot. Have
parfley and butter in a cup.

To few Eels.

SKIN, gut, and wafh them very clean in fix or eight waters,
to wafh away all the fand ; then cut them in pieces, about as
lono- as your finger, put juft water enough for fauce, put in a
fmall onion ftuck with cloves, a little bundle of fweet herbs, a
blade or two of mace, and fome whole pepper in a thin muf-
lin-rao-. Cover it clofe, and let them flew very foftly.

Look at them now and then, put in a little piece of butter
rolled in flour, and a little chopped parfley. When you find
they are quite tender and w’ell done, take out the onion, fpice,
and" fweet herbs. Put in fait enough to feafon it. Then difli
them up with the fauce.

„ To Jlew Eels zvltb Broth.

CLEANSE your eels as above, put them into a fauce-pan
with a blade or two of mace and a cruft of bread. Put juft
water enough to cover them clofe, and let them ftew very foft-
ly • when they are enough, difh them up with the broth, and
'have a little plain melted butter and parfley in a cup to eat the
eels with. The broth will be very good, and it is ht tor
>yeakly and confumptive confutations. ^

MADE PLAIN AND EASY.

xSi

' To drefs a Pike.

SCALE and gut your pike, arid waft it very clean, then
make a fluffing in the following manner: take the crumb of a
penny loaf foked in cream, a quarter of a pound of butter,
an anchovie chopped fine, a handful of parfley, and a little
fweet herbs chopped fine ; the liver or roc of the fifh bruifed,
a little lemon pee! chopped fine, a little grated nutmeg, fome
pepper and fait, the yolks of two eggs ; mix all together, and
put it in the belly of your fifli ; few it up, and then make it in
the form of an S. Rub the yolk of an egg over ; grate fome
nutmeg on it, and flrew fome crumbs of bread on it ; put fome
butter here and there on it. Put it on an iron piate, and Dake
it, or roaft it before the fire in a tin oven ; for- fauce good an-
chovies and butter, and plain melted butter. Garnifh with
horfe-raddifh and barberries, or you may boil it without the
fluffing.

To broil Haddocks , when they are in high Seafon.

SCALE them, gut and wafli them clean ; do riot rip open
their bellies, but take the guts out with the gills ; dry them in
a clean cloth very well : if there be any roe or liver, take it
out, but put it in again ; flour them well, and have a clear
good fire. Let your gridiron be hot and clean, lay them on,
turn them quick two or three times for fear of flicking; then
let one fide be enough, and turn the other fide. When that
is done, lay them in a difh, an-d have plain butter in a cup, or
anchovy and butter.

They eat finely falted a day or two before you drefs them,
and hung up to dry, or boiled with egg fauce. Newcaftle is
a famous place for falted haddocks. They come in barrels,
and keep a great while. Or you may make a fluffing the fame
as for the pike, and broil them.

To broil Cod-Sounds.

YOU muft firft lay them in hot water a few minutes ; take
them out and rub them well with fait, to take riff trie fkin and.
black dirt, then they will look white, then puPthem in wate-,
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 niult.ud into
the difh. .Broil them whole.

N 3 To

182

THE ART OF COOKERY

To fricafy Cod Sounds.

CLEAN them very well, as above, then cut them into little
pretty pieces, boil them tender in milk and water, 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 juft cream enough (or
fauce and a good piece of butter rolled in flour, keep fhaking
your fauce-pan round all the time, ti]l it is thick enough i
then difh it up, and garniftt with lemon.

To drefs Salmon au Court- Bouillon.

AFTER having wafhed 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 ever, 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 packthread. Put it in a
fifh-kettle, juft 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 clofe ; when it is enough,
which you muft judge by the bignefs of your falmon, fet it over
9 ftove to flew till you are ready. Then have a clean napkin
folded in the difh it is to lay in, turn it out of the napkin it
was boiled in, on the other napkin. Garnifh the difh with a
good deal of parfley crifped before the fire.

For fauce have nothing but plain butter in a cup, or horfe-
raddifh and vinegar, Serve it up for a firft courfe.

To drefs Salmon d la Braife.

TAKE a fine large piece of falmon, or a large falmon-trout ;
make a pudding tnus ; 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 cut
fine, a little pepper, and a grated nutmeg with parfley chop-
ped, 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 bellv of the fifh, few it up, lay it
jq an oval ftew-pan, or little kettle that will juft hoid it, ta e

MADE PLAIN AND EASY. *83

half a pound of frefli butter, put it into a fauce-pan, when it
is melted (hake in a handful of flour, ftir it till it is a itt e
brown, then pour to it a pint of fifh-broth, (fir it togct cr,
pour it to the fifli, with a bottle of white-wine. Seafon it witli
fait to your palate, put fome mace, cloves, and whole-pepper
into a coarfe muflin rag, tie it, put to the fifli an onion, and
a little bundle of fweet herbs. Cover it dole, and let it (tew
.very foftly over a flow fire, put in. fome frefh mufti rooms, or
pickled ones cut fmall, an ounce of truffles and morels cut
fmall ; let them all (lew together ; when it is enough, take up
your falmon carefully, lay it in your difh, and pour the fauce
all over. Garnifh with fcraped horfe-raddifh and lemon notch-
ed, ferve it up hot. This is a. fine difh. for a firft.courfe.

Salmon in Cafes.

CUT your falmon into little pieces, fuch as will lay rolled
in half-'fheets of paper. Seafon it with pepper, fait, and nut-
meg; butter the infide of the paper well, fold the paper Jo as
nothing can come out, then lay them on a tin-plate to be baked.,
pour a little melted butter over the papers, and then crumbs of
bread all over them. Do not let your oven be too hot, for fear
of burning the paper. A tin oven before the fire does beft.
When you think they are enough, ferve them up juft as they
are. There will be fauce enough in the papers; or put the
falmon in buttered papers only, and broil them.

To drefes Flat Fife.

IN drefling all forts of fLt-fifh, take great care in the boiling
of them ; be fure to have them enough, but do not let them be
broke; mind to put a good deal of fait in, and horfe-raddifh in
the water, let your fifh be well drained, and mind to cut the
jins off. When you fry them, let them be well drained in a
cloth, and floured, and fry them of a fine light brown, either
in oil or butter. If there be any water in your difh with the
.boiled fifli, take it out with a fpunge. As to your fried fifh,
a coarfe cloth is the beft thing to drain it on.

To drefes Salt Fife. ' 4

OLD ling, which is the beft fort of fait- fifh, lay in water
'twelve hours, then lay it twelve hours on a board, and then
twelve more in water. When youbofl it, put it into tne water
cold ; if it is good, it will take about fifteen minutes boiling
foftly. Boil parfnips very tender, ferape them, and put. them

N 4 into

1 84 THE ART OF COOKERY

into a fauce-pan, put to them fome milk, ftir them till thick,
then ftir in a good piece of butter, and a little fait; whin they
are* enough lay them in a plate, the fifli by itfelf dry, and but-
ter and hard eggs chopped in a bafon.

As to water-cod, that need only be boiled and well fkimmed,

Scotch haddocks you muft lay in water all night. You may
boil or broil them. If you broil, you muft fplit them in two.

You may garnifh your di'fhes with hard eggs and parfnips,

, and potatoes.

To Grefs Lampreys.

THE beft of this fort of fifh are taken in the river Severn ;
and, when they are in feafon, the fifhmongers and others in
London have them from Gloucefter. But if you are where
they are to be had frefh, you may drefs them as you pleafe.

To fry Lampreys.

BLEED them and fave the blood, then wadi them in hot
water to take off the dime, and cut them to pieces. Fry them
in a little frefh butter not quite enough, pour out the fat, put in
a little white- wine, give the pan a (hake round, feafon it with
whole pepper, nutmeg, fait, Lveet herbs and a bay-leaf, put in
a few’ capers, a good piece of butter rolled up in flour, and the
blood ; give the pan a (hake round often, and cover them clofe.
When you think they are enough take them out, ftrain the
fauce, then give them a boil quick, fqueeze in a little lemon
and pour over the flfh. Garnifh with lemon, and drefs them
juft what way you fancy.

To pitcbtock Ee!s.

TAKE a large eel, and fcour it well with fait to clean off
all the flime ; then flit it down the back, take out the bone,
and cut it in three or four pieces ; take the yolk of an egg and
put over the inftde, fprinkle crumbs of bread, with fome
fweet herbs and parfley chopped very fine, a little nutmeg
grated, and fome pepper and fait, mixed all together ; then
put it on a gridiron over a clear fire, broil it of a fine light
brown, difh it up, and garnifh with raw parfley and horfe-
raddilh ; err put a boiled eel in the middle, and the pitch-
cocked round. Garnifh as above with anchovy- fauce, and
parfley and butter in a boat.

To.

MADE PLAIN AND EASY.

185

To fry Eels.

MAKE them very dean, cut them into pieces, feafon then)
with pepper and fair, flour tjiem and fry them in. butter.
Let your fauce be plain butter melted, with the juice of
lemon. Be fure they be well drained from the fat before you
lay them in the difh.

To broil Eels.

TAKE a large eel, fldn it and make it clean. Open the
belly, cut it in four pieces ; take the tail end, flrip off the
flefb, beat it in a mortar, feafon it with a little beaten mace, a
little grated nutmeg, pepper and fait, a little parfley and thyme,
a little lemon- peel, an equal quantity of crumbs of bread,
roll it in a little piece of butter; then mix it again with the
yolk of an egg, roll it up again, and fill the three pieces of
belly with it. Cut the fkin of the eel, wrap the pieces in,
and few up the fkin. Broil them well, have butter and an an-
chovy for fauce, with the juice of lemon Or you may turn
them round, and run a fkewer through them, and broil them
whole. '

To farce Eels with White Sauce. -v

SKIN and clean your eels well, pick off all the flefli clean
from the bone, which you muft leave whole to the head. Take
the flefli, cut it final! and beat it in a mortar ; then take half
the quantity of crumbs of bread, beat it with the fifli, feafon it
with nutmeg and beaten pepper, an anchovy, a good deal of
parfley chopped fine, a few truffles boiled tender in a very little
water, chop them fine, put them into the mortar with the li-
quor and a few mufhrooms: beat it well together, mix in a
little cream, then take it out and mix it well together in your
hand, lay it round the bone in the fliape of the eel, lay it on
a buttered pan, drudge it well with fide crumbs of bread, and
bake it. When it is done, lay it caiefully in your difli ; have
ready half a pint of cream, a quarter of a pound of frelh but-
ter, ttir it one way till it is thick, pour it over your eels, and
garmlh with lemon.

To drefs Eels with Brown Sauce.

SKIN and clean a large eel very well, cut it in pieces, put
it into a fauce-pan or ftew-pan, put to it a quarter of a pint of
water, a bundle of fweet herbs, an onion, feme whole pepper, a

blade

s 86

THE ART OF COOKERY

blade of mace, and a little fait. Cover it clofe, and when it
begins to fimmer, put in a gill of red wine, a fpoonful of
inufhroom-pickle, a piece of' butter, as big as a walnut, rolled
in flour : cover it clofe, and let it flew till it is enough, which
you will know by the eel being very tender. Take up your cel,
lay it in a difh, drain your fauce, give it a boil quick, and
pour it over your fifh. You muft make fauce according to
the largenefs of your eel, more or Jefs. Garnifh with lemon.

, r • . » • * * ' . .

To roaft a Piece of frejh Sturgeon.

GET a piece of frefh fturgeon, of about eight or ten pounds,
'Jet it lay in water and fait fix or eight hours, with its fcales on ;
then fallen it on the fpit, and bade it well with butter for a
quarter of an hour, then with a little flour, grate a nutmeg all
over it, a little mace and pepper beaten fine, and fait thrown
over it, and a few fweet herbs dried and powdered fine, and
then crumbs of bread ; then keep balling a little, and drudg-
ing with crumbs of bread, and with what falls from it till it
is enough. In the mean time prepare this fauce : take a pint
fo'f water, an anchovy, a little piece of lemon-peel, an onion, a
bundle of fweet herbs, mace, cloves, whole pepper black and
white, a little piece of horfe-raddifh ; cover it' clofe, let it boil
a quarter of an hour, then drain it, put it into the fauce-pan
again, pour in a pint of white wine, about a dozen oyfters and
the liquor, two fpoonfuls of catchup, two of walnut- pickle,
the infide of a crab bruifed fine, or lobfter, fhrimps,or prawns,
a good piece of butter rolled in flour, a fpoonful of mufhroom-
jfickle, or juice of lemon. Boil it all together ; when your
fifh is enough, lay it in your difh, and pour the fauce over it.
.Garnifh with fried toafts and lemon.

■? i

v • i * • i

To roaft a Fillet or Collar of Sturgeon.

TAKE a piece of frefh fturgeon, fcale it, gut it, take out
the bones, and cut it in lengths about feven or eight inches;
then provide fome fhrimps and oyfters chopped fmall, an equal
quantity of crumbs ‘of bread, and a little lemon-peel graced,
fome nutmeg, a little beaten mace, a little pepper and chop-
ped parfley, a few fweet herbs, an anchovy, mix it together;
when it is done, butter one fide of yOur fifn, and drew fome
of your mixture upon it ; then begin to roll it up as clofe as
poflible, and when the firft piece is rolled up, roll upon that
another, prepared in the fame manner, and bind it round wit«i

a narrow

/

MADE PLAIN AND EASY. 187

a narrow fillet, leaving as much of the fifh apparent as may
be; but you mud mind that the roll is not above four inches
and a half thick, or elfe one part will be done before the infide
is warm ; therefore we often parboil the infide roll before we
roll it. When it is enough, lay it in your difh, and prepare
fauce as above. Garnifh with lemon.

To boil Sturgeon.

CLEAN your fturgeon, and prepare as much liquor as will
luft boil it. T'o two quarts of water, a pint of vinegar, a fticlc
of horfe-raddifh, two or three bits of lemon-peel, fome whole
pepper, a bay-leaf, add a fmall handful of fait. Boil your fifh.
in this, and ferve it with the , following'fauce : melt a pound
of butter, diffolve an anchovy in it, put in a blade or two of
mace, bruife the body of a crab in the butter, a few fhrimps
or craw-fifh, a little catchup, a little lemon-jui'.e ; give it a
boil, drain your fifh well, .and lay it in your difh. Garnifh
with fried oyfters, diced lemon, and fcraped horfe-raddifh;
pour your fauce into boats or bafons. So you may fry it, ra-
goo it, or bake it.

To crimp Cod the Dutch JVay.

TAKE a gallon of pump-water and a pound of fait, mix
them well together ; take your cod whilft alive, and cut it in
flices of one inch and a naif thick, throw it into the fait and
water for half an hour; then take it out and dry it well with
a clean cloth, flour it and broil it : or have a flew pan with
fome pump-water and fait boiling, put in your fifh, and boil
it quick for five minutes ; fend oyfter-fauce, anchovy-fauce
fhrimp-fauce, or what fauce you pleafe. Garnifh with horfe-
raddifh and green parfley.

To Crimp Scate.

CUT it into long flips crofs-ways, about an inch broad
and put it into fpnng water and fait, as above: then have
fprmg-water and fait boiling, put it in, and boil it fifteen mi-
nutes. ohrimp-fauce, or what fauce you like.

To fricafey Scate or Thornback white.

fins, &c. and make it
>ut an inch broad, and

• To a pound of the

flefh

CUT the meat clean from the bone,
very clean. Cut it into little pieces, abc
two inches long, lay it in your ftew-pan

*88 THE ART OF COOKERY

ficfh put a quarter of a pint of water, a little beaten mace, 2nd
grated nutmeg, a little bundle of fweet herbs, and a little fait ;
cover it, and let it boil fifteen minutes. Take out the fweet
herbs, put in a quarter of a pint of good cream, a piece of but-
ter as big as q walnut rolled in flour, a glafs of white wine,
keep fluking the pan all the while one way, till it is thick and
fmooch ; then difh it up, and garnifh with lemon.

To fricafey • it brown.

T AKE your fifli as above, flour it, and fry ft of a fine brown,
in frefh butter; then take it up, lay it before the fire to keep
warm, pour the fat out of the pan, (hake in a little flour, and
y/ith a fpoon ftir in a piece of butter as big as an egg; flir it
round till it is well mixed in the pan, then pour in a quarter
of a pint of water, ftir it round, (hake in a very little beaten
pepper, a little beaten mace; put in an onion, and a little
bundle of fweet herbs, an anchovy, fluke it round and let it
boil; then pour in a quarter of a pint of red wine, a fpoonful
of catchup, a little juice of lemon, ftir it all together, and let
it boil. When it is enough, take out the fweet herbs and
onion, and put in the fifh to heat. Then difn it up, and gar-
nifh with lemon.

To fricafey Soals white.

SKIN, wall), and cut your foals very clean, cut oft their
heads, dry them in a cloth, then with your knife very carefully
cut the flefh from the bones dfnd fins on both fides. Cut the
flefl) long-ways, and then acrofs, fo that each foal will be in
ei -r ht pieces : take the heads and bones, then put them into a
fauce-pan with a pint of water, a bundle of fweet herbs, an
onion, a little whole pepper, two or three blades of mace, a
little fait, a very little piece of lemon peel, and a little cruft of
bread. Cover it dole, let it boil till half is wafted, then ftrain
it through a fine fieve, put it into a ftew-pan, put in the foals
and half a pint of white wine, a little parfley chopped fine, a
few m ufh rooms cut final!, a piece of butter as big as a hen’s
egg rolied in flour, grate in a little nutmeg, fet all together
on the fire, but keep (baking the pan all the while till the fifli
is enough. Then difh it up, and garnifh with lemon.

To fricafey Soals brown.

CLEANSE and cut your foals, boil the water as in the fore-
arm n receipt, flour your fifli, and fry them in frefh butter of
a B a fine

MADE PLAIN AND EASY. 189

a fine light brown.' Take the flefh of a ffhall foal, beat it in
a mortar, with a piece of bread as big as an lien’s egg foalted in
cream, the yolks of two hard eggs, and a little melted butter, a
little bit of thyme, a little parlley, an anchovy, feafon it with
nutmeg-, mix all together with the yolk of a raw egg and with
a little "flour, roll it up into little balls and fry them, but not
too much. Then lay your fifli and balls before the fire, pour
out all the fat of the pan, pour in the liquor which is boiled
with the fpice and herbs, ftir it round in the pap, then put in
half a pint of red wine, a few truffles and morels, a few mufh-
100ms, a fpoonful of catchup, and the juice of half a frnall le~
irson. Stir in all together and let it boil, then ftir in a piece of
butter rolled in flour; ftir it round, when your fauce is of a
fine thicknefs put in your fifh and balls, and when it is hot
difh. it up, put in the balls, and pour your fauce over it.
Garnifli with lemon. In the fame manner drefs a frnall tur-
bot, or any fiat fifh.

N 1

, To boil Soals.

TAKE a pair of foals, make them clean, lay them in vine-
gar, fait and water two hours ; then dry them in a cloth, put;
them into a ftew-pan, put to them a pint of white wine, a bun-
dle of fweet herbs, an onion ftuck with fix cloves, fome whole
pepper, and a little fait; cover them, and let them boil.
When they are enough, take them up, lay them in your difh,
ftrain the liquor, and thicken it up with butter and flour.
Pour the fauce over; and garnifh with feraped berfe-raddifh
and lemon. In this manner drefs a little turbot. It is a gen-
, teel difh for fupper. You may add prawns, or flirimps, of
mufcles to the fauce.

■ Another Way to boil Soal's.

TAKE three quarts of fpring-water, and a handful of fait,
let it bqil ; then put in your foals, boil them gently for ten
minutes ; then difh them up in a clean napkin, with anchovy-
fauce, or Ihrimp-fauce, in boats.

To 771 ake a Collar of Fifi in Ragoo , to look like a Brcajl of Veal

collared.

•TA5? aJfge ccl> .if» wafll k clea", ^d parboil i-f,
pick Oil the fleih, and beat it in a mortar ; feafon it with beaten

mace, nutmeg, pepper, fait, a few fweet herbs, parlley, and a

•S little

jgo THE ART OF COOKERY

little lemon-peel chopped (mail ; beat all well together with an
equal quantity of crumbs of bread ; mix it well together, then
take a turbot, foals, fcate, or thornback, or any flat fi(h that
will toll cleverly. Lay the flat fi(h on the dreffer, take away
all the bones and fins, and cover your fi(h with the farce; then
roll it up as tight as you can, and open the (kin of your eel,
and bind the collar with it nicely, fo that it may be flat top
and bottom, to (land well in the difh ; then butter an earthen
difh, and fet it in upright; flour it all over, and (lick a piece
of butter on the top and round the edges, fo that it may run
down on the fi(h ; and let it be well baked, but take great care
it is not broke. Let there be a quarter of a pint of water in >
the di(h.

In the mean time take the water the eel was boiled in, and
all the bones of the fi(h. Set them on to boil, feafon them
with mace, cloves, black and white pepper, fweet herbs, an
onion. Cover it clofe, and let it boil till there is about a quar~
ter of a pint ; then drain it, add to it a few truffles and morels,
a few mufhrooms, two fpoonfuls of catchup, a gill of red wine,
a piece of butter as big as a large walnut rolled in flour. Stir
all together, feafon with fait to your palate : fave fome of the
farce you make of the eel, and mix with the yolk of an egg,
and roll them up in little balls with flour, and fry them of a
light brown. When your fifh is enough, lay it in your difh,
fkim all the fat off the pan, and pour the gravy to your fauce.
Let it all boil together till it is thick ; then pour it over the •
roll, and put in your balls. Garnifh with lemon.

This does bed in a tin oven before the fire, becaufe then you
can bade it as you pieafe. This is a fine bottom difti.

To butter Crabs or Lobjiers.

TAKE two crabs or Iobfters, being boiled, and cold, take
all the meat out of the {hells and bodies, mince it fmall, and
put it all together into a fauce- pan ; add to it a glafs of white
wine, two fpoonfuls of vinegar, a nutmeg grated, then let it
boil up till it is 'thorough hot. Then have ready half a pound
of frelh butter, melted with an anchovy, and the yolks of two
eggs beat up and mixed with the butter ; then mix crabs and
butter all together, (baking the fauce-pan condantly round till
it is quite hot. Then have ready the great (hell, either of a
crab or lobfler ; lay it in the middle of your did), pour fome

into the {hell, and the reft in little faucers round the (hell,

(ticking

MADE PLAIN AND EASY.

191

flicking three-corner toafts between the faucers, and t;ound the
fhell. This is a fine fide-dilh at a fecond courfe.

To butter Lobfiers another IVay.

PARBOIL your lobflers, then break the fhells,'pick out all
the meat, cut it (mall, take the meat out of the body, mix it
fine with a fpoon in a little white wine; for example, a fmall
Jobfter, one fpoonful of wine; put it into a fauce-pan with the
meat of the lobfter, four fpoonfuls of white wine, a blade of
mace, a little beaten pepper and fait. Let it flew all together
a few minutes, then ftir in a piece of butter, fhake your fauce-
pan round till your butter is melted, put in a fpoonful of vine-
gar, and flrew in as many crumbs of bread as will make it
thick enough. When it is hot, pour it into your plate, and
garnifli with the chine of a lobfter cut in four/ peppered, falt-
ed, and broiled. This makes a pretty plate, or a fine difn,
with two or three lobflers. You may add one tea-fpoonful
of fine fugar to your fauce.

To roafi Lobflers.

BOIL your lobflers, then lay them before the fire, and
bafte them with butter, till they have a fine froth. Dilfi them
up with plain melted butter in a cup. This is as good a way
to the full as roafting them, and not half the trouble.

To make a fine Dijb of Lobjlers.

TAKE three lobflers, boil the largeft as above, and froth it
belore the fire. Take the other two boiled, and butter them
• f°reg°Ing receipt. Take the two body Abells, heat

them hot, and fill them with the buttered meat. Lay the large
Jobfter in the middle, and the two fhells on each fide; and the
two great claws of the middle lobfter at each end; and the four
pieces of chines of the two lobflers broiled, and laid on each
*.nd. i his, if nicely done, makes a pretty difli.

To drefis a Crab.

HAVING taken out the meat, and cleanfed it from the fkin,
pu it in o a ew pan, with hjjlf a pint of white wine, a iittle
nutmeg, Pepper, and fait over a flow fire. Throw in a few
crumbs of bread, beat up one yolk of an egg with one fpoonful
of vinegar, throw ,t in, then (bake the fauce-pan round a mi-
nute, and ferve it tip on a plate.

Ta

192

ti-ie art of cookery

To few Prawns , Shrimps , or Craw-Fijb.

PICK out the tails, lay them by, about two quarts ; take
the bodies, give them a bruife, and put them into a pint of
■vtfhite wine, with a blade of mace; let them (lew a quarter of
an hour, ftir them together, and ftrain them ; then walh out
the faue'e-pan, put to it the {trained liquor and tails : grate a
{mail nutmeg in, add a little fait, and a quarter of a pound of
butter rolled in flour : fhake it all together, cut a pretty thin
toaft round a quartern loaf, toaft it brown on both fides, cut it
into fix pieces, lay it clofe together in the bottom of your difh,
and pour your fifti and fauce over it. Send it to table hot. * If
it be craw-filh or prawns, garnifh your difh with fome of the
bjergeft claws laid thick round. Water will do in the room of
wine, only add a fpoonful ol vinegar.

To make Scollops of Oyfers.

PUT .vour oyfters into fcollop-fhells for that purpofe. Set
them on your gridiron over a good clear fire, let them flew till
■you think your oyfters are enough then have ready fome
crumbs of bread rubbed in a clean napkin, fill your {hells, and
{ft them before a good fire, and bafte them well with butter.
Let them be of a fine brown, keeping them turning, to be
brown all over alike ; but a tin oven does them beft before the
fire They eat much the beft done this way, though moft
’le flew the oyfters firft in a fauce pan, with a b ade of
mace, thickened with a piece of butter, and fill the {hells, and
then cover them with crumbs, and brown them w ith a ho.
iron : but the bread has not the fine tafte of the former.

To few Mufcles.

WASH them very clean from the fand in two or three wa-
ters out them into a (lew-pan, cover them clofe, anil let them
(lew till all the (hells are opened ; then take them out one by
orT pick them out of the (hells, and look under the tongue to
ft" if there be a crab; if there is, you mull throw away the
mufcle t fome will only pick out the crab, and eat the mufcle.
When you have picked them all clean, put them into a fauce-
™ . ,o a quart of mufcles put half a pint of the hquor ftrain-
V rt, i erh a fieve put in a blade or two of mace, a piece oi
h ler asSbi" as a large walnut rolled in flour ; let them flew :
U n f bread brown, and lay them round the difh, cut three
<he mufcles, and fend them to tab, hot.

MADE PLAIN AND EASY.

*93

Another Way to flew Mufcles.

CLEAN and Itew your mufcles as in the foregoing receipt,
only to a quart of mufcles put in a pint of liquor, and a quar-
ter of a pound of butter rolled in a veryjittle flour. When
they are enough, have fome crumbs of bread ready, and cover
the bottom of your difh thick, grate half a nutmeg over them,
and pour the mufcles and fauce all over the crumbs, and fend
them to table.

A third Way to drcfs Mufcles.

STEW them as above, and lay them in your difh ; (Lew1
your crumbs of bread thick all over them, then fet them be-
fore a good fire, turning the difh round and round, that they
may be brown all alike. Keep balling them with butter, that
the crumbs may be crifp, and it will make a pretty fide-dilb.
You may do cockles the fame way.

j ' / •

To Jlew Scollops.

BOIL them very well in fait and water, take them out and
flew them in a little of the liquor, a little white wine, a little
vinegar, two or three blades of mace, two or three cloves, a
piece of butter rolled in flour, and the juice of a Seville orange.
Stew them well, and difh them up.

To ragod Oyflers.

TAKE a quart of the Iargeft oylters you can get, open them,
fave the liquor, and ftrain it through a fine fieve ; wa(h your
by Hers in warm water. Make a batter thus : take two yolks
of eggs, Deat them well, grate in half a nutmeg, cut a little
lemon-peel final], a good deal of parfley, a fpoonful of the juice
of fpinach, two fpoonfuls of cream or milk, beat it up with
Hour to a thick batter; have ready fome butter in a (lew-pan,
■dip your oyflers one by one into the batter, and have ready
crumbs of bread, then roll them in it, and fry them quick and
tuovvn ; fome with the crumbs of bread, and fome without.
< ake them out of the pan, and fet them before the fire ; then
have ready a quart of chefnuts (helled and fkinned, fry them
.n the butter; when they are enough take them up, pour the
fat out of the pan, (hake a little flour all over the pan, and
rub a piece of butter as big as a hen’s egg all over the pan with
yb'ur fpoon, till it is melted and thick;" then put in the oyfter-

O liquor*

194 THE ART OF COOKERY

liquor, three or four blades of mace, ftir it round, put in a few
piftachio-nuts fhelled, let them boil, then put in the chefnuts,
and half a pint of white wine, have ready the yolks of two
1 eggs beat up with four fpoonfuls of cream ; ftir all well toge-
ther. When it is thick and fine, lay the oyfters in the difh,
and pour the ragoo over them. Garnifh with chefnuts and le-
mon.

You may ragoo mufcles the fame way. You may leave out
the piftachio-nuts, if you do not like them ; but they give the
fauce a fine flavour.

To ragoo Endive.

TAKE fome fine white endive, three heads, lay them in fait
and water two or three hours ; take a hundred of afparagus, cut
off the green heads, chop the reft fmall, as far as is tender ; lay
it in fait and water ; take a bunch of celery, wafh it and ferape
it clean, cut it 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 tied in a rag, let it ftew till it is quite ten-
der ; then put in the afparagus, fhake the fauce-pan, let it fim-
mer till the grafs is enough. Take the endive out of the water,
drain it, leave one large head whole, the other leaf by leaf, put
it into a ftew-pan, put to it a pine of white wine; cover the
pan clofe, let it boil till the endive is juft enough, then put in a
quarter of a pound of butter rolled in flour, cover it clofe, (bak-
ing the pan. When the endive is enough, take it up, lay the
whole head in the middle, and with a fpoon take out the celery
and grafs and lay round, the other part of the endive over that ;

' then pour the liquor out of the fauce-pan into the ftew-pan, ftir
it together, feafon it with fair, 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 this with 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.

TAKE a few beans, boil them tender ; then take your ftew-
pan, put in a piece of butter, when it is melted (hake in fome
flour, and peel a large onion, flice it, and fry it brown in that
butter ; then put in the beans, (hake in a little pepper and a
little fait, grate a little nutmeg in, have ready the yolk of an
egg and fome cream ; ftir them all together for a minute or two,
and difn them up.

I

MADE PLAIN AND EASY. 195
To make good Brown Gravy.

TAKE half a pint of fmall beer, or ale that is not bitter, and
half a pint of water, an onion cut fmall, a little bit ot lemon-
peel cut fmall, three cloves, a blade of mace, fome whole pep-
per a fpoonful of mufhroom-pickle, a fpoonful of walnut-
pickle, a fpoonful of catchup, and an anchovy ; firft put a
piece of butter into a fauce-pan, as big as a hen’s egg; when
it is melted fhake in a little flour, and let it be a little brown ;
then by degrees ftir in the above ingredients, and let it boil a
quarter of an hour, then ftrain it, and it is fit for fifh or roots.

To fricafey Skirrets.

WASH the roots very well, and boil them till they are ten-
der ; then theikinof the roots muff be taken off, cut in flices,
and have ready a little cream, a piece of butter rolled in flour,
the yolk of an egg beat, a little nutmeg grated, two or three
fpoonfuls of white wine,, a very little fait, and ftir all toge-
ther. Your roots being in the difh, pour toe fauce over them.
It is a pretty fide difh. So likewife you may drefs root of fal-
sify and fcorzonera.

Char doom fried and buttered.

YOU muff cut them about fix inches long, and firing them;
then boil them till tender ; take them out, have fome butter
melted in your ftew-pan, flour them, and fry them brown;
fend them in a difh with melted butter in a cup. Or you may
tie them up in bundles, and boil them like afparagus ; put a
toaft under them, and pour a little melted butter over them ;
or cut them into dice, and boil them like peas : tofs them up
in butter, and fend them up hot.

Chardoons a la Fromage.

AFTER they are ftringed, cut them an inch long, flew
them in a little red wine till they are tender; feafon witn pep-
per and fait, and thicken it with a piece of butter rolled in flour ;
then pour them into your difh, fqueeze the juice of orange over
it, then (crape Parmefan or Chefhire cheele all over ^them •
then brown it with a cheefe-iron, and ferve it up quick and
hot.

O 2 7V

i96 THE ART OF COOKERY
To make a Scotch Rabbit.

TOAST a piece of bread very nicely on both Tides, butter
it, cut a flice of cheefe about as big as the bread, toaft it on
both Tides, and lay it on the bread.

To make a JVelch Rabbit.

TOAST the bread on both Tides, then toaft the cheefe on
one fide, lay it on the toaft, and with a hot iron brown the
other Tide. You may rub it over with muftard.

To make an Englijh Rabbit.

TOAST a flice of bread brown on both Tides, then lay it
in a plate before the fire, pour a glafs of red wine over it, and
let it foalc the wine up; then cut Tome cheefe very thin, and
lay it very thick over the bread, and put it in a tin oven before
the fire, and it- will be toafted and browned prefently. Serve
it away hot.

Or do it thus.

TOAST the bread, and foak it in the wine; Tet it before
the fire, cut your cheefe in very thin flices, rub butter over the
bottom of a plate, lay the cheefe on, pour in two or three
fpoonfuls of white wine, cover it with another plate, fet it
over a chafing-difh of hot coals for two or three minutes ; then
ftir it till it is done and well mixed. You may ftir in a little
muftard ; when it is enough lay it on the bread, juft brown it
with a hot fhovel. Serve it away hot.

Sorrel with Eggs.

FIRST your forrel muft be quite boiled and well ftrained,
then poach three eggs foft, and three hard, butter your forrel
well ; fry fome three-cornered toafts brown, lay the forrel in
the difti, lav the foft eggs on it, and the hard between; ftick
the toaft in and about it. Garnifh with quartered orange.

A Fricafey of Artichoke Bottoms.

TAKE them either dried or pickled ; if dried, you muft lay
them in warm water for three or four hours, fhifting the water
» two or three times ; then have ready a little cream, and a piece
of frefh butter, ftirred together one way over the fire till it is

8 melted j

MADE PLAIN AND EASY. 197

melted ; then put in the artichokes, and when they are hot
difh them up.

To fry Artichokes.

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

A White Fricafey of Muforooms.

TAKE a quart of frefli muflirooms, make them very clean,
cut the largeft ones in two ; put them in a ftew-pan with four
fpoonfuls of water, a blade of mace, a piece of lemon peel j.
cover your pan clofe, and flew them gently for half an hour ;
beat up the yolks of two eggs with half a pint of cream, and
a little nutmeg grated in it, take out the mace and lemon-
peel ; put in the eggs and cream, keep it ftirring one way
all the time till it is thick, feafon with fait to your palate;
fqueeze a little lemon-juice in, butter the cruft of a French
roll, and toaft it brown ; put it in your difh, and the mufli-
rooms over.

N. B. Be careful not to fqueeze the lemon-juice in till they
are finiftied, and ready to put in your difli ; then fqueeze it in,
and ftir them about for a minute, then put them in your difli.

t

To make Buttered Loaves.

BEAT up the yolks of twelve eggs, with half the whites,
and a quarter of a pint of yeaft, ftrain them into a difli ; feafon
with fait and beaten ginger, then make it into a high pafte with
flour, lay it in a warm cloth for a quarter of an hour; then
make it up into little loaves, and bake them of boil them with
butter, and put in a glafs of white winp. Sweeten well with
fugar, lay the' loaves in the difli, pour the fauce over them,
and throw fugar over the difh.

Broccoli and Eggs. '

BOIL your broccoli tender, faving a large bunch for the
middle, and fix or eight little thick fprigs to flick round. Take
a toaft half an inch thick, toaft it brown, as big as you would
have it for your difh or butter-plate; butter fome eggs thus :
take fix eggs, more or lefs as you have occafion, beat them
well, put them into a fauce-pan with a good piece of butter, at

O 3 * little

198 THE ART OF-' COOKERY

little fait, keep beating them with a fpoon till they axe thick
enough, then pour them on the toad : fet the biggeft bunch
of broccoli in the middle, and the other little pieces round and
about, and garnifh the difh with little fprigs of broccoli. This
is a pretty iidc-diih, or a corner-plate.

» Afparagus and Eggs.

TOAST a bit of bread as big as you have occafion for, butter
it, and lay it in your difh ; butter fome eggs as above, and lay
over it. In the mean time boil fome grafs tender, cut it fmall.,
and lay it over the eggs. This makes a pretty fide-difh for a

fecond courfe, or a corner-plate.

- 4

Broccoli in Sallad.

BROCCOLI is a pretty difh, by way of fallad in the mid-
dle (if a table. Boil it like afparagus (in the beginning of the
book you have an account how to clean it) ; lay it in your
difh, beat up with oil and vinegar, and a little fait. Garnifh
with naftertium-buds.

Or boil it, and have plain butter in a cup. Or farce French
rolls with it, and buttered eggs together, for change. Or
farce your rolls with mufcles, done the fame way as oyflers,
only no wine.

To male Potatoe Cakes.

TAKE potatoes, boil them, peel them, beat them in a mor-
tar, mix them with the yolks of eggs, a little fack, fugar, a
little beaten mace, a little nutmeg, a little cream, or melted
butter, work it up into a pafte ; then make it into cakes, or
iuft what fhapes you pleafe with moulds, fry them brown in
frefh butter, lay them in plates or difhes, melt butter with
fack and fugar, and pour over them.

A Pudding made thus :

• MIX it as before, make it up in the fhape of a pudding,
and bake it ; pour butter, fack, and fugar over it.

To make Potatoes like a Collar of Veal or Mutton.

MAKE the ingredients as before ; make it up in the fhape
of a collar of veal, and with fome of it make round balls.

Bake it with the balls, fet the collar in the middle, laj 'the

balls

MADE PLAIN AND EASY. 199

balls round. Let your fauce be half a pint of red wine, fugar
enough to fvveeten It, the, yolks of two eggs, beat up a little
nutmeg, ftir all thefe together for fear of curdling ; when it
is thick enough, pour it over the collar. T his is a pretty dial
for a firft or fecond courfe.

To broil Potatoes.

FIRST boil them, peel them, cut them in two, broil them
till they are brown on both Tides; then lay them in the plate or
difh, and pour melted butter over them.

To fry Potatoes.

CUT them into thin flices, as big as a crown piece, fry
them brown, lay them in the plate or difh, pour melted but-
ter, and lack and fugar over them. Thefe are a pretty corner-
plate.

Majhcd Potatoes.

BOIL your potatoes, peel them, and put (hem into a fauce-
pan, rnafh them well ; to two pounds of potatoes put a pint of
milk, a little fait; ftir them well together, take care they do
riot flick to the bottom ; then take a quarter of a pound of but-
ter, ftir it in, and ferve it up.

To grill Shrimps.

SEASON them with fait and pepper, flared parfley, butter,
in fcollop- (hells well; add forge grated bread, and let them
ftew for half an hour. Brown them with a hot iron, and
ferve them up. ..

Buttered Shrimps.

STEW two quarts of (hrimps in a pint of white wine, with
nutmeg ; beat up eight eggs, with a little white wine and half
a pound of butter, fhaking the fauce-pan one way all the time
over the fire till they are thick enough. Lay toafted fippets
round a difh, and pour them over it ; fo ferve them up.

To drefs Spinach.

PICK and wafh your fpinach well, put it into a fauce-pan,
with a little fait. Cover it dole, and let it ftew till it is juft
tender; then throw it into a fieve, drain all the liquor out,

O 4 and 1

200

THE ART OF COOKERY

and chop it fmall, as much as the quantity of a French roll
add half a pint of cream to it, feafon with fait, pepper, and
grated nutmeg, put in a quarter of a pound of butter, and fet
it a-ftewing over the fire a quarter of an hour, ftirring it often.
Cut a French roll into long pieces, about as thick as your fin-
ger, fry them, poach fix eggs, lay them round on the fpinach,
flick the pieces of roll in and about the eggs. Serve it up either
for a fupper, or a fide-difn at a fecond courfe.

Stewed Spinach and Eggs.

PICK and walh your fpinach very clean, put it into a fauce-
pan, with a little fait; cover it clofe, fhake the pan often.
When it is juft tender, and whilft it is green, throw it into a
fieve to drain, lay it into your difti. 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-ftice ready to take them out with, lay them on the fpinach,
and garnifh the difti with orange cut into quarters, with melt-
ed butter in a cup.

To boil Spinach , when you have not Room on the Fire to do it by

itfclf. *

HAVE a tin-box, or any other thing that (huts very clofe,
put in your fpinach, 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 copper
boils. In the fame manner you may boil peas without water.

Afparagns forced in French Rolls.

TAKE three French rolls, take out all the crumb, by firfl:
cutting a piece of the top-cruft off" ; but be careful that the
cruft fits again the fame place. Fry the rolls brown in frtfli
butter ; then take a pint of cream, the yolk of fix eggs beat
fine, a little fa}t and nutmeg, ftir them well together over a
flow fire till it begins to be thick. Have ready a hundred, of
fmall grafs boi led ; then fave tops enough to flick the rolls with,
the reft cut fmall and put into the cream, fill the loaves with
them. Before you fry the rolls, make holes thick in the top-
cruft, and flick the grafs in ; then lay on the piece of cruil,
and flick the grafs in, that it may look as if it were growing
It makes a pretty fide-difti at a fecond courfe.

To

MADE PLAIN AND EASY.

201

*. *

P

To make Oyjler Loaves.

FRY the French rolls as above, take half a pint of oyflers,
i!cw them in their own liquor, then take out the oyfters with a
fork, drain the liquor to them, put them into a fauce-pan again,
with a glafs of white wine, a little beaten macc, a little grated
nutmeg, a quarter of a pound of butter rolled in flour ; fhake
them well together, then put them into the rolls ; and thefe
make a pretty fide-difh for a nrft courfe. You may rub in the
crumbs of two rolls, and tofs up with the oyfters.

To Jlciv Parfnips.

BOIL them tender, fcrape them from the duft, cut them
into flices, put them into a fauce-pan, with cream enough ;
for fauce, a piece of butter rolled in flour, a little fait and
{hake the fauce-pan often. When the cream boils, pour’them
into a plate for a corner-dilh, or a fide-difh at fupper.

To maflo Parfnips.

BOIL them tender, fcrape them clean, then fcrape all the
foft into a fauce-pan, put as much milk or cream as will ftew
them, keep them ftirring, and when quite thick ftir in a
good piece of butter, and fend them to table. ‘ ’

To Jlew Cucumbers'.

PARE twelve cucumbers, and flice them as thick as a half
crown, lay them in a coarfe cloth to drain, and when they are
dry, flour them and fry them brown in frefli butter • then take
them out with an egg-flice, lay them in a plate before the fire
and have ready one cucumber whole, cut a long piece out of the

fid^’ ,fcooP °ut ,a 1 the PulP i have ready fried onions peeled
and ft ic-ed, and fried brown with the fliced cucumber. Fill thp
whole cucumber with the fried onion, feafon with pepper and
fait ; put on the piece you cut out, and tie it rouncPwith a

fhe nan l Y * J™11,’ ^ take it out of

the pan and keep it hot; keep the pan on the fire, and with

one hand put in a little flour, while with the other you ftir it

hen it is thick, put in two or three fpoonfuls of water and*

ha fa pint of white or red wine, two fpoonfuls of catchup ftir

Jt together put ,n three blades of mace, four cloves, half a n! '

fneg, a little pepper and fait, all beat line together; ftir LU mo

the

202

T HEART OF COOKERY

the fauce-pan, then throw in your cucumbers, give them a
tofs or two, then lay the whole cucumbers in the middle, the
reft round, pour the fauce all over, untie the cucumbers before
you lay it into the difh. Garnifn the difli u.^th fried onions,
and fend it to table hot. This is a pretty ftde-difh at a firft
courfe.

To ragoo French Beans .

TAKE a quarter of a peck of French beans, firing them,
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 Mater, ftir 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 fpoonfuls of catchup, one fpoonful of mufh-
room-pickle, and four of white wine, an onion ftuck with fix
cloves, two or three blades of mace beat, half a nutmeg grated,
a little pepper and fait ; ftir it all together for a few minutes,
then throw in the beans ; fhake the pan for a minute or two,
take out ttfie onion, and pour them into your difh. This is a
pretty fide-difh, and you may garnifh with what you fancy,
either pickled French beans, mufhrooms, famphire, or any
thing eife.

A Ragoo of Beans , with a Force.

RAGOO them as above ; take two large carrots, ferape and
boil them tender, then mafh 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 fhape you pleafe, and bak-
ing 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 difh, and the ra-
goo round. Serve it up hot for a firft courfc.

Or this Way , Beans' ragooed with Cabbage .

TAKE a nice little cabbage, about as big as a pint bafon ;
when the outfide leaves, top and ftallcs are cut off, half boil it,
cut a hole in the middle pretty big, take what you cut out and
chop it very fine, with a few of the beans boiled, a carrot boil-
ed and mafhed, and a turnip boiled; mafh all together, put
them into a fauce-pan, feafon them with pepper, fait, and nut-
meg, a good piece of butter, ftew them a few minutes ovefc the
fire, ftirring the pan often. In the mean time put the ca a^e

7

MADE PLAIN AND EASY. 203

into a fauce-pan, but take great care it does not fall to pieces ;
put to it four fpoonfyls of water, two of wine, and one of
catchup ; have a fpoonful of mufhroom- pickle, a piece of but-
ter rolled in a little flour, a very little pepper : cover it clofe,
and let it ftew foftly till it is tender j then take it up carefully
and lay it in the middle of the di/h, pour your mafhed roots in
the middle to fill it up high, and your ragoo round it. You
may add the liquor the cabbage was Hewed in, and fend it to
table hot. This will do for a top, bottom, middle, or fide-
difh. When beans are not be had, you may cut carrots and
turnips into little flices, and fry them ; 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 ragooed with Parjnips.

TAKE two large parfnips, ferape them clean, and boil
them in water. When tender take them up, ferape all the
loft into a fauce-pan, add to them four fpoonfuls of cream, a
piece of butter as big as an hen’s egg, chop them in a fauce-
pan well ; and when they are quite thick, heap them up iiy
the middle of the difh, and the ragoo round.

Beans ragooed with Potatoes.

BOIL two pounds of potatoes foft, then peel them, put
them into a fauce-pan, put to them half a pint of milk, ftir
them about, and a little fait ; then ftir in a quarter of a pound
of butter, keep ftirring all the time till it is fo thick that you
cannot ftir the fpoon in it hardly for ftiff'nefs, then put it into
a halfpenny Welch difh, firft buttering the difh. Heap them
as high as they will lie, flour them, pour a little melted butter
over it, and then a few crumbs of bread. Set it into a tin
oven before the fire ; and when brown, lay it in the middle
of the difh (take great care you do not mafh it), pour your
ragoo round it, and fend it to table hot. ' 3

To ragoo Celery.

. WASH ancJ make a bunch of celery very clean, cut it in
pieces, about two inches long, put it into a ftew-pan with juft
as much water as will cover it, tie three or four blades of mace
two or three cloves, about twenty corns of whole pepper in a
mufl.n rag loofe put it into the ftew-pan, a little onion, a little
bundle of fweet herbs ; cover it clofe, and let it ftew foftly till

• tender j

THE ART OF COOKERY

204

tender ; then take out the fpice, onion, and fweet herbs, put
in half an ounce of truffles and morels, two fpoonfuls of catch-
up, a gill of red wine, a piece of butter as big as an egg rolled
in flour, fix farthing French rolls, feafon with fait to your pa-
late, ftir it all together, cover it clofe, and let it ftew till the
fauce is thick and good. Take care that the roll do not break,
lhake your pan often ; when it is enough difh it up, and gar-
nifh with lembn. The yolks of fix hard eggs, or more, put
in with the rolls, will make it a fine difn. This for a firft
courfe.

If you would have it white, nut in white wine inftead of
red, and fome cream for a fecond courfe.

To ragoo Mujhrooms.

PEEL and fcrape the flaps, put a quart into a fauce-pan, a
very little fait, fet them on a quick fire, let them boil up, then
take them off, put to them a gill of red wine, a quarter of a
pound of butter rolled in a little flour, a little nutmeg, a little
beaten mace, fet it on the fire, ftir it now and then; when it
is thick and fine, have ready the yolks of fix eggs hot, and
boiled in a bladder hard, lay it in the middle of your difh, and
pour the ragoo over it. Garnifh with 'broiled mufhrooms.

A pretty Dijh of Eggs. _

BOIL fix eggs hard, peel them, and cut them into thin
flices, put a quarter of a pound of butter into the ftew-pan,
then put in your eggs and fry them quick. Half a quarter of
an hour will do them. You muft be very careful not to break
them ; throw* over them pepper, fait, and nutmeg, lay them
in your difh before the fire, pour out all the fat, fhake in a little
flour, and have ready two flialots cut l'mall ; throw them into
the pan, pour in a quarter of a pint of white wine, a little
juice of lembn, and a little piece of butter rolled in flour. Stir
all together till it is thick ; if you have not fauce enough, put
jn a la tie more wine, toaft fome thin flices of bread cut three-
corner ways, and lay round your difh, pour the fauce all o\er,
and fend it to table hot. You may put fweet oil on the toaft,
if it be agreeable.

Eggs ci la Tripe.

BOIL your eggs hard, take off the {hells and cut them long;-
Ways in four quarters, put a little butter into a ftew-pan, let it

MADE PLAIN AND EASY.

205

melt, fliake in a little flour, ftir it with a fpoon, then put in
your eggs, throw a little grated nutmeg all over, a little fait,
a good deal of fhred parfley; ftvake your pan round, pour in a
little cream, tofs the pan round carefully, that you do not
break the eggs. When your fauce is thick and fine, take up
your eggs, pour the fauce all over them, and garniflh with le-
mon.

A Fricafey of Eggs.

BOIL eight eggs hard, take off" the Ihells, cut them into
quarters, have ready half a pint of cream, and a quarter of a
pound of frefh buttpr; ftir it together over the fire till it is
thick and fmooth, lay the eggs in the difh, and pour the fauce
all over. Garnifh with the hard yolks of three eggs cut in
two, and lay round the edge of the difh.

A Ragoo of Eggs.

BOIL twelve eggs hard, take off the fhells, and with a little
knife very carefully cut the white acrofs long-ways, fo that the
white may be in two halves, and the yolks whole. Be careful
neither to break the whites nor yolks, take a quarter of a pint
of pickled mufhrooms chopped very fine, half an ounce of truf-
fles and morels, boiled in three or four fpoonfuls of water, fave
the water, and chop the truffles and morels very final 1, boil a
little parfley, chop it fine, mix them together with the truffle-
water you faved, grate a little nutmeg in, a little beaten mace,
put it into a fauce-pan with three fpoonfuls of water, a gill of
red wine, one fpoonful of catchup, a piece of butter as big as
a large walnut rolled in flour, ftir all together, and let it boil.
In the mean time get ready your eggs, lay the yolks and whites
in order in your difh, the hollow parts of the whites uppermoft;
that they may be filled ; take fome crumbs of bread, and fry
them brown and.crifp, as you do for larks, with which fill up
the whites of the eggs as high as they will lie, then pour in
your fauce all over, and garnifti with fried crumbs of bread.
This is a very genteel pretty difh, if it be well done.

To broil Eggs.

CUT a toaft round a quartern loaf, brown it, lay It on your
difli, butter it, and very carefully break fix or eight eags on
the toaft, and take a red-hot fhovel, and hold° over them.

. When

206

the art of cookery

When they are done, fqueeze a Seville orange over them, grate
a little nutmeg over it, and ferve it up for a (ide-plate. Or you
may poach your eggs, and lay them on a toaft; or toaft your
bread crifp, and pour a little boiling water over it ; feafon with
a little fait, and then lay your poached eggs on it.

7’o drefs Eggs zuitb Bread.

TAKE a penny loaf, foalc it in a quart of hot milk two
hours, or till the bread is foft, then (train it through a coarfe
fieve, put to it two fpoonfuls of orange flour water, or rofe-
water ; fweeten it, grate in a little nutmeg, take a little difh,
butter the bottom of it, break in as many eggs as will cover
the bottom of the difh, 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 chafing-difh of coals. Cover it clofe before the fire,
or bake it in a flow oven.

To farce Eggs.

GET two cabbage-lettuces, fcald them, with a few mufh-
rooms, parfley, forrel, and chervil ; then chop them very
fmall, with the yolks of hard eggs, feafoned with fait and nut-
meg ; then flew them in butter; and when they are enough,
put in a little cream, then pour them into the bottom of a difh.
Take the whites, and chop them very fine with parfley, nut-
meg, and fait. Lay this round the brim of the difh, and run
a red-hot fire fhovel over it, to brown it.

Eggs with Lettuce.

SCALD fome cabbage lettuce in fair water, fqueeze them
well, then flice them, and tofs them up in a fauce-pan with a
niece of butter; feafon them with pepper, fait, and a little
nutmeg. Let them ftew half an hour, chop them well to-
getherl when they are enough, lay them in your difh, fry
fome eggs nicely in butter and lay on them. Garmfh with

Seville orange.

To fry Eggs as round as Balls.

HAVING a deep frying-pan, and three pints of clarified
butter, heat it as hot as for fritters, and ft.r it with a flick, till

it runs round like a whirlpool; then br*aH a” hKs hard as
middle, and turn it round with your flick till it be ^

MADE PL AIN. AND EASY.

207

a poached egg ; the whirling round of the butter will make it
as round as a ball, then take it up with a fl ice, and put it in
a difli before the fire : they will keep hot half an hour and yet
be foft ; fo you may do as many as you pleafe. You may ferve
thefe with what you pleafe, nothing better than ftewed fpi-

nach, and garnifh with orange.

«

To make an Egg as big as twenty:

PART the yolks from the whites, {train them both feparate
through a fieve, tie the yolks up in a bladder in the form of a
ball. Boil them hard, then put this ball into another bladder,
and the whites round it ; tie it up oval fafhion, and boil it.
Thefe are ufed for grand fallads. This is very pretty for a
ragoo, boil five or fix yolks together, and lay in the middle of
the ragoo of eggs ; and fo you may make them of any fize you
pleafe.

To make a grand Dijh of Eggs.

YOU mud break as many eggs as the yolks will fill a pint
bafon, the whites by themfelves, tie the yolks by themfelves in
a bladder round, boil them hard : then have a wooden bowl
that will hold a quart, made like two butter diftes, but in the
ihape of an egg, with a hole through one at the top. You are
to obferve, when you boil the yolks, to run a packthread
through, and leave a quarter of a yard hanging out. When
the yolk is boiled hard, put it into the bowl-dift ; but be care-
ful to hang it fo as to be in the middle. The firing being
drawn through the hole, then clap the two bowls toaether°
and tie them tight, and with a funnel pour in the whites
through the hole; then ftop the hole clofe and boil it hard. It
will take an hour. When it is boiled enough, carefully open
it, and cut the firing clofe. In the mean time take twenty
eggs beat them well, the yolks by themfelves, and the whites
by themfelves; divide the whites into two, and boil them in
bladders the ft ape of an egg. When they are boiled hard, cut
one m two long-ways, and one crofs-ways, and with a fine
iharp knife cut out fome of the white in the middle ; lay the oreat
egg in the middle, the two long halves on each fide with° the
hollow part uppermoft, and the two round flat between. Take
an ounce of truffles and morels, cut them very final!, boil them
m half a pint of water till they are tender, then take a pint of
reft muftrooms clean picked, wafted, and chopped final], and

put

208

the art of cookery

hut into the truffles and morels. Let them boil, add a little
fait a little beaten nutmeg, a little beaten mace, a gill of pick-
led mufarooms chopped fine. Boil fixteen of the yolks hard
in a bladder, then chop them and mix them with the other- in-
gredients; thicken it with a lump of butter rolled in flour,
fhaking your fauce-pan found till hot and thick, then fill the
round with this, turn them down again, and fill the two long
ones; what remains, fave to put into the fauce-pan. Take a
pint of cream, a quarter of a pound of butter, the other four
yolks beat fine, a gill of white wine, a gill of pickled mufli-
rooms, a little beaten mace, and a little nutmeg; put all into
the fauce-pan to the other ingredients, and ftir all well toge-
ther one way till it is thick and fine $ pour it over all, and
garnifh with notched lemon. -

b This is a grand difh at a fecond courfe. Or you may mix
it up with red wine and butter, and it will do for a firft courfe.

To make a pretty dijh of Whites of Eggs.

TAKE the whites of twelve eggs, beat them up with four
fpoonfuls of rofe water, a little grated lemon-peel, a little nut-
meg, and fweeten with fugar : mix them well, boil them m
four bladders, tie them in the fiiape of an egg, and boil them
hard. They will take half an hour. Lay them in your difh;
when cold, mix half a pint of thick cream, a gill o. fade, and
half the juice of a Seville orange. Mix all together, fweeten
with fineJ fugar, and pour over the eggs. Serve it up for a
fide- difh at iupper, or when you pleafe.

To drefs Beans in Ragoo.

YOU mull boil your beans fo that the (kins will flip off.

throw in your beans, fry them of a fine browMben jram them

[ermofhaC po^nf ofto.eTmdted^"-! half a pint of blanched
beans boikd, and beat in a mortar, with a very little pepper,
fait, and nutmeg ; then by degees j^d

<fie rim of yom d,<h •

very good without frying, and only plain melted butter
them. /n

MADE PLAIN AND EASY.

209

An Amulet of Beam.

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 ; feafon with pepper, fait,
and nutmeg, thickefl 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 difh, and lay your
beans on the amulet, and ferve it up hot.

The fame way you may drefs mufhrooms, truffles, green
peas, afparagus, and artichoke-bottoms, fpinach, forrel, Sic.
a]l‘being firft cut into fmall pieces, or fhred fine. '

To make a Bean Tanfey.

TAKE two quarts of beans, blanch and beat them very fine
in a mortar; feafon with pepper, fait, and mace ; then put irt
£he yolks of fix eggs, and a quarter of a pound of butter, a
pint of cream, half a pint of fack, and fweeten to your palate.
Soak four Maples bifeuits in half a pint of milk, mix them
with the other ingredients, half a pint of the juice of fpinach,
with two or three fprigs of tanfey beat with it. Butter a pan,
and bake it, then turn it on a difh, and flick citron and
orange-peel candied, cut fmall, and ftuck about it. Garnifh
With Seville Orange.

To make a Water Tanfey.

TAKE twelve eggs, beat them very well, half a manchet
grated, and lifted through a cullender, or half a penny roll,
half a pint of fair water; colour it with the juice of fpina'ch*
and one fmall fprig of tanfey beat together; feafon it with ful
gai to your palate, a little fait, a fmall nutmeg grated, two or
three fpoonfuls of rofe water, put it into a lkillet, ftir it all
one way, and let it thicken like a hafty-pudding ; then bake
it ; or you may butter a ftew-pan and put it into. Butter a
d.ffl and lay over it When one fide is enough, turn it with
the difh and flip the other fide into the pan. When that is

with’oraV Vnt° * maffereenj throw fuSar over, aud garnifh
orange.

Peas Franfoifc.

TAKE a quart of fhelled peas, cut a large Spanifh onion
or two middling ones fmall, and two cabbage or Silefia lettuces’
cut fmall, put them into a fauce-pan, with half a pint of water,

^ feafon

2,0 THE ART OF COOKERY

feafon them with a little fait, a little beaten pepper, and a little
beaten mace and nutmeg. Cover them clofe, and let them flew
a quarter of an hour, then put in a quarter of a pound of frefli
butter rolled in a little flour, a fpoonful of catchup, a little
niece of burnt butter as big as a nutmeg ^cover them clofe, and
let it fimmer foftly an hour, often fhaking the pan. When it

is enough, ferve it up for a fide-difh.

For an alteration, you may flew the ingredients as above:
then take a fmall cabbage lettuce, and half boil it ; then drain
it, cut the ftalks flat at the bottom, fo that it will ftand hrm
in the, difti, and with a knife very carefully cut out the middle.
Wine the outfide leaves whole. Put what you cut out into
a fauce-pan, chop it, and put a piece of butter, a little pep-
per, fait, and nutmeg, the yolk of a hard egg. chopped, a few
crumbs of bread, mix all together, and when it is hot fill your
cabbage; put fome butter into a ftew-pan, tie your cabbage,
and fry it till you think it is enough ; then take funt‘®

it and firft pour the ingredients of peas into your difh, let the
forced cabbage in the middle, and have ready tour «t, choke-
bottoms fried, and cut in two, and laid round the difti. T
will do for a top-difh.

Green Peas with Cream .

TAKE a Quart of fine green peas, put them into a ftew-

naJwuh a Piece of butter as big as an egg, rolled in a little

Iir (eafonPthem with a little fait and nutmeg, a bit of fugar
fl°ur, lealon toem fweet herbs, fome parfley

and ferve it up for a fide-plate.

A Farce-meagre Callage .

TAKE a white-heart cabbage, as big as the bottom ^of a

plate let it boil five minutes in water, then drain it, cu

Llk fiat to ftand in the difh, then carefully open the leaves’ a"
Se out the Inlide, ^£^^*£,22
clean from the bone ; chop it with the - cabbage,

of melted butter; mix it up with the yo!k of an egg, ^

crumbs o£ bread, fill the cabbage, and tie 1 0 ‘ ’ a

7

21 1

MADE PLAIN AND EASY.

a deep (lew-pan, or fauce-pan, put to it half a pint of water, a
quarter of a pound of butter rolled in a little flour, the yolks of
four hard eggs, an onion (luck 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 mufhrooms ;
cover it clofe, and let it fimmer an hour. If you find itNis not
enough, you mud do it longer. When it is done, lay it in
your di(h, untie it, and pour the fauce over it.

To farce Cucumbers,

TAKE fix large cucumbers, cut a piece off the top, 2nd
fcoop out all the pulp; take a large white cabbage boiled tender,
take only the heart, chop it fine, cut a large onion fine, fhred
fome parlley and pickled mufhrooms fmall, two hard eggs chop-
ped very fine, feafon it with pepper, fait, and nutmeg: (luff
your cucumbers full, and put on the pieces, tie them with a
packthread, and fry them in butter of a light brown. Have the
following fauce ready : take a quarter of a pint of red wine, a
quarter of a pint of boiling water, a fmall onion chopped fine, a
little pepper and fait, a piece of butter as big as a walnut, rolled
in flour. When the cucumbers are enough, lay them in your
difli, pour the fat out of the pan, and pour in this fauce; let
it boil, and have ready the yolks of two eggs beat fine, mixed
with two or three fpoonfuls of the fauce, then turn them into
the pan, let them boil, keeping it (lirring all the time, untie
the firings, and pour the fauce'over. Serve it up for a fide-
difli. Garnifh with the tops.

To Jlew Cucumbers.

TAKE fix large cucumbers, (lice them ; take fix large onions,
peel and cut them in thin dices, fry them both brown, then
drain them and pour out the fat, put them into the pan again,
with three fpoonfuls of hot water, a quarter of a pound of butter
rolled in flour, and a tea fpoonful of muftard ; feafon with pep-
per and fait, and let them (lew a quarter of an hour foftly, (leak-
ing the pan often. When they are enough difli them up.

Fried Celery.

TAKE fix or eight heads of celery, cut off the preen tops,
and take off the outfide (talks, wadi them clean, and pare the
roots clean; then have ready half a pint of white wine the
yolks of three eggs beat fine, and a little fait and nutmeg • mix
all well together with flour into a batter, dip every he'ad into

P 2 the

212

THE ART OF COOKERY

the batter and fry them in butter. When enough, lay then*
in your difh, and pour melted butter over them.

Celery with Cream.

WASH and clean fix or eight heads of celery, cut them about
three inches long, boil them tender, pour away all the water,
and take the yolks of four eggs beat fine, half a pint of cream,
a little fait and nutmeg, pour it over, keeping the pan fhaking
all the while. When it begins to be thick, difh it up.

Cauliflowers fried.

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

To make an Oatmeal Pudding.

TAKE a pint of fine oatmeal, boil it in three pints of new
milk, flirting it till it is as thick as a hafty-puddmg; take it
off, and ft i r in half a pound of frefh butter, a little beaten
mace and nutmeg, and a gill of fack ; then beat up eight eggs,
half the whites, ftir all well together lay puff-pafte all over
the difh, pour in the pudding, and bake it half an hour. Or
you may boil it with a few currants.

To make a Potatoe- Pudding.

TAKE a quart of potatoes, boil them foft, peel them, and
mafh them with the back of a fpoon, and rub them through a
tieve to have them fine and fmooth ; take half a pound of frefh
butter melted, half a pound of fine lugar, beat them wel
togethir till they are very fmooth, beat fix eggs, whues an
aH8 ftir them in, and a glafs of fack or brandy. You may
add half a pound of currants, boil it half an hour, melt butter
vhh a glafs of white wine; fwceten with fugar, and pour
over it. * You may bake it in a difh, with pufi-pafte all round

the difh at the bottom.

To make a fecond Potatoe- Pudding.

BOIL two pounds of potatoes, and beat them in a mortar

MADE PLAIN AND EASY. 213

fine, beat in half a pound of melted butter, boil it half an hour,
pour melted butter over it, with a glafs of white wine, or the
juice of a Seville orange, and throw fugar a]^i over the pudding
and difh.

To make a third Sort of Potatoc- Pudding.

TAKE two pounds of white potatoes, boil them foft, peel
and beat them in a mortar, or ftrain them through a fieve till
they are quite fine ; then mix in half a pound of frefh butter
melted, then beat up the yolks of eight eggs and three whites,
fftir them in, and half a pound of white fugar finely pounded*
half a pint of fack, ftir it well together, grate in half a large
nutmeg, and ftir in half a pint of cream, make a puff-pafte,
and lay all over your d i£h and round the edges ; pour in the
pudding, and bake it of a fine light brown.

For change, put in half a pound of currants ; or you may
flrew over the top half an ounce of citron and orange-peel cut
thin, before you put it into the oven.

To make an Orange-Pudding.

TAKE the yolks of fixteen eggs, beat them well, with half
,a pound of melted butter, grate in the rind of two fine Seville
oranges, beat in half a pound of fine fugar, two fpoonfuls of
orange-flower water, two of rofe-water, a gill of fack, half a
pint of cream, two Naples bifeuits* or the crumb of a halfpenny
roll foaked in the cream, and mix all well together. Make a
thin puff-pafte, and Jay all over the difh and round the rim,
pour in the pudding and bake it. It will take about as long
baking as a cuftard.

To make a fecund Sort of Orange-Pudding.

YOU muft take fixteen yolks of eggs, beat them fine, mix
them with half a pound of frefh butter melted, and half a pound
of white fugar, half a pint of cream, a little rofe-water, and a
little nutmeg. Cut the peel of a fine large Seville orange fo
thin as none of the white appears, beat it fine in a mortar till
it is like a pafte, and by degrees mix in the above ingredients
all together; then lay a puff pafte all over the diftj, pour in the
ingredients, and bake it.

• To, make a third Orange- Pudding.

TAKE two large Seville oranges, and gr.gte off the rii d
as far as they are ytilow ; then put your oranges in fair w. ter,

E 3 and

I

214 THE ART OF COOKERY

and let them boil till they are tender. Shift the water three
or four times to take out the bitternefs ; when they are tender,
cut them open and take away the feeds and firings, and beat
the other part in a mortar, with half a pound of fugar, till it
is a pafte ; then put to it the yolks of fix eggs, three or four
fpoonfuls of thick cream, half a Naples bilcuit grated ; mix
thefe together, and melt a pound of f refit butter very thick,
and 11 i r it well in. When it is cold, put a little thin puff-
pafle about the bottom and rim of your difh ; pour in the in-
gredients, and bake it about three quarters of an hour.

To make a fourth Orange-Pudding.

TAKE the outfide rind of three Seville oranges, boil them
in feveral waters 'till they are tender, then pound them in a
mortar, with three quarters of a pound of fugar ; then blanch
half a pound of fweet almonds, beat them very fine with role-
water to keep them from oiling, then beat fixteen eggs, but fix
whites, a po ind of frefh butter, and beat all thefe together till
it is light and hollow ; then lay a thin puff-pafte all over a difh,
and put in the ingredients. Bake it with your tarts.

To make a Lemon-Pudding.

TAKE three lemons, and cut the rind off very thin, boil
them in three feparate waters till very1 tender, then pound them
very fine in a mortar; have ready a quarter of a pound of
Naples bifeuit, boiled up in a quart of milk or cream ; mix
them and the lemon rind with it; beat up twelve yolks and
fix whites of eggs very fine, melt a quarter of a pound of frefh
butter, half a pound of fine fugar, a little orange-flower wa-
ter ; mix all well together, put it over the flove, and keep tt
ftirring till it is thick, fqueeze the juice of half a lemon in;
put puff p.ifte round the rim of your difh, put the pudding
Huff in, cut fome candied fweet meats and put over: bake ic
three quarters of an hour, and fend it up hot.

Another 'Way to make a Lemon -Pudding.

TAKE three lemons and grate the rinds off, beat up
twelve yolks and fix whites of eggs, put in half a pint of
cream, half a pound of fine fugar, a little orange- flower- vya-
ter, a quarter of a pound of butter melted ; mix all well -
gether, fqueeze in the juice of two lemons; put it ov^er tne
flove, and keep ftirring it till it is thick; put a Fu *P“ £
round the rim of the difh, put in your puduing -u wi^

2r 5

MADE PLAIN AND EASY.

feme candied fweet meats cut fmall over it, and bake it thiee
quarters of an hour.

To make an Almond- P adding.

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-flower-water and two of
rofe- water, a gill of fack ; mix in four grated Naples bifcuits,
three quarters of a pound of melted butter ; beat eight eggs,
and mix them with a quart of cream boiled, grate in half a
nutmeg and a quarter of a pound of fugar ; mix all well toge-
ther, make a thin puff pafte, and lay all over the difh. Pour
in the ingredients, and bake it.

To boil an Almond-Pudding.

BEAT a pound of fweet almonds as fmall as poffible, 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 yolks
of eggs and two whites, a quart of cream, a quarter of a pound
of fugar, half a nutmeg grated, one fpoonful of flour, and three
fpoonfuls of crumbs of white bread ; mix all well together, and
boil it. It will take half an hour boiling.

To make a Sago- Pudding.

LET half a pound of fago be wafhed well in three or four
hot waters, then put to it a quart of new milk, and let it boil
together till it is thick; ftir it carefully (for it is apt to burn),
put in a flick of cinnamon when you fet it on the fire : when it
is boiled take it out; before you pour it out, ftir in half a pound
of frefli butter, then pour it into a pan, and beat up nine eggs,
with five of the whites, and four fpoonfuls of fack ; ftir all to-
gether, and fweeten to your tafte. Put in a quarter of a pound
of currants clean wafhed and rubbed, and juft plumped in two
fpoonfuls of fack and two of rofe-water : mix all well together,
ftir it well over a flow fire till it is thick, lay a puff-pafte over
a difh. Pour in the ingredients, and bake it.

To make a Millet-Pudding.

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 nutmeg grated, and three quarts of milk. When you

P 4 have

THE ART OF COOKERY

ai6

have mixed all well together, break in half a pound of frefl<
butter, and butter your difti. Pour it in, and bake it.

To make a Carrot-Pudding.

YOU mull; take a raw carrot, fcrape it very clean and grate
it: take half a pound of the grated carrot, and a pound of
grated bread ,• beat up eight eggs, leave out half the whites,
and mix the eggs with half a pint of cream ; then ftir in the
bread and carrot, half a pound of frefti butter melted, half a.
pint of fack, and three fpoonfuls of orange-flower- water, a nut-
meg grated. Sweeten to your palate. Mix all well together,
and if it is not thin enough, ftir in a little new milk or cream.
Let it be of a moderate thicknefs, lay a pufF-pafte all over the
difli, and pour in the ingredients. Bake it; it will take an
hour’s baking. Or you may boil it, but then you muft melt
butter, and put in white- wine and fugar.

A fecond Carrot Pudding.

GET two penDy loaves, pare off the cruft, foak them in a
quart of boiling milk, let it ftand till it is cold, then grate in
two or three large carrots, then put in eight eggs well beat,
and three quarters of a pound of frefh butter melted, grate in
a little nutmeg, and fweeten to your tafte. Cover your difti
with puff-pafte, pour in the ingredients, and bake it an hour.

To make a Cowjlip- Pudding.

HAVING got the flowers of a peck of cowflips, cut them
and pound them fmall, with half a pound of Naples bifeuits
grated, and three pints of cream. Boil them a little; then
take them off the fire and beat up fixteen eggs, with a little
cream and rofe water. Sweeten to your palate. Mix it all
well together, butter a difti, and pour it in. Bake it, and
when it is enough, throw fine fugar over and ferve it up. Or
you may make half the quantity.

Note, new' milk will do in all thefe puddings, when you
have no cream.

To make a Quince, Apricot , or White- Pear Plum-Pudding.

SCALD your quinces very tender, pare them very thin,
fcrape off the foft ; mix it with fugar very fweet, put in a little
ginger and a little cinnamon. To a pint of cream you mm
put three or four yolks of eggs, and ftir it into your quinces
till they are of a good thicknefs. It muft be pretty thic *•

MADE PLAIN AND EASY. 217

So you may do apricots or white-pear plums. Butter your
difh, pour it in and bake it.

To make a Pearl-Barley- Pudding.

GET a pound of pearl-barley, wafh it clean, put to it three
quarts of new milk, and half a pound of double-refined fugar,
a nutmeg grated ; then put it into a deep pan, and bake it with
brown bread. Take it out of the oven, beat up fix eggs ; mix
all well together, butter a difh? pour it in, bake it again an
hour, and it will be excellent.

To make a French -Barley -Pudding.

PUT to a quart of cream fix eggs well beaten, half the
whites, fweeten to your palate, a little orange- flower- water,
or rofe-water, and a pound of melted butter ; then put in fix
handfuls of French barley, that has been boiled tender in milk,
butter a difh, and put it in. It will take as long baking as a
venifon-pafty.

To make an Apple- Pudding.

TAKE twelve large pippins, pare them, and take out the
cores, put them into a fauce-pan, with four or five fpoonfuls
of water. Boil them till they are foft and thick ; then beat
them well, ftir in a pound of loaf fugar, the juice of three le-
mons, the peel of two lemons, cut thin and beat fine in a mor-
tar, the yolks of eight eggs beat ; mix all well together, bake
it in a flack oven ; when it is near done, throw over a little
fine fugar. You may bake it ip a puff-pafte, as you do the
other puddings.

.. ‘ v

To make an Italian Pudding ,

TAKE a pint of cream, and flice in fome French rolls, as
much as you think will make it thick enough, beat ten eggs
fine, grate a nutmeg, butter the bottom of the difh, flice twelve
pippins 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 ; firft lay a pufF-pafte at the bottom of the difh and
found the edges, and bake it half an hour.

To make a Rice-Pudding.

TAKE a quarter of a pound of rice, put it into a fauce-pan,
- with a quart of new milk, a flick of cinnamon, ftir it often, to

keep

/

2l8

the art of COOKERY

keep it from flicking to the fauce-pan. When it has boiled
thick, pour it into a pan, ftir in a quarter of a pound of frefh
butter, and .fugar to your palate ; grate in half a nutmeg, add
three or four fpoonfuls of rofe- water, and ftir all well together ;
when it is cold, beat up eight eggs, with half the whites, beat
it all well together, butter a dill), pour it in, and bake it.
You may lay a puft-pafte firft all over the difh. For change,
put in a few currants and fweet meats, if you chufe it.

A fecond Rice Pudding.

GET half a pound of rice, put to it three quarts of milk, ftir
in half a pound of fugar, grate a fmall nutmeg in, and break
in half a pound of frefti butter; butter a difh, and pour it in
and bake it. You may add a quarter of a pound of currants,
for change. If you boil the rice and milk, and then ftir in the
fugar, you may bake it before the fire, or in a tin oven. You
may add eggs, but it will be good without.

A third Rice Pudding.

TAKE fix ounces of the flour of rice, put it into a quart of
milk, and let it boil till it is pretty thick, ftirring it all the
while ; then pour it into a pan, ftir in half a pound of frefh
butter, and a quarter of a pound of fugar ; when it is cold,
grate in a nutmeg, beat fix eggs with a fpoonful or two of
fack, beat and ftir all well together, lay a thin pufr-pafte on
the bottom of your difh, pour it in and bake it.

T 7 boil a Cujiard Pudding.

TAKE a pint of 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 off, and ftir in the cold cream, and
flour very well; when it is cool, beat up five yoiks and two
whites of eggs, and ftir in a little fait and fome nutmeg, and two
or three fpoonfuls of fack; lweeten to your palate ; butter a
wooden bowl, and pour it in, tie a cloth over it, and boi it half
an hour. When it is enough, untie the cloth, turn the pud-
ding out into your difh, and pour melted butter over it.

To make a Flour Pudding.

TAKE a quart of milk, beat up eight eggs, but four of the
whites, mix with them a quarter of a pint of muk, and ttr
into that four large fpoonfuls of flour, beat it well toget er, 01

» MADE PLAIN AND EASY. 219

fix bitter almonds in two fpoonfuls of water, pour the water
into the e»gs, blanch the almonds, and beat them fine in a mor-
tar ; then mix them in with half a large nutmeg, and a tea-
fpoonful of fait; then mix in the reft of the milk, flour your cloth
well, and boil it an hour; pour melted butter over it, and fugar
if you like it, thrown all over. Obferve always in boiling pud-
dings, that the water boils before you put them into the pot,
and have ready, when they are boiled, a pan of clean cold wa-
ter; juft give your pudding one dip in, then untie the cloth,
and it will turn out, without flicking to the cloth.

To make a Batter-Pudding.

TAKE a quart of milk, beat up fix eggs, half the whites,
mix as above, fix fpoonfuls of flour, a tea fpoonful of fait, and
one of beaten ginger; then mix all together, boil it an hour
and a quarter, and pour melted butter over it. You may put
in eight eggs, if you have plenty, for change, and half a pound
of prunes or currants.

To make a Batter-Pudding without Eggs.

TAKE a quart of milk, mix fix fpoonfuls of flour, with a
little of the milk firft, a tea-fpoonful of fait, two tea- fpoonfuls
of beaten ginger, and two of the tinflure of faffron ; then mix
all together, and boil it an hour. You may add fruit as you
think proper.

To make a Grateful-Pudding.

TAKE a pound of fine flour, and a pound of white bread
grated, take eight eggs, but half the whites, beat them up, and
mix with them a pint of new milk, then ftir in the bread and
flour, a pound of raifins ftoned, a pound of currants, half a
pound of fugar, a little beaten ginger; mix all well together,
and either bake or boil it. It will take three quarters of an
hour baking. Put cream in, inflead of milk, if you have it.
It will be an addition to the pudding.

To make a Bread- Pudding.

CUT off all the cruft of a penny white loaf, and flice it thin
into a quart of milk, fet it over a chafing-difh of coals till the
bread has foaked up all the milk, then put in a piece of f'weet
butter, ftir it round, let it ftand till cold ; or you may boil your
ip ilk, and pour over your bread and cover it up clofe, does full
tts well : then take the yolks of fix eggs, the whites’of three,

and

220

THE ART OF COOKERY

and beat them up with a little rofe-water arid nutmeg, a little
fait and fugar, if you chufe it. Mix all well together, and boil
jt one hour.

To make a fine Bread- Pudding.

TAKE all the crumb of a ftale penny-loaf, cut it thin, a
.quart of cream, fet it over a flow fire, till it is fcalding hot, then
let it {land till it is cold, beat up the bread and cream well to-
gether, grate in fome nutmeg, take twelve bitter almonds, boil
them in two fpoonfuls of water, pour the water to the cream and
{lir it in with a little fait, fweeten it to your palate, hlanch the
almonds, and beat them in a mortar, with two fpoonfuls of rofe
or orange-flower water, till they are a fine pafte ; then mix them
;by degrees with the cream, till they are well mixed in the cream,
then take the yolks of eight eggs, the whites of four, beat
them well and mix them with your cream, then mix all well
together. A wooden difn is beft to boil it in j but if you boil it
in a cloth, be fure to dip it in the hot water and flour it well,
tie it loofe and boil it an hour. Be fure the water boils when
ybu put it in, and keeps boiling all the time. When it is
enough, turn it into your difii, melt butter and put in two or
three fpoonfuls of white-wine or fack, give it a boil and pour
it over your pudding ; then ftrew a good deal of fine fugar all
over the pudding and difh, and fend it to table hot. New
milk will do, when you cannot get cream. You may for
change put in a few currants.

To make an ordinary Bread-Pudding.

TAKE two half-penny rolls, flice them thin, cruft and all,
pour over them a pint of newmilk boiling hot, cover them
clofe, let it ftand fome hours to foak ; then beat it well with a
little melted butter, and beat up the yolks and whites of two
eggs, beat all together well with a little fait. Boil it half an
hour; when it is done, turn it into your difli, pour melted but-
ter and fugar over it. Some love a little vinegar in the butter.
If your rolls are ftale and grated, they will do better; add *
little ginger. You may bake it with a few currants.

To make a baked Bread-Pudding .

221

MADE PLAIN AND EASY.

as will make it like a good batter, then the fruit, batter the
difh, pour it in and bake it.

To make a Boiled Loaf.

TAKE a penny-loaf, pour over it half a pint of milk boiling
hot, cover it lofe, let it ftand till it has foaked up the milk 5
then tie it up in a cloth, and boil it half an hour. When
is done, lay it in your difh, pour melted butter over it, and
throw fugar all over; a fpoonful of wine or rofe-water does as
well in the butter, or juice of Seville orange. A French man-
chet does beft ; but there are little loaves made on purpol'e for
the ufe. A French roll or oat-cake does very well boiled
thus.

To make a Chef nut Pudding.

PUT a dozen and a half of chefnuts into a fkillet or fauce-pan
of water, boil them a quarter of an hour, then blanch and peel
them, and beat them in a marble mortar, with a little orange-
flower or rofe-water and fack, till they are a fine thin pafte 5
then beat up twelve eggs with half the whites, and mix them
Well, grate half a nutmeg, a little fait, mix them with three
pints of cream and half a pound of melted butter ; fweeten to
your palate, and mix all together; put it over the fire, and
keep ftirring it till it is thick. Lay a puff- pafte all over the difh,
pour in the mixture, and bake it. When you cannot get cream,
take three pints of milk, beat up the yolks of four eggs, and ftir
into the milk, fet it over the fire, flirting it all the time till i$
is fcalding hot, then mix it in the room of thexream.

To make a fine plain baked Pudding.

YOU muft take a quart of milk, and put three bay-leaves
into it. When it has boiled a little, with fine flour, make it
into a hafly-pudding, with a little fait, pretty thick ; take it off
the fire, and ftir in half a pound of butter, a quarter of a pound
of fugar, beat up twelve eggs, and half the whites, ftir all
well together, lay a puff pafte all over the difh, and pour in
your fluff. Half an hour will bake it.

To make pretty little Cbeefie-Curd Puddings.

YOU muft take a gallon of milk, and turn it with rennet
then drain all the curd from the whey, put the curd into l
mortar, and beat it with half a pound of frefh butter till the but
ter and curd are well mixed ; then beat fix eggs, half the white "
and ftram them to Ue curd, two Naples bifcuits, or half a penny

roll

222

/

, the art of cookery

roll grated ; mix all thefe together, and fweeten to your pa-
late • butler your patty-pans, and fill them with the ingredients.
Bake them, but do not let your oven be too hot ; when they
are done, turn them out into a difh, cut citron and candied
orange peel into little narrow bits, about an inch long, and
blanched almonds cut in long flips, flick them here and there on
the tops of the puddings, juft as you fancy ; pour melted butter
with a little fack in it into the difh, and throw fine fugar all
over the puddings and difh. They make a pretty fide-difh.

To make an apricot -Pudding.

CODDLE fix large apricots very tender, break them very
fmall, fweeten them to your tafte. When they are cold, add
fix eggs, only two whites well beat'; mix them well together
with&a pint of good cream, lay a puff-pafte all over your difh,
and pour in your ingredients. Bake it half an hour, do not
let the oven be too hot; when it is enough, throw a little fine
fugar all over it, and fend it to table hot.

To make the Ipfwich Almond-Pudding.

STEEP fomewhat above three ounces of the crumb of white
bread fliced, in a pint and a half of cream, or grate the bread ;
then beat half a pint of blanched almonds very fine till they
are like a pafte, with a little orange-flower water, beat up the
yolks of eight eggs, and the whites of four: mix all well to-
gether, put in a quarter of a pound of white fugar, and ftir in a
little melted butter, about a quarter of a pound ; put it over
the fire, and keep ftirring it till it is thick ; lay a fheet of puff-
pafte at the bottom of your difh, and pour in the ingredients.
Half an hour will bake it.

Tranf parent Pudding.

TAKE eight eggs, and beat them well ; put them in a
pan with half a pound of frefh butter, half a pound of fine
powdered fugar, and half a nutmeg grated ; fet it on the hre,
and keep ftifring it till it is of the thicknefs of buttered eggs ;
then put it away to cool ; put a thin puff- pafte round the edge
of your difh ; pour in the ingredients, bake it half an hour in
a moderate oven, and fend it up hot.

Puddings for little Dijhes.

YOU muft take a pint of cream and boil it; and flit a half-
penny loaf, and pour the cieatn hot over it, and cover it cloie

r

MADE PLAIN AND EASY. 2.23

till it is cold ; then beat it fine, and grate in half a large nut-
meg, a quarter of a pound of fugar, the yolks of four eggs, but
two whites well beat, beat it all well together : with the half
of this fill four little wooden difhes ; colour one yellow with
faffron, one red with cochineal, green with the juice of fpinach,
and blue with the fyrup of violets; the reft mix with an ounce
of fweet almonds, blanched and beat fine, and fill a difh. Your
difhes mull be fmall, and tie your covers over very clofe with
packthread. When your pot boils, put them in. An hour
will boil them ; when enough, turn them out in a difh, the
white one in the middle, and the four coloured ones round.
When they are enough, melt fome frefh butter with a glafs of
fack, and pour over, and throw fugar all over the d ifh. The
white pudding difli mull be of a larger fize than the reft ; and
be fure to butter your diflies well before you put them in, and
do not fill them too full.

To make a Sweet-Meat Pudding.

PUT a thin puff-pafte all over your difh ; then have candied
orange, lemon-peel, and citron, of each an ounce, flice them
thin, and lay them all over the bottom of your difli ; then beat
eight yolks of eggs, and two whites, near half a pound of fu-
gar, and half a pound of melted butter. Beat all well toge-
ther; when the oven is ready, pour it on your fweet meats.
An hour or lefs will bake it. The oven muft not be too hot.

To make a fine Plain- Pudding.

GET a quart of milk, put into it fix laurel-leaves, boil it,
then take out your leaves, and ftir in as much flour as will
make it a hafty-pudding pretty thick, take it off, and then ftir
in half a pound of butter, then a quarter of a pound of fugar,
a fmall nutmeg grated, and twelve yolks and fix whites of e^s
well beaten. Mix all well together, butter a difh, and put in
your ftulx, A little more than half an hour will bake it.

To make a Ratifia- Pudding.

1 GET La qUart of cream> boil it with four or five laurel-
Jeaves ; then take them out, and break in half a pound of Na-
ples bifcuits, half a pound of butter, fome fack, nutmeg, and a
little fait ; take it oft the fire, cover it up, when it is almoft cold,
put m two ounces of blanched almonds beat fine, and the yolks
* of

22+ THE ART OF COOKERY

of five eggs. Mix all well together, and bake it in a moderate
oven half an hour. Scrape fugar on it, as it goes into the oven.

To make a Bread atid Butter Pudding.

'GET a penny-loaf, and cut it into thin flices of bread and
butter, as you do for tea. Butter your difh as you cut them,
lay flices all over the difh, then ftrew a few currants clean wafh-
ed and picked, then a row of bread and butter, then a few cur-
rants, and fo on till all your bread and butter is in ; then take
a pint of milk, beat up four eggs, a little fait, half a nutmeg
crated; mix all together with fugar to your tafte ; pour this
over the bread, and bake it half an hour. A puff-pafte under
does beft. You may put in two fpoonfuls of rofe-water.

To make a hailed Rice- Pudding.

HAVING got a quarter of a pound of the flour of rice, put
it over the fire with a pint of milk, and keep it ftirring con-
ftantly, that it may not clod nor burn. When it is of a good
thicknefs, take it off, and pour it into an earthen pan ; itir in
half a pound of butter very fmooth, and half a pint of cream or
new milk, fweeten to your palate, grate in half a nutmeg and
the outward rind of a lemon. Beat up the yolks of fix eggs
and two whites, beat all well together; boil it either in fmall
china bafons or wooden bowls. When boiled, turn them in-
to a difh, pour melted butter over them, with a little fack, and

throw fugar all over.

To make a cheap Rice-Pudding.

GET a quarter of a pound of rice, and half a pound of rai-
fins ftoned, and tie them in a cloth. Give the rice a great deal
of room to fwell. Boil it t*o hours ; when it is enough turn
it into your difh, and pour melted butter and fugar over it, with

a little nutmeg.

To make a cheap plain Rice-Pudding.

GET a quarter of a pound of rice, tie it in a cloth, but give
rnnm for fwell ing. Boil it an hour, then take it up, untie it,
ST.K a fpooa ftir in a quarter of a pound of butter, grate
fomp nutmeg, and fweeten to your tafte, then tie it up c »
boil it another hour ; then take it up, turn it into your difh,
and pour your melted butter over it.

Td

MADE PLAIN AND EASY. 225

To make a cheap haked Rice- Pudding.

YOU muft take a quarter of a pound of rice, boil it in a
quart of new milk, ftir it that it does not burn; when it be-
gins to be thick, take it off, let it ftand till it is a little cool*
then ftir in well a quarter of a pound of butter, and fugar to
your palate; grate a fmall nutmeg, butter your difh, pour it
in, and bake it.

To make a Spinach- Pudding*

TAKE a quarter of a peck of fpinach, picked and wafhed
clean, put it into a fauce-pan, with a little fait, cover it clofe,
and when it is boiled juft tender, throw it into a fieve to drain j
then chop it with a knife, beat up fix eggs, mix well with it
half a pint of cream and a ftale roll grated fine, a little nut-
meg, and a quarter of a pound of melted b-utter; ftir all well
together, put it into the fauce-pan you boiled the fpinach, and
keep ftirring it all the time till it begins to thicken ; then wet
and flour your cloth very well, tie it up, and boil it an hour.
When it is enough, turn it into your dilh, pour melted butter
over it, and the juice of a Seville orange, if you like it; as to
fugar you may add, or let it alone, juft to your tafte. You
may bake it; but then you fhould put in a quarter of a pound
of fug3r. You may add bifcuit in the room of bread, if you
like it better.

To male a Quaking-Pudding .

TAKE a pint of good cream, fix eggs, and half the whites,
beat them well, and mix with the cream ; grate a little nut-
meg in, add a little fait, and a little rofe-water, if it be agree-,
able; grate in the crumb of a halfpenny-roll, or a fpoonful of
flour, firft mixed with a little of the cream, or a fpoonful of
the flour of rice, which you pleafe. Butter a cloth well, and
flour it; then put in your mixture, tie it not too clofe, and
boil it half an hour faft. Be fure the water boils before you
put it in.

To tnake a Cream-Puddingi

TAKE a quart of cream, boil it with a blade of mace, and
half a nutmeg grated, let it cool ; beat up eight eggs, and
three whites, ftrain them well, mix a fpoonful of flour with
them, a quarter of a pound of almonds blanched, and beat very

Q- fine

2 :i6 THE ART OF COOKERY

fine, with a fpoonful of orange flower or rofe-watcr, mix with
the ?ggs, then by degrees mix in the cream, beat ail well to-
gether, take a thick cloth, wet it and flour it well, pour in'
your fluff, tie it clofe, and boil it half an hour. Let the wa-
ter boil all the time faft ; when it is done, turn it into your
difh, pour melted butter over, with a little fack, and throw
fine fugar all over it.

To make a Prune-Pudding.

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

To make a Spoonful-Pudding.

TAKE a fpoonful of flour, a fpoonful of cream or milk, an
egg, a little nutmeg, ginger, and fait; mix all together, and
boil it in a little wooden difh half an nour. You may add a
J&w currants.

To make an Apple -Pudding.

MAKE a good puffpafte, roll it out half an inch thick,
pare your apples, and core them, enough to fill the crufl, and
clofe it up, tie it in a cloth and boil it. If a imall pudding,

. two boulfs : if a large one, three or four hours. When it is
enough turn it into your difh, cut a piece of the cruft out or
the too, butter and fugar it to your palate; lay on the cruL
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.

To make Yeajl- Dumplings.

FIRST make a light dough as for bread, with flour, water,
fait, and yeaft, cover with a doth, and fet it before the fire or
half an hour ; then hive a Luce- pan of water on the fire, a
when it boils take the dough, and make it into llttle rou"
balls, as big as a large hen’s egg ; then flat them with your
hand, and put them into the boiling water , a Je
boils them. Take great care they do not fall to the bottom of

I

22 7

MADE PLAIN AND EASY.

i' *•

the pot or fauce-pan, for then they will be heavy ; and be fure
to keep the water boiling all the time. When they , are enough,
take them up (which they will be in ten minutes or lefs), Jay
them in your difh, and have melted butter in a cup. As good
a way as any to fave trouble, is to fend to the baker’s for halt
a quartern of 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 this batter. Be fure the water boils faft, and two
or three minutes will boil them; then throw them into a fieve
to drain the water away ; then turn them into a difh, and ftir
a lump of frefh butter into them ; eat them hot, and they are
very good.

To make Hard Dumplings.

/

MIX flour and water, with a little fait, like a pafte, roll
them in balls, as big as a turkey’s egg, roll them in a little
flour, have the water boiling, throw them in the water, and
half an hour will boil them. They are beft boiled with a good
piece of beef. You may add, for change, a few currants. — •
Have melted butter in a cup.

Another J Day to make Hard Dumplings.

RUB iffto your flour firft a good piece of butter, then make
it like a cruft for a pie; make them up, and boil them as
above.

To make A pple-D umplings .

MAKE a good pufF-pafte, pare fome large apples, cut them
in quarters, and take out the cores very nicely ; take a piece
of cruft, and roll it round, enough for one apple; if they are
big, they will not look pretty, fo roll the cruft round each
apple, and make them round like a ball, with a little flour in
your hand. Have a pot of water boiling, take a clean cloth
dip it in the water, and fhake flour over it; tie each dumpling
by itfelf, and put them in the water boiling, which keep boil-
ing all the time; and if your cruft is light and good, and the

228 THE ART OF COOKERY

apples not too large, half an hour will boil them 5 but if the
apples be large, they will take an hour’s boiling. When they
are enough, take them up, and lay them in a difh ; throw fine
fugar all-over them, and fend them to table. Have good frefh
butter melted in a cup, and fine beaten fugar in a faucer.

Another Way to make Apple- Dumplings.

MAKE a good puff-pafte cruft, roll it out a little thicker
than a crown-piece, pare fome large apples, and core them
with an apple-fcoop ; fill the hole with beaten cinnamon,
coarfe or fine fugar, and lemon-peel flired fine, and roll every
apple in a piece of this pafle, tie them clofe in a cloth feparate,
boil them an hour, cut a little piece of the top off, pour in
fome melted butter, and lay on your piece of cruft again. Lay
them in your difh, and throw fine fugar all over.

Citron Puddings.

TAKE half a pint of cream, mix in itVa fpoonful of fine
flour, two ounces of fugar, a little grated nutmeg, and the
yolks of three eggs beat well, put it in tea-cups, and ftick two
ounces of citron cut very thin in it ; bake them in a quick oven,
and turn them out on a difh.

To make a Cheefe-Curd Florentine.

TAKE two pounds of cheefe-curd, break it all to pieces with
your hand, a pound of blanched almonds finely pounded, with
a little, rofe- water, half a pound of currants clean wafhed and
picked, a little fugar to your palate, fome ftewed fpinach cut
fmall : mix all well together, lay a puff-pafte in a difh, put m
your ingredients, cover it with a thin cruft rolled, and laid
acrofs, &and bake it in a moderate oven half an hour. As to
the top-cruft, lay it in what fhape you plcafc, either rolled or ,
marked with an iron on purpofe.

t \

A. Florentine of Oranges or Apples.

GET half a dozen of Seville oranges, fave the juice, take
out the pulp, lay them in water twenty-four hours, fhift them
three or four times, then boil them in three or four waters, then
efrain them from the water, put them in a pound of fugar, and
their juice, boil them to a fyrup, take great care t rey do not
ftick to the pan you do them in, and let them y

MADE PLAIN AND EASY. 229

When you ufe them, lay a puff-pafte all over the difh, boil
ten pippins, pared, quartered, and cored, in a little water and
fugar, and flice two of the oranges and mix with the pippins
in the d i fh . Bake it in a flow oven, with cruft as above • 01
juft bake the cruft, and lay in the ingredients.

To make an Artichokc-Pic.

BOIL twelve artichokes, take off all the leaves and choke,
take the bottoms clear from the ftalk, make a good puff-pafte
cruft, and lay a quarter of a pound of good frefh butter all over
the bottom of your pie f then lay a row of artichokes, ftrew a
little pepper, fait, and beaten mace over them, then another
row, and ftrew the reft of your fpice over them, put in a quar-
ter of a pound more of butter in little bits, take half an ounce
of truffles and morels, boil them in a quarter of a pint of wa-
ter, pour the water into the pie, cut the truffles and morels very
fmall, throw all over the pie ; then have ready twelve eggs
boiled hard, take only the hard yolks, lay them all over the
pie, pour in a gill of white wine, cover your pie, and bake it.
When the cruft is done, the pie is enough. Four large blades
of mace, and twelve pepper-corns well beat will do, with a
tea-fpoonful of fait.

To make a fweet Egg-Pie.

MAKE a good cruft, cover your difh with it, then have
ready twelve eggs boiled hard, cut them in flices, and lay
them in your pie, throw half a pound of currants, clean waffl-
ed and picked, all over the eggs, then beat up four eggs, well,
mixed with half a pint of white wine, grate in a fmall nutmeg,
and make it pretty fweet with fugar. You are to mind to lay
a quarter of a pound of butter between the eggs, then pour in
your wine and eggs, and cover your pie. Bake it half an hour,
or till the cruft is done.

To tnake a Pctatoe-Pie.

BOIL three pounds of potatoes, peel them, make a good
cruft, and lay in yourdifh ; lay at the bottom half a pound of
butter, then lay in your potatoes, throw over them three tea-
fpoonfuls of fait, and a fmall nutmeg grated all over, fix e^o-s
boiled hard, and chopped fine, throw all over, a tea-fpoonful
pf pepper ftrewed all over, then half a pint of white wine.

Q. 3 Cover

230 THE ART OF COOKERY

Cover your pie, and bake it half an hour, or till the cruft is
enough.

To make an Onion -Pie.

WASH and pare fome potatoes, and cut them in flices, peel
fome onions, cut them in flices, pare fome apples and dice
them, make a good cruft, cover your difh, lay a quarter of a
pound of butter all over, take a quarter of an ounce of mace
beat fine, a nutmeg grated, a tea-fpoonful of beaten peppei,
three tea-fpoonfuls of fait; mix aft together, ftrew fome over
the butter, lay a layer of potatoes, a layer of onion, a layer of
apples, and a layer of eggs, and fo on till you have filled your
pie, ftrewinga little of the feafoning between each layer, and
a quarter of a pound of butter in bits, and fix fpoonfuls of
water. Clofe your pie, and bake it an hour and a half. A
pdund of potatoes, a pound of onions, a pound of apples, an 1
twelve eggs will do.

To make an Orangeado-Pie.

MAKE a good cruft, lay it over your difh, take two oranges,
boil them with two lemons till tender, in four or five quarts. of
water. In the laft water, which there muft be about a pint
of add a pound of loaf.fugat, boil it, take them out and fl.ee
them into your pie ; then pare twelve pippins, core them, and
o-ive them one boil in the fyrup ; lay them all ohr the orange
and lemon, pour in the fyrup, and pour on them fome orange-
ado fyrup. Cover your pie, and bake it in a flow oven ha f

an hour.

To make a Skirret-Pie .

TAKE your fkirrets and boil them tender, peel them, flice

them, fill your pie, and take to half a pint of cream the yolk
’ J , r ,:,u „ nntmptr. a little beaten mace,

of an egg, beat fine with a little nutmeg, a little beaten mace,
and a little fait ; beat all together well, with a quarter of a
pound of frefh butter melted, then pour m as much as your
difh will hold, put on the top-cruft, and bake it half an hour.
You may put in fome hard yolks of eggs ; if you cannot gee
cream, put in milk, but cream is beft. About two pounds of

the root will do.

* •'

To make an Apple-Pie.

MAKE a good puff- parte cruft, lay fome round the fides m
the difh, pare and quarter your apples, and take out t ie c ^

MADE PLAIN AND EASY.' £311

3sy a row of apples thick, throw in half the fugar you (.efign
for your pie, mince a little lemon-peel fine, throw over, an
fqueeze a little lemon over them, then a few cloves, here and
there one, than the reft or your apples, and the reft of y°ur
fugar. You muft fweeten to your palate, and fqueeze a little
more lemon. Boil the peeling of the apples and the cores in
fome fair water, with a blade of mace, till it is very good ;
/train it, and boil thefyrup with a little fugar, till there is but
very little and good, pour it into your pie, put on your uppei-
cruft and bake it. You may pyt in a little quince or marma-
lade, if you pleafe. _ ,

Thus make a pear-pie, but do not put in any quince. You
may butter them when they come out of tne oven : or beat up
the yolks of two eggs, and half a pint of cream, with a little
nutmeg, fweetened with fugar; put it over a flow fire, and
keep ftirring it till it juft boils up, take off the lid, and pour irj.
the cream. Cut the cruft in little three-cqrner pieces, ftick
about the pie, and fend it to table cold.

Green Codling-Pie.

TAKE fome green codlings, and put them in a clean pan.
with fpring-v/ater. Lay vine or cabbage leaves over them, and
wrap a cloth over and round the pan, to keep in the fteam.
As foon as you think they are foft, take the fkins off, put
them in the fame water, with the leaves over them, hang them
a good diftance from the fire to green, and as foon as you fee
them of a fine green, take them out of tj/ie water, and put
them in a deep difh, and fweeten them with fugar, and ftrew
a little lemon-peel Ihred fine over; put a lid of puff-pafte over
them, and bake it. When it is baked, cut the lid off, and
cut it into three-corner pieces, and put them round your pie,
yvith one corner uppermoft; let it ftand till it is cold, and then
make the following cream : boil a pint of cream or milk ; beat
up the yoTks of four eggs, fweeten it with fine fugar, mix all
well together, and put it over the fire till it is thick and
fmooth ; but be fure you don’t let it boil, for that will curdle
it, and put it over your codling ; or you may put clouted
•cream, if you like it beft, and fend it to table cold.

To make a Cherry-Pie.

MAKE a good cruft, lay a little round the fides of yourdiifb,
throw fugar at the bottom ; and lay in your fruit and fugar at

0.4 top.

THE ART OF COOKERY

232

top. A few red currants does well with them ; put on your
lid, and bake in a flack oven.

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

To make a Salt- Fijh-Pie.

GET a fide of falt-fifh, 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 dreffer, take off all the fkin, and pick the
meat clean from the bones, mince it fmall, then take the
crumb of two French rolls, cut in flices, and boil it up with
a quart of new milk, break your bread very fine with a fpoon,
put to it your minced fait iifh, a pound of melted butter, two
fpoonfuls of minced parfley, half a nutmeg grated, a little
beaten pepper, and three tea-fpoonfuls of muftard ; mix all
well together, make a good cruft, and lay all over your difh,
and cover it up. Bake it an hour.

To make a Carp-Pie.

TAKE a large carp, fcale, wafh, and gut it clean ; take an
eel, boil it juft a little tender, pick off all the meat and mince
it fine, with an equal quantity of crumbs of bread, a few iweet
herbs, a lemon peel cut fine, a little pepper, fait, and grated
nutmeg, an anchovy, half a pint of oyfters parboiled and chop-
ped fine, the yolks of three hard eggs cut fmall, roll it up with
a quarter of a pound of butter, and fill the belly of the carp.
Make a good cruft, cover the difh, an4 lay >n your carp; fave
the liquor you boil your eel in, put in the eel bones, boil them
with a little mace, whole pepper, an onion, feme fweet herbs,
and an anchovy. Boil it till there is about half a pint, ftrain it,
add to it a quarter of a pint of white wine, and a lump of butter
as biu as a hen’s egg mixed in a very little flour ; boil it up, and
pour into your pie. Put 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 it, and put into the pie. If you have not
liquor enough, boil a few fmall eels, to make enough to fill
your difh.

To make a Soal-Pie.

MAKE a good cruft, cover your difh, boil two pounds of eels,

tender, .pick all the flefh clean from the bones; throw the bones

into

MADE PLAIN AND EASY. 233

into the liquor you boil the eels in, with a little mace and fait,
till it is very good, and about a quarter of a pint, then {train it.
In the mean time cut the flefti of your eel fine, with a little e—
mon-peel ihred fine, a little fait, pepper, and nutmeg, a few
crumbs of bread, chopped parfley, and an anchovy ; melt a
quarter of a pound of butter, and mix with it, then lay it in
the difh, cut the flefti off a pair of large foals, or three pair of
very fm all ones, clean from the bones and fins, lay it on the
force meat, and pour in the broth of the eels you boiled ; put
the lid of the pie on, and bake it. You {hould boil the bones
of the foals with the eel bones, to make it good. If you boil
the foal bones with one or two little eels, without the force-
meat, your pie will be very good. And thus you may do a
turbot.

To make an Eel- Pie.

MAKE a good cruft, clean, gut, and wafti your eels very
well, then cut them in pieces half as long as your finger ; fea-
fon them with pepper, fait, and a little beaten mace to your
palate, either high or low. Fill your difh with eels, and put
as much water as the difh will hold ; put on your cover, and
bake them well.

To make a Flounder-Pie.

GUT fome flounders, wa{h them clean, dry them in a cloth,
juft boil them, cut off the meat clean from the bones, lay a
good cruft over the difh, and lay a little frefh butter at the
bottom, and on that the fifti ; feafon with pepper and fait to
your mind. Boil the bones in the water your fifti was boiled
in, with a little bit of horfe-raddifti, a little parfley, a very
little bit of lemon-peel, and a cruft of bread. Boil it till there
is juft enough liquor for the pie, then ftrain it, and put it into
your pie ; put on the top-cruft, and bake it.

To make a Herring- Pie.

SCALE, gut, and wafh them very clean, cut off the heads,
fins, and tails. Make a good cruft, cover your difti, then fea-
fon your herrings with beaten mace, pepper, and fait; put a
little butter in the bottom of your difli, then a row of herrings,
pare fome apples, and cut them in thin flices all over, then
peel fome onions, and cut them in flices all over thick,
lay a little butter on the top, put in a little water, lay on the
lid, and bake it well.

m

the art of cookery

To make a Salmon- Pie.

MAKE a good cruft, clean fe a piece of falmon well, feaforj
it with fait, mace, and nutmeg, lay a piece of butter at the
bottom of the difh, and lay your falmon in. Melt butter ac-
cording to your pie ; take a lobfter, boil it, pick out all the
ftcfh, chop it fmall, oruife the body, mix it well with the but-
ter, which muft be very good ; pour it over your falmon, put
on the lid, and bake it well.

To make a Lobjler-Pie .

TAKE two or three lobfters, and boil them ; take the
meat out of the tails whole, cut them in four pieces long-ways ;
take out all the fpawn, and the meat of the claws, beat it well
in a mortar; feafon it with pepper, fait, two fpocnfuls of w-
netrar, and a little anchovy liquor ; melt hall a pound of frefh
butter, ftir all together, with the crumbs of an halfpenny roll
rubbed through a fine cullender, and the yolks of two eggs ;
put a fine puff-pafte over your difh, lay in your tails, and the
reft of the meat over them $ put on your cover, and bake it
in a flow oven.

To make a Mufcle-Pie.

MAKE a good cruft, lay it all over the difh, wafh you*
mufcles clean in feyeral waters, then put them in a deep ftew-
pan, cover them, and let them flew till they are open, pick
them out, and fee there be no crabs under the tongue ; put
them in a fauce-pan, with two or three blades of mace, drain
liquor juft enough to cover them, a good piece of butter, and
a few crumbs of bread; flew them a few minutes, fill your
nie put on the lid, and bake it half an hour. So you may
make an oyfter-pie. Always let your fifla be cold before you
put on the lid, or it will fpoil the cruft.

To make Lent Mince-Pies.

SIX eggs boiled hard, and chopped fine twelve pippins
pared and chopped fmall, a pound of ra.fins of the fun, ftoned
and chopped fine, a pound of currants wafhed, picked, and
rubbed clean, a large fpoonfu! of fugar beat fine, an ounce of
citron, an ounce of candied orange I roth cut ’

of an ounce of mace and cloves beat me, an -jj

beat fine ; mix all together with a gill of brandy, anu

235

MADE PLAIN AND EASY.

fack. Make your cruft good, and bake it in a flack oven.
When you make your pic, fqueeze in the juice o.f a Sevill?

orange.

To collar Salmon.

TAKE a fide of falmon, cut off a handful of the tail, wafh
your large piece very well, dry it with a clean cloth, wafh it
over with the yolks of eggs, and then make force-meat with,
what you cut off the tail but take off the fkin, and put to it a
handful of parboiled oyfters, a tail or two of lobfters, the yolks
of three or fgur eggs, boiled hard, fix anchovies, a handful of
fweet herbs chopped final], a little fait, cloves, mace, nutmeg,
pepper b?at fine, and grated bread. Work Till thefe together
into a body, with the yolks of eggs, lay it all over the flefhy
part, and a little more pepper and fait over the falmon ; fo roll
it up into a collar, and bind it with broad tape, then boil it
in water, fait, and vinegar, but let the liquor boil firft; then
put in your collars, a bunch of fweet herbs, fl iced ginger and
nutmeg; let it boil, but not too faft. It will take near two
hours boiling. When it is enough, take it up into your fou-
fing-pan, and when the pickle is cold, put it to your falmon,
and let it ftand in it till ufed, or otherwife you may pot irl
Fill it up with clarified butter, as you ppt fowls : that way
will keep longeft.

To collar Eels.

TAKE your eel and fcour it well with fait, wipe it clean ;
then cut it down the back, take out the bone, cut the head
and tail off; put the yolk of an egg over it, and then take
four cloves, two blades of mace, half a nutmeg beat fine, a
little pepper and fair, fome chopped parfley, and fweet herbs
chopped very fine; mix them all together, and fprinkle over
it, roll the eel up very tight, and tie it Tn a cloth ; put on water
enough to boil it, and put in an onion, fome cloves and mace,
four bay-leaves; boil it up with the bones, head, and tail for
half an hour, with a little vinegar and fait; then take out the
bones, he. and put in your eels, boil them if large two hours,
leffer in proportion ; when done, put them away to cool ; then
take them out of the liquor and cloth, and cut them in flices
or fend them whole, with raw parfley under and over.

. *f. B. You muft take them out 'of the cloth, and put them

236

the art of cookery

To pickle or bake Herrings.

SCALE and wafh them clean, cut off the heads, take out the
roes, or wafh them clean, and put them in again as you like.
Seafon them with a little mace and cloves beat, a very little
beaten pepper and fait, lay them in a deep pan, lay two or three
bay-leaves between each lay, put in half vinegar and half wa-
ter, or rape-vinegar. Cover it clofe with a brown paper, and
fend it to the oven to bake ; let it hand till cold. Thus do
fprats. Some ufe only all-fpice, but that is not fo good. .

To pickle or bake Mackerel , to keep all the Tear.

GUT them, cut off their heads, cut them open, dry them
well with a clean cloth, take a pan which they will lie clever-
ly in, lay a few bay-leaves at the bottom, rub the bone with a
little bay-falt beat fine, take a little beaten mace, a few cloves
beat fine, black and white pepper beat fine ; mix a little fait,
rub them infide and out with the fpice, lay them in a pan, and
between every lay of the mackerel put a few bay-leaves; then co-
ver them with vinegar, tie them down clofe with brown paper,
put them into a flow oven : they will take a good while doing ;
when they are enough, uncover them, let them ftand till cold ;
then pour away all that vinegar, and put as much good vinegar
as will cover them, and an onion ftuck with cloves. Send
them to the oven again, let them ftand two hours in a very flow,
oven, and they will keep all the year; but you muft not put in
your hands to take out the mackerel, if you can avoid it, but
take a flice to take them out with. The great bones of the
mackerel taken out and broiled, is a pretty little plate to fill up
the corner of a table.

To foufe Mackerel.

YOU muft wafh them clean, gut them, and boil them in
fait and water till they are enough ; take them out, lay them
in a clean pan, cover them with the liquor, add a little vinegar ;
and when you fend them to table, lay fennel over them.

To pot a Lobjler.

TAKE a Live lobfter, boil it in fait and water, and peg it
that no water gets in ; when it is cold pick out all the Hem
and body, take out the gut, beat it fine in a mortar, and feafon

MADE PLAIN AND EASY. 237

it with beaten mace, grated nutmeg, pepper, and fait; Mix
all together, melt a little piece of butter as big as a large wal-
nut, and mix it with the lobfter as you are beating it ; when
it is beat to a pafte, put it into your potting-pot, and put it
down as clofe and hard as you can; then fet fome frefh butter
in a deep broad pan before the fire, and when it is all melted,
take off the fcum at the top, if any, and pour the clear butter
over the meat as thick as a crown-piece. The whey and
churn-milk will fettle at the bottom of the pan ; but take great
care none of that goes in, and always let your butter be very
good, or you will Ipoil all ; or only put the meat whole, with
tte body mixed among it, laying them as clofe together as you
z can, and pour the butter over them. You muff be fure to let
the lobfter be well boiled. A middling one will take half an
hour boiling.

To pot Eels.

TAKE a large eel, fkin it, cleanfe it, and wafh it very clean,
dry it in a cloth, and cut it into pieces as long as your finger.
Seafon them with a little • beaten mace and nutmeg, pepper,
fait, and a little fal-prunella beat fine ; lay them in a pan,
then pour as much good butter over them as will cover them,
and clarified as above. They muft be baked half an hour in a
quick oven ; if a (low oven longer, till they are enough, but
that you muft judge by the largenefs of the eels. With a fork
t take them out, and lay them on a coarfe cloth to drain. When
they are quite cold, feafon them again with the fame feafon-
ing, lay them in the pot clofe; then take off the butter they
were baked in clear from the gravy of the fifh, and fet it in a
difh before the fire. When it is melted pour the clear butter
over the eels, and let them, be covered with the butter.

In the fame manner you may pot what you pleafe. You may
bone your eels, if you chufe it ; but then do not put in any fal-
prunella: '

To pot Lampreys.

SKIN them, cleanfe them with fait, then wipe them dry ;
beat fome black-pepper, mace, and cloves, mix them with
fait, and feafon them. Lay them in a pan, and cover them
with clarified butter. Bake them an hour ; order them as the
eels, only let them be feafoned, and one will be enough for a
pot. You muft feafon them well ; let your butter be good,
and they will keep a long time.

T *

238

the art of cookery

To pot Charrs.

AFTER having cleanfed them, cut off the fins, tails, and
heads, then lay them in rows in a long baking-pan ; cover
them with butter, and order them as above.

To pot a Pike.

YOU muft fcale it, cut off the head, fpjit it, and take out
the chine-bone, then ftrew all over the infide fame bay-falt
and pepper, roll it up round, and lay it in a pot. Cover it,
and bake it an hour. Then take it out, and lay it on a coarfe
cloth to drain ; when it is cold, put it into your pot, and
cover it with clarified butter.

To pot Salmon.

TAKE a piece of frefh falmon, fcale it, and wipe it clean,
(let your piece or pieces be as big as will lie cleverly on your
pot), feafon it with Jamaica pepper, black-pepper, mace, and
cloves beat fine, mixed with fait, a little fal-prunella beat fine,
and rub the bone with. Seafon with a little of the fpice, pour
clarified butter over it, and bake it well. Then take it out 4
carefully, and lay it to drain ; when cold, feafon it well, Jay
it in your pot clofe, and cover it with clarified butter, as above.

Thus you may do carp, tench, trout, and feveral forts of filh.

Another Way to pot Salmon,

SCALE and clean your falmon, cut it down the back, dry
it well, and cut it as near the lhape of your pot as you can.
Take two nutmegs, an ounce of mace and cloves beaten, half
an ounce of white-pepper, and an ounce of fait ; then take out
all the bones, cut off the jowl below the fins, and cut off the
tail. Seafon the fcaly fide firft, lay that at the bottom of the
pot - then rub the feafoning on the other fide, cover it with a
difh, 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 ftiff coarfe pafte. Three hours will
bake it, if a large filh ; if a fmall one, two hours ; and when
it comes out of the oven, let it ftand half an hour ; then un-
cover it, and raife it up at one end, that the gravy may run
out, then put a trencher and a weight on it to prefs cut the
sravy. When the butter is cold, take it out clear from the

* ; 8 erayy»

, MADE PLAIN AND EASY. 239

gravy, add fome more to it, and put it in a pan before the fire;
when it is melted, pour it over the falmon ; and when it is
cold, paper it up. As to the feafoning of thefe things, it mult
be according to your palate, more or lefs.

N. B. Always take great care that no gravy or whey of the
butter is left in the potting j if there is, it will not keep.

CHAP. X.

DIRECTIONS for the SICK.

I do not pretend to meddle here in the phyfical Way; but a
few Directions for the Cook, or Nurfe, I prefume, will
not be improper, to make fuch a Diet, &c. as the Doctor
fhall order.

To make Mutton Broth.

TAKE a pound of a loin of mutton, take off the fat, put to
it one quart of water, let it boil and fkim it well ; then
put in a good piece of upper-cruft of bread, and one large blade
bf mace. Cover it clofe, and let it boil flowly an hour ; do
not ftir it, but pour the broth clear off. Seafon it with a little
fait, and the mutton will be fit to eat. If you boil turnips, do
not boil them in the broth, but by themfelves in another
fauce-pan.

To boil a Scrag of Veal.

SET on the fcrag in a clean fauce-pan: to each pound of veal
put a quart of water, fkim it very clean, then put in a good
piece oi upper-cruft, a blade of mace to each pound, and a little
parfley tied with a thread. Cover it clofe ; then let it boil very
foftly two hours, and both broth and meat will be fit to eat.

To make Beef or Mutton Broth for very weak People , who take
but little Nourijhment.

TAKE a pound of beef, or mutton, or both together: to a
pound put two quarts of water, firft fkin the meaPand take off
the fat; then cut it into little pieces, and boil it till it comes
to a quarter of a pint. Seafon it with a very little corn of fait,

fkim

240 THE ART OF COOKERY

fkjm off all the fat, and give a fpoonful of this broth at a time.
To very weak people, half a fpoonful is enough ; to fome a tea-
fpoonful at a time ; and to others a tea cup full. There is
greater nourifhment from this than any thing clfe.

To mane Beef-Drink , which is ordered for weak People.

TAKE a pound of lean beef ; then take off all the fat and
{kin, cut it into pieces, put it into a gallon of water, with the
under-cruft of a penny-loaf, and a very little fait. Let it boil
till it comes to two quarts ; then ftrain it off, and it is a very
hearty drink.

To make Beef Tea.

TAKE a pound of lean beef and cut it very fine, pour a
pint of boiling water over it, and put it on the fire to raife the
fcum ; fkim it clean, ftrain it off, and let it fettle; pour it
clear from the fettling, and then it is fit for ufe.

To make Pork-Broth.

TAKE two pounds of young pork; then take off the fkin
and fat, boil it in a gallon of water, with a turn.p, and a very
little corn of fait. Let it boil till it comes to two quarts,
ftrain it off, and let it ftand till cold Take off the fat, then
leave the fettling at the bottom of the pan, and drink hair a
pint in the morning faffing, an hour before breakfaft, and at
noon, if the ftomach will bear it.

To boil a Chicken.

LET vour fauce-pan be very clean and nice; when the water
boil's puHn your chicken, which mod be very nrcely picked
and clean, aid laid in cold water a quarter of an houj ^ ‘‘‘
is boiled ; then take it out of the water boiling, and IaJ ^ in a
rfffh Save all the liquor that runs from it in the difh,
cuf up your Chicken all in joints in the difh ; then bruife the

>!- 2 td’

£ zx s* r

difh of hot coals five or fix minutes, and carry it to

Made plain and easy.

241

vfith the cover on. This is better than butter, and lighter for
the flomach, though fome chufe it only with the liquor, and
no parfiey, nor liver,' rind that is according to different palates.
If it is for a very weak perfon, take off the Hein of the chicken
before you fet it on the chafing-difh. If you road it, make
nothing but bread-fauce, and that is lighter than any fauce you
can make for a weak ftomach.

Thus you may efrefs a rabbit, only bruife but a little piece of
the liver.

To boil Pigeons.

LET your pigeons be cleaned, wafhed, drawn, and (lei nned.
Boil them in milk and water ten minutes, and pour over them
fauce made thus : take the livers parboiled, and bruife them
fine, with as much parfiey boiled and chopped fine. Melt
fome butter, mix a little with the liver and parfiey firft ; then
mix all together, and pouf over the pigeons.

* .» • *U

To boil a Partridge , or any other Wild Fowl.

WHEN your water boils, put in your partridge, let' if boil
ten minutes; then take it up into a pewter-plate, and cut it
in two, laying the infides next the place, 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 minutes,- pour away moft of
the water ; then beat it up with a little piece of nice butter, a
little fait, and pour it over the partridge. Glap a cover over
it ; then fet it over a chafing-difh of coal? four or five minutes
and fend it away hot, covered clofe.

Thus you may drefs any fort of wild- fowl, only boilinrr ft
more or lefs, according to the bignefs. Ducks, take off the
fkins before you pour the bread-fauce over them ; and if you
roafl: them, lay bread fauce under them. It is limiter than
gravy for weak ftomachs. 6

To boil a Plaice or Flounder .

1

rnLE1T-7OUr,7ater boiI» throw fome fait in ; then put in your
fifh; boil it till you think it is enough, and take it out of the
water in a fiice to drain. Take two fpoonfuls of the liquor
with a little (alt, a little grated nutmeg; then beat up the volk
of an egg very well with the liquor, and Air in the • bear
it well together, with a knife carefully fiice away all the little

bone

242 THE ART OF COOKERY

bones round the fifh', pour the fauce over it ; then fet it over a
chafing-difti of coals for a minute, and fend it hot away. Or
in the room of this fauce, add melted butter in a cup.

To mince Veal or Chicken for the Sick, or weak People.

MINCE a chicken, or fome veal very fine, take off the ficin;
juft boil as much wa’er as will moifien if, and no more, with a
very liftle fait,' grate a very little nutmeg ; then throw a little
flour over it, and when the water boils put in the meat. Keep
fhaking it about over the fire a minute ; then have ready two
or three, very thin fippets, toafted nice and brown, laid in the
plate, and pour the mince-meat over it.

To pull a Chicken for the Sick.

YOU muft take as much cold chicken as you think proper,
take off the (kin, and pull the meat into little bits as thick as
a quill ; then take the bones, boil them with a .little (alt ti
they are good, ftrain it; then take a fpoonful of the liquor, a
fpoonful of milk, a little bit of blitter, as bigas a large nutmeg,
rolled in flour, a little chopped parfley, as much as will lie on a
fixpence, and a little fait if wanted. This wiH-.be enough
for half a fmall chicken. Put all together into the fauce-pan ;
then keep fhaking it till' it is thick, and pour it into a hot

plate.

To make Chicken Broth.

YOU muft take an old cock or large fowl, flay it; then pick
off all the fat, and break it all to pieces with a rollmg-pm :
nut it into two quarts of water, with a good cruft of bread, an
a blade of mace. La it boil foftly till it is as good as you
would have it. If you do it as it fliould be done, it wUl take
five or fix hours doing; pour it off, then put a quart more of
boiling water, and cover it clofe. Let it boil foftly t.h it ts
good, and ftrain it off. Seafon with a very little fait. W hen
you boil a chicken fave the liquor, and when the meat is - at,,
take the boff.es, fhen break them, and put to the liquor you
boiled the chicken in, with a blade of mace, and a cruit of
bread. Let it boil till it is good, and ftrain it oft.

To make Chicken- Water.

TAKE a cock, or large fowl, flay it, then bruife
a hammer, and put it into a gallon of wateis with a
bread. Let it boil half away, and ftrain it oft.

it with
cruft of

To

243

MADE PLAIN AND EASY.

To make J'Vhitc Candle.

YOU mull take two quarts of water, mix in four fpoonfuis
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 quaver
of an hour, and take care it docs not boil over ; then ftrain
it through a coarfe ficve. When you ufe it, fweeten it to your
palate, grate in a little nutmeg, and what wine is proper ; and
if it is not for a lick perfon, fqueeze in the juice of a lemon.

To make Brown Caudle.

BOIL the gruel as above, with fix fpoonfuis of oatmeal, and
{train it ; then add a quart of good ale, not bitter ; boil it, then
^ fweeten it to your palate, and add half a pint of white-wine*
When you do not put in white-wine, let it be half ale.

To make Water-Gruel.

\

YOU muft take a pint of water, and a large fpoonfu! of oat-
meal ; then Air it together, and let it boil up three or four
times, ftirring it often. Do not let it boil over, t..en ftrain it
through a fieve, fait it to your palate, put in a good piece of
frefh butter, brew it with a fpoon till the b itter is all melted)
then it will be fine and fmooth, and very good. Some love a
little pepper in it.

To make Panada.

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 b a fort
very fine. Mix as much water as will make it as thick as you
would have; the reft pour away, and fweeten it to your palate.
Put in a piece of butter as big as a walnut ; do not put in any
wine, it (poils it: you may grate in a little nutmeg. This 13
hearty and good diet for lick people.

To boil Sago.

PUT a large fpeenful of fago into three quarters of a pint of
water, ftir 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.

R 2

To

THE ART OF COOKERY

Hi

To boil Salop.

IT is a hard done ground to powder, and generally fold for
one {hilling an ounce : take a large tea-fpoonful of the powder
and puc it into a pint of boiling water, keep ftirring it till it is
like a fine jelly ; then put wine and. fugar to your palate, and
lemon, if it will agree.

To make Ifinglaf Jelly.

TAKE a quart of water, one ounce of ifinglafs, half an
ounce of cloves ; boil them to a pint, then ftrain it upon a
pound of loaf fugar, and when cold fweeten your tea with it.
You may make the jelly as above, and leave out the cloves.
Sweeten to your palate, and add a little wine. All other
jellies you have in another chapter.

To make the Pefloral Drink .

TAKE a gallon of water, and half a pound of pearl barley,
boil it with a quarter of a pound of figs fplit, a pennyworth
of liquorice fliced to pieces, a quarter of a pound of raifins of
the fun ftoned ; boil all together till half is wafted, then ftrain
it off. This is ordered in the mealies, and feveral other dif-
orders, for a drink.

To make Butter ed-Water, or -what the Germans call Egg- Soup,

who are very fond of it for Supper. You have it in the Chapter

for Lent. . • .

TAKE a pint of water, beat up the yolk of an egg with
the water, put in a piece of butter as big as a fmall walnut,
two or three knobs of fugar, and keep (Erring it all the time
it is on the fire. When it begins to boil, bruife it between
the fauce-pan and a mug till it is fmooth, and has a great
ffoth; then it is fit to drink. This is ordered in a cold, or
where egg will agree with the ftomach.

To make Seed-JV iter .

TAKE a fpoonful of coriander-feed, half a fpoonful of cara
way- feed bruifea and boiled in a pint of water; then ftrain if
and bruife it with the yolk of an egg. Mix it with facie and

double-refined fugar, according to your palate.
i '■ a <r.

MADE PLAIN AND EASY.

.’45

To make Bread Soup for the Sick.

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 o a
penny-loaf, the, drier the better, a bit of butter as big as a wa -
nut ; let it boil, then beat it with a fpoon, and keep boiling it
till the bread and water is well mixed : then feafon it with a
very little fait, and it is a pretty thing. for a weak ftomach.

- . , <

To make artificial TJfes-Milk.

TAKE two ounces of pearl-barley, two large fpoonfuls of
hartfhorn-fhavings, one ounce of eringo-root, one ounce of
China root, one ounce of preferved ginger, eighteen fnails
bruifed with the fhells, to be boiled in three quarts of water
till it comes to three pints, then boil a pint of new-milk, mix
it with the reft, and put in two ounces of balfam of Tolu.
Take hjalf a pint in the morning, and half a pint ?t night.

Cows Milk , next to /IJfes Milk, done thus :

TAKE a quart of milk, fet it in a pan over night, the next
morning take off all the cream, then boil it, and fet it in the
pan again till night ; then fkim it again, boil it, fet it in the
pan again, and the next morning fkim it, warm it blood-warm,
and drink it as you do afles-milk. It is very near as good, and
with fome confumptive people it is better.

To make a good Drink.

BOIL a quart of milk, and a quart of water, wit Ji the top-
cruft of a penny-loaf, and one blade of mace, a quarter of an
hour very l'oftly, then pour it off, and when you drink it let it

be warm*

To make Barley -Water.

PUT a quarter of a pound of pearl-barley into two quarts
of water, let it boil, fkim it very clean, boil half away, and
ftrain it off. Sweeten to your palate, but not too fweer, and
put in two fpoonfuls of white-wine. Drink it luke-warrn.

To make Sage-Tea.

TAKE a little fage, a little balm, put it into a pan, flice a
lemon, peel and all, a few knobs of fugar, one glais of white-

R 3 wine,

246 THE ART OF COOKERY

\«ine, pour on thefe two or throe quarts of boiling water, cover
it, and drink when thirfty. When you think it Thong enough
of' the herbs, take them out, otherwife it will make it bitter.

To make it for a Child.

A little fage, balm, rue, mint, and penny-royal, pour
boiling water on, and fweeten to your palate. Syiup of cloves,
&zc. and black-eherry-water, you have in the chapter of Pre-
fervcs.

Liquor for a Child that has 'the Thrujh.

TAKE half a pint of fpring-water, a knob of double-re-
fined fugar, a very little bit of alum, beat it well together with
the yolk of an egg, then beat it in a Urge fpoonful of the
juice- of fage, tie a rag to the end of the flick, dip it in this
liquor, and often clean the mouth. Give the* child over-
night one drop of laudanum, and the next day proper phyfic,

Vvaffpn-(T the mouth often with the liquor.

■

v To boil Coonfrey -Roots.

TAKE a pound of comfrey -roots, fcrape them clean, cut
them into little pieces, and put them into three pints of water.
Let them boil till there is about a pint, then ftraip ic, and when
it is cold, put it into a fauqe-pan. if there is any fettling at
the bottom, throw it away ; mix it with lugar to your palate,
half a pint of mountain-wine, and the juice of a lemon. Let
it boil, then pour it into a clean earthen pot, and let it by for
life. Some boil it in milk, and it is very good where it will
, pgree, and is reckoned a very great flrengthener.

To make the Knuckle Broth.

•TAKE twelve fhank ends of a leg of mutton, brca*. them
well and oke them in cold fpring water for an hour, tncn take
a (Ina l bfufh and fcour them clean with warm water and fait,
then put them in two quarts of fpring-water and let them
firnmer till reduced to one quart. Wi cn they have been on
one hour, put in one ounpe of hartfhorn Savings and the
, bottom of a halfpenny roll. Be careful to take the icum c i aj
it rifes j when done drain it off, and if any fat remains, take
it off with a knife when cold ; drink a quarter of a pint war.n

when you go to bed, and one hour before you rile; .t u a
° . . certain

M .* * y • * ' • t * ‘ *

MADE PLAIN AND EASY. 247

certain reftorative at the beginning of a decline, or when any

weaknefs is the complaint. r f

N-. B. If it is made right, it is the colour °f
jelly, and is ftrong enough to bear a Ipoon uprign .
the College ot Phyficians, London.

A Medicine for a Diforder in the Bowels.

TAKE an ounce ofbeef-fuet, half a pint of milk, and half
a pint of water, mix together with a table-fpoonful or wheat-
flour nut it over the fire ten minutes, and keep it liirrmg all
the time, and take a coffee-cup lull two or three times a-day.

♦ CHAP. XI.

For CAPTAINS of SHIPS.

To make Catchup to keep twenty Tears.

TAKE a gallon of ftrong ftale beer, one pound of anchovies
waffled from the pickle, a pound of fhalots, peeled, half an
ounce of mace, half an ousce of cloves, a quarter of an ounce
of whole pepper, three or four large races 0! ginger, two quarts
of the large muftironm-flaps rubbed -to pieces. Cover all this
clofe, and” let it fimmer till it is half wafted, then drain it
through a flannel -bag; let it ftand till it is quite cold, then
bottle^it. You may carry it to the Indies. A fpoonful of this
to a pound of frefh butter melted, makes a fine fifh-fauce ; or
in the room of gravy-fauce. The ftronger and ftaler the beer
is, the better the catchup will be.

To make Fi/h- Sauce to keep the whole Tear.

YOU muft take twenty-four anchovies, chop them, bones
and all ; put to them ten fhalots cut fmall, a handful of d raped
horfe raddifh, a quarter of an ounce of mace, a quart of white-
wine, a pint of water, one lemon cut into dices, half a pint of
anchovy-liquor, a pint of red-wine, twelve cloves, twelve
pepper-corns. Boil them together till it comes to a quart;
ftrain it off, cover it clofe, and keep it in a cold dry place.
Two fpoonfuls will be fufficient for a pound 0! butter.

It

248 THE ART OF COOKERY

It is a pretty fauce cither for boiled fowl, veal, &c. or in
the room of gravy, lowering it with hot water, and thicken-
ing it with a piece of butter rolled in flour.

To pci Dripping to fry Fiji), Meat , Fritters , &c.

FAKE It jc pounds of good beef-dripping, boil it in foft wa-
ter, {train it into a pan, let it ftand till cold ; then take off the
hard fat, and (crape oft' the gravy which {ticks to' the inftde.
Thus do eight times ; when it is cold and hard, take it off clean
from the water, put it into a large fauce-pan, with Fix bay-
leaves, twelve cloves, half a pound of fair, and a quarter of a
pound of whole pepper. Let the fat be all melted and juft hot.
Set it ftand till it is hot enough to {train through a fieve into the
pot, and ftand till it is quite cold, then cover it up. Thus you
may do what quantity you pleafe. The beft way to keep any
fort of dripping is to tujrn the pot upftde down, and/then no rats
can get at it. If it will keep on {hip-board, it will make as fine
puff-pafte cruft as any butter can do; or cruft for puddings, &c«

To pie k Is Mu [lx rooms f r the Sea.

Vi ASH them clean with a piece of flannel in fait and water,
put them into a fauce-pan and throw a little fait over them.
Let them boil up three times in their own liquor, then throw
them into a lieve to drain and fpread them on a clean cloth';
Jet them lie till cold, then put them in wide-mouthed bottles,
put in with them a good deal of whole mace, h little nutmeg
il iced, and a few cloves. Boil the fugar-vinegar of yout own
making, with a good deal of whole pepper, fome races of gin-
ger, and two or three bay-leaves. Let it boil a few minutes,
then ftrain it, when it is cold pour it on, and fill the bottle
with mutton fat fried; cork them, tie a bladder, then a lea-
ther over them, keep it down dole, and in as cool a place as
poflible. As to all other pickles, you have them in the chap-
ter of Pickles.

To make Mufroom-F owder .

TAKE half a peck of fine large thick muflirooms, wafti
them clean from gut and dirt with a flannel rag, ferape out the
infide, cut out all the worms, put them into a kettle over the
fire without any water, two large onions ftuck with cloves, a
large handful of fait, a quarter of an ounce of mace, two tea-
Jpounfuls of beaten pepper, let them fimmer till the liquor is

•• •• boiled

MADE PLAIN AND EASY. 24$

boiled away, take great care they do not burn ; then lay them
on fieves to dry in the fun, or in tin plates, and fet them in a
flack ov,en all night to dry, till they wil^ beat to powder.
Prefs the powder down hard in a pot, and keep it for ufe.
You may put what quantity you pleafe lor the fayce.

To hep Mu f rooms zpithout Pickle.

TAKE large muflirooms, peel them, fcrape out the infide,
put them into a fauce- pan, throw a little fait over them, and let
them boil in -their own liquor, then throw them into a lieve to
drain, then lay them on tin plates,, and fet them in a cool oven.
Repeat it often till they are perfedHy dry, put them into a clean
ftonejar, tie them down tight, and keep them in a dry place.
They eat delicioufly, and look as well a$ truffles.

To keep Artichoke-Bottoms dry .

BOIL them juft fo as you can pull off the leaves and the
choke, cut them from the ftalks, lay them on tin plates, fet
them in a very cool oven, and repeat it till they are quite dry;
then put them in a papfcr-bag, tie them up dole, and hang
them up in a dry place. -Keep them in a dry place; and
when you ufe them, lay them in warm water till they are ten-
der. Shift the water two or three times. They are fine in
almoft all fauces cut to little pieces, and put in juft before
your fauce is enough.

To fry A rti choke** Bottoms .

LAY them in .water as above ; then have ready fome butter
hot in the pan, flour the bottoms, and fry them. Lay them
in your dilh, and pour melted butter over them. 7

To ragoo Artichoke -Bottoms.

TAKE twelve bottoms, foften them in warm water a« in
the foregoing receipts : take half a pint of water, a piece of the
Itrong foup, as big as a fmall walnut, half a fpoonful of tl^
catchup five or fxx of the dried mufhrooms, a tea- fpoonful of
the mulhroom powder, fet it on the fire, fhake all together ard
let it boil foftly two or three minutes. Let the 1 aft water
put to the bottoms boil ; take them out hot lav them '
diffl, pour the fauce over them, and lend them to table hJt°W

To

250

T BE ART OF COOKERY

• To clrefs Fifl).

\S to frying fifh, firft wafh it very clean, then dry it well,
and flour it •, take fome of the beef-dripping, make it boil in the
ftew-pan; then throw in your fifh, and fry it of a fine light
brown. Lay it on the bottom of a fieve or coarfe cloth to
drain, and make fauce ^cording to your fancy.

To bake Fijh.

BUTTER the pan, lay in the fifh, throw a little fait over
. n£j flour . pUt a very little water in the difh, an onion and
1 of’fweet herbs, flick fome little bitts of butter, or the

fine dripping, on the fifh. Let it be baked of a fine light
brown t when enough, lay it on a difh before the fire, and fkim
ff all the fat in the pan ; ftrain the liquor, and mix it up
either with the fifh-fauce or ftrong foup, or the catchup.

To make a Gravy- Soup.

■ onLy boil foft water, and put as much of the ftrong foup
to as will make it to your palate. Let it boil ; and if it
wants fait, you rauft feafon it. The' receipts for the foup you
have in the chapter for foups.

To make Peas-Soup.

r FT a quart of peas, boil them in two gallons of water till
T tender then have a ready piece of fait pork or heef,
vThas been laid in water the night before ; put it into the
With two large onions peeled, a bundle of fweet herbs,
pot. wk b haif a quarter of an ounce of whole pep-

eelery* tf y ^ ^ meat is enough, then take it up, and if
Per V n is not enough let it boil till the foup is good ; then
k it fa it on again to boil, and rub in a good deal of dry
Keen the meat hot; when the foup is ready, put in the
mint. Keep minutes and let it boil, then ferve it

agIf vou add a piece of the portable foup, it will be very
1 he onion-foup you have in the Lent chapter.

meat
away,
good .

To Plate Port-Pudding, or Beef.

MAKE, a S“ddCan! Wmake 1 ukcTpfae of

ruporkor’bcef, which has been twcn.yfpur hours

in foft
water $

25*

MADE PLAIN AND EASY.

water ; feafon it with a little pepper, put it uito this cruft,
roll it up clofe, tie it in a cloth, and boil it ; if for about four
or five pounds, boil it five hours.

And when you kill mutton, make a pudding the fame way,
only cut the fteaks thin ; feafon them with pepper and fait,
and boil it three hours, if large ; or two hours, if fmall, and
fo according to the fize.

Apple-pudding make with the fame cruft, only pare the
apples, core them, anJ fill your pudding; if large, it will take
five hours boiling. When it is enough, lay it in the difh, cut
a hole in the top, and ftir in, butter and fugar ; lay the piece
on again, and fend it to table.

A prune pudding eats fine, made the fame way, only when
the cruft is ready, fill it with prunes, and fweeten it according
to your fancy ; clofe it up, and boil it two hours,

Ta ?nake a Rice-P lidding.

TAKE what rice you think proper, tie it loofe in a cloth,
and boil it an hour : then take it up, and untie it, grate a good
deal of nutmeg in, ftir in a good piece of butter, and fweeten
to your palate. Tie it up clofe, boil it an hour more, then
take it up and turn it into your difh ; melt butter, with a little
fugar, and a little white-wine for fauce.

To make a Suet-Pudding.

GET a pound of fuet fhred fine, a pound of flour, a pound
of currants picked clean, half a pound of raifins ftoned, two
tea-fpoonfuls of beaten ginger, and a fpoonfol of tindlure of
faffron ; mix all together with fait water very thick ; thsjn
either boil or bake it.

A Liver- Pudding boiled.

GET the liver of a fbeep when you kill one, and cut it as
thin as you can, and chop it; mix it with as much l'uet Hired
fine, half as many crumbs of bread or bifcuit grated, feafon it
with fome fweet herbs fhred fine, a little nutmeg grated, a
little beaten pepper, and an anchovy {fired fine; mix all toge-
ther with a little fait, or the anchovy-liquor, with a piece of
butter, fill the cruft and clofe it. Boil it three hours.

To

2£2 THE ART OF COOKERY

, To make aft Oatmeal-Pudding.

GET a pint of oatmeal once cut, a pound of fuet fared
fine, a pound of currants, and half a pound of raifins ftoned ;
mix all together well with a little fait, tie it in a cloth, leav-
ing room for the fwelling.

To bake an Oatmeal- Pudding.

BOIL a quart of water, feafon it with a little fait; when
the water boils, ftir in the oatmeal till it is fo thick you can-
not eafily ftir your fpoon ; then take it off the fire, ftir in two
fpoonfuls of brandy, or a gill of mountain, and fweeten it to
your.palate. Grate in a little nutmeg, and ftir in half a pound
of currants, clean wafhed and picked ; then butter a pan, pour
it in, and bake it half an hour.

A Rice- Pudding baked.

BOIL a pound of rice juft till it is tender; then drain all
the water from it as dry as you can, but do not fqueeze it ;
then ftir in a good piece of butter, and fweeten to your palate.
Grate a fmall nutmeg in, ftir it all well together, butter a pan,
.and pour it in and bake it. You may add a fevy currants for
change.

To snake a Peas-Pudding.

BOIL it till it is quite tender, then take it up, untie it, ftir
in a good piece of butter, a little fait, and a good deal of beat-
en pepper, then tie it up tigh' again, boil it an hour longer,
and it will eat fine. All other puddings you have in the chap-
ter of Puddings.

To make a Harrico of French Beans.

TAKE a pint of the feeds of French beans, which are ready
dried for Cowing, walh them clean, and put them into a two-
quart fauce-pan, fill it with water, and let them boil tvyo
hours: if the water waftes away too much, you muft put in
more boiling water to keep them boiling, in the mean time
talm almoft half a pound of nice frefh butter, put it into a
clean ftew-pan, and when it is all melted, and done making
any noife, have ready a pint bafon heaped up with onions peel-
ed and fiiccd thin, throw them into the pan, and fry them of

MADE PLAIN* AND EASY. *53

\

£ fine brown, ftirring them about that they rriay be all alike,
then pour off the clear water from the bean's into a bafon, and
throw the beans all into the ftew-pan ; ftir all together, and
throw in a large tea-fpoonful of beaten pepper, two heaped
full of fait, and ftir it all together for two or three minutes.
You may make this difh of what thicknefs you think proper
(either to eat with a fpoon, or other ways) with the liquor you'
p'oured off" the beans. For change, you may make it thin-'
enough for foup. When it is of the proper thicknefs you like'
it, take it off the fire, and ftir in a large fpoonful of vinegar
and the yolks of two eggs beat. The eggs may be left out if
dillrked. Difti it up, and fend it to table.

To make a Fowl- Pie.

FIRST make rich thick cruft, cover the difti with the pafte,,
then take fome very fine bacon, or cold boiled ham, ftice it, and
lay a layer all over. Seafon with a little pepper, then put in
the fowl, after it is picked and cleaned, and fing’ed ^ (hake a
very little pepper and fait into the belly, put in a little water,
cover it with ham, feafoped with a little beaten pepper, put on
the lid and bake it two hours. Whep it comes out of the oven,
take half a pint of water, boil it, and add to it as much of the
ftrong foup as will make the gravy quite rich, pour it boiling
hot into the pie, and lay on the lid again. Send it to table hot.
Or lay a piece of beef or pork in foft water twenty-four hours,
ftice it in the room of the ham, and it will eat fine.

To make a Che fair e Pork-Pie for Sea.

TAKE fome fait pork that has been boiled, cut it into thin
flices, an equal quantity of potatoes pared and diced thin,
make a good cruft, cover the difti, lay a layer of meat, fea-
foned with a little pepper, and a layer of potatoes 5 then a
layer of meat, a layer of potatoes, and fo on till your pie is
full. Seafon it with pepper ; when it is full, lay fome butter
on the top, and fill your difti above half full of foft water.

Clofe your pie up, and bake it in a gentle oven.

\

To make Sea-Venifon.

WHEN you kill a {beep, keep ftirring the blood all the time^
till it is cold, or at leaft as cold as it will be, that it may not
congeal ; then cut up the ftiecp, take one fide, cut the leg like

a haunch,

•*

154 TPIE ART OF COOKERY

a haunch, cut off the ftiouldcr and loin, the neck and bread in
two, deep them all in the blood, as long as the weather will
permit you, then take out the haunch, and hang it out of the
fun as long as you can to be fweet, and road it as you do a
haunch of venifon. It will eat very fine, efpecially if the heat
will give you leave to keep it long. Take oil all the fuet be-
fore you lay it in the blood, take the other joints and lay them
in a large pan, pour over them a quart of red wine, and a
quart of rape vinegar. Lay the fat fide of the meat down-
wards in the pan, on a hollow tray is bed, and pour the wine
and vinegar over it: let it lie twelve hours, then take the
neck, bread, and loin out of the pickle ; let the fhoulder lie
a week, if the heat will let you, rub it with bay-falt, falt-
petre, and coarfe fugar, of each a quarter of an ounce, one
handful of common fait, and let it lie a week or ten days.
Bone the neck, bread, and loin ; feafon them with pepper
and fait to your palate, arid make a pady as you do venifon.
Boil the bones for gravy to fill the pie, when it comes out of
the oven ; and the fhoulder boil frefh out of the pickle, with
a peas-pudding.

And when you cut up the fhecp, take the heart, liver, and
lights, boil them a quarter of an hour, then cut them final!, and
chop them very fine ; feafon them with four large blades of
mace, twelve cloves, and a large nutmeg, all beat to powder.
Chop a pound of fuet fine, half a pound of fugar, two pounds
of currants clean wafhed, half a pint of red wine; mix all well
together, and make a pie. Bake it an hour: it is very rich.

T’o make Dumplings when you have JVhite- Bread.

TAKE the crumb of a two- penny loaf grated fine, as much
beef-fuet-flrred as fine as poflible, a little fait, half a lm«li nut-
mea o-rated, a large fpoonful of fugar, beat two eggs with two
fpoonfuls of fack, mix all well together, an«J loll them up as
bio- as a turkey’s egg. Let the water boil, and throw them in.
Half an hour will boil them. For Luce, melt buiter with
a little fait, lay the dumplings in a didi, pour the (auce over
them, and drew fugar all over the difh.

Thefe are very pretty, either at land or fea. 1 ou mud ob-
ferve to rub your hands with flour when you ma<e them up.

The por table- foup to carry abroad* you have in b,xth
Chapter. - .

MADE PLAIN AND EASY. 255

CHAP. XII.

Of HOGS-PUDDINGS, SAUSAGES, &c.

To male Almond Hogs- Pudding's.

%

TAKE two pounds of beef-fuet or marrow, Aired very
fmall, a pound and a half of almonds blanched, and
beat very fine with rofe-water, one pound of grated bread, a
pound and a quarter of fine iugar, a little fait, half an ounce
of mace, nutmeg, and cinnamon together, twelve yolks of
eggs, four whites, a pint of fack, a pint and a half of thick
cream, fome rofe or orange- flower water ; boil the cream, tie
the faffron in a bag, and dip in the cream to colour it. Firfl:
beat your eggs very well ; then ftir in your almonds, then the
fpice, the fait, and fuet, and mix all your ingredients toge-
ther ; fill your guts but half full, put fome bits of citron in
the guts as you fill them, tie them up, and boil them a quar-
ter of an hour.

Another Way.

-TAKE a pound of beef-marrow chopped fine, half a pound
of fweet almonds blanched, and beat fine with a little orange-
flower or rofe water, half a pound of white-bread grated fine,
half a pound of currants clean walked and picked, a quarter of
a pound of fine fugar, a quarter of an ounce of mace, nutmeg,
and cinnamon together, of each an equal quantity, and half a
pint of fack: mix all well together, with half a pint of good
cream, and the yolks of four eggs. Fill your guts half "full,
tie them up, and boil them a quarter of an hour, and prick
them as they boil to keep the guts from breaking. You may
leave out the currants for change ; but then you muft add a
quarter of a pound more of fugar.

A third Way.

HALF a pint of cream, a quarter of a pound of fugar, a
quarter of a pound of currants, the crumb of a halfpenny roll
grated fine, fix large pippins pared and chopped fine, a gill of
1 fack,

als6 THE ART Of COOKERY

fack, or two fpoonfulsof rofe- water, fix bitter almonds blanch-
ed and beat fine, the yolks of two eggs, and one white beac
fine; mix all together, fill the guts better than half full, and
boil them a quarter of an hour.

T ■> make Hogs-P uddings with Currants.

TAKE three pounds of grated bread to four pounds of beef-
fuet finely fhred, two pounds of currants clean picked and wait-
ed cloves, mace, and cinnamon, of each a quarter of an ounce
finely beaten, a little fair, a pound and a half of fugar, a pint
of fack, a quart of cream, a little rofe-water, twenty eggs wel“
beaten,’ but half the whites; mix! all thdfe well together, fill
the guts half full, boil them a little, and prick them as they
boil^to' keep them from breaking the guts. Take them up
upon clean cloths, then lay them on; your difh ; or when you
ufe theifi boil them a few minutes, or eat them cold.

To shake Black- Puddings.

FIRST, before you kill your hog, get a peck of gruts, boil
them half an hour in water; then drain them, and put them
into a clean tub or large pan; then kill your hog, and fave two
quarts of the blood of the hog, and keep ftirnng it^till the
blood is quite cold ; then mik it with your gruts, and ltir them
well together. Seafon with a large fpoonful of fait, a quarter
of an ounce of cloves, mace, and nutmeg together, an equa
quantity of each; dry it, beat it well, and mix in. lake a
little winter favoury, Yweet marjoram, and thyme penny-royal
ftripped of the ftalks, and chopped very fine ; juft enough to
feafon them, and to give them a flavour, but no more. I he
next day, take the leaf of the hog and cut into d)ce ferape and
wafh the guts very clean, then tie one end, and begin to fill
Them - mix in the fat as you fill them, be fure put in a good
deal of fat, fill the fkins three parts full, tie the other en^’ ^
make your puddings what length you pleafe ; prick them with
Hin, and out them in a kettle of boiling water Boil them
very foftly an hour ; then take them out, and lay them on

ClCin1 Scotland they make a pudding with the blood of a goo fe.
Chop off the head, and fave the blood ; flint till it is col ,
thenmix it with gruts, fpice falt„and fweet herbs^accordmg
to their fancy, and fome beef-fuet chopp .
off the neck, then pull out the wind-pipe and fat, fli^he

MADE PLAIN AND EASY. 257

fkin, tie it at both ends, fo make a pie of the giblets, and lay
the pudding in the middle. Or you may leave the gruts ouc
if you pleafe. ■

Savoloys.

TAKE fix pound of young pork, free it from bone and
£kin and fait it with one ounce of falt-petre, and a pound ot
common fait, for two days ; chop it very fine, put in three
tea-fpoonfuls of pepper, twelve fage leaves cbopt fine, and a
pound of grated bread. Mix it well, and fill the guts, and
bake them half-an hour in a flack oven, and eat either hot or
cold.

To make fine Saufages.

YOU muft take fix pounds of good pork, free from fkiri,
o-riftles, and fat, cut it very fmali, and beat it in a mortar till
it is very fine; then fined fix pounds of beef.fuet very fine and
free from all fkin. Shred it as fine as pofiible ; even take a
good deal of fage, wafli it very clean, pick off the leaves, and
fhred it very fine. Spread your meat on a clean drefier or
table ; then" fhake the fage all over, about three large fpoon-
fuls ; fhred the thin rind of a middling lemon very fine and
throw over, with as many fweet herbs, when fhred fipe, as
will fill a large fpoon ; grate two nutmegs over, throw over
two tea-fpoorlfuls of pepper, a large fpoonful of fait, then
throw over the fuet, and mix it all well together. Put it
down clofe in a pot; when you ufe them, roll them up with
as-much egg as will make them roll fmooth. Make them the
fize of a faufage, and fry them in butter, or good dripping.
Be fu re it be hot before you put them in, and keep rolling
them about. When they are thorough hot, and of a fine light
brown, they are enough. You may chop this meat very fine,
if you do not like it beat. ■ ,Veal eats well done thus, or veal
and pork together. You may clean fome guts, and fill them.

To make common Saufages.

TAKE three pounds of nice pork, fat and lean together,
without fkin or griftles, chop it as fine as pofiible, feafon it with
a tea-fpoonfol of beaten pepper, and two of fait, fome fage
fhred fine, about three tea-fpoonfuls ; mix it well together,
have the guts very nicely cleaned, and fill them, or put them

S'- ' dov.a

258 T HE ART OF COOKERY

flown in a pot, fo roll them of what fize you pleafe, and fry
them. Beef makes very good faufages.

Oxford Saufages.

\

TAKE a pound of lean veal, a pound of young pork, fat
and lean, free from fkin and griftle, a pound of beef fuet,
chopt all fine together; put in half a pound of grated bread,
half the peel of a lemon fhred fine, a nutmeg grated, fix fage
leaves walbed and chopped very fine, a tea-fpoonful of pepper,
and two of fait, fome thyme, favory, and marjoram, fhred
fine. Mix it all well together,- and put it dole down in a
pan when you ufe it ; roll it out the fize of a common faufage,.
and fry them in frefh- butter of a fine brown, or broil them
over a clear fire, and fend them to table as hot as poffible.

To make Bologna Saufages,

TAKE a pound of bacon, fat and lean together, a pound of
beef, a pound of veal, a pound of pork, a pound of beef-fuet,
cut them fro all and chop them fine, take a fmall handful of-
fage, pick off the leaves, chop it fine, with a few fweet herbs j
feafon pretty high with pepper and fait. You mud have a
large gut, and fill it, then fet on a fauce-pan of water, when
it boils put it in, and prick the gut for fear of burfting. Boil
i;t foftly an hour, then lay it on clean ftraw to dry.

\

CHAP. XIII.

To POT, and make HAMS, &c.

To pot Pigeons or Fowls .

CUT off their legs, draw them and wipe them with a cloth,
but do not wafii them. Seafon them pretty well with
pepper and fait, put them into a pot, with as much butter as
you tfiink will cover them, when melted, and baked very ten-
der -y £hen drain them very dry from the gravy ; lay them on a

oloth;.

MADE PLAIN AND EASY.

259

doth, and that will fuck up all the gravy ; feafon them again
with fait, mace, cloves, and pepper, beaten fine, and put
them down clofe into a pot. Take the butter, 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 butter be near an inch thick above the birds. Thus
you may do all forts of fowl 5 only wild fowl fhould be boned,
but that you may do as you pleale.

To pot a cold Tongue, Beef, or Vcnifon,

CUT it fmajl, beat it well in a marble mortar, with melted
butter, feafon it with mace, cloves, and nutmeg, beat very
fine, and fome pepper and fair, till the meat is mellow and
fine ; then put it down clofe in your pots, and cover it with
clarified butter. Thus you may do cold wild fowl ; or you
may pot any fort of cold fowl whole, feafoning them with
what fpice you pleafe.

To pot Venifon.

TAKE a piece of venifon, fat and lean together, lay it in a
difii, and flick pieces of butter all over: tie brown paper over
it, and bake it. When it comes out of the oven, take it out of
the liquor hot, drain it, and lay it in a difli ; when cold, take
off all the (kin, and beat it in a marble mortar, fat and lean
together, feafon it with mace, cloves, nutmeg, black pepper,
and fait to your mind. When the butter is cold that it was
bak^d in, take a little of it, and beat in with it to moiften it *
then put it down clofe, and cover it with clarified butter.

You muft be fure to beat it till it is like a pafle.

To pot a Hare.

TAKE a hare that has hung four or five days, cafe it and
cut it in quarters} put it in a pot, feafon it with pepper, fait,
and mace, and a pound of butter over it, and bake it" four-
hours. When it comes out, pick it from the bones, and
pound it in a mortar with the butter that comes off your aravy,
and a little beaten cloves and mace, till it is fine and fmooth*
then put it clofe down in potting pots, and put clarified butter
over it ; tie it over with white paper.

i6o

THE ART OF COOKERY

To pot Tongues.

TAKE a neat’s tongue, rub it with a pound of white fait,
an ounce of falt-petre, half a pound of coarfe fugar, rub it well,
turn it every day in this pickle for a fortnight. This pickle
will do feveral tongues, only adding a little more white fait ;
or we generally do them after our hams. Take the tongues
out of the pickle, cut off the root, and boil it well, till it will
peel ; then take your tODgues and feafon them with fait, pep-
per, cloves, mace, and nutmeg, all beat fine; rub it well with
your hands whilft it is hot ; then put it in a pot, and melt as
much butter as will cover it all over. Bake it an hour in the
oven, then take it out, let it ftand to cool, rub a little frefti
fpice on it ; atid when it is quite cold, lay it in your pickling-
pot. When the butter is cold you baked it in, take it off
clean from the gravy, fet it in an earthen pan before the fire;
and when it is melted, pour it over the tongue. You may
lay pigeons or chickens on each fide ; be fure to let the butter
be about an inch above the tongue.

A fine Way to pot a Tongue.

TAKE a dried tongue, boil it till it is tender, then peel it ;
take a large fowl, bone it ; a goofe, and bone it; take a quar-
ter of an ounce of mace, a quarter of an ounce of cloves, a
large nutmeg, a quarter of an ounce of black pepper, beat all
well together ; a fpoonful of fait ; rub the infide of the fowl well,
and the tongue. Put the tongue into the fowl ; then feafon
the goofe, and fill the goofe with the fowl and tongue, and the
goofewill 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 bake it an hour and a half; then uncover the pot,
and take out the meat. Carefully drain it from the butter, lay
it on a coarfe cloth till it is cold, and when the butter is cold,
take oft' the hard fat from the gravy, and lay it before the fire to
melt, put your meat into the pot again, and pour the butter
over. If there is not enough, clarify more, and let the butter
be an inch above the meat ; and this will keep a great while,
cats fine, and looks beautiful. When you cut it, it muft be
cut croft- ways down through, and looks very pretty. It makes
a pretty corner- difti at table, or fide-d;fh for fupper. If you
cut a flice down' the middle quite through, lay it in a plate,
and garnifti with green parflcy and naftertium-flowers. If you

and e a s y.

261

'MADE PLAIN

will be at the expence, bone a turkey, and put over the gooje.

Obferve, when you pot it, to fave a little of the fpic

over it, before the laft butter is put on, or the meat will m.

be feafoned enough.

To pot Berf like Vcnifon.

CUT the lean of a buttock of beef into pound pieces ; for
eight pounds of beef take four ounces of falt-petre ; four
ounces of pe-re-falt, a pint of white-falt, and an ounce of .al-
prunella; beat the lalts all very fine, mix them well together,
rub the falts 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
houfehold bread till it is as tender as a chicken, then drain it
from the gravy, and bruife it abroad, and take out all the lkm
and finews ; then pound it in a marble mortar, then lay it in a
broad difh, mix in it an ounce of cloves and mace, three quar-
ters of an ounce of pepper, and one nutmeg, all beat very fine.
Mix it all very well with the meat, then clarify a little freth
butter and mix with the meat, to make it a little muift ; mix it:
very well together, prefs it down into pots very hard, fet it at
the oven’s mouth juft to fettle, and cover it two inches thick
With clarified butter. When cold, cover it with white paper.

To pot Chejlnre-Cheefe.

TAKE three pounds of Chefhire cheefe, and put it into a
mortar, with half a pound of the beft frefh butter you can get,
pound them together, and in the beating add a gill of rich.
Canary wine, and half an ounce of mace finely beat, then
fifted like a fine powder. When all is extremely well mixed,
prefs it hard down into a gallipot, cover it with clarified but-
ter, and keep it cool. A flice of this exceeds all - the cream-
cheefe that can be made.

To collar a Breajl of Veal.

TAKE a breaft of veal, and bone it ; beat it with a roll-
ing-pin, rub it over with the yolk of an egg, beat a lict.e
mace, cfoves, nutmeg, and pepper very fine, with a little fa' ,
a handful of parfley, and fome fweet herbs, and lemon peel
Ihred fine, a few crumbs of bread. Mix all together, and
itpew over 3 roll it up very tight, bind it with a fillet, and

S 3 ^raP

2^2

THE ART OF COOKERY

wrap it in a cloth, then boil it two hours and a half in water
made pretty fait, then hang it up by one end till cold. Make
a pickle : to a pint of fait and water put half a pint of vinegar
and lay it in a pan, and let the pickle cover it ; and when you
ufe it, cut it in flices, and garnifh with parfley and pickles.

To make Marble Veal.

TAKE a neat s tongue, and boil it till tender; peel it, and
cut it in flices, and beat it in a mortar with a pound of butter,
with a little beaten mace and pepper, till it' is like a pafte;
have fome veal ftewed and beat in the fame manner ; put fome
veal in a potting pot, then fome tongue in lumps over the
veal, then fome veal over that, tongue over that, and then
veal again ; prefs it down hard, pour fome clarified butter over
it, keep it in a cold dry place, and when you ufe it, cut it in
llices, and garnifli with parfley.

To collar Beef.

TAKE a piece of thin flank of beef, and bone it ; cut the
fkin ofl, then fait it with two ounces of falt-petre, two ounces
offal-prunella, two ounces of bay-falt, half a pound of coarfe
fugar, and two pounds of white-falt, beat the hard falts fine,
and mix all together; turn it every day, and rub it with the
brine well, for eight days ; then take it out of the pickle, wafh
it, and wipe it dry ; then take a quarter of an ounce of cloves,
and a quarter of an ounce of mace, twelve corns of all-fpice,
and a nutmeg beat very fine, with a fpoonful of beaten pepper,
a large quantity of chopped parfley, with fome fweet herbs
chopped fine ; fprinkle it on the beef, and roll it up very tight,
put a coarfe cloth round, and tie it very tight with beggars-
tape ; boil it in a large copper of water, if a large collar, fix
hours, a fmall one, five hours ; take it out, and put it in a
prefs till cold ; if you have never a prefs, put it between two
boards, and a large weight upon it till it is cold ; then take it
out of the cloth, and cut it into flices. Garnifli with raw
paifley.

To collar Sabnon.

TAKE a fide of falmon, cut ofF about a handful of the tail,
wafh your large piece very well, and dry it with a cloth; then
vvalh it over with the yolks of eggs ; then make fome force-
meat with that you cut off the tail, but take care of the fkin,

and

MADE PLAIN AND EASY. 263

^n<3 put to it a handful of parboiled oyders, a tail or two or
lobfter, the yolks of three or four eggs boiled hard, fix ancho-
vies, a good handful of fweet herbs chopped fmall, a little lalt,
cloves, mace, nutmeg, pepper, all beat fine, and grated bread.
Work all thefe together into a body, with the yolks of eggs,
lay it all over the rflefhy part, and a little more pepper and talc
over the falmon ; fo roll it up into a collar, and bind it with
broad tape ; then boil it in water, fait, and vinegar, but let
the liquor boil firft, then put in your collar, a bunch of fweet
herbs, fliced ginger and nutmeg. Let it boil, but not too faft.
It will take near two hours boiling ; and when it is enough,
take it up : put it into your foufing-pan, and when the picicle
is cold, put it to your falmon, and let it (land in it till ufed.
Or you may pot it.; after it is boiled, pour clarified butter
over it. It will keep longeft fo ; but either way is good. If
you pot it, be fure the butter be the niceft you can get.

To make Dutch Beef.

TAKE the lean of a buttock of beef raw, rub it well with
brown fugar all over, and let it lie in a pan or tray two or
three horns, turning it two or three times, then fait it well with
common fait and falt-petre, and let it lie a fortnight, turning
it every day ; then roll it very ftrait in a coarfe cloth, put it in
a cheefe-prefs a day and a night, and hang it to dry in a chim-
ney. When you boil it, you muft put it in a cloth ; when it
is cold, it will cut in flivers as Dutch beef.

To make Sham Brawn.

TAKE the belly piece, and head of a young pork, rub it
well with falt-petre, let it lie three or four days, wafh it clean ;
boil the head, and take off all the meat, and cut it in pieces ,
have four neat’s feet boiled tender, take out the bones, and
cut it in thin flices, and mix it with the head, and lay it in the
belly-piece, and roll it up tight, and bind it round with fheet-
tin, and boil it four hours; take it up, and fet it on one end,
put a trencher on it within the tin, and a large weight upon
-that, and let it ftand all night ; in the morning take it out,
and bind it with a fillet; put it in fpring-water and fair, and
it will be fit for ufe. When you ufe it, cut it in flices like
brawn. Garnifh with parfley. Obferve to change the pickle
every four or five days, and it will keep a long time.

S 4 T,

1

z6\ THE ART OF COOKERY

To Soufe a Turkey , in imitation of Sturgeon.

YOU muft take a fine large turkey, cirefs it very clean, dry
and bone it, then tie it up as you do flurgeon, put into the pot
you boil it in one quart of white wine, one quart of water, one
quart of good vinegar, a very large handful of fait ; let it boil,
fkim it well, and then put in the turkey. When it is enough,
take it out and tie it tighter. Let the liquor boil a little long-
er ; and if you think the pickle wants more vinegar or fait,
add it when it is cold, and pour it upon the turkey. It will
keep fome months, covering it clofe from the air, and keeping
it in a dry cool place. Eat it w ith oil, vinegar, and fugar, jult
as you like it. Some admire it more than 'flurgeon ; it looks
pretty covered with fennel for a fide-aifii.

To pickle Pork.

BONE your pork, cut it into pieces, of a fize fit to lie in
the tub or pan you defign it to lie in, rub your pieces well
with falt-petre, then take two parts of common fait, and two
of bay-falt, and rub every piece well ; Jay a layer of common
1'alt in the bottom- of your veflel, cover every piece over with
common fait, lay them one upon another as clofe as you can,
filling the hollow places on the fides with fait. As your falc
melts on the top, llrew on more, lay a coarfe cloth over the
7 veflel, a board over that, and a weight on the board to keep it
down. Keep it clofe covered ; it will, thus ordered, keep the
whole year. Put a pound of falt-petre and two pounds of
bay-falt to a hog.

A Pickle for Pork which is to be cat foon.

YOU muft take two gallons of pump-water, one pound of
bay-falt, one pound of coarfe fugar, fix ounces of falt-petre;
boil it all together, and fkim it when cold. Cut the pork in
what pieces you pleafe, lay it down clofe, and pour the liquor
over it. Lay a weight on it to keep it clofe, and cover it clofe
from the air, and it will be fit to ule in a week. If you find
the pickle begins to fpoil, boil it again, and fkim it; when it
is cold, pour it on your pork again.

To make Veal Hams.

CUT the leg of veal like a ham, then take a pint of bay-
falt, two ounces of falt-petre, and a pound of common /alt ;

mix

MADE PLAIN AND EASY. 263

mix them 'together, with an ounce of juniper-berries beat ; rub
the ham well, and lay it on a hollow tray, with the fkinny
fide downwards. Bafte it every day with the pickle tor a fort-
night, and then hang it in wood-fmoke for a fortnight. Y 01a
may boil it, or parboil it and roaft it. In this pickle you may
do two or three tongues, or a piece 01 pork.

To make Beef Hams.

YOU muft take the leg of a fat, but Hr all beef, the fat
Scotch or Welch cattle is beft, and cut it ham fafhion. 1 ake
an ounce of bay-fair, an ounce of falt-petre, a pound of com-
mon fait, and a pound of coarfe fugar (thus quantity for about
fourteen or fifteen pounds weight, and fo accordingly, if you
pickle the whole quarter), rub. it with the above ingredients,
turn it every day, and bafte it vvell with the pickle for a month.
Take it out and roll it in bran or faw-duft, then hang it in
wood-fmoke, where there is but little fire, and a conftant
fmoke, for a month ; then take it down, and hang it in a dry-
place, not hot, an.i keep it for ufe. You may cut a piece off
as you have occafion, and either boil it or cut it in rafhers, and
broil it with poached eggs, or boil a piece, and it eats fine cold,
and will fiiver like Dutch beef. After this beef is done, you
may do a thick brifket of beef in the fame pickle. Let it lie
a month, rubbing it every day with the pickle, then boil it
till it is tender, hang it in a dry place, and it eats finely cold,
cut in flices on a plate. It is a pretty thing for a fide diffi, or
for fupper. A fhoulder of mutton laid in this pickle for a
week, hung in wood-fmoke two or three days, and then boiled
with cabbage, is very good.

To make Mutton Hams.

YOU muft take a hind-quarter of mutton, cut it like a ham,
fake an ounce of falt-petre, a pound of coarfe fugar, a pound
of common fait 5 mix them, and rub your ham, lay it in a
hollow tray with ihe fkin downwards, bafte it every day for a
fortnight, thm r< 11 it in faw-duft, and hang it in the wood-
finok-e, a fortnight ; then boil it, and hang it In a dry place,
and cut it out in rafhers, and broil it as you want.

To make Pork Hams.

YOU muft take a fat hind- quarter of pork, and cut off a
fine hem. Take two ounces of falt-petre, a pound of coat fc

fugar,

a66

THE ART OF COOKERY

iugar, a pound of common fait, and two ounces of fal-prun-
ella; mix all together, and rub it well. Let it lie a month in
this pickle, turning and bafting it every day, then hang it in
wood-fmoke as you do beef, in a dry place, fo as no heat
comes to it; and if you keep them long, hang them a month
or two in a damp place, and it will make them cut fine and
fhort. Never lay thefe hams in water till you boil them, and
then boil them in a copper, if you have one, or the biggeft
pot you have. Put them in the cold water, and let them be
four or five hours before they boil. Skim the pot well and
often, till it boils. If it is a very large one, three hours will
boil it; if a fmall one, two hours will do, provided it be a
great while before the water boils. Take it up half an hour
before dinner, pull off the fkin, and throw rafpings finely lift-
ed all over. Hold a red-hot fire-fhovel over it, and when din-
ner is ready take a few rafpings in a fieve and fift all over the
difti; then lay in your ham, and with your finger make fine
figures round the edge of the dilh. Be fure to boil your ham
in as much water as you can, and to keep it fkimming all
the time till it boils. It mult be at leaf! four hours before it
boils.

This pickle does finely for tongues, afterwards to lie in it a
fortnight, and then hang in the wood-fmoke a fortnight, or to
boil them out of the pickle.

Yorklhire is famous for hams ; and the reafon is this : their
fait is much finer than ours in London; it is a large clear fait,
and gives the meat a fine flavour. I ufed to have it from Mal-
den in Effex, and that fait will make any ham as fine as you
can defire. It is by much the be ft fait for faking of meat. A
deep hollow wooden tray is better than a pan, becaufe the
pickle fwells about it.

When you broil any of thefe hams in flices, or bacon, have
fome boiling water ready, and let the faces lie a minute or two
in the water, then broil them ; it takes out the fait, and makes
them eat finer.

To make Bacon.

TAKE a fide of pork, then take off all the infide fat, lay ic
on a long board or dreffer, that the blood may run away, ru&
it well with good fait on both fides, let it lie thus a day ; then
take a pint of bay- fait, a quarter of a pound of fait petre, beat
them fine, two pounds of coarfe fugar, and a quarter of a peck
of common fait. Lay your pork in fomething that will hold

the

MADE PLAIN AND EASY. 267

the pickle, and rub it well with the above ingredients. Lay
the fkinny fide downwards, and bafte it every day with the
pickle for a fortnight ; then hang it in wood-fmoke as y°u 0
the beef, and afterwards hang it in a dry place, but not hot.
You are to obferve, that all hams and bacon mould hang clear
from every thing, and not againd a wall.

Obferve to wipe off all the old fait before you put it into this
pickle, and never keep bacon or hams in a hot kitchen, or in a
room where the fun comes. It makes them all rufty.

To fave potted. Birds , that begin to be bad.

I HAVE feen potted birds, which have come a great way,
often fmell fo bad, that nobody could bear the fmell for the
ranknefs of the butter, and by managing them in the following
manner, have made them as good as ever was eat.

Set a large fauce-pan of clean water on the fire ; when it
boils, take off the butter at the top, then take the fowls out one
by one, throw them into that fauce-pan of water half a minute,
whip it out, and dry it in a clean cloth i 11 fide and out ; fo do
all till they are quite done. Scald the pot clean ; when the
birds are quite cojd, feafon them with mace, pepper, and fait
to your mind, put them down clofe in a pot, and pour clari-
fied butter over them.

To pickle Mackerel , called Caveach.

CUT your mackerel into round pieces, and divide one into
five or fix pieces : to fix large mackerel you may take one ounce
of beaten pepper, three large nutmegs, a little mace, and a
handful of fait. Mix your fait and beaten fpice together, then
make two or three holes in each piece, and thruft the feafon-
ing into the holes with your finger, rub the piece all over with
the feafoning, fry them brown in oil, and let them ftand till
they are cold ; then put them into vinegar, and cover them
with oil. They will keep well covered a great while, and are
delicious. /

CHAP.

a 6-8

THE ART OF COOKERY'

CHAP. XIV.

OF PICKLING.

/

To pickle Walnuts green.

TAKE the largeft and cleareft you cam get, pare them as
thin as you can, have a tub of fpring-water (land by.
you, and throw them in as you do them. Put into the water
a pound of bay-fair, let them lie in the water twenty-four
hours, take them out; then put them into a ftone-jar, and be-
tween every layer of walnuts lay a layer of vine leaves at the
bottom and top, and fill it up with cold vinegar. Let them
ftand all night, then pour that vinegar from them into a cop-
per, with a pound of bay-falt fet it on the fire, let it boil,
then pour it hot on your nuts, tie them over with a woollen
cloth, and let them Hand a week ; then pour that pickle away,
rub your nuts clean with a piece of flannel ; then put them
again in your jar, with vine-leaves, as above, and boil frefti
vinegar. Put iqto your pot to every gallon of vinegar, a nut-
meg fiiced, cut four large races of ginger, a quarter of an ounce
of mace, the fame of 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 cloth. Let it Hand three or four days, fo do two or
three times; when cold, put in half a pint of muftard-feed, a
large- ftick of horfe-raddilh fiiced, tie them down clofe with a
bladder, hnd then with a leather. Tney will be fit to eat in a
fortnight. Take a large onion, flick the cloves in, and lay
in the middle of the pot. If you do them for keeping, do not
boil your vinegar, but then they will not be fit to eat under
fix months : and the next year you may boil the pickle this
way. They will keep two or three years. good and firm.

To pickle Walnuts white.

TAKE the largeft nuts you can get, juft before the fhell
begins to turn, pare them very thin till the white appears, and
throw them into fpring-water, with a handful of fait as you do
* them.

/

MADE PLAIN AND EASY. 2.69

them. Let them Hand in that water fix hours, lay on them
a thin board to keep them under the water, then fet a Itewpan
on a charcoal fire, with clean fpring-water ; take your nuts
out of the other water, and put them into the dew-pan. Let
them fimmer four or five minutes, but not boil ; then have
ready by you a pan of fpring-water, with a handful of wbite-
falc in it, dir it with your hand till the fait is melted, then
take your nuts out of the dew- pan with a wooden ladle, and
put them into the cold water and fait. Let them dand a quar-
ter of an hour, lay the board on them as before; if they are
not kept under the liquor they will turn black, then lay them
on a cloth, and cover then; with another to dry; then care-
fully wipe them with a foft cloth, put them into your jar or
glafs, with, lbme blades of mace and nutmeg diced thin. Mix
your fpice between your nuts, and pour didilled vinegar over
them ; fir ft let your glafs be fall of nuts, pour mutton-fat over
them, and tie a bladder, and then a leather.

To pickle Walnuts black .

YOU mud take large full-grown nuts, at their full growth
before they are hard, lay them in fait and water; let them lie
two days, then fhift them into frefh water; let them lie twp
days longer, then fhift them again, and let them lie three days ;
then take them out of the water, and put them into your pick-
ling jar. When the jar is half full, put in a large onion duclc
with cloves. To a hundred of walnuts put in half a pint of
muftard-feed, a quarter of an ounce of mace, half an ounce of
black pepper, half an ounce of all-fpice, fix bay-leaves, and a
flick of horfe-raddifh ; then fill your jar, and pour boiling
vinegar over them. Cover them with a plate, and when they
are cold, tie them 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 fkim it ; when
cold, pour it over your walnuts. This is by much ihe bed
pickle tor ule ; therefote you may add more vinegar to if, what
quantity you pleafe. If you pickle a great many walnuts;

, 2nd eat them fall, make your pickle for a hundred or two,
the rell keep in a drong brine of fait and water, boiled till it
will bear an egg, and as your pot empties, fill them up with
thofe in the fait and water, T*ake care they are covered with
pickle.

In the fame manner you may do a fmaller quantity ; but if

, you

\

270 THE ART OF COOKERY

you can get rape-vinegar, ufe that inftead of fait and water.
Do them tous : put your nuts into the jar you intend to pickle
them in, throw in a good handful of fait, and fill the pot
with rape-vinegar. Cover it clofe, and let them ftand a fort-
night; then pour them out of the pot, wipe it clean, and juft
rub the nuts with a coarfe cloth, and then put them in the jar
with the pickle, as above. If you have the belt fugar-vinegar
of your own making, you need not boil it the firlt year, but
pour it on^ cold ; and the next year, if any remains, boil it
up again, iitim it, put frelh fpice to it, and it will do again.

To pickle Gerkins.

TAKE five hundred gerkins, and have ready a large earth-
en pan of fpring-water and fait, to every gallon of wfater two
pounds of fait; mix it well together, and throw in your ger-
kins, walh them out in two hours, and put them to drain, let
them be drained very dry, and put them in ajar; in the mean
time get a bell-metal pot, with a gallon of the belt white-wine
vinegar, half an ounce of cloves and mace, one ounce of all-
fpice, one ounce of muftard feed, a ftick of horfe-radilh cut
in llices, fix bay-leaves, a little dill, two or three races of
ginger cut in pieces, a nutmeg cut in pieces, and a handful
of fait; boil it up in the pot all together, and put it over the
gerkins ; cover them clofe down, and let them ftand twenty-
four hours ; then put them in your pot, and fimmer them
over the ftove till they are green ; be careful not to let them
boil, if you do, you will fpoil them; then put them in your
jar, and cover them clofe down till cold ; then tie them over
with a bladder, and a leather over that; put them in a cold
dry place. Mind always to keep your pickles tied down
clofe, and take them out with a wooden l'poon, or a fpoon
kept on purpofe.

To pickle large Cucumbers in Slices.

TAKE the large cucumbers before they are too ripe, flice
them the thicknefs of crown-pieces in a pewter-dilh ; to every
dozen of cucumbers flice two large onions thin, and fo on till
you have filled your dilh, with a handful of fait between every
row : then cover them with another pewter-dilh, and let them
ftand twenty-four hours, then put them into a cullender, and
let them drain very well ; put them in a jar, cover them over
with white-wine vinegar, and let them ftand four hours j pour
II the

2 Jl

MADE PLAIN AND EASY.

the vinegar from them into a copper fauce-pan, and boil it
with a little fait ; put to the cucumbers a little mace, a little
whole pepper, a large race of ginger fliced, and then pour the
boiling vinegar on. Cover them clofe, and when they are cold
tie them down. They will be fit to eat in two or three days.

To pickle /IJparagus .

TAKE the largeft afparagus you can get, cut off the white
ends, and wafh the green ends in fpring-water, then put them
in another clean water, and let them lie two or three hours in
it; then have a large broad ftevy-pan full of fpring-water, with
a good large handful of fait; fet it on the fire, and when it
boils put in the grafs, not tied up, but loofe, and not too many
at a time, for fear you break the heads. Juft fcald them, and
no more, take them out with a broad fkiromer, and lay them
on a cloth to cool. Then for your pickle take a gallon, or
more, according to your quantity of afparagus, of white-wine
vinegar, and one ounce of bay-falt, boil ir, and put your af-
paragus in your jar; to a gallon of pickle, two nutmegs, a
quarter of an ounce of mace, the fame of whole white-pepper,
and pour the pickle hot over them. Cover them with a linen
cloth, three or four times double, let them ftand a week, and
boil the pickle. Let them ftand a week longer, boil the pickle
again, and pour it on hot as before. When they are cold,
cover them clofe with a bladder and leather.

To pickle Peaches.

TAKE your peaches when they are at their full growth, juft
before they turn to be ripe ; be fure they are not bruifed ; then
take fpring-water, as much as you think will cover them,
make it fait enough to bear an egg, with bay and common fait
an equal quantity each ; then put in your peaches, and lay a
thin beard over them to keep them under the water. Let them
ftand three days, and then take them out and wipe them very
carefully with a fine foft cloth, and lay them in your glafs or
jar, then take as much white-wine vinegar as will fill your glafs
or jar : to every gallon put one pint of the beft well-made muf-
tard,two or three heads of garlick, a good deal of ginger fliced,
half an ounce of cloves, mace, and nutmeg ; mix your pickle
well together, and pour over your peaches. Tie them clofe
with a bladder and leather; they will be fit to eat in two
months. You may with a fine pen-knife cut them acrofs, take

out

272

THE ART OF COOKERY

Out the flone, fill them with made muftard and garlick, and
horfe rad i fh and ginger ; tie them together. You may pickle
nectarines and apricots the fame way.

i

■

To pickle Radijh-Pods.

MAKE a ftrong pickle, with cold fpring-water and bay-
falt, ftrong enough to bear an egg, then put your pods in,
and lay a thin board on them, to keep them underwater. Let
them (land ten days, then drain them in a fieve, and lay them-
on a cloth to dry ; then take white-wine vinegar, as much as
you think will cover them, boil it, and put your pods in ajar,
with ginger, mace, cloves, and Jamaica pepper. Pour your
•vinegar boiling hot on, cover them with a coarfe cloth, three
or four times double, that the fleam may come through a lit-
tle, and let them ftand two days. Repeat this two or three
times ; when it is cold, put in a pint of muftard-feed, and fame
horfe-radilh ; cover it clofe.

To pickle French Beans.

PICKLE your beans as you do the gerkins.

To pickle Caulijlowers.

TAKE the largeft and clofeft you can get; pud them in
forms ; put them in an earthen aiih, and fprinkle laic over
them. Let them ftand twenty-four hours, to draw out all the
water, then put them in ajar, and pour fait and water boiling
over them ; cover them clofe, and let them ftand till the next
day then take them out, and lay them on a coarle cloth to
drain ; put them into glafs jars, and put in a nutmeg ft.ced
two or three blades of mace in each jar ; cover them with d.f-
ti lied vinegar, and tie them down with a bladder, and over

that a leather. They will be fit for ufe in a month.

%

To pickle Beet -Boot.

SET a pot of fpring-water on the fire, when it boils put
in vour beets, and let them boil till they are tender ; ta e
them out,' and with a knife take off all the outfide, cat wem
in pieces according to.your fancy ; put them m ajar and co-
ver them with cold vinegar, and tie them down do , h
you ufe the beet take it out of the pickle, and cut it intowhg

MADE PLAIN AND EASY. 273

fhapes you like ; put it in a little difli with fome Oi the pickle
over it. You may ufe it for fallads, or garnifh.

To pickle White Phans.

TAKE the large white plums ; and if they have {talks, let
them remain on, and do them as you do your peaches.

To pickle Onions.

TAKE your onions when they are dry enough to lay up
for winter, the fmaller they are the better they look ; put them
into a pot, and cover them with fpring-water, with a handful
of white-falt, let them boil up ; then ftrain them off, and
take three coats off} put them on a cloth, and let two people
take hold of it, one at each end, and rub them backward and
forward till they are very dry ; then put them in your bottles,
with fome blades of mace and cloves, a nutmeg cut in pieces;
have fome double-diftilled white-wine vinegar, boil it up with
a little fait; let it be cold, and put it over the onions; cork
them clofe, and tie a bladder and leather over it.

To pickle Lemons.

TAKE twelve lemons, fcrape them with a piece of broken
glafs ; then cut them crofs in two, four parts downright, but
not quite through, but that they will hang together } put in
as much fait as they will hold, rub them well, and ftrew them
over with fait. Let them lie in an earthen difli three days,
and turn them every day } flit an ounce of ginger very thin,
and falted for three days, twelve cloves of garlick, parboiled
and falted three days, a fmall handful of muftard -feeds bruifed
and fearced through a hair-fieve, and fome red India pepper ;
take your lemons out of the fait, fqueeze them very gently,
put them into a jar with the fpice and ingredients, and cover
them with the bell white-wine vinegar. Stop them up very
clofe, and in a month’s time they will be fit to ear.

To pickle Mujhrooms White.

TAKE fmall buttons, cut the ftalk, and rub off the fkin
with flannel dipped in fait, and throw them into milk and wa-
ter ; drain them out, and put them into a ftew-pan, with a
handful of fait over them ; cover them clofe, and put them

T over

274

the art of cookery

over a gentle ftove for five minutes, to draw out all the water ;
then put them on a coarfe cloth to drain till cold.

TAKE a gallon of the beft vinegar, put it into a cold ftill :
to every gallon of vinegar put half a pound of bay fait, a quar-
ter of a pound of mace, a quarter of an ounce of cloves, a 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. Do not let
the fire be too large, left you burn the bottom of the ftill.
Draw it as long as you tafte the acid, and no longer. 'When
you fill your bottles, put in your muftirooms, here and there
put in a few blades of mace, and a fiice of nutmeg; then fill
the bottle with pickle, and melt fome mutton fat, ftrain it,
and pour over it. It will keep them better than oil.

You muft put your nutmeg over the fire in a little vinegar,
and give it a boil. While it is hot you may flice it as you
pleafe. When it is cold, it will not cut, for it will crack to
pieces.

Note, In the 19th chapter, at the end of the receipt for
making vinegar, you will fee the beft way of pickling mufti-
rooms, only they will not be fo white.

GATHER your codlings when they are the fize of a large
double walnut ; take a pan, and put vine-leaves thick at the
bottom. Put in your codlings, and cover them well with
vine-leaves and fpring-water ; put them over a flow fire till
you can peel the fkin off; take them carefully up in a hair-
fieve, peel them very carefully with a pen-knife ; put them
into the fame water again, with the vine-leaves as before.
Cover them clofe, and fet them at a diftance from the fire, till
they are of a fine green ; drain them in a cullender till cold ;
put them in jars, with fome mace and a clove or two of gar-
lick • cover them with diftilled vinegar; pour fome mutton-
fat over, and tie them with a bladder and leather down very

tight.

To make Pickle for Mujbrooms.

To pickle Codlings.

To pickle Fennel.

SET

it boils

water,

MADE PLAIN AND EASY. 275

when cold, put it in a glafs, with a little mace and nutmeg, fill
it with cold vinegar, lay a bit of green fennel on the top, and
over that a bladder and leather.

To pickle Grapes.

GET grapes at the full growth, but not ripe ; cut them in
fmall bunches fit for garnifhing, put them in a ftone jar, with
vine-leaves between every layer of grapes; then take as much
fpring-water as you think will cover them, put in a pound of
bay-falt, and as much white-falt as will make it bear an egg.
Dry your bay- fait and pound it, it will melt the fooner; put it
into a bell-metal, or copper-pot, boil it and fkim it very well ;
as it boils, take all the black fcum off, but not the w'hite fcum.
When it has boiled a quarter of an hour, let it Hand to cool
and fettle ; when it is almoft cold, pour the clear liquor on the
grapes, lay vine-leaves on the top, tie them down clofe with a
linen cloth, and cover them with a difh. Let them ftand
twenty-four hours ; then take them out, and lay them on a
cloth, cover them over with another, let them be dried be-
tween the cloths; then take two quarts of vinegar, one quart
of fpring-water, and one pound of coarfe fugar. Let it boil a
little while, fkim it as it boils very clean, let it ftand till it is
quite cold, dry your jar with a cloth, put frefh vine-leaves at
the bottom, and between every bunch of grapes, and on the
top ; then pour the clear off 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 then a leather; take them out with a wooden fpoon. Be
fure to make pickle enough to cover them.

To pickle Barberries.

TAKE white wine vinegar; to every quart of vinegar put
in half a pound of fixpenny fugar, then pick the worft of
your barberries, and put into this liquor, and the beft into
glaffes ; then-boil your pickle with the worft of your barber-
ries, and fkim it very clean. Boil it till it looks of a fine co-
lour, then let it ftand to be cold before you ftrain ; then ftrain
it through a cloth, wringing it to get all the colour you can
from the barberries. Let it ftand to cool and fettle, then pour
it clear into the glaffes in a little of the pickle ; boil a little fen-'
nel ; when cold, put a little bit at the top of the pot or glafs

THE ART OF COOKERY

276

and cover it clofe with a bladder and leather. To every half
pound of fugar put a quarter of a pound of white-falt.

Red currants is done the fame way. Or you may do bar-
berries thus : pick them clean from leaves and fpotted ones ;
put them into jars; mix fpring-water and fait pretty ftrong,
and put over them, and when you fee the feum rife, change
the fait and water, and they will keep a long time.

To pickle Red-Cabbage.

SLICE the cabbage very fine crofs ways ; put it on an
earthen difh, and fprinkle a handful of fait over it, cover it
with another difh, and let it ftand twenty- four hours ; then
put it in a cullender to drain, and lay it in your jar ; take
white-wine vinegar enough to cover it, a little cloves, mace,
and all-fpice, put them in whole, with one pennyworth of
cochineal bruifed fine ; boil it up, and put it over hot or cold,
which you like beft, and cover it clofe with a cloth till cold j
then tie it over with leather.

To pickle Golden * Pipp ins.

TAKE the fineft pippins you can get, free from fpots and
bruifes, put them into a preferving-pan of cpld fpring-water,
and fet them on a charcoal fire. Keep them turning with a
wooden fpoon till they will peel ; do not let them boil. When
they are enough peel them, and put them into the water again,
with a quarter of a pint of the beft vinegar, and a quarter of an
ounce of alum, cover them very clofe with a pewter-difh, and
fet them on the charcoal fire again, a flow fire, not to boil.
Let them ftand, turning them now and then, till they look
green ; then take them out, and lay them on a cloth to cool ;
when cold make your pickle as for the peaches, only inftead
of made muftard, this muft be muftard-feed whole. Cover
them clofe, and keep them for ufe.

To pickle Na/lertium Berries and Limes ; you pick them off the
Lime-T >-ees in the Suimner.

TAKE naftertium berries gathered as foon as the bloffom is
off, or the limes, and put them in cold fpring-water and fait ;
change the water for three days lucceflively. Make a pickle
of white-wine vinegar, mace, nutmeg, flice fix fhalots, fix
blades of garlick, fome pepper-corns, fait, and horfe-radilh

cut in flices. Make your pickle very ftrong ; drain your ber-
J nes

MADE PLAIN AND EASY. 277

ries very dry, and put them in bottles,
up together, but you muft not boil it ;
or limes, and tie them down clofe.

Mix your pickle well
put it over the berries

To pickle Oyjlers , Cockles, and Mufcles.

TAKE two hundred oyfters, the neweft and beft you can
aet, be careful to fave the liquor in fome pan as you open them,
cut’off the black verge, faving the reft, put them into their
own liquor; then put all the liquor and oyfters into a kettle,
boil them about half an hour on a very gentle fire, do them
very (lowly, (kimming them as the fcum rifes, then take them
off the fire, take out the oyfters, ftrain the liquor through a
fine cloth, then put in the oyfters again ; then take out a pint
of the liquor whilft it is hot, put thereto three quarters of an
ounce of mace, and half an ounce of cloves. Juft give it one
boil, then put it to the oyfters, and ftir up the fpices wel]
among them ; then put in about a fpoonful of fait, three quar-
ters of a pint of the beft white-wine vinegar, and a quarter of
an ounce of whole pepper ; then let them (land till they are
cold ; then put the oyfters, as many as you well can, into the
barrel ; put in as much liquor as the barrel will hold, letting
them fettle a while, and they will foon be fit to eat. Or you
may put them in ftone-jars, cover them clofe with a bladder
and leather, and be fure they be quite cold before you cover
them up. Thus do cockles and mufcles ; only this, cockles
are fmall, and to this fpice you muft have at leaft two quarts.
There is nothing to pick off them. Mufcles you muft
have two quarts ; take great care to pick the crab out under
the tongue, and a little fus which grows at the root of the
tongue. The two latter, cockles and mufcles, muft be wafh-
ed in feveral waters, to clean them from the grit ; put them
in a ftew-pan by themfelves, cover them clofe, and when they
are open, pick them out of the (hells, and ftrain the liquor.

To pickle young Suckers , or young Artichokes , before the Leaves are

hard.

TAKE young fuckers, pare them very nicely, all the hard
ends of the leaves and ftalks, juft fcald them in fait and water,
and when they are cold put them into little glafs bottles, with
two or three large blades of mace, and a nutmeg diced thin ;
fill them either with diftilled vinegar, or the fugar-vinegar of
your own making, with half fpring-water.

T 3 Tt

278

the art of COOKERY

To pickle Artichoke- Bottoms.

BOIL artichokes till you can pull the leaves off, then tn ke
off the chokes, and cut them from the Halle ; tr> ke great care
you do not let the knife touch the top, throw them into fait
and water for an hour, then take them out, and lay them on a
cloth to drain ; then put them into large wide-mouthed glaff-
es ; put a little mace and Diced nutmeg between, fill them
either with diftilled vinegar, or fugar-vinegar and fpring-wa-
ter ; cover them with mutton-fat fried, and tie them down
with a bladder and leather.

To pickle Scnnphire.

TAKE the famphire that is green, lay it in a clean pan,
throw two or three handfuls of fait over, then cover it with
fpring-water. Let it lie twenty-four hours, then put it into a
clean brafs fauce-pan, throw in a handful of fait, and cover it
with good vinegar. Cover the pan clofe, and fet it over a very
Dow fire; let it ftand till it is juft green and crifp ; then take
it off in a moment, for if it Hands to be foft it is fpoiled ; put
it in your pickling-pot, and cover it clofe. When it is cold,
tie it down with a bladder and leather, and keep it for ufe. Or
you may keep it all the year in a very ftrong brine of fait and
water, and throw it into vinegar juft before you ufe it.

To pickle Mock Ginger.

TAKE the largeft caulifiowers you can get, cut off all the
flower from the ftalks, and peel them, throw them into ftrong
fpring-water and fait for three days, then drain them in a fieve
pretty dry ; put them in a jar, boil white-wine vinegar with
cloves, mace, long pepper, and albfpice, each half an ounce,
forty blades of garlick, a ftick of horfe-radilh cut in fi;res, a
quarter of an ounce of Cayenne pepper, and a quarter of a
pound of yellow turmarick, two ounces of bay fa.’ . p:ur it
boiling over the ftalks ; cover it down clofe :iil the next bay,
then boil it again, and repeat it twice more, and when cold tie
it down clofe.

To pickle Melon Mangoes.

TAKE as many green melons as you want, and Dit them
two thirds up the middle, and with a fpoon take all the recds
out; put them in ftrong fpring-water and fait for twenty-four

hours.

*79

MADE PLAIN AND EASY.

hours, then drain them in a fieve ; mix half a pound of
muftard, two ounces of long-pepper, the Ln.e o i;_i!

half an ounce of cloves and mace, a good quantity of g
and horfe-radifh cur in fl'ces, and a quarter of an ou
Cayenne pepper ; fill the feed-holes full' of this mixture ; put
a fmall fleewer through the end, and tie it rourn wit pac '
thread clofe to the ' fkewer, put them in a jar, and boil up
vinegar with fome of the mixture in it, and pour over the me-
lons. Cover them down ciofe, and let them Stand till next
day, then green them the fame as you do gerkins. You may
do large cucumbers the fame way. Tie th?m down dole
when cold, and keep them for ufe.

Elder-Shoots , in imitation of Bamboo.

TAKE the largeft and youngeft {hoots of elder, which put
cut in the middle of May, the middle {talks are moil tender
and biggeft ; the fmall ones are not worth d mg. feel off the
outward peel or fkin, and lay them in a Itrong brine of fait and
water for one night, then dry them in a cloth, piece by piece.
In the mean time, make your pickle of half white-wine and
half beer-vinegar : to each quart of pickle you muft put an
ounce of white or red pepper, an ounce of ginger fliced, a lit-
tle mace, and a few corns of Jamaica pepper. When the
fpice has boiled in the pickle, pour it hot upon the {hoots,
ftop them clofe immediately, and fet the jar two hours before
the fire, turning it often. It is as good a way of greening
pickles as often boiling. Or you may Ooif the pickle two or
three times, and pour it on boiling hot, juft as you pleafe.
If you make the pickle of the fugar vinegar, you muft let one
half be fpring water. You have the receipt for this vinegar in
the 19th chapter.

RULES to be obferved in PICKLING.'

ALWAYS ufe fione-jars for all forts of pickles that re-
quire hot pickle to them. The firft charge is the leaft ; for
thefe not only Lft longer, but keep the pickle better : for vi-
negar and fait will penetrate through all earthen veftels ; ftone
and glafs are the only things to keep pickles in. Be fure ne-
ver to put your hands in to take pickles out, it will foon fpoil
it. The beft method is, to every pot tie a wooden fpoon, full
of little holes, to take the pickles out with.

Tt

CHAP.

280

THE ART OF COOKERY

CHAP. XV.

OF MAKING CAKES, &c.

To make a Rich Cake.

TAKE four pounds of flour dried and fifted, feven pounds
of currants wafhed and rubbed, fix pounds of the beft
frefh butter, two pounds of Jordan almonds blanched, and
beaten with orange-flower water and fack till fine; then take
four pounds of eggs, put half the whites away, three pounds
of double-refined iugar beaten and fifted, a quarter of an ounce
of mace, the fame of cloves and cinnamon, three large nut-
megs, all beaten fine, a little ginger, half a pint of fack, half
a pint of right French brandy, fweet-meats to your liking, they
mult be orange, lemon, and citron. Work your butter to a
cream with your hands, before any of your ingredients are in ;
then put in your fugar, and mix it well together ; let your eggs
be well beat and {trained through a fieve, work in your almonds
firft, then put in your eggs, beat them together till they look
white and thick ; then put in your fack, brandy, and fpices,
fhake your flour in by degrees, and when your oven is ready,
put in your currants and fweet-meats as you put it in your hoop.
It will take four hours baking in a quick oven. You mult
keep it beating with your hand all the while you are mix-
ing of it, and when your currants are well wafhed and clean-
ed, let them be kept before the fire, fo that they may go
warm into your cake. This quantity will bake beft in two
hoops.

To ice a great Cake.

TAKE the whites'of twenty-four eggs, and a pound of dou-
ble-refined fugar beat and fifted fine ; mix both together in a
deep earthen pan, and with a whifk whifk it well for two or
three hours till it looks white and thick ; then with a thin
broad board, or bunch of feathers, fpread it all over the top
and fides of the cake ; fet it at a proper diftance before a good

clear fire, and keep turning it continually for fear of its kang-
ri ing

MADE PLAIN AND EASY. a8r

inR colour: but a cool oven is bell, and an hour will harden
it. You may perfume the icing with what perfume you pleale.

To make a Pound-Cake.

TAKE a pound of butter, beat it in an earthen pan with
your hand one way, till it is like a fine thick cream ; then
have ready twelve eggs, but half the whites ; beat them well,
and beat them up with the butter, a pound of flour beat in it,
a pound of fugar, and a few carraways. Beat it all well to-
o-ether for an hour with your hand, or a great wooden fpoon,
butter a pan and put it in, and then bake it an hour in a
quick oven.

For change, you may put in a pound of currants, clean
walhed and picked.

To make a Cheap Seed-Cake .

YOU mull take half a peck of flour, a pound and a half of
butter, put it in a fauce-pan with a pint of new milk, fet it on
the fire ; take a pound of fugar, half an ounce of all-fpice beat
fine, and mix them with the flour. When the butter is melt-
ed, pour the milk and butter in the middle of the flour, and
work it up like pafte. Pour in with the milk half a pint of
good ale-yeaft, fet it before the fire to rife, juft before it goes
to the oven. Either put in fome currants or carraway-feeds,
and bake it in a quick oven. Make it into two cakes. They
will take an hour and a half baking.

To make a Butter-Cake.

YOU muft take a difh of butter, and beat it like cream with
your hands, two pounds of fine fugar well beat, three pounds
of flour well dried, and mix them in with the butter, twenty-
four eggs, leave out half the whites, and then beat all toge-
ther for an hour. Juft as you are going to put it into the oven,
put in a quarter of an ounce of mace, a nutmeg beat, a little
lack or brandy, and feeds or currants, juft as you pleafe.

Tg 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, a large nutmeg grated ; then take a pound of treacle a
quarter of a pint of cream, make them warm together, and

make

2%Z

THE ART OF COOKERY

make up the bread ftift ; roll it out, and make it up into thin
cakes, cut them out with a tea-cup, or fmall glafs; or roll
them round like nuts, and bake them on tin-plates in a Hack
oven.

To make a fine Seed or Saffron Cake.

YOU muft take a quarter of a peck of fine flour, a pound
and a b If of butter, three ounces of carraway feeds, fix eggs
beat well, a quarter of an ounce of cloves and mace beat to-
gether very fine, a pennyworth of cinnamon beat, a pound of
ifugar, a pennyworth of rofe-water, a pennyworth of fafFron,
a pint and a haif of yeaft, and a quart of milk ; mix it all to-
gether } ightly- with your hands thus: firft boil your milk and
butter, then (kirn off the butter, and mix with your flour, and
a little of tne milk; ftir the yeaft into the reft and ftrain it,
mix it with the flour, put in yGur feed and fpice, rofe water,
tin&ure of faffron, fugar, and eggs ; beat it all up well with
your hands 1 ightly, and bake it in a hoop or pan, but be fure
to butter the pan well, It will take an hour and a half in a
quick oven. You may leave out the feed if you choofe it, and
I think it rather better without it; but that you may do as
you like.

To make a rich Seed-Cake called the Num-Cakc.

YOU muft take four pounds of the fineft flour, and three
pounds of double refined fugar beaten and fifeed ; mix them
together, and dry them by the fire till you prepare the other
materials. Take four pounds cf butter, beat it with your
hand till it is fort like cream ; then beat thirty-five eggs, leave
out fixteen whites, ftrain ofF your eggs from the treads, and
beat them and the butter together till all appears like butter.
Put in four or five fpoonfuls of rofe or orange-flower water,
and beat again ; then take your flour and fugar, with fix
ounces of caraway-feeds, and ftrew them in by degrees, beat-
ing it up all the time for two hours together. You m3y put
in"as much tinfture of cinnamon or amber-greafe as you pleafe ;
butter your hoop, and let it ftand three hours in a moderate
oven. You muft obferve always, in beating of butter, to do
it with a cool hand, and beat it always one way in a deep
earthen difh.

*1

MADE PLAIN AND EASY.

283

To make 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 quar-
ter of an hour ; then take the pepper out, and put in as much
double refined fugar as will make it like a pafte ; then drop it

in what fhape you pleafe on plates, and let it dry itfelf.

»

To make Portugal- Cakes.

MIX into a pound of fine flour, a pound of loaf-fugar beat
and lifted, then rub it into a pound of pure fweet butter till it
is thick like grated white-bread, then put to it two fpoonfuls
of rofe-water, two of fack, ten eggs, whip them very well
with a whilk, then mix into it eight ounces of currants, mix-
ed all well together; butter the tin- pans, fill them but half
full, and bake them ; if made without currants they will keep
half a year ; add a pound of almonds blanched, and beat with
rofe-water, as above, and leave out the flour. Thefe are an-
other fort, and better.

To make a pretty Cake.

TAKE five pounds of flour well dried, one pound of fuo-ar
half an c *nc of mace, as much nutmeg; beat your fpice very
fine, m the fugar and fpice in the fl >ur, take twenty-two
eggs, leave out fix whites, beat them, put a pint of ale-yeaft
• and. the eggs in he flour, take two pounds and a half of frefh
butiti, a pun an,; a hall of cream; fet the cream and butter
over the fire till the butter is melted ; let it Hand till it is
blood-warm. Before you put it into the flour, fet it an hour
by re fire to rife; then put in (even pounds of currants
whi mull be plumped in half a pint of brandy, and three
quar s of a pound of candied peels. It mult be an hour and
a quarter in the oven. You mult put two pounds of chopped
ra;fins in the flour, and a quarter of a pint of fack. When
you put the currants in, bake it in a hoop.

To make Ginger-Bread.

TAKE three quaits of fine flour, two ounces of beaten ein
ger, a quarter of an ounce of nutmeg, doves, and mace beal
fine, but molt of the laft ; m.x all together, three quarters of
a pound of fine fugar, two pounds of treacle, fet it over the

fire.

2>84 THE ART OF COOKERY

fire, but do not let it boil ; three quarters of a pound of butter
melted in the treacle, and fome candied lemon and orange -
peei cut fine ; mix all thefe together well. An hour will bake
it in a quick oven.

To make little fine Cakes.

ONE pound of butter beaten to cream, a pound and a
quarter of flour, a pound of fine fugar beat fine, a pound of
currants clean wafhed and picked, fix eggs, two whites left
out ; beat them fine, mix the flour, fugar, and eggs by de-
grees into the batter, beat it all well with both hands ; either
make into little cakes, or bake it in one.

Another Sort of little Cakes.

A POUND of flour, and half a pound of fugar ; beat half
a pound of butter with your hand, and mix them well toge-
ther. Bake it in little cakes.

\

To make Drop- Bifeuits.

TAKE eight eggs, and one pound of double-refined fugar
beaten fine, twelve ounces of fine flour well dried, beat your
eggs very well, then put in your fugar and beat it, and then
your flour by degrees, beat it all very well together without
ceafing ; your oven mult be as hot as for halfpenny bread ;
then flour fome (beets of tin, and drop your bifeuits of what
bignefs you pleafe, put them in the oven as faft as you can,
and when you fee them rife, watch them ; if they begin to
colour, take them out, and put in more, and if the firfl: is not
enough, put them in again. If they are right done, they will
have a white ice on them. You may, if you chufe, put in a
few carraways ; when they are all baked, put them in the oven
again to dry, then keep them in a yery dry place.

To make common Bifeuits.

BEAT up fix eggs, with a fpoonful of rofe-water and a
fpoonful of fack ; then add a pound of fine powdered fugar,
and a pound of flour ; mix them into the eggs by degrees, and
an ounce of coriander-feeds ; mix all well together, lliape 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
dull fine fugar over them. Set them in an oven moderately

heated.

V

»

MADE PLAIN AND EASY. 285

heated, till they rife and come to a good colour ; take them
out; and when you have done with the oven, if you have no
ftove to dry them in, put them in the oven again, and
them ftand all night to dry*

" To make French Bifcults.

HAVING a pair of clean feales ready, in one fcale put
three new-laid eggs, in the other fcale put as much dried flour,
an equal weight with the eggs, take out the flour, and as much
fine powdered fugar ; firft beat the whites of the eggs up well
with a whifk till they are of a fine froth ; 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
ftiape your bifeuits 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, with a fine knife cut them off- from the
paper, and lay them in boxes for ufe.

To make Mackeroons.

TAKE a pound of almonds, let them be fealded, blanched,
and thrown into cold water, then dry them in a cloth, and
pound them in a mortar, moiften them with orange-flower
water, or thfe white of an egg, left they turn to oil ; afterwards
take an equal quantity of fine powder fugar, with three or four
whites of eggs, and a little mufk, beat all well together, and
fhape them on a wafer-paper, with a fpoon round. Bake them
in a gentle oven on tin-plates.

To make Shrewjbury Cakes..

TAKE two pounds of flour, a pound of fugar finely fearced,
mix them together (take out a quarter of a pound to roll them,
in) ; take four eggs beat, four fpoonfuls of cream, and two
fpoonfuls of rofe- water; beat them well together, and mix
them with the flour into a pafte, roll them into thin cakes, and
bake them in a quick oven.

To make Ma citing Cakes.

TO a quarter of a peck of flour, well dried at the fire, add
two pounds of mutton-fuet tried and (trained clear off ; when

it

a85

THE ART OF COOKERY

it is a little cool, mix it well with the flour, fome fait, and a
very little all-fpice beat fine ; take half a pint of good yeaft,
and put in half a pint of water, ftir it well together, ftrain it,
and nnx up your flour into a pafte of-moderate ftifFnefs. You
muft add as much cold water as will make the pafte of a right
order: make it into cakes about the thicknefs and bignefs of
an oat-cake: have ready fome currants clean wafhed and pick-
ed, ftrew fome juft: in the middle of your cakes between your
dough, fo that none can be feen till the cake is broke. You
may leave the currants out, if you do not chufe them.

To make light Wigs.

TAKE a pound and a half of flour, and half a pint of milk
made warm, mix thefe together, cover it up, and let it lie by
the fire half an hour ; then take half a pound of fugar, and
half a pound of butter, then work thefe into a pafte, and make
it into wigs, with as little flour as poflible. Let the oven be
pretty quick, and they will rife very much. Mind to mix a
quarter of a pint of good ale-yeaft in milk.

To make very good Wigs .

TAKE a quarter of a peck of the fineft flour, rub it into
three quarters of a pound of frefh butter till it is like grated
bread, fomething more than half a pound of fugar, half a nut-
meg, half a race of ginger grated, three eggs, yolks and
whites beat very well, and put to them half a pint of thick
ale-yeaft, three or four fpoonfuls of fack, make a hole in the
flour, and pour in your yeaft and eggs, as much milk, juft
warm, as will make it into a light pafte. Let it ftand before
the fire to rife half an hour, then make it into a dozen and a
half of wigs, wafh them over with egg juft as they go into the
oven. In a quick oven half an hour will bake them.

To make Buns.

TAKE two pounds of fine flour, a pint of good ale-yeaft,
put a little fack in the yeaft, and three eggs beaten, knead all
thefe together with a little warm milk, a little nutmeg, and a
little fait j and lay it before the fire till it rifes very light, then
knead in a pound of frefh butter, a pound of rough carraway-
comfits, and bake them in a quick oven, in what fliape you
pleafe, on floured paper.

To

MADE PLAIN AND EASY.

287

To make little Plum-Cakes.

TAKE two pounds of flour dried in the oven, or at a great
fire, and half a pound of fugaf finely powdered, four yolks of
eggs, two whites, half a pound of butter wafhed with role-
water, fix fpoonfuls of cream warmed, a pound and a half of
currants unwafhed, but picked and rubbed very clean in a cloth ;
mix all well together, then make them up into cakes, bake
them in an oven almoft as hot as for a manchet, and let them
ftand half an hour till they are coloured on both fides, then
take down the oven-lid, and let them ftand to 1'oak. You rnuft
rub the butter into the flour very well, then the egg and cream,
and then the currants.

CHAP. XVI.

OF CHEESECAKES, CREAMS, JELLIES,
WHIP-SYLLABUBS, See.

To make fine Cheefiecakes .

AKE a pint of cream, warm it, and put to it five quarts
$_ of milk warm from the cow, then put runnet to it, and
give it a ftir about; and when it is come, put the curd in a
linen-bag or cloth, let it drain well away from the whey, but
do not fqueeze it much ; then put it in a mortar, and break
the curd as fine as butter ; 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 mac-
keroons, get Naples bifeuits ; then add to it the yolks of nine
eggs beaten, a whole nutmeg grated, two perfumed plums*
diflolved in rofe or orange-flower water, half a pound of fine
fugar ; mix all well together, then melt a pound and a quar-
ter of butter, and ftir it well in it, and half a pound of cur-
rants plumped, to let ftand to cool till you ufe it; then make
your pufl-pafte thiis: take a pound of fine flour, wet it with
cold water, roll It out, put into it by degrees a pound of frefli

1 butter,

288

the art of cookery

butter, and fhake a little flour on each coat as you roll it.
Make it juft as you ufe it.

You may leave out the currants for change ; nor need you
put in the perfumed plums, if you diflike them ; and for va-
riety, when you make them of mackeroons, put in as much
tindlure of faffron as will give them a high colour, but no cur-
rants. This we call faffron cheefecakes; the other without
currants, almond cheefecakes ; with currants, fine cheefe-
cakes ; with mackeroons, mackeroon cheefecakes.

To make Lemon Cheefecakes .

TAKE the peel of two large lemons, boil it very tender ;
then pound it well in a mortar, with a quarter of a pound or
more of loaf-fugar, the yolks of fix eggs, and half a pound of
frefh butter, and a little curd beat fine; pound and mix all to-
gether, lay a puff-pafte in your patty-pans, fill them half full,
and bake them. Orange cheefecakes are done the fame way,
only you boil the peel in two or three waters, to take out the
bitternefs.

A fecond Sort of Lemon Cheefecakes .

TAKE two large lemons, grate off the peel of both, and
fqueeze out the juice of one, and add to it half a pound of
double-refined fugar, twelve yolks of eggs, eight whites well
beaten, then melt half a pound of butter in four or five fpoon-
fuls of cream, then ftir it all together, and fet it over the fire,
ftirring it till it begins to be pretty thick ; then take it oft, and
when it is cold, fill your patty-pans little more than half full.
Put a pafte very thin at the bottom of your patty-pans. Halt
an hour, with a quick oven, will bake them.

To make Almond Cheefecakes .

TAKE half a pound of Jordan almonds, and lay them in
cold water all night; the next morning blanch them into cold
water ; then take them out, and dry them in a clean cloth, beat
them very fine in a little orange-flower water, then take fix
ecres leave out four whites, beat them and ftrain them, then
half a pound of white fugar, with a little beaten mace ; beat
them well together in a marble mortar, take ten ounces of good
frefh butter, melt it, a little grated lemon- peel, and put them
in the mortar with the other ingredients ; mix all well toB
ther, and fill your patty-pans.

i

MADE PLAIN AND EASY. 289

To make Fairy- Butter.

TAKE the yolks of two hard eggs, and beat them in a
marble mortar, with a large fpoonful of orange-flower water,
and two tea fpoonfuls of fine fugar beat to powder ; beat this
all together till it is a fine pafte, then mix it up with about as
much freflh butter out of the churn, and force it through a fine
flrainer full of little holes into a plate. This is a pretty thing
to let off a table at fupper.

To make Ahnond Cujlards.

TAKE a pint of cream, blanch and beat a quarter of a
pound of almonds fine, with two fpoonfuls of rofe-water.
Sweeten it to your palate ; beat up the yolks of four eggs,
ftir all together one way over the fire till it is thick, then pour
it out into cups. Or you may bake it in litle china cups.

To make baked Cujiards.

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 pa-
late; mix them well together, and bake them in china cups.

To make plain Cujiards.

TAKE a quart of new milk, fweeten it to your tafte, grate
in a little nutmeg, beat up eight eggs, leave Out halt 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 do not let it boil too fall: for fear of its
getting into the cups, and take a hot iron and colour them at
the top. You may add a little rofe-water,

To make Orange -Butter.

TAKE the yolks of ten eggs beat very well, half a pint of
Rhenifti, fix ounces of fugar, and the juice of three iweet
oranges ; fee them over a gentle fire, ftirring them one way
till it is thick. When you take it off, ftir in a piece of butter
as big as a large walnut.

T«

U

THE ART OF COOKERY

290

To make Steeple-Cream.

TAKE five ounces of hartfhorn, and two ounces of ivory,
and put them in a ftone-bottle, fill it up with fair water to the
neck, put in a fmall quantity of gum-arabic, and gum dra-
gon ; then tie up the bottle very clofe, and fet it into a pot of
water, with hay at the bottom. Let it ftand fix hours, then
take it out, and let it ftand an hour before you open it, left it
fly in your face ; then ftrain it, and it will be a ftrong jelly ;
then take a pound of blanched almonds, beat them very fine,
mix it with a pint of thick cream, and let it ftand a little ; then
ftrain it out, and mix it with a pound of jelly, fet it over the
fire till it is Raiding hot, fweeten it to your tafte with double-
refinedf ugar, then take it off, put in a little amber, and pour
it into fmall high gallipots, like a fugar-loaf at top ; when it
is cold, turn them, and lay cold whipt-cream about them in
heaps. Be fure it does not boil when the cream is in.

Lemon-Creami

TAKE five large lemons, pare them as thin as poftibre,
fteep them all night in twenty fpoonfuls of fpring-water, with
the juice of the lemons, then ftrain it through a jelly-bag into
a filver fauce-pan, if you have one, the whites of fix eggs beat
well, ten ounces of double-refined fugar, fet it over a very flow
charcoal fire, ftir all the time one way, fkim it, and when it
is as hot as you can bear your fingers in, pour it into glaftes.

A fecond Lemon-Cream.

TAKE the juice of four large lemons, half a pint of water,
a pound of double-refined fugar beaten fine, the whites of feven
eggs, and the yolk of one beaten very well, mix all together,
ftrain it, and fet it on a gentle fire, ftirring it all the while,
and fkim it clean, put into it the peel of one lemon, when it
is very hot, but do not boil, take out the lcmon-pecl, and
pour it into china difhes. You muft obferve to keep it ftirring
one way all the time it is over the fire.

Jelly of Cream.

TAKE four ounces of hartfhorn, put it on in three pints of
water, let it boil till it is a ftifF jelly, which you will know

by

MADE PLAIN AND EASY. 291

by taking a little in a fpoon to cool ; then (train it oft, and add
to it half a pint of cream, two fpconfuls of rofe-water, two
fpoonfuls of lack, and fweeten it to your tafte ; then give it a
gentle boil, but keep ftirring it all the time, or it will cur-
dle ; then take it off, and ftir it till it is cold ; then put it into
broad bottomed cups, let them (land all night, and turn them
out into a di(h ; take half a pint of cream, two fpoonfuls of
rofe-water, and as much fack, fweeten it to your palate, and
pour over them.

To make Orange-Cream.

TAKE and pare the rind of a Seville orange very fine, and
fqueeze the juice of four oranges ; put them into a flew-pan,
with half a pint of water, and half a pound of fine fugar, beat
the whites of five eggs, and mix into it, and fet them on a
flow fire; ftir it one way till it grows thick and white, ftrairj
it through a gauze, and ftir it till cold ; then beat the yolks of
five eggs very fine, and put into your pan with the cream ; ftir
it over a gentle fire till it is ready to boil ; then put it in a ba-
fon, and ftir it till it is cold, and then put it in your glaffes.

To make Goofelerry-Cream.

TAKE two quarts of goofeberries, put to them as much
water as will cover them, feald them, and then run them
through a fieve with a fpoon : to a quart of the pulp you muft
have fix eggs well beaten ; and when the pulp is hot, put in
an ounce of frefti butter, fweeten it 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 two
fpoonfuls of juice of fpinach, and a fpoonful of orange-flower
water or fack ; ftir it well together, and put it into your ba-
fon. When it is cold, ferve it to the table.

To make Barley-Cream.

TAKE q fmall quantity of pearl-barley, boil it in milk and
water till it is tender, then drain the liquor from it, put your
barley into a quart. of cream, and let it boil a little; then take
the whites of five eggs and the yolk of one, beaten with a
fpoonful of fine flour, and two fpoonfuls of orange-flower wa-
ter ; then take the cream off the fire, and mix in the eggs by
degrees, and fet it over the fire again to thicken'. Sweeten to
your tafte, pour it into bafons, and when it is cold ferve it up

U 2 To

THE ART OF COOKERY

29.2

To make Plfiachio- Cream.

TAKE half a pound of Piftachio nuts, break them, and
take out the kernels ; beat them in a mortar with a fpoonfdf
of brandy, put them in a ftew-pan with a pint of good cream,
and the yolks of two eggs beat very fine ; ftir it gently over a
flow fire till it is thick, but be fure it do not boil ; then put
it into a foup-plate ; when it is cold, ftick fome kernels, cut
longways, all over it, and fend it to table.

H art Jhorn-Cr earn.

TAKE four ounces of hartfhorn {havings,, and boil it in
three pints of water till it is reduced to half a pint, and run
it through a jelly-bag; put, to it a pint of cream and four
ounces of fine fugar, and juft boil it up ; put it into cups or
glafles, and let it ftand till quite cold. Dip your cups or
glafies in fcalding water, and turn them out into your difh ;
ftick 11 iced almonds on them. It is generally eat with white-
wine and fugar.

T<?- 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 fweeten t&
your tafte ; then blanch a quarter of a pound of almonds, beat
them very fine, with a fpoonful of rofe or orange-flower wa-
ter take the whites of nine eggs well beat, and ftrain them to
your almonds, beat them together, rub them very well through *
coarfe hair-fieve ; mix all together with your cream, fet it on
the fire, ftir it all one way all the time till it almoft boils i
pour it’ into a bowl, and ftir it till cold,, and then put k i»
cqps or glalFes, and fend it to table.

To make a fine Cream.

TAKE a quart of cream, fweeten 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
two whites; ftir it all together one way over the fire till it »
thick; have cups ready, and pour it in.

To make Ratafia-Cream.

TAKE fix large laurel leaves, boil them in a quart of thick
cream : when it is boiled throw away the leaves, beat the yelk»

MADE PLAIN AND EASY. 29?

of five eggs with a little cold cream, and fugar to ^

then thicken the cream with your eggs, fet it ov -

again, but do not let it boil ; keep it ft.rnng all the e oi
way, and pour it into china difhes. When it is cold, it is lit

for ufe.

To make Whip- Cream*

TAKE a -quart of thick cream, and the whites of eight eggs
beat well, with half a pint of fack ; mix it together, and
fweeten it to your tafte with double refined fugar. 1 ou may
perfume it, if you p'leafe, with a little mufk or ambergreale
tied in a rag, and fteeped a little in the cream ; whip it up
with a whifk° and fome lemon-peel tied in the middle of the
whifk; take the froth with a fpoon, and lay it in your gla<ks
or bafons. This does well over a fine tart.

T t make Whipt- Syllabubs.

TAKE a quart of thick cream, and half a pint of fack, the
juice of two Seville oranges or lemons, grate in the peel of two
lemons, half a pound of double-refined fugar, pour it into a
broad earthen pan, and whifk it well ; but firft fweeten fome
red-wine or fack, and fill your glades as full as you chute, tnen
as the froth rifes take it oft with a fpoon, and lay it on a fieve
to drain ; then lay it carefully into your glafles till they are as
full as they Will hold. Do not make thefe long before you ufe
them; Many ufe cyder fweeten eft, or any wine you pleafe,
or lemon, or orange whey made thus: fquecze the juice of a
lemon, or orange, into a quarter of a pint of milk ; when the
curd is hard, pour the whey clear off, and fweeten it to your
palate. You may colour fome with the juice of fpinach, fome

with faffron, and fome with cochineal, juft as you fancy.

To make Everlajling Syllabubs .

TAKE five half pints of thick cream, half a pint of Rhcnifh,
half a pint of fack, and the juice of two large Seville oranges ;
grate in juft the yellow rind of three lemons, and a pound of
ftouble- refined fugar well beat and fitted ; mix all together with
a fpoonful of orange-flower water ; beat it Well together with
a whifk half an hour, then with a fpoon take it oft, and lay it
on a fieve to drain, then fill your glafll-s. Thefe will keep
above a week, and is better made the day before. The heft
way to whip fyllabub is, have a fine large chocolate mill,

U 3 which

29+ the art of cookery

which you muft keep on purpofe, and a large deep bowl to
mill them in. It is both quicker done, and the froth ftrong-
er. For the thin that is left at the bottom, have ready fame
calf’s-foot jelly boiled and clarified, there muft be nothing but
rhe call’s- 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 fy 11a-
bubs. Sweeten it to your palate, and »ive it a boil ; then
pour it into. bafons, or what you pleafe. vVhcn cold, turn it
out, and it is a fine flummery.

To make Solid Syllabub.

TO a quart of rich cream put a pint of white-wine, the
juice of two lemons, the rind of one grated, fweeten it to your
ta#e ; mill it with a chocolate mill till it is all of a thicknefs ;
then put it in glafles, or a bowl, and fet it in a cool place till
next day.

To make a Trijle.

COVER the bottom of your difh or bowl with Naples bif-
cuits broke in pieces, mackeroons broke in halves, and ratafia
cakes. Juft wet them all through with fack,then make a good
boiled cuftard, not too thick, and when cold pour it over it,
then put a fyllabub over that. You may garnifh it with rata-
fia cakes, currant jelly, and flowers, and ftrew different co-
loured nonpareils over it. Note, thefe are bought at the con-
fectioners.

To make Hartjhorn Jelly.

BOIL half a pound of h..rtfhorn in three quarts of water
over a gentle fire, till it becomes a jelly. If you take out a
little to cool, and it hangs on the fpoon, it is enough. Straim
it while it is hot, put it in a well tinned fauce-pan, put to it a
pint of Rhenifli wine, and a quartc. of a pound of loaf-fugar ;
beat the whites of four eggs or more to a froth ; ftir it all to-
gether that the whites mix well with the jelly, and pour it in,
as if you were cooling it. Let it boil two or three minutes;
then put in the juice of three or four lemons ; let it boil a mi-
nute or two longer. When it is finely curdled, and a pure
white colour, have ready a fwan fkin jelly-bag over a china ba-
fon, pour in your jelly, and pour back again till it is as clear
as rock water; then fet a very clean china bafon under, have

your

295

MADE PLAIN AND EASY.

your glalTes as clean as poffible, and with a clean n
your glaflhc-. Have ready fome thin r.nd of the lc^°" » he
when you have filled half your glaffes throw your p
bafon ; and when the jelly is all run out 1 e f a

clean fpoon fill the reft of the glaffes, and they wi "
fine amber colour. Now in putting m the ingredient here i.
no certain rule. You mull: put in emon an g J
palate. Moft people love them fweet j and indeed they a .

good for nothing uniefs they are.

Orange-Jelly.

TAKE half a pound of hartfhorn fhavingS, or four ounces
of ifin^lafs, and boil it in fpring-water till it is of a itrong
iellv; take the juice of three Seville oranges, .three lemons,
and fix china oranges, and the rind of one Seville orange, and
one lemon pared very thin ; put them to your jelly, fweeten it
with loaf-fugar to your palate ; beat up the whites of eight
ego-s to a froth, and mix well in, then boil it for ten minutes,
then run it through a jelly-bag till it is very clear, and put it
in moulds till cold, then dip your mould in warm water, and
turn it out into a china difh, or a flat glafs, and garnifn With
flowers.

To make Riiband- Jelly .

TAKE out the great bones of four calves feet, put the feet
into a pot with ten quarts of water, three ounces of hartfhorn,
three ounces of ifinglafs, a nutmeg quartered, and four 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
fcrapiT off all the fat from the top very clean, then flice it, put
to it the whites of fix eggs beaten to a froth, boil it a little, and
ftrain it through a flannel bag, then run the jelly into little
high glaffes, run every colour as thick as your fingsr, one co-
lour muft be thorough cold before you put another on, and that
you put on muft be but blood-warm, for fear it mix together.
You muft colour red with cochineal, green with fpinach, yel-
low with faffron, blue with fyrup of violets, white with thick
cream, and fometimes the jelly by itfelf. You may add
orange-flower water, or wine and fugar, and lemon, if you
pleafej but this is all fancy.

To make Calves- Feet Jelly .

ROIL two calves feet in a gallon of water till it comes to a

U 4 quart

256 THE ART OF COOKERY

quart, then ftrain it, let it (land till cold, (kirn off all the fat
clean, and take the jelly up .lean, if there is any fettling in
the bottom, leave it; put the jelly into a fauce-pan, with a
pint of mountain-wine, half a pound of loaf-fugar, the juice
of four large lemons ; beat up fix or eight whites of eggs with
a whifk, then put them into a fauce-pan, and ftir all together
well till it boils. Let it boil' a few minutes. Have ready 3
large flannel bag, pour it in, it will run through quick, pour it
in again till it runs clear, then have ready a large china bafon,
with the lemon-peels cut as thin as poffible, let the jelly run
into that bafon ; and the peels both give it a fine amber colour^
and alfo a flavour ; with a clean filver fpoon fill your glaffes.

To make Currant-Jelly,

STRIP the currants from the ftalks, put them in a ftone
jar, ftup it clofe, fet it in a kettle of boiling water half way
the jar, let it boil half an hour, take it out and ftrain the juice
through a coarfe hair-fieve ; to a pint of juice put a pound of
fugar, fet it over a fine quick clear fire in your preferving-pan
or bell -metal (killer ; keep flirring it all the time till the fugar
js melted, then fkim the feum off as faft as it rifes. When
your jelly is very clear and fine, pour it into gallipots; when
cold cut white paper, juft the bignefs of the top of the pot,
and lay on the jelly, dip thofe papers in brandy; then cover
the top clofe with white paper, and prick it full of holes; fet
it in a dry place, put forne into glaffes, and paper them.

To make Rajberry-Gam.

TAKE a pint of this currant-jelly and a quart of rafberries,
bruife them well together, fet them over a flow fire, keeping
them ftirring all the time till it boils. Let it boil gently half
an hour, and ftir it round very often to keep it from flicking,
and rub it through a cullender; pour it into your gallipots,
paper as you do the currant-jelly, and keep it for ufe. They
will keep for two or three years, and have the full flavour of
the rafberry.

To make Hartjhorn Flummery .

BOIL half a pound of the fhavings of hartfhorn in three
pints of water till it comes to a pint, then drain it through a
fteve into a bafon, and fet it by to cool ; then fet it over the
fixe, let it juft melt, and put to it half a pint of thick cream,

i| Raided

MADE PLAIN AND EASY. 297

fcalded and grown cold again, a quarter of a pint of white
wine, and two fpoonfuls of orange-flower water ; Sweeten it
with fugar, and beat it for an hour and a half, or it will not
mix well, nor look well; dip your cups in water before you
put in the flummery, or elfe it will not turn out well. It is
beft when it ftands a day or two before you turn it out. W hen
vou ferve it up, turn it out of the cups, and flick blanched
almonds, cut in long narrow bits, on the top. You may eat
them either with wine or cream.

A fecond Way to make Hartjhorn Flummery.

TAKE three ounces of hartfhorn, and put to it two quarts
of fpring-water, let ir fimmer over the fire fix or [even hours,
till half the water is conlumed, or eiie put it in a jug, and fet
it in the oven with houfhold bread, then ftrain it through a
fieve, and beat half a pound of almonds very fine, with iome
orange flovver- water in the beating ; when they are bear, mix a
little^of your jelly with it, and fome fine fugar ; ftrain it out,
and mix it with your 0 her jelly, ftir it together till it is little
more than blood-warm ; then pour it into half pint bafons or
diflies for the purpofe, and fill them up half full. When you
life them, turn them out of the difh as you do flummery. If
it does not come out clean, fet your bafon a minute or two in
warm water. You may flick almonds in or not, juft as you
pleafe. Eat it with wine and fugar. Or make your jelly this
way : put fix ounces of hartfhorn 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 to keep it fteady; fet it
in a pot or kettle of water twenty-four hours, let it not boil,
but be fcalding hot; then ftrain it out, and make your jelly.

To make Oatmeal- Flummery.

GET fome oatmeal, put it into a broad deep pan, then co-
ver it with water, ftir it together, and let it ftand twelve hours,
then pour off that water clear, and put on a good deal of frefh
water, fhift it again in twelve hours, and fo on in twelve more;
then pour off the water clear, and ftrain the oatmeal through a
coarfe hair-fieve, and pour it into a fauce-pan, keeping it ftir—
ring all the time with a flick till it boils and is very thick;
then pour it into difhes ; when cold turn it into plates, and
eat it with what you pleafe, either wine and fugar, or beer
and fugar, or milk. It eats verv pretty with cyder and fugar.

You

198 THE ART OF COOKERY

You muft obferve to put a great deal of water to the oaf-
Jtieal and when you pour off the laft water, pour on juft
enough frefh as to ftain the oatmeal well. Some let it (land
forty-eight hours, fome three days, fhifting the water every
twelve hours ; but that is as you love it for fweetnefs or tart-
nefs. Gruts once cut does better than oatmeal. Mind to ftir
it together when you put in frefh water.

To ijialce a fine Syllabub from the Cow.

MAKE your fyllabub of either cyder or wine, fwee ten it
pretty fweet, and grate nutmeg in; then milk the milk into the
liquor; when this is done, pour over the top half a pint or a
pint of cream, according to the quantity of fyllabub you
make.

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 thing, pour it in, holding your hand very high, and
ftrew over fome currants well walhed and picked, and plumped
before the fire.

To make a Hedge- Hog.

TAKE two pounds of blanched almonds, beat them well In
a mortar, with a little canary and 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 fweetened with fugar, put in half a pound of
fweet butter melted, fet it on a furnace or flow fire, and keep
it conftantly ftirring, till it is ftiff enough to be made in the
form of a hedge-hog ; then ftick it full of blanched almonds,
flit and ftuck up like the briftles of a hedge-hog, then put it
into a difh ;' take a pint of cream, and the yolks of four eggs
beat up, fweetened with fugar to your palate. Stir them to-
gether over a flow fire till it is quite hot ; then pour it round
the hedge-hog in a difh, and let it ftand till it is edd, and
ferve it up. Or a rich calf’s-foot jelly made clear and good,
poilred into the difh round the hedge-hog ; when it is cold, it
looks pretty, and makes a neat difh ; or it looks pretty in the
middle of a table for fupper.

To make French Flummery.

TAKE a quart of cream, and half, an ounce of ifinglafs,
b~ai it fine, and ftir it imp the cream. Let it boil foftly over a

flow

MADE PLAIN AND EASY. 299

flow fire a quarter of ail hour, keep it ftirring all the time ;
then take it off, fweeten it to your palate, and put in a Ipoon-
ful of rofe- water, and a fpoonlul of orange-flower water; {train
it, and pour it into a glafs or bafon, or what you pleafe, and
when it is cold turn it out. It makes a fine fide-difh. Yon
may eat it with cream, wine, or what you pleafe. Lay round
it baked pears. It both looks very pretty, and eats fine.

A buttered Tort.

TAKE eight or ten large codlings, and feald them, when
cold fkin them, take the pulp and beat it as fine as you can
with a filver lpoon; then mix in the yolks of fix eggs and the
whites of four, beat all well together; fqueeze in the juice of
a Seville orange, and fhred the rind as fine as poffible, with
fome grated nutmeg and fugar to yourtafte; melt fome fine
frefli butter, and beat up with it according as it wants, till it is
all like a fine thick cream, and then make a fine puff-pafte,
have a large tin-patty that will juft hold it, cover the patty
with the pafte, and pour in the ingredients. Do not put any
cover on, bake it a quarter of an hour, then flip it out of the
patty on a difh, and throw fine fugar well beat all over it. It is
a very pretty fide-difh for a fecond courfe. You may make
this of any large apples you pleafe.

Moon- Shine.

FIRST have a piece of tin, made in the fhape of a half-
moon, as deep as a half-pint bafon, and one in the fhape of a
large ftar, and two or three letter ones. Boil two calves feet
in a gallon of water till it comes to a quart, then ftrain it off
and when cold fkim off the fat, take half the jelly, and fweeten
it with fugar to your palate, beat up the whites of four eggs,
ftir all together over a flow fire till it boils ; then run it through
a flannel bag till clear, put it in a clean fauce-pan, and take an
ounce of fweet almonds blanched and beat very fine in a marble
mortar, with two fpoonfuls of rofe- water, and two of orange-
flower water; then ftrain it through a coarfe cloth, mix it with
the jelly, ftir in four large fpoonfuls of thick cream, ftir it all
together till it boils; then have ready the difh you intend it for
lay the tin in the fhape of a half-moon in the middle, and the
ftars round it; lay little weights on the tin to keep them in the
places you would have them lie; then pour in the above blanch-

mange*

1

3oo THE ART OF COOKERY

manger into the difh, 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-fugar enough to make it fweet, and the whites of eight
eggs beat fine ; ftir it all together over a flow fire till it boils,
then run it through a flannel bag till it is quite clear, into a
china bafon, and very carefully fill up the places where you
took the tin out; let it (land till cold, and fend it to table.

Note, You may for change fill the difh with a fine thick al-
mond cuftard; and when it is cold, fill up the half-moon and
ftars with a clear jelly.

The Floating- Ijland, a pretty Dijh for the Middle of a Table at a
Second Courfe , or for Supper.

YOU may take a foup difh, according to thefize and quan-
tity you would make, but a pretty deep glafs is beft, and fet
it on a china dilh; firft take a quart of the thickeft cream you
can get, make it pretty fweet with fine fugar, pour in a gill
of fack, grate the yellow rind of a lemon in, and mill the
cream till it is all of a thick froth ; then carefully pour the thin
from the froth, into a difh; take a French roll, or as many as
you want, cut it as thin as you can, lay a layer of that as light
as poffible on the cream, then a layer of currant-jelly, then a
very thin layer of roll, and then hartfhorn-jelly, then French
roll, and over that whip your froth which you faved off 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 of as many different colours as you fancy, and
according to what jellies and gams, or fweetmeats you have;
or at the bottom of your difli you may put the thickeft cream
you can get : but that is as you fancy.

CHAP.

MADE PLAIN AND EASY.

301

CHAP. XVII.

OF MADE- WINES, BREWING, FRENCH

BREAD, &c.

To make Raijin-lTtne.

TAKE two hundred of raifins, ftalks and all, and pui
them into a large hogfhead, fill it with water, let them
fteep a fortnight, {firring them every day ; then pour off all
the liquor, and prefs the raifins. Put both liquors together in
a nice clean veffel that will juft hold it, for it muft be full ;
let it ftand till it has done hiding, or making the leaft noife,
then flop it clofe and let it ftand fix months. Peg it, and if
you find it quite clear rack it off in another veffel ; ftop it clofe,
and let it ftand three months long r; then bottle it, and when
you ufe it, rack it off into a decanter.

'To make Elder- Wine.

PICK the elder-berries when full ripe, put them into a ftone-
jar, and fet them in the oven, or a kettle of boiling water till the
jar is hot through; then take them out and ftrain them through
a coarfe cloth, wringing the berries, and put the juice into a
dean kettle : to every quart of juiee put a pound of fine Lifbon
fugar, let it boil and {kirn it well. When it is clear and fine,
pour it into a jar ; when cold, cover it clofe, and keep it till
you make raifin-wine; then when you tun your wine, to every
gallon of wine put half a pint of the elder- fyrup.

To make Orange-Wine .

TAKE twelve pounds of the beft powder fugar, with the
whites of eight or ten eggs well beaten, into fix gallons of fpring-
water, and boil three quarters of an hour. When cold, put
into it fix fpoonfuls of yeaft, and the juice of twelve lemons,
which, being pared, muft ftand with two pounds of white-fugar
in a tankard, and in the morning fkim off the top, and then put
it into the water; then add the juice and rinds of fifty oranges,
but not the white parts of the rinds, and' fo let it work all to-
gether two days and two nights; then add two quarts of Rhe-
nt(h or white. wine, and put it into your veffel.

Tt

302

THE ART OF COOKERY

To make Orange- Wine with Raifins.

TAKE thirty pounds of new Malaga raifins picked clean,
chop them fmall, take twenty large Seville oranges, ten of
them you muft pare as thin as for preferving ; boil about eight
gallons of foft water till a third be confumed, let it cool a
little ; then put five gallons of it hot upon your raifins and
orange peel, ftir it well together, cover it up, and when it is
cold let it ftand five days, ftirring it once or twice a day; then
pafs it through a hair-fieve, and with a fpoon prefs it as dry
as you can, put it in a runlet fit for it, and put to it the rind
of the other ten oranges, cut as thin as the firft; then make a
fyrup of the juice of twenty oranges, with a pound of white
fugar. It muft be made the day before you tun it up ; ftir it
well together, and ftop it clofe ; let it ftand two months to
clear, then bottle it up. It will keep three years, and is bat-
ter for keeping.

To make Elder- Flower Wine , very like Frontiniac .

TAKE fix gallons of fpring-water, twelve pounds of white
fu^ar, fix pounds of raifins of the fun chopped. Boil thele to-
gether one hour then take the flowers of elder, when they are
falling, and rub them off to the quantity of half a peck. When
the liquor is cold, put them in, the next day put in the j uice of
three lemons, and four fpoonfuls of good ale yeaft. Let it ftand
covered up two days ; then ftrain it off, and put it in a veflel fit
for it. To every gallon of wine put a quart of Rhenifti, and put
your bung lightly on a fortnight, then ftop it down clofe. Let
it ftand fix months j and if you find it is fine, bottle it oft.

To make Goofeberry-Wine. - ■

GATHER your goofeberries in dry weather, when they are
half ripe, pick them, and bruife a peck in a tub, with a wooden
mallet; then take a horfehair cloth, and prefs them as much as
poflible, without breaking the feeds. When you have prefled
out all the juice, to every gallon of goofeberries put three
pounds of fine dry powder fugar, ftir it all together till the
fugar is diffolved, then put it in a veflel or calk, which mun
be quite full. If ten or twelve gallons, let it ftand a fort-
night; if a twenty gallon calk, five weeks. Set it in a cool
place, then draw it off from the lees, clear the veflel of the
lees, and pour in the clear liquor again. If it be a ten gallon

MADE PLAIN AND EASY. 303

cafic, let it (land three months ; if a twenty gallon four
months,, then bottle it off.

To make Currant- Wine.

GATHER your currants on a fine dry day, when the fruit
is full ripe; ftrip them, put them in a large pan, and bruife
them with a wooden peftle. Let them ftand in a pan or tub
twenty-four hours to ferment; then run it through a hair-
fieve, and do not let your hand touch the liquor. To every
gallon of this liquor, put two pounds and a half of white fu-
gar, ftir it well together, and put it into your veffel. To
every fix gallons put in a quart of brandy, and let it ftand fix
weeks. If it is fine, bottle it; if it is not, draw it off as clear
as you can, into another veffel or large bottles 3 and in a fort-
night, bottle it in fmall bottles.

To 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 it together, and put it into
a veffel ; it muft be full : when it has done working and making
any noife, flop it clofe for three months, and bottle it off.

To make Birch-Wine.

THE feafon for procuring; the hquor from the birch-trees is
in the beginning of March, while the fap is rifing, and before
the leaves fhoot out; for when the fap is come forward, and
the leaves appear, the juice, by being long digefted in the
bark, grows thick and coloured, which before was thin and
clear.

The method of procuring the juice is, by boring holes in
the body of tne tree, and putting in foffets, which are com-
monly made of the branches of elder, the pith being taken out.
You may without hurting the tree, if large, tap it in feveral
places, four or five at a time, and by that means fave from a
good many trees feveral gallons everyday; if you have not
enough in one day, the bottles in which it drops muft be cork-
ed clofe, and roftned or waxed ; however, make ufe of it as
loon as you can.

Take the fap and boil it as Jong as any fcum rifes, fkim-
mmg it all the time : to every gallon of liquor put fQUr pounds
of good fugar, the thin peel of a lemon, boil it afterwards
5 half

36+

THE ART OF COOKERY

half an hour, fkimming it very well, pour it into a clean tuH,
and when it is almoft cold, fet it to work with yeaft fpread
upon a toaft, let it (land five or fix days, ftirring it often ;
then take fuch a cafk as will hold the liquor, fire a large match
dipped in brimftone, and throw it into the cafk, ftop it dole
till the match is extinguifhed, tun your wine, lay the bung
on light till you find it has done working; ftop it clofe and
keep it three months, then bottle it off.

To make Quince- Wine.

GATHER the quinces when dry and full ripe; take twenty
large quinces, wipe them clean with a coarfe cloth, and grate
the'm 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 of an hour ; then
ftrain them well into an earthen pan on two pounds of double-
refined fugar, pare the peel of two large lemons, throw in and
fqueeze the juice through a fieve, ftir it about till it is very
cool, then toaft a little bit of bread very thin and brown, rub
a little yeaft on it, let it ftand clofe covered twenty-four hours,
then take out the toaft and lemon, put it up in a cagg, keep it
three months, and then bottle it. If you make a twenty gallon
cafk, let it ftand fix months before you bottle it; when you
ftrain your quinces, you are to wring them hard in a coarfe

cloth.

To make Cowjlip or Clary -Wine.

TAKE fix gallons of water, twelve pounds of fugar, the
iuice of fix lemons, the whites of four eggs beat very well, put
all together in a kettle, let it boil half an hour, fk.m 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 ftir them about; when almoft
cold put in a thin toaft baked dry and rubbed with yeaft. Let
it ftand 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
Rhenifh wine, it will be a great addition; the third day {tram
it off and fqueeze the cowflips through a coarfe cloth , then
ftrain it through a flannel bag, and tun it up; lay the bung
iooTfor .wo oAhree days to fee if i. works and .f ,t does not,
bung it down tight; let it ftand three months, then bottle it.

To

MADE !>LAlN AND EASY. 3°5

To make Turnip- - Vine.

TAKE a good many turnips, pare, dice, and put them '.n i
cyder-prefs, and prefs out all the juice very well. 0
gallon of juice have three pounds of lump-fugar, avc a ve e
ready, juft big enough to hold the juice, put youi fugar into a
Veflel, and alfo to every gallon of juice half a pint of brandy.
Pour in the juice, and lay fomething over the bung for a week,
to fee if it works. If it does, you muft not bung it down till
it has done working ; then ftop it clofe for three months, an
draw it off in another vefl’el. When it is fine, bottle it off.

To make Rafpberry Wine.

TAKE fome fine rafpberries, bruife them with the back of
a fpoon, then ftrain 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, bottle it off; it will be fit to drink in a
week. Brandy made thus is a very fine dram, and a much
better way than fteeping the rafpberries;

RULES for BREWING.

C A RE jnuft be taken, in the firft place, to have the malt
clean; and after it is ground; it ought to ftand four or five
days.

For ftrong October, five quarters of malt to three hogf-
heads, and twenty-four pounds of hops. This will afterwards
make two hogfheads of good keeping fmall-beer, allowing five
founds of hops to it.

For middling beer, a quarter of malt makes a hogfhead of
ale, and one of fmall-beer; or it will make three hogfheads
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 bufhd ; if to keep fix months, five pounds to a
hogfhead; if for prefent drinking, three pounds to a hogfhead,
and the fofteft and cleareft water you can get.

Obferve the day before to have all your veffds very clean, and
never ufe your tubs for any other ufe except to make wines.

x re

306 the art of cookery

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 be fcrubbed clean with a hand-brufh,
fand, and fullers-earth. Put on the head again, and fcald
them well, throw into the barrel a piece of unflacked lime,
and flop the bung clofe.

The firft copper of water, when it boils, pour into your
mafh-tub, and let it be cool enough to fee your face in; then:
put in your malt, and let it be well mafhed ; have a copper of
water boiling in the mean time, and when your malt is well
mafhed, fill your mafhing-tub, ftir it well again, and cover it
over with the facks. Let it ftand three hours, fet a broad
fhallow tub under the cock, let it run very foftly, and if it is
thick throw it up again till it runs fine, then throw a handful
of hops in the under tub, let the mafh run into it, and fill your
tubs till all is run off. Have water boiling in the copper, and
lay as much-more on as you have occafion for,allowing one third
for boiling and wafte. Let that ftand an hour, boiling more^
water to fill the mafh- tub for fmall-beer; let the fire down a
little, and put it into tubs enough to fill your mafh. Let the.
fecond mafh be run off, and fill your copper with the firft wort;
put in part of your hops, and make it boil quick. About an
hour is long enough ; when it is half boiled, throw in a hand-
ful of fait. ° Have a clean white wand and dip it into the cop-
per, and if the wort feels clammy it is boiled enough ; then
v. flacken your fire, and take off your wort. Have ready a large
tub, put two flicks acrofs, and fet your ftraining bafket over
the tub on the flicks, and ftrain your wort through it. Pur
your other wort on to boil with the reft of the hops; let your
mafh be covered again with water, and thin your wort that is
cooled in a3 many things as you can; for the thinner it wes,
and the quicker it cools, the better. When quite cool, put
it into the tunning-tub. Throw a handful of fait into every
■boil. When the mafh has flood an hour draw it off, then fill
• your mafh with cold water, take off the wort in the copper
and order it as before. When cool, add; to it the firft in the
tub; fo foon as you empty one copper, fill the other, fo boil
your fmall-beer well. Let the lafl mafh run off, and when
both are boiled with frefh hops, order them as the two firft
boilings; when cool empty the inafii tub, and put the fmall-
beer to work there. When cool enough work it, fet a wooden
bowl full of yeaft in the beer, and it will work over with a

little

Made plain and easy. 307

little of the beer in the boil. Stir your tun up every twelve
hours, let it ftand two days, then tun it, taking off the yealt.
Fill your veffels full, and fave fome to fill your barrels; let it
Hand till it has done working; then lay on your bung lightly
for a fortnight, after that flop it as clofe as you can. Mind you
have a vent-peg at the top of the veffel ; in warm weather, open
it; and if your drink hides, as it often will, loofen till it has
done, then flop it clofe again. If you can boil your ale in one
boiling it is beft, if your copper will allow of it; if not, boil
it as conveniency ferves.

When you come to draw your beer, and find it is not fine,
draw off a gallon, and fet it on the fire, with two ounces of
ifinglafs cut fatal! and beat. Diffolve it in the beer over the
fire: when it'is all melted, let it ftand till it is cold, and pour it
in at the bung, which muft lay loofe on till it has done fer-
menting, then ftop it clofe for a month.

Take great care your cafks are not mufty, or have any ill
tafte ; if they have, it is a hard thing to fweeten them.

.You are to walh your cafks with cold water before you feald
them, and they fhould lie a day or two foaking, and clean
them well, then feald them.

The bejl Thing for Rope.

MIX two handfuls of bean flour, and one handful of fait,
throw this into a kilderkin of beer, do not ftop it clofe till it
has done fermenting, then let it ftand a month, and draw it
off; but fometimes nothing will do with it.

When a Barrel of Beer has turned Sour.

TO a kilderkin of beer throw in at the bung a quart of oaf-
meal, lay the bung on loofe two or three days, then ftop it
down clofe, and let it ftand a month. Some throw in a piece
of chalk as big as a turkey’s egg, and when it has done work-
ing ftop it clofe for a month, then tap it.

BAKING.

To make White-Bread , after the London Way.

TAKE a bufhel of the fineft flour well drefled, put it in
the kneading-trough at one end, take a gallon of water (which
we call liquor), and fome yeaft; ftir it into the liquor till it
looks of a good brown colour and begins to curdle, (train and

X 2

mix

308- THE ART OF COOKERY

mix it with your flour till it is about the thicknefs of a feed-*
cake; then cover it with the lid of the trough, and let it (land
three hours, and as foon as you fee it begin to fall, take a gal-
lon more of liquor; weigh three quarters of a pound of fair,
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 heat-
ing. When your fpunge has flood its proper time, clear the
oven, and begin to make your bread. Set it in the oven, and
clofe it up, and three hours will bake it. When once it is in,
you mud not open the oven till the bread is baked ; and ob-
serve in fummer that your water be milk-warm, and in winter
as hot as you can bear your finger in it.

Note, As to the quantity of liquor your dough will take,
experience will teach you in two or three times making, for
all flour does not want the fame quantity of liquor ; and if
you make any quantity, it will raife up the lid and run over.

To make French Bread.

TAKE three quarts of water, and one of milk; in winter
fealding hot, in fummer a little more than milk-warm. Seafon
it well with fait, then take a pint and a half of good ale yeaft
not bitter, lay it in a gallon of water the night before, pour
it off the water, flir in your yeaft into the milk and water,
then with your hand bteak in a little more than a quarter of a
pound of butter, work it well till it is diflolved, then beat up
two eggs in a bafon, and flir them in, have about a peck and
a half of flour, mix it with your liquor ; in winter make your
dough pretty ftifF, in fummer more flack ; fo that you may ufe
a little more or lefs of flour, according to the ftiffnefs of your
dough; mix it well, but the lefs you work the better. Make
it into rolls, and have a very quick oven. When they have
lain about a quarter of an hour turn them on the other fide,
let them lie about a quarter longer, take them out and chip
all your French bread with a knife, which is better than rafp-
ing it, and makes it look fpungy and of a fine yellow, whereas
Jhe ralping takes ofr all that fine colour, and makes it look too
fmooth. You mull flir your liquor into the flour as you do
for pie-cruft. After your dough is made cover it with a cloth,
and let it lie to rife while the oven is heating.

To

MADE PLAIN AND EASY.

309

To make Muffins and Oat-Cakes.

TO a bufliel of Hertfordffiire white flour, take a pint and a
half of good ale yeaft, from pale-malt, if you can get it, be-
caufe it is whiteft; let the yeaft lie in water all mg t, t e
next day pour off the water clear, make two gallons of water
juft milk-warm, not to fcald your yeaft, and two ounces of fait;
mix your water, yeaft, and fait well together for about a quarter
of an hour j then ftrain it and mix up your dough as light as
poflible, and let it lie in your trough an hour to rife; then with
your hand roll it, and pull it into little pieces about as big as a
large walnut, roll them with your hand like a ball, lay them on
your table, and as faft as you do them lay a piece of flannel
over them, and be fure to keep your dough covered with flan-
nel; when you have rolled out all your dough begin to bake
the firft, and by that time they will be fpread out in the right
form; lay them on your iron ; as one frde begins to change
colour turn the other, take great care they do not burn, or be
too much difcoloured, but that you will be a judge of in two
or three makings. Take care the middle of the iron is not too
hot, as it will be ; but then you may put a brick-bat or two in
the middle of the fire to flacken the heat. The thing you bake
on muft be made thus :

Build a place as if you was going to fet 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 pot, and make your fire
underneath with coal as in a copper. Obferve, muffins are made
the fame way; only this, when you pull them to pieces roll
them in a good deal of flour, and with a rolling-pin roll them
thin, cover them with a piece of flannel, and they will rife to
a proper thicknefs ; and if you find them too big or too little,
you muft roll dough accordingly. Thefe muft not be the lead
difcoloured. When you eat them, toaft them crifp on both
fides, then with your hand pull them open, and they will be
like a honeycomb ; lay in as much butter as you intend to ufe,
then clap them together again, and fet it by the fire. When
you think the butter is melted turn them, that both fidas may
fie buttered alike, but do no touch them with a knife, either to
fpread or cut them open, if you do they will be as heavy as lead,
only when they are buttered and done, you may cut them
acrofs with a knife.

Note, Some flour will foak up a quart or three pints more
yvater than other flour ; then you muft add more water, or fliake

X 3 in

SI0 T El E ART O.F COOKERY

in more flour in making up, for the dough muft be as light as
pofiible.

A Receipt for making Bread without Barm by the help of a Leaven •

TAKE a lump of dough, about two pounds of your laft
making, which has been raifed by barm, keep it by you in a
wooden vefiel, and cover it well with flour. This is your lea-
ven : then the night before you intend to bake, put the faid
leaven to a peck of flour, and work them well together with
warm water. Let it lie in a dry wooden veil'd, well covered
with a linen cloth and a blanket, and keep it in a warm place.
This dough kept warm will rife again next morning, apd will
be fufficient to mix with two or three buftiel's of flour, being
worked up with warm water and a little fait. When it is welj
worked up, and thoroughly mixed with all the flour, let it be
well covered with the linen and blanket, until you find 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 fre-
quently done, by which means the bread will be better baked.
Then bake your bread.

Always keep by you two or more pounds of the dough of
your laft baking 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 frefher
the leaven, the bread will be the lefs four.

From the Dublin Society.

A Method to preferve a large Stock of Yeajl , which will keep and be
of ufe for fevcral Months , either to make Bread or Cakes.

WHEN you have yeaft in plenty, take a quantity of it, ftir
and work it well with a whifk until it becomes liquid and thin,
then get a large wooden platter, cooler, or tub, clean and dry ,‘
and with a foft brufh, lay a thin layer of the yeaft on the tub,
and turn the mouth downwards that no duft may fall upon it,
but fo that the air may get under to dry it. When that coat
is very dry, then lay on another till you have a fufficient quan-
tity, even two or three inches thick, to ferve for feveral months,
always taking care the yeaft in the tub be very dry before you
lay more on. When you have occafion to ufe this yeaft cut a
piece off, and lay it in warm water; ftir it together, and it
will be fit for ufe. Jf it is for brewing, take a large handful
of birch tied together, and dip it into the yeaft and hang it up

to.

WfcADE PLAIN AND EASY. 311

to dry ; take great care no duff comes to it, and fo you may do
$s many as you pleafe. When your beer is fit to let to wor ,
throw in one of thcfe, and it will make it woik as we as 1

you had frefh yeaft. ■ . ..

You mud whip it about in the wort, and then let it ne;
when the vat-works well, take out the broom, and dry it again,

and it will do for the next brewing. >

Note, In the building of your oven for baking, ob.erve that
you make it round, low roofed, and a little mouth; then it
will take lefs fire, and keep in the heat better than a long oven
and high roofed, and will bake the bread better.

CHAP. XVIII.

TARRING CHERRIES, AND PRESERVES, &c.

To jar Cherries, Lady North's Way.

TAKE twelve pounds of cherries, ftone theta, put them in
your preferving-pan, with three pounds of double-refined
fugar and a quart of water; then fet them on the fire till they
are fcalding hot, take them oft a little while, and fet on the
fire again. Boil them till they are tender, then fprinkle them
with half a pound of double- refined fugar pounded, and flcim
them clean. Put them all together in a china bowl, let them
Rand in the fyrup three days ; drain them through a fieve,
take them out one by one, with the holes downwards on a
wicker-fieve, then fet them in a ftove to dry, and as they dry
turn them upon dean fieves. When they aie dry enough, put
a clean white fiheet of paper in a preferving-pan, then put all
the cherries in, with another clean white fneet of paper on the
top of them ; cover them dofe with a cloth, and let them over
a cool fire till they fweat. Take them off the fire, then let
them ftand till they are cold, and put them in boxes or jars to
keep.

To dry Cherries.

TO four pounds of cherries put one pound of fugar, and juft
put as much water to the fugar as will wet it ; when it is melt-
ed.

THE ART OF COOKER*

312

ed, make it boil ; ftone your cherries, put them in, and make
them boil ; (kirn them two or three times, take them off, and
let them ftand in the fyrup two or three days, then boil your
fyrup and put to them again, but do not boil your cherries any
more. Let them ftand three or four days longer, then take
them out, lay them in fieves to dry, and lay them in the fun,
or in a flow oven to dry ; when dry, lay them in rows in pa-
pers, and fo a row of cherries, and a row of white paper in
boxes,

To preferve Cherries with the Leaves and Stalks green .

FIRST dip the ftalks and leaves in the beft vinegar boiling
hot, ftick the fprig upright in a fieve till they are dry ; in the
mean time boil fome double refined fugar to fyrup, and dip
the cherries, ftalks, and leaves in the fyrup, and juft let them
feald ; lay them on a fieve, and boil the fugar to a candy height,
then dip the cherries, ftalks, leaves, and all ; then ftick the
branches in fieves, and dry them as you do other fweecmeats.
They look very pretty at candle-light in a defert.

To make Orange Marmalade.

TAKE the cleareft Seville oranges, and cut them in two;
take out all the pulp and jujpe into a pan, and pick all the
(kins and feeds out; Soil the rinds in hard water till they are
very tender, and change' the water three times while they are
boiling, and then pound them in a mortar, and put in the
juice and pulp; put them in a preferving-pan, with double
their weight of loaf-fugar, fet it over a flow fire, boil it gently
forty minutes, put it into pots. Coyer it with brandy-paper,
and tie it down clofe.

" 1 it' % ‘ \

To make White Marmalade.

PARE and core the quinces as faft as you can, then take to
a pound of quinces (being cut in pieces, lefs than half quar-
ters), three quarters of a pound of double-refined fugar beat
{mall then throw half the- fugar on the raw quinces, fet it on
& flov^ fire till the fugar is melted, and the quinces tender;
then put in 'the reft of the fugar, and boil it up as faft as you
pan. When it is almoft enough, put in fome jelly and boil it
?pace; then, put it up, and when it is quite cold, cover it
lyith white paper, < ‘

■ f.

313

MADE PLAIN AND EASY.

To make Red Marmalade.

TAKE full ripe quinces, pare and cut them in quarters,
and core them ; put them in a fauce-pan, cover them with the
parings, fill the fauce-pan nearly full of fpring-water, cover
it clofe, and ftew them gently till they are quite foft, and a
deep pink colour; then pick out the quince from the parings,
and beat them to a pulp in a mortar; take their weight in
loaf- fu gar, put in as much of the water they were boiled in as
will diffolve it, and boil and Ikim it well ; put in your quinces,
and boil them gently three quarters of an hour; keep flirting
them all the time, or it will flick to the pan and burn ; put it
into flat pots, and when cold tie it down clofe.

To preferve Oranges whale ,

TAKE the beft Bermudas or Seville oranges you can gef,
and pare them with a pen-knife very thin, and lay your oranges
in water three or four days, fhifting them every day ; then put
them in a kettle with fair water, and put a board on them to
Jceep them down in the water, and have a fkillet on the fire
with water, that may be ready to fupply the kettle with boiling
water ; as it wafles it mull be filled up three or four times,
while the oranges are doing, for they will take up feven Or
eight flours boiling ; they muft be boiled till a white ftraw will
run through them, then take them out, and fcoop the feed?
out of them very carefully, by making a little hole in the top,
and weigh them. To every pound of oranges put a pound and
three quarters of double-refined fugar, beat well and fifted
through a clean Jawn fieve, fill your oranges with fugar, and
ftrew fome on them, Let them lie a little while, and make
your jelly thus :

Take two dozen of pippins or John apples, and flice therrs
into water, and when they are boiled tender flrain the liquor
from the pulp, and to every pound of oranges you muft have a
pint and a half of this liquor, and put to it three quarters of
the fugar you left in filling the oranges, fet it on the fire, and
let it boil, fkim it well, and put it in a clean earthen pan till it
is cold, then put it in your fkillet ; put in your oranges ; with
a fmall bodkin job your oranges as they are boiling to let the
fyrup into them, ftrew on the reft of your fugar whilft they are
boiling, and when they look clear take them up and put them
in your glafles, put one in a glafsjuft fit for them, and boil the
fyrup till it is almoft a jelly, then fill up your glafles. When
they are cold, paper them up, and keep them in. a dry place.

3*4 THE ART OF COOKERY

Or thus : Cut a hole out of the flalkerrd of your orange, as
bjg as a fixpence*. fcoop out all the pulp very clean, tie them
Jingly in muflin, and lay them two days in fpring-watcr ;
change the water twice a day, and boil them in the muflin till
tender ; be careful you keep the^ .covered with water, weigh
the oranges before you fcoop them ; to every pound add two
bounds of double- refined fugar, and a pint of water ; boil the
fugar and water with the orange-juice to a fyrup, fkim it well,
let; it (land till it is cold, take the oranges out of the muflin,
anTput them in, and boil them till they are quite clear, and
put them by till cold ; then pare and core l'ome green pippins,
ahd/bpil them in water till it is very ftrong of the pippin ; do
nottlir them, put them down gently with the back of a fpoon,
ar>d drain the liquor through a jelly^bag, till it is clear. Rut
to fevery pint of liquor a pound of double-refined fugar, and
the juice of a lemon, drained as clear as you can ; boil it to
S^fttong jelly ; drain the oranges out of your fyrup, and put
them in glafs or white done jars, of the fize of the orange,
arid pour the jelly on them. Cover them with brandy papers,
arid tie them over with a bladder. You may do lemons in the
fame manner.

Quinces whole.

TAKE your quinces and pare them ; cut them in quarters,
‘or leave them whole, which you pleafe. Put them into a
feucepan, and cover them with hard water $ lay your parings
over them, to keep them under water ; cover your faucepan
clofe, that no fleam can come out ; fet them over a flow fire
till they are foft, and a fine pink colour ; then let them ftand
fill cold. Make a fyrup of double-refined fugar, with as much
water as will wet it; boil and ikim it well. Put in your
quinces, let them boil ten minutes ; take them off, and let
them ftand three hours ; then boil them till the fyrup is thick,
and the quinces clear; then put them in deep jars, and when
co]d put brandy paper over them, and tie them down clofe.

To make Csnferve of Red Rofes, or any other Flowers.

TAKE rofe-buds, or any other flowers, and pick them ; cut
©ff the white part from the red, and put the red flowers, and
fift them through a fieve, to take out the feeds ; then weigh
them, and to every pound df flowers take two pounds and a
half of loaf-fugar ; beat the flowers pretty fine in a ftone mor-
t'ar. -then by deerees put the fugar to them, and beat it very

MADE PLAIN AND EASY. 315'

well, 1111 it is well incorporated together; then put it into
gallipots, tie it over with paper, over that a leather, and it
will keep feven years.

l

To make Conferve of Hips.

GATHER hips before they grow foft, cut off the heads and
flalks, flit them in halves, take out all the feeds and white that
is in them very clean, then put them into an earthen pan, and
Air them every day, or they will grow mouldy. Let them fland
till they are foft enough to rub them through a coarfe hair-fieve;
as the pulp comes take it off the fieve : they are a dry berry,
and will require pains to rub them through. Then add its
weight in fugar, mix them well together without boiling, and
keep it in deep gallipots for ufe.

To make Syrup of Rofes.

INFUSE three pounds of damafk rofe-leaves in a gallon of
warm water, in a well-glazed earthen pot, with a narrow
mouth, for eight hours, which Aop fo clofe that none of the
virtue may exhale. When they have infufed fo long, heat the
water again, fqueeze them out, and put in three pounds more
of rofe-leaves, to infufe for eight hours more ; then prefs them
out very hard ; then to' every quart of this infufion add four
pounds of fine fugar, and boil it to a fyrup.

To make Syrup of Citron.

PARE and flice your citrons thin, lay them in a bafon, with
layers of fine fugar. The next day pour off the liquor into a
glafs, fkim it, and clarify it over a gentle fire.

To make Syrup of Clove-Gilhfowers.

CLIP your gilliflowers, fprinkle them with fair water, put
them into an earthen pot, Aop it up very clofe, fet it in a kettle
of water, and let it bod for two hours ; then Arain out the
juice, put a pound and a half of fugar to a pint of juice, put it
into a fkdJet, fet it on the fire, keep it Airring till the fugar is
all melted, do not let it boil j then fet it by to cool, and put it
into bottles. r

To make Syrup of Peacb-Blojfoms.

INFUSE peach-bloflbms in hot water, its much as will hant
fomely cover them. Let them Hand in balneo, or in land, f,

$ ' swent;

3i 6 THE ART OF COOKERY

twenty-four hours covered clofe ; then ftrain out the flowers
from the liquor, and put in frelh flowers. Let them (land to
infufe as before, then ftrain them out, and to the liquor put '
frefh peach-blofloms the third time, and, if you pleafe, a
fourth time. Then to every pound of your infufion add two
pounds of double-refined fugar ; and fetting it in fand, or bal-
neo, make a fyrup, which keep for ufe.

To make Syrup of Quinces.

GRATE quinces, pafs their pulp through a cloth to extra#
the juice, fet their juices in the fun to fettle, or before the fire,
and by that means clarify it; for every four ounces of this juice
take a pound of fugar boiled brown. If the putting in thejuice
of the quinces fhould check the boiling of the fugar too much,
give the fyrup fome boiling till it becomes pearled ; then take
it off the fire, and when cold, put it into the bottles.

To preferve Apricots.

TAKE your apricots, ftone and pare them thin, and take
their weight in double-refined fugar, beaten and lifted ; put
your apricots in a filver cup or tankard, cover them over with
fugar, and let them ftand fo all night. The next day put them
;n°a preferying-pan, fet them on a gentle fire, and let them
fimmer a little while, then let them boil till tender and clear,
taking them off fometimes to turn and fkim. Keep them un-
der the liquor as tfiey are doing, and with a fmall clean bod-
kin, or great needle, job them, that the fyrup may penetrate
into them. When they are enough, take them up, and put
them in glaffes. Boil and fkim your fyrup; and when it is
cold, put it on your apricots. Put brandy paper over, and tie
them dole.

To preferve Damfons whole.

YOU muft take fome damfons and cut them in pieces, put
them in a fkillet over the fire, with as much water as will co-
ver them. When they are boiled, and the liquor pretty ftrong,
ftrain it out. Add for every pound of the damfons wiped clean,
a pound of fingle-refined fugar, put the third part of your fu-
gar into the liquor, fet it over the fire, and when it fimmers,
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

ao-ain and let them fimmer over the fire alter turning them ;

° then

MADE PLAIN AND EASY. 3r;

then take them out and put them in a bafon, ftrevv all the fu-
gar that was left on them, and pour the hot Jiquor over them*
Cover them up, and let them ftand till next day, then boil
them up again till they are enough. Take them up, and put
them in pots ; boil the liquor till it jellies, and pour it on them
when it is almoft cold ; fo paper them up.

To candy any Sort of Flowers.

TAKE the beft treble-refined fugar, break it into lumps,
and dip it piece by piece into water, put them into a veflel of
filver, and melt them over the fire ; when it juft boils, ftrain
it, and fet it on the fire again, and let it boil till it draws in
hairs, which you may perceive by holding up your fpoon ;
then put in the flowers, and fet them in cups or glafles. When
it is of a hard candy, break it in lumps, and Jay it as high as
you pleafe. Dry it in a ftove, or in the fun, and it will look
like fugar-candy. ,

To preferve Goofeberries whole without Jloning.

TAKE the largeft preferving goofeberries, and pick off the
black eye, but not the ftalk ; then fet them over the fire in a
pot of water to fcald, cover them very clofe, but not boil or
break, and when they are tender take them up into cold wa-
ter; then take a pound and a half of double-refined fugar to a
pound of goofeberries, and clarify the fugar with water", a pint
to a pound of fugar, and when your fyrup is cold, put the
goofeberries fingle in your preferving- pan, put the fyrup to
them, and fet them on a gentle fire ; let them boil, but not too
faft, left they break; and when they have boiled, and y0u
perceive that the fugar has entered them, take them off', cover
them with white paper, and fet them by till the next day
Then take them out of the fyrup, and boil the fyrup till it be
gins to be ropy ; fkim it, and put it to them again, then fet
them on a gentle fire, and let them fimmer gently till vou
perceive the fyrup will rope; then take them off, fet them by
till they are cold, cover them with paper, then boil fome
goofeberries .n fair water, and when the liquor is ftrono-
enough, ftrain it out. Let it ftand to fettle, and to every
pint take a pound of double-refined fugar, then make a jelly Gf
it, put the goofeberries in giafTes when they are cold ^
ver them with the jelly the next day, pap/r them wet! and'
then half dry the paper_ that goes in the inf.de, it doles down

better,

3i 8 THE ART OE COOKERY

better, and then white paper over the glafs. Set it in you?
ftove, or a dry place.

To preferve White Walnuts.

FIRST pare your walnuts till the white appears, and no-
thing elfe. You muft be very careful in the doing of them,
that they do not turn black, and as faft as you do them, throw
them into fait and water, and let them lie till your fugar is
teady. Take thee pounds of good loaf-fugar; put it into your
preferving-pan, fet it over a charcoal fire, and put as much
water as will jull; wet the fugar. Let it boil, then have ready
ten or a dozen whites of eggs ftrained and beat up to froth 3
cover your fugar with the froth as it boils, and fkim it ; then
boil it, and fkim it till it is as clear as cryftal, then throw in
your walnuts 3 juft give them a boil till they are tender, then
take them out, and lay them in a difli to cool ; when cool
put them in your preferving-pan, and when, the fugar is as
warm as milk, pour it over them ; when quite cold, paper

them down. .

Thus clear your fugar for all preferves, apricots, peaches,

goofeberries, currants, &c.

To preferve Walnuts green.

WIPE them very clean, and lay them in ftrong fait and
water twenty-four hours ; then take them out, and wipe them
very clean, have ready a fkillet of water boiling, throw them
}n iet them boil a minute, and take them out. Lay them on
a coarfe cloth, and boil your fugar as above; then juft give
vour walnuts a feald in the fugar, take them up, and lay them
to cool. Put them in your preferving-pot, and pour on your

fyrup as above.

To preferve the large Green Plums.

FIRST dip the ftalks and leaves in boiling vinegar ; when
they are dry, have your fyrup ready, and firft give them a
feald and very carefully with a pin take off the (kin ; boil
wour* fugar to a candy height, and dip in your plums hang
them by the ftalk to dry, and they will look finely tranfparent,
and byY hanging that way to dry, will have a clear drop at t .e
top. You mult take great care to clear your fugar nicely.

MADE PLAIN AND EASY. 319

To prefer ve Peaches. ' •

TAKE the largeft peaches you can get, not over ripe, rub
off the lint with a cloth, and run then! down the Team with a
pin fkin deep ; cover them with French brandy, tie a bladder
over them, and let them ftand.a week. Make a ftrong fyrup,
and boil and fkim it well ; take'the peaches out of the brandy,
and put them in and boil them till they look clear ; then take
them out, put them in glaffes, mix the fyrup with the brandy,
and when cold pour it over your peaches. Tie them clofe
down with a bladde’r and leather over it.’-' ..

To make Quince Cakes.

YOU muff let a pint of the fyrup of quinces, with a quart or
two of rafpberfies, be boiled and clarified over a clear gentle
fire, taking care that it be well fkiffcme'd from time to time;
then add a pound and a half of fugar, caufe as much more to be
brought to a candy height, and poured in hot. Let the whole
be continually ftirred about till it is almoft cold, then fprehd
it on plates, and cut it out into cakes.

CHAP. XIX.

To make Anchovies, Vermicelli, Catchup, Vinegar ; and to
keep Artichokes, French Beans, &c.&

To make Anchovies.

T°a peck of fprats, two pounds of common fait, a quarter of
a pound of bay-falt, four pounds of falt-petre, two ounces
of fal-prunella, two penny-worth of cochineal ; pound all in a
mortar, put them into a ftone pot, a row of fprats, a layer of
your compound, and fo on to the top alternately, Prefs them
hard down cover them clofe, let them ftand fix months, and
they will be fit for ufe. Obferve that your fprats be very
.relh, and do not wafh or wipe them, but juft take them as
as they come out of the water.

To pickle Smelts , where you have plenty.

Sorter of * peck of findtt, half an ounce of pep.
.per, half an ounce of nutmeg, a quarter of an ounce of mace.

320

the art of cookery

half an ounce of falt-petre, a quarter of a pound of common fair,
beat all very fine, walh and clean the fmelts, gut them, then
jay them in rows in ajar, and between every layer of fmelts
'ftrew the feafoning with four or five bay-leaves, then boil red
■wine and pour over them enough to cover them. Cover them
with a plate, and when cold tie them down clofe. They ex-
ceed anchovies.

To make Vermicelli.

MIX yolks of eggs and flour together in a pretty ft iff pafte,
fn as vou can work it up cleverly, and roll it as thin as it is pof-
fible to roll the pafte. Let it dry in the fun ; when it is quite
,rv with a very (harp knife cut it as thin as poffible, and keep
it in a dry place. It will run up like little worms, as vermi-
celli does ; though the beft way is to run it through a coarfe
“eve, whilft the pafte is foft. If you want fome to be made in
h->fte dry it by the fire, and cut it fmall. It will dry by the
fire in aquarter of an hour. This far exceeds what comes
from abroad, being frelher.

To make Catchup.

TAKE the large flaps of muftirooms gathered dry, and
. • r tuprn . nut fome at the bottom of an earthen pan;

ftrew fome fait over, then muihrooms, then fait, till you have
done Put in half an ounce of cloves and mace, and the like
of ali-fpice. Let them ftand fix days, ftir them up every day;
then fend them to the oven, and bake them gently for four
hours Take them out, and ftrain the liquor through a cloth,
or fine fieve. To every gallon of liquor add a quart of red-
wine If not fait enough, add a little more a race or two of
fmall • boil it till one quart is wafted ; ftrain it in-

fcTa^an, a"d let>it be cold‘ Pour k fr°m th* feUlin8S * b°“1C

it, and cork it tight.

Another IVay to make Catchup.

TAKE the large flaps, and fait them as above; boil the li-
r ftrain it through a thick flannel bag ; to a quart of that
liquor put a quart Iff flak brer, a large Hick of horfe-rathfl.

in ^little flips, five or fin bay leaves, an onion (luck with
twenty or thirty cloves, a quarter of an ounce of mace, a quar-
er of an ounce of nu’ttnegs bear, a quarter o an ounce of
black and white pepper, aquarter of an ounce of all-fp.ee, and

MADE PLAIN AND EASY. 321

four or five races of ginger. Cover it clofe, and let.it fi miner
very foftly till about one third is wafted ; then ftrain it through
a flannel bag : when it is cold bottle it in pint bottles, cork it
' clofe, and it will keep a great while. I he other receipt you
have in the chapter for the Sea.

Artichokes to keep all the 2 ear.

BOIL as many artichokes as you intend to keep ; boil them
fo as juft the leaves will come out ; then pull oft all the leaves
and choke, cut them from the firings, lay them on a tin-plate,
and put them in nn oven where tarts are drawn ; let them kand
till the oven is heated again, take them out before the wood is
put in, and fet them in again, after the tarts are drawn ; fo do
till they are as dry as a board, then put them in a paper bag, and
han* them in a dry place. You ftiould lay them in warm wa-
ter three or four hours before you ufe them, fhifting the water
often. Let the laft water be boiling hot. They will be very
tender, and eat as fine as frefti ones. You need not dry all
your bottoms at once, as the leaves are good to eat : fo boil a
dozen at a time, and fave the bottoms for this ufe.

I

To keep French Beans all the 2rear.

TAKE fine young beans, gather them on a very fine day,
have a large ftone-jar ready, clean and dry, lay a layer of fait
at the bottom, and then a layer of beans, then fait, and then
beads, and fo on till the jar is full ; cover them with fait, tie
a coarfe cloth over them, and a board on that, and th^n a
weight to keep it clofe from all air ; fet them in a dry cellar,
and when you ufe them cover them clofe again ; wafh them
you took out very clean, and let them lie in foft water twenty-
four hours, fhifting the water often ; when you boil them do
not put any fait in the water. The beft way of dreffing them
is, boil them with juft the white heart of a fmall cabbage, then
drain them, chop the cabbage, and put both into a fauce-pan .
with a piece of butter as big as an egg, rolled in flour, fhake a
little pepper, put in a quarter of a pint of good gravy, let them
ftew ten minutes, and then difli them up for a fide-difh. A
pint of beans to the cabbage. You may do more or lefs, juft
as you pleafe.

_ To keep Green Peas till Chrijhnas'.

TAKE fine young peas, fhcll them, throw them into boiling
v/ater with fome fait in, let them boil five or fix minutes, throw

Y them

THE ART OF

3?.2

COOKERY

them into a cullender to drain ; then lay a cloth four or five
times double on a table, and fpread them on ; dry them very
well, and have your bottles ready, fill them and cover them
with mutton-fat tried ; when it is a little cool, fill the necks
almoft to the top, cork them, tie a bladder and a lath over
them, and fet them in a cool dry place. When you ufe them
boil your water, put in a little fait, fome fugar, and a piece of
butter ; when they are boiled enough, throw them into a fieve to
drain •, then put them into a fauce-pan with a good piece of but-
ter, keep fhaking it round all the time till the butter is melted,
then turn them into a difh, and fend them to table.

Another Way to preferve Green Peas.

GATHER your peas on a very dry day, when they are nei-
ther old, nor too young, (hell them, and have ready fome quart
bottles with little mouths, being well dried ; fill the bottles and
cork them well, have ready a pipkin of rofin melted, into
which dip the necks of the bottles, and fet them in a very dry
place that is cool.

‘To keep Green Goofeberries till Chrijlmas.

PICK your large green goofeberries on a dry day, have ready
your bottles clean and dry, fill the bottles, and cork them, fet
them in a kettle of water up to the neck, let the water boil
very foftly till you find the goofeberries are coddled, take them
out, and put in the reft of the bottles till all are done ; then have
ready fome rofin melted in a pipkin, dip the necks of the bottles
in, and that will keep all air from coming at the cork, keep
them in a cold dry place where no damp is, and they will bake
as red as a cherry. You may keep them without fcalding, but
then the fkins will not be fo tender, nor bake fo fine.

To keep Red Goofeberries.

PICK them when full ripe ; to each quart of goofeberries put
a quarter of a pound of Lifbon fugar, and to each quarter of a
pound of fugar put a quarter of a pint of water ; let it boil,
then put in your goofeberries, and let them boil foftly two or
three minutes, then pour them into little ftone-jars ; when
cold cover them up, and keep them for ufe; they make fine
pies with little trouble. You may prefs them through a cul-
lender; to a quart of pulp put half a pound of fine Lifbon fu-
gar, keep ftirring over the fire till both be well mixed and

boiled.

Made plain and easy. 323

boiled, and pour it into a ftone-jar ; when cold cover it with
white paper, and it makes very pretty tarts or pufts.

To keep JValnuts all the Tear.

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 ; and be lure they do not touch each other in any of
the layers.* When you would ufe them, lay them in warm wa-
ter for an hour, fhift the water as it cools ; then rub them dry,
and they will peel well and eat fweet. Lemons will keep thus
covered better than any other way.

Another JVay to keep Lemons.

TAKE the fine large fruit that are quite found and good,
and take a fine packthread about a quarter of a yard long, run it
through the hard nib at the end of the lemon ; then tie the firing
together, and hang it on a little hook in an airy dry place ; fo
do as many as you pleafe, but be fure they do not touch one an -
other, nor any thing elfe, but hang as high as you can. Thus
you may keep pears, &c. only tying the firing to the flalk.

To keep White Bullice , Pear -Plums, or Damfons , &c. for Tarts or

Pies.

GATHER them when full grown, and juft as they begin to
turn. Pick all the largeft out, fave about two-thirds of the
fruit, the other third put as much water to as you think will
cover the reft. Let them boil, and fkim them ; when the fruit is
boiled very foft, then ftrain it through a coarfe hair-fieve; and
to every quart of this liquor put a pound and a half of fugar, boil
it, and fkim it very well ; then throw in your fruit, juft give
them a fcald ; take them off the fire, and when cold put them
into bottles with wide mouths ; pour your fyrup over them, lay
a piece of white paper over them, and cover them with oil. Be
fure to take the oil well off when you ufe them, and do not put
thetn in larger bottles than you think you {hall make ufe of at
a time, becaufe all thefe forts of fruits fpoil with the air.

To make Vinegar.

TO every gallon of water put a pound of coarfe Lifbon . fu-
gar, let it boil, and keep fkimming it as long as the feum
rifes ; then pour it into tubs, and when it is as cold as beer
to work, toaft a good toaft, and rub it over with yeaft. Let

Y 1 it

3M

THE ART OF COOKERY

it work twenty-four hours ; then have ready a veffel iron-
hooped, and well painted, fixed in a place where the fun has
full power, and fix it fo as not to have any occafion to move
it. When you draw it off, then fill your veffels, lay a tile on
the hung to keep the duft out. Make it in March, and it will
be fit to ufe in June or July. Draw it off into little ftone
bottles the latter end of June or beginning of July, let it ftand
till you want to ufe if, and it will never foul any more; but
when you go to draw it off, and you find it is not four enough,
let it ftand a month longer before you draw it off. For
pickles to go abroad ufe this vinegar alone; but in England
you will be obliged, when you pickle, to put one half cold
l'pring-water to it, and then it will be full four with this vi-
negar. You need not boil unlefs you pleafe, for almoft any
fort of pickles ; it will keep them quite good. It will keep
walnuts very fine without boiling, even to go to the Indies ;
but then do not put water to it. For green pickles, you
m3y pour it Raiding hot on two or three times. All other fort
of pickles you need not boil it. Mufhrooms only wafh them
clean, dry them, put them into little bottles, with a nutmeg
juft Raided in vinegar, and fticed (whilft it is hot) very thin,
and a few blades of mace; then fill up the bottle with the cold
vinegar and fpring-water, pour the mutton fat tried over it,
and tie a bladder and leather over the top. Thefe mufhrooms
will not be fo white, but as finely tailed as if they were juft
gathered ; and a fpoonful of this pickle will give fauce a very
fine flavour.

White walnuts, fuckers, and onions, and all white pickles,
do in the fame manner, after they are ready for the pickle.

To fry Smelts.

LET your fmelts be frefh caught, wipe them very dry with
a cloth, beat up yolks of eggs and rub over them, ftrew
crumb of bread on ; have fome clear dripping boiling in a fry-
ing pan, and fry them quick of a fine gold colour. Put them
on a plate to drain, and then lay them in your dilh. Garnifh
with fried parfley, with plain butter in a cup.

To drefs White- bait.

TAKE your white-bait frefh caught, and put them in a
cloth with a handful of flour, and ftiake them about till they
are feparated and quite dry 3 have fome hog’s lard boiling

quick.

MADE PLAIN AND EASY. 325

quick, fry them two minutes, drain them, and difh up with
plain butter and foy.

To roajl a Pound of Butter .

LAY it in fait and water two or three hours, then fpit it,
and rub it all over with crumbs of bread, witn a little grated
nutmeg, lay it to the fire, and as it roafts, bafte it with the yolks
of two eg«, and then with crumbs of bread all the time it is a
roaftino- } but have ready a pint of oyfters ftewed in their own
liquor, and lay in the difh under the butter ; when the bread
has foaked up all the butter, brown the outfide, and lay it on
your oyfters. Your fire muft be very flow.

CHAP. XX.

DISTILLING.

To dijlil Walnut -Water.

TAKE a peck of fine green walnuts, bruife them well in a
large mortar, put them in a pan, with a handful of baum
bruifed, put two quarts of good French brandy to them, cover
them clofe, and let them lie three days ; the next day diftil
them in a cold ftill ; from this quantity draw three quarts,
which you may do in a day.

How to ufc this Ordinary Still.

YOU muft lay the plate, then wood afhes thick at the bot-
tom, then the iron pan, which you are to fill with your walnuts
and liquor; then put on the head of the ftill ; make a pretty
brifk fire till the ftill begins to drop, then flacken it fo as juft to
have enough to keep the ftill at work. Mind all the time
to keep a wet cloth all over the head of the ftill all the time it
is at work, and always obferve not to let the ftill work longer
than the liquor is good, and take great care you do not burn
the ftill ; and thus you may diftil what you pleafe. If you

326 tHE ART OF COOKERY

draw the ftill too far it will burn, and give your liquor a bad
tafte.

To make Treacle- Water.

TAKE the juice of green walnuts four pounds, of rue, car-
duus, marygold, and baum, of each three pounds, roots of
butter-bur half a pound, roots of burdock one pound, an-
gelica and mafter-wort, of each half a pound, leaves of
fcordium fix handfuls, Venice treacle and mhhridate, of each
half a pound, old Canary wine two pounds, white wine vine-
gar fix pounds, juice of lemon fix pounds; and diftil this in
an alembic.

To make Black Cherry-Water.

TAKE fix pound's of black cherries, and bruife them fmall ;
then put to them the tops of rofemary, fweet marjoram, fpear-
mint, angelica, baum, marygold flowers, of each a handful,
dried violets one ounce, anife-feeds and fweet fennel feeds, of
each half an ounce bruifed ; cut the herbs finally mix all toge-
ther, and diftil them off" in a cold ftill.

To make Hyjlerical Water .

TAKE betony, roots of lovage, feeds of wild parfnips, of
each two ounces, roots of fingle-piony four ounces, of mifletoe
of the oak three ounces, myrrh a quarter of an ounce, caf-
tor half an ounce ; beat all thefe together, and add to
them a quarter of a pound of dried millepedes : pour on
thefe three quarts of mugwort-water, and two quarts of bran-
dy ; let them ftand in a clofe veffel eight days, then diftil
it in a cold ftill pafted up. You may draw off nine pints of
water, and fweeten it to your tafte. Mi?c all together, and
bottle it up.

To dtjlil Red Rofe Buds.

WET your rofes in fair water ; four gallons of rofes will
take near two gallons of water, then ftill them in a cold ftill ;
take the fame ftilled water, and put into it as many frefh rofes
as it will wet, then ftill them again.

Mint, baum, parfley, and penny-royal water, diftil the
fame way. k *

TV

MADE PLAIN AND EASY,

327

Roa^s.

Angelica,

Dragon,

Maywort,

Mint,

Rue,

Carduus,

Origany,

W inter- favoury,
Broad thyme,
Rofemary,
Pimpernell,
Sage,

Fumatory,

Coltsfoot,

Scabeous,

Borrage,

Saxafrage,

Beiony,

Liverwort,

Germander.

To make Plague-Water.

Flowers.

Seeds.

Wormwood,

Succory,

Hyfop,

Agrimony,

Fennel,

Cowflips,

Poppies,

Plantain,

Setfoyl,

Vocvain,

Maidenhair,

Motherwort,

Cowage,

Golden-rod,

Gromwell,

Dill.

Hart’s tongue,

Horehound,

Fennel,

Melilot,

St. John’s wort,

Comfrey,

Feverfew,

Red rofe leaves,

Wood-forrel,

Pellitory of the wall,
Heart’s-eafe,

Centaury,

Sea-drink, a good handful of
each of the aferefaid things.
Gentian-root,

Dock- root,

Butterbur-root,

Piony- root.

Bay-berries,

Juniper-berries, of each of
thefe a pound.

One ounce of nutmegs, one ounce of cloves, and half an ounce
of mace ; pick the herbs and flowers, and ftued them a little.
Cut the roots, bruife the berries, and pound the fpices fine; a e
a peck of green walnuts, and chop them fmall ; mix all thefe to-
gether, and lay them to fteep in fack lees, or any white wine
lees, if not in good fpirits ; but wine lees are beft. Let them
lie a week, or better ; be fure to ftir them once a day with a
{tick, and keep them clofe covered, then ftill them in an alem-
bic with a flow fire, and take care your ftill does not burn.
The fir ft, fecond, and third running is good, and fome of the
fourth. Let them ftand till cold, then put them together.

To make Surfeit-Water.

YOU muft take feurvy-grafs, brook-lime, water- crefies, Ro-
jnan wormwood, rue, mint, baum, fage, clivers, of each one
handful; green merery two handfuls; poppies, if frefh half a
peck, if dry a quarter of a peck ; cochineal, fix pennyworth,
faffron, fix pennyworth ; anife-feeds, carraway- feeds, corian-

Y 4 der-

TI-IE ART OF COOKERY

328

dcr- feeds, cardamom-feeds, of each an ounce; liquorice two
ounces feraped, figs fplit a pound, raifins of the fun ftoned a
pound, juniper-berries an ounce bruifed, nutmeg an ounce
beat, mace an ounce bruifed, fweet fennel-feeds an ounce
bruifed, a few flowers of rofemary, marygpld and fage-flowers :
put all thefe into a large ftone jar, and put to them three gal-
lons of French brandy; cover it clofe, and let it ftand near the
fire for three weeks. Stir it three times a week, and be fure to
keep it clofe flopped, and then ftrain it off; bottle your liquor,
and pour on the ingredients a gallon more of French brandy.
Let it fland a week, flirring it once a day, then diftil it in a
cold ftill, and this will make a fine white furfeit-water.

You may make this water at any time of the year, if you
live at London, becatife the ingredients are always to be had
cither green or dry ; but it is the belt made in fummer.

To make Milk -Water.

TAKE two good handfuls of wormwood, as much carduus,
as much rue, four handfuls of mint, as much baum, half as
much angelica; cut thefe a little, put them into a cold ftill, and
put to them three quarts of milk. Let your fire be quick till
your ftill drops, and then flacken your fire. You may draw off
two quarts. The firft quart will keep all the year.

How to diftil vinegar you have in the chapter of Pickles.

CHAP. XXI.

/

HOW TO MARKET,

And the Seafons of the Year for Butchers Meat, Poultry,
Fifh, Herbs, Roots, Sic. and Fruit.

Pieces in a Bullock.

THE head, tongue, palate ; the entrails are the fweetbreads,
^ kidneys, fkirts, and tripe ; there is the double, the roll,
and the reed- tripe.

7 he Fore- Quarter.

FIRST is the haunch ; which includes the clod, marrow-
bone, fhin, and the fticking-piece, that is the neck-end. The

next

MADE PLAIN AND EASY. 329

next is the leg of mutton piece, which has part of the blade-
bone ; then the chuck, the brifket, the fore ribs, and middle
rib, which is called the chuck-rib.

The Hind-Barter.'

FIRST firloin and rump, the thin and thick flank, the veiny-
piece, then the ifeh-bone, or chuck- bone, buttock, and leg.

In a Sheep.

THE head and pluck; which includes the liver, lights,
heart, fweetbreads, and melt.

The Fore-Barter»

The neck, bread, and fhoulder.

The Hind- Quarter.

THE leg and loin. The two loins together is called a
chine of mutton, which is a fine joint when it is the little fat
mutton.

In a Calf. '

THE head and inwards are the pluck; which contains the
heart, liver, lights, nut, and melt, and what they call the
fkirts (which eat finely broiled), the throat-fweetbread, and
the wind pipe-fweetbread, which is the fined.

The fore-quarter is the fhoulder, neck, and bread.

The hind-quarter is the leg, which contains the knuckle
and fillet, then the loin.

In a Houfe-Lamb.

THE head and pluck, that is the liver, lights, heart, nut
and melt. Then there is the fry, which is the fweetbreads!
iamb-ltones, and fkirts^ with Tome of the liver#

The fore-quarter is the fhoulder, neck, and bread together.

The hind-quarter is the leg and loin. This is in high Won
at Chriftmas, but lads all the year. 6

Grafs-lamb comes in in April or May, according to the fea-
fonof the year, and holds good till the middle of Augud.

In a Hog.

THE head and inwards; and that is the haflet, which is
the liver and crow, kidney and fkirts. It is mixed with a great

deal

330

the art of cookery

deal of fage and fweet herbs, pepper, fait, and fpice, fo rolled
in the caul and roafted : then there are the chitterlins and the
cuts, which are cleaned for faufages.

° The fore-quarter is the fore-loin and fpring; if a large hog,
you may cut a fpare-rib off.

The hind-quarter only leg and loin.

A Bacon Hog.

THIS is cut different, becaufeof making h3ms, bacon, and
pickled pork. Here you have fine fpare-ribs, chines, and grif-
kins, and fat for hog’s-lard. The liver and crow is much ad-
mired fried with bacon; the feet and ears are both equally

good foufed. , ,

Pork comes in feafon at Bartholomew-tide, and holds good

fill Lady-day.

How to chufe BUTCHERS MEAT.

To chufe Lamb.

IN a fore-quarter of lamb mind the neck-vein; if it be an
azure blue it is new and good, but if greenifh or yellowifh, it
is near tainting, if not tainted already. In the hinder- quarter
fmell under the kidney, and try the knuckle; if you meet with
a faint fcent, and the knuckle be limber, it is ftale killed. For
a lamb’s head, mind the eyes; if they be funk or wrinkled, it
is ftale; if plump and lively, it is new and fweet.

Veal.

IF the bloody vein in the fhoulder looks blue, or a bright
red, it is new killed; but if b/acktfh, greenifh, or?e °™‘ ’’
it is flabby and ftale. If wrapped in wet cloths, fmell whe-
ther it be^ufty or not. The loin firft taints under the kid-
ney and the flefh, if ftale killed, will be foft and (limy.

^The breaft and neck taints firft at the upper end, and you
will perceive fome dufky, yellowifh, or greenifh appearance ,

the fweetbread on the breaft will be clammy, other wife « £
frefh and good. The leg is known to be new by the ft.ftnels
of the ioint • if limber, and the flefh feems clammy, and has
li„ or y" nowi(h f pecks, i. is ftale. The head is kno« as
fhe lamb! The flefh of a bull-calf is more red and firm
that of a cow*calf, and the fat more hard and curdled.

Mutton.

6

MADE PLAIN AND EASY.

33*

Mutton .

IF the mutton be young, the flefh will pinch tender ; if old,
it will wrinkle and remain fo ; if young, the fat will eafily part
from the lean ; if old, it will flick by firings and fkins ; if ram-
mutton, the fat feels fpungy, the flefh clofe-grained and tough,
iiot rifing again, when dented with your finger; if ewe-mutton,
the flefh is paler than wedder-mutton, a clofer grain, and
eafily parting. If there be a rot, the flefh will be palifh, and the
fat a faint whitifh, inclining to yellow, and the flefh will be loo fe
pt the bone. If you fqueeze it hard, fome drops of water will
fland up like fweat ; as to the newnefs and ftalenefs, the fame
is to be obferved as by lamb.

Beef.

IF it be right ox-beef, it will have an open grain ; if young,
a tender and oily fmoothnefs ; if rough and fpungy, it is old,
or inclining to be fo, except neck, brifket, and fuch parts as
are very fibrous, which in young meat will be more rough
than in other parts. A carnation pleafant colour betokens
good fpending meat, the fuet.a curious white; yellowifh is not
fo good.

Cow-beef is lefs bound and clofer grained than the ox, the
fat whiter, but the lean fomewhat paler ; if young, the dent
you make with your finger will rife again in a little time.

Bull-beef is of a clofe grain, deep dufky red, tough in
pinching, the fat fkinny, hard, and has a rammifh rank
fmell ; and for newnefs and ftalenefs, this flefh bought frefli
has but few figns ; the more material is its clamminefs, and
the reft your fmell will inform you. If it be bruifed, \hefe
places will look more dufky or blackifh than the reft.

Pork.

IF it be young, the lean will break in pinching between
your fingers, and if you nip the fkin with your nails, it will
make a dent ; alio if the fat be fofc and pulpy, in a ’manner
like lard ; if the lean be tough, and the fat flabby and fpungy »
feeling rough, it is old ; elpecially if the rind be ftubborn
and you cannot nip it with your nails.

If of a boar, though young, or of a hog gelded at full
growth, the flefh will be hard, tough, reddifh/and rammifh
of fmell ; the fat fkinny and hard; the fkin very thick and
feugh, and pinched up, will immediately fall again.

As

332 THE ART OF COOKERY

As for old and new killed, try the legs, hands, and fpring?,
by putting your finger under the bone that comes out ; for if it
be tainted, you will there find it by fmelling your finger ; be-
fides, the fkin will be fweaty and clammy when ftale, but cool
and fmooth when new.

If you find little kernels in the fat of the pork, like hail-
fhot, if many, it is meafly, and dangerous to be eaten.

How to chufe Brawny Venifony IVeJlphalia Hams , & c.

BRAWN is known to be old or young by the extraordinary
or moderate thicknefs of the rind ; the thick is old, the mode-
rate is young. If the rind and fat be very tender, it is not boar-
brawn, but barrow or fow.

Venifon.

TRY the haunches or fhoulders under the bones that come
out, with your finger or knife, and as the fcent is fweet or rank,
it is new or ftale ; and the like of the fides in the moft flefhy
oarts : if tainted, they will look greenifh in fome places, or more
than ordinary black. Look on the hoofs, and if the clefts are
very wide and rough, it is old; if clofe and fmooth, it is

young.

’The Seafon for Venifon.

THE buck venifon begins in May, and is in high feafon till
All-Hallows-day ; the doe is in feafon from Michaelmas to
the end of December, or fometimes to the end of January.

IVeJlphalia HamSy and Englijh Bacon.

PUT a knife under the bone that fticks out oLthe ham,
and if it comes out in a manner clean, and has a curious fla-
vour, it is fweet and good ; if much fmeared and dulled, it is

tainted or rufty. ,

Enalifh gammons are tried the fame way ; and for other parts
try the fat; if it be white, oily in feeling, does not break or
crumble, good ; but if the contrary, and the lean has fome
little ftreaks of yellow, it is rufty, or will foon be fo.

To chufe Buttery Cheefe, and Eggs.

WHEN you buy butter, truft not to that which will be
given you to tafte, but try in the middle, and if your lme
and tafte be good, you cannot be deceived.

MADE PLAIN AND EASY. 333

Cheefe is to be chofen by its moift and fmooth coat ; if old
cheefe be rough coated, rugged, or dry at top, beware of little
worms or mites, if it be over-full of holes, moift or fpungy,
is fubjcdt to maggots. If any foft or perilhed place appear on
the outlide, try how deep it goes, for the greater part may be
hid within.

Eggs hold the great end to your tongue ; if it feels warm,
be fure it is new ; if cold, it is bad, and fo in proportion to the
heat and cold, Co is the goodnefs of the egg. Another way to
know a good egg is to put the egg into a pan of cold water, the
frefher the egg the fooner it will fall to the bottom ; if rotten,
it will fwim at the top. This is alfo a fure way not to be de-
ceived. As to the keeping of them, pitch them all with the
fmall end downwards in fine wood-afhes, turning them once a
week end-ways, and they will keep fome months.

Poultry in Seafon.

JANUARY. Hen-turkeys, capons, pullets with eggs,
fowls, chickens, hares, all forts of wild-fowl, tame rabbits, and
tame pigeons.

February. Turkeys, and pullets with eggs, capons, fowls,
fmall chickens, hares, all forts of wild-fowl (which in this
month begin to decline), tame and wild pigeons, tame rabbits,
green geefe, young ducklings, and turkey-poults.

March. This month the fame as the preceding month ; and
in this month wild-fowl goes quite out.

April. Pullets, fpring fowls, chickens, pigeons, young
wild rabbits, leverets, young geefe, ducklings, and turkev-
poults. J

May, and June. The fame.

July. The fame ; with young partridges, pheafants, and
wild ducks, called flappers or moulters.

Auguft. The fame.

September, Odbber, November, and December. In thefe
months all forts of fowl, both wild and tame, are in feafon •
and in the three laft is the full feafon for all manner of wild-
fowl.

How to chufe POULTRY.

To know whether a Capon is a true one , young or old , nevj or Jlale.

IF he be young his fpurs are fhort, and his legs fmooth ; if
a true capon, a fat vein on the fide of his breaft, the comb

pale,

334 THE ART OF COOKERY

pale, and a thick belly and rump : if new, he will have a clofe
hard vent ; if ftale, a loofe open vent.

A Cock or Hen Turkey , Turkey-Poults.

IF the cock be young, his legs will be black and fmooth,
and his fpurs ftiort j if ftale, his eyes will be funk in his head,
and the feet dry ; if new, the eyes lively and feet limber.
Obferve the like by the hen ; and moreover, if {he be with
egg, ftie will have a fofc open vent ; if not, a hard clofe vent.
Turkey poults are known the fame way, and their age cannot
deceive you.

A Cock , Hen , Isc.

IF young, his fpurs are fhort and dubbed ; but take particu-
lar notice they are 'not pared nor feraped ; if old, he will have
an open vent ; but if new, a clofe hard vent : and fo of a hen,
for newnefs or ftalenefs ; if old, her legs and comb are rough j
if young fmooth.

A Tame Goo/e, Wild Goofe , and Bran Goofe.

IF the bill be yellowifh, and fhe has but few hairs, fhe
is youno- ; but if full of hairs, and the bill and foot red, fhe
is old ; if new, limber-footed ; if ftale, dry-footed. And fo of
a wild goofe, and bran goofe.

Wild 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 ftale, dry-footed.
A true wild duck has a reddifh foot, fmaller than the tame

one.

Goodwetts, Marie, , Knots , Ruffs, Gull , Dotterels , and Wheat-

Bars.

If thefe be old, their legs will be rough ; if young, fmooth ;
if fat, a fat rump j if new, limber- footed : if ftale, dry- footed.

Pheafant , Cock and Hen.

The cock, when young, has dubbed fpurs ; when old, {harp
I'm all fours - if new, a fat vent ; and if ftale, an open flabby
one The hen, if young, has fmooth legs, and her flefh of a
"nous™ ,n i if will, (he will have a (oft open vent, and
if not, a clofe one. For newnefs or ftalenefs, as the coc ^

MADE PLAIN AND EASY.

33$

Heath and Pheafant Poults.

IF new, they will be ftiff and white in the vent, and the feet
limber; if fat, they will have a hard vent ; if ftale, dry- footed
and limber ; and if touched, they will peel.

Heath-Cock and Hen.

IF young-, they have fmooth legs and bills ; and if old, rough.
For the reft, they are known as the foregoing.

Partridge , Cock and Hen.

THE bill white, and the legs bluifh, {hew age ; for if young,
the bill is black and legs yellowifh ; if new, a faft vent ; if ftale,
a green and open one. If their crops be full, and they have fed
on green wheat, they may taint there ; and for this fmell in
their mouth.

Woodcock and Snipe.

The woodcock, if fat, is thick and hard; if new, limber-
footed ; when ftale, dry-footed ; or if their nofes are fnotty, and
their throats muddy and moorilh, they are naught. A fnipe,
if fat, has a fat vein in the fide under the wing, and in the vent
feels thick ; for the reft, like the woodcock.

Doves and Pigeons.

TO know the turtle-dove, look for a bluifh ring round his
neck, and the reft moftly white : the ftock-dove is bigger;
and the ring-dove is lefs than the ftock-dove. The dove-houfe
pigeons, when old, are red-legged ; if new and fat, they will
feel full and fat in the vent, and are limber-footed ; but if
ftale, a flabby and green vent.

And fo green or grey plover, fieldfare, blackbird, thrufti,
larks, he.

Of Hare , Leveret, or Rabbit.

HARE will be whitifh and ftiff, if new and clean killed ; if
ftale, the flelh blackilh in moft parts, and the body limber, if the
cleft in her lips fpread very much, and her claws wide and rag-
ged, {he is old, and the contrary young ; if the hare be young,
the ears will tear like a piece of brown paper ; if old, dry and
tough. To know a true leveret, fee 1 on the fore-leg near the

foot.

THE ART OF COOKERY

33&

foot, and if there be a fmall bone or knob it is right, if not, it
is a hare : for the teft obferve as in a hare. A rabbir, if ftale,
will be limber and flimy ; if new, white and ftiff ; if old, her
claws are very long and rough, the wool mottled with grey
hairs ; if young, the claws and wool fmooth.

FISH in SEASON.

Candlemas Quarter.

LOBSTERS, crabs, craw-fifh, river craw-fifh, guard-fifh,
mackarel, bream, barbel, roach, fhad or alloc, lamprey or lam-
per-eels, dace, bleak, prawns, and horfe-mackarel.

The eels that are taken in running water, are better than
pond-eels; of thefe the filver ones are moft efteemed.

Midfununer Quartet .

TURBOTS and trouts, foals, grigs, and fhaffiings and glout,
tenes, falmon, dolphin, flying-fifh, fheep-head, tollis, both land
and Tea, fturgeon, feale, chubb, lobfters, and crabs.

Sturgeon is a fifh commonly found in the northern Teas; but
now and then we find them in our great rivers, the Thames, the
Severn, and the Tyne. This filh is of a very large fize, and will
fometimes meafure eighteen feet in length. They are much
efteemed when frefli, cut in pieces, roafted, baked, or pickled
for cold treats. The cavier is efteemed a dainty, which is
the fpawn of this filh. The latter end of this quarter come

fmelts.

Michaelmas Quarter.

COD and haddock, coal-fifh, white and pouting hake, lyng,
tufke and mullet red and grey, weaver, gurnet, rocket, her-
rings, fprats, foals and flounders, plaife, dabs and fmeare
dabs, eels, chars, fcate, thornback and homlyn, kinfon, oyfters
and fcollops, falmon, fea-pearch and carp, pike, tench, and

IsSte-maides are black, and thornback- maides white. Grey

ifs comes with the mullet. ... f -n

In this quarter are fine fmelts, and hold till after Chnit-

There are two forts of mullets, the fea- mullet and river-
ullet; both equally good.

Chrijlmas

9

i

MADE PLAIN AND EASY.

337

Chrijhnas Quarter.

DOREY, brile, gudgeons, gollin, fmelts, crouch, perch,
anchovy and loach, fcollop and wilks, periwinkles, cockles,
mufcles, geare, bearbet and hollebet.

How to chufe FIS H.

To chufe Salmon, Pike , Trout , Carp , Tench, Gr ailing. Barbel,
Chub , Ruff, Eel , Whiting , Smelt , Shad, &c.

ALL thefe are known to be new or ftale by the colour of
their gills, their eafinefs or hardnefs to open, the hanging or
keeping up their fins, the {landing out or finking of their eyes,
5tc. and by fmelling their gills.

Turbot.

HE is chofen by his thicknefs and plumpnefs ; and if his
belly be of a cream colour, he muft fpend well ; but if thin,
and his belly of a bluifh white, he will eat very loofe.

Cod and Codling.

CHUSE him by his thicknefs towards his head, and the
whitenefs of his flefli when it is cut : and fo of a codling.

Lyng.

FOR dried lyng, chufe that which is thickeft in the poll,
and the flelh of the brighteft yellow.

Scate and Thornback.

THESE are chofen by their thicknefs, and the flie-fcate is
the fweeteft, efpecially if large.

So als.

THESE are chofen by their thicknefs and ftiffnefs ; when
their bellies are of a cream-colour, they fpend the firmer.

Sturgeon.

IF it cuts without crumbling, and the veins and griftles give
a true blue where they appear, and the flefli a perfedt white,
then conclude it to be good.

. Frejh

338

THE ART OF COOKERY

I

FreJJ) Herrings and Mach- el.

IF their gills are of a lively fhining redncfs, their eyes ftand
full, and the fifli is {tiff, then they are new ; but if dufky and
faded, or finking and wringled, and tails limber, they are ftale.

Lobjlers.

CHUSE them by their weight ; the heavieft are beft, if no
water be in them : it new, the tail will pull fmart, like a
fpring ; if full, the middle of the tail will be full of hard, or
reddifh-fkinned meat. Cock lobfter is known by the narrow
back-part of the tail, and the two uppermoft fins within his
tail are ftiff' and hard ; but the hen is foft, and the back of her
tail broader.

Prawns , Shrimps , and Crabfijh.

THE two firft, if ftale, will be limber, and caft a kind of
fiimy fmell, their colour fading, and they {limy : the latter
will be limber in their claws and joints, their red colour turn
blackifh and dufky, and will have an ill fmell under their
throats ; otherwife all of them are good.

Plaife and Flounders.

IF they are ftiff, and their eyes be not funk or look dull, they
are new ; the contrary when ftale. The beft fort of plaife look
bluifh on the belly.

Pickled Salmon.

IF the fiefh feels oily, and the fcales are ftiff and finning,
and it comes in flakes, and parts without crumbling, then it
is new and good, and not otherwife.

Pickled and Red Herrings.

For the firft, open the back to the bone, and if the flefh be
white, {leaky and oily, and the bone white, or a bright red, they
Tre eood. If red herrings carry a good glofs, part well from
the bone, and fmell well, then conclude them to be good.

FRUITS and GARDEN-STUFF throughout the Year.

January. — Fruits yet lajlingt are ,

SOME grapes, the Kentifh, ruflec, golden, French, kirfon,
and Dutch pippins, John-apples, winter queenmgs, the man-

MADE PLAIN AND EASY. 339

gold and Harvey apples pom-water, golden-dorfet, renneting,
love’s- pearmain, and the winter-pearmain ; winter-burgamot,
winter- bonchretien, winter-mafk, winter Norwich, and great
furrein pears. All garden things much the fame as in De-
cember.

February.— Fruits yet lajiing.

THE fame as in January, except the golden-pippin and
pom-water; alfo the pomery, and the winter-peppering and
dagobent pear.

March. — Fruits yet lajiing.

THE golden ducket-daufet, pippins, rennetings, love’s-
pearmain and John-apples. The latter bonchretien, and double-
bloflom pear.

April. — Fruits yet lajiing.

YOU have now in the kitchen-garden and orchard, autumn
carrots, winter-fpinach, fprouts of cabbage and cauliflowers,
turnip-tops, afparagus, young radifhes, Dutch brown lettuce
and crefles, burnet, young onions, fcallions, leeks, and early
kidney-beans. On hot-beds, purflain, cucumbers, and mufh-
rooms. Some cherries, green apricots, and goofeberries for
tarts.

Pippins, deuxans, Weftbury apple, rufTeting, gillifiower,
the latter bonchretien, oalc-pear, &c.

May. — The Product of the Kitchen and Fruit Garden.

ASPARAGUS, cauliflowers, imperial, Silefia, royal and
cabbage-lettuce.;, burnet, purllain, cucumbers, naftertium-
flowers, peas and beans fown in October, artichokes, fcarlet
ilrawberries, and kidney-beans. Upon the hot-beds, May cher-
ries, May dukes. On walls, green apricots, and goofeberries.

Pippins, devans, or John apple, Weftbury apples, rufllting,
gillifiower apples, the codlin, &c.

The great karvile, winter bonchretien, black Wotccfter pear,
furrein, and double bloffom pear. Now is the proper time to
diftil herbs, which are in their greateft perfection.

June. — The Product of the Kitchen and Fruit Garden.

ASPARAGUS, garden beans and peas, kidney-beans, cau-
liflowers, artichokes, Batterfea and Dutch cabbage, melons on
the firft ridges, young onions, carrots, and parfnips Own in

Z 2 February,

THE ART OF COOKERY

340

February, purflain, borage, burnct, the flowers of naftcrtium,
the Dutch brown, the, imperial, the royal, the Silefla, and cofs
lettuces, fome blanched endive arid cucumbers, and all lbrts of
pot-herbs.

Green goofeberries, ftrawberrics, fome rafpberries, currants
white and black, duke-cherries, red-hearts, the Flemifh and
carnation-cherries, codlins, jannatings, and themafculine apri-
cot. And in the forcing-frames all the forward kind of grapes.

July. — The Preduol of the Kitchen and Fruit -Garden.

RONCIVAL and winged peas, garden and kidney beans,
cauliflowers, cabbages, artichokes, and their fmall fuckers, all
forts of kitchen and aromatic herbs. Sallads, as cabbage-let-
tuce, purflain, burnet, young onions, cucumbers, blanched en-
dive, carrots, turnips, beets, naftertium-flowers, mufk-melons,
wood-ftrawberries, currants, goofeberries, rafpberries, red and
white jannatings, the Margaret apple, the primat-ruffet, dim-
mer green chiffel and pearl pears, the carnation morella, great
bearer, Morocco, origeat, and beggareaux cherries. The nut-
meg, Ifabella, Perfian, Newington, violet, mufeal, and ram-
bouillet peaches. Nedarines ; the primodial, myrobalant red,
blue, amber, damafk pear; apricot, and cinnamon-plums ;
alfo the king’s and lady Elizabeth’s plums, &c. fome figs and
grapes. Walnuts in high feafon to pickle, and rock-famphire.
The fruit yet lading of the laft year is, the deuxans and win-
ter-ruffe ting.

Jugufl. — The Product of the Kitchen and Fruit-Garden.

CABBAGES and their fprouts, cauliflowers, artichokes,
cabbage-lettuce, beets, carrots, potatoes, turnip, fome beans,
peas, kidney-beans, and all forts of kitchen herbs, radifhes,
horfe radifh, cucumbers, crefies, fome tarragon, onions, gar-
lick, rocamboles, melons, and cucumbers for pickling.

Goofeberries, rafpberries, currants, grapes, figs, mulberries
and filberts, apples; the Windfor fovereign, orange burgamot
flipper, red Catharine, king Catharine, penny- pruflian, fummer
poppening, fugar, and louding pears. Crown Bourdeaux, lavur,
difput, favoy and wallacotta peaches ; the muroy, tawny, red
Roman, little green duller, and yellow nedarines.

Imperial blue dates, yellow late pear, black pear, white nut-
meg late pear, great Antony or T urkey and Jane plums.

Clufler, mufeadin, and cornelian grapes.

September ,

MADE PLAIN AND EASY.

34 1

September.— r-The Preduft of the Kitchen and Fruit Garden .

GARDEN and fome kidney-beans, roncival peas, arti-
chokes, radifhes, cauliflowers, cabbage-lettuce, creffes, cher-
vile, onions, terragon, burnet, celery, endive, mufhroomf,
'carrots, turnips, "fkirrets, beets, fcorzonera, horfe-radifh,
garlick, fhalots, rocambole, cabbage and their fprouts, with
favoys, which are better when more fweetened with the froft.

Peaches, grapes, figs, pears, plums, walnuts, filberts, al-
monds, quinces, melons, and cucumbers.

October. — The Produti of the Kitchen and Fruit Garden .

SOME cauliflowers, artichokes, peas, beans, cucumbers,
and melons; alfo July-fown kidney beans, turnips, carrots,
parfnips, potatoes, fkirrets, fcorzonera, beets, onions, gar-
lick, fhalots, rocambole, chardones, creffes, chervile, muftard,
radifh, rape, fpinach, lettuce fmall and cabbaged, burnet, tar-
ragon, blanched celery and endive, late peaches and plums,
grapes and figs. Mulberries, filberts, and walnuts. The bul-
lace, pines, and arbutas; and great variety of apples and peajs.

November. — The Product of the Kitchen and Fruit Garden.

CAULIFLOWERS in the green-houfe, and fome arti-
chokes, carrots, parfnips, turnips, beets, fkirrets, fcorzonera,
horfe-radifh, potatoes, onions, garlick, fhalots, rocambole,
celery, parlley, forrel, thyme, favoury, fweet-marjoram dry,
and clary cabbages, and their fprouts, favoy-cabbage; fpinach,
late cucumbers. Hot herbs on the hot-bed, burnet, cabbage,
lettuce, endive blanched ; feveral forts of apples and pears.

Some bullaces, medlars, arbutas, walnuts, hazel-nuts, and
chefnuts.

December. — The Product of the Kitchen and Fruit Garden.

MANY forts of cabbages and favoys, fpinach, and fome cau-
liflowers in the confervatory, and artichokes in fand. Roots
we have as in the laft month. Small herbs on the hot-beds for
fallads ; alfo mint, terragon, and cabbage-lettuce preferved
under glafles ; chervile, celery, and endive blanched. Sage,
thyme, favoury, beet-leaves, tops of young beets, parfley*
forrel, fpinach, leeks, and fweet marjoram, marigold-flowers*
and mint dried. Afparagus on the hot-bed, and cucumbers
on the plants fown in July and A'uguft, and plenty of pears
and apples. r

Z 3

C H A P.

THE ART OF COOKERY

34*

CHAP. XXII.

A certain Cure far the Bite of a Mad Dog.

LET the patient be blooded at the arm nine or ten ounct s.

Take of ihe herb, called in Latin, lichen cinereus terrejlrisy
in Englifh, afh coloured ground-liverwort, cleaned, dried, and
powdered, half an ounce. Of black pepper powdered, two
drachms. Mix thefe well together, and divide the powder into
four dofes, one of which muft be taken every morning fading,
for four mornings fucceffively, in half a pint of cow s milk
warm. After thefe four dofes are taken, the patient mult go
into the cold bath, or a cold fpring or river every morning fad-
ing for a month. He muft be dipped all over, but not to flay
in (with his head above water) longer than half a minute, if the
water be very cold. After this he muft go in three times a week
for a fortnight longer.

N B. The lichen is a very common herb, and grows
generally in Tandy and barren foils all ove: r England. The
right time to gather it is in the months of O&ober and No-
vember. D. Mead.

Another for the Bite of a Mad Dog.

FOR the bite of a mad dog, for either man or beaft, take
fix ounces of rue clean picked and biuifed, four ounces o gar
Hick peeled and bruifed, four ounces of Venice treacle, and
four ounces of filed pewter, or feraped tin. boil thefe in two
ouarts of the beft ale, in a pan covered clofe, over a gentle
fire for the fpace of an hour ; then ftrain the ingredients from
the’liquor. Give eight or nine fpoonfuls of it warm to a man,
or a woman, three mornings faffing. Eight or nine ipoonfuls
is fufficient for the ftrongeft ; a lefler quantity to thofe younger,
or of a weaker conftitution, as you may judge of their ftrength.
Ten or twelve fpoonfuls for a horfe or a bullock ; three, tour,
or five to a fheep, hog, or dog. This muft be given within
nine days after the bite : it feldom fails in man or beaft. It
you bind fome of the ingredients on the wound, it will be fo

much the better.

Receipt againfl the Plague.

TAKE of rue, fage, mint, rofemary, wormwood, and la-
vender, a handful ot each j infufe them together in a gallon

MADE PLAIN AND EASY. 343

of vhitewine vinegar, put the whole into a {lone-pot
covered up, upon warm wood-afties, for four days ; after
draw off (or {train through fine flannel) the liquid, and put it
into bottles well corked ; and into every- quart bottle put a
quarter of an ounce of camphor. With this preparation wafti
your mouth, and rub your loins and your temples every day ;
fnufF a little up your noftrils when you go into the air, and
carry about you a bit of (punge dipped in the fame, in order
to fine 11 to upon all occafions, efpecially when you are near
any place or perfon that is infedled. They write, that four
malefadlors (who had robbed the infefled houfes, and mur-
dered the people during the courfe of the plague) owned, when
they came to the gallows, that they had preferved themfelves
from the contagion by ufing the above medicine only ; and
that they went the whole time from houfe to houfe without
any fear of the diftemper.

clofely

which

How to keep clear from Bugs.

FIRST take out of your room all filver and gold lace, then
fet the chairs about the room, {hut up your windows and
doors, tack a blanket over each window, and before the chim-
ney, and over the doors of the room, fet open all clofets and
cupboard doors, all your drawers and boxes, hang the reft of
your bedding on the chair-hacks, lay the feather-bed on a table,
then fet a large broad earthen pan in the middle of the room,
and in that fet a chafing-difh that {lands on feet, full of char-
coal well lighted. If your room is very bad, a pound of rolled
brimftone; if only a few, half a pound. Lay 'it on the char-
coal, and get out of the room as quick as poffibly you can, or
it will take away your breath. Shut your door clofe, with the
blanket over it, and be fure to fet it fo as nothing can catch
fire. If you have any India pepper, throw it in with the
brimftone. You muft take great care to have the door open
whilft you lay in the brimftone, that you may get out as foot)
as poflible. Do not open the door under fix hours, and then
you muft be very careful how you go in to open the windows ;
therefore let the doots {land open an hour before you open the
windows. Then brufh and fweep your room very clean, wa/h
it well with boiling lee, or boiling water, with a little un-
flacked lime in it ; get a pint of fpfiits of wine, a pint of fpi-
rits of turpentine, and an ounce of camphor, {bake all well
together, and with a bunch of feathers wafh your bedflead
very well, and fprinkle the reft over the feather-bed, and about
the wainfeot and room.

Z 4.

If

the art of cookery

344

I you find great fwarms about the room, and fomc not dead,
do this over again, and you will be quite clear. Every fpring
and fall, wafh your bedftead with half a pint, and you will ne-
ver have a bug ; but if you find any come in with new" goods
or boxes, &c. only wafh your bedftead, and fprinkle all over
your bedding and bed, and you will be clear ; but be fure to do
it as foon as you find one. If your room is very bad, it will
be well to paint the room after the brimftone is burnt in it.

This never fails, if rightly done.

An effectual JVay to clear your bedjlead of Bugs.

TAKE quickfilver, and mix it well in a mortar with the
white of an egg till the quickfilver is all well mixt, and there
is no blubbers ; 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 bedftead all over in every creek and
corner, and about the lacing and binding, where you think
there is any. Do this two or three times : it is a certain cure,
and will not fpoil any thing.

DIRECTIONS to the HOUSE- MAID.

ALWAYS when you fweep a room, throw a little wet fand
all over it, and that will gather up all the flew and duft, pre-
vent it from rifing, clean the boards, and fave the bedding,
pictures, and all other furniture, from duft and dirt.

additions,

Firft printed in the Fifth Edition, and now enlarged

and improved.

To drefs a Turtle the TVeJl India IV ay.

f'l^AKE the turtle out of water the night before you drefs
'i ir, and lay it on its back, in the morning cut its head
off, and hang it up by its hind-fins for it to bleed till the
blood is all out; then cut the callapee, which is the belly,
round, and raife it up ; cut as much meat to it as you can ;

q throw

MADE PLAIN AND EASY.

345

throw it into fpring-water with a little fait, cut the fins off,
and fcald them with the head ; take off" all the fcales, cut
all the white meat out, and throw it into fpring-water and
fait; the guts and lungs muff be cut out; wafh the lungs
very clean from the blood ; then take the guts and maw, and
flit them open, wafh them very clean, and put them on to
boil in a large pot of water, and boil them till they are ten-
der; then take off the infide fkin, and cut them in pieces of
two or three inches long : have ready a good veal broth made
as follows ; take one large or two fmali knuckles of veal, and
put them on in three gaiions of water ; let it boil, fkim it
well, feafon with turnips, onions, carrots, and celery, and a
good large bundle of fweet herbs ; boil it till it is half waffed
then ftrain it off. Take the fins, and put them in a ftew-
pan, cover them with veal broth, feafon with an onion chop-
ped fine, all forts of fweet herbs chopped very fine, half an
ounce of cloves and mace, half a nutmeg beat very fine, ftew
it very gently till tender ; then take the fins out, and put in a
pint of Madeira wine, and ftew it for fifteen minutes ; beat up
the whites of fix eggs, with the juice of two lemons ; put the
liquor in and boil it up, run it through a flannel bag, make it
hot, wafh the fins very clean, and put them in. Take a piece
of butter and put at the bottom of a ftew-pan, put your
white meat in, and fweat it gently till it is almoft tender.
Take the lungs and heart, and cover them with veal-broth
with an onion, herbs, and fpice, as for the fins, ftew them
till tender; take out the lungs, ftrain the liquor off, thicken
it, and put in a bottle of Madeira wine, feafon with Cayenne
pepper and fait pretty high : put in the lungs and white meat
ftew them up gently for fifteen minutes; have fome force!
meat balls made out of the white part inflead of veal, as for
cotch c°llopS ; if any eggs, fcald them; if not, take twelve
lard yolks of eggs, made into egg-balls; have your callapalh
or deep {hell done round the edges with pafte, feafon it in^the

!nT 2 ^ PePPer and faIr> and a little Madeira wine'

bake it half an hour, then put in the lungs and white meat
force-meat, and eggs over, and bake it half an hour Take
the bones and three quarts of veal-broth, feafoned with an
onion, a bundle of fweet herbs, two blades of mace ftew it
an hour, ftrain it through a fieve, thicken it with ft, Ur and
butter, put in half a pint of Madeira wine, ftew it half an hour •
feafon with Cayenne pepper and fait to your liking • this is h *

foup Take the callapee, run your knife be ween th
and ftiell nnd fill :* r 1? r f } c Detween the meat

ana ineJJ, and hil it full of force-meat; feafon it all over

• with

346 THE ART OF COOKERY

with fweet herbs chopped fine, a fhallot chopped, Cayenne pep-
per and fait, and a little Madeira wine; put a pafte round the
ed*e and bake it an hour and a half. Take the guts and
maw’ put them in a ftew-pan, with a little broth, a bundle
of fweet herbs, two blades of mace beat fine ; thicken with a
little butter rolled in flour ; ftew them gently for half an hour,
feafon with Cayenne pepper and fait, beat up the yolks of two
etrps in half a pint of cream, put it in, and keep itirring it
one way till it boils up ; then difh them up as follows :

Callapee.

Fricafee. Soup. Fins.

Callapafh.

The fins eat fine when cold put by in the liquor.

Another Way to drefs a Turtle.

KILL your turtle as before, then cut the belly-fhell clean
off cut off the fins, take all the white meat out, and put it
into fpring-water ; take the guts and lungs out; do the guts
^ before wafh the lungs well, feald the fins, head, and bel-
f Si take a fiw, and favv the (hell all round about two
nches deep feald it, and take the fhell off, cut it in pieces.
Take the fhfells, fins, and head, and put them in a pot co-
ver then. with veal-broth ; feafon with two large onions chop-
ped fine, all forts of fweet herbs chopped fine half an ounce
of clove's and mace, a whole nutmeg, ftew them till tender ;
take out all the meat, and ftrain the liquor through a fieve,
cut the fins in two or three pieces ; take all the brawn from
C* r*.s cut it in pieces of about two inches fquare ; take
Se white meat, put feme butter at the bottom of a ftew-pan,
put your meat in, and fweat it gently over a flow fire till al-
P Vdone • take it out of the liquor, and cut it in pieces about
T bi°neft of a goofe’s egg i take the lungs and heart and
h ® with veal-broth ; feafon with an onion, fweet

cover them (always obferve to boil the liver

ll’ tm few t till tS=r, take the lungs out, and cue
by ltie J, off the liquor through a fieve : take a

them in . «»» off J ftew.pf„; big enough ,o

pound ot hu ter j( ha|f a pound of flour in,

hold all the u . d P thc and keep ftirrmg

-gSuL'nd If: n0Seea of Madeira wine ,

MADE PLAIN AND EASY. 347

with pepper and fait, and Cayenne pepper pretty high ; flew it
three quarters of an hour, add the juice of two lemons ; have
your deep fhell baked, put fome into the fhells, and bake it or
brown it with a hot iron, and ferve the reft in tureens.

N. B. This is for a turtle of fixty pounds weight.

To make a Mock Turtle.

TAKE a large calf’s head with the fkin on, well fcalded
and cleaned, boil it three quarters of an hour ; take it out, and
flit it down the face, take ail the fkin and meat from the bones
as clean as poffible, be careful you do not break off the ears ;
lay it on a dreffer, and fill the ears full of force-meat, tie them
round with a cloth ; take out the eyes, and pick all the meat
from the bones, put it in a large ftew-pan with the beft and
fatteft parts of another head without the fkin, boiled as Jono- as
the above, and three quarts of veal-gravy ; lay the fkin on^the
meat, with the flefh fide up, and cover the pan dole, and let
it flew one hour over a moderate fire ; put in three fweet-
breads cut in pieces, two ounces of truffles and moreJJs, four
artichoke bottoms, boiled and cut in four pieces each, an an-
chovie boned and chopt fmall, feafon it pretty high with fait and
Cayenne pepper, put in half a lemon, three pints of Madeira
wine, two l'poonfuls of catchup, one of Jemon pickle, half a
pint of pickled or frefh mufhrooms, a quarter of a pound of
butter rolled in flour, and let it all ftew half an hour longer;
take the yolks of four eggs boiled hard, and the brains of both
heads boiled, cut the brains in pieces of the fize of a nutmeg-
make a rich force-meat, and roll it up in a veal caul and
then in a cloth, and boil it one hour ; cut it in three parts
the middle piece the largeft ; put the meat into the difh, and
lay the head over it, the fkin fide uppermoft ; put the largeft
piece of force-meat between the ears, the other two flices at
the narrow end, oppofite each other ; put the brains, e™s
mufhrooms, &c. over and round it, and pour the liquor hot
upon it, and fend it up as quick as poffible, as it loon o-ets
cold. &

To make Ice-Cream.

PARE and ftone twelve ripe apricots, and fcald them beat
them fine in a mortar, add to them fix ounces of double-re-
fined fugar, and a pint of Raiding cream, and work it through
a fieve ; put it in a^in with a dole cover, and fet it in a tub of
ice broken fmall, with four handfuls of fait mixed anion,

the

34-S

the art of cookery

the ice. When you fee your cream grows thick round the
ed^es of your tin, ftir it well, and put it in again till it is quite
thick ; when the cream is all froze up, take ft out of the tin,
and put it into the mould you intend to turn it out of; put on
the lid, and have another tub of fait and ice ready as before;
put the mould in the middle, and lay the ice under and over
it ■ let it ftjnd four hours, and never turn it out till the
moment you want it, then dip the mould in cold fpring-
watei, and turn it info a plate. You may do 2ny fort of
fruit the fame way.

A Turkey , f 5c. in Jelly.

BOIL a turkey, or a fowl, as white as you can, let it ftand
till cold, and have ready a jelly made thus : take a fowl, fkin
it take off all the fat, do not cut it to pieces, nor break the
bones ; take four pounds of a leg of veal, without any fat or
fkin put it into a well-tinned fauce pan, put to it full three
quarts of water, fet it on a very clear fire till it begins to
fimmer ; be fure to fkim it well, but take great care it does
not boil. When it is well (kimmed, fet it fo as it will but
juft feem to fimmer ; put to it two large blades of mace, half
a nutmeg, and twenty corns of white-pepper, a little bit of
lemon-peel as big as a fixpence. This wftl lake fix or (even
hours doing. When you think it is a ft, ff jelly, which you
will know by taking a little out to cool, be fur: to fkim oft an
the fat if any, and be fure not to ftir the meai'in the fauce-
nan A quarter of an hour before it is done, throw in a large
tea-fpoonful of fait, fqueeze in the juice of half a fine Seville
oranae or lemon ; when you think it is enough, ftra.n u oft
throuah a clean fieve, but do not pour it oft quite to the bot-
tom for fear of fettlings. Lay the turkey or fowl in the d.fh

you intend to fend it to the table in, beat up the whites of

L eags to a froth, and put the liquor to it, then boil it five
or fixirinutes, and run it through a jelly-bag till It ,s very
clear ihen pour the liquor over it, let It ftand till quite cold ;
colour fome of the jelly in different colours, and when it is
near *old with a fpoon fprinkle it over in what form or fancy
you pleaft, and fend it to table. A few naftert.um flowers
Lck here and there look pretty, if you can get them ; but le-
- mon and all thofe things, are entirely fancy. 1 his is a very
pretty di(h for a cold collation, or a (upper. •

'V All forts of birds or fowls may be done this way.

To

MADE PLAIN AND EASY.

3V9

To make Citron.

QUARTER your melon, and take out all the i n fide, then
put into the fyrup as much as will cover the coat ; let it boil in
the fyrup till the coat is as tender as the inward part, then put
them in the pot with as much fyrup as will cover them. Let
them ftand for two or three days, that the fyrup may penetrate'
through them, and boil your fyrup tc a candy height, with
as much mountain-wine as will wet your fyrup, clarify it,
and then boil it to a candy height; then dip in the quarters,
and lay them on a fieve to dry, and fet them before a flow fire,
or put them in a flow oven till dry. Obferve that your melon
is but half ripe, and when they are dry put them in deal boxes
in paper.

To Candy Cherries or Green Gages.

DIP the ftalks and leaves in white-wine vinegar boiling,
then fcald them in fyrup ; take them out and boil the fyrup to
a candy height ; dip in the cherries, and hang them to dry
with the cherries downwards. Dry them before the fire, or in
the fun. Then take the plums, after boiling them in a thin
fyrup, peel off the {kin and candy them, and fo hang them up
to dry.

To take Iron-molds out of Linen.

TAKE fo'rrel, bruife it well in a mortar, fqueeze it through
a cloth, bottle it, and keep it for ufe. Take a little of the a hove
juice, in a filver or tin fauce-pan, boil it over a lamp, as it boils
dip in the iron-mold, do not rub it, but only fqueeze it. As
foon the iron mold is out, throw it into cold water.

To make India Pickle.

TO a gallon of vinegar, one pound of garliclc, three quar-
ters of a pound of long-pepper, a pint of muftard- feed, one
pound of ginger, and two ounces of turmerick ; the crarliclc
muft be laid in fait three days, then wiped clean and* dried
jn the fun; the long-pepper broke, and the muftard-feed
bruited : mix all together in the vinegar; then take two lar»e
hard cabbages, and two cauliflowers, cut them in quarters and
fait them well ; let them lie three days, and dry them we’ll in
the fun.

N. B. Theginger muft lie twenty-four hours in fait and wa
ter, then cut fmajl, and laid in fait three days.

To

350 DIRECTIONS FOR CARVING.

To prevent the Infection among Horned Cattle.

MAKE an iffue in the dewlap, put in a peg of black helle-
bore, and rub all the vents both behind and before with tar.

NECESSARY DIRECTIONS,
Whereby the Reader may eafily attain the ufeful Art of
CARVING.

R

To cut up a Turkey.

A I SE the leg, open the joint, but be fure not to take off
the le°- ; lace down both tides of the breaft, and open the
pinion of ^the breaft, but do not take it off; raife the merry-
thought between the breaft-bone and the top ; raife the brawn,
and turn it outward on both fides, but be careful not to cut it
off nor break it; divide the wing-pinions from the joint next
the* body, and ftick each pinion where the brawn was turned
out ; cut off the (harp end of the pinion, and the middle-piece

will* fit the place exa£Uy. .

A buftard, capon, or pheafant, is cut up in the fame man-
ner.

To rear a Goofe.

CUT off both legs in the manner of fhoulders of lamb ; take
fF the belly-piece clofe to the extremity of the breaft ; lace
the goofe down both fides of the breaft, about half an inch
frnm the fharp bone : divide the pinions and the flelh nrlt
laced with your knife, which muft be raifed from the bone
and taken off with the pinion from the body ; then cut off
the merry-thought, and cut another flice from the breaft-
bone quite through ; daftly, turn up the carcafe, cutting it
afunder, the back above the loin-bones.

To unbrace a Mallard or Duck.

FIRST raife the pinions and legs, but cut them not off ;
then raife the merry-thought from the breaft, and lace it on a
both fides with your knife. <ta

DIRECTIONS FOR CARVING.

35*

To unlace a Coney.

THE back muft be turned downward, and the apron di-
vided from the belly ; this done, flip in your knife between
the kidneys, loofening the flefh on each fide ; then turn the
belly, cut the back crofs-Ways between the wings, draw your
knife down both fides ofthe back-bone, dividing thtriides
and leg from the back. Obferve not to pull the leg too
violently from the bone, when you open the fide, but with
great exa&nefs lay open the fides from the fcut to the fhoul-
der ; and then put the legs together.

AFTER having raifed the legs and wings, ufe fait and
powdered ginger for fauce.

THIS differs in nothing from the foregoing, bat that you
muft ufe fait only for fauce. y

CUT off the legs, lace the breaft down each fide, and open
the breaft-pinion, without cutting it off; raife the merry-
thought between the breaft-bone and the top of it ; then raife
the brawn, turning it outward on both fides ; but break it not
nor cut it off; fever the wing-pinion from the joint neareft the
body, fticking the pinions in the place where che brawn .

To wing a Partridge or Quail.

To allay a Pheafant or Teal.

To difme?nher a Hern.

likewife a bittern, ufing no fauce but fait.

To thigh a Woodcock.

To difplay a Crane.

. wings; take
ginger, vinegar.

To

*

*

352

directions for carving.

To lift a Swan.

SLIT it fairly down the middle of the bread, clean through
the back, from the neck to the rump ; divide it in two parts,
neither breaking or tearing the fleih ; then lay the halves in
a charger, the flit Tides downwards ; throw fait upon it, and
fet it again on the table. The fauce nauft be chaldron,
ferved up in faucers.

appendix.

S

A P P E N D I X.

Obfervations on Preferving Salt Meat, fo as to keep it mellow
and fine for three or four Months ; and to preferve Potted
Butter.

TAKE care when you fait your meat in the fummer, that
it be quite cool after it comes from the butcher’s ; the
way is, to lay it on cold bricks for a few hours, and when,
you fait it, lay it upon an inclining board, to drain off the
blood ; then fait it afrefk, add to every pound of fait half a
pound of Lifbon fugar, and turn it in the pickle every day; at
the month’s end it will be fine. The fait which is commonly
ufed hardens and fpoils all the meat ; the right fort is that
called Lowndes’s fait ; it comes from Nantwich in Chefhire :
there is a very fine fort that comes from Malden in Effex, and
from Suffolk, which is the reafon of that butter being finer
than any other ; and if every body would make ufe of that fait
in potting butter, we fhould not have fo much bad come to
market; obferving all the general rules of a dairy. If you
keep your meat long in fait, half the quantity of fugar will
do ; and then beftow loaf fugar, it will eat much finer. This
pickle cannot be called extravagant, becaufe it will keep a
great while; at three or four months end, boil it up; if you
have no meat in the pickle, fkim it, and when cold, only add
a little more fait and fugar to the next meat you put in, and it
will be good a twelvemonth longer.

Take a leg of-mutton-piece, veiny or thick flank-piece
without any bone, pickled as above, only add to every pound
of fait an ounce of falt-petre; after being a month or two in
the picioe, take it out, and lay it in foft water a few hours
then roaft it ; it eats fine. A leg of mutton or fhoulder of veal
does the fame. It is a very good thing where a market is at a
great diflance, and a large family obliged to provide a great
deal of meat. 6

. the Picklmg of hams and tongues, you have the receipt

iq the foregoing chapters ; but ufe either of thefe fine fairs, and

A a t hey

354 APPENDIX TO THE ART OF COOKERY.

they will be equal to any Bayonne hams, provided your pork-
ling is fine and well fed.

To make Mock-Turtle Soup.

TAKE a calf’s head, and fcald the hair off as you would a
pio-, and wafh it very clean ; boil it in a large pot of water
half an hour;, then cut all the fkin off by itfelf, take the
tongue out; take the broth made of a knuckle of veal, put m
the tongue and fkin, with three large onions, half an ounce of
cloves and mace, and half a nutmeg beat fine, all forts of
fvveet herbs chopped fine, and three anchovies, ftew it till
tender , then take out the meat, and cut it in pieces abbut two
inches fquare, and the tongue in flices ; mind to fkin the
tongue ;\rain the liquor through a fieve ; take half a pound
of butter, and put in the ftew-pan, melt it, and. P“*
quarter of a pound of flour,, keep it ft.rring till it is fmooth,.
then put in the liquor ; keep it ftirring till all is in, if lumpy
firain it through a fieve ; then put to your meat a bottle of
Madeira wine, feafon with pepper and fait, and Caye^neP^r
pretty high ; put in force-meat balls and egg-balls bo led
the juice §of two lemons, ftew it one hour gently, and then

P* fom£ m0ie br°th ^ bef0rG y°U

ftew it the laft time.

To drefs Haddocks after the Spanijh TVay.

TAKE a haddock, wafhed very clean and dried, and broil

hour over a flow fire.

Flounders done the fame way are very good.

i % f

To drefs Haddocks the Jews Way.

TAKE two large fine haddocks, wafh them very clean> cu*

white “■ r

cloth ; take a gi « r Darflev wafhed and cut

Tefitew foftly, t’„f U is thorough,, done;

APPENDIX TO THE ART OF COOKERY. 355

then take the yolks of two eggs, beat up with the juice of a
lemon, and juft as it is done enough, throw it over, and fend
it to table.

A Spanijh Peas- Soup.

TAKE one pound of Spani/h peas, and lay them in water
the night before you ufe them ; then take a gallon of water,
one quart of fine fweet-oil, a head of garlick ; cover the pot
clofe, and let it boil till the peas are foft; then feafon with
pepper and fait; then beat the yolk of an egg, and vinegar to
your palate ; poach fome eggs, lay on the difh on fippets, and
pour the foup on them. Send it to table.

To snake Onion- Soup the Spanijh Way.

TAKE two large Spanifli onions, peel and flice them ; let
them boil very foftly in half a pint of fweet-oil till the onions
are very foft ; then pour on them three pints of boiling water j
feafon with beaten pepper, fait, a little beaten clove and mace,
two fpoonfuls of vinegar, a handful of parfiey wafhed clean,
and chopped fine; let it boil faft a quarter of an hour; in the
mean time, get fome fippets to cover the bottom of the difh,
fried quicic, not hard ; lay them in the difb, and cover each
fippet with a poached egg; beat up the yolks of two eggs, and
throw over them ; pour in your foup, and fend it to table.
Garlick and forrel done the fame way, eats well.

Milk-Soup the Dutch Way.

TAKE a quart of milk, boil it with cinnamon and moift
fugar; put fippets in the difh, pour the milk over it, and fet it
over a charcoal fire to fimmer, till the bread is foft. Take the
yolks of two eggs, beat them up, and mix it with a little of
the milk, and throw it in ; mix it all together, and fend it up
to table. *

r F‘Jh, Pa/lies the Italian Way.

TAKE fome flour, and knead it with oil ; take a flice of faU
mon; feafon it with pepper and fait, and dip into fweet-oiL
chop an onion and parfley fine, and ftrew over it ; lay it in the
pafte, and double it up in the ftiape of a flice of falmon : take
a piece of white paper, oil it, and lay under the pafty, and
bake it ; it is beft cold, and will keep a month.

. Mackerel done the fame way, head and tail together folded
in a pafty, eats fine.

A a 2

Afparagus

355 APPENDIX TO THE ART OF COOKERY.

ylfparagus drejfed the fame Way.

TAKE the afparagus, break them in pieces, then boil them
foft and drain the water from them : take a little oil, water*
and’vinegar, let it boil, feafon it with pepper and fait, throw
In the afparagus, and thicken with yolks 6f eggs.

Endive done this way is good ; the Spaniards add fugar, but
that fpoils them. Green peas done as above are very good ;
only add a lettuce cut final 1, and tv/o or three onions,, and
leave out the eggs.

Red Cabbage drejfed after the Dutch Way, good for a Cold in

the Breajl.

TAKE the cabbage, cut it fmall, and boil it foft, theu drain
ft and put it in a flew- pan, with a Efficient quantity of oil
and butter, a little water and vinegar, and an onion cut fmall ;
feafon it with pepper and fait, and tet it fimmer on a flow fire,

till all the liquor is wafted. Tv.

Caulif outers drejfed the Spanijh Way.

BOIL them, but not too much ; then drain them, and put
them into a ftew-pan ; to a large cauliflower put a quarter of a
pint of fweet-oil, and two or three cloves of garlick ; let them
frV till brown ; then feafon them with pepper and fait, two or
three fpoonfuls of vinegar ; cover the pan very clofe, and let
them fimmer over a very flow fire an hour.

Carrots and French Beans drejfed the Dutch Way.

SLICE the carrots very thin, and juft cover them with wa-
ter • feafon them with pepper and fair, cut a good many onions
and parfley fmall, a piece of butter; let them fimmer over a
flow fire till done. Do French beans the fame way.

Beans drejfed the German Jl ~ay.

TAKE a large bunch of onions, peel and flicethem, a great
quantity of parfley wafhed and cut fmall, throw them into a
SewVn, with a pound of butters feafon them well with pep-
per and fait, put in two quarts of beans j cover them clofe,
and let them do till the beans are brown, fhaking the pan often.
Do peas the fame way.

Jrtichske -

APPENDIX TO THE ART OF COOKERY. 357

Artichoke ■ Suckers drejfed the Spanijh Way.

CLEAN and wafh them, and cut them in halves ; then boil
them in water, drain them from the water, and put them into
a fteW-pan, with a little oil, a little water, and a little vine-
gar ; feafon them with pepper and lalt ; itew them a littlff
while, and then thicken them with yolks of eggs.

They make a pretty gamsfh done thus ; clean them, and half
boil them ; then dry them, flour them, and dip them in yolks
of eggs, and fry them brown.

To dry Pears without Sugar.

TAKE the Norwich pears, pare them with a knife, and put
them in an earthen pot, and bake them not too foft ; put them
into a white plate pan, and put dry draw under them, and lay
them i-n an oven after bread is drawn, and every day warm the
oven to the degree of heat as when the bread is newly drawn*
Within one week they rnuft be dry.

^ — »

Ginger Tablet.

MELT a pound of loaf-fugar with a little bit of butter over
the fire, and put in an ounce of pounded ginger; keep it flir-
ting till it begins to rife into a froth, then pour it into pewter
plates, and let it Hand to cool. The platter muft be rubbed,
with a little oil, and then put them in a china difh, and fend
them to table. Garnifh with flowers of any kind.

Artichokes preferved the Spanijh Way.

TAKE the largefl you can get, cut the tops of the leaves
off, wafh them well and drain them ; to every artichoke pour
in a large fpoonful of oil ; feafon with pepper and fait. Send
them to the oven, and bake them, they will keep a year.

N. B. The Italians, French, Portuguefe, and Spaniards,
have variety of ways of dreffing fifh, which we have not, viz.

As making fifh-foups, ragoos, pies, &c.

For their foups they ufe no gravy, nor in their fauces, think-
ing it improper to mix flefh and fifh together ; but make their
fifh-foups with fifh, viz. either of craw-fifh, lobfters, &c,
taking only the juice of them ;

FOR EXAMPLE.

TAKE your craw-fifh, tie them up in a muflin rag, and boil
them i then prefs out their juice for the abovefaid ufe.

A a 3

For

358 APPENDIX TO THE ART OF COOKERY.

For their Pies .

THEY make fomc of carp ; others of different fifh : and fomc
they make like our minced pies, viz. They take a carp,
and cut the flefh from the bones, and mince it, adding cur-
rants, &c.

Almond Rice.

BLANCH the almonds, and pound them in a marble or
Wooden mortar, and mix them in a little boiling water ; prefs
them as long as there is any milk in the almonds; adding frefh
water every time ; to every quart of almond juice, a quarter of
a pound of rice, and two or three fpoonfuls of orange- flower-
water ; mix them all together, and fimmer it over a very flow
charcoal fire, keep ftirring it often ; when done, fweeten it
to your palate 3 put it into plates, and throw beaten cinnamon
over it.

Sham Chocolate.

TAKE a pint of milk, boil it over a flow fire, with fome
whole cinnamon, and fweeten it with Lifbon fugar ; heatup
the yolks of three eggs, throw all together into a chocolate-
pot, and mill it one way, or it will turn. Serve it up in cho-
coiate-cups.

Marmalade of Eggs the Jews Way.

TAKE the yolks of twenty-four eggs, beat them for an
hour ; clarify one pound of the beft moift l'ugar, four fpoonfuls
of orange-flower-water, one ounce of blanched and pounded
almonds ; ftir all together over a very flow charcoal fire, keejv-
ing ftirring it all the while one way, till it comes to a confid-
ence ; then put it into coffee-cups, and throw a little "beaten
cinnamon on the top of the cups.

This marmalade, mixed with pounded almonds, with orange-
peel, and citron, are made in calces of all fhapes, fuch as birds,
fifh, and fruit,

A Cake the Spanijh Way.

TAKE twelve eggs, three quarters of a pound of the beft
„ moift lugar, mill them in a chocolate-mill, till thev are all of a
Iathei ; then mix in one pound of flour, half a pound of pound-
ed almonds, two ounces of candied orange-peel, two ounces .of

citron.

APPENDIX TO THE ART OF COOKERY. 359

citron, four large fpoonfuls of orange-water, half an ounce of
cinnamon, and a glafs ot fack. It is better when baked in a
How oven.

Another Way.

TAKE one pound of flour, one pound of butter, eight eggs,
one pint of boiling milk, two or three fpoonfuls of ale yeaft,
or a glafs of French brandy ; beat all well together ; then fet it
before the fire in a pan, where there is room for it to rife ; co-
ver it clofe with a cloth and flannel, that no air comes to it ;
when you think it is railed fufficiently, mix half a pound of the
bell moift lugar, an ounce ot cinnamon beat fine : four fpoon-
fuls of orange- flower- water, one ounce of candied orange-peel,
one ounce of citron, mix all well together, and bake it.

To dry Plums.

TAKE pear-plums, fair and clear coloured, weigh them,
and flit them up the fides ; put them into a broad pan, and fill
it full of water, fet them over a very flow fiie; take care that
the Ikin does not come off; when they are tender take them
up, and to every pound of plums put a pound of fugar, ftrew
a little on the bottom of a large filver bafon ; then lay your
plums in, one by one, and ftrew the remainder of your fugar
over them ; fet them into your ftove all night, with a good
warm fire the next day; heat them, and fet them into your
ftove again, and let them ftand two days more, turning them
every day ; then take them out of the fyrup, and lay them on
glafs plates to dry.

To make Sugar of Pearl.

TAKE damaflc rofe-water half a pint, one pound of fine
fugar, half an ounce of prepared pearl beat to powder, eio-ht
leaves of beaten gold ; boil them together according to art ; add
the pearl and gold leaves when juft done, then caft them on a
marble.

To make Fruit-Wafers , of Codlins , Plums ,

TAKE the pulp of any fruit rubbed through a hair-fieve
and to every three ounces of fruit take fix ounces of fugar finely
lifted. Dry the fugar very well till it be very hot; heat the
pulp alfo till It be very hot; then mix it, and fet over a flow
charcoal fire, till it be almoft a-boiling, then pour it intoglafle*

A a4 0»

360 APPENDIX TO THE ART OF COOKERY.

or trenchers, and fet it in the ftove till you fee it will leave the
glailes ; but before it begins to candy, turn them on papers
in what form you pleafe. You may colour them red with
clove-gilly- flowers fleeped in the juice of lemon.

To make White Wafers.

BEAT the yelk of an egg, and mix it with a quarter of a
ptnt of fair water ; then mix half a pound of heft flour, and
thin it with damafk-rofe-water till you think it of a proper
thicknefs to bake. Sweeten it to your palate with fine fugar
finely fifted.

To make Broivn Wafers, '

TAKE a quart of ordinary cream, then take the yolks of
three or four eggs, and as much fine flour as will make it into
a thin batter ; fvveeten it with three quarters of a pound of fine
fugar finely fearced, and as much pounded cinnamon as will
make it tafte". Do not mix them till the cream be cold ; butter
your pans, and make them very hot before you bake them.

How to dry Peaches.

TAKE the faireft and ripeft peaches, pare them into fair
water,; take their weight in double-refined fugar, of one half
make a very thin fyrup ; then put in your peaches, boiling them
till they look clear, then fplit and ftone them. Boil them till
they are very tender, lay them a-draining, take the other half
of the fugar, and boil it almoft to a candy ; then put in your
peaches, and let them lie all night, then lay them on a glafs,
and fet them in a ftove till they are dry. If they are fugared
too much, wipe them with a wet cloth a little : let the firft fy-
rup be very thin, a quart of water to a pound of fugar.

- How to make Almond Knots.

TAKE two pounds of almonds, and blanch them in hot
water ; beat them in a mortar, to a very fine pafte, with rofe-
water ; do what you C3n to keep them from oiling. Take a
pound of double-refined fugar, lifted through a lawn fieve,
leave out fome to make up your knots, put the reft into a pan
upon the fire, till it is Raiding hot, and at the fame time have
your almonds Raiding hot in another pan ; then mix them to-
gether with the whites of three eggs beaten to froth, and let
It ltand till it is cold, then roll it with fome of the fugar you

APPENDIX TO THE ART OF COOKERY. s6l

left out, and lay them in platters of paper. They will not roll
into any fhape, but lay them as well as you can, and bake them
in a cool oven; it muft not be hot, neither muft they be coloured.

To prefervc apricots.

TAKE your apricots and pare them, than ftone what you
can, whole; then give them a light boiling in a pint of wat-r
or according to your quantity of fruit; then take the weight of
your apricots in fugar, and take the liquor which you*' boil
them in and your fugar, and boil it till it comes to a fyrun
and give them a light boiling, taking off the feum as it rifts.’
Wnen the fyrup jellies, it is enough; then take up the apri-
cots, and I cover -mem with the jelly, aad put cut paper over
them, and lay them down when cold. v v

How to make Almond Milk for a JFaJh

of feck when you bea.the^tj <at? VAlZt lltt
new-laid eggs, three pints of fpring-water and nn • f r
fack. Mix them all very well together • thp’n a • ■ P'nt of
a fine Co.fi and pne it L, a ten LZ'ut 1
may put m lemon, or powder of pearl, when you mate ufe 0J™

Mow to make Goofeherry TFafers

a'wmr™ “h “ ZkJfTJf thtTquor Md *■"“ "

wi.h a fpoon, but8not too near . It £ ,o7e °X5' J,p.t!,lrough
thick nor too thin ; meafure it and m m lP*d ne,ther too
pound of double-refined fuear d™ i, 8 °f “ take half »
let it fcald on a flowtefS Tan'' ^ “,d

and then will rift a frothv , . , u very well,

as it rifts; you muft fcald wd fkim ft^ilW o f ' takerdear ofF
comes clean from the pan-fide ; then takl it off ” .3nd h
a little. Have ready fheets nf od-fo t _oft, and let it cool

thickneft of parchment, which ' ft not veTy yb°Ut the

fpread it on the gjaffes with a tn;r ^ thick. You muft

fmooth, then fet ifin the ftove with zb even> and

in the morning, at night you muft cut ir°W C ^ y°U do lt:

* M '**'*• “< P« rour knife

362 APPENDIX TO THE ART OF COOKERY.

it two or three times over, and lay them in a ftove, turning
them fometimes till they are pretty dry ; but do not keep them
too long, for they will lofe their colour. If they do not come
clean off your glades at night, keep them till next morning.

How to make the thin Apricot Chips.

TAKE your apricots or peaches, pare them and cut them
very thin into chips, and take three quarters of their weight in
fuo-ar, it being finely fearced ; then put the fugar and the apri-
cots into a pewter difh, and fet them upon coals ; and when
the fugar is all diffolved, turn them upon the edge of the difh
out of the fyrup, and fo fet them by. Keep them turning till
they have drank up the fyrup ; be fure they never boiL They
n,uft be warmed in the fyrup once every day, and fo laid out
upon the edge of the difh till the fyrup be drank.

7*0 prefer oj e Golden Pippins.

TAKE the rind of an orange, and boil it very tender, lay
it in cold water for three days ; take two dozen of golden pip-
pins, pare, core, quarter them, and boil them to a ftrong
iellv and run it through a jelly-bag till it is clear ; take the
fame quantity of pippins, pare them, and take out the cores,
put three pounds of loaf-fugar in a prefemng-pan with three
half pints of fpting-water , when it boils, (km. it well, and
put in your pippins, with the orange-rind, cut ,n long thin (lips.
Jet them boil fall till the fugar is thick, and will almoft candy
then put in three half-pints of pippin jelly, and boil it fall till
he ielly is clear. ; then fqueeze in the ju.ee of a lemon, give it
a boil and put them in pots or glalTes, with the orange-peeh
You may life lemon-peel inflead of orange, but then you muft
pnly boil it, not foak it,

I’o preferve Grapes.

' GET tT r,"d ScTll’l r fp°eVcekedrioPn’est pu"

b“Ih7ot«lTf a^oun off^r-candy, an'd fill the jar Ji.h
w ’ S, • tie them down clofe, and keep, them in a
dryTold place/ You may do morello cherries the fame way.

To preferve Green Codlings.

GATHER vour codlings when they are the fize of a wal-
SS, and a leaf or two on i put a handful*

APPENDIX TO THE ART OF COOKERY. ^

vine-leaves into a preferving-pan, then a layer of codling
then vine-leaves, and then codlings, till it is full, and vine-
leaves pretty thick at top, and fill it with fpring water, cover
it clofe to keep in the fteam, and fet it on a flow fire till they
grow foft ; then take them out, and take off the ficins with a
penknife, and then put them in the fame, water again with the
vine-leaves, which mult be quite cold, or it will make them
crack ; put in a little rock-allum, and fet them over a flow
fire till they are green, then take them out, and lay them on a
fieve to dram. Make a good fyrup, and give them a gentle
bod for three days, then put them in fmall jars, with brandy,
paper over them, and tie them down tight. 1

How to make Blackberry Wine.

them as much boiling water as will juft appear tT/toTof
th.m , as loon as you can endure your hand in them bruife
them very well, till all the berries be broke: then let
ftand clofe covered till the berries be well wrought up to thl
top, which ufually IS three or four davs • then 1 P m u

clear juice into another velTel ; and add to’every ten

this liquor one pound of fuuar ft.V it „,«ii • y , , c3uarts ot:
to work in another veffe fL’the ^ ^ ^ iet k ftand

then draw it off at the fpicket^ ^throu.h’a ielT^ °f - da>'S ’

vefiel ; take four ounces of ifinglafs lL ft 3S,^nt0 a Iar§e
hours in a pint of white- wine • the next mn . twelve

be all diffolved, upon a flow fire , ,£ “ta7e *
blackberry juice, put in the diffolved ifin^ff f y°UC
together, and put it in hot. Jnglafs, give it a boil

TAT,r ^ leJ1 Way t0 mah Rahft» Wine.

is very fwe«a'dncil!in„e “t™^ • «•*« great care it

and all, and then fill the veffel wfih of raifins> folks

Jet it ftand till you think it has do ^trr ;

two quarts of fine French hrW snS> (,^n throw in

V- about

done fretting, ftop it down clofe • let ir ft r fure ic has
jt near the top, and if vn„ finrt ’J * f ?and fix m°nths, pe„.
drinking, bottle it off, or d ft flop ifufa^ ^ fit fo^

fix months longer. It frould ftand fix month3 ? ft ftand
This ,s by much the belt way of maki“g“t° as I

experience.

3S4 APPENDIX TO THE ART OF COOKERY.

experience, as the wine will be much ftronger, but lefs of it :
the different torts of raifins make quite a different wine ; and
after you have drawn off all the wine, throw on ten gallons of
fpring water ; take off' the head of the barrel, and ffir it well
twice5 a day, preffing the raifins as well as you can ; let it
ftand a fortnight or three weeks, then draw it oft into a proper
veflel to hold it, and fqueeze the raifins well ; add two quarts
©f brandy, and two quarts of fyrup of elderberries, flop it
clofe when it has done working, and in about three months it
will be fit for drinking. If you do not chufe to make this fe-
cond wine, fill your hogthead with fpring water, and let in
in the fun for three or four months, and it will make excellent

vinegar.

How to prefer vc White Quinces whole.

TAKE the weight of your quinces in fugar, and put a pint
of water to a pound of fugar, make it into a fyrup, and clarify
it • then core your quince and pare it, put it into your fyrup,
and let it boil till it be all clear, then put in three fpoonfuls of
jell v which muff be made thus : over night, lay your quince-
kernels in water, then ftrain them, and put them into your
quinces, and let them have but one boil afterward.

How to make Grange IVafers.

TAKE the beft oranges, and boil them in three or four wa-
fers till they be tender, then take-out the kernels and the juice
-_d’ beat them to pulp in a dean marble mortar, and rub
thi XS a hair fieve ; to a pound of .hi, pulp take n
pound and half of double-refined fugar, beaten and featced ,
take half of vour fugar, and put it into your oranges, and bod
3b till it ropes ; then take it from the fire, and when it ,s cold,
make it up in pafte with the other naif of your fugar; make
but 1 little at a time, for it will dry too fad ; then with a l.ttte
rolling-pin roll them out as thin as tiffany upon papers , cut
them *ound with a little drinking- glafs, and let them cry, and

they will look very clear.

How to make Orange Cakes.

TAKE the peels of four oranges, being firff pared, and the
melt taken out, boil them tender, and beat them fmall in a
marble mortar; then take the meat of them, and two m
ounces, your feeds and ficins be.ng picked out and m xH
wUbSch; peelings that are beaten ; let them on the S^wuh .

APPENDIX TO THE ART OF COOKERY. 365

fpoonful or two of orange-flower- water, keeping it ftirring till
that moifture be pretty well dried up j then have ready to
every pound of that pulp, four pounds and a quarter of double-
refined fugar, finely fearced : make your fugar very hot, and
dry it upon the fire, and then mix it and the pulp together.,
and fet it on the fire again, til) the fugar be very well melted
but be fure it does not boil : you may put in a little peel*
final), (hred, or grated, and when it is cold, draw it up in
double papers ; dry them before the fire, and when you turn
them, put two together ; or you may keep them in deep glaffes
or pots, and dry them as you have occafion.

How to make White Cakes like China Dijhes.

TAKE the yolks of two eggs, and two fpoonfuls of fack
and as much rofe-water, fome carravvay-feeds, and as much
flour as will make it a pafte ftiff enough to roll very thin • if
you would have them like difhes, you muft bake them upon
ehfhes buttered. Cut them out into what work you pleafe to
candy them ; take a pound of fine fearced fugar perfumed and
the white of an egg, and three or four fpoonfuls of rofe-water
.r it till it looks white j and when that pafte is cold, do it
with a feather on one fide. This candied, let it dry and
the other fide fo, and dry it alfo,

To make a Lemon Honeycomb .

TAKE the juice of one lemon, and fweecen it with fine fu
gar to your palate j then take a pint of cream, and the white
of an egg, and put ,n fome fugar, and beat it up . and .“ the
froth r, fes take it off, and put it on the juice of the lemon ill
you have taken all the cream off upon the lemon : make it’ the
day before you want it, in a difrs that is proper.

How to dry Cherries.

do till^yotir^bafon is7uU to ri^d 7 '■** ' *5

l,h’“fidayii ‘7 P0Ur ,be” out int° “ grealVornTp^efthe1

is 1"

or three days; then take them out.Vd^y^iTon^h1 ‘W°
on hair-fieves, and fa them in the fun> 0/al,

•S o

366 APPENDIX TO THE ART OF COOKERY.

are dry, turning them every day upon dry fieves : if in the
oven, it muft be as little warm as you can juft feel it, when you
hold your hand in it.

How to male fine Alpiond-Cakcs.

TAKE a pound of Jordan almonds, blanch them, beat them
very fine with a little orange flower-water, to keep them from
oiling ; then take a pound and a quarter of fine fugar, boil it to
a candy height : then put in your almonds ; then take two freih
lemons grate off the rind very thin, and put as much juice as
to make it of a quick tafte ; then put it into your glaffes, and
fet it into your ftove, ftirring them often, that they do not can-
dy : fo When it is a little dry, put it into little cakes upon meets

of glafs to dry.

How to male Uxbridge Cakes .

TAKE a pound of wheat-flour, feven pounds of currants,
half a nutmeg, four pounds of butter, rub your butter cold very
well amongft the meal ; drefs your currants very well m the
flour, butter, and feafoning, and knead it with fo much good
new yeaft as will make it into a pretty high pafte ; ufually two
pennyworth of yeaft to that quantity ; after it is kneaded well
together let it ftand an hour to rife j you may put half a pound
bf pafte in a cake.

How to make Mead.

TAKE ten gallons of- water, and two gallons of honey, a

handful of raced ginger; then rate two lemons, cut them m
nieces and put them into it, boil it very well, keep it lkim
min^ • let it ftand all night in the fame veffel you boil it in, the
hex^morning barrel it up, with two or three fpoonfuls of goo
yeaft. About three weeks or a month after, you may bottle it.

Marmalade of Cherries.

TAKE five pounds of cherries, ftoned, and two pounds of
hard fugar ; fhred your cherries, wet your fugar with the ju.ee
that runneth from them ; then put the cherries into the fu^
and boil them pretty faft till it be a marmalade i when it
cold, put it up in glaffes for ufe.

To

APPENDIX TO THE ART OF COOKERY. 367

To dry Damofins.

TAKE 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, ftir it into your hot fyrup, fo let them
ftand on a little fire, to keep them warm for half an hour ;
then put all into a bafon, and cover them, let them ftand till
the next day ; then put the fyrup from them, and fet it on the
fire ; and when it 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 difh, and fet
them in an oven after bread is drawn ; when the oven is cold,
take them and turn them, and lay them upon clean difhes ; fet
them in the fun, or in another oven, till they are dry.

Marmalade of Quince White.

TAKE the quinces, pare them and core them, put them
into water as you pare them, to be kept from blacking ; then
boil them fo tender that a quarter of ftraw will go through
them ; then take their weight of fugar, and beat them, break
the quinces with the back of a fpoon ; and then put in the fu-
gar, and let them boil faft uncovered, til! they Hide 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 pleafe.

To preferve Apricots or Plums Green.

TAKE your plums before they have ftones in them, which
you may know by putting a pin through them ; then coddle
them in many waters, till they are as green as grafs ; peel them
and coddle them again ; you muft take the weight of them in
iugar, and make a lyrup ; put to your fugar a jack of water,
then put them in, fet them on the fire to boil ■■/lowly, till they
be clear, Ik.mming them often, and they will be very green
Fut them up in glalfes, and keep them for ufe.

To preferve Cherries.

TAKE two pounds of cherries, one pound and an half of

i* f 3 P‘nt °f fair ^ater’ melt your fuSar in k 5 when ic
Lmmd : :,PUV,^ y°Uru°^er fu£ar and yoor cherries, then boil

lhnA \ f !h’ 1 a, the fugar be me,ted S then bo'l them faft,

and Ik! m them ; take them off two or three times and {hake

them, and put them on again, and let them boil faft • and

Treeno^gh 3re °f 3 S°°d C0l°Ur’ 3nd the fyrup wil1 fta,ld> thcY

4 To

363 APPENDIX TO THE ART OF COOKERY.

To preferve Barberries.

TAIvE the ripeft and beft barberries you can find ; take the
weight of them m fugar ; then pick out the feeds and tons
wet your fugar with the juice of them, and make a fyrup : then
put in your barberries, and when they boil take them off and
lhake them, and fet them on again, and let them boil, and re-
peat the fame, till they are clean enough to put into glafles.

TViggs.

TAKE three pounds of well-dried flour, one nutmeg a
little mace and fait, and almoft half a pound of carraway-com-
fits j mix thefe well together, and melt half a pound of butter
in a pint of fweef thick cream, fix fpoonfuls of good fack, four
yolks and three whites of eggs, and near a pint of good light
yeaft ; work thefe well together, and cover it, and fet it down
to the fire to rife : then let them reft, and lay the remainder,
the half pound of carraways on the top of the wiggs, and put
them upon papers well floured and dried, and let them have as
quick an oven as for tarts.

To make Fruit Wafers ; Cod/ins or Plums do leji.

TAKE the pulp of fruit, rubbed through a hair-fieve, and
to three ounces of pulp take fix ounces of fugar, finely fearced -
dry your fugar very well, till it be very hot, heat the pulp alfo’
very hot, and put it to your fugar, and heat it on the fire, till it
be almoft at boiling ; then pour it on the glafles or trenchers
and fet it on the ftove, till you fee it will leave the glafles (but
before it begins to candy) take them off, and turn them upon
papers, in what form you pleafe. You may colour them red
with clove-gilliflowers fteeped in the juice of lemon.

To make German Puff's.

TAKE two fpoonfuls of fine flour, two eggs beat well,
half a pint of cream or milk, two ounces of melted butter, ftir
it all well together, and add a little fait and nutmeg; put
them in tea-cups, or little deep tin moulds, half full, and
bake them, a quarter of an hour in a quick oven ; but let it be
hot enough to colour them at top and bottom : turn them into
a difh, and ftrew powder-fugar over them.

Cracknels .

APPENDIX TO THE ART OF COOKERY. 3c9

Cracknels.

FAKE half a pound of the whiteft flour, and a pound of
fugar beaten fmall, two ounces of butter cold, one fpoonful of
carraway feeds, fteeped all night in vinegar ; then put in three
yolks of eggs, and a little rofe-water, work your pafte altoge-
ther; and after that beat it with a rolling pin, till it be light ;
then roll it out thin, and cut it with a glafs, lay it thin on
plates buttered, and prick them with a pin ; then take the yolks
of two eggs, beaten with rofe-water, and rub them over with
it ; then fet them into a pretty quick oven, and when they are
brown take them out and lay them in a dry place.

To make Orange Loaves.

TAKE your orange, and cut a round hole in the top, take
out all the meat, and as much of the white as you can, with-
out breaking the fkin ; then boil them in water till tender, fhift-
mg 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 take off the fcum as it
rfieth ; 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 well
together, then grate in two Naples bifcuits (or white bread)
a quarter of a pound of butter, and four fpoonfuls of fuck *
mix it all together till your butter is melted, then fill the
oranges with it, and bake them in a flow oven as Jon 6- as vou
would a cuftard, then flick in fome cut citron, and fill them
wp with fack, butter, and fugar grated over.

T.0 snake a Lemon Toiver or Pudding.

GRATE the outward rind of three lemons ; take three
quarters of a pound of fugar, and the fame of butter, the yolk's
of e.ght eggs, beat them in a marble mortar at feaft an hour
then lay a thin rich cruft in the bottom of the difh you bake t
in, as you may fomething alfo over it : three quarters of an hour
will bake it. Make an orange-pudding the fame way, but pare

K/iTboilcd out°.' rC""a‘ WaU:CS’ 11,1 th£ bi“«-

Uovj to make the Clear Lemon Cream.
a S'1* of c^sar water, infufe in it the rind nf o
“ “ of h} then ,ake 'hc affix eggs, the pice

bs> of

3;0 APPENDIX TO THE ART OF COOKER.Yi

of four lemons ; beat all well together, and run them through
a hair-fieve, fweeten them wirh double-refined fugar, and fee
them on the fire, not too hot, keeping ftirring j and when it is
thick enough, take it off.

How to make Chocolate.

7 AKE fix pounds of cocoa-nuts, one pound of anife-fc-eds,
four ounces of long- pepper, one of cinriamon, a quarter of a
pound of almonds, one pound of piftachios, as much achiote
as will make it the colour of brick, three grains of mufk, and
as much ambergreafe, fix pounds of loaf-i'ugar, one ounce cf
nutmegs, dry and beat them, and fearce them through a fine
fieve ; your almonds rnuft be beat to a pafte, and mixed with
the other ingredients ; then dip your fUgar ;n orange-flower
or role-water, and put it in a fkillet, on a very gentle char-
coal fire ; then put in the fpice, and flew it well together, then
the mufk and ambergreafe, then put in the cocoa-nurs laft of
all* then achiote, wetting it wiih the water the fugar was dipt
in ; ftew all thefe very well together over a hotter tire than be-
fore ; 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 mult be a little beat in a mortar, then ground upon a
ilone-

Another Way to make Chocolate.

TAKE fix pounds of the beft Spanifh nuts, when parched,
and cleaned, from the hulls, take three pounds of fugar, two
ounces of the beft cinnamon, beaten and fifted very fine ; to
every two pound of nuts put in three good vanelas, or more or
lefs as you pleafe ; to every pound of nuts half a drachsn of
cardamum feeds, very finely beaten and fearced.

Checfecakcs without Currants.

TAKE two quarts of new milk, fet it as it comes from the
cow, with as little r unnet as you can when it is come, break
it as gently as you can, and whey it well ; then pafs it through
a hair-fieve, and put it into a marble mortar, and beat into it a
pound of new butter, wafhed in rofe-water ; when that is well
mingled in the curd, take the yolks of fix eggs, and the whites
of three, beat them very well with a little thick cream and
fait ; and after you have made the coffins, juft as you put them
into the crufl (which inuft not be till you are ready to fet them
into the oven), then put in your eggs and fugar, and a whole

nutmeg

O

APPENDIX TO TtfE ART OF COOKERY. 21i

nutmeg finely grated ; ftir them all well together* and fo fill
your crufts ; and if you put a little fine fugar fearced into the
Cruft, it tyill roll the thinner and cleaner ; three fpoonfuls of
thick fweet cream will be enough to beat up your eggs with.

Hoiu to preferve White Pear Plums.

TAKE the fineft and cleareft from flecks you can get ; to a
pound of plums take a pound and a quarter of fugar, the fineft:
you can get, a pint and a quarter of water ; flit the plums and
ftone them, and prick them full of holes, faving fome fugar
beat fine, laid in a bafori ; as you do them, lay them in, and
ftrew fugar over them ; when you have thus done, have half
a pound of fugar, and your water, ready made into a thin fy-
fup, and a little cold ; put in your plums with the flit fide
downwards, fet them on the fire, keep them continually boil-
ing, neither too flow nor too faft ; take them often off, fliake
them round, and fkim them Well, keep them down into the fy-
rup continually, for fear they lofe their colour; when they are
thoroughly fcalded, ftrew on the reft of your fugar, and keep
doing (o till they are enough, which you may know by their
glafmg ; towards the latter end boil them up quickly.

To preferve Currants.

TAKE the weight of the currants in fugar, pick out the
feeds ; take to a pound of fugar half a jack of water, let it
me! , then put in your berries, .and let them do very leifurely,
fkim them, and take them up, let the fyrup boil ; then put them
on again, and when they are clear, and the fyrup thick enough,
.ake them off, and when they are cold put them up in glaffes.,

To preferve Rafpberries.

TAKE nf the rafpberries that are riot 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 foftly, take heed of
breaking them ; when they are clear, take them up, and boil
the fyrup till it be thick enough, then put them in again, and
when they are cold put them up in glaffes.

To make Bifcuil Bread.

1 AKE half a pound of very fine wheat flour, and as tnmh
fuvar finely learced, and dry them very well before the fire dry
the flour more than the fugar; then take four new-laid eW

B M take

372 APPENDIX TO THE ART OF COOKERY.

take out the drains, then fwing them very well, then put the
fugar in, and fwing it well with the eggs, then put the flour
in it, and beat all together half an hour at the leaf! ; put in
fome anife- feeds, or carraway- feeds, and rub the plates with
butter, and fet them into the oven.

To candy Angelica.

TAKE it in April, boil it in water till it be tender ; then
take it up and drain it from the water very well, then ferape the
outfide, of it, and dry it in a clean cloth, and lay it in the (yrup,
and let it lie in three or four days, and cover it dole ; the fy-
rup mud be ftrong of fugar, and ke?p it hot a good while, and
let it not boil ; after it is heated a good while, lay it upon a
pie- plate, and fo let it dry; keep it near the fire left it
diffolve.

To prefeme Cherries.

TAKE their weight in fugar before you ftone them ; when
ftoned, make your fyrup, then put in your cherries, let them
boil flawly at the firft, till they be thoroughly warmed, then
boil them as fall as you can ; when they are boiled clear, put
in the jelly, with almoft.the weight in fugar, drew the fugar
on the cherries ; for the colouring you muft be ruled by your
eye ; to a pound of fugar put a jack of water, ftrew the fpgar
on them before they boil, and put in the juice of currants foon
after they boil.

To barrel Morello Cherries.

TO one pound of full ripe cherries, picked from the ferns,
and wiped with a cloth, take half a pound of double refined
£a <*ar, and boil it to' a candy height, but not a high one 5 put
the cherries into a fmall barrel, then put in the fugar by a
fpoonful at a time, till it is all in, and roll them about every
iav till they have done fermenting; then bung it up dole, and
they will be fit for ule in a month. It muft be an iron hooped

barrel.

To dry Pear-Plums.

TAKE two pounds of pear-plums to one pound of fugar;
done them, and fill them every one with fugar ; av them in an
.uen pot put to them as much water as will prevent 11 ~

In then, i then fet then, in an oven after bread .,

APPENDIX TO THE ART OF COOKERY. 37.3

them (land till they be tender, then put them into a fieve to
drain well from the fyrup, then fet them in an oven again, un-
til they be a little dry ; then lYnooth the (kins as well as you
can, and fo fill them ; then fet them in the oven again to
harden ; then waOi them in water fcalding hot, and dry them
very well ; then put them in the oven again very cool, Co blue
them ; put them between two pewter difhcs, and fet them in
* the oven.

The Filling for th$ aforefaid Plums .

TAKE the plums, wipe them, prick them in the feams,
put them in a pitcher, and let them in a little boiling water,
let them boil very render, then pour molt of the liquor from
tffm, then take off the fkins and the ftones ; to a pint of the
pulp a po^nd or lugar well dried in the oven ; then let it boil
till the leum rifes, which rake off very clean, and put into
earthen plates, and dry it in an oven, and fo fill the plums.

To candy Cajfa .

TAKE as much of the powder of brown caffia as will lie
upon two broad (hillings, with what mufk and ambergreafe you
think fitting ; the caffia and perfume muff be powdered toge-
ther, then take a quarter of a pound of fugar, and boil it to a
candy height ; then put in your powder, and mix it well toge-
ther, and pour it in pewter faueers or plates, which muff: be
buttered very thin, and when it is cold it will flip out; the
caffia is to be bought at London ; fometimes it is in powder,
and'fometimes in a hard lump. v

To make Car raw ay Cakes.

TAKE two pounds of white flour, and two pounds of coarfe
loaf- fugar well dried, and fine lifted ; after the flour and fugar
are fifted and weighed, then mingle them together, fift the flour
and fugar together, through a hair-fieve, into the bowl you ufe
it in ; to them you muff have two pounds of good butter,
eighteen eggs, leaving out eight of the whites ; to thefe you
muff have four ounces of candied orange, five or fix ounces of
carraway comfits ; you muff firft work the butter with role-
water, till you can fee none of the water, and your butter
muff be very foft ; then put in flour and fugar, a little at a
time, and likewife your eggs ; but you muff beat your egos
very well, with ten fpoonfuls of lack, fo you muff put in each
as you think fit, keeping it conftantly beating with your hand,

£ b 3 till

374 APPENDIX TO THE ART OF COOKERY.

till you have put it into the hoop for the oven ; do not put in
your fweetmeats and feeds, till you are ready to put it into your
hoops ; you muft have three or four doubles of cap-paper under
the cake3, and butter the paper and hoop : you muft fift fome
fine fugar upon your cake, when it goes into the oven..

To preserve Pippins in Slices.

WHEN your pippins are prepared, but not cored, cut them
in Hide's, and take th o weight of them in fugar, put to your fu-
gar a pretty quantity of water, let it melt, and fkim it, let it
boil again very high, then put them into the fyrup when they
are clear ; lay them in (hallow glafles, in which you mean to
ferve them up; then put into the fyrup a candied orange-peel
cut in little ftices very thin, and lay about the pippin ; cover
them with fyrup, and keep them about the pippin.

Sack Cream like Butter.

TAKE a quart of cream, boil it with mace, put to it fix
egg. yolks well beaten, fo let it boil up ; then take it oft 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 feafon it with rofe-wiKer and fugar, being very
well broken with a fpoon ; ferve it up in the duh, and pink it
as you would do a difh of butter, fo fend it in with cream and
fugar.

Barley Cream.

TAKE a quart of French barley, boil it in three or four
waters, till it be pretty tender; then fe't a quart of cream on
the fire with fome mace and nutmeg; when the water begins
to boil, drain out the barley from it, put in the crparn, and let
it boil till it be pretty thick and tender ; then feafon if with fu-
gar and fait. When it is cold ferve it up.

Jhr.ond Butter.

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
extremely final!, with a little rofe-water and fugar ; and put alt
thefe together, fee them on the fire, and fiir them till they e-
cin to boil ; then take it ofF, and you will find it a iitt.e
cracked ; fo lay a ftraincr in a cullender, and pour it into it,
and let it drain a day or two, till you fee it is firm like

APPENDIXTO THE ART OF COOKERY. 375

then run it through a cullender, then it will be like lutle com-
ets, and To ferve it up.

Sugar Cakes.

TAKE a pound and a half of very fine flour, one pound of
cold butter, half a pound of fugar, work all thefe well together
into a pafte, then roll it with the palms of your hands into
balls, and cut them with a glafs into, cakes ; lay them in a
fheet of paper, with fome flour under them : to bake them you
may make tumblets, only blanch in almonds, and beat them
fmall, and lay them in the midft of a long piece of pafte, and
roll it round with your fingers, and caft them into knots, in
what falhion you pleafe $ prick them and bake them.

Sugar Cakes another JV ay.

TAKE half a pound of fine fugar fcarced, and as much flour,
two eggs beaten with a little rofe-vvater, a piece of butter about
the bignefs of an egg, work them well together till they be a
fmooth pafte ; then make them into cakes, working every one
with the palms of your hands ; then lay them inv plates, rubbed
over with a little butter; fo bake them in an oven little more
than warm. You may make knots of the fame the cakes
made of; but in the mingling you muff put in a few carravvay-
fceds ; when they are wrought to pafte, roll them with the ends
of your finger into fmall rolls, and make it into knots ; lay
them upon pie-plates rubbed with butter, and bake them.

Clouted Cream .

TAKE four quarts of new milk from the cow, and put it
in a broad earthen pan, and let it (land till the next day, then
put it over a very flow fire for half an hour ; make it nearly
hot to fet the cream, then put it away till it is cold, and take
the cream off, and beat it fmooth with a fpoon. It is ac-
counted in the Weft of England very fine for tea or coffee, or
to put over fruit tarts or pies.

Quince Cream.

TAKE your quinces, and put them in boiling water nri ■
pared, boil them apace uncovered, left they difcolour when
they are boiled, pare them, beat them very tender with fugar ;
then take cream, and mix it till it be pretty thick ; if you boil
your cream with a little cinnamon, it will be better, but let u
£>e cold before you put it to your quince.

B b 4.

Citron

376 APPENDIX TO THE ART OF COOKERY.

>

Citron Cream. 1 .

TAKE a quart of cream, and boil it with three pennyworth:
of good clear ifinglafs, which muft be tied up in a piece of thin
tiffany ; put in a blade or two of mace ftrongly boiled in your
cream and ifinglafs, till the cream be pretty thick ; fweeten- it
to your tafte, with perfumed hard fugar ; when it is taken off
th$ fire, put in a little rofe-water to your tafte ; then take a
piece of your green frefheft citron, and cut it in little bits, the
breadth of point-dales, and about half as long; and the cream
being firft put into difties, when it is half cold, put in your
citron, fo as it may but fink from the top, that it may not be
feen, and may lie before it be at the bottom ; if you wafh your
citron before in rofe water, it will make the colour better and
frefher ; fo let it ftand till the next day, where it may get no
water, and where it may not be fnaken.

Cream of Apples, Quince, Goofeberries , Prunes , or Rafpberries.

TAKE to every quart of cream four eggs, being firft well'
beat and ftrained, and mix them with a little cold cream, and
put it to your cream, being firft bdiled with whole mace ; keep
it ftirring, till you find it begins to thicken at the bottom and
fides ; your apples, quinces, and berries muft be tenderly boil-
ed, fo as they will crufh in the pulp; then feafon it with rofe-
water and fugar to your tafte, putting it into diflies; and when
they are cold, if there be any rofe-water and fugar, which lies
waterifh at the top, let it be drained out with a fpoon : this
pulp muft be made ready before you boil the cream ; and
when it is boiled, cover over your pulp a pretty thicknefs with
your egg cream, which muft have a little rofe-water and fugar
put to it.

Sugar-Loaf Cream.

TAKE a quarter of a pound of hartfhorn, and put it to a
pottle of water, and fet on the fire in a pipkin, covered till it
be ready to feeth ; then pour off’ the water, and put a pottle of
water more to it, and let it ftand fimmering on the fire till it
be confirmed to a pint, and with it two ounces of ifinglafs
wafhed in rofe-water, which muft be put in with the fecond
water ; then ftrain it, and I t it cool ; then take three pints of
cream, and boil it very well with a bag of nutmeg, cloves,
cinnamon, and mace ; then take a quarter of a pound of Jor-
dan almonds, and lay them one night in cold water to blanch ;
and when they are blanched, let them- lie two hours in cold
water ; then take them out, and dry them in a clean linen
cloth, and beat them in a marble mortar, with fair water or
. 1 rofe-

APPENDIX TO THE ART OF COOKERY. 3?7

rofe-water ; beat them to a very fine pulp, then take fome of
the aforefaid cream well warmed, and put the pulp by degrees
into it, {training it through a cloth with the back of a fpoon,
till all the goodnefs of the almonds be {trained out into the
cream ; then feafon the cream with rofe water and fugar ; then
take the aforefaid jelly, warm it till it diffolves, and feafon it
with rofe-water and fugar, and a grain of ambergreafe or mulk
if you pleafe ; then mix your cream and jelly together very
well, and put it into glafles well warmed (like fugar loaves’)
and let it ftand all night ; then put them out upon a plate or
two, or a white china difh, and ftick the cream with piony
kernels, or ferve them in glafles, one on every trencher.

Conferve of Rofes boiled.

TAKE red rofes, take off all the whites at the bottom or
elfewhere, take three times the weight of thdm in fugar ’nut
to a pint of rofes a pint of water, flc.m it well, {hred your’rofes
a little before you put them into water, cover them, and boil
the leaves tender in the water, and when they are tender nut in
your fugar ; keep them flirting, left they burn when they are
tender and tne fyrup be conftimed. Put them up, and fo
keep them for your ufe. a 10

/ 1 * -

How to make Orange Bifcuits.

PARE your oranges not very thick, put them into water
but firft weigh your peels, let it ftand over the fire, and Jet'ir
bod till it be very tender ; then beat it in a marble’ mortar
.11 it be a very fine fmooth pafte ; to every ounce of peds nut
two ounces and a half of double- refined fugar well fei
mix them well together with a fpoon in the mortar
fpread it with a knife upon pie-plates and fee ir \ ’ ^efl

li..!e warm> or before L ffre/whe 1" feed “7^
»op cut it into what fafhion you pleafe, and turn th - ^
another plate, and fet them in a ftove nil they be dry ^ whe^

^^,isroush- whcn " is dry> 4 «« 1

How to make Yelloiv Varnijh.

TAKE a quart of fpirit of wine, and put to It e.VU
offandarach, {hake it half an hour; next day i w fl k ?"CeS

too fa ft , then do it eight titnee oler, a 0‘„ 7, it 'the

next

378 APPENDIX TO THE ART OF COOKERY.

next day ; then take fome burnt ivory, and oil of turpentine as
fine as butter ;'then mix it with fomc of your varnifh, till you
have varnifhed it fit for' poll filing ; then polifh it with tripoly
jn fine flour ; then lay it on the wood fmooth, with one of
the brufhes, then let it dry, and do it fo eight times at the
leaft ; when it is very dry, lay on your varnifh that is mixed,
and when it is dry, polifh it with a wet cloth dipped in tripoly,
and rub it as hard as you would do platters.

Houi to make a pretty Varnifh to colour little Bajkets , Bowls , or
any Board where nothing hot is fet on.

TAKE either red, black, or white wax, which colour you
want to make : to every two ounces of fealing-wax one ounce of
fpirit of wine, pound the wax fine, then fife it through a fine
lawn fieve, till you have made it extremely fine : put it into a
large phial with the fpirits of wine, fhake it, let it Hand within
theVir of the fire forty-eight hours, fhaking it often ; then with
a little brufh rub your bafkets all over with it: let it dry, and
do it over a fecond time, and it makes them look very pretty.

How to clean Gold or Silver Lace .

TAKE alabafter finely beaten and fearced, and put it into
an earthen pipkin, and fee it upon a chafing difh of coals, and
let it boil for fome time, ftirrmg it often with a flick mlt,
when it begins to boil, it will be very heavy; when it is
enough, you will find it in the ftirring very light ; then take it
off the fire, lay your lace upon a piece ol flannel, and flrew
your powder upon it; knock it well m With a hard cloth
brufh ; when you think it is enough, brufh the powuer out
yvith a clean brufh.

How to make Sweet Powder for Clothes.

raaft /(Tics, carefully dried, a pound and a half, of benjamin four

of calamus aromaticus, and one drachm of mull: cods, iix drachms
of lavender and Sowers, and melilot flowers, .. you pleafe.

APPENDIX TO THE ART OF COOKERY. 379

To clean JVbite Sattins , Flowered Silks with Gold and Silver in

them.

TAKE ftale bread crumbled very fine, mixed with powder-
blue, rub ic very well over the filk or fattin ; then fhake it
well, and with clean Toft cloths dull it well : if any gold or fil-
ver flowers, afterwards take a piece of crimfon in grain velvet,
and rub the flowers with it.'

To keep Arms , Iron , or Steel , from rujling.

TAKE the filings of lead, or duft of lead, finely beaten in
an iron moitar, putting to it oil pf fpike, which will make
the iron fine 11 well ; and if you oil your arms, or any thing
that is made of iron or Heel, you may keep them in moift airs
from rufting.

The Jews Way to pickle Beef which will go good to the Wefl
Indies , and keep a Year good in the Pickle , and with Care will
go to the Eajl Indies.

TAKE any piece of beef without bones, or take the bones
out, if you intend to keep it above a month ; take mace, cloves
nutmeg, and pepper, and jiiniper- berries beat fine, and rub
the beef well, mix fait and Jamaica pepper, and - bay leaves •
let it be well feafoned, let it lie in this feafoning a week or ten
days, throw in a good deal of garlick and fhalot ; boil fome of
the bed white- wine vinegar, lay your meat in a pan or good
yeffcl for the purpofe, with the pickle; and when the vfifegar
is Suite cold, pour it over, cover it clofe. If it is for a voyage
cover it with oil, and let the cooper hoop up the barrel
very well. This is a good way in a hot country, where meat
will not keep : then it muff be put into the vinegar diretSlly
with the feafoning, then you may either roaft or ifew it but
it is beft hewed ; and add a good deal of onion and parflev
chopped fine, fome white-wine, a little catchup, truffles and
morels a little good gravy, a piece of butter rolled in flour
or a little oil, in which the meat and onions ought to flew a
quarter of an hour before the other ingredients are put in • then
put all in, and ftir it together, and let it flew till you think it

iS tn0“to'1' J his is good pickle in a hot country, to keen beef
pr veal that is drefled, to eat cold. P b *

380 APPENDIX TO THE ART OF COOKERY.

How to make Cyder.

AFTER all your apples are bruifed, take half of your quan-
tity and fqueeze them', and the juice you prefs from them' pour
upon the others half bruifed, but not fqueezed, in a tub for the
purpofe, having a tap at the bottom ; let the juice remain upon
the apples three or four days ; then pull out your tap, and let
your juice run into fome other vefTel fet und. r the tub to receive
it ; and if it runs thick, as at the firft it will, pour it upon the
apples again, till you fee it run clear •, and as you have a quan-
tity, put it into your vefTel, but do not force the cyder, but let
it drop as long as it will of its own accord : having done this,
after you perceive that the Tides begin to work, take a quantity
of ifinglafs, an ounce will ferve forty gallons, infufe this in
fome of the cyder till it be difTolved ; put to an ounce of ifin-
glafs a quart of cyder, and when it is fo difTolved, pour it into
the vefTel, and flop it clofe for two days, or fomething more ;
then draw off the cyder into another vefTel : this do fo often
till you perceive your cyder to be free from all manner of fed i-
ment, that may make it ferment and fret itfelf : after Chrift-
mas you may boil it. You may, by pouring water on the
apples, and prefling them, make a pretty fmall cyder ; if it
be thick and muddy, by ufing ifinglafs you may make it as clear
as the reft; you muft diffolve the ifinglafs over the fire, till it

be jelly.

For fining Cyder.

TAKE two quarts of fkim-milk, four ounces of ifinglafs,
cut the ifinglafs in pieces, and work it luke-ivarm in the milk
over the fire ; and when it is difTolved, then put it cold into
the hogfhead of cyder, and take a long flick, and ftir it well
from top to bottom, for half a quarter of an hour.

Jfter it has fined.

TAKE ten pounds of raifins of the fun, two ounces of turr
merick, half an ounce of ginger beaten ; then take a quantity
Of raifins, and grind them as you do muftard-feed in a bowl,
with a little cycler, and fo the reft of the raiiins ; then fprmkle
the turmerick and ginger amongft it ; then put all into a fine
canvafs bag, and hang it in the middle of the hogfhead dole,
and let it lie. After the cyder has flood thus a fortnight or a
month, then you may bottle it at your pleafure.

APPENDIX TO THE ART OF COOKERY. 381

To make Chouder , a Sea DiJI).

T AKE a belly- piece of pickled pork, flice off the fatter parts,
and lay them at the bottom of the kettle, ftrew over it onions,
and fuch fweet herbs as you can procure; take a middling
large cod, bonejand flice it as for crimping, pepper, fait, all-
fpice, and flour it a little ; make a layer with part of the ilices,
upon that a flight layer of pork again, and on that a layer of
bifcuit, and I'o on, purfuing the like rule, until the kettle is
filled to about four inches ; cover it with a nice pafte, pour in
about a pint of water, lute down the cover of the kettle, and
let the top be fupplied with live wood embers. Keep it over
a flow fire about four hours.

When you take it up, lay it in the difh, pour in a glafs of
hot Madeira wine, and a very little India pepper; if you have
oyfters, or truffles and morels, it is ftill better ; thicken it
with butter. Obferve, before you put this fauce in, to fkim
the flew, and then lay on the cruft, and fend it to table re-
verfe as in the kettle ; cover it clofe with the pafte, which lhould
be brown.

To clarify Sugar after the SpaniJJo JVay.

TAKE one pound of the beft Lifbon fugar, nineteen pounds
of water, mix the white and fhell of an egg, then beat it up to
a lather ; then let boil, and ftrain it off : you muft let it fimmer
over a charcoal fire till it diminifh to half a pint; then put in
a large fpoonful of orange-flower- water.

* To make Spanijh Fritters.

TAKE the infide of a roll, and flice it in three; then foak
it in milk; then pafs it through a batter of eggs, fry them in
oil ; when almolt done, repals them in another batter- then
let them fry till they are done, draw them off the oil, and lav
them in a difh ; over every pair of fritters you muft throw cin-
namon, fmal 1 coloured fugar-plums, and clarified fugar.

To fncafey Pigeons the Italian Way.

QUARTER them, and fry them in oil ; take fume green
peas and let them fry in the oil till they are almoft ready to
built, then put fome boiling water to them ; feafon it with

,°uni0rnS’ 8arllck’ Par%» and vinegar. Veal and
and lamb do the fame way, and thicken with yoik of eggs.

b Pickled

APPENDIX TO THE ART OF COOKERY*

Pickled Beef for prefent Ufe. >

TAKE the rib of beef, flick it with garlick and doves ; f?a-
fon it with fait, Jamaica peppef, mace, and fome garlick
pounded ; cover the meat with white- vVine vinegar and Spanifh
thyme : you muft take care to turn the meat every day, and
add more vinegar, if required, for a fortnight ; then pu-; it in a
flew pan, and cover it dole, and let it fimmer on a flow fire
for fix hours, adding vinegar and white-wine •, if you chufe, you
may flew a good quantity of onions, it will be more palatable.

Beef Steaks after the French Way.

TAKE fome beef fteaks, broil them till they are half done,
while the fteaks are doing, have ready in a ftew-pan fame red-
wine, a fpoonful or two of gravy, feafon it with fait, pepper,
fomeftialots ; then take the fteaks, and cut in fquares, and put
in the fauce ; you muft put fome vinegar, cover it clofe, and
let it fimmer on a flow fire half an hour.

A Capon done after the French Way.

TAKE a quart of white-wine, feafon the capon with fair,
doves, and whole pepper, a few fhalots ; then put the capon
in an earthen pan ; you muft take care it has not room to
&ake; it muft be covered clofe, and done on a flow charcoal

fire.

To make Hamhilrgh Saufages.

TAKE a pound of beef, mince it very f*nall, with half a
pound of the beft fuet ; then mix three quarters o. a pound of
fuet cut in large pieces ; then feafon u with pepper, coves,
nutmeg, a great quantity of garlick cut frfiall, fome white-wine
vinegar, fome bay-falt, and common fair, a glafs of red'wme»
and one of rum ; mix all thefe verv well together ; then take
the hr,eft gut you can find, and fluff it very tight ; then hang
It up in a chimney, and fmoke it with faw-duft for a week or
ten days - hang them in the air till they are div, out ey
will keep * year. They are very good boiled in P-s- pottage,
and roafted with toatted bread under it, or in an amlet.

Saufages after the German Way.

TAKE the crumb of a two-penny loaf, one pound of fuel,
half a lamb’s lights, a handful of parfley, tome thyme, marjo^.

APPENDIX TO THE ART OF COOKERY, 383

and onion ; mince all very (mail, then feafon it with fait and
pepper. Thelf muft be fluffed in a fheep’s gut 3 they are fried
in oil or melted fuet} and are only fit tor immediate ufc.

A T urkey fluffed after the Hamburgh Way.

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, loofen the fkm all round the turkey, and fluff it.
It muft be roafted.

Chickens dreffed the French Way.

TAKE them and quarter them, then broil, crumble over
them a little bread and parfley ; when they are half done, put
them in a ftew-pan, with three or four fpoonfuls of gravy, and
double the quantity of white-wine, fait, and pepper, fome fried
veal-balls, and fome fuckers, onions, fhalots, and fome green
goofeberries or grapes when in feafon ; cover the pan clofe, and
let it ftew *n a charcoal fire for an hour ; thicken the liquor
with the yolks of eggs, and the juice of lemon ; garnifh the
difh with fried fuckers, diced lemon, and the livers.

A Calf s Head dreffed after the Dutch Way ^

TAKE half a pound of Spanifh peas, lay them in water a
night ; then one pound of whole rice, mix the peas and rice
together, and lay it round the head in a deep difh ; then take
two quarts of water, feafoned with pepper and fait, and co-
loured with faffron ; then fend it to bake.

Chickens and Turkies dreff d after the Dutch Way.

BOIL them, feafon them with fair, pepper, and cloves *
then to every quart of broth put a quarter of a pound of rice
or vermicelli : it is eat with fugar and cinnamon. The two
laft may be left out.

To make a Frkafee of Calves Feet and Chaldron , after the Italian

Way.

TAKE the crumb of a threepenny loaf, one pound of fuof
a large onion, two or three handfuls of parfley, mince it verv
fmall, feafon it wirh fait and pepper, three or four cloves of
garlick, mix with eight or ten eggs ; then fluff' the chaldron ;

take

384 APPENDIX TO THE ART OF COOKERY*

take the feet and put them in a deep ftew-pan : it muft flew
upon a flow fire till the bones are loofe ; then take two quarts
of green peas, and put in the liquor ; and when done, you
mult thicken it with the yolks of two eggs, and the juice of a
lemon. It muft be feafoned with pepper, fait, mace, and
onion, fome parfley and garlick. You muftfcrve it up with the
abovefaid pudding in the middle of the dilb, and garnifh the
difh with fried fuckers and fliced onion.

To tickle the fine Purple Cabbage, fo much admired at the great

Tables.

TAKE two cauliflowers, two red cabbages, half a peck of
kidney-beans, fix fticks, with fix cloves of garlick on each
flick • walh all well, give them one boil up, then drain them
on aVieve, and lay them leaf by leaf upon a large table, and
fait them with bay- fait; then lay them a-drying in the fun,
or in a flow oven, until as dry as cork.

To make the Pickle.

TAKE a gallon of the beft vinegar, with one quart of wa-
ter and a handful of fait, and an ounce of pepper ; boil them,
let’it ftand till it is cold ; then take a quarter of a pound of
ginger cut in pieces, fait it, let it ftand a week; take half a
pound of muftard-feed, wafh it, and lay it to dry ; when very
dry bruife half of it ; when half is ready for the jar, lay a
row of cabbage, a row of cauliflowers and beans, and throw
betwixt every row your muftard-feed, fome black pepper, fome
Jamaica pepper, fome ginger, mix an ounce of the root of tur-
merick powdered ; put in the pickle, wh.ch muft go over all.
It is beft when it hath been made two years, though it may be
ufed the firft year.

To raife Mtifljrooms.

COVER an old hot-bed three or four inches thick with
fine warden mould, and cover that three or four inches thick
with" mouldy long muck, of a horfe muck-hill, or old rotten
ftubble • when thS bed has lain fome time thus prepared boil
any mufhrooms that are not fit for ufe, in water, and throw
the7 water on your prepared bed ; in a day or two after, you
will have the beft fmall button mufhrooms.

. • The

APPENDIX TO THE ART OF COOKERY. 385

The Stag's Heart Water .

TAKE baum four handfuls, fweet-marjoram one handful,
fofemary flowers, . clove-gilliflowers dried, dried rofe-buds,
borrage- flowers, of each an ounce; marigold-flowers half an
ounce, lemon- peel two ounces, mace and cardamom, cf each
thirty grains ; of cinnamon flxty grains, or yellow and white
landers, of each a quarter of an ounce, lhavings of hartmorn,
an ounce ; take nine oranges, and put in the peel, then cut
them in fmall pieces; pour upon thefe two quarts of the beft
Rhenifh, or the beft white-wine ; let it infufe three or four
days, being very ciofe flopped in a cellar or cool place: if it
infufe nine or ten days, it is the better.

Take a flag’s heart, and cut off all the fat, and cut it very
fmall, arid pour in fo much Rhenifh or white-wine as will
cover it ; Jet it ftand all night ciofe covered in a cool place;
the next day add the afbrefaid things to it, mixing it very
■well together; adding to it a pint of the beft rofe-water, and
a pint of the juice of celandine: if you pieafe you may put
in ten grains of faffron, and fo put it in a glafs ft ill, diftilling
in water, raffing it well to keep in the fleam, both of the ftill
and receiver. . ,

To make Angelica Water.

TAKE eight handfuls of the leaves, wafh them and cut
them, and lay them on a table to dry ; when they are dry put
them into an earthen pot, and put to them four quarts of
flrong wine lees ; let it flay for twenty-four hours, but ftir it
twice in the time; then put it into a warm ftill or an alem-
'bic, and draw it off; cover your bottles with a paper, and
prick holes in it; fo let let it ftand two or three days ; then
mingle it all together, and fweeten it; and when it is fettled,
bottle it up, and ftop it ciofe.

To make Mile-Water.

TAKE the herbs agrimony, endive, fumitory, baum, el-
der-flowers, white-nettlds, water-creffes, bank- ere ffes, fage,
each three handfuls; eye-bright, brook-lime, and celandine,
each two handfuls ; the roles of yellow-dock, red-madder,
fennel, horfe radifh, and liquorice, each three ounces ; raifins
ftoned one pound, nutmegs fliced, Winter’s bark, turmeric,
galangal, each two drachms ; carraway and fennel-feed three

C c. ounces,

386 APPENDIX TO THE ART OF COOKERY.

ounces, one gallon of milk. Diftil all with a gentle fire in one
day. You may add a handful of May wormwood.

To make Slip- coat Chcefe.

TAKE fix quarts of new milk hot from the cow, the
ftroakings, and put to it two fpoonfuls of rennet; and when
it is hard coming, lay it into the fat with a fpoon, not break-
ing it all ; then prefs it with a four pound weight, turning of
it with a dry cloth once an hour, and every day fhifting it in-
to frefh grafs. It will be ready to cut, if the weather be hot,
in fourteen days.

To make a Brick-Bat Cheefe. It muji be made in September.

TAKE two gallons of new milk, and a quart of good
cream, heat the cream, put in two fpoonfuls of rennet, and
when it is cdme, break it a little, then put it into a wooden
mould, in the Ihape of a brick. It muft be half a year old be-
fore you eat it : you muft prefs it a little, and fo dry it.

To make Cordial Poppy Water.

TAKE two gallons of very good brandy, and a peck of
poppies, and put them together in a wide-mouthed glafs, and
let them ftand forty-eight hours, and then ftrain the poppies
out - take a pound of raifins of the fun, ftone them, and an
ounce of coriander-feed, an ounce of fweet-fennel feeds, and
an ounce ofliquorice fliced, bruife them all together, and put
them into the brandy, with a pound of good powder-fugar,
and let them ftand four or eight weeks, fhaking it every day ;
and then ftrain it off, and bottle it clofe up for ufe.

To make JVhite Mead.

TAKE five gallons of water, add to that one gallon of the
beft honey ; then fet it on the fire, boil it together well, and
fkim it very clean ; then take it off the fire, and fee it by ; then
take two or three races of ginger, the like quantity of cinna-
mon and nutmegs, bruife all thefe grofsly, and put them in a
little Holland bag in the hot liquor, and fo let it ftand clofe
covered till it be cold ; then put as much ale-yeaft to it as will
make it work. Keep it in a warm place, as they do ale ; and
when it hath wrought well, tun it up; at two months you
may drink it, having been bottled a, month. If you keep it tom
months, it will be the better. _.

APPENDIX TO THE ART OF COOKERY. 387

T make Brown Pottage.

TAKE a piece of lean gravy-beef, and cut it into thin
collops, and hack them With the back of a cleaver ; have a
ftew-pan over the fire, with a piece of butter, a little bacon
cut thin ; iet them 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, and fill up the ftew-pan ; put
in two onions, a bunch of fweet herbs, cloves, mace, and
pepper ; let all ftew together an hour covered, then have your
bread ready toafted hard to put in your difh, and ftrain fome
of the broth to it, through a fine fieve ; put a fowl of fome
fort in the middle, with a little boiled fpinach minced in it :
garnifhing your diftl with boiled lettuces, fpinach, and le-
mon.

To make White Barley Pottage , with a large Chicken in the Middle.

FIRST make your flock with an old hen, a knuckle of
veal, a fcrag end of mutton, fome fpice, fweet herbs, and
onions ; boil all together till it be ftrong enough, then have
your barley ready boiled very tender and white, and ftrain fome
of it through a cullender ; have your bread ready toafted in
your difh, with fome fine green herbs, minced Chervil, fpinach,
forrel ; and put into your difh fome of the broth to your
bread, herbs, and chicken, then barley ftrained, and re-ftrain-
ed ; flew all together in the difh a little while ; garnifh your
difh with boiled lettuces, fpinach, and lemon.

To make a Frangas Incopades.

TAKE three quarters of a pound of lean bacon or ham, two
large onions fliced, four fhalots, and two quarts of water, with
a little beaten pepper, cloves, and mace, and a pennyworth of
fafFron, ftew it gently till it i.s reduced to three pints, and
ftrain it through a fieve ; cut two fowls, as for a fricafee, and
ftew them in the broth till they are tender ; mix two fpoonfuls
of flour in two fpoonfuls of vinegar, and beat it up with fome
of the liquor till it, is quite fmooth ; and mix the whole toge-
ther, and boil it for ten minutes gently ; put fippets in a foup-
difh, and pour it all over them. You may add fmall force-meat
balls, if you pleafe, in it; or you make it of veal made in the
form of veal olives j and you may fend it in a tureen, if you
like. ' J

To

G c 2

388 APPENDIX TO THE ART OF COOKERY.

To make a Scotch Haggafs.

TAKE the lights, heart, and chitterlings of a calf, chop
them very fine, and a pound of fuet chopped fine ; feafon with
pepper and fait to your palate; mix in a pound of flour, or
oatmeal, roll it up, and put it into a call’s bag, and boil it ;
an hour and a half will do it. Some add a pint of good thick
cream, and put in a little beaten mace, cloves, or nutmeg; or
»ll-fpice is very good in it.

To make it fweet with Fruit.

TAKE the meat and fuet as above, and flour, with beaten
mace, cloves, and nutmeg, to your palate, a pound of cur-
rants walhed very clean, a pound, of raifins ftoned and chop-
ped,fine, half a pint of fack ; mix all well together, and boil
it in the calf’s bag two hours. You mull carry it to table in
the bag it was boiled in.

To make Sour Crout.

TAKE your fine hard white cabbage, cut them very fmall,
have a tub on purpofe with the head out, according to the
quantity you intend to make; put them in the tub ; to every
four or five cabbages throw in a large handful of fait; when
you have done as many as you intend, lay a very heavy
weight on them, to prefs them down as flat as poffible,
throw a cloth on them, and lay on the cover; let them ftand
a month, then you may begin to ufe it. It will keep twelve
months ; but be 1‘ure to keep it always clofe covered, and the
weight on it; if you throw a few carraway-feeds pounded
fine amongft it, they give it a fine flavour. The way to drefs
it is with a fine fat piece of beef ftewed together. It is a difh
much made ufe of amongft the Germans, and in the North
countries, where the froft kills all the cabbages ; therefore they
preferve them in this manner before the froft takes them.

Cabbage-ftalks, cauliflower-ftalks, and arrichoke-ftalks, peel-
ed, and cut fine down in the fame manner, are very good.

To keep Green Peas , Beans , b'c. and Fruit , frejh and good till

Chriflmas .

OBSERVE to gather all your things on a fine clear day,
in the increafe or full-moon ; take well-glazed earthen or ftone
pots quite new, that have not been laid in water, wipe them
r + clean,

APPENDIX TO THE ART OF COOKERY. 389

clean, lay in your fruit very carefully, and take great care none
is bruifed or damaged in the leaft, nor too ripe, but juft in
their prime; ftop down the jar clofe, and pitch it, and tie a
leather over. Do kidney-beans the fame; bury two feet deep
in the earth, and keep them there till you have occafion for
them, Do peas and beans the fame way, only keep them in
the pods, and do not let your peas be either too young or too
old ; the one will run to water, and the other the worm will
eat; as to the two latter, lay a layer of fine writing fand, and
a layer of pods, and fo on till full ; the reft as above. Flowers
you may keep the fame way.

To make Paco-lilla, or Indian Pickle, the fame the Mangoes come

over in.

TAKE a pound of race-ginger, and lay it in water one
night; then ferape it, and cut it in thin flices, and put to it
forne fair, and let it Hand in the fun to dry ; take long-pepper
two ounces, and do it as the ginger. Take a pound of gar-
lick, and cut it in thin flices, and fait it, and let it ftand three
days ; then wafti it well, and let it be failed again, and ftand
three days mdre ; then wafh it well, and drain it, and put it
in the !un to dry; take a quarter ot a pound of muftard-feeds
bruifed, and half a quarter of an ounce of turmerick, putthefe
ingredients, when prepared, into a large ftone or glafs jar, with
a gallon of very good white- wine vinegar, and ftir it very often
for a fortnight, and tie it up clofe.

In this piocle you may put white cabbage, cut in quarters,
and put in a brine of fait and water for three days, and then
boil freflt fait and water, and juft put in the cabbage to feald ’
and prefs out the water, and put it in the fun to dry, in the
fame manner as you do cauliflowers, cucumbers, melons
apples, french beans, plums, or any fort of fruit. Take care
they are well dried before you put them into the pickle • Vou
need never empty the jar, but as the things come m feafon

ITrJwT m’ and k WIth Vmegar a$ 0ften as there «’

If you would have your pickle look green, leave out the tur-
menek, and green them as ufuaj, and put them into this pickle

In the above, you may do walnuts in ajar by themfelvcs ; put

[ W,dlnucs. in withqut any preparation, tied clofe down, and
kept fome time. . 5

3Q0 APPENDIX TO THE ART OF COOKERY.

To preferve Cucumbers equal with any Italian Sweetmeat.

, TAKE fine young gerkins, of two or three different fizes ;
put them into a ftone jar, cover them well with vine-leaves,
fill the jar with fpring-water, cover it clofe ; let it (land near
the fire, fo as to be quite warm, for ten days or a fortnight;
then take them out, and throw them into fprtng water ; they
will look quite yellow, and ftink, but you muft not mind
that. Have ready your prefervingpan ; take them out of that
water, and put them into the pan, cover them well with vine-
leaves, fill it with fpring water, fet it over a charcoal fire,
cover them clofe, and let them fimmer very flow; look at
them often, and when you fee them turned quite of a fine
green, take off' the leaves, and throw them into a large fieve ;
then into a coarfe cloth, four or five times doubled ; when
they are cold, put them into the jar, and have ready your fy-
rup, made of double-refined fugar, in which boil a great deal
of lemon-peel, and whole ginger ; pour it hot over them, and
cover them down clofe ; do it three times ; pare your lemon-
peel very thin, and cut them in long thin bits, about two
inches lon<* : the ginger muft be well boiled in water before it
is put in the fyrup. Take long cucumbers, cut them in halfs,
fcoop out the infide ; do them the fame way: they eat very
fine in minced pies or puddings ; or boil the fyrup to a candy,
and dry them on iieves.

The Jews Way of preferring Salmon , and all Sorts of Fi fa.

TAKE either falmon, cod, or any large fifh, cut off the
head, wadi it clean, and cut it in flices as crimped cod is, dry
it very well in a cloth ; then flour it, and dip it in yolks Oi
eggs, and fry it in a great deal of oil, till it is of a fine brown,
and well done ; take it out, and lay it to drain, till it is very dry
and cold. Whitings, mackarel, and flat-filh, are done whole.
When they are quite dry and cold, lay them in your pan or
veffel, throw in between them a good deal of mace, cloves,
and fliced nutmeg, a few bay-leaves ; have your pickie ready,
made of the beft white-wine vinegar, in which you muft boil
a great many cloves of garlick and fhalot, black and white pep-
per, Jamaica and long pepper, juniper-berries, and ialt ; when
the garlick begins to be tender, the pickle is enough ; when it
is quite cold, pour it on your fifh, and a little oil on the top.
They will keep good a twelvemonth, and are to be eat co

w/ith oil and vinegar ; they will go good to the Eaft Indies. A .

T torts

APPENDIX TO THE ART OF COOKERY. 391

forts of fifh fried well in oil, eat very fine cold with (bal c jt, or
oil and vinegar. Obferve, in the pickling of your fifh, to
have the pickle ready ; firft put a little pickle in, then a layer
of fifh, then picWe, rhen a little fifh, and fo lay them. down
very clofe, to be well covered ; put a little fafFron in the
pickle. Frying fifh in common oil is not fo expenfive with
care ; for prelent ufe a little does, and if the cook is careful
not to burn the oil, or black it, it will fry them two or three
times.

To preferve Tripe to go to the Eafl Indies*

GET a fine belly of tripe, quite frefh, take a four gallon
calk well hooped, lay in your tripe, and have your pickle
ready, made thus ; take feven quarts of fpring-water, and put
as much fait into it as will make an egg fwim, that the little
end of the egg may be about an inch above the water (you
mull take care to have the fine clear fait, for the common fait
will fpoil it) ; 5*dd a quart of the beft white- wine vinegar, two
fprigs of rofemary, an ounce of all-fpice, pour it on your
tripe; let the cooper fatten the cafk down diredly ; when it
comes to the Indues, it mutt not be' opened till it is juft going
to be d retted, for it will not keep after the cafk is opened. The
way to drefs it is, lay it in water half an hour, then fry it or
boil it as we do here.

The Manner of drejfmg various Sorts of Dried Fijh, as Stock fijb>
Cod , Salmon , Whitings , iSc.

The general Rule for fteeping of Dried Fifh, the Stock-fifh

excepted.

♦

ALL the kinds, except ftock-fifh, are falted, or either dried
in the fun, as the moft common way, or in prepared kilns, or
by the fmoke of wood-fires in chimney-corners, and, in either
cafe, require the being foftened and frefhened in proportion to
their bulk, their nature or drynefs ; the very dry fort, as ba-
calao, cod-fifh, or whiting, and fuch like, fhould be fteeped
in luke-warm milk and water ; the fteeping kept as near as
poflible to an equal degree of heat. The larger fifh fhould be
fteeped twelve, the fmall, as whiting, &c. about two hours ;
the cod are therefore laid to fteep in the evening;, the whitings,
&c. in the morning before they are to be drefied ; after the
time of fteeping, they are to be taken our, and hung up by the
tails until they are drefied ; the reafon of hanging them up is,

3Q2 APPENDIX TO THE ART OP COOKERY.

that they {'often equally as in the ftcfeping, without extrafting
too much of the rdilh, which would make them'infipid ; when
thus prepared, ‘the final! filb, as Wiiting, tuft, and ftfch like,
are floured tip d laid on the gridiron, and when a little hard-
ened on the one fide, muft be turned and balled With oil
upon a feather ; and when balled on both Tides, and well hot
through, taken tip, a] way obferving,. that as fweet^oil fupples
and' fupplies the 'fiftf with a kind of artificial juices, fo the fire
draws out thofe juices, and hardens them ; therefore be careful
not to let them, hr oj 1 too long ; n.o.time can be preferibed, be-
cause of the difference of fires, and various bignefs of the fifli.
A 'clear charcoal- fire is much the beft, and the fifh kept at a
good difiance to broil gradually : the beft way to know when
they are enough is, they will - fwell a little in the balling, and
3011 muff not Idt them fall again’.’ -

The fauces are the fame as ufu-al to falt-filh, and garnilh
with oyflers fried in batter.

But for a fupper,-for thofe that like fweet oil, the bell fauce
is oil, vinegar, and muftard, beat up to a confidence, and
lerved up in 1'aucers.

If boiled, as‘t]ie great fifh ufually are, -it fliould be in milk
and water, btit not fo properly boiled, as kept juft fimmering
over an equal fire ; in which way, half an hour will do the
largeft fill], and five minutes the fmalleft. Some people
broil both forts after fimmering, and fome pick them to pieces,
«jnd then to ("s them up in a pan with fried onions and apples.

They are either way very good, and' the choice depends on
the weak or flrong ftomachs of the eaters.

Dried Salmon mujl be differently managed ;

FOR though a large fifli, they do not require more fteeping
than a whiting ; and when laid on the, gridiron, fliould be mo-
derately peppered.

dl)c_ Dried Herrings

INSTEAD of milk and water, fliould be fteeped the like
time as the whiting, in (mall-beer; and to which, as to all
kinds of broiled lalt-fifll, fweet-oil will always be found the
beft bulling, and no ways aftecl even the delicacy of thofe who
do not love oil.

Stock

APPENDIX TO THE ART OF COOKERY. 393

Siock-Fijby

ARE very. different from thofe before mentioned ; they be-
ing dried in the frofl without fait, are in their kind very infi-
pid, and areonly eatable by the ingredients that make them to,
and the art of cookery : they fhould be firll beat with a fledge-
iiammer on an iron anvil, or on a very folid fmooth oaken
block; and yvhen reduced almoft to atoms, the fkin and bones
taken away, and the remainder of the fifh fteeped in milk and
warm water until very loft,; then ftrained out, and put into a
foup-difli with new milk, powdered cinnamon, mace, and nut-
meg, the chief part cinnamon ; a pafte round the edge of the
difh, and put in a temperate oven to limmer for about an hour,
and then ferved up in the place of pudding.

N. B. The Italians eat the fkin boiled, either hot or cold,
and mod ufually with oil and vinegar, preferring the fkin to
the body of the ‘fifh.

\

The Way of curing Mackarel.

BUY them as frefh as poffible, fplit them down the backs,
open them flat, take out the guts, and wall) the fifh very clean
from the blood, hang them up by the tails to drain well ; do
this in the cool of the evening, or in a very cool place ; flrew
fait at the bottom of the pan, fprinkle the fifh well with clean
fait, lay them in the pan belly to belly, and back to back;
let them lie in the fait about twelve hours, wafh the fait clean
off in the pickle, hang them again up by the tails half an hour
to drain; pepper the infides moderately, and lay them to dry
on inclining Atones facing the fun } never leaving them out
when the fun is off, nor lay them out before the fun has dif-
perfed the dews, and the ftones you lay them on be dry and
warm. A week’s time of fine weather perfedily cures them ■
when cured, hang them up by their fails, belly to belly, in
a very dry place, but not in fea-coal fmoke, it will fpoil their
flavour.

To drefs cured Mackarel.

Ell H/iR fry them in boiling oil, and lay them to drain, or
broil them before, or on a very clear fire : in the laft cafe, bade
them with oii and a feather ; fauce will be very little wanting
as they will be very moift and mellow, if good in kind • ocher-
wife you may ufe melted butter and crimped parfley. *

Calws

394 APPENDIX TO THE ART OF COOKERY.

/ Calves Feel Jlewed.

CUT a calf’s foot into four pieces, put it into a fauce-pan,
with half a pint of foft water, and a middling potatoe ; ferape
the oulfi.de fkin clean off, flice it thin, and a middling onion
peeled and fliced thin, fome beaten pepper and fait, cover it
clofe, and let it flew very fofrly for about uvo hours after it
boils ; be fare to let it fimmer as foftly as you can ; eat it with-
out any other fauce : it is an excellent difh.

i?$ i&Cl - • • . ;

To make Fricandillas .

TAKE two pounds of lean veal, and. half a pound of kidney-
fiiet chopped fmall, the crumb of a twopenny French roll,
foaked in hpt milk, and fqueeze the milk out, put it to the veal j
feafon it pretty high with pepper and fait, and grated nutmeg;
make it into balls as big as a tea-cup, with the yolks of eggs
over it, and fry them in butter till they are of a fine light
brown; have a quart of veal broth in a ftew-pan, ftew them
gently three quarters of an hour, thicken it with butter rolled
in flour, and add the juice of half a lemon ; put it in a difh
with the fauce over, and garnifh with notched lemon and beet-
root.

To j nake a fine Bitter.

TAKE an ounce of the fineft Jefuit powder, half a quarter
of an ounce of fnake-root powder, half a quarter of an ounce
of fait of wormwood, half a quarter of faffrer, half a quar-
ter of cochineal ; put it into a quart of the beft brandy, and
let it ftand twenty-four hours 5 every now and then fhaking
the bottle.

An approved Method praftifed by Mrs. Dukely , the Queen's Tyre -
•' Woman , to preferve Hair , and make it groiu thick.

TAKE one quart of white-wine, put in one handful or
rofemary- flowers, half a pound of honey, diftil them toge-
ther ; then add a quarter of a pint of oil of fvveet almonds,
fliake it very well together, put a little of it into a cup, warm
it blood warm, rub it well on your head, and comb it dry.

To make Carolina Snozu- Balls.

TAKE half a pound of rice, wafh it clean, divide it into fix
parts; take fix apples, pare them, and fcoop out the core, ^in

APPENDIX TO THE ART OF COOKERY . 395

which place put a little lemon peel fhred very fine ; then have
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 boils, they will take an
hour'and a quarter boiling : be very careful how you turn
them into the dilh, that you do not break the rice, and they
will look as white as fnow, and make a very pretty dilh. The
fauce is, to this quantity, a quarter of a pound of frefh butter,
melted thick, a glafs of white-wine, a little nutmeg and.
beaten cinnamon, made very fweet with fugar ; boil all up
together, and pour it into a bafon, and fend to table.

A Carolina Rice-Pudding.

TAKE half a pound of rice, wafh it clean, put it into a
fauce pan, with a quart of milk, keep ftirring it till it is very
thick, take great care it does not burn ; then turn it into a
pan, and grate fome nutmeg into it, and two tea-fpoonfuls of
beaten cinnamon, a little lemon-peel fhred fine, fix apples
pared and chopped fmall ; mix all together with the yolks of
three eggs, and fweeten to your palate ; then tie it up clofe in
a cloth, put it into boiling water, and be fure to keep it boil-
ing all the time ; an hour and a quarter will boil it. Melt
butter and pour over it, and throw fome fine lugar all over it ;
a little wine in the fauce will be a great addition to it.

To dijlil Treacle -Water Lady Monmouth's Way.

TAKE three ounces of hartfhorn, fhaved and boiled in bor-
rage-water, or fuccory, wood-forrel or refpice-water, or three
pints of any of thefe waters boiled to a jelly; and put the jtJly
and hartfhorn both into the ftill, and add a pint more of thefe
waters when you put it into the ftill ; take the roots of elecam-
pane, gentian, cyprefs-tuninfil, of each an ounce, blefled
thiftle, called carduus, and angelica, of each an ounce ; forrel-
roots two ounces ; baum, fweet-marjoram, and burnet, of each
half a handful ; lily-comvally flowers, borrage, buglofs, rofe-
mary, and marigold- flowers, of each two ounces ; citron-rinds,
carduus-feeds, and citron-feeds, alkermes berries, and cochi-
neal, each of thefe an ounce.

Prepare all thefe Simples thus ;

GATHER the flowers as they come in feafon, and put
them in glafles with a large mouth, and put with them as
* much

30 APPENDIX TO THE ART OF COOKERY.

much good fack as will cover them, and tie up theglafles clofe
With bladders wet in the fack, with a cork and leather tied
upon it clofe, adding more flowers and fack as occaflon is ; and
when one glafs is. full, take another, till you have your quan-
tity of flowers to diftil ; put cochineal into a pint bottle, with
half a pint of fack, and tie it up clofe with a bladder under the
cork, and another on the top, wet with fack, tied up clofe
with brown thread ; and then covfer it up clofe with leather,
and bury it ftanding upright in a bed of hot horfe-dung for
nine or ten days ; look at it, and if diflolved, take it out of the
dung, but do net open it till you diftil ; flice all the rofes, beat
the feeds and the alkermes-berries, and put them into another
glafs ; amongft all, put no more fack than needs; and when
you intend to diftil, take a pound of the beft. Venice treacle,
and diflolve it in fix pints of the beft white-wine, and three of
red rofe-water, and put all the ingredients into a bafon, and
jftir them all together, and diftil them in a glafs ftill, balneum
lidarise ; open not the ingredients till the fame day you diftil.

l {

s

RECEIPTS

RECEIPTS

FOR

. ' I . • ■

K.

t

PERFUMERY, &e.

advertisement.

The following Colle&ion of approved Receipts,
in Perfumery, hath been added to this Edition
of the Art of Cookery, in order to render the Work
of more extenfive Utility than the former ; and which,
it is prefumed, will be confidered by the Reader as a
valuable Acquifition.

K.W-!

RECEIPTS

FOR

PERFUMERY, &c.

To make Red , Light , or Purple IVaJh- Balls.

GET fome white-foap, beat it in a mortar; then put it
into a pan, and cover it down elofe ; let the fame be
put into a copper, fo that the water does not come to the top
of the pan ; then cover your capper as elofe as you can, to flop
the fteam ; make the water boil fome time : take the pan out,
and beat it well with a wooden ftirrer, till it is all melted with
the heat of the water; then pour it out into drops, and cut
them into fquare pieces as fmall as a walnut ; let it lie three
days on an oven in a band-box, afterwards put them into a
pan, and damp them with rofe-water, mafh it well with your
hands, and mould them according to your fancy, viz. fqueeze
them as hard and as elofe as you poflibly can; make them
very round, and put them into a band-box or a fieve two or
three days ; then ferape them a little with a wafh-ball feraper
(which are made for that purpofe), and let them lie ei*ht or
nine days j afterwards ferape them very fmooth and to your
mind. J

N. B. If you would have them red, when you firft mafii
them, putin a little vermilion; if light, fome hair-nowder •
and if purple, fome rofe-pink.

To make Blue , Red, or Purple Wajlo-Balls , or to marble Ditto.

GET fome white-foap, and cut jt into fquare pieces about
the bignefs of dice; let it lie in a band-box or a fieve on the
top of an oven to dry ; beat it in a mortar to a powder, and
put it into a pan ; damp it with rofe-water, mix it well with
your hands, put in fome hair-powder to make it ftiff: then
cent it with of oil thyme, and oil of carraways.

If

400 RECEIPTS FOR PERFUMERY, &c.

If you would have them blue, put in fome powder-blue,
if red, fome vermilion ; if purple, fome rofe--pink ; mix them
well together with your hands, and fqueeze them as clofe as
poffible ; make them very round, of a fize agreeable to your
mind j put diem into a fieve two or three days ; then fcrape
them, a little with a wafh-ball fcr'aper, and let them lie in the
fieve eight or nine days. Afterwards fcrape them very fmootb,
and agreeable to your mind.

If you would have them marbled, after being fcented with
oil of thyme and oil of carraways (as in the firft procefs),
cut them into pieces about as much as will make a ball each,
make it into a flat fquare piece, then take a very thin knife,
and dip it into the powder-blue, vermillion, or rofe-pink
(according to the colour you would fancy), and chop it in ac-
cording to your mind ; double it up, and make it into a hard
and round ball, and ufe the fame procefs as before mentioned.

White Almond Wajh-Balls.

TAKE fome white-foap and flice it thin, put it in a band-
box on the top of an oven to dry, three weeks or more;
when it is dry beat it in a mortar till it is a powder ; to every
four ounces of foap, add one ounce of hair-powder, half an
ounce of white-lead ; put them into a pan, and damp them
with rofe- water to make it of a proper confiflency; make them
into balls as hard and clofe as poffible, fcrape them with a ball-
feraper, and ufe the fame procefs as before mentioned, letting
them lie three weeks in a fieve to dry ; then finifh them with
a ball-fcraper to your mind.

Brown Almond Wajh-Balls.

TAKE fome common brown hard foap, flice it thin, and
out it into a band-box on the top of an oven to dry, for the
dpace of three weeks, or more ; when quite dry, beat it in a
mortar to a powder; to every three ounces of foap add one
ounce of brown almond-powder; put it in a mortar, and
damp it with rofe-water, to make it of a proper confiflency ;
beat it very well, then make them into balls according to a
procefs before mentioned, letting them lie three weeks in a
fieve to dry; then finifh them with a ball-fcraper, agreeable
to your mind.

RECEIPTS FOR PERFUMERY, &Ci 40*

To make Lip Salve.

TAKE half a pound of hog’s lard, put it into a pan, with
one ounce and a half of virgin-wax ; let it ftand on a flow
fire till it is melted ; then take a fmall tin-pot, and fill it with
water, and put therein fome alkanet-root ; let it boil till it is
of a fine red colour; then flrain fome of it, and mix it with
the ingredients according to your fancy, and fcent it with
eflence of lemon ; pour it into fmall boxes, and fmooth the top
with your finger.

N. B. You may pour a little out firft, to fee if it is of a
proper colour to your fancy.

A Stick , or Compofition, to take Hair out by the Roots.

TAKE two ounces and a half of rofin, and one ounce of
bees-wax ; melt them together, and make them into flicks
for ufe. '

To make White Lip Salve , and for chopped Hands and Face. —
Six Shillings and Three-pence per Pot.

MELT fome fpermaceti in fweet-oil, add thereto a fmall
bit of white-wax; when it is melted put in a fmall quantity
of white fugar-candy, and flir it well therein ; then pour it
into pots for ufe*

French Rouge. — Five Shillings per Pot.

TAKE fome carmine, and mix it with hair-powder to
make it as pale as you pleafe, according to your fancy.

Opiate for the Teeth. — Two Shillings and Sixpence per Pot.

TAKE one pound of honey, let it be very well boiled and
fkimmed, a quarter of a pound of bole-ammoniac, one ounce
of dragon’s-blood, one ounce of oil of fweet-almohds, half an
ounce of oil of cloves, eight drops of eflence of bergamot, one
gill of honey-water; mix all well together, and pour it into
pots for ufe.

Delefcop s Opiate.

HALF an ounce of bole-ammoniac, one ounce of powder
of myrrh, one ounce of dragon’s-blood, half an ounce of or-
rice-roor, half an ounce of roch-alum, half an ounce of ground

D d ginger,

4-02 RECEIPTS FOR PERFUMERY, &c.

ginger, two ounces of honey ; mix all well together, and put
it in pots for ufe.

To make Shaving Oil. — One Shilling per Bottle.

DISSOLVE a quantity of oil-foap, cut into thin flices, in
fpirits of wine ; let it Hand a week, then put in as much foft-
foap till the liquor becomes of a clammy fubftance : fcent as
you pleafe, and bottle it for ufe.

To take Iron-Molds out of Linen , and Greafe out of Woollen or
Silk . — One Shilling a Bottle.

TAKE four ounces of fpirits of turpentine, and one ounce
of efience of lemon ; mix them well together, and put it into
bottles for ufe.

tVaJh for the Face.

TAKE one quart of milk, a quarter of a pound of falt-
petre beaten to a powder ; put in two pennyworth of oil of
anife-feed, one pennyworth of oil of cloves, about four thim-
bles-full of the beft white-wine vinegar ; put it into a bottle,
and let it Hand in fand half-way up, in the fun, or in fome
warm place for a fortnight without the cork; afterwards cork

and feal it up.

Liquid for the Hair. — Two Shillings a Quarter of. a Pint.

TO three quarts of fweet-oil, put a quarter of a pound of
alkanet-root, cut in fmali pieces ; let it be boiled fome time
over a fleam ; add thereto three ounces of oil of Jeffamine,
and one ounce of oil of lavender ; ftrain it through a coarfe
cloth, but do not fqueeze it.

To make White Almond- Pafe.

TAKE one pound of bitter-almonds, blanch and beat
them 'very fine in a mortar ; put in the whites of four eggs,
one ounce of French white of Trois ; add fome rofe-water and
fpirits of wine, a little at a time, until it is of a confiflency .-or

pafte.

‘ To make Brown Almond -P afe.

TAKE one pound of bitter-almonds; beat them well in
a mortar ; add to them one pound of raifins of the fun ftoned ;
beat and mix them very well together, and put in a little

brandv.

Sweet

RECEIPTS FOR PERFUMERY, &c. 403

Siueet-fcenied Bags to lay with Linen. — -At One Shilling and Six-
pence, Two Shillings and Sixpence , &c. &c. &c. each Bag.

EIGHT ounces of coriander-feeds, eight ounces of fweet
Orrice-root, eight ounces of damalk-rofe leaves, eight ounces
of calamus-aromaticus, one ounce of mace, one ounce of cin-
namon, half an ounce of cloves, four drachms of murk-pow-
der, two drachms of white loaf-fugar, three ounces of laven-
der-flowers, and fome Rhodium wood ; beat them well toge-
ther, and make them in fmall filk bags.

Honey-Water. — One Shilling per Bottle.

ONE quart of redtified fpirits of wine, two drachms of tinc-
ture of ambergreafe, two drachms of tindlure of mufk, half a
pint of water ; filter it according to your fancy, and put it in-
to fmall bottles. '

Orange -Butter.

MELT a fmall quantity of fpermaceti in fweet-oil, and put
in a little fine Dutch pink to colour it ; then add a little oil of
orange to feent it; and laftly, while it is very hot put in fome
fpirits of wine to curdle it.

Lemon-Butter.

IS made the fame as orange-butter, only put in no Dutch
pink, and feent it with e {fence of lemons, inftead of oil of
orange.

Marechalle Powder. — Sixteen Shillings per Pound.

ONE ounce of cloves, one ounce of mace, one ounce of
cinnamon, beat them very well to a fine powder; add to them
four pounds of Hair-powder, and half a pound of Spanifh burnt
amber beaten very fine, a. quarter of an ounce ofioil of laven-
der, half an ounce of oil of thyme, a quarter of an ounce of
efTence of amber, five drops of oil of laurel, a quarter ot an
ounce of oil of laffafras ; mix them all well together.

Virgin s Milk.— -Two Shillings per Bottle.

PUT one ounce of tincture of benjamin into a pint of cold
water: mix it well, and let it {land one day; then run it
through a flannel-bag with fome tow in it; put it in bottles

for ule. ’ '

D d 2

Bait

404 RECEIPTS FOR PERFUMERY, &e.

Eau de Bouquet.

TAKE one quart of fpirits of wine, half an ounce of
niulk, two drachms of tintfture of faffron, mix them well to-
gether, and let them ftand one day ; then filter it with any
water.

The ' Amhrofia Nofegay.

TAKE one pint of fpirits of wine, one drachm of oil of
cloves, one ounce of oil of nutmegs ; mix them, and filter it
as you pleafe.

Pearl -Water.

MIX pearl-powder with honey and lavender-water , and then
the pearl-powder will never be difcoloured.

Eau de Luce.

TWO ounces of the beft rectified fpirits of wine, one
drachm of oil of amber, two drachms of fait of tartar, prepared
powder of amber two drachms, twenty drops of oil of nutmegs;
put them all into a bottle, $nd fhake it well ; let it ftand five
hours, then filter it, and always keep it by you, and when
you would make eau de luce, put it into the ftrongeft fpirits of
fal-ammoniac.

Milk Flude Water.

ONE quart of fpirits of wine, half an ounce of oil of
cloves, one drachm of effence of lemons, fifteen drops of oil of
Rhodium, a little cochineal in powder, to colour it of a fine
pink ; let it ftand one day, then filter it, but with no water.

Mip in her Teens.

ONE quart of fpirits of wine; effence of bergamot, one
ounce ; oil of Rhodium, two drachms ; tincture of inuflc, half
a drachm, and half a pint of water ; mix them well together,
and put them into bottles for ufe.

Lady Lilley s Ball.

TAKE twelve ounces of oil Toap fhaved very fine, fperma-
ceti three ounces, melt them together ; two ounces of bizmuth
difiolved in. role- water for the lpace of three hours, one ounce
of oil of thyme, one ounce of the oil of carrawavs, one ounce
of effence of lemons ; mix all well together.

Hard

RECEIPTS FOR PERFUMERY, &c. 405

Hard Pomatum.

TAKE three pounds of mutton-fuet, boil and fkim it well
till it is qure clear, pour it off from the drofs which remains
at the bottom ; then add thereto eight ounces of virgin- w-i*,
melt them together, and feent it with effence of lemon ; make
it into rolls according to fancy.

Soft Pomatum.

TAKE a quantity of hog’s lard, boil and fkim it very well ;
put in a fmall quantity of hair-powder, when it is cool, to
make it agreeable to your mind ; and l'cent it with effence of
lemons.

N. B. You may take a fmall quantity out Soft, and let it
cool j if it is too foft add a little hair-powder to make it ftiffer.

Nun s Cream.

ONE ounce of pearl-powder, twenty drops of oil of Rho-
dium, and two ounces of fine pomatum ; mix all well toge-
ther.

Eau fans Pareil.

ONE quart of fpirits of wine, one ounce of effence of ber-
gamot, two drachms of tinfture of mufk, add to them half a
pint of tyater, and bottle them for ufe.

Beautifying Water ,

IS balfaneum cofmeticum, a fmall quantity put into elder-
flower- water.

Lozenges for the Heart-hum.

TAKE one pound of chalk, beat it to a powder in a mor-
tar, with one pound and a half of white loaf fugar, and one
ounce of bole-ammoniac ; mix them well together, an<; put
in fomething to moiften them to make it of a proper confift-
ency or pafte ; make them into fmall lozenges, and let them
lie in a band-box on the top of an oven a week or more to dry,
fhaking the box fometimes.

Lozenges for a Cold.

TAKE two pounds of common white loaf-fugar, beat it
well in a mortar, diffolve fix ounces of Spanifh liquorice in a

D d 3 Iitll<

4Q6 RECEIPTS FOR PERFUMERY, &c.

little warm water ; one ounce of gum arabic difTolved likewife *
add thereto a little oil of anife-feed ; mix them well to a propel
confiftency, and cut them into fmall lozenges; lej>them lie in
a band-box on the top of an oven a confiderable time to dry
fhaking the box fometimes. }y

To make Dragon Roots.

TAKE fome mallow-roots, fkin them, and pick one end
with a pin or needle till you have made it like a brufh ; then
take fome powder of brafil, and fome cochineal, boil’ them
together, and put in the roots till you think they are tho-
roughly dyed ; then take them out, and lay them by the fire to.
d ry.

To make Shaving-Powder.

TAKE fome white-foap, and ftiave it in very thin flices;
let it be well dried on the top of an oven in a band box ; beat
:t in a mortar till it is very fine, fife it through a fine Yieve,
and feent it as you pleafe.

IVindfor Soap . — Two Shillings per Pound.

GET fome of the whiteft foap, fliave it into thin flices*
melt it in a ftew-pan over a flow fire, and feent it very ftrong
with oil of carraways ; pour it into a drawer made for that
purpofe ; let it ftand three days or more, and cut it into fquare
pieces to your fancy.

Soap to fill Shaving-Boxes.

TAKE fome of the whiteft foap, beat it in a mortar, and
feent it with oil of carraways, make it flat ; then chop in fome
vermilion, or powder blue, to marble it, with a very thin knife
dipt in the fame ; double it up, and fqueeze it hard into the
boxes ; then ferape it fmooth with a knife.

Tooth-Powder. — One Shilling per Bottle.

BURN fome roch- alum, and beat it in a mortar, fiftitfine;
then take fome rofe-pink, and mix them well together to make
it of a pale red colour ; add thereto a little powder of myrrh,
£nd put it into bottles for ufe.

: i • • .

2

%

Cold

RECEIPTS for PERFUMERY, &c. 407

Cold Cream.

TAKE one pint of trotter-oil, a quarter of a pound of
hcg’s-lard, one ounce of fpermaceti, a bit of virgin-wax ;
warm them together with a little rofe-water, and beat it up
with a whifk.

The genuine Receipt to make Turlington's Balfam.

BALSAM of Peru, one ounce ; beft ftorax, two ounces ;
benjamin, impregnated with fweet-almonds, three ounces ;
aloes Succotorine, myrrh eleft, pureft frankincenfe, roots of
angelica, flowers of St. John’s wort, of each of thefe half an
ounce; beat the drugs well in a mortar, and put them into a
large glafs bottle; add thereto a pint, or rather more, of the
beft fpirits of wine, and let the bottle ftand by the kitchen fire,
or in the chimney-corner, two days and two nights ; then de-
cant it off in fmaller bottles for ufe, and let them be well
corked and fealed.

N. B. The fame quantity of fpirits of wine poured on the
ingredients, letting them ftand by the fire, or in fome warm
place for the fpace of fix days and nights, will ferve for com-
mon ufe ; pour off the fame in fmall bottles, and let them be
well corked and fealed.

To make Strop de Capillaire.

PUT feven pounds of common lump-fugar into a pan, and
thereto add feven pints of water ; boil it well, and keep fkim-
ming it ; then take the white of an egg, put it in fome water,
and beat it up well with a whifk ; take the froth ofF and fcatter
it therein, and keep it fkimming until it is quite clear ; then
add thereto half a pint of orange-flower-water; mix it well
together, let it ftand till cold, and put it into a ftone bottle,
or in bottles for ufe, let them be quite clean and dry before
it is put into them, Qtherwife it will make it mothery and
fpoil it.

N. B. If you chufe to have it of a high colour, burn a little
fugar in a pan, of a brown colour ; afterwards put a little ca-
pillaire thereto, ftir it about with a wooden fpoon, and mix it
well with the capillaire according to your fancy.

4m

D d 4 psr

\

408 RECEIPTS FOR PERFUMERY, &c.

For a Confumption ; an approved Receipt by a Lady at Paddington..

TAKE the yolk of a new-laid egg, beat it up well with
three large fpoonfuls of rofe- water; mix it well in half a pint
of new milk from the cow, fweeten it well with firop de capil-
la i re, and grate fome nutmeg in it. Drink it every morning
fafting for a month, and refrain from fpirituous liquors of any
kind.

N. B. Mr. Powel, who kept the Crown, a public houfe in
S wallow- flreet, St. James’s, was in fo deep a decline as to be
fcarce able to walk; when he coughed, the phlegm he brought
from his ftomach was green and yellow ; and he was given
over by his phyficjan, who, as the lafl: refource, advifed him
to go into the country to try what the air would do. He hap-
pily went to lodge at Paddington : the woman of the houfe
understanding his condition, recolle&ed that an old lady, who
had lodged in the fame houfe, had left a book with a collection
of receipts in it for various diforders ; inftantly fetched it, and
found the foregoing, which he having ftriCtly followed, found
himfelf much better in a fortnight ; and, by continuing the
fame, in lefs than a month he began to have an appetite, and
with the bleffing of God, in a fhort time by degrees he reco-
vered his health, to the aftonifhment and furprize of al! who
knew him, and declared to me he was as well and her - :v as
ever he was in his life, and did not fcruple to tell every yer’on
the me^ns, and method of his recovery.

IJ. B, This receipt J had from his ovyn mouth.

To fop a violent Purging , or the Flux.

TAKE a third part of a gill of the very beft double dif-
tilled anife feed ; grate a third part of a large nutmeg into it.
To be taken the fame quantity an hour after breakfaft, one'
hour after dinner, and, if occafion, an hour before going to
bed. Probat urn ef.

For Obfrufllons in the Womb.

SUCCOTORINE aloes, one ounce; cardamum-feed, a
quarter of an ounce; fnake-root, a quarter of an ounce ^
gum-myrrh, a quarter of an ounce ;' faffron, a quarter of an
ounce; cochineal, two fcruples ; xedoary, two fcruples ; rhu-
barb, two fcruples: let thefe drugs be well beaten in a mortar,
and put them into a large bottle ; add thereto a pint and a half
of mountain-wine ; place it near the fire for the fpace of three

RECEIPTS FOR PERFUMERY, See. 409

days and nights, fliaking it often. Let the patient take a fmall
tea-cup-full twice a week in the morning, an hour before
rif;ng.

'Another for Objlrttihons.

THREE pennyworth of alkcrmes, two pennyworth of Ve-
nice treacle, and a quarter of an ounce of fpermaceti ; to be
made into four bolufes, one to be taken every evening going to
bed. < i

Half a pint of pennyroyal-water, a quarter of a pint of hy-
fteric- water, and a quarter of a pint of pepper-mint water ; to
be taken every morning and evening, a tea-cup full.

For a Hoarfcnefs.

TWO ounces of pennyroyal-water, the yolk of a new-laid
egg beaten, thirty drops of cochineal, twenty drops of oil of
anife-feed, mixed well and fweetened with white fugar-candy.

A large fpoonful to be taken night and morning.

\

\

I

INDEX.

i

I N

A.

ALMOND, to make an al-
mond foup, 156. An al-
mond fraze, 164. To make
pretty almond puddings, 17 1.
Another way to make an al-
mond pudding, 215. To boil
an almond pudding, ib. To
make the Ipfwich almond
pudding, 222. Almond hogs
puddings, three ways, 255.
Almond cheefecakes, 288. Al-
mond cuitards, 289. Almond
cream, 292. Almond rice,
358. How to make almond
knots, 360. To make almond
milk for a walk, 361. How to
make fine almond cakes, 366.
To make almond butter, 374,
Amulet, to make an amulet of
beans, 209.

Anchovy, to make anchovy fauce,
123. Anchovies, 319,
Anaouilles , or calf’s chitter-
lings, to drefs, 62.

Angelica, how to candy it, 362.
Apple-frit ten , how to make,
162. 1 o make apple frazes,

164. A pupton of apples,
166. To bake apples whole,
ib. To make black caps of
apples, ib. An apple pudding,
217. 226. Apple dumplings,
two ways, 227, 228. A flo-
rentine of apples, 228. An
apple-pie, 230. Green codling
yie» 23 1,

Apricot-pudding , how to make,
zi6. 222. To preferve apri-
cots, 316. 361. To make
thin apricot chips, 362. How
to preferve apricots green,
367*

April, fruits yet Iafling, 339,

Arms, of iron or heel, how a to
keep from rufting, 379.

Artichokes, how to drefs, 17.
To make a fricafee of arti-
choke bottoms, 196. To fry
artichokes, 197. To make an.
artichoke pie, 229. To keep
artichoke bottoms dry, 249.'
To fry artichoke bottoms, ib.
To ragoo artichoke bottoms,
ib. To pickle young arti-
chokes, 277. To pickle arti-
choke bottoms, 278. To keep
artichokes all the year, 321.
To drefs artichoke fuckers the
Spanifh. way, 357. Artichokes
preferved the Spanifh way, ib.

Afparagus, how to drels, 17.
How to make a ragoo of af-
paragus, 1 15. To drefs afpa-
ragus and eggs, 198. Afpara-
gus forced in French rolls, 200.
To pickle afparagus, 272.
Afparagus dreffed the Spanifh
way, 356.

Auguf, the produft of the

kitchep and fruit garden, 340.

b:

I N D E. X.

B.

Bacon, ho'.v to make, 266. How
to chufe Englifh bacon, 330.
See Beans.

Bake, to bake a pig, 4. A leg of
beef, ig. An ox’s head, 20. A
calf’s head, 27, A Bleep’s
head, ib. Lamb and rice, 52.
A cod’s head, 173. To bake
turbots, 178. To bake fal-
mon, ib. An almond pod-
ding, 215. Fifli, 250. An
oatmeal pudding, 25 2. A rice
pudding, ib. Baked cuf-
tards hbw to make, 289.

Balm , how to diftil, 326.

Bamboo, an imitation Ot, how to
pickle, 279.

Barbicued pig, 67.

Barbel, a fifli, how to chufe, 337.

Barberries, how to pickle, 27.5.
To preferve barberries, 368.

Barley-foup, how to make,
156. To make barley gruel,
159. A pearl barley pudding,
217. A French barley pud-
ding, ib. Barley water, 245.
Barley cream, 291. 374.

Barm, to make bread without,
310.

Batter, how to make a batter
pudding, 219. To make a bat-
ter pudding without eggs, ib.

Beam and Bacon, how to drefs,
18. To make a fricafee of
kidney beans, 113. To drefs
Windfor beans, 114. To make
a ragoo of French beans, 202.
A ragoo of beans with a force,
ib. Beans ragooed with a cab-
bage, ib. With parfnips, 203.
With potatoes, ib. To drefs
beans in ragoo, 208. How to
make an amulet of beans, 209.
To make a bean tanfey, ib.
Beans dreffcd the German way,
3^6.

JfedJlead, to clear of bugs, 344.

4

Beef, how to roafl, 2. j 2. Why
not to be falted before it is laid
to the fire, 2. How to be kept
before it is drefl'ed, ib. Its pro-
per garnifh, ib. How to make
beef gravy, 19. To bake a leg
,0/ beef, ib. How to ragoo a
piece of beef, 33. Beef tremb-
lonque, ib. To force a firloia
of beef, 34. Another way to
force a firloin, ib. Sirloin of
beef en epigram, ib. To force
the infide of a rump of beef,
35. A rolled rump of beef,
ib. To boil a rump of beef
the French fafhion, ib. Beef
efcarlot, 36. Beef a la daube,
ib. Beef alamode, and in pieces,
37. Beef olives, ib. Beef col-
lops, 38. To flew beef Beaks,
39. To fry beef Beaks, ib. A
fecond way to fry beef Beaks,
ib. A pretty fide difii of beef,
ib. To drefs a fillet of beef, 40.
Beef Beaks rolled, ib. To ftew
a rump of beef, ib. Another
way to ftew a rump of beef, 41.
Portugal beef, ib. To flew a
rump of beef, or the brifket,
the French way, ib. To ftew
beef gobbets, 42. Beef royal,
ib. fo make collops of cold
beef, 120. To make beef
broth, 132. A beef fteak pie,
14?. Beef broth for very weak
people, 239, Beef drink for
weak people, 240. Beef tea,
ib. A beef pudding, 250. To
pot cold beef, 259. Beef like
venifon, 261. Fo collar beef,

262. To make Dutch beef,

263. Beef hams, 261J. Names
of the different parts of a bul-
lock, 328. How to chufe good
beef, 331. Flow to pickle or
preferve beef, 353. The Jews
way to pickle beef, which will
go good to the Weil Indies, and

keep

INDEX.

keep a yea* good in the pickle,
and with care will go to the
Ea!t Indies, 379, Pickled beef
for prefent ule, 382. Beef
lleaks after the French way, ib.

Beer, directions for brewing it,
305. The belt thing for rope-
be«r, 3O7. To cure four beer,
ib.

Beet-root , how to pickle, 272.

Birch wine, how to make, 303.

Birds potted, to fave them when
they begin to be bad, 268.

Bifcuits, to make drop bifeuits,
284. To make common bif-
cuits, ib. To make French
bifcuits, 283. How to make
bifeuit bread, 371. To make
orange bifcuits, 377.

Bitter, how to make fine, 384.

Blackbirds , tochufe, 334.

Blackcaps , how to make, 166.

Blackberry wine, to make, 363.

Boil , directions for boiling, 8.
To boil a ham, ib. To boil
a tongue, 9, Fowls and houfe-
lamb, ib. Pickled pork, 20.
A rump of beef the French
fafhion, 35. A haunch or neck
•of venifon, 68. Chickens boil-
ed with bacon and celery, 80.
A duck or rabbit with onions,
82. Ducks the French way,
84. Pigeons, 88. Ditto boil-
ed with rice, 91. Partridges,
95. A phetrfant, 98. Snipes
or woodcocks, 99. Rice, 105.
A cod’s head, 174. Turbot,
J 77- Sturgeon, 187. Soals,
189. Another way, ib. Spi-
nach, 20Q. A ferag of veal,
239. A chicken, 240. Pi-
geons, ib. Partridge or any
other wild-fowl, 241. A plaice
or flounder, ib.

Bologna faufages, how to make,
258.

Bombarded veal, 57.

Bowels, a medicine for a difor*-
der in, 247.

Brawn, how to make fharn
brawn, 263. How to chufe
brawn, 332.

Bread-pudding, how to make,
219. To make a fine bread-
pudding, 220. An ordinary
bread-pudding, ib. A baked
bread-puaaing, ib. A bread
and butter pudding, 2?4« Bread
foup for the fick, 245. White
bread after the London way,

307. To make French bread,

308. Bread without barm, by
the h?!p of leaven, 3 to.

Brewing, rules for, 305.

Brick-bat cheefe, how to make,
386.

Broccoli, how to drefs broccoli
and eggs, 197. Broccoli in

fallad, 198.

Broil, to broil a pigeon, 6. To
broil lleaks, 7. " General di-
rections, for broiling, 8. To
broil chickens, 78. Cod-founds
broiled with gravy, 116.
Shrimps, cod, faimon, whiting,
or haddocks, 176. Mackerel,

177. Weavers, ib. Salmon,

178. Mackerel whole, 179,

Herrings, 180. Haddocks, when
they are in high feafon, 181.
Cod-founds, ib. Eels, 185.

Potatoes, 199.

Broth, flrong, how to make for
foups or gravy, 125. To make
flrong broth to keep for ufe,
128. Mutton broth, 132. Beef
broth, ib. Scotch barley broth,
ib. Rules to be obferved in
making foups or broths, 133.
To make mutton broth, 239.
Beef or mutton broth for weak
people, ib. To make pork

broth, 240. Chicken broth,

2-1 2. 1 0 make knuckle broth,
246.

Brown

I N D

Brotwn colouring for made diflies,
19.

Bugs, how to keep clear from,
343. To clear a bedftead of
bugs, 344.

JBullice white, how to keep for
tarts or pies, 323.

Bullock, the ftweral parts of
one, 328.

Buns, how to make, 286.

Butter, how to melt, 5. How
to make buttered wheat, 160.
To make buttered loaves, 197.
A buttered cake, 281. Fairy
butter, 289. Orange butter,
ib. A buttered tort, 299. To
road a pound of butter, 325.
How to chufe butter, 332.
Potted butter, how to preferve,
353. To make almond butter,
37V

C.

Cabbages, how to drefs, A

forced cabbage, 116. Stewed
red cabbage, 117. A farce
meagre cabbage, 210. How
to pickle red cabbage, 276. To
drefs red cabbage the Dutch
way, good for a cold in the
bread, 346. To pickle the
fine purple cabbage, 384. To
make four crout, 388.

Cake, how to make potatoe
cakes, 198. How to make a
rich cake, z8o, To ice a great
cake, ib. To make a pound
cake, z8i. A cheap feed-cake,
ib. A butter cake, ib. Gin-
gerbread cakes, ib. A fine
feed or faffron cake, 282. A
rich feed cake, called the nun’s
cake, ib. Pepper cakes, 283.
Portugal cakes, ib. To make
a pretty cake, ib. Little fine
cakes, 284. Another fort of
little cakes, ib. Shrewlbury

cakes, 28;. Madling cakes;
ib. Little plum cakes, 287,
Cheefe cakes, ib. A cake the
Spanifli way, 338. How to
make orange cakes, 364/ To
make white cakes like china
diflies, 365. Fine almond
cakes, 3 66. Uxbridge cakes,
ib. Carraway cakes; 373. Su-
gar cakes, 375.

Calf's Head , how to hafh, zfi;
To halh a calf’s head white, ib.
To bake a calf’s head, 27. To
dew a calf’s head, 55. A calf’s
head furprize, 60. Calf’s chit-
terlings or andouilles, 62. To
drefs calf’s chitterlings curiouf-
ly, ib. A calf’s liver in a caul,
94. To road a calf’s liver, 95,
To make a calf’s foot pudding,
196. A calf’s foot pie, 141.
Calf’s head pie, 1 47. Calf’s
feet jelly, 293. The feveral
parts of a caif, 329. A calf’s
head drefled after the Dutch
way, 381. To make a frtca-
fee of calf’s feet and chaldron,
after the Italian way, 383.
Calf’s feet dewed, ib.

Candy, how to candy any fort of
flowers, 317. To candy ange-
lica, 372. To candy caflia,
373*

Capbits, how to chufe, 333. A
capon done after the Fieach
way, 38.

Captaihs of fliips, direflions for,
247.

Carolina fnow-bal!s, how to
make, 394. To make Carolina
rice pudding, 393.

Carp, how to drels a brace of,
124 To drefs carp au blue,
ib. To flew a brace of carp,
17I. To fry carp, 1 72. How
to bake a carp, ib. To make a
carp pie, 23 z. HoW to chufe
•carp, 337.

Carravsay

INDEX.

Carraway cakes, how to make,
3?3-

Carrots, how to drefs, 15, To
make a carrot padding two
ways, 216. Carrots and French
beans drefled the Dutch way,
3>;6*

Cajjia , how to candy, 373.

Catchup , how to make catchup
to keep twenty years, 247. To
make catchup two ways, 320.

Cattle, horned, how to prevent
the infedtion among them, 350.

Caudle, how to make white
caudle, 243. To make brown
caudle, ib.

Cauliflowers, how to drefs two
ways, 17. To ragoo cauli-
flowers, 1 15. How to fry cau-
liflowers, 212. To pickle cau-
liflowers, 272. To drefs cau-
liflowers the Spanilh way, 356.

Caveacb, how to make, 267.

Chardoons , how fried and but-
tered, 19,3. Chardoons a la
frontage, ib.

Chars, how to pot, 238.

Chee/e, how to chufe, 332. To
pot Chelhire cheefe, 261. To
make flip-coat cheefe, 386. To
make brick-bat cheefe, ib.

Cheifecakes, to make fine cheefe-
cakes, 287. Lemon cheefe-
cakes, two forts, 288. Almond
cheefecakes, ib. Cheefecakes
without currants, 370.

Cheefe- curd puddings, how to
make, 221. To make a cheefe-
curd florentine, 228.

Cherry, how to make a cherry
pie, 231. Cherry wine, 303,
Jar cherries, 31 1. To dry
cherries, ib. To preferve cher-
ries, with the leaves and ftalks
green, 312. To make black
cherry water, 326. To candy
cherries, 349, How to dry
cherries, 363. To make mar-

malade of cherries, 366. To
preferve cherries, 367. 372.

Chejhire pork pie, how to make,
144. How to make it for fea,
253.TopotChefhirecheefe,262.

Chefnuts, how to roaft a fowl
with chefnuts, 75. To make
chefnut foup, 130. To make
a chefnut pudding, 221.

Chickens, how to fricafee, 24,
25. Chicken furprize, 76.
Chickens roafted with force-
meat and cucumbers, 77.
Chickens a la braife, ib. To
broil chickens, 78. Pulled
chickens, ib. A pretty way of
ftewing chickens, 79. Chick-
ens chiringrate, ib. Chickens
boiled with bacon and celery,
80. Chickens with tongues, a
good difli for a great deal of
company, ib. Scotch chick-
ens, ib. To flew chickens the
Dutch way, 81. To flew
chickens, ib. To make a cur-
rey of chickens the Indian way,
105. To make a chicken pie,
143. To boil a chicken, 240.
To mince a chicken for the
fick, or weak people, 242.
Chicken broth, ib. To pull a
chicken for the fick, ib. To
make chicken water, ib. Chick-
ens drefled the French way,
382. Chickens and turkies
drefled after the Dutch way, 383^

Child, how to make liquor for
one that has the thrufli, 246.

Chocolate, to make flratn cho-
colate, 338. Another way, ib.
The quantity to make, 370.

Chouder, a fea dilh, how to make,

3gi.

Chub, a fifli, how to chufe, 337.

Citron, lyrup of, how to make,
315. How to make citron, 349.

Clary fritters, how to make, 163.
How to make clary wine, aoj.

Clove

t N D

Clo-ve gtjlifi

owers, how to make
fyrup of, 315.

Cock, how to chufe, 334.

Cocks -comb s, how to force, lit.
To preferve cocks combs, 1 12.

Cockles, how to pickle, 277.

Cod and Codlings, how to chufe,
337. Cod-foutids broiled with
gravy, 116. How to road a
cod’s head, 174. To boil a
cod’s head. ib. How to (lew
cod, ib. To fcicafee a cod,
175. To bake a cod’s head,
ib. To broil cod, 176. To
broil cod-founds, 181. Tofri-
cafee cod-founds, 182. To
drefs water-cod, 184. To
crimp cod the Dutch way, 187.

Codling, green, pie, how to
make, 231. How to pickle,
274.

Collar, to collar a bread of veal,
30. To collar a bread of mut-
ton, ib. To make a collar of
filh in ragoo, to look like a
bread of veal collared, 1 89. To
make potatoes like a collar of
veal, or mutton, 198. To col-
lar a bread of veal, 261. To
collar beef, 262. To collar a
falmon, ib.

Collops, how to drefs beef col-
lops, 38. To drefs collops and
eggs, 1 18. Cold beef, 120.
See Scotch collops.

Comfrey roots, how to boil, 246.

Confer-ve of red rofes^ or any
other flowers, how to make,
315. Conferve of hips, ib. Con-
fer ve of rofes boiled, 377.

Con.vf.ip pudding, how to make,
216. To make cowflip wine,
304.

Crabs, how to butter, 190. To
drefs a crab, 191.

Crab-fjh, how to chufe, 338.

Cracknels, how to make, 369.

CravjfJh , how to make a cullis

E X.

of craw-filh, 109, To make
craw-fifh loup, 128. To dew
craw fid), 192.

Cream , how to mdke cream toads,
168. A cream pudding, 225.
To make fleeple cream, 290.
Lemon cream, two ways, ib.
Jelly of cream, ib. Orange
cream, 291. Goofeberry cream,
ib. Barley cream, ib. To
make piflachio cream, 292.
Hartfhorn cream, ib. Almond
cream, ib. A fine cream, ib.
Ratafia cream, ib. Whipt
cream, 293. Ice cream, 347.
Sack cream, like butter, 374.
Clouted cream, 375. Quince
cream, ib. Citron cream, ib.
Cream of apples, q’uincd, goofe-
berries, prunes, or rafpberries,
376. Sugar-loaf cream, ib.
Croat four, how to make, 388.
Cruf, how to make a good crud
for great pies, 150. A danding
crud for great pies, 151. A cold
crud, ib. A' dripping crud, ib.
A crud for cudards, ib, A pafle
for crackling crud, ib.
Cucumbers, how to dew, 113.
202. 2ii. To ragoo cucum-
bers, 113. To force cucum-
bers, 1 17. To farce cucum-

bers, 211. To pickle large cu-
cumbers in flices, 270. How
to preferve cucumbers equal with
any India iweetmeat, 390.
Cullis , for all forts of ragoo, icS.
A cull s for all forts of butchers
meat, ib. Cullis the Italian way,
109. Cullis of craw-filh, ib.
A white cullis, 1 10.

Curd fritters, how to make, 162.
Currants, how to make cuirant
jelly, 296. Currant wine, 303.
To preferve currants, 371.
Currey, how to make the Indian
way, 105.

Cufard pudding, to boil, 218.

To

1 N D

E X.

To make almond cuflards, 28 9.
Baked cu Hards, ib. Plain cut-
tards, ib.

Cutlers a la Maintenon, a very
good drill, 47.

Cyder, how to make, 38a. How
to fine cyder , ib.

D.

Damojtns, to preferve whole, 31 6.
To keep damofins for pies or
pies or tarts, 323. To dry da-
mofins, 367.

December , produft of the kitchen
and fruit garden this month,

34*’ , .

Devinjbire fquab pie, how to

make, 144.

Di/gui/ed leg of veal and bacon,
how to make, 56. Mutton chops
in difguife, 76.

Dijfses. See Made Difbes.

Dog , two cures for the bite of a
mad dog, 342.

Dotterels, how to chufe, 334.

Doves, how to chufe, 335. See
Pigeons.

Drink, how to make the pcfloral
drink, 244., To make a good
drink, Z45. Sage tea, ib. To
make it for a child, 246.

Dripping, how to pot, to fry fifii,
meat, or fritters, 248.

Ducks, fauce for, 3. Direflions
for ducks, 7, Sauce for boiled
ducks, 9. How to road tame
and wild ducks, 14. A Ger-
man way of drelling ducks, 72.
Ducks alamode, 81. The bell
way to drefs a wild duck, ib.
Another way, 8z. To boil a
duck or rabbit with onions, ib.
To drefs a duck with green,
peas, ib. To drels a duck with
cucumbers, 83. A duck a la
braife, ib. To boil ducks the
French way, 84. To Hew

ducks, 100. To make a dork
pic, 1 43. lo chufe wild ducks.

Dumplings, how to make yeaft
dumplings, 226. Tomake Nor-
folk dumplings, 227. To make
hard dumplings, two ways, ib.
Apple dumplings two ways,
227, 228. Dumplings when
you have white bread, 254.

E.

Eel foup, how to make, 1 5 1 • \ How
to Hew eels, t8o. To itew eeis
with broth, ib. To pi,tchcock
eels, 184. Fry eels, 185.
Broil eels, ib. Farce ec-ls with
white fauce, ib. To drefs eels
with brown fauce, ib. To make
an eel pie, 233. To collar
eels, 233. To pot eels, 237.
How to chufe eels, 337.

Egg fauce, how to make, proper
for roaded chickens, 71. To
feafon an egg pie, 141. To
make an egg foup, 157, 244.
To drefs fotrel with eggs, 196.
To drefs broccoli and eggs,
197. To drefs afparagus and
eggs, 198. Scewed Spinach and
eggs, 200. To make a pretty

. dtfh of eggs, 204. Eggs a la
tripe, ib. A fricafee of eggs,
205. A ragoo of eggs, ib.
How to broil eggs, ib. To
drefs eggs vvith bread, 206. To
farce eggs, ib. To drefs eggs
with lettuce, ib. To fry eggs
as round as balls, ib. To make
an egg as big as twenty, 2 07.
To make a grand dilh of eggs,
ib. A pretty dilh of whites of
eggs, 208. To make a fweet
egg pie, 229. How to chufe
eggs, 332- To make marma-
lade ®f eggs the Jews way, 338.

Elder wine, how to make, 301-
E e To

I N D

E X.

To make elder flower wine,
very like Frontiniac, 302.

Endive, how to ragoo, 194. To
drefs endive the Spanilh way,

356*

F.

Fairy butter, how to make, 289.

Farce, to farce eels, with white
fauce, rSq. To farce eggs'
206. A farce meagre cabbage,
210. To farce cucumbers, z 1 1 .

Fuji, a number of gcrcd diflies for
a fad dinner, 1 jz.

February, fruits lading then, 339.

Fennel, how to pickle, 274.

Fieldfare, how to chufe, 333.

Fire, how to be prepared for
roafting or boiling, 1.

Fijh, how to drefs, 122, 230. To
make fifh fauce, with lobilers,
123. Strong fifh gravy, 127.
To drefs little fifh, 177. Flat
fifh, 183. -Salt fifh, ib. Col-
lar of fifh in ragoo, like a bread
of veal collared, 189. To make
a fait fifh pie, 232, To make
a carp pie, ib. To make a
foal pie, ib. Eel pie, 233. To
make a flounder pie, ib. To
make a herring pie, ib. Sal-
mon?pie, 234. Lobfter pie, ib.
Mufcle pie, ib. To collar fal-
mon, 233. To collar eels, ib.
To pickle or bake herrings, 236.
To pickle or bake mackerel to
keep all the year, ib. Tofoufe
mackerel, ib. To pot a lob-
ficr, ib. To pot eels, 237. To
pot lampreys, ib. To pot chars,
338. To pot a pike, ib. To pot
faint on/ two ways, ib. To
boil a plaice or flounder, 24 J.
To make fifh fauce to keep the
whole year, 247. How to bake
fiih, 250. The proper feafon
for fifh, 336. How to chufe

fifh, 337. To make fifh paflies
the Italian way, 353. The man-
ner of drefling various forts of
dried fifh, 391.

Floating if and, how to make,

3 OP.

Florendine hare, tor. How to
make a cheefe-curd florendine,
228. To make a florendine of
oranges or apples, ib.

Flour, hafty pudding, how to
make, 16. To make a flour
pudding, 218.

Flounder , how to make a flounder
pie, 233. How to boil floun-
ders, 24 j. To chufe flounders,
338-

Flowers, how to make conferee
of any fort of flowers, 314.
Candy any fort of flowers, 317.

Flummery, how to make hartfhorn
flummery, 296.- Another way,
297. To make oatmeal flum-
mery, ib. French flummery,
293.

Fool, how to make an orange fool,
158. To make a Weflminfter
fool, 159. A goofeberry fool,
ib.

Force, how to make force-meat
balls, 21. To force a leg of
lamb, 31. To force a large
fowl, ib. To force the infide
of a firloin of beef, two way?,
34. The infide of a rump of
beef, 35. l ongue and udder
forced, 43. To lorce a tongue,
ib. To force a fowl, 74. To
force cocks-combs, n i. Forced
cabbage, 1 1 6. Forced lavoys,
117. Forced cucumbers, ib.
To force alparagus in French
rolls, 200.

Fowls, of different kinds, how to'
roaft, 5, 14- Sauce for fowls,
18, 125. How to boil fowls,
9. How to roaft a fowl, phea-
fant fafliion, 12. How to foicc
- a large

/

INDEX.

a large fowl, 31. To Hew a
fowl, 32. To llew a fowl in
celery fauce, 7 1 . The German
way of drefliog fowl?, 72. To
drefs a fowl to perfection, 73.
To Hew white fowl l)rown tne
nice way, ib. Fowl a la braife,
74., To force a fowl, ib. To
roalt a fowl with chefnuts, 75.
How to marinate fowls, 78.
To drefs a cold fowl, 1 18. To
make a fowl pie, 253. To pot
fowls, 258.

Frahgas incopades, to make, 387.

Froze, how to make apple frazes,
164.' How make an almond
frgze, ib.

French beans, how to drefs, 17.
To ra-200 French beans, 194.
202. To make a French barley
pudding, 217. A harrico of
French beans, 252. How to
pickle French beans, 272. How
to makfe French biffihts, 285.
French bread, 308. French
flummery, 298. To keep
French beans all the year, 321.
To drefs carrots and French
beans the Dutch way, 336.
Chickens dieffed the French
way, 383.

Fricar.dillas, to make, 394.

Fricafee, how to make a brown
fricafee, zz. A white fricafee,
22, 23. To fricafee rabbits,
lamb, or veal, &c. 23. Rab-
bits, lamb, fweetbreads, or
tripe, ib. Another way to fri-
cafee tripe, 24. A fricafee of
pigeons, 25. A fricafee of
Iamb-Hones and fweetbreads,
ib. A fricafee of neats tongues,
43. To fricafee ox palates, 44.
To fricafee cod, 175. To fri-
cafee cod-founds, 182- To frica-
fee (kirrets, 195. A fricafee of
artichoke bottoms, 196, A

white frica(c2 of muHirooms,
197-

Fritters, how to make baity frit-
ters, 161. Fine fritters, 1(2.
Apple fritters, ib. Curd frit-
ters, ib. Fritters royal, ib.
Skirret fritters, ib. White frit-
ters, 1 63. Syringed fritters, ib.
To make vine leaf fritters, 164*
Clary fritters, 165. Sp.anilh
fritters, 381.

Fruits, tne feveral feafons for,

338*>

Fry, how to fry tripe, 24. Beef
lleaks, two ways, 39. A loin
of lamb, 53. Saufages, 118.
Cold veal, 1 19. To make fried
toaHs, 171. Tofrycarp, 172.
Tench, 173. Herrings, 180.
To fry lampreys, 184. To fry
eels, 183. Chardoons fried and
buttered, 195. To fry arti-
chokes, 197. Potatoes, 199.
Eggs as round as balls, 206.
Fried celery, 21 1. Cauliflowers
fried, 212. Fried fmeks, 3:4.

Furmity, how to make, 159.

G.

Gam, how to make a rafpberry,
296.

Garden, direflions concerning gar-
den things, 18. The produce
of the kitchen and fruit garden,
in different feafons of the year,
338-

Gerktns, how to pickle, 270.

German puffs, how to make, 368.

Giblets, how to Hew, 86. To
make giblets a la turtle, 87.
How to make a giblet pie, 1 43.

Ginger, mock, to pickle, 278.

Gingerbread cakes, how to make,
26 X. Flow to make ginger-
bread, 283. Ginger tablet, 337.

Gold lace, how to clean, 37°.

D e 2 Golden

I N D

E X.

Golden- pippins, how to pickle,
276. How to preferve, 362.

Good-wetts, how to chufe, 334.

Goofe, how to roaft, 5,7, 14, 84.

A rnoclc goofe, how prepared^.
Sauce for a goofe, 5. Sauce
for a boiled goofe, 9. How to
drefs a goofe with onions, or
cabbage, 84. To drefs a green
goofe, 85. To dry a goofe, ib.
To drefs a goofe in ragoo, ib.
A goofe alamode, 86. To
make a goofe pie, 143, To
make a pudding with the blood
of a goofe, 256. How to chufe
a tame, wild, or bran goofe,
334-

Goofeberry , how to make a goofe-
berry fool, 159. A goofe -
berry pie, 232-. How to make
it red, ib. Cuftards good with
it, ib. Goofeberry cream, 291.
Goofeberry wine, 302. How
to prefejve goofeberries whole
without Honing, 3 1 7. Howto
keep green goofeberries till
Chriftmas, 322. To keep red
goofeberries, ib. How to make
goofeberry wafers, 361.

Grailing , a fifh, to chufe, 337.

Grapes, how to pickle, 275. How
to preferve grapes, 362.

Grateful, how to make a grateful
pudding, 219.

Grawy, how to make good and
cheap gravy, Pref* tii. To
make gravy for a turkey or any
fort of fowls, 18. Another di-
rection to make gravy, 19. To
make beef, or mutton, or veal
gravy, ib. To make gravy for
a white fauce, 123. Gravy for
turkey, fowl, or ragoo, ib.
Gravy for a fowl when you have
no meat nor gravy ready made,
126. Mutton or veal gravy,
ib. Strong hfh gravy, 127.

Gravy foup, 128,230, Good1
brown gravy, 193.

Greens, diredtions for drefling, 15.

Green-gages, how to candy, 349.

Grill, how to grill fhrimps, 199.

Gruel, how to make water-gruel,
243-

Gull, how to chufe, 334.

H.

Haddocks, how to broil, 176. To
broil haddocks when they are in
high feafon, 1S1. How co drefs
Scotch haddocks, 1 S4. Had-
docks after the Spanilh way,.
344. To drefs haddocks the
Jews way, 354.

Haggafs, Scotch, to make, 388.
To make it fweet with fruit, ib.

Ham, the abfurdity of making the
eflence of ham a fauce to one
difh, Pref, ii.. How to boil a
ham, 8. To drefs a ham a la
braife, 62. To. roaft a ham or
gammon, 63. To make eftence
of ham, 106, 108. To make
a ham pie, 142. Veal hams,.
264. Beefhams, 265. Mut-
ton hams, ib. Pork hams, ib.
Tochufe Weftphalia hams, 332.
Farther dire&ions as to pickling
hams, 353.

Hamburgh laufages, how to make,
382. A turkey ftuffed after the
Hamburgh way, 383,

Hard dumplings, how to make,
two ways, 227.

Hair, to preterve and make it
grow thick, 394.

Hare, to roaft a hare, 7. 13. Dif-
ferent forts of fauce for a hare,
7. To keep hares fweet, or
make them frefti when they
llink,i i. To drefs ajugged hare,
98. To fcare a hare, ib. To
flew a hare. 101. Florendine
hare, ib. A hare civet, ib.

To

I N

D E X.

To pot a hare, 239. To chafe
a hare, 335.

Harriet) of French beans, now to
make, 252.

Harfjhorn cream, to make, 29.2.
Jelly, 294. To make a hartf-
horn flummery, two ways, 296,

2Q7.

Jtiajh , how to hafh a calf’s head.
26. A calf’s head while, ib.
A mutton hafh, 48. To hath
cold mutton, irg. Mutton like
venifon, 120.

Hajiy pudding, how to make a
flour hafty. pudding, l6o. An
oat -meal hally pudding, ib. A
fine hafty pudding, 161. Hafty
fritters, ib.

He art -burn, lozenges for, 402.

.Heatb-poults, to chufe, 333. To
chule heathcock and hen, ib.

Hedge- beg, how to make, three
ways, 169, 298.

Hen, how to chufe, 334.

Herrings, how to broil, 180. To
fry herrings, ib. A herring
pie, 233. To pickle or bake
herrings, 236. To chufe her-
rings, 338. Pickled and red
herrings, ib. Dried herrings,
how to drefs, 392.

Hodge-podge, how to make, 133.
Of mutton, ib.

Hogs feet and ears, how to ragoo,
24. Hogs ears forced, lit.
Almond hogs puddings, three
ways, 255. Hogs puddings
with currants, 256. Thefeveral
parts of a heg, 329. Parts of a
bacon hog, 330.

Honey-comb, how to make a lemon
honey-comb, 365.

HjJlerical water, to make, 326.

1.

January, jfruits then lading,
33a*

Ice, how to ice a great cake, 380.

To make ice cream, 347*

Jelly how to make ilingUls jelly,
244. Jelly of cream, 290.
Hart (ho 1 n jelly, 294. Orange

jelly, 293. A ribband jelly, ib.

Calves feet jelly, ib. Currant
jelly, Z96. A turkey. See, m
jelly, 348.

India pickle, how to make, 349’
Ipfwicb , how to make an Ipfwicti
almond pudding, 222.

Iron, how to keep from ruftmg,

379*

Ironmolds , how to take out of
linen, 349.

Ifivglafs jelly, how to make, 244.
IJland, how to make the floating
ifland, 300.

Italian collops, 58. How to
make an Italian pudding, 217*
Jutr, to drefs a jugged hare, jot.
July, the produce of the kitchen
and fruit garden this month,

34°- ,

Jumballs, how to make, 1114.

June, the produce of kitchen and

fruit garden this month, 339*

K.

Kickjban.cs, how to make, 16S.
Kidney-beans. See Beans.

Knots , a bird, how to chule, 334.

L.

Lace, gold or filver, how to clean,

378.

Lamb, how to roaft, 2. To boil
houfe lamb, 9. To roaft houfe-
lamb, 1 3. How to fricafee lamb,
23. To fricafee lamb-ftones and
fweetbreads, 25. To drefs a
lamb’s head, 27. To force a
leg of lamb, 31, 52. To boil a
leg of lamb, 31. How to bake
lamb and rice, 52. To fry a
£ e 3 loin

1

T N D E

X.

foin of lamb, 33, Another way
°l tuning a neck or loin of lamb,
ib. A ragoo of lamb, ib. Cut-
lets frjcaleed, 34. Chops l.ird-
. id, ib. Chops en Cafarole, ib,
'1 o ficw a lamb’s head, 55. To
make a very line fwcet lamb pie,
1 4c. Tlie leveral parts of houfe-
lamb, 32^. Proper feafons for
houfe and grafs lamb, ib. How
to chufe lamb, 3 ,0.

Lampreys, fyow to drefl, 184. To
fry lampreys, ib. To pot lam-
preys, 237.

Larks, fauce for, 6. Directions
for roafting larks, 14. To drefs
larks pear fafhion, 101. To
chufe larks, 333.

Lemon fauce for boiled fowl, how
to make, 72. To make lemon
tfirts, 148. To pickle lemons,
273. To make lemon cheefe-
cakes, tsvo ways, 288. To
make lemon cream, two ways,
290. How to keep lemons,
two ways, 323, To make a
lemon honey-comb, 365. A
lemon tower or pudding, 369.
To make the clear lemon cream,
ib.

Leveret, how to chufe, 333.

Lanes, how to pickle, 276.

Ling, how to chufe, 336.

Linen, how to take ironmolds out
of, 349.

Livers, how to drefs livers with
muihroom fauce, 72. A ragoo
of livers, 1 15. A liver pudding
boiled, 251.

Loaf , how to make buttered
loaves, 197. To make a boiled
loaf, 221.

Loljlers, how to butter Jobfters,
two ways, 190, 191, How to
roall lobfters, ib. To make a
lobfter pid, 234. To pot a lob-
iler, 2j6. T'ochufe lobllers,337.

l,oin of veal en epigram, 56,

M.

Mackeroous, how to make, 283.

Mackerel , how to broil, 177. To
broil mackerel whole, 179,
Mackerel a la maitre d ’hotel",
ib, Jo pickle or bake macke-
rel to keep all the year, 23C,
To foufe mackerel, ib. To
pick!e mackerel, called caveach,
267. To chufe mackerel, 338.
Maskerel drefldd me Italian
way, 353. The way of curing
mackerel, 393. lo drefs cured
mackerel, ib.

Mad dog, two cures for the bite
of, 342.

Made dijhes, 20. Rules to be
obferved in all made difhes 106.
A pretty made ddh, 168,

Madling-cakes, to make, 283.

Maid, directions to the houfe-
^maid, 344.

March , fruits then lading, 339.

Marie , a bird, how to chufe. 334.

Marmalade of oranges, how to
make, 312. To make white
marmalade, ib. Red marma-
lade, 313, Marmalade of eggs
the Jews way, 358. Marma-
lade of cherries, 366. Of
quince, white, 367.

Marrovs, how to make a marrow
pudding, 137.

May, the produCt of the kitchen
and fruit garden this month,
339-

Mead, how to make, 366. To
make white mead, 386.

Meat, how to keep meat hot, 14.
To prevent its flicking to the
bottom of the pot, 49. To pre-
ferve fait meat, 35 :.

Melon mangoes, to pickle, 278.

Milk, how to make rice-milk,
138. Artificial afles milk, 245.
Cows milk next to afles milk,

24;.

I N D

24-. To make milk water, 328.
383. Milk foup the Dutch
way, 35 s-

Millet pudding, to make, 213.

Mince-pies , the belt way to make
them, 148. To make Lent
mince pies, 234*

Mint , how to diltil mint, 326.

Moonfh'ine, how to make, 209.

More/lo cheriies, how to barrel,

^72*

Muffins, how to make, 3 (-l9-

Mulberries , how to make a pud-
ding of, 226.

Muffrooms , how to make mufb-
room fauce for white fowls ol all
forts, 70. For white fowls boil-
ed, ib. To make a white fiicafee
of mulhrooms, 197. To.ragoo
mufhrooms, 204. To pickle
mulhrooms for the fea, 248. Fo
make mufhroom powder, ib.
To keep mulhrooms without
pickle, 249. To pickle mulh-
rooms white, 273. To make
pickle for mulhrooms, 274. To
raife mulhrooms, 384.

Muffle, how to make mufclefoup,
155. To (tew or drefs mufcles,
three ways, 192, 193. To
make a mufcle pie, 234. To
pickle mufcles, 277.

Mutton, how to roalt mutton, 2,
12. The faddle and chine of
mutton, what, z. The time
required for roafting the feveral
pieces of mutton, 12. To roalt
mutton venifon falhion, 10. To
draw mutton gravy, 19. To ra-
goo a leg of mutton, 22. To
collar a brealt of mutton, 30.
Another way to drefs a brealt of
mutton, ib. To drefs a leg of
mutton a la royale, 45. A leg
of mutton a la haut gout, ib. To
roalt a leg of mutton with oy-
Iters, ib. To roalt a leg of mut-
ton with cockles, 46, A (houl-

E X.

der of mutton en epigram, ib.

A harrico of mutton, ib. To

French a hind faddle of mutton,

4.6. Another French way called
St. Menehout. 47. Fo make
a mutton halh, 48, A Leon
way to roalt a leg of mutton,
with oylters, ib. To drefs a leg
of mutton to eat like venifon,

49. To drefs mutton- the Turk-

ilh way, ib. A (houldcr of mut-
ton with a ragoo of turnips, ib.
To fluff" a leg or Ihoulder of mut-
ton, 50. To boil a leg of mut-
ton like venifon, 68. Mutton
chops in difguife, 76. Mutton
kebobbed, 104. To drefs a
neck of mutton called the halty
diih, ib. To hath cold mutton,

1 19. To halh mutton like ve-
nifon, 120. To make mutton
gravy, 126. Mutton broth, 132.
Mutton pie, 142.. Mutton
broth for the fick, 239. 'Fo
make it for very weak people,
ib. To make mutton hams,
263. How to chule mutton,

331-

N.

Norfolk dumplings, how to make,
227.

North, lady, her way of jarring
cherries, 311.

November, the produft of the
kitchen and fiuit garden this
month, 341.

Nuns-cake, how to make, 28 1.

O.

Oat-pudding, how to bake, 136.
232. Oatmeal hally pudding,
how to make, 160. Oatmeal
pudding, 212, 25,2. Oatmeal
flummery, 297. Oatcakes, 310.
Odiober, the produft of the kit-
E c 4 chen

X.

I N D

then and fruit garden this
month, 341.

Olive, how 10 make an olive pie,
141.

Onions, how to make a ragoo of
onions, 1 14. An onion foup,
153. An onion pie, 230. To
pickle onions, 273. To make
onion foup the Spanifh way,

„ 3 ’ 5*

Orange tarts, how to make, J49.
Grange fool, isg. Orange
puddingy foir ways, 213, 2 13.
An oreangeado pie, 230. O-
range butter, 2S9. Orange
cream, 291. Orange wine,
301. To make orange wine
with raifins, 302. Orange
marmalade, 312. How 'o
preferve oranges whole, 3x3.
To make oiange wafers, 364,
Orange cakes, ib. Orange
loaves, 569. Orange bifeuits,
377*

Ortolans , how to drefs, 100.

Oven for baking, how to be builr,

3 1 * • .

Ox, how to bake an ox’s head, 20.

To Hew ox palates, 22. To
ragoo ox palates, 44. To fri-
cai'ee ox palates, ib.” To roaft
ox palates, ib. To pickle ox
palates, 112. How to make
gravy of ox kidneys, 126. Ox-
cheek pie, 144.

Oxford John, 51. How to make
an Oxford pudding, 139.

Oyjhrs, how to make a ragoo of,
J14. To make mock oyiler
fauce, either for turkies or fowls
boiled, 78, To make an oylter
foup, 136. Oyiler fauce, 176.

To make fcollops of oyrters,

192. To ragoo cyfters, 193.

To make oylter loaves, act.
to pickle oyflers, 277,

E

P.

Paco lilla, or Indian pickle, how
to make, 389.

Pain perdu, how to make, 16S.
Panada , how to make, 243.
Pancakes, how to make, i6j.
i o make fine pancakes, four
ways, ib. Rice pancakes, 16c.
Parfey, how to djllil, 326.
Parjnips, how to drefs, 16. How
to ftew, 201. To mafh, ib. ‘
Partridge, fauce for partridge, 6.
Directions for roailing^ par-
ridges, 14, 95. To boil par-
tridges, ib; To drefs pattridoes
a la braife, 96. To make par-
tridge panes, ib. The Freni h.
way of drefling partridges, 107'.
Another way to boil partridges,

241* How to chufe a partridge,

cock or hen, 335.

P°fy, how to make little parties,

1 2 1 . I 6 make petit parties, for
garnifhing of dilhes, ib. How
to make venifon party, 136.
To make party of a loin of mut-
ton, 147.

Peaches, to pickle, z-/\. Hew
to make fvrup of peach blof-
foms, 315. How to preferve
peaches, 319. How to dry
peaches, 360.

Pearl, to make fugar of pearl,
309.

Pears, how to (lew, 167. To flew
pears in a fauce pan, ib. To
Hew pears purple, ib. How to
make pear pudding, 226. Pear
pie, 231. To keep pear-plums
for tatts or pies, 323. How to
dry pears without fugar, 357.
To dry pear plums," 372.

Peas, how to Hew peas and let-
tuce, 1 16. Hew • to make a
green peas-foup, two ways,
129. A peas-loup for winter,

• two

I N

D E X.

two ways, 130. How to make
jpeas*foup for a fait dinner, 152.
To make a green peas-foup for
ditto, two ways, ib. 153. How
to make peas-porridge, 158.
To drefs peas Fran$oife, 2cg.
Green peas with cream, 210.
To make peas-foup, 230. To
make peas-pudchng, 232. To
keep green peas till Cl.riftmas,
321. "Another way to preferve
green peas, 388. A Spanifh
peas-foup, 355. Another way
to drefs peas, 336.

Pellovj, how to make it the Indian
way, ic;. Another way to
make a pellow, 106.

Penny royal, how to diltii, 326.

Pepper cakes, how to make, 383.

Perfumery, receipts for, 399. To
■make red, light, or purple
walh-balls, ib. Blue, red, pur-
ple, or marbled walh-balls, ib.
White almond walh balls, 400,
Brown 'almoftd walh-balls, ib.
L'p falve, 40 r. A compoli-
tidn to take hair out by the
roots, ib, 'White lip falve, and
for chopped hands and face, ib.
French rouge, ib. * Opiate for
the teethi ib. Delefcot’s opiate,
ib. Shaving oil, 402. To

, take iron molds' out of linen,
and greafe out of woollen or
filk, ib. Walh for the face,
ib. Liquid ' for the hair,
ib. White almond palle, ib.
Brown almond palle, ib. Svveec-
feented bags to lay with li-
nen, 403. Honey-water, ib.
Orange- butter, ib. Lenmn-
burter, ib. Maiechalle pow-
der, ib. Virgin’s milk, ib.
Eau de bouquet, 404. Ambro-
tia nofegay, ib. Pearl-water,
ib. Eau de luce, ib. Milk
fulde water, ib. Mifs in her
tpens, ib. Lady Lilley’s ball,

ib. Hard pomatum, 405. Soft
pomatum, ib. Nun’s cream,
ib. Eau fans pared, ib. Beau-
tifying water, ib. Lozenges
for the heart-burn, ib. Lo-
zenges for a cold, ib. Dra-
gon roots, 406. Shaving pow-
der, ib. Windfor foap, ib.
Soap to fill fhaving boxes, ib.
Tooth-pouder, ib. Cold cream,
407. Turlington’s balfam, ib.
Sirop de capillaire, ib. Re-
ceipt for a confumption, 408.
To Hop a violent purge, or the
flux, ib. For obftru&ions in
the womb, ib. Another for ob-
ftru&ions, 409. For a hoarfe-r
nefs, ib.

Pheafants may be larded, 12. To
roaft pheafants, 97. To Hew
pheafants, ib. To drefs a phea-
fant a la braife, 98. To boil a
pheafant, ib. To chufe a cock
or hen pheafant, 334. To
chufe pheafant poults, 335.

Pickle, to pickle ox palates, 1 12.
to pickle pork, 264. A pickle
for pork which is to be eat loon,
ib. To pickle mackerel, called,
caveach, 267. To pickle wal-
nuts green, 268. To pickle
walnuts white, ib. To pickle
walnuts black, 269. To pickle
gerkins, 270. To pickle large
cucumbers in flices, ib. To
pickle alparagus, 271. To
pickle peaches, ib. To pickle
raddifh pods, 272. To pickle
French beans, ib. To pickle
cauliflower?, ib. To pickle
beet-root, ib. To pickle white
plums, Z73. To pickle onions,
ib. To pickle lemons; ib. To
pickle mulhrooms white, ib.
To make pickle for mulhrooms,
274. To pickle codlings, ib.
To pickle fennel, ib. To pickle
grapes, 275. I’o pickle bar-
, . . • berries.

I ' N

D

E X.

berries, 271;. To pickle red
cabbage, 27 6. To pickle gold-
en pippin-, ib. To pickle na-

• ilertium berries and limes, 276.

. To pickle O) Iters, cockles, and

mufcles, 277. To pickle youpg
fuckers, or young artichokes,
ib. To pickle artichoke bot-
toms, 278. To pickle fam-
phire, ib. To pickle mock

• ginger, ib. To pickle melon
mangoes, ib. To pickle elder
llioocs in imitation of bamboo,
279. Rules to be obferved in
pickling, ib. To pickle (melts,
319. Further directions in
pickling, 353. To make a
pickle for line purple cabbage,
384. To make paco-lilla, or
Indian pickle, 3S9.

Pig, how to roaft, 3, 4, 1 3. Sauce
lor a roalted pig, 4. Different
forts of fauce for pig, ib. To
roaft the hind quarter of a pig
lamb fafhion, ib. How to bake
a pig, ib. To drefs pig’s pet*
ty-toes, 47. Various ways of
dreffing a pig, 64. A pig in
jelly, 65. Collared pig, ib. A

|f pig the French way, 66. A
pig au pere douiller, ib. A

pig matelote, 67. A pig like
a fat lamb, ib. Barbicued
P'S> 'b.

pigeons, directions for roafting
pigeons, 6, 14. To broil pi-
geons, 6. To make a fricafee
of pigeons, 25. To roaft pi-
geons, 88. To boil pigeons,
ib. To a la daube pigeons, ib.
Pigeons au poir, 89. Pigeons
lloved, 90. Pigeons furtout,
ib. Pigeons in compote, 91.
To make a French pupton of
pigeons, ib. Pigeons boiled with
rice, ib. Pigeons tranfmogri-
fied, ib. Pigeons in fricandos,
92. To roaft pigeons with a

farce, 92. Pigeons a la Souf-
fel, ib. Pigeons in Pimlico, 93.
rI'o jug pigeons, ib. To ilev/
pigeons, 94. To drefs cold
pigeons, 118. To make a
pigeon pie, 142. To boil pi-
geons for the fick, 241. To
pot pigeons, 258. To chufe
pigeons, 335. To fricafee pi-
geons the Italian way, 381.

Pies, how to make very fine
fweet lamb or veal pie, 14. To
make a pretty fweet lamb pie,
ib. A favoury veal pie, ib. A
favoury lamb or veal pie, 138.
A calf ’s-foot pie, 141. An
olive pie, ib. How to feafon
an egg pie, ib. To make a
mutton pie, 142. To make a
beef-dteak pie, ib. To make
a ham pie, ib. Hew to make
a pigeon pie, ib. To make a
giblet pie, 143. To make a
duck pie, ib. To make a
chicken pie, ib. To make a
Chefhire pork pie, 144. A
Devonfhire fquab pie, ib. An
ox-cheek pie, ib. A Shrop-
fhire pie, 145, A Yorkfhire
Chriftmas pie, ib. A goofe
pie, ib. A calf’s head pie,
147. The belt way to make
mince pies, 148. To make
crufts for great pies, 150. To
make an artichoke pie, 229. A
fweet egg pie, ib. A potatoe
pie, ib. An onion pie, 230.
An orangeado pie, ib. A fkir-
ret pie, ib. An apple pie, ib.
Green codling pie, 231. A
cherry pie, ib. A plum pie,
232. A goofeberry pie, ib.
A falt-fifh pie, ib. A carp
pie, ib. A foal pie, ib. An
eel pie, 233. A flounder pie,
ib. A herring pie, ib. A fal-
mon pie, 234. A lobfler pie,
ib. A muide pie, ib. To

make

I N D

E X.

make Lent. mince- pies, 234. A
fowl pie, 253. A Chefhire
pork pie for lea, ib. To make
filh pies the Spanilli way, 357.
Pike, how to drefs a pike, 179.
To poc a pike, 238. To chufe

Pike> 337-

Pippins , whole, liovv to flew, 107.
How to preferve pippins, 362.
To preferve pippins in flices,

374-

Pitb, to make a pith pudding,
136.

Plague, to make plague-water,
327. A receipt again!! the
plague, 342.

P la i/e, to boil plaife, 241. How
to chufe plaife, 338.

Plovers, to drefs them feveral
ways, \oo. To chufe plovers,

335-

Plum, to make plum porridge for
Chridmas, 127. A boiled plum
pudding, 137. Plum porridge,
159. Plum gruel, 160. A
white pear-plum pudding, 226,
To pickle white plums, 273.
To make little plum cakes,
287. To preferve the large
green plums, 318. To keep
pear-plums for tarts or pies,
323. To dry plums, 359.
How to preferve plums green,
367. To preferve white pear-
plums, 371.

Poppy-water cordial, how to make,
386.

Pork, how to road the different
' pieces of, 3, 1 2. Gravy or fauces
for pork, 3. To boil pickled
pork, zo. To Ruff a chine of
pork, 64. To preferve or
pickle pigs feet and ears, 112.
A Chefhire pork pie, 14.4.
Pork broth, 240. Pork pud-
ding, 250. A Chefhire pork
pie for fea, 253. To pickle
pork, 264. Poik which is to

be eat'.’n foon, 264. Pork hams,
265. The feafon for pork, 330.
To chufe poik, 33 r.

Porridge , how to make plum por-
ridge for Chridmas, 1 27, Peas
porridge, ic8. Plum porridge
or barley gruel, 159.

Portable foup , how to make, 134,

Portugal cakes, how to make,
283.

Po/fet, how to make a fack poftet,
three ways, 160, 161.

Potatoes, feveral ways of drefling
potatoes, 1 6. To make pota-
toe cakes, 198. Potatoe pud-
ding, feveral ways, 198, 212,
213. Potatoes like a collar of
veal or mutton, 198. To broil
potatoes, 199. To fry pota-
toes, ib. Mafhed potatoes, ib.
A potatoe pie, 229.

Pot, how to pot a lobder, 23S.
Eels, 237. Lampreys, ib. Chars,
238. A pike, ib, Salmon, two
ways, ib. Pigeons, 258. A
cold tongue, beef, or venifon,
259. Venifon, ib. To pot a
hare, ib, A tongue, 260. A
fine way to pot a tongue, ib.
To pot beef like venifon, 261*
Chcfliire cheefc, ib. To fave
potted birds, 267.

Pottage, brown, how to make,
387. To make white barley
pottage with a chicken in the
middle, ib.

Poultry, direflions concerning
matting poultry, 14. Seafons
fir different kinds of poultry,

333. How to chufe poultry, ib’

Powder, fweet, how to make for
cloaths, 378.

Prawns, how to dew, 192. How
to chufe prawns, 338.

Preferve, how to preferve cocks-
combs, 112. To preferve or
pickle pigs feet and ears, two
ways, ib. To preferve apri-

cots,

I N D

E X.

tots, 316, 361. Damofins
whole, 3 [6. Goofeberries whole,
317. White walnuts, 318.
Green walnuts, ib. Large green
plums, ib. Peaches two ways,
319. Artichokes all the year,
321. French beans all the

, year, ib. Green peas till
Chriflmas, 322. Another way
to preferve green peas, ib.
Green goofeberries till Chrift-
inas, ib. Red goofeberries, ib.
Walnuts all the year,. 323. Le-
mons, two ways, ib. White
bullice, pear-plums, or damo-
iins, &c. for tarts or pies, ib.
To preferve artichokes the Spa-
nilh way, 357. Pippins, 362.
Grapes, ib. Green codlings, ib.
White quinces whole, 364.
Apricots or plums green, 367.
Cherries, ib. 37Z. Barberries,
368. White pear-plums, 371.
Currants, ib. Rafpberries, ib.
Pippins in flices, 374, The
Jews way of preferving falmon,
and all forts of fi(}i> 390. To
preferve tripe to go to the Eall
Indies, 391.

Prune pudding, to make, 226.

Pudding, how to bake an -oat
pudding, 136. How to make
a calf’s foot pudding, ib. A
pith pudding, ib. A marrow
pudding, 137. A boiled fuet
pudding, ib. A boiled plum
pudding, ib. A hunting pud-
ding, ib. A Yoiklhire pud-
ding, 138. A llealt pudding,
ib. A vermicelli pudding, ib.
An Oxford pudding, 139. Rules
to be obferved in making pud-
dings, Sec. ib. How to make
pretty almond puddings, 171.
An oatmeal pudding, 212. A
potatoe pudding, three ways,
212, 213. An orange pudding,
lour ways, 213, 214. A le-

mon pudding, two ways, 214.
An almond pudding, 21 3. How
to boil an almond judding, ib.
A fago pudding, ib. A millet
pudding, ib. A carrot pudding,
two ways, 216. To make a
cotvflip pudding, ib. A quince,
apricot, or white pear-plura
pudding, ib. A pearl-badey
pudding, 217. A French bar-
ley pudding, ib. An apple
pudding, ib. An Italian pud-
ding, ib. A rice pudding, three
ways, 217, 218. To boil a
culiard pudding, zi8. A flour
pudding, ib. A batter pud-
ding, 219. A batter pudding
without eggs, ib. A grateful
pudding, ib. A bread pud—
ding, ib. A fine bread pud-
ding, 220. An ordinary bread
pudding, ib,. A baked bread
pudding, ib. A chefnut pud-
ding, 221. A fine plain baked
pudding, ib. Pretty little cheefe
curd puddings, ib. An apricot
pudding, 222. The Ipfwich
almond pudding, ib. Tranf-
parent pudding, ib. To make
puddings for little diflier, ib.

A fweetmeat pudding, 223, A
flne plain pudding, ib. A ra-
tafia pudding, ib. A bread
and butter pudding, 224. A
boiled rice pudding, ib. A
cheap rice pudding, ib.
cheap plain r ice pudding, ib.

A cheap baked rice pudding,
223. A fpinach pudding, ib.

A quacking pudding, ib. A
cream pudding, ib. To make 1
a prune pudding, 226. A
fpoonful pudding, ib. An apple
pudding, ib. Citron pudding,
228. A pork or beef, &c.
pudding, 250. A .ice pud-
ding, 231. A fuet pudding,
ib. A liver pudding boiled, ib,

Aa

I N D

E X.

An oatmeal pudding, 252. To
bake an oatmeal pudding, ib.
To bake a rice pudding, ib.
To make a peas pudding, ib.
Almond hogs puddings, three
ways, 255. Hogs puddings
with currants, 256. Black pud-
dings, ib. A pudding with the
blood of a goofe, ib. Carolina
rice pudding, 395.

Pvjf-pafie, how to make, 150.
How to make German puffs,
368.

Pullets, how to drefs pullets a la
Sainte Menehout, 75.

Pupton, how to make a pupton of
apples, 166.

Qj.

Shtince, to make a quince pud-
ding, 216. Quince wine, 304.
To preferve quinces whole,
314. To make fyrup of quinces,
316. Quince cakes, 319. To
preferve white quinces whole,
364. To make marmalade of
quinces white, 367.

Squire of paper pancakes, how to
make, 165.

R.

Pahbits, fauce for boiled rabbits,
9. How to road rabbits, 11.
Sauce for roafted rabbits, ib.
How to real! a rabbit hare fa-
fhion, ib. To frieafee rabbits,
23. To drefs Portuguefe rab-
bits, 103. Rabbits furprife, ib.
To drefs rabbits in cafferole,
104. To make a Scotch rabbit,
196. A Welch rabbit, ib. An
Englifli rabbit, two ways, ib.
To chufe rabbits, 333.

Radijh pods, to pickle, 172.

Ragoo, how to ragoo a leg of
mutton, 22. Hogs feet and
ears, 24. A neck of veal, 28.
A bread of veal, two ways, 28,

29. A piece of b^ef, 33. Cu-
cumbers, 1 1 3. Onions, 114,
Oyders, ib. 193. Afparagus,
115. Livers, ib. Cauliflowers,
ib. Gravy for a ragoo, 125.
To ragoo endive, 194. French
beans, ib. 202. Ragoo of
beans with a force, 202. Bean*
ragooed with a cabbage, ib.
Beans ragooed with parfnips,
203. Beans ragooed with po-
tatoes, ib. To ragoo celery,
ib. Mufhrooms, 204. A ra~
goo of eggs, 205. Beans in
ragoo, 208.

Raifin wine, how to make, 301,
363.

Ra/pberry gam, to make, 296.
Rafpberry wine, 305. To pre-
ferve rafpberries, 371.

Ratafia pudding, how to make,
223. To make ratafia cream,
292.

Red marmalade, to make, 313.

Ribband jelly, to make, 295.

Rice, how to boil, 103. How
to make a rice foup, 156. A
rice white pot, 158. Rice milk,
ib. Rice pancakes, 16 6. A
rice pudding, four ways, 217,
218, 251. A boiled rice pud-
ding, 224. A cheap rice pud-
ding, ib. To make a cheap
plain rice pudding, ib. To
make cheap baked rice pud-
ding, 225. A rice pudding
baked, 252.

Rich, Mr. A difh of mutton con-
trived by him, 104.

Roafiing, diredlions for, 1, 12,
15. To roatt beef, 2, 12.
Mutton, and lamb, 2. Houfe
lamb, 13. Veal, 2, 13. Pork,
3* 13* A pig, 3, 4. The
hind quarter of a pig lamb
falhion, 4. Geefe, turk:es. See.
5> 6, 13, 14. Woodcocks and
lnipcs, 0, 14. A h2re, 6, 13.

To

1 N D

E X.

TO road veniion, io. Mutton
venifon falhion, ib. To roalt a
tongue or udder, u. Rabbits,
ib. To roalt a labbit hare
falhion, ib. To roait a fowl
plieafanc falhion, 12. Fowls,
14. Tame and wild ducks,
teals, widgeons, woodcocks,
fnipes, partridges^ and larks,
ib. To roall a tin key the
gen’eel wav, 32. Ox pa-
lates, 44. A leg of mutton
with orders, 43, A leg of
mutton with cockles, 46, A
turkey, 6q, To roalt a fowl
with chcfnuts, 75. Chickens
roailed with force-meat and cu-
cumbers, 77; Directions for
roafting a goofe, 84. A green
goofe, 85. To roalt pigeons,
88. To roalt pigeons with a
farce, gz. To roalt a calf’s
liver, 93. Partridges, ib. Phea-
fants, 97. Snipes or wood-
cocks, 98. To roalt a cod’s
head, 174. A piece of frelh
fturgeon, 186. A fillet or col-
lar of llurgeon, ib. To roalt
loblters, 191.

Roots, directions for drefling them,

Rofes, how to make conferve of
red rofes, 314. To make fyrup
of rofes, 315. To diltil red
rofe-buds, 326*

Royal fritters, how to make, 162.

Ruffs and Reifs, Lincolnfhire
Dirds, how to drefs, too. To
chufe ruffs, 334.

S.

t

Sack poflet, how to make, three
ways, 160, 161 . To make fack
cream like butter, 374’

Saffron cake, how to make, 282.

Satro pudding, how to make, 315.
Toboilfago, 243.

Salma gundy, how to make two
ways, 1 zo, 121. To make
fdmagundy for a middle dill) at
fupper, 168.

Sallad, how to drefs broccoli in,
198.

Salmon, how to broil, 176, 178.
To drefs a jowl of pickled fal-
mon, ib. To bake falmon, ib.
To drefs falmon ait court Bouil-
lon, 182. Salmon a la braife,
ib. Salmon in cafe;, 183. To
make a falmon pie, 234. To
collar falmon, 235, 262. To
chufe falmon, 337. Pickled
falmon, 338. 1 he Jews way

of preferring falmon, 390.
Dried falmon, how to drels,
392<

Salop, how to boil, 244.

Samphire, how to pickle, 27S.

Salt, what kind belt for preferring
meat or butter, 353,

Sattins, vvhite or flowered filks
with gold and filver in them,
how to clean, 379.

Sauce, how to make a rich and
cheap fauce, Pref. ii. How to
make different forts of fauce for
a pig 4. Sauce for a goofe, 5.
A turkey, ib. Fowls, ib. Ducks,
5. Pheafants and partridges, 6.
Larks, ib. Different forts of
fauce for a hare, 7. Directions
concerning the fauce for Iteaks,
8. Sauce for a boiled turkey, 9.
A boiled goofe, ib. Boiled
ducks or rabbits, ib. Different
forts of fauce for venifon, 10.
A white fauce for fowls or
chickens, 70. Mock oyfter
fauce either for turkies or fowls
boiled, ib* Mulhroom fauce
for white fowls of all forts, ib.
Mulhroom fauce for white fowls
boiled, ib. Celery fauce either
for roalted or boiled fowls, tur-
kies, partridges, or any other

game.

1 N D E X

<^amo, jo. Brown celery fauce,
7 i . Egg fauce for roafted chick-
ens, ib. Shalot fauce-for roafted
fowls, ib. Cariere fauce, 72.
Shalot fauce for a fcrag.of mut-
ton boiled, ib. To drefs livers
with mulhroom fauce, ib. 1 o
make a pretty little fauce, ib.
Lemon fauce for boiled fowl',
ib. Sauce for a brace of par-
tridges, pheafants, or any thing
you pleafe, 1 10. Fifh fauce
with lobfter, 122. Shrimp fauce,
123. Oyfter fauce, ib. An-
chovy fauce, ib. Gravy for
white fauce, 123. Fifh fauce
to keep the whole year, 247.

Saufages, how to fry, 118. To
make fine faufages, 237. Com-
mon faufages, ib. Oxford fau-
fages, 258. Bologna faufages,
ib. Hamburgh faufages, 382.
Saufages after the German way,
ib.

Savolays, 237.

Savoys forced and Hewed, how to
drefs, 1 17.

Scare, how to fcare a hare, 102.

Scale, how to make a fcate foup,
155. To crimp fcate, 187. To
fricafee fcate white, ib. To fri-
cafee it brown, ib. To chufe
fcate, 337.

Scollops, how to make of oyfters,
192. How to Hew, 193.

Scotch, how to drefs Scotch col-
lops, 20. To drefs white Scotch
collops, 21. Scotch collops a
la Francis, 58. Scotch chick-
ens, 80. Scotch barley broth,
132. To make a Scotch rabbit,
I96. The Scotch way to make
a pudding with the blood of a
goofe, 256. To make a Scotch
haggafs, 377. To make it
fweet with fruit, 378.

Seedcake, how to make, 281, 282.

Selery ( Celery ) fauce, how to

to make, for roafted or boi}?3
fowls, turkies, partridges, or
any other game, 70. To make
brown celery fauce, 71. To
ragoo celery, 203. Fried ce-*
lery, 21 1. Celery with cream,
212.

September, the product of the kit-
chen and fruit garden this
month, 341.

Suet, to make a boiled fuet pud-
ding, 1 37. Suetdumplings, 138.

Shad, how to cluife, 337.

Shalot , to make fnalot fauce for
roafted fowls, 7 1. For a ferag
of mutton boiled, 72.

Sheep, to bake a fheep’s head, 27.
To drefs fheeps rumps with
rice, ; 1. The different parts
ofafheep, 329

S brew/bury cakes, how to make,
285.

Shrimp fauce, how to make, 123.
To broil fhrimps, 176. To
Hew fhrimps, 192. To grill
fhrimps, 199. To drefs buttered
fhrimps, ib. To chufe fhrimps*
338-

Shropjhire pie, to make, 145.

Sick, directions for therti, 239,

Silks, how to clean, 378. See
Sat tin.

Silver lace, how to clean, 378.

Sirloin of beef en epigram, 34.

Skirret , to make fkirret fritters,
162. To fricafee fkirrets, 195.
To make a fkirret pie, 230.

Slip coat cheefe, to make, 386.

Smelts, how to pick’e, 319. To
fry fmelts, 324. To chufe
fmelts, 337.

Snipes, how to roaft, 14, To fal-
mec a fnipe, 98. . To drefs
fnipes in a furtout, ib. To
boil fnipes, 99. To chufe
fnipes, 333.

Snovs balls, Carolina, how to
make, 394,

Soat's,

r n d

E X.

Soals, how to fiicafee foals white,
188. To fiicafee foals brown,
ib. To boil foals, 189. To
make a foal pie, 232, To
chnfe foals, 337.

Sorrel, To chefs wiih eggs, 196.

Soup, vermicelli, 1 24. Macaroni
loup, ib. Soup Creffu, ib.
How to make a crawfilh foup,

128, I54. Soup fante, or

gravy foup, 128, 230. A

green peas foup, two ways,

129. A peas foup for winter,
two ways, 130. A chefnut
foup, ib. Hare foup, 131.
Soup a la Reine, ib. Partridge
foup, 133. Portable foup, 134.
Rules to be obferved in making
foups, 135. To make peas
foup, 132, 250. A green peas
foup, two ways, 152, 153. To
make foup meagre, 153. An
onion foup, ib. An eel foup,
154. A mufcle foup, 155, A
fcate or thornback foup, ib. An
ovfter foup, 156. An almond
foup, ib. A rice foup, ib. A
barley foup, 157. A turnip
foup, ib. An egg foup, ib. To
make Spanilh peas lbup, 355.
Onion foup the Spanilh way,
ib. Milk foup, ib.

Sour crout, how to make, 388.

Spanijh fritters, to make, 381,

Spinach , how to drefs, 15, 199.
To drefs Hewed fpinach and
eggs, 200. Ho w to boil fpinach
when you have not room on the
lire to do it by itfelf, ib. How
to make a fpinach pudding,

225.

Spoonful pudding, how to make,

226.

Stag's heart water, how to make,
385.

Steaks , how to broil, 7. Direc-
tions concerning the fauce for
ftcaks, 8. How to make a llcak

pudding, 138. Reef fleaks af-
ter the French way, 382.

Steel, how to keep from rufling,

378-.

Steeple cream, to make, 290.

Stertion (Naftertium) buds, to
pickle, 276.

Stew, how to flew ox palates, 2Z.
To few a turkey or fowl, 32.
To flew a knuckle of veal two
ways, ib. Beef fteaks, 39. To
flew a rump of beef, two ways,
40,41. A rump ol beef or the
brifleet, the French way, ib.
Beef gobbets, 42. Neats tongues
whole, 43. A Iamb or calf’s
head, 55. A turkey or fowl,
in celery fauce, 71. A turkey
brown, two ways, 73. A pretty
way of ftewing chickens. 79.
To flew chickens the Dutch
yvay, 81. To flew chickens,

' ib. Ducks alamode, ib. Gib-
lets, 86. To flew pigeons, 94.
A Hewed pheafant, 97. A hare,
102. To flew cucumbers, 113,
201, 2t t. Stewed peas and
lettuce, two ways, 116. To
flew red cabbage, 117. Sa-
voys forced and flewed, ib.
To flew pears, 167. To flew
pears in a fauce-pan, ib. To
flew pears purple, ib. Pip-
pins whole, ib. A brace of
carp, 171. To flew cod, 174.
Eels, 180. To flew eels with
broth, ib. To flew prawns,
Ihrimps, or crawfilh, 192. To
flew mufcles, three ways, 192,.
193. Scollops, ib. To flew
fpinach and eggs, 200. To
flew parfnips, 201.

Still, how to ufe the ordinary Hill,
325.

Stock-fjh , to drefs, 393.

Stuff, to Huff a leg or fhoulder of
mutton, 50. To fluff a chine of
pork, 64,

Sturgeon ,

INDEX.

Sturgeon, how to roaft a piece of
frefh fturgeon, 1 86. To roaft
a fillet or collar of fturgeon,
ib. To boil fturgeon, 187.
How to chufe fturgeon, 337.
Suckers , to pickle, 277, 324.
Sugar of Pearl , how to make, 3 39.
To clarify fugar after the Spa-
nilh way, 381.

Surfeit water, to make, 327.
Sweetbreads, how to fricafee, 25.
Sweetbreads of veal a la D.au-
phine, 60. Another way to
drefs fweetbreads, 61. Sweet-
breads en Gordineere, ib.
Sweetmeat pudding, how to make,
223.

Syllabubs, to make vvhipt, 293.
To make everlafting fyJlabubs,
ib. To make a folid fyllabub,
294. Fine fyllabubs from the
cow, 298.

Syringed fritters, to make, 163.
Syrup of rofes, how to m^ke, 315.
How to make fyrup of citron,
ib. To make fyrup of clove
gilliflowers, ib. To make fy-
rup of peach blofloms, ib. To
make fyrup of quinces, 316.

T.

Tanfey, to make a tanfey two
ways, 169. To make a bean
tanfey, 209. A water tanfey,

ib.

T arts, how to make different forts
of tarts, 149. To make pafte
for tarts two ways, 1 50.

Teal, how to roaft, 14.

Tench, how to fry, 173. To
chufe tench, 337..

Tbornback foup, how to make,
155. To fricafee thornback
white, 187. To do it brown,

_ 188. To chufe thornback, 337.
Thrujh, how to chufe, 335.

Thrujb, how to make a liquor for
a child that has the thrulh, 246.
Toaft, to make fried toafts, 171*
Tongue, how to boil, 9. To roaft,
1 1. To drefs a tongue and ud-
der forced, 43. To fricafee
neats tongues, ib. To force
a neat’s tongue, ib; To ftew
neats tongues whole, ib. To
pot a cold tongue, 259. To
pot tongues, 260. A fine way
to pot a tongue, ib. To pickle
tongues, 353.

Tort, how to make a tort, 147.
To make tort de moy, 149.
To make a buttered tort, 299.
Treacle water, how to make, 326.

Lady Monmouth’s way, 393.
Tremblonque beef, 33.

Trifl?, how to make, 294.

Tripe, how to fricafee, 24. To
fry tripe, ib. Tripe a la Kil-
kenny, 25. To roaft tripe, 66.
To prefer ve tripe to go to the
Eaft Indies, 391.

Trout, how to chufe, 337.

Truffles and Morels, good in fauces
and foups, 22. How to ufe
them, ib,

Turbot, how to boil, 177. How
to bake a turbot, 178. To
chufe a turbot, 337*

Turkey, how to roaft, 5, 13, 69.
Sauce for a turkey, 3, 18, j0g
125. Sauce for a boiled turkey,
9. Turkies may be larded, 12.
To roaft a turkey the genteel
way, 32. To ftew a turkey, ib.
To ftew a turkey in celery fauce,
71. To drefs a turkey or fowl
to perfection, 73. To ftew a
turkey brcr.rn two ways, ib. To
foufe a turkey in imitation of
fturgeon, 264. To chufe a c >ck
or hen turkey, or turkey poults,
334. A turkey, &c. 'in jelly,
348. A turkey fluffed after the
^ f Hamburgh

I N D

E X.

Hamburgh way, 383. Chick-
ens and tuikies the Dutch way,
ib.

Turnips, how to drefs, 16. How
to make turnip Coup, 157. How
to make turnip wine, 305.

Turtle, how to drefs a turtle the
Weft India way, 34 4. An-

other way, 346. To make a
mock turtle, 347.

V. U.

Varnijb, a yellow, how to make,
377. A pretty varnifh to colour
little bafkets, bowls, or any
board where nothing hot is fet
on, 378.

Udder, how to roaft, 1 1 .

Veal, how to roaft, 2, 13. To
draw veal gravy, 19. To drefs
a fillet of veal with collops, 21.
To fricafee veal, 23. To rngoo
a neck of veal, 28. To ragoo a
breaft of veal, ib. Another way,
29. To drefs a breaft of veal*
in hodge-podge, ib. To collar
a breaft of veal, 30. To (lew
a knuckle of veal, two ways,
32. To drefs veal olives, 38.
To drefs veal a la Bourgeoife,
55. A dilguiled leg of veal
and bacon, 56. Loin of veal
en epigram ib. To make a
pi 11a w of veal, ib. rI o diefs
bombarded veal, 57. To make
veal rolls, ib. To make olives
of veal the French way, ib. To
make a favouiy di(h of veal,

58. To make veal blanquets,

59. A (boulder of veal a la
Piedmonrefe, ib. To drefs
fwcetbreads of veal a la Dau-
phine, 60. How to mince
veal, 118. To fry cold veal,

1 19. To tols up Ccld veal
white, ib. To make a flo'en-
tir.e of veal, 120. To make

veal gravy, 1 27. To make s
very fine fwcct veal pie, 140^
Two other ways to make a veal
pie, ib. To boil a ferag of
veal, 239. To mince veal for
fide or weak people, 232. To
collar a bread of veal, 261.
How to make marble veal, 262.
How to make veal hams, 2O4.
To chufe veal, 330.

Veni/on, how to roaft, 10. Dif-
ferent forts of fauce for venifon,
ib. How to keep venifon fweer,
and make it f.efh when it
(links, 11. To make a pretty
dilh of a breaft of venifon, 68.
To boil a haunch or neck of
venifon, ib. To ha(h mutton
bke venifon, 120. To make
a venifon pally, 146. To make
fea venifon, 233. To pot ve-
nifon, 259. To chufe venifon,
332. The feafon for venifon, ib.

Vermicelli, how to make a vermi-
celli pudding, 158. How to

ts'”make vermicelli, 320.

Vine-leaf fritters, how to make,
163.

Vinegar, how to make, 323.

Uxbridge cakes, how made, 366.

W.

Wafers, how to make fruit wafers
of codlins, plums, &c. 359. To
make white wafers, 360. To
make biown wafers, ib. To
make gooleberry wafers, 361.
Orange wafers, 364. Fruic
wafers, 368.

Walnuts, how to pickle green,
258. How to pickle them
white, ib. To pickle them
black, 269. How to preferve
white walnuts, 318. To pre-
ferve walnuts green, ib. How
to keep walnuts all the year,
32:. How to make walnut
water, 325.

Hater,

INDEX.

Water , how to make water-
fokey, 180. To make a
water tanley, 209. To make
chicken water, 242. To make
water gruel, 243. Buttered
water, 244. Seed water, ib.
Barley water, 243. Walnut
water, 325. Treacle water,
326. Black cherry water, ib.
Hyfterical water, ib. Red-ro,fe
water, ib. Surfeit-water, 327.
Milk water, 328, 385. The
Hag’s heart water, 385. Ange-
lica water, ib. Cordial poppy
water, 386.

Weaver filh, how to broil, 177.

Weljb rabbits, how to make, 196.

Weftminjier fool , how to make,
159.

We/tphalia. See Hams.

Wheat ■ ears, how to chufe, 334.

Whipt cream, how to make, 293.
To make whipt {yllabubs, ib.

White pot, how to make, 158.
To make a rice white pot, ib.
To make white fritters, 163^
A white pear-plum pudding,
216. White marmalade, 312.
White-bait, to drefs, 324.

Whitings, how to boil, 17 6. How
£0 chufe, 338.

Wigeons, how to roaft, 14, To
boil, ico.

Wigs, To make light wigs, 286.
How to make very good wigs,
ib. Another way to make good
wigs, 368.

Wine, how to make raifin wine,
301,353. To make elder wine,

301. To make orange wine,
ib. Orange wine with raifins,

302. Elder-flower wine, ib.
Goofeberry wine, ib. Currant
wine, 303. Cherry wine, ib.
Birch wine, ib. Quince wine,
304. Cowflip wine, ib. Tur-
nip wine, 305. Rafpberry wine,
ib. Blackberry wine, 363.

Woodcocks, how to roall, 6, 14.
To falmec a woodcodc, 98.
Woodcocks in a furtout, ib.
To boil woodcocks, 99. To
chufe woodcocks, 335.

y.

Teajl dumplings, how to make,
226. To prefer ve yeaft for fe-
veral months, 310.

Yellow varnijh, to make, 377.
Yorkjhire Chriftmas pie, ijr,
Yorkfhire, why famous for hams,
266.

finis.

i

ERRATA.

' /£ „ . t ‘-.1 w

P. 52. 1. 9. For To make lamb and rice, read. To bake Iamb
and rice.

lt;z. 1. 1. For Chap. VI. read Chap. IX.

168. 1. 20. For Plain Perdu, read Pain Perdu.

2*5. I. 3. For To make an Almond Pudding, read, To bake an
Almond Pudding.

%

I

T

*