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THE ' 
 
 Young Ladies' Guide 
 
 I N T H E 
 
 ART of COOKERY: 
 
 Being a COLLECTION of ufefu! 
 
 RECEIPTS, 
 
 Publiflied for the Convenience of the 
 LADIES committed to her Care. 
 
 By ELIZ. MARSHALL. 
 
 NEWCASTL E; 
 Printed by T. SAINT, for the AutkgRo 
 
 V 
 
 MDCCLXXVn. 
 
t 
 
 To the Young Ladies who "have done 
 me the Honour of attending my 
 School. 
 
 Ladies, 
 
 IT is at your urgent and frequently 
 repeated requeft, that the follov/- 
 ing Receipts have at length come a- 
 broad. — You were fenfible of the ne- 
 ceffity of having an affiftance of this 
 lort to your memory ; and the diffi- 
 culty as well as expence of procuring 
 the Receipts in manufcript, fuggefted 
 the prefent form as the moft proper 
 and convenient for anfwering your 
 intentions. — I hope this will be con- 
 fidered as a fufiicient apology for the 
 defign. For its execution I have lefs 
 to fay. — The fubjed: does not admit 
 of elegance of expreffion, though I 
 ackno\^ledge the language might have 
 
 been 
 
( iv ) 
 
 been more correft. It was my wifh 
 to have rendered it fo, but the various 
 other duties in which I am engaged, 
 would not allow me leifure fufficient 
 for the purpofe. — Such as the work 
 is, I hope it will be reeeived with 
 candour, and confulted with advan- 
 tage. 
 
 I am^ 
 
 Ladies, 
 With much Refped, 
 Ygur moft obliged Servant, 
 
 Lo v/-Bridg E, 
 
 Nen..capie. MARSHALL. 
 
INDEX. 
 
 CAKES. 
 
 Page. 
 
 SEED Ciike i 
 
 Fruit Cake ■ ib. 
 
 Icing for the Cake — a 
 
 Fruit Cake ib. 
 
 Rice Cake — — 3 
 
 Almond Cake — — ib. 
 
 Queen Cakes ib. 
 
 B.ith Seed Cakes — _ 4 
 
 Bifcuit Cake ib. 
 
 Royal Bifcuits 5 
 
 Spav/ Bifcuits — — ib. 
 
 Little Hollow Bifcuits ib. 
 
 Ratafia Bifcuit — — 6 
 
 Sugar Cakes ~ ib. 
 
 Seville Orange Bifcuit ib. 
 
 Macaroons 7 
 
 Corporation Cakes — ib. 
 
 Siierilt Cakes — — ib. 
 Whctftone Cakes — — 8 
 
 Shrev/ibury Cake3 ib. 
 
 Muflc Cakes — — ib. 
 
 White Gingerbread — 9 
 
 Red Gingerbread — ib. 
 
 York Cakes ib. 
 
 Wigs 10 
 
 Wig? another way — ib. 
 
 BathEuns — — 11 
 
 Bread — ib. 
 
 Bread another way — ib. 
 
 Breakfaft Cakes iz 
 
 Another Kind of Breakfaft 
 
 Cakae ■ — ib. 
 
 Pepper Cake ib. 
 
 Gingerbread with Butter ib. 
 
 Gingerbread Cakes — • 13 
 
 Nuts ib. 
 
 PUDDINGS. 
 
 Carrot Pudding 14 
 
 Hunting Pudding ~ ib. 
 
 Calf Foot Pudding — ib. 
 
 Potatoe Pudding — 15 
 
 Tanfy Pudding ib. 
 
 Lemon Pudding ib. 
 
 Sippit Pudding ib. 
 
 Little Curd Puddings — 16 
 
 Pearl Barlev Pudding — ib. 
 
 Ratifia Pudding — — 17 
 
 Articoke Pudding — ib* 
 Potatoe Pudding another 
 
 way ^ ib« 
 
 Curd Pudding 
 
 Yellow Pudding for boil- 
 ing ib. 
 
 Tanley another way — ib. 
 
 Angelica Pudding — 19 
 
 Almond Pudding — ib* 
 
 Orange Pudding — ib. 
 
 Rice Pudding > 20 
 
 Ground Rice Pudding — ib. 
 
 Marrow Pudding — ib. 
 
 Almond Pudding — - 21 
 
 Apple Pudding — ib. 
 
 Little Orange Puddings ib. 
 
 Sago Pudding — — 22, 
 
 PIES. 
 
 Veal Pye — — — 2Z 
 
 Another Veal Pye — ib. 
 
 Lamb Pye 23 
 
 Partridge Pye — — ib. 
 
 Lark Pye — — 24. 
 
 Chicken Pye — — ib. 
 
 Partridge Pye to eat cold ib* 
 
 C 
 
 Calf's 
 
I N 
 
 D 
 
 E X. 
 
 Calf's Foot Pye — 25 
 
 Pigeon Pye — — ib. 
 
 Venifon Pafiy — — z6 
 
 Pcifle for the Pafty — ib. 
 
 French Pye — — ib- 
 
 Another French Pye — ly 
 
 Cold Ham Pye — — ib. 
 
 OHve Pye — a8 
 
 Pork Pye to eat cold — ib. 
 
 Eel Pye — — — ib. 
 Turbot Pye — — — 29 
 
 Lobiler Pye — — ib. 
 
 Carp Pye — — 30 
 
 OiftcrPye _ — — ib. 
 
 Herring Pudding — — ib. 
 
 Petty Patees with Gravy 31 
 
 Mince Pyes ib. 
 
 Mince Pyes another way 3z 
 
 Pade Royal ib. 
 
 Lemon Cheefe Cake — ib. 
 Curd Cheefe Cakes 33 
 Curd Cheele Cakes ano- 
 ther way ib. 
 
 Lemon Cheefe Cakes ib. 
 
 Orange Cheefe Cakes 34 
 
 Cheefe Patties ib. 
 
 Raniakins ib. 
 
 To pot Cheefe 35 
 
 To drefs Macarony with 
 
 Cheefe — — ib. 
 
 To make a Cream Cheefe ib. 
 
 PICKLES. 
 
 To pickle Green Codlings 36 
 
 To pickle Walnurs — ib. 
 
 To pickle Cucumbers 37 
 
 To pickle Muflirooms — lb. 
 
 To pickle Girkins — ib. 
 To pickle UicedCucumbers 38 
 
 To pickle CollyHowers ib. 
 
 To pickle Mangoe — ib. 
 
 To pickle Onions — 39 
 To pickle all forts of 
 
 flowers 40 
 
 To pickle Cabbage Stalks ib. 
 
 To pickle Red Cabbage ib. 
 
 To pickle Pomkins — 41 
 
 To pickle Rock Samphire ib 
 
 To pickle Turnips — 43 
 
 To pickle Kidney Beans ib. 
 
 To pickle Artichoke Bot- 
 toms 4% 
 
 To pickle Parfley 43 
 
 To pickle Cucumbers Eaft 
 
 India way — — ib. 
 To pickle Cucumbers to 
 
 eat in winter — — ib. 
 Pickle Lillo : An Indian 
 
 Pickle — — 44 
 To pickle Oiilers — 45 
 To make Catchup — ib. 
 To make Walnut Catchup 46 
 To pickle Walnuts — ib. 
 
 PRESERVES. 
 
 To preferve Walnuts — 47 
 
 To preferve Red Currants ib. 
 
 To preferve Red Currants 
 on the Stalks — 48 
 
 To preferve Pine Apples ib. 
 
 To preserve Pears — ib. 
 
 To preferve Damfons 49 
 
 To preferve Cherries — - ib. 
 
 To preferve Apricots o 
 
 To preferve Lemon Peel ib. 
 
 To candy Lemon Peel 51 
 
 To preferve Green 
 
 Goofeberries — ib. 
 
 To preferve Codlings ib. 
 
 To preferve Green Grapes 5a 
 
 To pri'lcr-e Green Apri* 
 eots or Plumbs — ib* 
 
 To preferve White Cur- 
 rants — — 53 
 
 To preferve Quinces ib. 
 
 To candy Angelica — ib. 
 
 To preferve (Granges or 
 Lemons whole — 54 
 
 To preferve Oranges in 
 flices — — ib. 
 
 To make Rafp Jam — 55 
 
 To mnke Currant Jelly ib. 
 
 Orange Marmalet — ib. 
 
 led Marmalet of Quinces 56 
 
 WhiteMarm^ilet of Quincesib. 
 
 Marmalet of Apricots ib. 
 
 Marmalet of Cherries 57 
 
 ^oofeberry Clear Cakes ib. 
 lear Cakes of White 
 
 Currants 58 
 
 Buliis 
 
I 
 
 N D E X. 
 
 Bullis Cheefe — 58 
 
 To dry Plumbs — ib. 
 
 To dry Cherries — ib. 
 To dry Pippins without 
 
 Sugar — — 59 
 To preferve Rafpberries 
 
 whole in Jelly — ib. 
 
 Quiddany of Blackberries ib. 
 To make Syrup of Ground 
 
 Ivy — — 60 
 Syrup of Clove Jelly- 
 flowers — — ib. 
 Lemon Syrup — 61 
 
 To dry Pears ib. 
 
 To keep Green Peas ib. 
 
 To keep Kidney Beans 62 
 
 Creams and Custard 
 
 s. 
 
 1 0 maKe a 1 rine — 
 
 
 1 u iiMKc 1 rines 
 
 ID. 
 
 wine v^utiara — 
 
 ID. 
 
 rvaidna ^^uixarQ 
 
 03 
 
 jxiiiionQ v^uirafQ ~~ 
 
 1 0. 
 
 jrirtin L.uitaici — 
 
 ID. 
 
 
 A 4 
 04 
 
 T?ipp A nnlpc — — . 
 
 ib. 
 
 \^ream v^uras ■— — 
 
 ID. 
 
 White Flumery — • 
 
 
 Yellow Flumery — 
 
 ib. 
 
 Calf Foot Jelly — — 
 
 66 
 
 Another Calf Foot Jelly 
 
 ib. 
 
 To make Hartfhorn Jelly 
 
 ib. 
 
 The Reftorative Jelly 
 
 67 
 
 Whip Silibub 
 
 ib 
 
 Sack Poflet — — 
 
 62 
 
 ColdPoflet — — 
 
 ib. 
 
 Almond or Filbert Cream 
 
 •1? 
 
 Cinnamon Cream — 
 
 lb. 
 
 Lemon Cream — 
 
 ib. 
 
 Chocolate Cream — 
 
 ib. 
 
 Citron Cream — 
 
 70 
 
 Barley Cream — 
 
 ib. 
 
 To make Ice Cream — 
 
 ib. 
 
 Sack Cream 
 
 71 
 
 Rafp Cream — — 
 
 ib. 
 
 Water Fritters — — 
 
 ib. 
 
 Cream Cheefe — — 
 
 72 
 
 Fairy Butter — — 
 
 ib. 
 
 Lemon Butter — — 
 
 ib 
 
 Orange Loaves — — 
 
 73 
 
 Almond Tart — — 73 
 
 To burn Almonds — 74 
 
 ! o make Sugar Knots ib. 
 
 To make BLick Caps — ib. 
 
 To make a Hedge Hog 75 
 
 A Quire of Paper — ib. 
 
 Sweet Wafers — — ib. 
 
 Coloured Wafers — 75 
 
 A Perfume — — — ib. 
 
 Amulet of Eggs — — ib. 
 To drefs Spinage and Eggs 77 
 
 Fricafee of Mufhrooms ib. 
 
 To drefs FISH of all Sorts* 
 
 To roafl: Salmon — 78 
 
 To ftew Salmon — — ib. 
 
 To pot Saln)on — — 79 
 
 To bake Salmon — — ib. 
 
 To pickle Salmon 80 
 
 To collar Salmon or 
 
 Trouts ib. 
 
 To marinate Salmon — 81 
 To roaff a Cod's Head — ib. 
 To drefs a Cod's Head 
 
 another way — — S% 
 
 To ftew Cod — — ib. 
 
 2od in Ragoo 83 
 
 To roaft a Tail of Ling ib. 
 
 To collar Ling 84 
 
 Po broil Haddocks — ib. 
 
 To flew Carp — — 85 
 
 Fo force a Carp — — ib. 
 
 To broil a Carp — 86. 
 
 To ftew a Turbot's Head ib. 
 
 A Tiirbot Pye — 87 
 
 To bake a Turbot — ib. 
 
 To fouce a Turbot — ib. 
 
 To ftew Eels — 88 
 
 To collar an Eel lb. 
 
 To ilew Tench — — - ib. 
 
 To bake Tench — — 89 
 
 To marinate Soles — ib. 
 
 To marinate Smelts — 90 
 
 To flew Soles • ib. 
 
 To ftew a Carp Fifli — 91 
 
 To pickle Oiflers — ib. 
 
 Oilter Amulet — ib. 
 
 Fo ftew Oiflers 9^ 
 
 Oifler I>oaves — — ib. 
 
 OiflerPys — - — 9.3 
 White 
 
I N 
 
 D 
 
 E X. 
 
 White Fifii Sauce — 93 
 Roaft Lobfters alive — 94 
 
 To pot Lobfters ib- 
 
 To Hew Lobiiers ib. 
 
 To pot Treats Red — 95 
 To ftew Burn Treats. ib- 
 
 Mock Turtle 96 
 
 Leg of Pork ftufFed and 
 
 roalted — — — ib. 
 Pork Cutlets — — '97 
 To make Pork Saufages ib. 
 Another way to make Sau- 
 
 fages — — — ib. 
 To make Black Puddings 98 
 To ftuff a Leg of Pork ib. 
 To ftnff a Leg of Veal ib. 
 To ftuff a Fillet of Veal 
 
 v/ith Forcemeat — • 99 
 To ftuff a Leg or Loin of 
 
 Veal — ib. 
 
 Veal A-la-mode — ib. 
 To boil a Leg of Veal and 
 
 Bacon • — • icq 
 
 Veal Blanquets ib. 
 
 Veal Olives loi 
 
 Veal Olives another way ib. 
 
 To (tew Veal 102 
 
 Veal Coiiops ib. 
 
 White Scotch Collops ib. 
 To make Savoury Balls 103 
 To make Forcemeat Balls ib. 
 To ftuff a Calf Liver — ib. 
 To ragout a Breaft of Veal 104 
 
 Brown Gravv ib. 
 
 Calf Head Hafli ib. 
 
 Brain Cakes 105 
 
 Calfs Head Hafti io. 
 
 To roaft a Calfs Head ic6 
 Calfs Head Surprife — ib. 
 Fricandos of Veal — ib. 
 To roaftVeal Sv/eetbreads 107 
 To fry Veal Sweetbreads ib. 
 
 Frangus of Veal ib. 
 
 Frugum Dows 108 
 
 To ftew a Beatt's Head ib. 
 Beef Alamode to eat cold J09 
 Beef A-ln-mode to eat hot ib. 
 
 BeefBullie ib. 
 
 Beef Stakes fluffed — iic 
 Rump of Be;f Ragout ib. 
 
 Beef {takes ftcwed in 
 
 Claret — — — 11 1 
 Beef Stakes fried — ib. 
 Beef Colktr'd — — ib. 
 To pot Beef — — 112, 
 To ftew a Rump of Beef ib. 
 Beef Olives — — 113 
 Beef Cellops ftewed — ib. 
 To make Beer Hotch-Pot ib. 
 A cold Halh of Beef — 1 14 
 Fongue andUdder roafted ib. 
 Ox Tongues A-la-mode ib. 
 To roalt a Neat's Tongue 115 
 Ox Check to be eaten cold ib.. 
 To fricafee Ox Palates ib. 
 To collar Ox Palates 116 
 Fricafee of Tripe — ib. 
 To cafe a Ham or Tongue ib. 
 To cure Hams — — 117 
 To roafi a Ham — — 118 
 To make Mod: Brawn ib. 
 To fricafee a Pig — ib. 
 Fo roaft a Pig the nature 
 
 of Lamb — — 119 
 To collar a Pig — • — ib, 
 
 A pig roafled 120 
 
 Pig in Jelly ib, 
 
 To drefs Hogs Feet and 
 
 Ears — — — ib. 
 To make White Puddings lai 
 To drefs a Hanch of 
 
 Venilbn — — ib. 
 Another way to drefs a 
 
 Hanch — — ib. 
 To drefs a Loin of Veni- 
 
 fon ItTr 
 
 To fe^vfon Mutton like Ve- 
 nilbn for a Pafty — ib. 
 
 To ftuff a Shoulder of Mut- 
 ton — — — I2J 
 
 Breaft of Mutton ftewed ib. 
 
 To collar a Breaft of Mut- 
 ton ib. 
 
 To drefs a Shoulder of 
 Mutton in Blood — 124 
 
 Seafon fcr mutton Cutlets ib. 
 
 To drefs a Saddle of Mut- ' 
 ton — — — I? 5 
 
 Marrico of Mutton — ib. 
 
 To fofC;; a Leg of Mutton 126 
 To 
 
I X D 
 
 To ilew a. Loin or Mutton 126 
 To drefs Mutton Cutlets 117 
 To hiih a Shoulder of 
 
 Mutton — — — ib. 
 Mutton Ha(h — l^Z 
 To drefs a Neck of Mutton ib. 
 Sheeps Rumps with Rice ib. 
 To i'iew Sheeps' Rumps 129 
 To force a Leg of Lamb ib. 
 To ragoo Larnb -— 130 
 Fricaiee of Lamb — ib. 
 ToAewLamb — 131 
 Paper St-ikes id. 
 
 S O O P s. 
 
 White Soop 133 
 
 White Soop another way ib. 
 
 Leek Soop ib. 
 
 Peas Socp 133 
 
 Another Peas Soop — ib. 
 
 Green Peas Soop — ib. 
 
 Anoiher Green Peas Soop 134 
 
 Gravy Soop — ib. 
 
 Another Gravy Soop 135 
 
 Turnip Soop ib. 
 
 Rice Soop — — 136 
 
 Scotch Broth ib. 
 
 Plumb Broth — 1:7 
 
 Another Plumb Broth ib. 
 
 Another Plumb Broth i:S 
 
 Afparagus Soop — ^ ib. 
 
 To make Cake Soop ib. 
 
 To make a C'-iliis — 139 
 
 White Cullis — 140 
 
 To make SAUCES. 
 Fennel Sauce — 141 
 
 Caper Sauce ■ ib. 
 
 Onioii Sauce ib. 
 
 Malliroom Sauce — lb. 
 Green Sauce — jiz 
 Anchovy Sauce — ib. 
 AnchovySauce anotherwayib. 
 Bread Sauce — ib. 
 To burn Butter for Sauces 143 
 To make Beef Tea. ib. 
 
 To dreis POULTRY. 
 To roaft a Turkey 143 
 Turkey roaited wi:h 
 
 Ci.lers — — 144 
 
 E X. 
 
 Turkey roalLcd r.'ith 
 
 Shalot — — 144 
 To carbonado a Turkey 145 
 To drcfs Chickens with 
 
 Gravy — — ib. 
 To broil Chickens — ib. 
 Palled Chickens _ — 146 
 Chickens with Afparagus ib. 
 Chickens with Celery 147 
 To butter Chickens ib. 
 i Fowls in Fricandoes 148 
 
 White Fricafee of 
 I Chickens — — ib. 
 Forced Meats for all forts 
 
 of Fowls — — 149 
 To boil Turkey or any 
 
 Fowl with O ifter Satice ib. 
 To drefs Dunput Hens 15c 
 How to order a Diih of 
 
 boiled Hens — 151 
 Sauce for boiled H^ns ib. 
 To bake a Rabbit — 15 i 
 To drefs Rabbits in the 
 
 Nature of ^\'ild-Fowi 153 
 Fiica^ee of Rabbits white ib. 
 Fricafee of Rabbits brown 154 
 Ragoo of Ducks — ib. 
 
 To boil a Goofe — 155 
 To make a Ragoo cf 
 
 Giblets — — lb. 
 
 Ragoo ot Pigeons — ib. 
 
 Fricafee of Pigeons — 156 
 
 To lluiF Pigeons — ib. 
 
 Stev/ed Pigeons — 157 
 
 To Pot Pigeons ib. 
 
 Pigeons in Blankets 158 
 
 I Another Way — ib. 
 
 To roafl Pigeons — ib. 
 To make Forcemeat of 
 
 the Livers of Fowls ib. 
 
 j To pickle Pigeons — 159 
 
 ; How to halh a Hare ib. 
 
 1 To jug a Hare — i6o 
 
 I To pot a Hare — ib. 
 
 Pudding for a Roail Kaie ib. 
 To pot Wild-fowl — 161 
 To roail Partridges ib. 
 To roaft Pheafants — i6z 
 To rcait Snipes — ib. 
 To roail Vf'oodcccks ib. 
 
 To 
 
INDEX. 
 
 To roafl Larks — 163 
 WINES. 
 
 .Goofeberry Wine — 163 
 Goofeberry Wine ano- 
 ther Way 164 
 
 Gillyflower Wine — ib. 
 
 Blackberry Wine — ib. 
 
 Balm Wine 165 
 
 Raifin Wine - — ib. 
 
 Currant Wine — 166 
 To make Half an Anchor 
 
 of Currant Wine ib. 
 To make Birch Wine 167 
 Another Birch Wine 168 
 Ginger Wine — ■ ib. 
 Cherry Wine — 169 
 Elder Wine ib. 
 CowHip Wine — - ib. 
 Norfolk Punch — 170 
 To make White Mead ib. 
 To make White Hermi- 
 tage — — 171 
 Lemon or Orange Brandy lyz 
 To make the Power of 
 Lemon — — ib. 
 
 Orgeat ib. 
 
 To make Vinegar — 173 
 
 Goofeberry Vinegar ib. 
 
 Raifin Vinegar — 174 
 To make Bitters — ib. 
 
 BILLS of FARE. 
 
 FirftCourfe in January 176 
 Second Courfe — 177 
 Firft Courfe in February 178 
 Second Courfe — 179 
 Firft Courfe in March 180 
 Second Courfe — 181 
 Firlt Courfe in April i8a 
 Second Courfe — 183 
 Firft Courfe in, May 184 
 Second Courfe — • — 185 
 Firft Courfe in June 186 
 Second Courfe — — 187 
 Firft Courfe in July 188 
 Second Courfe — 189 
 Firft Courfe in Auguft 190 
 Second Courfe — 191 
 Firft Courfe in September 19a 
 Second Courfe — 193 
 Firft Courfe in Odober 194 
 Second Courfe — 195 
 Firft Courfe in November 196 
 Second Courfe — — 197 
 Firft Courfe in December 198 
 Second Gourfe — 199 
 
THE 
 
 Young Lady's Guide, &c. 
 
 for a SEED CAKE. 
 
 TAKE a pound of butter, ftir it before the 
 fire till it be foft, then add to it a pound 
 of fugar (mixing them diligently together) teu 
 eggs, leaving out three whites, a pound and 
 a quarter of flour, half a gill of brandy, a 
 nutmeg, and an ounce of carraway feeds. In- 
 ftead of this laft, you may add two pounds of 
 currants. 
 
 A FRUIT CAKE. 
 
 Take two pounds of flour, a pound and a 
 half of butter, a pound and a quarter of fugar^, 
 fifteeen eggs, half a pound of raifins, a quarter 
 of a pound of almonds, three pounds and a 
 half of currants, a large nutmeg, a ilick of 
 cinnamon, a little mace, a gill of brandy, witli 
 citron and lemon-peel. 
 
 A ICING 
 
( ^ ) 
 
 ICING for the CAKE. 
 
 Take a pound and a half of white fugar 
 (finely powder' d> the whites of four eggs, beat 
 them well together with a fpoonful of rofe- 
 water. When your cake is warm, take a few 
 feathers, dip them in rofe water, and rub 
 them over your cake ; then lay on your ice 
 with a fpoon, and fet it in the oven for a few 
 minutes. 
 
 A FRUIT CAKE. 
 
 Take four pounds of frefh butter beat to a 
 cream, two pounds of fugar, beat fine and 
 well dried, mix the butter and fugar together, 
 then take four pounds of flour, well dried, 
 and mix with the butter and fugar ; put in one 
 pint of fack, then take thirty-two eggs, the 
 yolks and whites muft be beat a part ; whip 
 the whites till they come to a curd, which 
 will take half an hour ; mix the whites firft 
 with the other things, then the yolks ; have 
 ready four pounds of currants, wafhed and 
 plumped before the fire ; one pound of al- 
 monds, blanched and cut long-ways in thin 
 llices ; half an ounce of mace, and the fame 
 wxight of nutmeg, beat fmall ; put in what 
 fweatmeats you pleafe, and beat the cake till 
 you put it into the hoop : Three hours will 
 bake it. 
 
( 3 ) 
 
 To make a RICE CAKE. 
 
 Take eighteen eggs, leaving out half the 
 whites, beat them a little firft, put to them 
 one pound of fine fugar finely beat, then beat 
 your eggs and fugar a full quarter of an hour, 
 take one pound of rice flour lifted exceedingly 
 line through a lawn fieve, and the rind of two 
 large lemon^^ grated ; beat them all together a 
 full hour, and butter the hoop . An hour 
 and a half will bake it, in an oven after all 
 is drawn. 
 
 N. B. The flow^er the oven the better. 
 
 An ALMOND CAKE. 
 
 Take two pounds of flour dried, two pounds 
 of loaf fugar beat and fearced, two pounds of 
 butter waflied in rofe- water, twenty eggs, two 
 nutmegs, whifls: your eggs to a froth, beat 
 your butter with your hand till it be like 
 cream, then mix your cake by degrees, put 
 in a pound of almonds blanched, and beat 
 two fpoonfuls of cream and a little cinnamon ; 
 when your cake is beat, put in your almonds 
 and bake it. 
 
 QUEEN CAKES. 
 
 Take one pound of flour well dried, a pound 
 ©f loaf fugar beat and fearced, the fame weight 
 
 A 2 of 
 
( 4 ) 
 
 of butter, and fix eggs, leaving out two whites ; 
 wafh your butter in rofe- water, and work it 
 till it be like cream, then put in a little of your 
 fugar, and beat it a good while before you put 
 in your flour ; when the half is mixed, put in 
 your eggs by degrees with the other half; 
 whifk the eggs very well, and put in a dram 
 of mace ; if you do them with currants, have 
 a pound picked and plump, by putting them 
 in a pan of boiHng water, then drain them 
 and put them in, grate double refined fugar 
 on them, and bake them, 
 
 BATH SEeED CAKES. 
 
 Take feven eggs, beat them well, then add 
 three fpoonfuls of fack, fix fpconfuls of yeafl, 
 beat them well together, then pour on half a 
 pound of fine flour, and mix them together ; 
 let it ft and to rife an hour before the fire, then 
 take a pound of flour, the fame of butter, and 
 work it to pafle ; then mix them together, and 
 let them ftand another hour to rife ; then add 
 one pound of carraway comfits (only fave 
 fome to put on the tops of the cakes ;) fo 
 make them up, and flour the tins. 
 
 A BISCUIT CAKE. 
 
 Take twelve eggs, fugar and flour, of each 
 a. pound, a 4ittle lofe-v/ater, beat them weU 
 together ) fo bake it. 
 
 ROYAL 
 
{ 5 ) 
 
 ROYAL BISCUITS. 
 
 Beat the whites of fixteen eg:^s to a froth, 
 add the weight of them of fugar, by degrees, 
 and half the weight of flour ; then beat eight 
 yolks of eggs, with the rind of three lemons, 
 when well mixt, put them to your fugar, 
 flour, and eggs ; fo mix all well together, 
 and bake them on a tin, or little moulds. 
 
 SPAW BISCUITS. 
 
 Take two pounds and an half of flour, half 
 a pound of butter, the yolks of thirteen eggs, 
 half an ounce of anifeed, ditto coriander, four 
 fpoonfuls of good yeaft, and as much warm 
 milk as will make it into hght pafte ; when 
 well rifen, make it into a loaf, and bake it in 
 a tin or earthen pot ; after it is baked, flice as 
 much as you will ufe, put fugar on both Tides, 
 fo put them upon paper into the oven to crifp 
 and brown, when the bread is drawn. 
 
 LITTLE HOLLOW BISCUITS. 
 
 Beat fix eggs, with two fpoonfuls of rofe- 
 water, add one pound and two ounces of fu- 
 gar, fifted ; make it fl:iir with flour ; fo 
 drop them on white paper, fift fugar over 
 them, and bake them in a flow oven • while 
 
 thev 
 
they are hot, take them off the papers, fet 
 them on a fieve, and dry them in an oven. 
 
 RATAFIA BISCUIT. 
 
 Take half a pound of bitter almonds, beat 
 them very fine, with oi-ange- flower-water, put 
 to them the whites of three eggs, well beat, 
 a pound of fugar, work thefe to a pafte, and 
 drop them upon tins flour'd j fo bake them in 
 an oven heated for tarts. 
 
 SUGAR CAKES. 
 
 Take one pound and a half of flour, one 
 pound of fugar, the fame of butter, rubb'd in- 
 to the flour, wet it with rofe-water, and make 
 into little round cakes. 
 
 A SEVILLE ORANGE BISCUIT. 
 
 Take fix oranges, the deepeft fliins are the 
 bed, rub them well with fait, and wafli them, 
 then boll them in a cloth till tender, dry them, 
 cut them open, and take out all the pulp, 
 which rub through a hair fieve while hot, beat 
 the fkins in a mortar to pulp, and rub it 
 through a fieve into the juice ; when you beat 
 the fkins, add the juice of a lemon before you 
 put them through the fieve, weigh the juice and 
 pulp, and add above the weight of fugar, put 
 
 your 
 
( 7 ) 
 
 your pulp In a pan, and fugar in another, and 
 when both are fcalding hot, put them toge- 
 ther, and beat it till almoft cold ; then put in, 
 by degrees, the white of an egg, keeping it 
 beating till it will drop upon paper without 
 running. 
 
 To make MACAROONS. 
 
 Take half a pound of almonds blanched, 
 and beat very well, then mix them with a 
 pound and half of fugar, five or fix w^hites of 
 eggs, fome grated bread, lemon or orange peel 
 candied, which you pleafe ; lay it upon papers 
 in round pieces, and bake it in an oven not 
 too hot. 
 
 CORPORATION CAKES. 
 
 Take fixteen ounces of butter, ftirred be- 
 fore the fire with your hand, fixteen ounces 
 of flour fifted, one ounce of fugar, two ounces 
 of currants ; fo roll them out in round cakes, 
 and bake them in a flow oven. 
 
 SHERIFF CAKES. 
 
 Take fixteen ounces of butter, fiir it before 
 the fire, four ounces of fugar beat and fifted, 
 one nutmeg, fixteen ounces of flour, four 
 ounces of currants, and a little brandy ; after 
 
 flirrins: 
 
( 8 ) 
 
 ftining them well, take half a pound of flour, 
 and roll them out in round cakes ^ fo bake 
 them. 
 
 WHETSTONE CAKES. 
 
 Take half a pound of flour, half a pound of 
 leaf fugar, four eggs, leaving out three whites, 
 a little rofe water, ^ with ambergreafe diflblved 
 in it, fome carraway feeds, mix all together, 
 roll them out as thin as wafers, cut them 
 with glafs, lay them on paper, and bake them 
 in a flow oven. 
 
 SHREWSBURY CAKES. 
 
 Take tv.'o pounds of flour, three quarters of 
 fugar, one full pound of butter, and three 
 eggs ; work thele together into a pafte, make 
 them up in thin round cakes, and prick them 
 %vith a pin to prevent their bliftering; your 
 oven muft be quick ; fo bake them on but- 
 ter'd papers. 
 
 1o make MUSK CAKES. 
 
 Take half a pound of loaf fugar, beat it 
 and fearce it, and put one grain of mufk a- 
 mongft it, then take four eggs, beat very w^ell 
 together, and put in fugar by degrees, beating 
 it weU as you put it in ; when it is very 
 Well beat, take three quarters of a pound of 
 
 flour 
 
( 9 ) 
 
 flour that has been dried before the fire, ftrcw 
 it amongft your fugar, beating it ftill ; when 
 you have beat it fo well that it feems light, 
 butter your tin pans, and put into bake; fo 
 bake them, but do not fill them over full, and 
 keep them for your ufe. 
 
 WHITE GINGERBREAD. 
 
 Blanch your almonds into cold water, and 
 dry them with a cloth; then put them into 
 your mortar, with a little gum dragon, and 
 the white of an egg, and fpirit of cinnamon ; 
 take almoft double weight of fugar. 
 
 RED GINGERBREAD. 
 
 Prepare your almonds as for the laft only; 
 flrew in your cinnamon and ginger into a mor- 
 tar; if you pleafe you may put in annifeed 
 water ; let there be double the weight of fugar, 
 colour it with red fanders, beat all to a pafle, 
 and make it up to your fancy j you may add 
 a little claret if you pleafe. 
 
 YORK CAKES* 
 
 Rub two pounds of flour, one pound of 
 butter, and a little fait well together; then 
 put half a gill of yeaft, and as much warm 
 water as will make it a pretty foft pafie ; pafs 
 them both through a fieve into the flour, half 
 
 B an 
 
C 10 ) 
 
 an ounce of nutmegs grated, and mix all 
 well together, work it as for wigs ; then mix 
 in one pound and a quarter of clean picked 
 currants, and make up your cakes with as 
 little flour as you can, then bake them on 
 fheets of tin j this will make two dozen of 
 little cakes. 
 
 WIGS. 
 
 ' Take one pound of flour, a quarter of a 
 pound of butter, a quarter of a pound of fur- 
 gar, fome carraway feeds, mix thefe well to- 
 gether; then beat three eggs with half a gill 
 of good yeaft, warm as much milk, and add 
 to the yeaft as will make them up light ; let it 
 ftand by the fire to rife, then make them into 
 wigs ; fo bake them. 
 
 WIGS another Way. 
 
 Take three pounds of flour well dried, and 
 when cold, rub in one pound and a half of 
 butter ; then beat fix eggs very well, a pint 
 of cream, warm your cream a little, and put 
 it in a pint of yeaft, and half a gill of flick ; 
 mix thefe together, and pafs them through a 
 hair fieve into the flour and butter ; then 
 work it up, and fet it before the fire to rife; 
 mix in a pound of carraway comfits, and 
 fprinkie fome upon the wigs ; fo bake them. 
 
 BATH 
 
( II ) 
 
 BATH BUNS. 
 
 Take half a pound of flour, feven eggs, 
 feven fpoonfuls of new yeaft, two ditto of 
 flierry, two of rofe- water ; ftir all well toge- 
 ther, and fet it to rife before the fire ; then 
 work up a pound of butter, with a pound of 
 flour, and ftir all well together, and bake 
 them in a hot oven j this quantity makes two 
 dozen. 
 
 BREAD. 
 
 Take half a peck of flour, half a pint of 
 yeaft, and two quarts of old milk, mix them 
 very light, let them ftand by the fire to rife a 
 quarter of an hour ; this quantity will make 
 eight bricks, and two hours will bake them 
 on papers* 
 
 BREAD another way. 
 
 Take a peck of flour, but leave out one 
 beatment to make up your bread with, put to 
 the bread fome fait and rafpings, then take 
 two pints of light yeaft, five of fkimmed milk, 
 and three of water; mix it, make it milk warm, 
 and put it through a fieve into the flour and 
 rafpings, work it up light with your hands, 
 then throw a little dry flour over it and fet it 
 by the fire to rife j when rifen work it and 
 B 2 make 
 
( 12 ) 
 
 make it into eight loaves ; an hour and a half 
 will bake it. 
 
 BREAKFAST CAKES. 
 
 Take as much flour as will make fix cakes, 
 not quite a fpoonful of yeaft, one white of an 
 egg, and a Httle bit of butter; and as much 
 milk as will mix them. 
 
 Another Kind ^/BREAKFAST CAKES. 
 
 Two pounds of flour, half a pound of but- 
 ter, three quarters of a pound of currants, 
 two eggs, three fpoonfuls of yeafl:, a pint of 
 new milk warmed ; and put to the yeaft nut- 
 meg or what feufoning you pleafe, fweeten to 
 your tafte, and bake it. 
 
 A PEPPER CAKE. 
 
 Take eight pounds of flour well dried, feven 
 pounds of treacle thinned by the fire, three 
 ounces of carraway and coriander feeds, and 
 one ounce of ginger ali beat and fearced ; then 
 put it into the flour, take a large new pint of 
 brandy, beat it very well, it v^ill take an hour 
 beating, put in a pound of orange or lemon- 
 peel cut into fmall pieces ; fo bake it. 
 
 To mahe GINGERBREAD ivlth BUTTER. 
 
 Take two pounds and a quarter of treacle, 
 one pound and a quarter of butter, three 
 
 pounds 
 
( 13 ) 
 
 pounds of flour, tviT) ounces of coriander feeds, 
 four ounces of ginger, mix thefe all together, 
 and work them to a pafle ; and bake them in 
 a flow oven. 
 
 To make little GINGERBREAD CAKES, 
 
 Take two pounds and a half of flour, a 
 pound and a quarter of treacle, half a pound 
 of butter, half a pound of fine fugar, one ounce 
 of coriander feeds, ditto of beat ginger and 
 carraway feeds ; beat your feeds and mix them 
 with your ginger, melt your butter, fugar, 
 and treacle ; then make it into a fliff pafle, roll 
 them pretty thin, and cut them with a drink- 
 ing glafs bottom : Bake them in a flow oven* 
 
 To make NUTS. 
 
 Take a pound of treacle, fet it on the fire 
 in a pan, with a quarter of a pound of butter, 
 a quarter of a pound of coarfe fugar, a quar- 
 ter of an ounce of beat ginger, half an ounce 
 of carraway feeds ; fet thefe on the fire till 
 they are hoc, and ftir it well, then mix in 
 flour tiU it be ftifF, and roH it into cakes or 
 nuts ; fo bake it on flieets of tin in a flow 
 oven. 
 
 PUD- 
 
( H ) 
 
 PUDDINGS. 
 
 A CARROT PUDDING. 
 
 Take a pound of carrots fcraped and boiled, 
 beat them well in a mortar, half a pound of 
 naple bifcuits, feven eggs^ leaving out three 
 whites, half a gill of cream, one glafs full of 
 brandy, and a little rofe-water, fweeten it to 
 your tafte ; then melt half a pound of butter 
 and mix with it, lay light pafle round your 
 difh, and fet it to bake. 
 
 A HUNTING PUDDING. 
 
 Take a pint of milk, mix flour with it till 
 it be very thick, then put in three eggs, three 
 quarters of a pound of fuet flired, half a pound 
 raifins {loned and fhred, two pounds of cur- 
 rants, fome lemon peel, half a gill of brandy, 
 one nutmeg grated, a little cinnamon and fait ; 
 butter your pudding cloth, and let it boil four 
 hours. 
 
 A CALF FOOT PUDDING. 
 
 Take half a pound of feet fhred very fmall, 
 three quarters of a pound of fuet, half a pound 
 of currants, four eggs, a little milk, a handful 
 of flour, a little brandy and nutmeg, let it 
 ftand all night, then boil it four hours. 
 
 A 
 
C 15 ) 
 
 A POTATOE PUDDING. 
 
 Take a pound of potatoes, boil and beat 
 them, then add the yolks of feven eggs, a 
 large glafs of brandy, a quarter of a pound of 
 fugar, a nutiiieg grated half a pound of but- 
 ter melted, half a pound of currants, half a 
 gill of cream, and a little fait ; lay puff pafte 
 in your difh, and bake it, or boil it in a cloth. 
 
 iTo make a TANSEY PUDDING. 
 
 Beat feven eggs with one pint of cream, a 
 little tanfey juice, and fpinage juice, a little 
 white bread grated and nutmeg ; fvveeten it 
 to your tafle, let it Hand on the fire, and ftir 
 it till it thicken, 
 
 A LEMON PUDDING. 
 
 Take a quarter of a pound of almonds well 
 beat, the rind of two lemons boiled and beat, 
 feven eggs leaving out two whites, half a gill 
 of milk, the juice ©f two lemons, a little rofe- 
 water, and half a pound of butter. 
 
 A SIPPIT PUDDING. 
 
 Cut your bread and butter in thin flices, 
 and lay it into the difh ; above this lay a lare 
 of currants, then a lare of bread, and fo on 
 till your difli be full \ beat five eggs with a gill of 
 
 milkj 
 
( I6 ) 
 
 milk, a little white wine, nutmeg, and ginger ; 
 fweeten it to your tafte, lay pafte round the 
 edges, and fo bake it. 
 
 Tomake little CURD PUDDINGS. 
 
 Take a gallon of milk, and turn it with the 
 runnet, then drain the curd from the whey; 
 put the curd into a mortar, beat it with half a 
 pound of frefli butter, then beat fix eggs, leav- 
 ing out three whites, flrain them into the 
 curd, two naplc bifcuits, or half a penny roll 
 grated ; mix all thefe together, and fweeten it 
 to your tafte ; butter your petty pans, and fill 
 them with the ingredients; bake them, then 
 turn them out into a dilh, cut citron and 
 candied orange peel into Httle narrow bits> 
 blanch fome almond cut in fiips, flick them in 
 the puddings as you fancy, pour melted butter 
 into the difli, and fift fugar over them. 
 
 A PEARL BARLEY PUDDING. 
 
 Take a pound of pearl barley, wafh it clean, 
 put to it three quarts of new milk, and a 
 quarter of a pound of fine fugar, put it in a 
 ftone difh, and bake it with brown bread; 
 w^hen you think it enough, take it out of the 
 difli, and beat up fix eggs, with a little grated 
 lemon peel and nutmeg; mix altogether^ but- 
 t€r your diih^ and bake it an hour. 
 
 A 
 
( 17 ) 
 
 A RATAFIA PUDDING. 
 
 Take three gills of cream or new milk, fct 
 it on to boil with laurel leaves, pour it upon 
 half a pound of naple bifcuits ; let it ftand till 
 almoft cold, then add to it fix eggs, leaving 
 out four whites, well beat, one nutmeg grated, 
 a quarter of a pound of melted butter, a quar- 
 ter of a pound of almonds blanched and beat, 
 with two or three fpoonfuls of cream ; take out 
 the leaves, and add a little fait ^ lay pafte 
 round the difli, and bake it. 
 
 An ARTICHOKE PUDDING. 
 
 Take nine artichokes, boil them., firing the 
 bottoms, and take out the chokes, then take the 
 meat of the leaves and mix with the bottoms, 
 half a pound of fugar, half a pound of butter, 
 one nutmeg grated, feven eggs, leaving out 
 four whites, three gills of cream; mix all thefe 
 together, and lay pafte round your difh, and 
 bake it ; before you fend it to the table, 
 fcick it with lemon and orange peel cut in 
 fmall pieces. 
 
 'POTATOE PUDDING another Way, 
 
 ✓ 
 
 You make it the fame way as the artichoke, 
 only a pound and a half will make it, which 
 n>uft be pared and boiled, and forced through 
 
 C a cul- 
 
( 18 ) 
 
 a ciillendar with a little hot milk ; leave three 
 v/hites out of feven eggs, and bake it. 
 
 CURD PUDDING. 
 
 Take a quart of new milk from the cow, 
 turn it with a run net, and break it with a 
 fpoon, drain off the whey ; then grate in a 
 penny loaf, three quarters of a pound of beef 
 fuet flired very fmall, and feven eggs well 
 beat, leaving out three whites ; three quarters 
 of a pound of currants, a little cinnamon and 
 nutmeg, a Httle fait and fugar to your tafte ^ fo 
 bake it with paile round the diih. 
 
 A YELLOW PUDDING boi/mg. 
 
 Seafon a pint of cream with fait, mace, nut- 
 meg and cinnamon; add four yollcs of eggs, 
 and two whites, a little rofe-water, half a pint 
 of fine flour, a little grated bread ; colour it 
 with two-penny worth of faffron ; beat it well 
 with a whilk, and flrain it through a fine fievej 
 boil it an hour. 
 
 TANSEY anotber Way. 
 
 Strain the juice of two-penny wwth of 
 fpinnage, and a Httle tanfey into a quart of 
 cream ; add eighteen eggs leaving out nine 
 whites, a Httle nutmeg and fugar, and bake it 
 as cufiards. 
 
 AN- 
 
( 19 ) 
 
 ANGELICA PUDDING. 
 
 Pick your angelica, and boil it very tender, 
 take ofF all the Ikins ; to a quarter of a pound 
 of angelica, take twelve yolks ot eggs, half a 
 pound of fweet butter, and as much fugar as 
 you think will fweeten it ; beat the angelica in 
 a mortar, and mix the other in by degrees j 
 fo bake it. 
 
 ALMOND PUDDING. 
 
 Blanch half a pound of almonds, and beat 
 them very fine ; add a little cream, fix eggs, 
 leaving out two whites, a little orange flour- 
 water, and fack, a little marrow and fugar ; 
 mix it well together, and you may either bake 
 or boil it, 
 
 ORANGE PUDDING. 
 
 Boil the peel of an orange in three or four 
 waters, to take of the bitternefs ; beat it in a 
 mortar w^ith half a pound of almonds ; then 
 beat twelve eggs, and add to it with half a 
 pound of naple bifcuit grated, a little orange 
 flour- water, fack, cream, nutmeg and fugar; 
 and bake it with pafte round the difli. 
 
 RICK 
 
( ) 
 
 RICE PUDDING. 
 
 To three quarters of a pound of rice, put 
 four pints cf milk, a quarter of a pound of 
 fugar, a quarter of a pound of butter, a little 
 cinnamon, nutmeg and lemon peel 5 fo bake 
 it. 
 
 GROUND RICE PUDDING. 
 
 Set a quart of milk on the fire to boil, and 
 take a quarter of a pound of ground rice ; mix 
 it with a little cold milk, then put it in a- 
 mongft the other; flir it over the fire tilt 
 it thickens, then take half a pound of butterj 
 feven eggs, leaving out four whites, a quarter 
 of a pound of fugar, one nutmeg, the rind 
 a lemon, and a little juice, two ounces of 
 lemon candied, and cut in pieces 5 bake it with 
 pafte round. 
 
 • MARROW PUDDING. 
 
 Take the marrow out of two large bones, cut 
 it in thin flices ; half a pound of naple bifcuits, 
 cut in thin flices ; fo lay a lare of marrow, and 
 a lare of bifcuits, and currants, till the difh be 
 full ; then beat feven eggs, leaving out five 
 whites with three gills of cream, a little fait, a 
 nutrncg grated, and pour over them ; lay pafte 
 round the difh^ and bake it ; you may put 
 
 almonds 
 
( 21 ) 
 
 almonds cut fmall in the place of currants if 
 you like them better. 
 
 A good ALMOIN B PUDDING. 
 
 Blanch half a pound of almonds, and beat 
 them in a mortar ; boil a lemon rind, and beat 
 with them, and a little rofe-water; half a 
 pound of butter, half a pound of loaf fugar ; 
 beat them well together, then put in the yolks 
 of eight eggs, and three whites ; mix them 
 well, and bake them. 
 
 An APPLE PUDDING. 
 
 Beat your apples in a mortar ; to fix apples 
 take fix eggs, leaving out three whites, a pint 
 of cream, a little naple bifcuit grated, a quar- 
 ter of a pound of melted butter, beat cinnamon 
 and fugar to your tafi;e j fo bake it, with pafi:e 
 round. 
 
 Little ORANGE PUDDINGS. 
 
 Steep half a pound of naple bifcuits in 
 cream, fo mix with the yolks of five eggs and 
 three whites, well beat, a httle cinnamon, 
 nutmeg, and fugar, and a glafs of orange flour 
 w^ater ; prepare your oranges thus before you 
 begin your pudding ; cut a piece out of the 
 top of each, and take out the pulp; boil them 
 on a quick fire, changing the water to take off 
 
 the 
 
( 22 ) 
 
 the bittefnefs ; put in the puddings and tie the 
 tops clofe ; fo boil them again an hour ; fei^ve 
 them with fack and fugar. 
 
 A SAGO PUDDING. 
 
 Boil a quarter of a pound of fago in a quart 
 of cream till it be thick, then fet it to cool ; 
 beat fix eggs, leaving out three whites, a little 
 orange flour water, fugar, nutmeg, and fait, 
 a piece of fweet butter, and mix all well to- 
 gether, and bake it ; you may ftick it with 
 citron and lemon peel. 
 
 P Y E S. 
 
 A VEAL PYE. 
 
 Take a breaft of veal, cut it in pieces ; take 
 out the long bones, and roll it up as you 
 would do olives ; feafon with pepper, fait, 
 mace, and nutmeg ; place your veal in the 
 difh, and flrow over it yolks of eggs boiled 
 hard, morrels, truffles, and artichoke bottoms 
 cut in pieces ; lay a good piece of butter on the 
 top, and cover it with light pafte ; fo bake it ; 
 when enough make a fmall hole in one fide of 
 the hd, and put in fome good gravey. 
 
 Another VEAL PYE. 
 
 Cut a loin of veal into joints, place it in a 
 deep diTxi, v/ith the yolks of fix eggs hard 
 
 boiled 
 
( 23 ) 
 
 boiled and fhred, a pound of currants, and a 
 pound of raifins, feafon it as above ; put in it 
 half a pound of butter dipped in flour, and a 
 little water, cover it with a good pafte ; fo bake 
 it ; have ready a caudle made with eggs, beat 
 with white wine, thicken it on the f re, and 
 pour it hot into the pye juft as it is going to 
 table. 
 
 A LAMB PYE. 
 
 Cut a loin or a neck of lamb, feafon with 
 pepper, fait, and mace ; place it on your difii 
 with forcemeat balls, dried muflirooms or mor- 
 rels ; put on it a piece of butter dipped in flour, 
 and fome water ; or you may make it a fweet 
 pye by leaving out the muflirooms, and adding 
 currants and raiflns ; cover it with pafle, and 
 bake it ; add gravey when it comes out of the 
 oven. 
 
 A PARTRIDGE PYE. 
 
 Your partridges being ready trufled, and 
 blanched, cut off the wings and legs, pound 
 the livers with fome bacon ; lay this on the 
 bottom of your difti, fo lay in the partridges 
 wilh fome fweet breads cut in pieces, mufli- 
 rooms and truflles 5 feafon it with pepper, fait, 
 fweet herbs, and fine fpices ; cover it with 
 pafl:e, and rub it with eggs ; fo bake it ; when- 
 done put in fome cullis and ferve it up hot : 
 You may make a pheafant pye the fame v/ay. 
 
 A 
 
( 24 ) 
 
 A LARK PYE. 
 
 Pick, draw, and trufs your larks ; pound 
 the guts with fome bacon, fcafon them with 
 pepper, fait, fvveet herbs, fine fpices, mufh- 
 rooms, truffles, and a little f^gc; with this 
 farce your larks ; fo place them in your difli, 
 and feafon them as above ; cover it with pafte, 
 and rub it with eggs, and bake it ; when done, 
 add fome cuHis or good gravey, 
 
 \ A CHICKEN PYE. 
 
 Singe your chickens, draw, and trufs them 
 as for boiling ; blanch them in boiling water 
 and cut them out as for a fricalTey ; lay fome 
 rnince meat in the bottom of your difh, fo lay 
 on your chickens with fweetbreads cut in bits, 
 mulhrcoms, and truffles; feafon with pepper, 
 fait, fweet herbs, and fine fpices ; lay fome 
 butter over it; cover it with pafte, rub with 
 eggs, and bake it ; when done, ferve it up hot 
 with a white culhs, 
 
 PARTRIDGE PYE fo eat cold. 
 
 Trufs your partridges, flat their breafts, boil 
 them over charcoal ; lard them, make a fluf- 
 fing of their liver, and pounded bacon ; your 
 pye being made deep, put fome fluffing in the 
 bottom of it; then yoar partridges, after fea- 
 foning them, and the fluffing with pepper and 
 
 fait. 
 
( 25 ) 
 
 fait, moiften them either with pounded bacon 
 or butter, or both ; this mixture is preferable 
 to any other, for all forts of cold pyes ; you 
 may lay on bay leaves and bafil and truffles ; 
 cover the whole with flices of bacon and veal ; 
 this done, lid your pye, let it bake three or 
 four hours, according to the hze or age of 
 your birds ; you may, if you like, add gaiiick 
 and fliallot in your forcemeat for the bottom, 
 with the fleih of fowls, bacon, and herbs ; 
 ^Tis an improvement to put into the pye a 
 pint of white wine or rhenifh, an hour before 
 you draw it. 
 
 A CALF'S FOOT PYE. 
 
 Take of calf feet and beef fuet each a pound, 
 flired them fmall with fix apples ; take of rai- 
 iins, bifcuit drops, and fugar, of each half 
 a pound, one nutmeg grated, half an ounce of 
 cinnamon, beat, with half a pound of almonds 
 blanched, and a little brandy. 
 
 A PIDGEON PYE. 
 
 Stuff your pidgeons with butter, wrought 
 up with pepper, fait, and nutmeg, lay them 
 in the bottom of your difh, with artichoke 
 bottoms, afparagus tops and forcemeat balls j 
 add a Httle lemon juice and cover with pafte. 
 
 D VENI- 
 
( 2(5 ) 
 
 VENISON PASTY. 
 
 Seafon your venifon pretty h'gh with pepper 
 and fait, lay it in the pan with a little water, 
 fo cover it with paper, and ftew it in the oven 
 till the bones come away ; then add fome fat, 
 as near to venifon fat as you can, a gill of red 
 port, and the bones ; cover it with pafte, and 
 bake it j roall droppings, if firm, will ferve 
 for fat. 
 
 PASTE for the PASTY. 
 
 Take two pounds of flour, a pound and a 
 half of butter, and one egg ; cut the butter 
 into pieces, but do not touch it with your 
 hands till the water be in, then as little as pof- 
 fible. 
 
 A FRENCH PYE. 
 
 Take either veal or lamb fweetbreads, par- 
 boil them 'y then take fome thin flices of veal, 
 and hack them with a knife, feafon all with 
 pepper and fait; lay them in your pye, truf- 
 fles and morrels, frefli and dried mufhrooms, 
 artichoke bottoms or afparagus tops, as the 
 feafon will afford, and oifters along with 
 them, with a little butter ; make forced meat 
 of grated bread, fuet, and oifters, and lay all 
 over the pye ; fo cover it with pafle ^ when it 
 V comes 
 
( 27 ) 
 
 comes out of the oven, put in your gravey, 
 which make as follow : boil the bone of veal 
 with an onion, and when boiled, ftrain it and 
 put to it two fpoonfuls of white wine, a Httle 
 juice of lemon, and thicken it over the fire, 
 with the yolk of an egg. 
 
 Another FRENCH PYE. 
 
 Lard a fweetbread, and lay it on the middle 
 ©f the pye ; then round it lay lamb ftones and 
 artichoke bottoms, cocks* combs, forcemeat 
 balls, and the yolks of eggs boiled hard, and 
 ox palates boiled tender and cut in flices ; fta- 
 fon all with pepper and fait ; when baked, 
 pour in gravey : The cocks' combs muft be 
 boiled with trufHes. 
 
 ^ cold HAM PYE. 
 
 Take a ham, boil it, fkin it, and pare oS 
 all the out fide ; take fome fine flour, accord- 
 ing to the bignefs of your pye, with melted 
 butter, and the yolks of eggs : Your pye being 
 made, cover the bottom with flices of bacon, 
 put your ham upon them, and feafon with all 
 forts of fpices and fweet herbs ; moiflen it with 
 pounded bacon, and cover your pye ; orna- 
 ment it as you pleafe ; fo bake it : When it is 
 about half done, put in about two glafles of 
 brandy or fack ; when baked, take out aji the 
 liquor to prevent it breaking ; your pye being 
 
 D 2 almoft 
 
( 28 ) 
 
 almoft cold, put the liquor in again, and if it 
 don't cover, add more ; when cold ferre it up. 
 
 An OLIVE PYE. 
 
 Take a leg of veal, and cut it as if it were 
 for collops, feafon with pepper, fait and nut- 
 meg, and mind you do it with the yolk of an 
 egg ; then roll it up in little pieces Hke an 
 olive, then lay a lare of that, and a lare of 
 forcemeat balls, and here and there the yolk 
 of a hard boiled egg ; make your forcemeat 
 pretty green, and put in a little butter, and a 
 little white wine, a little gravey or Vv'ater, fo 
 cover your pye; you may make a favoury pye 
 the fame way, only cut your meat in chops. 
 
 PORK PYE to eat cold. 
 
 Cut your collops off a loin of pork, and as 
 many of veal ; beat them, and feafon with fait, 
 pepper, mace, fage and time pounded ; then 
 lay a lare of pork, and a lare of veal, with 
 the yolks of eggs hard boiled, and fhred till 
 your pye is full, liquor it with faffron water; 
 cover it with good pafte, and bake it ; when 
 almoft cold, put in melted butter, and fet it 
 by for ufe. 
 
 An EEL PYE. 
 
 Skin, gut, and wafh your eels ; bone them, 
 cut them into pieces, blanch them, and lay 
 
 them 
 
( 29 ) 
 
 them into frefli w^ter; lay fome 'port in the 
 bottom of your pan, put in a carp fluffing; 
 place on it your eels, with mufhrooms, and 
 truffles ; feafon with pepper, fait, fweet herbs, 
 and fine fpices ; lay fome butter over it, cover 
 it with pafte, colour with eggs, bake it; when 
 done, open it; take off the fat, and ferve it 
 up with cray fifh culHs. 
 
 A TURBOT PYE. 
 
 Make your pye with fine pafte, the fides 
 pretty low, put lome frefli butter in the bot- 
 tom ; feafon with fait, pepper, and fine fpices ; 
 then put in your turbot, lard it with anchovy, 
 and cover it with frefh butter; lay on your 
 pafte, fo bake it; when done, ferve it up with 
 a ragoo of cray fifh, mufhrooms, and truffles ; 
 you may add lemon juice. 
 
 A LOBSTER PYE. 
 
 When your lobfters are boiled, take them 
 clean out of the Ihell, flice the tails, and claws 
 thin ; feafon them with fait, pepper, mace 
 and nutmeg ; then take the body, with fome 
 fhred oifters, onion, and parfley, a little gra- 
 ted bread, and the yolks of raw eggs ; fo roll 
 it up in balls, and feafon as above ; lay all in- 
 to your pye, with butter at top and buttom ; 
 when it comes out of the oven, pour in ftrong 
 gravey, oifter liquor^ and white wine thick- 
 ened 
 
( 3« ) 
 
 ened with the white of an egg : it is to eat 
 hot. 
 
 A CARP PYE. 
 
 Wafh and fcald your carp, bone it, and 
 cut it in fquare pieces ; get fome large oifters 
 and mix with it ; feafon them with pepper, 
 mace, nutmeg, cloves and fait ; throw in a few 
 barberries, and an onion cut in four; fiil your 
 pye, and lay upon it a few blades of mace, 
 and pieces of butter ; cover it with light pafte, 
 and bake it; liquor it with white wine, and 
 melted butter. 
 
 An OISTER PYE. 
 
 Take very large oifters, fcald and feafon 
 them with pepper, mace, cloves, onions, time, 
 and flired parfley ; mix thefe with grated bread, 
 and all with your oifters ; lay them in your 
 pye with the yolks of eggs hard boiled, and 
 fome anchovies cut fmall ; your pye muft be 
 of light pafte, and baked in a tin to turn out 
 when enough, pour in oifter liquor, and white 
 wine, beat up with the yolks of eggs. 
 
 A HERRING PUDDING. 
 
 Slit your herrings down the back, and bone 
 them ; feafon them with lalt and pepper ; lay 
 fome butter and ftour in the bottom of the 
 
 diih, 
 
( 31 ) 
 
 difli, lay on your herrings with a little fhred 
 onions, grated nutmeg, and lemon rind ; lay 
 butter and flour on the top, then cover it with 
 pafle, and bake it. 
 
 PETTY PATEES with Gravey. 
 
 Take a piece of a leg of veal, the fame of 
 bacon, and beef fuet, fhred them, put them 
 in a hafh pan ; feafon with fait, pepper, fweet 
 herbs, and fpices ; tofs it up, mix altogether, 
 with fome muflirooms, and moiften it with 
 milk or cream ; put it on a plate ; fo roll your 
 pafte and form your patees an inch deep ; fill 
 them with your ftufling, and having covered 
 them, colour them with beaten eggs ; when 
 baked, put in a little cullis of ham, and ferve 
 them up hot. 
 
 MINCE PYES. 
 
 Take the yolks of eighteen eggs boiled hard 
 and flired them, a pound and a half of cur- 
 rants clean picked, half a pound of raifins 
 ftoned. Hired a pound and a half of fuet, four- 
 teen ounces of almonds, fix pippins, fourteen 
 ounces of naple bifcuits grated ; feafon with 
 one nutmeg, half an ounce of cinnamon ; 
 fweeten to your tafi:e, and when going to ufe 
 it, put brandy to the meat to moiften it ; put 
 citron and lemon peel in each pye^ and juice 
 of lemon. 
 
 MINCE 
 
C 3^ ) 
 
 MINCE PYES ancther Way. 
 
 Parboil Iheeps hearts, two pounds of meat, 
 and a handful of fuet to every pound ; put 
 two pounds of currants, half an ounce of cin- 
 namon, mace, cloves and nutmegs ; half a 
 gill of fack, a little brandy, rofe-water, half a 
 pound of fugar, lemon and orange, into each 
 pye. 
 
 PASTE ROYAL. 
 
 Take a pound of flour, and put in a quarter 
 of a pound of iin^ fugar ; take the w^hite of 
 an egg, and beat it to a froth, and put it 
 amongft the flour, and two or three fpoonfuls 
 of brandy, and as much milk as will make it 
 into Hght paile ; then put in it a pound of but- 
 ter at five or fix times, rolling it out ; this pafle 
 is fit for petty pan tarts or puddings. 
 
 t .. . ■ 
 
 " A LEMON CHEESE CAKE. 
 
 Take a pound of Jordan almonds blanched, 
 and beat them Imall, with a httle fweet cream ; 
 then beat two ounces of citron, and half of a 
 lemon peel candied to a pafle in a mortar, 
 grate in a yellow rind of a lemon and beat 
 with the refi: ; fqueeze the juices in and beat 
 altogether, with fix eggs, leaving out four 
 whites, with half a pound of fugar, and two 
 fpoonfuls of thick cream ; fo bake it. 
 
 CURD 
 
( 33 ) 
 
 CURD CHEESE CAKES. 
 
 To a pint of curd beat in a mortar, add five 
 eggs well beat with a whilk, a quarter of a 
 pound of melted butter, cinnamon, and nut- 
 meg; a little brandy and fugar, with currants 5 
 do not put in the butter two hot. 
 
 CURD CHEESE CAKES another iv ay. 
 
 Take two quarts of new milk and cream 
 together, earn it very tender, then drain it 
 from the whey in fearcers ; beat it in a mor- 
 tar with half a pound of fugar, eight yolks of 
 eggs, two whites, a glafs of fack ; beat all well 
 together ; feafon it with beat cinnamon, a 
 little fait and nutmeg, a pound of currants 
 well cleaned, mix all thefe together ; lay pafte 
 in your pans ; fo bake them. 
 
 LEMON CHEESE CAKES. 
 
 Take a pound of fugar well dried and 
 fearced, one pound of butter thick melted, 
 half a pound of almonds blanched, and beat 
 vsdth rofe water, fix lemon fkins boiled tender, 
 and beat up with rofe v/atcr and almonds, 
 eight eggs, leaving out three whites ; beat all 
 together, except the butter, which you muft 
 put in a quarter of an hour after, and mix 
 them all together. 
 
 E ORx^NGE 
 
( 34 ) 
 
 ORANGE CHEESE CAKES. 
 
 Take the out rind of one lemon, and the 
 Ikin of an orange and an half, beat them very 
 fine, and have a quarter of a pound of al- 
 monds blanched, and beat them very fmall in 
 orange flour water ; then put in your orange, 
 and a little good cream, the yolks of eight 
 eggs, half a pound of melted butter cold 
 again, half a pound of fugar, and the juice of 
 one lemon ; mix all thefe by degrees, beating 
 it very well in a mortar ; fo llick citron on 
 the top of them. 
 
 CHEESE PATTIES: 
 
 Take one pound of Chefhire cheefe, beat it 
 in a mortar, with a little cream ; beat three 
 eggs, and mix with it ; then roll out a flieet 
 of light pafte and cut it in fquare pieces ; cut 
 as many more pieces of the fame fize, with 
 a fquare hole in each ; lay them upon each of 
 the other, fill them with the cheefe meat, and 
 bake them. 
 
 To make RAM AK INS. 
 
 Prepare your cheefe as you do for patties ; 
 then have fome flices of bread toafted and cut 
 in fquare pieces ; fpread your cheefe upon it 
 very thick, and brown them with a fala- 
 mander. 
 
( 35 ) 
 
 To pot CHEESE. 
 
 Beat three pounds of cheefe in a mortar, 
 and add to it half a pound of butter, a Httle 
 mace, and one nutmeg grated ; beat them 
 well together; then prefs them down in a pot, 
 and cover them with clarified butter. 
 
 To drefs MACARONY ivlth CHEESE. 
 
 Set your macarony on the fire, with as 
 much water as will foften it ; let it ftew till 
 all the water be gone \ then grate about as 
 much more cheefe as you have macarony ; 
 mix half the cheefe with it in the pan, and 
 keep it hot till you are ready to fend it up ; 
 then lay it on the difh, cover it with the other 
 half of the cheefe, and brown it with the 
 falamander. 
 
 To make a CREAM CHEESE. 
 
 Set your cream on the fire till warm, then 
 pour it into a bowl, with as much new milk 
 from the cow, and turn it with a runnet ; 
 when it has flood fome time, you may drain 
 it from the whey; put a little fait to it, and 
 tie it up in a cloth very tight ; you may ufe it 
 the next day, but obferve as the whey drops 
 from it to tighten it more. 
 
 E 2 To 
 
( 3^ ) 
 
 PICKLES. 
 
 ^0 fickle GREEN CODLINGS. 
 
 Core them with a fmall fcoop, and boil 
 water and fait to pour i]pon them ; let the 
 pickle be made, which muft be the bed white 
 wine vinegar, with whole ginger, mace, pep- 
 per, and cloves boiled together ; pour off the 
 jfalt and water and put this pickle to them, 
 and they will be quite green. 
 
 To pickle WALNUTS. 
 
 Take walnuts before the fliell is grown 
 hard, put them into fcalding water, let them 
 lie for a v/eck, fcalding the water once in that 
 time ; then put them into freili water that is 
 boiling, for a quarter of an hour ; this done, 
 wipe them dry, and make a pickle for them 
 of the bed white wine vinegar ; to a gallon 
 of vinegar put an ounce of black pepper, half 
 an ounce of mace and nutmeg cut in flices, 
 half an ounce of ginger and cloves, a head 
 of fhalot, ditto of garlick, and half an ounce 
 of muftard feed ; boil all thefe in the vinegar, 
 and when cold put it on the walnuts ; when 
 it has flood a week, boil it again ; tie them 
 down with a bladder over them, and keep 
 them fix months before you ufe them, 
 
 To 
 
( 37 ) 
 
 To fickle CUCUMBERS. 
 
 Boil vinegar with pepper and mace, pour it 
 hot on them ; but let your cucumbers be firft put 
 into an earthen pot, with a fufScient quantity 
 of fait; then boil the vinegar as firft mention- 
 ed ; and when it has ftood twenty-four hours, 
 boil it again, and do fo until they be green. 
 
 To pkkle MUSHROOMS. 
 
 Wafh them in milk and water, with a little 
 alum ; then boil fait and water to put to them, 
 until you make your pickle ; take diftil- 
 led vinegar, nutmeg, white pepper and 
 mace, all boiled ; you put the pickle on them, 
 boiUng hot ; when cold, you may put them 
 in your glalfes with fwect oil ; you may have 
 them as white as fnow. 
 
 To pickle GIRKINS. 
 
 Take a diy cloth, and rub them ; then put 
 them in your jar, and boil as much fait and 
 water as will cover it ; let it ftand all night, 
 put in a little alum into your firft pickle, pour 
 it off", put frefli fait and water, and boil your 
 pickle once a day ; let them ftand till yellow ; 
 take black pepper, a little rice ginger cut 
 fmall, a little horfe raddilh, and bay leaves ; 
 put in white wine vinegar, as much as will 
 cover them. 
 
 To 
 
( 38 ) 
 
 To pickle /Iked CUCUMBERS. 
 
 Take fine hard green cucumbers, cut them 
 in pretty thick flices, fcald them in fait and 
 water, as ftrong as to bear an egg ; throw the 
 firft pickle away, and make another, and fcald 
 them every day clofe covered, until they be 
 green ; then drain them from that pickle, and 
 take the beft white wine vinegar ; boil it 
 v/ith the two peppers, rice ginger, a good 
 quantity of lhalot fiiced, and fome muftard 
 feed tied up in a cloth ; put them boiling 
 hot on them, and when it has flood three 
 days, pour it quite off, and boil it again ; 
 put it cold to them, and keep it for ufe ; 
 but mind you cover them well with the 
 pickle. 
 
 To pickle COLLYFLOWERS. 
 
 Pick your collyflowers very clean, then 
 boil a little fait and water ; when it boils, put 
 in the collyflowers, and give them a httle boil ; 
 make the pickle with vinegar, half an ounce 
 of white pepper and mace, rice ginger cut in 
 fmall pieces ; put them in pots, and keep 
 them for ufe. 
 
 To pickle MANGOE. 
 
 Take large cucumbers, rub them with a 
 cloth j then cut ofl' the tops before it comes 
 
 nigh 
 
( 39 ) 
 
 nigh the feed, fcoup out the feed ; then 
 fill your cucumbers full of roman muftard 
 feed, pepper, rice ginger, and horfe radifli cut 
 in fmall pieces, one flialot, fill it as full of that 
 as it will hold ; pin on the tops with pins, 
 each cucumber fix pins ; then take fait 
 and water, as ftrong to bear an egg; then 
 pour it on boiling hot, cover it clofe, and 
 let it fiiand by the fire two hours ; you may 
 pour the firft water quite off', and let the 
 next continue till they be done, you mufl: do 
 them twice a day ; they will be firft yellow, 
 and then green ; fo drain that off from them ; 
 make your pickle of the befi; white wine vine- 
 gar, and dill, if you love the talle ; fo pour 
 hot on, and keep it for ufe. 
 
 TTo fickle ONIONS. 
 
 Take little hard round onions, fkin off all 
 the brown Ikin, and cut off the ends ; then 
 boil them in fait and water, mind you let 
 them be a while in cold water, and put them 
 in when it boils ; let them fleam a little, and 
 foon take them out again ; take the befi: white 
 wine vinegar, and put in fome whole mace, 
 white pepper, and fplit nutmeg ; put in your 
 onions when it boils, let them fi:ay in a little ; 
 when you are going to take them up, put in a 
 little fait, and keep them for ufe. 
 
 1:0 
 
( 40 ) 
 
 To pickle all forts of FLOWERS. 
 
 To one pound of flowers add a pint of vine- 
 gar, three quarters of a pound of fugar ; pour 
 the vinegar on the flowers, and cover them 
 clofe. 
 
 To pickle CABBAGE STALKS. 
 
 Take the ribs of the cabb?.ge that are tender, 
 wafli them, and cut them in lengths, about 
 the length of your finger ; then boil them in 
 fait and water, a quarter of an hour ; then 
 take them out, and peel off all the out fl^ins 
 and firings ; take good vinegar, black and 
 clove pepper, rice ginger cut in pieces ; fo fet 
 it on the fire, when it boils, put in your 
 ribs, let them fleam with fait acccording to 
 the quantity covered clofe a while ; then put 
 them into jarrs, and keep them covered with 
 pickle for ufe. 
 
 To pickle RED CABBAGE. 
 
 Take red cabbage that is deep, (have it with 
 a knife ; then take good vinegar, whole pep- 
 per and cloves, fome rice ginger, and a hand- 
 ful of fait ; let it come to boil, and put in 
 your cabbage ; let it fleam a httle, not to be 
 loo tender ; fo put it up for ufe ; your vine- 
 gar mull boil before you put in the cabbage ; 
 you may add red beat root to colour it. 
 
( 4t ) 
 
 To fickle POMKINS. 
 
 Take them and pare them, fcoop them, take 
 out the meat, and cut them into flices ; then 
 fet on fome ftrong fait and water to boil, with 
 a little alum ; when it boils put them in and 
 let them boil, then drain them from the fait 
 and water ; make your pickle of the bell white 
 wine vinegar, fait, white pepper, white rice 
 ginger, fplit nutmeg, and mace ; you may 
 put in white wine if you pleafe : let your 
 pickle boil, then put them in and let them 
 fimmer awhile, but do not do them too foft ; 
 you may colour them with cochineal or 
 turmeric k. 
 
 To fickle ROCK SAMPHIRE. 
 
 Take your famphire, and if it is not clean 
 wafli it in fait and water; then take three 
 gills of water, and one gill of beer vinegar, put 
 it in a pan with a little fait, fet it on the fire 
 and let it boil ; when it is fcalding hoc put 
 in your famphire and mind it does not boil, 
 but heat well ; fo cover your pan very clofe, 
 put in a little alum, and let them hang on the 
 fire till they be green ; they will be firfi: yellow 
 and then green ; w4ien you cover your pan 
 let it be clofe, that no fi:eam come out of 
 yoiir pickle ; take white Vv ine vinegar, black 
 and clove pepper, with rice ginger ; boil ihefe 
 together 5 and when the famphire is drained, 
 F put 
 
( 42 ) 
 
 put It in an earthen jarr, cover it with the 
 pickle, and keep it for ufe. 
 
 To pickle TURNIPS. 
 
 Take fmall good turnips, flice them and lay 
 them in an earthen pot, with fome dill ; boil 
 it with white wine vinegar and bruifed pep- 
 per pour it hot on them, and tie it clofe. 
 
 To pickle KIDNEY BEANS. 
 
 Take your beans when they are young, 
 take the firings off them, boil fait and water 
 pretty flrong, and put in it a piece of alum ; 
 then pour it on them fcalding hot, and cover 
 them clofe ; fo boil it every day until it be 
 green 5 take the befl white wine vinegar, as 
 much as will cover them, fome clove pep- 
 per, black pepper, and rice ginger, cut in 
 pieces ; when they are green put them in cold 
 vinegar, fet it on the fire, and cover it with 
 paper ; but mind they do not boil. 
 
 To pickle ARTICHOKE BOTTOMS. 
 
 Take large artichokes in September, cut 
 the flalks clofe off, parboil them till the leaves 
 come out with the pulp ; put them into cold 
 water. Boil a pickle for them as follows : 
 take fome pump water, a quarter of an ounce 
 of bay fait, a handful of common fait, boil it, 
 and let it ftand till cold j then add fome white 
 
 wine 
 
( 43 ) 
 
 wine vinegar, put the bottoms in a jar, and 
 pour the pickle on them ; cover them clofe. 
 
 To pickle PARSLEY. 
 
 Take the thickefi: ftalks of parfley, lay them 
 in fait and water fix weeks, then put them in 
 boiling water, and cover them well ; let them 
 hang over a flow fire till very green, and 
 when cold put them in your jarr, and cover 
 them with vinegar. 
 
 To pickle CUCUMBERS Eajl India ivay. 
 
 Gather them in a dry day, rub them with 
 a coarfe cloth ; then take lalt and water pretty 
 flrong, boil it with dill ; fo let it ftand till 
 cold ; boil white wane vinegar, and let it be 
 cold likewife ; then mix a pint of vinegar to 
 two of fait and water ; put dill in the bottom 
 of your jarr, then cucumbers, a lare of dill 
 and a lare of cucumbers ; cover them with 
 pickle, and your jarr with whitifli browa 
 paper. 
 
 To fickle CUCUMBERS to eat in 'wi7iter. 
 
 Take four dozen of cucumbers before they 
 turn yellow, at full growth, pare and flice 
 them, ftrew fait upon them, and put them 
 in a cullendar to drain ; flice two or three 
 onions and put in amongft them ; when drain- 
 
 F 2 ed 
 
( 44 ) 
 
 cd take them out and cut large fhalots in 
 flices j one ounce of white pepper and fome 
 fait ; put a thin lare of fhalots at the bottom, 
 then a pretty thick lare of cucumbers, and fo 
 till the pot be full ; cover them with white 
 wine vinegar. 
 
 N, B. You may add horfe radilh inftead of 
 fhalot, if you like it. 
 
 Pickle LILLO: An Indian pickle » 
 
 Take a pound of ginger, let it he in fait 
 and water one night, cut it into thin flices, 
 and put it into a bottle with dry fait ; fo let 
 it remain till the reft of the ingredients are 
 ready : take a pound of garlick and peel off 
 the fldns, fait it three days ; then wafli and 
 fait it again, let it lie three days more ; then 
 wafh and lay it on a^ wood iieve to dry in 
 the fun ; cut cabbage in quarters, fait and let 
 it dry in the fun ; fo do coliyfiowers and eel- 
 lery ; cut the cellery as far as the white is 
 good, not through the ftalks ; radiflies may 
 be done the fame way, only fcrape them and 
 leave on the tender tops ; the water muft be 
 fqueezed out of the cabbage ; French beans 
 and afparagus falted but two days, muft have 
 a boil in fait and water, and then be dried in 
 the fun ; take long pepper and fdt, dry it, 
 but not too much ; bruife muftard feed and 
 turmerick very fine ; put all thefe ingredients 
 into an earthen veiTel, and if you would have 
 
 it 
 
( 45 ) 
 
 it ftrong, put one quart of ftiong vinegar, and 
 three of fmall ; fill your pot three quarters 
 full, and fill it up with vinegar ; in a fort- 
 night after look at it, and fill it up if occalion, 
 after the fame manner; you may order me- 
 lons, cucumbers, plumbs, apples, or whatever 
 you like, in the fame manner. I'his quantity 
 of garlick will do for two gallons of vinegar. 
 
 To pickle OISTERS. 
 
 Take one hundred of oifters, open them, 
 fave the liquor, and let it ftand till it be fet- 
 tled ; then ftrain it, put to it half a pint of 
 vinegar, a little fait, whole pepper, and mace, 
 a fprig of rofemary ; fet the liquor on the fire, 
 w^ith a little white wine, fkim it till it rife no 
 more ; then put in your oifters, let them but 
 juft boil, and when quite cold ; put them into 
 a jarr, which muft be covered clofe down with 
 a bladder. 
 
 To make CATCHUP. 
 
 Take large mufhrooms, drefs them VvtII, 
 but do not wafti them ; fet them over the 
 fire, put in a good deal of fait; let them ftand 
 till the liquor comes off clear from the muih- 
 rooms in a bafon ; let it fettle, then clear it ; 
 fo take black pepper, cloves, mace and dialot, 
 a glafs of claret; fo let it fimmer a while with 
 the feafoning ; when it is cold, bottle it, and 
 keep it for ufe. 
 
 To 
 
( 4^ ) 
 
 ^0 make WALNUT CATCHUP. 
 
 Take walnuts when fit to pickle, beat them 
 in a marble mortar; fqueeze them through 
 a thin cloth, let the Hquor ftand to fettle, and 
 pour off the clear ; and to every pint of Hquor 
 add a pound of anchovies, half a quarter of an 
 ounce of mace, as much cloves and Jamaica 
 pepper; boil them together, till the anchovies 
 are dilTolved ; then ftrain it, and put in half a 
 pint of vinegar, with fhaiot or garlick, boil it 
 again till they are tender ; let it Hand to be 
 cold, and bottle it up for ufe. 
 
 "To fickle WALNUTS. 
 
 Take walnuts when you can run a pin 
 through them, lay them in cold fait and wa- 
 ter ; let them he till quite black, changing the 
 water once a wxek; it may be a month or 
 more before they be black ; then take them 
 out, and dry them one by one, with a foft 
 cloth ; lay them in the air, till the pickle be 
 ready. To every hundred of walnuts, one 
 ounce of mace, one ounce of white pepper, 
 one ounce of Jamaica pepper, half an ounce of 
 ginger, half an ounce of nutmegs, half an 
 ounce of cloves, three ounces of flialot, one 
 head of garlick, one pint of muftard feed 
 bruifed ; fo cover them with white wine vine- 
 gar, 
 
( 47 ) 
 
 gar, and tie them clofe down ; they will keep 
 good in this pickle for three years. 
 
 PRESERVES. 
 
 to freferve WALNUTS. 
 
 Take the hardeft walnuts, pick and pare off 
 all the green till they come to the white, as 
 they are pared, throw them into water ; then 
 boil them in different waters until they be 
 tender, faving the firft water to make fyrup 
 of; then take them out of the water, and with 
 a larding pin, draw a piece of candied lemon 
 or orange peel through them ; then throw 
 them into cold water, to one pound of nuts, 
 one pound and a half of fugar, one pint of 
 1\'alnut water; boil them on the fire till 
 clear. 
 
 preferve RED CURRANTS. 
 
 Take your currants, pick them well, to 
 every pound of fugar, either foft or lump ; 
 mix the currants and fugar well together, 
 but be careful not to bruife them ; let them 
 ftand half a day, then put them in a brafs 
 pan, and boil on a flow fire ; you muft not ftir 
 them confi:ant, but when boihng on one fide, 
 give them a gentle fiir; they muft boil three 
 quarters of an hour, or longer if not thick • 
 then put them in your jaxTS. 
 
( 48 ) 
 
 21? freferve RED CURRANTS on the Stalks. 
 
 Seed your currants, and tie them in 
 bunches, put them in water ; to every pound, 
 a pound and a half of fugar, with a gill of 
 water ; boil the fugar and water, and put in 
 your currants, let them ft and all night ; then 
 boil them up again, and tie them up for ufe. 
 
 To freferve PINE APPLES. 
 
 Take the fruit when full ripe, let them 
 ftand three days in fait and water, changing 
 it each day ; boil them in the laft pickle half 
 an hour ; put four pounds of fugar, to three 
 quarts of water ; boil it half an hour, pour it 
 on your apples, boil it for five days, and 
 pour it on in the fame manner ; then take fix 
 pounds of fugar, to two quarts of water; boil 
 it, then pour it on your apples next : the next 
 day boil your apples in the fyrup. 
 
 To freferve PEARS. 
 
 Take baking pears when they are full ripe, 
 pare them, ftick a clove in each end of them., 
 and put them in a jarr; to every pound of 
 pears, a pound of fugar ; cover them with port 
 wine and water, with a bag of cochineal at top 
 and bottom; cover your jarr with paper, keep 
 them in the oven till they are quite foft ; 
 
 when 
 
( 49 ) 
 
 when cold, dip writing paper in brandy ; fo 
 cover them clofe. 
 
 To freferve DAMSONS. 
 
 To every pound of damfons, a pound of 
 fugar beat fine ; fo mix the half of your fugar 
 with your damfons, fet them in a flow oven 
 ti]l the fyrup is well run from them ; then 
 take them out, let them Hand all night ; then 
 pour off the fyrup, boil it up with the remain- 
 der of your fugar ; when boiled pretty thick, 
 put in your damfons, and give them a gentle 
 boil, fo put them in your pots ; when cold, 
 dip paper in brandy, and cover them clofe. 
 
 To freferve CHERRIES, 
 
 Take morrella cherries when ripe, flone 
 them, and put them in cold water; let them 
 lie four hours ; put to every pound of cherries 
 a pound of fugar, and a gill of water that your 
 cherries have been in ; boil the fugar and v/ater 
 together, when cold pour it over your cher- 
 ries, let them ftand two or three days ; then 
 boil it again, pour it on pretty hot, let it 
 ftand two or three days longer ; then boil it up 
 again, put in your cherries, let them boil a 
 little ; then take them out of the fyrup, to every 
 gill of fyrup put a pint of brandy ; mix them to- 
 gether, and pour it over the cherries ; when cold, 
 G put 
 
( 50 ) 
 
 put them in your pots covered with paper as 
 before. 
 
 To preferve APRICOTS. 
 
 Take your apricots when full ripe, put them 
 in a pan w^ith fome water ; fet them on the 
 lire, let them fland till they are very hot, but 
 not to boil ; then take them off, ikin and 
 ftone them, and put them in cold w^ater ; to 
 every pound of apricots, take a pound of 
 double refined fugar, and a gill of water ; fet 
 it on the fire to boil ; when your fyrup is 
 clear put in ;your apricots, let them fimmcr 
 gently over a How fire ; then put them in 
 your pots 5 let them lie two or three days ; 
 and boil them again till they are quite clear ; 
 fo put them in your pots 5 cover them with 
 paper dipped in brandy. 
 
 To preferve LEMON PEEL. 
 
 Steep your lemon peel two or three days, 
 fo boil it till it be tender, then take out the 
 pulp ; to every pound of fkin take three 
 quarters of a pound of fugar, and a gill of 
 water ; boil them till they are clear ; take them 
 into an earthen pot, and let them ftand to* 
 gether two or three days ; then boil them up 
 again. 
 
( 51 ) 
 
 To candy LEMON PEEL. 
 
 Do it as the preferved, only boil it to a 
 candy ; then to every pound of peel take a 
 pound of fugar, and half a gill of water ; 
 boil it well and take your peel from the fyrup ; 
 dry them, and then dip them in your frefti 
 fyrup ; fet them with their open fides up, 
 either in the fun or a flow oven. 
 
 To preferve GREEN GOOSEBERRIES. 
 
 Take your berries, pick out the feeds, fo 
 throw them into cold water; then cover 
 them with fait and water, and fet them on 
 the fire to green ; to a pound of berries 
 take two pounds of fugar ; to a pound of fu- 
 gar put better than a pint of water, and boil 
 it half an hour ; when the berries are green, 
 pour it hot on, and be fure to boil it in the 
 fame manner, pouring it on the berries for three 
 days ; then have another fyrup boiled up with a 
 gill and a half of white currant juice, and half 
 a gill of water ; fo drain them from the firfl 
 fyrup, and pour on the other fcalding hot. 
 
 To preferve CODLINGS. 
 
 Take the befl green codlings, cover them 
 clofe in a brafs pan with hard water ; hang them 
 at a diflancc from the fire, till the fkins will 
 G 2 come 
 
( 52 ) 
 
 come off; when ildnned, put them into the 
 fame water with a large piece of butter ; fo let 
 them hang till green, then you may preferve 
 them in fugars. 
 
 1:q preferve GREEN GRAPES. 
 
 Put your grapes in cold water, and fet 
 them over a How fire, do not let them boil ; 
 cover them with paper, and when the Ikin will 
 come off, ikin them and put them in again to 
 green; flone them, and add their weight of 
 double refined fugar, with a httle water to 
 make the fyrup, and let it boil ; then put in 
 your grapes, let them fimmer a little ; fo 
 take them ofF when green; make a frefti 
 fynrp, and put into glaiTes^ or take them out, 
 and dry and candy them. 
 
 To preferve GREEN APRICOTS or PLUMBS- 
 
 Take your fruit before they begin to change 
 colours ; you muft fet them on the fire in cold 
 water, and cover them ; keep them fcaldinghot 
 till they be green, but don't boil them; when 
 green enough, fet them on papers to dry ; 
 to a pound of them take a pound of fugar 
 and a gill of water ; when your fyrup boils 
 put them in and let them have a boil ; they 
 raay ftand two or three days and be boiled 
 3gain : keep them in the fyrup. 
 
 To 
 
C 53 ) 
 
 ^0 preferve WHITE CURRANTS. 
 
 Take the currants at the full bignefs before 
 they be ripe, put them into water as you 
 ilone them ; to a pound of fugar take a pound 
 of currants ; wet your fugar with water, let 
 it boil ; then put in your currants ; let it 
 boil a httle ; then put in three ounces of 
 white currant jelly j boil it to a jelly, and put 
 it in your glafTes. 
 
 To prefirve QUINCES. 
 
 Firft, Icald them, pare and core them 
 whole ; take a pound of quinces, a pound of 
 fugar, and a gill of water ; half boil them ; 
 put the kernels in a bag, and lay it to deep 
 among the fyrup and quinces ; then let them 
 fland three days ; boil them again till they be 
 tender ; put the quinces firft into the pots, 
 and when the fyrup is cold pour it on them, 
 or you may ftev/ them in an oven as pears. 
 
 To candy ANGELICA. 
 
 Cut the angelica, and put it in water ; let 
 it ftand three or four hours, then let it boil 
 tender, ana fland over a flow fire till it be 
 green ; take a pound of fugar, a gill of 
 water, and a pound of angelica ; let your 
 fugar and v/atcr boil before you put in the 
 angeUca, and boil tliem together a quarter 
 
 of 
 
( 54 ) 
 
 of an hour ; then take it off and let it ftand 
 in the fyrup all night, and give it a boil 
 the next day ; then take it out, and let 
 it dry to candy. 
 
 To preferve ORANGES or LEMONS whole. 
 
 Grate your o'ranges, then rub them over 
 well with fait, and lay them in cold water 
 for ten or twxlve hours ; then put them in 
 frefli water to boil ; when pretty tender, put 
 them into cold water to firm them for an 
 hour, and change the water in the time ; 
 then take their weight of fugar, and half a 
 pint of water, or rather Icfs, to every pound 
 of fugar ; boil this to a fyrup ; then put in 
 your oranges, firft making a little hole at the 
 top of the orange ; when very clear, and the 
 fyrup fine and rich, they are enough. 
 
 To freferve ORANGES in flues. 
 
 Lay them in water two days, changing it 
 often, then grate off the out rind, cut the 
 Ikins into quarters ; then cut off the out fide 
 and leave it like a flice, with the rind quite 
 round it; take out the pulp, but leave the 
 fkinny part as entire in the middle as you 
 can ; then boil them till tender, changing the 
 water often while boiling ; then take as much 
 juice of oranges as will cover them, and near 
 double that weight of fugar, and boil it till 
 
 clear ; 
 
C 55 ) 
 
 clear ; then put in the orange fkins, if tender, 
 and boil them quick, but not long, it makes 
 the colour too deep : If after a few weeks 
 they begin to fpeck or change, boil them 
 again. 
 
 ^0 make RASP JAM. 
 
 Take three gills of red currant juice, three 
 pounds of loaf fugar, and boil it well on a 
 flow fire j then put in three pounds of rafps, 
 keep ftirring well three quarters of an hour ; 
 if fine, take it ofiF, and put it into your jarrs 
 when cold ; cover it with writing paper wet 
 with brandy. 
 
 To make CURRANT JELLY. 
 
 Put your currants in a jarr and fet them 
 in a How oven, take them out when turned, 
 fqueeze them through a hair fieve, and add 
 to every pint of juice, a pound of fugar ; then 
 put your fugar and juice in a brafs pan, keep 
 ftirring all the time it is boiling ; fkim it till 
 clear, and boil it ftifF ; fo put it in dry pots, 
 and cover it with paper dipt in brandy. 
 
 ORANGE MARMALET. 
 
 Take the deepeft oranges you can get, pare 
 them thin, and boil them whole until they be 
 tender; to a pound of oranges^ take a pound 
 
 and 
 
( 5^ ) 
 
 and a quarter of fugar, and a pint of water ^ 
 when the fugar boils put in the white of an 
 egg well beat, let it boil llowly till it be clear; 
 then cut your oranges in quarters ; put the 
 pulp in the fyrup, and the peel in a mortar; 
 beat it to a pafle ; break the pulp well with 
 the fyrup, and boil it quick ; fo add the peel 
 and put it in your glalTes. 
 
 A RED MARMALET ^/QUINCES. 
 
 You muft pare and core them, fo put them 
 in water ; to a pound of quinces, take a pint of 
 pippin water, and a pound of fugar ; put your 
 pippin water, and quinces together ; then let 
 it boil a while ; then put in half of your fu- 
 gar, with a bag of cochineal ; ftrew on the 
 remainder of your fugar, and when the colour 
 is ftruck through the quinces, bruife themj 
 boil it half an hour, and keep it for ufe, 
 
 A WHITE MARMALET of QUINCES. 
 
 Leave out the cochineal, and add a quarter 
 of a povmd of more fugar; do not put it in 
 too foon, nor boil fo long, for fear it fliould 
 colour. 
 
 A MARMALET ^/APRICOTS. 
 
 Stone your apricots, coddle them, and rub 
 them through a temfe; to a pound of pulp, 
 take half a pound of pippin jelly, a pound and a 
 
 quarter 
 
( 57 ) 
 
 quarter of double refined fugar ; wet your 
 fugar with water, let it boil a little ; then put 
 in your pulp and jelly; boil it to as Ilrong a 
 marmalet as you plcafe ; you may boil your 
 pippin for your jelly ia that you coddled your 
 apricots in. 
 
 A MARMALET CHERRIES. 
 
 Take a pound of cherries, three quarters of 
 a pound of fugar, a fpoonful or two of water; 
 put the fugar and water into the pan ; boil it, 
 and add the cherries as you Rone them ; when 
 they are almoll tender enough, put to them a 
 little jelly of currants ; then boil them tiil 
 they jelly. 
 
 GOOSEBERRY CLEAR CAKES. 
 
 Take the largeft berries, fet them on the fire 
 covered with water, let them boil, then llrain 
 the jelly from them, through a woollen bag ; 
 take a pound of fugar, one pound of jelly, 
 as much water as Avill wet the fugar ; boil it 
 till it rifes into froth ; when it begins to fall 
 put in your jelly, let it have a boil, keep it 
 lliirring in the pan till it thicken, then pour it 
 on ftone plates 5 you may colour them with 
 currants. 
 
 H 
 
 CLE.-.R 
 
( 58 ) 
 
 CLEAR CAKES ^/ WHITE CURRANTS. 
 
 Take one pound of fugar, one pound of 
 jelly, and as much water as will wet your 
 fugar ; boil it, and Ikim it as it rifes ; when 
 it begins to fall, put in your jelly, and keep 
 it {lining till it thickens ; then pour it on 
 plates to dry ; be fure fidm it well. The jelly 
 is the juice of the currants. 
 
 BULLIS CHEESE. 
 
 Bake your buUifters ; when baked mb them 
 through a fieve ; and to every pint of pulp 
 take a pound of fugar, clarified with water, 
 and boiled candy height j then put in your 
 pulp and boil it to jelly. 
 
 To dry PLUxMBS. 
 
 Nick them down the feam, and put them 
 in fyrup miik-warm, let them ftand all night ; 
 boil up the fyrup every day, and pour it on 
 them for three days ; then boil them, and let 
 them fland another day; drain the fyrup from 
 them, and lay them on a fieve to dry; turn 
 them every day, and keep a conllant fire in 
 the ftove. 
 
 To dry CHERRIES. 
 
 Take fix pounds of cherries, and two pounds 
 of fugar; ilone your cherries, and lay them 
 
 ia 
 
( 59 ) 
 
 in lares ; a lare of cherries to a lare of fugar; 
 put to them a fpoonful or two of water, then 
 fet them on to boil, let them boil a little, then 
 take them off and let them be almoft cold ; 
 then fet them on the fire and give them 
 another boil if you think they are not tender 
 enough ; let them cool and give them another 
 boil, but not too faft ; when they are enough, 
 take them off, drain the jelly from them, 
 and lay them upon leaves to dry. 
 
 To dry PIPPINS ivitbout fugar. 
 
 Bore them with a bodkin and put in a 
 quart of ale to half a peck, and bake them 
 in an earthen pot, with thick paper tied on 
 it ; then drain the Hquor from them, lay them 
 on a fieve, and dry them in an oven. 
 
 To preferve RASPBERRIES whole in jelly. 
 
 Take to a pound of rafpberries, a pound of 
 fugar and half a pound of jelly of currants ; 
 you muff have a quarter of a pound of fugar 
 to your jelly ; put in a little water, boil your 
 fugar and water a little together ; then put in 
 your rafpberries and jelly, and boil them : be 
 iure you keep them Ikimming. 
 
 ^ QUIDDANY of BLACKBERRIES. 
 
 Take your hemes and put them into an earth- 
 en pot; cover it clofe with brov/n paper, and fet 
 H 2 it 
 
( 6o ) 
 
 it into an oven ; let them bake ; when they are 
 enough ftrain them through a woollen bag ^ 
 then to a pint of juice take a pound of fugar, 
 and boil it until it come to a thick fyiup ; 
 \ then put a little into a fpoon to cool ; if it is 
 thin jelly it is enough, but if you think it 
 not thick enough, a day or two after you 
 aray boil it again. 
 
 To make SYRUP of GROUND-IVY. 
 
 Take your ground-ivy, pick it and wafh 
 it clean, then let it drain ; ftamp it, and 
 fqueefe it through a cloth to get the juice ; 
 ' and to every pint of juice put in a pound 
 of loaf fugar, fo fet it on the fire and boil it 
 to a fyrup, and mind to £kim it well, but you 
 need not clarify it.^ Thus you make the fyrup 
 of fuch like herbs. 
 
 SYRUP cf CLOVE JELLYFLOV^^ERS. 
 
 Take one thoufand clove jellyilowers, with 
 the white ends cut off, and three pints of 
 water boiled ; put them in a clofe mug covered 
 nigh the fire ; let them Hand twenty-four 
 hours, then fqueeze the flowers out and run 
 the juice through a bag ; to every pint of 
 that, take a pound and a half of loaf fugar, 
 boil and fi:rain it well, with a quarter of an 
 ounce of cloves tied up in a piece ©f muflin ; 
 put it in a dry bafon to cool 5 fp bottle, but 
 
( 6i ) 
 
 do not cork it ; tie a piece of paper over^ 
 prick it with a pin and keep it for ufe. 
 
 LEMON SYRUP. 
 
 Take frefli lemons, and ftrain your juice ; 
 to every pint of juice put a pound and a half 
 of double refined lugar ; fo let it over the fire, 
 but do not let it boil faft, and as the Ikim rifes 
 take it off ; fo let it fimmer until it be very- 
 clear and pretty thick ; then cool and bottle 
 it ; be fure your bottles be dry ; tie on a 
 piece of paper, and prick it with a pin. 
 
 To dry PEARS. 
 
 Take your largeft juicyeft pears, and put 
 them in an earthen veffel ; fet them in an oven 
 with rye bread, when they are foft ; take them 
 off, and feel them a httle ; fo lay them upon 
 a leaf to dry. 
 
 To keep GREEN PEAS. 
 
 Take them before they are too old ; you 
 flieel them into an earthen pot ; boil fait and 
 water, with a piece of alum to the bignefs of a 
 hen's egg to put on them ; let it be on them a 
 week, then throw it away, and keep them tied 
 down. 
 
( 62 ) 
 
 To keep KIDNEY BEANS: 
 
 You muft gather them when quite dry ; rub 
 them with a cloth, and have a clean earthen 
 jarr ready for them ; lay a lare of beans, and 
 a lare of fait, till your jarr is full ; tie them 
 down with a bladder, and keep them in a dry 
 place. 
 
 CREAMS and CUSTARDS. 
 
 To make a TRIFLE. 
 
 Take long bifcuits, put them in your 
 glaffes ; cover them with white v^ine, and 
 carraway comfits, a httle fugar, and fill with 
 cream. 
 
 ro make TRIFLES. 
 
 Take one quart of cream, and fweeten it, 
 luake it juft warm, and grate in nutmeg; add 
 yearning and brandy ; then put it immediately 
 into your cups, your muft make them when 
 Juft going to be eat, 
 
 A WINE CUSTARD. 
 
 Take one quart of white v/ine, a quarter of 
 a pound of fugar, eight cloves, a little cinna- 
 mon ; boil them, and beat in eight eggs ; the 
 wine mull beftrained from thefpice j when cold, 
 
 pour 
 
pour it upon the eggs, and ftir them well to- 
 gether; then tofs it out of one pan into ano- 
 ther, till it become all a froth ; then bake it in 
 a difli in an oven j if it boil, it will fpoil it. 
 
 RATAFIA CUSTARD. 
 
 Take a quart of cream, and put in it feven 
 or eight laurel leaves, the yolks of nine eggs 
 well beat, and fugar to your tafte ; thicken it 
 on the fire, but be careful it don't break ^ when 
 it is cool put it in your cups. 
 
 An ALMOND CUSTARD. 
 
 Take a quart of cream, boil it with a flick 
 of cinnamon ; when cool, mix it with fix eggs 
 well beat ; ftrain it through a fieve, and fweet- 
 en it to your tafte ; fet it on the fire, and keep 
 ftirring one way till it be thick, but not to 
 boil ; then mix with it half a pound of almonds 
 blanched and beat, and put it in your cups, 
 
 A PLAIN CUSTARD. 
 
 Boil one quart of cream, fweeten it w^ith 
 fine powder fugar, eight yolks of eggs, with 
 two fpoonfuls of orange flower water, or rofe 
 water ; ftir them in your cream, and ftrain 
 them through a fieve ; thicken it over a flow 
 firCj and fill your cups with it. 
 
 A 
 
( ^4 ) 
 
 A RICE CUSTARD. 
 
 Take half a pound of rice, boil it thick and 
 foft ; put it into a difti, let it ftand till cool ^ 
 then cut out what fliape you pleafe ; make a 
 cuftard as above, leaving out the almonds ; and 
 when the rice is cut out, put in the cuftard^ 
 and cover the rice with currant jelly. 
 
 RICE APPLES. 
 
 Boil a quarter of a pound of rice in three 
 pints of water a quarter of an hour ; ft rain off 
 the water, and put to the rice, one pint of 
 milk, one pint of cream, a ftick of cinnamon, 
 and lemon ikin ; let them boil, and fweeten to 
 your tafte ; beat four eggs, leaving out two 
 whites, put them to the rice, and let it ftand 
 on a flow fire a litttle ; then keep it ftirring 
 till cool ; pare and cut the core out of your 
 apples, and put them in a difh well buttered, 
 and ftrewed over with grated bread and fu- 
 gar ; fo fill them with the above mixture, and 
 cover them over with it ; ftrevv it over with 
 bread crumbs and fugar, and bake it a fine 
 brown ; melt butter with fack and fugar, and 
 cover til em before they go to table. 
 
 CREAM CURDS. 
 
 Take eight eggs, leaving out two whites ; 
 beat them well, and afterwards mix them with 
 
 a quart 
 
( 6s ) 
 
 a quart of cream ; have a pan boUiiig with 
 fait water and a little alum ; into this put 
 your cream and eo^gs ; when they come to the 
 top, take them off and put them on a hair 
 iieve. 
 
 WHITE FLUiMERY. 
 
 Diflblve an ounce of ifmg-glafs, in half a 
 gill of water ; then add to it a quart of cream 
 with a little of this ; beat up thirty bitter al- 
 monds, and fweeten it to your tafte ; fet it on 
 the fire to boil, then flrain it through a fine 
 cloth, ftir it till it be cool, and fill up your 
 cups ; you may colour part of it with the 
 juice of fpinnage, cochineal or fafFron, inftead 
 of ifing-glafs ; you may put calf feet llock 
 boiled very flifF. 
 
 YELLOW FLUMERY. 
 
 Take two ounces of ifing-glafs, fi.eep it two 
 hours in a pint of boiling water; then take a 
 pint of the beft white wine, the yolks of eight 
 eggs well beat, the juice of four lemons, the 
 rind of one ; mix thefe together, and fet It on 
 the fire, keep it ilirri ng till it boil, with fu- 
 gar to your tafie; then ilrain it off, and keep 
 ftiiring it till cold ; then fill your cups, firfl. 
 wetting them with white wine. 
 
 I A 
 
( ^6 ) 
 
 A CALF FOOT JELLY. 
 
 Boil a gang of calf feet, well cleaned, in fix 
 quarts of water, down to five pints, and ftrain 
 them through a fieve ; when cold, take off the 
 Ikim, and add to each pound of ftock, a pint 
 of white wine, fix ounces of fugar, a gill of 
 lemon jnice, a flick of cinnamon, one nutmeg, 
 the rind of a lemon, the w^hites of four eggrs, 
 beat; fet them on the fire, let them boil ten 
 minutes ; then run them through a flannel 
 bag. 
 
 Another CALF FOOT JELLY. 
 
 Take a gang of calf feet, foke them in water 
 all night, wafti them very well, and fcald off 
 the hair ; take the fat out of the toes, then fet 
 them on to boil in water; put in a gill of new- 
 milk in the boiling ; they will make two 
 quarts of jelly, and when boiled, let it cool; 
 then take the fat from the top, and fettfing 
 from the bottom ; fo put it in a pan with, a 
 pint of white wme, a gill of cinnamon water; 
 you may put in a little cinnamon. 
 
 To make HARTSHORN JELLY. 
 
 Take half a pound of hartfliorn, put two 
 quarts of water ; fo boil it till it will hang at 
 your finger; then take it off, and fi:rain it 
 
 through 
 
( 67 ) 
 
 through a jelly bag; then take the juice of a 
 lemon, and half a gill of Rhenifh wine ; fo 
 fweeten it to your tafte with double refined 
 fugar, and fet it on the fire ; beat the white of 
 an egg, and put in the froth only to clarify 
 it ; when you think it will jelly, take it off the 
 fire, and llrain it into your glaffes. 
 
 The RESTORATIVE JELLY. 
 
 Take fhavings of hartfliorn, eight ounces ; 
 ifing-glafs, one ounce and a half ; eringo root 
 dried, two ounces ; elecampane root, half an 
 ounce; fnails, one pint ; one viper; bruize the 
 fnails, and break the viper in pieces ; flice the 
 eringo root, and boil all the ingredients in 
 three quarts of fpring water over a flow fire, 
 till it comes almoft to a jelly ; then ftrain it 
 through a flannel bag, and add to it four 
 ounces of white fugar candy, two Seville 
 oranges, and half a pint of Rhenilh wine, the 
 whites of fix eggs beat very well : begin with 
 taking a quarter of a pint twice in a day at 
 eleven in the morning, and four in the after- 
 noon ; and if the fl:omach will bear it, drink 
 half a pint at a time. 
 
 A WHIP SILLIBUB. 
 
 Take one quart of cream, boil it, let it 
 fland till cold ; then pare a lemon into a pint 
 of white wine, add the juice cf a lemon and 
 I 2 ^ugar; 
 
( 68 ) 
 
 fagar ; whlfk it all together till pretty thick, 
 fill your glafTes, and let it ftand a day before 
 you ufe it ; if you hke it perfumed, put in a 
 grain or two of amber greafe or mulk. 
 
 A SACK POSSET. 
 
 Take three pints of cream, boil it with cin- 
 namon, mace, and nutmeg ; beat fix eggs 
 very well, leaving three whites ; when your 
 cream is cold, put in the eggs ; then ftrain all 
 through a cloth wet in rofe water, then add 
 one pint of fack, and fweeten to your tailc; 
 then put it in a bafon, and fet it on a pot of 
 boiling water; keep it fiirring one way till it 
 thicken like a cuftard ; then add two ounces 
 of naple bifcuits, and flrew on fome grated 
 fugar. 
 
 A COLD POSSET. 
 
 Take a pint of March beer, and fweeten it, 
 and the juice of a large lemon ; then put 
 fugar in a bottle, and a pint of good cream ; 
 fet your polTet cups on the floor, put in 
 your fugar and churn them in a bottle; 
 then pour your cream out of the bottle as high 
 as you can ; let it fland an hour or two more 
 if you pleafe* 
 
( 69 ) 
 
 ALMOND or FILBERT CREAM. 
 
 Boil your cream ; to a pint of cream, take 
 a quarter of a pound of almonds blanched and 
 beat middling fmall, a little cinnamon water, 
 and fugar ; then cool it and fill your dixh. 
 
 CINNAMON CREAM. 
 
 Take three gills of cream, half an ounce of 
 cinnamon beat fine; fo mix it, and boil it 
 up with fugar to your tafte ; when it looks 
 thick and browmifli, run it through a hair 
 fieve into the dilli. 
 
 LEMON CREAM. 
 
 Take the juice of tw^o lemons, and fome of 
 the peel, and fugar ; beat the whites of four 
 eggs and one yolk, but make as little froth as 
 you can ; lome fpoonfuls of water; the juice 
 bv dco-rees : fet them on a flow fire, and llir 
 it till it be clear jelly. 
 
 CHOCOLATE CREAM. 
 
 To one pint of cream fcrape two ounces of 
 chocolate, let the cream boil ; then mix it 
 with a chocolate ftick ; add a httle perfume 
 fleeped in rofe water, and fweetcn to your 
 tafte ; fo put it in your difli, and lay froth 
 cream about it. 
 
 CITRON 
 
( 70 ) 
 
 \ 
 
 CITRON CREAM. 
 
 Beat a quarter of a pound of citron in a 
 mortar, only referve a piece to cut fmall ; take 
 three gills of cream, mill it with a (lick till 
 the citron mix ; if not fweet, add a Uttle fu- 
 gar, orange flower water or fack. 
 
 BARLEY CREAM. 
 
 Take a quart of cream, and three ounces of 
 pearl barley ; boil it until it is pretty thick, 
 you muft mind that you boil it flowly with 
 fpHt nutmeg, and a bit of cinnamon ; be fure 
 there be no Ikim on it, fweeten it to your 
 tafte with loaf fugar, and put in a little orange 
 flour water ; let it cool, and put it into your 
 glafTes this will anfwcr lemon. 
 
 To make ICE CREAM. 
 
 Break large pieces of ice very fmall, and 
 mix a large quantity of fait with it, to pre- 
 vent its freezing together again ; then place it 
 in a tub, and put your cream in a deep pew- 
 ter difh ; place it in the midft of your tub, 
 and keep your cream flirring till it begin 
 to ice and grow thick ; then put it in the 
 mould to take the fhape ; put the cover on 
 clofe, and cover the tub with ice ; when 
 enough iced, take off the cover, put the 
 
 mould 
 
( 71 ) 
 
 mould in warm water, and turn it out into a 
 glafs ; fo fend it to table. 
 
 N. B. Forty minutes will be fufficicnt to 
 give the imprellion of the mould. 
 
 SACK CREAM. 
 
 Boil one quart of cream, fvveeten it, and 
 put in lemon peel, having in the glafs or 
 bafon, you intend putting it in, the juice of 
 half a lemon, and nine fpooafuls of fack ; put 
 the cream upon them by a fpoonful at a 
 time, when almofl cold, and let it fland all 
 night, 
 
 RASP CREAM. 
 
 You mull mix it with cold cream, and 
 whipt cream on the top, the fame with orange 
 and quince; codlings and goofeberries, the 
 pulp is put through a fieve. 
 
 WATER FRITTERS. 
 
 Put a pint of water in a ftew pan, let it 
 boil ; then fqueeze in the juice of an orange or 
 lemon ; fet it over a gentle fire ; put in as 
 much flour as will make it the thicknefs of a 
 pafte, add a Uttle fait and nutmeg ; then beat 
 it fmooth, let it fland till cold ; then put in 
 eight eggs, yolks and whites ; beat it again 
 very fmooth, fill a hafli pan half full of fat ; and 
 
 when 
 
( 70 
 
 when near boiling, drop the pafte out of a 
 tea fpoon, till your pan is near full ; fliake it, 
 and they will turn themfelves ; grate fugar 
 over them. 
 
 CREAM CHEESE. 
 
 Take one quart of cream, put it in a blad- 
 der ; tie it up clofe, and hang it in a cellar ; 
 let it hang a fortnight, and it will be fit 
 for eating. 
 
 FAIRY BUTTER. 
 
 Boil four eggs hard ; bruife the yolks in a 
 bafon, with half a pound of frefh butter, a 
 little orange flour or rofe water, with a hand- 
 ful of fine fifced fugar; fo run it through a 
 fquirt. 
 
 LEMON BUTTER. 
 
 Take a lemon peel, and put it in half a 
 gill of water, and let it fi:and all night ; take 
 fix whites, two yolks of eggs, beat them well ; 
 fo take lemon and fqueeze into it, and a little 
 of the water that your peel lies in, with a little 
 rofe water ; beat them well together, and fet 
 them on a clear fire ; ftir it well together until 
 it begins to grow thick, and put in as much 
 fugar as you think fit, the largefi: of a walnut 
 of butter, and ferve it up. 
 
 ORANGE 
 
( 73 ) 
 
 ORANGE LOAVES. 
 
 I'ake fix or eight Seville oranges, grate off 
 the outfide, then cut a round piece out o£ 
 the end and fcoop out all the meat, and boil 
 the Ikins in feveral waters till both tender and 
 clear ; in the laft water put in a little good 
 fugar to clear the (kins ; when both tender 
 and clear, fill them with half a pound of but- 
 ter beat to a cream, the yolks of ten eggs, a 
 quarter of a pound of almonds well beat, and 
 better than half a pound of fugar ; mix all 
 together ; fo fill the Ikins, and bake them in a 
 dilh, with half a pint of water and half a pound 
 of grated fugar ; they being well covered with 
 pafte, which take off when they come from 
 the oven, pour off the liquor, and ferve them 
 up with wine or fack in cups 5 grate fine 
 fugar on them. 
 
 An ALMOND TART. 
 
 Take a quarter of a pound of almonds 
 blanched and beat very fine, with rofe water, 
 a little milk, and eight eggs well beat, half a 
 pound of fugar, half a pound of butter, lemon 
 peel candied, and citron ; mix all thefe well 
 together ; fo make your cruft ; lay pafle in 
 the bottom, and put all in your pan to bake ; 
 cut the pafte from the top in narrow llices, 
 and lay them like trelHces, with fome difiiance 
 between each. 
 
 K To 
 
( 1^ ) 
 
 To burn ALMONDS. 
 
 Blanch half a pound of almonds into a 
 preferving pan, with three ounces of fine 
 fugar, two fpoonfuls of orange flour water; 
 fet them on a quick fire, keeping them fi:irring 
 all the time j fo turn them out for your ufe. 
 
 To make SUGAR KNOTS. 
 
 Take a quarter of a pound of double refined 
 fugar, beat it in a mortar very fine, and fearce 
 it through a pair of fine fearcers ; then take 
 fome gum dragon that has been fteeped in 
 rofe- water, and make it ftiff pafte ; fo make 
 pretty fancies ; wet a cloth, and keep the pafte 
 in until you have made ufe of it all ; fo keep 
 them, and gild them with clean gold, laid on 
 with the white of an egg, 
 
 ro make BLACK CAPS. 
 
 Cut your apples on one fide, and core them, 
 fill them with lemon peel cut in pieces, and 
 a Httle cinnamon and fugar ; lay them into a 
 tin pan, with their open fides down ; fet 
 them into an oven, and let them fi:and till 
 enough ; there muft be a gill of wine and 
 water in the pan ; then take them out and 
 fcoop out ail the pulps 5 mix it up and fill 
 your fldns. 
 
( 75 ) 
 
 ro make a HEDGE HOG. 
 
 Take a pound of almonds, beat them in a 
 mortar, eight eggs well beat, leave out four 
 whites, a little fugar, a glafs of rofe-water, and 
 a gill of milk ; fet them on the fire, and ftir 
 them till they are thick ; let them cool, and 
 make up your hedge hog \ ftick it with al- 
 monds cut fmall. 
 
 N. B- You muft have half a pound of but- 
 ter in your pan. 
 
 A qUIRE of PAPER. 
 
 Take one pint of cream, eight eggs, leaving 
 out two whites, three fpoonfuls of flour, three 
 of fack, and one of orange flower-water, a 
 little fugar, half a nutmeg, and a quarter of 
 a pound of butter ; mix all well together, 
 mixing the flour with a little cream at firft 
 that it may be fmooth ; butter your pan for 
 the firft pan-cake, and let them run as thin 
 as pofiible to be w^hole ; when one fide is 
 coloured, it is enough ; turn them out of the 
 pan on the bottom of a difli turned up ; 
 let them be turned as even one upon another 
 as you can ; this quantity will make twenty. 
 
 SWEET WAFERS. 
 
 Take the very beft London flour, put it 
 through a pair of fearcers to take out the 
 K 2 Knots \ 
 
( 7^ ) 
 
 knots ; then take a little fpring water, and as 
 much loaf fugar as will fweeten it ; mix it 
 with flour like pan-cake meat, and be fure 
 to beat it exceeding well. 
 
 COLOURED WAFERS. 
 
 You mull mix fome with chocolate, feme 
 with turme, fome with powder blue, fome 
 with cochineal ; you now perfume any of them 
 by putting a little into your water ; when you 
 mix them with thefe colours, they muft be all 
 put through a thin cloth or bag to take out 
 the dregs ; then oil your wafer ; put them in 
 tins and bake them. 
 
 A PERFUME. 
 
 Boil fix fpoonfuls of rofe- water, with two 
 grains of ar ^bergreafe ; the fame of civet and 
 fugar a little pounded. 
 
 An AMULET (yf EGGS. 
 
 Beat your eggs very well in a bafon, feafon 
 them with fait, and if you like it fome pepper, 
 have a frying pan ready with a good deal of 
 butter; let it be thoroughly hot, then pour 
 in your eggs, and ftrew over it fome parfley 
 fhred fmall ; when you think it enough, you 
 may fqueeze in the juice of a lemon or orange, 
 and ferve i: for a fide difh. 
 
 To 
 
C 77 ') 
 
 1g drefs SPINAGE and EGGS. 
 
 You boil the fpinage green, and drain it 
 well ; put flippets under it ; take fix eggs, potch 
 them \ ery white ; fo lay the fpinage with 
 melted butter over them. 
 
 FRIGASEE of MUSHROOMS. 
 
 Take a quart or more of large mufhrooms, 
 and fome fmall ones ; cut the large ones in 
 four pieces, and throw them into fait and 
 water for half an hour ; then put them into 
 a pan, and let them ftew in their own liquor 
 and a little cream ; tofs them half an hour ; 
 then t?.ke them and put them into a cul- 
 lender, drain them, take a gill of that liquor 
 they were ftewed with, as much white wine, 
 as much gravy, a little white pepper, mace, 
 and nutmeg, an anchovy wafhed, an onion, 
 and a fprig of thyme ; then fet them on the 
 fire, and when they are boiled well ftrain 
 them through a hair ftrainer ; then put 
 them into a ftew pan again, and put in the 
 mufhrooms, a piece of butter as big as 
 an egg rolled in flour, and ftir it well with a 
 fpoon ; then fcald a little fpinage, £hred it 
 fmall, and ftrew it amongft them ; fo difh it 
 up, and ferve it to the table. 
 
 To 
 
To drefs FISH of all Sorts. 
 
 To roajl SALMON. 
 
 Scale and drefs it very clean, fo flcewer It 
 round 5 when it is Hit down the belly, feafon 
 it very well with beat mace, grated nutmeg, 
 and a little pepper and fait ; then put it into a 
 round mug that will hold it, and fill the belly 
 full of forcemeat, and few it; put in fome 
 claret and water into your mug, and fome but- 
 ter on the top ; fo bake it in the oven ; it will 
 take two hours baking, and mind it do not 
 Hick to the bottom of the baking difh ; fo 
 pour your gravy from it, whelm your difli ; it 
 mufi: be round, and the back upwards ; then 
 melt fome good butter, and put to it fome 
 gravy, capers, and good frelli cockels, two an- 
 chovies, and a little of the gravys that it was 
 baked with, and put it upon the falmon % 
 garniih with horfe radifh, lliced lemon, beans 
 and ginger. 
 
 To ftew SALMON. 
 
 Take a fide, fcrape it, wafh it, and dry it 
 very well with a cloth; then put in one jowi 
 into a large ftew pan, with about a quart or 
 three pints of gravy, a pint of claret and white 
 wine together, a bunch of fweet herbs, an 
 onion ft ack with cloves, and a little pepper ; 
 then put in a gill of oifters, half a gill of 
 cockles, a gill of capers, a few mulhrooms, 
 
( 79 ) 
 
 and two or three blades of mace ; grate in half 
 a nutmeg ; let it boil an hour, having the 
 tail piece cut into fix pieces, feafoned with 
 nutmeg, pepper and fait ; then broil it brown 
 on both fides, dilh up your ftewed falmon, 
 and lay broiled falmon round it ; thicken the 
 gravy with butter and flour ; then pour it 
 over the fifh ; garnifh with horfe radifh, and 
 fried parfley, flices of lemon, barberries and 
 capers j fo ferve it to the table. 
 
 To pot SALMON- 
 
 Take it, wafh it very clean, and dry it with 
 a cloth ; take out the chain and fmall bones, 
 then feafon it very high with fait, white pepper, 
 mace and nutmeg ; then fet it in the oven to 
 bake with as much butter, as will keep it 
 moift ; then take it out from the butter, 
 and prefs it a little ; put it into your pots, and 
 cover it with clarified butter, and the butter 
 it was baked with. 
 
 To bake SALMON. 
 
 Drefs it, cut it into broad pieces ; and feafon 
 it with pepper, fait and nutmeg pretty high, 
 and lay it on an earthen difh; to every piece, 
 a piece of butter; fo fet it in the oven to 
 bake, with as much ale and vinegar as will 
 be fauce, and a little water ; you may lay it 
 on a clean difh, but fend it up with the gravy. 
 
 To 
 
( 8o ) 
 
 To fickle SALMON. 
 
 Slit the falmon down the back ; take out 
 the bones, as bare as you can wipe the blood 
 clean of ; put as n^uch water in a kettle as will 
 cover it ; when it boils, put in as much fait as 
 will make it very fliarp ; let it boil fharp three 
 quarters of an hour; take it out to cool, don't 
 break it ; let the pickle fettle, clear it off, 
 and Ikim off the fat ; add to it three quarts 
 of vinegar ; if the falmon be large, an ounc^e 
 of black pepper, half an ounce of clove pepper, 
 two ounces of mace, a quarter of an ounce of 
 fplit nutmeg, and a quarter of an ounce of 
 cloves ; boil all thefe up, and let it cool, then 
 put in your falmon. 
 
 To collar SALMON or TROUTS. 
 
 Take a jowl of falmon, fcrape it, and cut it 
 into feveral pieces, but not through the fkin ; 
 then cut it crofs, and feafon it with mace, 
 pepper and fait, and a few fweet herbs fhred 
 imall ; ftrew them over the falmon and roll it 
 hard like brawn, which few in a cloth ; fet on 
 a pan with water, when it boils, put in a 
 handful of filt, an onion, a Httle vinegar; put 
 in the falmon, let it boil, and when enough, 
 take it up, let the pickle boil longer, and 
 when the falmcn and pickle are cool; put them 
 into a pot. 
 
 To 
 
( 8i ) 
 
 To marinate SALMON. 
 
 Cut your falmon in llices, fry them in fal- 
 lad oil, and fet them away ; then put into a pan 
 as much claret and wine vinegar as will cover 
 them; put in a faggot of fweet herbs, fage, 
 forrel, bay leaves, fait, pepper, nutmeg, and 
 ginger, a little mace and cloves ; boil all thefe 
 well in a pan ; lay your falmon in an earthen 
 pot, and all being cold ; pour the liquor on it, 
 cover it clofe up ; and you may either ferve it 
 hot or cold, with the fame liquor over it, fpices 
 and lemon fliced. 
 
 To roaft a COD'/ HEAD. 
 
 Take the head and flioulders of a cod on 
 your fifli plate, and put it in a pan of boiling 
 water, made lliarp with fait ; let it boil half a 
 quarter of an hour, then ikin it ; let it cool a 
 little, feafon it with pepper, fait, mace and 
 nutmeg ; add good (lore of fweet herbs, do 
 it over with the yolk of an egg ; lay it on a 
 dripping pan before the fire, it being brifk; 
 throw on a little grated bread, and dridge in 
 a little flour ; bafte it very wxll with butter, 
 put in a httle claret into your pan ; when the 
 one fide of the head is brown, turn the other, 
 but do not turn it over; infufe two anchovies 
 in a little water, ftrain it off, and melt fome 
 butter, with that water, thick and fmooth ; 
 
 L grate 
 
( 82 ) 
 
 grate in a little nutmeg, put in a little catchup, 
 and fome oiilers ; then put in the claret that 
 was in the pan with the filli, and garnifti your 
 difh with horfe radifli, fliced lemon, and fried 
 filh. 
 
 To drefs a COD's HEAD another Way. 
 
 Boil it in fait and water, and a bunch of fweet 
 herbs ; then for fauce, take a pint of white 
 wine, a pint of oifters, a little of their pickle, 
 flired half a lemon peel, ha^f a gill of capers, and 
 an anchovy ; then melt a pound and a half of 
 butter, put in the lemon, anchovy, capers, a 
 little mace and pepper ; mix all together, the 
 white wine, oifters, and pickle, when the head 
 is enough ; then drain it well, lay it on a difli, 
 and pour the fauce over it \ garnilli the difli 
 with lemons, barberries, and fried fifli j fo 
 ferve it to the table. 
 
 To flew COD. 
 
 Cut it in thin flices, lay them one by one 
 in the bottom of a difh \ put to them a pint 
 of white wine, half a pound of butter, fome 
 oifters or cockles with their liquor, a little 
 mace, bread crums, pepper and fait ; Hew 
 them till enough. 
 
 COD 
 
( S3 ) 
 
 COD in RAGOO, 
 
 Boil your cod in water, fait, and a few 
 bay leaves ; make a fauce for it of butter, 
 pepper, capers, oifters, and lemon juice ; lay 
 your cod on the dilh, and pour the fauce 
 over it. 
 
 To roajl a TAIL cf LING. 
 
 Take a whole hng, cut off the tail and 
 flioulders, waih it very clean ; then take a 
 large handful of fpinnage, a fmall handful of 
 parfley, thyme, fvv^eet marjoram, a little lhalot, 
 the yellow rind of a lemon fmall Hired ; then 
 feafon it with a little ordinary pepper, fait 
 and nutm.eg ; add to it a few capers, frefli 
 cockles ; fill the part of the belly that is left, 
 and few it up ; then make holes with a pen- 
 knife, and ftutf in all the reft of your ftuiEng 
 all over the ling ; then fcore it a little, lay it 
 down in a dripping pan to broil ; you muft 
 bafte it with good thick cream; when it is 
 taken well to roafting, dridge, and bafte it 
 with butter, fave what runs from it; then 
 take three anchovies, infufe them in water, 
 as much as to make your fauce ; take a 
 pound of good butter, and dridge in a Uttle 
 flour fo as to make it thick enough ; then 
 grate in a Httie nutmeg, a Httle claret, a few 
 oifters, capers, a httle catchup, and put it 
 L 2 upon 
 
( 84 ) 
 
 upon your fiih ; garnifh with fried fifli, crifp 
 parfley, fliced lemon, cockles, horfe radifli^ 
 and what other pickles you pleafe. This faucc 
 will do for any other fifli ; it will do better 
 than gravy to be in your fauce. 
 
 To collar LING. 
 
 Take a large tail of ling, cut oft the thick 
 edges ; lay where it is thin, and make all alike 
 thick ; fcafon it with black pepper, fait and 
 nutmeg; take fome parfley, fpinnage, fweet 
 marjoram ; ihred the out rind of a lemon very 
 fmall, and put in ; make your fifh pretty green 
 with green herbs, which ftrew on the infide of 
 your fifli ; roll it hard up in a cloth, tied with 
 tape at both ends ; boil it in fait water and 
 vinegar more than three quarters of an hour, 
 according to the bignefs of your fiih ; then the 
 firings will flacken, take it up, and tie it very 
 hard again ; let ic drain, when the pickle is 
 cold put it in. 
 
 To broil HADDOCKS. 
 
 Skin them, feafon them with pepper and 
 fait, ftrew on fweet herbs, and break among 
 them, according to your quantity, an egg or 
 two ; then ftrew on a little grated bread, and 
 put them into a collop pan to broil ; broil 
 them pretty brov/n, bafte them well with 
 butter j they muft be fcored a Httle ; fo 
 
 beat 
 
( 85 ) 
 
 beat a little butter, and tofs them into it 
 with their own liquor: fend them up; you 
 may garniih with lemons, oifters, and bar- 
 berries. 
 
 to Jlew CARP. 
 
 After your carp is gutted and waflied clean, 
 cut it in pieces, and fry it brown; fave the 
 rowns and melts, and fry them alfo to garnilh 
 with ; have ready in a ftew pan a quart of 
 gravy, a pint of wine, four anchovies, fome 
 fc raped horfe radifli, one ilialot fmall fhred, a 
 flice of lemon, and a piece ot butter ; let it 
 ftew gently, and thicken with butter rolled in 
 flour and a little cream ; fo ferve it up ; gar- 
 nifti with rowns, melts, and fried parfley. 
 
 To force a CARP. 
 
 Get a pike with a couple of foles ; bone 
 them, and mince their flefh with onions, pep- 
 per, fait, nutmeg, frefli butter, and crumbs 
 of bread ; mix all thefe with eggs, and fill 
 your carp with it ; flew it in an oval pan, 
 over a flow fire with butter, white wine, pep- 
 per, fait, cloves, and a bunch of fweet herbs ; 
 when enough, have ready a good iauce made 
 with cullis, morrels, truffles, mufhrooms, ar- 
 tichoke bottoms, and fhrimps ; ferve up your 
 fifli with this over it. 
 
 7# 
 
( 8d ) 
 
 Jo broil a CARP. 
 
 When your carp is prepared, rub it over 
 with melted butter, and Ihred it with falt^ 
 broil it on the gridiron ; then have ready a 
 fauce of melted butter, anchovy, capers, vine^ 
 gar, and flices of lemon ; feafon with pepper, 
 fait, and nutmeg ; you may either pour the 
 fauce over it, or fend it to the table in a 
 boat. 
 
 To Jlew a TURBOTV HEAD. 
 
 Wafh it very clean ; take out the gills, fcald 
 it in fait and water, take the black fkin off 
 the back ; then do it over with the yolk of 
 an egg and ftour, brown feme butter, and 
 fry it brown; then take fome frelh broth, 
 either of fifh or meat ; put half broth, and 
 half white wine ; feafon it with pepper, fait 
 and nutmeg, a whole blade of mace, a little 
 whole pepper, an onion, and a faggot of fweet 
 herbs \ let it ftcw flowly three quarters of an 
 hour; then thicken it with a quarter of a 
 pound of butter, rolled in flour ; put in a 
 little catchup and oifters, if you have them ; 
 take out your herbs and onions ; gar nidi with 
 horfe radifli, capers, and fliced lemons j fo 
 ferve it up. 
 
 A 
 
( S7 ) 
 
 A TURBOT PTE. 
 
 Take the head of a tuibot, wafli it very 
 clean ; cut it into pretty large pieces, and let 
 it in fome fait and water ; when it boils, put 
 in your turbot to fcald ; then take it out to 
 cool and drain ; feafon it with pepper, fait, 
 mace and nutmeg ; if you like it fweet, you 
 muft put into your pye, currants, a httle wine 
 and butter ; if you be for favoury, put in 
 oifters, cockles and capers. 
 
 To bake a TURBOT. 
 
 Butter the difh you dcfign to bake it in ; 
 cut the head and tail off your turbot, and 
 feafon it with fait, pepper, nutmeg, and a 
 little mace ; lay them in the dilh, with a 
 pint of white wine ; lay butter upon them, 
 throw over them fome crumbs of bread and 
 parfley fhred ; bake it brown, and ferve it 
 with flirimp or anchovy fauce. 
 
 To fouce a TURBOT. 
 
 Boil your turbot ; then take a little of the 
 water it was boiled in, with white wine vine- 
 gar, fpices, a bunch of fennel and bay leaves ; 
 lay your turbot in an earthen pot, and when 
 the liquor is cold put it to it ; cover it clofe 
 for ufe. 
 
 To 
 
( 88 ) 
 
 To ftew EELS. 
 
 You rnuft fkin them, and feafon with 
 lalt and nutmeg; do them over with fweet 
 herbs, the yolk of an egg, and fry them pretty 
 brown ; then have a httle gravy made of fifli, 
 feafon it with a whole onion, an anchovy, a 
 a faggot of fweet herbs ; fo when your eels are 
 fried, dull in fome flour ; fo ftrain your 
 gravy, tofs them up, and ftew them a little : 
 oiflers are proper for any fort of fifh, crifp 
 parlley, lemon, and barberries. 
 
 To collar an EEL. 
 
 Take a large eel, flit it right down the 
 back, and take out the bone ; feafon it 
 with fait, nutmeg, and the yellow rind of a 
 lemon flired fmall ; then take fome fweet herbs, 
 fpinnige, parfley, a little fweet marjoram, 
 and two or three leaves of fage ; ftired them 
 fmall, level your eel, and ftrew them on ; then 
 begin at the tail, and roll it hard up with a 
 piece of old cloth \ fo boil it till you think it 
 be enough amongft fait and water, and put 
 in a little white wine vinegar ; when the pickle 
 is all cold, put them together ; fo ufe it. ^ 
 
 To ftew TENCH. 
 
 Cut them in pieces, and fry them brown in 
 butter ; then fet them on in a flew pan, with 
 the fame butter, a litde white wine, verjuice, 
 
 fait, 
 
( 89 ) 
 
 fait, pepper, and nutmeg ; when the fifli is 
 ftewed enough put in fome capers, oifteis, the 
 juice of lemons, and mufhroom-pickle 5 fo 
 ferve them up. 
 
 To bake TENCH. 
 
 Wafh, gut, and fcale them ; put them in 
 your difli with fome good (Irong gravy, mufh- 
 room catchup, a flialot, an anchovy, pepper, 
 mace, fait, lemon peel, and fweet herbs, with 
 half a pint of white wine ; lay fome pieces of 
 butter on the fi(h; cover them clofe, and bake 
 it an hour: When enough, lay it on a hot 
 difli, ftrain the gravy, and add to it the 
 juice of a lemon, fome fmall muflirooms, and 
 thicken your fauce with the yolks of eggs, 
 and cream well beat together ; mix it by de- 
 gixes that it don't break. 
 
 7<? marinate SOLES. 
 
 After the foles are well wafhed, dried, and 
 fkinned, dip them on both fides in the yolks 
 of eggs ; then duft them with flour, put them 
 in a frying pan, with as much Florence oil as 
 will cover them ; fry them till they are brown 
 and ot a bright colour ; take them out, fet 
 them to drain, and let them be cool before 
 you put on the pickle. 
 
 For the pickle, take white wine vinegar 
 boiled with fait, pepper, cloves, and mace ; 
 
 M put 
 
( 90 ) 
 
 put it in a long difh, and lay in the foles v 
 garnifh with fennel and flowers. 
 
 To jnarinate SMELTS. 
 
 Wafli and gut them, dip them in whites of 
 eggs, and grated bread ; fo fry them, and let 
 them ftand till cool ; then make a fouce of 
 vinegar, a little fait, and fweet oil; mix it 
 well together, and pour it over them ; fo ferve 
 them up in fecond courfe : they will keep ia 
 this a week. 
 
 To ftew S OLES. 
 
 Drefs them well, and feafon them a little 
 with pepper, fait, and nutmeg ; do them over 
 with the yolk of an egg ; fry them pretty 
 brown ; then take them out, and take a piece 
 of butter and brown it in your pan ; then put 
 in a little water, duft in a little flour, and add 
 to that as much gravy as you think will fl:ew 
 them, either made of fifli or flefli, an anchovy 
 boned and waflied, and an onion ; let it fl:ew 
 a little while ; then take a little white wine, 
 lemon, and a bunch of fweet herbs, as thyme 
 and fweet marjoram ; put in your foles, and 
 let them fl:ew awhile ; then take out your 
 herbs, onion, and lemon ; if your fauce be 
 thin, thicken it with butter rolled in flour ; 
 you may put in frefli oifters : garnifh with 
 mufiirooms, oiflerSj lemon, and horfe radifli^ 
 
( 91 ) 
 
 To Jleiv a CARP FISH. 
 
 Stick your carp in the belly, and let out all 
 the blood ; then gut, fcale, and drefs it very 
 clean ; take a pint of water, a pint of claret, 
 one whole onion, two or three blades of mace, 
 fome corns of pepper, fome nutmeg, a bunch 
 of fweet herbs, and a bit of lemon ; let them 
 ftew flowly together, clofe covered ; then take 
 out your onion, herbs, and fpices ; thicken it 
 with a quarter of a pound of butter, and 
 flour ; put in the blood with more wine, and 
 mix them altogether : garnifh with horfe ra- 
 difh, muflirooms, fliced lemon, morrels, and 
 truffles. 
 
 to fidle OISTERS. 
 
 Open an hundred oifters, that the liquor be 
 not loft ; let it fettle, then ftrain it ; put to it 
 half a pint of vinegar, a httle fait, whole pep- 
 per, mace, and a fprig of rofemar^' ; fet it on 
 the fire, with a little white wdne ; Ikim it till 
 it rife no more ; then put in the oifters, and 
 let them juft boil ; w^hen cold, put them in a 
 jarr, and cover them clofe down with a bladder. 
 
 OISTER AMULET. 
 
 Take thirty large oifters, give them three 
 quick boils in fait and water j ftrain and beard 
 M 2 them 
 
( 92 ) 
 
 them ; and when cold, put to them nine eggs 
 well beat, a little parfley, fait, and nutmeg, 
 and half the liquor of the oifters ; they muft 
 be cut fmall, fried with butter, and browned 
 on the fire ; ten minutes will do it. For fauce, 
 take the remainder of the liquor, put to it an 
 anchovy, and let it difTolve over the fire ; then 
 ftrain it, thicken with butter, and pour it over 
 the omelet. 
 
 Tg flew OISTERS. 
 
 Open them, and wafii them in a little vine- 
 gar and water, then lay them upon a ftarce to 
 dry ; take a Httle white wine, a piece of good 
 butter, and two or three dufts of flour ; boil 
 it till thick and white, put in youroifters, and 
 grate in a little nutmeg; let them flew very 
 little. If you pleafe, you may put in Ihred 
 parfley, and ferve them up with flippits. 
 
 OISTER LOAVES. 
 
 Make up your loaves the bignefs of a half- 
 penny loaf, only make them round ; then 
 take off the top, and pick out the crumb 
 without breaking the out-fide ; then have 
 fome freih oifters, plump them over the fire 
 with butter ; cut every oificr into three or 
 four pieces ; take a piece of butter, put it to 
 the crumb as much as to moillen it weil ; do 
 it over a clear fire, and throw in your oifiers 
 
 with 
 
( 93 ) 
 
 with a little nutmeg, and fhred parflcy ; then 
 put all into the ciuft again, and lay on the 
 top ; tie it on with twine, fo have fome 
 clarified butter ; when it is hot, throw in 
 thefe loaves ; turn them, let them fry until 
 they be brown, and ferve them up : you may 
 make cockles and lobiler loaves the lame 
 v/ay. 
 
 An OISTER PYE. 
 
 Open and walh them ; take fome good fat 
 ling, bone, (km, and fhred it fmall ; then take 
 fome fweet herbs, fuch as parfley, fpinage, 
 fweet marjoram, and thyme; feaion v/ith pep- 
 per, fait and nutmeg ; then beat a couple of 
 eggs, grate in a little bread, according to 
 your quantity ; you muft put in fome clarified 
 butter, work all thefe together ; make up 
 pretty large balls, a lare of balls, and a lare of 
 oifters ; you may cue fome fmall pieces of filli, 
 feafoned, and done with herbs and eggs, to 
 lay amongft it, if you pleafe ; put in fome 
 butter, and a little white wine ; fo bake it. ■ 
 
 WHITE FISH SAUCE. 
 
 Take half a pint of broth, three or four 
 fpoonfuls of water, two or three anchovies, a 
 fpoonful of vinegar, a fmall onion, and a piece 
 of horfe radifli; boil it to half the quantity, 
 
 and 
 
( 94 ) 
 
 add half a pound of butter, thickened with 
 flour ; let it juft boil with the juice of a le- 
 mon. 
 
 Roajl LOBSTERS aliixe. 
 
 ^fter you have tied them fail on the fpit,- 
 bafte them with water and fait till they are 
 red, and then with butter ; let the fauce be 
 anchovies diflblved in white wine, a little 
 pepper, and the juice of a lemon. 
 
 To pot LOBSTERS. 
 
 When your lobfters are fufficiently boiled, 
 take them whole out of their fhells ; feafon 
 with fait and pepper of both kinds, nutmeg, 
 ginger and mace ; put them in a pot with as 
 much butter as will bake them, and fet them 
 in the oven; when enough, take them from 
 the butter, and put them in your pots, add' 
 ing a little more feafoning ; then cover them 
 with the butter they were baked in. 
 
 To Jlew LOBSTERS. 
 
 After the lobfters are boiled, fo as to come 
 clean from the fhell ; feafon with pepper, fait 
 and nutmeg, and very little mace; put it in 
 the oven with as much butter as will cover it; 
 let it Rand fo long as to melt the butter in the 
 
 oven. 
 
( 95 ) 
 
 oven, Ikim the butter ; then take a little white 
 wine, the gravy that comes from the lobfters, 
 and a little broth or gravy ; put this to the 
 body, and heat it in a ftew pan for fauce to 
 the tail and claws ^ fo ferve it hot up. 
 
 To pot TROUT'j HEAD. 
 
 Take fome red fanders, and boil it in fait 
 and water, and a little faffron ; when it is 
 cold, put in the trouts ; let them lie twenty- 
 four hours; then dry them very well, and 
 put them in a pot ; feafon them with pepper, 
 nutmeg, and mace covered with butter, and 
 baked two hours ; then put them carefully in 
 your potting pot, Ikim off the clear butter, 
 and fill it up ; you may do any fmall fifli 
 the fame way, after they have lain in pickle as 
 before ; or you may dry flour, and broil them j 
 fend them to the table with plain butter. 
 
 N. B. If not red, omit the red fanders and 
 faffron. 
 
 To flew BURN TROUTS. 
 
 Wafti them, and feafon with pepper, fait 
 and nutmeg ; fo flew them in a pan with 
 butter and fhalot, and add a fpoonful of ver- 
 juice, or the juice of a lemon, and half a gill 
 of melted butter ; lay them with their tails in 
 
 the 
 
( ) 
 
 the middle of the difh, and their heads around 
 it 5 garnifli with green parfley. 
 
 MOCK TURTLE. 
 
 Take a calf's head with the Ikin on, fcald 
 off the hair by putting it in a pan of boiHng 
 ■water, and letting it juft boil; then fplit it, 
 and lay it in cold water all night ; then bone, 
 and clean it well, cut it into fmall fquare pieces. 
 Make a ftrong gravy of four, five, or fix 
 pounds of lean beef, according to the fize of 
 the head, fome black pepper corns, a carrot, 
 a turnip, four onions, a faggot of Iweet herbs, 
 the rind of a lemon, and one anchovy ; draw 
 this down to the quantity you want ; fiirain it ; 
 when cold, take off the fat, and add a quar- 
 ter of an ounce of mace beat, feven cloves, 
 one nutmeg, as much Cayen pepper as will lie 
 on a fhilHng, with fait to your tafte. Lay the 
 head in a deep earthen pot, with fweetbreads 
 and pallates ; ftired the tails and claws of two 
 boiled lobfiers, oifters, morrels, and truffles ; 
 pour the gravy on, and fet them in the oven 
 for two or three hours ; then take it out, and 
 add a pint of Madeira or Lifbon wine, and 
 Port mixed : thicken your gravy with butter. 
 
 LEG of VORK /lufed and roafted. 
 
 Make a (luffing of fage, onions, parfley, 
 pepper, fait, crumbs of bread, and a little 
 
 fat; 
 
( 97 ) 
 
 fat ; mix It up with eggs, and fluff your pork 
 with it ; then lay a caul all over it, and roaft 
 it ; when about half done, take off the caul, 
 fcotch it with a knife, and crifp it. 
 
 PORK CUTLETS. 
 
 You take a neck or loin of pork, cut off the 
 Ikin, and cut it into cutlets ; feafon with fage, 
 parfley, thyme, pepper, fait, and crumbs of 
 bread ; broil them, and ferve them with but- 
 ter, lhalot, vinegar, and gravy. 
 
 To make PORK SAUSAGES. 
 
 Take a pound of lean pork, and a pound of 
 hog's fat, ihred them fmail ; then take white 
 pepper, mace, nutmeg, cloves pounded, fage, 
 two or three tops of rofemary, and fait to 
 your tafle ; m.ix all well together with a little 
 cold water, and fill the fmall guts prepared 
 for the purpofe. 
 
 Another way to make SAUSAGES. 
 
 Take pork, more lean than fat, flired it 
 fine, with fome of the leaf ; feafon with fage, 
 pepper, fait, and nutmeg ; fprinkle a little 
 wine into it, clean the fmall guts, and fill 
 them, tying them up in links. 
 
 N 
 
( 93 ) 
 
 To make BLACK PUDDINGS. 
 
 Catch the blood from the hog, and fprinkle 
 fome fait into it ; to two quarts of blood put 
 a quarter of a peck of chimmons ; then boil a 
 quart of milk, and put in the crumbs of a 
 penny loaf ; put it to the blood, and ftir it all 
 together ; then put in an ounce of Jamaica 
 pepper, one nutmeg, a handful of marjoram 
 pounded ; when you fill the guts have by you 
 hog's lard, cut in dices ; mix it w^th the 
 other ingredients as you fill them ; after you 
 have linked them tie them in bunches, and 
 put them in a kettle of boiling water, let 
 them boil half an hour, and mind you prick 
 the links with a pin ; hang them up in a 
 dry place, and they will keep a fortnight. 
 
 To Jluff a LEG of PORK. 
 
 You take parfley, fpinage, winter favoury, 
 thyme, and marjoram, fhred them fmall, and 
 feafon with pepper, fait, and nutmeg ; make 
 holes with a pen-knife all over the pork, and 
 put in the Huffing ; fo boil it. 
 
 To fluff a LEG of VEAL. 
 
 Shred a little beef fuet very fmall, and put 
 to it grated bread, parfley, fweet herbs, lemon 
 rind Hired fmall, and two eggs \ feafon with 
 
 pepper. 
 
( 99 ) 
 
 pepper, fait, and nutmeg ; then make holes 
 with a knife, and ftuff it in ; you may either 
 roaft or boil it ; if you boil it, you mufl do 
 it in a cloth. 
 
 to ftuff a FILET c/ VEAL with foYc erne at. 
 
 Cut off the filet as large as you Hke it, 
 then take fome of the beft of the veal that 
 you leave, fkin and Hired it very fniall ; take 
 double the weight of fuet, and Ihred it with 
 the veal ; feafon with mace, pepper, fait, a 
 tew fweet herbs, and nutmeg ; work it up 
 with a httle mild ale, and ftuff your veal : 
 when roafted, lay it on the middle of the fifh, 
 with Scotch collops round it ; or if it be large, 
 it will be a dilh of itfelf, with gravy fauce. 
 
 To ftuff a LEG or LOIN ^/ VEAL. 
 
 Take parfley, thyme, and marjoram, a few 
 onions and fpinage, fhred them fmail ; to 
 which add grated bread, fait, pepper, and nut- 
 meg ; mix all this up with the yolk of an 
 egg j fo il:aff your veal. 
 
 VEAL A-LA-MODE. 
 
 Cut out the bone, and take the fkin of a 
 filet of veal ; take fait, pepper, mace, and 
 pounded cloves, fweet herbs, lemon peel, and 
 flialot, fhred fmall ; then cut the Ikin off about 
 N 2 half 
 
( lOO ) 
 
 half a pound of bacon, cut it into pieces about 
 the thicknefs of your finger, dip them in the 
 feafoning, and roll them up in the veal ; tie it 
 clofe, and bake it, with the yolks of eggs rub- 
 bed all over it, and pieces of butter laid on j 
 when enough, take out the veal and ferve it 
 
 If you would keep it any time, take it from 
 the gravy, and pour over it as much fweet 
 butter as will cover it ; tie a paper over it, 
 and when you eat it, cut it in thin flices, and 
 fend it to table, with oil, vinegar, and the 
 juice of lemons beat up together. 
 
 To boll a LEG ^/ VEAL and BACON. 
 
 Lard your leg of veal all over with pretty 
 large lardens of bacon and lemon peel, boil it 
 with a piece of bacon ; when the bacon is 
 enough, cut it into lliccs ; feafon with dried 
 /age and pepper ; difli the veal, lay the bacon 
 round, ftrew it over with parfley, and ferve 
 it with green fauce, made thus : Beat two or 
 three handfuls of forrel in a mortar with a 
 couple of pippins, and put to it vinegar and 
 lusfar ; mix this with melted butter. 
 
 VEAL BLANQUETS. 
 
 Roafl a piece of veal, cut off the fkin and 
 yiervous part ; cut it into little thin flices, put 
 fome butter in a ftevv^ pan over the fire with 
 chopt onions, fry it a little j then add a duft of 
 
 flour. 
 
( ) 
 
 flour, and moiften it with good clear broth ; put 
 to it a faggot of fweet herbs, and young onions ; 
 feafon with fpices, and make it of a good 
 tafte ; then put in your veal, thicken with 
 yolks of eggs, and cream ; put in grated le- 
 mon, nutmeg, and chopped parfley, lemon 
 juice, and make it favoury. 
 
 VEAL OLIVES. 
 
 Cut fix flices off the fillet of veal; feafon 
 them with pepper, fait, mace, and nutmeg ; 
 rub them over with the yolk of an egg, and 
 lay on fome good forcemeat ; roil them up 
 tight, ftick a fkewer into each, fry them 
 brown, and then fee them to ftew in fome 
 good gravy ; thicken with butter and flour, 
 and add the juice of a lemon and white wine. 
 
 VEAL OLIVES another way. 
 
 Cut fome of the flefli off a fillet of veal ; lay 
 it with marrow, two anchovies, the yolks of 
 two hard boiled eggs, a few mulhroOx^is and 
 oifi:ers, fweet herbs, parfley, fpinage, lemon 
 peel, fait, pepper, mace, and nutmeg ; then 
 take your veal caul, and lay a lare of bacon and 
 of the ingredients al -ove one upon another, and 
 roll all upon the caul to be roaued or baked ; 
 when enoui<h, cut it in thin flices, and fcrve 
 it with ftrong gravy. 
 
C 102 ) 
 
 To /lew VEAL. 
 
 Cut your veal in fmall pieces, feafon with 
 fait, whole pepper, mace, an onicn, and 
 lemon peel ; llew it in water with a little 
 butter; when enough, llir in the yolks of 
 eggs well beat 5 tofs them to and frow before 
 you take them off the fire. 
 
 VEAL COLLOPS. 
 
 Cut a leg of veal into thin flices, and hack 
 them with the back of a knife ; lard them 
 thin with bacon ; then take a few pounded 
 herbs and grated nutmeg, and ftrew over them 
 a little fait and ftour ; fry them brown in fweet 
 'mtter ; then take half a pint of gravy, a quar- 
 ter of a pint of claret, one anchovy, one fha- 
 lot, fhred them, and boil them together ; then 
 put in a quarter of a pound of fweet butter, 
 the yolks of two eggs w^ell beat ; pour out the 
 butter you fried them in, and put in your 
 fliuce ; fhake it together, and difli them up 
 with lambs ftones and fweet breads fried 
 brown ; garnilh your diih with lemon, morels, 
 and truffles. 
 
 WHITE SCOTCH COLLOPS. 
 
 Cut your veal in thin iiices, lard them with 
 bacon, and feafon with cloves, mace, fweet 
 herbs, and grated bread; ftevvr the knuckle 
 
 with 
 
( 1^3 ) 
 
 with a little broth, a bunch of fweet herbs, 
 fome cloves and mace ; then take a pint of it, 
 and put in two anchovies, a little white wine, 
 fome mufhrooms ; thicken with the yolks of 
 eggs well beat with cream ; garnifh with mufli- 
 rooms, and fliced lemon. If you pleafe you 
 may fluff the caul with forcemeat ; boil it in a 
 cloth, and lay it in the middle of the difh with 
 the coHops round it. 
 
 To make SAVOURY BALLS. 
 
 lake the flefh of a fowl, beef fact, and 
 marrow, of each an equal quantity, feven 
 oiflers, a little lean bacon, with fweet herbs, 
 pepper, fait, nutmeg and mace ; pound them 
 in a morter, and make it up into little balls. 
 
 To make FORCEMEAT BALLS. 
 
 Take a pound of veal, and the fame weight 
 of beef fuet, a piece of bacon, and fin ed all 
 together ; beat it in a mortar very fine ; 
 then feafon with fweet herbs, pepper, fait, 
 mace and nutmeg; add the yolks of two 
 eggs, and make it into little balls. 
 
 fluff a CALF LIVER. 
 
 Shred fuet, onion, fweet herbs, and lemon 
 peel fmall ; then add grated bread, fait, pep- 
 per and nutmeg, work it up with an egg; 
 
 fluff 
 
( ) 
 
 llufF the liver at one fide ; let it boil an 
 hour and a halfj fo ferve it up with melted 
 butter. 
 
 ^0 ragout a BREAST ^/VEAL. 
 
 Roaft a breaft of veal, and bone it ; put it 
 into a ftew pan with fome brown gravy, 
 the juice of a lemon, one anchovy, and a 
 htde white wine ; thicken it with butter rolled 
 in flour ; let it ftew till it is thoroughly 
 enough, add the yolks of four eggs boiled hard, 
 the fuckle cut in pieces with four artichoke 
 bottoms ; lay your veal in the dilh, garnifti it 
 with lemon and barberries. 
 
 BROWN GRAVY. 
 
 Take the fcrag end of a neck of veal, cut it 
 in pieces, fry them, and pour fome boiling 
 water into the pan, with onions, pepper, nutmeg, 
 mace, a piece of bacon and carrot, a few 
 fweet herbs ; let them ftew in a pot till they be 
 ftrong, fo ftrain it off", and keep it for ufe ; 
 if not brown, put in a little courfe fugar. 
 
 CALF HEAD HASH. 
 
 Wafli the head very clean, and boil it well ; 
 when cold, take off" the out-fide (kin ; cut half 
 of it in pieces, the fize of a half crown each ; 
 lay them among fome good brown gravy, 
 
 and 
 
 I 
 
( 105 ) 
 
 and thicken it with butter and flonr ; add to 
 it a glafs of white wine, and the juice of a 
 lemon ; then take the other half of the head, 
 and fcore it ; feafon with pepper, fait, nut- 
 meg, and mace; broil it, lay it in the difh, 
 pour the hafh round it, and garnifti it with 
 brain cakes and fliced bacon. 
 
 BRAIN CAKES. 
 
 Skin the brains and bruife them fmall, with 
 as much fuet as brains, a little grated bread 
 and flired parfley ; feafon with nutmeg and 
 fait ; mix in two eggs ; then claiify your but- 
 ter, and drop them into the pan, and fry them 
 brown. 
 
 CALF'j- HEAD HASH. 
 
 Boil it till the meat is near enough, then 
 cut it into flices ; put to it half a pint of white 
 wine, half a pint of gravy, two anchovies, 
 half a nutmeg, a little mace, and an onion ; 
 boil this up in the liquor half an hour, then 
 ftrain it ; let it boil again, and put in your 
 meat, with a little fait and lemon peel fhred 
 fine ; let it ftevv a little ; mix the brains with 
 the yolks of eggs, and fry them brown to 
 garnifti with ; thicken with butter and flour. 
 
 O 
 
 To 
 
( io6 ) 
 
 To roafl a CALF'/ HEAD. 
 
 Get a calPs head with the Ikin on, fcald off 
 the hair ; boil it an hour and half ; when 
 cold, lard it with lemon peel, and fpit it ; 
 when enough, make a good fauce for it as 
 for a haflied head ; put to it forcemeat balls, 
 fried fwect breads, eggs, claret, a little bacon, 
 truffles, morels, muflirooms, oifters, and a lit- 
 tle lemon juice ; mix all well together, and 
 pour it over the head. 
 
 CALF'x HEAD SURPRISE. 
 
 You muft bone it without fplitting it, clean 
 it well and fill up the vacant parts with meat ; 
 fill it up with forcemeat ; and make it in the 
 fame form it was before ; wafh it with eggs 
 and crumbs of bread, and bake it ; make for 
 it a ragout, and ferve it up. 
 
 FRICANDOS of VEAL. 
 
 Cut fome flices off a leg of veal, beat them, 
 and lard them ; then lay the larded fide down, 
 cover them the thicknefs of a crown piece 
 wdth forcemeat \ fmooth them with beat eggs, 
 lay them in a flew pan, with a little bacon 
 under them ; cover the pan and fet it over 
 the ftove, and let them brown on both fides, 
 which mufl be done with the falamander ; after 
 you think they are enough on the under fide, 
 
 take 
 
( 107 ) 
 
 take them up and drain the fat from them ; 
 put them in again with fome good beef gravy, 
 let them fimmer awhile ; then drop in a Httle 
 verjuice, lay them on the difh, pour on a ra- 
 gout of mufhrooms, truffles, and fweetbreads 3 
 ferve them hot. 
 
 To roajl VEAL S WEETBRE.s DS. 
 
 Lard them with fmall lard of bacon ; run 
 a Ikewer through them and fallen them to the 
 fpit ; roaft them till they are veiy brown ; lay 
 them on a difli with gravy ; and ferve them 
 up hot. 
 
 ro fry VEAL SWEETBREADS. 
 
 After having blanched and cut them in 
 two, fo as to lie flat upon the difli, dip them 
 in the yolks of eggs and crumbs of bread, and 
 fry them brown on both fides ; lay them on 
 your diih with fhred padley. 
 
 FRANGUS of VEAL. 
 
 lake a breaft of veal, cut it in pieces, and 
 lay it in a ftew pan, with as much water as 
 wdll cover it, two onions, a head of garlick, a 
 faggot of herbs, white pepper, and mace, with 
 a httle faffron to colour it ; let them all ftew 
 together till your veal be tender, in the mean 
 time have two tins of rice let on your ftove 
 
 O 2 ' to 
 
( lo8 ) 
 
 to fwell, one with plain water, and the other 
 with faffron water that it may be yellow ; 
 when your veal is enough, ftrain the gravy 
 and thicken it with butter and flour ; add the 
 juice of a lemon and a glafs ot white wine ; fo 
 difh it up with little heaps of rice laid all 
 over it, 
 
 FRUGUM DOWS. 
 
 Take a fillet of veal and cut it into four 
 pieces, lard them with bacon, and feafon with 
 pepper, fait, and nutmeg, and a little mace ; 
 place them in a diih and fet them in the oven ; 
 when they are enough, put them into a hafh 
 pan with flirong gravy, and throw in artichoke 
 bottoms and fweetbreads } garnifh with lemon. 
 
 To flew a BEAST'j HEAD. 
 
 Take a bead's head, and take out all the 
 bones ; then waih it well in water, and put it 
 in a little to foak ; then take it out, and dry it 
 very much ; feafon it very well with pepper 
 and fait, and put it into a mug to bake ; put 
 into it a quart of water, and a pint of ftrong 
 drink ; you may put in a couple of onions ; 
 then lay on the bones, and cover it clofe ; fet 
 it in an oven with rye bread, and ftew it very 
 well. 
 
 BEEF 
 
C 109 ) 
 
 BEEF A-LA-MODE to eat cold. 
 
 Take a round of beef, lard it with bacon 
 dipped in fweet herbs and fpices ; tie it round 
 with inkle, and put it in an earthen pot ; put 
 to it two bottles of red wine, one ounce of 
 fait petre, fome whole pepper, and nvice, with 
 a faggot of fweet herbs, fome cinnamon, fait, 
 and as much hard water as will cover it; 
 cover your pot with brown paper, and a flieet 
 of pafte; bake it; let it ftand in the pot till 
 cool ; you may either fend it to the table 
 whole or in flices, with fome of the liquor 
 it was baked in. 
 
 BEEF A-LA-MODE to eat hot. 
 
 Take a round or the thick end of the flank, 
 lard it with bacon in thick lards, dipt in 
 fweet herbs, and fpices ; brown fome butter 
 in a flew pan, and put in your meat ; brown 
 it on both fides, put in two flialots, pepper, 
 fait, and a quart of water ; let it (lew fix 
 hours on a flow fire or fliove, keeping the pot 
 clofe covered at the top that the fl:eem don't 
 get out ; you may add a cup full of vinegar, 
 and mufliroom pickle ; ferve it up. 
 
 BEEF BULLE. 
 
 Take ten pounds of beef, and put in a pot 
 with as much water as will cover it ; an onion, 
 
 two 
 
( no ) 
 
 two green tops of celery, a little turnip and 
 carrot, three cloves, and a little whole pep- 
 per ; let it flew foftly three hours ; then 
 flrain the foap, and have ready artichoke 
 bottoms ; turnips and carrot, cut in dices ; 
 put all in a ftew pan with fome of the foop, 
 thicken with butter rolled in flour ; add a few 
 capers, mufhrooms, morels, and truffles, a 
 little walnut pickle, and a Httle catchup ; you 
 may add a little fpinage boiled, and cut in 
 dices ; fo ferve it in a deep difh. 
 
 ' BEEF STAKES /iiif}d. 
 
 Cut fome rump flakes, beat them flat ; 
 take the flefli of a fowl, and a piece of the 
 fillet of veal, fome bacon, boiled ham, fweet 
 herbs, parfley, morels, truffles, and mufh- 
 rooms all well minced; put in it three or four 
 yolks of eggs, with a little cream ; then put 
 it on to the flakes, roll them up, and tie them 
 with pack thread ; fry them in a good deal of 
 butter ; then drain the fat from them, and 
 cut them in two ; difli them up the cut fide 
 up, and cover them a ftrong gravy. 
 
 RUMP BEEF RAGOUT. 
 
 You muft take flialot, thyme, parfley, pep- 
 per, fait, nutmeg, fat bacon, and boiled 
 chefnut, all chopt to a forcemeat ; flufl your 
 beef, put it in boiling water, and let it ftew 
 
 three 
 
( III ) 
 
 three hours ; add burnt butter, claret, lemons, 
 mufhrooms, two anchovies ; fo ferve it up. 
 
 BEEF STAKES p^ced m CLARET/ 
 
 Cut your ftakes off a rump of beef, and beat 
 them very well ; have grated bread, par/ley, 
 fweet herbs, onions, and fhred them well to- 
 gether ; feafon with pepper, and fait ; ftrew 
 the bread and herbs over them ; fry them 
 quick in butter, give your claret a boil, and 
 put the ftakes in as you fry them ; thicken 
 with butter and flour, and ftrew a few mufli- 
 rooms over them. 
 
 BEEF STAKES fried. 
 
 Cut them off the rump, and ieafon with 
 pepper and fait ; fry them in butter and throw 
 them into a ftew pan ; when all are fried, pour 
 into your frying-pan half a pint of white wine; 
 when boiled, ftrain it through a hair fieve and 
 fkim off the fat ; thicken it with butter rolled 
 in flour, and pour it over the flakes. 
 
 BEEF COLLAR'D. 
 
 Take the fliort ribs or flank of beef, fait and 
 faltpetre it, and let it lie in the pickle three 
 or four days ; drain it and bone it ; have fome 
 hard boiled eggs, flired the yolks and whites 
 feparate and green parfley ; feafon with mace, 
 
 pep- 
 
( 112 ) 
 
 pepper, nutmeg and cloves, flialot fhred fmall 
 and pounded herbs ; lay the eggs and parfley 
 in the fpaces where you took out the bones ; 
 roll it up tight and boil it fix hours ; tighten 
 it in the boihng. Add to the water it was 
 boiled in a little fait and a handful of bran ; 
 let it boil a while, and ftrain it when cold ; 
 take your beef out of the cloth, and put it 
 in a mug, and cover it with the liquor ; fo 
 keep it for ufe. 
 
 ro pot BEEF. 
 
 Take a piece of the round, take off all 
 the fkins and fmews, cut it in thin flices ; 
 feafon with pepper, fait, mace, and nutmeg, 
 with a httle dull of fage ; then lay a lare of 
 beef, and a lare of fuet fhred grofly, in a 
 bake mug ; cover it clofe, and fet it in the 
 oven, four or five hours ; drain it from the 
 gravy, and beat it in a marble mortar, till it 
 become pafte ; add fome fat in the beating, and 
 an anchovy boned, prefs it clofe in the pots, 
 and cover it with clarified butter. 
 
 7b flew a RUMP ^/ BEEF. 
 
 Bone the beef and ftufF it with fared parfley, 
 fweet marjoram, the fat of bacon, and a little 
 feafoning ; then take three quarts of water, a 
 pint of claret, three anchovies, a whole onion 
 huck with cloves \ (lew it over the fire three or 
 
 four 
 
( 113 ) 
 
 four hours clofe covered ; fkimofFali the fat, have 
 fome fried artichoke bottoms cut fmall, turnips 
 cut in dices and boiled, the ribs and bottoms 
 of letticc, and the white part of celery cut 
 fmall and fried ; put them all in, and let them 
 ftew an hour ; thicken with butter and flour, 
 and garnifh with barberries. 
 
 BEEF OLIVES. 
 
 Cut a rump of beef into long flakes, wafh 
 them with eggs, and feafon tliem ; lay in 
 fome forcemeat, and roll them up, fo tie them 
 faft ; either roafl or ftove them tender, fauce 
 them with fhalot, gravy, and vinegar. 
 
 BEEF COLLOPS Jlezved. 
 
 Cut beef in thin flices, as you w^ould veal 
 for Scotch collops ; lay them in a difh with a 
 little water, a glafs of wine, a lhalot, fome 
 pepper and fait, a httle fweet herbs pounded ; 
 lay among them fome flices of fat bacon, cover 
 them clofe, and flove them, a little time will 
 do them ; add a little mufhroom gravy, and 
 ferve them up. 
 
 7o make BEEF HOTCH-POT. 
 
 Take a brilket rand of beef, fome mutton 
 and veal ; boil them together in a good quan- 
 tity of water, fkim it well; then mince cab- 
 
 P bage. 
 
( "4 ) 
 
 bage, fweet herbs, and fliced carrots, and put 
 in; feafon with fait and pepper; let them boil 
 till ahnoft to a jelly; then ferve them up 
 on flippets. 
 
 A cold HASH (j/ BEEF. 
 
 Slice your beet, that has been boiled the 
 day before, as thin as poffible, and fhred a 
 fhalot fmall ; then fqueeze in the juice of a 
 lemon or two ; beat all together between two 
 plates, as you would do cucumbers ; when it 
 is well beaten and tafte fharp of the lemon, 
 put it in a deep difh, pick out the fhalot, and 
 pour oil on it ; fhred fome parfley, and flrew 
 over it ; garnifli with lemon. 
 
 TONGUE and UDDER roajled. 
 
 Boil the tongue, fkin it, and lard it 
 
 with bacon ; being well feafoned with nut- 
 meg, pepper, and cinnamon ; fluff the udder 
 full of cloves ; then fpit and roaft them ; bafle 
 them with fweet butter, and ferve them up 
 with claret fauce ; garnifh with fliced lemon. 
 
 OX TONGUES A-LA-MODE. 
 
 Take large ox tongues, boil them tender; 
 fkin them, and lard them on both fides, leav- 
 ing the middle undone ; brown them, and 
 flove them an hour in good gravy and broth j 
 
 feafon 
 
( ) 
 
 feafon with fpices, and a faggot of herbs ; put 
 in fome truffles, morels, fweetbreads, and ar- 
 tichoke bottoms ; you may ferve them either 
 hot or cold. 
 
 To roafl a NEAT'/ TONGUE. 
 
 Boil it till tender, peel of the fkin, and 
 ftick the tongue all over with cloves, and 
 fmall lards of bacon ; roll it up in the caul of 
 veal or mutton ; tie it to the fpit, and roaft it; 
 make a fauce for it with butter, juice of orange, 
 and nutmeg grated; garnifh with barberries, 
 and lemon. 
 
 OX CHEEK to he eaten cold. 
 
 Bone it, and lay it to fteep in white wine 
 for twelve hours ; feafon with fait, pepper, 
 mace, nutmeg, and cloves ; roll it up, tie it 
 tight with tape ; boil it in u^ater, fait, and 
 vinegar, till it is tender ; prefs it hard, and 
 when it is cold, cut it in flices ; and ferve it 
 with oil and vinegar. 
 
 To fricafee OX PALATES. 
 
 After having boiled your ox palates till 
 they are very tender, bla ich and pare them; 
 feafon with fak, pepper, nutmeg, and 
 cloves beat fme, and fry them in butter ; 
 let them be brown on both fides, then 
 
 P 2 dlfll 
 
( II6 ) 
 
 difli them up with this fauce ; diflblve two or 
 three anchovies in mutton gravy, grate a Httle 
 nutmeg, and fqueeze a lemon j fo pour upon 
 them. 
 
 To collar OX PALATES. 
 
 Take half a dozen ox palates, blanch and 
 boil them till they be tender ; rub them with 
 yolks of eggs, and fill them Vv^ith forcemeat ; 
 roll them up, and tie them in little pieces of 
 cloth ; fo boil them, when enough have ready 
 in a flew pan, fome ftrcng brown gravy ; cut 
 your collars in two, and put them in ; let 
 them ftew a little, and add a glafs of white 
 wine, the juice of half a lemon, a few mufh- 
 rooms, and forcemeat balls. 
 
 Fricafee TRIPE. 
 
 Take the thickeft tripe, and cut it into little 
 fquare pieces; fry it brown; four yolks of 
 eggs boiled hard, and Hired fmall, a little 
 brown gravy, butter, capers, muflirooms, 
 and girkins fhred fmall ; mix all thefe up hot 
 together, and pour on your tripe ; fo ferve it 
 up with flippets, 
 
 To cafe a HAM or TONGUE. 
 
 Take mutton fuet and flired it fmall, put it 
 in a brafs pan with a little fvvines fame and a 
 
 little 
 
( 117 ) 
 
 little butter ; ftir it well, but it muft not boll ; 
 run it through a hair fieve, and ftir it till it is 
 cold ; the ham muft be boiled the day before 
 and fet before the fire ; pour gravy over them, 
 and grate the cruft of bread ; when quite cold 
 fet it on the difh you defign to ferve it on, 
 and lay on your cafing. 
 
 to cure HAMS. 
 
 Let them hang up a day or two, then lay 
 them in vinegar twenty-four hours, drain them 
 out of that ; take a handful of fait, an ounce 
 of faltpetre, and half an ounce of fait prunel, 
 beat thefe in a mortar; then put them in a 
 frying-pan ftirring over a gentle fire a full 
 quarter of an hour till it looks brown, but be 
 fure it don't burn ; when cold, rub your hams 
 well and lay fome on the ftcftiy parts, and that 
 part uppermoft in the tray ; in three days the 
 fait will melt, then turn it over every day for 
 nine days ; when you fait it, put a clove of 
 garlick in a rag, and put on the handle where 
 you ftuff in the fait ; after the ham has been 
 twelve days in fait, drain it and hang it up 
 the chimney to fmoke, with faw duft lighted 
 with chips. 
 
 N. B. When you have done your hams, 
 you may put a piece of beef or tongues into 
 the fame pickle ; but remember to let them 
 hang a day or tvv^o before. 
 
( ) 
 
 To roaft a HAM. 
 
 Clean it and foke it in water about fix or 
 feven hours, fpit it, and while roafting bafte 
 it with hot water ; when almoft done, drain 
 the water in the dripping-pan, and take off the 
 Ikim ; moiften it with two bottles of Spanifli 
 vane ; being done, take it off and difh it up 
 with a thick fauce in the diih. 
 
 To make MOCK BRAWN. 
 
 Salt and faltpetre a fwine cheek, boil and 
 bone it ; take four noughts feet and a piece 
 of beef, lay them on the cheek, and cut the 
 ears and lay in different places ; roll it up in 
 a cloth and tighten it with inkles ; boil it eight 
 hours and tighten it in the boiling ; make a 
 fauce for it the fame as you do for collared 
 beef. 
 
 ' ■ Tofricafee ^ PIG. 
 
 Drefs it for roafting, fkin it and cut it in 
 fmali pieces as other fricafees, lay it in milk 
 and water an hour ; then drain it and put it 
 in a ftew pan with a quart of water and a 
 pound of butter, a large blade of mace, and a 
 little white pepper, an anchovy and lemon 
 peel, a bunch of fweet herbs and an onion ; 
 after they have ftewed a while, take them 
 
 care- 
 
( II? ) 
 
 carefully out again ; let the pig (lew till it 
 be tender ; then beat three yolks of eggs with 
 a little cream, but take care it don't break ; 
 you may add a httle white v/ine ; garnifh with 
 fippets, lemon, oiRers, muihrooms, and bar- 
 berries. 
 
 To roajl a PIG the nature of Lamb, 
 
 Take a very fat pig, drefs it, and cut off 
 the ears very clofe ; Ikin it and fpit it either 
 whole or in quarters ; bafte it as lamb, and 
 when almofl enough, throw over it fome fiired 
 parfley and a little fait \ ferve it up with gravy. 
 
 To collar ^ PIG. 
 
 Cut it down the back and cut olF the head ; 
 bone it, and fhred a handful of fage, grate one 
 nutmeg, a little mace and pepper, a handful of 
 fait, and feafon it in the inlide ; then roll it up 
 hard and bind it with a tape ; few it in a 
 cloth, and boil it in water and oatmeal until 
 a ftraw may pare it ; then hang it in the cloth 
 till cold ; put to the water it was boiled in a 
 pint of w^hite wine and little whole pepper ; 
 boil it half an hour, and when cold, ilrain it 
 and put in the pig without the cloth ; when 
 it has lain a day you may cut ic« 
 
( I20 ) 
 
 A FIG roajled. 
 Put in the belly a piece of bread, fome fage 
 and parfley chopped fmall, a Httle fait ; few it 
 up and fpit it, duft it well with flour, and 
 when you fee it begins to brown, rub off all 
 the flour, then rub it with a feather dipped in 
 oil to prevent its bliftering. Spht it, cut off 
 the ears and under jaws and lay round ; make 
 a fauce with the brains and melted butter, 
 
 PIG In JELLY, 
 
 Cut it in quarters and lay it in a flew pan 
 with the feet, one calf's foot, a pint of white 
 wine, a quart of water, a httle fait and nut- 
 meg ; ftove it gently two hours ; lay it in a 
 deep difh, the flvin flde down ; ftrain the jelly 
 and pour over it, with flices of lemon and 
 fprigs of parfley ; when cold, turn it out on 
 another difli and fend it to table. 
 
 To drefs HOG'i FEET and EARS. 
 
 Spht the feet and put them into melted but 
 ter, fpreading bread crumbs with pepper and 
 fait over them, and broil them before the fire ; 
 cut the ears in fmaU pieces, and flice onions 
 and put amongft them, with a pint and half 
 of gravy, pepper and fait ; let them flew half 
 an hour ; but before you difli them, put in a 
 
 piece 
 
( 121 ) 
 
 piece of butter made up with fliour, and a 
 ipoonful of made muftaid. 
 
 To make WHITE PUDDINGS. 
 
 Take three penny loaves, grate them and 
 dry them before the fire ; take feven eggs, 
 leave out four whites, a gill of good cream, 
 beat them well ; fome beat cinnamon and nut- 
 meg, mix it with your bread, put in a little 
 fait ; then take more than a pound of good 
 beef fuet fkinned and fmall Hired, more than 
 a pound of currants picked and rubbed, half 
 a pound of powder fugar, a quarter of a 
 pound of almonds blanched and grofsly beat, 
 two candied fkins fhred, put in a glafs of 
 brandy or fack ; mix all thefe together; fo 
 fih them. 
 
 To drefs a HANCH of VENISON. 
 
 Lay over the outfide lards of bacon, and 
 cover it with paper, over that put a courfe 
 pafte, and on the outfide another paper ; put 
 it on the fpit and lay it to the fire ; bafte it 
 well with good beef dripping, and wlien near 
 enough, take off the pafte and let it browa 
 awhile ; fo lay it on the dila and ferve it up. 
 
 Allot her way to drefs a HANCH. 
 
 Being larded with thick bacon, and ieafoned 
 ■with fait, pepper, fpices and fwcet Jierbs, pickle 
 
 it 
 
( ) 
 
 it with vinegar, fait, pepper, onions, parfley, 
 fweet bafil, thyme and bay leaves ; being 
 pickled enough, put it on the fpit and bafte 
 it with the pickle ; difh it up with thick 
 fauce and a httle vinegar. 
 
 to drefs a LOIN f VENISON. 
 
 The loin being larded with bacon, and fea- 
 foned with fait, pepper, and pounded cloves, 
 let it fteep for three or four hours together in 
 white wine with verjuice ; fait a bunch of 
 fweet herbs, a lemon, and three or four bay 
 leaves ; then roaft it before a moderate fire, 
 and befprinkle it with your pickle ; when 
 roafted, lay it on your dilh, with a good fauce 
 under it made of ftrong gravy, with a little 
 vinegar and lemon ; garnifli with fliced lemon 
 and capers. 
 
 To feafn MUTTON like VENISON /c^r ^ 
 PASTY. 
 
 Bone a hind quarter of mutton, and beat it 
 with a rolling-pin ; beat an ounce of white 
 pepper and nutmeg, a quarter of an ounce of 
 cloves, a handful of fait, and feafon your meat 
 with it ; rub it over with warm blood, and 
 bake it with a little ftrong broth. 
 
 To 
 
( 1^3 ) 
 
 To Jluf a SHOULDER of MUTTON: 
 
 Shred a handful of parfley, a few oiders and 
 capers, three anchovies, and one onion ; mix 
 all together with a little nutmeg, and work it 
 up with the yoik of an egg ; fo ihi(f your mut- 
 ton ; then take a pint of claret, and when 
 your mutton is almoft roafted, five fome of 
 your fluffing to mix with the claret for fauce, 
 
 BREAST of MUTTON ftcwcd. 
 
 Run a ficewer crofs the ribs on the back 
 fide of it, and lay it in a pan, with as much 
 water as will cover it ; after it has ftewed an 
 hour, put in a carrot cut in dices, a faggot 
 of fweet herbs, and two onions ; let them 
 flew half an hour ; then put in a turnip cut 
 in dices, and let it flew till the meat be ten- 
 der ; then take out the herbs and onions, and 
 add a little butter rolled in flour ; fo tofs it 
 up ; lay your meat upon the diili, and have 
 ready a fpoonful of capers, two fpoonfuls of 
 elder vinegar, which put in your broth as 
 foon as taken off the fire ; pour it on the 
 meat, with the carrots and turnips and a lit- 
 tle fpinage cut in dices. 
 
 To collar a BREAST of MUTTON. 
 
 Bone it, cut olT the neck end and fome of 
 the fat ; feafon v/ith a little nutmeg, pepper, 
 
 2 and 
 
( iM ) 
 
 and fait ; lay on the iide where you took out 
 the bones foine parfley, fpinage, and onions, 
 fhred fmall, with the yolks of four eggs hard 
 boiled ; make it equal ; then roll it up like a 
 collar, bind it tight with tape, and bake or 
 boil it ; if baked, cover it with mutton broth, 
 and lay the bones in to help the gravy ; let 
 it (land all night before you ufe it, for it will 
 break if you cut it hot ; when you ufe it, 
 take the fat ofi' the gravy, cut the collar in 
 thin ilices, warm it flowly and thoroughly in 
 a halh pan, with a little of the gravy ; add a 
 few pickles ilired, a little butter rolled in 
 flour ; lo ferve it up hot. 
 
 N. B, It will keep three or four days. 
 
 To drefs a SHOULDER of MUTTON in 
 SLOOD. 
 
 Rub it all over with blood, then fprinkle it 
 with fvveet herbs, lay it in a kell of veal, and 
 then fprinkle it with blood ; fpit it, and while 
 roafting bafle it well ; make an anchovy fauce 
 for it, and ferve it up hot. 
 
 SEASONING for MUTTON CUTLETS. 
 
 Sweet herbs, parfley, lhalot, pepper, fait, 
 and grated bread. 
 
 7b 
 
( 1^5 ) 
 
 To drefs a SADDLE of MUTTON. 
 
 Take a faddle of mutton, cut off the two 
 nuckles that it may fit even on the difii ; then 
 take off the fkin as neatly as you can to- 
 wards the rump without taking it quite off ; 
 have fome lean ham, truflles, mulhrooms, 
 onions, parfley, fweet herbs, pepper, fait, and 
 fpices well chopped together ; ilrew it over 
 your mutton ; then put the fkin over it, and 
 wrap it over with paper ; tie it, and lay it to 
 roaft ; being done, take off the paper and Ikin 
 and cover it with grated bread ; when wtU 
 coloured, diffi it up with a little good gravy 
 in the difli. 
 
 A HARRICO of MUTTON. 
 
 Take a neck or loin of mutton, cut it in 
 fix pieces ; feafon with pepper and fait ; pafs 
 them off on both fides in a frying pan or ftew 
 pan ; put to them fome good broth, a faggot 
 of herbs, carrots, and turnips cut in dices, 
 and three or four fmail iettices ; you may put 
 in half a dozen of fmall onions if you like 
 them; flew all well together, and when e- 
 nough fkim off the fat \ garnifh with turnips 
 and carrots. 
 
 To 
 
( 126 ) 
 
 To force ^ LEG of MUTTON. 
 
 Let all the meat be taken out, leaving the 
 fkin whole ; then take the lean and make it 
 into forcemeat thus, to two pounds of meat 
 put three pounds of beef fuet ; take all the 
 fkins from the meat, then (hred both very fine, 
 beat it in a mortar till it be thoroughly mixt ^ 
 then add a little matter of grated bread, fome 
 cloves and mace well beaten, pepper and fait, 
 fome pounded herbs, and mix all well together 
 with fix eggs ; put it into the fkin again and 
 roafl it ; ferve it up with anchovy fauce ; if you 
 boil it lay collyflowers or French beans imder 
 it on the difh ; garnifli with pickles, iliced 
 orange, forcemeat balls, or faufages. 
 
 To flew a LOIN of MUTTON. 
 
 Skin your mutton and lay it in a ftew pan 
 the fat fide down ; cover it with water, and 
 put in a bunch of herbs, a little carrot and 
 turnip, an onion, a few corns of pepper and 
 blades of m.ace ; let it ftew gently till quite 
 enough ; then ftrain the gravy, and thicken 
 with a little butter and flour ; add the juice 
 of a lemon, and half a pint of claret or port 
 wine ; lay it on the diHi and pour the gravy 
 over it : garnifh with barberries and fiiccd 
 lemon. 
 
 to 
 
( ) 
 
 to drefs MUTTON CUTLETS. 
 
 Cut ihem off the neck, beat them and fea- 
 fon with pepper and fait ; then cover them all 
 over, except about two inches of the bone, 
 with forcemeat, and fmooth it with a knife ; 
 take as many pieces of white paper as you 
 have cutlets, butter them on one fide with 
 melted butter ; dip your cutlets in butter, and 
 flrew a little grated bread over them ; wrap 
 each cutlet in a piece of paper, leaving out 
 the bone about an inch ; then clofe your 
 paper, cut off what is too much, and broil 
 your cutlets half an hour ; then take off the 
 paper, and lay them round on the difh ; your 
 fauce mufl be butter, gravy, and lemon. 
 
 "To hajh a SHOULDER of MUTTON. 
 
 Half roafl a fhoulder of mutton ; then cut 
 On all the meat, except what is on the blade 
 bone, which mufi: be fcored crofs and crofs, 
 and feafoned with a little pepper, fait, and 
 mace, a little grated bread and parfley, and 
 laid before the fire to gril ; in the mean time 
 cut the reft into fmall pieces, and put it in a 
 flew pan wdth fome good gravy, pepper, fait, 
 and mace, a little butter rolled in flour, a 
 little mufhroom pickle, the juice of a lemon, 
 and a glafs of white wine ; pour the hafh into 
 your difh, and lay the blade bone in the mid- 
 
 die; 
 
( ) 
 
 die ; ftrew over it a few capers and mufii- 
 rooms, and ferve it up. 
 
 A MUTTON HASH. 
 
 Take a roafted leg of mutton, take olF all 
 the Ikin, and cut the meat from the bone in 
 tliin flices ; ftrew upon it fome parfley and 
 chives, with fome truiHes and mulhrooms cut 
 pretty fmall ; then put it altogether into a 
 lauce pan, with fome pepper and fait, and a 
 nice or two of lemon ; put fome good gravy 
 and turn it two or three times in a ftove ; 
 thicken it with cullies, and ferve it up. 
 
 To drefs a NECK of MUTTON. 
 
 Strew your neck of mutton with fhred par- 
 fley, and roaft it ; when it is almoft roafted, 
 throw over it fome fait, white pepper, and 
 grated bread ; ferve it up to table with gravy 
 and the juice of oranges. 
 
 SHEEPS RUMPS with RICE. 
 
 Clean fome flieeps' rumps, and put them in 
 to flew with fome good broth ; when enough 
 take them out to cool; then take rice well 
 picked and waflied, put it in a pot with good 
 fat broth, an onion ftuck with cloves, a little 
 pepper and fait ; let it be well feafoned and 
 %^ery thick \ when done put it to cool \ then 
 
( ) 
 
 take the flieeps' rumps, and put them round 
 the rice neatly as you can ; do them round 
 in eggs and crumbs of bread ; then take a 
 frying pan with fome hog's lard, put it over 
 a ftove, and ^\'hen the fat is hot put the rump 
 into it ; fry them a good colour, and garnifli 
 \vith crimpt parfley. 
 
 To flew SHEEPS' RUMPS. 
 
 Cut them in pieces, and put them in a fiew 
 pan, with fome broth, a few corns of pepper 
 and blades of mace, a bunch of herbs, and an 
 onion ; let them flew till tender ; then ftrain 
 the gravy, and thicken with butter rolled in 
 flour, the juice of a lemon, and a glafs of 
 white wine. 
 
 To force J LEG 0/ LAMB. 
 
 Take a large leg of lamb, make a flit on 
 the back fide, take out fome of the meat ; 
 then chop it fmall, with marrow, fuet, oiflers, 
 anchovies, onions, fweet herbs, and a little 
 lemon peel ; feafon with fait, pepper, nutmeg, 
 and mace ; pound all thofe well in a mortar, 
 and put it in v/here you took out the meat ; 
 few up the fkin, and roafl or bake it ; flew 
 fome oiflers in white wine and a blade of 
 mace ; keep out the largefl to lay with an- 
 chovy fauce, mufhrooms, and a good deal of 
 gravy , fo ferve it. Fricafee the loin and lay 
 
 11 round 
 
C 13* ) 
 
 round It ; cut it into pieces, and feafon with 
 pepper, fait, mace, nutmeg, and cloves, fa- 
 vory herbs, and onion ; fry them in butter ; 
 when enough, pour out the butter, clean the 
 pan, and put in a little white wine, a pint of 
 ftrong gravy ; ftew your lamb in the gravy ; 
 then add an anchovy, a few oifters and mulh- 
 rooms with the hquor, a piece of butter rolled 
 in flour, and the juice of a lemon : garnifh 
 with pickles and lemon. 
 
 To ragoo LAMB. 
 
 Roaft a quarter of lamb, and when near 
 enough drudge it with grated bread into the 
 difh in v/hich you intend to ferve it \ put a 
 cullis of veal, with fait, pepper, anchovy, the 
 juice of a lemon, and a few olives j warm ic, 
 I'ly in your lamb, and ferve it up. 
 
 ^ A FRICASEE of LAMB. 
 
 Take a loin of lamb, cut out the ruffefl of 
 the bones, cut it in little pieces and put it 
 into milk and water an hour ; then put it in 
 a flew pan "s^ith water and butter, pepper, fait, 
 and Hired pariley and onions, the rind of a 
 lemon Ihred fmall \ let it Hew gently ; then put 
 in a piece of fweet butter rolled in flour; tofs 
 it up in cream till it be fmooth fauce ; add 
 a little white wine, and garnifh v/ith fippets, 
 fliccd lemon and mufiirooms. 
 
( ) 
 
 to flew LAMB. 
 
 Cut a loin of lamb as for cutlets ; beat 
 them and rub them on both fides with the 
 yolk of an egg ; feafon with pepper, fait, and 
 fvveet herbs ; drudge them with flour and fry 
 them ; when all fried, put them in a hot ftew 
 pan with brown gravy ; thicken it with but- 
 ter and flour ; have ready boiled, a bunch of 
 afparagus, cut it and add to the meat, with 
 capers and two fpoonfuls of elder vinegar. 
 
 PAPER STAKES. 
 
 Take a neck of mutton, and cut ever}^ rib 
 by itfelf, and hack them with the back of a 
 knife ; then feafon them with nutmeg, pep- 
 per, fait, and mace ; then take fome clean 
 white paper, butter it, and put them in every 
 rib by itfelf, lap them up, and lay them in a 
 dripping pan, fet it before the fire, and let 
 them broil, and mind to turn them ; when 
 they are enough, lay them on your difh with 
 their papers on, and pour fome gravy about 
 them and ferve them up. You may make 
 your gravy of the neck end, boil it, put in an 
 onion, and a little fweet herbs ; when it is 
 enough, you may put in a gill of white wine, 
 and pour it on your fi;akes. 
 
 SOOPS 
 
( 13= ) 
 
 S O O P s. 
 
 WHITE SOOP. 
 
 Boll a leg of veal in foft water and half a 
 pint of milk, a little mace, an onion, and a 
 fmall bunch of herbs ; when it is well boiled, 
 jftrain it and let it fettle ; then put it in a pan, 
 with a handful of vermicelli, and a few force- 
 meat balls ; thicken with cream beat with the 
 yolks of eggs j fait to your tafte. 
 
 WHITE SOOP another way. 
 
 Cut a knuckle of veal in pieces, and boil 
 it with a pullet, and half a pound of almonds 
 beat fine ; Ikim it clean, and feafon with fait 
 and a blade of mace ; you may boil a chicken 
 to put in the terrine with it; then take the 
 yolks of four eggs, beat them well with a 
 little cream ; ftrain your foop and thicken it, 
 and lerve it very hot. 
 
 LEEK SOOP, 
 
 Boil a knuckle of veal or neck of mutton 
 very tender with a bunch of fweet herbs ; this 
 done, ftrain your foop and put it in a ftew 
 pan, with leeks cut fmall and boiled ; fait to 
 your tafte ; boil a chicken and lay in the ter- 
 rine with the foop over it. 
 
 PEAS 
 
( 133 ) 
 
 PEAS SOOP. 
 
 Boil a quart of white peas till the hulls come 
 off ; put in a gill of ale, two anchovies, fome 
 white pepper ; flrain them through a cullender ; 
 then take a handful of celery, two handfuls 
 of fpinage, fome green mint, cut them fmall, 
 and put in the pan with the foop ; fry fome 
 fippets of bread and pour your foop upon 
 them 5 fo ferve them up hot. 
 
 Mother PEAS SOOP. 
 
 You boil a quart cf peas in water till they 
 burfl ; then add to them the liquor that a 
 large piece of beef has been boiled in, or a 
 leg of pork, with feme corns of pepper, and 
 one anchovy ; let them boil a good while ; 
 then ftrain them, and prefs the peas through 
 a cullender ; put them in a ftew pan with 
 celer)' cut fmall, mint and maijoram dried 
 and pounded ; make a hole in the top of a 
 French roll and fcoop out all the crumb ; 
 fet it in the terrine and pour the foop upon it. 
 
 GREEN PEAS SOOP. 
 
 Take fix quarts of water, the fcrag end of 
 veal, one quart of green peas, whole pepper, 
 mace, and an onion j boil this down to a 
 
 gallon, 
 
( 134 ) 
 
 gallon and ftraln it ; prefs the peas through a 
 cullender ; Ikim off the fat, and in the mean 
 time have fome lettice, forrel, mint, parfley, 
 and cucumbers, cut in pieces and put in a 
 flew pan, with a good piece of butter, and 
 now and then a duft of flour ; keep them ftir- 
 ring or the butter will oil ; when they are 
 flewed, put them in the pan with the foop, 
 and a pint of young green peas boiled. 
 
 Another GREEN PEAS SOOP. 
 
 Take peas without fheeling them, and beat 
 them in a mortar with fome fpinage ; put it 
 in a pot with water and the fliank of a ham, 
 black and clove pepper, and a bunch of herbs ; 
 let them be well boiled, and ftrain them 
 through a cullender, and Ikim off the fat if 
 there be any ; then take fome young peas, 
 lettice, and cucumbers cut in pieces, a little 
 forrel and fpinage ; flew them in a fauce pan 
 with butter; when enough, put them in a 
 pan with your foop, and thicken with butter 
 and flour. — Or you may make your foop thick 
 by putting a handful of flour in when you 
 firfl: fet them on the fire. 
 
 A good GRAVY SOOP. 
 
 Boil a hough of beef, with a bundle of 
 herbs, an onion, a little fait and whole pep- 
 per ; then take two or three pounds of lean 
 
 beef 
 
( 135 } 
 
 beef cut In flices ; put in a flew pan a piece 
 of butter, and flour it ; let the ftew pan be 
 hot, and fhake it till the butter be brown ; 
 then put in your flices of beef and cover them 
 clofe ; let the fire be quick ; turn it over and 
 ftrain in your flrong broth, with an anchovy, 
 a handful of fpinage, and endive boiled green, 
 drained, and Ihred grofs ; let it boil haJf an 
 hour ; then take out the beef, and ferve up 
 the foop with a knuckle of veal boiled in the 
 middle. 
 
 Another GRAVY SOOP. 
 
 Boil a leg of beef till you have all the good- 
 nefs out of it, ftrain it from the meat, and 
 ikim otf the fat ; take a good piece of frefh 
 butter, put it in a ftew pan and brown it ; 
 then put in an onion, celery, and fpinage, and 
 the ftrong broth ; feafon it to your tafte, and 
 put in the chips of French bread, and a French 
 roll in the middle. 
 
 TURNIP SOOP. 
 
 Have ready fome good veal gravy ; then 
 pare your turnips and cut them in dices, fiy 
 them with clarified butter or hogs lard till 
 they be brown ; take two quarts of good 
 gravy, and the crufts of two French rolls ; 
 boil them all together, and ftrain through a 
 fine fievc; your turnips being well drained 
 
 from 
 
( 13^ ) 
 
 from the fat, put them to the foop, and boll 
 them till tender ; you may add a couple of 
 onions cut and fried ; fo ferve it up, and let 
 it be pretty thick of diced turnips. 
 
 RICE SO OP. 
 
 Your ftock muft be of veal and fowl ; put 
 in half a pound of rice and a pint of good 
 gravy, a knuckle of veal, ftove it till it be 
 tender ; feafon with mace and fait ; make a 
 rim round your difh, and garnilh with heaps 
 of rice, fome coloured with faffron, and lay 
 one heap of yellow and one heap of white all 
 round. 
 
 A SCOTCH BROTH. 
 
 Take a loin or neck of mutton, cut it in 
 pieces, wa(h it, and put in as much water 
 as will cover it ; when it boils, fkim it clean, 
 and feafon with pepper and fait, a faggot of 
 fweet herbs, an onion, a bunch of parfley, 
 carrots and turnips cut in dices, put in fome 
 barley, and let them ftew well together ; you 
 mull have a Iheep's head with the wool on, 
 finged, foaked, and fc raped, and it will be 
 white ; lay it in the middle, the meat round, 
 and pour on the broth ; you may either boil 
 the head in the broth or in a pan by itfelf, 
 but if you boil it by itfelf it muft be in 
 a cloth. 
 
 PLUMB 
 
( ^37 ) 
 
 PLUMB BROTH. 
 
 Take a hough of beef, boil it to rags ; then 
 ftrain your broth through a fieve, fkim off all 
 the fat, put in fome whole cinnamon and 
 mace ; then put in your fruit according to 
 your quantity, which muft be prunes, cur- 
 rants, and raifins ; let it flew till the fruit 
 be tender ; then add a pint of claret, a little 
 fugar, fome white bread dried and beat to a 
 powder ; garniih with the fame, and ferve 
 it up. 
 
 Anot/jer PLUMB BROTH. 
 
 To a leg of beef, put five gallons of water; 
 boil it till tender ; then ftrain it, and clean 
 out your pot, and put the broth in again ; 
 flice the crumb of three French rolls, and 
 foak it in fome of the fat of the broth over 
 the fire ; then put in two pounds of cur- 
 rants well walhed, two pounds of raifins, and 
 a pound of prunes ; let them boil till they 
 fwcll ; then beat to an ounce of mace, half 
 an ounce of cloves, one nutmeg, and mix ic 
 with a little of the liquor, and put it in jufl 
 before you take off the pot ; then put in a 
 little fugar and filt, a pint of fack, a pint 
 of claret, the juice of three lemons ; you may 
 put in a little fagoe if you like it, and ferve 
 it up. 
 
 S Another 
 
( ) 
 
 Another PLUMB BROTH. 
 
 Take two gallons of ftrong broth, put to 
 it two pounds of currants, two pounds of 
 raifins, half an ounce of fpices, half a pound 
 of fugar, half a pound of prunes, a quart 
 of claret, the juice of three oranges and three 
 lemons ; thicken it with grated bifcuit or 
 rice flour. 
 
 ' ASPARAGUS SOOP. 
 
 Take twelve pounds of lean beef, cut In 
 thin flices ; then put a quarter of a pound 
 of butter in a ftew pan over the fire, and 
 put in your beef ; let it boil up quick till it 
 begins to brown ; then put in a pint of ale 
 and a gallon of water ; cover it clofe, and let 
 it ftew gently for an hour and an half ; then 
 put in what fpice you like in the ftewing, 
 ftrain out the liquor, and fkim off all the 
 fat ; add fome veruiicelli and celery, wafhed 
 and cut fmall, half a hundred of afparagus 
 cut fmall, and palates boiled tender and cut ; 
 ferve it up with a French roll in the mid- 
 dle, and fpinage fried in butter. 
 
 To ?nake CAKE SOOP. 
 
 Take a leg of veal, take off all the fkin 
 and fat, take all the flelli from the bone, 
 
 and 
 
( 139 ) 
 
 and boil it gently on fuch a quantity of water, 
 and fo long a time, till the liquor will make 
 a ftrong jelly when cold ; this you may try 
 by taking out a fpoonful now and then and 
 fetting it to cool ; when you find it very 
 ftrong, ftrain the liquor through a fieve and 
 let it fettle ; then provide a large ftew pan, 
 with water and fome China cups ; fill the cups 
 with jelly, and put them in the ftew pan 
 with water ; let the water boil gently till the 
 jelly becomes thick as glue ; after which let 
 them ftand to cool, and turn them out 
 upon a piece of new flannel which will draw 
 out the moifture ; turn them once in fix or 
 eight hours, and put them upon a frefti flan* 
 nel, and fo continue to do till they are quite 
 dry, and keep them in a dry warm clofet : 
 \vhen you ufe them you muft boil water and 
 pour upon them, and ftir it with a fpoorf till 
 it diflblve ; you may add feafoning or herbs 
 afterwards. 
 
 To 7nake a CULLIS. 
 
 ' Cut fome veal in pieces, and lay them in 
 a ftew pan with flices of ham, a couple of 
 carrots cut, and a couple of onions ; cover 
 your pan over a gentle fire ; when the meat 
 begins to ftick to the bottom uncover it and 
 colour it all over, but let it not burn if it 
 is. done as it fhould be ; moiften it with broth, 
 and feafon with fweet herbs, flices of lemon, 
 S 2 garlick.. 
 
( HO ) 
 
 garlick, and cloves ; then take according 
 to your quantity, and mix it thin with broth 
 or water, put it in by degrees, let it flew 
 foftly, and be well done ; if you think it not 
 deep enough in the colour, add fome gravy, 
 fkim off all the fat, and take out the meat ; 
 then flrain the cullis, and keep it for ufe in 
 little cups. 
 
 : ,. WHITE CULLIS. 
 
 Cut your veal into fmall pieces, lay it in 
 a pan with fome thin flices of ham, four 
 onions cut ; moiften it with veal broth, or 
 what you have boiled fowls in ; feafbn with 
 mufhrooms, a bunch of parfley, green onions, 
 and white pepper ; let it ftew fome time ; then 
 tike out your meat and put in fome crumb 
 of bread, take the white of a fowl and pound 
 it in a mortar ; fo mix it in your cullis, but 
 it muft not boil, and your cullis muft be very 
 white ; if you think it not white enough, 
 beat fome almonds and put into it ; then boil 
 a glafs full of milk and put it in your culhs, 
 ft rain it and put it in an earthen veffel and 
 keep it for ufe ; you may ufe it for all forts 
 of foop, or any kind of white gravy. 
 
 T9 
 
( MI ) 
 
 To make SAUCES. 
 
 FENNEL SAUCE. 
 
 Cut young fennel very fmall, put it in a 
 ftew pan, with a little butter and a dufc of 
 flour ; feafon with pepper, fait, and nutmeg ; 
 moiften with a little white gravy ; being 
 thickened, throw in fome goofeberries blanch- 
 ed ; let it be of a good taile, and ufe it with 
 film on or mackarel, 
 
 CAPER SAUCE. 
 
 Put in a flew pan fome culHs of ham, with 
 capers, chop them with a knife ; feaion with 
 pepper and fait ; make it relilhing, and ferve 
 it hot. 
 
 ONION SAUCE. 
 
 Put in a flew pan two onions, with fome 
 veal gravy, pepper, and fait ; let it ftew 
 foftly ; then ftrain it off, mix them with a 
 little m.elted butter, and ferve them hot. 
 
 MUSHROOM SAUCE. 
 
 Take muflirooms, pare and mince them 
 with a little green onion and parfley, put 
 them in a ftew pan with a httle gravy ; let 
 them ftew foftly over a flow fire j thicken 
 
 with 
 
( ) 
 
 with cullis of ham or veal ; let it be good 
 and relilhing 5 fo ferve it up hot. 
 
 GREEN SAUCE. 
 
 Take fome of the grafs off wheat, pound it 
 in a mortar with a cruft of bread, mix it 
 with a Httle gravy of veal and vinegar ; then 
 ftrain it through a fieve, and ferve it cold 
 with lamb or fowl. 
 
 ANCHOVY SAUCE. 
 
 Take two or three anchovys, wafli them 
 clean, take out the bones, cut them in pieces 
 and put them in a fauce pan, with thin cullis 
 of veal and ham ; feafon with pepper; let 
 it be hot and relifhing : you may ufe it with 
 iifh or roaft meat. ^ 
 
 ANCHOVY SAUCE another way: 
 
 Put two anchovys in a fauce pan with a 
 little water, a piece of horfe radilh, and two 
 or three corns of pepper ; let them ftew 
 foftly ; then ftrain it and thicken it with 
 melted butter ; add the juice of half a lemon^, 
 fo ferve it hot. 
 
 BREAD SAUSE. 
 
 Lay the crumb of white bread in a fauce 
 pan, vvith an onion pared and two or three 
 
 corns 
 
( M3 ) 
 
 corns of pepper; put to them a little frefh 
 water and let them flew gently ; then take 
 out the onion and pick out the pepper corns, 
 mix the bread with a little good cream and 
 melted butter ; fo ferve it hot 
 
 to hum BUTTER for SAUCES. 
 
 Set the butter over the fire in a fauce pan, 
 and let it boil till it is brown ; then lhake 
 in flour, ftir it all the while \ fo ufe it for 
 any fauce that is too thin. 
 
 To make BEEF TEA, 
 
 Cut a pound off' the lean part of the but- 
 tock of beef into very thin flices, add to it 
 a quart of water, puc it over a quick lire, 
 let it boil five minutes ; take off* the rifing 
 Ikim, and decant the clear liquor for ufe. 
 
 To drefs POULTRY. 
 
 ! 
 
 "To roajl a TURKEY. 
 
 Pick your turkey, draw and finge it neatly ; 
 Hired fmall herbs and put them in a linen 
 bag with butter and fpices ; put them in the 
 belly of the turkey ; roaft it, baile it with 
 butter, and drudge it with flour ; when 
 enough, take out the herbs and ferve it with 
 
 anchovy 
 
( 144 ) 
 
 anchovy or brown fauce : garnifh with lemoa 
 
 TURKEY roajled with OISTERS, 
 
 Your turkey being picked and drawn, cut 
 the liver into bits ; put it in a flew pan with 
 a dozen of oifters and a bit of butter ; feafon 
 with Hdt, pepper, fweet herbs, all fpices, 
 mulhrooms, and parfiey ; let it be a minute 
 or two on the fire ; then ftuff your turkey 
 with it, fpit it, and tie over it flices of bacon, 
 and paper; mean while have a ragoo ready 
 for your turkey made thus : 
 
 Blanch three dozen of oifters in boihng 
 water, drain them, and take off the beards ; 
 put them in a fauce pan with fome ham cul- 
 lis ; let it be relifliing ; and when your turkey 
 is roafted pour this in the dilh with it ; 
 garnifh with fliced lemon : you may add the 
 juice of lemon in the ragoo. 
 
 TURKEY roafted with SHALOT. 
 
 Order your turkey as thofc before, and 
 make the fauce thus : put fome lhalots in a 
 fauce pan with gravy and culHs, fome juice 
 of lemon, and pounded pepper ; tofs it round 
 on the fire till quite hot : your turkey being 
 rcaftcd, pour this fauce over it. 
 
 To 
 
( M5 ) 
 
 To carbonado a TURKEY. 
 
 Roafr a turkey till near enough, carve it, and 
 crofs it with a knife to look like cheques ; 
 then walh it over with butter, ftrew fait over 
 it, fet it in a dripping pan to heat, turning it 
 two or three times ; then lay it on a gridiron 
 over a clear Ine ; when broiled, difh it up ; 
 pour over it a lauce made of gravy boiled 
 with a ladleful of drawn butter, anchovy, 
 nutmeg, and grated bread ; ilrew it over with 
 barberries, and garnilh with Uiced lemon. 
 
 to drefs CHICKENS with Gravy. 
 
 Take as many fiices of bacon as you have 
 chickens ; feafon them with fait, pepper, parf- 
 ley, and favoury herbs, all fiired very hne ; 
 then loofen the fkins of the chickens breaft, 
 and thurft one of thofe fiices in between the 
 Ikin and the breaft of each ; then wTap them 
 up with flices of bacon, and bind them with 
 pack thread ; put them on the fpit, and road 
 them. ; when enough, take the bacon off the 
 out fide, di(h them up, and pour on them 
 fome good veal gravy ; fo lerve them hot. 
 
 To broil CHICKENS, 
 
 Get fome fat chickens, flit them down the 
 back, and feafon with fait and pepper ; broil 
 them on the gridiron over a clear fire, let the 
 
 T inlide' 
 
14^ ) 
 
 inlide lay next the fire, that the flefh be not 
 fcorched ; when they are half done, you may 
 turn them often and bafte them ; ftrew over 
 them fome rafpings of French roll finely grated ; 
 flired parfley and butter makes a very good 
 fauce ; or you may take a large handful of 
 forrel, dip it in fcalding water j then drain it, 
 and have ready half a pint of ftrong broth 
 or gravy, a little thyme and parfley, a bit of 
 burnt butter ; to thicken it, lay the forrel in 
 heaps, and pour the fauce over it. 
 
 Pulled CFIICKENS. 
 
 Boil your chickens near enough ; then flea 
 them, and pull the white flefh all from the 
 bones; put it in a flew pan, with a little 
 cream made fcalding hot, the gravy that runs 
 from the chickens, and a few fpoonfuls of the 
 water they are boiled in ; to this add fome 
 parlley &red fine ; give them a tofs or two 
 over the fire, and fliake up with them a Httle 
 butter and flour ; you may add a fpoonful of 
 white wine. Chickens done thus mufl: be 
 boiled the night before, and pull'd in pieces 
 as broad as your finger and half as long. 
 
 CHICKENS with Afparagus. 
 
 Force your chickens with a good forcemeat, 
 and boil them white ; cut your afparagus abouc 
 an inch long, parboil them in water with a 
 
 little 
 
( 147 ) 
 
 little butter and flour ; this done, drain them ; 
 then melt a Httle butter, with fait, in a fauce 
 pan ; put in a Httle minced parfley, cream, 
 nutmeg, and pepper, with a bunch of fennel 
 to the afparagus ; ftew them gently, and 
 fqueeze in a lemon ; pour it over your chick- 
 ens, and ferve thern hot. 
 
 CHICKENS %v'ith Celery. 
 
 Boil your chickens white ; then cut two 
 bunches of celery into bits about two inches 
 long, and lay them in a fauce pan ; put in 
 fome cream, butter, and a little fait ; flove 
 them till they are thickifii ; then lay the 
 chickens on the difh, with celery between 
 them ; garnifh with fliced ham and lemon. 
 
 To butter CHICKENS. 
 
 Boil your chickens as for eating, in fait and 
 water, with parfiey and onions in their bellies ; 
 then cut them and take the fkin oir, and 
 put fome of the broth to them ; cut a little 
 parfley for each chicken ; then take the yolk 
 of an egg, and near a pint of cream, to three 
 chickens ; put thefe to your chickens, and 
 boil them up ; then put in lemon cut dice- 
 ways, and a little flour to thicken it ; you 
 need not put in any butter except your cream 
 be thin 3 and then a very Uttle will do. 
 
 FOWLS 
 
( M8 ) 
 
 FOWLS in FRICANDOES. 
 
 Pick and gut your fowls, trufs the legs in- 
 fide the body and blanch them ; then cut 
 them in two, break the bones a httle, and 
 lard it with bacon ; this done, put it on the 
 fpit like other fricandoes ; ferve it up with 
 ham cullis, or gravy taken out of the ftew 
 pan wherein it has been doing ; and ferve it 
 up hot. 
 
 ^ WHITE FRICx^SEE ^Z" CHICKENS. 
 
 Draw and fidn them, lay them in milk and 
 water ; then carve them into legs and wings, 
 cut them into fmall pieces, leave out the 
 bloody part of the back bone up to the neck, 
 dry them with a cloth and put them into 
 a flew pan with butter ; feafon them with 
 mace, nutmeg, and fait, but they muft not 
 be brov/n ; have ready fome good frefh broth 
 boiled very white, a little white pepper, an 
 anchovy, and a blade of mace ; then put the 
 butter from the fricifee, and put the broth 
 through a fieve ; mix them all together, and 
 let them flew till tender vv^ith the yellow rind 
 of a lemon fhred very fmall ; put in a bit of 
 bacon and take it out again ; then put in a 
 few freffi oiflers, and thicken your fricafee 
 with two yolks of eggs well beat, live or fix 
 
 fpooa- 
 
C 149 ) 
 
 fpoonfuls of fweet cream, a piece of butter 
 rolled in Hour ; tofs it to keep it from break- 
 ing, for it muft be fmooth and thick ; garnifh 
 with muflirooms, oifters, bacon, lemon, force- 
 meat balls, frefh parfley ; fo ferve it up ; add 
 a little white wine, and the juice of a lemon. 
 
 FORCED MEATS of all forts ^/ FOWLS. 
 
 Road: a chicken or pout ; then take the 
 meat off it, mince it with a piece of fuet and 
 a piece of bacon blanched, with the udder of 
 a calf, and a httle piece of boiled ham ; mince 
 them well together ; being minced, feafon it 
 flightly with fait, pepper, fweet herbs, fine 
 fpice, mufhrooms, and truffles if you have 
 any, fome crumbs of bread boiled in milk, 
 and a couple of eggs ; mince all together 
 again, and make ufe of it, with all forts of 
 meat done in this manner : The fame may be 
 done with partridges and pigeons, and make 
 ufe of it as you think fit. 
 
 To boll a TURKEY or any FOWL with 
 OISTER SAUCE. 
 
 Wafh your oifters very clean in their own 
 liquor, which liquor ftrain out into a fauce 
 pan; then put in your oiflcrs with a bundle 
 of fweet herbs, an onion, fome mace, whole 
 pepper, and lem.on-peel; then take fifteen if 
 
 large. 
 
( 150 ) 
 
 large, with twice as much fuet flired fmall, a 
 little grated bread, two anchovies, the yolks 
 of four hard eggs, a very little onion fmall 
 flired, with winter favoury and thyme; feafon 
 with fait, pepper, and nutmeg ; mix it with 
 the yolk of a raw egg, ftufF the fowl with it 
 under the Ikin on the breaft while it is boiling ; 
 fet your oifters for fauce to ftew gently over 
 the fire; when almoft enough, take them out, 
 and add to the gravy a quarter of a pint of 
 white w4ne, and half a pint of ftrong gravy, 
 an anchovy, herbs, and fpicc ; when well 
 boiled, ftrain all out of your gravy, and add 
 three quarters of a pound of butter, to a 
 quart of oifi:ers; if you find it fo thin as to 
 part, mix a little butter in flour, and throw 
 in the oifters with the juice of a lemon, and 
 flired parfley to look green, and garnifli with 
 oifters and lemon ; fo ferve it up. 
 
 To drefs DUNPUT HENS. 
 
 Take two fine young fowls not fat, and 
 fave their hvers and gizards ; cut the necks off" 
 very clofe, but leave the ftdn long ; parboil 
 the livers, and flired them with the foft flefh 
 of the gizards fmall ; to each fowl, two ancho- 
 vies, two yolks of eggs hard boiled, the bones 
 of the anchovies ftired very fine, half a hand- 
 ful of young celery, and two young onions 
 white and green, as fair as tender ; flired them 
 
 as 
 
( isi ) 
 
 as fine as poflible ; then put all together, and 
 feafon them with pepper, mace, nutmeg, 
 cloves, and cinnamon, beat fine ; roll the 
 Huffing with a piece of butter, and put it 
 into the fowls necks ; the Ikin muft be tied fo 
 faft as no water can get in ; then put them 
 in boiling water, and let them boil enough ; 
 then take them up ; put in a Hew pan a pound 
 and a half of butter, boil and Ikim it ; then 
 put in your fowls, the breaft down ; cover 
 them, and let them flew till a fine brown, as 
 if roailed ; then take three anchovies, a pound 
 of butter melted, a large fpoonful of catchup ; 
 when they come to the table you mull take 
 out the fluffing, and mix with the fauce. 
 
 How to order a T>IJI? of boiled HENS. 
 
 Drefs your hens ready for boiling ; fill their 
 bellies with the yolks of eggs boiled hard ; 
 then boil the hens, and when they are enough, 
 lay them in order on the diih ; and pour 
 your fauce over them, and lay fome flices of 
 lemon, and flrew fome oifters over them, and 
 lay ffices of bacon round them within the 
 diih ; and ferve them to the table, 
 
 S AU C E /i?r hcUcd H ENS. 
 
 Take and pare fome turnips, and cut them 
 into fquare pieces like a dice, and boil them in 
 fome milk and water, but don't boil them too 
 
 much ; 
 
( 152 ) 
 
 much ; then put them into a cullender to 
 drain ; then have bacon cut in the fame form 
 the turnips are, and boiled, and lay them to- 
 gether : then ftired fome lemons and oiilers ; 
 melt butter, and when your fauce is ready 
 put in your fined lemon and oiilers, bacon 
 and tui nips ; mix all together ; then it is fit 
 to pour over your hens. You may boil a 
 fquare piece of bacon to lay in the middle 
 of the difli. 
 
 To hake a RABBIT. 
 
 Take an old rabbit, lard it full of bacon, 
 drefs it as for boiling, put it in a deep pot 5 
 take a little thyme, marjoram, and favoury 
 herbs, and a handful of parlley ; Ihred thefe 
 well toi^ether, and ftrew over the rabbit as 
 it lies in the pot ; take half the peel of a 
 lemon, and flice it thin as poffible ; lay on the 
 herbs a quarter of a pound of butter and lay 
 it on the fmail pieces ; then put in three or 
 foiu' fpoonfuls of water or ftrong broth ; prefs 
 all down and clofe as you can, and cover 
 them clofe, fet them in an oven, bake it as 
 much as you would a ftake pye ; then take 
 the rabbit out, and put to the herbs and 
 liquor half a pound of butter ; if thick pour 
 it on the rabbits in your difli and ferve it up. 
 Tf your lauce be not thick enough, add the 
 yolks of two eggs. 
 
 To 
 
( 153 ) 
 
 To drefs RABBITS in the Nature of \¥ILD- 
 FOWL. 
 
 Skin your rabbits, but don't cut the hinder 
 legs ; pare the fl^in off, and leave on the nails; 
 then bone the fore-part down, to be next the 
 kidney without breaking the ikin; turn the 
 breaft over down to the rump, fill it up with 
 forced meat, to be like the breaft of a fowl; 
 then Ikewer it up like wild- fowl ; roaft it 
 like other fowls, and make gravy faucc ; 
 garnifh wdth lemons. 
 
 A FRICASEE of RABBITS 'ivhite. 
 
 Drefs your rabbits, and cut them in pieces ; 
 lay them in milk and water, then dry them, 
 but leave out the bloody part of the head and 
 neck, and the thin part of the belly ; take a 
 good piece of butter, and put it in a ftew-pan; 
 let it warm, fo put in your rabbits ; let it fry 
 a little, but not brown ; drain it from the but- 
 ter, and leafon with fait, mace, and nutmeg ; 
 have ready as much white gravy as you think 
 will cover them ; add to it a blade of mace, a 
 little whole pepper, a Httle white wine, a fmall 
 faggot of fweet herbs, and a whole onion, 
 with a little rind of a lemon ; ftrain your 
 gravy fo put in your rabbits, and thicken 
 with two yolks of eggs, ^x. fpoonfuls of 
 
 U cream. 
 
( 154 ) 
 
 cream, a little butter and flour ; tofs it up, 
 and take care it does not curdle. 
 
 Fricafee (/RABBITS brown. 
 
 You muft brown the butter you fiy it in ; 
 have fome good brown gravy, with three 
 anchovies wafhed, boned and fhred ; feafon 
 the fame as the w^hite fricafee, and thicken 
 with butter rolled in flour, and add a glafs of 
 white wine. 
 
 A RAGOO (?/DUCKS. 
 
 Take two ducks, fmge off" the hair, and 
 lard them with bacon ; then half roaft 
 them, and cut them into quarters ; then take 
 a ftew-pan, put in a piece of butter, and 
 brown it; put in the ducks, with a pint of 
 gravy, a gill of claret, and a gill of white wine ; 
 then take fome veal fweetbreads, fry them, 
 put them amongft the ducks, and let them flew 
 well ; add fome forcemeat balls, fome pickled 
 oifters, and anchovies, a few fweet herbs, a 
 little fait, pepper, and nutmeg grated, a le- 
 mon pared, and flired fmall ; work a piece of 
 butter and flour together, and put it in to 
 thicken the gravy ; then difli it up, and gar- 
 nifli with flices of lemon, barberries, and any 
 green thing you pleafe. You may do chickens, 
 lamb, or a breafl: of mutton the fame way. 
 
C 155 ) 
 
 To boil a GOOSE. 
 
 Put It in a pot with fome broth, an onion 
 cut in pieces, fait, pepper, mace, a few 
 cloves, and a bundle of fweet herbs ; when it 
 is enough, you may either ferve it with onion 
 fauce in the di(h, or with a ragoo of muih- 
 rooms poured over it. 
 
 "to make a RAGOO of GIBLETS. 
 
 Scald the giblets, and put them in a pan 
 with good ftrong broth \ feafon them high 
 wdth fait, pepper, mace, and nutmeg, with a 
 bunch of herbs ; let them ftew gently, then 
 ftrain the gravy, put them in again ; let them 
 fimmer, and thicken the gravy with yolks of 
 eggs. 
 
 A RAGOO of PIGEONS. 
 
 Take pigeons, lard them in halves, and fome 
 w^hole ; feafon them with pepper, fait, mace, 
 and cloves; dip them in yolks of eggs, dridge 
 them with flour, and fry them brown ; then 
 put them into a pan, with as much gravy as 
 will cover them ; let them ftew till they be 
 tender ; add a bunch of fsveet herbs, a piece of 
 butter, an anchovy wafhed and fhred fmall, 
 fome oifters and mufhrooms, a few capers, 
 ihred a whole onion ; and you may roaft fome 
 U 2 larks, 
 
( »5<5 ) 
 
 larks, or any other fniall birds, or fry fome 
 fweetbreads, and put in amongft them ; when 
 they are enough, take out the herbs and 
 onion ; then diili thein up, and garnifh the 
 difh with lemon and capers ; fo ferve it up. 
 
 ^ FRIG AS EE of PIGEONS. 
 
 Drefs your pigeons very clean, and cut 
 them into fricafee meat, and dry them with a 
 cloth ; feafon them flightly with pepper, fait, 
 and nutmeg; take a quarter of a pound of 
 butter, put in as much water as will ftew 
 them ; when it boils, put them into it ; put in a 
 little of the out rind of a lemon fhred imall, a 
 bit of bacon to take out again, and a whole onion 
 to oe immediately taken out again \ if you have 
 fmali onions in fu mmer growing, (in the place 
 of the other} put in a few of them Hired Imall, 
 with a little pariley ; let it ftew half an hour 
 or more, until it be pretty tender \ Ikim off 
 the fat, thicken them with a little fweet cream, 
 the yolks of two eggs, a little fweet butter 
 roiled in Hour, fo tofs it up ; take care it does 
 not curdle, and it will be a fmooth white 
 £mce \ add one ipoonful of white wine ; garnifh 
 with hiced lemon, bacon, and what pickles 
 you pleaie. 
 
 "To fluff PIGEONS. 
 
 Take the yolks of two eggs, and grated white 
 bread, beef fuet fhred^ half a nutmeg grated, 
 
 a little 
 
( 157 ) 
 
 a little fiilt and thyme, with fplnage flircd 
 fmall ; mix thefe well together, and green it 
 with the juice of fpinage ; fo ftufF them. 
 
 STEWED PIGEONS. 
 
 Take young pigeons, pick them clean; fo 
 take the hver and the flefliy part of the giz- 
 zard, a bit of bacon and fuet, fhred them 
 fmall, a httle grated bread, parfley, thyme, 
 and fweet marjoram ; feafon them with pepper, 
 fait, nutmeg, and mace ; mix all together with 
 the white of an egg ; fo ftufi your pigeons ; 
 fry them a httle brown ; when you think they 
 are enough have fome good brown gravy put 
 in your pigeons, let them boil ; thicken your 
 gravy with nutter, flour, anchovy, and a lit- 
 tle white wine ; have the yolks of fix eggs 
 boiled hard, two or three artichoke bottoms ; 
 boil thefe all together ; fo lay them on the 
 difli. 
 
 To pot PIGEONS. 
 
 Take young pigeons, put them in a pot 
 with as much butter as will cover them ; then 
 bake them till they are tender ; put them in 
 your potting- pots, preffing them well down ; 
 fo cover them with clantied butter ; before 
 you bake them, feafon with pepper, lalt, and 
 nutmeg. 
 
 PIGEONS 
 
( 158 ) 
 
 PIGEONS in Blanklts. 
 
 Trufs your pigeons as for boiling, and ftufF 
 them ; the livers fhred, with parfley, grated 
 bread, pepper, mace, and fait, and a bit of 
 butter ; roll them up in puff pafte ; tie them 
 in a cloth and boil them j they will take an 
 hour's boiling. 
 
 Kdnother way. 
 
 Fill the pigeons with butter, a little water, 
 pepper, and fait ; roll them up in light pafte, 
 and boil them according to their ftze. 
 
 To rsajl PIGEONS. 
 
 Pick and trufs your pigeons, and ftufF theni 
 with a forcemeat made of the livers, minced 
 with a little beef fuet, or marrow and parfley 
 fhred fmall, a little grated bread, pepper, fait, 
 and beat mace ; put this in your pigeons, with 
 a httle butter ; fpit and roaft them 5 ferve 
 them with gravy in the difh. 
 
 To make FORCEMEAT of the LIVERS of 
 FOWLS. 
 
 Take to the livers the fat of bacon, in the 
 place of fuet ; mix it pretty green with herbs, 
 as fpinage and parfley \ feafon it with the fame 
 
 feafon- 
 
( 159 ) 
 
 feafoning, viz. clove pepper, fait, and nutmeg, 
 a little ihalot fhred fmall; you muft do it as 
 before. 
 
 To fickle PIGEONS. 
 
 Pick them clean, draw them and trufs 
 them as for boiling, take out the back bone, 
 and feafon them very high, with pepper, mace, 
 nutmeg, and a little fait ; then few them up 
 again, and have ready in a fauce pan fome 
 fait and water, with white wine, as much as 
 you think will cover them ; put them in when 
 boiling ; and when you think they are enough, 
 fct them by to cool, and pour the pickle cold 
 on them. They will keep twelve months, only 
 take care to boil frefli pickle for them when 
 you find it change. 
 
 How to hajh a HARE. 
 
 Take a hare, and wafh it well ; then cut 
 it into pieces about two inches long ; fplit the 
 head and take out the brains ; feafon the 
 hare with pepper, mace, fait, and nut- 
 meg ; then put it into a ftew pan, and a 
 pint of claret, a quart of gravy, fhred half 
 a gill of capers, and an anchovy ; put it 
 into a pan, with a bunch of fwect herbs, 
 and a whole onion ; then let them ftew on a 
 fire till tender ; you mufl cover it clofe ; when 
 it is enough, put in a quarter of a pound of 
 butter, dridge in a little flour and tofs it up 
 until the butter be melted \ fo difh it up with 
 
 carved 
 
( i6o ) 
 
 carved lippets, and ftrew it over with green 
 barberries then ierve it up to the table* 
 
 To jug a Hi\RE. 
 
 Wipe it clean, but do not wafli it ; cut it 
 into pieces as for a fricafee ; feafon with fait, 
 pepper, and onion fhred fmall ; put it in 
 a jug, and flop it clofe, covering it with but- 
 ter ; fet it in the oven ; let it ftew three 
 hours ; then dilTolve an anchovy in a little 
 w-ater ; put it all in a ftew pan ; add a httle 
 claret, and thicken it up with half a pound of 
 butter ; fo ferve it. 
 
 ^0 pot a HARE. 
 
 Skin, and bone your hare ; feafon it high 
 with pepper, fait, nutmeg, and a Httle mace ; 
 to a pound of hare, take a quarter of a pound 
 of the fat lare of good clear bacon ; fo put 
 it down in a mug, and put a little beef fuet 
 grosfly fhred, and bake it two hours or more ; 
 then ftrain the gravy from it, and put in 
 faltpetre; beat it fine, and prefs it down in 
 your pots. 
 
 PUDDING for a ROAST HARE. 
 
 Take a quarter of a pound of beef fuet 
 ihred fmall, the infide of a half-penny loaf 
 grated, a bit of lemon Ikin fhred fmall, fome 
 
 onion 
 
( l6l ) 
 
 onion flired finall with paifley, thyme, and 
 marjarom; feafon it with pepper, fait, and 
 nutmeg ; then mix it up with one egg. The 
 fame will do for turkey, only add oifters. The 
 fat of bacon indead of fuet will do for the 
 hare. 
 
 To fot WILD -FOWL. 
 
 Drefs your wild-fow4 clean, and feafon 
 them with filt, pepper of both kinds, and 
 nutmeg; fo put them in a pot with butter, 
 and bake them ; when enough, put them in 
 your pots with butter clarified, and cover them 
 wdth it. 
 
 To rcajl PARTRIDGES. 
 
 Draw your partridges, and trufs them 
 with their legs crofs the breafts ; run a fkewer 
 through them, and tie them to the fpit ; 
 let them not be roailed too dry; you may 
 fei^-e them with a fauce in the difh, made 
 thus; take a little ftrong broth, boil it with 
 an onion, a Httle grated bread, fait, and 
 whole pepper; when it is boiled enough, ftrain 
 it ; add the juice of a lemon, and a piece of 
 butter ; or you may ferve them with crumbs 
 of bread browned before the fire ; or wi'h 
 mutton gravy imder them, and bread fauce in 
 a boat. 
 
 X To 
 
( 1^2 ) 
 
 To roaft PHEASANTS. 
 
 Pick and draw them, lard them with fine 
 bacon, and fpit them with paper romid them; 
 when they are near enough, take off the paper 
 that they may get a colom^ ; dilli them up 
 with a lit tie gravy in the difii. 
 
 ' ■ : To roafl SNIPES. 
 
 You may either draw them or not ; but if 
 you draw them, put an onion in each of them, 
 run them on a Ikewer, and tie them to the 
 fpit; put a httle wine in the dripping pan with 
 an anchovy, fak, and pepper, a little grated 
 bread, and a piece of butter ; fhake it together 
 in a fauce pan over the fire; difli up the 
 fnipes, and pour the gravy on the difti. 
 
 To roaft WOODCOCKS. 
 
 You may roafl: them with their guts in, or 
 draw them if you like it better ; bafte them 
 with butter, and dridge them with crumbs of 
 bread; then make buttered toafl:, and put 
 xmder them in the dripping pan ; ferve them 
 up on the toafl: with a little claret on the 
 difh. 
 
 To 
 
C 1^3 ) 
 
 To roafl LARKS. 
 
 Trufs them as you would do a partridge, 
 but don't draw them ; run them on a Ikewer, 
 with a flice of bacon between each ; bafte 
 them with butter, and crumbs of bread ; then 
 ferve them up with a fauce of claret, and the 
 juice of oranges, with a Httle good gravy, and 
 a bit of butter. 
 
 WINES. 
 
 GOOSEBERRY WINE. 
 
 You may have thirty quarts of goofeberries, 
 and bruife them in a mortar ; boil ten quarts 
 of water, and when it is cold, put them to- 
 gether ; let them ftand tvv^enty-four hours, 
 ftirring it often, and put in three pounds and 
 a half of fugar to every gallon of liquor ; 
 when you have picked from the feeds and 
 Ikins, put to it three pints of brandy, and 
 turn it up in a barrel, until it be full ; take 
 the white of an egg, a little flour, and brandy 
 made in balls ; put it to work, and let it itand 
 fix weeks; you mufi: put in a quarter of an 
 ounce of ifinglafs, infufed in a gill of white 
 wine, after it has flood fix weeks \ then bottle 
 X 2 it 
 
( i64 ) 
 
 It with a piece of loaf fugar In every bottle j 
 fo cork it well. 
 
 GOOSEBERRY WINE another Way, 
 
 Gather the goofeberries dry and ripe, 
 bruife them ; then put them in a veiTcl, and to 
 two quarts of berries put a quart of water 
 boiled, but it muft ftand till cold before you 
 put it in ; let it ftand twelve hours, draw it 
 off, and to every gallon of liquor, put three 
 pounds of powder fugar, and out it in a calk; 
 fill it up as it works over; fo bung it clofe 
 down, and draw it off in fix weeks. 
 
 GILLY-FLOWER WINE. 
 
 To every quart of picked gilly-flowers, and 
 the white cut off, put in a quart of boiling 
 w^ater; let it ftand twenty- four hours; then 
 ftrain it ; to every quart of Pvheniih wine, put 
 half pound of fugar, and to ten quarts of 
 liquor, put a quart of Rhtaiih wine ; tun 
 it up into a barrel with a wide bung, then toaft 
 a llice of Vv'hite bread, and fpread it over with 
 yeaft ; when it is done v/orking, ftop it clofe, 
 and keep it in the barrel a fortnight ; then run 
 it through a bag, bottle it off, and cork it 
 well. 
 
 BLACKBERRY WINE. 
 
 Bruife your fruit well, and to every gallon 
 put two quarts cf v/ater, that is boiled and 
 
 cooled 
 
( ) 
 
 cooled again ; let it ft and twenty-four hours, 
 then ftrain it through a cloth, and wring the 
 fruit hard ; then to every two quarts of li- 
 quor put a pound and an half of fugar; put 
 it into a rundlet, which muft ftand unaltered ; 
 toaft a piece of bread, and put it warm into 
 it ; put in a pint of good ycaft ; let it ftand 
 twelve hours, and ftrain it thicugh a flannel 
 bag ; put it into a rundlet, and bung it clofe; 
 if it be half an anchor, put in three pints of 
 brandy. 
 
 BALM WINE. 
 
 To nine gallons of w^ater, put in thirteen 
 pounds and a half of fugar ; boil it and ikim 
 it until one part be boiled in ; fet it to cool, 
 and when it is cool put it in a barrel, and 
 put to it four pounds of frem green tops of 
 bahn, with the juice of four lemons, and the 
 yellow^ rind of two of them ; ft op it up clofe, 
 and let it ftand a fortnight ; then bottle it, 
 and mind to have a toaft rolled in yeaft. 
 
 RAISIN WINE. 
 
 To a gallon of water, take four pounds of 
 raifms cut fmall ; boil your water, put it to 
 your raifins hot ; let it ftand fourteen days, 
 then fqueeze them out ; to every gallon put 
 in a pound of fugar ; the day after it is tunned 
 UP, boil fome ifinglafs in fome of the hquor, 
 
 till 
 
( ^66 ) 
 
 till it be diffolved ; put it to the wine milk 
 warm, clofc up the cafk, let it ftand three, 
 four or five months before you bottle it. 
 
 CURRANT WINE. 
 
 Take eleven quarts of water, boil it, and 
 let it cool again ; then take twenty pounds of 
 ripe currants picked, fix quarts of rafps well 
 bruifed ; put them to the water blood warm, 
 let them ftand twenty four hours, fiirring them 
 often, and run the liquor through a hair fieve ; 
 wring them out very hard, and put to the 
 licjuor fourteen pounds of powder fugar ; then 
 tun it up into a clean calk, with two quarts 
 of brandy ; let your vefTel be full, and it will ^ 
 work out your drofs ; when it has done 
 working, put in a quarter of an ounce of 
 ifinglafs ; flop it up clofe, faving the fpiddick 
 hole ; you may let it ftand a month or five 
 weeks ; fo bottle it, and put in a piece of 
 loaf fugar in every bottle ; fo cork it well. 
 If you cannot get rafps, you muft do it with 
 currants anfwerable. 
 
 To make Half an Anchor of CURRANT WINE. 
 
 Take twenty-four pounds of currants, and 
 fix pounds of rafps ; flrap your currants, and 
 bruife them well with your hand ; take eleven 
 quarts of water, boil it, and let it Hand till 
 it cool 5 then put it upon your currants, and 
 
 let 
 
( 1^7 ) 
 
 let it ftand twenty four hours; then fqueeze 
 the currants well out ; put to it a ftone of 
 lump fugar, two quarts of brandy, two penny- 
 worth of ifmglafs, infufed in a gill of white 
 \vine; then put it into the calk, and let it 
 ftand four months ; bottle it off, and put a 
 little fugar into every bottle. 
 
 To make BIRCH WINE. 
 
 Take ten gallons of birch fap, and ftrain it ; 
 take twenty-four pounds of lump fugar, boil 
 it well together, and fkim it ; take eight nut- 
 megs, half a quarter of an ounce of mace, and 
 half a quarter of an ounce of cloves ; put 
 them in before you take them off the fire ; 
 when boiled, put it in a tub to cool ; take 
 eight lemons, pare the rinds ofr, and fqueeze 
 and llrain them, take four pounds of fugar 
 and put amongft it ; boil it up, and fet it to 
 cool ; ftrain them into the tub, putting in the 
 lemon parings ; when it is milk warm, take 
 a pint of yeaft, fpread it on a toafted bifcuit 
 on both fides ; pour your fyrup, put it in your 
 tub, and cover it up to work ; fet it a little 
 off the fire, and let it fland ten days ; put in a 
 bottle of brandy, and fix gills of rhenifli wine ; 
 then ftir it well together, and ftrain it into 
 the cafk ; take three pennyworth of ifinglafs, 
 and diffolve it in another pint of Rhenifli wine ; 
 when your wine is done working, put it in 
 a calk; and bung it clofc up. 
 
 Another 
 
( i6S ) 
 
 Another BIRCH WINE. 
 
 To every gallon of liquor, put one pound of 
 powder fugar ; boil them for an hour, Ikim- 
 ming it very well ; when cold again, put three 
 or four fpoonfuls of yeaft ; when it begins to 
 work, cut fix oranges in pieces, a pound and 
 an half of raifins, and a quarter of an ounce of 
 coarfe ginger ; tun it all together, and let it 
 fcand eight weeks. 
 
 GINGER WINE. 
 
 Take a pound of powder fugar, eighteen 
 quarts of water, and five whites of eggs ; fi:ir 
 them all together cold ; then fet it on the fire, 
 liir it fometimes until it be nigh boiling, and 
 when the fkim is quite rifen, take it quite off ; 
 then put in an ounce and an half of white 
 ginger ; cut it into Httle pieces, let it boil, 
 Ikimming it very well for more than half an 
 hour ; then put it into a clean mug, until it 
 cool ; then put in the yellow rind of feven 
 lemons, make the juice of it all into a fyrup, 
 and put it in ; fpread a bifcuit over with 
 yeafl:, and put it in to work two days ; tun 
 it up into an half anchor, with three pints of 
 brandy ; when it has done working, put in 
 half an ounce of ifinglafs, infufed in a gill of 
 white wine ; let it ftand two months; then 
 run it through a bag, bottle it, and put 
 
 a 
 
( 1^9 ) 
 
 a piece of fugar in every bottle ; fo cork it 
 well ; if it be for prefent ufe, ten pounds of 
 fugar will make it, 
 
 CHERRY WINE. 
 
 Take thirty pounds of cherries without 
 ftalks ; bruife them, and put them into ten 
 quarts of water ; let them ftand twenty-four 
 hour^, and ftrain them through a hair ftrainer ; 
 then add ten pounds of fugar, ftir it until 
 it be melted ; then cork it up clofe for two 
 months, and bottle it oft, with fugar. 
 
 ELDER WINE. 
 
 Set your berries on to boil in an earthen pot, 
 amongft a large pan of water ; be fure no 
 water get into the mug, until the juice run 
 from them ; to eveiy gallon of water put in 
 three pints of juice, and three pounds of pow- 
 der fugar ; mix it all together, boil it for 
 half an hour, and Ikim it very v/ell ; when it 
 is cool, work it with a toaft of bread, and 
 fome good new yeaft ; let it work a day ; 
 then tun it ; and to half an anchor put in 
 the juice of lemons, and a quart of brandy, 
 and let it ftand fix weeks. 
 
 COWSLIP WINE. 
 
 Nine quarts of v/ater, and ftir in fix pounds 
 of fugar, and the whites of three es-gs 3 let 
 
 y "it 
 
( 170 ) 
 
 it boll three quarters of an hour, fkimmmg it 
 all the time ; when almoft cold, put in three 
 pounds of cowflips, {lining them till cold; 
 then put in a gill of yeaft, the yellow rind of 
 lemons ; let it work two days and nights ; fo 
 drain the flowers out very hard, and run the 
 liquor through a fieve ; then cafk it, and add 
 the juice of the lemons, three gills of brandy, 
 and half an ounce of ifinglafs ; fo bung it 
 down 5 and bottle it in a month. 
 
 NORFOLK PUNCH. 
 
 Take fix lemons, and as many oranges ; 
 pare them very thin ; put them to fteep in 
 one gallon of brandy clofc ftopped, for twenty- 
 four hours ; then take twelve pints of water^ 
 and put in three pounds and an half of fuper- 
 line fugar ; clarify it with the whites of three 
 eggs, let it boil a quarter of an hour ; then 
 pour it out and let it cool ; ftrain the parings 
 out of the brandy, and put in the juice of 
 three dozen and an half of lemons, more or 
 lefs according to your palate ; let the juice be 
 twice ftraincd through different flrong nap- 
 kins ; then put it into a vefTel fit for all the 
 quantity ; you may clofe flop it for fix weeks ; 
 then draw it off into pint bottles. 
 
 To make WHITE MEAD. 
 
 Take three gallons of water, and put to 
 it a quart of honev, and a pound of fugar ; 
 
 fet 
 
( 171 ) 
 
 fet it on the fire, and let it boil three quar- 
 ters of an hour, Ikimming it very well until 
 it be clean ; then put to it half a pound of 
 raifins ftoned, the peel of two lemons, two 
 nutmegs, a little ginger, a little tops of rofe- 
 mary, three or four bay leaves ; let it boil 
 together a little while ; then take it off, and 
 when it is aimofl cold, put to it the juice of 
 two or three lemons, and a fpoonful of yeaft ; 
 the next day ftop it clofe for a fortnight ; then 
 bottle it, putting a piece of loaf fugar in 
 every bottle. 
 
 To make WHITE HERMITAGE. 
 
 Take four quarts of brandy or rum, and 
 put into it the rind of eighteen lemons, if 
 fmall tw^enty ; let thern fteep eight hours ia 
 a Hone jug clofe flopped with a cork ; then 
 pour it into a large earthen pan, and put to 
 it five quarts of fpring water, and two pounds 
 of good fugar ; cut the lemons, and fcoop out 
 the infide into a pan, and mix all together 
 w^ith a fpoon ; then take tv/o quarts of fweet 
 milk, make it fcalding hot, but not to boil, 
 pour it into a pan with the reft, which will 
 make it curdle ; grate in two w^hole nutmegs; 
 cover it with a clean cloth, and let it ftand 
 an hour; having prepared a jelly bag, pour it 
 in, and take care it is not joftled ; it will 
 run thick at firft ; you muft put it gently 
 back, and fo repeat it till it runs fine, taking 
 y 2 care 
 
( 172 ) 
 
 care not to break the cream that flicks to the 
 iides : bottle it in very dry bottles, and it 
 will keep good twenty years ; mind fet it in 
 a cool place. 
 
 LEMON cr ORANGE BRANDY. 
 
 '. Take fix oranges or lemons, pare them into 
 two quarts of brandy ; then boil a pint of 
 water, and a pound of fine fugar; fkim it 
 clean ; then boil a pint of milk, put it to it, 
 tie it clofe down for three days j then filter it 
 through paper into bottles. 
 
 To make the POWER ^/ LEMON. 
 
 Take a hundred lemons, and fqueeze out 
 the juice; fet it in a wide flat filver bafon over 
 the fire till half be boiled away, ftirring fre- 
 quentjy ; then take what remains, which will 
 be a thick fyrup, and fet it in the fame vefiTel 
 over boiHng water ; let it evaporate fo long, till 
 when cold, it leaves to be fluid ; keep it in a 
 broad mouth phial, and the leafl quantity will 
 do the bufinefs of frefh lemons, if the phial be 
 carefufly ftopt. The power of any fruit may 
 be preferved the fame way. 
 
 ORGEAT. 
 
 Take a pound of fvveet almonds, and an 
 ounce of bitter almonds, two ounces of melon, 
 
 and 
 
( X73 ) 
 
 and two ounces of cucumber feeds ; blanch 
 your almonds, and beat them very fine in a 
 mortar ; in beating them, put in fometimes a 
 a fpoonful of orange flower water ; then put 
 five quarts of fpring water, lemon-peal, and 
 fugar to your tafte, lefs than half a pound will 
 do ; ftir it well together, and let it lie in fteep 
 two or three hours ; add to the reft a pint of 
 milk ; then ftrain it through a fine fieve, and 
 put it in a cool place. 
 
 To make VINEGAR. 
 
 Take five gallons of water, and fix pounds 
 of coarfe fugar ; fet it over the fire, till it is 
 ready to boil ; then put it in an open veflel ; whea 
 it is almoft cold, put to it a toaft dipt in yeaft j 
 let it ftand two days to wwk, put it in a 
 barrel, and let it ftand in the fun till it is four ; 
 fo keep it for ufe. 
 
 GOOSEBERRY VINEGAR. 
 
 To every gallon of water, take fix pounds 
 of ripe goofeberries ; bruife them, and pour 
 the water on boiling hot ; cover it clofe, and 
 fet it in a warm place to ferment till all the 
 berries come to the top ; then draw it off ; to 
 every gallon add a pound and a half of fu- 
 gar; then tun it into a calk, fet it in a warm 
 place, and in fix months it will be fit for ufe. 
 
 RAISIN 
 
( 174 ) 
 
 RAISIN VINEGAR. 
 
 Take one handful of alecoaft, one of fallen- 
 dine, and one of forrel, ten pounds of Malaga 
 raifins ; put thefe into twenty quarts of water, 
 and let it ftand in the barrel three months in 
 the fun, only a piece of linen cloth over it. 
 
 To make BITTERS. 
 
 To a quart of brandy, the pairings of eight 
 Seville oranges, one ounce and a half of Gen- 
 tian root fliced, fix pennyworth of cochineal 
 finely powdered, and fix pennyworth of faflFron, 
 put all together ; let them fi:and fourteen days ; 
 then decant it off, pour more brandy on for 
 common u^e. 
 
 BILLS 
 
( 176 ) 
 
 BILLS of FARE. 
 
 JANUARY. 
 
 FIRST COURSE. 
 
 i i 
 
 g (5) (6) (7) I 
 
 I (lo) I 
 
 )3C 
 
 1. Gravy Soup removed with Turblt. 
 
 2. Boiled Chickens. 
 
 3. Fifh Sauce, 
 
 4. Smelts fried. 
 
 5. Broccola. 
 
 6. Mince Pye, 
 
 7. Afparagus. 
 
 8. Little Curd Pudding. 
 
 9. Plain Butter. 
 
 10. Rabbits and Onions. 
 
 11. Peas Soup removed v/ith roau Ham. 
 
C 177 ) 
 
 SECOND COURSE. 
 
 )3C 
 
 (2) 
 (5) 
 (8) 
 
 (0 
 
 (3) 
 (6) 
 (9) 
 
 ('0 
 
 (4) 
 
 (7) 
 (lo) 
 
 1. Roaft Partridges. 
 
 2. Sweetbreads. 
 
 3. Tartlets. 
 
 4. Oilier Loaves. 
 
 5. Pickled Pigeons. 
 
 6. Trifle. 
 
 7. Brawn. 
 
 8. Ramequens. 
 
 9. Clieefe Cakes. 
 
 10. Saufages. 
 
 1 1. "Wild Ducks roafted. 
 
 Z 
 
( 178 ) 
 
 FEBRUARY. 
 FIRST COURSE. 
 
 T. Salmon. 
 
 2. Chickens. 
 
 3. Lobfter Sauce. 
 
 4. Petty Patties. 
 
 5. Cucumber. 
 
 6. White Soup. 
 
 7. Sallad. 
 
 8. Orange Pudding, 
 
 9. Wine Sauce. 
 10. Tongue. 
 
 1 1 • Quarter of Lamb roafted. 
 
( 179 ) 
 
 SECOND COURSE. 
 
 M 
 
 CO ^ 
 
 M 
 
 (2) (3) (4) I 
 I (5) (6) (7) I 
 I (8) (9) (lo) I 
 
 i (ii) - i 
 
 i & 
 
 1. Pheafants roafted. 
 
 2. Afparagus. 
 
 5. Green preferves. 
 
 4. Collard Beef. 
 
 5. Jelly. 
 
 6. Tart. 
 
 7. Flummeiy. 
 
 8. Smelts marinated. 
 
 9. Preferved Orange. 
 
 10. Stewed Spinage and fried Bread. 
 
 11, Partridges roafted. 
 
 7.2 
 
( ) 
 
 MARCH. 
 FIRST COURSE. 
 
 I. 
 
 2. 
 
 3- 
 4' 
 5- 
 6. 
 
 7. 
 
 8. 
 
 9- 
 lo. 
 
 II. 
 
 12. 
 
 14. 
 
 15. 
 
 (0 
 
 (-) (3) . (4) 
 (5) (6) ' 
 
 (7) (8) (9) 
 
 • (10) 00 
 
 (^^) (13) (14) 
 (15) 
 
 Afparagus Soup removed with Fifli, 
 
 Pork Stakes. 
 
 Young Greens. 
 
 Leg of Lamb. 
 
 Fifh Sauce. 
 
 Green Sauce. 
 
 A Tanfy turned out. 
 
 Pigeon Pye. 
 
 Stewed Cucumbers. 
 
 Wine Sauce. 
 
 Plain Butter. 
 
 Boiled Ducks with Onions. 
 Celery. 
 
 Veal Olives, 
 Roaft Beef. 
 
 m 
 
 M 
 
( i8i ) 
 
 SECOND COURSE. 
 
 ^ (I) ^ 
 
 (^) (3) (4) 
 
 (j) (6.) 
 
 (7) (8) (9> I 
 
 0°) (") I 
 
 (12) (13) (14) a 
 (15) S 
 
 1. Turkey Poults roafted, 
 
 2. Pickled Salmon. 
 
 3. Cuftards, 
 
 4. Maccaroni. 
 
 5. Sweetmeat Balkits. 
 
 6. P refer ved Melon. 
 
 7. Omelet. 
 
 8. Jelly. 
 
 9. Lamb Fry. 
 
 10. Preferved Orange. 
 I J. Crowcrant. 
 
 12. Cheefe Patties. 
 
 13. French Flumery. 
 
 14. Sturgeon. 
 
 15. Sweetbreads. 
 
( i80 
 
 APRIL. 
 FIRST COURSE. 
 
 
 (0 
 
 
 (2) 
 
 (3) 
 
 (4) 
 
 (5) 
 
 -0 (6) 
 
 (7) 
 
 (8) 
 
 (9) 
 
 (lO) 
 
 
 00 
 
 
 i: White Soup removed with Fifli. 
 
 2. Griled Fowl. 
 
 3. Afparagus. 
 
 4. Tanfy Pudding. 
 
 5. Plain Butter. 
 
 6. Tongue boiled. 
 
 7. Wine Sauce. 
 
 8. Mutton Pye. 
 
 9. Greens. 
 
 10. Stewed Pigeons. 
 
 1 1 . Loin of Veal roafted. 
 
£ ) 
 
 SECOND COURSE. 
 
 sfi 
 
 * 
 
 1. Sweetbreads roafted. 
 
 2. Rafpberry PufFs. 
 
 3. Shrimps. 
 
 4. Chickens in Jelly, 
 
 5. Stewed Celery. 
 
 6. Cream Curds in a MokL 
 
 7. Spinage and Eggs. 
 
 8. Potted Veal. 
 
 9. Marinated Smelts. 
 
 10. Sweet Patties. 
 
 11, A Leveret roafted. 
 
 
 (0 
 
 
 (2) 
 
 (3) 
 
 (4) 
 
 (5) 
 
 (6) 
 
 (7) 
 
 (8) 
 
 (9) 
 
 (10) 
 
 
 
 
t t84 ) 
 
 MAT. 
 FIRST COURSE. 
 
 it ^0 t 
 
 I (^) (3) (4) I 
 
 I I 
 
 1 (7) (8) (9) 
 
 I 0°) (") I 
 
 I (12) (13) (14) I 
 k (is) 
 
 1. Rice Soop removed with Cod. 
 
 2. Pigeons roafted. 
 
 3. Greens. 
 
 4. Breaft of Mutton ftewed. 
 
 5. Gravy. 
 
 6. Filli Sauce. 
 
 7. Sallad. 
 
 8. Calves Feec Pudding. 
 
 9. Cucumbers and Onions, 
 
 10. Plain Butter. 
 
 1 1. Wine Sauce. 
 
 1 2 . Hogs Feet and Ears. 
 
 13. Potatoes. 
 
 14. Veal Olives. 
 
 1 5. Gravy Soop removed with roaft Beef, 
 
( i85 ) 
 
 SECOND COURSE, 
 
 
 (0 
 
 
 (2) 
 
 (3) 
 
 (4) 
 
 (5) 
 
 (6) 
 
 (7) 
 
 (8) 
 
 (9) 
 
 (lo) 
 
 
 (") 
 
 
 1, A Turkey. 
 
 2. Ragoo Colliflower, 
 g. Pairy Butter. 
 
 4. Collar'd Eels. 
 
 5. Water Fritters. 
 
 6. Flumery. 
 
 7. Cuftards. 
 
 8. Potted Trout. 
 
 9. Filbut Cream. 
 
 10. Stewed Peas. 
 
 1 1. Ducks roafted. 
 
 A a 
 
( 
 
 JUNE. 
 FIRST COURSE, 
 
 ^ (0 ^ 
 
 1 (2) (3) (4) i 
 
 1 (5) (6) (7) I 
 
 ^ i 
 
 I (8) (9) (lo) 1 
 
 M ill") ^ 
 
 1. Green Peas Soup removed with Carp. 
 
 2. Pearl Barley Pudding. 
 
 3. Fifli Sauce. 
 
 4. Boiled Chickens. 
 
 5. Potatoes. 
 
 6. Small Ham. 
 
 7. Colly flower. 
 
 8. Lamb's Head. 
 
 9. Melted Butter. 
 10. French Pye. 
 
 J I. Saddle 01^ Mutton roafled. 
 
( ) 
 
 SECOND COURSE. 
 
 
 
 (0 
 
 
 i 
 
 (2) 
 
 (3) 
 
 (4) 
 
 
 
 
 
 i 
 
 (5) 
 
 (6) 
 
 (7) 
 
 
 (8) 
 
 (9) 
 
 
 
 
 
 
 3^ 
 
 
 (") 
 
 
 
 
 
 
 1. Plovers roafted. 
 
 2. Green Peas. 
 
 3. Grated Tongue. 
 
 4. Stew'd Lobfters. 
 
 5. Jelly. 
 
 6. Tart. 
 
 7. Flumery. 
 
 8. Fried Smelts. 
 
 9. Collar'd Veal. 
 
 10, Artichoke Bottoms. 
 
 11. Ducks roafted, 
 
 Aa 2 
 
( iB8 ) 
 
 JULY. 
 
 FIRST COURSE. 
 
 (2) 
 
 (7) 
 
 (4) 
 
 (0 
 
 (^) 
 
 (9) 
 
 (5) 
 
 (3) 
 
 (8) 
 
 (zc) (II) (12) (13) (14) 
 
 removed I 12. 
 
 White So op 
 •with Gilts. 
 Roaft Pig. 
 White Collops. 
 T obfter Sauce. 
 Wine in a Boat. 
 Tanfy Pudding. 
 Fricafee Tripe. 
 
 8. Sheeps Rumps in Rice. 
 
 9. KidneyBeans and Colly- 
 
 flower 
 
 10. Loin of Mutton flewed 
 
 11. Currants. 
 
 i3- 
 14- 
 
 i5- 
 16. 
 
 17. 
 18. 
 
 19 
 
 20. 
 
 21 
 22. 
 
 Boilt'd Turkey with 
 Oifler Sauce. 
 Melted Butter. 
 Beef Stakes in Claret. 
 Peas and Potatoes 
 Pigeons ragoo'd. 
 HogsTeet and Ears. 
 Gravy. 
 
 Venifon Sauce. 
 Calves Tongues boiled 
 Brcafl of Veal ragoo'd. 
 Green P'as Scop re- 
 moved with- Venifon. 
 
( ) 
 
 SECOND COURSE, 
 
 (2) 
 
 (4) 
 (8) 
 
 (.2) 
 
 (•5) 
 
 (>) 
 
 (S) 
 
 (7) 
 
 (9) 
 
 {") 
 
 (J3) 
 
 ('7) 
 
 (3) 
 (6) 
 
 (10) 
 
 («4) 
 (16) 
 
 1. Turkey Poults roafted. 
 
 2. Stewed Peas and Lettice, 
 
 3. MaccaroQi. 
 
 4. Tartlets. 
 
 5. Flumery. 
 
 6. Trifles. 
 
 7. Sturgeon. 
 
 8. Plover. 
 
 9. Cream Curds with Spun Sugar. 
 
 10. Wheat Ears roafted. 
 
 11. Potted Lobfter. 
 
 12. Cuftards. 
 
 13. Jelly in Shapes, 
 
 14. Cheefe Cakes. 
 
 15. Ommilet. 
 
 16. R?.gooed Muflirooms. 
 
 1 7. Lavcrets roafced. 
 
( 190 ) 
 
 AUGUST. 
 FIRST COURSE. 
 
 (0 (3) I 
 
 (4) (i) I 
 
 (6) (7) (8) I 
 
 (9) . (lo) ^ 
 
 (^0 d^) I 
 
 I (13) I 
 
 1 . Vermicelli Soup removed with roaft Pike. 
 
 2. Beans and Bacon. 
 
 3. Potatoe Pudding, 
 ^. Fifli Sauce. 
 
 5. Plain Butter. 
 
 6. Frangus of Veal. 
 
 7. Savoury Patties. 
 
 8. Neck of Mutton on ftewed Cucumbers, 
 o. Gravy. 
 
 10. Bread Sauce. 
 
 11. Rabbits and Onions. 
 
 12. Ragooed Collyflower. 
 
 1 3. Turnip Soup removed with Beef. 
 
 c:> Greens and Sallad on a Side Table. 
 
( ipt ) 
 
 SECOND COURSE, 
 
 % (^) (3) (4) ft 
 
 
 (l) 
 
 
 
 (3) 
 
 (4) 
 
 (5) 
 
 (6) 
 
 (7) 
 
 (8) 
 
 (9) 
 
 (lO) 
 
 
 (") 
 
 
 1. Pheafants roafted. 
 
 2. Jelly. 
 
 3. Green Codlings^ 
 
 4. Almond Turt. 
 
 5. Potted Cheefe. 
 
 6. Crowcrant. 
 
 7. Collar'd Eels, 
 
 8. Cheefe Cakes. 
 
 9. Black Caps. 
 
 10. Flumery. 
 
 11, Green Goofe roafted. 
 
C 192 ) 
 
 SEPTEMBER. 
 FIRST COURSE. 
 
 I (0 I 
 
 I (^) (3) (4) I 
 
 I (5) (6) I 
 
 k (7) (8) (9) I 
 
 I (io) (11) I 
 
 I (12) (13) (14) I 
 
 1. Soop removed with ftewed Soles. 
 
 2. Sheeps Rumps in Rice. 
 
 3. Turnips and Carrots. 
 
 4. Boiled Chickens. 
 
 5. Wine. 
 
 6. Parfley Sauce. 
 
 7. Marrow Pudding, 
 
 8. Tongue Boiled. 
 
 9. Raifed Beef Stake Pye. 
 
 10. Plain Butter. 
 
 11. Gravy. 
 
 12. Fricafee'd Rabbit. 
 
 13. Peas and Potatoes. 
 
 14. Stev/ed Pigeons. 
 
 15. Hanch of Venifon roafted. 
 
( m ) 
 
 SECOND COURSE. 
 
 ^5 
 
 ft 
 
 (^) (3) (4) i 
 
 (5) (6) $ 
 
 (7) (8) (9) I 
 
 Cio) (ii) 
 
 ^ (13) (14) 
 
 ^ Us) 
 
 1. Moor Game roafted. 
 
 2. Artichokes. 
 
 3. Codling Tart. 
 
 4. Spinage and Eggs. 
 
 5. Green Preferves. 
 
 6. Almonds and dried Cherries, 
 
 7. Pickl'd Pigeons. 
 
 8. Fruit in Jelly. 
 
 9. Collar'd Pig, 
 
 10. Dried Sweetmeats. 
 
 11. Oranges preferv'd. 
 J 2. Maccaroni. 
 
 1 3. Rafp Cream. 
 
 14. Ragoo'd ColIySowers. 
 
 15. Teals roailed, 
 
 B b 
 
( 194 ) 
 
 OCTOBER. 
 
 FIRST COURSE. 
 
 m 
 m 
 
 m 
 m 
 
 (2) 
 
 (5) 
 ('■) 
 (■7) 
 
 (20) 
 
 (8) 
 
 (14) 
 
 {') 
 (3) 
 
 (6) 
 (9) 
 
 (•5) 
 (.8) 
 
 (23) 
 
 (10) 
 
 (.6) 
 
 (4) 
 (7) 
 
 ('3) 
 
 (•9) 
 
 (22) 
 
 I. white Soop removed with 
 
 Carp, the Fifh removed 
 with a loaft Pig. 
 a. Rabbits and Onions. 
 
 3. Anchovy Sauce. 
 
 4. Beef Stakes ftufFed. 
 
 5. Stewed Soles. 
 
 6. Fricafee'd Chickens. 
 
 7. Sv/eetbreads roaited. 
 
 8. Melted Butter. 
 
 9. Greens. 
 
 10. Currants. 
 
 II. Partridge Pye. 
 
 12. Calf's Head in Sarprife. 
 
 13. Angelica Pudding. 
 
 14. Gravy. 
 
 15. Collyflower. 
 
 16. Wine Sauce. 
 
 17. Pork Stakes. 
 
 18. Mutton Herrico. 
 
 19. Fried Smelts. 
 
 ■10. Tcngue and Udder 
 
 roafted. 
 21. Venifon Sauce. 
 2Z. Fruguni Dows of Veal- 
 23. CelcrySoop removedwitli 
 
 a Hanch of Veriiron. 
 
( 195 ) 
 
 SECOND COURSE. 
 
 1. Woodcocks roafled. 
 
 2. Cuftard Soop. 
 
 3- Jelly- 
 
 4- Sweet Patties. 
 
 5. Artichokes fried. 
 6 Poitcd Cheefe. 
 
 7. Maccaroni. 
 
 8. Snipes roafted. 
 
 9. Crowcrant Spun Sugar, 
 
 10. Larks roafted. 
 
 11. Sturgeon. 
 
 12. Omelet. 
 
 13. Ragoo'd Colly flower, 
 
 14. Flumery. 
 I^. Cheefe Cakes. 
 
 16. Triflle. 
 
 17. Tcels roafted. 
 
 Bb 2 
 
( 19^ ) 
 
 N 0 V E M B E R. 
 
 FIRST COURSE. 
 
 1. Soup removed with Turbit, 
 
 2 . Quarter of Lamb roafted, 
 
 3. Sallad. 
 
 4. Mock Turtle. 
 
 5. Tongue boiled. 
 
 6. Lark Pye. 
 
 7. Chickens boiled. 
 
 8. Fricafee of Rabbits. 
 
 9. Beat Root and Onions, 
 
 10. Mutton Herrico. 
 
 1 1. Roaft Beef, 
 
( 197 ) 
 
 SECOND COURSE. 
 
 n 
 
 
 (0 
 
 
 {^) 
 
 (3) 
 
 (4) 
 
 (5) 
 
 (6) 
 
 (7) 
 
 (8) 
 
 (9) 
 
 (lo) 
 
 
 (^0 
 
 
 1. Moor Game roafted, 
 
 2. Pirch in Jelly. 
 
 3. Cuftards. 
 
 4. Veal Olives 
 
 5. Prefer ves. 
 
 6. Open Tart. 
 7 Preferves. 
 
 8. Ox Pullits coliar'd. 
 
 9, Cream Curds. 
 
 10. Potted Lobfters. 
 
 1 1 . Turkey roafted. 
 
( 198 ) 
 
 DECEMBER. 
 FIRST COURSE. 
 
 
 
 (0 
 
 
 M 
 
 
 (3) 
 
 (4) 
 
 
 (5) 
 
 (6) 
 
 (7) 
 
 
 (8) 
 
 (9) 
 (") 
 
 
 1. White Soup removed with Fifh. 
 
 2. Boiled Neck of Veal and Onions. 
 
 3. Melted Butter. 
 
 4. Pigeons in Blankets. 
 
 5. Potatoe Loaves. 
 
 6. Plumb Pudding. 
 
 7. Broccola. 
 
 8. Ragoo'd Duck. 
 
 9. Mint Sauce. 
 
 10. Svvincs Cheek, 
 
 11. Peas Soup removed with a Leg of Mut- 
 
 ton roaftcd. 
 
( 199 ) 
 
 SECOND COURSE. 
 
 
 (I) 
 
 
 (3) 
 
 (3) 
 
 (4) 
 
 (5) 
 
 (6) 
 
 (7) 
 
 (8) 
 
 (9) 
 
 (lo) 
 
 
 (") 
 
 
 1. Partridges roafted. 
 
 2. CoUar'd Beef. 
 
 3- Jelly- 
 
 4. Mince Pies. 
 
 5. Stew'd Pears. 
 
 6. Ice Cream. 
 
 7. Pippins in Syrup, 
 
 8. Oifter Loaves. 
 
 9. Yellow Flumery. 
 10. Potted Hare. 
 XI. Ducks roafted*