Memorandum, While they are boiling the second time, put in some pieces of Tin, as before, and when they are enough, pour them hot into your Glasses or Cups, first taking out the Pieces of Tin; and when your Marmalade is cool, cover your Glasses and Cups with white Paper.
Boil'dTench.From the same.
Take Tench, fresh from the Pond, gut them, and clear them from their Scales; then put them into a Stew-pan, with as much Water as will cover them, some Salt, some whole Pepper, some Lemon-Peel, a stick of Horse Radish, a bunch of sweet Herbs, and a few Cloves; then boil them till they are tender, and when they are enough, take some of the Liquor, and put to it a Glass of White Wine, and a little Lemon-juice, or Verjuice, and an Anchovy shred. Then boil it a few Minutes, and thicken it with Butter rubb'd in Flour, tossing up a Pint of Shrimps with the Sauce, and pour it over the Fish. Serve it with garnish of fry'd Bread, cut the length of one's Finger, some Slices of Lemon and Horse-Radish scraped, with some pickled Mushrooms, if you will, or you may toss up some of them in the Sauce.
To bakeTench.From Lady G.
Take your Tench, fresh from the Pond, gut them, and clean them from the Scales; then kill them, by giving them an hard stroke on the back of the Head, or else they will live for many Hours, and even jump out of the Pan in the Oven, when they are half enough. Then lay them in a Pan, with some Mushroom Katchep, some strong Gravey, half a Pint of pickled Mushrooms, as much White-Wine as Gravey, three or four large Shallots, an Anchovy or two, two or three slices of fat Bacon, some Pepper, Cloves, and Nutmeg, at pleasure, a little Salt, some Lemon-Peel, and a bunch of sweet Herbs; then break some bits of Butter, and lay them on your Fish, then cover all as close as you can, and give them an Hour's baking.
When they are enough, lay them in a hot Dish, and pour off the Liquor, and strain it, only preserving the Mushrooms; then add to it a spoonful of Lemon-Juice, and thicken your Sauce with the Yolks of four Eggs, beaten with Cream, and mix'd, by degrees, with the Sauce. Pour this over your Fish, and serve it hot with a Garnish of BeetRoots sliced, some slices of Lemon-Peel, and some Horse-Radish scraped.
To roast aWestphalia-Ham.From the same.
Boil a Westphalia-Ham, as tender as it will be, with the Gravey in it; then strip off the Skin, put it on a Spit, and having done it over with the Yolk of an Egg, strew it all over with raspings or chippings of Bread finely sifted, and mixt with a little Lemon-Peel grated. Baste it well when it is before the Fire, and drudge it frequently with the above Mixture till it is enough. Some, instead of Roasting it, will prepare it, with a good covering of the aforesaid Mixture, and set it an Hour in the Oven, which answers full as well. Then serve it, with boiled Pidgeons,RussiaCabbages, if you can get them, or Sprouts of Cabbages, curll'd, as big as Tennis-Balls, or Collyflowers, or Brocoli. This is an excellent Dish, especially, if the Cabbages, or Collyflowers, are toss'd up with Butter and Cream, but the Brocoli must only have the Butter pour'd over them.
A Neck ofMuttonandBroth.FromL. P.Esq.
The Method of this Broth was first from a mistake, where instead of boiling a Neck of Mutton, as directed, the Cook roasted it. The Gentleman was in a hurry for it, and call'd in half an Hour for his Neck of Mutton and Broth; but the Cook had only that Neck in the House; which she was roasting, and was then above half done: however, she takes it from the Spit, and cut it in pieces, which she presently set over the Fire, with the Gravey that came from it, with a small quantity of Water, and serv'd it up with some Turnips, as soon as possible. The Relish which the Meat had gain'd by roasting, gave the Broth so good a flavour, that it is recommended since that time, by the Gentlemen who eat of it, where-ever they go; but with this addition, that they take four or fiveHertfordshireTurnips, pare them, and cut them in dice; then boil them in the Liquor with the half roasted Mutton; and when they are enough, take them out of the Liquor, and draining them a little, flour them, and adding a little Salt, fry them either in Butter very hot, or in Hog's-Lard, and then serve them with Pottage.
Boil'dVenison,with its Furniture. From Mr.L. L.
Take an Haunch of Venison, salt it well, and let it remain a Week, then boil it, and serve it with a furniture of Collyflowers,RussiaCabbages, some of theHertfordshireTurnips cut in dice, and boiled in a Net, and toss'd up with Butter and Cream, or else have some of the yellowFrenchTurnips, cut in dice, and boil'd like the former; or we might add some red Beet-Roots boiled in dice, and butter'd in the same manner. Place these regularly, and they will afford a pleasant Variety both to the Eye and the Taste.
Frogs,a whiteFricasseeof them. From Mr.Ganeau.
Take large Frogs, and cut off the hinder Legs, strip them of the Skin, and cut off the Feet, and boil them tender in a little Veal-Broth, with whole Pepper, and a little Salt, with a bunch of sweet Herbs, and some Lemon Peel. Stew these with a Shallot, till the Flesh is a little tender; then strain off the Liquor, and thicken it with Cream and Butter; then serve them hot with the Cream, and some Mushrooms pickled, toss'd up with the Sauce, they make a very good Dish, and their Bones being of a very fine Texture, are better to be eaten than those of Larks. But we have in many Places an Aversion to them, as, in some others, some People have to Mushrooms.
Frogs,in a brownFricassee.From the same.
Prepare the Frogs as before, and flour them well; then put them into a Panof hot Lard, and fry them brown. Then take them and drain them from theLiquor they were fry'd in, and make a Sauce for them of good Gravey, someLemon-Peel, a Shallot or two, some Spice beaten, a bunch of sweet Herbs, anAnchovy, some pickled Mushrooms and their Liquor, and some Pepper and Salt.Toss up these, thick with Butter, and pour the Sauce over them, puttingfirst a little Claret to it, and some Lemon-Juice. Garnish with broiledMushroom-Flaps, and Lemon sliced.
Snails,to be dressed with white Sauce. From the same.
Take the largeGermanSnail, early in the Morning; put them, shells and all, into Salt and Water, for a few Hours, till they purge themselves: then put them into fresh Salt and Water, for a few Hours more, and repeat that a third time, then give them a gentle boil in Water and. Salt, in their Shells, and you may then pick them out, with a Pin, as you do Perwinkles, Then stew them in Veal-Broth, with some Cloves, a little Sack, some Mace, and a little Salt. Stew these a little while, and then pour over them this Sauce thicken'd with Cream and Butter, and grate some Nutmeg upon the Sauce, and serve them hot.
Snails,to be drest with brown Sauce. From the same.
Take the same sort of Snail, as above mention'd, and clean it as before; then give them one turn, when they are flour'd, in some hot Butter, or Lard, and drain them. Then pour into the Pan, when, the Liquor is out, some strong Gravey, a Glass of Claret, some Nutmeg, some Spices, and a little Salt, with a little Lemon-Peel grated; and when the Sauce is strong enough, then strain the Sauce, and thicken it with burnt Butter. Then serve them up hot, with a Garnish of sliced Lemon, and some Sippits fry'd in Lard.
AGammonof aBadgerroasted. From Mr.R. T.ofLeicestershire.
The Badger is one of the cleanest Creatures, in its Food, of any in the World, and one may suppose that the Flesh of this Creature is not unwholesome. It eats like the finest Pork, and is much sweeter than Pork. Then, just when a Badger is killed, cut off the Gammons, and strip them; then lay them in a Brine of Salt and Water, that will bear an Egg, for a Week or ten Days; then boil it for four or five Hours, and then roast it, strewing it with Flour and rasped Bread sifted. Then put it upon a Spit, as you did before with theWestphaliaHam. Serve it hot with a Garnish of Bacon fry'd in Cutlets, and some Lemon in slices.
To make minc'd Pyes, or _Christmas-_Pyes. From Mrs.M. C.
Take an Ox-Heart, and parboil it, or a Neat's-Tongue, boil'd without drying or salting, or the Inside of a Surloin of Beef; chop this small, and put to each Pound two Pounds of clean Beef-Suet, cleaned of the Skins and Blood, and chop that as small as the former; then pare, and take the Cores out of eight large Apples, and chop them small, grate then a Two-penny-Loaf; and then add two or three Nutmegs grated, half an Ounce of fresh Cloves, as much Mace, a little Pepper and Salt, and a Pound and a half of Sugar; then grate in some Lemon and Orange-Peel, and squeeze the Juice of six Oranges, and two Lemons, with half a Pint of Sack, and pour this into the Mixture. Take care to put in two Pounds of Currans to every Pound of Meat, and mix it well; then try a little of it over the Fire, in a Sauce-pan, and as it tastes, so add what you think proper to it: put this in an earthen glaz'd Pan, and press it down, and you may keep it tillCandlemas,if you make it atChristmas.
Memorandum,When you put this into your Pyes, press it down, and it will be like a Paste.
When you take these Pyes out of the Oven, put in a Glass of Brandy, or aGlass of Sack or White Wine, into them, and stir it in them.
Plum-Pottage,orChristmas-Pottage.From the same.
Take a Leg of Beef, and boil it till it is tender in a sufficient quantity of Water, add two Quarts of red Wine, and two Quarts of old strong Beer; put to these some Cloves, Mace, and Nutmegs, enough to season it, and boil some Apples, pared and freed from the Cores into it, and boil them tender, and break them; and to every Quart of Liquor, put half a Pound of Currans pick'd clean, and rubb'd with a coarse Cloth, without washing. Then add a Pound of Raisins of the Sun, to a Gallon of Liquor, and half a Pound of Prunes. Take out the Beef, and the Broth or Pottage will be fit for use.
Amber-Rum,fromBarbadoes;an extra-ordinary way of making it, from that Country.
Take the Preparation of the Scum and Dregs of the Sugar-Canes. Let them ferment, and distil them with the Leaves of thePlatanus, or Plain-Tree; then put them into a Still again, and hang some Amber powder'd, in a Muslin Bag, in the Cap of the Still, and let all the Steam pass through that, and it will be incomparable good Rum.
A boiledGoosewith its Garniture. From the same.
Take a young fat Goose, and salt it, and pepper it, for four Days or a Week; then boil it as you would do other Victuals, till it is tender; then take it from the Pot, and put about it someHertfordshireTurnips boiled, being first cut in dice, some Carrots boiled, and cut in dice, some small Cabbage-Sprouts, some red Beet-Roots cut in dice, someFrenchyellow Turnips cut in dice, or such other Roots, or Herbs, as you like best. Collyflowers, if they are in season, will do well; but they must all be toss'd up with Cream and Butter, except theHertfordshireTurnips, which should, after they are boiled, be dry'd in a Cloth, and well flour'd; then fry them in hot Lard, or hot Butter, drain them well, and serve them with the same Sauce.
Memorandum, If you have any of the yellowFrenchTurnips, cut them in dice to boil, and when they are enough, treat them in the same manner as you are directed, for theHertfordshireTurnips. Take care in the buying of theHertfordshireTurnips, for they are all white; but they require a longer boiling than the red-ringed Turnips: the red-rings are soft presently, when they are good, and the others are near an Hour in boiling, and, even then, feel hard to the Spoon.
Viper-Soup.From Mr.Ganeau.
Take Vipers, alive, and skin them, and cut off their Heads; then cut them in pieces, about two Inches in length, and boil them, with their Hearts, in about a Gallon of Water to eight Vipers, if they are pretty large. Put into the Liquor a little Pepper and Salt, and a Quart of White Wine to a Gallon of Liquor; then put in some Spice, to your mind, and chop the following Herbs, and put into it: Take some Chervill, some white Beet-Cards or Leaves, some Hearts of Cabbage-Lettuce, a Shallot, some Spinach-Leaves, and some Succory. Boil these, and let them be tender; then serve it up hot, with aFrenchRoll in the middle, and garnish with the raspings of Bread sifted, and slices of Lemon.
Ketchup,in Paste. FromBencoulinin theEast-Indies.
There is a Kidney-Bean, we have here, which has a fine relish in it, as theIndianssay, but in fact there is none but what they give it by Art. This Bean, when it is full ripe, is taken out of the Shells, and boiled to a Pulp, and that Pulp strain'd till it becomes like Butter; then they put some of all the Spices into it, in Powder, as, Nutmeg, Cloves, Mace, and Pepper, Garlick, and Orange-Juice, or some Mango Pickle. This being well mix'd together, makes an agreeable Sauce, when it is put in any warm Liquor.
To dry Plums with Sugar. From Mr.Girarde.
Take large white or red Plums, such as the whiteHolland's-Plum, theBonum magnum, the Royal Dolphin or Imperial Plum. Cut these, and take out the Stones, and to every Pound of Plums, put three quarters of a Pound of Sugar: boil your Sugar with a little Water, to a candy height; then put in your Plums, and boil them gently on a slow Fire; then set them by to cool, and then boil them afresh, taking care that they do not break; then let them lie in their Syrup, three or four Days, and then lay them upon Sieves, to dry, in a warm Oven, turning them upon clean Sieves, twice a day, till they are dry. Then wash them off the clamminess of the Sugar with warm Water, and dry them again in the Oven; and when they are cold, put them up in Boxes, with Papers between them, and keep them in a dry Place.
To make smallAlmond-Cakes.From the same.
Take some Orange-Flower-Water, or Rose-Water, with about two Grains of Amber-Gris, and beat these with a Pound of blanched Almonds, in a Marble Mortar; then take a Pound of fine Sugar powder'd, and finely sifted, and put most of it to the Almonds, when they are well beaten, and mix it well. Then make your Cakes, and lay them on Wafers, and set them in a gentle Oven, on tin Plates; and when they are half baked, boil what Sugar you have left, with some Rose-Water, to a candy height, and, with a Feather, wash the Cakes over with this Liquor, and close your Oven, and let them stand a few Minutes longer.
To preserveBullace.From the same.
Take your Bullace before the Frost has taken them; let them be fresh gather'd, and clear Fruit, scald them in Water: then take their weight in fine Sugar, with a little Water, and boil it to a Syrup; then put in your Bullace, and boil them till the Syrup is very thick, and your Fruit very clear.
To preserve greenPeaches.From the same.
In some Gardens, where the Trees are pruned and ordered, by a skilful hand, it is often that a Tree will be so full of Fruit, that it is necessary to take away some, when they are green, that the others may swell the better. As this sometimes happens with Peaches, so I shall here direct how to preserve them. Scald your green Peaches in Water, then, with a Cloth, rub the Down from them; then put them, in more Water, over a slow Fire, and let them stew till they are green, keeping them cover'd. Then take their weight in fine Sugar, and with some Water, boil it to a Syrup, taking off the Scum as it rises; then put in your Peaches, and boil them till they are clear, and put them up, with the Syrup, in Glasses, or Gally-pots; and when they are cold, cover them with Paper. Note, You must gather your Peaches before the Stone is hard in them, which you may know by putting a Pin through them.
To preserveGoosberries.From the same.
The best Goosberries, for this Work, are the whiteDutchGoosberry, and the Walnut-Goosberry. Take these, just when they are beginning to turn ripe, pick off the Flower-tuft at the Ends, and stone them; then take to every Pound of Fruit, one Pound and a quarter of fine Sugar beaten and sifted. Boil the Sugar with a little Water to a Syrup, taking off the Scum as it rises; then put in your Fruit, and boil them quick till they are clear, and put them in Glasses, boiling the Syrup a little more; then pour it upon them, and when it is cold, cover your Glasses close with Paper.
To candyEringo-Roots.From Mr.LufkinofColchester.
Take the fairest Roots of Eringo, fresh taken out of the Ground, wash them clean, and boil them in several Waters till they are very tender: wash them again, and rub them with a Cloth, to dry as much as they will bear, without breaking, or bruising; slit them, and take out the Pith, and twist two together, like a Screw. Then take to every Pound of Root two Pounds of fine Sugar powder'd, of which Sugar take one Pound at first, and boil it with some Rose-Water, to a Syrup; and then put in your Roots, and boil them till they are clear; then wet the rest of your Sugar with Rose-Water, and boil it to a candy Height; then put in the Roots, and let them boil, shaking them often over the Fire, and when you think they are enough, take them from the Fire, and shake them till they are cold, and almost dry; then lay them upon Dishes to dry thoroughly, and when they are done, put them up in Boxes with white Paper, under and over them, then keep them in a dry place.
To preserveGrapesinSyrup.From the same.
The best Grapes for this use, are those of the Fronteniac Kind, of which there are the white and the blue, and the red, which seldom come to ripen inEngland, with their pure flavour. But as Heat is the occasion of ripening; so, though they want it with us, from the Sun, we may make good that deficiency by Fire, which will answer the end fully, and bring them to the highest perfection of Taste, therefore the Sweet-meat made of these is excellent; besides these Grapes for preserving, theSt. Peterand the Warner Grapes are very good, and I may mention the grizled Fronteniac, which is a noble Grape, when it is ripe, as well as the others. And for the other Sorts of Grapes, they are not fit for preserving, unless I take in the Raisin Grapes, red and white, and theLombardyGrape; all which are full of Pulp, and seldom ripen. These are your sorts, and now to proceed.
Take your Grapes, gather'd in a dry Day, though they are not ripe. You may guess when we come to the end ofSeptember, and they are not so, they never will be ripe: pick them then from the Stalks, and stone them carefully, without breaking much of the Skin, save the Juice; then take the weight of them in fine Sugar powder'd, and boil your Sugar with some Water, wherein Pippins have been boiled before, first straining your Water, and boil them to Syrup, taking off the Scum as it rises. And when the Scum rises no more, put in your Grapes, and boil them quick till they are as clear as Crystal, I mean the white Grapes; but the red Sorts, let them boil till they are clear, and that the Syrup will jelly; then put them into Glasses, and when they are cold, cover them close with white Paper; but mark your Papers, which are of the Fronteniac Kinds, for they will have a very different Flavour from the other Sorts, an high richness that is much admired. However, though the other Kinds of Grapes, mention'd in this Receipt, may want a flavour by themselves, you may add some Orange-Flower Water to the Syrup, you make for them, which will give them a fine taste.
N.B.Take care that when you make this Preserve, you use only one sort at one time.
To dress aCalf's-Headin a grand Dish. From Mrs.E. Sympson.
Take a large Calf's-Head, and divide it, cut off the Muzzle, and wash it well; then take the Brains, and wash them, and dry them, and flour them, and put them in a Cloth, and tye them up. Boil these till they are half done; then take them from the Kettle, and cut the Flesh off one side of the Head, in slices, like harsh'd Meat, and the other side of the Head must remain whole, and mark'd only with a sharp Knife, cross-ways. The Brains must lie till the rest are prepared.
Take then the harsh'd part, and with some of the Liquor it was boil'd in, put a Glass of White Wine, a little Mushroom Ketchup, a little Nutmeg grated, and a little Mace beat fine, some Pepper and Salt, some grated Lemon-Peel, and stew them together with a bunch of sweet Herbs, and some Butter. When it is enough, put in a little Juice of Lemon, and thicken it with Cream and Butter, in some of the same Liquor, with the Liquor of Oysters parboil'd, a Pint of Oysters, and as many pickled Mushrooms, which must be toss'd up with your Sauce, when you thicken it, remembring to cut the Eye in pieces, amongst the Harsh.
Then for the other side of the Head, when you have cut the Flesh cross ways, in Diamonds, about an Inch over, beat the Yolks of two or three Eggs, and with a Feather past over it, cover it with the Yolks of Eggs, and then drudge upon it the following Mixture.
Take some Raspings of Bread sifted, put to them some Flour, a little Pepper and Salt, with some Mace and Nutmeg, in powder, and a little sweet Marjoram powder'd, or shred small. Mix these well together; then set it in an Oven, with some bits of Butter upon it, till it is enough, or before a brisk Fire, till the drudging is brown: this must be laid in the middle of the Dish, and the Harsh round it. The Brains must be cut in pieces, and strew'd with a little red Sage cut very small, and a little Spice and Salt; and then every piece, dip'd in a thick Batter, made of Eggs, Flour, and Milk. Fry these well in hot Hog's-Lard, or for want of that, in hot melted Beef-Suet; then take Oysters, a little stew'd in their own Liquor, with Mace, and a little whole Pepper; take off their Fins, and dip them in the same Batter, and fry them as directed above for the Brains. There must be likewise some Pieces of Bread cut the length of one's Finger, and fry'd crisp; all these are by way of Garnish. One may likewise boil some Skirret-Roots, and peel them, and then dip them in the Batter, and fry them crisp. As for the other part of the Garnish, it must be red Beets pickled and sliced, and Lemon sliced.
_Calf's-Head-_Pye. From the same.
Take a large Calf's-Head, divide it, and when it is well cleaned, boil it half enough; then cut it in large slices, and slit the Eyes, season it with Nutmeg, Pepper, Salt, and some powder of dry'd sweet Herbs; then lay it in your Paste, with some Pepper and Salt, at the Bottom, with some bits of Butter; then put in the Yolks of twelve hard Eggs, and a farced Meat made in the following manner. Take some Lean of Veal, shred it very small, then take some Eggs butter'd, and a little Pepper and Salt, with other Spice beaten, and some sweet Herbs in powder. Mix this with the Yolk or two of raw Eggs beaten, and make it into a Paste. Then roll it into Balls, and lay a good number of them into the Pye, amongst the Meat; and, if you will, put in half a Pound of Currans well pick'd, and only rubb'd in a Cloth, without washing. Then close your Pye, and just before it goes to the Oven, pour in a Gill of White Wine, and half a Pint of Water; bake it and serve it hot, and you may add, if you will, the following Liquor,viz.
Take half a Pint of White Wine, and as much Water, with the Juice of a Lemon. Boil these together a Minute or two, then take the Yolks of four Eggs, and beat them well, a quarter of a Pound of Butter, and as much Sugar as you like to make it palatable. Then mix them well together, taking care that it does not curdle, and pour it into your Pye just before you serve it.
Note, One may put into this Pye, Cock's-Combs blanched, and some Citron or Lemon-Peel candy'd, if you design it for a sweet Pye; but it is very good, whether we make it a sweet Pye or not.
To bake aCalf's-Head.From the same.
Take a Calfs-Head, wash it clean, and divide it; then beat the Yolks of four or five Eggs, and beat them well, and with a Feather, trace that Liquor over the out-side of the Head, and strew over it some raspings of Bread sifted, some Flour, some Pepper and Salt, some Mace and Nutmeg powder'd, with some sweet Herbs powder'd, with a little Sage shred small, and the Brains cut in pieces, and dip'd in thick Batter; then cover the Head with some bits of Butter, and pour in the Pan some White-Wine and Water, with as much Gravey, and cover it close. Then bake it in a quick Oven, and when you serve it, pour on some strong Gravey, and garnish with Lemon sliced, red Beet-Root pickled and sliced, and some fry'd Oysters, and fry'd Bread.
To make Spirit ofLilleyof theValley.FromNorway.N.B. This serves in the room ofOrange-Flower-Water,in 'Puddings, and to perfumeCakes;though it is drank as a Dram inNorway.
Gather your Lilley-of-the-Valley Flowers, when they are dry, and pick them from the Stalks; then put a Quarter of a Pint of them into a Quart of Brandy, and so in proportion, to infuse six or eight Days; then distil it in a cold Still, marking the Bottles, as they are drawn off, which is first, second and third,&c. When you have distill'd them, take the first, and so on to the third or fourth, and mix them together, till you have as strong as you desire; and then bottle them, and cork them well, putting a lump of Loaf-Sugar into each Bottle.
Things to be provided, when any great Family is going into the Country, for a Summer. From Mr.R. S.
Nutmegs.Mace.Cinnamon.Cloves.Pepper.Ginger.Jamaica-Pepper.Raisins.Currans.SugarLisbon.Sugar-Loaf Lump.Sugar double-refin'd.Prunes.Oranges.Lemons.Anchovies.Olives.Capers.Oil for Salads.Vinegar.Verjuice.Tea.Coffee.Chocolate.Almonds.Chesnuts.FrenchPears.
Sir, I send you this as aMemorandum, because when some People go into the Country, many of these Things may be forgot, and it is sometimes the Case, that one must send a Mile or two for what is wanted of them.
I am Yours,R. S.
To salt aHamin imitation ofWestphalia,&c.
Take an Ham of young Pork, and sprinkle it with Salt for one Day, that theBlood may come out; then wipe it dry, and rub it with the followingMixture.
Take a Pound of brown Sugar, a quarter of a Pound of Salt-Petre, half a Pint of Bay-Salt, and three Pints of common Salt. Mix all these together, and stir them in an Iron Pan, over the Fire, till they are pretty hot, and then rub your Ham with it. Turn your Ham often, and let it lie three Weeks; then dry it in a Chimney with Deal Saw-Dust.
To make artificialAnchovies.From Mr.James RandolphofRichmond.
AboutFebruaryyou will find, in the River ofThames, a large quantity of Bleak, or inAugusta much larger parcel in Shoals. These Fish are soft, tender, and oily, and much better than Sprats to make any imitation of Anchovies from. Take these, and clean them, and cut off their Heads, and lay them in an earthen glazed Pan, with a Layer of Bay-Salt under them, and another over, a single Row of them; then lay a fresh row of Fish, and Bay-Salt over that; and so continue the sameStratum super Stratum, till the Vessel is full, and in a Month you may use them, and afterwards put Vinegar to them. But they will be like Anchovies without Vinegar, only the Vinegar will keep them. Turn them often the first Fortnight.
Apple-Dumplingsin an extraordinary way. From Mrs.Johnson.
Take Golden-Rennets ripe, pare them, and take out their Cores; then cut the Apples into small pieces, and with a large Grater, grate in a Quince, when it has been pared and cored: for if you was to slice in a Quince, to your Apples, in large pieces, the Quince would not be boil'd equally with the Apples; for the Quince is of a tough Nature, and will not boil under twice the time that the Apples will: therefore to grate them, will be enough to give their flavour to the Apple, and make all enough at one time. Put what Sugar you think proper into each Dumpling, when you take it up, and the necessary quantity of Butter. It will then cat like a Marmalade of Quince.
Note, The Crust, or Paste, for these Dumplings, must be of a Puff-Paste made with Butter, rubb'd into Flour, and for some other Parts of the Butter, break them into the Paste, and roll them three times, and put in the Apples to the Crust, tying them into a Cloth well flour'd, and boiling them. It may be understood before, that when they are taken up hot, the Ceremony of sugaring and buttering is necessary.
Apple-Dumplingsmade with Sweet-meats. From the same.
Take fair Apples ripe, pare them, and take out the Cores; then slice them thin, and with a large Grater, grate in some candy'd Orange or Lemon-Peels, and you may put in also some powder'd Clove or Cinnamon, and a little grated Quince, or Quince Marmalade. Put these together, the Apples being first cut in small pieces, into a Puff-Paste, and tye it up in a Cloth. These must be sweeten'd withLisbon-Sugar, when they are taken up, and melted Butter pour'd in: for if you use Loaf-Sugar, though it is powder'd, some of it will be harsh in the Mouth; and theLisbon-Sugar, which is the fattest sort of Sugar, will not, but will give a good flavour to your Fruit.
AnHogbarbecued, or broil'd whole. FromVaux-Hall, Surrey.
Take an Hog of five or six Months old, kill it, and take out the Inwards, so that the Hog is clear of the Harslet; then turn the Hog upon its Back, and from three Inches below the place where it was stuck, to kill it, cut the Belly in a strait Line down to the Bottom, near the joining of the Gammons; but not so far, but that the whole Body of the Hog may hold any Liquor we would put into it.
Then stretch out the Ribs, and open the Belly, as wide as may be; then strew into it what Pepper and Salt you please.
After this, take a large Grid-Iron, with two or three Ribs in it, and set it upon a stand of Iron, about three Foot and a half high, and upon that, lay your Hog, open'd as above, with the Belly-side downwards, and with a good clear Fire of Charcoal under it. Broil that side till it is enough, flouring the Back at the same time often.Memorandum, This should be done in a Yard, or Garden, with a Covering like a a Tent over it.
When the Belly-part of the Hog is enough, and turn'd upwards, and well fix'd, to be steady upon the Grid-Iron, or Barbacue, pour into the Belly of the Hog, three or four Quarts of Water, and half as much White-Wine, and as much Salt as you will, with some Sage cut small; adding the Peels of six or eight Lemons, and an Ounce of fresh Cloves whole.
Then let it broil till it is enough, which will be, from the beginning to the end, about seven or eight Hours; and when you serve it, pour out the Sauce, and lay it in a Dish, with the Back upwards.Memorandum, The Skin must not be cut before you lay it on the Gridiron, to keep in the Gravey; neither should any of the Skin be cut, when you have any Pork roasted for the same Reason.
Beef,orPork,to be salted for boiling immediately, from theShambles.From Mr.J. P.Chymist.
Take any piece of Beef you desire to boil, or Pork for the same, dressing it fresh from the Shambles, or Market, and salt it very well, just before you put it into the Pot; then as soon as your Meat is salted, take a coarse Linnen Cloth, and flour it very well, and then put the Meat into it, and tye it up close. Put this into a Kettle of boiling Water, and boil it as long as you would any salt piece of Beef of the same bigness, and it will come out as salt as a piece of Meat, that had been salted four or five Days: but by this way of salting, one ought not to have pieces of above five or six Pounds weight.N.B.If to half a Pound of common Salt you put an Ounce of Nitre, or Salt-Petre, it will strike a redness into the Beef; but the Salt-Petre must be beat fine, and well mix'd with the common Salt.
_Potatoe-_Puddings, made with Sweet-meats. From Mr.Moring, Temple-Bar.
Take some clean Potatoes, boil them tender, and when they are so, and clean from their Skins, break them in a Marble Mortar, till they become a Pulp; then put to them, or you might beat with them some slices of candy'd Lemons and Oranges, and beat these together with some Spices, and Lemon-Peel candy'd. Put to these some Marrow, and as much Sugar, with Orange-Flower Water, as you think fit. Mix all together, and then take some whole candy'd Orange-Peels, and stuff them full of the Meat, and set them upon a Dish, in a gentle Oven; and when they have stood half an hour, serve them hot, with a Sauce of Sack and Butter, and fine Sugar grated over them.
_Potatoe-_Pudding baked. FromMr. ShepherdofWindmill-Street.
Boil some fair Potatoes till they are tender; then, when they are made clean, bruise them in a Marble Mortar, till they become a Paste, with some Mace powder'd, some Sugar, and the Pulp of Oranges, with aNaplesBiscuit or two grated in, and a large Carrot grated. Add to these some Orange-Flower Water; and when all these are well mix'd, put to them some butter'd Eggs, with some slices of Butter laid upon your Pudding, when it is put into the Dish, or Pan. A little baking will serve for it; and when it is enough, serve it hot, with a garnish of sliced Lemon or Orange. Some will put this into a Paste, but not cover it.
To makeWhipt Syllabubs.From Mrs.CaterofSalisbury.
To a Pint of Cream put a Gill of Canary-Wine, and two Ounces of Loaf-Sugar finely beat, and a slice or two of Lemon; then with a clean Whisk, whip it together, adding a little Milk, as it grows thick: then have your Glasses clean, and put into each of them three or four spoonfuls of any sorts of Wine, red in some, and white in others, sweeten'd with fine Sugar powder'd; then fill your Glasses with the Froth of your Cream, as it is whipt up.
Of the fashionable Tables, for Persons of Rank, or Figure, where fiveDishes are serv'd at a Course. FromS.G.Esq.
The Tables I shall speak of, are so order'd, as to save a great deal of trouble to the Mistress of the Family, as well as to the Guests; for with this Table every one helps himself, by turning any Dish he likes before him, without interrupting any body. You must have first, a large Table with an hole in the Middle, of an Inch Diameter, wherein should be fix'd a Socket of Brass well turn'd, to admit of a Spindle of Brass, that will turn easily in it. The Table I speak of, may be, I suppose, five or six Foot diameter; and then have another Table-board made just so large, that as it is to act on the Centre of the first Table, there may be near a foot vacancy for Plates,&c.on every side. Then fix the Spindle of Brass in the Centre of the smaller Table, which Spindle must be so long, as, that when one puts it in the Socket of the great Table-board, the smaller turning Table may be about four Inches above the lower Board; so, that in its turning about, no Salt, or Bread, or any thing on the Places, may be disturb'd. These Tables have Cloths made to each of them; the upper, or smaller Table, to have an whole Cloth to cover it tight, and fasten'd close, so that none of the Borders hang down; and the Cloth for the under Table, or great Table, must have an hole cut in the middle of it for the Spindle of the upper Table to pass thro' into the Brass Socket: and when this is rightly order'd, and every necessary Furniture of the great, or lower Table, set by every Plate; then the upper Table, which will turn, may be furnish'd with Meats. It remains only then, in some Places, for the Lady of the House, to offer the Soup; but after that, every one is at liberty to help themselves, by turning the upper Table about, to bring what they like, before them.
I am Yours,S. G.
The Manner of killing and saltingOxen,in the hottest Months, for theSea, that theBeefmay keep good. From a Contractor with theCommissioners of theRoyal-Navy.
Sir,
I have often read your Books, and particularly yourLady's Monthly Director,relating to the Management of the several Products of a Farm, but you have not taken notice of the Preservation of Flesh, as I expected.
I send this therefore, to inform you, that upon the setting out of a Fleet inJune, it was thought difficult to salt the Beef; but it was done, to full Satisfaction, by the following Method.
We killed an hundred Oxen, inJune,towards the Close of the Evening, and let them hang up whole, till the next Evening: then, when the Cool comes on, cut out the Messes, and by every Stand have a Punchin of Brine, and throw them into it as soon as they are cut, and in about three Minutes after that, take them out, and salt them well.Note, These Pieces will by these means lose their bloody Parts, in great measure, and be capacitated to receive the Salt much better than otherways, and then put them up.Memorandum,We had not, out of all this quantity, above three Pieces fail'd, though the Weather was extreme hot.
_Cheshire-_Pye withPork.From Mr.R. J.
Take some salt Loin of Pork, or Leg of Pork, and cut it into Pieces, like Dice, or as you would do for an Harsh. If it be boiled or roasted, it is no matter; then take an equal quantity of Potatoes, and pare them, and cut them into dice, or in slices. Make your Pye-Crust, and lay some Butter, in pieces, at the bottom, with some Pepper and Salt; then put in your Meat and Potatoes, with such seasoning as you like, but Pepper and Salt commonly, and on the Top some pieces of Butter. Then close your Pye, and bake it in a gentle Oven, putting in about a Pint of Water, just before it is going into the Oven; for if you put in your Water over Night, it will spoil your Pye.
To bakeHerringsin an extraordinary manner. From Mrs.M. N.ofShrewsbury.
Take fresh Herrings, and when they are scaled and cleaned, put them in a glazed earthen Vessel, where they can lie straight; then put in as much of the following Liquor as will cover them,viz.an equal quantity of fine pale and old strong Beer, with Vinegar, which is the best, or else all Vinegar, or as some do, put two parts of Vinegar and one of Water; any of these will do well. Then put in some Bay-Salt, such a quantity as you think will season it to your mind, and to that a tenth part of Salt-Petre, which will not make it salt, but give it a fine relish: to these put two or three Bay-Leaves, a bunch of sweet Herbs, some Cloves, orJamaicaPepper, and some whole Pepper; then cover your Pan, and bake it in a quick Oven, with Bread. These must be eaten cold; they are excellent for a Country Breakfast, especially, if they are warm of the Spice, and if they are well done, the very Bones will dissolve.
To drawGraveyfor a privateFamily.From the same.
Take some fleshy part of Beef, without Fat, and cut it in pieces about the bigness of Pidgeons Eggs; then flour it well, and put it in a Sauce-Pan, with a little fresh Lard, or a little Butter, a little Onion sliced, some Powder of sweet Marjoram, and a little Pepper. Cover all close, and stir it now and then till the Gravey is come out enough, and then pour on it some Water, when the Gravey is brown, and stir all together, and let them boil some time; then strain it off, adding a little Lemon-Juice.
AnotherGravey,for a private Family, where there is not an opportunity of gettingBeefto make it of.
Take some Butter, and some Onion, cut small, put it in a Sauce-Pan, and set it over the Fire till the Butter melts; then drudge in some Flour, and stir it well, till the Froth sinks down, and then it will be brown; you must then have ready prepared the following Mixture to throw in,viz.some good old Beer, and as much Water, an Onion cut small, some Pepper and Salt, a small Anchovy shred, a little Lemon-Peel grated, a Clove or two, and, if you have it, a little Mushroom Liquor, or Liquor of pickled Walnuts; then let them all simmer together a little while, and it will produce a thick good Gravey.
The Manner of Trussing aRabbitfor Boiling.
[Illustration: Fig. 1]
Cut the two Haunches of the Rabbit close by the Back-Bone, two Inches, and turn up the Haunches, by the Sides of the Rabbit; skewer the Haunches through the lower Part of the Back, as at A; then put a Skewer through the utmost Joint of the Leg at B, and so through the Body, and through the other Leg, so that the end of the Leg reaches the Shoulder-Blade. Then truss up the Shoulders high, and let the Pinnions be carried back, to take the Legs at B, and lie between them and the Body; and under the height of the Pinnions, put a Skewer, and bend the Neck backwards, and pass the Skewer through all, at C, so that it supports the Blade-Bone, and holds the Head up.
The Manner of Trussing a SingleRabbitfor Roasting. From Mr.W. N.Poulterer.
[Illustration: Fig, 2 ]
You case the Rabbit all, excepting the lower Joints of the four Legs, and those you chop off: then pass a Skewer through the middle of the Haunches, after you have laid them flat, as at A; and the Fore-Legs, which are called the Wings, must be turn'd, as at B; so that the smaller Joint may be push'd into the Body, through the Ribs. This, as a single Rabbit, has the Spit pass'd through the Body and Head, but the Skewer takes hold of the Spit to preserve the Haunches. But to truss a couple of Rabbits, there are seven Skewers, and then the Spit passes only between the Skewers, without touching the Rabbits.
To make aPheasantof aRabbit,truss'd in such a manner, that it will appear like aPheasant,and eat like one, with its Sauce. This is called, by the toppingPoulterers,aPoland-Chicken,or aPortugal-Chicken.But it is most like aPheasant,if it is larded. From Mrs.Johnson,at the famous Eating-House inDevereux-Courtnear theTemple.
[Illustration: Fig. 3]
Take a young Rabbit full grown; case it all, excepting the Fore-Feet, chop off them, and the Head, as close as may be, but strip the Skin from the hind Legs, even to leave the Claws on them. These Claws are not unlike the Claws of a Pheasant, and some good Judges may be deceiv'd by their first Look, for they are little different from the Legs of the Fowls we design to imitate. Then turn the Neck-part of the Rabbit, the Breast inwards, to the Scut or the Rump, leaving the Rump somewhat short, but to appear; then will the Rabbit appear in the Shape above,viz.B is the Scut, or Rump, of the Rabbit, and C is where the Neck comes; then will the Part mark'd F, appear like the Breast of a Fowl: but you must put up the stript Legs of the Rabbit, over each side of the Neck of it, and tie all together, with a String, as mark'd H H. So will the Hind-Legs of the Rabbit appear like the Legs of a Fowl, and where you see the Letter G mark'd, the Back of the Rabbit is broken. D, is what represents the Back-Side of the Fowl, and E is the Appearance of the Wings, which are supposed to be stuck into the Back, where two large Orifices are made, but the Bones of the Wings, of the Rabbit, must be taken out. A, shews the Legs as they ought to be tied, and O O Directs to the Points of the Skewers which are to run through it.
[Illustration: Fig. 4]
Fig. 4. will shew you the Back of the same, when it is truss'd, with the Appearance of the Skewers, o, o, o, o, with the Orifices, wherein are the supposed Bones of the Wings. If this is larded on the Breast, I think it best, and it should be served with the following Sauce, if it is roasted.
When this is thus prepared, you may stick a Pheasant's Tail-Feather at the Scut, and roast it as you would do a Pheasant, basting it well with Butter, after it is drudg'd well with Flour; then make the following Sauce for it. Take some strong Gravey, and put a little Lemon-Peel into it, with some Spice, and a little Wine; then take a few Buttons of Mushrooms pickled, and thicken it with burnt Butter, so that the Sauce becomes like one fit for a Ragout, orRagoo, as theEnglishpronounce it. Pour this over the Fowl or Rabbit, which you please to call it, and serve it hot, with a Garnish of Lemon sliced, and pickled Red Beet-Roots sliced.
Of Trussing aPidgeon.From the same.
[Illustration: Fig. 5]
Draw it, but leave in the Liver, for that has no Gall; then push up the Breast from the Vent, and holding up the Legs, put a Skewer just between the bent of the Thigh and the brown of the Leg, first having turn'd the Pinnions under the Back: and see the lower Joint of the biggest Pinnions, are so pass'd with the Skewer, that the Legs are between them and the Body, as at A.
AGooseto Truss. From the same.
[Illustration: Fig. 6]
A Goose has no more than the thick Joints of the Legs and Wings left to the Body; the Feet, and the Pinnions being cut off, to accompany the other Giblets, which consist of the Head and Neck, with the Liver and Gizzard. Then at the bottom of the Apron of the Goose A, cut an hole, and draw the Rump through it; then pass a Skewer through the small part of the Leg, through the Body, near the Back, as at B; and another Skewer through the thinnest part of the Wings, and through the Body, near the Back, as at C, and it will be right.
The Trussing of anEasterling.From Mr.W. N.Poulterer of St. _James's-Market, London._
[Illustration: Fig.7]
A Duck, an Easterling, a Teal, and a Widgeon, are all trussed in the same manner. Draw it, and lay aside the Liver and Gizzard, and take out the Neck, leaving the Skin of the Neck full enough to spread over the Place where the Neck was cut off. Then cut off the Pinnions at A, and raise up the whole Legs, till they are upright in the middle of the Fowl B, and press them between the stump of the Wings, and the Body of the Fowl: then twist the Feet towards the Body, and bring them forwards, with the bottom of the Feet towards the Body of the Fowl, as at C. Then take a Skewer, and pass it through the Fowl, between the lower Joint, next the Foot, and the Thigh, taking hold, at the same time, of the ends of the stumps of the Wings A. Then will the Legs, as we have placed them, stand upright. D is the point of the Skewer.
The Manner of Trussing aChickenlike aTurkey-Poult,or of Trussing aTurkey-Poult.From. Mr.W. N.Poulterer of St. _James's-_Market.
[Illustration: Fig. 8]
Take a Chicken and cut a long slit down the Neck, on the Fore-part; then take out the Crop and the Merry-Thought, as it is call'd; then twist the Neck, and bring it down under the Back, till the Head is placed on the side of the Left-Leg; bind the Legs in, with their Claws on, and turn them upon the Back. Then between the bending of the Leg and the Thigh, on the Right side pass a Skewer through the Body of the Fowl; and when it is through, run the Point through the Head, by the same Place of the Leg, as you did before, as at A: you must likewise pull the Rump B through the Apron of the Fowl.Note,The Neck is twisted like a Cord, and the boney part of it must be quite taken out, and the Under-Jaw of the Fowl taken away; neither should the Liver and Gizzard be served with it, though, the Pinnions are left on. Then turn the Pinnions behind the Back, and pass a Skewer through the extreme Joint, between the Pinnion and the lower Joint of the Wing, through the Body, near the Back, as at C, and it will be fit to roast in the fashionable manner.N.B.Always mind to beat down the Breast-Bone, and pick the Head and Neck clean from the Feathers before you begin to truss your Fowl.
A Turkey-Poult has no Merry-Thought, as it is called; and therefore, to imitate a Turkey the better, we take it out of a Chicken through the Neck.
[Illustration: Fig 9]
Fig. 9. Shews the Manner how the Legs and Pinnions will appear when they are turn'd to the Back; as also, the Position of the Head and Neck of the Chicken, or Turkey-Poult.
The manner of Trussing anHarein the most fashionable Way. From Mr.W.N.
[Illustration: Fig. 10]
Case an Hare, and in casing it, just when you come to the Ears, pass a Skewer just between the Skin and the Head, and by degrees raise it up till the Skin leaves both the Ears stript, and then take take off the rest as usual. Then give the Head a Twist over the Back, that it may stand, as at A, putting two Skewers in the Ears, partly to make them stand upright, and to secure the Head in a right Disposition; then push the Joint of the Shoulder-Blade, up as high as may be, towards the Back, and pass a Skewer between the Joints, as at B, through the bottom Jaw of the Hare, which will keep it steady; then pass another Skewer through the lower Branch of the Leg at C, through the Ribs, passing close by the Blade-Bone, to keep that up tight, and another through the Point of the same Branch, as at D, which finishes the Upper-Part. Then bend in both Legs between the Haunches, so that their Points meet under the Scut, and skewer them fast, with two Skewers, as at O O.
A Fowl trussed for Boiling. From Mr.W. N.Poulterer, &c.
[Illustration: Fig. 11]
When it is drawn, twist the Wings till you bring the Pinnion under the Back; and you may, if you will, enclose the Liver and Gizzard, one in each Wing, as at A, but they are commonly left out. Then beat down the Breast Bone, that it does not rise above the fleshy Part; then cut off the Claws of the Feet, and twist the Legs, and bring them on the out-side of the Thigh, towards the Wing, as at B, and cut an Hole on each side the Apron, just above the Sides-man, and put the Joints of the Legs into the Body of the Fowl, as at C: so this is trussed without a Skewer.
To Truss aPheasantorPartridge.From the same.
[Illustration: Fig. 12]
Both the Pheasant and Partridge are trussed the same way, only the Neck of the Partridge is cut off, and the Neck and Head of the Pheasant is left on: the Plate above shews the Pheasant trussed. When it is drawn, cut off the Pinnions, leaving only the stump-bone next the Breast, and pass a Skewer through its Point, and through the Body near the Back, and then give the Neck a turn; and passing it by the Back, bring the Head on the outside of the other Wing-Bone, as at A, and run the Skewer through both, with the Head landing towards the Neck, or the Rump, which you please: B is where the Neck runs. Then take the Legs, with their Claws on, and press them by the Joints together, so as to press the lower Part of the Breast, then press them down between the Sides-men, and pass a Skewer through all, as at C. Remember a Partridge must have its Neck cut off, or else in every thing is trussed like a Pheasant.
To boil an artificialPheasant,withSellary.From Mrs.Johnson,Devereux-CourtnearTemple-Bar.
Prepare a Rabbit in the same manner as above directed, only it must not be larded; then boil it, and give it the following Sauce. Take six or seven Roots of Sellary, and boil them, when they are well clean'd from Dirt, till they are tender, then cut them into pieces of about two Inches long, and toss them up with strong Gravey thicken'd with burnt Butter. Pour this over the artificial Pheasant, and serve it hot, well impregnated with Spice. Then garnish it with Lemon sliced, or sliced Orange, and some fry'd Bread, and some Slices of pickled red Beet-Roots; or round the Edges of the Dish, strew some sifted raspings of Bread.
* * * * *
Anchovies, how to keep a long time.Artificial Lobster.Artificial Ratefia.Abricots, preserved in Jelly.Ditto, for Tarts.Artificial Creams.Abricots, dry'd.Almond-Cakes, small.Apple-Dumplings, in an extraordinary way.Ditto, another way.Anchovies, artificial, made.
Broil'd Whitings.Beef, to salt, immediately.Beef, hash'd raw.Biscuit, of Potatoes.Butter'd Crabs.Barcelona-Snuff, to make.Bacon-Froize.Brown Fricassee of Sheep's-Trotters.Bitters for Wine.Brisket of Beef, to stew.Beef, to stew, in Soup.Beef, a Rump, to stew.Beet-Card Tart.Beef-Collups, fromOxford.Beet-Steaks, stew'd.Butter, recover'd from Oil.Bisque of Fish.Badger, its Gammon roasted.Bullace, preserv'd.
Cyprus-Wine, imitated.Citron-Water, fromBarbadoes.Cabbage-Pudding.Collar of Mutton, roasted.Cakes, sweet, made of Parsnips.Ditto, made of red Beet-Roots.Comfits, to make.Ditto, to make in Colours.Caviar, to pickle or preserve.Collar of Sturgeon roasted.Carp-Pye.Currans in Syrup.Cakes, baked, of Raspberries.Cakes, of Lemon.Clary and Eggs.Cheese-Cakes, of Lemon.Ditto, Orange.Ditto, Good.Crab, artificially made.Ditto, another way.Crabs, butter'd.Ditto, artificial, butter'd.Cherry-Brandy, artificial.Ditto, right.Cucumbers, to stew.Ditto, to farce.Cocks-Combs, artificial.Calf's-Liver, stuffed and roasted.Ditto, another way.Cream-Custards.Capons Livers imitated.Creams of Raspberries.Cornelian Cherries, PreservesDitto, in Marmalade.Currans in Jelly.Cakes, fromLisbon.Cakes, of Orange.Cakes, fine,Ditto, fromPenzance.Ditto, fromNorthampton.Cow-Heel dress'd.Calf's-Head, dress'd in a grand manner.Calf's-Head-Pye,Ditto, baked.Creams, artificial.Cream, with Sweet-meats.Cucumbers, to preserve in the Winter.Cologn's Gin, to make.Candy'd Orange-Peel.Ditto, Lemon-Peel.Claret, Hermitage, to imitate.Cheshire-Pye.Chicken, to truss.
Damsons in Jamm.Damson-Wine.Dog-Grass.
Eringo-Roots, to candy.Easterling, to truss.Extraordinary Tables.
Fish, to keep, a long time.Fruit, baked.Flounders, dressed.Frogs, white Fricassee.Ditto, brown Fricassee.Florentine,Imperial.Farced-Meat.
Gravey, drawn quick for a private Family.Gravey, rich, made without Flesh.Ginger-Roots, preserv'd, Green.Goose, to truss.Grapes, preserved in Syrup.Geneva, fromCologn,to make.Gourmandine-Pease, dress'd several ways.Ditto, broil'd.Grape, to keep the Winter.Ginger, to preserve.Green-Pease Pottage.Gudgeons, to dress.Grand Sauce for Fish.Goose, boiled.Green-Peaches preserved.Goosberries, preserved.
Hermitage-Wine, to imitate.Hare-Pye.Hungary-Water, to make.Hare, to keep.Hard Pease-Soup.Herrings, pickled, to serve.Hog's-Harslet roasted.Hartshorn Jelly.Hash of raw Beef.Hackin, fromCumberland.Ham, Westphalia, roasted.Hams, Westphalia, artificially made.Hog barbacued.Herrings, broiled, not to make sick.Hare to truss.Herrings, baked in an extraordinary way.
Katchep, in Paste, to make.
Lemons in Marmalade.Lemon-Peels, preserv'd in Jelly.Lemon-Cakes.Lumber-Pye.Lap-Dog, to keep in Health.Liver and Crow.
Mustard, of several Sorts.Mustard-Seed-Flour.Marmalade of Peaches.Ditto, of Plums.Marygold-Flowers, preserved.Marmalade of Pine-Apples.Marmalade of Quince.Mutton, the Neck in Broth, an extraordinary wayMutton, the Neck ragou'd.
Neats-Tongues, roasted
Oysters, fry'd.Oranges in Marmalade.Orangery Snuff.Orange-Butter.Onions, boil'd.Ortolans, to dress.Orange-Peels, preserved in Jelly.Orange-Flowers, preserved in Jelly.Orange-Tarts.Orange-chips.Oxen, to kill and salt in hot Weather.
Peach-Tarts, white.Pepper Mint-Water.Pidgeon, to truss.Potatoe-Puddings.Provisions, to take into the Country.Plums, dry'd with Sugar.Plum-Porridge.Pyes, minced, orChristmas-Pyes.Paste, to make, of all Sorts.Plums, dry'd.Pippin Paste.Pine-Apples, in Marmalade.Pine-Apple-Tarts.Peach-Tarts, red.Pheasant, to keep sweet.Powder'd, Sauce.Pig, to stew.Ditto, to stew another way.Preservation of Flesh from tainting,Plum, Marmalade.Pound-Cakes.Pudding, six Hours.Pidgeons, embalm'd.Pidgeons, preserved.Pippin-Tart.Pickled Marygold-Flowers.Partridges, to keep, a long time in hot WeatherPheasant, to truss.
Quinces, preserved.Quince, Marmalade, red.Ditto, White.
Rum, to make.Rum, with Amber.Rabbit trussed for Roasting.Ditto, for Boiling.Ditto, truss'd like a Pheasant.Ditto, to roast with Mushrooms.Ditto, to boil.Raspberry-Pudding.Ragout of Tripe.Ratafia, to make.Ditto, artificial, to make.Rabbits, white Fricassee.
Sturgeon, cured.Sturgeon, pickled.Ditto, fresh, to roast.Ditto, fresh, to boil.Ditto, fresh, in a Pye.Sheeps-Tongues, pickled.Smoaking-Closets, for Hams.Sorts of Mustard.Shoulder of Mutton roasted like Venison.Syrup of Mulberries.Syrup of Raspberries.Sheeps-Trotters, fricasseed.Sorrel-Tarts.Stew'd Peaches.Stinking, of Flesh, prevented.Stew'd Wild-Ducks.Sea-Larks, or Oysters, roasted on Spits.Shoulder, of Mutton, farced.Salmi, or Salmi-Gundy.Shropshire-Pye.Ditto, another way.Seed-Cake.Sick Lap-Dog, to cure.Soles, to stew.Scots Snuff, to make.Shropshire-Dish.Salmon-boiled.Soles, fry'd.Snails, fry'd.Snails, with white Sauce.Ditto, with brown Sauce.Sweet-meats, candy'd,Syllabubs, whipt.Spirit of Lilly-of-the-Valley.Stew'd Veal.Sauce for a Bisque of Fish.
Turkey-Poult, to truss.Teal, to truss.Tripe, made of Eggs.Tortoise, or Turtle, the Gibblets dress'd.Tortoise, or Turtle-Flesh, to roast.Ditto, in a Pye.Turbut, to dress.Tongue, to roast.Tench, boiled.Turnips, fromHertfordshire,to dress.Turnips, yellow, fromFrance,to dress.Tables, extraordinary, for Treats.
Vinegar, to make.Usquebaugh, the yellow sort.Usquebaugh, the green Sort.Verjuice.Umble-Pye.Venison, to keep.Venison-Pasty.Venison, boiled.Viper-Soup.
Wild-Ducks, to keep.Wild-Ducks, to recover from stinking.Wild-Duck, to truss.Widgeon, to truss.