1 I DUKE UNIVERSITY LIBRARY Treasure %oom . m m tz&t-^*' ViieA/fr*/? *& <*» 4* >\ i v ) s$ THE FRUGAL HOUSEWIFE: O R, Complete Woman Cook, WHEREIN The Art of dressing all Sorts of VIA NDS,ivith Cleanliness, Decency, and Elegance, IS EXPLAINED IN Five Hundred approved RECEIPTS,'™ GRAVIES, PASTRIES, SAUCES, PIES, ROASTING, TARTS, BOILI NG, CAKES, FRYING, PUDDINGS, BROILING, SYLLABUBS, STEWS, CREAMS, HASHES, FLUMMERY, SOUPS, JELI 1ES, FRICASEES, JAMS, AND RAGOUTS, CUSTARDS, OGETHER WITH THE BEST METHO POTTING, fl DRYING, COLLARIN®, I CANDYIHG, PRESERVING, J, PICKLING, AND MAKING DOMESTIC WINES, TO WHICH ARE ADDED, VARIOUS BILLS OF FARE, And a proper Arrangement of Dinners, tvjo Courses, f Q r every Month in, the Tear. BY SUSANNAH CARTER. OF CLERKENWELL, LONDON. PHILADELPHIA-. Printed for MATH EW CAREY, No, 1 1 8, High Sreet. 1802. TO THE READER. I N this revifed and corrected Edition of The FRUGAL HOUSEWIFE, feveral confuta- ble improvements have been made, which will be obvious upon a perufal. — It was alfo fuggefted to the author, that, as the chief excellence of all Cookery confifts in a perfect acquaintance with the making of Gravies and Sauces, it would be proper to place thefe Chapters at the beginningof the Volume, and to prefix a Number to each; whereby, when the young Cook confults any Re- ceipt me may want, fhe will not only be informed what fauce ihe is to ferve it up with, but will be referred to the Number and Page where that Sauce may be found. Alphabetical INDEX. GRAVIES and SAUCES. Ge?ieml Dire ft ions for Page Anchovy Sauce 19 Apple Sauce 17 Bread Sauce 18 Butter to melt 16 Butter to burn 16 Ccl"r. Sauce. 16 Celery Sauce, brown 16 Egg Sauce 17 Eflence of Ham 14 Filh Sauce 19 Gravy to draw 1 3 Gravy, white 1 3 Gravy wifhout Meat 13 Gravy for a Turkey ? or Fowl 3 ^ Gravy, to makeMut- 1 ton eat like Venifon J ^ Gravy, for a Fowl, 1 when you have no I 14 Meat J Gravy forfifh Lobftfr Sauce Lemon Sauce Mint Sauce Mulhroom Sauce for *1 roamed or boiled J Onion Sauce Oyfter Sauce Pap Sauce Parfley Sauce Parfley Sauce, when no Sauce, a (landing one Page 5< OF ROASTING. '4 18 17 lb l6 17 l8 18 l8 Parfiey can be got J ! Shallot Sauce Shrimp Sauce Sauce, a pretty one for boiled Fowls Sauce for Fifh Pies Sauce for fweet Pies Sauce forfavoury Pies Sauce for roaft Meat 17 16 n l 5 Beef Cod's Head Duck, Tame Duck, Wild Eels Fowls Fowls with Chefnuts Fowls the German way Goofe Goofe with green Sauce Hare Lamb Larks Mutton Mutton, Venifon Mutton, Breaftof, ") with Force-meat J Ortolans Partridges Pheafants Pig Pigeons Pike Plover Pork Pork, Chine of, fluffed Quails Rabbits Rabbits, Hare Fafhion Ruffs and Reefs Snipes Teal Tu rkey Turkey with Chefnuts Tongue and Udder Veal Venifon Wigeons Woodcocks 20 27 24. 27 *8 24 2* 2> 24 25 23 21 27 20 20 ' 21 27 26 26 22 25 28 22 27 22 26 24 24 27 26 26 24 25 21 21 23 2 6 26 INDEX. OF BOILING. Artichokes Page 39 Afparagus Beans, French Beans, Broad Beef Brocoli Cabbage Calf* Head Carp Carrots Chickens Cod Cod's Head Crin , Cod Caulifl jwer Ducks Eels Flounders Fowls Goofe Ham Lamb Mackerel Mutton Neat's Tongus Partridges Parfnips Peas, Green Pheafants Pigeons Pike Plaice Pork, Leg of Pork, Pickled Potatoes Rabbits Rabbits with onions Salmon Scale Snipes Soals Spinach Sprouts Sturgeon Tench 39 40 40 29 40 4' 30 36 42 3 2 34 34 34 40 3i 37 35 3 l 3 1 30 3° 37 29 3° 33 42 4 r 33 3 2 37 35 29 29 42 3 2 32 36 35 3 Z 35 4* 41 35 31 Turbot Turkey Turnips Turtle Veal Venifon Woodcocks ■Page 33 31 42 37 30 3 1 32 OF FRYING. Artichoke Bottoms 50 Beef Coll< ps 45 BeefStcaks 43 Calf's Liver and Bacon 46 Carp 46 Celery 5° Cauliflowers 5° Eels 48 Eggs as round as Balls 46 Flat Fifh 48 Herrings 48 Lamb, Loin of 44 Lamprics 49 Mutton Cutlets 45 Onions 5° Oy Iters 49 Parfley 5° Potatoes 5° Saufages with Apples 43 Scotch Collops 4: Small Fifh 47 Tench 47 Tripe 43 Trout 48 Veal Cutlets 45 Veal, Cold 44 Sweetbreads and kidney s 46 BROILING. Beef Steaks 51 Chickens J 5 l Cod 52 Cod's Sounds 52 Eels 53 Eels Spitcfecockcd 53 Haddocks 5 2 Herrings 53 Eggs 2 S I N D E X. Mackerel Mutton Chops Page f2 Pigeons Pork Chops Salmon Whitings 5* 5 2 STEWING. Beef 54 Beef Collops 55 Beef Gobbets 54 BeefSteaks ec Breaft of Veal 54 Brifket of Beef 54 Cabbage 62 Carp or Tench 59 Chickens 58 Cod 60 Cucumbers 61 Ducks 59 Eels 60 Eggs and Spinach 61 Fowl or Turkey 57 Gibiets 59 Hare 57 Hare to Jug 57 Knuckle of Veal 5 6 Lettuce and Peafe 61 Mufcles or Oyfters 60 Mufn rooms 62 Mutton Chops 56 Neck or Leg of Mutton 57 Neck of Veal 50 Ox Palates 55 O) iters or Mufcles 60 Parfnips 61 Peafe with Lettuce 61 Pears 62 Pig 5 6 Pigeons 58 Pigeons to Jug 58 Spinach and Eggs 61 Tench or Carp 59 Turkey or Fowl 57 Veal in general ^ Wild Fowl 59 H AS HE S. Beef Page 6$ Brain Cakes 64 Calf's Head, brown "\ ( - or white J ^ Fowls 65 Hare 65 Lamb's Head and Pluck 63 Mutton 63 Mock Turtle 65 Veal, to mince 64 SOUPS. Afparagus Soup 7 1 Brown Portable Soup 6 8 Brown Soup 7 r Eel Soup 71 Craw-fifh Soup 71 Green Peafe Soup 67 Gravy Soup 66 Giblet Soup 66 Peafe Soup 66 OyfterSoup 71 Onion Soup 72 Rice Soup 73 Soup Meagre 73 Soup Lorain 69 Sorrel Soup with Eggs 7 o Turnip Soup 73 Vermicelli Soup 69 White Soup 72 White Portable Soup 67 F RICA SEES. Artichoke Bottoms 80 Calf's Head 75 Calf's Feet 75 Chickens, white 77 Chickens, brown 78 Cod 78 Eggs, white or brown 80 Flounders 78 Hare # 77 Lamb, brown or white 7^ Lamb (tones and 1 ■* Sweetbread* / * INDEX Mu^rooms Page Neat's Tongue Ox Palates Pig's Eats Pig's Pettitoes Pigeons Plaice Rabbits, white t Rabbits, brown . vSoals Sweetbreads Tench, white or brown Tripe 74- 74 76 7<* 78 78 77 77 R A G O U T S. A rich Ragout 83 Ragouts for madeDiihes 83 Beet, called Beef-a la- 7 ^ mode 3 Breaft of Veal Eggs Hog's Feet and Eirs Leg of Mutton Keck of Veal Oyfters Snipes burgeon Veal Sweetbreads PASTRY. Parte for Tarts 84 Puff Parte 84 Pifte for raifed Pies 85 Tafte forVenifon Pafties 8 c Parte for Cuftards Pafte royal / tichoke Pie / .pie Pie tattalia Pie Calf's Head Pie Carp Pie Chicken Pie < herry Pie Kel Pie Egg Pie >lgunder Fkr } Goofeberry Pie Page 90 Hare Pie Se, Hen P ie 87 Lamb Pie 86 Lamb Pie with Currants 86 Lamb-ftones and Sweet bread Pie Lamprey Pie Lumber Pie Minced Pie Mutton Pie Neat's Tongue Pie OyfterPie Pear Pie Pigeon Pie Plumb Pie Potatoe Pie Shrewfbury Pie Sweet Chicken Pie Trout Pie Turkey Pie Venifon Pie Veal Pie Umble Pie 25 *5 90 90 87 88 88 87 90 89 88 89 88 90 85 88 86 88 89 90 87 90 90 86 87 89 87 88 86 85 TARTS. Almond Tarts 9 s Apricot Tarts 91 Apple Tarts 9' Iceing for Tarts 9 2 Lemon Tarts 91 Lemon Puffs 92 Orange Tarts 9 ' Orange Puffs 9 2 Pear Tarts 9 1 CAKES. Rich Cakes 93 Spanifh Cake 94 Portugal Cake 94 Dutch Cakes 94 Shrewfbury Cakes 94 Marlborough Cakes 9 J Queen Cakes 95 Uxbridge Cakes 95 A Pound Cake 95 iry - 1 INDEX. Almond Cake Page 96 Saffron Cakes 96 Orange Cakes 96 Common Bifcuits 96 Whigs 97 Buns 97 Maccaroons 97 Fritters 97 Pancakes 98 Cheefe-cakes Cheefe-cakcs without Rennet Pot a toe or Lemon '» Cheefe-cakes J J 98 PUDDINGS. A plain boiled Pudding 99 Li:, ht Pudding 99 Quaking Pudding 100 Bifcuit Pudding 100 Piumb Pudding, boiled 100 Tunbridge Pudding ico Cuftnrd Pudding 10© Hunting Pudding 101 Suet Pudding, boiled 101 Steak Pudding 101 Potatoe Pudding, boiled 101 Almond Puddingboiledioi RicePudding, boiled 102 Prune or Damfon 1 Pudding ) I02 Apple Pudding 102 Baked Pudding 102 Bread Pudding, baked 102 Millet Pudding 102 Marrow Pudding 103 Rice Pudding 103 Poor Man's Pudding 103 Orange Pudding 103 Carrot Pudding 104 Quince, Apricot, or] white Pear Plumb I 104 Pudding J Italian Pudding 104 £pple Pudding, baked 104 Norfolk Dumplings P. 104. Hard Dumplings 105 Apple Dumplings 105 SYLLABUBS, CREAMS AND FLUMMERY. A fine Syllabub 10 £ Whipt Syllabub 105 A fine Cream 160 Lemon Cream 1 50 Rafberry Cream 16© Whipt Cream i©6 A Trifle 106 flummery 106 Oatmeal Flummery 107 JELLIES, JAMS AND CUSTARDS. Calf's Feet Jelly 107 Harts Horn Jelly 108 Currant Jelly 108 Rafberry Jam 101 Cuftards 109 Cuftards boiled 109 Almond Cuftards 109 Rice Cuftards 109 POTTING. Beef no Chars 1 1 o> Eels 1 1 o Fowls no Lampreys 110 Pigeons 110 Trout 1 to Venifon no COLLARING. Beef no Breaft of Veal 1 n Breaft of Mutton 1 1 1 Eels j 1 1 Pork iix PRESERVING. Angelica, to candy j % $ INDEX. Apricots, to preferve "3 Raifin Wine 120 Apricots, Green 114 Rafberry Wine 120 Beans, French all the \ Morel ia Wine 1 20 year. J 1 1 2 Elder Wine 121 Bull ace 1 12 Cowflip Wine 1 21 Cherries 1 14 Mead I£I Cherries, to dry- 11 S Balm Wine I 21 Currants, to preferve 1 1 5 Birch Wine 122 Damfons, to preferve 1 12 Orange W 7 ine 122 Goofebcrries JI 3 Apricot Wine 122 Marmalade, to make IJ 3 Dam fan Wine 122 Mulberries, to preferve ' T 3 Sage Wine 12 3 Peaches, to dry **3 Quince W 7 ine 123 Peaches, to preferve ,l 3 Lemon Wine I2 3 Peas, till Chrilhnas 1 ! 2 Barley Wine 124 Plumbs 112, 114 Plumb Wine 124 Rafberries U S Palermo Wine j 24 Clary Wine 124 PICKLING. Orange Wine, with ? Afparagus Il6 Raifins J 124 Barberries II7 Fronrigniac 125 Bear.s, French Il8 Erj^Hfli Champaign 125 Cabbage Il8 Saragofla, or Sack 12 S Cucumbers 11S Mountain Wine 126 Mangoes or Melons .16 Cherry Brandy- 126 Mum rooms n 7 Shrub 126 Naftertion Buds, or") 116 Ivliik Punch J26 Seed J To recover Wine 126 Onions 118 To fine Wine I27 Radim Pots 117 To clear Wine 127 Samphire 118 Arrangement of a""] Walnuts 119 Dinner, or Sup- )> per Table J 128 MADE WINES. Bills of Fare 129, i3°> Goofeb;rry Wine 119 131* I3 2 - Currant Wine 120 A BILL OF FARE. FOR EVERT MONTH IN THE TEAR. JANUARY.— Dinner: beef foup, made of brifke* of beef; and the beef ferved up in the dilh. Turkey and chine roafted, with gravy and onion fauee; minced pies. Or, achbone of beef boiled, and carrots and fa- vors, with melted butter ; ham and fowls roafted, with rich gravy; tarts. Or, vermicelli foup; tore quarter of lamb and fallad in feafon ; frefh falmon, a fufficient quantity boiled, with fmelts fried, and lobfter fauce ; minced pies. — Supper: chickens fricafeed ; wild ducks with rich gravy fauce; piece of fturgeon or brawn, and minced pies. Or, a hare with a pudding in the belly, and a ftrong gravy and claret fauce ; hen turkey boiled with oyfter fauce and onion fauce ; brawn or minced pies. FEBRUARY — Dinner : chine or faddle of mutton roafted, with pickles ; calf's head broiled and grilled, garnifhed with broiled flices of bacon, and with brains maihed with pariley and butter, fait, pepper, and a little vinegar; the tongue flit and laid upon the brains ; a boiled pudding. Or, hawi and fowls roafted, with gravy fauce; leg of Iamb boiled, with fpinach. Or, I piece of frefh falmon, with lobfter fauce, and garniihed with fried fmelts and flounders; chickens roafted and afpa- ragus, with gravy and plain butter. — Supper : Scotch collops; ducklings, with rich gravy ; minced pies. Or fried foals, with fhrimp fauce ; fore quarter of lamb roafted, with mint fauce; dilh of tarts and cuftards. MARCH— Din ner : roaft beef, and horfe radiib to garnim fhejftpfc ; falt-filh with egg fauce, and potatoes i> -'ips> with melted butter; peafe foup. Or, nam and fowls roafted ; marrow puddings. Or, leg of mut- ton boiled, with turnips and caper fauce ; cod boiled> with oyfter fauce, and garniihed with horf* radiih ; a bread pudding. — Supper: Scollop or fried oyftcrs ; leg of lamb, with fpinach ; tarts and fruit. Or,fricafee of cocks-combs, lamb-ftoHes, and fweetbreads ; pigeon pie, and marrow pudding. APRIL. — Dinner : ham and chickens roafted, with gravy fauce ; a piece of boiled beef, with carrots and A Bill of Fart for every Month in the Tear. greens. A roafted {boulder of veal fluffed, and melted butter; a leg of pork boiled, and peafe pudding. Or, a difh of fifh (as in feafon) ; roaft beef gamifhed with borfe radifh, and plumb pudding. — Suppkr: fricafee of lamb-ftones and fweet breads, or fucking rabbits, roafted pigeons and afparagus. Or, boiled fowls and bacon, or pickled pork, with greens and butter melted ; a bakfd plumb pudding or tarts. MAY. — Dinner : beeffoup, with herbs well boiled ; fillet of veal well (luffed and roafted : a bam boiled. Or, rump of beef fahed and boiled, uith a fummer cab- bage : frefh falmon boiltd, and fried fmelts to garnifh the difh, wirh lobfter or fhrimp fauce. Or, faddle of mntton roamed, with a fpring failad, and a difh of ftfn. Supper: ducklings, roafted with gravy fauce; Scotch collops, with mum rooms, &c. tarts. Or, green goofe with gr?vy fauce ; collared eels, tarts. JUNE. — Dinner : leg of grafs lamb boiled, with capers, carrots, and turnips ; moulder or neck of veni- fon roafted, with rich gravy and claret fauce. Or, faddle of grafs lamb roafted, with mint fauce and turnips; turbot boiled, with fhrimp and anchovy fauce ; a quaking pudding. Or, a haunch of venifon roafted, with rich gra*y and claret fauce: tarts. — Supper: fricafee of young rabbits, roaft fowls and grav\ fauce : goofeberry tarts. Or, mackerel boiled, with plain butter and mack- erel herbs : leg of lamb boiled and fpinach. JULY. — Dinner: green goofe with gravy fauce : neck of veal boiled, with bacon and greens. Or, roafted pig, with proper fauce of gravy and brains pretty well ieafoned : mackerel boiled, with melted butter and herbs; gref n peafe. Or, mackerel boiled, >' :')-; melted butter and herbs : fore quarter of lamb, with fWJnd of co r «* lettuce, &c. — Supper: chickens roafted with gravy or egg fauce: lohfters or prawns; green goofe. Or, ftewed carp : ducklings, with gravy fauce, and peafe. AUGUST. — Dinner : ham and fowls roafted, with gravy fauce : beans. Or, neck of venifon, with gravy and claret fauce; frefh falmon, with lobfter fauce : ap- ple pie, hot and buttered. Or, beef a-la-mode : green peafe : haddock boiled, and fried fcals or flounders to garnifh the diih. — Supper : white fricafee of chickens : green peafe : ducks roafted, with gravy fauce. Or, A Bill of Fare for every Month in the Tear. chickens or pigeons roafted, with afparagus : artichokes, with melted butter. SEPTEMBER — Dinneh : green peafe foup; bread of veal roafted : boiled plain pudding. Or, leg of lamb boiled, with turnips, fpinach, and caper fauce : goofe roafted, with gravy, muftard, and apple fauce : and pigeon pie. — Supper : boiled pullets, with oyfter fauce, greens and bacon; di(h of fried foals. Or, a leveret, with gravy fauce; apple pie. OCTOBER.— Dinner : cod's head, with ftuimp and oyfter fauce ; knuckle of veal and bacon, and greens. Or, leg of mutton boiled, with turnips and caper fauce ; Scotch collops ; frefti falmon boiled, with Jhrimp and anchovy fauce. Or, calf's head dreffed turtle famion ; roaft beef, with horfe radilh ; beef foup. — Supper: wild ducks, with gravy fauce; fcolloped oyfters; minced pies. Or, fried fmeks, with anchovy fauce ; boiled fowl, with oyfter fauce ; minced pies or tarts. NOVEMBER. — Dinner: a roafted goofe, with gravy *and apple fauce, and muftard ; cod's head, with oyfter fauce ; minced pies. Or, roaft tongue and udder ; roaft fowls, and pigeon pie. — Supper: ftewed carp, calf's head hafhed; minced pies. DECEMBER.— -Dinner: bam and fowls roafted with greens and gravy fauce ; gravy foup ; frefh falmon, garnifhed with whiting or rrout fried, and with anchovy fauce. Or, cod's head, with fhrimp and oyfter fauce; roaft beef, garnifrted with horfe radim ; and plumb pud- ing boiled. Or, roaft beef, with horfe radiih, marrow pudding, and Scotch collops. — Supper : brawn; pullets boiled, and oyfter fauce; minced pies. Or, broiled chicken*, irh mufhrooms; a hare or wild ducks, with rich gravy fauce j minced pies. THE FRUGAL HOUSEWIFE. c OF GRAVIES AND SAUCES. No. I. To draw Gravy t UT a piece of beef into thin flices, and fry them brown in a ftew-pan, with two or three onions, and two or three lean dices of bacon ; then pour to it a- ladle offtrong broth, rubbing the brown from the pan very clean ; add to it more ftrong broth, claret, white wine, anchovy, and a faggot of fweet herbs ; feafon it, and ftew it very well. Strain it off, and keep it for ufe. No. 2. To make White Gravy. Take part of a knuckle of veal, or the word part of a neck of veal, boil about a pound of this in a quart of water, an onion, fome whole pepper, fix cloves, a little fait, a bunch of fweet herbs, and half a" nutmeg fliced ; let them boil an hour, then (train off the liquor, and keep it for ufe. No. 3. AGraiy nuhhoutMtat, Take aglafsof fmal! beer, a glafs of water, an onion cut fnvall, fome pepper and fait, and a little lemon peel, grated, a clove or two, a fpoonful of mufhroom liquor; put it into a faucepan, and fetit on the fire, that it may Kielt ; then dredge in fome flour, and ftir it well till the froth finks, and it will be brown; put in fome fliced onion. B H OF G R A VIES. then put your mixture to the brown butter, and give it a boil Ufa No. 4. Gravy for a Turkey «ir Fowl. Take a pound of lean beef, cut and hack it, then flour it well, put a piece of butter as big as a hen's egg into a (re* pan ; when it is melted, put in your beef, \ty it on all fides a little brown, then pour in three pints uf boiling water, and a bundle of fweet herbs, two or three blades of mace, three or four cloves, twelve whole pepper-corns, a iittle bit of carrot, a little cruft of bread toafted brown ; cover it clofe, and let it boil till there is about a pint or lefs, then feafon it with fait, and ftrain it ofE No. 5. Gravy to make Mutton eat like Venifn. Take* a woodcock or fnipe, that is ftale (the ftaler the better), pick it, cut it in two, and hack it with a knife ; put it into a (lew pan, with as much gravy as you fhall want, and let it fimmer for half an hour ; then ftrain the gravy for ufe. This will give the mutton fo true a flavour of game, that no one can tell it from venifon. No. 6. Gravy for a For, with the juice of two lemons, five large anchovies, fome Jamaica pepper, whole, fome diced ginger, fome mace, a few cloves, a little lemon-peel, horfe-radifh, fliced, fome fweet herbs, fix (ballots, two fpoonfuls of capers, and thtir liquor, put all thefe in a linen bag, and put it into the wine, Hop it clofe, and fet the veffel in a kettle of water, for an hour, and fet it in a warm place. — A fpoonfu! or two of this liquor is good in any iauce. No. 10. To make Sauce for rcaftcd Meat. T.^.ke an anchovy, waih it very clean, and put to it a gtafs of red wine, a little ftrong broth or gravy, fome r.utrpeg, one fhallot, Hired, and the juice of a Seville orange ; {few thefe together a little, and pour it to the gravy that runs from your meat. No, ii. To make Sauce for Javourj Fics. Take fome gravy, fome anchovy, a bunch of fweet herbs, an onion, and a little mulhroom liquor ; boil it a little, and thicken it with burnt buttei ; then add a little claret, open your pie, and put it in. This ferves for mutt»r., lan;b, vea), or beef pies. No. 12. To make Sauce for afveet Pie. Take fome white wine, a little lemon juice, or ver- juice, and fome fugar; boil ir, then beat two eggs, and mix them well together ; then open your_pie, and put it in. This may be u fed for veal or lamb pits. * No. 13. To make Sauce for hijh Pies. Take claret, white vune and vinegar; oyfter liquor, anchovies, and drawh butter j when the pies are baked, pour it iii with a funnel. i6 OF SAUCES. No. 14. To melt Butter thick. Your faucepan mull be well tinned, and very clean. Juft raoflten the bottom with as fmall a quantity of water as poffible, not above a fpoonful to half a pound of butter. You may or may not daft the butter with flour: it is better not to flour it. Cut the butter in fllces, and put it into the pan a little before the water becomes hot. As it melts, keep the pan fhaking cne way frequently ; and when it is all melted, let it boil up, and it will be fmooth, fine, and thick. No. 1 c. To hum Butter. Put two ounces of butter over a flow fire, in a (lew-pan or faucepan, without water. When the butter is melted, dufl on a little flour, and keep it (lining till it grows thick and brown. H No. 1 6. To make Mufhroom Sauce for white Fowls. Take a pint of mulhrooms, wafh and pick them very clean, and put them into a faucepan, with a little fait, jume nutmeg, a blade of mace, a pint of cream, and a good piece of butter, rolled in flour. Boil thefe all toge- ther, and keep flirring them ; then pour your fauce into the difh, and g.-unilh with lemon. No. 17. Mufhroom Sauce for white Fowls boiled. Take half a pint of cream, and a quarter of a pound of butter, (fir them together, one way, till it is thick ; then add a fpoonful of mufhroom pickle, pickled mulhrooms, or frelh, if you have them. Garniih only with le- mon. No. 18. To make Celery Sauce, for roafled or boiled Fowls, Turkies, Partridges, and other Game. Take a large buneh of celery, vvafli and pare it very clean, cut it into little thin bits, and boilitfoftly in a little water till it is tender ; then add a little beaten mace, fome nutmeg, pepper and fait, thickened with a good piece of butter rolled in flour ; then boil it up and pour it in the diih. No. 19. To make brown CeUry Sauce. Stew the" celery as above, then add mace, nutmeg, pepper, u*lt. a piece of butter rolled in flour, with a glafs of red v&ne, a fpoonful of catfop, and half a pint of t g!"a y y; boil all thefe together, and pour into the diih. Gainifh with lemon. OF SAUCES. 17 No. 20. m To make Egg Sauce for rcafled Chick ns. ft'ielr your butter thick and fine, chop two or three hard-boiled eggs fine, put them into a bafon, pour the butter over them, and have good gravy in the dilh. No. 2 1 . Shallot Sauce for roajled Fowls. Take five or fix (ballots, peel and cut final!, put them into a faucepan, with two fpoonfuls of white wine, two iof water, and two of vinegar; give them a boii up, and pour them into the difh, wirh a little pepper and fair. Fowls laid on water-crcffes are very good without any other fauce. No. 2 2. Shallot Sauce for. a Scrag of Mutton. Take two fpoonfuls of the liquor the mutton is boiled in, two fpoonfuls of vinegar, two or three fhallots cut fine, with a little fait ; put it into a faucepan, with a piece of butter as big as a walnut, rolled in a little flour; Ain't together, and give it aboil. For thofe who love fhallots, it is the prettieft fauce that can be made to a fcrag of mutton. No. 23. To make Lemon Sauce for boiled Fowls. Take a lemon, pare off the rind, then cut it into fiices, cut itfmall, and take all the kernels out ; bruife the liver with two or three fpoonfuls of good gravy, then melt fume butter, mix all together, give them a boil, and cut in a little lemon-peel, very fnall. No. 24. A pretty Sauce for a nvild Fowl. Take the liver of the fowl, bruife it with a little of the liquor, cut a little lemon-peel fine, melt fome good but- ter, and mix the liver by degrees ; give it a boil, and pour it into the difh. No, 25. To make Onion Sauce, Boil fome large onions in a good deal of water, till they are very tender; put them into a cullender, and when drained, pafs them through it with a fpoon ; put them into a c'ean faucepan, with a good piece of butter, a little fait, and a gill of cream ; Stir them over the fire till they are of a good thicknefs. No. 26. To make AppU Sauce. Take as many boiling apples as you chooje, peel them 2nd take out all the cores ; put them in a faucepan with a lircle water, a few clove.-,, and a blade of mace ; fim- mei them till quite foft. Then (train off all the water, and beat them up with a little brown fugar and butter. B 2 18 OF SAUCES. No. 26. Bread or Pap-fauce. Tatte a pint of water, put in a good piece of crumb of bread, a blade of mace, and a little whole pepper ; boil it for eight or ten minutes, and then pour the water off; take out the fpice, and beat up the bread with a little butter. No. 2S. Mint Sauce. Take young mint, pick and wafli it clean ; then fhred it fine, put it into a fmall bafon, fprinkle it well with fugar, and pour in vinegar to vour palate. No. 29. Parfly Sauce. Tie parfley up in a bunch, and boil it till foft ;ihred it fine, afndmix it with melted butter. Ko. 30. To make parfley Sauce in Winter, ivhen there is no Parfley to be got. Take a little parfley- feed, tie it up in a clean rag, and boil it for ten minutes in a faucepan ; then take out the feeds, and let the water cool a little. Take as much of the liquor as you want, dredge in a little flour, and then put in your butter and melt it. Shred a little boiled fpi- nach, and put it in alfo ; and pour it into a boat. No. 31. To make Lobfi'.r Sauce. Take a lobder, bruife the body and fpawn that is in the infide very fine, with the back of a fpoon ; mince the meat of the tail and claws very fmall, melt yourbutter of a good thicknefs, pat in the bruifed part; and fhake it well together; then put in the minced meat, with a litrlc nutmeg grated, and a fpoonful of whiieuine; let it juft boil up, and pour it into boats, or over your ufh. No. 32. ¥0 make Shrimp Sauce. Put half a pint of mrimps, clean picked, into a gill of good gravy; let it boil with a lump of butter rolled in flour, and a fpoonful of red wine. No. 3 j. To make Oyjier Sm.ee. Take a pint of oyfters that are tofcrabfe large, put them into a faucepan with their own HquoF, a bktdeof maee, a little whole pepper, and a bit of lemon-peeJ ; let them flew over the fire till the oyficrs are plump; pour all into a clean pan, and wafli them carJulh one by one, out of the liquor ; ftrain about a gill of the liquor through a fine fieve, and the fame quantity of good gravy, cut naif a pound of frefh butter in pieces, roll up fome in flour, and then put in all your cyfters ; fet it over the OF RO ASTI N G. , 9 fire, (hake it round often rill it boils, and add a fpoonful of white wine; let it juft boil, and pour it into your bafon or boat. — Many people add an anchovy, which greatly enriches the fauce. No. 34. To rtake Anchovy Sauce, Strip an anchovy, bruife it very line, put it into half a pint of gravy, a quarter of a pound of butter roiled in noiir, a fpoonful of red wine, and a tea fpoontul of cat- fup ; boil all together, till it is properly thick, and fer\e it up. — Add a little lemon juice, if you pleafe. No. 35. To make a good Fijh Sauce. Take half a pint of water, two anchovies fpiif, a clove, a bit of mace, a little lemon-peel, a few pepper corns, and a large fpoonful of red wine; I oil all together, till your anchovy is diflblved; then ftrain it off", and thicken it with butter rolled in flour. This is the beft fauce for flcaie, maids, or thornback. N. B. For other particular Sauces , fee the Receipts fo different djhes. CHAP II. O F RO ASTI N G. General Rules to be obferved in Roafling. Your fire mull be made in proportion to the piece yon are to drefs ; that is, if it be a little 1 or thin piece, make a fmall brilk fire, that it may be done quick and nice; but if a large joint, obferve to lay a good fire to cake, and let it be always clear at the bottom. Allowing a quarter of an hour for every pound of meat at a fleady fire, your expectations will hardly ever fail, from a firloin of beef to a fmall joint : Neverthelefs, 1 (hall mention fome few obfervations as to Beef, Mutton, Lamb, Veal, Pork, &c. & BUTCHERS 20 OF ROASTING. BUTCHERS' MEAT. To roaft Beef. If it be a (jrfoia or chump, butter a piece of wri'ing- pape., and fatten on the back of your n 'mail ikewers, and lay it dc'wQ to a fcaking nre, at a cliitance. As Fdon as \ our me,at is warm, dufl on '--me flour, and bafte it with butter; then fprinkle feme fair, and, at times, b3tle it with what comes from it. About a quarter of an hour before you nke if Dp, remove the pap€r, duft on a little flour and bane ir with a piece of butter, that it may go to table uith a good f.-oth. Gar- nifh your difh vvith fcraped hoife-radilh, and ferve it up with potatoes, brocoii, French beans, cauliflower, or celery. To roaft Mutton. If a chine, or faddie of mutton, let the (kin be raifed, and then fkeu ered en again ; this will prevent it from fcorching, and make it eat meliow : a quarter of an hour before you take it up, take off the fkin, dull on f nne flour, bafte it with I utter, and fprinkie on a little fair. As the chine, faddie, and leg, are the larger! joints, they require a irronger fire than the fhoulder, neck, or loin. Garnifh it with fcraped horfe-radifh ; and ferve it up with potatoes, brocoii, French brans, cauliflower, water- crefTes, horfe-radifh, pickled cabbage, and other pickles. Serve up a moulder of mutton with onion fauce. — See the Sauce Articles, No, 2y To roafi Mutton Venifon Fajhion. Take a hind quarter of fat Mutton, and cut the leg like a haunch; lay it in a pan with the backiideofit down.; pour a bottle of red wine over it, and let ir lie twenty-four ho*urs ; then fpit it and bade it with the fame liquor and butter all the time it is roafting, at a good quick fire, and two hours and an half will do it. Have a little good gravy in a boat, and currant jelly in another. — See No. i or No. 5 — A good fat neck of mutton eats finely done thus. A Shoulder or Leg of Mutton fluffed. Stuff a leg of mutton with mutton fuet, fait, pepper, nutmeg, grated bread, and yelks of eggs ; then ftkk it all over with cloves, and roalf. it ; when it is about half done, cut off feme of the under-lide of the flelhy end ia OF ROASTING. 21 little bits; put thofe into a pipkin with a pint of oyfters, liquor and all, a little fait and mace, and half a pint of hot water ; flew them till half the liquor is wafted, then put in a piece of butter rolled in flour, (hake all together, and when the mutton is enough, take it up; pour the fauce over it, and fend it to table. To roaft a Breaft of Mutton ivitb Forced M<- at. A breaft of mutton dreffed thus is very good; the forced-meat muft be put under the (kin at the end, and then the fkin pinned down with thorns; before you dredge it, w'afn it over with a bunch of feathers dipped in eggs, Garnifh with lemon, and put good gravy in the dim. — The forced-meat may be the fame as in the laft receipt. To roaft a Tongue, or Udder. Parboil it firft, then roaft it : ftick eight or ten cloves about it; bafte it with butter, and fend it up with gravy and fweet fauce. An udder eats very well clone the fame way. To roaft Lam b. Lay it down to a clear good fire that will want little ftirring ; then bafte it with butter, and fprinkle on a little fait and parfley fhrei fine. Send it up to table with a nice fallad, mint fauce, green peas, French beans, or cauliflower. — See Sauce, No. 28. To roaft Veal. When you roaft the loin or fillet, paper the udder of the fillet, to preferve the fat, and the back of the loin to prevent it from fcorching; lay the meat at firfl fomedift- ance'from the fire, that it mar foak ; bafte it well with butter, then duft on a little flour. When it has foaked fome time, then draw it near the fire: and a litile before you take it up, bafte it again. Moft people choofe to ftufF a fillet. The breaft you muft roaft with the caul on, and the fweetbrcad lkewercd on the back-fide. When it is near enough, take oft' the caul, and bafte it with butter. It is proper to have a toaft nicely baked, and laid in the difti with a loin of veal. Garni in with lemon and bar- berries. The (luffing of a fillet of veal is made in the fnllow- *no- manner: take about a pound of grated bread, halt a pound of fuef, fome.,. par/ley, fh red fine, thyme, marjo- ram, or favory, which >ou like beft, a little grated nut- 22 OF RCA STING. meg, lemon-peel, pepper and fair, and ljiix thefe well together, with whites and yelks of eggs. To ro.ift Pork. Pork requires more doing than any other meat ; and it is belt to fprinkle it with a little fait the nigh, before you ufe it (except on the rind, which mull never be faked), and hang it up ; by that means it will take off the faint, fickly tafte. When you road a chine of pork, 'ay it down to a good fire, and at a proper diftance, that ic may be well foaked. A fpare-rib is to be roalted with a fire that is not too ftrong, but clear; when you lay it down, duft on fome flour, and bafte it with butter: a quarter of an hour be- fore you take it up, fhred fome fage fmall; bafte your pork, ftrew on your fage, duft on a little flour, and fprinkle a little fak before you take it up. A loin muff be cut on the {kin in fmall (freaks, and hen balk-d, but put no fl ur on, which would make the fkin blifter: Be careful that it is jointed before you lay it down to the fire. A leg of pork is often roafled with fage and onion, fhred fine, with a little pepper and fait, and ftuffed at the knuckle: with gravy in the dilli: But a better way is this: parboil it firft, and take off the {kin j lay it down to a good clear fire bafte it with butter, then fhred fome fage fine, and mix it with pepper, fak, nutmeg, and bread crumbs; (lew this over it whilft it is roafting : Bafte it again with butter, juft before you take it up, that it may be of a fine brown, and have a nice froth : fend up fome good gravy in the difh, and ferve it up with apple fauce and potatoes. — SeeSai.ce, No. 26. To Stuff a Chine oj Beef. Make a ftumng of the fat leaf of pork, parfley, thyme, fage, eggs, and the crumbs of bread; feafon it with pepper, fait, (ballots, and nutmeg, and fluff it thick ; then roait it gently, and when it is about a quarter roafted, cut the fkin in Hips. Serve it up with apple fauce, as in the foregoing receipt. To rcaji a Pig. Spit your pig, aud lay it dou n to a clear firr, keptgood at both ends: Put into the belly a feu fage leaves, a lmle pepper and fait, a fmall cruit of bread, and a bit cf bu-t- OF ROASTING. 23 ter ; then few up the belly: flour it all over very well, and do fo till the eyes begin to {tart. When you find the Ikin is tight and crifp, and the eyes are dropped, put two plates into the dripping pan, to fave what gravy comes from it : put a quarter of a pound of butter into a clean coarfe cloth, and rub it all over till the flour is taken quite olF; then take it up into your dim, take the fage, &c. out of the belly, and chop it fmall ; cut off the head, open it, and take out the brains, which chop, and put the fage and brains in half a pint of good gravy, with a piece of butter roiled in flour ; then cut your pig down and lay it flat in the difh ; cut off the two ears, and lay one upon each ftioulder ; take off the under jaw, cut it in two, and lay one upon each fide ; put the head between the (boulders ; pour the gravy out of the plates into your fauce, and then into the dim ; fend it up to the table gar* niihed with lemon, and, if you pieafe, pap fauce in a boat. Sec Sauce y No. 27. GAME AND POULTRY. To roafl Ven : fon. After the haunch of venifon is fpitted, take a piece of butter, and rub all over the fat, duft on a little flour, and fprinkle a little fait: then take a (heet of writing paper, butter it well, and lay over the fat part ; put two (heets over that, and tie the paper on with fmall twine : Keep it well balled, and let there be a good foaking fire. If a large haunch, it will take near three hours to do it. Five minutes before you fend it to the table, take off the paper, duft it over with a little flour, and bafte it with butter; let it go up with a good froth; put no gravy in the difh, but fend it in one boat, and currant jelly, melted, in another. I'd roaji a Hare, Cafe and trr.fs your hare, and then make a pudding thus : A quarter -of a pound of beef fuct, minced fine; as much breadcrumbs; the liver chopped fine ; parfley and lemon peel, chopped fine, feafoned with pepper, fait, and nutmeg. Moiftenit with aneog, and put it into the hare; few up the belly, and la) it do^-n to a good fire. Let your dripping pan be very clean, put into it a quart ©f milk, and iix ounces of butter, and bafte it with this m. 24. OF ROASTING. till the whole is ufed ; about five minutes before you take it up, dull on a little flour, and bafte with frefh butter, that it may go to table with a good froth. Put a little gravy in the difh, and the reft in a boat ; Garnifti yoar difh with lemon. See Gravy, No. 1, or No. 4. To roufl Rabbits. Bafte them with good butter, and dredge them with a little flour. Half an hour will do them, at a very quick clear fire ; and if they are very fmall, twenty minutes will do them. Take the livers, with a little bunch of parfley, and boil them, and then chop them very fine, together. Melt fome good butter, and put half the liver and parfley into the butter; pour it into the dilh, and garnifh the difh with the other half. Let the rabbits be done of a fine light brown. To roaft a Rabbit ', Hare Fafliion. Lard a rabbit with bacon, put a pudding in its belly, and roaft it as you do a hare, and it eats very well. Send it up with gravy fauce. See Gravy, No. 1 , or No. 4. To roaji a Turkey, Goofe, Duck, Fouul, &c. When you roaft a turkey, goofe, fowl, or chicken, lay them down to a good fire. Singe them clean with white paper, bafte them with butter, and duft on fome flour. As to time, a large turkey will take an hour and twenty minutes ; a middling one a full hour; a full grown goofe, if young, an hcur; a large fowl, three quarters of an hour ; a middling one half an hour; and a fmall chick- en, twenty minutes ; but this depends entirely on the goodnefsof your fire. When your fowls are thoroughly plump, and the fmoke oraws from the breaft to the fire, you may be fure that they are very near done. Then bafte them with butter; duft on 2 very little flour, and as foon as they have a good froth, fervethem up. Gce(e and ducks are commonly feafoned with onions, fage, and a little pepper and fait. A turkey, when roafted, is generally fluffed in the craw, with forced meat or the following ftuiiing ; Take a pound of veal, as much grated bread, half a pound of fuet, cut and beat very fine, a little parfley, with a fmall matter of thyme, or favory, two cloves, half a nutmeg, grated, a tea fpooniulof (hred lemon-peei, a little pepper and fait, and the yelks of two eggs. ///// lilt fit ,■//(/ ■ Ji/Yfjlllh. 4 N*m rr'Mafnl fmss^I rbrRoartfcfrer Jh Mine. farm P»i\.* IViAIV ~ -**..-.- c A Tuikt v tcr Jtctslin ,/ . /L'fiirkeu rrTnrl for Boil'ma A t'tuckm crFcul firltruslino -AJHtsasant 4 rPitrbidai hccJc t ,/- gr Snips ^% l Hw* . OF ROASTING.. 25 Sauce for a turkey. Good gravy in a boat ; and either bread, onion, or oyfter fauce, in a bafon.— See Gravy, No. 1, andNo. 4. — Sauce, No. 25, No. 27. and No. 33. No, 25, 32 O F B O I LI N G. For Poultry there is alfo a put D z 4* OF BOILING. in your fpinach, with a fmall handful of fait, preffing it down with a fpoon as you put it into the faucepan ; let it boil quick, and as foon as tender, put it into a lieve or cullender, and prefs ourall the water. When yon fend it to table, raife it up with a fork, that it may lie hollow in the difti. To boil Turnips, A great deal depends upon preparing this root for fcoiling. They require paring till all the ftringy coat b« quite cut off; for that outfide will neverboil lender. Be- ing well rinded, cut them in two, and boil them in the pot with either beef, mutton, or Limb. When they be- come tender, take them out, prefs the liquor from them between two trenchers, put them into a pan, *md. mafli them with butter and a little fait, and fend them to tabls in a plate or bafon by themfelves; or fend them as they come out of the pot, in a plate with fome melted butter in a bafon, for every one to butter and feafon as they like. To boil Par/nips, Parfnips are a very fweet root, and an agreeable fauce for fait nih. They thould be boiled in a great deal of ■water, and when you find they are foft (which is known by running a fork into them) take them upa.id carefully fcrape all the dirt off them, and then with a knife fcrape them all fine, throwing away all the dirty parts; then put them in a faucepan with fome milk, and Itir them o- ver the fire till they are thick. Take care they do not burn; add a good piece of butter,^and a little fair, and when the butter is melted, fend them to table. But parfnips are in common ferved up in r. cli/h, when well boiled and fcraped, with melted butter in a bafon. To boil Carrots. Let them be fcraped very clean, and when they are e- nough, rub them in a clean cloth, then flice fome of them into a clean pl-ire, and pour fome melted butter over them; and garnifn the difh with the others, either whole or cut in pieces, or fplit down the middle. If they are ycung fpring carrots, half an hour will boil them; if large, an hour; but old Sandwich carrots take two hoars. To boil Potatoes. Potatoes muft always be peeled, except they be very OF FRYING. 43 {mall and new. Some pare potatoes before they are put into the pot ; others think it the beft way, both for faving time, and preventing wafte to peel off the fkin as foon as they are boiled ; which then flips off by rubbing them with a eoarfe cloth. In boiling them take care they be enough, and not over done j for if boiled too much, they rnafh and become watery. Therefore it requires good attention when you are boiling potatoes, and that they be taken up as foon as they begin to mew the lead difpo- fition to break. This is a root in great requeft, and ferv- ed up in a difh. or plate, whole for the moil parr, with a bafon of melted butter. On which occafion it will be fome addition to the potatoes to kt them before the fir's till they are quite dry, and a little browned, CHAP. IV. OF FRYING. OF BUTCHERS' MEAT. To fry Tripe, Cut your tripe into pieces about-three inches long, dip them into the y»k of an egg, and a few crumbs of bread, fry them of a fine brown, and then take them out of the pan, and lay them in a difh to drain. Have ready a warm difh to put them in, and fend them to table with butter and muftard in a cup. To fry Beef Steaks. Take rump fteaks, beat them very well with a roller* fry them in halt a pint of ale that is not bitter, and whilft they are frying, for your Sauce, cut a large onion fmall, a very little thyme, fome parfky mred fmall, fome grated nutmeg, and a little pepper and fait ; roll all together in a piece of butter, and then in a little flour, put this into the ftew-pan, and lhak« altogether. Wheo th# 44 OF FRYING. freaks are tender, and the fauce of a fine thicknefs, difli them up. Another .e butter muft be hot, and juit enc ugh to fry them in : For Sauce, make a little gravy of the bone of the veal ; when the meat is fried, take it out with a fork; and lay it in a dilh before the OF FRYING. 4* fire, then make a little flour into the pan, and put in a little gravy, fqueeze in a little lemon, and pour it over the veal. Garnilh with lemon. To fry Beef Collops, Cut your beef in thin dices, about two inches long, lay them upon your dreffer, and hack them with the back of a knife ; grate a little nutmeg over them, and duft on fome flour ; lay them into a ftew-pan, and put in as much water as you think fufficient for fauce ; fhred half an oni- on, and a little lemon peel very fine, a bundle of fweef herbs, and a little pepper and fait : Roll a piece of but- ter in flour, and fet them over a clean fire till they begin to fmnner; (hake them together often, bat don't let them boil up ; after they begin to fimmer, ten minutes will do them; take out your her!t% and difn them up. Gamifh the difli with picklj-. and •horfe-rauifh. To make Scotch Collops. Dip the flices of lean veal in the yelks of eggs, that have been beaten up with melted butter, a ttttle fait, fome grated nutmeg, and grated lemon-peel. Fry them quick ; fhake them all the time, to keep the butter from oiling. Then put to them fome beef gravy, and fome muthrooms, or forced-meat balls. Gamifh with fau- fages and diced lemon, and flices of broiled or fried bacon. Obferve, If you would have the collops white, do not dip them in eggs. And when fried tender, but not brown, pour off the liquor quite clean ; put in fome cream to the meat, and give it juft a boil up. To fry Veal Cutlets. Cut a neck of veal into fteaks, and fry them in butter ; and having made a ftrong broth of the fcrag-end, boiled with two anchovies, fome nutmeg, fome lemon-peel, and parfleyflired very fmall, and browned with a little burnt butter, put the cutlets and a glafs of white wine into this liquor. Tofs them up together : thicken with a little butter rolled in flour, and difh all together. Squeeze a Seville orange over, and ftrew as much fait on as (hall give a reliih. To fry Mutton Cutlets. Take a handful of grated bread, a little thyme and parfley,and lemon-peel fhred very fmall, with fome nut- 46 O F F R Y I N G. meg, pepper, and fait; then take a loin of mutton, cut it into {teaks, and lee them be well beaten ; then take the yelks of two eggs, and rub the fteaks all over. Strew on the grated bread with thefe ingredients mixed toge- ther. For the Sauce y take gravy, with a fpoonful or two of claret, and a little anchovy. To fry Calf's Liver and Bacon. Cut the liver in Axes, and fry it firft brown and nice, and then the bacon ; lay the liver in the diih, and the bacon upon it. Serve it up with gravy and butter, and a little orange or lemon juice, and garnilh with diced le- mon. To fry Sweetbreads andhd?ieys. After fplitting the kidneys; fry them and the fweet- breads in butter. Serve them up with a brown ragoo fauce, and mulhrooms, Carnifli with fried parfley and fliced lemon. To fry Eggs as round as Balis. Having a deep frying-pan, and threr pints of clarified butter, heat it as hot as for fritters, and ftir it with a itick, till it runs round like a whirlpool ; *hen break an egg into the middle, and turn it round with your Hick, till it be as hard as a poached egg ; the whirling round of the butter will make it as round as a ball ; then take it up with a flice, and put it into a difh before the fire ; they will keep hot half an hour, and yet be foft ; fo you may do as many as you pleafe. You may poach them in boiling water in the fame manner. OF FISH. Ti fry Carp. Scale and clean your carp very well* flit th«m in two, fprinkle them with fait, flour them, and fry them in cla- rified butter. Make a ragoo with a good fifth broth, the melts of vour fifh, artichoke bottoms, cut in fmall dice, and half "a pint of fhrimps; thicken it with the yelks of eggs, or a piece of butter rolled in flour ; put the ragoo into a difh, and lay your fried carp upon it. Garnifl^ with fried fippets, crifp paifley, and lemon. OF FRYING. 47 To fry "Tench. Slime your tenches, flip the (kin along the backs, and with the point of your knife raife it up from the bone ; then cut the Ikin acrofsat the head and tail, ftrip it eif, and takeout the bone ; then take another tench, or a carp, and mince the fiefh fmall with mufhrooms, chives, and parfley. Seafon them with fait, pepper, beaten mace, nutmeg, and a few favory herbs minced fmall.— Mingle thefe a!l well together, then pound them in a mor- tar with crumbs of bread, as much as two eggs foaked in cream, the yelks of three or four eggs, and a piece of butter. When thefe have been well pounded, fluff the tenches with this force meat; take clarified butter, put it into a pan and fet it over the sire, and when it is hot, flour your tenches, and put them into the pan, one by one, and fry them brown; then take them up, lay them in a coarfe cloth before the Are, to keep hot. In the mean time, pour all the greafe and fat out of the pan, put in a quar- ter of a pound of butter, fhske fome flour all over the pan, and keep ftirring with a fpoon till the butter is a little brown; *hen pour in half a pint of white wine, ftir it together, pour in half 2 pint of boiling water, an onion ftuck with cloves, a bundle of fweet herbs, and a blade or two of mace. Cover them clofe, and let them flew as foftly as you can for a quarter of an hour, then ftrain off the liquor, put it into the pan again, add two fpoonfuls of catfup, have ready an ounce of truffles or morels boil- ed tender in half a pint of water, pour the truffles, water and all, into the pan, with a few mufhrooms, and either half a pint of oyfters, clean warned in their own liquor, and the iiquor and all put inio the pan, or fome craw-fifli ; but then you muft put in thjf tails, and after clean picking them, boil them in half a pint of water; then flrain the liquor, and put it into the fauce ; or take fome fifh melts, and tofs up in /our fauce. All this is juft as you fancy. When you find your fauce is very good, put your tench into the pan, and make them quite hot, then lay them into your difh, and pour the fauce over them. Garniih with lemon. Or you may, for change, put in half a pint of Male beer inflead of water. Or you may drefs tench juft as ypa do carp. 4 8 OF FRYING. To fry Trout. Scale your trout clean, then gut them, and take out the gills, wafh them, and drv them in a cloth, flour them, and fry them in butter til; they are of a tine brown; when they are enough, take them up, and ferve them; fry fome parfley green and crifp, melt anchovy and but- ter, with a fpoonfulof white wine. Difn your fifh, and gamilh with fried parfley, and diced lemon. You may pour your fauce over the fifh, or fend it in a boat, which you pleafe. In this m-anner you may fry perch, fmall pike, jacks* roach, gudgeons, or a chine of freih falmon. To fry Flat Fifo. Dry the fifh well in a cioth, rub them over with the yelk of an egg, and duff over feme flour: let your oil, butter, lard, or dripping be ready to boil before >ou put in the fifh ; fry them off with a quick fire, and let them be of a fine brown. Before you difh them up, lay them upon a drainer before the fire Hoping, for two or three minutes, which will prevent their eating greafy — For Sauce j take the bijh Sauce, No. 3 c. You muft obferve or tafl days, and in Lent, never to drefs your fifh in any thing but butter or oil. To fry Herrings. After having cleaned your herrings, take out the roes, dry them and li.e herrings in a cloth ; flour them, and fry them in better of a fine brown ; lay them before the fire to drain; flice tiireeur four onions, flour them, and fry them nicely ; difh up rhe herrings, afid garnifh them with the roes and onions; fend them up as hot as you can, with butter and muitard in a cup. To fry Eels. After having fkinned and cloned your eels, fplit them, and cut them in pieces; let thejm lay for two or three hours in a pickle made in vinegar, fait, pepper, bay leaves, diced onipn, and juice of lemon ; then dredge them well with flour, and fry them in clarified butter; ferve them drv with ried paifl<-y, and ;emon for gamilh. Send plain butter, and anchovy fauce in feveral cups. — S& Sauce, No. 34, or 35. OF FRYING. 44 To fry Lampries. Bleed them, and fave the blood, then wafli them in hot water, to takeoff the ilime, cut them in pieces, and let them be fried in butter, not quite enough ; drain out all the fat, then put in a little white wine, and (hake your pan ; feafon them with whole pepper, nutmeg, fait, fweet herbs, and a bay leaf, a good piece of butter rolled in flour, and the blood that was faved ; cover them clofe, and make the pan often. When you think they are enough, take them up, and give the fauce a quick boil, fqueeze in a little lemon, and pour the fauce over the fifll. — Send it to the table garniihed with lemon. To fry Jmali Fijh of all Sorts. Small fifti are generally dreffed to garnifh a difh of fifh, as fmelts, gudgeons, roach, fmall whitings, &c. Vripe them dry with a cloth, then rub them over with the yelk of an egg, flour them, and dip them in oil, butter, hog's lard, or beef-dripping ; take care they are fried of a fine light brown ; and if they are fent by themfelves in a difh, garnifh with fried parfley and lemon. Whitings, when fmall, fhould be turned round, the tail put into the mouths, and fo fried ; if large, they are fkinned, turned round, and fried. Plaice, flounders, and dabs are rubbed over with eggs, and fried. Small maids are frequently dipped in batter, and fried. As thefe forts of fifh are generally drefled by themfelves, for fupper, you may fend various fauces, as you like heft; .either fhrimps, oyfters, anchovy and butter, or plain melted butter; and fome choofe oil and iejrion. See Sauces, No. 32, 33, 34, or 35. To fry Oyfters. You rmift take a batter of milk, eggs, and flour ; then take your oyfters and wafh them ; wipe them dry, and dip them in tfee barter, then roll thern in fome crumbs of bread and a little mace beat fine, and fry them in very hot butter cr lard. Or, beat four eggs with fait, put in a little nutmeg grated, and a fpoonful of grated bread, then make it as thick as batter for pancakes, with fine flour ; drop the oyfters in, and fry them brown in clarified beef fuer. They are to lie round any difh. of fiih. Ox p.dates boiled tender, blanched, and cut in pieces, then fried £ So OF FRYING. in fuch batter, is proper to garnifh 'hafiies or frica- fecs, OF GARDEN STUFF. Tufry Artichoke Bottoms. Firft blanch them in water, then flour them ; fry them in frelh butter, lay them in your diih, and pour melted butter over them. Or you may put a little red wine into the butter, and feafon with nutmeg, pepper, and fait. To fry Cauliflowers. Take two fine cauliflowers, boil them in milk and water, then leave one whole, and pull the other to pieces ; take half a pound of butter, with two fpoonfuls of water, a little duft of flour, and melt the butter in a ftew-pan; then put in the whole cauliflower, cut in two, and the other pulled to pieces, and fry it till it is of a very light brown. Sea Con it with pepper and fait. When it is enough, lay the two halves in the middle, and pour the reit all over. To fry Celery. Take fix or eight heads of celery, cut off the green tops, and take oft the outfidc ftalks, wafh th m clean; then have ready half a pint of white wine, the yelks of three eggsj beat fine, and a little fait and nutmeg ; mix all well together, with flour, into a batter, and fry them in butter. When enough, lay them in the diih, and put melted butter over them. To fry Potatoes. Cut them into thin 11 ices, as big as a ctown piece, fry them brown, lay them in the plate or oifh, pour melted butter, fack, and fugar over them. Thefe are a pretty corner plate. To fiy Onions. Take forne large onions, peel them*, and cut them into pieces, about a quarter of an inch thick ; then dip thefe flices into barter, or an egg beaten, without breaking them, and fry them of a nice brown. To fry Parjley. Pick the parfley very clean, and fee that it be young. Then put a little butter into a clean pan, ar i whei it is very hot, put in the parfley - 3 keep it (Hiring with a knite OF BROILING. ct till it be crifp, then take it out, and ufe it as garniih for fried lamb &c. CHAP. V. OFBROILING. To broil Beef Steaks, Mutton, or Pork Chops. Lay your iteaks on the gridiron, and throw upon them pepper and fait to your tafte. Do not turn them till one fide he enough ; and when the other fide has been tumed a little while, a fine gravy will lie on the top, which you muft take care to preferve, and lift it altogether with a pair of fmall tongs, or carefully with a knife and fork, into a hct dim, and put a little piece ot butter under it, which will help to draw out the gravy. Some palates like it with a (hallot or two, or an onion, fhred very fine. But if they be mutton or pork fleaks, they muit be frequently turned on the gridiron. The general Sauce for iteaks is,horfe-radim for beef ; muftard for pork ; and gherkins pickled for mutton. But in the feafon, 1 would recoremmd a good iailad, or green cucumbt rs, or celery, for beef or mutton; and green peas for lamb (teaks. To broil Pigeons. Put a bit of bitter, fome Hired parfley, and a little pepper and fait in the bellies of the pigeons, and tie them up, neck and vent. Set your gridiron high, that they may not burn ; and fend them up with a little melted butter in a cup. You may fplit them, and broil them with a little pepper and fait; or you may roaft them, and ferve them up with a little parileyand butter, in a boat. To broil Chickens. Slit them down the back, and feafon them with pepper 52 OT BROILING. * and fair, lay them at a great dittance, on a \rery clelfp fire. Let the infide lie downward, till they are above half done : then turn them, and take care the flefhy fide do not burn 5 throw over them fome fine rafpings of bread, and let them be of a fine brown, but not burnt. -Let your fauce be good gravy, with muihrooms, and garhjfh with lemon and the livrrs broiled, the gizzards cur, ilafhed, and broiled with pepper and fait. See S^uce, No. 16. To broil Cod, Salmon, Whiting, or Haddock. Flour them, and have a quick, clear fire; fet ycuf £••• .iron high, broil them of a fine brown, and lay thera in a dilh. For Sauce, take good melted butter, with the body of a Iwhfter bruifed therein ; cut the meat fmall, put ail together into the melted butter, make it hot, and pourit huo the difn,or into bafons. Garnifh wi&h horfe- radifh and lemon. To broil Mackerel. Gut thera, wafh them clean, pull out the roe, at the »eck end, boil it in a little water, then bruife it with a fpoon; beat up the yelk of an egg, with a little nutmeg, lemon peel, cut fine, fnred thyme, fome parfley, boiled and chopped fine, a little pepper and fair, and a few- crumbs of brend : mix ali well together, and fill the mackerel; Hour them well and broil them nicely. Let your Sauce be plain butter, with a little catfup or walnut pickle. To broil Herrings. Scale them, gut them, cut off their heads, wafh them clean, dry them in a cloth, flour them and broil them, but, with a knife, juft notch them acrofs : Take the hearts and mafh them, boil taem in fmall beer or ale, with a little whole pepper and an onion. Let it boil a quarter of an hour, then iirain it ; thickea it with butter and fiNur, adding a good deal of muftard. Lay the fifh in a difn, and pour the fauce into a bafon ; or ferve them up with plain butter and muftard. To broil Cods' Sounds. You mutt firft lay them in hot water a few minutes ; take them out, and rub them well with fait, to take off the ikin and black dirt, 2nd to make them look white; then put them in water, and give them a boil. Take them out and flour them well, pepper and fait them, and OF BROILING. 53 * broil them. When they are enough, lay them in the difh, and pour melted butter and muftard into the dim. Broil them whole. To broil Eels. Take a large eel, Ikin it and make it clean. Open the belly, cut it in four pieces; take the tail end, ftrip off the flefh, beat it in a mortar, feafon it with a little beaten mace, a little grated nutmeg, pepper and fait, a little parfley and thyme, a little l:mon-peel, and an equal quantity of crumbs of bread ; roll it in a little piece of butter, then mix it again with the yelk of an egg ; roll it up again and fill the three pieces of belly with it. Cut the Ikin of the eel, wrap the pieces in, and few up the {kin. Broil them well and have butter and an anchovy for faucc.. with a piece of lemon. Tofpitckcock Eels. You muft fplit a large eel down the back, and joint the bones, cut it in two or three pieces, melt a little but- ter, put in a little vinegar and fait, let your eel lay in it two or three minutes ; then take the pieces up one by one, turn them round with a little fine fkewer, roll them in crumbs of bread, and broil them of a fine brown. Let your fauce be plain butter, with the juice of lemon, or good gravy with an anchovy in it. To broil Eggs, Firft put your falamander into the fire, then cut a flice round a quartern loaf, toaft it brown, and butter if, lay it in the difh, and fet it before the fire ; poach feven eggs, juft enough to fet the whites, take them out care- fully, and lay them on your toaft : brown them with the falamander, grate fome nutmeg over them, and fqueeze Seville orange over all. Garnifhy our difh with orange cat in fliccs. E 54 OF STEWING* CHAP. VI. OF STEWING. To flew Beef. Take four pounds of ftewing beef, with the hard fat ofbrifket beef cut in pieces ; put thefe into a ftew-pan with three pints of water, a little fait, pepper, dried marjoram pondered : and three cloves. Cover the pan very elofe, and let it Hew four hours over a flow fire. Then throw into it as much turnips and carrots cut into fquare pieces, as you think convenient ; add the white part of a large leek, two heads of celery (hred fine, a cruft of bread burnt, and half a pint of red wine, (or good fmall beer will do as well). Then pour it all into a foup- difli, and ferve it up hot. Garnifh with boiled carrot iliccd. Tofteih Brijket of Beef. Having rubbed the brifcet with common fait and fair- pet re, let it lie four days. Then brd the ikin with fat bacon, and put it into a ftew-panwith a quart of water, a pint of red trine, or ftrong beer, half a pound of but- ter, a hunch of fweet herbs, three or four ihallots, fume pepper, and half a nutmeg grated. Cover the pan very clofe. Stew it over a gentle fire for fix hours. Then fry fome fquare pieces of boiled turnips very brown. Strain the liquor the beef was ftewed in, thicken it with burnt butter, and having mixed the turnips with it, pour all together over the beef in a large difh. Serve ir uphor, 2nd garnifh with lemon fliced. An ox cheek, or a leg. ©f beef, may be ferved up in the fame manner. Tojit-w Beef Gobbets. Cut any piece of beef, except the leg, in pieces, the fize of a pullet's egg. Put them into a ftew-pan, and cover them with water. Let them (tew one hour, and 1kim them very clean. Then add a fufficient quantity of mace, cloves, and whole pepper, tied up loofe in a rruflin rag, fome celery cut fmall, and fait, turnips, and carrots, pared and cut in flices, a little parlley, a bundle ©f fweet herbs, a large cruft of bread, and if youpleafe, OF STEWING. 55 add an ounce of pearl barley, or rice. Cover all clofe, and flew it till tender. Then takeout the heiba, fpices, and bread, and add a French roll fried and cut in four. Difh up all together, and fend it to table. To Jienv Ox Palates. Put the palates into a faucepan of cold water, and let them flew very foftly over a flow fire till they are ten- der. Then cut them into pieces, and difh them with cox- combs and artichoke bottoms cut fmall;and garnifh with lemon diced, and with iweetbreansffe wed for white dim- es, and fried for brown ones, and cut alfo into little pieces. N. B. 1 his flew is generally ufed for improving a fricafee, or a ragoo of veal, lamb, rabbits, &c. To fttnv Beef Jieaks. Half broil the beef fteaks; then put them into a ftew- pan, feafon them with pepper and fait according to your palate: juft cover them with gravy. Alfo put in a piece of butter rolled in flour. Let them flew gently for half an hour, then add the yelks of two eggs beat up, and ftir all together for two or three minutes, and ferve it up. Garnifn with pickles and horfe-radifh feraped. To Jlenv Beef Co Hops, Cut raw beef, as veal is cut for Scotch collops. Put the collops into a ftew-pan with a little water, a glafs of white wine, a fhallot, a little dried marjoram rubbed to powder, fome fait and pepper, and a flice or two of fat bacon. Set this over a quick fire, till the pan be full of gravy, which will be in little time , add to it a little mufhroom juice; and then ferve it up hot; and garnifh with fliced lemon, or fmall pickies and red cabbage. To fieav Veal in general. Let the veal be under-roaftedi or boiled ; cut it into thick flices, and juft cover the veal with water in aftew- pan. Seafon with pepper, fait, and grated nutmeg, a little mace, fwect marjoram, a fhallot, and lemon-thyme, or a little grated lemon-peel. Stew all together, and when almoft enough, put into the liquor a little good gravy, and mufhroom liquor, a glafs of white wine, and a little lemon juice. Let thefe ftew a little longer. Then ilrain off the liquor, and thicken it with butter and flour Lay the meat in the dim, and pour the fauce over it. Garnifli the difh with fippets, and fried oyfters, or bits of broiled bacon and fliced lemon on the rim of the difh. 5 6 OF STEWING. To flew a Knuckle of Veal. Boil the knuckle till there is juft enough liquor for fauce. To which ,
ron-peel as big as a fixpence, an anchovy, and a litth i: ce of horfe-radilh. Let thefe boil togetht r foftlv for a quarter of an hour, covered clofe; then drain the liquor, and add to it halt the hard roe beat to pieces, two or three fpoonfuls of catfup, a quar- ter of a pound of fre.fh butter, and a fpoonful of mulhroom pickle ; 'j&c. Garnifh with fliced pickled cucumbers, and thin il ices of bacon b'oiied. 9~0 m:nce Veal. Take any part of rhe veal that is under done, eiflier matted or boiled, and thred it as fine a-s pofiihte with a knife. Then take a fufricienr quantify o{ beef gravy, chiiotre in'it the quantity of a hazle nut of eav ear to half a pound f-f meat, and then put into the gravy the minced vfHl, and let it boil not above a minute. Pour it into a {oup-plate or difh, upon fippets of bread toafted ; aid garnifh t!:e difh with pickled cucumbers, Sec. or with « i ii - flices of bacon broiled. Tc hojk a Calf's H-ad hniv». Take a calf's head and boil it ; when it is cold, take em half of the head, and cut off the meat in thin flices, ) v.i it into a Aew-pan, with a little brown gravy, adding, a fpoonful or two of walnut-pickle, a fpoonful of cat- fup, a little red wine, a little Hired mace, a few capers fhred, or a little mango, boil it over a ftove, and thicken it with butter and rlour. Take the other part of the head, cut off the bone ends, and fcore it with a knifej f-afon it with a little pepper and fair, rub it over with the yelk of an egg, and ftrew over a few breadcrumbs, and parfley ; then fet it before the fire to broil till it is brown ; and when you difh up the other part, put this in ihe middle ; lay about your hafh, brain cakes, with iorced-meat balls, and crifp bacon. 1o make the Brain Cakes. Take a handful of bread crumbs, a little (bred lemon- peel, pepper, fait, nutmeg, fweet marjoram, parfiy ihred line, and the yelks of three eggs; tike the brains and fkin them, boil and chop them fmall, fo mix them all tcgether : put a little butter in your, pan when ) on try them, and drop them in as you do fritters. If they fhoord run in your pan, put in a handful more of bread crumbs. To hcjb a Calf 's Head white. Take a calf's head, and boil it as much as you would do for eating ; when it is cold cut it in thin flices, and put it into a ftew-pan, with a white gravy ; then put to it a little fait, (bred mace, a pint of ojfleis, a few Hired OF HASHES, 65 mufhrooms, lemon-peel, three fpoonfuls of white wine, and fome juice of lemon ; fhake all together, b »il it over the rlove and thicken it up with a little buner and flour. When you put it in the difh, you muft lay a boiled fowl in the middle, and a (ew flices of crifp bacon round the difh. To drc/s a Mod Turtle. Take a calf's head with the {kin upon it, and fcald off the h.^ir as you would do off a pig ; rhen clean it, cut off the horny parr in thin flices, with as little of the lean as poflible; put in the brains, and the giblers of a goofe well boiled : have ready between a quart and three pints of ftrong mutton or vea! gravy, with a pint of Madeira wine, a large tea-fpoonful of Cayenne pepper, half the peel of a large lemon fhred, as fine as poffible, a little fair, the juice of two lemons ; ftew all thefe together till the m^ar is very tender, which will be in about an hour and a half; and then have ready the back {"hell of a turtle, edged with a pafte of flour and water, which you mu't firft fet in the oven to harden ; then put in the ingredi. ents, and fejJHpto the oven to brown the top ; and when that is done, garnifh the top with yelks of eggs boiled hard, and forced-meat balls. N. B. If you cannot get the {hell of a turtle, a China foup-difh will do as well ; and the cruft may beemmitted. To hajh cold Fowl. Cut your fowl up, divide the legs, wings, breaft, &c. into two or three pieces each ; then put them into a ftew- pan, with a blade or two of mace, and a little lhred le- mon-peel ; dredge on a little* flour, and throw on fome gravy ; when it begins to fimmer, put in a few pickled mufhrooms, and a lump of butter rolled in flour. When it boils, give it a tofs or two, and pour into the difh. — Garnifh with fliced lemon and barberries* To hajb a Hare. Cut up your hare entirely, put it into a ftew-pan with fome good gravy, a gill of red wine, fome fhred lemon- peel, and a bundle of fweet herbs ; let itftew for an hour, then add fome forced-meatballs, and the yelks of twelve hard-boiled eggs, with trufllles and morels. Give them a boil up, then take out the herbs, place the hare hand- fomely on the difh, and pour your gravy, Sec, ovei it.— • Garnifh with fliced lemon and barberries* 6$ OF SOUPS. C H A P. VIII. OF SOUPS. Ta male gravy Soup. r J "ake the hones of a rump or beef", and a piece of the neck, and hoil it rill you have all the goodnefs of it ; then irraiu it off, and take a go.d piece of butter, put it in a itciv-pan, and brown it, then put to it an onion ftuck with clones, ibme celery, endive, fpinach, and three carrots ; put to your gravy feme pepper and fait, andletit boil all together ; then pur in tippets of bread dried by the fire ; and you may add a glafs of red wine. Serve it up with a French roll toafted, and laid in the middle^ To make a rich Giblet £2»^jQ^Bt Take four pounds of gravy beef, two pounds of fc raj; #)f mutton, two pounds of fcrag of veal ; (lew them well down m a fufticient quantity of water for a (hong broth ; let it iland till it is qu;te cold, then fcum the fat clean off. Take two pair of giblets well fcalde'd and cleaned, put them into \our broth, and let them fimmer till they are ftewed tender; then take your giblets, and run the foup through a fine fieve, to catch the fmall bones ; then take an ounce of butter, and put it into aftew-pan, mixing a proper quantity of flour, to make it of a fine light brown. Take a frnali handful of chives, the fame of parftey, and a Aery linle of fweet marjoram ; chop all thefe herbb to- gether exceiTive fmail ; fet your foup over a How fire, put in your giblets, butter and flcur, and fmail heibs ; then take a pint of Madeira wine, fome Cayenne pepper, arid fait to your palate. Let them all fimmer together, till the herbs are tender, and the foup is finifhed. Send it iq table w ith the gibtats in it. N B. The livers muit be dewed in a faucepan by themf ly.s, an A pur in the dilh when youferve it up. To make a gwd Pecije S'.up. Take a quart cf fpiit ptafe, put them into a gallon ef OF SOUPS. 67 foft water, with a bunch of herbs, fome whole Jamaica and black pepper, two or three onions, a pound of lean beef, and a pound of the belly-piece of fait pork ; boil all together, till your meat is thoroughly tender, and your foup ftrong ; then drain it through a fieve, and pour it into a clean faucepan ; cut and wafh three or four large heads of celery, fome fpinach, and a little dried mint, rubbed fine; boil it till your celery is tender, then ferve it up with bread cut in dice and fried brown. To make green Peafe Soup. Have a knuckle of veal of tour pounds, a pint and a half of the older!, green peafe fhelied, fet them over the fire with five quarts of water; add two or three blades of n ; ace, a quarter of an ounce of whole pepper, a fmall Onion Ruck wi.h three cloves, and a bunch of fweet herbs ; cover it clofe, and let it boil till half is wafted ; {train it orF, and pafs your liquor through a iieve, put it into a clean faucepan, with a pint of the ycungeft peas, the heart of a cabbage, a lettuce or two, and the white part of three or four heads of celery, cut fmall, cover it clofe, and let it ttei^for an hour. If you think it is not thick enough, take fome of your foup, and put in half a fpoon- ful ot flour ; ftir it in a bafon till it is fmooth ; pour it into your foup; ftir it vyeii together, and let it^, boil for ten minutes f then difh it up with the ctuftof a French roll. To make a White Portable Soup. Take a leg of veal, bone it, and take off all the flcin and fat; take like wife two dozen ot fowls or chickens feet, walhed clean, and chopped to pieces; put all into a large ftoving-por, with three gallons of foft water, and let it ftove gently, till the meat is fo tender as tofeparate. You rauft keep your pot tight covered, and a conftant fire during the time of its ftoving; in about feven or eight hours, try your jelly in a cup. and when quite cold, if it is foftiffas that you can cut it with a knife, take it off, and ftrainit through a fieve, and take ofFall the fat, and fcum firft with a fpoon, and then with a philtering paper: Provide china cups, and fill them with the clear jelly ; (ct them in a gravy pnn; or a large ftew-pan of boiling water over a ftove; in this water boil your' jelly in the cups, till it is as thick as glue. After which, let them Hand in the vv tter till they are quite cold : Before you turn them out of your cups, run the edge of a knife round to luofen them;. 68 OF SOUPS. then turn them upon a piece of new flannel, which will draw out all the moifture gradually. Turn them every fix or eight hours, tili they are perfectly dry, and like a piece of glue; keep them in as dry a place as you can, and in a little time they will be fo hard, that you may carry them in your pocket, without the leaft inconvenience. When you want to ufe it, take a piece about the bignefs of a walnut, snd pour a pint of boiling water on it, fur- ring it tili it is diffolved ; feafon it with fait to your tafte, and you will have a bafon of ftrong broth. If you want a dim of foup, boil vermicelli in water; then to a cake of your foup, pour a pint of water, fo that four cakes will make two quarts; when it is thoroughly melted, (et it over the firejuft tofimmer; pour it into the difh, put in thin flices of bread hardened before the fire, and the ver- micelli upon them. Thus you have a dim of foup in a- bout half an hour. Whilft this is doing, you may have any tiling drafting to follow, which will not only be a good addition to your dinner, but faving time. Note, Seafon it to your palate, as there is no fait or fea- foning in the preparation. To moke a Bratvt? Portable Soup^L Take a larg« leg of beef, bone it, and take off the (kin, and what fat you can; put it into a iioving pot, with a tight cover; put to it about four gallons of foft water, with fix anchovies, half an ounce of mace, a few doves, half an ounce of whole white pepper, three onions cut in two, a bunch of thyme, fweet marjoram and paifley, with the bottom cruft of a two-penny loaf that is well baked ; cover it very clofe, and let it have a conftant fire to do leifurcly for feven or eight hours; then ftir it very well together, to make the meat feparate : cover it clofe again, and in an hour try your broth in a cup, to fee if it will glutinate; if it does, take it off, and ftrain it through a canvafs jelly bag into a clean pan ; then have China or well glazed earthen cups, and fill them with the clear jelly ; put them into a broad gravy pan, or ftew-pan, with S>iling water ; fet in the cups, and let them boil in that till they are perfectly glue. When they are almoft cold, run a knife round, them, and turn them upon a piece of new flannel, to draw cut all the molfiure; in fix or feven hours turn them, and do fo till they are perfectly hard and dry ; put them into ilone jars, and keep them in a dry place. OF SOUPS. 69 This is very good for foups, fauces, and gravies. When you intend to make it into foup, (hred and wafli very clean what herbs you have to enrich it, as celery, endive, cher- vil, leeks, lettuce, or indeed what herbs you can get; boil them in w ater till they are tender, {train them off, and with that water duTolve what quantity of portable foup you pleafe, according to the ftrength you would have it. If you ar£ where you can get it, fry a French roll, and put it in the middle of your diih, moiftened firft with fome of your foup; and when your cakes are thoroughly melted > put your herbs to it, and fetit over the fire till it is juftat boiling: then ciifh it up, and fend it to table. To make Vermicelli Soup. Take two q«.i .^rts of ftrong veal broth, put it into a clean fancepan, with a piece of bacon fluck with cloves, and half an ounce of butter rolled in flour; then take a fmall fowl irufTed to boil, break the breaft bone, and put it into your foup; ftove it clofe, and let it (lew three quarters of an hour: take about two ounces of vermicelli, and put to it fome of the broth; fet it over the fire till it is quite ten- der. When your foup is ready, take out the fowl, and put it into the diih ; take out your bacon, fkim your foup as foon as poffible, then pour it on the fowl, and lay your vermicelli all over it ; cut fome French bread thin, put it into your foup, and fend it to table. If you choofe it, you may make your foup with a knuc- kle of veal, and fend a handfome piece of it in the middle of the diih, inftead of the fowl. To make Soup Lorraw. Have ready a ftrong veal broth that is white, and clean fcummed from all fat: blanch a pound of almonds, beat them in a mortar, with a little water, to prevent their oil- ing, and the yelks of four poached eggs, the lean part of the legs, and all the white part of a roafted fowl; pound all together as fine as poffible; then take three parts ot the veal broth, pat it into a clean ftew-pan, put your ingre- dients in, and mix them well together ; chip in the cruft of two French rolls wellrafped; boil all together over a {love, or a clear fire. Take a French roll, cut a piece out of the top, and take out all the crumb; mince the white part of a roaited fowl ver> fine, feafon it wi;h pepper, fair, nutmeg, and a little beaten mace; P ut ' n about an ounce t»f butter, and mojften it with two fpoonfuls of your foup 7 o OF SOUPS. ft rained to it; fet it over the ftove to be thorough hot: Cut fome French rolls in flices, and fcl them before the fire to crifp ; then ftrain oft your foup through a tammy or a lawn ftrainer, into another clean ftew-por ; let it ltew till it is as thick as cream : then have your difh ready ; put in fome of your crifp bread ; fill your roll with the mince, and lay on the top as clofe as poliible ; put it in the middle of the difh, and pour a ladleful of \ our foup over it; put in your bread firit, then pour in the foup, till the dim is full. Garniib with petty patties; or make a rim for ycur difh, and gamifh with lemon raced. If you pleafe, you may fend a chicken boned in the middle, inftead of the roll; or you may fend it to table with only crifp bread. "To make a Sorrel Soup avi/h Eg%s* Take the chump end of a loin of mutton, and part of a knuckle of veal, to make your itock with ; feafon it with pepper, fait, clove?, mace, and a bunch of fweet herbs ; boil it till it is as rich as you would have it ; ftrain it oft, and put it into a clean faucepan : Put in a young fowl, co- ver it over, and ftove it; then take three or four large handfuls of forrel wafhed clean; chop it groflly, fry it in butter, put it to your foup, and let it boil till y»ur fowl is thoroughly done; fcum it clean, and fendjt to table with the r*oH in the middle, and fix poached eggs placed round about it. Garnifh the difh with fippets, and ftew- ed forrel. !'o make Afparagus Sotff, Take five or fix pounds of lean beef cut in lumps, and rolled in flour; put it in your ftew-pan, with two or three flices of fat bacon at the bottom ; then put it over a flow fire, and cover it clofe, ftirring it now and then. till the gravy is drawn: then put it in two quarts of water and half a pint of ale. Cover it clofe, and let it flew gently for an hour, with fome whole pepper, and fait to your mind ; iben ftrain off the liquor, and take off" the fat; put in the leaves of white beets, fome fpinach, fome cabbage, lettuce, a little mint, fome forrel and a little fweet mar-* joram powdered; let thefeboil up in your liquor, then put in the green tops of afparagus cut final), aud let them boil till all is tender. Serve it up hot, with a t'rench roil in tjie middle, SOUPS FOR LENT. . 71 Rich Soups in Lent, or for faji Days, To make a Craiv Fijh Soup. Cleanfe them, and boil them in water, fait and fpicc : pull off their feet and tails, and fry them ; break the reft of them in a Hone mortar, feafon them with favoury fpices and an onion, a hard egg, grated bread, and fweet herbs boiled in good table beer; (train it> and put to it fcald- ed chopped parfley, and French rolls; then put in th& fried craw filh, with a few mufhrooms. Garnifh the difk with fliced lemon, and the feet and tail of a craw rifh. To make Oyjier Soup. Have ready a good filh ftock, then take two quarts of oyfters without the beards; bray the hard part in a mor- tar, with the yelks often hard eggs. Set what quantity of filh ftock you mall want over the fire with your oyfters; feafon it with pepper, fait, and grated nutmeg. When it boils, put in the eggs, and let it boil till it is as thick as cream. Difh it up with bread cut in dice. To make an Eel Soup. Take eels according to the quantity of foupyou would make ; a pound of eels will make a pint of foup.; fo to every pound pf eels put a quart of water, a cruft of bread, two or tferec blades of mace, a little whole pepper, an onion, and a bundle of fweet herbs ; cover them clofe, and let them boil titJ half the liquor is wafted ; then ftrain it, toaft fome bread, and cut it final I, lay the bread in the difh, and pour in your foup. If you have a (lew hole, fee the difh over it for a minute, and fend it to table. If you iind your foup not rich enough, you mult let it boil till it is as llrong as you would have it, and add a piece of car- lot to brown it. To make a Rronjon Soup. Into a clean fan ce pan put three quarts, or more, of water, with rafpings fufficient to thicken it, two or. three onions, cut acmfs, two or three cloves, fome whole pep- per, and a little fait; cover it clofe, and let it boil about an hour and a half, then (train ir through a fieve; have celery, carrots, endive, lettuce, fpinach, and what other herbs you like, nor cut too fmall, and fry them in butter ; take a clean ftew-pan, that is large enough for your in- gredients, put in a good piece of butter, duit in flour, and keep it itiriing till it is of a fine brown ; then pour ij? 7 2 SOUPS FOR LENT. your herbs and foup, boil it till the herbs are tender and the foup of a proper thicknefs. Have bread cut in dice, and fried brown; pour your foup into the difh, put fome of the bread into the foup, the reft in a plate, and ferve it up. To make a While Soup. , Putin a clean faueepan two or th.ee quarts of water, the crumb of a twopenny loaf, with a bundle of herbs, fome whole pepper, two or three cloves, an onion or two, cut acrofs, and a little fait : let it boil, covered, til! it is quite fmooth ; take celerv, endive, and Irrtuce, only the white parts, cut them in pieces, not too fmall, and boil them rill they are very tender, itrain your foup off into a clean ftew-pan ; put your herbs in with a good piece of butter (tined in it till the butter is melted, and let it boil for fome time, till it is very fmooth. If any fcum arifes, take it off very clean : foak a fmall French roil, nicely rafped, in fome of the foup ; put it in the middle of the dilh, pour in your fcup, and fend it to table. To make Onion Soup. Firft, put a tea-kettle of water on to boil, then flice fix Spanim onions, cr fome of thelargeft onions you have got ; flour them pretty well, then put them into a ftcw- pan that will hold about three quarts, fry them in butter till they are of a fine brown, but not burnt :, pour in boil- ing water fuificicnt to fill the foup di(h yoirfntend ; let it boil, and take half a pound of butter rolled in flour, break it in, and keep it ftirring till your butter is melted ; as it boils, fcum it very well, and put in a little pepper and fait; cut a French roll into flices, and ft t it before the fire to crifp; poach feven or eight eggs very nicely ; cut off all the rugged part of the whites, drain the water from them, and lay them upon every flice of roll ; pour your foup into the dim, and put the bread and eggs carefully into the difh, with a ikimmer. If you have any fpinnch boiled, lay a leaf between every piece of roll, and fend it to table, If you have any Parmefancheefe, fcrape about an ounce very £ne, and put it in when you pour on your boil- ing water; it gives it a very high flavour, and is not to be perceived by the taite what it is. SOUPS FOR LENT. 73 To make Turnip Soup, To two quafts ©f water, put three quarters of 3 pound. of rice, clean picked and warned, with a flick of cinna- mon ; let it be covered very clofe, and fimmer till your rice is tender ; take out the cinnamon, and grate half a nutmeg ; beat up the yelks of four eggs, and drain them to half a pint of white wine, and as much pouncied f 1 j oar as will make it palatable ; put this to your foup, and ftir it very well together : fer it over the fire, ftirrirsg it till it boils, and is of a good thicknefs ; then fend it to table. To make Onion Soup. ' Pare a bunch of turnips (fave out three or four), put them into a gallon of water, with half an ounce of white pepper, an onion ftuck with cloves, three blades of mace, half a nutmeg bruifed, a good bunch offweet herbs, and a large cruft of bread. Boil them an hour and a half, then pafs them through a fieve ; clean a bunch of celery, cut it fmall, and put it into your turnips and liquor, with two of the turnips you faved, and two young carrots cut in dice : cover it clofe, and let it ftew ; then cut two turnips and carrots in dice, flour them, and fry them brown in butter, with two large onions cut thin, and fried likewife ; put them all into your foup, with fome vermi- celli ; let it boil foftly, till your celery is tender, and your foup is goodT Seafonit with fait to yourpalate. To make Soup Meagre, Take a bunch of celery warned clean, and cut in pieces, a large handful offpinach, two cabbage lettuces, and fome parfley : warn all very clean, and ihred them fmall ; then take a large clean ftew pan, put in about half a pound of butter, and when it is quite hot, flice four large onions very thin, and put into your butter; ftir them well together for two or three minutes ; then put in the reft of your herbs : (bake all well together for near twenty minutes; duft in tone flour, and ftir together ; pour in two quarts of boiling water ; feafon with peiper, fait, and beaten mace. Chip a handful of cruft of breads and put in ; boil it half an hour, then beat tip the yelks r three egy;s in a fpoonful of vinegnr ; pour it in, ftir. " two or three minutes, then fend ir to table. G 74 OF FRICASEES, G H A P. IX. OF FRICASEES. Tofrkafee Neats Tongues. Eoil them tender, peel them, c.i them into thin flices. and fry them in frefh butter ; then pour out the butter j put in as much gravy as will be wanted forfauce, a bun- dle of fweet hctbs, an onion, fome pepper and fait, and a blade or two of mace; fimmer all together for half an hoar. Then take out the tongue, ftrain the gravy, put it with the tongue in the flew- pan again, beat up the yelks of two eggs, with a giafs of white wine, a little grated nutmeg, a piece of butter as big as a walnut rolled in flour ; (hake all together for four or rive minutes, diih it up and fend it to table. Tofrkafee Ox Palates. Put the palates upon the fire in cold water, and let them boil foftly till they are very tender ; then blanch and ferape them clean ; rub them all oyer with mace, nutmegs, cloves, pepper beaten fine, mix&l with crumbs of bread. Put them into a ftew-pan of hot butter, and fry them brown on both fides. Then, having poured off the fat, put as much beef or mutton gravy intoa ftew-pan as if required for fauce, and an anchovy, a little lemon juice, and fait to make it palatable,, and a piece of butter rolled in flour. When thefe have fiminered togethcra quarter of an hour, diih them up, and garniih with iliced lemon, To f rim fee Tripe. Take the whitdt and the thickeft feam tripe, cut the white part in thin ilices, and put it into a ftew-pan, uith a little white gravy, a fpoonful of white wine, a little lemon juice, and a lemon-peel grated. Add to it the yelks of two or three eggs beat very well, with a little thick cream, fared parfley, and two or three chives. Let them all be (hook together over a (rove or flow fire, till the giavy becomes as thick as cream ; but it mult not OF FRICASEES. 7; boll for fear it fhould curdle. Pour all together into a dim. with fippets. Garniih with fliced lemon and.muflirooms. To fricafee a Calf's Head. Take half a calf's head that is boiled tender, cut it into flices, and put it into a ftew-pan with fome good veal broth ; feafon it with mace, pepper and fait, an artichoke bottom cut in dice, and force-meat balls firft boiied, morels and trufHes; let thefe boil together for a quarter of an hour; fcum it clean ; beat up the yelks of two eggs in a gill of cream, put this in, and make it round till it is ready to boil ; fqueeze in a little lemon, andferve it up. Garniih with lemon. To fricafee Calf 's Feet. Drefs the calf's feet, boil them as you would do for eating, take out the long bones, cut them in two, and put them into a ftew-pan, with a little white gravy, and a fpoonful or two of white wine, take the yelks of two or three eggs, two or three fpoonfuls of cream, grate in a little nutmeg and fait, and fhake all together with a lump of butter. Gamifh your dilh with flices of lemon and currants, and ferveit up. Tofricafee Veal Sweetbreads. Cut the fweetbreads in thin flices, the length-way. Dip them in eggs. Seafon them with pepper, fair, and grated nutmeg. Fry them of a light brown ; then put them into a ftew pan with a fufficient quantity of brown gravy, and a fpoonfulof lemon juice. Thicken it with butler and flour, ferve it up together, garniftied with bits of toafted bacon and crifpparfley. To fricafee Lamb broivn. Cut a hind quarter of lamb into thin flices; feafon them with pepper and fait, a little nutmeg, favory, mar- joram, and lemon-thyme dried and powdered (fome add a lhallot), then fry on the fire brifldy j and afterwards tofsthe lamb up in ftrong gravy, a giafs of red wine, a few oyfters, fome force-meat balls, two palates, a little burnr butter, and an egg or two, or a bit of butter rolled in flour to thicken it. Serve all up in one diih, garnifh- ed with fliced lemon. To fricafee Lamb white. Take a leg of lamb, half roaft it ; when it is cold cut it in flices, put into a ftew-pan with a lirr'k white gravy, a fiiallot fared fin?, a little nutmeg, fait, and a few lured 7<5 OFFRICASEES. capers, let it boil over a ftove til] the lamb is enough ; to thicken the fauce, take three fpoonfuls of creanCthe yelks of two eggs, a little fhred parfley, and beat them \\d\ together j then put it into a ftew-pan, and make it- tiil it is thick, but do nm let it boil ; if thh do nor make it thick, rutin a little flour and butter, and fo ferve it up. Garnifh your dim. with mufnrooms, oyfters, and lemon. Tofrkafit Lamb /tones audSix,eelbreads t Have rejdy fome lamb itones blanched., par-boiled, and fiiced, and floifr two or thrre fweetbreads j if very thick, cut them in two; the >elks of fix hard eggs whole'; a ftw piftacchio nut kernels, and a ^ew large oyfters ; fry all thofe of a line brown, then pour away the butter and add a pint ot drawn gravy, the lamb-ftones, fome afpa- ragus tops of about an inch long, fome grated nutmeg, a little pepper and fait, two (ballots fhred fmall, and a gJa/s of u hire wine. Stew all thefe together for ten mi- nutes, then add the yelks of fix eggs beat very fine, with a little white wine, and a little mace; fiir all together till it is of a fine thicknefs, and then difh it up. Garniih with lemon. To frkafee Pigs Ears, Take three or four pigs ears, clean and boil them very tender, cut them in fmall pieces the length of your finger, and fry them with butter till they are brown ; put them into a ftew-pan with a little brown gravy, a lump of but- ter, a fpoonful of vinegar, and a little muftard and fait, thickened with flour. Take two or three pigs feet, and boil them very tender, fit for eating, then cut them in two, and take out the large bones ; dip them in eggs, and flrcw over them a few bread crumbs, feafbn them with pepper and fair. Then either fry or broil them in 'the middle of the difn with the pigs ears. To frkafee Pigs Pettitoes. Clean the pettitoes vety well from hair, &c. fpHt them in two down the middle ; boil them with the liver, lights, and heart, till they are very tender, in half a pint of water or more, according to the quantity of meat, with an onion, a bunch ot fweet herbs, a little whole pepper, and a blade of mace. But in five minutes take out the liver, lights, and heart, mince them very fmall, grate a little nutmeg over them and dredge them with flcmr OF FRICASEES. 77 gently. When the pettitoes or feet are quite tender, take them out, (train the liquor in which they were boiled, and then put all together into a faucepan, with a little fait, a bit of butter as big as a walnut, and either a (boon- ful of vinegar, or thejuice of half a fmali tarn on. ohakc the faucepan often ; and after it has fnnmered five or fix minutes and you have laid fome toafted fippsts'or dices of bread round the infide of the ,diih, lay the minced meat and fauce in the middle, and the fplit pettitoes round it. Garniili with fliced lemon. Tofrkafee a Hare. Boil the hare with apples, onions, and parfley ; when it is fender, (hred it fmall, then put thereto a pint of red wine, one nutmeg, a little pepper and fait, and two or three anchovies; ftir thefe together, with the yelks of twelve hard eggs ftired fmall ; when it is ferved up, put in as much melted butter as will make it moid, garnish the dim with fome of the bones, and the whites of eggs boiled hard, and cut in halves. Tofrkafee Rabbits ivhite. Half road two young rabbits 5 then (kin and cut them in pieces, ufing only the whiteft parts ; which you mult put into a ftew-pan, with a fufficient quantity of white sravy, a fmall anchovy, a little onion, (hred mace, grated ?|mon-peel, and nutmeg grated; let it have tJrife boil. Then take a little cream, the yelks of two eggs, a lump of butter, a little juice of lemon, and Hired parlley ; put them all together into a ftew-pan, and (hake them" over the fire till they become as white as cream ; but do not let the mixture boil, for it will curdle if it does. — Garnifti the difh with fliced lemon and pickles. tofrkafee Rabbits brown. Cut the legs in three pieces, and the other parts about the fame fize. Beat them thin, and fry them in butrer over a quick fire ; when fried put them into a ftew-pan with a little gravy, a fpoonful of catfup, and a little grared nutmeg. Shake it up with a little fioar and butter, and garniili the dilh with fried parfley, made very crifp. Tofrkafee Chickens ivhite. Halfroaft the chickens, then having cut them up as for eating, {kin them, and put them into a ftew-pan with a little white gravy, thejuice of a lemon, an anchovy for every chicken, with a fufficient quantity of mace and 78 OF FRICASEES. nutmeg grated, and then boil them. Take alfo the yelks of eggs, as much as neceffary, a little fweet cream and fhr«=i-. parfley; then put them into a ftew-pan with a lump of butter and a little fait. Shake them all the time they are ovrr the fire, but tio not let them boil, for that would make them curdle. Serve it up poured upon fippets, and garnifti the dilh with iliced lemon, or pickled mulh- jooms. < Tofrica/ee Chickens bronvn. Cut up the chickens raw, in the manner as you do for eating, and fiat the pieces a little with a rolling pin. Fry them of a light brown ; afterwards put them into a ftew- pan, with a fufficient quantity, but not too much gravy, afpoonful or two of white wine, to two or three chickens, and a little nutmeg and fait. Thicken it up with Hour and butter. Garniih with fippets within the dilh, and with crifp parfley on the rim. To fricafee Pigeon t. Quarter each pigeon, and fry them. Take fome green peafe, and fry them alfo till they be like to burn:. Their pour boiling water upon them, and feafon the liquor with pepper, fait, onions, garlic, parfley, and vinegar. Thick- en with yelks of eggs. 'To fricafee Cod. Take the zoonds, blanch them, then make them very clean, and cut them into little pieces. If they are dried zounds, you mull firft boil them tender. Get fome of the roes, blanch them and wafh them clean, cut them into round pieces about an inch thick, with fome of the livers, an equal quantity of each, to make a handfome dim, and a piece of cod of about a pound for the middle. Put them into a ftew-pan, feafon them with a little beaten mace, grated nutmeg and fait, a few {wezt herbs, an onion, and a quarter of a pint of ftfh broth or boiling water; co er th^m clofe, and let them ftew a few mi- nutes; then put in half a pint of red wine, a few oyfters with the liquor drained, a piece of butter rolled in flour; fhake the pan round, and let them ftew foftly till they are en-ough. Tske out the fweet herbs and onion, and dilh up. Garnifn with lemon. To fricafee Soals, Place , or Flounders. Strip cfFthe black (kin of the fifti, but not the white ; then take out the bones, and cut the flefh into flicei about OF F RICA SEES. 79 two inches long; dip the flices in the yelks of eggs, and ftrew over them rafpmgsof bread ; then fry them in cla- rified butter, and when they are enough, put them on a plate, and fet them by the fire till you have made the following fauce : Take the bones of the nth, boil them up with water, put in fome anchovy and fwcet herbs, fuch as thyme and pariley, and add a little pepper, with cloves, and mace. When thtfe have boiied together fome time, take the butter in which the fiih was fried, put it into a pan over the fire, fhake flour into it, and keep it itirring while the flour is (halting in ; then itrain the liquor into it, in which the nfh-bones, herbs, and fpice were boiled, and boil it together till it is very thick, adding lemon-juice to your tafte. Put your fim into a difh, and pour the fauce over it ; ferve it up, garniihed with dices of lemon, and fried parfley. N. B. This difh may take place on any part of the table, either in thefirft orfecond courfe. Ts fricafee Tench ivhite. Having cleaned your tench very well, cut off their heads, flit them in two, and if large, cut each half in three pieces; if final!, in two;- melt fome butter m a ftew-pan, and put in your tench ; duftin fome flour, pour in fome boiling water, and a few mufhrooms, and feafon it with fait, pepper, and a bundle of fweet herbs, and an onion (tuck, with cloves; when this boils, pour in a pint of white wine boiling hot, let it itew till fufliciently waited; take out the flelh and ftrain the liquor, faving the mufhrooms; bind your fricafee with the >elks of three or four eggs beat up with a little verjuice, f< me parfley chopped fine, and a little nutmeg grated; flir it all the time it boils, fcum it very clean, pour your fauce over the fifh, and fend it to table. To fricafee Tench &ro Pare off the rinds from Seville oranges, then rub them with fait; let them lie twenty-four hours in water, then boil them in four changes of water, making the firit fait ; drain them dry, and beat them fine to a pulp ; bruife in the pieced of all that you have pared, make it very fweet with fine fugar, and boil it till it is thick ; let it fland till it is c»ld, and then it will be fit to put into the pafte. Lemon Puffs. Take a pound and a quarter of double refined fugar beaten 2nd rifted, and grate the rinds of two lemons and mix well with the Sugar, then beat the whites of two new laid eggs very well, and mix them well with the fugar and OF CAKES. 93 lemon-peel, beat them together an hour and a quarter, then make them trp in what form you pleafe; be quick to fet them in a moderate oven ; do not take off the papers till cold. CHAP. XII. TO MAKE ALL SORTS OF CAKES- A rich Cake. * Take fix pounds of the beft frefh butter, work it to a cream with your hands ; then throw in by degrees three pounds of double refinecifugar, well beat and fifted ; mix them well together, then work.in three pounds of blanch- ed almonds; and having beaten four pounds of eggs, and ftrained them through a fieve, put them in; beat them all together till they are thick and look white. Then add half a pint of French brandy, half a pint of fack, a fmall quantity of ginger, and about two ounces each of mace* cloves, and cinnamon, with three large nutmegs, all bea- ten in a mortar as fine as poffible. Then (hake in gradu- ally four pounds of well dried and fifted flour. When the oven is well prepared, and a tin hoop to bake it in, ftir into this mixture (as you put it into the hoop) feven pounds of eurrants well wafhed and rubbed, and fuch a quantity of candied orange, lemon, ajnd citron, in equal proportions, as fhall be thought convenient. The oven muft be quick, and the cake will at leaft take four hours to bake it : Or, you may make two oi more cakes out of thefe ingredients. You mult be -it it with your hands, and the currants muft be plumped by pouting upon them boiling water, and dry- ing them before the fire. Put them warm into the cake. Another rkh Cake. To a quartern and a halt of fine flour add fix pounds of currants, an ounce of cloves and mace, a little cinnamon ; two grated nutmegs, a pound of the beft fugar, fome 9f OF CAKE3. candied lemon, orange, or citron, cut in thin pieces; a pint of fweet wine, a little orange-flower or rofe water, a pintofyeaif, a quart cf cream, two pounds of butter melted, and poured into the middle of the flour. — Then ftrew fome flour over the butter, and let it ftand half an hour before the fire. After which kr.ead it well together, and pur it before the fire to make it rife. Work if up very well; put this mixture into a tin hoop, and bake it two hours and a h ; beat them together, fill tin pans, and bake them in a flack oven. You may make feed cakes the fame way, only put in carraway-feeds inftead of cur- rants- Dutch Cakes. Take five pounds of flour, two ounces of carraway- feeds, half a pound of fugar, and fomething more than a pint of miik.put into it three quarters of a pound of but- ter, then make a hole in the middle of the flour, and put in a full pint of good ale-yeafl : pour in the butter and milk, and make thefe into a pad e, letting it ftand a quarter o{ an hour before the fire to rife : tken mould it, and roll it into cakes pretty thin; prick them ail over pretty much, or they will bliitcr, and t>;!ke them a quarter ©fan hour. Sbrenxjhurj Cak ■■s. Take one pound of fugar, three, pounds of the fineft flour, a nutmeg grated, and fome cinnamon well beaten; the fugar and fpice muit be Rifled into the flour, wet it with three eggs, and as much melted butter as will make it of a good thicknefs to roll into a paite ; mould it well, and OF CAKES. 9S roll it ; cut it into what (hape you pleafe; perfume the cakes, and prick them before they go into the oven. Marlborouph Cakes, Take eight eggs, yelks and whites, beat and flrain them, and put them to a pound of fugar, beaten and fift- ed ; beat thefe three quarters of an hour together, then put in three quarters of a ptund of flour well dried* and two ounces ofcarraway feeds; beat all well together, and bake it in broad tin pans, in a brifk oven. i^ueeit Cakes, Take a pound of fugar, beat it fine, pour in yelks and whites of two e^gs, half a pound of butter, a little role- water, fix fpoontuls of warm cream, a pound of currants, and as much flour as will make it up ; It ir them well to- gether, and put them into your patty-pans, being well buttered : bake them in an oven, aimoit as hot as for bread, for half an hour; then take them out and glaze them, and let them ftand but a little after the glazing is on to rife. XJxbrtdge Cakes, Take a pound of wheat flour, feven pounds of currants, half a nutmeg, and four pounds of butter ; rub your but- ter cold very well among the meal. Drefs the. currants very well in the flour, butter, and feafoning, and knead n up with fo much good and new yeaft as will make it into a pretty high pafte ; ufually two-penny-worth of yeaft to that quantity. After it is kneaded well together, let it ftand an hour t© rife. You may put half a pound of pifle in a cake. A Pound Cake. Take a pound of butter, heat it in an earthen pan with your hand one way till it is like a fine thick cream ; then have ready twelve eggs, with half the whites; heat them well firir,and alfo beat them up with the butter, working into it a pound of flour, a pound of fugar, and a few carra- ways, for an hour with your hand, or a great wooden fpoon, Butter a pan, put it in, and then bake it an hour in a quick oven. A Seed Cake. Take three pounds of fine -flour, and rub in two pounds of bn-rtr; eight eggs, arhd four whites, a little cream, and five fpoonfuls oryeaft. Mix. all together, an i put it before the fire to rite; then add three quarter* of a pouud 96 OF CAKES. of carra way feeds, and put it in a hoop or tin rim well buttered. An hour and a half ^ ill bake it. fine Almond Cakes. Take a pound oi Jordan almonds, blanch them, beat tUem very fine with a little orange flower water, to keep them from oiling; then take a pdund and a quarter of fne fugar/ boil it to a high cand) , and put it. your al- monds. Then take twofreih lemons, grate off the rind very thin, ana put as much juice as t.) n;ake it of a quick tafte; put this mixture irito glaifes, fet ii it; a ftove, . ring often, that it may not cand) : lo v. hen it is a little dry, part it into fmail cakd upon iheets of paper, or tin, to harden. Saffron Cakes. Take half a peck of tbe fined flour, a pound of butter, and a pint of cream, t>r good milk, fet J lie milk on the fire, put in the butter, and a good deal of fugar ; then ftrarn faiFron to your taite alW liking into the milk ; take feven or eight eggs, with two yelks, and feven or eight fpoonfuls of } calf; put the milk to it when it is almoft cold, with fait, and coiiander feeds ; knead them all to- gether, make them up in reafonabie fized cakes, and bake them in a quick oven. Orange Cakes.^- Take the peels of four oranges, being firfr. pared, and the meat taken out; boil rhem tender, and beat them fmall in a marble mortar; then take the pulp J them two or mote oranges, the feeds and thins being pic iced out, and mix them with the peelings that arc beaten, fet theffi on the tire, with a fpoonful or two of orange- flower water, keeping it ftirring till that moiilure is pretty we'd dried up; then have ready to every pound bfthat pulp, tourpovnds and a quarter of double refined fugar, finely fifted. IV :ake the fugar very hot, dry it upon the fire, and then mix it and the pulp together ; fet it on the fire again, till the fu- gar be wcil melted, but take care it does not boil. You may put in a little peel, fbred fmall or grated ; and when it is coid, draw it up in double papers ; dry them before the me, and when you turn them, put two together, or you may keep them in deep glailes or pots, &nd dry them as you have occaiion. Common Bifcuits* Beat up fix eggs, with a fpoonful of rofe water, and a OF CAKES. 97 tpoonful of fack ; then add a pound of flour; mix thete into the eggs by degrees, with an ounce of coriander feeds; ihape them oil white thin paper or tin moulds, in any form you pleafe. Beat the white of an egg, ;\nd with a feather rub it over, and duft fine fugar over them. Set them in an oven moderately heated, till they rife and come to a good colour ; and it you have no ftove to dry them in, put them into the oven at night, and fet them fiand till morning. To make Whigs. Take three pounds and a half of flour, and three quar- ters of a pound of butter; rub it into the flour till none of it be feen ; then take a pint or more of new milk, make it very warm, and with half a pint of ale-y&aft, mnke it into a iight pauV, put in carraway feeds, and what fpice you pleafe ; then make if up, and lay it before the fire to rife ; after this, work in three quarters of a pound ot fu- gar, and then roll them pretty thin into what form you pleafe ; put them on tin plates, and hold them before the fire to rife again, before you fet them in ; your oven muft be pretty quick. To make Buns, Take two pounds of -fine flour, a pint of ale.yeaft, with a little fack, and three eggs beaten; knead all thefe toge- ther with a little warm milk, nutmeg and fa!t. Lay it before the hV, till it rife very light. Then knead into it a pound of frelh butter, and a pound of round carraway comfits, and bake them in a quick oven on floured papers, in what (hape you pleafe. Maccaroons. Take a pound of almonds, let them befcalded, blanch- ed, and thrown into cold water, then dry them in a cloth, and pound them in a mortar : moiften them with orange- flower water, or the white of an egg, left they rurn ro an oil; after this take an equal quantity of. fine powcWed fugar, with three or four whites of eggs ; beat all well to- gether, and (hape them on wafer- paper with a fpoon.— • Bake them on tin plates in a gentle oven.* Good Fritters. Mix half a pint of good cream very thick with flcur, beat fix eggs, leaving out ii ur whites ; add fix fpoonfula of fack, and drain them into the cream ; put in a little grated nutmeg, ginger, cinnamon, and fait j then put ia. 98 OF CAKES. another half pint of cream and beat the batter near an hour; pare and Dice your apples thin, dip every piece in the batter, and throw them into a pan with boiling lard. Pan Cakes. Take a pint of thick cream, fix fpoonfuls of fack. and half a pint of fine flour, fix 't ggs (but only three whites), one grated nutmeg, a quarter of a pound of melted but- ter, a very little fait, and fome fugar ; fry thefc thin in a dry pan. Cheefecakes after the beft manner. Firft warm a pint of cream, and then add to it five quarts of milk that is warm from the cow ; and when you have put a fufflcient quantity of rennet to it, ftir it about till it comes to a curd : then put the curd into a cloth, or linen hag, and let the whey be well drained from it : but take care nor to fqueeze it hard ; when it is Cut- ficiently dry, throw it into a mortar, and beat it till it is as fine as butter. To the curd thus piepared, add half a pound of fweet almonds blanched, and the fame quantity of macaroons, both beaten together as fine as powder. — If )OU have none of the laft near at hand, make ufe of Naples buifcuit in their Mead ; then add to your ingredients the yelks of nine eggs that have been well beaten, a whole nutmeg, and half a pound of double refined fugar. When you have mingled all thefe well together, melt a pound and a quarter of the beft freih butter, and ftir well into it. As to your pufF-pafte for your cheefecakes, it mud be made in the manner following : Wet a pound of fine flour with cold watef, and then roll it out ; put in gradually at leaft two pounds of the beft frefh butter, and fnake a fmall quantity of flour upon each coat as you roll it. Make it juft as you ufe it. N. B. Some will add to thefe, both currants and per- fumed plumbs.- Cheefecakes f«fi> o' m at- tain wine ; to which atfu a little fait ami fugar ; Uv.n mix I Joo OF PUDDING S. rhem with the milk. Put in a halfpenny roll, a fpoonful « f flour, and a little rofiswater; and having beat them well together, tie all up in a thick cloth, and boil it for an hour. Melt butter, fugar, and a tittle white wine for fauce, and pour it over the pudding when difhed. A Quaking Pudding. Take a penny white loaf grated, two fpoonfuls of flour of ricr, and feven eggs beaten up. Put them in a quart ©t cream or new milk. Seafon them with nutmeg grated, and white rote-water. Tie it up, boil it an hour, and then fcrve jt up with plain melted butter, and with fugar and a little wine. A fine B'lfcuii Pudding. Grate three Naples bifcuiis, ai.d pour a pint ©f cream or milk over them hot. Cover it dote till cold, t;.en add a little grated nutmeg, thejejks of four eggs and two Whites beaten, a little orange flower or rote- water, two ounces of powdered fugar, and half a fpoonful of flour. Mix thefe-well, and boil them in a China bafon, tied in a cloth for an hour. Turn it out of the bafon, and ferve it up in a difh with melted butter, and fome fine fugar fprinkled over it. Boiled Plumb Pudding. Shred a pound of beef fuet very fine, to which add three quarters of a pound of raifins ftoned, a little grated nut- meg, a large fpoonful of fugar. a little fait, fome white vine, four eggs beaten, three fpoonfuls of cream, and five fpoonfuls of flour. Mix them well, and boil them in a cloth three hours. Pour over this pudding melted butter, when dilhed. Tun bridge Puddings, Pick and dry a pint of great oatmeal ; bruife it, but not fmall, in a mortar. Boil it a quarter of an hour in new milk. Then cover it clofe, and let it ftand till it be cold. To this, when cold, add eight eggs beaten and ftrained, a penny loaf grated, and half a nutmeg, three fpoonfuls ©f Madeira or fack, a quarter of a pound or more of fugar. Mix thete well together. Tie it up in a cloth, and boil it three hours. Serve it up with a good deal of butter poured over it. A Cufiar* Pudding. Take two fpoonfuls of fine flour, half a grated nutmeg, a little fait and fugar, fix eggs well beaten and mix them OF PUDDINGS. ^T all in a pint o*f cream or new mi!k. Boil it in a cloth half an hour ; and ferve ir up with plain melted butter. A Hunting Pudding. Mix a pound of beef fuet fnred fine with a pound of fine flour, three quarters #f abound of currants well clean- ed, a quarrer of a pound of raifins ftoned and ihred, five eggs, a little grated lemon-peel, two fpoonfuls offugar, and a little brand v. Mix them well together. Tie it up in a cloth ; and boil it full two hours. Serve it up with white wine and melted butter. A boiled Suet Pudding. Take a quart of milk, a pound of fiiet (bred fmali, four eggs, two fpoonfuls of grated ginger, or one of bea- ten pepper, and a tea-fpoonful of fait. Mix the fea foil- ing and fuet firft in one pint of milk, and make a thick batter with flour. Then mix in the reft of the milk with the feafoning and fuet till it becomes a pretty thick bat- ter. Boil it two hours. Serve it up with plain butter. A Steak Pudding. Make a rich pafte of a quartern of flour and two pounds of fuet fhred fine, mixed up with cold water, fea- ioned with a little fait, and made ftiff. The ftcaks may K" either beef or mutton, well feafoned with pepper and fait. Roll the pafte out half an inch thick. Lay the iteaks upon it, and roll them up in it. Then tie it in a cloth, and put it into boiling water. A fmall pudding will be done enough in three hours. A large one takes five hours boiling. N. B. Pigeons eat well this way. A boiled ' Pot a toe Pudding. Boil two pounds of potatoes, and beat them in a mor- tar tine ; beat it ia half a pound of melted butter, and boil it half an hour. Pour melted butter over it, with a glafs of white wine, or the juice of a Seville orange, and throw fugarall over the pudding and dilh. A boiled Almond Pudding. Beat a pound of fweet almonds as froall as pofTiblejwith three fpoonfuls of rofe-water, and a gill of fack or white wine ; mix in half a pound of frelh butter melted, with live yelks of eggs, and two whites, a quart of cream, a quarter of a pound of fugar, and three fpoonfuls of crumbs of white bread; mix ail well together, and boil it. It will take half an hour boiling, I 2 ioi OF PUDDINGS. A boiled Rice Pudding. Take a quarter of a pound of rice, and half a pound of raifins ftoned. Tie them in a cloth, fo as to give the rice room to fwell. Boil it two hours, and ferve it up with melted butter, fugar, and grated nutmeg thrown ©ver it. A Prune, or Dam/on Pudding. Take a quart of milk, beat fix eggs and half the whites, with half a pint of the milk and four (poonfuls of flour, a little fait and two fpoonfuls of beaten ginger ; then by degrees mix in all the milk, and a pound of prunes. Tie it in a cloth, buil it an hour, melt butter and pour over it. Damfons eat well this way. An Apple Pudding. Make a good pufF-palte, roll it out half an inch thick ; pare end core apples enough to fill the cruft,and ciofe it op. Tie it in a cloth, and boil it (if a frhall pudding, two hours ; if a large one, three or four hours.) When it is enough, turn it into a di(h ; cut a piece of cruft out of the top, butter and fugar it to the palate; lay on the cruft again, and fend it to table hot. N. B. A par pudding, and a dam/on puddingy or any fort < A plumbs apricots, cherries, or mulberries, may be made the fame way. A plain baked Pudding. Boil a quart of milk ; then ftir in flour till thick ; add half a pound of butter, fix ounces of fugar, a nutmeg grated, a little fait, ten eggs, but not all the u'hites.— Mix them well, put it into a difli buttered, and it will be baked in three quarters of an hour. A Bread Pudding baked* Take a pint of cream, rmd a quarter of a pound of butter, fet it on the fire, and keep it ftirring ; when the butler is melted, put in as much grated ftale bread as u ill make it pretty light, a nutmeg, a fufficient quantity of fu^ar, three or four eggs, and a little fait. Mix all to- gether, butter a diih, put it in, and bake it half an hour, A Millet Pudding. Take half a pound of millet, and boil it over night in two quarts of milk; [n the morning add fix ounces of fugar, rkof meiud butter, /even eggs, half a nutmeg, a OF PUDDINGS. 103 pint of cream and fweeten to your tafte. Add ten eggs, with half the whites, and bake it. A Marroiv Pudding. Boil a quart of crt am, take it off the fire boiling, and Ilice into it a penny white loaf. Add to it eight ounces of blanched almonds beaten fine, two fpoonfuls of white rofe- water, the yelks of fix eggs, a glafs of fack, a little fait, fix ounces of candied lemon and citron fliced thin, a pound of beef marrow fhred fine, and half a pound of cur- rants. Mix all together, and put it into a d:fb rubbed with butter. Half an hour will bake it; when enough,, dull on fome fugar, and ferv^ it up hot. A Rice Pudding. Beat half a pound of rice to powder. Set it with three pints of new milk upon the fire, let ir boil well, and when it grows almoft cold, put to it eight eggs well beaten, and half a pound of fuct or butter, half a pound of fugar, and a fufficient quantity of cinnamon, nutmeg, and mace. Half an hour will bake it. You may add a few currants, candied lemon, citron peel, or other fweet-meats; and lay a puff pafte firit all over the fides and rim of the difh. A Poor Mans Pudding. Take fome ftale bread ; pour over it fome hot water till it is well foaked : then prefs out the water, and wafh the bread ; add fome powdered ginger, nutmeg grated, and a little fait ; fome rofe-water or fack, Lifbon fugar, and currants; mix them well together, and lay it hi a pan well buttered on the fides ; when it is well flatted with a fpoon, lay fome pieces of butter on the top; bake it in a gentle oven, and ferve it hot. You may furn it out of the pan when it is cold, and it will eat like a fine cheefecake. An Orange Pudding, Take the yelks of fixteen eggs, beat them welJ with half a pound of butter, grate in the rind of two Seville o- ranges, beat in half a pound of fine fugar, two fpoonfuls of orange flower water, two of rofe water, a gill of fack, half a pint of cream, two Naples bifcuits, or the crumb of a half-penny roll foaked in the cream, and mix all well together. Make a thin pufF- pafte, and lay it all over the dim and round the rim ; pour in the pudding and bake it* It will take about ai long baking as a cuitard. k4 of puddings. A Carrot Pudding. You muft take a raw carrot, fcrape it very clean, and grate it; take Haifa round of the grated carrot, and a pound of grated bread ; beat up eight eggs, leave out half the whites, and mix the eggs with half n pint of cream ; then itir in the bread and carror, half a pound of frefn butter melted, Haifa pint offack, three fpconfuls of orange flower water, and a nutmeg grated. Sweeten to your palate. iViixali well together; and if it is not thin enough, fttr in a little new miik or cream. Let it be of a moder-re thicknefs: lav \\t all over the difii. and pour in the ingredients. Bake it, which wiil take an hour. It tfiay alfo be boiled. If fd, ferve it up with meUed butter, white wine, and fugar. A tPujrfi'i Apricot, orntshite ^tar Plumb-Pudding. Scald \our quinces very tender, pare them thin, fcrape ofF'iic pulp, mix it nub fugar very fweet, put in a little girder and oinramon. To a pint of cream you muft put three or four \ elks of eggs, ard ftir it into your quinces till they are of a eood thicknefs. It muft be pretty thick. So you may uo apricots, or white pear-plumbs, but never pare them. Butter your difh, pour it in, and bake it. An Italian Pudding. Lay puff-pafte ai the bottom and round the edge of the dim. Upon which pour a mixture of a pint of cream, French rolls enough to thicken it, ten eggs beaten very fine, a nutmeg grated, twelve pippins diced, fomeorange- peei and fugar, and half a pint of red wine. Half an hour will bake ir. An Apple Pudding. Scald three or four codlings, and bruife them through a fieve. Add a quatter of a pound of bifcuit, a little nut. meg, a pint or cream, and ten eggs, but only half the whites. Sweeten to your tafte, and bake it. A Norfolk Dumpling. Make a batter as for pancakes, with a pint of milk, two eggs, a little fait, and as much flour as is needful. Drop this batter in piece*, into a pan of boiling water. — And if the water boils fait., they will be fufliciently done in three minutes. Throw them into a fieve or cullender to drain. Then lay them in a difh. Stir a Hice of fiefn butter into each; and heat them hot* OF DUMPLINGS. 105 A Hard Dumpling. Mix flour and water, and a little fait, like a pafte,— * Roll it into balls, as big as a turkey's egg. Have a pan of boiling hot water ready. Throw the balls of pafte in- to the water, having firft rolled them in flour. They eat beft boiled in a beef pot ; and a few currants added make a pretty change. Eat them with butter, as above. Apple Dumplings. Pare and core as many codlings as you intend to make dumplings. Make a little cold butter pafte. Roll it to the tbicknefs of one's ringer, and wrap it round every ap- ple lingly; and if they be boiled fingly in pieces of cloth, fo much the better. Put them into boiling water, and they will be done in half an hour. Serve them up with melted butter and white wine, and garnifh with grated fu- gar about the dim.. CHAP. XIV. OF SYLLABUBS, CREAMS, AND FLUMMERY. To make a fine Syllabub from the Conv, Sweeten a quart of cider with double refined fugar, and grate a nutmeg into it ; then milk the cow into your liquor. When you have thus added what quantity of milk you think proper, pour half a pint, or more ( in proportion to the quantity offyllabubyou make), of the iweeteft cream you can get, all over it. A Whipt Sillabub. Take two porringers of cream, and one of white wine, grate in the fkin of a lemon, take the whites of three eggs, fweeten to your tafte, then whip it with a whilk; take ofFthe froth as it rifes, pour it into your fy llabub-glaffes or pots, and they are fit for ufe. To make a fine Cream. Take a pint of cream, fweeten to your palate; grate j©6 QF CREAMS. in a little nutmeg, add a fpoonful of orange-flower water, or r'ofe- water, and two fpoonfuls offack; beat up four eggs, and two whites, itir it all together one way over the lire, till it is thick ; have cups ready and pour it in. Lemon Cri am. Take the juice of four large lemons, half a pint of water, a pound of double refined fujgar beat fine, the whites of lev en eggs, and the yelk of one beaten very well ; mix all together, ftrain it, fet in on a gentle fire, ftirring it all the while, and ikim it clean ; put into it the peel of one lemon when it is very hot, but not to boil ; take out the lemon-peel, and pour it into china difhes. Rajberry Cream, Take a quart of thick fweet cream, and boil it two or three wallcps ; then put it off the fire, and ftrain the juice of rafoerries into it to your tafte ; ftir it a good while be- fore yqu put your juice in, that it may be almoft cold u hen you mix it, and afterwards ftir it one way for al- moif a quarter of an hour; then fweeten it to your tafte, and when cold you may fend it up. Whipt Cream. Take a quart of thick cream, and the whites of eight eggs beaten with half a pint offack ; mix it together, and fweeten to your tafte with double refined iugar; you may perfume it 'if you pleafe), with mufk or ambergris tied in a rag, and fceeped a little in the cream. Whip it up with a whilk that has a bit of lemon-peel tied in the middle. Take offthe froth with a fpoon, and by it in your glaffes or bafons. To make a Trifle. Cover the bottom of a difh or bowl with Naples bifcuits broke in pieces, macaroons in halves and ratafia cakes. — Juft wet them through with fack; then make a good boiled cuftard not too thick, and when cold pour it over, then put a fj ilabub over that You may gatnilh with ra- tafia cakes, currant j'.lly, and Rowers. im rv. Take a lar^i calf's foot, cut out the great bones, and boil rhtm in two qaait&of water; then ftrain it dfr, on in twelve more. Then pour off that vvater clear, .and (train the oatmeal through a coaife hair Tleve, pour it into a faucepan, keening it iiirring al! the time with a flick, till it boils and becomes very thick. Then pour it into ditties. When cold, turn it into plates, and.eat.it with what you pleafe, either wine and fugar, or miik. It eats very well with cider and fugar. You may obferve to put a great deal of water to the oatmeal, and when you pour off the laft water, put on jtift enough frefh to ftrain the oatmeal well. Some let it iiand forty-eight hours, fome three cjays, fhifting the water every twelve hours; but that is as you like it for fweetnefs or tartnefs. Groats, once cut, do better than . oatmeal. Mind to flir it together when you put in frefh water. • CHAP XV. OF JELLIES, JAMS, AND CUSTARDS, Calf's Feet Jelly. % Cut four calves feet in pieces, put them into a pipkin, with a gallon of water, cover them clofe, and boil them foftly till almoft half be confumed, then run the liquor through afieve, and let it fland till it be cold. With a knife take off the fat at top and bottom, melt the fine part of the jelly in a preferving pan or fkillet, and put in a io8 OF JELLIES. pint of Rhenifh wine, the juice of four or five lemons, double refined fugar to your lattc, th* whites of eight eggs beaten to a froth ; iHr and b»i) ail thefe together near half an hour; then pafs it through a fieve into a jelly bag; put into your jdlj bag a very fmall iprig of rofe- mary and a piece o: lemon-peel; pafs it through the bag- till it is as clear as vater. % Hart's Horn J Aly. Take a large galiip<.r uith hart's horn, then fill ir full with fpring water, tie a double paper over the gallipot, and fet it in a baker's oven with houfehchl bread. In the morning take i. our, run it through a jelly bag, fea- fon with juice ot lemons, double renned fug;? ■. , ai ••• the whites of eight epg.s well beaten. Let it ha v.- a boil, and run it through the jelly bag again into jelly glaffes, put- ting a bit of lemon-peel into the bag. Currant jfelfy* Having ftripped the currants from the (talks, put them into a ftone jar: ftop it clofe ; fet it in a kettle of boil- ing water half way up the jar; let it boil half an hour; take it out, and ft rain the juice through a courfe hair fieve. To a pint of juice put a pound of iugar; fet it over a fine quick clear fire in a preferving pan or bell metal fkil- let. Keep ttirring it all the time till the fugar be melted ; then (kirn the fkum off as fall as it rifis. When the jelly is very clear and fine, pour it into ear- then 01 china cups, or gallipots. When cold, cut pieces of white paper juit the bignefs of the top of the pot, dip them in brandy, lay them on the jelly; then cover the top clofe with white paper, and prick it full of holes. — Set it in a dry place. You may put fome in glaffes for prefent ufe. Rajberry Jam, Take a pint of cur; ant jeiiy,and a quart of rafberries, bruife them well together, fet them over a flow fire, keeping n ftinirig all the time till it boils. Let it boil five or fix minutes, pour it into the gallipots, paper them as you do the currant jeliv, and kec p them for ufe. They will keep for two or three years, and have the full flavour of rafberries. OF CUSTARDS. io 9 A Cujlard. \ Sweeten a quart of new milk to your tafte ; grate in a little nutmeg, beat up eight eggs well (leaving out half the whites), ftir them into the milk, and bake them in China cups ; or put them into a deep China difh. Hai*e a kettle of water boiling, fet the cups in, let the water come about halfway, but do not let it boil too fair, for fear of its getting into the cups. You may add a little rofe-water, and French brandy. Boiled Cuftards. Put into a pint of cream two ounces of almonds, blanch- ed and beaten very fine, with rofe or orange-flower wa- ter, or a little mace ; let them boil till the cream is a little thickened, ihen fweeten it, and ftir in the eggs, and keep it flirting over the fire till it is as thick as you would have it ; then put in a little orange-flower water, ftir U well together, and put it into China cups. 1SJ.B. You may make them without almonds. Almond Cufiards, Take a pint of cream, blanch and beat a quarter of a pound of almonds fine, with two fpoonfuls of rofe-water. Sweeten to your palate. Beat up the yelks of four egg^j ftir all together one way over the fire, till it is thick ; then pour it out into your cups. Or you may bake it in little China cups. Rice Cuftards.. Boil a quart of cream with a blade of mace, and a quartered nutmeg, put thereto boiled rice well beat with the cream ; mix thefe together, ftirring them all the while they boil. When enough, take it off, and fweeten it to your tafte ; put in a little orange flow Pear Plumbs, or Damfdns, l^c.for Tar's or Pus, Gather them when full grown, and juft as they begin to turn. Pick all the large!* out ; fave about two thirds of the fruit ; to tfye other third put as much water as you I : will cover them, boil and flcin them ; when the. fruit {'foiled very foft, drain it through a coarfe hair and to every quart of this Hquot put a pound and a t U'..:j', bod it and ficim it \cry well ; then t l ;ro.v in your fruit, juit give them a fculd, take them oft' the OF PRESERVING. u 3 fire, and when cold, put them into bottles with wide mouths, pour your fyrup over, lay on a piece of white paper, and cover them with oil. To make Marmelade, To two pounds of quinces add three quarter* of a pound of fugar, and a pint of fpring water; put them over the fire, and boil them till they are tender; drain off the liquor", and bruife them; then put them into it again, let it boil three quarters of an hour, and put it into your pots or faucers. To prefer-ve Mulberries whole. Set fome mulberries over the fire in a (killet or pre- ferving-pan; draw from them a pint of juice when it is drained ; then take three pounds of fugar beaten very fine, wet the fugar with the pint of juice, boil up youf fugar and ikini it, put in two pounds of ripe mulberries, and let them ftand in the fyrup till they are thoroughly warm ; then fet them on the fire, and Jet them boil very gently ; do them but half enough, and put them by in the fyrup till next day, then boil them gently again ; when the fyrup is pretty thick, and will ftand in round drops when it is cold, they are enough ; foput all into a gallipot for ufe. To prefer-ve Goofe berries , Dam fans or Plumbs. Gather them when dry, full grown, and not ripe; pick them one by one, put them into glafs bottles that are very clean and dry, and cork the naclofe with new corks; then put a kettle of water on the fire, and put in the bottles with care ; wet not the corks, but let the water come up to the necks ; make a gentle fire till they are a Jittle coddled, and turn white ; do not take them up till cold, then pitch the corks all orer, 0£ wax them dofe, and {ct them in a cool dry cellar. To prefer-ve Peaches, Put your peaches in boiling water, juft give them a fcald, but do not let them boil ; take them out, and put them in cold water, then dry them in a fieve, and put them in long wide-mouthed bottles; to half a dozen of peaches take a quarter of a pound of fugar, clarify it, pour it over your peaches, and fill the bottles wir^h brandy. Stop them clofe, and keep them in a dry placfii To prefer and keep them for ufe. To pre/ewe Cherries. Take two pounds of cherries, one pound and a half of fugar, half a pint of' fair water, melt your fugar in it; when it is melted, put in your cherries ; boil them foftly at firlt, then fafter, and lkim them ; take them off two or t .ree times and (hake them ; put them on again, and let them boil fart. ' When they are of a good colour, and the. ij rup will (land,, they are enough. OF PRESERVING. n 5 To pteferve Rajbzrries. Choofe rafberries that are not too ripe, and take the weight of them in fugar, wet your fugar with a little water, put in your ra (berries, and let them boil f6ftiy ; take heed of breaking them; when they are clear, take them up and boil the Fyrup till it be thick enough, theft put them in again; and when they are cold, put them up in glaffes. To prrferve Currants. Take the weight of thecurranis in fugar, pick out the feeds; io a pound of fugar add half a pint of water ; let it melt ; then put in your currants, and let them do very leifurciy; fkim them, and take them up; let the fyrup boil, then put them on again : and when they are clear, and the fyrup thick enough, take them off. When they are cold, put them in glaffes. To dry Peaches. Take the faireft and ripeft peaches, pare them into fair water; take their weight in double refined fu^ar : of one half make a very thin fyiup; i«at in your peaches, boiling them till they look clear, then fpl.ft and ftone them. After this boil them till they are very tender, lay them a draining, take the other half of the fugar, and boil it almoft to a candy ; put in your peaches, and let them lie all night, then lay them on a glafs, and fet them in a itove, till they are dry. If they are fugared too much, wipe them with a wet cloth a little : let the firft fyrup be very thin ; a quart of water to a pound of fugar. To dry Cherries* To four pounds of cherries, put one pound of fugar, and jull as much water to the fugar as will wet it ; when it is melted, make it boil ; (tone your cherries, put them in, and give them a boil ; (kirn them two or three times, take them off, and let them ftand in the fyrup two or three days; then boil your fyrup again, and put it to them, but do not boil your cherries any more. Let them ftand three or four days longer, then take them out, and lay them in a fieve to dry ; when dry, lay them in rows on paper; a row of cherries, and a row of white paper, in boxes. To candy Angelica, Gather it in April, boil it in water till it be tender, then take it up and drain it from the water very well ; n6 Of PICKLING. fcrape the outfide of it, dry it in a clean cloth, and lay it in the fyrup; lee it lie three or fonr days, and cover it dole : ihe fyrup muft be rich, and keep it hot a good while, but let it not boil; lay it upon a pie-plate, to let it dry ; and keep it near the fire, left it diffolve. CHAP. XVIII. OF PICKLING. To pickle Afparagns. Gather your afparagus, and lay them in an earthen pot; make a brine of water and fait ftrong enough to bear an egg, pour it hot on them, and keep it clofe covered. When you ufe them, lay them in cold water two hours, then boil and butter them for table. If you ufe them as a pickle, boil them as they come out of the brine, and lay them in vinegar. To pickle Nafturtian Buds or Seeds. Take the feeds trefh ofFthe plant when they are pretty large, but before they grow hard, and throw them into she beft white wine vinegar that has been boiled up with what fpices are moft agreeable. Keep them clofe ftopt in a bottle. They are fit for ufe in eight days. To pickle or make Mangoes of Melons. Take green melons, as many as you pleafe, and make a brine ftrong enough to bear an egg; then pour it boiling hot on the melons, keeping them down quite un- der the brine ; let them ftand five or fix day6 ; then take them out, (lit them down on one fide, take out all the feeds, fcrape or fcopethem a little in the infide, and wafti them clean with cold water; then take a clove of garlick, a little ginger and nutmeg fliced, and whole pepper; put all thefe proportionably into the melons, filling them up with muftard {ced; then lay them in an earthen pot with the flic upward*, anu\ take one part of muftard and. two. OF PICKLING. n 7 parts of vinegar, enough to cover them, pouring it upon them fcalding hot, and keep them clofe (topped. To pkkle Mujhr corns. Cut the ftems of fmall buttons at the bottom ; wafh them in two or twee waters uirh a piece of flannel. — Iiiave in readinefs a (lew-pan on the fire, with fome fpring water that has had a handful of common fait thrown into it ; and as foon as it boils, put in your buttons. When they have boiled about three or four minutes, take them offthe fire, and throw them, into a cullender; from thence fpread them as quick as you can upon a linen cloth, and cover them with another. Have ready feveral wide- mouthed bottles ; and as you put in the mg walnuts, and let it ftand till it be cold between cveir boiling. Then tie them down with paper and a bladder over them, and let them ftand two months. Then make for them the following pickle. To every two quarts-of alegar, put half an ounce of mace, and the fame of olives; of black pepper, Jamaica pepper, ginger, and long pepper, an ounce of each, and two ounces of common fait Boii it ten minutes, pour it. foot on your walnuts, and tie them down covered with paper and a bladder. c h a ?. xrx. OY MADE WINES. To make Goofeberry Wine. Take goofeberrits when they are jult beginning to turn ripe, bruifc them well, but not (o as to break their feeds, poui to every eight pounds of pulp a gallon of fpring water, and let them .ftand in the vefiel covered, in a cool plact, twenty-four hours; then put them into a ftrong canvaU or hau^bag, prefVqut all the juice that will run from thc- damfbrig dry, -.veiahthem and bruife them with your hand ; put them into an earthen {tein-th.u has a faucet, and a wreath of ft raw before the faucet ; add to fcvery eieht pouiias of fruit a gallon of water • boil the water, fkim it, arid put it to your fruit fcalding hot ; let it ftarid two .vhole days; then draw it off, and put it into a veffel fit fojf it, and to every gallon of liquor put ivvo pounds and a half of fine fugar $ let the vefTel be fully OF MADE WINES. |2J arid flop it clofe; the longer it (lands the better , it will keep a year in the veiTel ; bottle it out. The fmal dam - fon is the belt. You may put a very fmall lump 6 dou- ble reiined fugar in every bottle. To make Sage Wine. , Take four handfuls of red fage, beat it in a one mortar like green fauce, put it into a quart of red v' ne ^ and Jet it rrand three or four days clofe Hopped* ibak>o- it twice or thrice, then let it ftand and fettlej and u Bext day in the morning take of the fage wine three fpoo fuls, and oi running water one fpoonful, falling atter , one hour or better; ufe this from Michaelmas to the enc. of March ; it will cure any aches or humours in the joints, pry rheums, keep off all difeafes to the fourth de- gree f it helps the dead palfy, and convulfions in the finews, fnarpens the memory, and from the beginning of taking it will keep the body rrild, iliengthen nature, till *he fulnefs of your days be finiflied ; nothing will be changed in your ftrcngth, except the change of the hair ; it will keep your teeth found that were not corrupted before ; it will keep you from the gout, the dropfy, or any fwellings of the joints or body. To make Qjtince Wine. Take your quinces when they are thorough ripe, wipe off the fur very clean ; then y^ke out the cores, bruife them as you do apples for cider, and prefs them, adding to every gallon of juice two pobrids and a half of tine fugar (Hr it together till it is diflblved : then put it in your cafk, and when it has done working, flop it clofe ; -Jet it ftand till March before you bottle it. You may keep it two or three >ears, and it will be the better. To make Lemon Wine. lake fix large lemons, pare effthe rind, cut them, and fqueeze out the juice; fteep the rind in the juice, and put to it a quart of brandy ; let it ftand in an earthen pot clofe ftopt three days; then fqueeze fix more, and mix with two quarts of fpring water, and as much fugar as wili fweeten the whole ; boil the water, lemons., and fugar together, letting it Hand till it is cool ; then a^d a quart of white wine, and the other lemon and brandy ; mix them together, and run it through a flarrrtel bag into fome veiTel; let it Hand three months, and bottle \i off; 124 OF MADE WINES. cork )P'Ji" bottles very well, and keep it cool j it will be £t to /rink in a month or fix weeks. To make Bar h y Wine. :e half a pound of French barley and boil it in three Wat/ 5 * an( l ^ av e three pints of the laft water, and mix jt \Ah a quart of white wine, half a pint of borage v yr, as much clary water, a little red rofe water, the Fe of five or fix lemons, three quarters of a pound of fugar, and the thin yellow rind 1 1 a lemon ; brew all •fe quick together, run the liquor through a ftrainer " bottle it up; it is pleafant in hot weather, and very [ood in fevers. To make Plumb Wine. Tak« twenty pounds of Malaga raiiins, pick, rub, snd flircd them, and put them into a tub j then take four gallons of fair water, boil it an hour, and let it ftand till it is blood warm ; then pur it to your raiiins ; let it ftand nine or ten days, (lining it once or twice a day ; drain *>ut )our liquor, and mix with it two quarts of damfon juice, put it in a vefTel, and when it has done w orking Hop it clcfe \ at the end of four or rivemomhs bottle it. To make Palermo Wine. Take to every quart of water a pound of Malaga raifins. rub and cut the raifins fmall, .and put them to the water, and let thenar i ftand ten days, ftirring once or twice a day ; you may boil the water an hour before yoa put it to the raifins, and let it ftand to cool ; at ten days r nd, ftrain out your liquor, and put a little yeaft to it ; and at rhree days end put it in the veffel, with one fprig of diied wormwood ; let it be clofe flopped, and at three months end bottle it off. To make Clary Wine. Take twentv-fourpounds of Malaga raifins, pick thena and chop them very fmall, put them in a tub, add to eack pound a qiurt of water; let them fteep ren or elcren days, ftirring it twice every day ; you muft keep it co- vered clofe all the while ; then ftrain it off, and put it into a veffel, 2nd about half a peck of the tops of clary* v hen it is in bloiTom ; flop it clofe for fix weeks, and then bottle it off ; in two or three months it is fit to d rink. Jr is apt to have a great fediment at bottom ; therefore it is beft to draw it off by plugs, or tap it pretty high. To make Orange Win* ttleit out. Put a lump of loaf fugar into every bottle. To make Shrub. Take two quarts of brandy, and put it in a large bottle, adding to it the juice of five lemons, the peels of two, and half a nutmeg ; flop it up, let it ftand three days, and add to it three pints of white wine, and a pound and a half of fugar ; mix it, flrainit twice through a flannel, and bottle it up. It is a pretty wine, and a cordial. To make fine Milk Punch. Take two quarts of water, one quart of milk, half a pint of lemon juice, and one quart of brandy, with fugar to your tafte ; put the milk and water together a little warm, then the fugar and the lemon-juice ; ftir it well together, then the brandy ; ftir it again, and run it through a flannel bag till it is very fine, then bottle it. It will keep a fortnight or more. Ts recrver Wine that is turt^edfibarp. Rack off your wine into another veffel, and to ten gallons put the following powder : Take oyfter-fhells, /crape and warn off the brown dirty outfide of the fhell, apddry them in the oven till they will powder; put a pound of this powder to every nine or ten gallons of your wine ; ftir it well together, and flop it up, then let it frand to fettle two or three days, or till it is fine. Aa ieon as it is fine, bottle it off and cork it well. OF MADE WINES. 127 To fine Witie % the Li/ban Way. To every twenty gallons of wine take the whites of ten eggs, and a fmall handful of fait ; beat them together to a froth, and mix them well with a quart or more of the wine; then pour the wine and the whites into the verTel, ftir it well, and in a few days it will be fine. To clear Wine. Take half a pound ofhartlhorn, anddiflblveit in cider, if it be for cider, or Rhenifh wine for any other liquor. Tiiis is quite fufficient for a hogihead. ARRANGEMENT OF A DINNER OR SUPPER TABLE, CONSISTING OF NINE DISHES. (( °J \^ 1 € V •*aK5«»- N. B. 77>*> #£0?/* numerical order is the one refef&d to in the following bills of fare. TWELVE BILLS OF FARE, IDifpofd in the Order the r> I s H e s are tofiand upon the TABLE, BILL OF FARE FOR JANUARY. Firjh Courfe. I Cod's Head 6 Plumb Pudding 2 Soup Sante 7 Petit Patties 3 Roaft Beef 8 Bojled Chicken* 4 Scotch Collops 9 Tongue 5 Leg of Lamb Second Courfe. i Roaft Turkey 6 Almond Chcefecakts 2 Jellies 7 Minced Pies 3 Woodcocks 8 Larks 4 Marinated Smelts 9 Lobfters 5 Leg of Lamb BILL OF FARE FOR FEBRUARY, Firji Courfe, I Dim of Fifli 6 Beef Collops 2 Peafc Soup 7 Ham 3 Fillet of Veal 8 RumpofBeefalaDaube 4 Chickens 9 Marrow Pudding 5 French Pie Second Courfe. i Wild Fowls 6 Tartlets 2 Epergne 7 Stewed Pippins 3 Hare 8 Ragout Melle 4 Cardoons 9 Artichoke Bottoms 5 Scolloped Oyfters BILL OF FARE FOR MARCH. Fiffi Courfe, I Stewed Carp or Tench 5 Beef Steak Pie 2 Soup Lorrain 6 Veal Collops 3 Chine of Mutton and 7 Lambs Fry Stewed Celery 8 Almond Pudding 4 Sheep's Rumps a Calves Ears Seeond Courfe. I A Poulard roafted 6 Craw Fifti 2 A Trifle 7 Prawns 3 Tame Pigeons 8 Fricafee of Rabbits 4 Blanchmange 9 Sweet Pears Hewed 5 Ragou'd Sweetbreads i 3 o BILLS OF FARE. BILL OF FARE FOR APRIL. Fir/1 Courfr, 1 Crimp Cod and Smelts 6 Small Puddings 2 Spring Soup J 7 Curlets a Ja Maintcnoji 3 Loin of Veal 8 Beef Trembling 4 Boiled Chickens 9 Tongue 5 Pigeon Pie Second Ccurfe* 1 Ducklings 6 Tanfy 2 Jellies and Svllabubs 7 Black Caps 3 Rib* of Lamb 8 Oyfter Loaves 4 Afparngus 9 Mulhrooms 5 Roaft Sweetbreads BILL OF FARE FOR MAY. Firji Cour/f. 1 Calvert's Salmon broiled 6 Ox Palates 2 Vermicelli Soup 7 Collarrd Mutton 3 Chine of Lamb 8 Breaft of Veal ragou'd 4 Rabbits with Onions 9 Pudding 5 Pigeon Pie raifed Second Conrf?. 1 Green Goofe 6 I.ambCutlets 2 Epergne 7 Cocks Combs 3 Roatt Chickens 8 Cuftards 4 Afparagus 9 Stewed Celerj 5 Green Goofeberry Tarts BILL OF FARE FOR JUNE. Firji Courfe. 1 Turbot 6 Veal Cutlets 2 Green Peafe Soup 7 Harrico 3 Paunch of Vcnifon 8 Ham 4 Chickens 9 Orange Pudding c. Lamb Pie Second Cwrfe. j Turkey Porlts 6 Peas 2 Arricot Puf& 7 Fricafee of Lamb 3 Fruit 8 Smelts 4 Cherry Tart 9 Lo biters 5 Roaftetf Rabbits BILLS OF FARE. 131 BILL OF FARE FOR JULY. Firji Courfe. 1 Mackerel, &c. 5 Venifon Pally 2 Herb Soup 6 Chickens 3 Boiled Goofe and ftewed* 7 Lemon Pudding red Cabbage 8 Neck of Venifon 4 Breaft of Veal a la Braife 9 Mutton Cutlets Second Courfe, / 1 Roaft Turkey 6 Cuftards 2 Fruit 7 Apricot Tart 3 Rpafl: Pigeons 8 Fricafee of Rabbits 4 Stewed Peas 9 Cucumbers 5 Swecfbreads BILL OF FARE FOR AUGUST. Firji Courfe. Stewed ^osls 6 Scotch Collopa Craw- hill So.ip 7 Turkey a la Daube Fillet of Veal S Marrow Pudding Chickens 9 Tongue $ French Patty Second Courfe, _^ 6 Matelot of Eels 7 Fillets of Soals 8 Appl* Pie 9 FncaiVe of Sweetbreads Roaft Dacks Joilics Lcvciet Macaroni Clieefecakes BILL OF FARE FOR SEPTEMBER. Firji Gourfe Difh of Fifh o Hacrico of Mutton Gravy S mp -j Veal Curlets Ruaft B-ef g Almond Tarts Chickens 9 Ham Pigeon Pie Second Courfe. Wild Fowls 6 Craw-fim Fruit 7 Ra^ouM Lohfters Partridges 8 Oyikr Lo.v s Feas 9 Fried Artichokes Sweetbreads »*2 BILLS OF FARE. BILL OF FARE FOR OCTOBER. Firjl Courfe. I Cod and Oyfter Sauce 6 Chickens t Almond Soup 7 Small Puddings i 3 Tongue and Udder 8 Pork Chops roafted 4 Jugged Hares 9 Torrent de Veau. 5 French Patty Second C our ft. i Pheafants 6 White Frica fee 2 Jellies 7 Mufhrooms 3 Turkey 8 Oyfter Loaves 4 Stewed Pears 9 Pippins 5 Roaft Lobiters BILL OF FARE FOR NOVEMBER. Firft Courfe. i A dim of Fifth 6 Beef Collops 2 Vermicelli Soup 7 Ox Palates 5 Chine of Pork 8 Leg of Lamb and Spi- 4 Veal Cutlets nach 5 Boiled Turkey ; and Oyf- 9 Harrico ter Sauce Second Courfe. i Woodcock! 6 Blanchmange 2 Fruit 7 Crocant 3 Hare 8 Ragou'd Lobfters 4 Sheep's Rumps 9 Lambs ears $ Oyfter Patty BILL OF FARE FOR DECEMBER. Firft Courfe. 1 Cod's Head 6 Veal Collops 2 Stewed Beef 7 Lamb's Fry 3 Chine of Lamb 8 Calf s-feet pie 4 Chickens 9 Tongue 5 Pudding Second Courfe. 1 Wild Fowl 6 Prawns 2 Jellies 7 Sturgeon 3 Partridges 8 Savoury Cake 4 Larks 9 Mu (brooms 5 Galantine tilt Moo foa^f^'f. Uak^ £p OV-& (SvP ft^u*l- *«f7JjP (M» 4^v- V - » V * > V £-* * m 7