Hot case So Ops; Poin TH Os: Fr SEYS, AIARSHES, FxR GES, Rac \ CULsTSe's, SAUCES) F tt D- Mag Sovsxs; withwWarighis Ways, of fing moft Sorts ‘og=Fleth,Fith and/FowsF | Wild and Tame ; with the beft Mephods‘o ge Porrinc and- oul RING. N\A Line Wise ee ee iy Of Paftes, Pi FOS Paftys, 6p ittys; Puddings) ; Tanfies, Biskets) “Creams, ~ Piyeefecakes, Fldrend] fae es ) elles Sillaphbs “aod aces ea AR Sptap es Seow ren pete Of Pickling, Candyingt oo Préj ( for every Month ffi the Ye Baty NG COKER Yi G56. ! ae} a*y By R.SmirH, Goat ( under Mr, as ta alfo tg the Dukes of t Buckingham, Orniojgih; French waatiballadon)- 4nd others-of the *Nobilis ects: LONDO Printed for T. Wotton, at the Bi Dagger in Fleet-Street, | oe MDE&C #XIII, ee : \ OY. Ss RA a: Gl. SRS ae NY iy, : aS xt G = Bs Apis = Yi \2 : LEE A = iii? : BAW, <4 see ER pe crt ee NEL SZ (ING) VG | é Aye LL s 7) aN w& Re DG, ANS p d IY, Nosriity and Gentry OF GREAT BRITAIN. eq OOK ERY being ar- riv’'d to greater Per- fection than ever in fas thefe Kingdoms, and creat Hntertainmients are become fo common, I thought T cou’d not do a greater Service to the Publick, than by communicating thote Receipts, which I have pra- clis’d at Court, and in feveral of your Famrures for above thirty Years paft, in’ Order to A 2 render render that Art practicable and eafy. It’s true, there are feveral Books of Cookery already extant, but moft of em very defectiveand erroneous,and othersfill'd with old Receipts, that are impracticable at this Time. I was near eight Years with Mr.cLamb, in His Majefty's (King Wiliam) Reign, and therefore knew moft of His Receipts and .Methods of Dref- fing; yet feveral of thofe Re- céipts, as they are now printed in His Royal Cookery, were never made or practisd by. him; and others are extreme defective and imperfect, “and made up of In- etedients unknown to him; and feveral of them more calculated at the Purfes than the Gogjt of the Guelts, that it’s impoflible for a Cook to ferve up a Dihh, if they ————— ——————— they were only to follow the Re- ceipts now in Being: I was the more inclind to print ‘this Book, before I left the Kingdom, by finding that feveral of ‘my Re- ceipts,which I had given to fatisfy the Importunity of Friends had been publith'd to the World, as the Labours of other People; and befides that, the material Ingre- dients, proper to fome of them, had been left out. All which De: fects T have in the enfuing Re- ceipts fupplyd, and put them in a plain Fuelih Drefs, endeavour. ing to have them underftood by the meaneft Capacity, and hope they will be of fome Service in moft Branches of Cookery and Paftry. I have liv’d in the Fa: mulies of the Dukes of Ormond, Buckingham, the Duke D’ Aumont, the ne am i peor amet Zerg ee ~ f ch : i : Ea oe Se * Pe rt (the late 1 vench Ambaflador here) and feveral other great Families; and generally had the Happinefs of pleafing the Company, as I hope todo the Readers of the enfuing Receipts. I defign’d to have fet fome Rules for the Or- dering of Courfes, and Setting of Bottom-Dithes, Side-Dithes and Plates; but then there muft have been Engrav’d Draughts, and that woud have enhanc’d. the Price confiderably: Befides, the Generatity of Noblemen, and Gentlemens Cooks, will be go- vern’d by their own Fancies and Judgments; and the iferior People have no Occafion for fuch Directions, and therefore I laid that Thought afide, as J did alfo, for the fame Reafon, the De- fcribing what is proper for a Kitchen, . NE Kitchen, and ferving up Dihhes : as Silver Scollop-thells for. Oy- {ters,. and Silver Scewers for Sweet-breads, €%c. I have care- fully omitted all fuch Receipts, whofe Extravagancy muft have render’d them ufelefs, and yet have left feveral valuable ones, not unworthy the greateft Prince, I muft here acknowledge the Fa- vour of feveral Friends, who af: filted me with Variety of Re- ceipts, in order to render the Thing more compleat; fo that I now hope, by the many Helps ex- tant, Cookery will flourith, and your Palates pleas’d with the Manner of Performing, in a quicker and lefs expenfive manner than hitherto, and Noblemens Cooks, and others, be furnith’d in fucha manner, that the old Pro- verb a es ney” eae mare soe SS = . ee verb may not be flung in their Difb... Here’s alfo fome Receipts in Confectionary, which were o1- ven me by an eminent Practitio- ner in that way, which I hope will not prove unacceptable. 1 have not indeed fill’d my Book with Wathes and Beautifiers for Ladies, or making of Ale for ‘Country Squires, all which is fo- reignto my Purpofe; anda Perfon that’s well acquainted with Cook- ery, cannot be alfo acquainted in clearing the Skin and the fining of Ale: What I have inferted.1s noble, handfome, neceflary, and plain; and that they may prove fo is the hearty Defire of Your moft Obedient PICCADILLY, April 2. 1723. Humble Servant, R.SMITH. BOCteeescais Hi Court Cookery: ie ae eel yaa ters he Compleat Englifh Coox. ae ~~ Deca EE Pe le me a eee ae ret a ponte a Si Gee pore Good Elerb Soop for the Spring. A KEtwelve Cabbage-Lettuces, fix: Green Cucumbers; pare them, and cut out the Cores ; z fh then cut them in little Bits: and ae fcald them in boiling Water, Usazseew and put them into ftrong Brothi; let them boil till very tender, with a Handfal of Green Peafe. The Pullet or Duckling you intend to put in your Soop, you tay boil with your Herbs ;” {cum the Fat off, and boil your Bread in the fame Broth ; ufe no Thickening to this Soop. B To Se iOS Day See Seperate pia se eae CouRT COOKERY: Or, To make Sallery Soop. myAke good Gravy and ftrong Broth, of each the like Quantity; take four Bunches of Sallery, ten Heads of Endive, and wath them, the Outfide being taken off, cut them in Pieces about an Inch long. This Soop may be Browm or White; if Brown, put your Herbs into two Quarts of boiling Gravy, being firft blanch’d in boiling Water, five or fix Minutes; theri'take the Cruft of two French Rolls, and boil them in three Pints of Gravy 5, ftrain it through a Strainer, and put it to the Herbs, (when they are near ready) with-aPullet in the Middle, and fome Bread well foak’d in the, Broth. N.B. In all Soops you muft not put in your Thickening till your Herbs are very ten- der. A Brown Pottage. Ake. a Quart of Gravy, ‘and as much ftrong Broth, make it as brown as you pleafe, with .burnt Butter; then put in and 44 CourtTCookery: Or, and the Meat of a Lobfter fhred fine, then put the Head in a Difh, pour the Sauce there- on, ftick fmall Toafts on the Head, and lay about it the Spawn, Milt and Liver; earnifh it with Parfly boil’d, Barberries and Lemon. To Stew Oy/ters. f 2px a Quart of Oyfters (Melton, if you can get them) and clean them well from bits of Shells and Dirt, in their own Liquor; then ftrain that Liquor, and throw in a little Mace and Nutmeg, and fcum them clean; when they are near enough, put to thema little Parfly fhred very fine, the Yolks of four or five Eggs, and half a Pound of Butter; fhake it continually, or it will burn, To Stew Barbels. Irft fcale and wafh your Barbels, put them into a Stew-pan, with White-wine, or Claret, frefh Butter, Salt, Pepper, and a Faggot of fweet Herbs; when they are ready, knead a bit of Butter in a little fine Flower, and put it in to thicken your Sauce, and ferve it, The Compleat Englifh COOK. 45 To Drefs Plaice an admirable Way. im Plaice being gutted, wafh’d, and well dry’d, lay them in a Stew-pan, feafon them with Salt, Pepper, Onion, flicd Lemon, Bay-leaf, Cives and Parfly, with a little White-wine Vinegar, and fet them a ftewing ; when enough, take them off, and let them ftand in the Liquor a little to relifh its then put into a Sauce-pan fome frefh Butter, two Anchovies, fome Capers, fome whole Cives 5 feafon it with Salt, Pepper, and Nutmeg; adda little Flower, a little Vinegar and Wa- ter; keep turning the Sauce over the Stove, and when it’s ready, take your Fifh out of the Liquor, drain them well, lay them ina Difh, and pour your Sauce on them. To Broil Chubs. Hen you have fcalded the Chub, cut W off his Tail and Fins, wafh him clean, and flit him through the middle; then cut 1 three or four times on the Back, and broil it over Charcoal; while it’s broiling, bafte it with good Butter, mingled with Salt, and fome Thyme fhred fine. 46 CourTCooKeERy: , To Stew Oyfters. ET a Pint of Oyfters be fet over the Fire, in their Liquor, with half a Pint of White-wine, a Lump of fweet Butter, fome Salt, a little white Pepper and Mace5 ftew them gently, half'an Hour, then add more Butter, and tofs them altogether : As foon as it’s melted, turn out your Oyfters, @e. upon toafted Sippets, and ferve it. To Fry Oyfters for Garnifh for Fifh or Hlafh, Irft wafh them clean in their own Liquor, and dry them very well, then beat up the Yolks of four Eggs, with Spice and Salt, very fine, and flower to make it thick enough to hang on the Oyfters ; fry them with a quick clear Fire in clarify’d Beef-fuet. To make Petty-Patties of Fifh. Ake the Flefh of three Carps, four Eels, and three ‘Tenches, and fome Muth- rooms half f{tew’d; mince all this with Partly, Salt and Pepper, Nutmeg and Cloves, all pounded in a Mortar, and as much Butter as Fith ; make your Petties of Puff-pafte, as be- fore defcrib’d, and bake them. Pea The Compleat Englith COOK. 4&7 To butter Shrimps. bie a Quart of Shrimps}. and ftew them in half a Pint of White-wine, with a Nutmeg ; beat up four figes, with a little White-wine, and a Quarter of a’Pound of {weet Butter; then fhakethem well, and pour them into a Dith, Sippets being laid at the Bottom. To Stew Tench. ‘oe your Tench, and wafh them clean, fry them in brown Butter, then ftew them with White-wine, Verjuice, a Faggot of Herbs, Salt, Pepper, Nutmeg, a Bay-leaf, anda little Flower: When the Fifh isienough, put in Oyfters, Capers, Ketchup, and Le- mon: Garnifh your Difh with crifpt Bread. A Fowl of Salmon boil d. rma Ake a Faggot of {weet Herbs, a dittle Lemon-peel, fome Mace, Pepper, Salt and Nutmeg, two Quarts of Water, a Pint of Vinegar, an Onion fhuck with-Cloves, and fet thefe over the Fire to boil.a good while; then put in your Fifh; half a Quarter boils it; take it up and drain it: For Sauce take ftrong Broth, two Anchovies boil’d, and ftrain’d, half a Pint of Claret, a little Le- mon-Juice, a Pound of Butter, alittle Flower, with 48 CourRT CooKxeEry:.0r, with fome Shrimps tofs’d up therein; pour this on the Fifh ; garnifh with Lemon-Peel. Oyfter Petty-Patties, Ey as many Oyfters as you wou’d make Patties, then mince the Melts and the Flefh of Carps, Tenches, Pikes and Eels, feafon’d with Pepper, Salt, pounded Cloves and White-wine, wrap up your Oyfters in it, and put one in each Patty, with a little {weet Butter, and ufe them for Garnifhing, or final Plates. To Stew Flounders, iS hes {mall Flounders, and put them in a Stew-pan, with as much Water as will cover them; put into the Liquor a Blade of Mace, fome Salt, a bit of Lemon-Peel, and a Spoonful of Lemon-Juice; when juft done, pour off the Liquor into a Sauce-pan, and melt your Butter with it; put in a piece of Anchovy, ‘a bit of Shalot, Muthtooms, and Ketchup; draw it thick ; Dith your Fifh with Sippets of Bread, and pour your Sauce over it. To The Compleat EnglifhCO0K. 49 To make an excellent Sauce for Salmon. UT into the Liquor of the Salmon, P when you boil it, Salt, Vinegar and Mace ; take a quarter of a Pint of the Li- quor, and draw your Butter with it; mince into itan Anchovy wath’d clean, fome Lemon- Juice and Nutmeg, half a Pint of Shrimps; two Spoonfuls of White-wine, with Ketchup and Mufhrooms. To drefs Crabs. Ake out the Meat, and cleanfe it from the Skins; put it into aStew-Pan, with a quarter of a Pint of White-wine, fome Crumbs of White-bread, an Anchovy, and a little Nutmeg ; fet them over a gentle Char- coal Fire, with the Yolk of an Egg beat into it, a little Pepper, and ftir altogether, and ferve them. To Marinate Roaches. Teep them in the beft Sallet-Oil, with White-wine and Lemon-Juice, a little grated Rofemary, and a little Pepper; throw fome grated Bread over them, and bake them in a flow Oven, till enough, and fet them in a Difh, garnifh’d with Parfly and fry’d Bread, and ferve them. E re) — i so CourT COOKERY: Or, To drefs Smelts. ET them ftew in a Pan, with Butter, White-wine, a piece of Lemon, a little Flower and Nutmeg, and ferve them up with Capers. To drefs Lampreys. E,T them bleed, and fave their Blood; then cleanfe them from Slime in warm Water, and cut them in pieces, which are to be ftewed ina Pan with White-wine, clarify’d Butter, Salt, Pepper,.a Bunch of Herbs, anda Bay-Leaf;, then put in the Blood, with a little fry’d Flower and Capers, and garnifh with Lemon ilices, To broil Mullets. | oa fcale and cut them, and gafh them on the Sides, then broil them over a clear Fire, rubbing them with Butter till enough. For the Sauce, take fome clarify’d Butter, a little Flower, Gapers, Ketchup, a Faggot of Herbs, Salt, Pepper, Nutmeg, and Orange: Juice, and ferve them. To The Compleat Englifh COO K. 51 To make a good Sauce for all frefh Fifh. Ake two Anchovies, and boil them ina little White-wine a quarter of an Hour, witha little Shalot cut thin; then melt your Butter very thick, and put in a Pint of pick’d Shrimps, and give them a Heat in the Butter, and pour them upon the Fifh; you may add Oyfter Liquor, if you will. A Ragoo of Mu/fcles. | ae wafh and fcrape them clean, and fee there’s no Crabs in them, and tofs them up in a Sauce-pan, with Savory Herbs and Parfly, fhred very finall, feafon’d with Salt, Pepper, Nutmeg, and frefh Butter: When the Liquor is wafted away, put in fome Juice of Lemon, and throw in a’ little Butter, kneaded in Flower, to thicken and make it brown, and ferve them. * CourRT Cookery: Or, Ragoo’s, Balls, Forc’d-Meats, Harthes, &c. A Ragoo of Sweet-breads. ARD and force the Sweet-breads with Muthrooms, the tender Ends of fhiver’d Pallats, Cocks-combs boil’d tender, and beat them in a Mortar, mix’d with fine Herbs and Spice, a little grated Bread, and an Egg or two; then fry them thus forc’d, and tofs them up in Gravy, Claret, White-wine, with Cocks-combs, Mufhrooms, Spice and Oyfters, a dic’d Lemon ; thicken it with brown But- ter, and garnith it with flic’d Lemon and Barberrics. A Ragoo of a Breaft of Veal. One a Breaft of Veal, and cut out a hand- fom. fquare Piece, then cut the other Parts into finall Pieces, brown it in Butter; then ftew and tofs them up in a Pint of Gravy, ftrong Broth, a little Claret and White-wine, an Onion, and two or three Anchovies, Cocks-combs, Lamb-ftones and Sweet-breads blanch’d The Compleat Englith COOK. 53 blanch’d and flic’d with Balls, Oyfters, Truffels, Morells and Mufhrooms; a little Pepper, Salt, Mace, Nutmeg and Lemon- Juice 5 thicken it with brown Butter; put the Ragoo in the Dith, and lay on the ~ {quare Piece, dicd Lemon, Sweet-breads, Sippets and Bacon fry’d in the Batter of Eiges; garnifh with flic’d Orange, and ferve it. To Ragoo a Breaft of Veal another Way. Ake a Breaft of Veal, cut off the Neck and Flap, then ftuff it with Forc’d- Meat, and lay it to roaft half an Hour; then take fome ftrong Gravy, and a Stew-pan big enough forthe Veal, and burn fome Butter in it till it’s brown; then fhake in Flower to thicken your Butter, and put in the Gravy, and let it boil, put in fome Anchovies; ftuff a large Onion with Cloves, and put it in; feafon it to your Tafte, with Pepper, Salt and Nutmeg, and put in your Veal; let it ftew till enough ; make your Forc’d-Meat of Veal, Bacon, Beef-Suet, feafon’d with Pep- per, Salt, Anchovy, Thyme and Parfly ; put in two or three Eggs, and thicken it up with White-bread Crumbs: Make your Forc’d- Meat before you roaft your Veal, and ftuff allthe way up the Brifket. Fry Balls for your Sauce, and take out the Onion, and add Lemon. E 3 in | | i re tae 54 CourtTCOoOKERY: Or, A Ragoo for fet Difhes. Cs Claret, Gravy, {weet Herbs, Pep- per, Mace, Nutmeg and Salt; toft up in Lamb-ftones, Cocks-combs boil’d, blanch’d and flicd, with Sweet-breads flic’'d; Oyztters, Muthrooms, Truffels and Morells; thicken thefe with brown Butter, and ufe it when call’d for, Bombarded Veal. 4 : ‘Ake a Fillet of Veal, cut out of it five lear Pieces, as thick as your Hand, roll them upyround a little, then lard them very thick on the round Side; then boil five Sheeps Tongues, lard and blanch them; make. a well-feafon’d Force-Meat with Veal, lean Bacon, Beef-fuet, and an Anchovy ; roll it up in a Ball; then make another ten- der Fore’d-Meat with Veal, fat Bacon, Beef- Suet, Mufhrooms, Spinage, Parfly, ‘Thyme, {weet Marjoram, Winter Savory, and green Onions ; feafon and beat it, then put the Force’d-Balls into part of this Forc’d-Meat, and put it into a Veal Caul, and bake it ina little Pot; then roll up the other part, which is left in another Caul, wet with the Batter of Eggs; roll it up like a Polonia Saufage ; tie it at both Ends, and {lightly round, and boil it. Your Forc’d-Ball being bak’d, put it in the The Compleat Englith COOK. 55 the middle of the Difh, and your larded Veal being ftew’d in ftrong Broth, and fry’d in the Batter of Eggs, lay round it, ‘and the Tongues fry’d brown between each; then pour ona Ragoo, and lay about it the other Forc’d- Meat; cut as thin as a Half-Crown, and fry’d in the Batter of Eggs ; {queeze on it an Orange, and garnifh it with flicd Orange and Lemon. To make a good Forc’d-Meat, to be ufed as Occafion requires. "TAe four Pound of a Leg or Fillet of Veal, and two Pound of fat Bacon, two Pound of the beft Suet; boil them over a Clear Fire three Quarters of an Hour, and throw them into cold Water, leaft your fat Bacon fhou’d diffolve in mincing: Mince all thefe very fine, each feparate, and then al- together; then take the Crum of four French Rolls foak’d in Milk, fixteen Egos raw, Pep- per, Salt, Onion and Parfly, according to your Palate, half an Nutmeg; and put all thefe, with the above Ingredients, into a Mor- tar, and pound them very fine, and keep it for your Ufe: This may be us’d for moft Difhes, indeed in Pies, Eggs are not proper. E 4 | Olives 56 CourtCookeEry: 0, Olives of Veal. Ake ten or twelve Scotch Collops, and wath them over with the Batter of Eggs, and feafon them, and lay over thema little Forc’d-Meat, and roll them up, and roaft them; make for them a Ragoo, and garnifh the Difh with flic’d Orange. Olives of Veal another Way. Ake the Fleth of a Fillet of Veal, with fome Marrow, two Anchovies, the Yolks of two hard Eggs, a few Mufhrooms and Oyfters, a little Thyme, Marjoram, Parfly and Spinage, Lemon-peel, Salt, Pep- per, Nutmeg and Mace finely beaten ; then take your Veal Caul, and lay feveral Lays of middling Bacon, and of the Ingredients above, One upon another, and roll all up in the Caul, to be roafted or bak’d; and when it’s enough, cut it in thin Slices, and ferve it in a Difh of ftrong Gravy. To make Olives of Veal. TS a Leg of Veal, and cut off the Flefh in thin Slices; take Thyme, Mar- joram, Parfly, Marrow, Cloves, Mace, Nut- meg and Salt; chop all thefe together, and roll them up in fome of the long pieces ;_ then {pit The Compleat Englifh COOK. 57 {pit them on a Bird-fpit, and tie them on; and when they are roafted, make Sauce for them of Butter, and the Juice of two or three Oranges. An admirableWay of drefing Collops. 2 Beste a Leg of Veal, cut it in thin Slices, and hack them with the back of a Knife, then lard them thin with Bacon 3 then take a few fweet Herbs, and fome Nut- meg cut {mall, ftrew over the Meat, and flower them, and a little Salt; then take them and fry them brown in {weet Butter. For the Sauce take half a Pint of Gravy, a Quarter of a Pint of Claret, one An- chovy, one Shalot; fhred them and boil them together ; then put in a Quarter of a Pound of fweet Butter, the Yolks of two Eggs well beaten; then pour out the Butter you fry’d them in, if any is left, and put in your Sauce, and fhake it together; Dith them up very hot, with Lamb-ftones and Sweet-breads, fry’d brown; garnifh your Dith with Lemons, or Truffels and Morels. Scotch-Collops another Way. UT a Fillet of Veal in thin Slices; cut off the Skin and Fat, lard them with Bacon, make three Pints of Gravy, as for Soop; flower your Collops, and fry them brown, and lay them by ; then takea Quar- ter = 58 CouRTCOOKERY: Or, ter of a Pound of Butter, and put it into a deep Stew-pan; let it melt, and ftrew ina handful of Flower, fhaking and ftirring it till it’s brown; then put in the Gravy, and one whole finall Onion, a bunch of Herbs, which muft be foon ta ken out; let it boil a little, and put in the Collops to ftew half a Quar- ter of an Hour; put in Balls e Forc’~Meat ready fry’d 5 beat the Yolks of two Eggs ; break into them fix Ounces of Butter, a little Vinegar ; take up a little Liquor out of the Stew-pot, and mix with it; then pour it all in, and fhake them well together; take out the Collops, lay them on the Dith, and let the Sauce thicken a little more, and pour it over the Meat : You may add fry’d Bacon and Pallats ; put in the Juice of a Lemon. White Scorch'd Collops. UT your Veal in thin Slices, larded with Bacon; feafon it with Cloves, Mace, {weet Herbs, and grated Bread ; ftew the Nuckle with as little Broth as you can, a bunch: of {weet Herbs, a little Cloves and Mace ; thentakea Pint of it, and put in two Anchovies, a quarter of a Pint of White- wine ; chicken it up with the Yolks of three Eggs, "and a piece of Butter, Scotch The Compleat EnglifhCO0K. 59 Scotch Collops an excellent Way. Ake the Flefh-part of a Leg of Veal, and lard it with Bacon, as much as you think fit, flicd very thin; then take have a Pint of Ale, and do the Veal in it, till the Blood be out; then pour out the Ale into a Porringer, and take a little Thyme, Savory, and fweet Marjoram chopp’d fimall ; ftrew it over the Veal, and fry it in Butter, and flower it a little, till enough; then put it into a Difh; put the Butter away, and fry thin bits of Bacon, and lay in the middle of the Difh. For the Sauce, put into the Ale four Anchovies, and a little White- wine, the Yolks of two Eggs, a little Nut- meg, or Pepper: Melt the Anchovies before you put in the Egos ; and when it begins to thicken, put in a piece of Butter, and fthake it about till it be melted; then pour it over your Meat. You may do it in Gravy inftead of Ale; melt your Anchovies in White-wine. Sweet Balls, Ake part of a Leg of Veal or Lamb, and mince it with the like Quantity of Beef-Suet, with three quarters of a Pound of Currants; feafon it with Mace, Nutmeg, Sugar, Salt and Cinnamon, a little Lemon- Peel; mix it well together into {weet Balls. To 60 CouRTCOooKERy: Or, To make Savory Balls. Ake the Flefh of Fowl, Beef-fuet and Marrow, of each the like Quantity, feven Oyfters, alittle lean Bacon, with {weet Herbs, Pepper, Salt, Nutmeg and Mace , pound them, and make it up into Balls. To make Force-Meat Balls. Ake a Pound of Veal, and the fame Weight of Beef-fuet, and a bit of Bacon, fhred altogether ; beat it in a Mortar, very fine ; then feafon it with fweet Herbs, Pep- per, Salt, Cloves, Mace and Nutmegs; and when you roll it up to fry, add the Yolks of two or thee Eggs to bind it; you may add Oyfters, or Marrow, at an Entertainment. To Ragoo a Breaft of Veal very good. Irft parboil your Veal, then lard it with Bacon, and rub it over with the Yolk of Eggs; put it on the Spit, and brown it; then take it up, and put it into a Stew-pan, and ftew it ftrong Broth: For the Sauce, take fome Gravy and Shalot, Claret, and an An- chovy, and a little Butter, and the Yolk of an Eggs; fry fome Lamb-{tones and Sweet- breads, and a Beef’s Pallat ‘boil’d tender, and cut in long Slices; lay thefe on “ Veal, The Compleat EnglifhCOOK. 61 Veal, and about the Difh garnifh Lemon, and pour the Sauce over the Meat, and ferve It. To make a Ragoo of Ham, with fweet Sauce. Ake a few Slices of unboil’d Ham, and tofs them up in a Pans; make your Sauce with Cinnamon, Sugar, grated Mac- karoon, a little red Wine, and fome pounded white Pepper : When it’s ready, put Slices of Bacon to your Sauce, and fqueeze in the Juice of Lemon or Orange, To Hafh a Calf’s Head. HE Calf’s Head being flit and clean’d, and half boil’d, and cold, cut one Side into thin Slices, fry it in a Pan of Butter 5 then having a Tofs-pan on the Stove, with a Pint of Gravy, a Pint of ftrong Broth, a quarter of a Pint of Claret, and as much White-wine, a few Savory Balls, and a Pint of Oyfters, with Lamb-ftones and Sweet- breads, boil’d and blanch’d, and flic’d with Mufhrooms and Truffels, two or three An- chovies, with two Shalots, and a Faggot of {weet Herbs tofs’d up and ftew’d together ; feafon it with Nutmeg, Mace, Pepper and Salt ; then fcotch the other Side, a-crofs, and a-crofs; flower, bafte, and’ broil it: ‘The Hafh 62 CourTCookeEry: Or, Hath being thicken’d with brown Butter, put it in the Difh, lay about it fry’d Balls, and the Tongue flic’d and larded with Bacon and Lemon-peel ; then fry, in the Batter of Eges, flic’d Sweet-breads, carv’d Sippets and Oyfters; lay in the Head, and place thefe about the Dith, and garnifh it with flicd Orange. To Hafh a Calf’s Head another Way. 2 your Calf’s Head till the Meat is near enough for eating, take it up, and cut it into thin Slices ; then put to it half a Pint of White-wine, and three quarters of a Pint of good Gravy: Put’to this Liquor two An- chovies, half a Nutmeg, a little Mace, and afmall Onion ftuck with Cloves; boil this up in the Liquor, a quarter of an Hour} then ftrain it, and let it boil gently again, then put in your Meat, with a little Salt, and forne Lemon-peel fhred fine, and let it {ftew a little: Mix the Brains with the Yolks of Eggs, and fry them for Garnifh, when your Head is ready, fhake in a bit of Butter, and ferve it up. An The Compleat EnglifhCOOK. 63 An admirable Way to roaft a Calf’s Head, Ake a Calf’s, with the Skin on, and fcald it, and boil it an Hour and Half; when cold, lard it with Lemon-peel, and then {pit it; when it’s enough, make good favory Sauce, as you do for a hafh’d Head, and put into it Forc’d-Meat Balls, fry’d Sweet-breads, Eggs and Clary, a little Bacon, fome Truffels and Morels, Muthrooms and Oyfters, and a little Lemon-Juice, and mix it all well together, with the Sauce, and pour over the Head. WN. B. It may be done as well with the Skin off, as:it comes froin the Butchers, To Roaft 'Tripe. os the beft Roll of Tripe you can get, and put it into Water and Salt, for twelve Hours; thentake it out, and dry it very well, and cut it in half. For your Seafon- ing, take fome Suet, Thyme, Parfly and Bread, crumbl’d fine, of each an equal Quan- tity; a little Lemon-peel, Pepper, Salt and Nutmeg: Mix thefe well altogether, with the Yolk of an Egg ; then take half your Tripe, and {pread the above Ingredients upor it, on the fat Side; then put the other half upon it, and roll it as hard as you can, and bind it with a Fillet, and then put the Spit through 64 CourRTCOooKERy: Or, through it, and bafte it with Butter 5 it*will take as much Roafting as a Fillet of Veal. The Sauce is only Butter and Gravy : When ris done, take off the Fillet, and ferve it. To Hafh a Shoulder of Mutton. =. your Shoulder be half roafted, and cut it in very thin Slices; then take a Glafs of Claret, a Blade of Mace, two An- chovies, a few Capers, a Shalot, Salt, a Sprig of Thyme, Savory and Lemon-peel, and let it ftand cover’d half an Hour ; and when enough, fhake it up with fome Capers, and ferve it. To Stew Beef-Stakes. Ake Beef-Stakes off the Rib, and half broil them, and put them in your Stew- pan, cover’d with Gravy ; let them be well feafon’d with Pepper and Salt 5 roll up a bit of Butter in Flower, and the Yolk of an Egg, and throw it in; ferve it with a few Capers thrown over it. A Mutton HAiafh. Ake a roafted Leg of Mutton, take off all the Skin, and cut the Meat from the Bone in thin Slices, and ftrew upon it fome Cives and Parfly, with fome Truffels and Muth- Mufhrooms cut pretty {mall ; then put it al- together into a Sauce-pan, with fome Pepper and Salt, anda Slice or two of Lemon, with the Rind taken off. Put fome good Gravy, and give it two-or three Turns over the Stove; thicken it with a Cullis, and ferve it. To Drefs Veal, or Mutton-Cutlets. Oil them in Water till enough, and dip B them in Batter of Eggs; then fry them in Lard, and ferve them with Salt, Pepper and Verjuice, and garnifh with flicd Lemon and Orange. To Boil a Leg of Mutton. Ard your Mutton with Lemon-peel and Beet-root, and boil it as ufual. For Sauce, take ftrong Broth and White-wine, Gravy, Oyfters, Anchovies, an Onion, .a Fag- got of Herbs, Pepper, Salt and Mace, and a piece of Butter roll’d up in Flower, Mutton-Cutlets the French Way. ee your Cutlets with Pepper, Salt, Nutmeg and fweet Herbs; then dip two {cotch’d Collops in the Batter of Eggs, and clap on each fide of each Cullet, and then a Rafher of Bacon each fide again: Broil them, or bake them in a flow Oven; when they are F done, The Compleat Englith CO OK. 65 66 CouRT COOKERY: Or, done, take off the Bacon, and fend up your Collops and Cutlets in a Ragoo, and garnifh them with flicd Orange and Lemon. To Hafh Mutton. Oaft a Leg of Mutton, take all the Skin off, and cut the Fleth from the Bones, and lay it on your Drefler, with fome Cives, a little frefh Parfly, a little boil’d Ham, with Mufhrooms and Truffels raw ; hafh it well together, often ftirring it, put it into your Sauce-pan, feafon it with Pepper and Salt to your Palate, and a flice of Lemon; pour into it fome Veal-gravy, and bind it with a Cullis ; them heat it over a Stove, and ferve it warm in finall Dithes. To Hafh cold Mutton. “Ake Gravy, Oyfter-Liquor, Anchovies and Nutmeg, according to the Quan- tity of Meat, and boil it up; then ftrew in your Meat, and give it a Heat or two; put in half a Pound of {weet Butter, and half a Pint of White-wine, and fend it to the Table: Garnifh the Difh with Rafpins of French Bread and Lemon. A Regalia The Compleat Englifh COOK: 67 A Regalia of Cicumbers. Ake twelve Cucumbers, and flicé them as for eating; put them in a coarfe Cloath, beat and fqueeze them till dry, then flower and fry them brown; add to them half a quarter of a Pint of Claret, a quarter of half a Pint of Gravy, a little Pepper, Salt, Cloves, Nutmeg and Mace; a little fweet Butter, kneaded in Flower, and tofs them all up. They are Sauce for Lamb or Mutton. A Leg of Mutton Forc’d. Ake the Meat of the Leg, clofe to the Skin and Bone, mifce it with a Pound of Beef-fuet, fome Thyme and Parfly, anda little Onion, beat it in a Mortar, with Pep- per, Salt, Cloves and Nutmeg, and two An- chovies ; then wafh the Infide of the Skin with the Batter of Eges, and fill it; drudge it with Flower, and baké it For the Sauce, feafon’d Gravy, and the above Regalia of Cucumbers, To Drefs Colliflowers with Butter. Irft pick them very clean, and boil them over a quick Fire with Water, Salt, and a few Cloves; when tender, drain them well, and lay them in little Dithes. = F 2 or Se 68 Court CooKxeEry: Or, for Sauce, swhich muft be very thick, Butter, Vinegar, Salt, Nutmeg, a little Pepper and flicd Lemon. Rollup your Butter in Flower to thicken the Sauce. To Roaft Venifon, Fter your Haunch is. fpitted, beat. the Whites of three or four Eggs, and {prinkle in fome of the beft Flower, and rub it over your Meat with a Feather ; bafte it with fweet Butter, and drudge it with Flower, For your Sauce boil Claret, a little Pepper, Mace, Salt, Gravy and Butter; thicken it with grated Bread. Artichokes with Cream. Irft boil them, and when enough, tofs them up with fweet Butter in a Stew ; add to them fome Cream, with. a little Parfly and Cives; put in a Yolk of an Begg to thicken the Sauce, with a little grated Nutmeg and Salt. To make Muftard. Hufe good clear Seed, and pick’ it and J wath it clean in cold Water; drain. it, and rubit very dry ina clean Cloth, then pound it in a Mortar, with the beft White- wine Vinegar, and ftrain it, not too thin, and keep a The Compleat Englifh COOK. 69 keep it always clofe cover’d, or it will lofe its Strength. . To Drefs Spinage and Eggs. Irft pick your Spinage, and wath it well, and let it blanch a quarter of an Hour in boiling Spring-water; ftrain it well, and {queeze all the Water from it, mince it fine ; if about the bignefs of a Roll, put to it half a Pint of good Cream, a little Pepper and Salt, with grated Nutmeg, and a quarter of a Pound of {weet Butter 5 ftew it over’Charcoal a quarter of an Hour, then put it in the Difh, and lay over it fix or eight poach’d Eiges, and garnifh it with thin Slices of French Bread, fry’d brown, Alamode Beef to eat hot, snags a Rump* of Beef, feafon it with Spice, and ftew it in {trong Broth, with {weet Herbs and. Onion, and a Bay-leaf, an Hour ‘before you take it up; then put’ in fome Anchovy and Claret ; it muft ftew four or five Hours; then put in a little Salt, and ferve it up with the Liquor, not too hot, with Lemon and Barberries, EQ “9 CouRTCOOKERY: Or, Alamode Beef another Way. Ake fome: Buttock -of Beef, and lay it _ in Salt-petre all Night; then lard it with Bacon,. and feafon it with Spice, and ftew it with {trong Broth, with {weet Hetbs and Claret,.and.aBay-leaf or two; you may put in an-Onion, and an Anchovy, and ftew it five Hours, and ferve it hot with the L1- guor, which muft not be too much. To make Eggs eat like Mufhrooms. "7 Ake fix Eggs, and boil them hard, peel them, and cut them in thin Slices ; put a quarter of a Pound of Butter into the Frying- pan, and make it hot ; then put in your Eggs, and fry them quick, for-half a quarter of an Hour; throw over them a little Salt, Pepper and Nutmeg. For Sauce, take half a Pint of White-wine,. the Juice of a Lemon, a Shalot fhred’ fmall, a quarter. of a Pound of Butter, and; ftir it altogether, and lay it on Sippets, and ferve it. Portugal Beef. WD Rown the Thin of a Rump of Beef ina Pan of brown Butter, and force the Lean of it with Suet, Bacon, boil’d Chef- nuts, Anchovies, an Onion, and feafon it; ftew 4a | i TS I epee sinner The Compleat Englith COOK. 71 ftew it ina Pan of ftrong Broth, and make for it a Ragoo with Gravy, pickl’d Gerkins, and boil’d Chefnuts; thicken it with brown Butter, and garnifh it with flic’d Lemon, To dry Beef after the Dutch Way. Ake the beft part of the Buttock of a a fat Ox, and cut it in what Shape you pleafe, then take a Quart of Petre Salt, and as much good Bay-falt, as will falt it very well, and let it ftand in a cold Cellar ten Days in Salt, in which Time you muft turn it and rub in the Salt; then take it out of the Brine, and hang it in a Chimney where a Wood Fire is kept, for a Month ; in which Time it willbe dry, and will keep a Twelve- month. When you eat it, boil it tender. and when cold, cut it in thin Shivers, and eat it with Vinegar, and {weet Bread and Butter, An admirable Way of Boiling a Rump of CT. “Ake common Salt, all farts of Pot-herbs, and a little Sale Petre, and rub your Beef all over with, and let it lie three or four Days; put it ina large Pot, with Water, over a good Fire, and put in Onions, Carrots, Garden Herbs, Cloves, Pepper and Salt; boil your Beef, and when ready, lay it in a Dith, garnifh’d with green Parfly, and ferve it, F 4 Te 72 CourTCooKeEry: 07, To Drefs a Brisket of Beef. Alf boil a Brifket of Beef, then take iit up, and lard it with Bacon, and let the Lardoons be well feafoned with Spices and Herbs ; then fpit it, and lay it down to roaft, atid have in your Dripping-pan a Marinade made of Vinegar, Pepper, Salt, Spice, Onions, and the Rind of Orange and ‘Lemon ; ; make a little Broom with Rofemar y and Sage, and keep bafting of the Beef with the Broom, by dipping of it in your Marinade all the bile it’s roafting,; and when ‘it’s done, thicken your Marinade with Chi ppings of Bread, and put in fome good pee but remember to take off the Fat, that the Sauce be not sreafy, and pour the Sauce in the Dith, and lay the meat upon it, and garnifh the Dith as you like, and fend it hot to ‘Table. Butter'd Artichokes. Ake young Artichokes and boil them in Water and Salt; then take away the Chokes, and make your Sauce with freth Butter, Vinegar, Salt, and a little Nutmeg ; add a little Flower to thicken the Sauce. Beef The Compleat Englifh COOK. 7 3 Beef Alamode, another Way. Ake a good Buttock of Beef, larded with great Lards, roll’d up in Nutmeg, Pep- per and Salt, minc’d’ Parfly, Thyme and green Onions; put it in a great Sauce-pan, and cover it clofe with coarfe Pafte: When ‘tis half done, turn it, and let it ftand over the Fire, ona Stove, twelve Hours, or in an Oven. This is fit to cat hot or cold; if to be eat hot, you may flice it-out when ’tis cold, and tofs it up in a Ragoo, To Stew a Rump of Beef. Ake an Oval Stew-pan, with a clofe Cover, lay ina Rump of Beef, but cut off the Bone; cover the Beef with Water, put ina {poonful of whole Pepper, two Oni- ons, a bunch of Sweet-Marjoram, Savory, Thyme and Parfly, half a Pint of Vinegar, a Pint of Claret, and feafon it with Salt ; fet it on the Stove, clofe cover’d, to ftew four Hours, fhaking it fometimes, and turn- ing it four or five times ; if it be too dry, pour in warm Water, make Gravy as for Soop, and put in three Quarts of it ; keep it ftewing till Dinner is near ready, then ftew twelve Turnips, cut the broad Way in four Slices, and flower them well, and fry them at twice in boiling Beef-fuet, and drain them, When v4 CourRTCookKeEry: Or, When the Beef is tender, put it dry in the Dith, and put-the Turnips into the Gravy ; fhake them together, and let them heat over the Fire, and pour it over the Beef; melt two Ounces of Butter in the Pan, where you fhook up the Turnips, and a little Gravy, and pour all over the Beef, and ferve it. A Leg of Mutton the French Way. Ard your Meat with Bacon, half roaft it, L and draw. it off the Spit, and put it in as {mall a Pot as will boil it; put to ita Quart of White-wine, {trong Broth 1, a Pint of Vinegar, whole Spice, Bay- -leaves, Sweet- Marjoram, Winter-Savory, and green Oni- ons. When the Meat is ready, make Sauce with fome of the Liquor, Mufhrooms, dice’d Lemon, two or three Anchovies; thicken it with. brown Butter, and garnifh’ with. flic’d jemon. A Leg of Mutton another French Way, a Ard your Mutton, and take Slices of Ve: a with Bacon roll’d up in Spice and fwe Herbs, and brown them in melted say boil the Leg in ftrong Broth, with all forts of Herbs, and an Onion ftuck -with Cloves, when ‘tis ready, Jay it in the Dith ; lay round it the Collops; then pour ona Ragoo, and garnifh with flic’d Orange. } i 9 The Compleat Englith CO 0 K. - To Roaft 4 Tongue and Udder. Oil the Tongue a little, blanch it, and lard with Bacon, the length of an Inch, being firft feafon’d with Nutmeg, Pepper and Cinnamon, and ftuff the Udder full of Cloves; then {pit and roaft them; bafte them with fweet Butter, and ferve them up with Claret Sauce ; garnifh with flicd Lemon, To Fry Beef. Aving cut a Piece of the Rump into Stakes, H let them be beaten’ with’ a ‘Rolling- Pin, and fry’d in half a Pint of Ale; then fea- fon it with Salt, Nutmeg, a Shalot, Thyme, Parfly and Savory fhred fine. For your Sauce, roll a piece of Butter in Flower, and fhake it up thick, and-pour into it Carbonaded Mutton. UT a Joint of Mutton into thin Slices, as if for broiling, and fry them in melted Lard, before they are ftew’d in Broth, with Salt, Pepper, Cloves, a bunch of Herbs and Muthrooms; then flower it a little to thicken it; Garnifh your Dith with Muth- roomsand fry’d Bread, and ferve it with Ca- pers, and a little Lemon-Juice. La f t +6 CourtTCookery: Or, To roll a Breaft of Mutton. One the Mutton, and make a favory Forcd-Meat, wafh it over with the Batter of Eggs then fpread the Forc’d-Meat on it, and roll it into a Collar, and bind it with Pack-thread ; roaft it till enough, and put under it the Regalia of Cucumbers. A Shoulder of Mutton in Blood. Hen you kill your Mutton, fave the Blood, take out all the Knots and Strings; \téke a little grated Bread, Sweet: Marjorahi}. Thyme, and other fweet Herbs; wafh them and dry them in a Cloath, fhred them very {mall, with a little grated Nutmeg; mix’ all thefe in a little warm Blood of the Sheep, and ftuff the Shoulder -with it: very much ; lay it in fteep, five Hours, with the reft of the Blood; then lay the Shoulder in the Caul, fprinkle it with Blood, and roaft it; let it be well roafted, and ferve it with Ve nifon Sauce. To Drefs Afparagus. Oil your Afparagus in Water and Salt, take care and not do them too much; wien they are enough, let them be well drain’d, and lay them in a Difh: Let your Sauce The Compleat Englifh COOK. 77 Sauce be Butter, Vinegar, Salt and Nutmeg, and the Yolk. of an Egg to thicken it ; move it continually, and pour it on your Grafs, and ferve it; firft lay crifpt Bread in the Difh. To make good Pancakes. 1 a Pint of thick Cream, three or four fpoonfuls of Sack, and half a Pint of the beft Flower, fix Eggs, but three Whites, a {mall Nutmeg grated, a quarter of a Pound of melted Butter, a little Salt and Sixpenny Sugar; fry thefe thin over a clear Fire, in a dry Pan. Queens Pancakes. G teks fix Eegs, well beat, and a Pound and half of Flower, mix’d together with Cream, and a Pound of fweet Butter melted, and one Nutmeg grated; fry them a Pan, without any thing in it, on a quick ire. Veal Alamode. Ake a good Fillet of Veal, interlarded as your Beef, add to the Stewing of it a little White-wine ; when ’tis cold, you may flice it out thin, and tofs ie up in Ragoo of Muthrooms, ce. Te eS 78 CourTCOoKERy: 07, To Clarify Butter. Elt your Butter in a large glaz’d Pot, on M a gentle clear Fire; put a little Water to it, and fhake them well together; when tis cold take away the Curds and Whey from the Bottom; do this three or four times; the laft time put ina fpoonful of Orange Flower- Water, and fhake it well together, and pour it into your Gallipots for ufe ; ftop it down with Bladder and Leather; this will keep fome time. To Roaft a Calve's Liver. Ard your Liver with fat Bacon roll’d in aw favory Spice, pretty thick, and faften it onthe Spit ; bafte it with Cream, and ferve it up with good Gravy. To drefs Veal or Mutton-Cutlets a very good Way. IP them in melted Bacon, and feafon them with all forts of favory Herbs, Salt, a little Pepper, and ftrew over them the Crumbs of white Bread, and broil them over your Stove, and ferve them up with Gravy; inftead of Gravy, you may ferve them up with a Ragoo and Sweet-breads, Molo an The Compleat Englith COOK. 79 and Morels, and garnifh with fry’d Parfly and Lemon. A Ponpetone. 1 a Fillet of Veal and mince it {mall, with the fame Quantity ofWBeef fuer beat two Eggs in it to bind it, and feafon it with Pepper, Salt, Cloves, Mace and Nut- meg, and make it into the Form of a thick round Pye, and fill it thus: Lay in thin Slices of Ham, fquab Pidgeons, flic’d Sweet- breads, Afparagus Tops, Mufhrooms, the Yolks of three or four hard Eges, the tender Ends of Palates and Cocks-combs boil’d, blanch’d and flie’d. To Roaft Calves Feet. Irfthalf boilthem, and fet them by to be cold; then lard them with Bacon roll’d in Spice, and put them ona Bird-fpit, half an Hour roafts them: For Sauce, take Butter kneaded in Flower, Vinegar, artdfhred Partly, and pour over them. A good Way to dre/s Lamb. S Pig a Quarter of a Lamb, Jard it, and roaft it; and while it’s doing, drudge it. with grated Bread; when enough, ferve it up with any good Cullis, the Juice of an Orange, 80 CouRT COOKERY: Or, Orange, ora Lemon. Garnifh with Lemon and Parily. To keep Soop always in Readine/s. Ake two large Cocks, or Capons, break their Bones, without fpoiling their Flefh; eight Pound of a Fillet of Beef, or Veal, a Marrow-bone, half a Calf’s Foot, and put altogether, in an Earthen Pot, with as much Water as you think willdo; let it boil, and fcum it clean; add to it as much Ginger as you can take up between your two Fingers and Thumb, twenty Grains of Pepper, eight Cloves, three great Pinches of Mace, two Bay-leaves, and boil it ona gentle Fire, with- out Flame, for eight or ten Hours, and take off all the Fat, and ftrain it through a Nap- kin, and prefs it hard to get out all the Juice; then let it ftand twenty-four Hours, and fim off the Fat again, and put your Soop into an Earthen Glaz’d Pot, and let it boil on a gentle Fire till it grows as thick as Syrrup, and fill it into fhallow Earthen Dithes, and dry it, either on warm Sand,.or in the Air; it will be three or four Days a drying ; for if the Sand is too hot, it will diffolve it : When it begins to be as thick as Glew, cut it into {mall Pieces, and turn them often in the Dithes, tillthey are entirely dry ; wrap them in Papers, and ufe them thus: When you want a Soop, take boiling Water.and Salt, and ~~ ] ey Sara ge The Compleat Englif COOK) ‘84 and put one or two of thefe Pieces, according 1B to the Quantity of:Soop you. wou’d make, and {tir it till it’s diffolved over a clear gentle Fire. To make Saufages. Ake al a Pound of the Fleth ofa Leo of Pork and/fliired it fines “then take ‘a Pound) of Hog’s Fat, and cut it {mall with a Knife; and to ever y Pound of Fleth and Fat: take half an Ounce of white Pepper, onfé large grated Nutmeg, a Penny ywotthlof Beaten Cloves and Mace, a Spoonfil of thred Sage, and) two or three ‘Tops of Rofemary tut very fines and faltat'to syour Palates: thaw tix all the efe well together, witl a little icgld° Water; and fo fill your Guts prepar’d for the Pur- pote. To make Saufages another Way. Ake ‘Pork, more ean! than? Fat.’ ind thred it; tHowts takeoff the Fle 2 af Pork, and «mince it: ; feafonieach part with mir ed Sage, / and pretty high? with’ Pe 3b 2 ee alt, Mace: and Nutines 5 ‘then! cleié your fmall Guts, and. fill them, mixinefome'bits of fat Bacon between the mined Meats {prinkle little Wine with it, and i¢ will All-the ae then lay them in Links, G Ta 82 CouRT COOKERY: Or, To Salt Hams and ‘Tongues. Ake three or four Gallons of Water, and put to it four Pound of Bay-Salt, four Pound of White Salt; a Pound of Petre-Salt, a Quarter of a’ Pound of Salt-Petre, two Ounees of Prunella-Salt, and a Pound of brown Sugar; let it boil a quarter of -an Hour, {cum it well; when ’tis cold, fever it from the Bottom into the Veffel you keep it in. Let Hams lie in this Pickle four or five Weeks, a Clod of Dutch Beef as long; Tongues a Fortnight ; Collard-Beef, eight or ten Days ; dry them in a Stove, or Wood- Chimney; the latter I like the beft. To falt Neats-Tongues to be dry d. Tak to every Tongue two Ounces of Salt-Petre, and beat it very fine, and rub it all over the Tongue very well; then take a Pint of Petre-Salt and rub over alfo, and beat a Pint of Bay-falt, and rub that over; and every three Days turn it. When it hath lain nine Days in Salt, dry it in the Smoke of a Wood Fire, “A Hog’s Head ‘1s falted as you do ‘the Neats-Tongues, and dry’d the fame Way. rv, The Compleat Englifh COOK. 83 To Grill Oyfters. AY a Piece if {weet Butter at the Bot- tom of your Silver Scollop-fhells; then get a Quantity of large Oyfters, and cut off the Fins; put four in a Shell, with fome of their own Liquor ftrain’d, grated Bread, a little Salt, Pepper, anda Spoonful of White- wine, and cover them with grated Bread, and fet them. over your Stove to flew, and hold over them your Browning-Iron; half an Flour will ftew them.) To keep Anchovies for Ufe. UT them with their own Liquor into an Earthen Pot, and cover them very. thick with Bay-falt, and keep them clofe ftopp’d with a Bladder, cover’d with Leather, and tied down, Oyfter-Loaves. UT a round Hole in the Top of five French Rolls, and take out all the Crumb, and have a Forc’d-Meat made of Oyfters, part of an Eel, Pi/atia Nuts, Muth- rooms, {weet Herbs, Anchovies, Marrow, Spice, and the Yolks of two hard Eges ; beat thefe well in a Mortar, with one raw Ege 5 then fry them crifp in Lard, and fill them G 2 with Su CouRT CooKERy:. 0, with a Quart of Oyfters, the refit of the Eel cut like Lard; Spice, Mufhrooms, Ancho- vies tofed up in their Liquor, with half a Pint of -White-wine; thicken it with Lges, and a bit of Butter, kneaded.in Flower, and put onthe Top you cut off ; firft fcald, your Loaves in Gream. Beef- Royal. Ake a Sirloin, or large Rump of the beft Beef; bone it, .and- beat it very well; feafon it with Salt, Pepper, Cloves, Mace, and a little Lemon-peel, finely fhred, and fweet ~Herbs of all forts; then make a {trong Broth of the Bones, and. lard the Meat quite through with large Lardoons of Bacon; then put in a convenient Quantity of {weet Butter into your Stew-pan, and -brown it; then put in your Meat, and brown it on both Sides; and put in the Liquor with the Butter, anda Bay-leaf or two; fome Truffels and Troffels, if you have them, and Pallats , for want of thefe put in Sweet-breads , cover them clofe,-and-let them ftew gently till it-ts very tender; then take it out, and. take th¢ Fat clean off; and put in two. or.three An- chovies, with a-Pint,of Claret, then put in your Beef to be thorow hot, and put in what Pickles . you: pleafe, -with .. fry'd Oyfters 5 thicken your Sauce, and pour it. over, your Meat, The Compleat Englith COOK, 85 Meat, and fend it up. It’s very good cold as well as hot: To Roll a Rump of Beef. One it, make a Slit the whole Length of the Beef, and {pread it as much as you can; lard it with Bacon, well feafon’d, lay Fore’d-Meat all: over is as thick -as “your Thumb ; then roll it up, and bind it fa fh at both Ends, with Pack-thread,.or Tape : Th take a Kettle, the Size, of your. Meat, cover the Bottom of it with Slicés of Bacon, ang then with Beef, with Onions, Herbs, and Slices of all forts, and put in your Beer, and cover it at top, as well as under; cover your Kettle clofe, and. put Fire over and under it, and keep it ftewing eight or ten Hours, ac- cording to the Size of the Beef 5 and when it’s take it and drain it well from the keep it hot, and make a Ragoo of ‘Truftels, Mufhrooms, Cocks-cor mbs, Pallats and Sweet-bre: ads, and.thicken it with a good Cullis, and pour it over your Meat, and ferve 1 it iot to the Table. To do a Leg of Pork Ham-Fafhion. HE Pork muft be cut like 4 Ham; then take a Quart of ordinary Salt, and a 0 Quart of Bay-falt, and héat it very hot : hen mix it with a Pound of coarfe Sugar, and 86 CouRT.COOKERY:.Or, and an Ounce of Salt-Petre beaten fine, and rub the Ham very well with it, and cover it all over with what is left, for it muft go all fe fo let it lie three Days; then turn it every Day for a Fortnight ; then take it out, and f{moke it as you do Bacon or Tongues. The Salt muft be put on as hot as you can. To falt Hams to tafte like Weftphalia ones. Ake Salt-Petre, falt your Ham with it very well, let it lie therein for a Week: Take clean Afhes of Afh-Wood, boil them in fair Water, to a ftrons Lee, let it ftand and fettle; then take off the clean Water, and boil it again, making it a ftrong Brine with ordinary Salt; when it’s cold, put. in the Ham, let it lie 4 Month in Brine; then dry it well, without. fmoking, and they will have the right Tafte of Weffpkalia Hams. To fale Hams. on the Ham, when it’s hot, being juft kill’d, with two Ounces of Bay- -falt, and two Ounces of Salt-Petre; then cover it, and Jet it ftand nine Days; then {alt it with thefe two Salts, and hang it up ina utes of Wood-Smoke for three Days; then hang. it in the Kitchen, where it may have a little Warmth of the Fire. To The Compleat Englith COOK. 87 To make Royal Saufages. pals fome Flefh of Partridges, Quails, Snipes and Pidgeons, fome of a Chicken, with a little Veal, and the Fat of Ham ; all muft be raw, and mix thefe with Cives, Parfly, Mufhrooms and Truffels, five Egos, the Whites of but two, and two Spoonfuls of Cream; feafon all this with. Pepper, Salt, Mace, Nutmeg. and Cinnamon, and.a little Onion, and roll it up in large Rolls; and cut llices of Veal, and roll round each Saulage, being about fix Inches in Length, and three in ‘Thicknefs, and ftew them in your Pan upon flices of Bacon, and cover them with thin flices of Beef over a clear Fire, not too fierce, and cover your Pan very clofe; they'll take up fome time in doing ; and when done, fet them by to be cold, and take them from the Fat, and the Veal, and cut them in what Size you will, and‘ ferve them, Garnifh with lemon-peel. Te make an Olio. "Tak twelve Squab Pidgeons, fix young Chickens, fix young Ducklings, pull and draw them; feald your Chickens and Ducklings, and cut them in halves; put the Pidgeons in whole; half roaft a Rabbet, and put in, and a Neats- Tongue boil’d and blanch’d, 2 and $8 CouRT COOKERY: 07, and cut thin; Add alfo Sweet-breads, Pallats, Cocks-combs:and Muthrooms; put to all 1 this, one Quart of White- wine, two Quarts a ftrong Gtavy, “and fet/it a {téewing + add whole Pepper, Salt, Nutineg, Mace anid Cif- namon, two Onions ftuck with Cloves,’ and a Faggot of {weet Herbs. ~ When your Meat’s riear enough, add Capers, Ketchup, Oyfters, and a little Oyfter Liquor, the Juice of a Temon;and ain’ Or: ine 5 eat up fourteen Ecos in fomeé of the Liquor, and put in to thicken it, with Butter kne daa in Saabs: : Rub your Difhes w its Shalot, and lay’1 yee Méat; aiid pour in the: Liquor, eA ar ‘om the Onibis, Herbs, @c. Put ina i Peere aT, at d & rnifh the lesa bot oO - fem, SO Ba f tne b fu ia) 5 se S Ha) 1 nh 3 f beeen e O™MU'T off the Héad>then‘euit ib n in four Quarters, and kind him with large Lardoons, roll’d in Nutmeg, I Ma ace, Cinna- poms ether, anc tle bhiVil, herein, Bafil, loves, Lemon, asd {ftéw your and a Quart cof ake it out. of oe RY eg Ps ut the e four * Siar ters The Compleat Englifh COOK. 89 Quarters round it, and pour over it a Ragoo of Sweet2breads; Mufhrooms,-. Pallats: and Truftels, tofs’d. up in melted Bacon, and moiften’d with Gravy ; and when they have fimmer’d enough, take off the Fat, and thicken it with a good Cullis, and garnifh with dicd Lemon, and green Parfly, and ferve it for the firft Courfe. To dry Artichoke-Bottoms, to keep ready for Ufe. Hrow your Artichokes into Water and Salt for fix Hours, and put them ‘into 4 Pot full of Water, and let them boil gently, il you can draw the Leaves from the Bot- then take them and cut off the Strings, bie, that hang about them, and make then Jot 1 tay them on “Wire Sieves, and a flack Oven ¢furn them often, hém very well, “and fet them by if i fic Pots; and when you ufe them, put them in boiling Water, and abit of Bute ter to plunip them 5 then fqueeze them -from the’ Water you boil them in, and cut them in Slices fo oF your Ragoo’s, CNC» go Court Cookery: Or, To make a Pupton of Partridges, Quails, Woodcocks and Snipes. Ake Partridges, ¢¢. bone them, and lay the Flefh on the. Table, with thin flices of Veal, a piece of a Gammon of Bacon, fome Mufhrooms, raw Truffels,.Cives, Parfly, and a little Bafil, feafon them with Pepper, Nutmeg, Mace, Cinnamon: and Cloves beat fine, a very little Salt, becaufe of your Bacon ; mince and mix all thefe well together, with the Yolks of five or fix raw Eggs, and pound them in a Mortar; then put them into a Sauce-pan with melted Bacon, Cocks-combs and Sweet-breads, and a Faggot of Savory Herbs, with a little Onion ftuck with Cloves; and throw ina Pinch of Salt and Pepper, and tofs it up over your Stove, and moiften it with Veal Gravy ; when it’s near done, put in fome Pidgeon Cullis, and take care it don’t boil; then take it off the Stove, and make fome fine Lardoons (bits of fat Bacon) very {mall, and knead into part of the above Meat, and lay flices of Bacon at the bottom and fides of your Stew-pan, and fpread your Meat about an Inch thick over it, and pour into the middle a Ragoo of Sweet-breads, Slices of Ham, the tender Ends of Pallats, fat Livers, Mufhrooms, Truffels, and Arti- choke-bottoms, tofs’d up in melted Bacon, and moiften’d with Veal Gravy ; take off all the The Compleat Englith COOK. 91 the Fat before you put it in, and turn down over it the Slices of Bacon that lay at the fides of your Sauce-pan, and cover your Pan clofe down with the Lid, and bake it in your Oven, with Fire over and under; when it’s bak’d, take the Fat clean off, and turn it upfide down in the Difh you intend toderve it in, and make a Hole in the Middle of it, and throw in fome Effence of Ham, and pour over it fome good Cullis, and ferve it hot for the firft Courfe. Garnifh with fome of the Slices cut long-ways, and Lemon cut thin. Blanc Manger a very good Way: P UT a Pound of new Harts-Horn into an Earthen Pan, with a Gallon of Spring Water, cover it clofe, and fet it in your Oven all Night; then run the Jelly through a fine Sieve, and put. to it a Pound of the beft Al- monds, very well beat up.in Orange-Flower- Water, a Quart of Cream, the Juice of five Lemons, and Double-refin’d Sugar to your Palate, and fet it a fimmering over a clear Fire, and take great Care leaft it burns-to; then run it twice or thrice through your Sieve, rubbing the Almonds very hard, and put it into your Glafles: You may make half the Quantity with. half the Ingredients, or as much as your-Occafion requires, and ferve it either at a fecond Courfe, or among your Def- ferts, To 62 CouvurRtTCookeEry: Or, To. make Verjuice, which is usd in feveral of the Receipts. ET the cleareft’ and et Grabs, when zg they are near ripe, and lay them “aig ectlitt in Heaps to fweet ; then throw —_ the rotten ‘ones, and pick folit the Stalks, a beat them in a Mafh; rub and {queeze th Juice through a Hair "Sieve, and put it ini Bottles, did Cork them clofe. To Soufe Trouts. Ake a Quart of Water, a Pint of White- wine, and two Quarts of White-wine Vinegar; -with-Pepper, Salt, Nutmeg, Cin- namon ‘ahd’ Mace, an Onion ftuck with Cloves, a little taba -peel, and a Faggot of fweet Herbs ; let thefe boil together a little while, and ‘put in your Trouts, and_ boil them according to’ their bionefs ; then take them ‘out’ of the Liquor to be cold, and put your Soufé Ligiior: in a Storie Jer to cool: If tis’ not {harp,’ add more Vinégar, and a little Salt, and‘ Keep“ your Fifh dhavein’ if “you wo rd have éheiti hot, you may take them out of the-abdvéSoufe, when enough ; ‘and také' for Sauce,’ little of the Liquor, Frenvb White-wine, an Anchovy aur d ¢lean, and fome:-Macé, “with Oyfters and Shrimps, and Butter’ kneaded in Flower. Garnifh with fry'd The Compleat Englith CO.0.K, 93 fry’d Smelts, and flic’d Lertion, and ferve it. You may do Salmon, Pike, and; moft, other Fith the fame Way ; only if you drefs them to eat hot immediately, you may alter the Sauce, if youpleale. To Souje Turkys or Capons. UT your Flefh clean. from the.Bones, and tie it up with Tape or Flag, as Sturgeon is done; then put. into; your Pan Water enough. to. cover it, and double the Quantity of the beft White-wine, Vinegar, and a little White-wine; feafonit with Salt, and fet it to boil, and then putin your Turkys or Capons, and boil them tender 5” if the Soufe is not tart enough, put in a little more Vinegar, ora little Verjuice,; and when cald, put it in an Earthen, long, Pan,’ and pour the Liquor.upon it, and) let. it ftand in this.Soufe a Month; and when,you) ferve them, garnifh with flicd Lemon, and mixup Oil and Vinegar, andfet in a Plate by itfelf. Polonia 94 CourRTCookKeEry: Oy; Lo make Fritters a very good Way. Ton ten og twelve Spoonfuls of the beft Flower, and let it be well dry’d before the Bire; and mix with it a Quart of new Cream, eight Eges, with Nutmeg, Cinna- mon, Mace and Cloves, beat fine, and fome Salt; two Spoonfuls of Sack, and two of Orange-Flower Water; mingle all well to- gether, and cut thin Slices of Golden Pippins and put into each of them, before you put them in your Pan, and fry them in a little Lard; but dry them very well, that they may not eat greafy. Polonia Sau/ages. Ake a piece of Red Gammon of Bacon, and half boil it; mince with it the fame Quantity of Bacon-lard, and put to them minc’d Sage, Thyme, Pepper, Salt, Cloves, Mace and Nutmeg, finely beaten, the Yolks of two or three Fess to bind it, and as much Red Wine as will bring ito a thick Body; riff them well with your Hands, and fill them in large Skins, and hang them in a Chimney, where Wood is burnt, to dry ; take Care they are.not finoak’d, Some Some General Rules, &é, ¥ 7 HEN you boil any Greens, firft foak them near two Hours in Watersand Salt, or elfe boil them in Water and Salt, -in a Copper by themfelves, with a great Quan- tity of Water: Boil no Meat with’ them, for that difcolotirs them. Ufe no Iron-Pans, @c. for they are not proper; but let them be Copper, Brafs, or Silver. When you fry any Fith,. firft. dip them in Yolks of Eggs, and fry them rather in a Stew-pan over a Stove, and that will make them of a light Gold Colour. White Sauces are now more generally us’d than brown, which is done chiefly with Cream, and add a little Champaign, or French White-wine, and Butter kneaded in Flower. Parboil all your Meat that you ufe for your Fricufleys, or elfe ftewing them too long on the Fire will make them hard. When 96 CouRTCooKERY: Or, bc te When you beat Almonds, always put in Orange-Flower Water, or Rofe-Water, to prevent theirturning to Oil, which they are very fabject to. When you drefs Mutton, Pidgeons, in Blood, always wring.in fome Lemon-Juicg to keep it from changing. When you Grill any thing, let it be overa Stowe’of Charcoal, rather than Sea-coal ; it makes it eat fweeter, and fhotter , and turn your Meat very often. Of The Compleat Englifh COOK, 97 Lo Collar Beef nicely. “TAKE 4 Breaft of young Beef, and bone it; then make a Brine of three Gallons of Water, one Pound of Bay Salt, two Pound of White Salt, half an Ounce of Salt-petre; make the Brine ftrong enough to bear an Egg the breadth of a Three- pence; then lay your Beef in the Brine nine Days; then take it out, and beat it with a Rowling-pin very well; feafon it with half an Ounce of Mace, fix Nutmegs, which is beft, fhread’ fine, and not pounded; an Ounce of Bay-Berries, fome dried Swéet- Marjoram, powder’d fmall, two Dozen of H Cloves, 98 CouRT COOKERY: Or, Cloves, an Ounce of Pepper, a Handful or two of White Salt, beaten in a Morter. Mix all,yOur Seafonings together, and ftrew it all over the Beef; mind that the Beef be well dried; roll it up hard, and bind it well in a Cloth, and put it into a Pot that will hold it; put tofic three Pints, or two Quarts of Claret, half a Pint of Vinegar, and.a Quart of Water; cover the Pot with coarfegDough, and bake it with a Batch of Bread, and let it ftand all Night: In the Morning take it out of the Liquor, and bind it fafter, and hang it up to be cold. To Collar a Breaft of Veal. ‘T AKE a good Breaft of Veal, and bone it; feafon it with all Sorts of Spice, but take Care you don’t over do it; a dit- tle Orange and Lemon-Peal minc’d {mall, with a.few fweet Herbs, and ftrow it all, over the Veal ; in the thin Places put the Sweetbread, and roll it hard, and make it faft with Tape, and {0 bake it.) To Collar a Breaft of Mutton. AKE a large Breaft of Mutton ; take off the red Skin, and all the Griftles, and Bones; then grate White Bread, and the Yolks of two or three hard Eggs, a little Lemon-Peal, fweet Herbs of all rae an ————————— ee The Compleat Englith COOK; 95 and Cives, Pepper, Salt, and Spice; mix thefe altogether; wafh fix Anchevies, and lay them over the Meat ; then ftfew your Seafoning over it, roll it hard, and bind it with Tape, and you-may bake, boil, or roaft it. Cut it in Pieces as thick as three Fingers, and ferve it with ftrong Gravy Sauce, and garnifh it as you pleafe, with fried Oyfters, or Forced-Meat, or, if you pleafe, both: To Collar Pig. ET it be a good fat Pig; feald him; then cut off his Head, and take out all the Bones and Griftles; take Care to keep the Skin whole. You may make two Collars; by cutting it down the Back, or make but one, juit as you like. Lay it in Water all Night; in the Morning take it out, and dry it well; and feafon it with Sale, Pepper, Cloves, Mace, Nutmeg, all beaten ; for Herbs, take Sage and Rofemary, and if you like them, a few Marygolds, and a little Lemon-Peal ; roll them up hard ina Cloth, and boil them tender. To keep them, let your Souce-Drink be Water, Milk, and Bran, and let them be cold before you put them in, andthe Drink ftrained. H 2 Za 100. GoUrT COOKERY: Or, To Collar Beef. AK Ea Piece of Flank Beefabout three Stone; and:skin it, and bone it, and beat'it’ well with a Roiling-Pin, and lay it in Pump=Water two Days, then take it and falt:it with: Bay-Salt, and let it lie three Days ;: then take aPint:of Salt-Petre, and boil"it ina Gallon of Water ;:and when it is cold, pour away the bloody Brine, and put the Petre Brine to the Beef, and let it lie three Days longer; then take one Ounce of Nutmegs, half an Ounce Of «Cloves and Mate,’ one Ounce of Pepper, a Handful of Thyme, two of Sage, and oneof {weet Mar- joram, one of Savory, chopp’d.together, and ftrew’d all over the Beef ; then roll-it up, and few itin a’Cloth, and bake it as you do a Leg-of Beef, but fillthe Pot up with Wa: ter; you may add fome Claret: When it’s bak’d, and near. cold, «new: roll it as hardas you can. To Collar Beef another Way. ci AK E.about three Stone of Flank Beef, ~. skiay.andboneit, and beat it well with a Rolling-Pins ay: tin Pump-Water two Days, -and then falt it with Bay Salt, and let it lie three Days ; then take a Pint of Peter- Salt, and jboil ina Gallon of Water ; boil it over Night, ‘that i¢miay be cold; then pour away y | if A | The Compleat Englilh COOK. 101 away the bloody Brine’ from the Beef, and put the Peter Brine to it; then take‘ic out, after laying a little time, and drain it, and take an Ounce of Nutmeg, half an Ounce of Cloves and Mace, an Ounce of Pepper, with Herbs, one Handful‘of-Thyme, one of fweet Marjoram, twoof Sage; ‘anda lit- tle Savory, chop’d all well together, and ftrow’d all ever the Beef; then roll it up as tight as you can, and few it‘in a Cloth, and bake it in a Pan full of Water; when bak’d; and near cold, new roll it: If it be to keep long, you muft put -in no Herbs, nor bake it in. Water; but with Beef Suet. Let your Rolls be fmall; two: Rolls. is enough in one Pot, When they are bak’d, take them from the Fat hot, and fet them by for the Gravy to run from them; then roll’ them ‘up again very tight, before they arecold; and‘when cold, take off the Tape, and put them in your Pots, cover’d with Beef Suet. This will keep good. to the Indies. To collar ‘Pork. ONE a Breaft of Pork, and feafon it with Pepper, Salt, Cloves, Mace, and ‘Nutmeg, «and ‘a’ good» Quantity of Thyme, Sage, and Parlly, fhred Ane; roll it in a hard Collar, in a Cloth, and tie it hard, and boil it in a Quart of Water, Salt, # Quart of Vinegar, anda Faggot of Sweets, | H 3 till 102 CouRT COOKERY: Or, till it’s tender; and when cold, keep it in this Drink. To collar a Calf’ s-Head. © AKE it in the Skin, fcald it, and iz cleave it down,and boil it till che Bones will come eafily away; pour over it fome Vinegar, and feafon it with Mace, Pepper, and Salt, Sweet Herbs, Sage, and Lemon- Peel; ftrew all over the Infide of. your Collar, and collar it.as you do Brawn ;: boil it in Vinegar, Salt, and Water, and Spice, and keep it in the fame: Do Pig the fame Way; only bone it without f{calding firit. To collar Veal. ONE a Breaft..of Veal; wafh.and foke it.in three or, four. Waters, dry it in a Cloth, and feafon it with Pepper, Salt, Cloves, Mace, and Nutmeg, fhred Sweet Herbs and thin of Rafhers Bacon, dipp’d in Batter of Eggs ; roll it. up in a Collar, in a Cloath; boil it with Water and Salt, with half.a Pint of, Vinegar. and ,whole Spice’; {cum it clean, and when ’tis boil’d, take it up ;:and when cold, keep it in this Pickle. : : ST geen ana f= EE ——————— | The Compleat Englifh COOK. 103 To collar Eels, ‘TAk E a large Eel, {fplit it, and take out theBone, and wath it; then ftrew it with Cloves, Mace, and beaten Pepper, with Salt and Sweet Herbs; then roll it up, and tye it with Splinters round it; fo boil it in Water and a little Salt, and White Wine Vinegar, and a Blade of Mace; when the Rel is boil’d; take it up, and ‘let the Pickle boila little; and when ’tis cold, put in the Bel. Zo collar Eels another Way. S$ OWER your large Silyer Eels with Salt, and flit them down ‘the Back ; take out all the Bones, wafh and dry them, and feafon them with Nutmeg, Mace, Pep- per, and Salt, minc’d Parlly, Thyme, Sage, and an Onion ; then roll each in Collars in a little Cloth ; ‘tye them clofe, and boil them in Water and Salt, with the Heads and Bones, and half a Pint of Vinegar, a Pageot of Herbs, fome Ginger, and a little {fing-Glafs :- When ‘they’ are’ tender, take them up, and tye them clofé again ; rain the Pickle, and keep the Eels in it, 104 CouRT COOKERY: Or, To collar Eels a very good Way. Pp \AKEtwolarge Eels, skinthem, and cut them down the Back; take out the Bone,.chop;a Handful of Sweet Herbs, and feafon them with Nutmeg,: Pepper, and Salt ;: ftrew the Herbs on the Infide of the Eel; roll them up like a Collar. of Brawn ; put them in a Cloth, and boil them very tender in Vinegar and Salt, and take them up; and when they are cold, put them in- to the Liquor for three or four Days ; if. toa fharp, put in Water when you boil them. To collar a Pig’s Head, 'AK-E the Head of. a; fcalded: Porker, with the Feet, Tongue,|; and. Ears; foke and wafh.them well;, boil them.tender, and take out allthe Bones and Griftles ; then fale them to your Tafte; take a Cloth, few it tight.over it, and tie,each End; then roll it hard round -with a, Roller, and. boil it two Hours, lay it ftraight againft a Board, and lay.a Weight upon it of five or fix Pound till the next Day ; then unrole,. it, and put it into Pickle, as Brawa, © Petty dat i + t i B wy le) i j A ely 4 Nee Asay ) _— ag = Ea ’ ta i = oe Lan ee ee prensa ther ‘The Compleat Englifh COOK. 106 5 Petty Cochons. TT AKE four Hogs, Ears and cut them thin, and boil them tender, and put them into fome ftrong Grayy ; flice two Onions, and put in, and let them ftew half an Hour; then tofs them up with a quarter of a Pound of good Butter, and ferve them: You may flit the Feet, and fry or boil them, and lay about the Dith. To collar a Pig another Way. UT it in two, and bone it, and put it in Water a-Day and a Night, and fhift the Water twice ; then dry it very well; then take fome Sweet Herbs and Sage, and fhred it fmall, and ftrew it over the Pig, with Spice, and fo bind it up clofe with Tape, in a clean Linnen- Cloth, and boil it in White: Wine and Water, feafon’d with Spice and Salt: Let it boil gently: When it’s boil’d,- take it up ;- and when it’s cold, put. it inthe Pickle. OF A aie GoW . Pi / ooo — ——— ————— i ll et = 106 CouRT CooKkeERv: Oy, To por Hare: fo) A-K.E a:Hare, wafh him clean, =e) and ‘dry him well with a clean Cloth, cut him in Quarters, and feafon him. well, with Salt, Pe- per, Cloves; andMace ; put it in an Earthen Pot, and put in between the Lays of Meat a Pound of Butter, and in the Middlea Bay-Leaf; and when it’s bak’d, take it out of the Pot, and take the Meat from the Bones and Strings, and put it into a Mortar, and beat it till it’s like Pafte ; and pour the Butter that you bak’d it with in i ee The Compleat Englih COO K. 107 ia, and mix with it. You may tafte it; and if you think it’s not feafon’d enough, you may add. more. Put it into aPot you deflign to ferve it to Table in, and prels it clofe down, and. clarify as much Butter as will cover it, an Inch thick, and pour uponit ; then ufe it when you pleafe. 7 To pot Fowls. Ee: them be pick’d clean, and bone the Breafts, and finge them with white Paper, and make them clean with a dry Cloth. Be fure not to wafh them, for then they will mould, and not keep. Seafon them well with Salt, Pepper, Cloves, and Mace, and let them lay till the next Day; then put them in an Earthen Pot with their Breaft downwards; then clarify as much Butter as will cover them; you may, if you will, ftrew over them fome whole Pepper, and Mace; tie the Pot down clofe, and bake them; and if they are full grown Fowls, they will take two Hours: And after they are bak’d, let them ftand an Hour; then take them out of the But- ter, and.drain them from the Gravey, and put them into another Pot with their Breafts upward, and fill their Craws with good Butter, and fill the Pot and Inch with the Butter you bak’d them with; but be cares ful fir to pour it from the Gravey; and it 108 CouRT Cookery: Or, if you have not enough, you muft clarify fome more. Ducks are done the fame Way as Fowls. To pot Beef, or Mutton. . AKE a Buttock of Beef, or Leg of Mutton, cut it in Pieces, and {ea- {fon it with Pepper, Salt, Nutmeg, Cloves, and Mace, an Ounce of Salt Petre, half a Pint of Claret; then take three Pounds of Beef Suet, lay it between every Laying .of Beef, or Mutton; ‘tie Paper over’ it, and Jee it lie all Night; then bake-it with your Bread; when done, take’it Out, and dry it in a Cloth, cut it acrof§ the Grain, and rub it in your Hands as Flower; if its not feafon’d to’ your Tafte,’ add more to it; then pour the Fat’to it clear from the Gravy, and mix it ‘together, and put it in clofe Pots,’ and fet it in the Oven to fettle; and when cold, cover it with clari- fy’d Butter. To pot Lampreys, Irft feafon your Fifh with Pepper, ‘Salt, and Nutmeg, a large Onion ftuck with Cloves, four Spoonfuls of Claret, co- ver it with Butter, and bake it in a flack Oven; when its done, pour off the Butter, and add as much clarify’d Butter as will cover er ee mill The Compleat Englifh COOK. 109 cover it, ina Pan, or Difh, fit to bring to Table. To pot Pidgeons. TT Russ your Pidgeons, and feafon them with Pepper, Salt, Mace, Nutmeg, and Cloves, as-high as you think fit, and put them in an Earthen Pot, cover them with Butter, and bake them;, when enough, pour out, and drain away. the Butter; and when they are cold, cover them with cla- rify’d Butter. You may pot Fifh the fame Way, only bone your Fifh when they are bak’d. To pot Lobfters. UT your Lobfters alive into Water, and boil them till they will come clear from .the Shells; then take thefe, with the Tails and Claws, and feafon them with Pepper, Salt, Mace, Cloves, and Nutmeg, and bake them in a Pot of fweet Butter ; when you draw them out of the Oven, take them out of the Pot they were bak’d in, and put them ina long glaz’d Pot, and pour clarify’d Butter over them, . and fet them. by: for Ufe. To 110 Court Codkery: OF; To pot Salmon: ASH-a Salmon in clean Water, af: ter you have pull’d out the Bones and Head, to free him from Blood and Slime; then Scale him, and cut off the Fins, and wipe it very dry; then Salt it, and let the Salt be melted on ‘it; then drain away the Salt, and feafon it with Pepper, Salt, Mace, Cloves, and Nutmeg, beat and mix’d together, with three pounded Bay Leaves; cover it with Butter, and bake it; then drain it from the Gravy and Butter, and put it-in a frefh Earthen Pot, and co- ver it with clarify’d Butter when cold. Thus do 'Frout, Perch, Carp, and moft other Fifh. To pot Pork. “TP AKE the lean Part of a Leg of Pork, and cut it in Pieces, and pound it in a Mortar; feafon it well with Pepper, Salt, Cloves, Mace, and a little Nutmeg, well beaten, and mix’d together; add Sage of Virtue fhred fine,sand put it in a glaz’d Pot to bake, with’a large Lump of Butter; when bak’d, drain it from the Gravy and Butter, and prefs it hard down in a dry Pot, and pour over it clarify’d Butter, pret- ty = a er eet ee The Compleat Englifh COOK, ‘ti¢ ty thick, and cover it with a Bladder, and let it ftand cool. To pot Rabbets: JONE half a dozen Rabbets, mince them fine, and feafon them with Pepper, Salt, Nutmeg, and Mace, pretty high; then take fome Ham, and lay be- tween each Laying of the Rabbets, and fill your Pot with Butter, and fet it in the Oven; about four Hours will do it. When you draw it, pour out the Butter it was bak’d with, and the Fat, and put your Meat in .a frefh glaz’d Pot, and co- ver it an Inch thick with clarify’d Butter. To pot Venifou, or Beef: ‘TAKE a Haunch of Venifon, and bone it; take two Nutmegs, three Ounces of Pepper, a large Handful of Salt; let thefe be mingled together; then take a Knife, and make Holes in feveral Places of the Venifon, and ftuff it in with your Fin- ger. Take your Pot, and fprinkle the Bot- tom of it with fome of the fame; put your Venifon in the Pot, Right-fide down- wards; put three Pounds of Butter into the Pot, cover it with coarfe Pafte, and fo bake it; when bak’d, lay a Trencher On it, and by the Weight of twelve Pounds prefs ———, TT Te nn tiz Court Codxeryr: OF, prefs it down ‘to the Bottom; then let it {tand till throughly cold; then take off the Weight and Trencher, and take off all the Butter, pour the Gravy into a Pipkin, and boil three Parts of it away; then put it into the Venifon, and melt your Butter, and pour it on, and cover it for your Ufe. Keep it in a Place neither moift nor dry. The fame manner you may pot Beef: INDEX i renee ' A. Page. Rtichokes with Cream 68 AX Alparagus, to drefs 76 To keep Anchovies for Ufe $3 To dry Artichoke Bottoms for any Ule 89 Artichokes butter’d 72 B. Trong Broth 7 A good Jelly Broth 9 Barbels, to ftew 44 Balls, fweet 59 favoury 60 Beef Alamode, to be eat hot 69, 72 Beef, a Rump, an admirable way of boil-. in I Alamode Beef, another way ss To dry Beef after the Dutch way 7 Beef, a Rump, ftew’d 73 To drefs a Brisket of Beef 72 Beef, to fry 75 Butter, to clarify 76 Beef Stakes, to ftew 64 I Beef TRD.&- X. Beef Royal 84 To roll. a. Rump of Beef 85 ‘Blanc Manger gt To collar Beef nicely 97 To collar Beef 100 another way ibid. Beef, to pot 108 ( ‘Rawfifh Soop 7 Cullis for Elefh Soops 8 An admirable Cullis 32 A Capon Cullis 19 Capon, to roaft | 30 Chickens, to hafh 27 to frigafee 10 another way 12 and Afparagus 25 forc’'d with Oyfters 20 Carp larded with Eel in-a Ragoo 40 ftew’d 38 ftew’d Royal 39 Cod’s Head, to boil 43 Carp, to fry Ar Crawfifh, to drefs 2bid. Chubs, to boil 45 Crabs, to drefs 49 Cucumbers, a. Regalia of 67 Colly-Flowers with Butter 67 Collops Scotcht 57 another way 59 white 58 Calf’s Liver, to roatt | 8 3 Calf’s, tN. De se XX. Calf’s. Feet, to roaft 79 To collar a Calf’s Head 102 A very good way of drefling Chickens 12 A brown Frigafee of Chickens 16 A white Frigafee of the fame wbid. Chickens, to broil 19 To Frigafee Chickens 22 To ftew Carp, an admirable way 38 An admirable way of drefling Collops 57 Calf’s Head to hafh 61 another way 62 An admirable way to roaft a Calf’s Head 63 Dutch Cullis 119 Duck, wild, to drefs with Lemon Juice 18 Duck, to ftew, wild or tame ibid. Els, to fry 4o To collar. Eels 103 another way ibid, a very good way To4 A Frigafee of Eggs 11 Eggs, to eat like Mufhrooms 70 F, . r'¥Q force all Sorts of Fowl 27 Fowls, to boil, an admirable way 25 Frefh Fifh, a véry good Sauce forthem 51 Flounders, to ftew 48 Forc’d Fowls another way 24 Frigafee for an Inftalment 20 ee Forc’d- > rr et ee de DEN DN, Fore’d-Meat for any Occafion Fowls Surprize Force-Meat Balls A. Frigafee A Frigafee, white Fowls, to pot Fritters, very, good Pith Petty-Patties - G. T O make good Gravy Gravy A good Gravy To drefs a Green Goofe Giblets, to ftew % H. f AM, to make Effence of A to Ragoo Pa. to Roaft Hare, to roaft another Way Hare, to roaft another Way another Way To falt Hams another Way A Hare to pot L Obfters to butter |__j Lampreys to drefs Lamb, a Frigafee of A good Way to drefs Lamb Lobfters to pot $e eee PERO DEY 2. M Ullets, to broil $0 Mutcles, a Ragoo of © — 51 Mutton, to hafh : 64 a Shoulder to hafh:: tbid. Mutton Cutlets the Fveuch Way 65 a Leg to boil ibid. to hath cold 66 Mutton, a Leg fore’d 67 Muftard, to make 68 Mutton, a Leg, the French Way 74 another French Way ibid. Carbonaded 75 a Breaft to roll 76 a Shouldef# in Blood ibid, Mutton Cutlets 78 to collar a Breaft 98 to pot 108 O Yiters to ftew 44 to ftewthem another Way 46 To grill Oyfters | 83 Oyfter Loaves tbid. To make an Olio 87 Oytters to fry for Garnifh, Ge. 46 Petty-Patties 48 P Rown Pottage 2 Peafe Soop tg A Bifque of Pidgeons ibid. Peafe Soop another Way 4 Plumb-Porridge 5 Lee —E——— ? ; ¢ Ta TE ne tN BoB AX. Brown Pottage-Royal Green Peafe Soop Partridges, to hafh Pidgeons, to force to ftew to frigafee s Pullets, to drefs with Slices of Ham with Oyfters with Cream Pidgeons, to broil Surrout Cullis, to frigafee in Blood Pike, to roaft with Oyfters to roaft another. Way Place, todrefs anadmitable Way Portugal Beef Pancakes, to make A Ponpetone A Pudding for the Belly of a Pike To doa Leg of Pork Ham-Fafhion Todrefs a Pig Pupton of Partriges Polonia Saufages To collar Pig Pork To collar a Pig’s Head Petty Cochons Tocollar Pig another Way To pot Pidgeons To pot Pork a _EEnenatiiaoniamnnes LE FINA DCEVS. Uails, to Frigafee 2.6 Queen’s Pan-Cakes 17 Pupton of Quails ‘ . go. ? x Ice Soop $ Rabbits), to boil 31 Roaches, to marinate 49 Ragoo for Set-Difhes 54 Some general Rules 95 Rabbits, to pot 1lE A Ragoo of Snipes 18 S Oop of Herbs L Sallary Soop 2 A good Exglish Soop 6 Shrimps, to butter 47 Salmon, a Joal boil’d thid. Sauce for Partridges, Pheafants, or Turkey Polts 22 Sauce, common for Pullets, or Capons ibid. Smelts, to drefs 50 Sauce excellent for Salmon 49 Salimongundy 37 Snipes, to drefs 24 Surtout 14 Sauce for Teal, Mallard, and Ducks 21 Sweet-breads, a Ragoo of G2 Spinage and Eggs 69 To make Saufages 8 another Way thid. To falt Hams and Tongues 82 To falt Tongues to be dry’d ibid. PIM VU DLEEAX, To make Royal Saufages 87 Salmon to pot rio Sauce for Pheafant, or molt LandFowl — 36 A very good Soop always inReadinefs 80 T ~Urnip Soop 4 Turkey to boil withOyfters 22 Tench to ftew “t, 47 Tongue and Udder to roaft 75 ‘Fripe to roaft 63 ‘Fo fouce Trouts 92 To fouce Turkeys or Capons 93 U 7] Ermicelly Soop q Veal, a Brealt of Ragoo 52 Cutlets 65 Venifon toroaft 68 Veal, a Breaft, Ragoo another Way 53 Veal bombarded 54 Veal Olives, of another Way 56 Veal, Olives of another Way tbid. Veal to make Olives tbid. Veal to Ragoo, very good 60 Veal, A-la-mode 77 ‘Lo make Verjuice g2 To collar a Breaftjof Veal 98 To’collar Veal 102 Venifon to pot 14 : Ww / Ild-Fowl, Sauce for them 26 To drefs Woodcocks 17 another Way ibid. Wild Fowl! to ftew 33 EN Js. Of Paftes, Pies, Pafties, Pud- dings, Fanfies, Cakes, “fel- lies, &c. Puff Pafie: s|AY down a Pound of Flower; Z| break into it two Ounces of But- “! ter and two Eggs; then make lexsvek| it into Pafte with cold Water; then works a Pound of Butter to the Stiff nefsof your Pafte;-and roll out your Pafte into a fquare Sheet, ftick it all over with bits of Butter, roll ic up like a Collar, double it up at both Ends, that they meet in the, Middle, roll it out again as afore- faid; and then ule it. A Pafte ff! is OE A i Ps “ wh = 2 CoURT*COORERY: Of, Pafte for a Pafty. AY down a Peck of Flower; work it up wath fix Pounds of Butter and four Eggs, with cold Water. For Pafie-Royat. “WY 1A KE 2 Pound and an half of Flower, ‘a Pound of Butter, an Egg, anda quarter of a Pound of fine, Sugar, being bruifed fine with a Rolling-pin; work thefe into a Pafte. Pafte for a High Pie. AY downa Peck of Flower; work it up with three Pounds of Butter mel- ted in a Sauce-pan of boiling Liquor; make it into a ftiff Pafte. A Caudle for Pies AKE half a Pint of White Wine, a’ little grated Nutmeg and Mace, and boil it; then beat up the Yolks of two Eggs, and put into it, with a Spoon- ful of refin’d Sugar, and a little Butter kneeded in Flower; fhake it about, and pour it in. | If The Compleat Englifh COOK. 3 If for favoury Pies, add Mufhrooms, Trufles, Morrels, Artechoke Bottoms, Cocks-Combs, Sweetbreads, and Palates, without the Sugar. A Lear for Fifh Pies. AKE. Claret, White Wine; and Vi- negar, Oyfter-Liquor, Anchovies, and drawn Butter; pour it into the Pies, thro” a Funnel, when bak’d. A Lear for’ Pafties. ee your Bones of that Meat you put in your Pafty, cover them with Water, and bake them; when they are bak’d, ftrain the Liquor out into the Pafty. A Battala Pie. “AKE four fmall Chickens, four fquab Pidgeons, four fucking Rabbets, and cut them in Pieces, and teafon it with Pepper, Nutmeg, Mace, Cloves, and Salt; lay them in the Pie, with four Sweet- breads fliced, and as many Sheeps Tongues, two fhiver’d Palates, two Pair of Lambs- Stones, twenty or thirty Cocks-Combs, and Oyfters, Balls, and Butter ; clofe the Pie; when bak’d, pour in a Lear. A 2 AA age “ Ld a 4 é a Te a RE ae arr dee sara 4 Court GooKERY: Or, A Lumber Pie. re 14 KE a Pound and half of Veal, juff {calded; mince it very {mall, with Beef Suet the like Quantity; then take fome erated Bread, fome Mace, Nutmeg, Cin- namon, and Sugar, Rofe>water, Eggs, and Currans; then fill your Pie, laying fome Marrow, Sweetmeats, and Lemon; then Lid your Pie; and when it’s bak’d, make a Caudle with White Wine, and the Yolks of two Eggs, and fweeten’d with Sugar. You mult be fure to put in Marrcw enough. To make Mince Pies. PW \AKE three Pounds of the infide of 4. a Sirloin of Beef, feven Pounds of Suet, feven Pounds of Currans well wath’d, two Pounds of Raifins of the Sun fton’d, three Ounces of Cinnamon, Cloves, and Mace, the Paring of an Orange, and a Le- mon fliced fmall, and the Juice fqueez’d, fix Pippins chopp’d in half, an Ounce of Carraway-Seeds fteep’d all Night in a Pint of Sack, fweeten’d to your Palate; add what Sweetmeats you will. AA The Compleat Rnglifh COUR. ¥F A Lomber Pie another way. AKE a Pound and an half of a Fil- Jet of Veal; and mince tt, with the fame Quantity of Beef Suet; feafon it with Mace, Nutmeg, Sugar, Cinnamon, ‘and Salt; five Pippins fliced, a Handful of Spi- nage, and ahard Lettice, Thyme, and Parfley; mix it well with a Penny white Loaf grated, the Yolks of three Eggs, a little Sack and Orange-flower Water; a Pound and a half of Currans, with what Preferves you pleafe, and a Caudle. An Humble Pie is made the fame Way. A Kid Pie. UT your Kid_in Pieces, free from Bonés, aiid lard it with Bacon; fea- fon it with Pepper, Salt, Nutmeg, Cloves, and Mace; lay.on Butter according to the Bisnefs of your Pie, ard clofe it. When its bak’d, take a Quart of A@e/fow Oytters, well dry’d, and fry them brown; tofs them up in half a Pint of White Wine, the Oy- ftet Liquor, fome Gravy; and Barbérries ; thicken it with Eggs and drawn Butter ; cut up the Lid, and pour it‘into the Pie. A 3 AA 6 Court Cookery: Or; AA Calves-Head Pie. Oll. your Head near enough, and take out all the Bones; cut it in thin Slices, and feafon it pith: ee Salt, Nutmeg, and Mace; mix with it fliced Sweetbreads, Palates, Cocks- Combs, Muth- rooms, and Balls; lay on fome {weet But- ter, and clofe the Pie: Pour in a Lear: AA Lambs-Stone and Sweetbread Pie. PB. OIL, blanch, flice, and feafon them > w rith Pepper, Salt, “Nutmeg, and ee a lay them in the Pie with {liced Artechoke Bottoms; :butter and clofe the Pie, and pour ina ‘Lear. A Neat’s-Tougue Pie. OIL your Tongues till about half done; blanch and flice them; and feafon, them. with. Pepper, Salt, Cloves, Mace; and Nutmeg, with fome Balls, fliced Lemons, and Butter, and clofe your Pie; when *tis bak’d, take a Pint of Gravy, with Sweetbreads, Palates, and Cocks- Combs, .tofe’d up, and pour into the Pie. . The Compleat Englih COOK, 4 AA Chicken Pie. UT your Chickens in Quarters, and lard *them, and take away the Necks, finge them, and wipe them clean, and par- boil them: For your Fore’d-Meat, mince fome Bacon and a little Marrow, feafon’d with Pepper, Nutmeg, Salt, and Parley, and lay it about the Chickens, with a boil’d -young Lettice; and. when bak’d, ferve them, with a Caudle. About three Hours bakes. it. A Pidgeon Pie. se and. feafon your Pidgeons with Pepper, Salt, and Nutmeg, lard them with Bacon, .and ftuff them with Forc’d- Meats; lay. on Lambs-Stones, Sweet~- breads, and butter, and clofe the Pie; pour in Liquor made of Claret, Gravy, Oytter- Liquor, two Anchovies, a faggot of {weet Herbs, and an Onion; boil this up, and thicken it with Brown Butter. This Li- quor ferves for feveral other Sorts of Meat and Fowl Pies. - A Chicken-Pie is made the fame Way. * Let your Lardoons be feajon'd with Salt, ’ Pepper; Spices, mineed Herbs, Cives, and Parfley. A 4 “A & Court CookzERr¥: Or, A Hare Pie: UT your Hare in Pieces, break tlie Bones, and feafon it to your Talte, and lay it in the Pie, with fliced Lemon; and butter and clofe the fame. fin Egg Pie. Q'LICE the Yolks of 20 hard Eggs, with the fame Weight of Marrow and Beef Suet; feafon it with Mate, Nutmeg, Cinnamon, Salt, and Sugar, with Citron and Lemon; fill up and clofe your Pie. A Green-Goofe Pie. ap AKE two fat Green-Geéefe, bone them well, and feafon' them to your Liking with. Nutmeg, Mace, Pepper, and Salt; Jay them on each other, and fill the Sides with young Rabbits, and cover them with Butter; bake them well, and eat them hot or cold. A Veal Pie, to be cat cold. 4-) Aife a high round Pie; then cut a Fil- AN let of Veal into four or five Fillets, and feafon it with Pepper, Salt, Nutmeg, Mace, and Cloves, a little minced Sage and The Compleat Englilh €COOK. 9 and {weet Herhs, and lay it ih the Bie, with Slices of Bacon at the Bottom ; and betwixt each Piece lay on Butter, and clofe the ‘Pie. When’ ’tis-bak’d, and half cold, fill ic up with clarify’d Butter. An Oyfier Pie. ge Quart of the beft large Oy- _ fters in their own Liquot {train’d, mince them fmall, and pound them in a Mortar with © Piftacia Nuts, Marrow, Sweetbreads, a fmall Onion, and Salt, Pep- per, Nutmeg, and Cloves, and a little grated White Bread; lay on Butter, and clofe the Pie. A Limprey Pie. ASH them clean, and cut them, and {€af6n it with Mace, Nutmeg, Cinnamon Sugar, and Salt; lay them in the Pie, with dic’d Lemon, Citron, and Butter, and clofe it. To make a Lobfter Pie. OIL yout Lobfters, and. take them clean out of the Shells ; flice the Tails and Claws thin; feafon them with Pepper, anda little Mace and Nutmeg beat’ fine; take the Bodies, with fome Oyfters well 3 wafh’d ae sw CO Fa ee , te nia oe ge Lae Fi 4 Y, 310 Court Cooxery:. Or, wath’d.and fhred; mix it up with a {mall Onion finely fhred, a little Parfley and.a little grated Bread, and feafon itas the reft; then take the Yolks of raw Eggs to roll it up in Balls; lay all into the Pie, with But- ter at the Bottom and Top of. the Fifh; bake it; and pour in Sauce of {trong Gravy, Oyfter-Liquor ftrain’d, and White Wine thicken’d with the Yolk of anEgg,; Then eat it hot. AA Carp Pie. YD LEED your Carp at the Tail, (pre- 8 ferve the Blood;) open the Belly, draw and wath the Blood with ;a little Claret, Vinegar, and Salt ; then feafon your Carp with Pepper, Salt, Mace, and Nutmeg, to your Liking; fhred Sweet- breads; lay them in the Pie,) with a Pint of large Oyfters ; butter and clofe the Pie : When it’s bak’d, pour in the Blood and Claret, being firft heated. A Trout Pie. UT, wath, and fcale your Pike, lard them; with Pieces of .a Silver, Eel roll’d up in Spices, {weet.Herbs, and Bay Leaves powder’d ; lay. on between them flic’d Artechoke Bottoms, 2 ed Oy- ers, The Compleat Englilh COOK. 11 fters, Capers, dyc’d Lemon; and Butter, and clofe the Pie. A Turbot Pie. Aving prepar’d your Pye, lay frefh Butter over the Bottom of it, over which ftrew Salt, Pepper, Spice, favoury Herbs ; lard your Turbot with Anchovies; and lay it in the Pie; {trew another Seafoning of the fame over it, and cover it with Butter; put on the Lid, and fet it in the Oven. When bak’d, cut it open, take off all the Fat, and pour in a Ragoo of Craw fifh,madethus: Wath and boil them in Water, and pick and take off the Tails and the reft of the Shell; cut off the End of the Tails near the Body, and mix the reft with Mufhrooms, Trufles, and Artechoke Bottoms; tofs up all together with a_ little Butter, moiften it with a little ftrong Broth, and fet ita Simmering over the Fire, ha- ving feafon’d it with Salt, Pepper, Onion, oe fli’d Lemon. When’ enough, ferve it Ot. A Venifin Pafty. ON Ea Side or Haunch of Venifon cut {quare, feafon it with Pepper and Salt, and make up your Pafty: For a Buck Pafty a Peck of Flower, and for a Doe three 12 CourTr Cookery: Op, three Quarters of a Peck; ‘two Pound of Beef Suet at the Bottom of the Buck, and a Pound and* Half at the-Bottom of the Doe Pafty ; work your Pafte as before order’d; pour ina Lear. NN. B. A Lamb Pa/fty is made as the Doe. An Artechoke Pie. | AKE the Bottoms of eight Arte- chokes, being boil’d and {lic’d; fea- fon them with Mace, Cinnamon, N utmeg, Sugar, and Salt; mix them with the Mar- row Of three Bones, with Fruit and Pre- ferves; as in the Lamb Pie. A Potatoe Pie is made the fame Way, A Sweet Lamb- Pie. UT an Hind Quarter of Lamb into thin Slices; feafon it with Mace, Nut- meg, Cinnamon, and Salt, and lay it in the Pie; mix with it half a Pound of Raifins of the Sun fton’d, half a Pound of Currans, two or three Potatoes boil’d, blanch’d, and flic’'d, or an Artechoke Bottom, with Pru- nelloes and Damfins, Goofeberries and Grapes, Citron.and Lemon Chips, -a little Sugar;.and lay on Butter, and clofe the Pye. When.-bak’d, put a fweet Caudle made thus :. Take Sack, White Wine, and a like Quantity of Verjuice and Sugar; boil it anc { A The Compleat Englith COOK. 13 gnd brew..it with three Eggs. When the Pie is bak’d, pour it in at the Funnel, and fhake it together. A Sweet Chicken Pie. AKE fix {mall Chickens; roll up a Piece of Butter in Nutmeg, Mace, Salt, Cinnamon, and Sugar, and put into them; then feafon and lay them into the Pie, with the Marrow of two Bones boil’d up in the Batter of Eggs, with what Pre- ferves and Fruit you pleafe, with the afore- mention’d Caudle. A Swan Pie, to be eat cold. KIN and boneyour Swan; lard it with Bacon, and feafon it with Pepper, Salt, Cloves, Mace, and Nutmeg, to your Pa- late, and with a few Bay Leaves pow-~ der’d; lay it inthePie; ftick it with Cloves; lay on Butter, and clofe the Pye: When it is bak’d, and half cold, fill it up with clarify’d Butter. AA Turkey Pie. ONE, your Turkey, feafon it with Pepper, Salt, Mace, and Nutmeg, without and within, and lay it in the Pye, with two Capons, or two Wild Ducks, cut in, ? ¢ a i ee ae A gl A a TT TT TE a TRI IR CR gg TT — Po = id - eg t my H 4 CoUuRT CooKER?: Or, in Pieces, to fill up the Corners, and a dittle Butter. When it is bak’d, and half cold, fill it up with clarify’d Butter. A Goofe Pie is made the fame Way, on- ly with two Rabbits inftead of Fowl. A Venifon Pie. T) AISE an High Pie round; then flice A. a Pound of Beef Suet, and put it in the Bottom; then cut the Venifon in Pieces, and feafon it with Salt and Pepper to your Palate, and lay it on the Suet; lay on a good Quantity of Butter, clofe the Pye, and bake it fix Hours. A Savoury Lamb Pye. UT the Hind Quarter of Lamb into 4 thin Slices, and feafon it with Pepper, Salt, Cloves, and Mace; lay them in the Pie, with the Infide of a Cabbage-Lettice and Artechoke Bottoms, the Tops of a Hundred of Afparagus; lay on Butter, and clofe the Pie. And when it is bak’d, pour in this favoury Liquor: Take Claret,Gravy,and Oyfter-Liquor, two Anchovies, a Faggot of {weet Herbs, and an Onion; boil’d up all together, and thicken it with Brown Butter. ‘Then pour it into your Pies when call’d for. A Mutton The Compleat Englifh COOK. 15 A Mutton Pye. Eafon your Stakes with Nutmeg, Pep- per, and Salt; fill the Pie; lay on But- ter, and clofe it: When ’tis bak’d, tofs up a Handful of chopp’d Capers, Cucumbers, and Oyfters in.Gravy, and an Anchovy, and drawn Butter, and pour in. Lo make an excellent Plum Cake. AKE a Quarter of a Peck of Flower and dry it, three Pound of Currans, wafh’d and pick’d clean, fet them before a Fire to dry, halfa Pound of Raifins of the Sun, wafh’d and fton’d, and fhted {mall, half a Pound of blanch’d Almonds, beat very fine, with Rofe-Water, a: Pound of Butter melted with a Pint of Cream, but Not put in hot, a Pint of Ale-Yeft, a Penny- worth of Saffron fteep’d in a Pint of Sack, ten or twelve Eggs, but half the Whites of them, a quarter of an Ounce of Cloves and Mace, one large Nutmeg grated, a few Carraway-Seeds, Citron, Canded Orange, and Lemon Peel flic’d ; you muft make it thin, or there muft be more Butter and Cream ; you may perfume it with Amber- greece ty’d ina Muflin Bag, and fteep’d in the Sack all Night. If you ice it, take half a Pound of Double-refin’d Sugar ape then igé CouRT GCooKeERy > Op, then put fome of the Sugar, and beat it up with the White of an Egg, and beat it with a Whisk, and a little Orange-flower-water, but do not over-wet it; then ftrow in all the Sugar by Degrees; then beat it all near an Hour; the Cake will take fo long a bak- ing ; then draw it, and wath it over with a Brufh, and put it in again for half a quarter of an Hour: To make a very good Carraway Cake. AKE three Pound of the beft Flower, dry it before the Fire; then divide it into two Parts; on one Part grate one Nut- meg, put two Spoonfuls of Rofe-water, or Sack, the Yolks of four Eggs, as much Ale-Yeft as will make it into a Pafte, and let it lie and rife in the Warmth of the Fire, “till it’s as light as Cork; then take the other Half of the. Flower, and break into it a Pound of Butter, very fimall, a lit- tle new Milk, luke-warm ; make the Flower and Butter into a Pafte; then take the two Paftes, and break them together, and ftrew in a Pound of rough Carraway-Seeds, and mix them well together; then make up the Cakes, and bake’ it in a Hoop, or Paper: Let the Oven not be too hot, and a little more than an Hour will bake it. To make AS en rc ee HH OE ‘ The Compleat Englith COOK. 14 To make an Almond Tart. AKE a good rais’d Pafty, and take fome blanch’d Almonds finely beat, with Rofe-water, a Pound of double re- fin’d Sugar to a Pound of Almonds, fome Bread grated, Nutmeg, and a little Cream, with itrain’d Spinage, only as much as will colour the Almonds, bake it with a gentle hot Oven, not fhutting the Door, draw it, and ftick i¢ with Citron. A Cuftard. Bore a Quart of Cream, with a Stick of Cinnamon, a quartéer’d Nutmeg and large Mace; when near cold, mix it with eight Yolks of Eggs and four Whites, well beat, fweeten’d with refin’d Sugar ; add to it Sack and Orange-Flower Water; fet it on the Fire, and ftir it till a white Froth arifeth ; {cum it off; then fll up your Cruft, being dry’d in the Oven. Alinond CG: uftard. JASE half a Pound of Almonds, blanch them. and beat them very fine; then take a Quart of Cream, and put to the Al- monds; throw'them thro’ a coarfe Strainer; beat them again, till you have firain’d the B Almonds ad 3 igs a gap Baa ak P Saat | RR TT — nv, RRPTDA™ Sree Reena RSET RNR . . ete rm J — y “ 18 CouRT CooKkeERY: Or, Almonds thro’; then beat the Whites of twelve Eggs, and put to the Cream; fo {weeten it to your Palate, and bake them like other Cuftards, in Cups. When you beat the Almonds, you muft always put fome Liquid Thing to keep them from Oiling. To make Cheefe-Cakes. AKE two Quarts of Milk, or Cream, and the Yolks of eight Eggs and four Whites, beat them very well, and fet it on the Fire; when it boils, take it off, and {train the Whey gently from it, to the Curd; put fome Nutmeg, grated, and fome Cinna- mon beat, four Spoonfuls of Rofe-Water, and as much Sack, a quarter of a Pound of Currans, fome Butter and fine Sugar, and crated Naples Bisket: Put it towhat Cruft you pleafe. To make Orange Chee fe-Cakes. y LANCH half a Pound of Almonds, i } beat them very fine, with Orange- Flower Water, half a Pound of fine Sugar beaten and fifted, a Pound of fweet Butter melted; that muft be almoft cold before you ufe it; then take ten Eggs, the Whites but of four, very well beaten, two Candid Orange Peels, or Raw with. the er b> oil’d The Compleat Englilh COOK. %9 boil’d out ; beat the Peels in a Mortar till as tender as Marmalade, without any Knots; then mix all well together. For the Cruft, take a Pound of the fineft Flower, and three Ounces of refin’d Sugar, mix it with the Flower ; then take half a Pound of frefh Butter, work it with your Hand till i¢ comes to a Froth; then put in the Flower by Degrees, and work it toge- ther, in the Yolks of three Eggs, and the Whites of two: If it be Limber, put in more Flower and Sugar, till it’s fit to roll out ; then make them in what Form you pleafe: A little above a quarter of an Hour bakes them. Againft they come out of the Oven, have fome refin’d Sugar, beat up with the White of an Egg, as thick as you can; then Ice them all over, and fet them in the Oven to harden again. Io make a Pudding-Cake. A KE a Pound of Suet, minced very fine, and as much Flower, four Eggs and a Piece of Butter, mix thefe to- gether; feafon it with Nutmeg, Sugar, Cinnamon, a little Rofe-Water and Salt; Work it into a Pafte with Cream, and make it up like a Cake: Butter.your Difh, and bake it. Ba Ie Se CEE as 20 CouRT COOKERY? OF, To make Ginger-Bread. AKE three Pound of Flower, two Pound of Treacle, two Ounces of beaten Ginger, a few Carraway and Coriander-Seeds, eight Eggs, (the Whites but of four,) halfa Pound of Butter, three quarters of a Pound of Sugar, three Nut- megs grated, and what Sweetmeats you will: Mix thefe well, and make it in a quick Oven. A good Seed-Cake: r zh A KE a Pound and a half of Flower, mH « dry’d, anda Pound of Butter; work the Buttér well into a Pound of your Flower; take feven Eges, and nine Spoon- fuls of the beft Ale-Yeit, three Spoonfuls of Rofe-Water, one: Spoonful of Orange- Flower Water, and a quarter of a Pint of Sack; put the Liquors together, and ftrain them into the remaining half Pound of Flower; it will be: then. like Batter, and muft be well beat together, and fet before a Hire to rife; and when it’s rifen, pour it- into the Flower that was mix’d with the Butter, and work it very well with your Hand ; and laft of all, mix ina Pound of Caraway-Seeds; bake it in a Hoop. Alittle*Time bakes it. Put in- to - = : if a a Py | : Sf: me feet ie | The Compleat Englih COOK. 21 to your Flower, two Ounces of refin’d Sugar, and a little Salt. To make an Almoud-Pudding. AKE half a Pound of Almonds Blanch, and pound them in a Mor- ‘tar, with a quarter of a Pound of Piftacia-Nuts, four grated Biskets, three Quarters of a Pound of Butter, three or four Spoonfuls of Sack and Oran§e-Flower Water’; then mix it with a Quart of Cream, being boil’d ; mix it with eight Eggs, a little Mace, Nutmeg, Cinnamon, and Su- gar: Pour it into the Difh, being cover’d and garnifh’d with Pufl-Palte, A Quaking-Pudding. vietent a Quart of Cream, and beat three or four Spoonfuls, wath cwo or three Spoonfuls of Flower of Rice, a Penny Loaf grated, and feven Eggs ; then put to it a little Orange-Flower Water, Sugar, Nutmeg, Mace, and Cinnamon ; butter the Cloth, and tye it up, but not too clofe; put it in when the Pot boils, and boil ic an Hour ; then turn it out into the Dish; ftick on it flicd Citron, and pour Over it Butter, with Sack, Orange-Flower Water, with Lemon-Juice and’Sugar. B 3 To PO a 22 CouRT CooKkeERy: Or, To make Black Caps. Ts KE twelve good Apples; cut them in two, and take out the Cores; place them on a Tin Patty-Pan, with their Skins on ; put to them four Spoonfuls of Water, and fcrape double-refin’d Sugar over them : Set them in a hot Oven till che Skins are black a little in the Middle, and the Apples tender, which will be in about three Quarters of an Hour, and diffi them up: Scrape a little fine Sugar over them again. Ln excellent Carrot Pudding. "TAKE two or three Carrots ; grate ~ them, and a Penny Loaf alfo; put to thefe a Pint of Cream, the Yolks of nine Egss, half a Pound of Marrow, three Ounces of fine Sugar, and ftir all thefe to- gether : Butter your Difh, and bake it. To make a Carrot Pudding. PAKE a large Carrot, boil it tender, then fet it to be cold, and grate it thro’ a Sieve very fine; then put in half a pound of melted Butter beaten together with eight Eggs, (leave out half the Whites,) with three Spoonfuls of Sack, and one : Spoonful ri 5g ET ; The Compleat Englifh COOK. 23 Spoonful of Orange-Flower Water, half a Pint of good Cream, a Nutmeg, Bread grated, a little Salt, and make it of a mo- derate thicknefs, and give it the fame Ba- king as a Cuftard. Another Way of making a Carrot Pudding. AKE it as you wowd another Pud- ding, only inftead of Beef Suet, put Carrots grated very fine, and either boil or bake it. To make an Orange Pudding. hs he the Peel of fix Oranges, peel’d- thin from the White, boil them ve- ry tender, fhifting the Water once or twice ; when they are boil’d tender, beat them fine in a Mortar, then take a quarter of a Pound of Naples Bisket, boil them up in Cream, and rub it thro’ a Cullender ; then put your Peel to it, with the Yolks of fix Eggs, and the Whites of three; feafon it to your Tafte with Nutmeg, Salt, and Sugar; and then bake it. To make a Rice Pudding. Rind half a Pound of Rice to Flower, mix it by degrees with three Pints of Milk, and thicken it over a gentle Fire, B 4 with aa | ae, * al RR RT ERY Notas RT — 24 CouRT CooKkERY: Or, with Care, till its like a Hafty-Pudding, and then pour it out, and let it ftand a cooling; put to it nine new-laid Eggs, (but half the Whites,) four Spoonfuls of Orange-Flower Water ; melt half a pound of frefh Butter, and fweeten it to your Pallate,; add to it fome Citron fliced thin, Another Way of making a Rice Pudding. yLanch the Rice in Water; then boil B_} it in Milk, refin’d Sugar, Cinnamon, and Salt, till its very thick; let it ftand to be cold; and add to it Eggs according to your Quantity of Rice; if you bake it, half the Whites of the Eggs will do; put fome Currans and Raifins, and a. little melted Butter. Be fure, if you bake or boil it, forget not Suet or Marrow. Quaking Pudding another W. aN « MP CAKE a Pine of the thicket Cream, Sa i a. _cight Yolks of Eggs, and two Whites, beat them very well, with a little Orange- Flower, or Rofe Water; mix the Eggs with the Cream; then grate in fome Nut- meg, fweeten it to your Palate, and Flower a Bag very well, put it in and tye it faft, and {0 put it into a Pot of boiling Water, and keep it fo; and when its boil’d enough, turn it out of the Bag, and make your Sauce ET The Compleat Englilh COOK. 2 5 Sauce of Sack, Butter, and Sugar, and pour Over it;) wath ‘Citron, and canded Lemon-peel, fliced thin, with blanch’d Al- monds cut-in Pieces, and. ftuck upon it. A Rice Pudding, ap AE two Quarts of Milk, and three Quarters of a Pound of Butter, boil them, and mix half a Pound of ground Rice with a lictle cold Milk over the Fire; then take eight Eggs, and three Quarters of a Pound of refin’d Sugar, a little Qrange- Flower Water, or Rofe Water, and a little Nutmeg; ftir them well together, and But- ter the Bottom of your Difh, and pour it in, and {fo bake it. AA Seed Cake. TT "AKE two Pounds of fmooth Cara- ways, fix Pounds of Flower, half a Pound of Sugar, an Ounce of Spice; then make a Hole in the Flower, and put in a Quart of Yeft, four Eggs well beat, half a Pint of Sack, a little Orange-Flower Wa- ter, and.a Pint of Milk, warm’d together; then ftrew a little Flower therein; then work it up, and let. it lie to rife a little; and put it into a Hoop, and ftrew over it double-refin’d Sugar, and rough Cara- ways: Ta Eien li RE RI RE en >Re ag SST —— 26 COURT CooKERY: Or, To make Ratafie Cakes. | AKE half a Pound of Apricock Ker- nels, and beat them very fine; with a little Orange-Flower Water; mix to them the Whites of three Eggs well bea- ten, and put to them two Pounds of fin- gle-refin’d Sugar finely fifted; work them all together to a Pafte, and lay them in little round Bits on thin Tin Plates, flow- er’d; fet them in the Oven, not too hot: They will foon bake. To make admirable Marrow Pafties. ‘A KE the Marrow of one Bone, Cin- namon finely fifted, a little Nutmeg, Salt, and Sugar, to your"Tafte; take two Yolks of Eggs boil’d, and rubb’d fine, and and Lemon Peel cut fine, half an Ounce of candid Orange, . half-an Ounce of Le- mon ditto, half an Ounce of Citron cut, but not too fine, a quarter of a Pound of plump Currans; mix all thefe well toge- ther, and make it into Pafties, with Puff- Pafte; clofe them well up, and fry them in Beef-Dripping made very hot, and a great deal: Strow Sugar over them. Orange eu wOIT ES A The Compleat Englilh COOK. 27 Orange Butter. Ge the Yolks of five hard Eggs; put to it a Pound of Butter, a lit- tle refin’d Sugar, with a Spoonful of Orange- Flower Water; and work it thro’ a Sieve. Almond and Piftacia Butter is made the fame Way; but let them be blanched and pounded. A very good Batter Cake. AKE fix Pounds of Currans, five Pounds of Flower, an Ounce of Cloves and Mace, a little beaten Cinna- mon, half an Ounce of Nutmegs, half a Pound of Sugar, three Quarters of a Pound of Citron, Lemon, and Orange-Peel can- ded, half a Pint of Sack, a little Honey- Water, a Quart of good Ale-Yeft, a Quart of Cream, and a Pound and three Quar- ters of Butter melted therein; mix it well together on a Board, and lay it before the Fire to rife; then work it up, and put it in a Hoop, with a Paper flower’d at the Bottom, and fo bakeit. Take Care not to burn it. A 28 CourT Cooxery: Or, AA Tourt Demoy. PIEAT half a Pound of blanch’d Al- monds in a Stone Mortar in Sack, with a Quarter of a Pound of Citron, the White of a Capon, five grated Biskets, Mace, Sugar, Nutmeg, and Cinnamon, Sack, and Orange-Flower Water; then mix it with a Pint of Cream, mix’d with feven Yolks of Eggs, and two Whites, well beat together; bring all thefe Ingredients to a Body over the Fire, and having a Dith cover’d with Puff-Pafte, put Part of it in- to the Bottom; then put.in the Marrow of two Bones in finall Pieces, and {queeze On it a little’ Lemon-Juice, and lay on the other Part of the Ingredients, and cover it with a cut Lid. A Rice Florendine. OF cide half a Pound of Rice, pick’d clean, and boil’d tender in fair Wa- ter; then put to it a Pint and an half of Cream, and let it boil thick, and feafon it with Mace, Nutmeg, Cinnamon, and Su- gar; mix it with eight Eggs well beat, three Quarters of a Pound of Currans, and three Quarters of a Pound of Marrow, three grated Biskets, three’ Spoonfuls of Sack, two of Orange-Flower Water, io Puft- a ¥ The: Compleat Englifh COOK. 29 Puff-Pafte, and lay on a cut Lid; and gar- nifh your Difh. The fame Ingredients for an Almond Florendine, only blanch the Almonds, and beat them in a Stone Mortar, witha Glafs of Sack, and a little Orange-Flower Water. Liver: Puddings. TAKE the: Liver of a Hog, boil it well, and grate it thro’ a coarfe Sieve ; then. grate fome: White Bread, ‘double the Quantity of the Liver; take a Quart’ of Crean boiling hot and fcald the Bread in it; when cold, put to it a Pound of Beef Suet finely fhred, half a Pound. of Hogs Lard cut the Bignefs of a Die, half a Pound of Sugar, a Pound of Currans, Cloves, Mace, Nutmeg, Cinnamon, Salt, and fix Eggs beat up, a little Sack, and Orange-Flower Water; and it will be the Thicknefs of a Pafte; then fill your Skins. To make Cheefe-Cakes another Way. AKE fix Quarts of Milk warm from the Cow, put in as much Rennet as willimake it a tender Curd; when its turn’d) break it gently and:hang it up in a‘Cheefe Cloth, and let the Whey drain from it, of- fen ftirring the Cloth, and fqueezing the Whey out by putting the Cloth between two mI a ee —_— 30 CouRT Cookery: O, two Boards; and when its dry, put it in a Stone Mortar and beat it very well; then take it out, and put to it half a Pint of thick Cream, three Quarters of a Pound of {weet Butter melted, and a Quarter of a Pound of Naples Bisket grated, and three quarters of a Pound of Currans, fix Yolks of Eggs and four Whites, two {mall Nut- megs, and fix Spoonfuls of Rofe or Orange- Water, and as much Sugar as will fweeten it: For the Cruft, to a Pound and half of Flower, put three quarters of a Pound of Butter, and work it well into the Flower, with the Yolks of two Eggs, a little re- fin'd Sugar, and Orange-Water ; then mix it into a Pafte, with a little Whey, and roll it very thin, and lay your Meat inthem oe bake them. The Qven mutt not be too of. To make Rasberry Cakes. O a Pound of Rasberries, take a Pound of fine Sugar; put-your Rasberries on the Fire with only their own Liquor, and boil them till great Part of the Juice is boil’d away ; then take them off, and put on your Sugar, and fix Spoonfuls of Water, and boil them. till it be Sugar again: You muft fcum it very well, then put in your Rasberries, and boil them till it thickens: Make what Size you will, and put them in The Compleat Englith COOK, 31 inthe Sun. Keep turning them till they are dry- A Calves-Foot Pudding. TA KE two Calves Feet, fhred them fine, and mix them with a Penny Loaf grated, being {calded with a Pint of Cream; put to it half a Pound of fhred Beef-Suet, and eight Eggs, a Handful of plump’d Cur- rans, and feafon it with Mace, Nutmeg, Cinnamon, Salt, and Sugar, a little Sack and Orange-Flower Water, and the Marrow ef two Bones; put it ina Veal Caul, be= ing wafh’d over, with the Batter of Eggs; then wet a Cloth, and put it therein: Tye it up clofe, and when the Pot boils, put it in, and two Hours boils it. Then turn it in a Difh, and ftick on it flicd Almonds and Citron, and pour on Sack, Lemon-Juice, Sugar, and drawn Butter. A Cuftard-Tanfy. AKE half a Pound of Naples Bisket, finely grated, eighteen Eggs, (but half the Whites,) one Nutmeg grated, and dou- ble-refin’d Sugar to your Tafte; then ftrain the Eggs, and mix all together, with four or five Spoonfuls of Sack, about half a Pint of Cream, colour it with the Juice of Spi- nage and a Sprig of Tanfy.,; then put it in a Sauce-- ‘ OE a eens) aim, RR TT pe ARR RR ge TN RR 3z COURT COOKERY: Oy, a Sauce-Pan, the Bottom being firft well Butter’d, and keep it ftirring over a clear Charcoal Fire till it’s Thick ; then Butter a Difh,and putitin, and fet it over a gentle Fire to harden, and covert it with a Pew- ter Plate ; and when it is done enough in the Difh, tura it on the Plate, and fet that onthe Fire to ftiffen. Serve it on the Plate, with quarter’d Oranges, and Sugar ftrew’d Over it. A Marrow Tourt. rE ABE a Quart of Cream, and boil it with a little Cinnamon, beat ten Yolks of Eggs, keep fome Cream cold to mix the Eggs with, and ftrain them ; when the Cream boils, ftir-it all together on a flow Fire to thicken ; then fweeten it to your Tafte;, grate a: little Nutmeg, and Rofe- Water, and mix tt when cold; lay on a fine Cruft, and ftick in it little Bits of Mar- row, and bake it as you do a White-Pot, and eat it hot. The Cream muft be near cold before you put the Eggs to it. You may add Sweetimeats. Waffles. | 2 ee oe ae s aaa a te ee ees oe = ‘AKE Flower, Cream, Sack, Nutmeg, Sugar, Eges, Yelt of what Quantity you will’; mix thefe to a Batter, and let them PT a The Compleat Englith COOK. 33 them ftand to rife ; then add a little melted Butter, and bake one totry ; if they burn, add more Butter: Melt Butter, with Sack, refin’d Sugar, and Orange-Flower -Water for. the Sauce. 2 A good Tanfy. AKE half a Pound of Naples. Bisket, and grate it, eighteen, Eggs, half the Whites, one Nutmeg grated ;. put the Sugar to the Eggs, and ftrain it to your. Bisket ; with four or. five Spoonfuls. of Sack, and half a Pint of .Cream; then colour. it with the Juice of Spinage, or green, Wheat, and alittle Tanfy; then take a Sauce-pan and butter it well,.and put your ‘Tanly in it, and keep it ftirring over Charcoal, or Wood- coal, tillit be very thick ;, then have a Difh juft big enough for it, and that muft be butter’d every where, or it will ftick and melt the Difh ; then put your Stuff in the Difh over the Coals, with a gentle Fire, not to bubble, - but to harden; cover it with a Butter-pan, and when it -isenough, turn it on the Plate, and fet that on the Coals. When it’s enough, ferve it up with Orange quarter’d, and itrew’d Sugar. To make ; ipl ty , i. eee! . = —— | OTe “ne faa = Ss > > a we i H | 34 CourRT CooKkERY: Or, To make a very good Tanfy. AKE nine Eggs, but half the Whites, and beat them well together; put re- fin’d Sugar to them, and {train it ; then add half a Pint of Cream, and as much Juice of Spinage, or Wheat, as will colour it; witha little Tanfy, two Naples Biskets erated, a Nutmeg, and fix Spoonfuls of Sack ; let the Bisketsfokefome time ; then take your Sauce-pan, and put in fome But- ter, and warm it over the Fire, and do it round the Sauce-pan ; then put in the Stuff, and ftir it over a Charcoal Fire ; when its thick enough, put it into a Difh that will juft hold it, and cover it with a Plate, and put it over your Stoves, not to boil, but harden. When you think its ftiff enough, turn it on the Plate and ferve it. Au admirable Potatoe Pudding. AKE two Pound of white Potatoes, boil and peel them, and beat them in a Mortar, fo {mall, as not to be difcover’d what they are ; then take halfa Pound of Butter, and mix it with*the Yolks of eight Eggs, and the Whites of three ; beat them very well, and mix in a Pint of Cream, and half a Pint of Sack, a Pound of refin’d Sugar, ae a The Compleat Englith COOK. 35 Sugar, with a little Salt and Spice, and bake its An excellent Marrow-Pudding. OIL a Quart of Cream, witha Stick of Cinnamon, large Mace, and {lic’d Nutmeg; feafon it with Sugar and a little Salt ; then ftrain it, and take eight Eggs, half the Whites put away, and beat them ina little Cream, very well ; when your Cream is near cold, put in the Eggs, and {train it; then garnifh your Dith with Puff-Pafte, and lay a Laying of flied Bif- ket, Marrow, and Raifins of the Sun fton’d ; flic’d Lemon-Peel and dry’d Citron, cut in thin Slices in the Difh, and pour a Ladle full, or two, of Cream, and then a Laying of the above Ingredients: This do three or four Times, till the Difh is full: Half an Hour will bake it. Lo make a good Goofeberry-Fool. AKE a Quart of Goofeberries, and fcald them. tender, and drain. them from the Water thro’ a Cullender, and {queeze them with a Spoon; then take a Quart, or three Pints, of new Cream, and fix Eggs, Yolks and Whites, well beaten, and put to. the Cream, and grate a {mall Nutmeg into it, and mix fome Orange- C 2 Flower a ae 5 36 CouURT COOKERY: Of, Flower Water and Sugar, and {weeten it to.your Palate: Set all over a gentle Fire, and ftir it till you fee it of a good Thicknefs; then take it off and cool it a little, and put it into your white Earthen Cream Difhes, and ferve it when cold. To make fumballs. AKE two Poundof the beft Flower, and a Pound of {weet Butter, and rub it in the Flower, with a Pound of fine Sugar ; putin four Eggs, (but two Whites,) three or four Spoontuls of Orange- Water, make it up well together, and ftrew in an Ounce of Carraway-Seeds, and roll it in what Shape you pleafe, and bake them. To make Diet Bread. AKE a Pound of Loaf-Sugar beat and dried, three Quarters of a Pound of Flower dried, feven Eggs, Yolks and Whites; whisk your Eggs with two Spoon- fuls of Orange-Flower Water, and two Spoonfuls of fair Water, half an Hour ; then fhake in your Sugar, and beat them with a Spoon'a Quarter of an Hour; and put in your Flower, and beat it another Quarter; bake them in Tin Pans; put Pa- per within your Pans well flower’d; an Hour The Compleat Englilh COOK. 37 Hour bakes them; put them into your Pans juft as you put them into the Oven. 4A Florendine of a Veal Kidney. ET the Kidney be fhred fine, the Fat and all, with a little young Spi- nage, Parfly, and Sz/efia Lettice, three Pip- pins, and a little Orange Peel; feafon it with Mace, Nutmeg, Salt, Cinnamon, and fine Sugar; a Handful of Currans, three grated Biskets, two or three Spoonfuls of Sack and Orange-Flower Water, three Eggs, and mix it into a Body, and put it in a Dith cover’d with Puff-Pafte; you may lay ona cut Lid, and garnifh your Difh with Citron, To Bottle Goofeberries. HEN they are full grown, before they turn to be:ripe, fill your large wide -mouth’d Bottles with the cleareit Goofeberries, Cork them clofe, and fet them in a flack Oven til] they are tender, and fome crack’d; then draw them, and pitch the Corks, and fet them by for Ufe. Damfons, Bullefs, Pears, Plumbs, or Currans, are done the fame Way; only da thefe when they are ripe. ep 38 CouRT COOKERY? Or, To make good Toafts. AKE aManchet, and cut it in Slices, and a Pint of Cream and boil it; then take three Yolks of Eggs, and two Whites, and mix the Cream and Eggs to- gether, and pour it on the Bread in the Difh, and ftew it with Sugar and Nut- mes; then-fry it with Butter; and after they are well drain’d, pour Butter and Su- gar over them. A Bacon Pudding. A Quart of Cream, and boil it, with a _ handful of Sugar, and a little Butter ; the Yolks of eight Eggs, and three Whites, beat together, with three Spoonfuls of Flower, and two Spoonfuis of Cream; when the Cream boils, put in the Eggs, ftirring it till it comes to be thick, and put it in a Difh, and let it cool; then beat a Piece of fat Bacod in a Stone Mortar till it comes to be like Lard, take out all the Strings from it, and put your -Crgs to it little by little till its well mix’d; ¢ put fome Puff-Pafte round the Brim your Difh, and a thin Leaf at Bottom, and pour it into the Difh. Do the Top Che- querwife with Puff-Pafte, and let it bake half an Hour. 4p Cary ETS, The Compleat Englih COOK: 39 An extraordinary good Orange Pudding. AKE two large Oranges, lay them in Water over Night, and. take ten Eggs, and the Whites of feven of them; take a Pound of fweet Butter, and break it in fmall Pieces into the Eggs; then put in half a Pound of Loaf Sugar, and take the Seeds out of your Oranges, and. beat them to math in a Mortar, and mix them with the other Ingredients, and a little Sack; cover the Bottom of your Difh with Puit- Pafte, and putin your Pudding, and. bake *t. Strew treble-refin’d Sugar over it, and ferve it. An Apple Pudding. AKE as much Pulp of boil’d Pippins as you think will make your Pudding, and fix Eggs well beaten, (leave out half the Whites,) two large Spoonfuls of Na- ples Bisket finely srated, Sugar it to your Palate; take the Rind of an Orange or Lemon boil’d tender, and beaten ina Mor- tar; then mix all well together in the Mor- tar, with a Quarter of a Pound of frefh Butter, and put it in your Difh, with Pafte Top and Bottom. Let it not be done too much. C 4 Ln RRS Ail eS NRE RR TS 8 ERIS TE SN gg ET 40 GouRT COOKERY: OF, An Almond Pudding. AKE three penny white Loaves, grate and dry'them before the Fire, take a Quart-of Cream and make it fealding hot, and put it on the Bread in a Pan, and let it ftand to becold; then take a Pound and an half of fweet Almonds, blanch’d, and beat fine with Orange-Flower Water, mix- ing them with the Bread; the Quantity of Almond fhould be alike with the Bread ; the Yolks of ten Eggs, with Cloves, Mace, Sugar, and Ambergreefe to your Tatfte, with a little Marrow; and all mix’d to- gether, and put in the Difh, with Patte all round; then bake it. a aa We oe ; t 5 ie be Almond F. Lummery. AKE a ftrong Jelly of Calves Feet, and take an Ounce of blanch’d Al- monds pounded very fine; put in a little Sack to keep them from Oiling, and put them into the Jelly Bag, and {queeze it thro” till your Jelly is as white as you wou'd have it; feafon it to your Tafte with Juice of Lemon, and a little of the Peel grated, and two Spoonfuls of Sack. When cold, cut it in Slicés. To The Compleat Englilh COOK. 41 To make Almond Butter. "TAKE a Quart of thick fweet Cream, and boil it with Mace and Nutmeg, and {train it; then put in the Juice of a large Lemon, and fet it to drain thto a Sieve; then beat up the Curd with Rofe Water, anda little Ambergreefe. To make Queens Cakes. AKE a Pound of dry’d Flower, a Pound of refin’d Sugar fifted, and a Pound of Currans wafh’d, pick’d, and rubb’d clean, and a Pound of Butter wafh’d very well, and rub it into the Flower and Sugar, with a little beaten Mace, and a little Orange-Flower Water; beat ten Eggs, but half the Whites, work it all well to- gether with your Hands, and put in the Currans ; fift over it double-refin’d’ Sugar, and put them immediately into a gentle Oven to bake. To make Biskets. 2 eee two Pounds of Flower, and two Pounds of refin’d Loaf Sugar, and mingle them together; eight Eggs, but fix Whites, beat them with feven or eight Spoonfuls of Orange-Flower he ir Wes a rr 42 CouRT COOKERY: Of, ftir them till they are well mingled; then Butter your Plates, and lay on your Bisket, ftrew Sugar over them, and fet them in a flow Oven. They will foon bake. To make Maccarooms. }Lanch a Quantity of Almonds, by a] them into hot Water, and beat them fine in a Mortar, with two Spoonfuls of Sack, {trewing on them fine Sugar as you beat them; and when they are well mix’d, add the Whites of Eggs, and Orange-Flower Water; when they are of a convenient Thicknefs, drop them off on Wafers laid on Tin Plates, and bake them in a gentle Oven. ‘They are foon done. > putt Fo make Lemon Cakes. GT *AKE three clear Rind fizable Le- i] mons, cut off the yellow as thin as you can, and fhred it as {mall as poffible ; then take a Pound of refin’d white Sugar pounded, and two Spoonfuls of that Sugar at a time put into a Silver Porringer, and wet it with a Spoonful of Water; {et it over a Chafing-difh of Charcoal, and ftir it up continually when it boils, which muft be quick ; when. it has boil’d: a little while, its enough, Then let Somebody put in ‘The Compleat Englih COOK, 43 in as much Peel as will hold out the Su- gar, doing two Spoontuls at atime. Then take, it off and ftir in half a Spoonful of Lemon Juice, keep ftirring it to make it hicken, as to drop, but let it not be too The oftener you melt it, the more he Sugar glues and fpoils, but it will bear bic ing three times; and when you melt , pour in a few Drops of Juice, but no /ater, and drop it on clean white Paper, Sd let it lie till next Day ina warm Place near the Fire, but not hot, for they will run. If the Cakes ftick to the Paper, wet the Backfide, and they will flip of. To make Curd Puffs. AKE a Quart of Curd, and let it run thro’ a Sieve; then ‘pound them ina Mortar, and put in fix Yolks of Eggs, and two Whites, and half a Pound of But- ter foften’d with your Hands in {mall Pieces, and mix them all together; grate in the Peel of one Lemon, fome Nutmeg, Mace, Cinnamon, fome Rofe- Water, a lit- tle Flower, and a little Sugar, roll them in Flower, and fry t them. Your Sauce muft be Sack, Sugar, Buttey, and Orange- Flower Water. To Sa) 44 CourR?T COOKERY? Or, To make a Rich Rice Pudding. AKE a Quart of Milk, fix Ounces of Rice finely powder’d, fix Eggs, half the Whites, and half a Pound of But- ter; put in the Rice when the Milk boils; let it boil fome Time, and then put in the Sugar and Butter, and ftir it well; and when cold, put in the Eggs; then*bake it in a Difh.. It muft be well bak’d. ‘Put at the Bottom of the Difh fome Orange, Marmalade, and Marrow. Marrow Pafiies. Hred your Marrow very fine, and fome Apples, and put a little refin’d Sugar to them; put them into Pufi-Pafte, and fry them in a Pan in clarify’d Butter. Strew a little Loaf Sugar fifted on them, and ferve them. To make French Rolls. TAKE a Pound of the fineft Flower, a little Yeft, and a little {weet But- si temper them lightly with new Milk varm from the Cow; then lay your Paite a while before the Fire, cover’'d up ina Cloth, and make it up into Rolls, or Loaves The Compleat Englilh COOK. ‘45 Loaves, flower it well, and bake them in a very quick Oven. To make Ramekins. AKE a Pound of mild Cheefe, grate it, put to it two or three Pats of Butter, and the Yolks of two Eggs; make itup like Pafte, {pread it on Slices of Bread, and bake it in an Oven upon a Pattee-Pan; butter your Pan firft. To make a Cream Cheefe in Hafte. AKE a Quart of Cream, a Pint of Milk, andthe Whites of fix Eggs, and beat them together, and ftrain it thro’ a Hair-Sieve; then fet it on the Fire till it boils; keeping it ftirring till in thickens ; then put fome Verjuice to it, and ftir it well together; then have a {mall Cheefe-Mould by you, and wet a clean Napkin, and lay into it, and pour the Cheefe into that, and let it ftand a while, till the Whey is dropp’d away, and you perceive you may turn it out on a Plate; then turnit out, and fcrape double-refin’d Sugar upon it; and, if you pleafe, Rofe or Orange- Water. CA & f= pat Ce SR 46 Court Cooxery: OF, Sack Cream: AKE a Quart of Cream, and fet it over the Fire till it grows thick; take fix Whites of Eggs, and one Yolk, well bea- ten, and a Quarter of a Pint of Sack ; ftrain it, and put it into the Cream, and ftir it till very thick, and take it off the Fire: Shake it till it’s cold, and fweeten it to your Tafte. To make Quick Creams “TAKE three Quarts of Milk from the Cow, and fetit to boil; when it be- gins to rife, take it from the Fire, and let it ftanda little; take the Cream from the Top of it, and fet it into a Plate; put your Skillet again on the Fire, and continue to do as before, till the Plate is fullof Cream; put to it fome Rofe or Orange-Flower Wa- ter, and powder it with double-refin’d Su- gar, and then ferve it. Rice Cream: "TAKE a Quart of Cream, two large Handfuls of Rice Flower, a quarter of a Pound of fine Sugar, well beaten ; mingle your Flower and Sugar together, and put in your Cream, adding the Yolk 2 of * = : wre 2 he an a The Compleat Englih COOK. 44 of an Egg, beaten with two Spoonfuls of Orange-Flower Water ; then ftir all thefe together, and fet them over a quick Fire, keeping the Cream continually ftirring, till itis as thick as Water-Patfte. The beft Lemon Cream. e Tae four Lemons, and pare the yellow Rind; then cut them into Slices and wring out the Juice, and let the Peel fteep in it an Hour; then put in a Quarter of a Pint of Water, fix Spoon- fuls of Rofe Water, the Whites of eight Eggs, and two Yolks beaten very fine; fet it over a Charcoal Fire, and keep it ftir- ring till ic be ready to boil; then put in half a Pound of double-refin’d Sugar, and ftrain it before you fet it over the Fire, and ftir it till cold. To make Blanc Manger. Ak E an Ounce of Ifing -Glafs, cut thin, and lay it in Water fix Hours, then pour the Water from it, and put to it a Pint of new Milk and a Stick of Cinna- mon ; boil it, ftirring it till half be con- fum’d ; then pafs it thro’ a Sieve ; let it ftand till its ftiff; then put to it a Pint of Cream, and a quarter of a Pound of blanch- ed Almonds, finely beaten ; fweeten it to your = ————— re ni oe Ree TNE ORT LT ~ 48 .CouRT Cookery: Or, your Palate ; then boil it up, and wring it hard thro’ a coarfe Cloth into a Pewter- Difh, (wet the Difh with cold Water,) and Jet it ftand till cold; then cut it into what Shape you pleafe. To make Lemon Cream. ‘AKE three fmooth Malaga Lemons, ‘pare them, and {queeze out the Juice; cut the Peel in {mall Pieces, and put it to the Juice for three Hours ; cover it clofe, and when it taftes of the Peel, add to it the Whites of five Eggs, and the Yolks of two andahalf; beat this well with two Spoon- fuls of Orange-Plower Water; ftrain it, and f{weeten it with double-refin’d Sugar ; fer it over a gentle clear Fire, and ftir it carefully, till its as thick as Cream: Put it into your Jelly-Glaffes, and let it ftand two or three Days. To make Almond Cream. "TAKE half a Pound of found Almonds, blanch and beat them very fine, with Orange-Flower Water ; take a Quart of Cream, boil’d, cool’d, and fweeten’d with refin’'d Sugar ; put the Almonds into it, and when they are mix’d, ftrain it thro’ a fine Sieve; then ftir it over the Fire till it thickens, and pour it into Glaffes. 2 Chocolate ee ee The Compleat Englih COOK, 45 Chocolate Cream. AKE a Pint of Cream, witha Spoon- ful of fcrapt Chocolate, and boil them well together; mix with it the Yolks of two Eggs, and thicken and mill it on the Fire; then pour it into your Ghocolate- Cups. Curran Felly. AKE your Currans, and ftrip them, and put them into Water enough to cover them, and let all the Gocodnefs boil out of them; then ftrain them, and not fquéeze them : To a Quart of Juice, put a Pound and half of Sugar; then boil it till you chink it will jelly: A little will do, for it muft not be too ftiff a Jelly; then put it in Glaffes, and paper it the next Day. Felly of Currans, another Way. TA KE a Quantity of Currans and ftrip them from the Stalks into a Gallipot, which Pot you muft put into a Kettle of Water, over the Fire, till they be enough; ftrain them thro” a Flannel Jelly-Bag, kept for chat Purpofe only, but don’t fqueeze it ; add to the Liquor, its Weight in double- refta’d Sugar ; boil both up for‘a quarter of aia so Court CooKeERy: Or, an Hour, very: gently ; then put it into Glaffes. To make Harts-Horn Felly. Py \AKE half a Pound of Harts-Horn, _ and three Quarts of Water ; let it boil very flowly, till above one Quart be confum’d ; the next Day, when it’s fettled, take away what is clear of the Hartfhorn ; put to it a Pint of Rhenifh, and a quarter of a Pint of the beft Sack; beat up the Whites of five Eggs toa Froth; ftir all together with refin’d Sugar, and make it fweet ; mix it, and fet it on the Fire, and ftir it well; then add the Juice of fix Lemons, and a thin Slice of the Peel'; let it boil up ; then {train it thro’ your Jelly-Bag till its extream Fine, and put it into Glaffes. Harts-Horn Felly a better Way. "TAKE ten Ounces. of Harts-Horn,. fix Quarts of clear Spring-water ; put the Harts-Horn ina cleanSkillet, with two Quarts of the Water, and let it boil clean away ; then put in two Quarts more, and let that boil away ; then put in the other two Quarts, and let it boil till a Pint be confum’d ;, then ftrain it thro? a new Flan nel, and feafon it with Lemon and fine Sugar, to your Tafte: After it’s feafon’d, 2 ftrain Co SEs The Compleat Englilh COOK. sr ftrain it as before; if it does not jelly to your Liking, melt it-down again. - You. mult feafon it over your Charcoal. Maids Cream. di A KE the Whites of five Eggs, whisk them to a Froth, and put them into a Sauce-pan, with refin’d Sugar, Milk, and Orange-Flower Water; fet your Plate over a Stove, with a little Cinnamon, and pour your Cream, when its well beat, into the Plate : When its enough, brown it with a red hot Shovel, or Iron. Sweet-Bread Pafizes. AKE halfa Dozen Sweet-Breads, and parboil them, and chop them very fine, and add to them a little above half the Quantity of Marrow, finely flic’d, the Yolks of three Eggs, Cream, Mace, Nut- meg, Salt, and Sugar; Orange-Flower Wa- ter, and fine Bread grated; then havea Puff-Pafte ready made, and roll it into the Form you would have your Pafties of, and fill chem with the abovelngredients. Hither bake or fry them: The former is the beft. a 52 COURT COOKERY: Or, To make Almond Bisket. LANCH three Quarters of a Pound of Almonds, beat them in Orange- Flower Water to prevent oiling ; beat the Whites of twelve Eggs and halt the Yolks; then whisk into your Eggs three Pound of refin’d Sugar, and put in your Almonds, with eight or nine Spoonfuls of the beft Flower, and put them on Tin Plates, in what Shape you will, and bake them in a flack Oven: Sift over them double-refin’d Sugar. To make Biskets. O' a: Pound of the beft Flower, add®a Pound of refin’d Sugar; mix’d well together with the Yolks of five Eggsand four Whites, beat up in five Spoonfuls of Orange- Flower Water ; ftirring it till all be well mingled; then butter your Tin Plates, and put onthe Bisket ; {trew over them double- refin’d Sugar, and fet them inoa flack Oven. A little’ Time does them. To make Savoy Baskets. EAT up a Dozen of Eggs, and but half the Whites, (take great Care that they be new) in three or four Spoonfuls of Orange- The Compleat Englifh COO R. 52 Orange- Flower Water, and ftrew in a Pound of double - refin’d Sugar, finely beaten and fifted: When your Eggs and Sugar is of the Subftance and Colour of Cream, dry a Pound of the fineft Flower, and mix therein : Make them in what Size you will, and bake.them on ‘Tin Plates, firft Hower’d, in avery flack Oven. A whipt Sillabub, very good. AKE a Pint of Cream, with a little Orange-Flower Water, the Juice of a Lemon, two or three Ounces of fine Sugar, the White of two or three Eggs; wisk thefé up together, and having in your Glafles Rhenifh Wine and Sugar, and Cla- ret and Sugar: Lay on thie Froth with a Spoon, heap’d up as light as you can. A Whipt Sillabub. AKE a Pintof Cream, five Spoonfuls of Sack, the Whites of two Eggs, and three Ounces of treble-refin’d Sugar, beat all together with a Whisk, till a good ftrong Froth arifes; then skim it, and put it into your Glaffes for Ufe. en 54 Court Cookery: OF, Another Sillabub. My CAKE Syder, or Rhenifh Wine, and | {weeten it with fine Sugar, and grate in a little Nutmeg, and fill the Sillabub Pot half full, and take as much Cream as will fill up the Pot, and fweeten that alfo; then take a Wooden Cow, and froth it, and let it ftand a while, for the Curd to harden be- fore you eat it. AA Sack Poffet. "i YAKE fourteen Eggs, leave out half the Whites, beat them with a quarter of a Pound of fine Sugar, fome Erin- £0 Roots flicd thin, with a quarter of a Pint of Sack; mix it well together, and fet it on the Fire; keep ir {training all the while, and one Way : When tis icalding hot, let another, whilft you ftir it, pour into ita Quart of Cream, boiling hot, with a grated Nutmeg boil’d in’t; then take it off the Fire, and clap a hot Pie-Plate on it, and let it ftand a quarter of an Hour. How to make white Mead. AKE four Gallons of Spring- Water, and tWo Quarts of Honey, two Nut- megs grated , a quarter of an Ounce of Cloves, The Compleat Englifh COOK. 55 Cloves, half an Ounce of Cinnamon, and two Races of Ginger; boil all thefe toge- ther, till one Gallon be confum’d ; then tet it by in a {mall Runlet; and, when a Month old, bottle’ it, and it will keep fix or eight Months. To make Mead another Way. UT a Quart of Honey to ten Quarts of Water, fix Cloves, and three Races of inger,; put the Honey to the Water when tis warm ; let it boil, and putthree Quarters of a Pound of Loaf-Sugar, the Juice of two Lemons, and the Peel of one: When it’s almoft cold, put it into a Earthen Steia, with a Toaft, very hot, fpread with Ale- Vet. Let it ftand fix Days, and then bot- tle it. ~ An excellent Way to make Orange-Wine. AKE twelve Gallons of Water, thir- ty Pound of Six-penny Sugar, and boil it an Hour: Scum it often, and when almoft cold, put in the Juice of a Hundred of the cleareft Civil - Oranges traind from the Seeds; and when only Blood-warm, fop a Toaft in Ale-Yelt, and put into the Liquor ; let it ftand twenty eight Hours: Then put it into a clean Vel- fel, with the major Part of the Rines, pard | D4 thin 56 CourT Cookery: Or, thin. It will be fine to bottle of in two Months : Give it Vent at leaft once a Weck. To preferve Currans. AKE your largeft Currans, and ftone them; and take their Weight in Su- gar; and to four Ounces you may put half a Pint of Jelly boiling hot, and boil your Currans till you think they will Jelly; then take them, and put them in Glaffes; paper them the next Day very clofe. — To preferve Cherries. TT AKE your beft Morella Cherries, and {tone them; toa Pound of Cherries take three Quarters of a Pound of Sugar; put your Sugar on the Fire with fome Juice of Cherries, and half a Quarter of a Pint of Water, and half a Pint of Juice of Currans, and boil them, and fcum them very well; then let it ftand till almoft cold, and put in your Cherries and boil them till they be tender. If they Jelly too much before they are tender, you may put in a Spoonful of Water; when tender, put them in Glaffes, and put the reft of the Jelly on them the next Day, when you Paper them. To The Compleat Englih COOK. 54 To dry Cherries. z Be one Pound of Sugar take eight Pounds of fton’d Cherries, and fet them on the Fire. There will be a great deal of Liquor; fo let them boil.a great while, till they ave very tender. If there be not Liquor to cover them, you may put in a little Water; then let them ftand two or three Hours. Then take your Cher- ties and lay them upon large Sieves, and fet them in the Sun to dry; and when both Sides are dry’d, put them into a Galli- pot, and fqueeze them down as hard as you can. To preferve Apricocks, aq oe the cleareft Apricocks, not foft nor green, cut them down the Mid- dle and take the Stones out, and pare them; then take their Weight in Sugar and fill them with Sugar, and let them ftand two Hours; you muft coddle them, and rub them with a coarfe Cloth, and cut them in, Pieces, and fill the Skillet with Water, let it boil till they are very foft, not bro- ken; then ftrain them thro’ a Sieve; and when that is cold, to a Pound of Fruit take fix Spoonfuls of Sugar; then put them on the Fire, and boil.them as fait as you can; 58 Court CooKkEry: Op, can; and when any is foft all over, before the reft, take them out; and put them on an Earthen Difh till all are foft; and then put them up. As sf Loypzp ec To preferve-Goofeberries. eT AKE the largeft Dutch Goofeberries at full Growth, but not ripe, ftone them and put them into fome fair Water ; to a Pound of Goofeberries take a Pound and an half of double-refin’d Sugar; let your Water boil before you put in your Ber- Ties; put them in, and juft {cald them; then take and lay them in Sugar two Hours; then take the reft of the Sugar, and three Quarters of a Pint of Water, let it boil, and put in your Berries, and boil them as fait as can be, till you think they are enough, You muft not ftir them, but fhake them. Then put your berries in your Glaffes, and put your Liquor f{calding hot on them, and Keep the reft of the Jelly to put on them next Day, when they are paper’d. To preferve Barberries. Ather the cleareft Bunches in a dry XY Day, and boil feveral Bunches in a Quart of Claret till they are foft, and ftrain them; then take five Pounds of refin’d Su- gar, and a Quart of Water, and boil them tad The Compleat Englith COOK. 5 9 to a Sirrup, fcum it often, and put your Barberries fcalded into the Liquor, and put them into Pots. To preferve Damfuns. ‘O a Pound of Damfins take a Pound of Sugar, put as much Water as will wet the-Sugar; when its diffolv’d upon the Fire, your Damfins being flit, put them in, and fhake them till they boil, skim them, and fet them by till cold; then take fome white Bullies, or any white Plumbs, put them into an Earthen Pot, without Liquor, ftop them clofe, and fet them ina Kettle of Water, there let them boil till they are tender; then {queeze your Juice’ from them; to half a Pint of this Liquor put half a Pound of Sugar, fhake all together, and boil them till the Stones be pierc’d ; when they are cold, put them in Glaffes, Flow to preferve Oranges, ‘AKE fix large Civil Oranges, cut the Peel in what Size you think fit; as you cut them fling them into Spring-Wa- ter, and fet them over a Charcoal Fire, and let them boil till they are tender, fhift- ing the Water two or three times, to take out the Bitternefs, let the Water boil as you fhift them, or the cold Water will hardea 60 CouRT COOKERY: Or, harden your Peel. When fo done, have your Jelly made thus: Take a Quart and half a Pint of Spring-Water, two Pounds and a half of double-refin’d Sugar, boil and fcum it well, and then boil your Oran- ges in it a Quarter of an Hour; then put them in a Jelly Pot. You muft boil up the Sirrup three or four times, adding Su- gar toit; keep your Oranges cover’d with the Sirrip, and tie them down when cold. To preferve Pears. WAKE fome found Pears, not too ripe, A pare them and Core them, and lay a Row over the Bottom of an Earthen Pan, and cover them with Vine Leaves ; then put another Layer of Pears on them, and fo on till the Pan is full: To each Pound of Pears take half a Pound of fine Sugar, and as much fair Water as will dif- folve them over a clear, tho’ gentle Fire; let them boil till they are tender, and fet them by for your Ufe. To Candy Cherries. 7Y VA KE the beft Morella Cherries, be- i fore they are full ripe, and {tone them, and having your double-refin’d Su- gar boil’d to a heighth, pour it over them gently, moving them about, and leg raat anc aw or The Compleat Englifh COOK. 61 ftand till near cold, and then take them out and dry them by your Fire. To dry Plimbs, Pears, Apples, Grapes, &c. IRST preferve them, and then wipe them and fet them on Tin Plates over a Stove, or in a flack Oven, and turn them very often. Obferve always that your Fruit have their Stalks on. To Candy Orange-Peel. FTER your Peels are clear’d from the Zeft, let them be fteep’d in Wa- ter till the Bitternefs is gone, and dry them, and Candy them with Sirrup made of Sugar, and dry’d as before. To Candy Angelica. Bois the young Stalks in Water till they are tender, peel them and put them into other warm Water, and let them be cover’d till they are green, over a gen- tle Fire; then lay them on a clean Cloth to dry, and take their Weight in Sugar and boil it to Candy Heighth, with a lit- tle Orange-Flower Water, flip in your Stalks, and boil them up quick; then take them out and. dry them for Ufe. ss T> Sek Pa tt 62 Court Cookery: Oy, To Candy Eringo Roots. ie your-Roots be par’d, and boil’d till foft; to every Pound of Roots two Pounds of clarify’"d Sugar; when the Sugar is boil’d to a due Heighth, dip in your Roots, and dry them in a Stove for Ute. To coddle Codlings. UT your clear Codlings in a Sauce- pan, with Water, over a Charcoal Fire till it is fcalding Hot, keep them clofe cover’d; when they will skin, then skin them, and put them in again with a Spoon- ful of Vinegar, and let them: lie till they are green. N. B. The Liquor, before you put in the Vinegar, will ferve for Marmalades. Io make Apricock Marmalade. Ather your cleareft Fruit, not too ripe, and pare them, and take out the Stones, and cut your Apricocks into about eight thin Pieces; put a Pound of double- refin’d Sugar, beated and fifted, toa Pound of Apricocks, and near half a Pint of Cod- ling Liquor; boil them very faft, often {cumming them very clear; when your Fruit The Compleat Englilh COOK. 63 Fruit is tender, take it off the Fire, and put it into your Glaffes, and let it ftand to be cold, and then cover them with white Paper. To make Quince Marmalade, ARE and flice your Quinces, and put a Pound of refin’d Sugar to near a Pint of Codlin or Quince Liquor, and near a Pound of your par’d Quinces, and cover your Pan clofe, and let them boil gently over a clear Fire till tender, and jelly’d, and look red; then put all together into your Glafles, and when cold, cover them with white Paper. OF 64 Court Cookery: Or, OF i To pickle Melons, or large Cucumbers. vw AKE the largeftand greeneft Cu- ¢ cumbers, cutout a Piecethe Length ae. of your Cucumbers in one of the Sexes Sides, cleanfe the Seeds and dry them well; then put into them fome Cloves, Mace, whole Pepper, and Muftard-Seed, but bruife the Muftard-Seed; peel two or three Cloves of Garlick, and the fame Quan- tity of Shalot; fome Ginger flic’d thin, ac- cording to the Quantity you make; and put in a little Salt ; lay the Piece in his Place, that you cut out of the Side, and tye it 2 clole sSeghc Reape. = ee ee SreeeetS es SSS The Compleat Englith COOK. 6 5 clofe with Packthread, and laythem in an Earthes Van ; and: put to them as much White- Wine Vinegar as will cover them ; with half'a Pine of made Muftard to three Pints of Vinegar, and a Bay Leaf; with Salt according as you like; let them lie in this Pickle nine Days ; then put them into a Brafs Kettle, and fet them over the Fire to make them green; {top them down very clofe, and let them have but one or two Boils at a Time; take them off, but let them ftill be clofe ftopp’d, and let them ftand to green; then fetthem onthe Fire again, and {0 order them till they are very green ; then take them out of the Pickle, and put them into a Jarr, or Pot; boil the Pickle, and put it to them boiling hot, and tye them over with Leather, and ufe them when you pleafe. To pickle Cucumbers only. \ K [ASH your Cucumbers ; then put them into a Pan; and makea Brine with Water and Salt, ftrong enough to bear an Hees 5 boilituptoskim it clean, and put it to-your- Cucumbers boiling hot ; cover it very clofe, and let itftand 20 Days; and then take them out‘of the Brine, and put them into. another Pot, with fome Fennel Dill, and fome famaica Pepper, and pour into them as much boiling Vinegar as will cover 66 CourT COOKERY: OF, cover them, and let them ftand feven or eight Days ; and if you think they are not green enough, you muift boil up the Vine- gar again, and put it to them as before. Always keep them clofe ftopp’d. A good Way to pickle Mufbrooms. S foon as you can, put them into Water, and wafh them. with a Piece of Flan- nel, or Spunge, and put them into clean Water as youdo them ; put over the Fire, in a Stew-Pan, fome Water, and a little Salt ; and when it boils, put in the Mufh- rooms, and skim them, and then put them into cold Water again, and let them ftand till the next Day ; but let the Water have a little Salt in it ; drain them clean from the Water and Salt, and put them into White-Wine Vinegar, and let them ftand feven or eight Days.; then take your Pickle from them and boil it well, with fome whole Pepper, Cloves, and Mace, and let it be cold before you put it into the Mufh- rooms; tye them very clofe, to keep the Air from them, or elfe they will be apt to Mother ; which, if they do, you muft boil the Pickle again, Stone Jars arebeft for all Sorts of Pickles. To The Compleat Englilh COOK. 64 To pickle Melons, or large Cucumbers, another Way, Coope them at one End, and take out the Pulp clean, and fill them with {crap’d Horfe-Rhadifh, flic’d Garlick, Gin- ger, Nutmeg, Whole Pepper, and large Mace. Take for the Pickle, the beft White Wine Vinegar, a Handful of Salt, a quar- ter'd Nutmeg, Whole Pepper, Cloves, Mace, and two or three Races of Ginger, boil’d together, and pour it to the Melons, or Cucumbers, boiling hot; ftow them down clofe two Days; when you intend to Green them, fet them over the Fire in a Bellmetal Kettle, in their Pickle, till they are {calding hot and green; then {tow them down clofe. When they are cold, cover them with a wet Bladder and Leather. So cover all other Pickles. To pickle Mufbrooms. AKE the fmall Buttons, wipe them with a Cloth, and let them lic an Hour in warm Water; then dry them very dry; for the Pickle, take two Pints of White Wine,-and two Pints of Vinegar, with Cloves, Mace, and long Pepper ; boil all thefe gently together, and in the. boil- ing put a little Roch-Allum to whiten E 2 them ; 68 CouRT CooKERY: Or, them; put the Pickle to them warm, and ftop them clofe till cold; then do up the Glaffes with Bladder and Leather, or frefh Oyl. Another Way of Pickling Mufhrooms. : AKE your fmall Buttons, cut the | Dirt from the Bottoms of the Stalks, wath them with Sale Water and Milk, rub them with Flannel; then put them into another Pan of Salt Water and Milk, and rub them till they are clean; then boil Salt Water and Milk, and when it boils, thro’ in your Mufhrooms; and when they have boil’d quick and white, ftrain them throw a Cloth, and cover them up with the reft of the Cloth, and let them cool in. it: Take for the Pickle, half White Wine, and half Vinegar, with flic’d Nutmeg and Gin- ger, whole Pepper, and Cloves, and Mace ; then ftop them in Glafles. Colly-Flowers is done the fame Way. Another Way to pickle Mufhrooms. Crape or peel them, throw them into Water, and- then take them out clear from the Water, and fet them over the Fire and boil them with Salt; skim and {train them thro’ a Sieve} put them in Salt and Water, made ftrong, and_ let 2. them The Compleat Englifh COOK. 69 them lie there three Hours; then put them into Beer Vinegar, and let them ftand two Days, and put them into White Wine Vinegar, with the like Quantity of Mace, Cloves, Nutmeg, white Pepper, and Gin- ger; boil the Pickle, but mot the Spice, and let it be cold before you put it into the Mufhrooms. To pickié Samphire. Ca er your Samphire in May, pick it, and lay it for two Days in Salt and Water; then take it out, and put it into a Pot and foak it well in the beft White Wine Vinegar, and fet it over a clear gen- tle Fire, cover it clofe till its green and crifp, and put it into Pots, or Glaffes, tied down clofe with a Bladder, or Leather. To pickle Freuch Beans. ‘PF Ake French Beans before they have any Strings, and lay them in an Barthen Pot, betwixt every Lay of Beans a Handful of Salt, then let them ftand till they are fhrunk, and the Salt pretty well diffolv’d; then cover them with Vinegar: Before you boil them for Ufe, you mutt fteep them an Hour in Water. Then hang them on the Fire, putting them in when the Water is cold. When they are boil’d, E 3 let a ential Sein, 4 | an Sah yi een ee ee en eset aw rE = s 7 ip i i 1 7 Ss CS ie ae EN 70 COURT COOKERY: Or, let them ftand till they are cold; and co- ver them with White Wine Vinegar. To pickle French Beans another Way. pa them a Month in Brine, very ftrong; then drain them from’ the Brine; and for the Pickle, take the bet White Wine Vinegar, a Handful of Sale, a quarter’d Nutmeg, whole Pepper, Cloves, Mace, and three Races of Ginger, boil’d together, and pour it to the Beans boiling hot; keep them downclofe two Days, and then green them over the Fire in their Pickle till fcalding hot, and green, and ftow them down clofe; and when cold, cover. them with a wet Bladder and Lea- ther. Another Pickle for French Beans. AKE young French Beans, before they are ripe, and cut off the Stalks ; then take good White Wine Vinegar, and boil ic with Pepper, Ginger, and Salt, and feafon it to your Palate, and let it ftand till its cold; and put the Beans in an Earthen Pot, and pour. in the Pickle, and cover them clofe for three Weeks; then take the Pickle, and boil it, and put it to the Beans, if green; if not, boil it again. When boiling, pot, and cover them clofe; and The Compleat Englifh COOK. 71 and when they are cold, are fit for Ufe. If they fhould change Colour, let the Pickle be boil’d again, and pour’d over them {fcald- ing hot. To pickle Gerkims. UT them in a Brine, ftrong enough to bear an Egg for three Days; then drain them, and pour on your Pickle (as the Me- lons) boiling hot, having fome Dill-Seeds in your Pots, cover them very clofe two Days; and when you green them, fet them over the Fire as before, To pickle Beet-Root, or Turuips. OIL your Beet-Root in Water, and Salt, and Spice, a Pint of Vinegar, a little Cochineal; and when they are half boil’d, put in your Turnips, being par’d; when they are boil’d, take them off the Fire, and keep them in this Pickle. To pickle Ousons. AY your fmall hard Onions in Wa- ter and Salt, and let the Pickle be Vinegar and Spice. E 4 70 72 Court CooxeEry: Or, Lo pickle Tongues. Lanch them, being boil’d in Water and Salt, and put them into a Pot; and make the Pickle of as ‘much White Wine Vinegar as will fill it, boil’d up with a Faggot of fweet Herbs; when cold, put in the Tongues, with flic’d Lemon, and cover it clofe. When you eat them, beat up fome of the Pickle with good Oyl, and garnifh with flic’d Lemon. Hig aa ia eT OE f } Y Ti ri | ‘ i ¢ To pickle Colly-Flowers. AKE the whiteft and clofett Colly- Flowers, before they are brown, cut them the length of your Finger from the Stalks, and boil them a very little in a Cloth in Milk and Water, not till they are tender; then take them out, and let them be cold: For the Pickle, take the beft White Wine Vinegar, Cloves, Mace, a Nutmeg quarter’d, a little whole Pepper, and a Bay Leaf, fo let thefe boil; and when cold, then put in your Colly-Flowers. in three or four Days they'll be fit to eat. To = — The Compleat Englilh coo K, 73 To pickle Barberries. |e gather them on a very dry Day, and chufe only the Bunches; and pickle them in boiling Salt and Water, itrong enough to bear an Ege, and let them lie near half an Hour; then put them into Gally-pots, with their Liquor, when cold; and add a little White Wine and Vinegar, and ftop them down clofe. To pickle Walluuts. AY an hundred of green Wallnuts in j Water nine or ten Days, changing the Water twice a Day; then lay them in Order in an Earthen Pot, ftrewing a Clove here and there, with five Cloves of Garlick, a large Blade of Mace, two Bay Leaves, a little Dill, and fome Salt; then take as much White Wine Vinegar as will cover them, and heat it fcalding hot, and pour it on them, cover them up very clofe, and let them ftand 6 Weeks; then heat the Pickle again fealding hot, . and pour it on them, cover them clofe, and a Month before Chri/tmas they will be fit to eat. The latter End of Fume is the pro- per Seafon to pickle them in. To 74 Court Cookery: Or, To pickle Pidgeons. OIL them with whole Spice,. in three Pints of Water, a Pint of White Wine, and a Pint of Vinegar; when boil’d enough, take them up; and when they are cold, keep them inthis Pickle. To pickle Oyflers. AKE a Quart of Melton Oyfters and parboil them in their own Liquor. For the Pickle, take a Pint of White Wine, a Pint of Vinegar, and their own Liquor, with Mace, Pepper, and Salt; boil and {cum them. When ’tis cold, keep the Oy- {ters in this Pickle. To pickle Herrings, or Macharel. AKE the Fifh, and cut off the Heads and Tails, gut them, wafh them, and dry them well; then take two Ounces and a half of Salt-Peter, three Quarters of an Ounce of Famaica-Pepper, and a quar- ter and half-quarter of White Pepper, and pound them fmall; an Ounce of Sweet- Marjoramand Thyme chopp’d {mall : Mix all together, and put fome within and with- out the Fifh; lay them in an Earthen Pan, the Roes at top, and cover them with White The Compleat Englifh COO K. 75 White Wine Vinegar ; then fet them into an Oven, not too hot, for two Hours. _ This is for Fifteen ; and, after this Rule, do as manyas you pleafe. Lo pickle Smelts, to exceed Anchovies. Ei ST wafh and gut them clean ; thén lay them in Rows, and put between every Layer of Fith, Pepper, Nutmeg, Mace, Cloves, and Salt, well mix’d, and four Bay-Leaves, powder’d Cochineal, and Petre-Salt, beat and mix’d with Spice ; boil Red Wine Vinegar, enough to cover them, and put to them when quite cold. To pickle Pidgeons another Way. T4 KE fix Pidgeons and bone them ; take the Gizzards and Livers, and put them in the Bodies of the Pidgeons ; tye up the Vents and Necks fo clofe, that no Liquor may come into them ; then ‘boil Oatmeal and Water, together with a Fag- got of {weet Herbs, Cloves, Mace, and fome whole Pepper, and three Spoonfuls of Vinegar, to the ufual Thicknefs of Water- Gruel ; then ftrain it, and fet it on the Fire till it boils; then put in your Pidgeons, and boil them till tender ; take them out, and let them lie till bothare cold, and put them into the Liquor; keep them clofe a or “6 CourRT CooKERY-: Or, for Ufe. The Livers, with Oil and Vine- gar, is their Sauce. To picke Pork. ey AKE the principal Pieces of the Pork, and falt them lightly, with ordinary Salt ; then lay them Hollow, that the Blood may drain from it, with the flefhy Side downwards ; let it lie two or three Days amongft the Salt ; put fome beaten white Pepper, and a few Cloves bruis’d ; falt- it well, and pack it very clofe in the Thing you keep it in, with the Rind downward ; cover it with Salt, and when it has ftood near three Weeks, put in fo much falt Pickle as will cover it, and then lay a falfe Bot- tom on the Top, to keep it under Pickle. I put the ordinary and bony Pieces by them- felves. . eG A \ MLE, ED ox aQ We a* Cz A Bill of Fare for every Season inthe YEAR. For Fanuary. Fryd Smelts. Collard Pig. Courfe I. Apricock Tarts. Roafted Lobfiers. Raw-Fifh Soop. Kidney Toafts. 4 Leg of Mutton Lamb - Stones and fore’d, witha Sweet-Breads. Ragoo. Morels a la Cream. Orange-Pudding. Souc’d Salmon. Turkey and Chine. Beef Royal. February: Oyfler Pie. frigafee of Rabits. Courfe I. Roafted Lamb. Sallad and Pickles. Oop a Lorrain. Salnon. boiled Courfe II. with Oyfters and Shrimps. Pheafants andWood- Batelia Pie. cocks. Lurkys spss. a Rs : a KE Retes 48 Turkeys with Eggs. Bread Puddings. Scotcht Collops. Stewd Carps. Frigafee of Lamb. Geefe boil’d. Courfe II. Chickens, and tame Pidgeons. Sheeps Tongues and . Sweet-Breads. tewd Pippings. A Tanfy. ae f£ryd Soles. Collard Beef. Salmingondy. Apple Friters. March. Courfe I. A Sparagus Soop. BoiPdTurbut. W bitings fryd. Boil’ d Veal & Bacon. Lumber Pie. Roafted Tongues and ‘UVdders. Colour’d Puddings. Court Cooxéry: Or, Beef a-la-mode. Chickens Surprize. LoungSallad andP ic- kles. Courfe II. Roafted Pike. Quails and Ruffs. Oyflers in Shells. A Difh of Fruit. Cream Tarts. Sturgeon. April. Courfe I. Bifque of Pid- eons. Bold Salmon. A Calves Headhafh’d Pullets and Oyfters. A Fillet of Beefroaft- ed. Pupton of Trotters. Turkey and Saufages, A Grand Sallad. Razoo of Veal. Courfe The Compleat Englifh COO K. Courfe II. Green Geefeor Duck- lings. Spitchcock Eels. Young Rabbits. Lemon Cream ‘Fellies. Souc’d Fifh. Almond Tarts. Shell Fifh. May. Courfe I. ana Ottage aud Pul- lets. Chine of Mutton and Collops. Frigafee of Chickens. Petit Patties. Mackarel. Cutlets a la Mainte- n0N. Virgin Pullets. Mutton in Blood. | Hafh’d Carps. Fore’d Lamb. 719 Courfe II. Lobflers roafted. Green Peafe. Pigeons Griliar’d. Lartlets aud Cheefe- Cakes. Collar’d Eels. Morrels a la Cream. Clary and Eggs. June. Courfe I. Ole of Salmon. Whitings fryd. Ham and young Fowls Marrow Puddings. FHaunch of Venifon’ roafted. A Turbut Pie. fillet of Veal and — Collops. Grand Sallad. Breaft of Veal forced. Al Lemon Florendine. Courfe II. Young Pheafanvs. But- 80 CouRT Cookery: Or, Butter’d Lobfters. Dutch Beef: Potatoe Pie. Souc’d Mullets. Szllabubs and Creams. March Pain. july. Courfe I. Eef Royal. Chine. of Veal and Collops. Lemon Puddings. Sallads. A Pig. A made Difh. A Patty Royal: Large Carps flew'd. Courfe II. Partridges 5 Quails Butter’d Lobfters. Young Ducklings. Collar’d Beef: Tartlets. fellies andcold things Cheefe-Cakes. Auguft. Courfe I. AM and Chick- Cus. Stew'd Carps. Roafted Venifon. Batelia Pe. Roafied Geefe. fore’d Mutton. Cutlets a la Mainte- non. Bread Puddings. Sallad and Pickles. Courfe II. Virgin Pullets lard- ed. Oyfier Loves. Liyd Soles, with Shrimp-Sauce. Cream T arts. Neat’s Tongue. Dutch Beef. September. Courfe. I. Oop dé Sante. Calve’s-head half a) a fh ? d. 3 rill d. | Chine of Mutton and Veal Cutlets: Geefe a la Daub Mullets and Oyfters. ‘Umble Pie. Pickles. Courfe If. A Difh of Wild fow!s. | Butter’d Crabs ,with Oyfters and Mufb- YOOMS. Fruit of Sorts. Marrow Puddings. Potted Eels. Rabbits furprife. Otober. Courfe II. HT yOWd Pidgeons h » and Bacon. Cod’ s-HHead withOy- fier Sauce. An Olive Pudding. Breaft of Veal roafted «with a Ragoo. The Compleat Englilh COOK. 2; hafrd, and: half Venifon Pappy. . Md Frigafee of Lamb. Roafted Tongues and ‘Udders, * Courfe- Ti, Pullets ‘and Eggs, Broi?d Oyflers in Shells. A Tanfy. : Roafted Sweet-breads Collar’d Pig. Smelts fryrd. Larts of allSorts November. { ‘\Rimpt Thorn- " back. Chine of Veal and Cutlets: AA Bifgue of Pidgeous koaft Beef’ . Puddings of Colours. Roafied Turkey, and Oyfters. Grand Sallad. Courfe II. Loung Chickens. BF Potatce $2 Potatoe Pie. Black Caps. Sturgeon. Pancakes. Fellies and Sweet- meats. ~ Décember: | Courfe I, AM and Fowls. ADishof Fish. Turkey and Saufages. Kiduey Pudding: CournT CoOKERY:. Or, Tongues and Udder. Mince Pies. Crvit of Venifon. Pidgeous Compote. Sallads aud F ickles. Courfe II. Teals and Ox-Birds. Bifque of Shell-Fish. Almond T arts. Sweetmeats. Pickled Salmon. Sheeps Tongues potted A Hedg-Hog. i el A TS INDEX 3 I et yer ee INDEX to Paftry, Confec- tionary, Pickling, &'c. A «Page N Artechoke Pie Iz To make an Almond Tart 17 Almond Cuftard ibid. To make an Almond Pudding 21 An Apple Pudding 39 An Almond Pudding ~ 40 Almond Flummery ibid. Lo make Almond Butter 41 Almond Cream 48 Almond Biskets 52 Apricock Marmalade 2 EF 2 Batta- oS, iii te I ~ me cee S) —— SS eas Oe es Rao ne, Zi SEER Battalia Fze 3 To make Black Caps 22 A very good Batter Cake et ae? A Bacon Fudding 38 To make Biskets 41 To make Blanc Manger 47 To make Biskets another Way | 52 Billof Fare for every Seafou inthe ,, Lear 3 & Audle for Pies I Calve’s-Head Pie 6 Chicken Pre 7 A Carp Pie 3 fe A fivect Chicken Pe 13 To make a very good Carraway Cake 16 AA Cuftard 17 To make Chee fe-Cakes 18 An excellent Carrot Pudding 22 To.make a Carrot Pudding ibid. Another Way. of making a Carrot Pud- ding To make Cheefe-Cakes another IV ay 29 A Calve’s-Foot Pudding 31 1 Cuftard Tanfy : ibid. To Ge he : IN DEB x To make Curd Puffs To make aCream Cheefe im Hafte Chocolate Cream Curran ‘Felly Curran Felly another Way 7 To candy Cherries To candy Orange-Peel To candy Angelica To candy Eringo Roots To codle Codlings O make Diet-Bread * D To dry Cherries To dry Plumbs, Pears, Apples, Grapes, aise 4 Egg Pre Florendine of a Veal Kidney E 9 F To make French Rolls F 3 37 44 iy Ne Dey Ey: Xs G A Green Goofe Pie To make Ginger-Bread 10 make a Goosberry Fool To bottle Goosberries H Hare Pie To make Harts-Forn bie a better Way. J a? make Fumbals K K ID Pi 20 35 37 50 ibids 36 Wy ( se, Il N D Be xX L: Lear for Fifh Pies for Pafties Lumber Pie another way 4 Lambftone and Sweetbread Pie A Lamprey Pie To make a Lobfter Pie 44 Lamb Paffy - AA feet Lamb Pie A favoury. Lamb Pie Liver Puddings ..: Lo make Lemon Cakes The bef? Lemon Cream | Lemon Cream another way M. Iuce Pies , 44 Mutton Pie Zo make admirable Marrow Pafties AA Marrow Tourt An excellent Marrow Paddmg To make Mackarooms Marrow Pafties Maids Cream LN Do Bt xX To make white Mead Io make Mead another Way ON. A Neats-Tongue Pie pa © | O. N Oyfer Pie To make Orange Cheefecakes Lo make an Oraiage | udding Orange Butter An extraordinary Orange Pudding An excellent Way to make Orange Wine P. UFF Pafle ' Pafte for a Pafty fafie Royal Pafie for aHigh Pie. A Pigeon Pie A Potatoe Pie To make an excelent Plumb Cake To make Pudding Cake ~ ad Mad | MY op 9 18 23 39 55 ibid. ibid. Iz 15 19 fii - N De Be & An admirable Potatoe Pudding To preferve Currans 5 To preferve Cherries ibid. To preferve Apricocks 57 To preferve Goofeberries 58 To preferve Barberries ibid. To preferve Damfins 59 How to preferve Oranges ibid. To preferve Pears 60 To pickle Melons, or large Cucumbers 6 4 To pickle Cucumbers only 65 To pickle Muf brooms 66 To pickle Melons, or large Cucumbers, ano- ther way 67 To pickle Mufhrooms another way ibid. another way 68 another way ibid. To pickle Samphire 69 To pickle French Beans ibid. another way 70 another way ibid. To pikle Gerkins . 71 To puwkle Beet-Root, or Turnips ibid. To pickle Onions ibid. To pickle Tongues . oe To pickle Colly-Flowers ibid. To pickle Barberries 73 To pickle Wallnuts ibid. To pickle Pigeons 74 another way a To pickle Oyfters TI NOD £ @ To pickle Herrings, or Mackareb _ ibid. To pickle Smelts ie FF fo pickle Pork ~ gb Q. ' & QDuaking Puddin 21 Me x Pann's S s eyeing’ Pudding another way rv4 To make Queens Cakes 4l To make quick Cream 46 Quine Marmelade 63 R. yO make a Rice Pudding Another way te make a Rice Pudding A Rice Pudding $e To make Ratafie Cakes 26 ff Rice lorendime 28 Ta make Rasherry Cakes 30 Te make @ rich Rue Pudding 44 Jo make Ramekins ; 45 Rice Cream 46 SE — — ——— ——— — a SE REY a ey a A Seed Cake a Sack Cream : Sweetbread Pafties To make Savoy Biskets AA Sillabub A Sack Poffet T. Trout Pie A Turbot Pie A Turkey Pie A Tourt Demy A good Ianfy . To make a very good Tanfy To make good Toafts U. N Veal Pie to be eat cold 4A Venifon Pafty A Venifin Pie Swan Pie AA good Seed Cake io It 13 28 33 34 38 { = = hm W. Affies 31 : A whip?d Sitlabub 53 A whip’d Sillabub, very good ibid. Foti Hf, 8. i ee) a en BOOKS printed for Thomas Wotton, Bookfeller, at the Three-Daggers near the Temple-Gate, Fleetitreet. = Guide to the devout Chriftian, in three Parts, 1. Containing Medi- tations and ‘Prayers for every Day in the Week, with many: occafional Prayers for particular Perfons.. 2. For Families for eve- ry Day in the Week; with many. occafio- nal Prayers. 3. A Difcourfe of the Nature and Neceffity of the Holy Sacrament, with Meditations thereon; Prayers and Direc- tions for the worthy Receiving thereof; alfo a Prayer for 4/b-Wednefday, or any other Time in Lent; for Good-Friday, and any Day of publick Fafting. The with Edition, corrected ; to which is now added, A Guide to Repentance, or the Character and Behaviour of the devout Chriftian in Retirement. By YohnInett, D:D. Chan- ter and Refidentiary of the Church of Lzn- coln, and Chaplainto the King. Pr. 2s. 64. The compleat Eugl:/h Gardener, or a fure Guide to young Planters, and Gardeners, in three Parts; 1-Shewing the belt Way and Order of Planting, and Raifing all Sorts of Stocks, Fruit Trees, and Shrubs, with the divers Ways of Ingrafting and Inocu- lating in their feveral Seafons. . 2. How to order the Kitchin Garden for all Sorts of Herbs, Books printed for T. Wotton. Herbs, ‘Roots, and. Sallads.... 7. The or- dering of the Pleafure’Garden: with.Va- riety of Wildernefs Work, and new De- figns ; - with Dire@tions to’ order Flowers, Arbours, and Hedges, in Gardening ; and how to improve Earth for Fruit Trees, Ge. with Monthly Dire€tions relating to the ordering of Greens; the Orchard, Kitchen, and Flower Garden. The rith Edition: by L. Meager, a Gardener above 30 Years, and fince improv’d bya Lover of that Art. Price 45. Til. Markham’s Matter-piece; containing all the Knowledge belonging to the Smith, Horfe-Leach, Farrier, of Groom, in curing all Difeafés in Horfes; dtawn with great. Pains and Experience, in two Books. rit, Cures Phyfical. 2dly, Cures Chymical. To- gether with’ the Natife, Ufe, and Quality of every Simple us’d' in Medicines. Alfo the compleat Jockey; or the Buying, Breed- ing, and Managing of Horfes, either for the’ Road, Hunter, or’Racer; with their Heats, Courfes, and Keeping. To which is added, Receipts for curing moft Difeafes in Cattle. ‘The 19 Edition: Augmented and improv’d.. Price 4s. | IV. Magne Britannie, Notitié ; or, the Prefent State of “Great Britain ; with divers Remarks on theantient Statethereof. job Chamberlayne; Pilg, The'Six and on, ‘with reat: Additions ; the BOORS printed for T. Wootton: the Lift’ of the feveral Offices’ and Officers under his Mayefty,"with his Royal High- nefs’s Houfhold.° Never before printed. In two Parts. ‘With his Majefty’s Royal Privi- lege. Pr.6s. ; V. An earneft Invitation to the Sacra- ment of theLord’s Supper ; wherein all the Excufes that Men ordinarily make for their not coming tothe Communion are anfwer'd : with Prayers and Meditations before, at, and after receiving the fame. By Yo/:G/an- vil, D. D. late Minifter of Batts.” Pr. 1s. 6. The plain’ Man’s Inftru@tor in the Common-Prayer of the Church of Exg/and fhewing the Reafonablenefs, UfefulnefS , and Excellency thereof, from Dr. Boys, Mr. fooker, Bifhop Sparrow, Dr. Comber, and Dr. Nzthols. Firft colleGted for private Ufe: ‘Now printed for publick Benefit. The third Edition. Price 4d. or245. per Hun- dred ‘to thofe who give them away. VII. The Faith and PraGtice of the Church of England explain’d, in a brief, but very familiar Expofition of the Church Catechifm. For the Ufe and Benefit of the Charity- Schools. The Second Edition. Price 3 4. or 1 /. per Hundred to give away. Vill. The Communicant examin’d and inftructed by the Curate of theParifh. For the Ufe of thofe who have been confirm’d : Proper to be-read-in the Charity-Schools by the elder Children, or for others who have not Boo ks printed for T. Wootton. not receiv’d the Sacrament. . For the Bene- fit of the Poor. Price 24. or 125. per Hundred. to thofe who give them away. IX. Twelve practical Sermons, preach’d at feveral different Places. By the Right Rev. Father in God Richard, Lord Bifhop of Bath and Wells. - Pr. 35. 6d. X. The Syitem of Husbandry and Gar- dening ; or, The Gentleman and Husband- man’s Companion: Shewing, 1. Many ex- cellent.and curious Obfervations relating to Husbandry and:Fruit-Trees... 2. Of Mea- dow-Patture and Arrable-Lands,. and feve- ral Ways of improving them. 3. The Be- nefit of railing, planting, and propagating of Woods. 4. Of Fruit-Trees and Garden- Tillage, and_ the moft expeditious Way of propagating Fruit-Trees. 5. A Treatile of the beft and moft proper Rules for making Cyder, Rasberry, Curran, and Apricock Wines, and Mum. 6. An Effay towards the Difcovery of the Original of Fountains. With hve Copper Plates. . By, #. 4. Gent: XI. The Chriftians Pattera, . or the Imi- tation of Jefus. In four Books.. Written ori- ginally in Latin, by Thomas a Kempis: Now render’d into Luaglifh....To which is added; M:.. ations and Prayers for fick Perfons.. Ee .4. Stanbope, .D.D. ' Dean of Canterour ind Chaplain to thé King. The tenti,_.,aition, wich Cuts... Pras 6d. Kasseres Batak 3 aside