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 ^ VIPPLIED HVMC3E Inc 
 
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 mlACTiCAL cookery; 
 
 1 • , 
 
 Wastry, oonfbotioneey, 
 
 /, 
 
 PICKLING, AND PRESERVING ; 
 
 WITB 
 
 A SREAT VARlEn OF USEFUL AMD ECOMOMKSAL RECEIPTS. 
 
 
 , BY HBANOUH^, 
 
 TBACBI^ OV THBtX AEl*!) liDllflVmOll. 
 
 
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 PREFACE. 
 
 • . »' • 
 
 and the deflcription and figure may be com- 
 pared at a glance. 
 
 An alphabetical index is also added, hy 
 which reference to the rej|iptB will be 
 * much facilitated. / 
 
 The Author hopes that these numerous 
 improvements will meet with the apprb;. 
 bation of the public^ and secure to th^ 
 work the continuance of the popularity it 
 has hitherto enjoyed. 
 
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CHAPTER I. 
 ON MARKETING, &c. 
 
 HOW TO MARKET, AND THE SEASONS OP THE TEAR FOR 
 BUTCHER MEAT, POULTRY, GAME, FISII, 
 HERBS, ROOTS, AND FRUIT^^' ^ 
 
 -r- 
 
 .r<. 
 
 PIECES IN A BULLOCJC. 
 
 The head, ton^e, palate ; the entrsdls are the 
 sweetbreads, kidneys, skirts, and tripe ; there b 
 the double, the roll, and the reed-tripe. 
 
 The fore quarter first consists of the haunch, 
 which includes the clo4, marrow bone, shin, and^ 
 sticking piece or neck end ; the next is the leg of^ 
 mutton piece, which has part of the blade bone; 
 and then.the chuck, the brisket, the fore ribs, and 
 middle lib t)r chuck rib. 
 
 The hind quarter consists of the sirloin and 
 rump, the thin and thick fiaiik» the veiny piece ; 
 then the chuclTbone, buttock, and leg ( or hough ;) 
 or you may cut out of it an English round, which 
 eats well salted, or steWed fresh with a good sauce 
 and roots. , 
 
 . ^<* 
 
 ^SS^PIKI 
 
 t^l^flA^ 
 
 
... .. .,JJ,.„ 
 
 2 ■'■ '' 
 
 MARKETING. 
 
 milt ' ^«'"^ ie"f..^eetbread«, and 
 
 •nJJhof^" -»«i«ts,of •the„eck, breast, 
 
 is reckoned a ret^ZlTfu u"""?"' ^''•«'' 
 mutton answers bir„! <l«i; but the Scotch 
 
 too large. ^ *" """"^ *>' *^^ EngM is 
 
 pIut,ll2^;;2:S '^/..^'^ «'« the 
 
 -<! -^t. and^S" S^'S^'-^r''' 
 very weU broiled- tl,rfKlT ^^ ^^^^ «a<^ 
 
 breS £i«22;;::^,j^fr'^^r''' -•' 
 
 the knuckle, fiUe'^' ^^^ '«8^' *J«ch contains 
 
 which consists of the^elS. t "u ^«'^''' 
 tkeskirts. andsomeTSfe^'^'''' ''*"«'«' 
 
 join. St;^k'^3"^?t'«g-n<l 
 Jwts aU the year. ^ Chnstmas, but 
 
 Grass lamb comes in in A„.ji « », 
 season is fevoumbir«L^'^,"'^y'«"''« 
 of August ,' "^^ "* »*^ t«» the middle v 
 
 

 ...,<*' 
 
 MARKETING.- S 
 
 PiecesinaHog. — The head and entrails, wliich 
 is the liver and crow, kidney and skirts. 'This 
 is called the haslet, and is mixed with sage, and 
 sweet herbs, pepper, salt, and spice, theii rolled 
 up in the caul, and roasted ; there are what is 
 called the chitterlings, or the guts, which .are 
 cleaned for sausages. 
 
 The fore quarter is the fore loin and sprmg; if 
 a large hog, cut a spare rib oS; the hind quarter 
 is the leg and loin. 
 
 AJUirge Bacon Hog. — This is cut a di£[jerent 
 way for making hams, bacon, and pickled pork. 
 Here you take out the spare ribs, chines, and 
 griskins, and you have ht for hog's lard. The 
 Uver and craw make a fine fry ; the feet and ears 
 are both equally good soused. 
 
 Pork comes in season in August, and holds 
 good till April. 
 
 
 
 V 
 
 * 
 
 HOW TO CHOOSE BUTCHER MEAT. 
 
 To choose Beefi — If it be ox beef, it will have 
 an open grain ; if young, a tender uid oily smooth- 
 ness; if rough and spongy, it is old, or inclining 
 to be so : except the neck, brisket, and such parts 
 as are fibrous, which in the meat will be rougher 
 than in other parts, a pleasing camatioii colour 
 betokens good meat; the suet <^ a yellowish 
 white, not so good, but ptherwise it is good. 
 
 Cow beef is less bound, and closer graiBed 
 than the ox, the &t whiter, and the lean palen 
 
 u^~ 
 
 '^ti 
 
 4y'-'-'\\f>&i!' r-i^^i-^^^/ft,: 
 
 1 J 4'*^i'"-'*i 1? tite 
 
^■'^ 
 
 MARKETING. 
 
 To choose MuHon.~I{ young, the flesh will 
 puich tender with your finger and thumb, and the 
 6t wJl easUy part from ^e leiw; if old, it will 
 stick by stnng, and skins ; if ram mutton ihe & 
 feels spongy, tihe flesh close grained, and tough 
 , when tried with your finger and thumb; if ewe 
 mutton, the flesl^ is paler than weddermut^t 
 and of a closer grain; if there be a rot in the 
 «heep, the flesh ^1 be palish, the fi.t in<Ji„L to 
 yelW, and the flesh will be loose at" the bfne^ 
 
 I^t !f ^ IT**;*"' °^"* *« "«<* vein ; if it 
 look of. bluish colour, it is fresh, but if greenish 
 
 ^ yellowuih, it « the contmry : i'n the hiSw 
 ter,e»m,me and smeU under the kidney; if you 
 
 It 18 sta^e killed, b^t^ifnot, it is fresh, ' 
 
 7b cA«w r«a/.-,If the btoody rein look blue 
 or red. It i. new killed; but if yellow, g^en, or 
 Waofadi. It ^ be flabby and^tak. fflX 
 
 for Jie fles^ if old kiUed, 4l be «rft aJSK 
 
 ff»enl8h;and^ the sweetbread will be ehunmy- 
 otherwiseitisfreshandgWHi «™my, 
 
 ITie leg is known to be new by looking if it be 
 
 
«=■(■ 
 
 /^ 
 
 
 MARKETING. 5 
 
 dry or blackish; if so, it is stale, if otherwise, it 
 IS fresh and good. 
 
 The head is known by the eye ; if it be sunk 
 in the head, and look dim, it is stile killed. If 
 the eye look plump and bright, it is new and 
 good. ^ 
 
 Lamb. — In a fore quarter of lamb, observe the 
 ▼ein in the neck ; if of a bluish colour, it is fire^ 
 and good, but if greenish or yellowish, it is stale. 
 In 1^ hind quarter, look under the kidney.; if 
 not tainted there, it is fresh and good. Fo^ a 
 lamb's head, observe the same rules as for a veal's 
 head. A> r 
 
 r Pork. — Observe the skin; if stale, it will b^ 
 sweaty and clammy, but if cool, dry, and firm^ it 
 isHew and good ; if young, the skin will be tMn, 
 and the lean will be mixed with streaks of fat in 
 it; if otherwise, it is old. '■::'-^::::^1}^^^.j-1i.i:z:^j^::' . . 
 
 To choose Venison. — Try the haunch or shoul*"^ 
 der under the bone; and observe, if it be soft, 
 skbby, sticky, slimy, and of a greenish cast, itis 
 stale ; otherwise, it is fresh and good : lode at tha 
 
 hoo£i, and if ihey be wide in the clefb, it is oJd» 
 if close, it is young. ", **. H^ 
 
 Seasmjbr Venimm.'^Tii%h^^^ i 
 
 in May, ^d is in season till AK-Hallow-day. ] 
 The doe is In Teason from JMKehaelmas till ikfi 
 &id t)f the ytear, though it b flfiken made use of 
 &1. the end of January. 
 
 
 
 
 I 
 
 
»^ 
 
 /' 
 
 MAHKE-flNO. 
 
 r 
 
 / I .'OUI'TRY IK 8EA80If. 
 
 •ome ch.cke.,8, Wes, aU «orts of wild fowl, tame 
 raobitg, and tame pigeon*. 
 
 i!fe*rttary.^TurKey8, and pullets with. em. 
 «iport^ fowH «nall chickens, hares, all sort, of 
 wild fowl, whi«h u, this month begin to dedine ; 
 
 tameandwild pigeons, tame rabbits, growngeese,. 
 young ducklinfes, turkey poults. 
 
 i.''f!!!i^r"'T^""'°"'"'**^ea«f'eprecedinir; 
 but wild rowlg are out of seasoii. ^ 
 
 n!„^'^~^"*'''.r""»''P""«f«»''>». chickens, 
 paeons, yo«,.g wild rabbjts, leverets, young 
 geese, and turkey poults." -. j- u"g 
 
 Af«y a,^June.~The same as the preceding. 
 _^andAuffm.~Tbe same, with the addition 
 moS. ?•'««?»*' young wild ducks, called 
 
 ^jv^,OcMefNi„^ andfieem. 
 6«r.-In thesfe months, .11 sorts of fowb, hoth 
 Wrid and tame, are in season; and the thr« 
 last IS the high season for aU sorts of wiM fowls 
 •no game. 
 
 ^Ihchoose PouUry—U » cMon, and yimnir 
 !«« 8pms wiU .be short and dumpy, hJIS 
 
 ««oo^^and a &t vein on the side rfhisLX 
 ttewmb pale, with a thick breast and rompj tf 
 
 «? 3irf ,' «« J«« a «l<we vent, but if oW killed. 
 It will be loose and open. 
 
 I ^ * ^jt 3 •■ *■ 
 
'■'•.'••■'• ■» ' ■ ' ' 
 
 MARKETING. 7 
 
 Cock or Hen Turkey^ and Turkey PoulU. -^If 
 the cock be young, his legs are black and smooth, 
 and his spurs short ;' if stale, his eyes are supk in 
 his head, and the feet dry; if new, the eyes are 
 lively, and the feet limber ; observe the same by 
 the hen, and if with egg, she has a soft open 
 vent, if not, a hard, close vent : turkey poults are 
 known the same way, , and their age cannot 
 deceive you. 
 
 Cock, Hen, PuUet, ffc. — If young, his spurs 
 are short fuad dubbed; but you must take care 
 that the poulterer do not deceive you in paring 
 and scraping them ; if old, he has an open vent ; 
 if new killed, a close and hard vent ; and the same 
 observations for a hen. 
 
 Tame or Wild Geese, ■ — If thtf bill be yellowish 
 and but few hairs, she is youing; but if fuU of 
 hairs, and the bill aiid feet red, she is old ; if new 
 killed, limber footed ; if stale, cby footed; and 
 die same of a wild goose. > , 
 
 WUdand Tame Ducks,— l^e duck, when &t, 
 is hard and thick on tlie breast ; but if not, sharp 
 oki the breast; if new killed, limber footed; if 
 stale, dry footed. A true wild duck has a reddish 
 foot, and smalle;r than the taine duck. 
 
 Pheasant Cock and Hen. — T|ie cock, when 
 youAg, has short dubbed spurs, when old, sharp 
 small spurs; if new killed^ a fast vent; if ol^ a 
 loose open one. The hen, if young, has suM^th. 
 
 
^ MARKETING. 
 
 •talene«, tlie «uiie « for the cock. A true 
 |W||an inU not d.oot the c«d«, if he can iS; 
 
 »• t«rte fowb in the barnyard. 
 
 irtli^'1«r'/*r'^' ''^»^— if »ew, they 
 *UI be .tiff and white in the v«nt; if &t, thZ 
 
 We.h.«lv.n^ athefeetlimber;Tf.S 
 d^^feet and hmber, and, if touched, they wS 
 
 ^eath Coek and Hm.~l{ you„g, they hare 
 «ooth leg. and bills ; if old, rough f for ne«S 
 or .talonew, they are known m fboVe 
 
 Wuwh shewagje; for. if young, the biUi.bL«£ 
 » stole, a greenish and open vent 
 
 k £*^''t*"f ^T'^— ^* woodcock, if fet, 
 fcthick and h^ to handle; if new killed, Kmber 
 
 t^'/'^f'J^-danddry. Forasn^.^ 
 
 l«Mr new kiUed, ob«.rre the same rules. 
 
 V /V«>M,-Ifold, they have red legs; if y«m„. 
 
 khck legj^ «,d down nrixed among §,e* feSf' 
 
 obwrve the same rules for newnew. *^*'»* 
 
 _&•«»««/ <^ay^i%««..-Observe the same 
 
 _j^«i X««r^ or Babbits.^ A ha«, if new 
 Wled, B whitwh and stiff, if stale, the body 
 
^% f f^'*- -r ,^-1 I- f *ih *^^* " wV-;^* * J, •-'yflff t^^' 
 
 
 \ 
 
 MARKETING. • 
 
 blackish and limber ; if the deft in her lipe 
 spread very much, she is old ; if the contrary, 
 she is^oiing. A rabbit ; observe the same rules 
 in newness or staleness. 
 
 VIIH IN SEASON. 
 
 Candlemas Quarter. — Lobsters, crabs, river 
 craw-iish, mackerel, bream, barbel, roach, and 
 shad; lamprey or lamper eels, dace, bleak, and 
 pmwns. 
 
 Midsummer Quarter. — Turbots and trouts, 
 soles and grigs, salmon, land and sea sturgeon, 
 lobsters and crabs. yy;y. 
 
 Michaelmas Quarter. — God an<l haddocks, 
 ling, tusk, and mullets, gray itMSaver, herrings, 
 sprats^ soles and flounders, plaice, dabe, eels, 
 skate andthqmback, oysters and wsallops, salmon, 
 sea perch and carp, pike, perch^ and sea tench. 
 In this qmoiter are fine smelts, , a nice fish fried 
 for garnishing ; their smell re^mbles a green 
 cucumber. 
 
 Christmas Qtiarter.— Dory, brile, gndgeo% 
 smelts, perch, anchovy, rook scallops vand wilkt, 
 cockles, mussels, and barbet, oysters, &c. > : 
 
 •••■■!■ 
 
 HOW TO CUO 
 
 FISH. 
 
 V Saima, Pike, TmO, G»y, Jbic*, Barh^ 
 Ckub^M^ WhiHufk-SmeUsy and CAoA—AU 
 these arer known to be fresh or stale by the 
 oolour of their gills ; their easiness or hardne^ 
 
 , ^ "i A Idfi, 
 
■"-■f-'-r" 
 
 10 
 
 mahIketino. 
 
 *l't 
 
 % 
 
 ig of dieir 
 
 to open; the standW out or 
 eyes, &c. 
 
 nJ,^'^A~l'fTu^^ '*' *"«>""*" and plump- 
 n«». and, ,f .u belly be of a cream colour. U 
 
 of a bluwh white, it wiU not eat so well. ^ 
 
 Cod and Codlinfft. -Choote them by the 
 
 rf the fle«h when it is cut : a codling by it. .tiff. 
 
 ■ . .''^"^•r^*"" '^"ed Mn«r. choow that which ia 
 tWk^t m the poll, and the fi.h of the highe.1 
 
 »«te««rf TTiombacA—These are cho.en by 
 
 BnT^Z^'^J^."^^'^ ^y *>•"' thickneM 
 cream cHour, they are the be.t. 
 ^Sturffem.^U it cut clean, without crumblimr. 
 tod the vein, and gristle be of ablue colour, Z 
 
 Jhe^h of a pure white, you may conclude it to 
 ^«A liim>y and Mackerel.~I( their mlb 
 
 foht" r^^'r'*' if Ae eye« stand fuU, andC 
 fah be .tiff, tten they are fred. 5 but if the evS 
 
 Oi^ bright colour, they are stale. 
 ^'Obaers.-Cboo^ these by their weight, for 
 
 
 

 ■"t?^^»'-^ '^"'^^ 
 
 MARKEtlNO. 
 
 11 
 
 the heaviest are the beit, If no water be In them j 
 if new, the tail pulli smart like a spring. A mala 
 lobster is known by the iiarrowness of the back 
 part of the tail, but the hen is broader at tha 
 back of the tail ; the male crab is known by the 
 
 same rule* -—-^ 
 
 Praumsy ShrimpSy and Crab ^A.— The two 
 first, if stale, are limber, and cast a kind of slimy 
 smell, and their colour faded ; the latter are Unk^ 
 ber in their claws and joints ; the male crab is 
 known by the narrowness of the flap that covers 
 the tail ; the female is much broader ; they are 
 chosen by their weight. 
 
 Plaice and Flounders. — If they be stiff, and 
 their eyes not sunk, or look dull, they are fresh; 
 the contiary when stale. The best kind of plaice 
 look bluish on the belly. 
 
 Pickled Salnum.—U the fish feel oily, and the 
 scales be stiff and shining, and it come off the 
 bone in flakes, without crumbling) then it is new 
 
 and good. , 
 
 Pickled and Red Herrings, — To try them, 
 open the back to the bone, and if the flesh be. 
 white and oily, and the bone of a bright red, then 
 conclude them to be good; if red herrings carry 
 a good gloss, of a golden colour, smell well, and. 
 part from the bone, they are good. 
 
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 MARKETINa 
 
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 WWm AKD "^■"•■=«' worn THBOU^lglSHJ 
 
 5pprnrW^;r*','^°''*:i' French. iu-jS 
 
 J.^.^ ««rf JMa«*.^Much the «me a. in 
 jlprii.~Yon have now in the Icitchcn .pirilcn. 
 
 •Mge, and cauhflowen, turnip tops, a«DarainM. 
 younK^diahe^ Dutch brown lettu^ JTa*^,^ 
 
 "prouta and early gooseberries, for tart^j^me 
 
 ook,Jed. , May duke cherrie. „„ walls, J^^ 
 grf^ffortart^ and green g««,berrie.,.^m" 
 ^^^^^e of U^ye^r, with young 
 
 •mon.. c^roto «„1 pa„„Up., pu«hSf h^. 
 
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 MARKETINa 
 
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 burnet, Dutch and com li^M^, mom endive 
 cucurohcre, and all aorta of pot-herbs* ^ ^ 
 
 Green gooflel)€rne8, atrawbcrrieir aiid fotne 
 raspberries, currants, cherries, apples, apricots, 
 grapes, and melons, f 
 
 Juiy, — Much the same as in June, with waU 
 nuts in high season, and sampldre for pickling, 
 with some russet apples yet remaiiiii^ of last 
 year. - ■•l,,"- ■ 
 
 August — Cublmge, cauliflowers, artichokes, 
 cabbage lettuce, beets, carrots, p<»tatoes, turnips, 
 beans and pease, kidney beans, and all sorts of 
 kitchen herbs, radishes, horse-radith, cucumbers, 
 onions, garlic meloils, and some f ucumbers for 
 pickling. ^ 
 
 Gooseberries, raspberries, cfinrai^ grapes and 
 figs, apples, pears, peaches, nectvines, some 
 plums and grapes. 
 
 September, — Much the same as in Aiig^ust, 
 with .peaches, pears, apples, plums, walnuts^ 
 filberts, quinces, melons, and cucmnbers, for 
 ^pickling and preserving. 
 
 ^ October. — Some cauliflowers, articholces, pease, 
 beans, cucusftbers^ and melons, with July sown 
 kidney beans, turnips, carrots, parsnips, potatoes, 
 beets, onions, garlic, eschalots, chardonel cresses, 
 cherville, mustard, radishes, spinage, lettupe, bur- 
 net, celery, endive, late peaches, and magnum 
 plums, with small plums for tarts ; grapes, filberts, 
 
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 MARKETING. 
 
 
 14 
 
 walnntSy jdamaons, and great variety of apples 
 and pears. 
 
 November, — Much the same as in October, 
 ,with late cucumbers or gherkins, for pickling, 
 with hazelnuts and walnuts, and variety of 
 applies and pears. 
 
 JDecemher.rr^ CablSgefi^ and savoys, spini^e ; 
 roots much the same as in last month, with plenty 
 of apples and winter pears lor preserving. 
 
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 CHAPTER II. 
 
 OF SOUPS. 
 
 ■S*-- 
 
 BROWN SOUP. 
 
 /^ 
 
 1^ Cut down a large hough of beef; ruh a little 
 marrow on the bottom of the soup-pot, put in some 
 of the fleshy pieces of the meat, and a few slices 
 of ham ; let them get a brown, turn themj and 
 when both sides have been browned, add a kettle 
 of boiling Water ; stew for half an hour, then add 
 the remainder of the meat, aoid fiU upi the pot 
 with warm water; when it comes to the boil, 
 take off the <«cum carefully, and put in an ounce 
 of whQle black and a few corns of Jamaica 
 pepper; let it boil slowly for about two hours, 
 then add six or eight onions with their skin% 
 or a stock or two of celery, and a little^ thyme ; 
 let it boil for about six hours, taking euro 
 that it keep constantly, but gently boiling ; 
 strain it through a hair scarce into an earthen 
 deep plate. When to be finished, take off 
 any scu,m that may be on the top, and turp 
 
 *''. 
 
 
 
 -* 
 
 ■• 
 
 V 
 
 
 
 m 
 
 
 
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 Mm 
 
f^ -\: ■ ' : /' ' ' ' , r ' Bl!^!'lt»||W|yjlijW^ ^ 
 
 16 
 
 SOUPS. 
 
 #the soup into a large stewpan or soup-pot, 
 keeping back the sediment ; boil till it look fine 
 and clear. 
 
 I Note, — Observe that your meat for soup be 
 always new killed. 
 
 SOUP SANT^>^ ^ 
 
 Prepare the soup as in the ab^vts receipt ; have 
 some celery cut down, some carrots cut into straws, 
 a few of ^e small heac(s 0^ cauliflower, and a 
 dozen of small onions; stew in water till tender, 
 and add to the soup, / 
 
 60UP CRESSY. 
 
 Prepare the soup frA any kind of meat you 
 diogse ; then cut down about two dozens of 
 large carrots, two or three turnips^ aa many 
 large onions, a stock 6i celery, and a piece of 
 tJiym^; put all these ingredients into a pan, with 
 about a gallon of water ; let them boil till the 
 water be almost reduced^ then, with a wooden 
 ladle, work them through a hair scarce ; mix it 
 up with the Boiip, put it on the fire, and let it 
 boil lall it is fine and thick. Observe to put the 
 spices in when yon stew.the meat for soup, and 
 a little Cayenne pepper ; add a pint (mutchkiny 
 of good sweet cream, a little bdTbre it comes off 
 the fire. Serve it up hot 
 
 u'Sii.A.v,-^- ; ,,.J_S. *fa. 
 
n 
 
 SOUPS. 
 
 17 
 
 MOCK TURTLE SOUP. / 
 
 Make the 's6up of beef, with a little veal and 
 bacon ham amongst it, then have the veaPs head 
 cleaned and parboiled, cut it dowb into hand- 
 some square pieces, have the soup ready strained ^ 
 and skimmed, put it into a clean pan, then pjiit 
 in the meat, break three table-spoonfuls of fl( 
 in a little soup, and set it on the fire or carrou'^ 
 plate. I|i the mean time, make some forcemeat 
 balls thus : Parboil a piece of veal, cut it down, 
 and beat it in a mortar ; add to it a small onion, 
 a piece of suet, a little parsley, a little thyme, 
 pepper, and salt, and a few crumbs of bread; 
 pound all these ingredients in the mortar till 
 they are fine and smooth, drop in an egg, work 
 them together, and roll them into little balls, 
 about the size of the yolk of an egg; fry them 
 of a light brown ; have ready six hard boiled 
 eggs; take the yolks and break them down in a 
 clean mortar, with a little Cayenne pepper and 
 salt, and the-yolk of a ra^w egg; roll them into 
 little balls about ike size of a nutoieg. When 
 the soup is near ready, put in the forcemeat balls 
 and egg balls^ and hsdf a pint (half a mutchkin) of 
 white wine, and a ll^ttW" Cayenne pepper, then 
 diin it. Observe, when you prepare any kind of 
 thick soug, put in the spices wK^n the meat is 
 ■raw.'',: • ■-'■■^^ \ >■;'■■. ■ ■'■•..•-"" 
 
 , St 
 
 ' 1, 
 
 ^.V-J 
 
 ^. 
 
 
 

 SOUPS. 
 
 ' V HARE SOUP. 
 
 Skin the hare, but observe, in so doing, to 
 have a veiftel under it, to save all the blood that 
 comes f^jh it ; cut the hare down in pieces, have 
 a well tinned^ pot ready, put a piece^of butter in 
 the bottom of\it, then lay in the meat with two 
 whole , onions, \ and an ounce of whole bkck 
 peppet^ed in^piece of rag,' with a few sweet 
 herbs f put it on k very slow fire or carir<pn plate, 
 cover it dose, let ^ stew for half an Koiur, then 
 hay0 tt kettle of bViliug water ready, add the 
 water to it, stir it iound two or three times* 
 Observe, before you put in the water, to strain 
 the blo(Ml through a searce, add that to it, and 
 stir it all well together. \You must observe to 
 put a little beef in with t^e hare, or a littie 
 broVn soup, if you have it. \^ome people like a 
 little celejy ; dish the soup witl^ the head and all 
 piiiicipal pieces. 
 
 >* .- 
 
 ANOTHER WAY. 
 
 Skin the hare, save all the blood, Wt it bn 
 in the former receipt ; when it i<^^fl^ed till the 
 meat is tender, take out all the i]^t, cl 
 from the bones, pound it in a mortar, next 
 it up with the soup, put it through a searci^ 
 it in a clean pan, with some brown soup amim^i 
 it, let it boil for a few itainutes. Dish fis in Qmp 
 form er receipt. . ' ^■' 
 
 s- 
 
 
 f:*'%f^'S^-iSsr■J^^^*^i!w'Xl^Sfm^ff^'^l^r*'^^l^^ Tis X jtJIv 
 
 
SOUPS. 
 
 ro 
 
 « 
 
 »■■■ 
 
 ox HEAD 80UP* V 
 
 Take an ox head, split it, and blanch it in 
 water to take the blood out of it; boil it till it will 
 come off the bones ; cut it down in square pieces f 
 take soup of any kind yoi^ may have ready ; put 
 it on, adding a sufficient pert of the head to it; 
 mince down two large onions; put a piece of 
 butter in a stewpan ; when the butter froths, put 
 the onions m, and fry them till quite done ; dust 
 in a hauanil of flour, and keep stirring them for a 
 few minutes ; then add it to ^e soup, stirring it 
 well together : season i(|ith white pepper and salt, 
 and pounded mace or grate of nutmeg : let all 
 boil till rich and good: you may add forcemeat 
 and egg balls if you chooser 
 
 TEASE sovvi 
 
 \ 
 
 Take a pound and a half of split pease, put 
 them on the fire with a gallon of water, you may 
 put in any kind of meat you choose, an onion or 
 two, a bit of bacon ham, a little black and white 
 pepper, apiece of dried mint, asprig'of thyme, 
 uid a little asdt; when the pease are quite dis^ 
 
 ' red, takft out the meat, strain the soup, and 
 fee them through ahair scarce ; return it' back 
 1p[&»aclean pan, boil it for half an ho^ then 
 M; down a little toasted bread, throw that into 
 the tureen, and pour the soup over it. 
 
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mmm 
 
 rp,-^^ 
 
 "fr^^^infWMi 
 
 fO 
 
 SOUPS. 
 
 s *■' 
 
 ^ < ANOTHER WAY, 
 
 Take a pound and a half of pease, tie them 
 into a cloth, have ready some soup, boil the pease 
 till tender, turn them out, mix them with the 
 soup, strain them as in the fomer receipt, boil it 
 % a little, dish it up hot; season as in the 
 former receipt 
 
 *' i ■ ^ . * ' " ■ ■ 
 
 VEAL SOUP. 
 
 Take a knucklteVof veal, cut off the fleshy 
 pieces, put on the Veal with a very little water ; 
 add a little boiling water from time to time, 
 mince down a little parsley, a few young onions, 
 agnail spr?g of thyme, add them to the sqnp, 
 throw in a little whole white pepper ; di^h it, and 
 
 'serve it iip hot. 
 
 - ' . ■■ ' , , . - "... 
 
 PIOEONSOUP. 
 
 rtake six pigeons, cut them down in quarters, 
 riib them over with flour, fry them of a fine light 
 broi^, lave ready some good l)rown soup, put 
 them all intoaxjleanpan, stew them till tender^ 
 season with white pepper and mflce, then dish it 
 
 CHESTNUT SOUP* 
 
 ^Prepare the soup as for brown soup ; boil the 
 chfestnuts till tender ; skin them, and throw them 
 into cold water as you skin Oiem, or they wiU 
 
■^ 
 
 80UPS. 
 
 3t 
 
 turn black ; cut them down in quarters, add4liem 
 to the soup, and give it a boiL 
 
 • ALMOND SOUP. 
 
 Blancl^ a pound of abnonds, dry them well, 
 beat them in a mortar, with a little sweet cream, 
 till they are fine and smooth, then have ready 
 some good veal soup, and a boiled fowl ; take 
 all the whit« meat of the fowl, pound it in a 
 ^mortar, then mix up thfe soup ^th the meat and 
 ahnoiids^ two large slices of bread rubbed down, 
 or a quarter of a pound of gpround rice ; mix all 
 well together, boil it for a little, have ready MX 
 hard boiled eggs, pounded in the mortar, with^a 
 little x:old cream, till they are smooth, and mix 
 them up with the remainder of the cream ; strain 
 the soup through a fine scarce or stamiiie doth, 
 return it into the pan, and let it come to the 
 boil ; season with a littlo salt an4 beaten mace. 
 Just as you are going W dish, add the eggs and 
 cream, but do not let it boil after they go to it 
 
 BUMP SOUP. , 
 
 1^ a good new lolled hough of b^ cut 
 <^ all the fleshy pieces, one pound of lean ham^ 
 . two pounds of veal, put these into a large st0W« 
 |pan, set it on a sbw fire, let it take a catchy ' 
 fbut not to Jmrn.; in the jn^arMme, take^ the 
 ifemainder of the houglj,^ put it into a large soup 
 pot, fill it up with wateri and, beifbre it conies 
 
 > ' 'I 
 
 ^ ,/ , 
 

 m SOUPS. 
 
 to the boil, add the meat in the stewpan to it. 
 AVhen it boils, take the scum ofF, then add six 
 onions with the skins on, one ounce of whole 
 black pepper, a &got of thyme, a little winter 
 MVory ; let all stew till the soup is rich and good ; 
 thiin have two ox rumps, cut them into pieces 
 about two inches long, and fry them ih. butter 
 till they are of a nice brown. TKen strain and 
 scum the soup, return it into a clean goblet, and 
 let it boil till it is rich and fined. Swell a quarter 
 of a pound of rice in water, drain it, and add it 
 to the soup, witih the rumps; let all boil together 
 for ten minutes. Season to your taste with white 
 pepper, Cayenne, and salt; dish with the rumps 
 in it. Observe, the rumps must be stewed till 
 tender, with a handful of onidns, before you fry 
 them. * 
 
 /■•,..; . ■■■ ■ -^ - 
 
 TO MAKE HOTCH-POTCH. 
 
 Tdke the neck (back ribs) of mutton or lamb, 
 not too frit, cut it into steaksj put them on with 
 half a gallon (pint Scotch) of water; have ready, 
 cut down, some carrot and turnip, a stock or two 
 df cebiy, some young onions and parsley, then 
 htsvh a quart (<^q)in) of pease ; when the pan 
 boils, skmi off idl ihai rises, put in the roots, 
 and let all gently boil toglB^er dll th^ soup h 
 rffih, and, half an hour before ^tt dish^ add a 
 pint (mutchldn) of young pease to it; salt to 
 yonr t as te ; d i sh it up . — — , — '' ';'. 
 
 '^^ 
 
 
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 i.->^ «;i»^.^^i^Ai& 
 
irTyt3wp-*aiWl 
 
 J 
 
 SOUPS. 
 
 ' -A ' ' 
 
 FRIAR*8''CHICICEN. 
 
 Take a knuckle of veal, stew it witli a little 
 white pepper whole, and a bunch of Uiyine; 
 extract all the soup you can get from it; cut 
 down;two young fowls in «mall pieces, skin them, ^ 
 mb them over with the yolk of an egg, dip them 
 in crumbs of btead, and fry them of a nice light 
 brown; strain flie soup, pour all the biitter out 
 of the pan that the chicken was fried in, and 
 add the soup to £he fowls; let it stew till th^ 
 meat is tender ; beat up five eggs mth a little 
 parsley, white pepper, and salt : just as you are 
 going to dish, pour a little of the boiling soup 
 into the eggs, return it into the pan, and scnre 
 it up. * 
 
 ILE SOUP. 
 
 ready, take tw# 
 idful of parsley 
 itity of chives eat 
 
 GARDltN, OR VEGKT 
 
 Have somd good brown SOI 
 or three stocks of lettuce, a 
 mineed small, a snudl ^^ . 
 down, a few 3roung carrots cut into small piecefi 
 a few young pease ; put all these into a pan* 
 with a little piece of butter, i^nd let them stew 
 for a quarter of an hour, then liavc the soup 
 r^y scummed and strained, dfain aU the butter 
 frmn the rooti^ and add them to the soup ; then 
 dish it np. ^ ^^ ^ 
 
 it . 
 
 nVf^^^i^^:- 
 
 
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 ^l^^nfswip s * 
 
 24 
 
 SOUPS. 
 
 /■ 
 
 TO MAKE TERMICELLI SOUP. 
 
 Take a large leg, (hough,) or two small ones, 
 of new killed beef, cut it indmeces ; take a little 
 4>f the marrow and rub the l^tom of the pot, set 
 it on the fire or carron pla|e, lay in the fleshy 
 pieces of the meat, let it take' a good brown on 
 both sides, then lay in the bony pieces, with a 
 knuckle o£«yeal if you have it, and a sipall piece 
 of bacon ham ; le^ihem stew for a quartel of an 
 hour, close oovei»^ .without any water; have 
 boiling water' ready, throw in a handful of whole 
 black pepper, a stock of celery^' an onion or two, 
 a sprig of thyme, and Coirrot; fill up the pot 
 with the boiling water, and let it boil gently for 
 six hours^ but do not stir it. If the soup be put 
 on at night, it will boil down in two hours the 
 next morning ; by this time the so^ will be of 
 a good strength and colonr ; take it off, and strain 
 as much through a scarce as will make a tureen- 
 fill, then, wiSk boiling watCT, fill up the pot 
 again, set it on the fire, and let it bdl quickly 
 for two hours, till it be reduced to another tureen- 
 ful; strain it off, take the first drawn soup^ skim 
 off all the fat, put it in a clean pan, keeping back 
 the sediment at tlie bottom, put it on the fire, let 
 it boil for an hour to fine ; boil # quarter of a 
 pound of vermicelli till %nder, strain it, add it 
 to the soiip, let, it boil a quarter of an hour, and 
 
 npi 
 
 
 
\ 5 
 
 SOUPS. 
 
 85 
 
 TO MAKE A FINE PEASE SOUP. 
 
 Take the second drawing of the preceding 
 soup, take a pound of split pease, sift and wash 
 thetn, tie them in a cloth, giving them room to 
 swell, put them in a pan of cold water after they 
 come to the boil ; Ut them boil an hour and they 
 will be enough ; observe to put a common plate 
 in the pan, to keep the cloth from the bottom : 
 in the mean time, have the soup boiling ; turn 
 out the pease into a large bowl, bruise them 
 well, and break them with a ladlefiii of soup, 
 adding a ladleful at different times, till you have 
 mixed them and the soup together ; return the^ 
 whole into the pan ; have a large carrot or two 
 firated down, an onion minced smaU, a handM 
 ll spinage, pare and oUce down Jo potetoe.s 
 put them in, and a small piece of bacon ham if 
 you have it; let it all boU together for half an 
 hour. Season with pepper and salt to your taste^ 
 then strain it through a hair scarce, working the 
 pulp of the pease through with a wooden spoon, 
 then return it to the pan, bring it to the boil, 
 and dish it up. You may, if you like the flavour, 
 tub in a little dried mint. By l£is mediod, you 
 make two soups from one preparation ; you may 
 make any kind of thick soup from the second 
 drawing, such as hotch-^otch, soup dressy, or any 
 kind tiiat does not require to be clear, and it is 
 ^oodi — ^^- — ■ . . — 
 
 & 
 
 
 ./■■■■ 
 
f - ' "V'^* 
 
 t4^ 
 
 80UP8. 
 
 " TO MAKE LOB8TEB SOUP. 
 
 Take three good lobsters and boil them ; when 
 cold, pick all £e meat from the tail and chm, 
 lay it upon a clean plate, then take the red roe, 
 and all the meat that is in the body, pound it 
 Ttry fine in a mortar; have ready some good 
 •Ottp made from any kind of meat you choose, 
 mbce down two or three large onions very small, 
 fry them with 4 Uttle fresh butter till they look 
 of a fine brown ; then dust in a handful of fldur, 
 and mix in all tha red meat that you have pounded, 
 pour in the soup, let it boil for half an hour, and 
 •Irain it through a fine scarce ; return it into a 
 clean saucepan, then cut down the solid meat 
 M the clawi and tail into handsome pieces, add 
 thai to it Season with a little white and Cayenne 
 pepper, and salt, and two glasses of sherry or 
 l^eiia wine ; serve it up hot ^ 
 
 ■ ■'".'-' ,f ' 
 
 "■,»■■,■" . • . ■ ■ ■ , ^ ■ ■' ■■."■■■ 
 
 OYSTER 80UP. 
 
 Make up the soup as you did for the lobster; 
 then scald two hundred oysters, strain and save 
 W a little of the liquor, take all the beards o% lunra 
 
 two or three small d^ewers, and stick on 9s many, 
 of llie oysters as ihey will hold; have a pan oif 
 bcnling dripping ready; take eadi skewerfu) of 
 •yiters and dip them into the yolk of an egg, 
 ^en dust them over with flour, fry them qui^y, 
 and lay them ou a searce to drain. In thasame^ 
 
 ^X 
 
 •k 
 
80UP8. 
 
 manner do the remainder ; hare tbe aoup ready 
 tor diahing ; flip tbe oyaten off the akewors into 
 the tureen, and poor the soup OTer them. Obaenre 
 to put the oyster liquor to tht soup whUo yo«- 
 are frying the oyatert* V 
 
 ANOTHER WAY. 
 
 Tiike a good knuckle of real, and makek good 
 stock from it, cut down a fbw slipes of ham and 
 raw veal, slice four large onions, half an ounce 
 of whole white pepper, a quarter of an oiiiice of 
 put these into a stewpan, and fry them 
 
 mace, 
 
 about half an hour, add them to the soup, let all 
 boil together till it is rich land good ; pat m good 
 
 jr' 
 
 piece of batter into a 
 frot^, dust in a handful 
 wooden spoon, work it 
 ^itrain and scam the soup, 
 again strain it into a clean 
 like a rich cream, stirring 
 hundred and a half of oysters 
 a little of the oyster liqoory 
 cream) add them to the soi 
 
 - . ♦- "■.. ' ' ..,'■■■ 
 
 vfl 
 
 »«,«l 
 
 1/ 
 
 ■, when ygaseeit 
 flour, and, widi 11 
 it is smooth, then 
 all togethoTi aai 
 >blet, boil tiU it ^^-,. 
 the time; hi,Te a 
 ilde<liuidbearded| ^^ 
 id a teBHsnpfiil of 
 ; dish, and 8er?|i 
 
 ■I. 
 
 .•■»■- ;.- - -, 
 
 ».. 
 
 .,^.,/,j, 
 
 I A RICH BICE 80UP. 
 
 i-\''f 
 
 . \ f i». . 
 
 Have a good gnify or brown soup ready, well 
 eeasoned; take a^^iarter of • P(f^^ o£ whole 
 lim;yimitt^tye\i^md boil it inJ|t«rtUl tender; 
 atrahi it, andfletlit Wore tba W to dry ; iia?B 
 
 
^« 
 
 w 
 

 SB 
 
 SOUPS. 
 
 MX hard boiled eggs, take the yolks, bruise them 
 in a bo^tfM smooth, break them with a litUe of 
 the soup till they become like a cream; mince 
 down two large onions small, and fry them in a 
 little butter till they are disMved, then put in 
 the rice, and give it a nice fry in the same pan, 
 to take the watery taste off ; put it on the back df 
 a searce for a little before the fire ; add it to t>ie 
 soupi and let it boil for a quarter of an hour ; arid 
 just before you dish, add the eggs to it, and stir it 
 up well, but do not let it boil, or it will curdle. 
 
 GREEN PEASE SOUP. 
 
 Take a quart (chopin) of pease, not too young, 
 two stocks of lettuce, some young oi^ons, and a 
 qnig of thyme; put these in a stewpan with a 
 piece of butter ; afier cuttmg down the lettuce 
 wad onions, and a little jwrsley minced, fry them 
 , on a slow fire for half an hour ; have some soup 
 ' ready made from any kind of meat, put the soup 
 to the pease^and let tiiem boil till the whole are 
 well dissoFved, then pass them through a hair 
 'searce, and return it to the pan again ; next have 
 ready a pint (mutchkin) of nice young pease, 
 put them in, season with pepper and>«lt to your 
 taste, and when the peMe are done, dish it np. 
 
 ITALIAN #« 
 
 Prepare 80ji»' good real soup, flavoured with 
 ' a piece of biSham, two or three onions, whole 
 
.M|i|IMIIBli.ll.Wi)l'.<j 
 
 ■;*• 
 
 
 SOUPS. W 
 
 white pepper, and a little mace; boil till it is 
 rich and good ; put half a pound of butter (Eng- 
 lish) into a stewpan; when it froths, dust in a 
 handful of flour, stir it weH, then add the soUp to 
 it Strain into a clean goblet, bring it to the 
 boil, stirring all the time ; have ready six hard 
 boiled yolks of eggs, bruise^ them in a bowl, wi^ 
 a little creamor milk ; mi|f with the eggs achopin 
 (quart) of good cream ; add half a pound of Italian 
 paste to the soup^ and let it boil for a little, then 
 strain the eggs and cream, and add to the soup; 
 bring it to the boil, and serve it up* 
 
 WHITE SOUP. ' 
 
 Have ready some veal soup, well seasoned 
 with white pepper, mace, an onion or two, aiid 
 a Utde thyme. When the soup is strained, miit 
 two oiuipes of arrowroot with a little cold milk ^ 
 add to it a quart (chopin) of J)oilii^ milk ; strain 
 it in a well tinned pan ; $et it on the fire, and 
 bring it to the boil, stirring all the time ; add the 
 soup to itj boil all together, constantly stirring it, 
 for an homr ; put in an onion stuck with doves, 
 andletit boil in it; take out the onion, strain the 
 soup into a clean pan; add ;a quart (diopin) of 
 good sweet cream. Do not let it boil after the 
 cream is added. Serve it up ; a tea-cupfiil of rice 
 may be added, if liked* 
 
 4' 
 
 -y-i 
 
 /-I 
 
 
 1- ». 
 
ao 
 
 SOUPS. 
 
 WHITE BO UP ANOTHER WAY. 
 
 ; Take a well tinned pan, melt a quarter of a 
 pound of butter, slice six large onions, two tur- 
 nips, two carrots, the hearts of six lettuce, a stock 
 or two of celery, and a little parsley. Shut the 
 pan close, and let it stew over a slow fire for an 
 hour, taking care it does not catch. If the roots 
 appear to get dry, add a little soup tiU they are 
 well done. Have some veal soup ready, and fill 
 up the pan. Rub or grate down a pound of stale 
 bread; add it to the soup, let all boil another 
 hour; pass it through a hair scarce, working it 
 through with a wooden sp6on, till yOu have as 
 niudi of the substance of the roots through as you 
 ff^- -r can. Eetum it to a clean pan, bring it to the 
 boil^ bruise six or eight hard boiled yoUks of eggs, 
 n^ them in a pint (mutchkin) (^ critoi) and 
 just before you ^sh, add it to the soup, with a 
 litde aalt and mace to your taste. 
 
 •^ WHIT£ 80UP ANOTHER WAY. 
 
 " Take two pounds of kui veal, half a pound of 
 .bacon hana^ luift, two pounds of lean beef. Cut 
 them alLdowa^ ky the ham at the bottom ; then 
 the Teal and beef, with an old fowl cut in quar^ 
 
 % tJBfS ; haitf an ounce of whole white pepper, three 
 large omions, a carrot, a turnip, two or three heads 
 
 • of endive, and a little salt Put as much water 
 to it as will be suflScient for a tureen; let it boil 
 
 >/ 
 
 ""V-:; : 
 
SOUPS. 
 
 ai 
 
 slowly four hours or more, adding foiling water 
 as it reduj^s. After two hours' steindng, take 
 out the ham^somp of the veid) and the fowl: 
 pound the meat of the fowV veal, and ham in w 
 mortar to a paste; strain and skim the soup, and 
 mix the pounded meat in it; 1 fry half a pound of 
 the crumbs of a stale loaf, with a little butter^ 1^ 
 it be of a pale brown, in a clean stewpan. 
 Drain it, and add it to the soup, with two ounces 
 of sweet, and a dozen of bitter almonds, pounded 
 and mixed with a little cold milk« Let all b<nl 
 for half an hour : havel^eady the yolks often hard 
 boilea eggs, bruise them in a bowl, and mix them 
 in a pint and half (mutchkin and half) of goqd 
 thick sweet cream; strain the soup/ and return it 
 to the pan; bring it to the boil^ add a tea-cupful 
 of rice previously swelled in water, undjtistbe**^ 
 [ ^ fore you dish, add the cream and eggs ; bo^ do BOt 
 let it boil after, else it will curdle. " ■': V^ -^ii^si 
 JVofe.^-This is a very rich soup, and is ciiil^ 
 used for ceremonious company^ 
 
 When you have white soup to make, stew iei 
 knuckle of YfsaJL the night beforje^ wiik white 
 pepper, a blade Or two of mace, ap onion, and a 
 Stock of celery, with as much water lus will answer 
 for a tureen : let it stew till li^ BSjA good ; strain 
 it through a hair selurce. This stodc will answer 
 for any white soup, or white fricassee^ 
 
 « 4^ ■ 
 
 •^ 
 
 i'v^^^^^il^,l^i^^^!^f^^'^£u^^lb^-^^^x^i^Sir::^M^ig^^ 
 
 ■,1'^m^smwp^'m^^^j ^mmm '! ^* . * ^ m ^^3m^" 
 
 tfjta&J-^ ifp^r_' 
 
\^.'' 
 
 
 32 
 
 «OVPS. 
 
 >7 >" PARTBIDGE SOUP. 
 
 /^/ 1^ ^M^k^ good gravy soup, seasoned witli a piece 
 ifl^acon ham, whole onions, celery, whole pep^ 
 fier, and salt; take two or three partridges; cut 
 lem in quarters, and season them with pepper 
 and sdlt ; put a piece of butter into a large stew- 
 pan, sufficient to hold a tureen of soup; stew the 
 partridges in it for fibout half an hour; drain the 
 butter from them, then add the soup to them : let 
 all stew togethef : dish and serve up. 
 
 ..,.'■■, " • ' 
 
 ,■--'•' .■''■".♦"■.'"■.-. 
 
 " CURRY SOUP.' ' 
 
 Take a large fowl, or two small ones, cuf them 
 into joints as for cuiry. Mince two large^onioas, 
 "fry the fowl with a little fresh butter iii a ^w- 
 . pan, with the minced onions. Have the soup in 
 readiness, and fill up the pan sufficient for a 
 tureen; mix two tablenspoonfuls' of curry, and 
 two .of flour, with a little cold f oup ; add to it the 
 soap wiith a tea-cupfiil of rice;^let all stew M 
 the fowl is tender; season with salt, white and 
 Cayenne pepper. Serve the fowl in th^ soup. 
 
 ■ "■ , ■ " ■■' . . ■ » 
 
 AfACARONI SOUP., 
 
 '■■'.' ■'.'■,' ■ , '-^ « 
 
 Prepare a tureen of well seasoned gravy soup, 
 as directed for brown soup; stew half a pound^ 
 of pipe maccaroni in a good d^al of water, tiU 
 tender: straiii and cut it in lengths, about ai 
 
 V 
 
• ' 
 
 SOUPS. 
 
 inch lortg; add it to the soup; bring it to the 
 boil, and serve it up. ^ ^ * 
 
 ■•• . - ■■ ■ ■ * ' . 
 
 MACAHONI SOUP WITH CHEESE. 
 
 Prepare a tureen of gravy soup as al^ve. 
 Stew half a pound of pipe macaroni in water till 
 tender; strain it; grate over it a quarter of a 
 pound of cheese,— Parmesan is the best, but if 
 not at hand, ^ood old Cheshire will do. Pour 
 the boiling soup on it; return it to the pan; let 
 it boil slowly for half an hour ; beat up the yolka 
 of six eggs, with a cupful of cream, and Just be* 
 fore you dish, add ittQ the soup, and serve it up^ 
 
 MACAl^O^I SOUP ANOTHER WAY. ]■ • 
 
 • Take a knuckle of ved, one pound of lean 
 bacon ham, two pounds of beef; cut dowiil the 
 be^ham, and veal, and put them into a large 
 goblet, half an ounce of whole white pepper^ a 
 Uttle mace, and an onion or two; shut it qlose/ 
 set it on ^ slow fire, and let it stew uotil it 
 throws out a considerable quantity of juice, theii 
 fill it up with boiling water; let it boil slowly 
 till the soup is'rich and good; tak^ half a pound 
 o^inacaroni, boil it in a good deal of water tiU 
 tender, strain it^ cut it in pieces about half an 
 inch long. Take two ounces pf arrowroot^ 
 
 * break it with a litUe cold^nulk, a?, you would 
 starch; strain and scum the soup, and add to It 
 
 ^ L^cl'^ ^ . ^- 
 
 
 '\ 
 
 ' I ' 
 ■ k ■ 
 
 \ 
 
*u 
 
 SOUPS. 
 
 IV 
 
 Uli 
 
 K 
 
 the arrowroot ; strain the whole into a large 
 dean goblet ; bruise the yolks of .six hard eggs 
 in a bowl, with a little cold cream, then add a 
 -mutchkin. of good eream to it, and two ounces 
 of g^ted Parmesan cheese ; add the macaroni 
 cream7-&c. to the, soup, bring to boil, and senre 
 •up. : ' ":...■::.-■'- ■/..■■•:■ -^ ..^ . -...::,;. 
 
 . ■ •• ■ ■ ■ < .' ■ 
 
 ' GIBLETSOUP. 
 
 Clean and scald two. sets of goose giblets : yott 
 may" add some duck'si^giblets, if you have them. 
 Cut them in proper pieces, and the gizzards into 
 
 ^four quarters ; set them on a slow fire, with two 
 or three pounds of lean beef, and a small piece 
 of bacon ham : let it get a catch. Have boiling 
 water ready ^ add tl^e watei/to it by degrees, till 
 vou tMnk there "WiU be a tureenfuL Shut ijie 
 pa^ dose, and let it steW for three hours, adding 
 
 ' a little more water, if it Jboil down : when you 
 Ithink the giblets are tender^ take tliem out, nunce 
 an onion very small, flo^ the giblets, roll them 
 In the onion, and fry them' with a littlie butter in 
 
 (a stewpan of a nice brown : drain the h.t from 
 
 ;fthem, take the, beef and hani out of i^e soup, 
 tkim off the lat, add to it die giblets, with a little 
 
 , minced parsley, and a snmll quan^ty of thyme 
 yery smidl n^inced. Season with sadt, white and 
 Cayenne pepper to taste. Senre it up witibi the 
 giblets in the tureen. :^, 
 
 

 SOUPS. 
 
 ai 
 
 \i 
 
 : This Is prepared in the same way b$ the itbore> 
 only you may take pieces of any kind of fresh: 
 meat, or roast beef bones wHJ help it; add a 
 small quantity of pearl barlifey or rice, aii onionr 
 minced small, and a little parsleV. ^ i^^^ 
 
 / LEEK S0U3^ 
 
 (MOaECOMKONLY CALLED COCI^-A-LEEKy,) 
 
 Truss an old fowl as for boiling ; put it into a 
 well tinned pot, with a piece of lean beef ; but if 
 you have gpravy soup vtk the house to strengthen 
 it, you necjd not add the bee£ Stew tiU nearly 
 tender;, prepare two dozen of leeks i cut down 
 the white part with a little of the green, about 
 an inch in length : add them to the soup : a fittle 
 spinach and parsley is an improvement. Let 
 all stew until the soup be rick and good. Season 
 with white pepper and salt Some people like 
 half a pound of Ff c^di prunes stewed in it; in 
 this you must study taste.' Serve it up with the 
 fowl in the tureen. V 
 
 'li 
 
 Put a quarter of a pound of butter in a stew* 
 pan Tcut in slices two or three large onions, two 
 turnips^ a carrot, a stock or tw6 of celery, a little 
 parsley and thyme. Stew nirtil jhe r oots are 
 
 ^^^ as much of 
 
 Hender; tMey will throw out 
 
 their own 
 
 
 ti^aiSlii 
 
m 
 
 S6 
 
 aoups. 
 
 S^-f. 
 
 juice along with the butter as wiU stew themn; . 
 then fill up the pan with fish broth, if you have 
 it, if not, with water ; the water must be boiltng : 
 let it boil an hour and a half, afterwards pass it 
 through a hair searce, atd with a wooden spoon 
 wprk the roqts as miiph as you can^ through. 
 Return it to a qjean pan ; if there be any scuiliy 
 take'itoffl Mince two stocks of endive very 
 ^mall, a little spinach, and a small quantity of 
 parsley; add a teacupful of cream, season with 
 white pepper, salt, and a little mace°; but do not 
 let it boil after the cream is put to it. Serve it 
 
 - '^^C' ' 
 
 
 ,y^.^ ^ MULMBG^TAWNY SOUP. 
 
 4 Take a knuckle of veal, a dice or two of bacon 
 iuun, a little whole white p^ppiBr^ a few sliced 
 onions, and a Hitle mac6 ; put it in a large gob* 
 let, and let it stew for half an hour; fill up th^ 
 goblet with boiling water ; let it boil, stirring it 
 two or three times, till the soup is rich and good. 
 Then put a piece of butter into a st^wpan ; when 
 it froths, dust in a handful, of flour, stir it till it is 
 smooth, then add the soup to it: let it <!ome to 
 the boil^ and strain it into a clean goblet. Mix 
 ( up three large spoonfuls of curry jiowder, with a 
 tittle creimr Starain it into the so^pi ; let all boil 
 together till it is smooth and rich. Havea y4M^^ 
 Ibwlf or two small chickens ; skin »nd cnt thepi 
 in small pieces ; min^e three cmion^i and ^ theni 
 
 #. > « 
 
■' "If 
 
 y •> 
 
 S0UP8. 
 
 t7 
 
 and the chickens ih a little butter : drain the 
 butter from the chickens, and add them to the 
 soup t let ail boil together. Send rice in a sepa- : 
 rate dish., 
 
 TimKlP SOUP. . I 
 
 Slice half a dozen of )yellow turnips, two hr§6 
 onions, a stock or two^i^f celery, a carrot; ntew 
 tiiem till tender, with a quarter of a pound of 
 butter, in a well tinned stewpan ^add a littie boil- 
 ing soup to it; when the rootsarequite tender, pass 
 them through a hair searce ; return it to the pah, 
 and add as much soup to it as will fill a tureen ; 
 "bring it to the boil, beat up tiie yolks of six eggs 
 with a pint (mutchkin) of cold cream, and just as 
 you are goifig to dish, aM the cream andeggi. 
 Season as in the.former receipt, and serreH up. 
 
 >■ '.^■\" ';■'•( •^■- ONION fioup,:.r-;,*vi-:>--';-:^,|i i^i-! 
 
 Take a dozen of large ouionis sliced iMn, floor 
 and fry them with a qiuffterof a po^jud of buttet, 
 in a well tinned StewpaQ,'^grate a carroty and cilt 
 down a turnip small, and a stock of celery ; add 
 them to die cbioniB; after tlfey haye fried a 
 quarter of an hour, fill up. die pan witii soup 
 sufficient in quantity for a tureen : let att stew 
 togetiier till ihoihgi^ents are qi^ tender, and 
 wSl easily pass through a hair^ 8^ Stridii it| 
 imd pass all tiiroi^ tihe searce you can; >eluiB 
 k to tiia atewpay. Season with white pepf^», 
 
 \ 
 
 '*j 
 
 J.^tiiiLm. 
 
 ^S^^^^P^^:- 
 
m 
 
 ^OUPS. 
 
 e* 
 
 «alt, and a Httle mace. Just' as you ahj going t^ 
 ^h, add a teacupful of cream. Serve it up. 
 Send a few small onions whole in the soup. 
 
 7LOUNDER SOUP. 
 
 Take a dpzen of middle sized flounders, clean 
 them nicely, boil them in as much water ad inll 
 £U a tureen; add a whole onion, thyme, sweet 
 basil, parsley, and a stick of hOrse^radiph, whole 
 iHiite pepper, and a little s^t; let aU boil till 
 dissolved. Slice down^. twopenny loaf of stalf 
 bread pretty thin, dip it into the yolks of eggS? 
 put a piece of fresh butter in a stcwpan, and fry 
 the bread on both sides of a pale brown $ strain 
 the soup, and add it to the bread, let it boil for 
 half an hour; in the mean time have a stewpaa 
 of boiling dripping; take hal( a dozen of tb^ 
 gmallest flounders, dip them in the yolks of eggs, 
 and then in bread crumbs; fry them in the drip- 
 •|nngs till done ; lay them on the back of a settrce 
 .to drain ; strain the soup j fry a few sippets of 
 r bread, dish ^e soup ; put in the Med towaA^ 
 ilttid sippets. Serve it up. h r n 4v ^ . 
 
 V i^bte.--You may enrich it irith* little g«^ 
 . gnury^lf you dioose. ■ . ..';r..: ; Vi ■ j- 'K-fyj^p^ 
 
 ^ Hii^Boni^ gti^ doim tltffe 
 
 iiplbur turnips into diamondft and various sh^ 
 cto ftiicy s the red parts of twi o 
 
 .,^ 
 
 ./5 
 
If; 
 
 "* T' " 'v"** ^r 
 
 r"^ 
 
 
 80UP8. «^ 
 
 ink) Btript about an inoli lonn^, the hearts of tw« 
 or three lettuces cut small, a few young onionti 
 put these w|th a piece of butter on a slow fire iA 
 a stewpan, and let them stew till tender : drain 
 them from the butter, and add them to the boil* 
 ing soup: have ready a quart (chopin) of green 
 peaye^ with a little minced parsley ; add them in 
 th^ mean time ; take five or six mutton or laml^ 
 chiips, flour and fry them, with an onion minced 
 snudl, until of a pice brown ; add them to th^ 
 soup ; let all stew together for half an hour ; salt 
 .to your taste, and serve it up.^ . *; 
 
 Note,-^Yo\i may make it of veal, from the 
 neck (back'ribs) cut into handsome pieces, by 
 taking thei, same vegetables as above. 
 
 <..>/. ^X't I' 'i.?,v' 
 
 PORTABLE BOVt^^ 
 
 ' Take IT leg (hough) of beef, a kiiiiekle-Qf veali; 
 and the shank of a bacon ham ; let theiit be vmH 
 broken ; cut off the fleshy pvW end layikeni !« 
 the bottom of a well tinned poi^fint rubbiiig t(it 
 bottom of the pot with some of. the marrow; lei 
 it remain on a slow fire a quarter of an hour^ toriM 
 ing the- meat till it ,be bxovned da both sides i 
 have bpiling water ready, fill up the pot, and let 
 it simmeir lA nighty skimming it a littie before it 
 comes to the boil. The next n^muig itmiiiJ^ 
 end take j^ all tlfe fiit ; retum it to a dean pi^ 
 keeping back the sediment ; boil it slowly, iinlil 
 it be of a^glney conaistenc e , car e fully tald ng-^ 
 
 • * ^ 
 
 iiAf 
 
 , i^ 
 
 ' -w-. 
 
 ~rS 
 
 ,<'■ 
 
--'ml^^^p^^< 
 
 
 ^.^ 
 
 a;. 
 
 40 
 
 SOUPS. 
 
 the fiit, and scum as it me* ; §eaaon with whita 
 •nd Cayenne pepper and salt, to your ta8te4 
 There are little white saucers to be had at the 
 ■tone warehouses, like the flats of flower-pots^ 
 fill them better than half full, set them by until 
 next morning^, turn them out on clean paper^ 
 4Uid often turn them till they are quite dry, then 
 liang them up in paper bags for use. 
 
 i^ote.— This soup will be found very useful; 
 by dissolving one of these ca^tes in water, it will 
 make a good basin of soup for a sick person in 
 a few minutes, and will equally answer for sauces 
 when you have no other soup by you. ^ 
 
 '-' . •■■-■.^: V' ■■■■''■^\' .# • ■: .•■;■■ ■ - ■ ■■'■ -■■ •■■•.-..■- 
 
 >f to MAKE BARLEY BROTH. ,- 
 
 Take beef or mutton, any of which is mort 
 
 %M>nvenient : put the meat in cold water, and a 
 
 : tteaoupful of barley ; be careful the pot and cover 
 
 ire clean in the inside, or it will blacken the broth; 
 
 a little before it comes to the boil, s)um it well 
 
 tnd wipe the inside of the cover ; x^ut down some 
 
 ^^itrrots and turnips in dices, a little parsley, a 
 
 •prig of thyme, and a few young onions ; if yon 
 
 have no young onions, you may put in a whole 
 
 imion or two, and take them ou^ before you cUsh ; 
 
 •kim the pot again and put in the roots; if the 
 
 inealis fresh, add a little salt ; let it boil till the 
 
 . toots are done, and t(ie brot|^ la nek and gobdj 
 
 iHien ready, take off the pot, cover kclotei and 
 
 iiKf 
 
 '<> 
 
 „„-^. 
 
 M 
 
 i-,^*—*.-'-^ ^ ^ 
 
 ^ 
 
 »rf ». ii-^r 
 
 .¥. 
 

 
 SOUPS. 
 
 M 
 
 let it stand off the fire fifteen minutes before yoU 
 serve it. * 
 
 sheep's HEAD BROTH. ,\) 
 
 (to clean a sheep's head.) 
 After being properly singred, which is gene- 
 niUy done at tlie smith's shop, split it down th« 
 skull, take out th« brains, and rub the head all 
 over with them ; then lay it in warm water all 
 night ; next morning, scrape and wash it well* 
 and it will look fine and yellow. > 
 
 Thea take a large breakfast-cupfW of baiiey; 
 JV put it on with cold water, then gut in the head, 
 ^ and observe, before it comes to lioil, to skim.it 
 well ; cut down some carrot and turnip small^ m 
 little parsley, and an oniqn; before you add tlui. 
 roots, skim it again, then put in the roots; you niay 
 add a bit of mutton or beef, if you choose, to enriok 
 the broth : boil the head ^l it is perfectly tender | 
 take off the pot when readyi and shut it elosf 
 down a quarter of an hour before you dish it; 
 Send the broth in a tiireen, and the head in f 
 dish; garnish with carrot and turnips. 
 
 
 ii -t ' 
 
 IRISH St£W. 
 
 1W« ««- 
 
 
 
 'Take a breast or neck (back ribs) of mutton,, 
 
 eUt in pitec» of two ribs together; lay the meat 
 
 btoi^^j^^ stewpan ;>cQt dovn three la^ 
 
 onions ; set thestewpan on tho fce, witha verj^ 
 
 li tt le wat er I af Ui t k has 's t e w e4 * q u arter of m 
 
 t.* 
 
 .jfc- I 'gfl 
 
 
 A' -f' 
 
 .* y 
 
 ■■^'- 
 
f 'SifSjjl 
 
-^f 
 
 << *- 
 
 7 ^ \ 
 
 . / 
 
 4S 
 
 soups; 
 
 boari add a little' more boiling' water, but not ^ 
 much as to cover it ; l|^e twct or three dozen of 
 potatoes, pare and slice them, pour boiling water 
 on them ; let iihem stand in it for about a quarter 
 of an houir to take the water out of tBem, drain 
 Ihem and put them to the meat; sprinkle s6me 
 pepper and salt over them, let them stew clost 
 dovered, until the liquor is almost dried lip ; dish 
 aU together neatly. This is a good &mily dish) 
 JMU; seldom used otherwise* ' - ^ 
 
 
 * ' 
 
 e Wash axis t>lanch the head very well, put it 
 im with a little water in a stewpan ; if you have 
 rnntp by you^ add a little ; if not, put in a piece of 
 •ny khid of meat to enrich it; prepare somi 
 qinnach as fdr a/ dish ; after it is boiled and 
 iqueezed, break it down, and add it to the stoves 
 peason with a little pepper and salt^ two or tibree 
 fwing onions minced rery small, and a litlit 
 parsley ; torn some tumipg vn&in turnip turnery 
 parboil tbem, and add Ihem to the stove ; let ali 
 itew till the roots andallafe well done; take out 
 die meat, dish the h^ in a soup dish or tureen^ 
 pour the stove over it, imd serve it up. 
 
 ^.^iii 
 
 ■/^ 
 
 lA^JI^OiOlpH SKllf K, 
 
 -.m 
 
 ^llikrtlbee }^^ 
 ibr iwilinif, out tiie other two ii^^wtcn^ and 
 pAt diem inio a pot» with a miffident qoastity «f 
 
 ir- 
 
 
 

 "'j" *^. T^7!K^'*fJ'" 
 
 SOUFS. 
 
 4» 
 
 water, l^t them stew on a slow fire for two hours, 
 then put in the whole fowl, adding a litUe-boiliing 
 water if required ; when the whole fowl is quite 
 done, teke it out, and strain the soup through ^ 
 a hair sieve, and return it into the pot, with a 
 handful of chopjped parsley, i iSw shred onions, 
 and chives, some young turnips and carrots ; if to 
 be had, pll^ of young pease should be. added. 
 Whfen these are^^ufficiently boiled, put in the 
 fowl that was taken out, and as soon as it has 
 become thoroughly wanned, serVe it up in the 
 soi^i ; season with salt and pepper to taste. 
 
 BALNAMOON 8KINK ANOTHER WAT. . ^ 
 
 . Take the thidk end of a hougk of b^f, Tub it, 
 over with some minced onion^ pepper, and 8df| 
 putitintoakirge saucepan, put toita kuflem, 
 of weakfloup, shut the pan dose for a littk, hi 
 it sweat, after #hiGh add a snfficieiii qtiaati^:e( 
 boy ing WHter ; cut down some canots and tnrn^ 
 Wne small onion, some shred celery; shut Ike poll 
 and let it stew on a slow fin till the soup isiichi 
 and the meat is quite tender; addasaudlqipntity 
 of Cayenne pepper; dish it with the jntsat in il^ 
 
 'i\ 
 
 *i . «' 
 
 
 -} -' 
 
 
 
 
 
4 
 ■I 
 
 
 '•"5?'"-llHf 
 
 . f, -f '■».■,> f- - ''•^.•"^mf^ 
 
 .< 
 
 
 CHAPTER IIL 
 
 OK BBESSIICG Fisa 
 
 - ■ ■. ■»> 
 
 n 
 
 ¥ 
 
 Taus six good sized haddoclui, or as many 
 as you' choose, gat and clean thcmi', wip0 ikem 
 iMil ^di a doth, but do not wash lJieni,^^d 
 ktep the. breast as whole as you can ; sWew 
 M^ salt over ihem^ and lay ^em on a dtean 
 board for some hom befpre you i^e^ them, then 
 wipe all the salt off them and cut off tlie beads andt 
 Sn^ Just cut the skin through, down the bacfcg; 
 l|iBd take it neatly off ; be careM to keep them; 
 whole; itnoaallliliddodu, out them in two agiMii^ 
 If la^ ones, in three* Prepare a smice diiias: 
 tidce « litde good beef sonf^ ndiMse an onion tei^ 
 small, brown it with a lit^e butter in a stew- 
 pan, then dust in a little flour, pour in the soup, 
 and let a^ boil for a little, next lay the haddodu 
 on a fish drainer, set them in the nsh^cettle, and 
 bolt them till done, with a handM <^ salt and a 
 little vinegar, then take them carefully out, and 
 
 ^ 
 
 
 «" 
 
■\. 
 
 
 '>l 
 
 •Ms 
 
 ( 
 
 vf: 
 
 ^\- - 
 
 
 
 40 
 
 , PISH. 
 
 ' to kalf an hour ildwly : season with a little beat 
 
 . usee, a spoonful of anchovy sauce, a teaci^fal 
 
 ^f isrealki, with a little butter rolled in flour ;ialt 
 
 to taste : let all stew for fi little, dish the fish, and^ 
 
 pour the sauce over ; then garnish each piece 
 
 :. with the red roe of the lobster* 
 
 . : - ;■ ■"■. ■ ■ - ' - .., '■■■ . .■■..: '■ ■.,.. * 
 
 'v ^ - TO BAklTHAbDOqiKiS. 
 
 i . Firepare ihenr as: in the form^ rieoeiptB ; beat 
 iq> the yolks^if l^ee eggs, dip each piece in them, 
 tiye some crumbs? of bread ready,' mizt with'a 
 
 ' Mtde paisley, and a little pepper and salt, rdl 
 ihem m>it^,you may stuff £be heads and breasts. 
 nd &e fish with oysters minced^ but not ,tbo sooaU* 
 and bread crumbs mixed up with a raw ^g; lay 
 Jk«ii on a .dish, first buttered, and stick shome 
 . |»iec0s of butter on ihep ; put them in the oyen» . 
 
 '^ or mej^ wiU do before a good fire : in, the Dutdi 
 OVeUi they wiU-jtake three quarters of an. hour,^ if 
 large, a whole hoiif. Prepare, a white sauce ils 
 m the former receipt ; pour the sauce into the 
 dish, and neatly dkhtheniy ivB dSrec^ iu ^ 
 
 :-; ^':'fonner:^e]pt '. ''^ij-^'-'yryy.. '^■>-:,^ :%lS '■':■■<■''■: 
 
 -•'* j;^. ■■■■•■ -... • . , .■ V \-'- ■• ■■--;■■ ■■■■■■■■■''•■■■ .•^■.■■. ,. 
 
 .. ^ TO DBSSS WldlTINlftS WITH WBiTB SAVCK*' - 
 
 "Wash aim dean them weU, lay ihem in alitde 
 aidt and water >fi^ two or thre^ hours before yon 
 dress th^; P^P&re a saiice, ihus : take 4 li^e 
 mineed parsley, some veal soup ; season with 
 idbite pepper,salt, and nutmeg, and,^en'it boils. 
 
 «f" 
 
 ' 4 ""^ ■' 
 

 i.. -^ 
 
 p«i?^^. 
 
 >H 
 
 ;/^^ • 
 
 FISH. 
 
 41 
 
 -.w 
 
 pnl; in the fi^h ; Ixnl a little cream witb a pUob 
 
 of bjitter rolled in'fleiiry beat up the^olt of an 
 
 '^egg, take put the fish, and, when you |»:e g^iiig 
 
 ^ to diflh, add these ingredients to^the tf^UM» ; give 
 
 it a toss over the fire, but do n6t let U boil^ else 
 
 it Will cur<lle. Dish the fish. peatly^ pour th^ 
 
 wee. over. . /.J :.,.___ -:_-:,^.^_,l^.^,.^^ ^ 
 
 Eels or trout are. done' ilie fime 4&y« - 
 
 TO PRESS A TURBOT Wlt^ii XO^STER SAUOE. . • 
 
 i ■ ■ , ■' . ■■ ■' ■ "*•- . ■ *»• r ■ ■ ■ ' ' * 
 
 Wash add cleaLfi the torbot^ lay it ii^ a iub' witb 
 spmesfdt in th^ bosoip: oif it, Imd aU- oirer il j; lei 
 it lie £9i;afewhq)ir8,^^i^ 
 
 ^ on a dean Itabl^;^ xsaJt; qil^ &n£ ^nti^ a pait 
 ctf kassoB^ thga cut ptf tjie hejad, "cut it dowB 
 the h|u!k, qm£ thrbi^h, raise lie ^rfdn, and 
 take it off careifally on both iM^ it'in^^ 
 
 ;hwdB<>nie piieces; hate some crambs of breach a 
 little m^eedpa^y, a fi^le ^hite pi^ppet and 
 salt, a|id the iprate Af a nu^^ lemon 
 
 peeliilinoed anaill; mix these idl.tbgethery ^^^^^ 
 ei^^ piece in the y<>U» <tfeggi^ then |n the 
 crumbs of bread ; have a Wge 4iA» butter k wd^ 
 lay th^ fish inta if n:eatly, put it in ^ quick oven ^! 
 after it has been in fiip a goodniiile, draw it onty ' 
 and^ baste it with a little butter, iL^ put it bi 
 agiiin ; an hour will do it. In ^ .mean tine; 
 make the sauce tl^ : t^e some good beeC so^ 
 and t^ meat of aibb8ter;aunc^ >sma^ dtrowa ' 
 piece of butter into a>tewMi^ with a londfiif of 
 
 .v.... 
 
 r'* 
 
 ^4 • 
 

 't 
 
 
 -e •■- 
 
 / 
 
 i^ 
 
 
 48 
 
 FISH, 
 
 ' floiir, browii it^ and pour in thei soup ; put in the 
 ** lobster, let it stew half an hour, often stirring it 5 
 season with a little Cayenne ][>eppei^ half a nut* 
 meg gnited, two tahlespoonfuls of mushroom 
 Jtetchup, a little anchovy, two glasses of white 
 wine, squeeze in half a lemon, a very little salt; 
 let di these stew together till the fish be ready* 
 have the. dish hot, pour half the sauce in the 
 dish and the remainder into a sauce-boat. Dish 
 thefish;^^',; 
 
 : i^bfo.-i-if you have not alobster, take oysters . 
 in place of it, or you may dress it with a white 
 sauce, the same as haddocks. This is allowed 
 by judges to be the best way of dreading a 
 
 [^%iM^JMVLEl> TURBOT, WITH tO^i^TER SAtTCH^ 
 
 i\ In boiliiig a turbotl^it is, necessary to havje i 
 proper turbot pan, tMt will ho)d it easily, and 
 be careful to clean it ipi^erly, and take out tiie 
 giQs, and trim off t^ &[is, but not so dose as 
 other fish : keep it ont a cold ston^ in the pantry 
 till you are going to ImhI it; then put it iato thet 
 pan, and' put as much water to it as will scarcely 
 oover it, ywith a gopd handful of salt, and some 
 vinegar r this firms it^ and keeps it from 
 IJPof /an ordinary dzed one, it will be done after 
 tihewat^ boils in twenty minutes ; % a kuige 
 one, hal^an hour. Make thJ lobster stUiee Aim : 
 take the meat of a good lobster, and mince it as 
 
 ^j' ^ m- 
 
 IjS- 
 
l.- 
 
 -jpff' "i^t ^^ ■w^jf"f-.^nf^^^i^^^i^i%YWl 
 
 >.** 
 
 Fisa 
 
 4» 
 
 •maH as yon can, jpiit it cm witii some ^odd s6tip> 
 and all the red roe youciui get; kit it stew ^ 
 the meat is qmte tender ; thicken it with a little 
 Imtter rolled in flbur, a little Jobster. sauce if yo« 
 hay^ it^ and a glass of white wine ; ^ve it a gende 
 boil: dish the fish, garnish with parsley; tha 
 
 «aaCe in a sauce tureen. 
 
 ■ri*:- 
 
 iPO DEE88 A cod's HEAD AN© SllOULDElUU 
 
 Clean the fish wett^ take off the gills, and cut 
 W the fins ; rub it all over with sldt, and lay it 
 hy to firm for a few houris ; take it oiit of the sjeJI^ 
 and wipe it with a dilh ; cut the skin down the 
 back^ and take it carefully off on both 8ide% but 
 do not break the breast Prepare wme stuffin|^ 
 thus : take two good haddocks, slan them ^ take 
 off all the meat, and mince it ^^ 
 quarter of a hundbreli^of oy|rt^ tlie meat of «» 
 anchovy, a little panley, a fi^w .crumbs of bread ; 
 season with a litde white peppei:;aiid salt, work 
 it up with '« raw eg^ uid stoff the breast with 
 die stuffing, do it ii^ tight wiidi a piece of ti^ 
 put it on to Jb0t with a hab^^ Of si^ and a 
 little common vikegar ; half ^ houriHll do it* 
 but be careM it does no^ break. In the mean 
 tame prepare a iauce thus : mince down twolarge 
 tonions very small, firy liiem mth a little batter 
 ^ ikey are quite dssolved, timur in a Htde icmr, 
 liBd when brown, pour in a quart (chopin) of g;oo4 
 gravy ; boil all th e s e up for a little ; s e a s on widi 
 
 >_ 
 
t 
 
 J . 
 
 100 
 
 FISH. 
 
 a little ketcKup, anchovy, and two glasses of wliite 
 wine, the squeeze of a lemon, a little salt, and a 
 small quantity of minced parley ; you boil a stick 
 of horae^radish.all the time in the sauce, and take 
 it out when you dish ; you may put a quarter of 
 a hundred of oysters in the sauce if you choose t 
 carefully undo the tape, dish the fish, and ppia thf 
 sauce over it Observe to keep part of the sauce in 
 a sauce-boat; garnish wiw scraped horse-nidiBh. 
 
 Note,-— You may fty a few whitings, or any 
 small fiish, and lay round it. 
 
 .■■;■ ;^;•.::...•,;;-:■.■;^■^ •■■;■"''"•>--./. •.:"■ ■■■'■■.■■■■'■. ■/ 
 
 Prepare as in the former receipt; stuff it; 
 'butter a large dish (asset) or tin, and glaze the, 
 fish with the yolks of eggs; dredge it over with 
 crumbs of bread, ^little minced parsley, pepper 
 and salt; lay it in the tin with the bade upper* 
 most, put it in the oven ; after it has been in for 
 «ome time, draw it out, and baste it with butter: 
 it will take an hour in a quick oven. You, may 
 make a sauce as in the former receipt, or a white 
 aauce as for haddocks* 
 
 / 
 
 TO DRESS COD SOUNDS. 
 
 , Wash tl|em in clean water, then scald thein 
 
 ^in boiling water to take off the skiti, and stew 
 
 them till tender; make a white sauce for them 
 
 ;as for haddocks; dish. This makes a nice corner 
 
 . dbb. — '- ^- ' ~ — 
 
 t'St^ >m^ 
 
 
 .<,■* 
 [l^l^^^_ 
 
FISH. 
 
 51 
 
 TO 0Rtfi8 80LB8 OK VLOUNpERS. . 
 
 Wipe, skin, and glaze &em with the yolk of 
 an egg, and roll them in cnpibi of bread ; have 
 a gtewpan of boiling dripping ready]; fry them 
 of a fiiie brown ; take them out^ and drain them 
 
 ^n (he back of a dievo; yon^may make an oyster 
 sauce for them, or a white sauc^, as you choose; 
 
 i but they are frequently Kanyph^ with crimped 
 parsley, annate with plain butte|f.#f you choose 
 
 a sauce for them, yOu must potur it underb 
 
 . f - ■ V. •••■ ■ y ' , .!.;■;-■.. '-.W .,■,-■• I \ 
 
 TO DRESS SALMON OR ORIL$E WITH A WHITE- 
 
 " Clean, wipe, ani cut it down ithe back close 
 
 \ to the back-bone, on one side, theiii take out the 
 
 " ba^k-bone ; skin it^^ieatly ; cut it in^O little pieces^ 
 
 ' ' aboiitlbur inches long and two bro^d ; stewitin a 
 
 very Uttle Itt^ and watep^ don^» make a moO, 
 
 white sauce; di^iVand pour the^oe over it, ^ 
 
 TO DRESS SALMON OR GRlLf 
 
 V ^ ' ' . , 'SAtTCE. -/ 
 
 WIWBRQWN 
 
 Prepare them as the above ; lyke a brown 
 sauceforit, and serveit'up. Observe, forsauoc^, 
 to put in a glass of white wine*^ 
 
 ■- /, 
 
 C3eim it very well, skin anf cut if into pieces 
 about six inchep long and four broadL rolHtnpr 
 
 ik.M. 
 
 jE^rt: 
 
", ■ < 
 
 It- 
 
 II' 
 
 
 ■$ 
 
 FISKi 
 
 ti« itwith a string td kee^ lilfaist; prepare as 
 many of liiiie as you tkUlc lyill fill tlie dish ; 
 liare. ready a pan of sal^ and water boiling, put it 
 on the fish-drainer, and boil it quick ; |when it is 
 ready, cut off the strings, let it lie on ihe drainer 
 across the fish-pan to drain; dish it up, and send 
 it to table with parsley find butter* At makes a 
 very good cold dish^ with mustard and vinegar. 
 
 ■ i . * .■.'■■'- . " • ■«"-.'. 
 
 ;>--^ • to FRICASSEE LOfiStERk 
 
 - Take as large a lobster as you can get, boil it, 
 let it^emain till cold ; take off the tail from the 
 body, split it dowU: the lo^ way, and take out 
 the meat carefully whole ; Weak the large c]aw% 
 and take out the meat as whole as you can ; then 
 pick out all the rest pf the meat, and, if it iias n 
 ibe, divide it in pieces; for sauce, take half A 
 mntchkin (half a pibt) of venl gravy, a teacupfol 
 of cream, a little beaten mace, or lie grate of n 
 nutm^j then put in the lobster, let it stew for a 
 few minutes, Vat up the yolk of an e^^g^ pour % 
 little of die Si^ce to it, and return it into the pan^ 
 again, with a glass of white wine; give it a 
 shake over/ the fire, but do not let it boil, (Ush 
 die stew in the middle, the large cbws at each 
 end, and the tails at each inde ; garnish with beet^ 
 root, and sliced pickled cucumbers*. __ v 
 
 . <•.»« - 
 
 -* 
 
 
 "^. 
 
 ,L ■«■! 
 

 \ if 
 
 * ' -\' 
 
 fish: 
 
 03 
 
 .TO DRKM A aCA-CAt WITH BROWK SAUCE. 
 
 'Wash andjudn it; take some goodb«ef ato^k; 
 when it oomfa to the boil put in the fiah, throw 
 in a stick of/horse-radiah and an onion, stew it 
 /or ten minnteay thicken it aa you do the brown 
 iricassees ; ieaaon with half a nutmeg, a \L\jSik 
 Cayenne ippper, and salt, a spoonful (^ketdhnpi 
 a little anchovy, the squeeze of a lemon, and a 
 few oystm ; see that the sauce be thick and rich* 
 Just bemre you dish, put in a small tumbler of 
 ^daret or sherry wine ; dish the fish, and pour the 
 saucer /ftver it; garnish with piokJfdipnphirey if 
 
 , .1 
 
 'K^.^^fy'^ 10. •j^'i ■fH0iiim.fS.i.\"*. 
 
 -%*■ 
 
 r^* Trp nsEsa a ska<^at with whkt« fAucE^^ 
 
 re the fish as above ; hare a pin of aiilt 
 (d water ^ when it boils, jpfut in the fish ; boil it 
 it be done; in the mean time piepare a white 
 race as for haddpeks ; diah it, and pour the sauce 
 round it. 
 
 liij 
 
 fc*t 
 
 I Bofl i^ dean water, with a handful if salt; 
 when done, have a fennel sauee ready, made thna: 
 |Mlek off the small green part of the fennel, waish 
 and tie it up in a buidi, lei it giet a teafi in boiling 
 airater, tak6 it oot^ n^noe itsmaU, We some beat 
 Imtft^r, «l¥ in the fennd,- dlah the fiah, pour a 
 litde^niand.it| andpi^ <ihe iieat.in § aauo^lyoat^ > 
 
 '^*^j 
 
 
^'T- f-pf^ — JI 
 
 .■\ 
 
 >. 
 
 
 ,-r 
 
 fish; 
 
 ./■ 
 
 TO DRESg LOBSTER8 WITH A BROWN SAUCE. 
 
 ' 'Ddce the meat of two lobsters, mince it small ; 
 take a mutcbkin (pint) of beef soup, put it in ft |. 
 dean saucepan, put in the lobstere^ let it stew i 
 little, thioken it with a little butter rolled in floury 
 m glass of white wine ; season with a little whiliT^ 
 pepper and salt, grate of a nutmeg, die «quee^i 
 cf half a small lemon, a little ketchup, a araall 
 quantity of anchovy; let all these stew for 9 
 little ; dish it up, garnish with the small clawt. ^ 
 It makes a nice comer dish, and aatwMi for sauM 
 to to?bot or any white fish. ^ - 
 
 ; # LOBST^ IN SAVOURY JELLT. 
 
 Bml a lobster, and let it stand tfll cold ; take 
 off the claws, then take the tail from the body, 
 break the shell off the tail carefully, and take 
 out the ineat whole ; break the large chiws, and 
 lake oiit the mea^ whole, fill a shape with savoury 
 jelly, about two inches deep, let it sUmdtillit 
 congeals, then lay in the ineat of the tail, with 
 the |ed side-downWarcb, i$ke the body shell, 
 1^/il^ two l<mg hor^ lay it wiih the red 
 ^ V downwards ; but observe to have the m^at 
 another lobster mificed, and stewed lA a litde 
 the savoury jelly, and fill the body shell with 
 and let it stand till c<^ before you put it 
 the shape; at the end' of the lobster lay ihe 
 
 claws, pk^g every th^ pi like a lobtter ii 
 
 
 M.: 
 

 4*^^ -^ 
 
 v\ 
 
 
 %.': 
 
 poMlble ; bring the long horns round each stcfo 
 •f the shape, fiU the shape full with the jeUy, bul 
 observe, that ilynust be as cold as it will just runV 
 
 what was put in first ; when 
 in warm water, and turn it 
 iish with any kind o(Mng 
 
 for fear of 
 cold, dip th 
 out on a dis! 
 you think proper 
 
 mi^' 
 
 
 8kATl IN SAtOURY JSLIT. > 
 
 i^ Crimp some nice pieces of skate, as in tli||y 
 receipt for crimped skate ; observe the same rules 
 as for the lobster; ky in the skate neatly, and 
 fill up the shape ; when cold, turn it out; or yon 
 may spitchcook some small eels, and lay then 
 neatly in the shape ; or a small salmon trout^ 
 boiled in salt and ^^^^^^^^ intoringlets^ 
 and lai4 neatly in the m^f looks very nioes 
 If the jelly be transparent - 
 
 A- 
 
 '\ 
 
 V>o7'. 
 
 . •■,,*•; 
 
 j|^ FOWL IN SAVOURY JELLY. 
 
 If a fowl* it must be boned without breaking 
 any part of the skin ; this I eould teach in &ie 
 lesson, but it is much harder to explain tliat it 
 may be well comprehended. In the fifst plaoe^ 
 eut o£f the head and neck, dose to the bed^" 
 then, with a i^arp knife, scrape back the mettfey 
 leamg the m||| to the dun ; aerape all the ntoafe 
 off the wing*bones till yea oome to the pinifm | 
 eat off that jdnt, leaving the pinion to the akUn 
 and the other two jmnti to the body; do tha 
 tame to the other wingi then icrape a UiUile dl>Wife 
 
 *..-, 
 
 J'wfc 
 
 A^l 
 
 f. . 
 
 
 '/./. 
 

 M 
 
 FISH. 
 
 Y th0 back, pushing the skin with the meat back^ 
 turn it, and do ihe s^une by the breast^ till you 
 eomf to the legs ; scrape the leg-bones the same 
 way, and) when it comes off at the extremity 
 df the rump, you will find the fowl the wrong 
 
 ^ aide out, and the whole of the boiiei^|4ianging 
 /together; turn the fowl the right side out, an^ 
 make a foxcemeat of a little real : stuff a little 
 of this' in the thighs and the wings, then fill the 
 body, but not too full, or it will burst; then trusa 
 ilk neatly, in its proper shape ; stew it in a little 
 soap till tender: observe to prick it while it is I 
 fltewingy else it will burst; wHsn done, tiike it 
 ettt, anid set it hy till oold. Observe the same 
 ftdes for putting it in jelly as the two former 
 receipts.^ Yon may bone a turkey, goose, or an/ 
 gpKme yott please, by observing this receipt 
 
 Note. — -Do chickens, in jelly the same way, hf 
 trussing them as for boiling, and seasonkig wilh 
 a little pepper and palt, and stewing them in soup 
 
 ftill tender, but do not bone theml Pigeons and 
 partridge^ are done the same way. > ;. v 
 
 v-J 
 
 -*i!:.>v 
 
 ^ 
 
 ^^^ OYBTBES DRESSED WITH ll|t96wN SAITCE. ^ ^ 
 
 ' (;i Scald and Jbeatd ;a hundred, .mcHre or less^ 
 •MWrding to the tize of the didi wanted ; prepare 
 Ifc^lieh brown sauce made thuis take a pint 
 . (mtrtehkin) of good gravy, thidcen it with a little 
 i#yp, add a taUespMolul id ketchup, the same 
 ^ aaehoyy sauce, and a g^ass of white wine ; kt 
 ill b e il ta ge t he y i m t ilitisl j ^ apdi4oftdu .Bifc 
 
 •*w 
 
^8B; 
 
 n 
 
 ilithcoyaterg, with tike juice ofhalf afemo^lal 
 it 9tew for hidf an ^ovx. Piak and serve it up* • 
 
 . LOBSTER CUTiStS. ' ^ 
 
 > Take a large lobster, or two small ones, boil 
 tEem, pick out all the meat, and mince it aa 
 fnmU as posinble; season with white pepper, sal^ 
 jmd mace $: then work it into a paste with a rsip 
 1^, a few^ crumbs <^ bread, and a bit of butter^ 
 dust a little flour on the tab^ take a piece and 
 flattenitwithyoar hand, and but it with a. lobslet' 
 cutter.made for the purpose; slip a knife undeif 
 ^m, and move them frcnn the table ; when dOk 
 done, fry them, of butter a dish and do them aa 
 the oven : . when ready to serve, dish them all 
 round tiie dish^ an4: stick the small daws into the* 
 Harrow end of each: pour a little sauoemtihe 
 Biiddle*/- . , ■'-■■:"'.-';'''--:'-.\;'v ■^:v;;■■■:^.^■ ,V ''■• ■. ' 
 
 0T8T£B GU 
 
 ■r r 
 
 Scald ancl beard a quaAr of iei himdred o€ 
 large oysterf ; mince ih^m, but not too ansll ;: 
 season with a little white pqiper and maoe t wmk 
 iiiim together witii two tableBpoonfuli of creanr 
 and the yolk ifi an eg|^ ; flattmi^ aiid caat tiiail 
 ihin ; roll out some puff paste about the thidmelf 
 nf a crown piece, cut it with' iteine cutter ; put 
 llie oysteifsbetwixt twa of^theae, aiid UfiAm 
 
 ,fi^^ 
 
 <j >' '''*f •, v'*'^- 
 
 ' _Tf U- '1 
 
 ^ 
 
 -f-W-r.; 
 
 tnjt- ' 
 

 
 58 
 
 F48j 
 
 parsley. This makes a ^^M^slibstito^ 
 
 aad makes a change. 
 
 '*'^^'.. 
 
 #: 
 
 TO DRESS OTSTims WITH WHITE SAUCE. 
 
 * JE^epare the oysters as in the former receipt ; 
 make a nice ^^te fricassee thus: take a little 
 V'eal soup, half a pint (half mutchkin) of good 
 ^ream^ mix two tablespoonfuls of flour with ir 
 litde cold sonp ; put it in a clean stewpan, set it 
 to a slow firov stirring it till it comes to the boil;; 
 isdd an onion stuck with doves, season with a 
 fitile beaten mace and salt, ||| it boil until thick 
 ind smooth ; take out th^^dn, put in tJie 
 oysters ; let them stew tev minutes. Dish* 
 
 '■'*■-''■■■■. ■ ■ ' I '* ' ■ ■■':-.''..' - .'■-'?. * 
 
 TO CVRRY OYSTERS. 
 
 ' Bf«ipare them as in the former receipt; dredge 
 thep with a little flour, fry them with a piece of 
 btttter, and a small quantity of onions minced. 
 WSt two tablespoonfols of curry, and one of 
 Bouir, widi a pint (mutdikin) of soup; season with 
 ft little anchovy sauce, a teaspoonftd of ketdiup; 
 drain the butter from the oysters^ and put thmn 
 to the curry ; let them stew for half «i; kotir, and 
 tiiey will bl^ ready to dish* ' 
 
 ?rV- 
 
 
 ■■-,« 
 
 
 ,« • 
 
 SCAILXtC^ OT8TBR8. 
 
 T Scald a bundled «f oy!|||«rs, and lake off ^. 
 tieavds $ luive some br«Ml,wiBDbt Mdy, % lit^ 
 pepper, and yety litde . laltt Hfli' inineed pMwtoy, 
 
 V 1 
 
 'A- 
 
 ■ I ■'» ' 
 
■• ■■-■■■§■ 
 
 SB 
 
 Mix all together ; | ffl ||||[rfey of the bread cnnnlwi 
 dien the oysters, alHpn until the scallops are 
 full, covering well iWi bread crumbs;^ melt a 
 Htde butter, set the oysters in the oveui or before 
 a good ^Bi baste them with lihe butter, and do 
 l^em of anice bfowB. Serve them in the scallops. 
 2^^— This 18 a nice «ap^x disL ' ' 
 
 TO DRESS A CRAB IN THE 8HEIX, ^ - t4 * 
 
 After boiling carefullyt pick out the meat, 
 ndnce it small, dean the shell, mix the meat ^ 
 with bread cnmibs, pepper and salt, and a glass ^ 
 of white wine ;lll the shell, dredge bread crumbi 
 over it, baste an^brown itas the oysters* Ser^i^ 
 it up. Thi^like the former, iasentupaaaittpper 
 
 dish. 
 
 ^.j>-' 
 
 URAB 8Ai7GE« 
 
 Bcnl lie cirab, afterwards take oirt^ihe.iWBi^ 
 pound it in a mortar, and mik it with a littl« 
 soup, thickened w^ a piece of butter rolled in 
 iovaty aiqpOi9Bful of anchovy sauce, a little kefdmpf 
 :^ iiqueiesEe oLa lemon, or a littiie vinegar. Let it • 
 fl^W for l^an hour, add a glass of white win*. 
 ; Diaii it, or sm^^i^ as a sauce for any white fish, 
 Vttieh as M)o^ cod^ &C. ' ,^ • . - ::v 
 
 iboBt tell iiiiliilii||y|hJie out the 
 TApf^ ^iMJ niini»ii \t, hnt not toa lik^ put in Ac 
 
 \^t 
 
 1*S, 
 
 
 
 
 

 pi^' 
 
 t i '' 
 
 m. 
 
 I- •">', 
 
 QMnniy 1^ it b tiro 
 
 good rick 8odp« 
 
 and beaten macei add 
 
 tablaq»ooiifiili of 
 
 [ wliite peppe|!^ aal^ 
 
 o£. white winej 
 
 tetter tome small pottingf-pots, press m the m^eat^ 
 lay a piece of buttered piqper on each pot, and 
 bidce diem about half an hour in a moderate ortDi 
 TESke thei^^ut^ pou^darfiled butter oyer eadi,\^ 
 and, when cold, tie them over with paiper, and 
 keep them j»r uset - ^ -a * 
 
 ^ r ^PITCHCOCIC EELS. , , * 
 
 Take what large eels you^diink proper^ ^kia 
 them, lypen, and dean them ; wipe, but do not 
 W«sh them; dip them in the ydka of egg^ 
 ittipped parfby, pepper» salt, and the gtmte of a 
 irataieg; rub the gridiron with a bit of &t bacon; 
 broil till done of a nice brown. ^ Serve wi& 
 crimped parsley alloyer iheni^lm^iovy, and butter 
 
 
 ■iSAhi ■:«>*■■■-. 
 
 '? ,: Vk .■"'/'•>* ■'- 
 
 •■^■^■ 
 
 'f^ -. 
 
 •'•\ 
 
 Ta GoiMR xi|jB«, ;^ 
 
 ' ,( < jg&in and bone a large eel or twb^ mix white 
 fiepper, doToa, and a little sidt; mb the spices 
 iveil on the inside^ roll them tight, and bmd them 
 |M tapei ImhI them in salt and wat<^r, trlA li 
 good deal df vin^, till.d«ie. TSmkt in^a:^w 
 peppercorns, take ;out the eels, and, when^the 
 liquor is coldf -ke^ the 4SoiBln in it for use, 
 1^ may tttiififierTe them iitalloeii^MilA^ M 
 
 ymi 
 
 gMJdifld iri<fc#pfl< 
 
 f£:.jXt iMUjsi 
 
 'W\ 
 
 
 
A' 
 
 *^ 
 
 vii 
 
 -t: 
 
 JSMUIU**' 
 
 f '• 
 
 The small eels arMRe best for frying. You 
 liiust turn the tail into the mqutii, imd JasllBil 
 fiiiem i dip them in egg and bread crumba, nrinced 
 parsley^ p6ppe^, and salt ; fry them in a stewpaa^ 
 in 9^ good deal of dripping, till done of a nicd 
 brown; drain them on ^ Imdt of a searce^ and 
 keep ihem warm ; dish diem with crimped pi^alleyi 
 anchovy, and butter for sauce. Snuil haddochi 
 Aor vwhidngs may be done the same way. 
 
 r 
 
 
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 'i 
 
 
 
 
 
 M-^ 
 
 H h: i4 
 
 i TO rSTfiMSLT8» 
 
 ^^^^^' 1^ fiffim, but dry likem yn^ 
 
 .''■% idtchen towd, Teryii^lean; dust i^ Tcry UUkv 
 iiour 09 them, and^p them in m good deid\«if^ 
 egg and b^pead cfumba, a^ a Iitdei^; fry tfa^ 
 in a stenipfg of boiling dripping; Ipew mkntlMi 
 
 . inlf^do them^ a nice yellow colour ; lift th^ 
 out with a fish trpwel; lay lii^Q on; the back of a 
 searee to drain, an^peep hotbeforrl^ firo-j'&h 
 
 ^liiem neatly. These answer jhr » aicejii 
 dish, Qt to garnish a tvbot iSt' «od'« kead 
 ahoidders at dinnwii i-M r ' 
 i ^^^ any fry «^«na& iaTfidh iha 
 
 Muo way t' iiiey equaUy taam^- fai fufpc^ .or 
 
 ^ iDT garoishing'^ large fidi at diniicr* . / '' 
 
 ?s 
 
 'v 
 
 
 
eack' pii 
 
 fire, seod, tl#i up ^ **»« P^PW* 
 
 ^ij'.i 
 
 ■^^•'fo:-B(^ 
 
 them 
 
 
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 * sito, till done ; m^t pitde buttelliii a 
 «i%st in a litae fiiin^ll^^ 
 
 ,«^l^^i8ttte^^^^ eeltlre 
 
 (rt^^^ki^f add^ t^ to the wsLey and bnftter^ 
 ^ " 1^ feftl fi^ miniite^ ^ Ae eels, and poiur 
 ie^oviBr.ihem.^ 'j ;ii>^ ■ -^^^ '* . 
 
 pii €^ at t&e 1^ bml ^e^^ 
 
 mciii time^ ht^ tibe of 
 
 >^^ t^^ TOlind tM 
 
 : fenn^'and gbosebe^ 
 ^^ • a^^ of Ihat/wl^di ^Iwip 
 
 . jndted Imtl 
 
 |Mint (half 
 ieniiei^ >ill^ 
 
 t^ailllay 
 
 ii^ them up 
 Make the ieniid 
 ifli the mackere^^ 
 
 
 
 m^M 
 
 _..d : 
 

 /•^.. 
 
 -^■ 
 
 J7SH. 
 
 68 
 
 •■'r 
 
 iCutike 
 
 cerel in handsome pieces* mariiiade 
 (goak) them ii)k the juice cf lemon or vinegarp 
 pepper, and salt, for about half an hoiir, wip# 
 them, dip them in ^e yolks of eggs, br^ 
 crumbs mixed with a' little flour ; fiy Uiem in a 
 steirpan of good boiling dripping, very crisps 
 Serre them up with fennel sauce in a sauce-boat^ 
 
 '.' ' - «* -^ ' • ' . V"- ■ ■^.■' »■■■■■;•■. 
 
 r.V *« FBICiOfDBAU OF MACKEREL. 
 
 Out and clean them, take off the skin, and^lH^ 
 one side with small ladroons ; careMly stedn^mi . ^ 
 lidpeme gtx>d soup, sharpened with die sque 
 l^'tiOM^ lemon, or a little v^iiegar ; if>repare a niet 
 
 can|ni%^ ttakb it out, tm^n the sauce vn& J^ 
 Utile butter i^ed in flour, a little anchovy saueei' 
 ketchup, mid a glass of /whits irine, boil it tULii 
 be i||h and tibid^ make a gla2e as direclstf for 
 
 di^liii^ pour "Qib ^Itfilce unde^ 
 
 
 i^ 
 
 
 
 s^|i|Sish^tl»e purpose^' or a bunch \»^ 
 
 P%f lbt»th«ii^^ N^ 
 
 , ' V .. »|^ STEWCAftP. ^ 
 
 Scale and cl€|^ uie ^]p;very.#ell; makf a 
 stuffing, thus : a li^e -biittei^ nunoedl pard^^ 
 
 lot finely mhice^ i^^/^H^^ ' ^^ ^ 
 
 it; rub these^^&i^n^m jH^s^mdB df 
 
 If a brac e , tal^ e a stewp a n th at^wiH 
 
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 t. - "> 
 
 f 
 
 I 
 
"■"'-■Tt '*'91 
 
 e,*" 
 
 l|:^ri 
 
 i4 
 
 i'lip. 
 
 just hold them, with some good soup, half a 
 botde of port wine, a bunch of sweet h^rbs, a 
 carrot sliced, two or three onions, a litde whole 
 fepper, the grate of nutmeg or a little mace ; shnl 
 it ch)se, and let it stew on a slow <ire till done; 
 ioarefully take out the carp, then the roots ; reduce 
 Jthe sauce by letting it boil till of a strong con^ 
 ^istenoe; dish the carp, and pour the sauf 
 . jGamish with fried sippets of bread* 
 
 » 'v 
 
 CaUY Pisk IK SAVOURY JELLY. 
 
 Make m dear savoury jelly^ fill a jelly-#«told 
 ■boiit#n inch, or little more, lii it stand till iDOld» 
 ^A lay ia tlie cray^fish with t|^ Mci down- 
 OTvds, pour more jelly in to fiV ^p me mould! 
 tfbeerve, the jelly mu# be as aoU as not to mek 
 ^ jdly at tlie botlMi^&few slices <tf hard boiled 
 |i§g% ootdirongh tUff^olk andwhite^ and nMly 
 laid round die outsMe of iie cray-fish hiEtve a gt^ 
 effect; when o(^ turn it out. 
 
 ■iJ":- 
 
 t0^' 
 
 / l*iJ^ as many oysters as you t^k urill answer f 
 save the liquor, wash and becffd Iji^ei^ ; strain the 
 liquor through a scarce ; put a pl^ce, of butters, k 
 it atewpan ;Tdien melted^ dr^%e in a fittte 
 *|tor, season inthwldte pepper, grate of nutm^ 
 imd two spoonfuls of cfeam; flaw them # done;i 
 ^d^^ look diick; put^em in roUs made fa 
 idke purpoae, in little pons; you must cut off the 
 
 -s& 
 
 
 ^ . 
 
/ • 
 
 t , 
 
 \i 
 
 FISH. 
 
 06 
 
 top af the roU, take out the inside, fill them, knd 
 la^ on the top. Send them in a napkin as hot; 
 as "-»-"**'-» - r. 
 
 ' •' (1 
 
 v^ TO ROAST A PIKE.^ 
 
 Clean the fish nicely; make a forced meal 
 thus : take i good deal of bread crumbs, minc^ 
 parsley, mushrooms, either fresh or pickled, tvfo 
 Of three eschalots minced, pepper, salty.andvhard 
 boiled eggs, the yolks ; mix them lip with a £e 
 of gutter, stuff the pike with it; you may U($C 
 it if you choose ; bitter some writing-paper ani 
 fasten round it, put it on a bird spit, la^ it to tib 
 fire, and baste it well with butter; wh^don< 
 take off the paper, dredge it with a UtUe floul 
 and baste with butter to fiAoth it, Serve it uj 
 with Italian sauce. - . ^ «v ,. , 
 
 fi^h and wipe It very'' well ; cut it 
 
 into handsome pieces, andput itintoa well tiiiAedl 
 stewpan, with a piece of fresh %ttger^' six mntJl 
 oiug^firat parboiled, a few ii&^o6m% A^litQt 
 f^^fWi sweet herbsi salt^ and a^feiT^lores^ Ilet 
 it simmer on a slow fire'itenf^nUn ;j 
 
 >we8|rf white wine, a pl^ 
 ■"■**^»^'"''^5(hen the fish is enough, .rediiisev4» 
 add eggs^and orte^ Djdi and pour the 
 over it W . ji, ^ 
 
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 ^vJ 
 
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 luce 
 
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 TO PICKLE 'saImON OB rfitBBIHO*. 
 
 Take the .almon, if pWble, when new m 
 cut it into handsome piece. acro« ; t-ke o«t Ae 
 , toride and wipe it well, but do not waA it ; take 
 ^ «, equal quantity of water and megar, w,th ^^^ 
 *> M of fennel, a hwidfid of «lt, and aom. 
 \ whole pepper ^nd dorea ; when the water boila, 
 ' kaye the salmon on the fiA plat!8|«.d put WvLi 
 -% kt it boil ten or twelve minute* 5 lift it out i ^ 
 . \Uv it neady in the resael you mean to keep 
 K aiiA When the pickle >. cold, p«ur it orer tj 
 
 ■ Sinri..% wmething on it to l|pep rt under, 
 
 ■ and cover ilt« keep-Out the air. v^ .^ . 
 IvoiUnay *» herrii*« the aame way, by taking 
 
 ;,«rthe heads, and obwrving the «une ndea ; « 
 ' y4#iiay .pUtv*bem, ^ take out the boi«»^ at 
 'joifthirfcpro^v^f ,^ ,g^^^^^^^^ ■ 
 
 ^MSH WATtR TBOUT. 
 
 »Gmt air«l%n *«"» ^^ '^^' ™™«* ""fl 
 Mwley, Tbitof butter rolled in flour; ky A. 
 ||«t in a atewpan, with a very lit^^i!«ter ;j«M 
 the butter, fl«nr,and paraley, the yolk -f »»• "TO 
 Wt up with aUttletream; season wi4»;l»*« 
 lH«rte/mace and ialt. When done, diA mII| 
 
 aeryeiti^. • J 
 
 ? 
 
Fisa 
 
 TO DRESS PSRCH. 
 
 Pat a piece of butter in a stewpioD; wlieii it 
 
 frotlifl, dredge in||little flour; letitlbrown; add 
 
 a little boiling water, some parsley roots, a par- 
 
 snlpivr carrot, sliced onions, a few cloves, a very 
 
 little salt ; let it boil on a moderate fire half an 
 
 hour ; in the mean time skin and clean the fish, 
 
 strain the sauce, return it to the pan ; |^ut in the 
 
 ^ik a very little anchovy sauce and ketchup, and 
 
 the squeeze of a lemon. When done, wWch will 
 
 take about twenty minutes, dish and pour the 
 
 Since over them. 
 
 ^- *^i ''■■"'''■■'■■ 
 
 i/ TO fRT PERCH. 
 
 ({Clean and skin the perch, mince a little parsley, 
 
 Ian eschalot or two, pepper and salt j^liBnkle a 
 
 jUttle vinegar over them,, then the^^pa^g; 
 
 ^rejge them with iour, fry them il a pan ;of 
 
 Mling dripping till done of a nice brown ; drain f 
 
 5i*i^e them with fried parsley round and ov# 
 
 
 /•• 
 
 TO STEW I^NGH. ll^ 
 
 Clean the fish nicely, blandi them in boiling 
 
 Iter, cut off the he^ds and tails, put them ing 
 
 tewpau with a piece of butter, a little soup, 
 
 "need i»rsley, eschalots, a few inushrooi^ (fresh 
 pickled,) a slice or two of lemmt, pepjpef and. 
 It, and a glass of white wine; when afanost 
 
 
 
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 L. t. 
 
 o 
 
 
 -J risH. 
 
 done, take out the fid., .tndn *« «"<*;"•"'"'* 
 to the pan, boil it quickly, to reduce the «uoe, 
 put in Ae U, .tew till done, di.h, a«d pour the 
 gauce over tbenu y ■ 
 
 ■■,,.. ■■•^ ; 
 
 _ TO DRESS TUEBOT THE SECOND DiT. / J 
 
 Take the remainder of the turbot that has W 
 Mnt up pWn boiled the day before, cut it neatly 
 into sinallish pieces, and put it on to warm m 
 a Kood sauce, either brown or white, or a lobster 
 ■^SceTwhicheyer you think proper. T^«^*^ 
 will be foundvery useful if attended to; itwiUb* 
 good with many other fish, fomU, or game, aid 
 (.will save much expense. 
 
 OASEHVATIOHS OS JBVINQ W8H, wilCH OUGHT 
 , TO BE STWCn-T ATTENDED TO. • 
 
 Though a filing pan be very usefid to by 
 many thinjfs, it b an improper utensd to fiy 
 iigh, which is frequently the occasion of theu 
 ioiig up to table aU broke in pwjces, as^it « too 
 SuJliw to hold a proper quantity of dnppm|. 
 AU fish should swim while frying; therefw^ 
 take a stewpan, wide enough to hoU the M> 
 earily. The state the dripping is in m anoAw 
 
 Zi to beattended to; l-<» >»«»«?. ^^1^ 
 rendW down, are the best to fry fish . if b«I 
 wet. melt it in a stewpan, takmg ««» you A> 
 not bum it, then strain it, dean out the p«^ 
 pat it jl again j jet^ on the^ fire, oJ*erv?ig 
 
 
arr^T^^'v^ tit'^l^B^r-^ 
 
 FISH. 
 
 90 
 
 wlten it lias done making a noise, it is ready for 
 frying fish, fritters, or any thing that requires a 
 large quantity of dripping. When you fry fish,^ 
 wipe with a cloth, dip them in the yolks of eggs» 
 and then in bread crumbs and minced parsley; 
 put them into the stewpan, and fry them of a 
 nice brown ; lift them out with a fish trowel, and 
 lay them on the back of a searce to drain and 
 keep warm till you have done them f^; if ®ggi 
 are scarce, dip them in melted butter, and then in 
 crumbs of bread, but eggs are to be preferred ; 
 as soon as you have done frying^ stmin the 
 dripping through the searce the fish was drained 
 on into a can, and set it by, —it will % fish twic^ 
 after ; but, if you neglect to strain it, as soon as 
 you set it on the fire, it will bum, and be useleaai 
 never fry any thing else in the dripping yoa 
 have fried fish in, but keep it for fish alone. -. 
 
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 v^ /.\V 
 
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 (I 
 
 CHAPTER IV. 
 
 ON ROAStlNG, BOILING, &c. 
 
 at • 
 
 BOT|!» TO Wt oiSBBVKD IN BbASTIKO. 
 
 In the Mt place, take great care ihat &eg 
 be yery dean, widbeiure todeaij it wi& »«J«8 
 but Jid and water: waA itdean, ^^^£^^ 
 with a dry do4 5 for, if you dean ^t ^ft 
 Wdwlu.Vi«d -odi like, iti. apt to Wadum 
 
 . meat. .'■.. 
 
 »'■••-■- ■■•--', - " ". ■ " 
 
 TO ROAST BEEF. 
 
 Be «tte t^paper *e *op, and 1*?^ ^ «^^ 
 
 the time it b roarting, «id ^^ •.^^'Jf^^ 
 
 . «ltoBilj when yo«"\*«^«**^r!?^' 
 fire, it i. near enough; Aen take off 4e^W«. 
 
 - barte «ndM«5?HweIl^*^ IP^i**S^i^' 
 never «d«.tt«**e»t beforp^:?^^^ J*f!; 
 
 ieep a few day^>for^di|M. jf Jry)|j^ 
 
 well.^ih a dean djithi" 
 . hang it where ihVur 
 
 flour 11 atilcnr 
 
 
ItdASTINO* BOILmO, lie. 
 
 n 
 
 to mind there is no dimp |ihbe In U^tt m^ j^ 
 must dry it well with a doth. T«ke up tlie meal 
 after you are sura it is done, and garnish it wiih 
 t/ervped horse radish and giavy in the dish* . / 
 
 OBSIBTA7ION8 OM ROASTIMO BBB9* 
 
 To roast f piece of belf of twelve poun^ 
 weight iM take two hoiirs and a half; twenty 
 pounds will take three hours at a good clear quick 
 Jii!i r but a thidc piece or st thin piece will, of thai 
 weight, vary half to houri#hldi you must att^d 
 to, tod so on, aii^^wding to th«i thickne« tod , 
 weight of tUb befl^ nunre Or less^^s Observe ' 
 tipt, in i^ty weathi^ the meat #ill take half an ^ 
 hour longed, tod thatlidf hour it should be bid 
 ^t a good dutance from ^fice, when you first, 
 put it down, to take out the ' ' 
 
 -■'*■■' 
 . . . .-. ■ - ■ ■ . ■"*■ 
 
 TO EOASt MUTTON^ 
 
 A^ mutton, the loin, (the saddle, which la 
 
 [^e%o loin^ nmy be roa^ as th» 
 
 beef above ; but idl other sorts of mutton ^oay be 
 
 roasted w^ a toick ^^<^ without ^Miperi 
 
 [baste it frequently,rtod; before you take ik up» 
 
 |dredge it with/i little fl4r, but be siire hot to^ 
 
 ^ nrad^ for it It apt to take away the fin9 taste ^ 
 ► meai Some^^osetoskidalomVmttti^ 
 id roast it brown,, without paper; iWt yoit 
 '^y ^ ** ptaiwimi^ Ae breast of muttcm should 
 
 
 S_Ji= 
 
 6 
 
 ..<:•" 
 
 ^^ 
 
r^^^vr 
 
 
 m ' . 
 
 w 
 
 w 
 
 '9 
 
 n J? BQASTINOt BQI^^^^V^ 
 
 
 - ■* J*. , ' J ^ 
 
 ■^/V 
 
 «.j ."1- 
 
 
 : A 1% of muttoir<rf^|gW^ 
 toke two liours, if fros^fel^cri rather moi^; a ; 
 }^ of twelve pounds, t<^o1i(|tots-iind a half J a 
 saddle, which \k the two loitt*^ ?bout the saj^ a* 
 th^leg, and so on, accoiaing^t<|ie wei^V 5^ 
 tlie gwidfiess of the fire ; a breast M^a ^^ 
 
 qtiarter8t>f anliournt a quick fire, a neijk {^ap^ 
 fibs) iflarge, an hour and a quarter, if small, mthef 
 lees I a shoulder, about th6 same tipe as a leg; 
 if small mutton, sc^ething less. ' 
 
 x\ 
 
 »■* 
 
 TO ROAST A BEEP tOKGUB. ^ -^ 
 
 "in the first place, boil it in salt wd iir|t*^ 
 it will peel, with some whole pepper, an omon, 
 carrot, a few cloves, and a Httl^ thyme ,-take it 
 out and lard it with l»con, roast and baste it pften 
 with milk and a good piece of butter till done/ 
 Serve it tip with good gravy in he ^h, and 
 sureet sauce in a sauceboat- - 
 
 -'■ -$ri^^> 
 
 .,te--)t! : :N 
 
 _ - ";,• "^J.lrY * ■- --.t - -J-k-'. '^^-x i;"j; 
 
 '; For lamb, 6^^ 
 : aUowing something less Aan a quaytwr of an ho^^ 
 \^ to «adi M»d' weight ^ "^ . ■ 
 
 1/ 
 
.1- ' ' - 
 ■, ■'. ■»■' 
 
 ' » •* 
 
 ' , I ri 
 
 f ►'» 
 
 ^'■!C 
 
 Aft 
 
 ROASTINC?, BOmiNO, Inn 
 
 ^ » ' 
 
 91 
 
 
 i • 
 
 ^ 
 '„*' 
 
 
 As to vei^ jott nrast be carefy to nil^ 
 
 ''^i^hr^ : if a large j^int, a Y«ry gooii |re, if 
 
 , . a miall joints n pretty bi^k ^i^ ; tf a fijitet or loiai. 
 
 '^ yqu must paper tbe *&t, that yoii nay looe as 
 
 . iittle at^ poMible ; laf^ii^ apme M^i^i from tlio 
 
 firf at jKrst till it be >iMdb^.itheii put it nearer^ 
 
 iAll yeaf shouH be bast^, w|^^fii«t laid dowtti 
 
 with ji^andi water ]i^il(>^ it1^;liew killed, it wiO. 
 
 n^^'tle^i^id^jD^^ if old killei^ 
 
 rV|t:teIc^i^ veal,; aftet 
 
 < wkohijklir^lf^l^ be cleaned, and ^ 
 
 . t^ w^llf bii^^ 5 when it iirliuie 
 
 __^ OnoughV baste it, and dredgeia Mttle flour over it j 
 
 the breast you may do tl^ same way, but yoii 
 
 need not paper it* - i * : s? 
 
 n F ^ OBSEBVATIONS QK^A^ING YEAt* ; { 
 
 t3eal takes )nud|^ jtfiout the isame time in roasM 
 
 ing as pork, wiiidi ^oul# bo well done. B4 
 
 ^ sure to paper the loin or fillet, and basto it miki 
 
 good butter, , '^^ 
 
 ■i.. 
 
 
 «• TO ROAST FORK. /^ > 
 
 Pork shoiild be well donei^at^ should all .yOung 
 meat. When you rdast a/loin, take « sharp peA 
 knife, and cut^e skin across quite through to the 
 hk in scoroi about hidf an inch distant, after yqu 
 hare apittoillc^ to make the craddimr ei^t i^ip 
 
 ♦ ^ 
 
 
 fv> • 
 
 
 
 ^ 
 
 If 
 
 *■ 
 
^T' 
 
 
 
 \ 
 
 74 
 
 EOAStIKO, BOItlKO^ &e^ 
 
 better and carve tbe elwier ; ^e chine pm toxat not 
 cut at all. The best uney to roast a leg of pork, 
 IS first to parboil^ skin, and then spit and roast 
 it ; baste it with butter ; take a Utile sage, shred 
 it yery fine, a' little pepper and salt, a very little 
 nutmeg, and afewcrumtiii of bread; shake these 
 over it aU the ^time It is roasting; then«>have a 
 litdeydrawn gi^^ io put in ihe dish with the 
 of bread that drop from it You may 
 stuff ike knuckle^ if you choose, with a few onions 
 giiilJMb sage shred small; this, when done, 
 is- adled a modk goose, and k eaten with gravy 
 la the dish, and apple sauce in a sauceboat 
 Tke spring, or the Imnd (^ pork, very young, 
 roasted like a pig, is very good, otherwise it is 
 better boiled. The spare rib should be basted 
 with a very little butter and sage, and a few 
 crumbs of bread strewed over it while roasting; 
 pork gri^ns are done the same way, or you may 
 do them in the oven, or on the gridhrofi (braad^.) 
 Fe^ eat any thing with these last but mustard; 
 but you may ml^e a sauce, i^ you choose, hr ihm 
 spare rib, trith the bread and gravy that drops 
 from tiae meat, by carefully tak^g it out of the 
 4rip{nngpan, and putdng il^ mto a saucepan wkh 
 a very ti^e water ; pour it mto the di«h| but not 
 osthemeai . "^ 
 
 ' , 
 
 ■ ■.'(* 
 
 \ 
 
 
 "^Z" 
 
-TT 
 
 Or 
 
 T'.A, 
 
 T^» 
 
 ROASTING, 3pILIN0» ke. 
 
 tXBSKRTATIONS ONf Wb^MITllXQ PORK« f • 
 
 Pork ntiCfiM be well done, T9 eyery peimd 
 weight allow a quarter of an hour at a good fire ; 
 ^for a joint of twelve pounds, allow three kourtt 
 andaoon; but, if it be a thin pie<^ of dmt Weight, 
 Ittde more than two hours will .do it/ Thii 
 should always be studied in all meats. 
 
 TO BOAST A SUCKING PIG. 
 
 In the first place, have a large kettl;6 ^ boiling 
 water ready, and some resin {^unded/taa powder; 
 take a dean tub, firee firom grease, kul die pig, 
 put the boiling water in .the tub, and^ut the pig 
 over the head in it As soon as you find the 
 hair will move, take it out, lay it on the table, 
 and strew a handful of the resin idl ovcir one side, 
 and slip off the hair : then turn it, throw another 
 handful of resin all over, and slip oS the Iwur. 
 When clean, throw it in cold walier, andwasl^ 
 and dry it well with a coarse doth ; then open it, 
 but not too mudi, and take out the entraiLi, wipe 
 the inside with a wet olodi, and ^en with » dry 
 one, but do not wash it Cut <^ two joiiits jof 
 ike legs, and lay them aside careliiliyi (as J shafl 
 give a direction for unng ihenl ]ierea|%0r,) then 
 make a stu^^g thiw'i td^ a li^e sa|p«^, iG^^d 
 smiU^ i|. few eruiafas <^ bresui, axd a pMe of bu^ 
 Hr m hirge as « wabi^ f Httl^ p^eriMl^ 
 ^^the in^iijlp |i^^^ 
 
 
 
 a ■' 
 
 * /,( 
 

 -.' -.\- 
 
 H 
 
 RbASTINO, BOILING, k^ 
 
 'ti 
 
 . ^r^. 
 
 of bread, to keep it M, sew it up wiUr^a; eoajse 
 
 thread,, then spit it, andlay it to the fire, ;^ch 
 
 " thust be a very good one, especially at both "e|ids, 
 
 . or hang a fiat iron in the i^dle of ^e grate ; 
 dien flour it all oyer ii«ejy well, and keep flouriiig 
 ft while roasting, till you see:t|el|yes drop SImtj 
 or you find the crackling Iprd. Be si^re to saye 
 
 [ idl the graVy^ lirhich^ j^laav^ do by ^setting: 
 ba^ns under it in tibe dtipping pan, as soon as ^' 
 you find it begins to run. When^you thitik the 
 pig is done enough, stir the* fire: up brisk^ take a 
 coarse doth, with abo>ut a qpiarter of a pound pf 
 butter in it, and rub;t)ie pig all over with it,, till; 
 %o cradEding is quite ci^p^ then take it up, lay it 
 fat the dish, and with a aharp^l^ife :cut oflT the 
 Saad; neidndut the pig in two down the^ back, 
 (lihiil must be d^ne before yo^ draw put the spit;) 
 mt the ears off the head, and lay thta at e^ch 
 Ond of the dis^ ; cut the under jaw in tw«S 9^d 
 lay them on each side; then melt some gddd 
 |intter| idc0 the grary you^i^ed and addit to thr 
 : butter iliiailt in^ c^ 
 lindse^%lpi po^ it into die dish, and send it to 
 
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 Jl yoii.i^oiild be in 6 pkce whdrW yoii ^v« 
 BO opp«n^amty of roasdf^'it, talce alarge oommcii 
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 qulpk oten, and bake it w^. When you think 
 ^ it is done enough, draw it out, put a piece of but^\ 
 ;,ter ina coarse, doth, and rub it all over, then put v 
 it^intbjth^ oven again/ till it is dry and cnsp. 
 Take it out, and cut it up, as in ^e I'epeipt for ^ 
 roasting a pig, and dish , it up ^e same way. 
 
 :-A 
 
 SAUCE FOR A Pld* - 
 
 "■- ? ■ -' .«''■■'-■■■'. ■* ■' " . ■"-' ' • . ■ \ 
 
 Some iike a bread sauce, made thus: take a,, 
 mujxjhkin (pint) of water^ «rumb down a slio^ 61 
 bread, a blade of maceji or a grate, of nutmeg, and 
 a ll(;tle^l}ole pepper ; boil them together for five 
 or suTmil^Ules, dien pour the water off, take ou| 
 iihe spice, and beat up the bread with a piece llf 
 batter ; add a Ifttle gi»vy to h^ < j v ■ s 
 
 ■f «. 
 
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 Take some good gravy, k piece of butter rolled 
 in flour, ja' tf^lespotmftil ol ketchup, a little of 
 ' ihe sage out of the ipfide of the pig; take thie 
 brakte and bruise thein with two hard boiled yolks 
 t>f'egg8; boil^them all together, with a little pep« 
 per and salt^.b^^ not too mujch, as there is peppef 
 Jmi salt m the sa|^e5|6u take out of the pig^; pul 
 'aoine in'aiiftuceboati pour the rest into the dish^ 
 ||Uid serv€^ it up. This I think the best way of 
 f a sair^fot a pig; but study the taiteof .^ 
 £Eimily in thijs ftnd all other dishes. 
 
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 to DRS88 A PIG LAMB FASHION. 
 
 At tke time of the year when house lamb it 
 dear and scarce, take the hind quarter of a large 
 sucking pig, boil it half an hour, take off the skin 
 
 neaUy, and roast it, and it will eat Uke lamb, 
 with mint sauce, or a salad ; an hour will roast it 
 at a good fire. 
 
 TO STUFF AND ROAST A SHOTJtDlE OF MttoON. 
 
 Gut off the shoulder, with as much mekt on it 
 as you can ; take ouf the blade bone and the 
 •boulder bone, leaving hi the shank bone ; make 
 m stuffing thus: take a litde' grated bread, some 
 beef suet minced small, the yolks of two hard 
 boiled eggs, and anchovy, a small quantity of 
 onions, and a little parsley and thyme : miiice all 
 ^ese small : a little pe^r and salt, a dozen of 
 oysters, a little nutmeg grated, mix them all 
 Sogether, th^ work th«m up together with raw 
 aggs : staff the mutton where Uie bone came out, 
 and sew it up : put two skewers across ifia under 
 iUby 4d keep it in foiiii» and laake it £ut gn the 
 ifilt: roast it; when done, take for sauce tome^ 
 of the oyster lijpiiOiL «i»j a few oysters, a glass 
 «l wine,, an a^^, a little nutmeg gcated, 
 It small onion wyk : stew all these tege<ii^ for 
 about ten miftules ; take out the onioni andfiiBr 
 the sauce luyaer. Garnish with scraped ^ 
 fadish. 
 
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 ROASTING, BOILING, k^ 
 
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 / TO RpA&T TBNISON. '^ 
 
 Take iv haunch of venison, ipit it, take four 
 , sheeta of white paper, butter them well, and coyer 
 the venison widi them ; tie them on with a imaU 
 itriog, and baste it well with cream, or milk, witk 
 a piece of butter in it, all the time it is roasting^ 
 A neck or a shoulder should be done the sanM 
 way; aftd, wh^nit is done enough, take off th« 
 paj^r, and dredge it with a little ftour, to make it 
 £roth : but you must be very quick, for fear the 
 &t should melt. You must not put any sauoa 
 in the dish, but have sonuLyery good grayy in 
 one sauceboat, and sweet IRuce in another. If 
 it is a brge haunch, it wiUtidie two hours and a, 
 half; if a middling size, two houi^ ; if a^nMdl otae, 
 an hoU^ and a bdf, ajt a good fire : but^iMcii 
 depends on the fire you keep in roastiD§ an^ .: 
 thbg ; the neck and dM>d4er will take an hoQ^ 
 and a halfl Serye it up., j^'; ^h''.-' '■^r:'::^'!^. ^ 
 
 ''»vfi 
 
 ^ SAUCE FOR R0A8#«£NI80N. 
 
 You may make either of these sauces for 
 yenison: red cinrrant jelly, warmed to a liquid, 
 or half a pint (half a nuitekkin) of red wine, witk 
 a quarter of a pound^Mfear, sinunered over a 
 sk»w fire for fiye or nBteunutes ; Or half a 
 pint (half a mutchkiQ) <^l&M«r, and a quarter 
 of a pound of sugar, siiiMiJ|Atogether till it is 
 |i.8irup. - ^ , .**» ~ 
 
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 BOASTING, BOILING, «ia. 
 
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 TO EOA8T MUTTON VENISON FASHION, 
 
 Take a, kind quarter of good fat mutton, cut 
 the 1% like a liaunch of venison, lay it in an 
 earthen pan. with the ^ side downward, pour 
 a bottle of red wine over it, and let it lie for 
 twenty-four hours, frequency basting it with the 
 wine ; then spit it, and baste it with the same 
 ir and cream all the time it is roasting, at a 
 fire, and two hours wUl do it. Have some 
 , gravy in one sauceboat, and sweet sauce 
 other. A good neck (back ribs) or a breast, 
 ^ts well do^e this way. •# 
 
 ;TX) KEEP VENISON OB HARES SWEET. 
 
 If the venison or hare be new killed, dry it 
 ^th a clean i?loth, and hang it where Hie air 
 will come to il^ if you want to keep it for some 
 time,' dry it very well, and rub it aU over witli 
 beat ginger and white pepper mixed, hang it in 
 a dry airy place, and it will keep a long Ume. 
 When you roast it, you need only wipe it with a 
 clean dry cloth, and paper it, as in the receipt 
 for roasting venison. Never do any thing eke 
 io jvenison that you wish to keep long, as aU 
 otlier things are apt to spoil it. ^:-:J'^\[-:^--'%J^ 
 
 i/rO FORCE AND BOAST A LEG OF MUTJON; 
 
 4r^e a leg (gigot)b of good^inutton^ or 
 three days kiUed, and with % sharp kni|^y It 
 
 .^.jk,, ifc jjiri. , 
 
ROASTINl 
 
 •1 
 
 open on the under ^^^B^HB^P^® bone« and 
 take it neatly out at th^i^^w^ng the thank ' 
 bone remaining ; take half qPmdred of oyaterti 
 |)arboil them in their own liquor, chop them a 
 little, but not very small, add some crumbf of . 
 bread, pepper and lalt, a little beat mace, or tliaf 
 grate of nutmeg, the yolks of two hard boiled eggi 
 chopped snudl, an anchory boned and minced 
 amall; mix these up with a raw egg, stuff it in^ 
 the place where the bone came out, tie it tight , 
 with a tape, spit and roast it ; baste it with butter ; 
 if any of the stuffing drops out, save it, by setting 
 a plate under it in the dripping pan ; put this in 
 a saucepan, with half a pint (half a mutchkin)> 
 of gravy, and give them a toss, pour it under the 
 meat. Crttrnish with pickles or capsicum, if you 
 have them, and serve it up, -7 ^' 
 
 TO ROAST A PILLET OF BISEF. J • 
 
 Take a fillet of beef (the inside of a»sirloin ;) 
 you must' carefully exit it out with, a sharp knife 
 from the b(^ne ; grate some nutmeg over it, some 
 crumbs of bread, and a little minced, parsley^ 
 pepper and salt, a little lemon grate, aild a small ' 
 quantity of thyme nibbed down ; roll it up tight,' 
 and tie it widi a packthread or tape; spit and' 
 ioa^t it ; baste it with a quart (diopin) of inilk^ . 
 and a quiprter of a pound of butter, as you. would 
 a hare. IVhen it is enough, take it up and untie 
 i% jiut slick in a silver akewer before you take off 
 
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 82 
 
 ROASTING, BOILING, &c. 
 
 the String; have a Uttle good gravy in the dSsh, 
 and sweet sauce in a sauceboat. 
 
 pT' 
 
 TO ROAST A TONGUE OB UDDER. 
 
 Take a fresh tongue ; first parboil and skin H ; 
 stick a dozen clovfes in it, roast and baste it with 
 butter, or milk and butter, as you ^ do a hare. 
 When done, have some good gravy in the dish, 
 and sweet sauce in a sauceboat; the udder is 
 doiie the same way. I ; . 
 
 ' TO ROAST A HARE. [ 
 
 Case and truss the hare ; you must have a clear 
 quick fire : if it be a small one, you must put a 
 pint (mutchkin) of milkVandaquarter ofaiound 
 of butter, into the dripping pan, which j must 
 be very clean : if ularge one, a quart (a chlopin) 
 of milk, and hajfa pound of butter ; baste i^ well 
 with this alL^ time it is roasting ; and, when it 
 has sbaked^p all the milk and butter, it w^ be 
 done ejaough. It will take about an hour. 
 
 ANOTHER WAY. 
 
 When it is cased, make a pudding thiw 
 take a quarter of a pound of beef suet, and 
 as much crumbs of bread, a little parsley shred 
 fine, and thyme rubbed down, as will lie on a 
 sixpence, an anchovy boned and minced smtdl^ 
 a little pepper and $alt, a little nutmeg, wid 
 lemon peel : mix all these up with a raw egg^ 
 
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7iV"*""''»>^J™> 
 
 ^ 
 
 ROAStiNG, BOILING, &c. 
 
 88 
 
 ^sxdn dpoonfiil of cream j put it into the haire, and 
 sew up the belly: spit^ and lay it to the fir^, 
 which lUust be a very good one : your dripping 
 pan must be very clean : put in a quart (chopin) 
 of milk or cream, or part of both, and half a pound 
 of butter ; keep basting it all the tifne it is roas^g, 
 till the whole be used, and it -will be enough* 
 You may mix the liver of the hare in the pudding, 
 first parboiling and mincing it, if you choose. 
 Serve it up, with red currant jelly in a sauceboat, 
 and gravy in the dish. ' 
 
 .-■' ■ ■■" • ■■'■ " ■■:" ■ C-"' ■ • .. .; ■■:':■■■'•,■.. 
 
 V. SAUCE FOR A HARE, 
 
 Take for sauce a pint (mutchkin) of cream, a 
 little gravy, arid a quarte^^ Of a pound of fresh 
 butter, put them in a saucepan, and keep stirring 
 them with a spoon ^ill the butter be all melted, 
 and the sauce thick ; then take up the hare, pour 
 the sauce into^^e dish, and serve it up with sweet 
 sauce in a saiiceboat. • ^ 
 
 
 V ANOTHER WAY, 
 
 Take some good gravy, thicken it with a piece 
 of l>utW rolled in £our, or you may leave the 
 butter Out if you. think* proper, and only have a 
 godd gravy in the dish, and some red currant 
 jelly warmed in a i^uceboat, or red wine and 
 fugar boiled to a sirup, done thus : take half a 
 pint (half ar mutchkin) of red wine, andTa quarter 
 of a pound of sugar; put them in a clean sauce** 
 
84 
 
 ROASTING, BOILING, &c. 
 
 •.^ •>■ 
 
 pan, let it simmer for a quartet of an hour. Y ou 
 may do half this quantity, if you think it is too 
 much, and put it into the sai^peboat. 
 
 ' \i . '■_-;■■ '/ ^' 
 
 '^ ■ ■ TO ROAST A RABBIT, 
 
 dase and truss it, roast it and haste it with 
 good butter, andr,^ when ready, dredge it witihua 
 Uttle flour, to froth it; little more thjui half an 
 hour will do it at a quick fire; take the liver, 
 ijrith a little buhch of parsley, boil apd chop them 
 [l»gether very small, melt some butter,- and put 
 half the liver and parsley into it; give^ it a toss 
 over the fire, and^pour it into the dish, anj 
 garnish with the, rest ^^ the liver and p^urs]/!" 
 Observe, when you mifiie the sauce, to put \p^ 
 little pepper and salt, and a grate of nutmegL 
 
 TO ROAST A'rABBIT HARE FASlllON. 
 
 . ■ "I " , 
 
 Lard the rabbit with bacon, and roast it as 
 youdoahsure, with the addition of two glasses 
 of port wine in the c^am ; when done, dredge it 
 with a little flour, to froth it; and send the same 
 sauce up as for a hare. .^ 
 
 TO ROAST A TURKEY. 
 
 Draw the turkey very cleaii, and make a stuffing 
 thus : take a little beef suet shred small, a few 
 crumbs of bread and minced parsley, a little 
 pepper and salt, and the grate of nutmeg | mix 
 all diese iip Mdth a raw egg, and stuff the breast ; 
 
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 ROASTING, BOILING, &c 
 
 e* 
 
 then truss aiid roast it. You should paper the 
 breast till nearddne; baste it; with butter, andy 
 before you take it up, ^as^e it well, and dredge it 
 with a little flour, to iiroth it. A middling turkey 
 will take a full hour at a good fire, — a %ge pne, 
 an hour and a half.' 
 
 s;.. 
 
 , SAUCE FOR A ROAST TURKEY. 
 
 Put. some good gravy in tV dish, and make a 
 bread sauce, thus : crumb a little stale bread dowii, 
 put it in a saucepan, with a very little salt, and 
 a few corns of whole peppej; pour a little biuling 
 water over it, let it boil till sinooth ; add a spoonful 
 , of cream, and send it up in a sauceboat ; or an 
 onion sauce made thus : mince some onioiis^mall, 
 put them in a saucepan , with \#ater, boil them 
 till tender, and strain the wate^^ from them ; put 
 them on again with a piece of J)utter and a spoon- 
 sful of cream, a little pepper and salt, a small dust 
 of floiir ; seild it up in a sauceboat 
 
 TO ROAST A GOOSE. 
 
 ' ■ ■+-■■■ 
 
 It should not be robted till some time after 
 being killed, as it will then eatjnore tender, and be 
 better flavoured : draw ai^id truss the goose : take 
 a very small quantity of onions nibced small, 
 a little sage minced, pepper and salt, sprinkle 
 these in the inside. Roast it, paper the breast, 
 and baste it with butter ; you need not take much 
 butter, as it wiU almost baste itself; a middling 
 
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 86 . ROASTING, ROILING, &c, 
 
 sized goose will take an hour ; but the best way 
 to know when it is done, is to observe when the 
 smoke draws towiurds the fire. When done, dish 
 it with a little good gravy, and gravy and apple 
 sauce in sauceboats; never put much gravy in 
 the dish where the fowl is to be cut up. 
 
 TO KOAST A LARGE FOWL. 
 
 Ilwill take an h^ur roasting ; a middling one, 
 three quarters ot an hour at a quick clear fire % 
 a small one and chickens, about half an hour : 
 when ready, baste it with butter, and dredge it 
 wilh flour, to froth it ; take it up while the froth 
 is on it, and dish it with a little good gravy. . 
 
 ^V- SAUCE JFOR A FOWL, \ 
 
 "" You may keep the livers, and Boil them till 
 enough, then bruise them with the back of A spoon, 
 take the yolk of a hard boiled egg and bruise it, ^ 
 put them in a saucepan with a little good gravy, 
 a little pepper and salt, a teaspc^nful of ketchup : 
 giye it^a toss over the fire, and send it up in a 
 sauceboat. Gr you may make an egg sauce, 
 thus: boil the eggs tard; and chop them, both 
 yolks and whites; melt some butter, and put 
 them into it, with a very little pepper a^d salt, 
 and send it up in a sauceboat 
 
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 BOASTING, BOILIIiO, &c. 
 
 K8. 
 
 57 
 
 TO ROAST WILD OR TAME pUC 
 
 Half an hour at a very quick fire ivill do Jthem ; 
 i^ tame ducks, you shmild have a little saoe shred 
 small, a little pepper and salt, and put them in 
 the inside ; but never put any thing into wild 
 ducks. 
 
 SAUCE FOR DUCK& 
 
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 Dish up the ducks with a little g^od gravy, 
 and an onion sauce in a sauceboat ; if wild ducks, 
 a little good gravy in the dish, and li little port 
 wine and sugar warmed in a sauceboat. 
 
 ' ■ ♦, ■• ■ ■ 1 ■ 
 
 WOODCOCKS, SNIPES, AND PARTRIDGES. 
 
 They will take twenty minutes' roastiiijg; if 
 large, half an hour ; put them on a small spit, 
 
 «c^4ake a slice of bread, toast it nice and brown, 
 then lay it in a dish under the birds ; baste theni 
 
 \ with a little butter, and let the trtnl drop on the 
 topBt When they are roasted, put the toast in 
 the dish, and lay the woodcocks on it ^ have a ^ 
 little good gravy in a sauceboat, and ^erve them 
 up hot. You are to observe never to take any 
 thing out o^a woodcock or snipe ; if partridges, 
 dish them on tc^t, with a liMe good gravy in 
 one saucciboa^and bread sauced in another. 
 
 
 
 '4i 
 
 -.&, 
 
88 
 
 ROASTING, BOILING, &c. 
 
 PIGEONS AND LARKS. 
 
 Pigeons will take about twenty minutes, and 
 larks fifteen: take the pigeons, a little pepper ^^ 
 and salt, and rub in the inside a bit of buVter rolled 
 in flour; put a bit in each of them : ttuss and spit 
 them, on a small spit; roast, baste them with 
 butter, and, before you take them up, baste and 
 r dredge them with a little flour, to froth them. For 
 . sauce, take the gizzards and livers, boil, and chop 
 or pound them in a mortar : take the gravy they 
 w6re boiled in, put them into it with a little bit 
 of butter, and a little dusi of flour, a teaspoonful 
 of ketchup, and a little pepper and salt, give it a 
 toss 6v6r the fire, and pour it under the pigeons. 
 
 . SAUCE FOR LARKS. 
 
 When roasted, take, for sauce some crumbs of . 
 bread, done thus : take a small sauce or stewpan 
 and some butter ; when melted, have a handfid of 
 crumbs of bread, put them into the stewpan, 
 keep stirring till Apy are,brown : then put them 
 «Mi a scarce to drain, and l|y them round the larks. 
 Have some melted butter in a sauceboat 
 
 ■.'.,",-■ . ■ ' :. ■ ' ■ ■ V <•■■''. ' ■ ■ , 
 
 ..'■'.'' ' ' . . . ' * ' , ^ T 
 
 TO ROAST A FOWL PHEASANT FASHION, 
 
 If you should have but one pheasant, and wish 
 to have two, tske a fine full grown fowl, keep 4 
 the head om and truss it as you do the pheasant; 
 '^ lard it witnWon, but do not kffd the pheasant^ 
 
 * 
 
 ^Mt^^iii 
 
 iSteftnLn^S 
 
 'ffiS^^^^*'" 
 
 ' -*j& * &'fti^^j^K^: 
 
 
ROASTING, BOILING, &o. 
 
 89 
 
 an4 ^ew people will discover it. When done, 
 have good gravy In^the dish, and bread sauce in^ 
 a sauceboQil;^ 
 
 OBSERVATIONS ON ROASTIN& FOWLS. 
 
 When you roast a goose, turkey, or any kind 
 of fowl, take care to singe them with white p%per, 
 and baste them with butter : and, when the smoke 
 begins to draw to the fire, and they look plump, 
 baste again with butter, and dredge them with a 
 little flour, and take" them up while the froth is 
 on them. 
 
 GENERAL DIRECTIONS FOR BOILING. 
 
 To Wl sorts of boilii% meats allow a quarter of 
 an hour to each pound ; and be sure to skhn it well 
 just before it comes to boil ; for aU meats will 
 have a scum ; and, if that is allowed to boil down, 
 it will make the meat black ; and when you are 
 making broth, frequently lift off the cover and 
 wipe the inside of it, for the drop from it is very 
 apt to Uacken the broth. All kinds of fresh 
 meat you are to pu^ in when the water boils, bat 
 salt meat when it is cold. V 
 
 I'O BOIL A SALT ROUND OF BEEF. 
 
 .Put it on with cold water, and keep it slowly 
 but constantly boiling : if about twenty-four Gt 
 this^ pounds weight, it will take three houra 
 
QO ROASTING, BOILING, &C. 
 
 and a half after it cbmes to the boil ; when done, 
 before taking off /the string, take out the iron 
 skeWfer, and entey a' silver one in its place, then 
 take off the striiig, and trim a thin slice of the. 
 top before sending it up. 
 
 TO BOIL A LEG (gIGOt) OF MUTTON. 
 
 Put it on|/With cold water, but first tie it in 
 a cloth ; let it boil slowly for two hours and a half 
 after it comes to the boil; when ready to serve, 
 dish, and have a caper sauce ready ; pour some 
 into the dish, the rest in a sauceboat. 
 
 \ TO BOIL A HAM. 
 
 When you boil a ham, put it into a copper or 
 large pot, that will hold it easy, with cold water ; 
 let it be about two hours at the cool side of the fire, 
 before it comes to the boil, till it is well warmed 
 through; then stir up the fire, and bring it to 
 the bpil. ^If it is a small one/ it will take an homr 
 and a half ; if a middle sized one^ two hours; if 
 a large one, two hours and a half, after the water 
 begins to boil, as you must consider the time it 
 has been heating in the water, which softens it 
 and makes it boil the sooner. Observe, always, 
 before you put the hdm into the copper, to take 
 a coarse kitchen cloth, with some warm water, 
 . and wash the ham well, to take off the straws and 
 clamminess from it, and you will find it willlook a 
 great deal nicer; and when you come to dish it 
 
 

 ROASTING, BOILING, «cc. 
 
 91 
 
 for table, take off <the skin, and take" the raspings 
 off the crust of a loaf and shake all over it ; set 
 it before the fire to brown, and turn it till all sides 
 are brown alike ; and send it to table, sticking 
 a few cloves about it.-*^ Some people pour a 
 glass of brandy over it, and a little white su^r, 
 before you put the raspings on ; but that you 
 may do as you choose. 
 
 ^ 
 
 / 
 
 TO BOIL PICKLED PORK. 
 
 Put it on when the; m^ter is cold ; if a larg^e 
 piece, it will take tw6 hours ; if a middling, an 
 hour and a half, or an hour, according to its 
 thickness ; if you boil pickled pork too much, it 
 will go to a jelly, and not eat well. 
 
 TO BOIL A TONCa^^ ' \ 
 
 If it hto been long in salt,7put it in the pot 
 over night, and set it at the side of the fire ; but 
 do not let it boiVtill about three hours before 
 dinner is ordered, and then bring it to the boil, 
 and let it boil all that time ; you will find this 
 method makes the tongue swell, (this is for a dry 
 tongue ;) but if frosh out of the pickle, two hours 
 will boil it; and put it in when the water is cold. 
 
 TO BOIL A TURKEY. % 
 
 : Put it on wip cold water, with a handful of 
 salt in it, iir^t tying the turkey in a doth; let it 
 
 ^': 
 
 ^t,^^-',-^ ^ ^ 
 
 ^ju.A„. J^lfi^V 
 
 t'*i^. 
 
98 
 
 BOASTING, BOILXNO, 8«j. 
 
 boil moderately for an hour; when ready to 
 serve, diah it, and have ^ the following m^ 
 ready: — 
 
 ..V 
 
 8AUCE FORyBOlLED TURKEY, 
 
 Take a little dWn gravy from mutton or veal 
 bones, if you haye them, or a little soup ; if you 
 have them no^ put it into a saucepan, with a 
 blade of maete, an onion, a little bit of thyme, a 
 small bit oiAemon peel, and an anchovy ; boil all 
 these together, strain it through a hwr searce, 
 then put a bit of butter in a stewpan, dredge in a 
 littl^our, let it froth up ; then put in the gravy 
 you had just strained, let it boil a few minutes, 
 ^d a little minced parsley ; or, if you have 
 oysters, you may put them in, in place of the 
 parsley. If you have sausages in the house, fry 
 some of a nice brown, and lay them round the 
 turkey; garnished witJi sliced lemon. 
 
 For boiled fowls, parsley and butter ar6 
 generally used ; or you may make an oyster sauce 
 if you choosy ^ 
 
 -': ■ • ■■/ ^ ■ /' ■ •; ■ ■ ' \ - 
 
 to BOlt FOWLS, OE HOUSE ^AMB. 
 
 Boil fowls an* house lamb by themselves, in a 
 good deal of water, and skim it as it rises: a 
 chieken will be done in twenty minutes ; a good 
 fowl, ill three quarters of a hour : a small turkey, 
 iia/^ut an hour ; a middliug one, in about an 
 
 
 -l.±u.. 
 
"f*^«-'iTE-» i^-^ 
 
 "f|* t,'- ' i* •«>- 
 
 r :■:■-- / /-. 
 
 %^ 
 
 ROABTINO, BOILING, &f. 
 
 08 
 
 ;» 
 
 hour and a half; and a large one will taki^ two 
 hourst or two hours and a quarter. For lamb, 
 allow a quarter of an hour to each pound weight. 
 
 SAUCE FOR BQILED^DUCKS OR RABBITS. 
 
 For boiled ducks or rabbits, make an onion 
 sauce, thus : — Take the onions and peel them, 
 and boil them in a good deal of water ; change 
 the water after they have boiled a whije, then 
 boil them till tender; take them up and throw 
 them into a cullender to drain, then chop them on 
 a clean mincing board, and put them in a clean 
 stewpan ; shake a very little flour over them ; put 
 in a little cream, a piece of butter, and a little 
 salt; give them a toss over, the fire, and, when t|ie 
 butter is melted, it is ready. Pour it dver tbfe 
 rabbits or ducks, and serve it up. 
 
 y 
 
 SAUCE FOR A BOILED GOOSE. 
 
 For a boiled goose, you may make a cabbage 
 sauce thus; first boil the (»bbage, and thea^op 
 and stew it with a piece of butter, a little cream, 
 and a very little pepper and salt; or you may 
 make an onion sauce as for a boiled rabbit. 
 
 . -^ 
 
 ■:.^ - 
 
Wm 
 
 A 
 
 CHAPTER V, 
 
 MADE DISHfes 01^ BEEF. 
 
 " \ 
 
 i\ 
 
 TO MAKE A BROWN SAUCE, OR FRICASSEE. .^^ 
 
 Take some flour, put it into a plate,.8et it in 
 
 an oven, any time you are using it ; letit brown, 
 
 ^ 8tirriniroften, tillitbeaUof anice brown colour; 
 
 take it out and sift it through a hair searce ; le 
 
 ^ it cool, and put it into a paper bag, and keep it 
 
 for use. ■ ' , 
 
 When you want to make a brown sauce, take 
 
 " two tablespoonfuls of it, and break it as you 
 ^Wiuld starch, with a Uttle coW 
 good soup boiUng in a st»wpan ; pour some of it 
 into the flour you have just broke, and stir it 
 toirether, and then return |t to the stewpan ; put 
 in a whole onion, a Uttle ^t, a grate of nutmeg, 
 or a little beat mace, a spoonMof ketchup, a tea- 
 
 'J ^8poonful of anchovy sauce, a Uttle^squeeze^of 
 lem^ wad a gl^ of white wine ; (observe, after 
 ' you have mixed the browned flour with the soup, 
 - 6tram it through a hair searce, for fear of l«mp8» 
 
 'C- 
 
 '/. ■ .. 
 
 
•^"S'SS^WS**^ "-^ff^r ' 
 
 ,1 - ^ 
 
 MADE DISHES, &c. 
 
 M 
 
 into the stewpan,) and let it boil, at least, l^an 
 hour, as all sauces are enriched by boiling, and 
 come to their proper flavour. This answers for 
 all brown sauces, and is much better than taking 
 browned butter, as, by this direction, the sauce 
 will be free from grease. You may add truffles 
 and morels, mushrooms, or oysters, i^you think 
 proper, according to what you are drying. 
 
 TO STEW A ROUND OF BEEF, WITH A RICH 
 SAUCE AND ROOTS. 
 
 V Take the found, and rub down a small quantity 
 of thyme, mince some onions and parsley fine, a 
 little raw meat minced fine j mix tliese together, 
 with a little pepper and salt, and work them up 
 together with a raw egg; take out the bone, and 
 put in the stuffing, where the bone came out; 
 then wrap the flap tight round, skewer it weD, 
 and tie it tight round with a tape ; then rub it all 
 over with a little thyme, parsley, and minced 
 onion, and a little inixed^spices ; have ready n 
 clean pot that will just hold it; put in a little of 
 the marrow out of the bone ; then put in the round, 
 and let it stew for aboiit ten minutes, without 
 water; next put in a pint (half a gallon .English) 
 of soup, and let it stew for an hour on a slow 
 fire, or a carron plate : add a little boiling water* 
 Observb to haye no' more liquor tJian comes 
 half way up the meat For a round of twenty 
 pounds weight, it \(dll take fova hours and a 
 
 ml 
 
 i^^^^i^i^f"^.'^, 
 
 th^'ili$i-t:^C-» ?^^^^-^tUt^A^,i > *'i*^i.*-MI 
 
T'-'^iS' ''*^ 
 
 Wf^ --r -■"J-^t™ 
 
 / 
 
 t6 
 
 MADE DISHES, &c. 
 
 half constant .tewing ; you my leave in the bone 
 if you choose. You may stew a rump m the 
 «J,e way, and, for a change, leave out the rootm 
 and dish it up wth forcemeat balls. , 
 
 TO BONE AND DBES8 A RIJMP OJ BEEF. 
 
 Lay it open with a sharp knife on the under 
 side, and take out the bone, but be sure not 
 to spoil the other side in teUng4t out, as flie 
 bone Ues very near the skin ; rub it oyer wiA 
 pepper, and a very Uttle salt; let it he about 
 right days before it is dressed. Then make up 
 a stuffing thus: take a pound of lean beef, a 
 quarter of suet, two onions »\n««<^ .^ff ""« 
 «chalot minced 5 fry the onions ma Utde butter; 
 mince the meat, and pound it in a mortar ; min« 
 the suet; take a good handful of bread crumbs, 
 -pepper, salt, and^ litfle thyme rubbed jown^ 
 Lk all these together with a raw egg, and staiff 
 it where tte bone came out 5 tie it tight with a 
 tape; stew it with a Uttle weak wup tdl done, 
 taking care it does not set to the bottom of Ae 
 fOtTm^ke a good brown sauce, "sf'f »«* ^ 
 brown sauce, (p. 93) : you may add forcem«* 
 balls or vegetables, as you please : dish and garnish 
 
 irith vegetable flowers. Twenty poimds weight 
 will take fotir hours' 8;^e#ing. 
 
 K> 
 

 MADE DISHES OF BEEF. 
 
 97 
 
 'J' 
 
 RUMP OP BEEP A-LA-MODE. 
 
 Take a rump of beef, lay' it open on the under 
 side, take out the bones, make a stuffing, thus : 
 one onion, two eschalots minced very" small, a 
 little white pepper, two of three cloves pounded, 
 an anchovy minced small, a little dried thyme 
 rubbed down, a small quantity of parsley minced, 
 a few bread crumbs finely grated; mix all thes^ 
 ingredients with a raw egg, stuff it well into the 
 part where the bones came out, tie it tight with 
 broad tape, and rub the meat all over with mixed 
 spices ; if in cold weather, let it lie eight days, 
 turning it every day^ and rubbing it with spices; 
 if in the summer season, it will be ready in three 
 or four days; have ready a well tinned pot that 
 will just hold it^ rub the bottom of it with somef 
 marrow or butter, tie it well with a broad tap9^ 
 lay it in the pot$ and let it get a nice brown on 
 both sides, theii add some weiak soup to it ; if you 
 have nbne, take a litde boiling water, some whole 
 pepper, two or three whole onions, a carrot,and 
 turnip, cut in pieces an eschalot or two, ai^d a 
 bunch of thyme; shut it close and let it stew on 
 J^ moderate fire for five or six hours or more, if 
 it be above sixteen pounds weight; the op^nstde 
 must be laid downwards, first for an hour and a 
 half, then turn it, and let it stew dll done; you 
 may add a slice of bacon ham under it ; when 
 iender, carefully take it ov^t, lifting it by the tape, 
 
 
 
 -.-gC^ 
 
ge MADE DISHES OF BEEF. ^^ 
 
 if you can, to prevent breaking it; cover it to "^ 
 keep it hot, strain and slOm the sauce, thicken it 
 with a little browned flout, season with anchoVy 
 •auce, ketchup, Indian soy, and a glass of white 
 wine( with a squeeze of half a lemon ; boil it m 
 a clean stewpan until it is rich and thick, dish 
 and pour the sauce over it with some forcemeat 
 
 balls. ; \l ' 
 
 - J^ofe.— You may do a small round the same 
 
 ■''^- ; ■■ ■■. .•■■;. ■•;,:''■•■'' I."-/ ''X "V;- ■ ': 
 
 A BREAST OF BEEF PRiESgED. 
 
 Take the nine holes of beef; 4fter it has been 
 properly saited for about ten days, with salt, salt- 
 netre, and sugar ; boU it till' tender; the instant 
 you take it out of the water, take oi4 the bones,* 
 lay a clean doth upon a board, and S^y the meat 
 upon it, then lay on another cloth, wad wotaw 
 board upon it; if you have not a chees* press, lay 
 on it a very heavy stone, and let it lie| aU nig^t, 
 when it wmibf ready. 
 
 TO DR^ BEZt BOUILLE. 
 
 Take a nice 8quare,^der, lean pieie of beef; 
 about four pounds weight^lard it tyough^imd 
 through aU over ; put it intraK8tewpan> with the 
 handsomest si^e uppermost; j^ > two piflte 
 (a chopm) of sbup, witha Htde bum^of thy»e, 
 and* litde wmter savory^ a whole onnn^^ httl^ 
 whole pepper and salt, and a bjade ir two of 
 
 .>i'4f* 
 
 , '»■&%»> 
 
 
 
* If 
 
 'A 
 
 MADE DllkES OF BEEF. 
 
 »• 
 
 mace; shut it close, and let it stew till quite 
 tender ; next take out the ohion and sweet herbs ; 
 take out the meat, and skim o£f the fat from the 
 soup ; take two tablespoonfols of flour, break H 
 with a little cold soup ; then add the soup you 
 have just skimmed to it; strain it into a clean 
 pan, let it come to the boil ; then put in the beef, 
 two tablespoonfuls of ketchup, the squeeze of 
 half a lemon, the grate of some nutmeg or maccy 
 a glass of white wiiie,, some ^rttffles and morela, 
 a little salt tot your taste ; let it stew all together 
 for half an hour. ^ Dish, and pour the sauce over 
 it ; garnish with lemon. This makes a nice 
 eohier dish, or a centre, and is seldom placed on 
 any 4>ther part of the table. 
 
 ,^ TO BQKX: Alfi) AOLL A BREAST OF BEEF. 
 
 Take the thin end of atbreastof beef, take but 
 the bones, rub it over with salt, saltpetre, and a 
 littleTaw sugar, some thyme ^rubbed to a powder^ 
 white pepper, and a small quuitity of pounded 
 mace ; let it lie for eight days, turn it over two 
 or three times, that the salt may penetrate all 
 parts of t^e meat. When you are to ude it, toll 
 It up tight, and sew it with a packing needle^ 
 stew it for two hours and a half. Make a good 
 brown sauce with forcemeat balls, or roots cut 
 down, if you choose; gboe the beef, dish, and 
 pour the sauee under. -^ 
 
 
 
 4i 
 
 41 
 
 
 %^' 
 
 -^ I.-, 
 
»'• ■ . 
 
 
 5-^ 
 
 ;• r 
 
 itO\ 
 
 MAPE DISHES OF BEEP. 
 
 XpEEF TONOU* RAGOUT. 
 
 Take a fresh tongue, tdce o«f the root, boil it 
 in wit and water, iptilitinll V*^\^*^'\^ 
 the pan. a carrot, a whole onjon, esdialot, a f^w 
 pepper.;;.™*, and a bunch of thyme; ehutu 
 cl««e, and let it ?tew till tender, takeit out, «hce 
 It, dip each dice in the yolks of eg(^ flour and 
 fr^ it of a pale brown, rtrain and>hicken the 
 «a\u!e With a UtUe flour; seasoit 1J*h ketchup, 
 anchovy sauce, squeeie of lemon, and a gkss of 
 white wine; reduce it until it be nch and good; 
 have the dish hot, phce the tongue, as much as 
 Tou can, as though it had not been shced, so as 
 to appear whole; pour the sauce round it; gar- 
 nish ^th capsicumi. pickled beefr-root, or green 
 
 '^'n; serve it up. 
 
 BEEP TONGUE BRAZED^ 
 
 Boa a tongue tm about balf done, peel it, and 
 hrd it through and through with fet bacon^then 
 take some wesk soup, pepper, salt, some c«^ote 
 tut in slices, turnips turned, a parsnip c 
 ifency, a whole onion, two or three ^clov 
 bunch of tbyme; stew it tiU toiler; when < 
 iake out the onion and thyme, thicken tiie 
 add a Utde ketcbup, the squeeze of a 1 
 tod a glass of whife wine ; serve it up, wi; 
 roots round it ; youmay glaze the tongue ; 
 think proper,«-it makes a handsomer tinis 
 
 
-. «••■>>!.'■■»•' 
 
 '•7'if'\-^V;r ■.'•:.. ,/ 
 
 /" 
 
 MADE, DISHES OF BEEF. 
 
 101 
 
 BEEF TONGUE IN DISGUISE. 
 
 Take a fresh tongue^ Wil and peel it, cut it 
 in (Alices; simmer over a clear fire or carron plate 
 about a quarter of an hour, with a little butter, 
 chopt parsley, an eschalot, pepper, and salt ; ta^ke 
 it off, and let it cool ; make a good deal.of forced 
 meat, with equal quantities of veal and beef 
 suet, crumbs of bread soakedl in a little milk or 
 cream, pepper, salt, parsley, a very little thyiibey 
 all finely minced; mix them with the yoSks of 
 three eggs; lay some of the forced meat In the 
 bottom of the dish you intend to served up in»v 
 then lay the tongue on it,- put together ^'though 
 not cut ; put the rest of the forced nfoat on it^ 
 smooth it with a knife, dipt in the yolks of egg% 
 in the form of a tongue ; strew over it crumbs of 
 bread ; bake it in an oven, or in a Dutch oven/ 
 before a good fire, about three quarters of att 
 hour; when of a good colour, take it out, and 
 poiur the fiert off; clean the dish nicely; make A; 
 nice dear sauce with veal gravy, salt, pepper» 
 the squeeze of lemon, and . a teaspoonfol iMt 
 anchovy. 
 
 i^> ■" 
 
 k 
 
 TO FRICASSEE A BEEF 'TQNI^E BROWIT. 
 
 Take a neafs tongue, take off the root, and 
 boil it tender ; take off the skin, and clit it' in 
 slices, fry them in butter ; then pour out tkp 
 butter ; put in as much gravy into the stewpnil^ 
 
 ^iijg^ 
 
 '«*,i >iUtJa-. 
 
 >.''J 
 
■ • ■ n^*'' ■ 
 
 "t. 
 .V 
 
 b'' 
 
 102 MADE DI8HE8 OF BEEF. 
 
 ag you think you will want for sauce. Obierve 
 the same rules as for fricassee of pigeons j garnish 
 widi lemon. You may do any of the above with 
 a brown sauce, if you prefer it. . 
 
 TO STEW A BKElf TONGUE. 
 
 take a neat's tongue fresh ; take off die root ; 
 stew it in a little salt and water till it wiU skin ; 
 toke off the skin ; put it into a clean stewpan 
 ^th a pint (mutchkin) of soup ; if it stews down, 
 add a little more : let it stew till quite tender; 
 then take it up. arid Strain the liquor it i»nM 
 .tewed in ; put it in the pan again, "d* » 'l™^ 
 beat mace, or the grate of a »""»/«' »*>«*'* "^^ 
 a spoonful of ketchup, a gkss of white wine,^* 
 few truffles and morels, pickled oysters, or murii- 
 «H,ms, and the squeeze of a lemon ; !«» »t^»tew 
 for a quarter of an hour : thicken it as in former 
 
 '*'>r^— You may lard the tongue if you please, 
 as soon as you have skinned it, M it lopk. mudi 
 better 5 and, with die addition of a few forcemeat 
 balls, it win make » he«l dwh for a Kcond 
 coMse ; odierwise, it is generally placed a> « 
 centre or comer. 
 
 t<J SWCASSBE ox BAI.ATE8, 
 
 ^-wk* and wald diem weU, and put them «i 
 
 ««i cold water; let diem simmer t.U you can 
 take off die blade skin very dean ; dien put tliM« 
 
 
 tfe&sfe^V 
 
 
 .r* , 
 
 ^.~f A ^ ^i^'plXkMi^^-clv.A.-'A. i 
 
■ ,,f*r>Ff-|r?^:fSi'-"**-f. 
 
 .'■f. 
 
 MADE DISHES OF BBEFV 
 
 100 
 
 J 
 
 oti again with milk and water, and let them 
 timraer till quite tender ; take them out of the 
 liquor, and spread them between, the folds of m 
 towel, and lay a weight upon it to keep them 
 flat : make a little forcemeat of veal, season, and 
 apread it on each of them ; roll them up like a 
 collar, and tie them with a thread, else they will 
 open. Have a fricassee ready, as before directed ] 
 let them stew in it for a little while, and dish 
 them up, and garnish with lemon. 
 
 ANOTHER WAY. 
 
 Prepare the palates as in the former receipt; 
 out tb^ into square neat pieces ; then have a 
 white fricassee ready, as before directed; dish 
 them, and garnish with lemon. 
 
 TO RAOOUT ox PALATES. 
 
 Take the palates, wash them clean, and put 
 them on in cold water ; let them bdil slowly 
 till tender, and take off the black skin ; then cut 
 them in neat pieces, and make a brown ragout 
 sauce thus : take a mutchkin (pint) of good gravy 
 soup, a piece of butter, put it in a stewpan, and 
 let it brown ; then shake in two tablespoonfuls 
 of flour, and stir it for a litde while ; next pour 
 m liie soup, throw, in a whole oni^ the squeeze 
 Afa lemon, a glass pfwhatewiue»:a|^^ beat mac%^ 
 «r nutmeg, a spoonful of ntHahrbom ketchup, anl^ 
 ■M teaspoonfiil of anchoTy sauee ; let t^em boil for ; 
 
 "i 
 
 *fe.. 
 
 rf 
 
 irof^kitw •^'i^tidn ^ <iuAJei<i.* 
 
 
-Jit"", 
 
 
 
 104 MADE DISHES OF BEEP. 
 
 ten minute.; then .train, and return 't^**" 
 Se .tewpan. «.d put in the pa>«^»j J"' J*™ 
 rtew in {he «.uce till it i. fine and nch. Du.h 
 It up, and garnish with lemon. 
 
 I 
 
 ox PALATE. LARDED. 
 
 Stew them about half an hour ; then scrape off 
 the btack .kin, "turn 'hem *o the hquor ap^. 
 mdjet them .tew till perfectly tender, take. 
 
 , a1 out, hiy them between the fold, o a rfoth. 
 «nA lay a weight over them, to keep them 
 St t trim tU ; take the trimmmg^^^^^^ 
 little lean ham, .eawn with ^ pepper and Mat, 
 
 ^ wSAr.tnffing np with a raw egg. .pread « 
 £ on each plte, double them over, anjw.4 
 
 a needle, fa.ten them; then lard them With firt 
 ?;^„^^h, and throw Fetty «»««' *»8**f' 
 
 Tte^n, put Wla little water.to mourten, h»y Ae 
 
 5is:m,w *-»^- "=»<^; l^*^*''^;*:: 
 
 f«r about half «p» hour: make 8. neh Mown 
 ««^ n Trrel «iuce. DiA. «ul gba. 
 thwaipou* the fauce under. 
 
 ' ■■ /, i .Jo llA»E BEEF OLIVE.. ■ 
 
 -Cot ««neUd«m.e .teak., iia^^ 
 
 ^ a lolHnWpin 5 <1«^ *«"» f* u We 
 Si quwitiSTf white pepper and «dt ; have 
 tome forcemSt made, thu. : take «.me veal, M 
 
 :\\ 
 
/ •', 
 
 MADE DISHES OF BEEF. 
 
 105 
 
 and lean mixed together ; you may take a small 
 piece of lean bacon ham, a little parsley minced 
 small, some pepper and salt, and a few crumbs 
 of bread ; beat all these well together in a mortar 
 with a raw egj? ; ^Y » ^^^^ ^^^^ ^^^^ steak, and 
 roll them up tight ; the best way to fasten them 
 is with a small skewer ; roll them in the yolks of 
 eggs, and then in crumbs of bread; have a pan 
 of boiling dripping ready, fry them till done of a 
 nice pale brown ; and dish them with a brown 
 sauce. 
 
 BEEF OLIVES ANOTHER WAY. 
 
 Cut some handsome' square steaks, flatteii 
 them with the rolling pin ; lay some forcemeat 
 on each steak, roll them up tight when all done; 
 take two small skewers, itick four on each, du8t 
 them over with a little Hour, put some butter in 
 a saucepan, when it firoths, put in the olives, 
 bruise them till they take on a little brown, then 
 turn them ; let them brown on the other side i 
 when fried, drain off all the butter, add a littla 
 sdup, with a whole onion, a tablespoonful of 
 mushroom ketchup, a teaspoonful of anchovy 
 sauce ; shut up the pan, and let them stew for fi 
 little, break a little flour with a little cold 80up» 
 add it to the olives : let all stew together for a 
 few minutes, dish and pour the sauce over them. 
 
 j.fu.'\,\ifaJMm&J^ 
 
 ^Si-m^^^ ilt& 
 
 

 
 loe 
 
 MADE DISHES OP BEEf, 
 
 ■i- 
 
 TO MAKE Bllf COLLOM. 
 
 Cut tbem into small pieces, about the tile of 
 a dollar, the crow way of the grain of the meat ; 
 dredire them over with a little pepper and salt, 
 and a little flour ; have a small piece of butter m 
 a stewpan, and fry them till tender, and of a pale 
 brown ; then have a nice brown sauce ready, and 
 drain the fat fr^m them, and pour the sauce over 
 them. Ganiish with sliced kroon. 
 
 TO STEW BEEF STEAKS. 
 
 Cut 'the Steaks from the thin end of the spare- 
 rib, half an indi thick, rub the bottom of the pan 
 with a little fat ; season with white pepper and 
 sakii^y in the steaks with a whole onion, shut 
 S«>m d«^, and set it on a slow fire, frequently 
 look at them, but do «ot turn them, thev «^» 
 . <»st sufficient gravy 4>f>eiteelves to do 
 Mike a nice clear brown sauise, seasoni 
 ketckMP* a few pickles, some pickled mushrooms, 
 and;i&wi have them, a few pickled oysters; 
 ■liiiiijiml"^lJ^ tender, dish them, and what 
 TOTvlfflBS^in 4® I»n» P*** ^* ^ ^^ ■*^*^* 
 giv9 WipoYer ill fire, and pour it round 
 
 ^ steiiki* 
 
 • I 
 
 t*t '• * 
 
 TO BROIL BEEF STEAKS. 
 
 iiavea clear fire, free from smoke; throws 
 UtUe salt in the fire; have the gridiron very 
 
 i 
 
" W^f,' %• 
 
 ,.,J. 
 
 IIADB DISHES OF BEER 
 
 € 
 
 clean ; Piiii4f»»« ^^^ »"^ ^ ** J^^ '^^^ • ^®* 
 rub U ^tfirlMrof th6 fat of the steak ; put on 
 
 a (jwpli ^tot*»aka, and continue to turn them till 
 
 'jJmUl Have the dish ready, very hot; |m^ 
 
 "Seetadi ^ it, «|nd, if the todily Vihi% mince 
 
 a littl* diilon or eiichalot small, and sprinkle ont 
 
 the steak with a little salt : then lay the other 
 
 Meak on it, and with the steak tongs press them 
 
 together ; turn and press them again, and you. 
 
 will find the dish full of gravy. Cover with w 
 
 hot cover, and send them up. Never send more 
 
 than two steaks at a time, but send them hot and 
 
 hot as they are wanted : never salt the steaks 
 
 while on the gridiron, as it draws out the gravy.. . 
 
 TO MAKE MINCED COLLOPS' OF COLD BEEF.j 
 
 —If you have the inside of a cold roast sirbln 
 ' of beef, take the fat from it^^^d mince it fine|> 
 
 *| a.<#an stew^ with a little soup ; when, 
 soup toils, purygbi n^ with a little pieee : 
 of butter rdUed iA flW^^ kptchup, jpepper, 
 
 and salt : when th»!lMce ik thick and smboth, it 
 will be enough. I%ih it>.and garnish with toaated. 
 
 \ TO MAKE MINCED COLLOPS, ;fi£r>i 
 
 TtJce a tender piece of beef; cut it into small 
 pieces : then, with a mincing knife, mince it 
 small, with a little beef suet ; have a stewpan. 
 Teadjr, with a small piece of butter, and a littlr 
 
 *, 
 
 :> 
 
s 
 
 IS 
 
 /- 
 
 r 
 
 1 1' 
 
 
 
 
 , , Vl , : •,/• >(''\^ 
 
 ;t7)?^ 
 
 / 
 
 f; 
 
 I y 
 

 V 
 
 108 MADE DISHES OF BEEF. 
 
 onion, minced very%maU: give the onion a fry 
 rZ butter for a minute, put in the coU.^ 
 cover the pan close, and let it stew on « •l^J'* 
 tr a few minutes ; .tdce off the cove^ and w^ 
 a wooden spoon break them weM, or they willgo 
 LrSpsf sprinkle alittle «alt and white pepp^ 
 wer them; cover the pan again, and let them 
 Z^ Si qdte temier ; have a Uttle.T?' ''^ 
 *M to it, with a teblespoonful of ketchup, "^T 
 Sesji^eze of a lemon; dishit, and garnish with 
 
 ^'^.'lESi may make veal coUops Ae same 
 way, only leave out the onion, and give it a little 
 more lemon than for the beef. V 
 
 -, .■-...;,■■ ■ ■ N ■ l V, 
 
 • '' TO DRESS BEEF GOBBETS. ■- 
 
 TWce a tender piece <» beef; cut it tetop^^^ 
 about two inches square, and half an inch dn*; 
 ^ a little onion very small : ^^^^^^^^ 
 ■ Zne, white pepF' and salt, rub **« «r^ 
 X Aat, and shake a Htde flour over^Am; 
 have a wdl tinned pan, fry them nicely of a fine 
 Sown; in the mean time have a brown^Bauce 
 S A^ *«-&«>»' ^^ and put them m 
 ^Lce, and let them stew in it tdl tender. 
 , 55Lh thei.. and ganOsh with beet root, or any 
 \ kindofpfcUe. ' j? 
 
 J' 
 
 ['X 
 
 
'fv .' «°',T'« f-f'i^n^ w^ 
 
 -*;'** '^*t 
 
 MADE DISHES OF BEEF. 
 
 109 
 
 V BEEF GOBBETS ANOTHER WAY. 
 
 Take a nice tender piece of beef, with a little 
 suet; mince thera down, with a small quantity of 
 onion o&chalotte, pepper, and s^lt ; work it up, 
 and make them into cakes about the size ^of a 
 dollar ; when they are all done, fry them with a 
 little butter, first dusting a little flc^r over them ; 
 dish them all round the dish, linking one a little 
 over the odier, and pour a little g<^od sauce in 
 the middle. 
 
 TO S^W OX KIi:^NEYS. 
 
 Mince down a large onion yery small, put a piece 
 of butter in a stewpan, and, when it froths, put in 
 the kidneys, and strew th^ onions all over them; 
 let them fry for some time, then addaladleftdof 
 soup ; shut them up, and let lliem stew slowly ^ 
 they will take two hours' stewing ; when tender, 
 strain and scum the sauce, thicken it with .a little 
 flour ; season with pepper, salt, and a little 
 ketchup. Dish, and pour the sauce over them. 
 ^ofe,^you may do sheep'^ kidneys the same 
 
 :• way.-'.;: ;;'' .■.;■./■. •:■.;.•-■■.■:- '■-■/''■- /^ ,'[-■: \:-\- 
 
 V'-fJt. 
 
 ANDOUILLETTES OF BEEP. 
 
 Take a piece of tender beef, with a little suef^ 
 mince as small as possible ; season with pepper 
 and salt; form these into small cakes about the size 
 9f, a crown piece, and about half, an inch thick ; 
 
 M 
 
 -r 
 
 7YT 
 
.,,,,,,v,_^ .<,_!-- ft^-p-- .■-: .■■i-i. 
 
 
 1,0 MADE PISHES OF BEEF. 
 
 augt oyer wiA a UtUe flour, P«t a Uttle bttttor 
 Lt:Singpan;puan>e«.doudW«^^_ 
 
 cienuy uuuc, ««- .1^ /.nripts : DOur a brown 
 Jn the manner you dp cuueis , y»^ • 
 
 «iuce in tbe nnddtte. W 
 
 TBIPB AS IRICANDBAUS. 
 
 ': Take four or fire pieces of nice white tripe, 
 
 r^ Jt one way than the other, make a little 
 
 ^KfvSweUpoux^inJJeyS 
 
 5Se.asyo«wooldolherfeicandea«s,with»8harp 
 
 "^-TU tripe must be boiled very tend*, 
 before you teas this fish. \.:!x-\_^-^4^ 
 
 1^ 
 
 , Wmicasseetbipbjt 
 
 ' TVto some nice white tteSMe tripe ; stew it on 
 
 -'- -" r— ^^i; ^ — — 
 
 ijifiluiia 
 
!fe?^f«^P?^^r»»^|P| 
 
 i-t^ i,,i*s. t -^sii n-v jea + 
 
 MADE DISHES OF BEEF. 
 
 ill 
 
 TO FRY TRIPE IN BATTER. 
 
 Beat up one egg (yolk and white,) add a little 
 milk, then a handful of floui?, a little more milk 
 and flour, till you think you hare as much good 
 thick batter as you shall need to fry the quantity 
 ie you intend ; dip each piece of tdpe into 
 
 Ibatter, and quickly put it into the boiling 
 ^^Iping ; fry them of a nice brown, taking them 
 but as done, and ktyin^l^em on the back of a 
 gearce, to drain and keep warm till all are done. 
 IHsh and send them to table. < 
 
 TO PRY TRIPE. 
 
 Have a pan of boiling diipping, let the tripe 
 be ve'ry tender, dip each piece in yolks of egg8» 
 then in crumbs of bread; season with pepper and 
 salt, fry them of a, nice pale browh, and lay ihem 
 on the back of a scarce to drain as you do theuiy 
 till they are all done. Dish aiid send them to 
 tdi>le, with be%l 'butter and mustard in a sauce^ 
 
 boatr-'- ■• --^•. ;.;;..;. , ■ ,-.,:.;,i..-. ;•'•.;.,,■ , ^ . ■.;.w- ' , . ' 
 -<..^:P' ".^..^'^v' ;^^^-:■■■.T0 -STEW TRIPE. ■ ,;-.,/- :;. r* . y 
 
 Take some nice tripe, alter being boiled till 
 tender; put it on with some milkand water, with 
 a whole onion and a little salt; let it stew lall 
 you can xuu a quill easiLy through it. Dish it 
 ynith the liquor about It Tripe done this way 
 is ate with melted (b^t) butter and mustard* 
 
 T: A5^^»^&2t .'i«?ii 
 
 i^i^'immmsmis 
 
 S3^?£7'^ 
 
r.\- 
 
 
 .4 
 
 i^. 
 
 ,„ MADE DISHES OF beef; 
 
 You may send the onion up with it, as some 
 people are fond of it.; 
 
 TO cWBinf TW*'* 
 ' Tdcea. touch double tripe «^ •"f"*"*^ *?. 
 3 V !fJ;t tiU it is quite tender, then «mt it 
 ft dish, stew It tiU It •» «!"• . over with flour, 
 into squate pieces, f "»» ^"J^^^ „f better in . 
 mince an onion ""^l: P?* » P*!^t i„ the tripe, 
 rtewpan, and, when it fr°*f' P^J^'V ^^Jfy, 
 
 •p£t:irr:/^:Sr,i?Utae«>u, 
 
 :ttsS:Xofcjn^^^-;-S 
 
 aUtttesalttotaste; ^^^^J'^iSf put it round 
 middle. 
 
 TO COLLAR BEEF. 
 
 rr^.«rAcefmBxe cut off the thin end rf tk 
 . Take « »*%°J7V . ^ ^^^ ^^e out the bones, 
 
 beat the insiac wen w*v.* «„u„ptre well pounded, 
 ll»e«^-rC™?of S?t XpUulof 
 a quarter of » P««^« JJ^t ^^d white pe^ 
 
 »w sugar, half '»:*"~*Xei withaUtfle Ay^^^ 
 tM», doves and nutmeg, inixedwitn a J 
 
 LbW down to a powder, nAAe^ 
 
 with tkese mpe''^"'* ""l7fo^^i„ht or ten 
 
 Sif^^^StharoUing pin. and strew 
 
 5^ ' " 
 
 K 
 
 
 
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 V-- 
 
 - 
 
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 ^— 
 
 ir 
 
 
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 ^^^^^Kj^^^^iHaa 
 
 
 
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 _3*w*J:^ 
 
 -J- (^tvaai^S 
 
 ^^^^E « -^H 
 
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 ^'•"r^^A . 
 
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 -r-^ 
 
 
 
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 ^^^^^[^1 
 
WX'ei'^'t'SW f,> ■' "^•f^^vr ■ . j^ 
 
 •V^ 
 
 MADE DISHES OF BEEF. 
 
 m 
 
 gome more spices over it: roll it up tight, tiejt 
 with a tape, and thfen a cloth round it; boil it tiU 
 tendff, (it will take fiiUy three hours;) when 
 done, takeitout, andliangituptiU.cold; take 
 off the cloth and tape, and dice it for use : ga»- 
 niflh with parsley. 
 
 TO POt BEEF. 
 
 Tf&xi as much tender beef (not &t) as ymi 
 choose : cut it into pieces : put it in an earthen^ 
 can, with a good piece of butter; tie it up with 
 paper, and put it in a moderate oven (two hourr 
 will do it) : take it out, and take out the meaty 
 and save the liquor : cut it (the cross way of the 
 grain) into small pieces, and pound itin a mortar, 
 season it with salt and mixed spices : take offlhc 
 &t of the liquor it was baked in, and add a litfle 
 of that gravy to it, witii a good piece of cold 
 butter, pound all well together : teii the potting 
 jars be well buttered, and press them^ quite fidt 
 leaving as much room as to pour clarified butter 
 over it : put it in the oven for about a quarter of 
 an hour, tiU you think it is quite hot through : 
 take it out, and, when cold, poiuf chirified butter 
 over it; when tiie butter is cold, tie it up witii a 
 bladder, and it will keep a long time, and make 
 mce supper dishes, sliced or turned out wholes 
 ganiish with parsley. 
 
 •4k 
 
 
 
wn "^^p-*W' 
 
 T 
 
 lU 
 
 MADE DISHES OF 
 
 BEEF. 
 
 
 L 
 
 ♦ ■ 
 
 ' , TO POT BEEF HEAD. 
 
 Wash and blanch all ttp blood well from it ; 
 
 ™.JS it -^hen <a.fd, take all the ,meat off the 
 parboU It , wnen w u, . ^^^ ^^ 
 
 W;.cutit downmto«.Mfflp^^^^^^ ^^^, 
 «^nn»r and salt over it : put u in » ^""^ .1 j • 
 
 ^rtai^'aTmuch of the Hq-' '» ^l^iJ^ttw 
 *^ Ml ^«„^, u . with a piece of butter, let u siew 
 ^Ta Zrfae.^uL fine and tMck. ^ 
 
 "~A when cold, ^um it out a» yon do jeUy . or jou 
 :i^£^ir«»Se dishes for snpper; gannsh 
 
 witlipawley. ^ 
 
 . ' ^ "' ' < . _, "/■■-.■■ 
 
 ^ , ^O POT cow HBEL. 
 
 . After the ieel k deaned and lK>iled ten^^ 
 
 •, cuUrdown very smaU; season ^ ^^^^^ 
 ^ ^pper andsalVandthe gmte of aDutm^ 
 
 VEZ a little veal soup for half im liour ; put a 
 , iV^tii a iKwc ^ r ^iien cold, turn it 
 
 into any «l»ap® y<>^ "*^® » ' 
 out as you do jelly. 
 
 ■ . . ■" ■ ■■. -■■ -■ ■■'■■■ -"^ ■ ■ ■ ■ ■; 
 
 TO BOIL COW HEEL, 
 
 Afteriaving scahted all the hair offthem,«.d 
 tak^Toff the Jioofs, p«t tiiem in a Pot ^* * 
 S^TdS of wat«r ; let fl'«""'t«?i'« "^^ 
 
 fcgt; the next morning, '^'^^^ Z\TZwie 
 Zj «.f it Ut When you want to use it, prepare 
 Ufor4Kd i r c ct e d'int he r.oeiptfortope.or 
 
 s^'„«?^ , \p ^y , .■,^-:. 
 

 7prr^t f '*"" f,?^*' '" ' 
 
 MADE DISHES OF BEEF. lU , 
 
 Youmay senditupcold, if youUke, with mustard 
 and vinegar, or it is a very nice fricassee, 
 
 to BAKE A BEEF TONGUE. ' 
 
 Boil it till almost done ; peel and spUt it in ^ 
 two ; dip it in melted butter ; roll it in bread ^ 
 cfumbs, pepper, and salt ; bake it slowly, basti^ . 
 it with butter ; make a sauce thus : take a^littt^ 
 eravy, a little minced parsley, pepper, and^salt, 
 Ae squeeze of a lemon; beat up the yolks of two 
 einrs ; add it to the sauce ; give it a toss ; pour m 
 the sauce, and lay the tongue on it. Garnish 
 with sippets of fried bacon. 
 
 SAUSAGES WITkREB CABBAGE. ^ 
 
 Cat down the cabbage, but not too small, put 
 it inia dean stewpan, with a |)iece of butter, ^ 
 Uttle salt and pepper, a small teaspoonM/ of 
 vinegar ; shut it close, and let it stew on a dow 
 fire till done, but not too soft ; in the mean time, 
 fry a pound and a half of sausages nicely ; dish 
 tiie cabbage, and lay the sausages neatiy on it. 
 
 Note,^l{ you have no sausages, makfe mock 
 sausages tiius : take cold roast m^t®f any kind 
 you have in the house, mince it as small as pos- 
 sible; season i^th white pepper, salt^ dry tiiyme 
 rubbed timmgh a scarce, a small quantity of 
 onions or eschalot micely minced ;iou may add 
 parsley, if you like the flavour, or any other swefet 
 herb ; a few cnimbs of bread and a littie fet must 
 
 -i 
 
 ^^yteci^''!.. 
 
' ,W^^f^' '^ " 
 
 
 .'!' 
 
 {!..>' 
 
 IA-. 
 
 lie " MADE DISHES OF BJIEF. 
 
 be mincea with tEe meat ; work it up with a mw 
 eKK, yolk and white, roll them m the fonn <rf 
 siusages, and about the same length ; glwe with 
 the yolk of eggs, roll them in crumbs of bread, 
 fry them, in a pan of dripping, of a fine brown; 
 dih as above. These (patties and n88oles);HaU 
 be found rery useful receipts, as they use ^up 
 coW meat that could not be served up any other 
 
 TO MAKE BUBBLE AND SgUEAK, AN ENGLISH 
 
 DISH, * 
 
 This dish is generally made from around of 
 beef that is not altogether done : slice it in hand- 
 some sUces, fry it nicely, but not too much, else 
 it will make it dry, sprinkle a litHe ground pepper 
 over ; have some cabbage ready boiled ; ^e the 
 ineat out, cover it, and keep it hot whilst^you 
 diofi and fry the cabbage nwely, with a Ume 
 but^jr, pepper, and salt; when done, diA ^e 
 meat iu^e middle of the dish, and cover it with 
 the cabbage, leaving abit to appear m^the middle;- 
 «rve H np hot, or it ia like a beef steak, not 
 ^. This is a femUy dish, and seldom i»ed 
 . etherwise.'^ •• ■■'"■■'".■-''" V.*.' 
 
 . ■ ■■ .:■■..■.• ';- ■■ ^■■^/■; ■•■■,-■ 
 ^O MAKE A 8TE0N& GLAZE FOB GLA^N^ HAMS, 
 
 TONGUBSj^C 
 
 l^ce down some veal, beef, and afew sUces 
 of bacon ham: put it on the fire, in a well tame* 
 
 
*^ 1 ■»■*%* ". r 
 
 
 '*f jT 'T^f ^.'" 
 
 MADE DISHES OF BEEF; 
 
 m 
 
 pan, and let it get a catch (brown) on both sides ; 
 then pour in some boiling water,, but not to cover 
 the meat ; shut it up dose now and then ; observe 
 if it boils down, add a little boiling water to it i 
 let it stew till the i^hole strength is out of the 
 meat; strain it; letit sti^d till cold ; take off all^ 
 the fat; have an ounce of isinglass dissolved in a 
 Jittle water, strain it; put the soup and it into i 
 dean saucepan ; b^il them till they oomK to A 
 strong glaze, which you know by trying a little 
 in a saucer set to cool. Put it into' a jdly pot, 
 and it will keep for a long time : when you 
 'require any for using, take as much as you want^ 
 and set it in a plate before the fire to melt Tie 
 the remainder lip, to keep the air from it', 
 
 . , ' j .• \ ;fp SAIiT BSEV.4' ;■..;■ ■ , J*:-..:,;: , 
 
 ; When the beef oomeii^m the butoheiv out 
 it into such pieces as will be suitable Jwrth* 
 table ; take as much salt as you think 8JPBoi|Mit 
 for the quantity of meat you intend to salt; dry 
 it before the fire ; then rub the meat well all over 
 iwithit, and be sure to rub it into all the open 
 paxU you can find; lay it on a dean hdar^ 
 paddng it well together. Let the board be ndsrf 
 higher on one side than the other, that the blood 
 may drain fiom it; cover it well AWth a clothe 
 aiid ktit lie for twenty'-four hours. In the mean 
 lime, prepare the fnckiethiia: take as mudi water 
 «a YQu areifue w3l coTtr the meat» when padieA 
 
 
 k 
 
 
^ -n*-" ,^1^'V '^ 
 
 ••V. 
 
 
 ■ 
 
 net /made dishes of beef. 
 
 
 in the barrel or vesiel you mJan to keep it m; 
 stir in as much salt into the Mjater «» »» make it 
 carry an egg< to a stone of beef, allow half an 
 ounce of wdtpetre, well pounded, and a quarter 
 of a pound of raw sugar ; put them into the water, 
 and boil it about an hour, carefully skmimmg as , 
 it rises ; take off the pickle, and, when bold, pour • 
 it on the meat : be sure it be covered ; lay a 
 board and a weight on it, to keep the meat from 
 riZg above the pickle.— The barrSl should^ave 
 a cover ; but, if not, put a cloth several^es 
 doubled over it, and a board over all to kefep «ut 
 the air: in the summer, it wiU be fit for use 
 in a fortnight ; but, in the winter, it wOl take^ft^ 
 
 month* _ ■i' 
 
 You may salt a round of beef the same way by 
 itself, by Jputting it in an earthen or wooden 
 vessel that will hold it, turning it twice a-week : 
 it will be ready f6r use about the ^me time as 
 above. This method of salting beef m pickle is 
 by ftr the best way/ as it takes the salt more 
 reiTular, and is not dammy, or apt to have any 
 W parts in it^2i is sometimes the case m 
 aaltinV^it with dry salt, and it requires a great 
 deal less attention to keep it in good order. 
 
 ■■ \^t^:-' ■.■•■ ■ , ■■■<.■'■■" 
 
 ;^ ■ ■ * TO CURE A BEEF HAM. 
 
 4 l^e a nice rumi^ of beef, new kiUed; with a 
 ihart) knife, lay it open on the under side, and 
 falr4> tVft bon e neatly out; miaiiipgome dry salt 
 
 'Si 
 
 .%*■• 
 
'"'m' 
 
 MADE DISHES OF BEEF. 
 
 119 
 
 with a little saltpetre ; riib it well in the part 
 where the bone came out, and all over it; let it 
 lie for two days, rubbing it well each day ; then 
 tie it well with tape, to close up the part the bone 
 came out of. Prepare a pickle, as in the former 
 receipt, sufficient to cover it ; let it lie in it about 
 «x weeks ; take it out, dry it well with a cloth ; 
 and wrap it in a coarse cloth, on a board, with a 
 heavy weight on it, to squeeze out all the pickle ; 
 -let it lie in that state two days ; then mix up some 
 salt weU dried before the, fire, a little ground 
 >pepper, and pounded ginger ; rub it all over with 
 this mixture ; dredge it all over with bran or oat- 
 meal ; hang it within the heat of the fire, but not 
 too nea^, till it has done dropping; then wrap it 
 in strong brown paper, tie it up well, and hang 
 it in a £y part of the kitchen. 
 
 TO CU^RE ox TONGUES. 
 
 Rub them over with salt ; put them in a vessel 
 that will just hold them; let them lie for two- 
 days; then pour off the liquor, as the blood that 
 comes from them is apt to spoil the pickle ; then 
 mix some salt, saltpetre, and a little coarse sugar, 
 rub them all over well with this, pack them into 
 the vessel, and throw a good handful of salt over 
 them ; let them lie for eight or ten days, fre- 
 quently rubbing them with fresh- salt, and salt- 
 petre; if they have not cast a suffirient quantity 
 of pickle to cover t^em, mix up a cold pickle; <^ 
 
 •^'1 
 
5^*^. 
 
 ; arr^ ; a 
 
 .3 
 
 ,90 MADte DISHES OF BEEF. 
 
 «at and watet/sufficiently .trong to make Wi egg 
 .wim in it i pour it upon them ; cover them ^th 
 a doth, but first Uy a weight on th^, to keep 
 them under the pickle. 1 
 
 . t/cURE POHK or MUTTOlif M^Mfc 
 
 Take/the pork ham, after being cut in a F^ 
 Wt forta ; have the wit well dried at the fire, and 
 Unn fpound wme saltpetre very fine ; to^every 
 rjpf -alt, allow a tea.poonful,«f «ltpe^ 
 
 „d/^o ounces of lump •"««', P«»"J*f.'J2" 
 ihZ together; rub the ham weU on boAside. 
 wST to mixture for half an hour, and be sure 
 ^o« rib it into every erink or crevwe you «« 
 ind in the ham ; lay it in a trough w on a board , 
 'if vou have several, pack them close, ky a doth 
 over them, and heavy weights or stone, on the 
 top. Repeatthis, rubbing with fresh ingredients, 
 on^ eveVy week, for four weeks; in the last 
 rubbing, mix in some ginger and other tpices, 
 Zi rub them welL Thi, wiU prevent J,e^&« 
 from getting to themithwi dredge diem weU i^^ 
 *Tet W ^finSa or shieUngs, and hang the* 
 in a dry ptace. Mutton hams may be done^the 
 ««, ^y, though I prefer a pickle a. for berf 
 ham, since nothing can penetrate so weU into Om 
 mutton as a strong pickle, ^ken kept over tiM 
 head, whidi'murtbe attended to in sidting any 
 kind of meat, In pidding pwk, observe th. 
 sanie ndes. - • •■. > .^ . , ■ ■■ , '/ • ^^ 
 
 "S 
 
 
!'»-»^F 
 
 if:. 
 
 ■~'M- 
 
 .■^ 
 
 MADE DISHES OF BEEF. 
 
 A RICH CULLI8 FOR ALL KINDS OF BAVdtM* 
 
 Slice down tW(k pounds of bacon ham, eight 
 pounds of veal, eight pounds of beef; lay in thfr 
 soup pot, first the ham, then the veal and the 
 beef, two htfge carrots qut, tliree or four onions 
 cut in slices, a good bunch of thyme, a little basil, 
 a handful of whole pepper, a head or two of 
 celery, some eschalots ; shut the stewpot doie, 
 •et it on a very slow- fire, or a carron plate, let it 
 tte# without water, till the meat has got a catch 
 at the bottom, but not too much ; then add a pint 
 of boiling water : shVit up the pot, and let it steW 
 till that liquor is ahiost reduced ; haf e boiling 
 water ready, and fill up the pot tdmost to the top ; 
 let it stew ilowly, but constantly boiling, for ^ye 
 or six hours ; by this time the soup indll be rick 
 and good: obsenre, iislit boils down, to add a 
 little boiling ^tet several times during the time 
 it is hbiiing ; let it be reduced about one-'diird^ 
 strain it, set it by for use, with the &t on it» in a 
 «ool pantry, in several different bowb. ^*^ ft^^ 
 
 Take a well tinned st^wpan,^^ut in kdf m 
 pound of butter, let it brown, dost in as muck 
 flour as will make it pretty thick, hat not too 
 much sa: put this browning by for us«j ^'-^^ -^ 
 
 When you have a good many dishes to drei|^ 
 with a brown sauce, take as much of the above 
 soup as you tbink will answer ; add some of thie 
 browning; boil it to a sauce oonsbtence, add 
 
 :.%' 
 '}-' 
 
 * 
 
 ^"*■• 
 
 4'. 
 
*> 
 
 / I 
 
 w 
 
«r 
 
 ,iB MADE DISHES OF BEER 
 
 ^ «-» nickled mushrooms, oysters, ketdiup, 
 -truffles, P'**!"* ™ of a lemon, beaten 
 
 anchovy «u«, ^T^^'^^^Ate wine: you have 
 "^V""* two ^•'! "V,j dishes ; you ca. 
 ""^ trW Ak Ae^Ues inU, such « 
 vary them, by »«"*"»* i„to others, accor- 
 you think proper, *« ?y«^" f ^ „« can make 
 
 ^ \'^ ^^rottT^'tTe addition of a 
 gcMne sharper than otoers, oy «« _ ^ 
 
 "tr^SrS^directionsMs^ 
 
 • - A. iLk but this is meant for a-large 
 i^;ry,t.'r--y'-preparedfbranydishe.^ 
 
 that you may have to dress. 
 
 TO MAKE SAVpUBT JEIXX^; 
 
 ■ -Mre as much brown wup as youithink you 
 
 laiMBsiiuv Tf it is to turn out of » 
 
 shaB have occasion for. " « «T*, j^ a littk 
 
 rimpe, dissolve an ~^^ J^^ ^^L int. 
 
 See out the Whisk, f * "« «??" t? t^f-ptS 
 
 kto one nde of the fire, and >" »*,"^',r«" 
 
 ^ thS^raflannelbag, a. youdocalves-feetjeUy. 
 
 4For Fowls in JeUy, see p. 65.) 
 
 ■9. 
 
 
wx . 
 
 MADE DISHES OF BEEF. 
 
 
 128 
 
 TO KEE^ MEAT HOT. 
 
 The beit way to ke€|)\neat hot, tf.it be < one 
 before the company comes, is to dish the njeat, 
 and set it on a pan of boiling waterj cover the 
 meat with a deep cover, so as not to touch the 
 meat, and throw a cloth^ ovct all. Thus you may 
 keep the meat hot a long time, and it is better 
 than over-roasting and spoiling it ; for the steam 
 of the water keeps it hot, and does not draw out 
 .the gravy, or dry it up; whereas, if you. set it 
 on a carron plate, or even before the fire, it will 
 dry up all the gravy, and spoil it- 
 
 '■-^— ■ .;.:.■ V. BEEF LOAF. -■ .'Vy '"■.,--■ 
 
 Take a piece of roast beef, fiit and lean: if 
 you have no roast beef, parboil a tender piece of: 
 fresh beef J mince it as small as possible: season* 
 with beat pepper, salt, 9 small quantity of oni«tt 
 minced sinall, a little sweet herbs j moisten it 
 with a teacupful of good soup; mix in a raw 
 egg, Butter% pudding-pan, and press it in; 
 then, if you have a steam, put it in, wid Jet it 
 remain tiU you are sure it is hot thiiough ; or you 
 I may lay some green blades in the bbttom of water, 
 land set it on them; cover it with a pliatef, and 
 put the cover of Ae pan over all ; this will 
 [answer as a steam, and prevent i^e water from 
 [getting into it ; tl^n turn it out on the dish you 
 [intend to serve it up in; have a little good brown 
 
 % 
 
 ■ v i.i nnfeg .-"" 
 
124 
 
 MADE DISHES OF BEEF. 
 
 sauce leady; pour it round, iand glaze it all over 
 the top witH a «troitg glaze, as in the receipt for 
 fiicandieau; garnish with crimped parsley, aiid 
 ^erre it up hot. This answelrs for a corner disk 
 for a la/ge company; these things^ fwr change, 
 are iisefiil. / 
 
 _ ^ ^ TO MAKE LIVER PUDmNGS, 
 
 W^h and clean the guts well ; boil the liver 
 till it will grate or pound ; take an equal quantity 
 of minced suet and, liver, mince an onion or two, 
 season with pepper and salt, and a little thyme 
 rubbedfflnall; fill the guts, but not too full, and 
 80 continue till you have filled as many as you 
 intendib make ; cut them in proper lengths, and " 
 «eweach efld; haVea panof boiUng water ready, 
 jio not let item boilr^^ bursty 
 
 irndt tJiim w^ large needle to prevent them 
 'irom buTsldng while boiling (fifteen minutes will 
 ^o;them;)^lake thepi out, and, lay them on Ae 
 back of a wev^p cooL When you jerve them, 
 lieat them in b^^g water, then broil «nd dish 
 
 £i^ PUDDINCMI* ^ 
 
 quantity you mean to fiH, 
 
 ^_ __ qiiantity««f :be^, suet and 
 
 isp^es, giate doi^ some stale baked bread, wash 
 bi, some mw sugar, iiutaieg, cin- 
 the gmte of lemoii ; mix all thesd 
 
 iBome efUTfaati, 
 siaiBony 
 
 
 i^'*J\^ A^ Utt'*il&&^ 
 
 
^,^ it ■^"-t ""s;: 
 
 ^•3|K"SE,Y^.(I?'< ^''^^ , 
 
 MADE DISHES OF BEEF. 
 
 im 
 
 II over 
 iptfor 
 ^9 and 
 ir disk 
 hange, 
 
 le liver 
 iiantlty 
 or twO| 
 thyme 
 ill, and 
 as yoa 
 hs, and^ 
 ' ready, 
 1 bursty 
 kt tliem 
 tes wilt 
 on 4e 
 e theifi) 
 ad dish 
 
 [ to fil|» 
 
 «iet and 
 ydi vasli 
 
 01 these 
 
 well together, and fill them aa in the a^ove , 
 receipt; boil them, and, when done, hiy them on. > 
 the badi of a sieve to cooL When ^ou serve 
 them, heat them in boiling water, and broil them., 
 
 TO SfAKE BLACK Pt7Dl>IN6& 
 
 When you kill beef, stir the blood till cMf 
 then strain it through a coarse scarce ; to half a 
 gallon (a pint Scotch) of this blood, take a pint 
 (mutchkin) of sweet milk, mince down two pounds 
 of suet, one pound of oatmeal well dried befoire 
 the fire, two or three onions miijped small, pepper 
 and salt, rub down a little thyine ; mix all tJiese 
 together, and fill them as above ; boil, frequently 
 pricking them with a large needle, to prevent 
 their bursting ; when done, lay them on. a sieve ; 
 when cold, hang them up. When served up, 
 obserye.*tbe same rules^^ above. 
 
 TO MAKE A HAGGIS. 
 
 When yoii kill a sheep, take the large bag 
 and wash It well with cold water, then fill it with 
 boiling water, and skewer it up for a minute, ' 
 turn out the water,, turn it, and take off all the ^ 
 scurf clean; lay it in cold water to blanch; 
 have the lights and heart well boiled ; take the 
 small puddings and slit them up, wash them 
 clean, and b^ch ; then boil them ; when cold, 
 mince them, with the lights and heart ; mince 
 t h ree quarters of a pound of s uet, two h a ndfi i ls — 
 
 
 
 
 4 
 

 ^j'l-'^'^^i.y * ■^wi^(^r%^''"'f^fii^^"^pm\ "" '•! 
 
 / 
 
 I*'.-.- 
 .1 - 
 
 [Eg 
 
 126 l^ADB DISHES OFTaE^JF^_^^ j 
 
 of oatmeal weU dried, in onion minced Bmall, 
 and a Uttle parsley, thymfe, pepper, and salt; nu:^ 
 all these ingredients together, and fiU the bag, 
 but not too fuU, with twb spoonfuls of water, and 
 sew it up; boil it as you do puddings; it wiU 
 take an' hour and a half boiling, vhich must be 
 slowly; frequently prick it to prevent its burstmg; 
 serve it up hot. , | ■ ^ 
 
 to MAKE OitTMEAL PUDDINGS. / 
 
 For one pound and ^ half of suet minced, take 
 two pounds of oatmeal, an onion or two minced 
 snijdl; season with pepper arid salt, and fi tiiem 
 as above ; observe, the meal should be weU ^ed 
 before the fire before you mix it up. Serve tiiem 
 asid)ove. ' ^ ' 
 
 ^..■' 
 
 ;l 7 
 
 f . 
 
 
 '■*-■ ^ 
 
 /X 
 
 
 V ./ 
 
^r W^^f ^ \ 
 
 % ' * 
 
 CHAPTER VL 
 
 MADE DISHES OF MUTTON. 
 
 'it 
 
 • TO DRESS THE BACK RIBS OF MUTTON. 
 
 Take a fore quarter of mutton ; take off die 
 shoulder, cleaving as much of the meat on ihe 
 balsk ribs as you can ; then take off the breast, 
 theit die neck end, leaving a nice square piecer 
 put it on with some soup, and let it stdW till 
 tender ; thendraw out the bones, and have a nice 
 brown saUce mkde up ; put it into the sauce, and 
 let it stew for half an hour; take .three turnips 
 pare them, but not too large, cut them across, and 
 scoop them out like troughs ; boil them* in water 
 till they are enough; tsdce them out, and keep 
 them waim; have some spinage, nicely dressed 
 with a little cream and salj^; dish the mutton, set 
 tiie iurnips round it, fill them with the spinage, 
 and;p6ur as much df the sauce under thd meat 
 myou think proper; send up the rest in asauce<- 
 b(mt ; in the ineaii time, haye a ^hizing rea^ 
 
 made ^ thus ; thke a ladl e ful of goo4 80up, jput At 
 
 jii^.*iat.i»i'« " i'T <» 
 
 -yf^^wn^^wSBK" 
 
 "^w^am^^s'SsmymTJ- 
 

 128 MADE DI8H9S OF MUTTON.. 
 
 in a small saucepan, and let it boil down to little *- 
 more than two tablespoonfuls ; take a bunch of 
 feathers, and, just as you are going to send it 
 up, glaze the mutton over with it. This glazmg 
 answers for a fricandeau, or fillet of veal, or any ' 
 other dish that requires to be^laaed. 
 
 :■ -.-. :-■^^ - ■• /. ,■ 
 
 TO DRESS A SttOULDER OF MUTTON. / 
 
 Dress it the same way as directed for lamb ; 
 and you may dish with turnips and spinage, as in 
 the above receipt. ^ 
 
 TO DRESS A LOIN OF MUTTOl 
 
 T^e a loin of muttdn, and cut off the flap with 
 It sharp knife, take out the bone neatly, then take 
 the skin ahiiost off, and turn it under ; make a 
 nice forcemeat, and fillthe place where the bone— / 
 came ottl^ and turn the skin round it : skewer it « 
 neatly upwithsmallskewerSi and tie it with tape, 
 Stew it in soup till tender ; then take it out, and 
 glaze with the^yolkrf of eggs, and dfedge it with 
 te«ad crumbs,' minced parsley, pepper and salt; 
 «et it in the oven, or before the fire, to bro^n; 
 ^utafti mc^ white Meaasee, or a brown sauce, 
 iuidpoiir it under; youmayaddafewegg-balH 
 ;vkh the white »a«ce. If you dp it with a brown 
 v4Bflioe, you may tidse a dozen small onions, pfeel 
 \W boil tbem in wafei^ then put them in the 
 fance, and let them atewiw aUtdeinit; and dish 
 andi poos the sauce round i%>^ y~' rr^ ~ 
 
 
 .<■ /■ 
 
V- 
 
 ^■Vfi ^m- •^-'-ipi-rtar 
 
 
 'I. 
 
 MADE D1Sh4s of MUTtOK. 120 
 
 TO BOJTE AnA ST^FF A LEO OF MUTTON^ ,i 
 
 . Lay. it open on tlte undeMide, and take oiit 
 the bone, all but the shanlr^ .then take, half k 
 hundred of oysters, scald and beajrd them, chop} 
 them a little, two hard boiled eggs, mince them, ^ 
 a few bread crumbs, pepper and salt, woA these 
 up with a raw egg; stuff it where the bon^ came 
 out, sew it up tight, keep it in its own form as 
 much as you can, tie it round' with paper, and 
 when you lay it to the fire, baste it well. Maker 
 an onion sauce, thus: take two or three good 
 large onions, mince them down pretty small, and 
 fry them with butter, keep stirring', but tfo not 
 iet them brown J when they ate done, add a tea^ 
 cupful of soup, another of creami artd a piece of 
 fresh butter, salt to taste; let all boil for a littloy 
 dish the mutton, have some good gravy in the 
 dish, the onionsauce ill a sauceboat^ : ^ - ^ 
 
 \ _ '■;'■. ■ ■ \ \"' •■ ■•"'■■.'' r.i -Jf ■ 
 
 . ' ■ . ■ ' ' J. ^v ■■■'•..■.■. ■:■.'■..•■ 
 
 < If you should haVe li breast of boiled muttiHl 
 com6 from the table, it makes a good supper disfa^ 
 done thus: take a sharp knife and score it cross . 
 and cross; take a Kttle pept)er and sifetlt, and some 
 minced parsley and thyme, and a few' cruiiibtf-of 
 bread, strew Aese over, and bri>il it on |i 'clear 
 ire; send it up garnished with" orimpt parsl«yr 
 done thus : pick and* wash the paiiley, lave 
 some boilipg dripping, t hr o w in the paisley, ai a 
 
 h 
 
 A* 
 
 i>K::f^m^m^i. 
 
180 
 
 MADE DISHES OF MUTTON. 
 
 minute lift it out with an egg-slic^, and it will be 
 both., crimp and as gpreen as when it was put in. 
 Garnish the mutton in bunches round' the dish. 
 Be sure to dry the parsley well, or it will make 
 the dripping fly« " 
 
 HARICOT OP MUTTON,. 
 
 ' Take about seven steaks from the back rib8> 
 beginning at the thin end ; tak0 off the skin and 
 m little of the ht ; flatten them with the cleaver, 
 strew a little salt on them, and dredge*^ a little 
 flour over them, mince an onion very small, and 
 shake over them ; ^en fry them in butter of a 
 nice brown ; in the mean time prepifre a nice 
 brown sauce, drain the steaks from the butter, 
 and put them to the sauce ; have some tunups, 
 turn them into small ones with a turnip turner, 
 and ettt the carrots into diamonds, or any shape 
 you fancy ; boil them in water t^ enough, drain 
 the water from them, add them to the haricot, 
 and let them stew together for half an hour ; dish 
 the steaks neatly, and pour the sauce and roots 
 over them. 
 
 y>- 
 
 '<.i- 
 
 TO HASH COLD MUTTON* 
 
 Cut down the mutton in nice square pieces, 
 break the bones, and put them in a stewpan with 
 a itrhole onion or two, and a litder^water^ let it 
 stew about an hour, then strain it; duiEtt some 
 flour o v er the mutton, put it into a d e an stewpan; 
 
 ' ^'jj^ 
 
 *, 'hiUK^^.u^ e'Sa. tFit 
 
 ■ad^^as,.^™ k^^Jj.&,iAr^ 
 
 ^^^^r^ 
 
V 
 
 ;#.%,.-■- "'S-'P'slgf^^;^ 
 
 MA9B DISl^ES OF MUTTON. 181 
 
 I . '■■■ -^ . » . . "■ 
 
 pAd the Uquinr you have just strained ; season, 
 with p<»pper: arid salt ; a spoonful of ketchup ; 
 let at) stew' 611 the meitt is tender, dish and 
 senre^i<^up. Observe, coM roast beeJP may be 
 done the same way. If you hiive them, pickled 
 mushrooms are good in aU hashes. V>^ y 
 
 /* SHEEP TONGUES AS "TRICANnEAU.' ' % 
 
 Boil them till nearly done ; peel and lard theni; 
 stew them in good gravy with a bunch of sweel 
 iierbs, a whole onion, two or three cloves; take 
 out the tongues, boil the sauce down to a glase, 
 and glaze as directed for veal fricandeau; in the 
 meaii time, prepare a sauce as follows : put a little 
 butter in a dean stewpan ; when it froths, throw 
 in an onfon minced small, a handful of chopt 
 parsley ; pour a little water into the pan the, 
 „ glaze was made in; boil it, stirring at with a 
 spoon, to remove the glaze ; add it to the onion 
 and parsley ; season willi a little ketchup, and a 
 spoonful of vinegar ; pour the sauce into the dish, 
 and place the tongues neatly on it Serine iiifl« 
 garnished with sliced lemon. 
 
 ^1?- 
 
 SHEEF^S TONGUES WITH ONIONS. 
 
 Boil and peel them ; have a dozen of small 
 onions peeled and r^y; put a piece of butter in 
 a stewpan ; fry the onbns for a little, add a li^le 
 minced eschalot, dust in a littik flour, a ^int 
 (mntch k in) of good soup , a spoo n fi i l of ketchujp, 
 
 a glass of wMte wine. Season with a little b^t 
 
 £^^^.,xl; 
 
 
 / 
 
 tti 
 
 *^, 
 
■f'.-Kf- 
 
 182 MADE DISHES OF MUTTON: 
 
 mace and saTt; pilt in the tongues; let thein 
 t1«w in the sauce for half an hour, till it looks 
 rich. Dish the tongues in the middle, the onions 
 round : garnish with beetroot and green pickles, : 
 
 ■ ■ '. ■ ■ " • . 
 
 * "'.'■' ' * ■ ' ■ . 
 
 SHEISP'S TONOUEb IN PASTE. ; 
 
 Boil the tongues very tender ; peel 1;hem, and 
 divide them into four, lengthwise; make a little 
 forced meat; put a little round each piece, then 
 roll them up in thin paste ; fry them in a stew- 
 p«i of boiling dripping of a nice brown; drain 
 and dish them. Garnish with fried paste sippets.' 
 . .• •■■'•■■■ >^ ■ ' ^ " ■' ■■■' , ■'■ ' ■ .• . ' :' • '.".'■ 
 ^3AKED sheep's TONGUES WITH WHITE SAUCE. 
 
 Boil them till nearly enough ; peel them; roll 
 
 them in eggs and bread crumbs ; set them in the 
 
 oven ; baste with a little butter till of a fin6 brown; 
 
 take the same liquor the tongues were stewed in^ 
 
 boil it down to half a pint (half mutchkin,) add a 
 
 teacupful of cream, a bit of butter rolled in flour f 
 
 boil all together for a few minutes; season with 
 
 a^Httle mace and salt; beat lip the yolks of two 
 
 eggs, and add it; ^ve it a toss, but do not let, 
 
 it boil ; djsh the tongues neatly, and pour the 
 
 sauce under them. Garnish with sliced lemon. 
 
 i : Note.—Y4m may serve them up without sauce, 
 
 ganiishied with crimped parsley-r ^ - <^^ ^^j • 
 
 :-{^.H. •■.■■■■•.■-..'•:-■.■■•■:■•: ■'-■•-; '■.'' ■.■ ■■ . ^**--:-::-'' 
 
 - ^a DBES8 sheep's l^UMPS WITH RICE, 
 
 , Take six rumps, put them in a stewpan, with 
 some good soup, just enough to cover them, let 
 
 » 1 
 
wy 
 
 MADE DISHES OF MUTTON; 
 
 183 
 
 tfaemttewior hk\{ an h<luf ; take them up, and let 
 tiiem cooU then^ut into tbe liquor a quarter of 
 a pound of rice, an onipn stuck with cloves, a 
 blade of mace and a little salt ; let it boil till the 
 rice be quite thick, stir it often toTpfevent it from 
 burning ; in the meantime take a clean stewpan, 
 put in a piece of butter, dip the rumps in the 
 jrlolks of eggs, then in crumbs of bread, minced 
 parsley, and a little thyme, pepper and salt, fry 
 them of a nice b|own, take them up, and lay 
 them before the fire, to drain, then dish the rice» 
 tod hiy the rumps all round it; have ready four 
 hard boiled eggs, cut them ^, quarters and lay 
 them round the dish, with bu&i^es of fried parsley 
 between them, and serve itup/ * 
 
 / 
 
 MUTTON CUTLETS WITH CU(!UMBER SAUCE, 
 
 Cut the cutlets from the back ribs, (neck,) ^m 
 off all the fat, and scrape the boi^es, take a small 
 quantity, of oniotis, shidot, and a little parsley 
 minced small : dust the tutlets with a little fl<jUE| 
 &y them with the onion and shalots, j)our off 
 the butter, add a ladleful of soup, with a litU^ 
 salt ; let them stew till tender, next pare and slice 
 9. large cucumber, dust it with a litde ffour, take 
 another steWpan, add fry them with, a piece of 
 butter till done» dien pour 'the sauce ^om the i 
 
 eutlets to the 0Upumber ; season with mfu^e^^md ^ 
 itrhite peppen fi tiiWeiipq^fl^ 
 teaspoonfiii of Harvey sauced/land a tea^H(K)i£ful 
 
 i 
 
 f 
 
 '"^ i_/ 
 
 "n^ 
 
 ''^"<. 
 
 '#"'. 
 
r*.- f- ;'H'.csmv„''-'^'^;^^'^'-"'^^-^ *■ S®r>^'.fS^^^«^-fs-;'-"'"V'.' s.'!^'i''^'-%'f!.'''n'WJ- -'^r'~,ff^r'- y-?rwrrr _; ■'^v'^r'^ "^''WP" "^^ 
 
 184 
 
 MADE DISHES OF MUTTO^T 
 
 of ketclmp ; let all stew for a little ; wlien rwdy 
 * to serve, dish the cutlets round the dish, and pout 
 the sauce ^n the middle. 
 
 - MUTTON CUTLETS WITH TOMATA SAUCE, 
 
 Prepare the cutlets as in the former receipt; 
 fry them with a piece of butter, till nearly done, 
 > in a stewpan ; pour off the butter, add a little 
 soup, and let them stew till done ; pppare a sauce 
 thus : take another stewpan, putPin a piece of 
 butter, when it froths, dust in two spoonfuls of 
 Hour, stir for a litUe, till it is smooth, add a small 
 
 quantity of soup, a teacupful of cream, season 
 
 with salt, mace, or the grate of nutmeg ; two 
 
 . tablespoonfuls of tomata sauce, a glass of white 
 
 I wine, and the squeeze of a lemon ; when ready, 
 
 dish the cutlets round the dishy and pour the sauce 
 
 in the middle. ^-\ , 
 
 :■■'■■--■■,■ - ■ '■ ' '\" ■/ ■■ ■■■■.■' ■■ . -St ■ 
 
 MUTTON CHOPS* - ^ ' 
 
 Take the neck (back-ribs) of mutton ; cut 
 gev^n steaks off it, beginning at the thin end, 
 flatten them with tbe clearer, and take off thd 
 skin with a little of the fet; take a few crumbs of 
 l^read, a little pepper and salt, with a very litUe 
 thyme rubbed small, mix all these together, dip 
 them in the ydks of eggs, and then in the bread 
 ijrtmibs. Do ^em in the oven, if you have one 
 going, if not, in the Dutch oven, before a good 
 
 »,. 
 
 ^p 
 
 &'■ 
 
 ..4^ 
 
 ^ay.1- 
 
* ■~i*wr4,'- 
 
 i^r^-m^'rr- r- ; vr -^^p^': '^ %: 
 
 ■/V •-:sh.smm.'f 4;-: 
 
 W^'^^W^-^Tl^ • 
 
 ^ott; 
 
 t* 
 
 !fe^ 
 
 fc 
 
 MADE DISHES OF MUTTON. 
 
 lU 
 
 Are. When Hone^ pour a little good g^vy undor» 
 and send them up hot 
 
 MAINTINON CH6P0, 
 
 Cut tho chope, ai above directed ; and take 
 the skin and meat off the bone, down to the 
 thick end, and scrape the bone till it be as thin 
 as a quill ; flatten them with the cleaver ; have 
 some crumbs of bread, a little parsley finely 
 minced, and a very little thyme rubbed small, 
 scmie pepper and salt ; mix them together ; beat 
 up the yolks of some eggs, ^ tke steaks in it, 
 and roll^tbem in t^e bread erambe; have a stew- 
 pan oPboiling dripping, and fry them till done 
 of a fine brown | lay them on the back of a searoe 
 to drain before the Are, and have a little browii 
 sauce ready. Have the dish hot, and neatly disk 
 them, with the bones oqtward, and poor the sauee 
 under them.-*- Or you may do them in the ove% 
 by butterhig a tin or common dish ; or you nuni 
 roll theni in writbg pq)er, butterii^g it well, fup 
 do them on the gridiron; bat yoa must iiot d^ 
 them in egg; only dip them in a little neittd 
 butter, th^incmmbsof breid, andimq[>th«l| 
 in the paper, breU,. and send then up in th6 
 ^fapers to tables with no sauce under dienw ^ 
 
 TO JI4iHJf UTTON UKX vnNI80i& 
 
 Cut the' Bintlim pretty tiiin : trii» tiw teiiw 
 
 'ttv 
 
 and dunny pieces, put meai on the fira with m 
 
 \p 
 
 "it' 
 
n 
 
 kH 
 
 ^.^. 
 
*|^<fW!IP?T"»' Jf 
 
 M ■•> 
 
 In" '^ 
 
 i«e MADE DISHES OF MUTT^l* 
 
 " •. ' ^ " ; ■' ■ _ " 
 
 }tole water, a few peppercorns, a little s^l^ap| 
 a whole onion ; let it simmer till you have drawn> 
 all the gravy from them ; strain it to half a pint 
 (half a mutchkin) of this gravy ; put a glass of 
 |>drt wine, a little lemon peel, a piece of butter 
 foiled in flour, a teblespoonful of ketchup* the 
 /squeeze of a lemon ; put in the meat and let it 
 «tei^ together fyt hdf an hour; dish and send it 
 
 iip-hot' ; -V ^ .':'-^':/'''':.^''-' ':'■■-:•-.■"■- r"-:'''^'*' 
 
 ' i^ofe.>— Cold xoast mutton or beef are done the 
 ;8«iiie way, but leave out the wine« ^ 
 
 ' r V FIIXETS OF MUTTOK I^ABDEP. . r ,. 
 
 . Take a loin of mutton, cut off the flap, take off 
 4h0 skin, with a good pat of the lat, take out 
 fihe back bone, cnt it into four fillets, lard th«n 
 Arough and through pretty thick, rub them over 
 i^wth pepper and Mdt, a little thyme rubbed down, 
 ^dssome onions first fried on the nnder Mde of 
 "^each fillet, lay the flapyoueut off andtl^e trimmingji 
 jiiMi' the bottom of a stewpan, tlkn lay AelUets 
 ilipoit them, moisten it wilh a IjWeMi^^eafc soiq) or 
 iwateri put a pieic^ of white pap«r over all, to keep 
 ttb» j^p of Ih^ ^eover^ from iHscolouring theiily 
 jidtatihe pan close, and 1^ Aem stew -slowly tlU 
 tended T!heii make m onieto sauce. An* :y»H>^ 
 down a laifge onionffry itto a pulp, but do not 
 let it bf^,«ad^alitde IwMipi^bk^ a little 
 
 lA^ aeasoirii^tiiii |jrate bfimtieg^^ffciipfia 
 
 ti^ 
 
 w?m» 
 
■ / 
 
 K'^^^S^'H 
 
 MADE DISHES OF MUTTON. 
 
 187 
 
 / 
 
 TO POT TOMATA8. 
 
 Gather the tomatas when quite ripe, and pey^ 
 fectly dry ; scald them in waier for the purpose 
 of taking off the skin, mash the gulp, and put it 
 into a stewpan-over a very genikle fire, for fifteen 
 or twenly minutes ; when cold, put the pulp into 
 small stone pots, and after pres8ing^own,.|)our 
 over the surface some melted mutton favWea 
 piece of wet bladder over the pots, to/keep out the 
 air ; the smaller the pots the het^x^ as the pulp 
 is apt to spoil after being opened; it will kdep 
 through the winter : potted tomatas are used for 
 roast meat or in soups ; but, as the toinata appU 
 ;s rather difficult to be obtained, I shall give ^ 
 receipt for mock tomirta sauce^ ^v . ; -s^ (. 4 
 
 i^'M- '■• ■ '" ^"''^ •■4' 'S' '^''^ hM.ii^- *i^i^4.'^-:l '■^fv >-t: *^i;!*'' ''"'.. ''' -. '^ '*. 
 -t TO MAKR AJMtpCR/rpMA^TA SAUCfi, ,v ^ 
 
 •: Roast any quantity of shurp tasted i^^^plesiji m 
 imnf and, when suffi<aen*ly donte, let thm b^ 
 ^ped in the usual manner, put the pulp intp^f; 
 ^narblemprtiffi with fs^nuachtunneric«» Witt j^^ 
 Ittiieexiwst colour of loinata «aii6e» and as mud^ 
 dOkil^ vinegar as will give it the same amd thtl 
 ^e iODiata has; when : uniformly mite4ijgi^^ 
 ^^entle bml in a tin saiusepan for fifteen " ininntli |% 
 ^laviil^|^ prev^ttsly ihied intP^ ^ :«^ 
 ^viineeb of afaaloti a 4«tuB|»oonfol ef Cayenpe peppei)^ 
 
 iiilid^thesau^ i)»toifili»^ 
 
 
 
 Hi 
 
 
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 -4" 
 
 '7'* •• 
 I 
 
 '^^^^,^-^' ^t"' >j^ H'^r^^^' 
 
 ■">' 
 
 V . : 
 
 GHAPTEtt VII. 
 
 MAD£ DISHES Of LABCB. 
 
 I- 
 
 'HI 
 Ai 
 
 'Take a ibre quarter of kmb, takie off the 
 ^iilder» widi as mudi meat to it as you ean ; 
 take out die Uade and shoulder bone, leecving 
 the shank end on ; drop an egg^ yolk and white^ 
 on the part where the bone came out, and spread 
 it with a knife ; have a little white pepper gronndf 
 a little salt) minodL parsleyy and a few crmnbs of 
 l>read; mix iJieni tqjpetheiv anddiake lima oyer 
 |C| iiienliavea Itde £»roemeai ready, and iqi^^ I 
 teil^ dmwHi^ witha atrongti^^ I 
 
 ao as to ^09e in liw sttiffii^ and £mii k Hke a 
 taatt ham^ iften stew it in soup ^ tendtrr taie 
 ft«i^ adid k!«Bep it hot; tal^ a ^skaaalewpdd^' 
 WMWfiim lii battery plat it on the ire, iat H 
 ftHnrn, lihelidttitiiiialitte four and some aiinee^ 
 flMiy ; pat k ^a ttq^^^ 
 illpMe Mif a letti^, va fiit^^^ 
 nutmeg, let k hfA for a few n^nrtes. &tk tlie 
 
 ^.li's-d^.y^fiF^^Nii'.. \^i]^i^^sJs^attlfi^»fe#*^>rf-.?ifi&Ju^ -If 
 
 w^^^m^^^^^^^w^sf^a^^^^ssm'' 
 
• • mk 
 
 SU^B mSRK^ OP ItAMB. 
 
 faonb^ and poor the sauce over It rgarnnk wkh 
 lemon ; or you B^ay dfess it witii a ivliite iaiM«i 
 after it is slewed tender ; nib it over witk 4ie 
 yolk of a|i egg, dridge it all over with bread 
 crinnbs and niinced jMrnleyyteason with pepper 
 andealt; put itin the ovento brown, or §et it 
 before the fire ; dith, and pour the sauce under it : 
 gamiA with lemon*; 
 ^ i^ofe.— 'For this sauce look for white fH cnsiat , 
 
 Ta MAKE A M^*'^^ P^^^ or A LOIK OT JJJtS. 
 
 Gut off the le^^fot,) then tdie^ the flam 
 and ciit the loin into handsome iteaks, flatten 
 them tHtli a deayer : then take ^e flapi mbiee 
 a Utde cold roaifl; lamb, if you We it| cut the 
 Mdney^into thin stices ; mince a little paisley and 
 « hard bdled egig, a few crumbs of br^ pepped 
 W sal<9 and ihb^'g^ of ni^eg ; iux att d^ 
 up with a raw egg, fq^read it all over the inside tf 
 tiie flap, find lay die slmes of ki^hi^ ov« Aliti 
 then roQ it % tigkt aiid tie it willi t^pi^ aad 
 toU it up in a dodir stew it for half an hmirs 
 then take it npi takeoff the dodi, and let it stimi 
 tDl almost isMi willi a sharp knife cut it iola 
 four diett ; (^b it ov»r with tiie yolk of ep^i 
 do die stedn the same way, dred^ diem i^ 
 bread crniidM, a UtUe pej^ and iid^r % t^ 
 of a nko iMOwa dtt donei ky diem on dui kadk 
 of a searee to diaitt and keqi^warm; prapafa# 
 wMte or browft saiic^, as you diiilfc jF^I'^lMt 
 
 /•■J 
 
 t 
 
 
«?■- 
 
 _.,,• xrv 
 
 •\> 
 
 -■JS^^^^tp" 
 
 '140 
 
 JCABE 0ISHE8. 
 
 fc-J-r-" 
 
 ■ >'•■■ . 
 
 ^ , e of the d&l^ ^ 
 
 ' ,lay the slices at eack end iind each side. Pour 
 idle saUceimd^rytatfd garnish with leniiNi. ^ :,: 
 
 ■,;■.■■'■'■■- ■'■ . ; '■ , . • ■ , ■ V 
 
 \ !.'■•■. ' ' . ,< • ■■ ■.'- * ■'("',"" • ., ■" -•> : ' \- . 
 
 >; TO PRESS Tki'NECK (^ACK BIBS) OF LAMB^ 
 
 V Cut it into handsdttie steaks, flatten thein, £p 
 
 ^ ihem in the yolks of egg^ then |A bread. crumlM^. 
 
 minced parsle^) pepper and salt ; ' h^ive a pan of 
 
 . Jboiling dtippingi'frylihem till done, take, out and 
 
 lay them on the back, of a scarce to dr^n ; in this 
 
 ^inean tioiei make a nice brown or white sateen 
 
 lUsh neady, i^id/p^ the sauc^ iind^rthem; or 
 
 ^ou may do thi^ in the oven, ^r in the Dutch 
 
 oven, before thi4 fire, by basting th4m ^th a 
 
 iittTe Jbuttei^. This inakcs a nice corner dish» 
 
 .- f 
 
 •TO DBBSS A SHOULDER OF LAMB ANOTHER WAY, 
 
 ^r'^pike a f<Mre quarter of good lainl>; cut the 
 shoulder from it, with as much meat to it as yOu 
 can ; ky it open on th^under.side, and take out 
 Jtiie liopie all buf th^ ^nk ; make a Btu$ng 
 nrith a piece -of cold> 'hunb or cold fowl^ a few 
 l^fread crumbs, minced patsleyy ^pper, and $alti 
 ^mized all upwith %taw egg ; spread this oyer the 
 inside, roll it up longwise, and sew it i^ withn 
 needle and strongs thready tie it round with tape> 
 put it into a stewpan,> with a little weiik soup ; let 
 It siew:^ tendef I t^e it 6u|j.!and^ with a brii9h 
 «r iiuiicb of^eatkerir ghize il with yolks dI eggs* 
 iSet i$ lwȣErre the fiuiy prj^^ (t taJc# 
 
 V 
 
 ■ . • 
 
 . * , 
 
 • 
 
 
 it^i 
 
 t 
 
 i 
 
 \ 
 
 
 • 
 
 « * 
 
 ^H 
 
 1- '■"' 
 
 ■'S-:\ 
 
 • ^ M 
 
 LmJ 
 
 m,,.- 
 
 HUMMPI^^ 
 
 
■v^^ 
 
 ■*> 
 
 . -vi. ^^ T - 
 
 w 
 
 >4i. 
 
 .ADE DISHRS O^ LAMB; 
 
 (^ 
 
 m 
 
 f^oti'a fine brown;' disb^ and^ur'a lj|rown mtice 
 Quder. Garnish wRh ^i^etable flower^ 
 
 .•- ,.• 
 
 >; TO D>nE88\&.]lil^ S^ LAMB. , 
 
 Gut tke.gtgot nettt^ from the loin i stew it till 
 tender ; in*the mean time, cut off the Sap from 
 the loin, cut the loin info handsoiie steaks, dip 
 them in the yolks of eggs^ then in bread crmbs, 
 pepper and salt; take the flap, mince a litdei col<| 
 iroast lamb, if you have' it, a hard boiled e|gi » \ 
 Uttli^ pepper ^nd salt^ a little parsley, « fe^.^-t 
 iierunibs of bread, and the grate <Mf nuttaeg ; i^ix 
 nil these^l^edt^nta IIP with a raw^^^gg, . and 
 q)read it all ovei^r^iniude of the flap ; the^ ctM;; ^ 
 the kiclney into thin slices, andlay on tb^ jtoii^^cl . . 
 it, rc^l it up tightj tipit wi^ tape, and ^en in i ' 
 idioth ; stew it about ^If an ^ouriid^ take 
 
 dff the doth, let it co<4» then take ^ .^e tap^ 
 and cut it into rin'g&ts ; dipthem ih the yoll^ <^^ 
 e|g% and then in brjead^orumbs, |^^ salt^ 
 
 fry the steaks and rbglete till of B4iee brown; ', 
 drain 4^m on the rock of a dearce; in the mean 
 time haFe s(^e ^ini^ dressed a^,|or^a'dj8hj^ 
 lay the stewed |amb in the middley.ihe^inag^ 
 round it in spoonfuls, and the steaks and ringletif ! 
 betwi;iLt eac^ spoonful, ti^ tho' whdle are neatly ^^ 
 dished. Putasmkllpieccof butterinastewpan|> 
 hare some parsley^minced small ; when the buUel 
 frothy, throw in. die parsley, dredge ii^a litiie. 
 flour ; then pour in half a pint (half a roufehkin) 
 
 
 
 \*— 
 
 - *„^ *.i ^*^. 
 
\J'» ■ 
 
 8 *'.'■? 
 
 14a 
 
 MADE DISHES OF LAM 
 
 k 
 
 *j^ 
 
 oC the liquor the lamb was fliewcd in, a table* 
 apoonWof ketchup, and the juiciBi of half alemon ; 
 let it boil a little, and pour it over the stewed 
 lamb, but not on the steaks. This dish answert 
 for the tq> or bottom of the table. 
 
 ■■■ ■ /''■■■■-■--■'- --.^■■■..- • ■■ ■ • '.!-•■. ■■-:■■■ 
 
 /to dress a breast of lamb. 
 
 T«- .■■■'■■■ ■ ^' . ■ ■ ■ ■ 
 
 . Take the bones neatly out ; if you have any 
 eold fowl, take the meat of it, and mince it very 
 small, but do not pound it; or take veal, if you ' 
 have no fowl, mix it with a little minced parsley, 
 alitde bread crumbs, pepper and ^alt, and the , 
 grate of nutmeg ; woik Aem up wiUi a raw ^; » 
 spread it all over the inside, roll up tif^t, and lie 
 itwith a tape; stew it in a little w^, alittla 
 whole pepper, and a whole onion, tall tender ; 
 take it out, «ad keep it hot; strain the saucd it 
 was stewed in, sk^ off all the &t, and return if 
 badLto the pani^;aiiQ with a teacu]^ of eream; 
 first mix two tablespoonfuls of flour in it; boil 
 alltogether wiA a Itttla beat mace or the grate of , 
 nutmeg; beat up die yolk^tf an eg» with a veiy 
 Uttle salt, add this to M» then untiie the tape front 
 ^^ collar, and, with a shi^ knife, cut it into di 
 pieces; place them neatlyin the dish, and poor 
 the sauce over them ;gand8hmthlemw. Thk 
 makes a nice corner di^ hot ; or a nice supper 
 dish ctdd, by kee)^ Ihe tape m it till cold^ 
 d^dng it bto thin slices, dishing it neatly, and 
 
 g a ttashing with parri ey^^ — ; . :■ ,^ ■ \. ; . ■ ::':" 
 
 
 J 
 
 
 Kl. i^k. 
 
1 ' 
 
 
 MADE DI8HBS OF LAMB^ 
 
 14S 
 
 ■<».■ 
 
 ■•/ 
 
 LAMB CVTLEtS WITH WRITE OK BRaWN SAtJCB. 
 
 Cut the cutlets from the bade rily; teke the 
 "fbond part neatly fh>in the ribs ; trim cdf the akin / 
 and feif dip them in the jtoUn of ^g^ then in ^ 
 
 crumbt of bread mixed with a little pepper and 
 ialt ; have a pan of boiling, dripping, hy them 
 till done of a nice p&Ie brown, drain tiiem on the 
 back of a search / make a brown or white sanoe^ 
 dish them neatly, ^pour the sauce under,^*and 
 garnish with sliced lemons ^ 
 
 >T6 DRESS A CAMI^S BEAD» > 1 
 
 Wash and blancli the Head wfll, then parboil 
 it, blanch the pludk also, Imd parbcnl it all bul 
 the liver; mince the heart and lights small, ihen^ 
 open the hea d, agf l with a q>oon take out tha 
 brains, dose ufflEe head, glaa^e it all over winik 
 the yolks of eggs^ have some crumbs of brea^ 
 minced parsley, pepper and sail, mixed together ; 
 dredge die head all over pretty thick mth it; put 
 it in the oven or before th^ fire, basting it wi4i, 
 butter till of a nice brown ; then take the ha^ 
 and stew it witJi a little spup, mushroom ketchups 
 pepper and salt, and the squete^ of a lemon ; miji- 
 th^ brains with a few crumbs of bread, a littfo 
 minced parsley, pepper a^d salt, and a iraw egg j 
 haVe a piece of butter in a frying pan ; cbrop the 
 brain odces mth a spoon, about the size of a 
 dollar ; fry them of a nice brown on both sidesy 
 
 . <'i: 
 
 „ ft 
 
 i.'ii, \i. 
 
 V cM 
 

 ''"' (T- ' V"*' ^^"^"^ " ■>?'""'' 
 
 
 /-. 
 
 144 MADK DISHES OF hAVV. . 
 
 take them out, drain and keep them hot In the 
 mean time, cut the liver into slices, not too large'; 
 dip them in the yolks of eggs, and tiien in bread 
 crumbs, pepper and salt; fry it iff the pan the 
 brain cakes came out of, till done of a nice brown* 
 When all is ready, pour the hash ih the dishv ky 
 the head in the middle, the brain cakes and Uver 
 round the edge, and serve it up j for variety, yptt 
 may spUt the head to lie flat v / 
 
 iIaMB duTLETS WITH CUCUMBEIl SAUCE. v. 
 
 Cut what cutlets you think will fill the dish 
 frcMBi the back ribs (neck ;) tutn off all the fet, 
 and sferape the bon^s; dip them in eggs, toll 
 Aem in crumbs of bread, pepper and salt, fry 
 Ihem of a pale brown, or you may da them m 
 th^ ovenv Prepare the sauce thus : take a good 
 ^ sc^ cucumber, pare and slice ity about the 
 thickness of a crpwn piece ; put a piece of butter 
 lastewpaniwhten it froths, put in the cucum- 
 r ; turn Itoem Jtill done on both sides; dust* 
 iVk flour on them, after jpouriiig off the buttery 
 tdd a lijJtle soup, the squeeze of a lemon, a 
 »«^v mace or nutmeg,. a small quantity <rf ^alt, a 
 tablespoonful of Harvey saiide, » teaspoonful of 
 anchovy sauce, let all stew for a quarter of an 
 hpuTj frequently ahakUig the pan. Whea ready 
 to serve, dish the cutlets round the dish, and pour 
 jhe sauce in the middle^ ^ 
 
 X ' 
 
 >- 
 ^ 
 
 / 
 
^^^^._^^,^j,^_J-'..^,^. 
 
 '"Pl, ■[•■'-' .,>^'^y T-'-.I 
 
 HADE DISHCi OrLAMB. 
 
 145 
 
 LAM^ CUTL1T8 ANOTHBA WAY. " - 
 
 Prepare the outlets as in the former rece^ 
 In^no bread cnmibe, season wkh salt, whiter 
 pepper, pounded maqe or grate of nutm^; fij° 
 ihem in butter on both sides ; add a little soup; 
 shut the pan close, and let them stew on a sloip^ 
 fire for half an hour ; pareland slice the cucuml^rii 
 aSL ift the former receipt Fry them, then pour 
 the sauce from the Wtlets to the ^cucumbers ; let 
 them stew for a little, and, when ready to serve, 
 add a glass of white wihj^, place the cutlets found 
 the 41^ and pou^r'the sauce in iJie middfe. ^ 
 
 TO VBICASSEE X.AMB's K1RKBL8*/ . 
 
 Parboil^ ^^ take off tJl'^e skinny and fEit 
 parts of ^em; then do them lihe^same way aa 
 directed in the receipt to Frtc»sse6 Sw^JBtbicadSi 
 in qtapter VIII; andganmhwitfi lemon* 1^' 
 
 LAifB STEAKS IN A PLAIN WAT. ; v 
 
 <Cut the Steaks neady off the bade ribs (neck ;)^ 
 trim off the skin and fat; trim^the thin endoftM 
 bones nicely scraped; rub the gridiron ^di .a 
 little fiit ; broil ^em on a clear fire, turning 
 eonstaniiy till done: spriiikle a Uttle saltoTen 
 Senre them on a hot dish* . 
 
 ^j 
 
 V 
 
 «Q €OLLAK LAMB* 
 
 • Take the leg (gigot,) slit on the under side and 
 lay it open ; take out ^e bone, then lay some of 
 
 r . 
 
 
 /^ 
 
;^flF'p^!3a^tmrfWimf^w!^im!!m ^'°" ^r"'' 
 
 %' 
 
 J40 m MADE DISHES OF J-AMB. t 
 
 the frt of the kidney, with the kidney sliced j[ 
 season with white pepper, and a little thyme 
 /ubbed down in the placf^ where the bone came 
 «iit; roll and tie it up tight ; and observe the sam^ 
 rules as for the other collars. r . 
 
 . -- ,,^ -^3LAMB STEAKS. ^ 
 
 Observe the same rules as for mutton. 
 
 V. 
 
 LAMBCUTXEtS. 
 
 Take the back ribs of good lamb, cut ihem 
 Into chons, cut olS the bone ^Jmost to the ti^iek 
 end, wten them with the cleaver,^ dust them 
 ever with ilour, put a little butter into a stew- 
 pan, season the cutlets with a little pepper and 
 4salt, fry them of a pale brown, lay them on a 
 fiief^ plate, dust a litde more flour into the pan^ 
 ^t it on the fire, and let it brown a little ; add a 
 ladlefyl of soup, a tablespoonful of kietchiip^ or 
 half that quantity of soy ; let it boil a little ; then 
 strain it,- clean the pan, and return it ; give it a 
 )M>il, put in the cutfetB, and let them stew ^ ^^^ 
 foinutes. I)ish.. 
 
 • 1 
 
 ANOTHER WAlr. 
 
 ^* Fry the cutlete aft in the above receipt, have 
 some rice boiled in a liule soup, seasoned with 
 white pepper and salt Dish the rice, and lay the 
 cutlets neatly upon it ; garnish with crimped 
 (>aisl^y around it, . ■'»',. 
 
 'tit ■''''-,- t ; • < 
 
 
 / 
 
 ^ 
 
. / 
 
 ij'" 
 
 MADE DISHES OF LAMB. 
 
 HI 
 
 ^1 TO D^E88 KID. 
 
 Kid may be dressed in every respect as lamb ; 
 it b best while tucking, and good till three 
 months old. -.■ * 
 
 » ' . •■ ^ ■ ' 
 ^ ,\:^ _ TO BBO II« P OBK STEAKS. 
 
 Cut the Steaks handioinely, and not too inttch 
 fot on themjj>eat them a little with a rolling pin ; 
 have a littlewge rubbed down fine, a little pepper 
 and salt, and a few bread crumbs ; sprinkle these 
 on the steaks. The best way to do them is to 
 butter a tin, and putthepi in a quick oven; or 
 yott may do them ki a Biftch oven^ before a good 
 fire, fq^r jrtiey do not answer well on a gridiroig 
 as &ey are apt to blacken in broiling. 
 
 ,-'f 
 
 M-^-.'-n 
 
 '>m- 
 
 '#■/»' 
 
 ^^6 JEV 3P0RE STEAKS? 
 
 ::;p*i^ 
 
 ^'/-f^ 
 
 X 
 
 Gut the steaks handsomely, as before directed ) 
 have a little sage shred o^ rubbed small, a few 
 bread crumbs, and a litde pepper and salt; c|ip 
 them in ihci beaten yolks of liome ^;g8, and roll 
 them in the cnimbs of bread ; have a pan of beef 
 dripping boiling ; fry them till you think they, 
 are enough, then lay them ^ the back of a scarce 
 to drain beifore tl^e fire, and keep them hot 
 Dish them oi^ a hot (Ush, pour a little good gravy 
 undeTi and send ^em to table. 
 
 •4 J. 
 
 / 
 
 
 4 » « *• *- V « -< * 1 » - t^^J 
 
 I T 
 
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 Ik' v 
 
 
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 t '1, 
 
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 CHAPTER, VIIL 
 
 '<# 
 
 .■■<Hi 
 
 MADE DI8HS8 OF VBAL. 
 #^ io MAKE A WHITB 8At7CE» AKO tmiCASSCE. 
 
 Take a mutchkin (pint) 4>f veal ffrairy, the 
 same of creain> two tablespooiifuli of loiir ; mx 
 them well with a little <fMun or soup ; put it into 
 a saucepan, a whole onidl stuck with three or 
 four cloves ; let it boil on a moderate fire, till it 
 be thick and smooth, haye ready the yolks of two 
 eggs, add a little b^t mace, or die grate of nut- 
 meg, a sniaU quantity of salt; b«itjihem up 
 together, then pour a Httle of the sauce to them, 
 and stir well ; return it to the saucepan, giro it 
 a toss over tl^ fire» but not to boil» aher t^ ^ga 
 araputtoit 
 
 ;> . 
 
 -00 DBSSS A FILLET OF TEAL WH« EECHAMEL 
 
 ftik' '- 
 
 Tsikp a handsome fillet «f^reali tali (^ 
 boney^make a stuffing thus ; take a piece of w^dte 
 vtai^ a slice of bacon ham^ mince these togeUi^r 
 

 '"i% 
 ^ 
 
 If 
 
 # 
 
 ^ 
 
 MADB DI8UEI OF VEAU 
 
 141 
 
 with white pepp«r, a Uttk fdb» and poiuuicd 
 maoa ; work it up with a raw egg, f tulF it wliara 
 th« bone oanw oilt» tie it tightly ]J|4*tew it till 
 iBniler, if about twelire P®^>i'><^<^M|^ i^ ^>^ 
 
 V |ika three hours, as it muift *4i^^M g^^tly^ 
 
 _v Jiake a beohaoiel aauoe thui: d Kif pieca of 
 
 batter, put it in a laueepan, whenu froth% adi 
 
 iiwo tableepoontulji of flour ; stir it till quiti 
 ■Booth, then add about a mutchkin of Teal 80up» 
 half that quantity of cream, a deeert^>oonful of 
 lemon picklf, a little Camp or Reading iaucoi 
 
 %o«nded mace or ntitmeg ; lalt to taste ; when you 
 
 dish the fillet, cut a rouiid piece off where the 
 
 ^tuffing is, ti^ spme of the stuffing out^ and pour 
 
 -^ little of the sauce into it, the rest round it: 
 garnish the top of the fillet with pickled Frei 
 jieans, and beetroot eut in diamonds. 
 
 % 
 
 ■/ ■■ 
 
 »' 
 
 
 th^ 
 
 TO DRE88 A IIRSAST OV TE^U ^ 
 
 > Take the breast of Teid, with the shank b<me 
 at it, and with a sharp knife neatly take out the 
 bone ; then make up some forcemeat, season it 
 IHth a little pepp«r and salt, and a littk paMey 
 sninoed small; work it up with a raw egg, audi 
 Ijknff it in where the bone eame out, then skewnMr 
 it mj^ ; hvfft a dlean pin ready, with a piece «f 
 butter in il^ then put in the veal with the akki 
 pi4s dam^foitt but first fub it oirer with dia 
 
 itfiry ofa'fiiiebmnii tun it 0Ter» and poor ii 
 
 
 
 5"t!5i*<^ 
 
 1 .,.ffil-\j 
 
r 
 
 ASO.. MADE m$HE$;<>^ VlSAU 
 
 some soupV but fio^t to cbverit; put in a wfiofe 
 onion, a little whote white pepper, and a smatt 
 buncli of,th)Tne ; next pint on the coffer^ and let 
 "it stew geritljiL ani always keep the" skin side 
 uppennost alter it is bw^wned : tf a large breast^ 
 It will take three ^urs; if a small one, two hours 
 ipriU do it. In theanean time, prepare Jhe sauce 
 tiiius : take a clean stewpan, ^ut in a piece of 
 buttef^, let it tirown; dredge in a little flour, then 
 t)our in some sonp^: and let it boil for a little time j 
 add a glass of white wine, the squeeie of a lemon; 
 a tablespoonful of ketchup, and a teaspobnful of 
 anchovy sauce: put the veal to ^the sauce, aid 
 let it stew in it for half an hour on a slow fe^ 
 iNot to reduce ihe sauce, you may add a few 
 " truffles and inorels^ or pidded mHshrooms, or 
 forcemeat balls, as you choose* Dish the veali . 
 and pour the sauce dver it; garnish with a lemon. 
 This make^ a gedd fop or bottbin dish for a 
 second course* /- 
 
 • rt ':, • ' ... 
 
 ' ANOTHER WAY*. . . : : - i 
 
 * ^ith* a 8har(> knife skin thexTeal, take 4>utiiM 
 * the bbnes, and ji^e^« good forcemeat, stoff it 
 ' "where ihe bones' eawaeoiiV and skewer il^^u^ 
 
 'xieatly ; put it in a stewpaa, wkh aquart (ehopin)^ 
 
 ;©f soup ; kt it stew lin it is 4one ; then ^€^^ 
 L take jtout, wlAlrift* brash: for the piirpoe^ 
 ^^ a bimdi of j^tyii^ g^^ over witb Ilia 
 
 yolkt^^eggv^giate^i itik ii^^ 
 

 <.f^; 
 
 
 llADB DISHES OF VB Ali;^ 
 
 M 
 
 fitime cTViiskbs of bread all over it; put it in a 
 gtewpan, in^tt apiece of butter, lind'fry it of a 
 nice light brown : in the mean timie, sttam die 
 liquor it was stewed in, skim off all the fat, ailcE f 
 puiit in a clean saucepan, with half apint (lialfi 
 A mutchkin) of good cream, A small piece oi ' 
 
 Gutter rolled in flour, a little beat mace^ thefts 
 boil it till it is fine and smooth; beatup theyolto 
 
 ; of two eggs, andi before you dish, mix in thi*. 
 eggs ; you may add a few pickled mushrooms, m 
 you choose. Lay the veal in the dish, and pour^ 
 
 ■ the sauce undeif it; garnish with lemon. * *- 
 
 ■>/'^x-':'.-..|| :.;■.:■■■. ■■ .•■'.■■:■■; ^:^V-"-^^ ' '■■ •■.■■"'■, •■■-.■■ ■->■■.■ 
 •':■■♦'■ -^ANOTHER WAY.:.- ::::': ''-- :,..;:,t 
 
 Take the breast, and witli a sharp knife take o» 
 t^e skin and take out all the bones J have ready? 
 a little white pepper^ a little nutmeg grated, w 
 small quantity of thyme rubbed down, a little 
 i parsley minced ; rub all these on the inside of the ^ 
 veaU ^oll it up dght like a collar, and tie it tigfht 
 ^^^th a tape; put it in a clean stewpauy with, jtt 
 muchsQup as mil half covef it, put in the half bfli 
 lemom not squeezed, a little white pepper wjiole^ 
 let it steir till quite tender on a stow fire; have' 
 i^adya gobd brown or white fricassee : tak^ 66 
 the tiq^, and cut the veal into hundsbme dicea:^ 
 if green pease are in season, lay the yeal all rouktd 
 tiie 'dish, and leave a space in theniiddlet ,i^ 
 Aat'^wkh the green pease, poo^ 
 
 ■ ' ftiad g» f»i»K Wf di }fi^on* %■ ■tV'fr, ^>K };s'>^^fn^fR»\^ ^^f:i^ 
 
 NJ 
 
 >V' 
 
■- ■»« ■ -rsv™* 
 
 ^ .t/t . < 
 
 Ifla 
 
 MADE DISHESiPF VEAB^ 
 
 I A 
 
 I 
 
 TO i)1Cl(8fr AVQVS OF VBAU 
 
 Titkit off tM fli^ and kidney igtt, cut it into 
 kandsome iteaks, and itttten them with a joUing 
 pin; dip them in the yolks of eggs; have some 
 iriiite pepper and nutmeg, strew it oyer the 
 steak% and dredge a little Sour loVer them ; haye 
 ».(ltewfNUi of Innling dripping, and fry them of a 
 nice hrown; or you may do them in the oven, 
 l^y buttering a dish> aftd lay them on it; when 
 enough^ lay them on the back of ji search to 
 dndn the, &t %>m ^em; put a Uttle soup in a 
 clean stewpan, and, when It b^ils, put tiie steaks, 
 into it ; add die squeeze of M lemon, a gkuss ol 
 white wine, a qpoonful of ketchupj let it ste^ 
 together till the sauce is, thick wismoodi|thi^ 
 didi it 9€ptd¥| an4 gKniij^ ij^ 
 
 i:«-'J • 
 
 
 - J TO FRICASSEE A LOIN OF VEAI,, 
 
 . Take off the flq)^ andcut the loin into haiid- 
 aome steaks ; take off ue fiit -at tfie thin end ; 
 flatten with a ckaver ; dip them in the yolks of 
 ^gg% then in erumbs of bread, seasoned with a 
 little pepper and calt; fry them in good beef 
 di^pi^ng of a fine brown, till they are done ; take 
 iMftoat, 1^ hiy them on the back of asearce 
 befiffis the fifOy to dram the grease £nam db^iim ; 
 <||iiye« Qttay pi^ tbein inadi^nndsettb^ iHv 
 ^ m^ jfor «^ littte. ,Ta^ t^ Jiqp ani jay la 
 little forcemeat on it, roUi^ i|pl9i^t,.jMl4 tie it 
 
 ^ 
 
 'V 
 
 '--x r^-r-^ 
 
 J. «.» 
 
 I'.X' 
 
'■jfipml^s^^^*^' 
 
 !T^ 'WS'' 
 
 I-"*- 
 
 MAOi} DISHES or TEAL. 
 
 IM 
 
 vp in ft lltile piece of db& ; itew it tiil tender; 
 Hike it out of t^ clot)^, and let it iBool for a Ut^e ; 
 nexti with^^a ahi^ k^, cut it into four raiglete; 
 dip them in the jdOiB of eggs, then in crumbs of 
 bfeady and jBry them of a pide brown; lay the 
 steaks handsomely in the middle of ^e dish, and 
 iheringlete at ea^h end and each ude. Have a finf- 
 ready, and pour oVer it ; ganiisk 
 
 withiemon*. 
 
 ■s., 
 
 AKOl^HER WAY. 
 
 Take a loin of good* yeal, and» with a sharp 
 knife, tak^ out the bone; make alitde forcemeat; 
 rub it 07er with a raw egg where the bone caaat 
 oat, ,and:8tre# oyer it a little minced ^pandey^ 
 and lay in the forcen^ajt; roll it |ip tights tilli 
 theflapeofliies round it; tie it wi^ tape» and.* 
 tluni in a doth, and stew it till tender; when 
 done, take off the clotl^ and let it cod a Ji^ 
 tske off the tape ;' cut it into six ringlets, j^vtt. 
 airhltefirieassee ready, and pour over it; f^kfulslii 
 wi^lembnw / . - . ,,' 
 
 ^ols.— You may do a breast of v«al the aama^ 
 vpiajv by boning and rolling it up tigfat« 
 
 pitit a kraiMl of yed» fdcr ^ ihe Ibone^i 
 liMke a stoi&g as MIoww impound somtf^real, m 
 few cnonba <tf Iffead, p^^^^r and salt, a litd«.^ 
 pounded nmee,,«arthes^ Hf imtiasg; work i| 
 
 #1 
 
 :^^ 
 
 J, ;.«■ 
 
■ 7l ': 
 
 Wd 
 
 'I 
 
 %U MADE DISHES OF VEALi^ ^ 
 
 lift With flie yolk of a taw egg, ifpreai it^oil the' 
 undet side, roll it up tight, bind it with t^^ 
 and sew it with smaU twine and a paddng 
 Aeedle ; steW it in weak soup till quite tender/ 
 Then jrteze it all over, and ky it before the^fire? 
 strain an4 8eum the Uquor it was »tewed^ 
 ^cken it : season with beat maise, a few pickM 
 mushrooms, the squeeze of a^lemon, and a^glMS^ol 
 white wine; dish and pour the sauce round it r 
 garnish with slices of lemon. ?*. 
 
 Ji 
 
 . XJirt a mce piece of •qnare soUd veal ifiroin th*' 
 m*i ot iiere i« a handsome piece taken o* 
 ftam the knuckle down to the thick part of dM> 
 fetf, without destroying the fiUet, which make. 
 ;«he tomdsomest fricandeau ; if you take ^"i^ 
 ddfl^it, and take scane good fct baoon ftom^**- 
 flkch; cut it into long strifs, about «h«* «'f«»: ' 
 a. thick is the laidii« pm wiU take »S_f«e 
 iriecea of bacou are caUed Wjloons; hirf^the 
 veal all over in rows pretty tUA; to t*e • 
 %dl tinned smicepMi, with as mu«* beef soup M 
 #ili half coTer it rput it in, with tfce larded (njft 
 mmennoat, and to prevent it burning to the 
 b^ffl, toy • wooden skewet or two underatj 
 \0tit itw W a moderate fire «»''*'?, *«?^^ 
 bthe inean time, have some good sorrd pidMi9' 
 md^iean wadwd; boffl H for a few mm-te. m^ 
 wy jittle WBtw, then stitiaa and mwh «t, anO; 
 
IV 
 
 L 
 
 >- 
 
 kSXm 0XSHES OF VE AU 
 
 iia 
 
 . pass it tlirdugk a ^r scarce ; saiiFeall tkie jmctft 
 tliat will eome tbr<>ti|^b, the^ pour im wae^fioSst 
 ttie fHcai)d<»tt9 (but take care you da hot breaks) 
 
 ^ the iegrdoobs) $ vkim off.ihe fat; mix it up witk 
 the sorrel juice, with about a tablespoohM of 
 flour } season with a littTe beat macO) the j^ueesic^ 
 of a lemon, a tab^ spoonful of mushroom ketehup, 
 a teaspoonful^ aubbovy siiTce, a Utile salt, and 
 a glass of white wine;„ strain, put it on the filre, 
 W let it stewfbr i^^^iarter of ^1^^ 
 Itrong glaze, thiid i^e a small saucepan, with'9 
 fa(dle&l oif good soup, and (l§t it boil down Ip litth^ 
 more than a tablespoonfuti take the fricandeair 
 lip witk a Ml slice, dish, and pour the sauce 
 tnder it ; wijtb a buncli 4>f feathers, liBsit, m 
 going to table, Iqy the^ glazing allover it, an4 
 
 , garnkh widi slices of lemon;. Or you may mak^ 
 t&ree or four sm^l fricandeaus with soUd pieces 
 of veal, doii^ the same wi^ ; or, J^u bare not 
 iorrel, doit without, and add tru£l& and morei% 
 
 ;,or picUed mudirooms* Spinage ii^ ji^r, ill 
 place of sorrel, wi{^ lemon, to make it slinr^^ < ^ 
 
 f|.Take off :l3ieddnTery nicely, le^^ 
 wbole; scaldjtkboiling.watef ; then lard^^^ 
 it in af tewpan, witb slices of bacon Jiam and its 
 own trimming»r a Wsweetbeirba, ai|. eschalot, 
 an omoB ttadi witli|liimiiknre% abneiireaksoiqp, 
 
 / "i^L--- 
 
 
 i^__ ■ ■ \ ^» 
 
r> 
 
 ."■^'' 
 
 > 
 
 
 '•^Uid$ms^vov 
 
 AU 
 
 
 I. 'I* 
 
 i I. 
 
 i. 
 
 „ _,|lpiii>«0fli^tMi them with a ropiog ^ 
 |lie3||ihei€*to rf.eggsbeat up, dittl^ 
 »)r wiA^lt^Pir J We ft well turned tMii» 
 ice of freA butjMa? and, wlien di^ 
 
 iHittelKih^pil^ in>ecut|>^ wid fry them ef 
 
 il^p^^M^ on both ^de» ;, l^Ve.feady ^ pint 
 ^I^H^Uin) of iwup in; a csliton stei^fto; td» 
 
 ^J^I^^omifQ]^ of il(mr,tpreyioiisly browned . 
 
 ^^ <yf^ niiMl break it in a Utae cold wup, ! 
 
 di4 Oii^m tailing ioup, a glaall of white wine, 
 
 IlipMB&l c^innftbiNK>ii» ketchup, a squeeze of 
 Ifl^^Eimd V few pid^ muahroomi, if you hire 
 themTl^t it Wl fo» * litOe, poor off aU *e ^^ 
 ifom ihe'cutlets, put the sauce to tli^nH an^^ 
 ' let Ihenr slew togp^iier||l Aey a^e quitb te-*-* 
 ind the ku^ looks sii«p|aBd thick : dish 
 •s4 gsxiddi^iith Jmmir t 
 
 '^^X^Oie ;w]iifte iPMiaf a^i^^ 
 
g)ISHE8 or VBAU 
 
 t67 
 
 ;«|ga, yolks and whites, a litfle bit of 
 ""^ce fdl as small as yon can, a few 
 ^per, sal^ grate of natmeg or 
 j^ ui^Hi^ a raw egg and a sfKMmM 
 ^work them 41 togetiber, form diem ta 
 iiie sha{)e of a smi^l tumbler, or to the shape nf 
 i large pear, glaze them with the yolk of egga^' 
 i|id roll them in crumbK of bread ; fry them in a 
 pD of boilii^ dripping, till of a &ie brown ; Igf 
 them on the back/^ a searce to drain. Make a 
 avaoe thus: take a litde brown sdnp, boilitdpwn 
 petty tfttongj beat up the yolk of an egg wiflia 
 ipoonful <if cniam^ add it to th<» soup, with p, little 
 jiated Butra«g^ butdo not let it^ni after the 
 egg is put to it. Dish the croqiiets, and pour the 
 amee! round them. 
 
 * '%' 
 
 
 ■e ■ • 
 
 ■■(fr' 
 
 |21^ veal that is white and ^i<<^ 
 
 n&pj^ it as small as you i;an with a mincing-knifo 
 (hatdo not po^d it,) with a |pe ><^d|p ^t widt 
 % aa4# small quantity cf{||!iiidl^^ 
 |e^ (yolks an^whites liiiiced silid^a' Uttle^ 
 hnkeed parsley, ahd\ few elulnbe^ of bre^r 
 liiio^ %idi a little wMte pepper'and salt, a 'grate ^"o^ 
 of ntttmeg, a i^onful of good thick creanu «pd ^ 
 a^rawegrg; mix them well together; hayeiMBe "^ 
 nice i^w real cut into dtealu about tltedsee^i: 
 i^Mi sauc^^ and beat tii|p ^y|nja a idSingt>fl|b» 
 gteew a litde pep p er 
 
 tt -^ 
 
 t ^ 
 
 ?»»:, 
 
 s'?^. 
 
 A 
 
 1 ^, 
 
 I 
 
' Ym^etfi-;' ;• -'•.', r"^E'"';,-'"y'^ft,'.'pf''f^ ■' . 
 
 '.M' 
 
 ■'.■ -X 
 
 H- 
 
 MADE DISHES OP VBAU 
 
 •^^ of Ae minced meat arihe J^"^;^ 
 
 !^and lav it on each eteak, and twist them up 
 egg, ana lay *v « . j^ ^^|^ ^ 
 
 in the fom of ^^Kf P^ of eggs, and theu 
 thread, toU them m **^« y^r*7^?^v. have a 
 
 r" MetS U^dnrin th*m from the 
 
 ^ ^WiLffand pour eidier a brown 0, 
 
 fct, diA them "f'^V' •" ^Q^iA with lemon.^ 
 ▼hite «8uce under them, vroru" v 
 
 ' ' TO DHESS vfeAt OUVB*. • ' 
 
 Make some forcemeat of Teal,*w: pou«lH 
 •.rmX and take aU the »tringy parta fiw 
 in a mortar, »»° "^ , ^. ^ Utde mSneed 
 
 4t, season, with pepper ano »''» "^ tteeaert 
 Misl«r. and a raw egg, work them Wg«»^ 
 w1^ some handsome steaks o^veal, best 
 ha^ye reaoy """^^ ... .--ead the forcemeat on 
 ihem with a rolUng P>"' fP'*™^,*".^ !«_, mHi a 
 
 Aem, roU them # ««f «»y;«^Jto llffiT^ 
 A»««A then diti them in the yolks ot,egg», wu 
 Slimto Sbs "fbread and minced ^leyt 
 "" ? -j.k . lltde white pepper and salt/ 
 
 
 ^ 
 
 iMtiUng soup; agg » -H"— V '^ yjac ^ 
 gp^»m oi ketdmp, a gtass o£ JirWW www, «- 1 
 
 3r 
 
yT"» ' 
 
 Ft^^^W^iTi ■ 
 
 
 MADE DISHEf OF VEAJU 
 
 lil» 
 
 t ^te of nutmeg t let it boil till it is thick and 
 imooth* Dishrthe olives n^tly, and pour the 
 IRUce under theiii: garniiii with lemon, ' 
 
 > 
 
 K, 
 
 ,(.t/:. 
 
 .ANOTHER WAY« 
 
 ■,••■♦ 
 
 , Cut the veal from the 6Uet, about three inchee 
 iquare, and half an inch tnick, beat them well; " 
 ^e a little white peppei^ & UttU salt, a little 
 beat maiie or grate of nutmeg, strew these over 
 lihe steaks, and roll them up tight,. fasten them 
 with a wire skewer, then lard them with bacon '^ 
 through and through, put them in a stewpan 
 witba pint (mutchkip) of soup, the squeeze of 
 half a lembn'; cover them up, and let them stew 
 1^1 quarter of an hour on a slow fire ; thicken the 
 lauce as in the above receipt; add a glass of ^^ 
 j^ite wine, a spoonful of ketchup^ ft teaspoonfal 
 >f anchovy sauce, some^^p^^ 
 yo9 have them; let tliem stew till tender. Dish 
 tke bUves neatly, and ^our the sauce over thein;! 
 -gunDish'with lemons ■■:;>■■■,: ■^•- 1-'/'~<;~ '•!■;-, ,,,?'• ^-H'-fc^: x^i^il-^ ..;. 
 rNoiefr^YGu may dress' them wi<^ ft' white 
 mbe, if you choose; but you must not lard 
 
 'rt 
 
 '4i> 
 
 •«>■. 
 
 
 'A ':^ 
 
 •x-^,' '.. f] 
 
 ^1* 
 
 "^Take t^ or twelve, or a8 ^o^y slices of veal 
 as yoU' think will fill the mi yolN|itend to use : ^ 
 lay pti/mem soine forcemeat^ done thus ; ta»e^. 
 ■^ ^e yVeaj w^ll^poun d ed^ a littl e ^ .lP|tfrgw» img 
 
 ^f' 
 
 ^ ■^^ - . 
 
 0"^ 
 
 r f 
 
.♦' 
 
 
 
 %;■■'•. 
 
 ieo MADB T>18HI8 '6* VSAt. " '.- 
 
 hnchiVy.'aie ^jllilk of « iMrd boSUilWlS'.'llii* 
 mndirooiM, Mme oyirten, if y«>uWe them, • 
 Uttle Ayi»e, ^b^i, J«"oii juice, Mlt, peppe*. 
 and beat ittio^ roll them up, and tie them jwt 
 acroM die itoa^e tnth a coarse thread, put them 
 mmVM&rA them over with Y^ / «««^ 
 fiouT, ariffi. them with butter, ^ttilf « ho« 
 i) will loart them. BiA them, and^have rea^ 
 Mme good gravy, ♦ith a few truffle.'and moreh, 
 or a few muihrooms ; pour the sauce under, and 
 aerve theiiup. . *4i, 
 
 Gut the collops about the dfce % a dolki> W 
 them th«mgh and thT«||h,^w t^m as m the^ 
 fomer receipt; toke ^le Gutter, put it m t 
 Heir^, fet it ou the fijJet it bwwn, drete 
 Ui a little 4ouT, and bro^^; pour i«|onie Bdim 
 imd let it boilaUttlei thensttwn, M^ 
 Ihe pan, pot it ou the fire/ aMth#8qaeew 
 5^alenio^ a spoonM of m«pDf^ 
 a tea^t>#f^I*bf anchotytauc^anff a glass M 
 mxm^ ; P«* »" **^« coUops to it, and let then 
 itewlogether Ibf a Uttle; youmay add a fow 
 oystersT if you choose, ^ish, and ganush* with 
 imaU pieces of fiaedbwjwi ai^ sliced fe^n. _ 
 
 ^ ffO illBSa COLD BoisT TEAL WHITia ^ ^ 
 
 <;nt liiifr^i pt into neat pieces ; dip them in the 
 
 H^ m, ^,n^■ v^i II lin y M<g«»* y^'ww^w > — f. — ^ - . 
 
 yois of eggs, Aen in cnmibe of bread,^»ea8onea 
 
 -♦ 
 
 
 
:ira 
 
 ' '-t' 
 
 ■V. ••. 
 
 '"■ 
 
 y ■ ■ , ■ 
 
 '4--:' 
 
 ...w,| 
 
 ••■.'♦ 
 
 „. MADE 
 
 *■'•■ '. , ■■;* 
 
 DISHES OP VEAL. 
 
 ^m 
 
 161 
 
 with wHite pepper and salt ; b^ fry tilem of a 
 nice pale brown t in tKe nieaD time, take the bones 
 and ddnny pifces^ put, them on the fire» with a 
 Uttle water, a few peppercorns, and a aprig of 
 thyme; let them simmer, till yon have ^tracled 
 all the gravy £rm them ; strain and skim it ; tabs 
 half a pint (havt% mutehMn) of that gravy, and 
 the same quantity of eream ; mi± two spoohfula 
 ^ flour, with a little of the cold eream, an onion 
 4tth a few ddtita stuck in it,^boil in a well tinned 
 pan, tm it bewiooth smd thick; then beat up 
 die ye&s of two Im, a'^little salt, beat mace, or 
 the gtate of a n^Keg; stir all together, but do 
 B0«4et it boR after therflp is added to it ; by the 
 meat in the dish, and^u^the sauce over ki 
 garnish with lemon. 7 * 
 
 jVofo.-^Cold fowls, o^it in joints^ skinned, and 
 dene this way» eat very well. 
 
 ■« 
 
 ■4r 
 
 1^ , fa yRICASSEE GOLD TEAL. 
 
 ' '^ Cnt#ie veal in pieees about the uze of a orowii 
 pece; stew it in a littbr soup made of the bones 
 and skinny pieces, tiU it 1)e well warmed through; 
 ^MU put in half a pint (half a mntchkin) of good 
 eream, a lit^ piece of butler rolled in flowr : 
 season Wititt beat mace er nutmeg; add the yolk 
 of an egg/as.you do in oAm white McaiMeftf 
 it, ml ganiish with lemon* 
 
 ■| 
 
 , \ 
 
 • * 
 
 Wf"'^ 
 
 > • .& 
 
Win 
 
 '. ■•?^, ' 
 
 l« 
 
 MABI DtSHStf OF VEAU 
 
 if 
 
 TO j4t cold VEAt. 
 
 Cut the wd into handwine piece., "bout a* 
 thick M a dollar, dip them in the yolloi of eggv 
 tad then in crumhh «woned with white pepper 
 Mil Hit. and a littfe grated nutmegs a raaU 
 Sitity o£ weet herb^ and fry them in freA 
 wter (*e butter mu.t be hot before you put 
 i«n in'o m the mean time, mAe a btUe gravy 
 •frZli'bone. of the veal; when the meat i. 
 Med.Se it out with a fork, and put it m a diA 
 T^forS flie fire ; Aake a Uttle flour in the pan the; 
 Veal ««• fried in, let it brown, then put in «oid»= 
 of the grftvy you'have ju»t extracted from tte 
 bonei, the sciueeBe -of a lemon, and a Uttte 
 ketchup ; let it boil a Uttle. D«h the real, and 
 pour the aauce under : gamigh wjth lemon. , 
 
 ■■•';•:'■'■.".■.■■..:■.', .■■:.;.>■.-■■*; "'f' 
 
 TO DfeBSS A CAtJ^is HEAD A8 SOCK TUBTLE. 
 
 Oean andacaldidl the hiur flromit, bhmchit 
 in cold water, then boH it for half an hour ; when 
 eold, cotaa the grisUy parts into diSjnond^ but 
 sot too small, the fleAy part, intp square p«^ 
 (be ears into small strings, «»d the eyes, into 
 Mielebi have ready some good soup, pwj itnwj 
 rSge ^wpan, ««!. when it boih, p»t the meiit 
 toTmd thicken it with a little flour; Aen cover it 
 m, and let it«tew oh a moderate fire ; m tli» 
 meay ti"". "^e »"°'« forcemeat balls, t hus ; 
 
 S doim wme cold veal, and talte aU tte 
 

 yTw^:-: M 
 
 7t. '. 
 
 'M 
 
 MADE DISHES OF VEAL. 
 
 stringy parts from it; then pound it in the mortak' 
 ififik a imaltquantity of fiit bacon ham ; mix ill 
 « little pepper and lalt, a litde parsley minced 
 gmail« an onion minced small, a few crumbs of 
 bread; beat all well together, then drop in an 
 egg^ work it up, and make it into round balla 
 about the size of the yoUc of an egg; fry thedi 
 of a fine brown ; then break open the skull, and / 
 take out' the brains; bruise them a little in n: 
 bowl, mix them up with a little minced parsley, 
 a few crumbs of bread, and a tablespoonful of 
 flour, seasoned with a very little |>epper and 
 Jilt, and a spoonful of cream ; then drop in an 
 ^ ; m\x all together ; have a frying pan with 
 a Uttle butter in it ; when it is melted, and 
 froths, drop the brain cakes intp^it, about thd , 
 fize^cf half'^ircrown ; fry them of a nice bMwa^; 
 niext have ready three or four hard boiled eggSy 
 teke the ydks^ put them in a bowl, bruise them 
 with the back of a spoon, add a small qua&tit/^ 
 of Cayenne peppery and a tittli^4»|%^^p in* 
 the yolk of a raw egg, and a^l4|^ 
 oaiake them into balls about ther size o^A larg^ 
 nutmeg ; in the meai|f time a^ to the head two 
 glasses of white wine|;aiiif oofon minced snudl, k 
 littl^ andioty sauce, t^ri p^nbs^B of musbiPOoiii^ 
 ketdiup, a little beat nwee and the squeeise of H 
 lemon ; you shijild kc^ the tongue whote, lard 
 it-nrith ^oon, laid s^Hr it with the head; a littl^^ 
 befdre fpvL dish, put m the e^ bdib into the patv~ 
 
 \ 
 
 M 
 
 :/ 
 
 / 
 
 
f« 
 
 .■\. 
 
 e' 
 
 ' « 
 
 & BMflyprtwimd the «dg«».M|«» »!*wi« 
 Se oven^ ten S»h, pl«ch« *• *«»|«*J,*'«» 
 noddle, «nd tlM grirtly pwt. u m^mtm » 
 Z cak; the.fotieB«e»taD4 eKbdku. different 
 Sart. of the di*. 0«BWi wkhthe biM^ "J^* 
 
 • all.roimd, doge to the pwte. . ; *' " 
 
 4 ' ,,■■■'*■■ 
 
 
 1. A b. 
 
 ttllO-*'* ^1 
 
 ." 
 
 TO OMSS A CAl.r« ***»< HASH. 
 
 piei*re it u above ; Wt oiwarre, when^yott 
 
 ,»keXiiii«t&«m the head, to keep oi» «de » 
 
 X>le a. you eaa ; out down thpother put and 
 
 • 3l tie fleJby pieoej, but rather ismaller thaB.m 
 
 . the abo^e receipt f ipUt the toiigiie,,»he^ 
 
 L Mup in reftdinew, a» in th* former ree^pt, 
 
 Zt Ib Aemeat and tongue, and %%."«»«» 
 
 Sftof the head on the topV cover jV «Wietlt 
 
 OMw till tender !-.ihen take thf whole j>iece^outj. 
 
 : SSWitonaJiA5gbi#oTerin^theyoft.J 
 
 .SlTwve ready «n.e «i^.of bje^ Wneed 
 
 '!SeyT«W«^ of white' llepp»,^nh«* ■ 
 
 i KJla*»«ttq«»«f «^l«»f '!?'^^^ 
 ■. *e«i<her,»id dredge (be s^eatan f^ snth, it , 
 
 - sefitbefi»e«iie fire, orb #e^«^i»*»l>We 
 
 Utter under 4t ; >t it Tem# «» ^fe# » iPf 
 
 • laown; obeaw, you:i«u8^piA«veify t»g^to 
 
 the hash, as in the above r^Mipir Wflie W 
 into ihe dish, the whole part of tfe* head OB tej 
 
 Middle, and one half «( the tongue at one «"*. 
 
 ^^^1^ tjfe oliier at the other endj thp* jw^ 
 
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 ■^AV* .W. 
 
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 ICAD^ DISHES OP YtAU 
 
 M 
 
 i|f iN^jrc^iad them loroeoMftt baUsy and wand 
 #;ei»4l^ll|i Ci^ Serve it up. * 
 
 •■^s♦•'■ 
 
 I CJ«^ WITH FOECED If EAT. . 
 
 ^^ ' J^^ lendei^ and as white as you can; 
 
 jM meat, made thus: aHtdb 
 
 ireili fataiid leiily minced, with, a small \At ef 
 /Wn, two h^l^ed yolks efegg^ Bfewcrumba^ 
 : 4d bread^ and fr little minced pmley, pepper and ; 
 ^* mXii pound these m a mortar, and mix them up :^ 
 0kto ft paste with a raw egg ;stiiftihe ears niee^ 
 1^ with it S;gbiie^0iemo^ with ^ei^ydlk^ 
 
 mU th^ in bread enimbs; baste with a Utde 
 butter ; biake ^em in, the oyen of % nicrbrowni 
 gamidi with Dried paiidey : Sfeny it up. li' " 
 
 J^?ote^\V1len you intend to make ||!%Br at -,^ 
 didi of^ldf^W^^ mock tnrde ^s^ 
 iia Mtod largirheMl tot ^ frarpose^ i^^ 'J' 
 ■l^ydi purdiase^^o smaller ones, wbicK you -**' * 
 f^for dbout die sa«ie priccf r by wtich meims 
 wiH have t^^pair of ealyes* ears, which^ wh^ 
 il abore, will m^i^^handBome d&h./ 
 
 \4 
 
 Steir them tiU theyvare^uite tender, tfM 
 llMsi, cut them lOcb a innge; hate readj^ two 
 hud boiled ^eggs^ catthem in two, take out iStm^ 
 V^ks, Iteep Ilie wiitiBS whde ; midc^some ^ore^^ • 
 g^« littb cold tnrh»y or ^ywl, the tim 
 a l»w enimbi of Hreadi li 
 
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 <• 
 
 IM , MADE DISHES OF VEAIl 
 
 fitae^peppw lurf JtUTand the grate e? Butm^; . 
 workthU to » paste with* taw^egg. P^ ,«* 
 white of thft egg, or rather the •"J^''^'^^ 
 the hollow paft of each ear, thm fiU th«« with 
 «ke forcemeat; take. a .tewpan, Uy *)me jlwe. 
 .of fct bacotf in the bottom, then pbce th* w 
 ^ them, lay a sh^t of white^paper over, pat a 
 ^ qLitity of wa^r. and shut the pan^clow; 
 teTZn stein 0» a stow fire for ten mmutes, 
 take them out and set Afem before Ae fire ; have 
 . good glaie ready, ^d glf«e them dl over; 
 mdte a rich sharp sau^, and pour »und them. 
 . Nate.— Lambs' ears may be done *he fMi|e 
 way, by takuig a suffident quantitj^ to fiU the 
 
 • / 
 
 -*#•- 
 
 «> 
 
 VEAL GBISTLEB AND OtLWSVithSi. , 
 
 Cut the gristles (short bonesV of a breast of 
 yeal into handsome pieces ; stew them m a Ut^ 
 aouK a sUce of bacon ham, an onion stuck wiA 
 two or three doves, whole pepper, a slice rf 
 lemon, saltjipd a hundi of sweet he*fc 1^ 
 them stew 1#tender, take out the tteat, stram 
 ihe Kquor, add a pint (mutchkin) of green pease, 
 two^odcs of lettuce cut wnall ; return the li^ 
 I to the pan, add the pease and lett^ 5 tat them 
 .•lew over* gentle fire, often shaking Aepanj 
 glaM the'grisdee with egg, roU t|>em m .br«4 
 ^bs, minced W«ley, pepper, aftd wit; &y 
 i^um'w » pan «rf boiling dripping ^ % «»? 
 
 V s 
 
 mmm^mm^ ^^ 
 

 7'l^»y|^^|Bv^^ 
 
 ^.. 
 
 M AD]S DISHBli OF VE AU 1«7 
 
 •i c^ 
 
 brown ; -diBin th«n on the back of a searce ; nave 
 Aedish^liot, lay % grbdei in the middle, the 
 peaset FOjimd j|;, an^ 
 
 i, 
 
 V : JTBICASWEE OF IHEAX; C^tSTL* ; *^' 
 
 Qit theto in handsoiftfe piece«, scald them, put 
 them iniwth a little ^gravy, an onion stuck tSth 
 three doves, a little thyme and J)arsley ; let k 
 Stew till fertder ; take out the gristles ; strain and 
 skim th» sauc^; i^|ttra k to a clean saucepan;, 
 mix two tablespooAls if flour with a teacupfiil 
 
 ^ cream, add it^ the^uice ;" s^n with mace, 
 or the grate of nutmeff j beat up tfat yolks of two 
 
 ^ggs;. pdur a little of the sauce to the eggs; 
 retimi it to the pan, give it a tbs^ lay the gristlet 
 in tlie dish, pour thi^uce over it ; .inlt. tp taate^ 
 
 .Serve it up. . 'M ' 
 
 *, " . ■ ■ ■-' ,.■-,■■:■--'•■.■■■'■■,->.-. • 
 
 .- ,-. A . . - ■ • ■■.•■■. ' . .-, , 
 
 - i t^ASmiOI^ J^^ BIP« WITH CUBKt:. ^ 
 
 V ]^il Aree^quarteirs of a poi^ 'J 
 good deal of water till it is q<dte s^ft^^jWi it, 
 
 take a casserole shap^ butter it iirell^j4 eoldf^ ^ 
 
 ^l^tttter ; when tiie rice is well drained, prewit^ - 
 
 ktp the shape till quite full, lay a sheet^f whitt^ ^ 
 pa^ on the top of it, and set it in a steampan; ' 
 
 let it steam about half an hour, faini it out on 
 the dish it is to be sent up in*; tiiis you may fill. ^ r. 
 with a curry, i^hickens, sweeilbreads, or any whitaf 
 fricassee ; g»rnish it it on the top with beetroots 
 
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 uOApmim^ ^ 
 
 %'* J. 
 
 
 >TfWBHW.n<WFTC" 
 
■■■« 
 
 MADE DISHES OF VEAL, 
 
 i-"> 
 
 s," ,<i-'A TUEBEH OF HARB»'- ■ ■ \' '- . ■ 
 
 take Hie'fleshlf part «f a hare, nunoe it jwry 
 TOalL ^th a bit of ham, seasoned wiA pereer 
 and «lt; Imtter a «at plate with «>M^K 
 iimn ^e meat an romHl the plate^ pretty h^ 
 
 , U.^ k open in the ^ddfei ^ td^^ 
 brea.U»f a law fowl, e*t ft rtriprtk* len^ «* 
 brendlh rf yow €iif«r, ^ ^"^"^ ^ 
 Mtride of the ■««» Ai«w«e. «»» *!*«* *» W^ - 
 |^^,„ aliMki &«aiiee from «Bch ««herrpi«^ 
 
 * thcan wU to *««»««*» » •■^ Aeffl rtK* fcrtf 
 
 hotter a «h«t rf ^^ P*P«. «>*?»«* >* o^ 
 
 the tnrfxai, by » *«? t^nf *»» "*" "VT 
 T^eit in tto «*»« for ahoot half •■how; th«w; 
 
 iwWt a fi*«&*^ lift M « *»« <»»''' f*^*^ 
 Wn saoce in the mSddW You «*«?»***« 
 diUi of fowl» veali ot gaWi if <rf white meat, 
 omament it with the »ed p»t ef baowi *Mn. ^ 
 
 Batter tuBfrnrtM moM, mT»aiiUit Ott 
 ifce; wifte^W buttw, paHK^M«»eaitot«; «|» 
 
 lilBii*jioitetf^^i««»*» « ^y ""^^^ 
 W, garriAAo in-dkof **il«I» wi&tte 
 
 amte to ywpr «a»t»; haw *^^^S«*^ 
 
 «ith« M« hmet "MNifer fw?»*» "^V*^ 
 
 glume.; W|iie«are y5« *> net iB<p(i»pp»Jp«'M»»i 
 |Bt It iiitb ».t(^ *•■* 
 
Tff^ifl^^ r f "TJ'** \f^^"V "^""^1^' v^^^^ ^^^pr^'^"" 
 
 i^'"t 
 
 
 MADIB blSH$8 OF VBAL: 
 
 m 
 
 an hour; when iseady to •erve^ fifl it wt^yeal 
 oliy«i, pigeons, gam^, or any odior hrown fii* 
 oasaee; gamiah with carrot, cat to i»ey, i|Miiid 
 tlietop. .>■ -■. '- ' 
 
 ;• cAssoLsni^ OF mo* 
 
 I Iftoii the rice in plenty of water, that ktay 
 
 : firelli'iet the water be lulling before putting ii^^ 
 
 te lice, an^ boil rery quidt; whsn idficiently^ 
 
 iiwi, butter a litti^ and pre« in ite 
 
 lioeigirelta^at,!!^ do four 
 
 tr 8|k <tf ^eiie, «cobrding to the me of the diah 
 
 vttl^i let ^beiRi jitand till cold; with a cuttei^ 
 
 "a aize lest than the d^ettes, maiklhem in thtt 
 
 manner directed, i^pat^a^; brush them over with 
 
 a WW eglf; fry thioB^of a pat^ browns take o«t 
 
 tke inside with a teaspoon ; and fill ihem with « 
 
 mince of oyster, kbster, fowl, real, rabbit, or any 
 
 «tfiar white mmMm^ )-'. "■' 
 
 Hake a forcemeat ^tis : take a piece of cold 
 Mt^ Ytd^ alMf e die^ at him ; mince very fine ; 
 l«min liHh alitle iiwee, or grate of nutmOg, 
 aMttb ifWii.p#p*er aniMt; add a few cmmba 
 af bred^ and iMx i^ «p whh a raw^g^i whom 
 w# ndxed, boil f6ur eggs, ifl tfaif w^ p«d; 
 |N^ th^n, a|d wrmp e«^ in ihe forcemeat, so as 
 to preserve 4e fimm ofi^e e|g ; rott thf m in the 
 y<)& of a law e|^, aao Ih^ m orumbs cf l^rea^ 
 
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 ^^-^"Twfw^r^ 
 
 trm^t 
 
 Ik 
 
 mXd£ dishes of yBAI* 
 
 V90 
 
 with a litije chopt parsley ; put them intoi a pan 
 of boilint dripping* and fry of a pale bjrown^ 
 draw ^VP'aiid cur them in two, so as to divide 
 the yo%alish them wth the cut side uppermost ; 
 Wfried parsley,/ and pour a clear sharp 
 id them. See Sauces.;/ 
 
 ^^^•' MARlftL^n EGGS. 
 
 ' Break six eggs into a basin ; grate a little han* ; 
 
 tad chop some parsley, very small ; season with 
 
 white peppiBr wad salt, mix them well togetherj^ 
 
 b|it do Wheat them ; then butter eight or ten 
 
 >tftiW^ egg-cups; sh^kc into them a little of the 
 
 JilUii^d parsley, so as to cover only part of the 
 
 jlisid0 of thecupl^; fill them with the mixture, 
 
 mi p?|t them into a pan of as much boiling water 
 
 US wiil come round them, without boiling over} 
 
 when done ikough, turn them out of the cups on 
 
 the diA you intend for table, and pour a shaiq^ ^ 
 
 brown sauce round thein. If you have nat 
 
 egg-cups^ smidl tearcups wiH dor *^^ ; ' 
 
 
 N' ^ 
 
 * Observe the same r«ler%?^ mutton only 
 iddihe squeese of a leriioh on each steiik, befora 
 y«m dip them in crambs of bread. You sen4, 
 these up witlilihejai^ on»*?^ 
 
 
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 MADE DISHE8 OF VEAU 
 
 
 ' V TO PRICASSEB iWB^ITBRBADg, v 
 
 Tioke a mutchkin (pint) rf good veal gravy, % 
 ^lutcUdii of good sweet erepm, two table spoon^^ 
 jfub of flour; mut it well with a Httle cold cream 
 ||pi<mp; putitintoa<clean wscepan; put in a 
 i^ole on]on» with a few cloves ituck in it; let 
 it boil on a moderate fire tiU it be thick and 
 imooth ; have as many sweetbreads ready stewed 
 ps you want, and be sure to take all ^e black 
 parts off them before you put them^lisim sauce | 
 then put them in, and let them sfew for'twoof 
 4ree nuniltes. Have ready the. yolks rf two 
 eggs, add a little beat m^uie, or the gmte of a 
 nutmeg, a small quantity of salt; beat them up 
 together ; then pour a little of the bmling sauee 
 to them^ aod Btir it well together; retnm it to 
 the lailcepan, give it a toss over the fii^ I 
 the disk hot, dish it neally, and ganM 
 ]em<m. You may add a fow egg ^baU^f you 
 chooee» made thus : boil two eggs hiid, ti&elii 
 yolks, put tJiem in a basin, and wisk the bndL of 
 a spoon bruise them ; then ^^ about the Imlf of 
 araw yoUt of egg te theii, a very Httle srit, and 
 nake them up into eight round balls. ^-TUil 
 |MMi9^«n8wers for allJMa <^ white nie«kt 
 
 V* 
 
 TO DRESS SUTEBTBREADS AS 7RICANDEAU8. 
 
 I- 
 
 Scald the sweetbreads and hrd them pretty 
 dose, slew them in a little good soup tiU tender, 
 
 ■,. n 
 
 l-y 
 
• V 
 
 •\; 
 
 .( 
 
 I*- 
 
 SlADB blBHEB OF VBAL. x 
 
 Witk the best side npptennost ; put a slice of ham 
 under them ; in the n^ean time make a nice brown 
 •flooe; add a few tntfttes,*^ and morels, and a ghiss 
 trf white wine ; t»ke out the sweetbreads, and 
 iDsep them hot ona pan of hot water covered up. 
 Strain and sk4i Ae sauce thf^j wero^tewed in; 
 return it to the pan, and reduce i< to a steong 
 irlaae. Olaae Ah« sweetbreads with a brush for 
 Sie putpoMJ, ft a bunch of feathers. Set them( 
 |i«fore the fir0# minute. Gkate Aem the same, 
 two^yr tjiree^mes^ dish, and pourlihe sauce under 
 ^0^ Oam^ with lemon sliced. 
 
 MINCB ©OtD ROAST TEAL. 
 
 IWw file veal, and take all the stringf TWfif 
 fiwn it, nonce it fine ; in the mea^ time take th^ 
 bo&ea a»d thp, iSiMj pieces, put them in a stew- 
 pan wi^a tittle water, a piece of lemon peel, a 
 Sde Sw pepper, and salt ; let them stew on a 
 ^^wf^ you hmrm extracted the g»vy ; thea 
 ■toaUC; put a piece of butter in the same pan; 
 let illMwn, and Aake a tittle four in it; Aen 
 boar an Ae gmvy y«u had just strained; let it 
 liiil,^ tfccn put in the meat, with a|frate of nat- 
 ■Wff, a Utile salt, and the squeeie of a lemon; 
 let it beii on a slow fiw It&mn minutes 5 dish H, 
 and garnish with toasted »pet», 1 , . 
 
 4' 
 
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' ". i**wppHiW^»r' •■ ' -«-■'*■<' 
 
 V 
 
 MADR PISHES OF VEAL.: 
 
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 m 
 
 Take some nice white veal, parboil it, tbieii^ 
 mince it rerf tinaU ; fare the liquor it waig 
 itewed in ; pot it in a dean pan with iome of the 
 liquor ; season with whit^ pepper, salt, beat mac^ 
 (^ nutmeg, lenton peel minced small, and the! 
 squeeze of half a lemon ; let it stew till most of 
 the liquor is reduced, frequently sturring it, fiM^ 
 fear of catching; when quite twdc» putjt ^to 
 potdng jars, jelly moulds, Mttle cups, or anjr- 
 shapes ybu choose, observing to butter them first;' 
 tium them out when wanted; or slice them as 
 - tliebeef^>- ^ .. ■.J:'^. v' 
 
 This is done ihtiiesamemimner, inapuddiiq( 
 pan, or any shape you please ; but seasoj^witit 
 white pepper imd salt, grate of nutmifK and 
 lemon ; turn it out of the shape ; and fitilh it 
 the same way as in the former receipt ; or yon 
 my do it thus : glaze it with the yolks of egg8» 
 aad dredge it over, top and sides, with cnuabi^ 
 of bread, with a litUe grated lemon mixed wiAf 
 h; set it before the fire to crisp, or in the oven; 
 bw9te it with a little butter, and senre it iq> hot 
 garnish with kmon. ^ ^ < v 
 
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 MAOB DI8HB8 OF 
 
 ; * , «i DMM wrfi tirriTWSiv _ 
 
 . Put die petdtoe., whtoh ar. the feet, Urei> 
 uIS «Ll b^«rt of . young »«««« P«; tato » 
 ZToTwith half a pint (half Vmutjfhkin) of 
 rrn Sde of mJU. a Ut^ whole jH^ppet 
 STilJ .whole omo«, and * bundle of ^^ 
 tSr let them boU for about ten mmute., Aen 
 
 *■*" /<*..i ^ - Ji£i^ /««0v fliAtn. let the icet 
 
 the Uquor , P^<^*» «^^ J . . ,^- ^Ued in 
 
 small ; grate alittl.e ^^J 
 
 femain tiU tender dHB^ 
 
 over theni) let the feet 
 :e them out, and strdln 
 
 S: X^S: a llCT- orbutter «>lledn. 
 SL!. Utde «lt, the «iuee«e of a lemon ; d«to 
 4e Uucepan often; let it rimmer five or iu 
 ifau^ r^^ a dice of breaj-nd eut^nj, 
 Ui^ts ; toh the minced meat In the middle, 
 ffif «Ut the pettitoes and >y ihem rounJ.t: 
 ^Silwith th^ .ipp«t^.V«i «,rve it up hot. 
 
 .: :';■■; ;:'j/-s^ BICBI.OAV. ■ ' ■ ■ • ^■'--' ■.: 
 
 S^luir .pound (rf rice in w^ 
 don^ atridn it, *hen cold ; work it up with tw 
 «w ;Sto . paste; bktter . krge puddu^ 
 rullTnefliem'SSdroimdthe «d«^dbott«>. 
 
 with the rice, about hdf. an wch thick . sUw 
 He sweetbreads, or .,u,y other white meat. 
 Sit neatly into thefiuld, Aen m^]^ 
 ST- bake it in a moderate oyen, about half an 
 W^doin when done, turn it outupon the 
 
 disli yott 
 white sau 
 eream, • ( 
 ipoonfuls 
 iBace and 
 ill the tin 
 of the loi 
 sauce ov€ 
 you may j 
 tQiind the 
 
 ■^rr— ^ — — 
 
 ".•\:;,::.:.:- 
 
 . In mel 
 let the d 
 eold w;ate 
 ind a. lit 
 ihaking \ 
 •r it will 
 inditwi] 
 
 TO BRO' 
 
 Putia 
 tke fire, f 
 t little £ 
 thick an^ 
 A little ] 
 InowninI 
 as this i 
 uiotheri 
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 ' MADE DISH^b OP VEAIi, ' fl 
 
 ■■■.■,•.-. ../'-■■■■.■ ■':"'■' '"J' . •-' ■ .._| 
 
 dish you mean to senre it up on ; liave ready a 
 white lauce, madtf thus : half a mutchkin of good 
 eream, a cupful of good soup ; mix in two taUe- 
 ipoonfuls of flour, the grate of liutraeg, or beaten 
 Inace and salt; bring it to the boil, itirring It 
 ftU the time ; then cut an oral piece from the (op- 
 of the loaf, so as to shew the meat; pour the 
 sauce over the meat, but not to touch the sides : 
 you may garnish with a chain of snudl egg baUf^ 
 tgnod the meat) it has a good effect. 
 
 '4i'^ 
 
 V Ta MELT (or BXAT) BUTTER. 
 
 . In meldng butter, you must be yery careful i 
 1st the laucepan be well tinned: take a little « 
 cold Wjater, a good piece of butter cut in slices# 
 ind a. little dust of flotUr. Be sure to keep 
 shaking the saucepan one way, till it is meltedi 
 •r it will oil ; when it is all melted, let it boil^ 
 ind it will be smooth and, fine. 
 
 TO BROWN BUTTER FOR THICKENINO IBAUCES. 
 
 Put a piece of butter in a stewpan ; put it oil 
 the fire, and let it boil till it be brown ; shak^ in 
 t little flour, and stir it all the time, till it W 
 thick an<l smdbth ; put by and keCp^ it for use^ 
 A little piece of this is what most cooks use for 
 browninJB^ and thickening their sauce with ; hutf 
 as this k apt to. make sauce heavy, there i^ 
 another >4y which X (>Vefer, as in the receipt tot 
 jaake a BvQwn Sauce or Fricas8ee» page 94, 
 
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»pare, tbe? sauce, thus : take as 
 I Mvk propr, peel and throw 
 jrott do them ; then cut intd 
 n in milk and water, (half ui 
 i;) drain, diop them amaU; 
 b deaii saucepan) with a little 
 hake in a litde flour, a pint 
 p, a sAali piece of buttery put 
 
 Take the breasts of the fowls you 
 tJie above dish ; cut off the two joints 
 pinions, leaving die unng to the I 
 them; '«tew in a little gravy or wi 
 whoie^^CMUon, a few peppercorns, a lit 
 a slice of lemon: when done, serve 
 white or brown sauce ; if a, bro^pi t 
 
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 them with a strong glaze ; disk^th 
 turned to each other. Garnish with 
 
 
 /1PPLIED irsA^GE Inc 
 
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 hifB, oelbhage lea^^ver the boneB ; lay |n tiie legs 
 Aestly, unth a dice of Im^m kam; add a fsaaHH 
 quantity of boilmg^]Watif^]^ lay another cabbage 
 leaf over, and ^over ll^^ Siinme^ slowljr <it^ 
 hour, iinde and take (#tk^ cttu^ 
 ,lfce liquor, return it to the ran, add! some truffles 
 'jind iMr^ thkk«it ildf^ a iit^ 
 liemon) ^nic^Gry sauce, and ketdiup ; bo^^ rii^ 
 ia)4^oodi ; hat« a few green pe0pe f^y bo^ 
 biyt&ik %^d middle <tf a hot (Sshf plad^l^ 
 dittikM^ihlfei^ in <^ P««se, all romid ^ % 
 dftAV pMr l^e iauce ov<eT; garnish witii^watl 
 
 
 .C'***.^;;' 
 
 n I'Mf^k'iiif ^ -'^V. 
 
 Stick the pig m th6 throttl as acep as uit- nearv, 
 tliat it may bleed well and die sooner, as it makes 
 i^ easier to scald ; when the water is warm, dip 
 the pig in it; take it out again directly, and rub 
 it with a little pounded resin ; put it again in the 
 warm water, and, when you find the bristles 
 coming off by rubbing, take it out and clean it as 
 fiist as possible ; when well scalded, Wash it clean, 
 and cut it open while warm ; take all out eicept 
 the kidneys ; cut off theliead and feet, and bone 
 it without cutting the skin ; cut some of the 
 flesh, to chop with beef suet, pepper and salt, 
 four or five yolks of eggs, chopt parsley, mush^ 
 rooms, a little ham, a few sweet ahnonds, and 
 bread crumbs soaked in cream; lay a layer of 
 this forced meit upon the pig, the^ thin slices of 
 
 -A --■ 
 
 .* ^Sf4>_..^,. 
 
 
onioKens; tben iiave ready a mhefrioaneey all 
 but the eggs, and stew &e cliicken9 m it; waJ^ 
 before you dish it, add the eggs, as diisected in 
 the recent for sweetbreads; iiaye«0Bie«ggiba]]% 
 and gaiai«^ with i^Dnon. • t ■Xiiv:d£.:iir:^^-^- 
 
 ~ •■■; .iiii; 
 
 to STEW A RARE. 
 
 Ut 
 
 'H^ ? '"S ^ 
 
 . ii ~ 
 
 
 • Cut it up into handsome pieces, but leave out 
 the ribs; nnnce an onion small, a little peppel^ 
 and lE^ ; imx them togedier, nib each piece ^xvet 
 witiiit^ putapiece of bntterin a stewpsQ, frjr 
 the pieces nicely on bodi sides ; pour oat «H the 
 -bi rt t e r t h a t will come o ut» and poarin a iittte 
 
 good sou^; let it sCew tiU trader; season with i 
 |ld« h^tehuip. Some Jyce a glass of red 
 
 -tf. 
 
 ,^^ 
 
 
 
 
 
 properly, mixing them all over the inside of the 
 flank with a little pepper and salt, roll it up 
 tight, and bind it up ^i|la tape ; then set it on 
 end, and with a rolling? pin, press as jnuch meat 
 into it as you can ; roll it in a cloth, tie it fost 
 at both ends, and sew the cloth at the sides ; 
 then boil it at least four hours, taking care 
 tlie pot is always boiling, and, if the water ia 
 reduced, fill up with boiling water ; when done, 
 take it but, and hang it up by one end till cold ; 
 then make a sousing liquor for it, thus : tako 
 the water it was boiled in, with some salt and 
 vinegar ; bod it, and, when the brawn is cold, 
 take oflf the cloth, souse it in the liquor, and it 
 will keep as long as you have occasion for it. 
 This, sliced, maizes nice supper dishes. 
 
 «<y!ji^^^fabl^v»u. A-T., 
 
 .'.J»' 
 
 V 
 
them rpund the dish ; taKe out me ouiuii,^ui«i, 
 pour the sauce ovet it, and put the bacon sippete 
 
 roundit. » ^ , > n 
 
 Note.— By saving the blood carefuUy, you 
 may make a tureen of hare soup of it, with the 
 legs, ribs, and shoulders, and the addition of 
 three pints (three i^utchkins) of soup. 
 
 ci-f ■ 
 
 TO DEB8S HABE COI.|i6P8. ■ 
 
 Cut the solid meat off each side of the back- 
 bone, mince it smaU; put ft^aU piece <^ butter 
 in a stewpan, a very Utde onion, minced raaall, 
 and a Uttle pepper and salt; put in the cpUops, 
 let them get a gentle heW, and with the^^M^ of 
 » spoon bruise them aU the time they Ififo o« the 
 
 a 
 
 
 ■uU 
 
 .V 
 
 '(0 
 
 ^1k 
 
 A f ILLST or VKAL BECIIAMELLfD. 
 
 Take^^a fillet of real prepared for roasting, 
 without any stuffing ; when thoroughly roasted, 
 4iaw it upon a common dish, take a sharp knife, 
 a»id sooop out the middle, leaving a good thick 
 edge all roand, which feroM a basin to receive 
 Ihe fricntee, which is to be made thus: put a 
 piece of butter in a stewpan, when the butter 
 froths, add more than a tablespoonful of flour, 
 ttM it well, then add half a pint of veal soup, a 
 teACupful of cream, gmte of nutmeg, a little 
 xavshreom powder, or a few pickled mushoooras, 
 ■dt to taste, a gktss of white wine, and the 
 iqueese of a lemon ; next c«l the veal into small 
 
 l^i^' 
 
 ,.-*xm 
 
 
 m^. 
 
take the onion and sweet herbs out, and send it.; / 
 to table hot. 
 
 RABBIT SMOTHERED WITH ONIONS* 
 
 \ " ' 
 
 Skin and case the i^bbit, and make it ver^r 
 clean ; trass it as for boiti^g^ stew it in water till 
 tender; then make an onion sauce for it, as in 
 the former receipt; dish the ]^M>it, and pour the 
 sauce over it. There should 6^ad much sauce 
 prepared as will smother the rabl^ 
 
 
 N 
 
 S SL. a 
 
 ^ 
 
 
 I* 
 
 v' '-^H 
 
 ^•AUCE f OK BOILED MUTTON. 
 
 ^ Melt a sufficient quantity of butter, then tak« 
 what quantity of caper. you think proper; if hirg« 
 ones, chop them a little, if tmalirlceep them 
 whole; put them in the buttei^ give them a tost 
 on the fire, and pour them on tke mutton. 
 
 "* ■ * 
 
 ONION SAUCE FOR A ROAST 8HOULOER OF 
 
 MUTTON* 
 
 Illy two or tKfpe onions, mince them very 
 smaU, put a piece^f butter in a stewimn ; when 
 it froths, put in the onions, keep stirring them 
 till they cKssolve, but do not let them brown ; t0 
 prevent this, put a little soup to them, with a litttf 
 pepper and salt ^ taste. Send up in a sauceboat^ 
 
 . ':i. 
 
 •J- 
 
 •*•, 
 
neatly, and pour the sauce over it. There should 
 be as much wiions as will smother the rabbit. 
 
 TO STEW A goose's filBLETS. ' 
 
 Let them be nicely scalded and picked jbreak 
 the pinions in two, cut tibe head in two, and chop 
 off the nostrils, cut the liver in two* the neck in 
 two, and the gizzard in four; putthem in a stew- 
 pan, with a quart (chopin) of gravy, a bundle of 
 sweet herbs, and an onion ; let th^m stew till 
 tender; strain the sauce, return it to the pan 
 with a litde piece of butter rolled in flour, a litfle 
 salt, a tablespoonful of mushroom ketchup, a little 
 beat mace, the squeeze of a lemon, and a little 
 
 m&M 
 
 pm a Ulue sweei muK id a saucepan, ana auu ui e= 
 bread lo it ; boil it for a little with a whole onion ; 
 when ready to serve, take out the onion, and put 
 Ih^ sauce in a sauceboat Thb sauce answers 
 for partridges, grfffi^ and pheasants. 
 
 ^'■., 
 
 8AUC 
 
 EC 1 LID TURKEY. 
 
 Take half a pint (half a mutchkin) of cream, 
 more than a tablespoonful of flour, a small piece 
 of butter ; put these in a saucepan, and keep 
 stirring till it comes to tlAboil ; scald a few, 
 oysters, add them to the. K^^ with a littl^f 
 their own liquor, and a small quantity of salt ; 
 nrhen the turkey is dished, pour the 8MM» •ver 
 it : for change, you may take pipe ma^aroiit '; iMew 
 h till tender ; or you may stew ibme of t|Mi white 
 
the butter from thfe fowl, and put in the curry ; 
 let it stew together for half an hour : if you have 
 no soup, you may take the liquor they were 
 stewed in ; let it stew till it be thick and rich. 
 Dish it with the breast of the fowMn the middle, 
 and the joints round it ; if it is a young fowl or 
 chickjBu, you need not stew it; only fry it till 
 tender. A rabbit is cut up in joints, and done 
 the same way : the same rales for ducks, ved^ 
 or any other thing you imoose to curry« 
 
 TO BOIL RICE FOE A CURRT. 
 
 Take half a pound of rice, have a pan of 
 a little ■ boiling water, put m the rice and let it boil quick. 
 
 A 
 
 z.^'Sl^.S!: 
 
 ^tt»\ gravy, a glass of white wine, and a chopt 
 4ihalot, p4>ppcr and salt ; boil a little ; when read^ 
 to serve, add the juice of a lemon. ^ 
 
 SAUCE FOR WILD* BUCKS, ' ^ * 
 
 Take port wine, a little Cayenne pi*p|>ek|. the 
 sqneeze of half a lemon ; bring it to the boil ; 
 send it up in a sauceboat, and |Tavy in the diih^ 
 
 ■' ' ■^- ' * /■ . 
 
 WOODCOCK SAUCE. ' . 
 
 Take the bonei of roasted woodcocks, pound 
 them and the liviiirs, put them in astewpan, with 
 m little cullis aiid a glass of red wine; reduce i^|s 
 
 • t 
 
 \ 
 
 !,!»!i^*^ k^Lj^iii 
 
 - /■:, 
 
 « ,»^ 
 
Cayenne do. . • ^o. 
 Ginger,^ • • 7* 
 Mace, . / • ^^' 
 The lesser cardamoms, do. 
 
 /I 
 
 2 
 
 The lesser caroauiuuiD,"". - - 
 Mix the powders weU together, and put them 
 bto wide mouthed bottles, well corked, f^r use. . 
 
 TO DRESS MOORFOWI. WITH BED CABBAGE. 
 
 Truss the moor game as for boilingl put them 
 on with a Utdesoap, let Aem «tewfor hatf .a» 
 
 hoi^ cut a stock of red cabbages four quarters, 
 S^rthemoo r fowl; r e ason with wh^^ pepper 
 
 £ il a Utde piece of butter rolled « flour; 
 Si^e a glass of port wine. bu»in that yo« 
 
 ,^a^i>:.ia&.' 
 
 
 ^ r 
 
 |k« red roe alon^^ the back of the fish ; if oy^tens 
 tkt Muioe if made die aame way, but the oysters 
 •re Icept whole* 
 
 WBITi tAVCB fOR HADDOCK!. 
 
 ' Ttke a >^i quantity of ioap^ and m pint 
 (mutc^Jdn) of cream, pvt it into a ttewpan, mix 
 up tw«> tahle«pooj}fulfi of flour, with a little cold 
 inilk or cream ; when the cream hoiU, add this 
 to it; let all hoil together for a little; strain it 
 through a searee, clean qut the pan, and return 
 il; season. with a little poundeitiiiaee ornutmei^v 
 « whole auion stack with two «c three do via { 
 
 * > 
 
 A >4 
 
PIGEON CUTLETS. 
 
 Take six pigeons, cut the meat off each sid^ 
 of tlie breast ; when done, skin them, take the 
 Wmainder of"the pigeons, stew them till done, 
 and pick off all the meat, pound it in a mortar, 
 with a little bacon ham, pepper, and a very little 
 salt; work this forcemeat up with a raw egg, lay 
 some of the forcemeat between two of tHe cudets, 
 and press them together till they are all done ; dust 
 them with a little flour, put a piece of butter in 
 aistewpan, when it froths, lay in the cutlets, and 
 lity n |j||<i oil ihi'iiL^idi n w<'i|^,li( U|uni il, (o 
 keep them down ; letmem fry on a slow fire fof 
 a few minutes; turn them, and do them the 
 
 -f"-»- 
 
 niAc« or nutmi*g ; nail t6^t« ; pot what oyttert 
 you cKooM to tl ; gtY« it a mm over the fire : dish 
 the hadiliicki, and pour tlie laiice over. 
 
 / 
 
 •AUCI toil PIKI OR PKRCH. 
 
 Put a slice of ham into a itew|)an, lay upon It 
 lriinniin|i^ of meat of any kind ; lei it take a catch, 
 then add Home sweel basil, (mrtley rootft, thym«, 
 i carrot, two onioos stuck with three cloves, add 
 tome soup ; let all stew with a few pepperooma 
 till the meat is doQe« and the gravy b rich and 
 g<Md ; scum and strain it ; thiokeu it as above f 
 sddlon^ith anchovy ketchup^ fl^^ ^ nutmeg, 
 a piece of fresh butter^ two spoonfuls of vinegar, 
 
 » 1 1 
 
I>A>^ aMm\/ 
 
 havi two or three pigeons, 8CCora.uB •" 
 71 mould. let'tlSim be eeawned, and stew 
 IK ab,.* half done; ky them neatly; fill 
 S! rt^uld to a level with a UtUe real ot beef 
 wui up t then cover it with forcemeat, and 
 SkJit about half an hour; turn it on ihe M 
 irL«n. «>rve ; cut out an oval piece from 
 ZK the loaf, «. a» to .hew the pigeoM. 
 »M^a good brown «uce «»J pojr u^^ 
 
 nive^M : elaze the sides of the loai. wu"" 
 
 '^Xm vegetable flowers ; you ^V'^J^ 
 
 n Z pige^«> fi» it^^ ^ ** veal ohves. 
 
 [.•■ 
 
 li.'aS. ' 
 
 a n V. vt — »•*» « * — » T»->« ■«" 
 
 Ttk% A Uttk toniH toRM* cn«m, boil tbem 
 togrlher; hive •oin* pftntojr finely mincwl, • 
 piect of butt«r rolled in tfotirt nit to tMte. 
 TUi nuc^ will aiwurer equnlly well f<ir wliiting*. 
 
 •KATI SAUCt. 
 
 . Tike a fagot of iwiniley, aome green oniona, two 
 ihaloU, two apice clovea, a few pickM muah- 
 rooma, a little butter ; ioak all together, on • 
 •low fire ; ackl a wnall spoonful of fiour, mixed 
 with a little ,6ream or milk, iufficient to boil to 
 the conaiatence of t sauce ; lift lt| wd add to it 
 tome chopt paraley. 
 
 / 
 
W aO' 
 
 V » 
 
 basiii with a spo^ fiad put to them a little salt, 
 aad haff the yolk. oC;a raw egg; make them up 
 into little balls, about the sbee of a nutmeg, and 
 before you dish, throw them into the sauce, and 
 give them a toss ; in the mean time fry a few 
 sippets of bacon. Dish the pigeons, pour the 
 sauce over them, and garnish the dish witii bacon 
 sippets. 
 
 TO DBE88 COtD VOWL8 OR PT6B(d^8. / 
 
 Cut the pigeons in quarters, or the fowls in 
 joints ; beat up the yoflcs of two eggs with the 
 g^te of nutmeg, a little salt, some minced 
 pusley, and a few crumbs of bread; dip thift 
 
 . iH^&tiiSl^M 
 
 E^a pi«c« of butter in a saucepan, with a 
 lililbftUk or water; set it on the fire, and keep 
 ilirring it, till it comet to the boil 
 
 •AUCi' fOR A FtUM PUDDIMO. 
 
 Take a breakfast cupful of new milk ; beat 
 up the yolks of two eggs* with a little tuKnr, mAA 
 them to the milk, and keep •tirring, till it thickens, 
 but do not let it boil ; add a glaia of white wine» 
 and the squeeze of lemon ; pour a little of this 
 round the pudding, the rest in a sauceboat. 
 
 Noie, — Thb will answer for any boiled pud- 
 ding. 
 
rub it all over ; put it on again, «uu..k .. ™ 
 ~W times an4 rubbing it with butter, tdl U 
 
 S several u ^^a-ji.. — inn, it; and before you 
 
 Jtlt^ASli^e butter, and put a few 
 Sed'jSoms or oyster, in it; dish the fowl 
 S le breast uppermost, and pour the sauce 
 *over it. 
 
 TO BROIL PIGEONS. 
 
 Truss and cut them down the back, *« «T« 
 
 ■«, above di r ec te d; * "ttt " P'tr\ "" t "^.rt^v 
 TLde • set the gridiron pretty high that thej 
 
 :ma sauceboat • - ; V ^ ' 
 
 \ 
 
 ■aik. 
 
 i^b^ 
 
 & 
 
. A BOUDIN OF FOWL. 
 
 ' Take the meat of a cold fowl or turkey, mince 
 it 98 small as possible, season with white pepper, 
 beat mace, and splty- work it up wih a raw egg ; 
 butter the tin mould, press in the meat, lay # 
 csheet of white paper on it, set into a steampa% 
 «hut it up close ; it will take about lialf an hour; 
 lake the breast of a fowl, with the wing pinions 
 m it, skin, and lard it with bacon as thick as ydu 
 can, stew it in k little soup, lay a sheet of white 
 paper upon it, and shut it close, stew it^till done;, 
 turn out the boudin on the dish it is to be served 
 jon. Make a white glaze thus : tafce a little 
 strong veal soup, a teaciq)ful of cream, a spoonful 
 
 nnw^ m \im »m»w» m m«-^y m «yw w%^»»»»^ |-. — *»^w 
 
 llirtn M for iMttliQfjf ; pr«p*f« th# MMDaiftff* tKu« ; 
 tik« •!! ontott, miu^ mMiU (H V«ty ^^^ "NC* 
 gliiieid ttnall, m litiTf pepper and mUi ; imU \hmm 
 and nib tli« duck aU over Ui« imidr with lh«m ; 
 draw thi> iirrk-«kin w«ll d^w«, lo kmp in the 
 MMOninf, and tlkk In a ttiuftU iili«w<*r s tli#ti rub 
 th« dndi wkb a pi^^ 9t bottvr, and df«df« H 
 vHIl flonr ; pQlSl b a ekftn {>an with a Liltlt 
 •oofS Ut il atew for thre« qttart«*r« ^f an bouri 
 if a yoong ont ; bat, if aid, it wUl take aii hoar t 
 taka it Mit» pom ika gmry in a iNialn, and 
 •kim off all th« fat; thicken it with a kklW flour t 
 season with a tablf«)KK)iiful of ketchup^ a ||kai 
 of port wint ; boil all together ; put in the duck^ 
 
1% 
 
 1^ 
 
 If 
 
 
V 
 
 
 • I 
 
 Other rabbit, and the remainder of th^tv andbo^' 
 it tiU the meat is done ; when cold, pick it aU off 
 Ae bones, and minci it very small, ibeik pound 
 a in a mortor, tnth the white of an eggi ^white 
 pepper, be^mace, and salt; then moisten^wjj 
 i little good cream ; have a tin «^P«j «" ff ^^ 
 • dean doth, imb the inside with msttM 
 IffMSthemeat^to^^ ha^asteampanre- 
 
 Ifyoa have it m* take a stewpaa*-— ^ 
 iiater ; set liiifS^ape into it, and cover It 
 
 ^h«et of whitep^; shiit the pan dose, 1^ 
 
 abto half im 1^1^ ciit the meat yonlools&mi^ 
 
 labbit into fbMpfec«S w^ la^ ft«P ^^ 7^ 
 wi AWon;Btem i te w^^t ^ Mak^ a 
 
 fine wWte siic^; turn ont the bondm, pour 
 
 *■ , t 
 
 . .^It 1 'l _ ' __ . 
 
 i; 
 
 !( ' 
 
 •i"*- 
 
 tuiii, sqiew a m » nwe icmoiu — A^iWf ana -poor 
 the sauce over it ; garnish with sliced lemon, 
 
 TO STKW A DUCK WITH OMIOKS. 
 
 Stew the dUck in a little water, till tender : in 
 the mean time, prepare, the« sauce, thus: take as 
 many onions as you think proper, peel and throw 
 them in water as you do them ; then cut into 
 alices, and boil them in milk and water, (half an 
 iMMlr will boil them ;) drain, diop them small ; 
 then put them in a dean saucepan, with a little 
 pe|iper and salt ; shake m a little flour, a pint 
 (a mutehkia) of soap, a small piece of butter \ put 
 
 '<a^<, 
 
 
pou uno luc Bua|i«; i ui w lu mu^v m,i#vi*« 
 
 in the mean time, prepare three pigebosrtnui 
 them as for stewing, krd Uiem on each nde of 
 the breast with small lardoont as full as yon oui} 
 put them in a stewpan \iriWui little weak soiq^ 
 lay a sheet of white paper liver them, shut up 
 the pan cl|»e, let them stew till the pigemis ore 
 quite done, turn out the shape on the dish it is to 
 be served in ; have a glase ready, glaze the boudin 
 all over, lay the jngeons on i^e top; then gkze 
 the pigeons, and serve it up, garnished 
 vegetable flowers. 
 
 >^«. 
 
 
 
 lacm 
 
 f r^»mu 1% w. \M%i p»w» K»^^ »» 
 
 J 
 
 •hake, but do not let it boil; dish and garnish 
 with lemon. Observe to lay the breast in the. ' 
 middle, and the jotiit^ neatly round it* ' . 
 
 TO DRESS THE BREASTS. Of fOWL8« « 
 
 Take the breasts of the fowls you had left in m 
 the above dish ; cut off the two joints of the wing 
 pinions, leaving the wing to the breast ; lard 
 themi stew in a little gravy or water, with a 
 whole onion, a few peppercorns, a little salt, and 
 a slioe of lemon : when done, serve with either 
 white or brown sauce ; if a brown sauce, glaze 
 them with a strong glaze ; dish with the breasts 
 turned to each other. Garnish with lemon. 
 
 A- 
 
 
beaten mace, a teaspoonful ot maae musiara, 
 iiiixed witk two spoonfuls of cream, and the 
 yolks of two raw eggs beat up 5 add the eggs 
 ^d creamj give it a toss; have a dish ready 
 ^ned mth puff paste, pour in the macaroni j 
 grate Parmesan or Cheshire cheese overjt; 
 b^ke m it moderate oven. 
 
 T ^ TO i)RE8S MACARONr WHITE. : - 
 
 i Prepare tlieiiiwsaroni, as in the fmrmer receipt, 
 emitting the eggs, mustard, and cheese; season 
 wi* a Httle nutmeg or beaten mace and salt, and 
 rather more cream. You may serve it with ot 
 inthout paste in the dish. — _.■,. . . , .-.. ; ■ :. ;•;■ 
 
 -* r 
 
 ky a cabbage leaf over the bones ; lay in the leg« 
 •eatly, with a sKoe of bacon ham ; add a smaii 
 quantity of boiling .^wattr, Uy another cabbage 
 leaf over, and cover bloM.i« Simmer slowly an 
 hour, untie and take off the caul or cloths ; strain 
 ,tiie liquor, return it to Ae pi^n, add some truffles 
 iBld iMorek, thicken witii a little flour, squeeze of 
 km«n, anchovy sauce, and ketchup ; boil till rich 
 iiid«mooth ; have a few green pease ready boued ; 
 ky-li^ni an liio middle of a hot dish; plaoe^the 
 ihMik^Wthei^ in the pease, all ro«nid the 
 4Ui:' flokr the sauoe over; garnish witii^fMll 
 •ima of fried bacon. ^ ^ - 
 
V^f 
 
 ^■\^MMM^ m IWMBK^^ AW> ^m» «w 
 
 When done, put your hand to tbe bottom of the 
 mould, raise it out, and set it on the dish. t 
 
 Note.— The mould should have a loose or 
 false bottom, for this purpose. 
 
 ▲ SANI>WICH. ! 
 
 : Take fresh butter, some made mustard, pep-» 
 per, and salt; beat^ these in a basin, with a 
 wooden spoon, into a uniform mass ; spread this 
 mixture upon slices of white, bread, then .l|iy on 
 thin slices of ham, tongue, or roast beef ^ cover it 
 with another slice of bread, buttered, as at first; 
 
 press it down ; cut neatly into small long pieces. 
 
 ^ ' ' .. •■■' . ,■• . . . '^^ - ■■■. •.•■.-■ 
 
 1 » I %. 
 
 chickens ; then have ready a white fiioMSMTaU 
 bat the eggs, and ttew the chickens in it; mdt 
 before you dish it, add the eggs, as directed in 
 the receipt for sweetbreads ; bare toau egg balliy 
 tnd garnish with lemon. ' . u . l rj 
 
 . ~ ■ -^^ ■ ■ ■ ■ ■ ■'■♦'':. -'a / V| 
 
 . ; TO STEW A RARE. . • ? f. 
 
 ' Cut it up into handsome pieces, but leave out 
 the nbs ; mmce an onion small, a little pepper 
 and s^ ; mix them together, r«b each piece over 
 wilJi it; put a piece of butter in a stewpan, fry 
 the pieces nicely on both sides ; pour out aU the 
 ^batter that will come out, and po«r in a Uttis 
 good soup; let it stew tiU tender; season with a 
 ** * ke|dhii|^ Some like ^ glass of red wibs^ 
 
 ».'■.:,* . ,.4?t'.l^-l.,' ...,.".■' 'J •"*, 
 
 
 i.,4«.-™ .*-,i^ 
 
 t 
 
 
 . .1 f. 
 
 '&^Li: -^tiSi^^ii 
 
^M^ 
 
 m 
 
 «nMd Ais mixture <)niwo »"«««» "'""Y- - 
 ^£. together, and cut them mto «mall 
 
 longr pieces. 
 
 V ^ ENGLiSH SANDWICH. 
 
 ^ SjJa two thin dic«. ^.WM^ b^eadj^ 
 K«tter- lav upon it a thin dice of ham; spre^ 
 !!^ muMand a Uttte yhite pepper on it, 
 
 Krf buttered tee«W pre« H do^J^A «k* 
 5^ awl cut them into M«ai«« !»«««• • 
 
 - '.i f_. "^ ><^'VS^ "''■"""''" 
 
 i,*** 
 
 '^•a*'*^*^ 
 
 
 ■*^^^'-'*^' 
 
 them round the dish ; take out the onion, dlih, 
 pour the sauce over it, and put the bacon tippeti 
 
 round it. ' . . , ^ n 
 
 ^ote._-_By saving the blood carefully, yoo 
 may make a tureen of hare soup of it, with the 
 legs, ribs, ani shoulders, and the addiUon of 
 three pints (three mutchkins) of soup. 
 
 TO DBE88 HABE COLlX)Pt. 
 
 Cut the solid meat off each side of the back- 
 bone, mince it smaU ; put a small piece of butter 
 inastewpan, a very little onion, minced Mwill, 
 andaUtUe pepper and salt; put in the coUops, 
 let them get a gentle heat, and with the *^ck of 
 a spoon bruise them aU the time they lire o« the 
 
 >■%•' 
 
 |1 / 
 
 Mm , ? 
 
 
ioiir over them; %- them with a little fresh 
 butter; lay them on the bade of a searoe to 
 drain ; have a litde brown sauce ready in a stew- 
 pan, seasoned wi(^ a little ketchup, the squeeze 
 of a lemon, and a glass of white wine ; put ike 
 cucyml^ers to it, and let them stew for fifteen 
 minutes. This will ^^nswer for a corner dish at 
 dinner^ and eats mery^i^U to roast mutton. 
 
 TO DRESS SEA CALE WITH WHITE SAUCE. 
 
 Wash and dean the cale, and boil it, wilii some 
 sate in the water; take a' teaeupM of eream^ 
 hk of butter, and a little flour ; when it " " 
 
 iiinlfif^ 
 
 <yidi the 6ale, «id pour the sauce oyer it 
 
 "^t^id^tiltt^v 
 
 will do It ; wben done, turn it out into the dish, 
 take the onion and sweet herbs out, and send it- > 
 to table hot. 
 
 RABBIT SMOTHERED WITH ONIONS. 
 
 Skin and case the rabbit, and make it very 
 clean ; truss it as for boili|[ig, stew it in water till 
 tender; then make an onion sauce for it, as in 
 the former receipt ; dish the rabbit, and pour the 
 lauce over it There should be aS much sauce 
 prepared as will smother the rabbit 
 
 !*■ 
 
 
 
1^-: 
 
 a little lemon peel, .^^^g^f'u^a Jeler for a 
 teacupM of cream; ^^ *J^^f ie?*lt stew till 
 SitdT* ^e^ot'Siek a.d smoo«. 
 
 DisUitup. ■ 
 
 •- „ „Minwa WITH ABBOMrN SAUCE. 
 
 TO DBESS ONIONS WIIB » » ^ 
 
 Tot* /«i manv smaU pickling omons, as yo» 
 .V wilfan^r lor Ae dish you mean to sem 
 ttank will «»*T*' 'Vffi into boiling water, tdl 
 
 ^'''^."Ihe^to^ eaBily e«ml >«! peeV 
 you find the suns wi" ^ J Just a little flour 
 
 aS^::i?aSb^tn;-thaveabrowa 
 
 neatly, and pour the sauce oyer it llier e should 
 be an much onions as will smother the rabbit 
 
 TO «TEW A goose's OIBLSTS. 
 
 Let them be nicely scafded and picked ; break 
 the pinions in two, cut the head in two, and chop 
 off the nostrils, cut the liver in two, the neck in 
 two, and the griizard in four ; put them in asttew- 
 pan, with a quart (chopin) of J?ravy, a bundle of 
 tweet herbs, and an onion ; let them stew till 
 tender ; strain the sauce, return it to the pan 
 with a little piece of butter rolled in flour, a little 
 salt, a tablespoonful of mushroom ketchup, a little 
 beat mace, the squeeze of a lemon, and a little 
 
 '♦. 
 
, and a 
 BT fora 
 tew till 
 jmooth. 
 
 acE. 
 
 as yott 
 to serve 
 
 rater, till 
 ff; peel, 
 ttle flour 
 ill butter 
 
 or brown sauce^ as you think it, drain them, 
 lay them neatly on the dish, and pour the sauce 
 over them. .;'■'■ ;:' .;■ 
 
 TO DRESS ASPARAGUS WITH A BROWN SAUCE, 
 
 Scrape what grass you mean to dress very 
 clean, and throw it into clean water as you do 
 them; cut it,asfer»s it is green and tender, 
 into pieces about an inch long. Take two heads 
 of endUve, wash clean, and cut it small, and a 
 young lettuc^ cut small ; stew them in a little soup 
 tUl tender; thicken them witti a Int of butter 
 r olled in fl^ur; s e ason with 
 
 a brown I salt, the s^eze of a lemon, and a little ketckiqp ; 
 
 
 the butter from tlie fowl, and put in the curry ; 
 let it stew together for half an hour: if you have 
 no floup, you may take the Uqupr tliey were 
 itewed in ; let it stew till it be thick and rich. 
 Difh it with the breant of the fowl in the middle, 
 and the jobts round it ; if it is a young fowl or 
 chicken, you need not stew it; only fry it till 
 tender. A rabbit is cut up in joints, and done 
 the same way : the fian^p rules for ducks, veal, 
 or any other thing you choose to curry. 
 
 TO BOIL RICE FOR A CURRlT. 
 
 Take half a pound of rice, have a pan of 
 boiling water, put in the rice and let it boil quLsk, 
 
 should 
 bit. 
 
 break 
 dchop 
 leck in 
 ti «tew- 
 ndlc of 
 ew till 
 he pan 
 a little 
 , a little 
 a little 
 
 
 ^'!&6J^ *„ 
 
■:r 
 
 •^A a Utde piec« of ""^^ ^"''^r^oto of two 
 -eggg, and, before you ^j^ 
 
 %r_trSrreit„eoIthe ^^ 
 ^"riL of Aei^^with a brown «a^ 
 
 ■ 'prefer it 
 
 \ to STEW PKA8B AND MTTOCE. 
 
 , thin piece s; rtey^tnem, ^^^^ 
 
 ■ii^^^^u^ttiai^ 
 
 IliHilitii 
 
 ]| ■*» » T^-^ 
 
 u 
 1 
 1 
 
 3 
 
 VV hite jM?pi>«r, <J"- 
 
 Cayenne do. . • ^^* 
 
 Mace, . • • J 
 The leiter cardamom*, do. 
 
 Mix the powder« weU toKctbcr, and put them 
 5„" wide mouthed bottle^ well corked, for u-. 
 
 TO WW MOOBfOWI. WITH BCD CABBAOt. 
 
 Tru» the moor game a> for boUing ; put tl.em 
 on with a Uttle «m^ let them itew for half an 
 Z^- cut a .tock of red cablmge in four quarter^ 
 S; tothe moorfowl ; «.«.« with whU.; ,K.pp« 
 Cl «Jt, a little piece of butter .oUed ... flour; 
 Xe Uke a gb«. of port wine, but in that you 
 
 ». i,' ' \^^^.* .*' _,,' 
 
ish two 
 
 >ss into 
 
 )Up till 
 
 butter 
 
 ad 6ai^ 
 
 them slantwise, about an inch long, boil them in 
 salt and water till tender; strain, and stew them 
 „in a little soup; thicken with a piece of butter 
 rolled in flour; season with a Htde salt to your 
 taste, if they want it. Dish and send them to 
 table. < 
 
 TO DRESS WINDSOR BEANS. 
 
 After taking them out of the shells, throw 
 them into cold water ; boil them in salt and water 
 till tender ; blanch, put them in a stewpan, with 
 a little soup thickened with a bit of butter rolled 
 in flour, pepper, and salt; let tbem stew tall 
 tender, and the sauce is pretty tliick, then dish 
 
 4 - 
 
 mmrni 
 
 PIOCOV CUTLITi. f^ 
 
 Take six pigeons, cut th« meat off each Nide 
 of the hreait ; when done, iikin them, take the 
 temainder of'the pigeons, stew them till done, 
 ind pick off all the meat, pound it in a mortar, 
 with a little bacon ham, pepper, and a rery little 
 «lt ; work thb forcemeat up with a raw egg, Uy 
 some of the forcemeat between two of tKe cutlets, 
 snd press them together till thiy are all done ; dust 
 them with a little flour, put a piece of butter in 
 astewpan, when it froths, Uy in the cutleti, and 
 lay a f^j^e on then^^ith a weight upon it to 
 keep them down ; letUiem fry on a slow fire foi* 
 a few minutes; turn them, and do them the 
 
 I 
 
 l^^'i '■ffilr^'''^^^^m^'^™™™^' 
 
wiU be enbugh to boil it, wun «•« "" r r""" 
 
 ««t It into a clean saucepan, and be^t it witn a 
 hot, dish it up. 
 
 TO 1>*ES8 TURNIPS. 
 
 Boathemin a good J*"^ '>f t*^*" ' g. £ 
 V „ J.r nut them in a colander to drain, *nd press 
 Slte'i^- them ; put thf into a^auce- 
 
 -,Lyk>- 
 
 Ik. »id« MMi bottom wiui ». rr-'":-r 
 
 Si t. . U«l with a UtU. r«» «r ^ 
 ZSm up . then cover it with forcemeat, wd 
 SHit about half an hour; t.m " on 0.. a-h 
 SX«. to aerr. : cut. oat m> oral p.«» <"- 
 
 SL H«^ the loaf. «> - to •»'7 '»'• P«'T 
 
 , a >o«l brown -uce, and pour upon the 
 
 *u;^e the .ide. of the loaf. Oam-K 
 
 .mall v-Ketable flower. : you may, jf y<»» 
 
 „„ pigeon., fill it with beef or veal oUtec 
 
 ^m^kSt. 
 
BIUAHI:' aAUC£. 
 
 Take two or three stocks of beetroot, wask 
 them very clean, and be careful not to break 
 any of the fibres, else they will Ibse their colour 
 in boiling, boil them till tender, and two or 
 three dozen of pickling onions till tender ; take 
 off the skins, with the fmiall fibres of the beetroot, 
 and slice down the beef about the thickness of a 
 doUiur; stew it in a sharp sauce for about ten 
 minutes, made thus : take an ordinary sized onion 
 and mince it small; fry it with apiece of \ butter 
 till brown, then dust in a little flour ; le^ it fry . 
 tiU the flour is brown ; add a ladleful of so^p, a 
 little salt and pq)per, and the juice of a Ic^mon, 
 (or» if ypu have it not, a tablespoonfol of yine^ ;) 
 
 , >^%%£!i»^SsilscS^t9t.,-^< . ' <^A4'.a£l^j. 
 
 iikiiii 
 
 ef two bard ImjiU^. ^^y^ rvady ; brukM th«m in a 
 Imuuii with A Mfiooiit *nd put to ihrm a Utd«! mUc, 
 and half thi! yolk oC^aiaw efg; make Uif!m up 
 teto little balls, about the itM of a nutiii<if(, and 
 bcfon) you dish, throw them into thi* lauof , and 
 pre th«*m a toci ; in the mean time fry a finr 
 •ippeta of bacon. Diih the pigeons, pour the 
 lauce over them, and garnish the dish with baooa 
 sippets. 
 
 TO OaKSS COLD f OWLS Oa PIOIG^i. 
 
 Cut the pigeons in quarters, er the fewls ta 
 Jobta ; beat up the yolks of two eggs with the 
 grate of nutmeg, a little salt, tome minced 
 parsley, and a few crumbs of bread; dip the 
 
 ._M. 
 
 ■ML 
 
another potatoe pudding wjU be touna am g 
 the sweet puddings. , 
 
 A SALAD SAOCE. ^ ^ ^ 
 
 T«ke theyolVs of tyo or three hard boiled 
 .^ d^L^tspoonfiil of grated IVmesan or 
 *(fh^toeXese,'a teasp<«nfid of jnade J.^'J^^ 
 
 t^szTtis:^^ 
 
 %ofe -This mixture must notbe poured i.po«t 
 JfeLee or Tegetobles used in the s»J«l, but be 
 
 KiJS^jJtS. tpbestined-p^^*"-^**^' 
 
 
 '^ '».•" •^jd'TbirirS* btu^ uul 
 
 t a«n.. fr«,u4||1V"'"« 'iLT^^'rJt 
 
 T,kkM n.u.hr«om. or ..yter. in .f. <l»b »»•« fo-^ 
 .With the br—t uppcrmct, .nd pour th. ««• ^ 
 •ver It. 
 
 TO ■■oit noiowt. 
 
 Trow «nd cut th..m .lown the b«*. *• -«• 
 
 « .h<,». dir«et«l : . \itU.- pr,n.»r «d -Jt m th. 
 
 .i,„ia« i «t the griairon pretty high that O-, 
 
 „y n^t bum; wd hare a littl« par-l-y .nd l.uttet 
 
 .|»»yaucebo«t. 
 
 r ~" 
 
 ■.**i^'. .'_'_> 
 
 f% 
 

 '} '.. ' 
 
 -, ;■ 
 
 i 
 
 l»" 
 
 • 
 
 
 
 
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 ^ 
 
 
 
 
 
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 .rf 
 
 
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 w 
 
 rf.4'..,*^'i,.,.,,>4. 
 
 
 i: 
 
 . A •OUDIV Of VOW;^ 
 TtiM Ibe mi^t of • cM fowl Of turkry, mine* 
 H M irwiili tui {MMMtblr, ATttMiit witli iirbit« |M*pp«ft 
 bMt mftm, fttia natf wofk it up with m raw «gf z 
 baiter tbd tin mould, pr<«ii in the ni««tf by V 
 jlM#t of wbit« p«p«r on it. Ml inloii ttettmiMUH 
 «li«l it up dtm ; il will takt> ftboul iulf an bour | 
 HAM tlie immi of A fowl, with llu* winfC piimiiia 
 «R III lillfl, And brd it wtUi b«t(^<m at ibick iw yott a 
 «Mh flow it in 4 litU« loup, by a ib««l of wbiu 
 paper upon it, and tbut tl cIom, ttew it till donoi, ^ 
 turn out tb« bouciin on lb« iliab it b to bo tonred 
 on. Make n wbite gbao lliua t tak^ a lillb 
 slronf^ veal aoup, a teaeupful of croam, » spoonful 
 
 *,♦■ 
 
 -■- ».' ^'^« > 
 
k] 
 
 Ifi 
 
 ^ 
 
 \ 
 
 '. ' 
 
 
 *.> 
 
 w 
 
yjsfe"*'! ' vf^^f^-'-r f^ ■^ *nr- -^ 
 
 POULTRY, GAME, ««c. 
 
 vv*u 
 
 of flour ; mk and bring it to the boil ; beat up 
 the yolkg of two eggi, with half a glass of white 
 wine, mace and salt to taste ; mix it wifli the 
 ^cassee; do not let it boil after the egg m put 
 tait; pour itoVer the boudin, then ky the breast 
 of the fowl on the top, and glaze the krduig 
 orer with a fine browii glaze. Garnish with 
 
 lemon or egg ballsf^^^^ . 
 
 jNofe.— -f on may do sweetbreadf the same way. 
 
 ■;',.. > - /.■'■; ,';■ i :■: ■ -^ ^ .■; '. ;-' '; ■■ -:•■ ' '■ ' ■;■■; 
 X^ A BOUDIN OF BABBITS- > 
 
 Take two large rabbits, or three small ^eSj; 
 
 Wanoh them aD night in milk and watei^! cha^gin| 
 
 the water two or thre^ times ; take a}l the sohd 
 
 meatoff each ride i>f the back bonf; take the 
 
 other rabbit, and the reminder of th^tv and bod 
 
 it tiU the meat Is done; when cold, picket all off 
 
 die bones, and nunci it very small, th^i^ po^d 
 
 H in a mortar, with the wldte of an eggA white 
 
 pepper, beii|mace, and salt; then n^oistenStwiA 
 
 i little good cream; have a tin shape, an^ with 
 
 a clean doth, Wb. the inside with Fltfre^* 
 
 press the meatteit; hawasteampanre- 
 
 J£ yon have it ^ take a «tewpan,--with 
 
 :iiater ; set theNaiape into it, and cove? It 
 
 ^h«et of Whitcpaper; shut the pan dk)^^ 
 > ab&uthalfimlKiu»^cutdiemeatyoalookfiNHft^^ 
 labbit into foiWifeces, and lardlhcpwr 
 ifii|i%acott;|ifc MaW» a 
 
 in#|rfdte sifciftam <w^ ^^ 
 
 oil» 
 
 
 i ( ,, 
 
 •f-V 
 
POULTRY, GAME, Std 
 
 -■{"■') 
 
 sauce over it, and lay the larded rabbit across the 
 top of it, glasMd iriUi a strong brown glaze. 
 
 A BOUDIN OF PIGEONS. 
 
 Take some cold roast veal, w, if yon have it 
 not, taliLe a piece of solid veal, an^ parboil it; 
 when ccAd, mince it with a little &t, as small as 
 powibleV season it with white pepper, salt^ and 
 beatmace; work itup witih a raw egg; have a 
 tin shape like a pudding mould, but not quite so 
 deep, and considerably narrower in the bottom 
 than the top, butter the inside of it, iiien press in 
 the meat, cover it over with a sheet of paper; sti 
 K-lt into a steampan, if you have it, if noVlntoa 
 pan witli boiling water, but take care it does not 
 boil into the shape ; it will take about halfan hours 
 iu the mean time, prepare three pigeons » tnus 
 them as for stewing, lard them on eacb side of 
 the breast with small lardoons as full as you cW; 
 put them in a stewpan \n^a little .w«ik sofiq^ 
 lay a sheet of white paper over them, shut u^ 
 the pan clpse, let them stew tili the pigemis are 
 quite done, turn out the shape on the dish it is to 
 be served in ; have a glase ready, glaze the boudin 
 all over, lay the jngeons on die top; then glaze 
 the pigeons, and serve it up, gandshed w^ 
 vegetable flowifs. ■ 
 
 w 
 
 ■S 
 
'*''"*^"* •*"^^3I '-• ' '' ". 
 
 •\' 
 
 204 
 
 POULTRY, GAME, &c. 
 
 W 
 
 TO FRICASSEE RABBITS, — 
 
 Take* a nice rabbit, wash and blanch it in 
 water very clean ; cut into joints, tod put it on 
 the fire with milk and water; let it stew till 
 tender. In the mean tame, have a fricassee ready 
 in another pan, as directed in tte;>first receipt 
 for fricassee ; dish it up neatly^,^panii8h with 
 lemon. -.■.■■■••■ . ■ ■ / ^-ft:.--'-:^---''-'-^''---'^--^- 
 
 / TO DRESS MACAROIW, WITH CliEESE. 
 
 ' Foral$rfge dish, take h^ a pound of macaroni; 
 Stew it in water, with a Ujtle salt, until tender, 
 drain it, return it to the pan, with a little cream, 
 
 ""let it stew until it is rich and thick; season with 
 beaten mace, a teaspoonful of made mustard, 
 ttiixed with two spoonfuls of cream, and the 
 yolks of two raw eggs beat up; add the eggs 
 
 ^ find creamj give it a toss; have a dish ready 
 }ined with puff paste, pour in the macaroni; 
 grate Parmesan or Cheshire cheese over it; 
 
 bake in Ik moderate oven. 
 
 • .■.•.., .■■■-. ■ ■ ■ . ■ ■ 
 
 TO DRESS MACARONI WHITE* :^^ 
 
 Prepare the inicaroni, as in the foirmeT receipt, 
 omittiBg the eggs, mustard, and cheese; season 
 vith a Utde nutmeg or beaten mace and salt, and 
 rather more cream. You may serve it with olr 
 withmtt paste in the dish. ;.:.■ Z^: -M 
 
 M 
 
 
 j#$£; 
 

 
 FOULTRYj GAME, ««?,^ 
 
 ao5 
 
 . MACARONI LOAF. 
 
 , Stew the macaroni in water, with a little salt, 
 
 till tendef ; jima it, return it to the pan, with a 
 
 little good soup ; let it simmer, until it ifii rich and 
 
 good; season with a very little white pepper, mace, 
 
 and salt; make a paste thus : take two ounces of 
 
 hutter, rubbed into half a pound of flour, drop* 
 
 in one eggy and as much watet as will make it 
 
 into a stiff paste ; take a pudding mould, line it 
 
 neatly with the paste, first rubbing the mould 
 
 with a little table oil or butter; cut off the paste 
 
 by the top of the mould, and edge it up neatly ji 
 
 fill it with the macaroni, cut small strings of 
 
 paste, and twist it on the top, to resembWthe 
 
 pipe macaroni; bake it in a moderate oven.- 
 
 When done, put your hand to the bottom of the 
 
 mould, raise it out, and set it on the dish. i 
 
 Note,— -The mould should have a loose or 
 
 false bottom, for this purpose. 
 
 A SANDWICH. ? 
 
 Take fresh butter, some made mustard, pep-* 
 per, and salt; beat^ these in a basin, with 9 
 wooden spoon, into a uniform mass ; spread this 
 mixture upon slices of white bread, then lay on 
 thin slices of ham, tongue, or roast beef i cover it 
 with another slice of bread, buttered, as at first; 
 press it down; cut neatly into small long pieces. 
 ii-#^~ ;■;":■■; ■ •■■:. ■ . -,- :, , ';■ -:■ ■■■■;■■■■■ ■■ 
 
 
 ■f'Pi'' 
 
i^jp^ST^ )»''■»' f 
 
 «06 
 
 ' 1 
 
 '"'T* ?«f'^ ' — — 
 
 ■ ' / 
 / 
 
 POULTRT, GAME, ««• 
 
 »f- 
 
 
 A DUTCH 8AWDW1CH. 
 
 Take .nchovies. butter, and """"I* r.*^ 
 '*^„S^£Tpora'tlS.Uce of white , 
 
 ineces. 
 
 A CHB8HIIUB SANDWICH. . 
 
 Td« Snch<»»i«. grated Cheshire .djeese,.^ 
 long piece** 
 
 t* ENGLISH SANDWICH. 
 
 ' Spreak two thin di«« ^f. ^1^J«^^;«»*,„^ 
 l„.tter- kvupon it» thin dice of ham, spread 
 
 See «f battered bread, pres. it *«?J2« *^ 
 S, «>d cut them into M»«1I long peces. ,. 
 
 ^ rj^*^ ■"'•^.llf^.y^" 
 
CHAPTER XL 
 
 TO DEESS VBGETABLES. 
 
 A. 
 
 TO STEW CUCUMBERS. 
 
 Take three or four good sized cnenmberB ; 
 pare, and sli^ them about the thickness of a 
 <nrown-piece ; dost a little white pepper, salt, and 
 four over them; fry them with a little fresk 
 butter; lay them on the bade of a searce to 
 drain ; have a Htde brown sauoe ready in a stew- ^ 
 pan, seasoned wil^ a little ketehup, the squeeze 
 of a lemon, and a glass of white wine ; put liie 
 cucpml^ers to it, and let them stew for fifteen 
 minutes. This "vnll answer for a comer dish at 
 dkmer, and eats very Veil to roast mutton. 
 
 TO DBESS sea CAL£ WII^ WHITE SAUCE. 
 
 Wash and dean the cale, and boil it, mlik some \- 
 
 gak in the water; take a teaeupful of cream^ 
 a bit of butter, and a little flour ; when it boiky 
 ^idi the Cale> and pour the sauce over it 
 
 p^rn^ 
 
 M^^asMffioss^r 
 
 
906 
 
 VEGETABLES. 
 
 } 
 
 Jeru8alemarti<*okeB,youngpoUitoe8,or young 
 turnip8, may be done the same way. 
 
 { TO STEW CELERY. 
 
 very clean; cut off t^^^^f "^^^ •■ ^v, lonjr; boil 
 
 them for a little « ^t ^^^.j , 
 
 then have a Tf .JSj^JdS, and dUU them up 
 let them stew in It til^ tenoer, au 
 
 as a corner toh> , 
 
 *v -wlorl as in the former receipt; 
 , Prepare the c^l*"^ '" ™ take a UtUe veal 
 toye a white sauce ?<^« ^-^.^J^^ed in flour, 
 or mutton Boup, a f « Wj^f ^J^eg, and a 
 
 teacupful of cream, i""" , let it stew till 
 iitde; then put m '^'X'Sirand smoo*. 
 tender, and the sauce looks tliicK an 
 
 XMshitup. * , 
 
 . • «rDBE88 ONIONS WITH A BBOWHSAUCE.^ 
 
 Tak«^'as many small picMi«g o»«>»V as J<« 
 Jk^wiTanswerfor^aiV.^^^^^^ 
 
 you find the skins w»u J^ j aust a little flour 
 4.themtel^ee^ado4^««*^^^ 
 
 oyer them ; firy ^f"'?""!. . n«t haye a brown 
 m they are oja nice brown; nexthayea or 
 
 — '■ r- E*-" • ■ ^ ^^— ' ^ 
 
 
^^'^Z^^^^'^^^^^ ^^T ' ^ ^W^'' 
 
 VEGETABLES. 
 
 900 
 
 lauce ready, as ifbrmerly directed; drain the 
 onions from the butter, and stew them iif the 
 saiice till tender. Dish them up. 
 
 TO DHESSONIpKS WITH A WHITE SAUCE. 
 
 Prepare the onions as in the former receipt; 
 have a white sauce ready, as in the receipt for 
 celery ; let them stew in it tUl tender, and dish 
 them up. Instead of frying, boil them in milk 
 and water, till they are tender, as it does not 
 answer to fry them for a white sauce. 
 
 TO DRESa ARTICHOKE BOTTOMS. 
 
 Take as many as will make a good dish ; if 
 dry ones, steep them in cold watey all night, 
 then stew in a little salt and water, make a white 
 or brown saucer as you think fit, drain them, 
 by them neatly on the dish, and pour the sauce 
 over them. 
 
 TO DRESS ASPARAGUS WITH A BROWN SAUCE. 
 
 Scrape what grass you mean to dress very 
 clean, and throw it into clean water as you do 
 them; cut it, as for as it is green and tender, 
 into pieces about an inch long. Take two heads 
 of endive, wash dean, and cut it small, and a 
 young lettuc^ cut small ; stew them in a little soup 
 till tender; thicken them with a Int of butter 
 rolled in Jii^ax; season with white pe{^r and 
 salt, the s^eze of a lemon, and a Utde ketchup ; 
 
 '"!; 
 t 
 
•-'-^- 
 
 ^jg VEGETABLES. 
 
 let Aem rtew till the ««ce look, rich and thick. 
 
 then dish it «p- / 
 
 .„ „,ESB VOrHO TUKN.PS ^^H A WHITE .M,^ 
 
 %;eti.e»«ea5y,.ndtl«.w^e«;n^^l^^ 
 cold water «. you do them^ ^ ^^^ ^ 
 
 ■Witer ready, and »>»>l /^^ ^^ aie sauce 
 
 ^"nf r:: ;:::^^y tndte^ u. table with 
 ;^t^d"brrpoi:-<i<>-»^-- 
 
 ;„ OBE8S CA«Wn.OW««. WITH A WHITE SAUC^ 
 
 Al the cauUflWers in water, then pull them 
 
 Lay the.cauuu .r^ . gtew them m a 
 
 , in pieces aB you do for^^kUng,^^^.^^^^ 
 
 •'^^rftdrpieDbX^ «>»«* ^ «»"' ',*"■ 
 ^th a little piece oi uu ^ ^ ^ ^^ 
 
 eggs, and, before y«> ^ j^te. 
 
 *VC "y^^tly reitrocoU the same way, 
 ^^JSwiOi a brown «»u^ rf y«» 
 
 ■ prefer it. ■ ^,.;;: ' 
 
 ; to 8TEW PEASE AND MTTCCE. 
 
 TakewhatpeaseyouflJnkpr^FT^wajS 
 , drin P»'=!*^ *^^rt; "mall piece of butter 
 
 -is 
 
VEGETABLES* 
 
 1K11 
 
 TO DRE88 RED CABBAGE. 
 
 Split a red cabbage, cut it across into thin, 
 strings, and throw it into salt Und water, then 
 put it in a clean saucepan, with some soup, 
 and a little butter rolled in flour ; season with 
 pepper, salt, and a gki^s of port wine ; you may 
 put in a slice of bacon ham if you choose ; let it 
 stew till tendep^; take out the bacon ham, and 
 dish it up. You may fry some sausages, and lay 
 round it in the dish if you choose ; or you may 
 leave out the wine, and add a tablespoonful of 
 vinegar in its place, 
 
 ' ■ » . . 
 
 TO DRESS FRENCH BEANS. 
 
 Take them when young and tender, and cut 
 them slantwise, about an inch long, boil them in 
 salt and water till tender ; straw, and stew them 
 Jn a little soup ; thicken with a piece of butter 
 rolled in flo\ur; season with a litde salt to your 
 taste, if they want it. Dish and send them to 
 table. It 
 
 TO DRESS WINDSOR BEANS, 
 
 After taking them out of the shells, throw 
 them into cold water ; boil them in salt and water 
 till tender ; blanch, put them in a stewpan, with 
 a little soup thickened with a bit of butter rolled 
 in flour, pepper, and salt; let them stew till 
 tender, and the sauce is pretty Ijiick, then dish 
 
 •♦ • 
 
j,2 VEOETABIiES. 
 
 »l,»m . or 'vou may dish without stewing Aem 
 
 S^up Vowalfttlep^rt.- ^^^fZt:; 
 „elt a little parsley and butter, and pour over, 
 
 and send them up. -J^- \ 
 
 \ TO DBE88 #lP*AOE. ' / \ 
 
 In thi firtt place, it i. n^o«»ary to wder.ug 
 hot to boiUplnage in a P-P« »«»- ^ 
 andwa.lvtheBp.n|«e-«^o«e^*l'^^ „^, „. 
 
 ■ it in» '""^^^dn'* J* ™JX to the \.ottom ; 
 Shi:e%^« Vead,^^-<' put in a piece of 
 
 * ;« tL nan- when done, put it into a 
 «f ZtLZ<JA Wt^ ove/iWthen put 
 
 Srrrn towel, «!-- 15 *^±:;:en1 
 
 it tiU it is dry, and you will find « of a ^n* P^ ^ 
 
 _ put it into a clean «aucep«., and Wt UnA a 
 
 Uden spoon , pM^;t "^^^^^iS^tuo cream, 
 of cream, and «'little salt. ".>"" '"7 , .^ . _,,,-„ 
 you Ausl ta£e a Uttle butter in pW of it, when 
 hot, dish it up. 
 
 ^ ' ■ ■■ 
 
 TO DBESS TURNlPf 
 
 Boil them in a good ded of l^ater, m^^ 
 tender, put them ina colander to irau.,>nd press 
 SKerf^mthemrputth^^toaBauce- 
 
VEGETABLES. 
 
 fiia 
 
 pan, with a little cream, a little salt to your taite^ 
 and with a wooden ipoon beat them till they are 
 quite smooth, diih them up hot Observe never 
 to make them smooth on the dish» but rather 
 figure them with the edge of i^ knife. 
 
 TO DRESS PARSNIPS. 
 
 Wash and serape the parsnipi clean, boil them 
 in milk and water till tender ; drain them well 
 from the water, then mash them with a small 
 piece of butter, and a spoonful of cream, salt to 
 your taste, send them up hot These are generally 
 ate to salt beef or salt fish. 
 
 TO DRESS BEETROOT AND SMALL ONIONS WITH 
 
 SHARP SAUCE. 
 
 Take two or three stocks of beetroot, wash 
 them very clean, and be careful not to break 
 any of the fibres, else they will Idse their colour 
 in boiling, boil them till tender, and two or 
 three dozen of pickling onions till tender ; take 
 off the skins, with the small fibres of the beetroot, 
 and slice down the beef about the thickness of a 
 dolhur; stew it in a sharp sauce for about ten 
 minutes, made thus : take an ordinary size^ onion 
 and mince it small; fry it with apiece of \ butter 
 till brown, then dust in a little flour ; lei^ it fry . 
 till the flour i$ brown ; add a hidlefiil of soAip, a 
 little salt and pq>per, and the juice of a M^oq, 
 (or, if ypuhave it not, ateblespoonfulof meW;)r 
 
 ipoontuJ 
 
 ■■'i 
 
- 1 •It 
 
 — Vf 
 
 VE0ETABLE8. 
 
 «U 
 
 dUh the beetroot, and lay the onion" all wunA 
 
 di.Ue8, arid are good to vanoM kind, of meat. 
 
 TO «AKB A POTATOE PUnDINO TO^*^ ^"" 
 
 AMY KIND OF BOA9T MBAT. , 
 
 thin, and pick out «J *« *y** ' " ., „ piece of 
 
 K'erie fine ^J^^ > ^ ^ ^^ " 
 
 tt';i:nSn?S"e found a.on, 
 the sweet puddings. , 
 
 A SALAD SAUCE. - ., , 
 
 •%« -TTiis mixture murtBotWpo^^ 
 l^ nt the J^ttoin, to be »drred upWUSm wauir- y 
 
 ?!• 
 
'f 
 
 w^ 
 
 VEGETABLES. 
 
 81^ 
 
 this method preserves the crispness of the lettuce.' 
 Observe that the liquid ingredients must be pro- 
 portioned to the quantity of vegetables used. 
 
 A WINTER SALAD. 
 
 The salad sauce^beiHg prepar>K) from the usual 
 ingredients, oil, vinegar, mustard, yollcs of eggs, 
 and salt, take the requisite quantity of endive and 
 celery cut down pretty small, upon these pour the 
 sauce, and stir lip, that so ev^ry part may receive 
 the benefit of it ; then take some slices of pickled 
 beetroot and r6d cabbage, with these garnish the 
 salad neatly. This saJad is good either for hot 
 or cold meBt. 
 
 ''^.■^ 
 
 ^ 
 
 
 

 v' 
 
 
 it4' 
 
 |.^ 
 
 / 
 
 fr '■' 
 
 CHAPTER XII. 
 
 . • ■ ■ ■ 
 
 ON PASTE, PIES, AND TARTS. 
 
 \ 
 
 ' 1 
 
 .<.y- 
 
 , TO MAKE PUPFPASTE. , 
 
 Take one pound of butter, the ^fT^^l^ 
 JCt flo^. rub the ^V^^'J^^ 
 into the flour, then make a ^ff^^J^o^^ r 
 li.- Annr Mid dOut as MUch cfean cow waier 
 SLK wS Sit into a light pa^terroll 
 
 Le^; foU Ae paste over, and b^^^ 
 Kntter weU in at the ends; roU it w mm »» 
 ^J^: fold it up «• Wuny^T--'^ 
 
 Ae finrt. and fold it up &e «n^ J^^^^ ^^ 
 Tollinir Din flatten it a Irtde, and it m reaay lor 
 ir^ffi. Willi*? found by &r the best way to 
 
 :^;oj--i5sig 
 

 ' ijp-t T?ar'm''^'%^'i^^j.^^|i^^w'*'';;pi^ 
 
 PASTE, PIEfi, AND TARTS. 
 
 817 
 
 TO MAKE A GOOD PIS CRUST. 
 
 Take 0119 poui^d of butter, and one pound and 
 ijL half of flour: make it exactly as in the above 
 receipt, and it is a good paste for meat pies. 
 
 TQ MAKE FRENCH PASTE. 
 
 Take one pound df butter, and two pounds of 
 flour, rub tke whole of the butter into the %>ur» 
 till it is well mixed, like bread crumbs : mu^e a 
 hole in the middle, pouKsome water in, and mis 
 it up into a very stiff dough. This is a nice 
 short eatmg paste for pan-Wto, and/niidi better 
 than the raised paste. OMi^e, il you make 
 any of theise pastes with fresh buttery to add a 
 little salt^ when you put in the water«^ - * 
 
 TO MAKE PASTE FOR ST^DING PIES. - , 
 
 Take two ]pounds <^ floiW; put it on a clean 
 table ; melt six ounces of butter in a little water ; 
 break three eggs into the ftour ; make a hole in 
 the middle of the flour, and pour the butter and 
 water hot into it ; put as much water as will make 
 it into a «dff paste, *^you can hardly make it top 
 stiff; th^, with all your stijength, work it tiU 4 
 be qiute smooth ; roll it out into a sheet abdi^ 
 half an.inch thick; take the dimensions of tke 
 bottom of the didi you mean the pie to stand 
 on; cut out the bottom to the pattern, and tliea 
 the waUsy about four or five indiea deep ;^ut out 
 
 / 
 
 ^ 
 
 h 
 
 j^ 
 
 
 \ :=a. 
 
B^S'^p'ff', -^ 
 
 • .;,r^. ' :f 
 
 •^ 
 
 418 PASTE. PIES, AND TABTS. 
 
 idge on tu ^ outside, fasten 
 
 - -nSratAe ends neady ; line the inade of 
 jominAat Uie^noV^ and fill it with bran, 
 
 " ^- ■'^^Zh^&^i^ *« middle, t6 fom 
 
 . ornament»withe^^d^^«^»J^^m^,i. 
 
 rfanice pale l>«>*«'.-!^^*7^Se, cut off «he 
 toke it out, and. with » P"^^*;^^ paperJ 
 cover, turn out the bran, and **« ^1 "L'gi^ 
 fl^ you can fiU with ved. P«^^^^j«^4 
 • «r any thing you ple^^tem^**^^^ 
 with it, andiaying ^'^ J*"[ ^j^^ pie, at. 
 <"" r rnt't'^b^oS' butV Ly M 
 
 -m 
 
 ,i^ 
 
 i^' 
 
 
 
PASTE, PIES, AND TARTS. 
 
 219 
 
 Bet of 
 lythis 
 ► ; wet 
 
 n^eggt 
 pie 6n 
 
 andin 
 
 fasten 
 
 en the 
 
 side of 
 
 I braiiy 
 tb form 
 
 on the 
 y^ to the 
 B it aH 
 nent the 
 jr, hang-* 
 rlaze the 
 ick oven, 
 
 II baked; 
 t off the 
 16 paper; 
 as, gaifte, 
 ijold soup 
 ir the top, 
 e pies are 
 L may fiU 
 tt choose*' 
 
 TO MAKE 8UGAB PAStE POB TARTLETS. 
 
 Take half a pound of fine flour, as much 
 butter, with half a pound of lump sugar ; cream 
 the butter, ^pound and sift the sugar, mix all 
 together, beat it well with the rolling pin ; roll it 
 oilt thin^ and line the pans; put in the fruit. 
 You may either bar them with thiik i^traws of the 
 same paste, or bake them without, and lay oma^ 
 ments on them afterwards* 
 
 ', TO MAKE CROCANT PASTE. 
 
 ' Take half a pound of flour, put it on the table, 
 and^make a hole in the midcUc of it with your 
 hand; then take an ounce of raw sugar, bruise 
 it widi the rolling pin to break the knots ; put it 
 in the flour, and drop two eggs into it ; work it 
 up into a stiff paste tiU it is quite smooth : it is 
 ^i^ ready ibr use. ' 
 
 '"-i. 
 
 *tO MAKE GUM PASTE FOR ORNAMEl^TS* i- 
 
 Take half an ounce of the whitest grumKlragon 
 you can pick) put it into a jelly pot, just damp il: 
 with water, let it stand all night to steep ; take as 
 much double -refined sugar, pounded and sifted 
 through a silk scarce, i» wHUl make it into a stiff 
 paste; pound it well in a marble.'morlBT; put tf 
 Kttle fine hair powder to it, while pounding it,' 
 €1 you have it qnite stiff and smoodi : roll it out 
 very thi% and cut it into any shapes yoit&ncy ^ 
 
 
 
 % 
 
 
p-^«<>^r*v^ 
 
 ■*'. 
 
 i;4. 
 
 aao FASTE, PIES. AND TABT8. . 
 
 o,ea8tit«ffa«.o«Uforthep«rp««e.ifyouWe 
 
 - PIGEON WE' y / 
 
 gS^ at t^« ''•^•" "tJrwiniff paste. «^ 
 
 bak* it in a »«^'***°^"li„^e paste wiU be 
 ^led i» a '»«l««*'.f *Sh«mto S^Ae feet 
 
 done Wore the ^^^^^S^^ ^te. 
 of the pigeonam different paro,oi»u F" 
 
 ; . CHICKEN WE. ' 
 
 M the chiAen. are «»all, tru» them aa you do 
 
 ^'^WbeM^ pontic a litde ketchup 
 . some haiA DOnw* "8!P» r" - j^ 
 
 wd a little aoup ; cowr It with a pnn P»» 
 
 anothbrway; I 
 
 odnoed parsley.. pePP** "^ »vL i„totKb aislk 
 
 V -.' . .. 
 
- "T* * "T" ••Tvr 
 
 i^'-^'i'H'fj^^'WT^ J" ""wS^" »^"" ■* "'♦^ ■* r*"*^ 
 
 V-- V,. 
 
 t ' ■ 
 
 PAStE, PtES, AKD TARTS. 
 
 S21 
 
 f 
 ,•/«• 
 
 Some like a few slices of bacon liain> but they a^e 
 the better of a few hard boiled eggs ; poiir some 
 gravy into the dish : cover it witli a puff paste. 
 
 > MACARONI PIE. 
 
 prepare the chickens as in the former receipt; 
 strew a little white pepper .and salt over them, 
 but dp not roll^ them in cruif bs of bread ; stew 
 gome macaroni till it is very vender, the grate of 
 nutmeg, a little beat mace, and a little white 
 pepper and salt; mix it up with a pint (mutchkin) 
 of sweet cream J lay a row of the chickens in the 
 bottibm of the dish, then a row of the macaroi^ 
 and cream ; so continue, with a row of each, till 
 the dish is full. Pour in a little veal gtevy; 
 cover it up with a puff paste. 
 
 '.: ^GIBLET PIE. .; ) ^ 
 
 Wash and clean the giblets ; stew them till 
 tender; season with a litde pepper and,salt; put 
 them neatly into the dish, and pour ^e gravy 
 over them, with a little ketchup; cover it with 9 
 pul['pastef ' •• 
 
 N • 
 
 V ' PARTRIDGE PIE. - v 
 
 Pick and clcan^the partridges very well; truss ^ 
 %em; season pretty high with pepper and saltif^ <v 
 pour in a little gravy, and a little ktti^up; yod 
 nay put hard boiled eggs if you cl^oose ; cover iv J^ 
 wi^ a good thick paste,^ all large «birdr take a 
 
 4-; 
 
 -\, 
 
 * • I 
 
 ^_ 
 
 ^■^ifidfg. 
 
 ■*f *i&i * li , '-laffr? nN 1^-V* 
 
 ^m-^'^^e^m^^- ' 
 
V t 
 
 ^ PASTE, PIES. AND TARTS. . 
 
 good Y*^"^*"-rV^u round tliedisK^^ 
 stick them in fonn al^ro^** 
 
 Bgtis. of port win«»n the sauce uy 
 pepper and salt ; .«^« '^^^fV blood ; d«st 
 
 * \ VENISON PASTY. \ ^^ 
 
 ^y it. fo'; V,f -^Ji^to the dish, Tpo<« some 
 pepper and sdt ; r * " ™~,y ,^e it ftom the 
 
 : paste, frr which see page ai7. 
 
 ■^7 
 
 >y 
 
.Ili 
 
 I, and 
 
 ay add 
 L008e« 
 
 ion \nt1i 
 >od; fiU 
 )d; dust 
 d paste; 
 when it 
 yboiUng 
 and put 
 
 \:;/:;-^': 
 ■■\"' ■ . ■ 
 
 art of the 
 ne pieces; 
 ason wit| 
 poiir some 
 I; from the 
 a piercrust 
 
 ot, where it 
 very 
 
 ]PASTE, PIES, ANP TARTS, 
 
 ^d^a little parsley ; strew a little in the bottom 
 of the dish ; dredge the steaks with pepper and 
 salt, with a little parsley betwixt them, and a few 
 picU^ if you choose ; cover it with puflf or pie 
 crust paste. Observe, in all pies, to put a little 
 gravy in the dish. 
 
 TO MAKE A JMUTTON PIE LIKE VENISON. 
 
 You may make mutton pass for venison, by 
 steeping it in port wine, and following the same 
 directionsas for venison pasty. 
 
 *' ' ■ 1 ■■','* ■ 
 
 ' » . / - . ' ■ . ,■■.., 
 
 TO MAKE A BEEF STEAK PIE, 
 
 Gut the Steaks thin ; flatten them with a rolling 
 pin; dredge them over with pepper^ salt, and li 
 little flour ; roll them up, and 1^11 the dish ; you 
 may mince a small quantity of onion, and throw 
 oyer it, but do not use much of that, unless it be 
 the family's taste ; pour in a little^ ketchup, and 
 coyerit as the othei; pies. t 
 
 Make a very^light puff paste, roll it out about 
 an inch thick ; cut it the size wanted, that isj to 
 fit the inside of the dish ; mark it with the point 
 of the paste knife,, about an inch from the edge 
 all round, glaze i^th egg^ and roll jdut iSe 
 remainder of the paste' about half an in<^ thick; 
 flit this an inch all round, less ^han tbie other ; 
 glaze it, and figure it with the knife, according 
 
 " ' ' k • ^^ " ^ 
 
 r--V 
 
 i.,fc*rri'*jwar-v."j£. J 
 
 ."■'MKfWWPJF^', ' 
 
M4 , l-ASTB. P1E8. AND TARTS. ' ^ 
 with any other wWte fricawee. 
 
 .^IMBALLE. 
 
 Sift a pound of fine flour, rub into it half a 
 
 A f frZ butter, add the yolks of two egg«, 
 
 ff ; i^T:i «at ; Jce it into a p»U 
 
 . , yTIL^o, xwirk it very smooth, have a 
 
 tl '^MX bZU Xm. of the pa.. 
 
 £ verlnTcut it out in any devices your fenqr 
 
 ^y toect, ornament Ae bottom of the mould, 
 nay one ^ ^^ ^^ „f the 
 
 a^l^;thltt:lly^wit.^out injuring A. 
 
 J^enS, ornament the sides in a like manner, 
 n^Tcu" a piece of suffident size to go round J. 
 S^ the mould; when you have phiced^A. 
 
 nSfly round, cut a strip of paste long enoug 
 toS^ round the mo>dd, wet witb eggs,;««ad 
 Muound to fix the bottom to the s^ ^^ 
 rimhalle, have some fet bacon cut m thin sUca^ 
 wie inride with it, cover this with paper, ^ 
 StS mould up wi^^coa^ ^-^ -« tt 
 
 E^t^^-tillofafineco^^^^^^^^ 
 ^^ Ae dish you intend fo' ^We; J^ 
 
 o^ end will then form A«f P "^ J 
 
 S Sle; cut out a piece about MiwJi from the 
 
 
t ^W'^r'^^^ * 
 
 PASTE, PIES, AND TARTS. 
 
 225 
 
 edge, endpty the timballe of the floiir, paper, and 
 bacon ; dtem as much macaroni stewed till tender, 
 (ihe^ flat macaroni is the best for this purpose,) 
 d^u^ it from the water, put it in a stewpan, add 
 half ia 'mutchkin (half a pint) of soup, the same 
 of cream seasoned with mace or grated nutmeg, 
 a little salt to tai^te ; put this on a slow fire, let 
 it steW gently; id the mean time take a chicken, 
 skin and cut it up l|ito small pieces, smaller than 
 joints, put it on with some soup seasoned well 
 with pepper and salt, let It stew till tender; 
 put part of the macaroni into the timballe ; lay 
 in the chicken, jrfterwards the remainder of the 
 maparoni; then lay on the top you cut out, and 
 send it up hot 
 
 N6ie,.^ThiB answers for a comer or centre 
 of the meat course ; or you may dress the maca- 
 roni with cheese, as in page 204, and fill the 
 timballe wi^ it; in this case it must be sent up 
 in the sweet course. 
 
 VEAL PIE* 
 
 Cut some nice steaks from the solid part of the 
 veal, the fillet is best ; flatten them with a rolling 
 pin; dip them in the yolk of an egg; dredge 
 them over with crumbs of bread; season with a 
 little white pepper and salt; roll them up, and 
 fill the dish ; poiir in alitUe gravy ; you may put 
 in a few egg-l>alli^ if you choose. Cover it with 
 a puff paste.- 
 
 sn^ss 
 
220 
 
 PASTE. FIBS, AND TARTS. 
 
 f 
 
 %>' / 
 
 C«t Ae b«ck rib. into nice steak. ?/«"« *«5 
 wiA arolUng pin ; dip in the yoUt of an egg. »d 
 3 them ^ crumb, of bread. ^^^^^ 
 white pepper and »dt, and a UtUe minced parriey , 
 lu CTh, Mid cover it with a puff paste. 
 
 FORK PIE. 
 
 Take ie back rib. of pork, and cut it down 
 
 into hand«m.e .teaki^ wawn with W' ""f 
 S and a Uttle «ige rubbed down ; fiU the diA. • 
 
 and cover it with a puff paste. 
 
 , ' 'neat's FOOT PIE. 
 
 Wash the feet well, wald, and toke the hair 
 off veS clean; then throw them into. cold water 
 to Sh the blood from them ; ^Ih up hefo«rt 
 to L firrt joint, a Uttle ab<,ve the «^^^ 
 L take it off at that joint ; but ob«rve toteke 
 7the hoofs first; wash Aem m warn ^ter, 
 
 ■'' and Muee^e out aU the blood from the veins , 
 
 KtiU they are tender, and 4e meat wdl come 
 
 '^i&d\>^^^ lake i* ?»• '"'d 1*^ •*^? / 
 Xn pfete to cool : then cut it down mto h,«4- 
 
 Uepiece.; «»«>« ^* ^"f Pf ??*' ^"t^ 
 
 iHttebeat mace or nutmeg ; by m^a row rf &e 
 
 St, andafewcutrantsbetwixtem^hwws fiU# 
 
 dish; pour in a Uttl e veal gil t Ty. M' d t h e gqueeit 
 
 <&(■ 
 

 5*^=:?! 
 
 
 
 |r^:^Cr 
 
 fef^-i 
 
 , 1P!!^ •'■^' 
 
 Il.'^S^i 
 
 1 UI61II 
 
 rg,and 
 d with 
 Wiley; 
 
 t down 
 )er and 
 be disli, 
 
 the bair 
 Id water 
 the foot 
 11 claws, 
 i to take 
 a water, 
 le veins; 
 ihemboil 
 gnll come 
 ly it oil a 
 itohand* / 
 and salt, 
 
 <>wol^<^ 
 w;fiiliihf 
 
 jqueegg' 
 
 j^ASTE. PIES. AND TARTS. «27 
 
 a lenum i coTer it with a puff paste. You may do 
 a calTs foot pie in the same manner, or you may 
 leave out the currants, if you do not like them. 
 
 J. 
 
 riSH PIE. 
 
 Take some good large haddocks, or codlings, 
 as many as you think will fill the dish ; gut and 
 wash them clean, and throw some salt over them, 
 to make them firm ; let them lie for twVor three 
 hours; skin, and cut them up into pieces; rub 
 down some crumbs of bread ; season with white 
 pepper aiid salt : have a little minced parsley 
 among the crUmbs of bread; dip each piece in 
 the iyolks of eggs ; roll them in the crumbs of 
 bread ; lay them in the dish ; jay in a few hard 
 boiled eggs ; pour in some good thick cream, or 
 a piece of butter, if you have no cream; cover 
 itwithaputfpQite* 
 
 ■■• '■■::-. -■. .-^'m ■ ■■■ ■:,'■.■ ■'"^ ■ ■ '■'■,■■■..••;' 
 
 4fiNCED PIE. 
 
 Take two pounds^ beef suet; take out all the 
 skinny pieces, and lliince it ,very small ; cl 
 and wash three poundb of currants ; mince down 
 fotd" pounds of apples, half a pound of orange- 
 peel ; pound a quirter^f an ounce of dxm% half 
 an ounce of <^iniiainon, a very litde ginger, vtwo 
 nutmegs grated, and a poimd and a half of law 
 sngippj . mix these all well ^ether ; pour on half 
 a pit (half *a mutchkin) of brandy ; put It ctose 
 u^ in a can ; take ont what quantity you want for . 
 
 f 
 
 
 ►5.¥i-/.-"'tWi.r, 
 
-"-*»• 
 
 PASTE, PIES. AND TA^TS. 
 
 .Uher Urge or «nall P'-' ^„ '^^1 
 "•ake small -'-^ P'j^ '"::eV2a ««» ««»'• 
 (a««et,) line Ae bottom oi_hi ; ,eady cut, 
 
 then put in the meat, ««* 'fT^.^^^^'f^ey lead. 
 
 you; water Oie^g ^^„ „„, gbae it 
 
 outMde of *«'"«?''"'; and bake it in a 
 rl™t:J:n:t;reTi;. a fine puff paste for 
 
 all sorts of minced pies. 
 
 4^ ' ^ MARROW PASTY. ^ ;: 
 
 >%rf, or line b«cuit; «'««=* J^^J^,^ boile* 
 
 * oranire peel ; some people P"*/^ r^,, Ae« 
 orange i- . without; mix aU tte*^ 
 
 eggs. b»' » " "°T;, „„t_,„ and c nnamon j 
 together; '^f^/V/f J^f «w sugar, ^i 
 :Se a^L^b^^ver it; line the dij^ 
 slay i^Ae meat; cut the top as youdo^ 
 
 • A \i\T- hake it in a moderate oven. This 
 r::i?::'a^ove.^atthet„poftjtable.for 
 
 ft soMflii course 
 
 APPLE PIB. 
 
 
 m aaman y apples ^ will ^ ^^ > ^ 
 cut Xeminquartew, and^!B.outthe corerpact 
 
 # 
 
 
 
 i.' ^.Js^^^flV^' 
 
T" .•■ 
 
 per t6 
 Ltfittle 
 lat dish 
 
 idy cut, 
 jy leads 
 ind the 
 glaze it 
 it in a 
 paste for 
 
 lest beef 
 ill; theii 
 little diet 
 itron and 
 rd boiled 
 all these 
 innamon ; 
 ugar, land 
 e tlic dish, 
 jo\k do the 
 ren. This 
 e table, for 
 
 ^ 
 
 dish \ pare^ 
 3 core; pack 
 
 fl. 
 
 ^i'// 
 
 '■^^"^ 
 
 PASTE, PIBfi/ AND TARTS. 
 
 «v 
 
 i^X 
 
 ^ 
 
 220 
 
 them close in the dish ; pweeten with sugar ; for 
 a common sized pie, it wili . take half a pound ; 
 season with beaten mace, or the grate of a nut- 
 meg ; a little marmalade, or any kind of sweet- 
 meat you choose \ cover it with a puff paste. 
 
 GOOSEBERRY PIC. > 
 
 Pick the gooseberries, fill the dish, and put 
 plenty of sugar over it : cover with a puff paste. 
 
 PLUMB PIE. 
 
 If white or green plumbs, put them in boiling 
 HHlr, to take off the skin ; fill the dish, and put 
 plenty of sugar over them; cover with a puff 
 paste. If you want itvf>pen at the top, you must 
 stew them with sugar, and let them be cold before 
 you put them into the dish, and bar them on tha 
 top. .'" : ,. - \ - '''"'■'' .f - 
 
 ^.aUk. 
 
 RRl/BARB PIE. / */ 
 
 Take as much rhmbarb as will fill the pie-dish ; 
 peel it^ and cut in pieces about an inch long ; 
 fill the dish as full ^ it will hold, as it sinks much ; 
 when filled, put good raw sugar all over tlie top», 
 W it is well covered; have a good puff paste ^ 
 ready, roll it into a sheet ; first cut a bell^ the 
 breadth of the edge of the dish, ..and lay it round 
 it ; wet the belt with a paste brush, lay on the 
 cover, press it down wi^ your hand, all rounds 
 ^tiirixt the fruit and the belt ; cut it off b y th e 
 
 
 \- 
 
 1 
 
 'J .'-f 
 A- 
 
 4-"- - 
 J ^ 
 

 
 PAOTE. PIK8. AHD TABTS. 
 
 » • ■ S'' 
 
 dkh, and tteatly «^ ^J^^J^.^J^^y to taste ; and - 
 itoverwitbwater; fiJT^^^'^*^^^^ u into • 
 gnite sugar aU ov« Je top, P ^^ 
 
 njoderate oven : when the pasi» 
 is ready, as it soon falls. 
 
 CHEnnYPiB- ^, 
 
 ^-^rries as wiU fiU tibe fish ; 
 
 ^ Pick as »««y ^^^"?!*,^^,v^ 
 
 ^weetenwith sugar, and cover it witua pun f«- 
 
 CURBANT PIE. v; 
 
 Bo it tbe «ane way as the cherry pieV 
 
 MIXED PBUITC PIE. 
 
 ' ■ -i . _,„^ ««-! currants; sweeten^ 
 Take chemes, rasps, and cunwua, 
 
 and cover them with puff paste. . 
 
 Take as »«my aan«om as will fiU the Mi 
 
 . *" ' ..■;, TO' MAKE PATTIES..-:, fv,^;* -.^',^- 
 
 ^ Make some good puff paste, ai^ft«^^P^ 
 MaKe Bomtj g r r ^}^^ ^^^ter, and 
 
 
 V . 
 
 ^ ^ 
 
t' 1 *ir*TTT J ijt 
 
 
 ^; and 
 into A 
 the pie 
 
 ff paste. 
 
 sweetem 
 
 }-■•■ ■:- 
 
 the dist; 
 
 ;»■ 
 
 tbepatty^ 
 mtieTi and 
 it lip into 
 
 rf ail egft 
 3§^ c«t <yvit 
 yolk of alt 
 vfien doii«i 
 be oat'^ 
 
 fasts; pms, and tabtsl ipi 
 
 halb of |>ai(^ jumI fill then wilii patty in«a% 
 made thin: take the ivhiite laea^of fowl, tuxkeyy 
 veal» 0r aiiy ^iHute BMat, take 1^ ai^ 
 pfurts from it, juid Qinee it dowii smsdl; put it 
 into a saucepan, with a little pepper and salt, iad 
 some soup, with a few crumbs of bread; let it 
 stew for ten m^utes, gprate in a little nutmeg 
 and G^une pepper, beat U|i the yolk of an egg, 
 mix in« teaoupMof cream, add it to ^ mincer 
 meat. And give it a toss ovet the fire. Fill the 
 patties, and send them up hot :. . 
 
 ■<-t ?:•;' I- -'. . r''t- ' 
 
 TO HAKE OYSTER PATTIES. 
 
 \-, Scald iktf oysters in their own liquor, stnunv 
 and take off the beardsy minoe them down, but 
 not very small ; take a tablespooofulof soup, tw» 
 tablespoonfuk of cream, a little white and 
 Cayenne pepper^ a very few crumbs of bread; 
 put them in a sauoepon, and give them a bofl: till 
 they begi& to look thick. Fill the patties, and 
 send them up ho$»'\:^;' .^-^^/.^ .t^-vv; ^.i,^^-,:,*:. ;;:.. • ^_.»| 
 
 U-\i"^. -f'\m:^:J^'''^^ 
 
 p, -T* 
 
 ^ ^^ 4^ TAIOV 
 
 -t-j- 
 
 ^-^fi 
 
 :T^,' 
 
 6^ 
 
 Sake ripe aprioots, open theni» trfce out the^ 
 stones, break, and lake out 4» k«ni^ P«t 
 Ihem attd the kwwds In a dean |Nm, >rwith m 
 much pounded luinp augw as yoa«libuik witt ]^ 
 sufficient, spritdde a little water over them, let 
 tbeia; simmer on a sbw fire about ten minutes^ 
 
 — J . 
 
 »,-*' I . \ 
 
 
 ta;— ,ir j^^ 
 
 ^ I'^^i^^WSTWR 
 
 -t-s: 
 
^^fHtS 
 
 ^' 
 
 
 PASTE. PifcB. AW TART8. 
 
 rr^ .lit r^A't 
 
 . i 
 
 CHKBKT TABT. 
 
 <5toM» intoy cherries 88 yo«i shall 
 
 ^ f^-^them iB » dean pan, w* 
 oocaMon for. P^* ""^__ ^ ,^ gweetenthi 
 B,vd»poundea lump ««gw •8'™' ^ jj^gj 
 
 J^Se^t^te^iteitherh^t-coUl, 
 
 for about ten mintttes . wiro u« 
 fa^ die tart like the pr«cedmg. 
 
 6BAI>E TART. _ 
 
 .V .-»««. and nmmer Aem >B a «tt» 
 
 '^?' A ,^ Wthe belt round *he edge rf 
 Sflf'^ffSS^*^*-**^' «»d lay on^* 
 
 
 
 'li-'.^-wf. 
 
 :ifff|Rl|S'' 
 
 ■■-".> ft $^'^ 
 
 
 *#t^ 
 
 V^ 
 
 -n. 
 
 '.|.. 
 
 ^j-idS^fBI: 
 
 ""^ai^^^ 
 
' ■'i-*yvyi^mvi^!^r^'iWt^^^l^^/l^0f^^^^^V'^'^^^'*"''T'''-^''''' ''^'^'' '■•' ^' »-iT»5P^p(ip»>T^~ ■ ' 
 
 PASTE, PIES, AND TARTS. 
 
 S80 
 
 J 
 ■* 
 
 in the 
 ke run* 
 neatlyi 
 an egg 
 
 no 'Eatery 
 t to cool; 
 
 & in a Htde 
 puff paste, 
 ^e edge of 
 id li^ oaM 
 
 [III. i«r--*ivi!*4llti,'^- 
 
 ;!*■> 
 
 
 MIXED TEUIT TART. 
 
 Ttke cunantB^ raapliemes^ and ckenies ; line 
 li dish with puff paste; put in eome curruitsi 
 then a littlcj sifted sugar, then raspberries, a little 
 niore sugar, then the cherries. You may eithef 
 bar it, or make a cut top of the same paste ; gbuee 
 ^th egg; bake of a nice pale brown. 
 
 ■\ 
 
 ; APPLE TART. 
 
 Pare and core as many apples as you shall 
 ^^irant; stew them with as much sugar as will 
 gweeten th^, with a little water and a bit of 
 fresh butter; when they have fallen to a pulp^ 
 drain ttxem a Uttle ; when cdd, season with either 
 , nutniieg, cituuimon, the grate of lemon, or a little 
 Biarmalade, wilicheyer is most convenient, or to 
 your taste ; line a dish with puff paste; bar and 
 finish as the apricot tart. 
 
 APPLE TART WITH A CUSTARD. 
 
 Prepare the apples as in the preceding receipt ; 
 line a dish with puff paste, lay a belt round the 
 edge of the ^Qsh, put in the apples, bake it, and^ 
 whmi cold, make a: nice custiffd and pour Q^it;i 
 perre it ttp> but no bars m it Yoi|,may mdce 
 any litde %ure8 on the c w 
 pounded cinnamoi^ if you; ch< 
 
 
 ,.-,-:^,.t^.^.y.^^^ 
 
 
 -A. 
 
 
 ■■■ ..■ ■ ' 
 
 
 
 
 ■.I 
 
 .. •"-. ■• 
 
 •' ■'■ 
 
 ■ 
 
 ■ ;.#i.^w. 
 
 
 
 
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 V 
 
 . ' "i 
 1 
 
 ■V 
 
 
 
 
 , 
 
 
 
 ■ 
 
 
 
 
-f ' -. 
 
 *> 
 
 1^ V ^^TE; WES, AWP TART^ - 
 
 ^ CARAMItB 0» AFPBB8. ^ : 
 
 rtwmg '?"P^''^^lTS„Td<nr fire; let H»em 
 in>» it, «>4 Mt diem «n » T*^*^,: ^^.^ ^ 
 
 SLex, Wendy ^fj^ Jt 4^.^* 
 perfecUy aear, and ^J^^^^'^d ,ay them 
 
 "* / Sofe rice"iriA*fi«l« •»?»' the peel 
 pouiid of -whole n(^»^^^^^^^^^^^ 
 
 V rf a lemon, «>id a etidi "J^^J'^^i einaamoii} 
 • .u. ;« ipnileT. take oat the peei^^» «■""""", - » 
 
 ^. J^^ Brew U into a ca*erole shi^ 
 anan the nee, then pr^»_^^^j^^^^ 
 
 fi—twpUbuttereds setitmastowpiw *""... 
 S?!-^ «W^d lay a sheet of paper ow It; 
 
 ' JmL Aem aKHnst die outside rf the. ™T^ 
 , off with a spooo, ^*^ «^7 ^ ^^ ^ ^jg^ 
 
 •4 '\ 
 
 U.:f 
 
■m'- 
 
 \-!E»* 
 
 ^ 
 
 J 
 
 ' PASTE, FIES, AND 1^&1tT& 
 
 ;, die cream ; put win* apples may remain in Jihe 
 inside <if the shape, a|id iiU up with the whipped 
 cream; ganmhwiWi led ftugar to fancy/ 
 
 i ■ . . '■ . ■■ i ,-.■.,■ --■■ ^ . ^: ■ ' •■ ' ' • •'■■■.'■ 
 
 JI^ rhubarb whcnain s^c«i| peel it,' 
 cut in pieces about an inch long,^ sjantwise ; /ritew 
 it with a bit of butter in the bottom of 4e p^, 
 and sugar, to 6weetei| it; shut it ip xjlose, on a 
 slow fire; watch it^ as ii is nk long in stewi^ 
 put no water to it,-— it ^dU thiPO# plenty of juice 
 of itself; jf hen donitf,^turn i^<(Hit to cool; seuoli 
 as for M>ple8; finish as an apple tart. It is a 
 good suBstitutfe for apples, as a^**»t time of the 
 Jew appl«« are^scaj^, jmd upt gO^ 
 
 •"..•.-'■■■■-.■ ■ '\'.-\-^ FEAa-tABT. ^ w- ■-.-■■■■-■..:■■"■• A r^ "5 
 
 ^ Peel and quarter them ;>t|tke out the s^edsi 
 
 stew tliem in water tilH^etter than llalf done | 
 
 simmer them in si^up till done, and finish tketn 
 
 as an apple tart ,.; -;; 
 
 .." ;^'f-^- : ^;;-■^'-;:■:^■■^"■ ;^/.',. ;■ ■■ 'y'-^' ,:■■.■ .^-v."- .•■'•. 
 ' '- ^^^ *^^^ ■■ '-' 
 
 ' Peid Ae ^piinc^ "whrn. fully ripcf very thin ; 
 quarter ibeiiij iske out the sMds 1 bdl diem ia 
 water tiUten^ wiU tdce a ioi% timei 
 
 when tender^ dice th^ 
 
 Finisha»W-peiii-;----¥'''.-v U\^^,%m--^'^'''^'''^ 
 
 
 1^ ■!■'. 
 
 
 
 
 '^'" ■'■*/'"';■ :*■'■■> •■■r':'» I 
 
 s » 
 
 / * - 
 
|r«iw 
 
 4r\ 
 
 / 
 
 m 
 
 PASTE. PIES. AW TARTS. 
 
 ^. 
 
 * ptUMBTABT. ^ _ 
 
 • U^^ are tWlarge plumbs, «pUt them, take 
 
 ■ ftRBEN OOOSEBEBUY TART., J 
 
 . „ui. «Mtof butter, a» rouch »ug^ »• 
 
 \htewpaa ''«•* tT°„^_-ter. to prevent them 
 .W w^eeten **f''^*^*!Sne- drain thent. 
 
 W catching > »^'»*', *^\.„" a'd^widi puff- 
 K and kt them cool ; line a dMh ^m P«m> 
 
 ,a.e«lge of rt; P?^»^^ wld, pour ti« 
 ilriA costard; when «»e tan i» .». r 
 
 CTrtirdonit. ?«^»t'V- * ■' 
 
 ■ «« i«T With STBAWBBBM 
 - OBEEH GOOSEBERBV t^IW WITH 
 
 ' •• ,■' ,j SAH- ■ -..*',,■. 
 
 Jte hemes after •J«f^^i„„ . when done, 
 letitrtandtdl^abjost^. ^"^^^ai^^ 
 
 '■f^ 
 
 jam 
 
 with good t»i<» ese m f pour 
 
 \" 
 
 / 
 

 
 1, take 
 18, you 
 tiie th^ 
 iSuaL 
 
 ragiff ai 
 nt tbeni 
 I thenia 
 nth puff' 
 ted* 
 
 iner as in 
 ^elt round 
 
 poor the 
 
 ^V-' :..■ '■■■ 
 
 ay a belt (dC 
 
 bakeitlA 
 i^en donie, 
 
 gtrawberry 
 res the tart,/ 
 
 ••} 
 
 PASTE, PIES, AND TARTSi 
 
 ssr 
 
 and serve it up. 
 cooling tart 
 
 will be found a yery nioft. 
 
 - BED CURRANT TART. - ; 
 
 Pick as many red currants 'as you think- yott; 
 diall have occasion for ; mix some good raw sugar > 
 with them ; put them in a clean stewpan ; spriiddtii. 
 a very Uttle water on them; stew them for a^ 
 littie on a slow fire; when cold, line a dish with 
 puff paste^ beltit, and put in the findt; bake in 
 a moderate ovi^n till of a nice pale brown; make^ 
 a Bice open cover to it, or bar it neatly before; 
 you put it jn the oven. ^ . * 
 
 , PRESERVED APPLE TART. 
 
 Pari^ and core a dozen pippins ; cut them intdi 
 halves, i^ large, into'quarters; clarify a pound of 
 lump sugar; when ready, put in die apples, with. 
 86me lemon peel, a stick of cinnamon, and two 
 m three doves ; let them simmer slowly an hour ; 
 line a dish with puff paste, lay the apples neatljr 
 initi bake in a moderate oven till done; ° Ceve/ 
 
 h with a cut paste top. 
 
 A'^" 
 
 /' 
 
 ' TO MAKE ALllOND PitFPS. ' / 
 
 Roll a sheet of puff paste, rather thidcer tbtoii 
 ii dollar ; wet the e^ge m^ a Uttle wM»r^ lay- 
 in a little sweetineats of any kmd; iurp it, over 
 in the form of a smaU book ; &sten i^eatly r^^ 
 to keep in the fruit; glage with/whiti^ uf ^ggs; 
 
 it. 
 
 :H 
 
 
 y a 
 
 4 
 
^■%r?T-*v^i — ' '"g'^TWj-if 
 
 ... .» ■ . 
 
 Hi- 
 
 X - 
 
 '^■- i-«« «i«r aad wigarcandy, and 
 
 cttcumbew, or f «"*? ""Thlke them in a dow 
 
 l-P-./' 
 
 © 
 
 ' ^ r tf TMittte M directed in tW 
 
 1«r«Kr*il.^Ui xH^ over wiflMh. 
 «ight «Ae. «1««'J|J„ . strew liunp ««« 
 white* of '««5J^''^;^y^IUed, aB^over^U; 
 and »'MP«^*y-™'«Sthi«tighthendddte, . 
 divide it ^4 ak^'*^ Jer- than ,y<«« 
 
 't;^ fflfted 8ug«f on *«»»• J. 
 
 
 . - 4t: 
 
 ■ : # / 
 

 -fpf4'" 
 
 At '-Ifi /^ 3gafliti:'s;^;^i:^«»'^ 
 
 PASTE. PIES, AND TARTS. 
 
 ;e peel, * 
 
 i ^ces, 
 
 a slow 
 
 isqmte 
 
 ■.f- 
 
 1 in tk^ 
 8 about 
 
 nptrugMf 
 over it; 
 s mid^e) 
 ban y<^ 
 bH pieee; 
 
 ieceB;f«t 
 y, diei 
 into' 
 
 ;■ '■"' h. 
 
 
 . f 
 
 
 
 f •■ 
 
 , TO ITAKl CHBESBCAKES. ' K** 
 
 Bhilcli half a pound of -almonds ; dry them in 
 a doth ^ put them in a marble or stone mortar^ 
 put one egg to them, and pound them to a iaie 
 paste; put two more eggs to them; work then 
 well; then put in a han&il of sifted sugiu*, and' 
 i2ie grate of a good letiifon ; continue working 
 them ; add four ounces of the crumb of a fine 
 loa( rubbed very fine^nhen'^ree more egg»; 
 work 1them well; take eighr ounces of sweet 
 butter, cre^i^ add it to them, and work all 
 together J haVe puff paste ready before you 
 begm to make up the stuff; and line two dosen 
 ofqueencake pans with it, then fill them about 
 ibe^ parts full; cut some strings of puff pasto, 
 and twist it on them in any figure you &ncy ; 
 bake them in|6 n^ciderate oveUj.half an hour wi|l 
 do them. '-: "- "'' ■-' : y-.' ■■ •■VV'':';;'- Z ■^■■-■'■'v : ■ ■ ■'-^ :'':■{■■ 
 
 • h .• .-#•■■ ;> --v- '^. ■■/^.,': '■.%.:' -vv V-;.: ■ ■ i-' 
 
 I TO MAKE CURD CHEESECAKES. 
 
 Take abqut half a. pound of cheese curd^ well 
 squeezed from the whey; put- it into a. marble* 
 mortar; pound it till it is free from lumps; add 
 one yolk <^ an eg^ to it ; pound it well, adding 
 tie yolk of an egg at sUndi^ timesy until you 
 have droj^ in four ; then put tp; it a quarter of a 
 )6und of the crumbs <^ a fine loiify rubbed thmn^ 
 Ki^landet^ WiUi two more eggs, the grate of a 
 wjiole lemon, and a glass of b rtmdy ; cyeam eight 
 
 .4 
 
 •fi <. ^H »iJt,_i ->, nt 
 

 ' *'■■ «: 
 
 1. „f «weet butter in « bowl; ttir into it 
 ounces of iweei o . j _ ,„gar; add 
 
 SJpt; bike in a moderate OV.B. 
 
 ^ a littie ; wnen itu* dropping in an egg 
 
 ■»*. '''*':i^l^ y AvTdropt four egg. 
 at intervalB, until you quarter of i 
 
 / H^of£*^*i*"''^''^^''!±; 
 
 / pound ^of ^« fT^ j^„ ^ore egg. ; '^ 
 
 through a <»^**J;,f^ into it mx ounce, rf 
 . iix ounce, of butter, ^«>.b^ 
 
 '^^•^;^^^^ 
 
 '■^<rf a nice brown cplo)».:,---:'---f«^ 
 
 ^ it in half a pmt Q^^l ^ {^ •„ ,«« 
 ^ it on a ^^J^J"^ m moAr. witk 
 
 ■ 91X egg8» aroi» *^ . s, * V • ii 
 
 W i 
 
 ' ^^ 
 
T . . • 
 
 into it 
 r; add 
 At to a 
 i; Una 
 seeding 
 
 w^ new 
 [Be theift 
 gg,yolk 
 an egg 
 IT eggs, 
 rter of a 
 , rubbdi 
 b; creioa 
 ounces oC 
 •tar; beat 
 )f lemon; 
 Lem about 
 oven until 
 
 •ound nee, 
 
 n) of n^ 
 
 it ia quite 
 
 10^9 ^*^ 
 
 lunba; take 
 a-pl 
 
 PASTE. PIES, AND TARTS. 
 
 iX 
 
 m 
 
 yolka in tne mortar ; beat them well ; cream aix 
 ounces of butter; mix into it aix ounces of 
 pounded sugar ; with a knifa* beat up the whites 
 to a strong froth; add them to the mortar, with 
 the butter and sugar ; season with the grate of a 
 lemon, and, when taken out of the mortar, stir 
 in a handful of clean washed currants ; line the 
 pans with puff paste ; finish as above. ^ ^ 
 
 ' ,i^ ' 
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 f 
 
 
 ft 
 
 
 
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 -§'& 
 
 
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 -ir 
 
 J 
 
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 r 
 
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 CHAPTER *in^ 
 
 t. 
 
 ON PUDDI^O^ ** 
 
 f* 
 
 •'. ■• 
 
 \; 
 
 • 
 
 
 
 " ,^ 
 
 ; > 
 
 pint (mutcbkin) »f cr««. J ^tiTov'e 'it ; «t 
 
 f ^'^^ o^^eef^U^StJ' two or *r^ b^; 
 UncMof sweet wrn^^^ milk, or crewn, ttllAey 
 
 met, «'*»'^f. „w it with the yami an* 
 
 "^J '^A ?l.rb3 and .flmoBd. ; if you d. 
 
 ^ that wjA 4e «>y«^^ „^t take two 
 ^ .odt .the brewl ^ f^J^* . ,„ii it in 
 oimceg of aweet butter »* «^™J;i,h ^tfle 
 
 :\. *i,« tiTMid and almonda ; aeaaon w»u» y-^ 
 
 ^th the breaa autr nutmeg, a gla« Of 
 
 V»at cinnamon, <he P«^ "? ".^^jn^'the ingte- 
 
 4^ento ; have a pan «^^*?^'^di a tape,, if not, 
 
 77- 
 
 
 
 1 ;l!^4ii^J 
 
*: 
 
 tPUDDINOS, Ice. 
 
 t 
 
 J^^ - 
 
 rea^y a ketHe of boiling water, often aJdinga 
 little t6 keep it at the same height, (it will tak« 
 an hour's boiling ;) hiy a plate upon the mouth of 
 the di||i9 An<i turn it out ; pour a caudle sauo* 
 OvefflEgnde thus : take a little.sugar and cream^ 
 and^littBftm ; beat up the yolk of£i egg, and 
 add ifloxhe boiling cream, (but dowot let it boil 
 after the eg^ is put to it ;} add a glass of ^hite> 
 wiiie pour it over the pudding, and serve it up hot 
 
 \'Sy|,- N. 
 
 ' . ' PLUaiB PUDDINO. % ^ ; 
 
 Mince down three-<}uarter|>i of a pound of beef 
 luet very fine; take a pound of currants clean 
 washed, and half a pound of raisins stoned and 
 minced; break down a pound of bread, boil at 
 much milk an will soak up the bread and suet; 
 ,put them into a b(Kh and pour the milk over 
 them; beat up nipeeggs (yolks and whites) 
 with a n^Sfiiilsll they are very light; when the 
 br^andoidlk ^ almost cold, mix all together 
 liilth a quarter of a pound of fine flour, as muck 
 simr, two ounoBS of orange pei&l minced smaU^ 
 and a nuti#g grated, two glasses of brandy ; 
 bttttt' a shape well that will hold it, pour it inlM| 
 ^e tipape, put on the cover and tie it down widL 
 a tape ; set it in a pan of boiling water (it, will 
 take two hours and a half in boilug.) Obaeihre, 
 this is f0r a large pudding, but you may take the 
 ariicleB ifor a small one in proportion ; make the 
 caudle sauce as in the above receipt ; — ^ 
 
 iW ,' 
 
 '% 
 
 ' .!.'-< 
 
 •k ', **v/ 
 
 f^^ 
 
 

 ,y 
 
 d44 
 
 V - 
 
 .<<it -«'■■■ 
 
 pitttofnewmUK, wneu^^ butter, and 
 
 I drdiet, add tw« T^'^T^ together ^tK 
 three ounces of .«g«r;«««^'^ „i, ^ 
 
 Vgether ; butter a P«?^ ^fl^ ««dii8, if 
 
 Ja b^tter, »««««"'» t^trpUin ; put Ae 
 you think P'^f^?; ,1*1 iSiL-it^tt take 
 
 ^Sl^'lS^-dish ^BBHte, aud 
 S?td,eove,.ft«.e^ 
 
 V MACARONI WDDING. ^ ^ 
 
 V*»*erf^ ». "??teaeupf«l of cream; »> 
 Spiirt of m*, •?i.»«£^ the miH i* ""*«* 
 . imaei on a doV fee ^u " ^t^, add two , 
 
 -^i^m H'^'^r^-gfpfrax 
 
-;^^' 
 
 V 
 
 tXjDDlHQB, kfi. 
 
 90 
 
 oiife eggrand a glass of wine, pour the milk to it, 
 retumltto the pan, set it on th##(^' stir it tilt 
 it thickens, turn out the pudding, and pour the 
 sauce round it. ^ 
 
 '-»■- 
 
 A',5 
 
 1 water, 
 rain the 
 [i half a 
 
 s alii^ 
 add two 
 
 oirgu|ar, J 
 
 um^lide, 
 
 yolk^and 
 
 a mould, 
 
 ^/and 
 
 spud^ngi 
 
 B a gill 0^ 
 ir,b«at^up 
 
 liABROW PU0DIN6. 
 
 V Take half a pound of marrow, or, if you have 
 no marrow, take as much good beef suet minced 
 small; rub down about half a pound of the crumba 
 of bread, put the marrow and bread into a basinj^ 
 «nd pour a pint (mutchkin) of boiling* cream or 
 milk over i^ cover ^ it with a plate, -and let it 
 stand till almost cold ^' beat up six eggs very light, 
 mix them into it with a small quantity of beat 
 cinnamon, a nutmeg, a spoonful of smooth mar* 
 malade, and a quarter of a pound of fine sugary 
 mix all together with a glass of brandy ; butter a 
 9hape, and pour it in, (an hou^r tirill bbil it;) or 
 yoii^nay bake it if you choose. , 
 
 /Boil a pint (mii|||^kin) of milk, rub down hidf 
 a pound of jpead, pour the milk over it^oover fti 
 inthe^mean tii^e, beat up six eggs, and a quarter 
 of a pound of sugar, mix all togedier, season with 
 a litde cinnatnbn ,and a glass of brandy. Ypu 
 nMiy bal$« or b^ 
 
 I'/iM^' 
 
 ■:[:;M^:t: -^^ ':\-'->^y-: 
 
 i.*K ■'.*"* ' ■'■'.'■■ " 
 
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 -,'■•■ -.■;•■ - 
 
 •''•,-n&J}'ii'^r::^ 
 
 
 ^ 
 
 ' ^■^-■■■^% --■-■'■ '* I: 
 
 
 :%■ 
 
 ■ -: -:V.,. ;%- i - 
 
 •-- f- '■ V ' - ■■ '" —-■■■'- 
 
 • 
 
 .■} 
 
 /" 
 
 ■„« 
 
 :\i^it^.fl.- 4'-:-^.'.. -;.. 
 
 : -^-^-H^'^yniy^ 
 
 
 
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 ■l££^S:.l' 
 

 846 
 
 PUDPINOS, «tc 
 
 '»,-. 
 
 ( 
 
 J . . . ■ , ■ ■ ^ 
 
 ORANGE PUDDING. .. . 
 
 the bread and marrow ^ J^^ j^ M 
 
 ^ «»;* in six ounces pt sugar,, g*** . \ 
 
 tpbon ; mix "^ ***"■„ _ .twionfiil of smootii 
 
 moderate oven^ 
 
 V -A /i two iroodlemonsj w»4 P^ 
 
 it to steep m a gtoM 0« »"" ?' ^ ^j,^ ,^t up 
 cake., and "^fP **'°",iSTa^e wMt«i 
 ihe- yolk, of m egg^ "»* *^f* ?V„, a„d n^ 
 J. Jd and rift .ix^-^^<^Xjr ; fen 
 
 add «x ounce, of ftf » D«« ^ ^^ t^ble 
 
 it^tttiBitlopl^»'t^"^j^7-p«iai„g, ««! 
 
 dish wfc pu? parte, pm ^ ' 
 
 WkeU in a moderate hot oTen. • , • , 
 
 Q 
 
srs^' 
 
 PUODINOS^ &C. 
 
 m 
 
 m 
 
 good 
 
 QOOtik 
 
 hpuit 
 Ltina 
 
 ttd put 
 Bpong6 
 »eat up 
 seliites,; 
 ad mix 
 
 ed,Wt 
 he table 
 ng, and 
 
 \v 
 
 and pour in the ingredients ; you may add a glaiw 
 of wine or brandy, if you choose ; half aa hour 
 wiUbakak. 
 
 GItOUND RICE PUDI>INa. 
 
 Take a quarter of a pound of ground rice, 
 break it teith a little cold milk, have a little 
 boiUnf milk ready, and mix all together ; return 
 it into the pan, to tiiickien a little, but do not let 
 it boi]^>tirii]l the time, mix in a. quarter Qltig 
 pound of sugar, beat up six eggs, leaving out t|i||« 
 of the whites, till they are quite light and whiie** 
 When the rice is almost cold* mix all together, 
 witli alglass of wine or brandy ; butter the dish, 
 and pour it in ; about half an hour wiU^^ake it 
 
 4 ^ MILLET PUDDING. ; /* . , . ^ 
 
 Soak a teacupful of millet in cold mijI^^Ve 
 a pint of boiling milk ready, add it to th^wlet, 
 put it into a saucepan, and put it on the fire, keep 
 8tiiTii% it till it come^to the boil; take it off andji, 
 let it stimd till cold ; beat up four orfivot^ggSy 
 wi^ the grate of a lemoli,' a little grount ciia^^ 
 mon aiid sugar, to your taste ; mix'aIl°togeti|iif }^ 
 you may either bake o? ^bail it . >;, - < \ 
 
 :¥>>, 
 
 \ 
 
 Ice, wiih 
 t up five 
 Pa pound 
 ir a dish, 
 
 \ * 
 
 SAGO PUDDING* 
 
 N^WadiK weU a teacupful, soak it iW a pint 
 (imrtchkftt) of bcnpng milk, tiU tender ; beat i^ 
 five eggs, crealn' tiro ouDcte^ butter, sesMHH^ 
 
 , «« 
 
. >^ ,.s 
 
 '-^ *1 
 
 9«B 
 
 pjui)i>niG8> l«s. 
 
 "iv- 
 
 •," 
 
 I 
 
 be for . Bick pe«on « ^J^^ Ci A« ^ce 
 puddings. 
 
 I. J. 'L 
 
 
 
 tSSWlCB PUBDING* 
 
 ^■f■^':'' ■ '^ i ^,. 
 
 <«t ihe white, of few. •!"V^^,: cmm a» 
 
 much bttttor, mixalltogetter. ^ C^f «« hoiir will 
 of the dish; and p«to rt into It rhatt an n ^, 
 
 lwJl«ifc;^■^:■..;:?'^^:^;^:^^:■;T; ■■'■■■■ '■*■■' ■ 
 
 f f *-, 
 
 .■ . .,' . ^ "■ - ■'■ ■.■■■-- '" ■ -i ' f-* -' ,. ' ' V ■■■■ ".^W. 
 
 ^•"^lefaSKS^^""' 
 &MII w«H ; men tflo ww mu« ^« ^l^ lu^e a- 
 
 Zkm>m6M&: h«t*he lAok ^*^;^^ 
 
 j«ange marmdade; tite^^^^^ P "^ 
 
 Aort lime win take »t^v^_ ^^ 
 
 •i. \':i 
 
 
tXJDDINOS, && 
 
 
 M 
 
 ^ 
 
 :'V< 
 
 , _ , CABIIOT PUDQINO* 
 
 VCmmb «ome bfckd, and ioa%k in a qnart 
 (chopin) of baling miUc, pour it into a l»sin» 
 and lay a plate over it; let it stand till coldi then 
 giate^ two or three kage carrots, beat up eight 
 egg% puiit in with the other ingred|eBti» wilJi^ 
 tb^e^[uarter8 of a pound of butter creamed i 
 grate in a little nutmegs aaid sw^ten it toyoos 
 taste : line the dish, and pc»i)r it into it : bake it 
 -the samt as the Ipswich pudding. # ^ « 
 
 ' • * * APPLE PUJDDINO* 
 
 ^^^ T^ middle sized apples; pare^ 
 
 qaarter» and core them, put them into a 8atto#<« 
 pan, with four or fire spoonfuls of water, boil,. 
 th^n |iU they are smooth lind thick,, j^n beii. 
 them wdll, stir in a quarter of a' pound of buttarii 
 haIfa.poundpf loaf sugigl the grate of a lemon' 
 fjpd the juice of twjd, a Ime cinna^ndn, the jolkm 
 of eight eggsK^eat fine^ s^r in a gill of good creaiKji; 
 mix lil^eU^ together ;<bake it if a mo^«^^ 
 wen; men it is mut done, ittiow ovef It^MM 
 beat^loaf sugi^. ^9m may limka *i|^ ^ *'''^!^ 
 and bake it as'the^riiher puddings.™ W * 
 
 --'^''^ 
 
 . ANOTHER WAY*. 
 
 Grate downia slice of stile breads ^ratMirlaigil 
 spplesi beat up nx e^^gSf leaving out iom of thii ,J 
 ii)a|e«^ the g^ nix all togatlNB^ 
 
 
 
 • 
 
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 n 
 
 
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 ^ 
 
 M 
 
 ^||g^^ 
 
 « 
 
 'J ' ^ (f, ,1^ 
 
 k 
 
 
 'Aui::^^...:. 
 
 .^'.i^^- 
 
 .*v^ 
 
 
 : * ' 
 
 
 HflH&^^.i. 
 
 
 a 
 

 !^B 
 
 to «te^ -wm;* glaM 
 
 brandy, or 
 
 ||,ai^bakct 
 
 iU bake it 
 
 iV 
 
 J . P.«, and Xa.uSentq««'«^«f "^^ 
 
 
 
 •'■l^^^!^.^5'^*ztz 
 
 '\ '"^1 
 
 ^ 
 
 V 
 
 ^ 
 
 ' tSAin put fa the apple*, have wme gratej 
 ftU a modeHrte ,f en; »Ik^ W^ ^ih^^ 
 
 it wMCwr; a iti* <45«^^ 
 
 ,chea aliiioiida,^inttalKmt^«^ 
 ^tlef a diA, «irf^*^^* 
 
 ^abalf(m 
 ib^jdunoet o{ 
 dnnamoi 
 spoc^nM 
 
 tifOOUlll 
 
 \dtimt oiiM»' 
 ifriUlitto thto 
 
 <* 
 
 .d w roy e n. K yo u want^ boOed 
 
 
 A ICri^; 
 
 E*-:-'"';-^- 
 
 5»^- 
 
 .:^' 
 
t ... , 
 
 ■ 'J-^m'^-'ff .^^!* "- y »'' * ■^^«.«l.iiJi 
 
 PUDDIKOS/tte. 
 
 m ' 
 
 must leave out the almonds, and add two table- 
 spoonfuls of flour, imzed wiib aHttle. cold cream./' 
 
 "■■'■■; .'. . ' ■■. -, r\: ■ ; . ■" '■■'•#'' 
 
 , "^ BATTER PIJTDPINO. 
 
 Beat up six eggs ; boil'^a pint (mutchkin) of 
 milk ; take a little of the cold ihilk, and mix it 
 withhalf a poundof flour; pour in the boiMng 
 milk with a quarter of a pound of sugar: you _ 
 may take two ounces of butter, and cream it ; mix ^. 
 all together with a little salt ; butter a shape, and 
 pour it into it; cover it up ; set it into a pan of 
 feUJng water, and keep the pan always fuU of 
 wateK it will take an hour and a half in^fioiling. 
 
 BREAD AND BUTTE* PUDWNO^p 1 '.^ 
 
 * ■ ' ' ■ • ■ .V 
 
 Take the inside of two penny loaves ; cut thepi 
 into thin slices, as you do for bread and butter ; 
 spread each piece over with fresh butter; beat 
 iip^«even eggs ; leave out four of the whites ; boil 
 a pmt (mutdddn) of crdEan;.mix it in with the* 
 eggs; have a quarter dT a pound of cuhiuita 
 1 and cleaned ; mix on a little cinnamon 
 ke milk and eggs ; then butter a dishy or 
 ^^___^ «hape ; lay in a row of the bnad aad 
 butter; t|^w^0B '^*'^ ciotants, two ir three 
 tablei|MK>iiful« ol&%cl«am and eggs ; anolto 
 of the %Mdan4 butter; immnts, and a little e£* 
 Ihe^i&iii anAgKSf m contihiie mi^ tfa# disli\]» 
 foil ; pewrfie reml^v^ of the ercAiii e^vi#^it» «i^ 
 bake in a tieMMe JroT: il^m tali^«» hwaui 
 
 "**' .■• 
 
 
 \ ' 
 
 •\ > 
 
 V i 
 
f UQDIKQB, ««» 
 
 K" 
 
 ft" • 
 
 " TO MARE A MUFFIN PUPD1»0. . i 
 
 iX^C^r^^act-B round Ae boM»...«J 
 2^'a ite in the middle : then form festoon. 
 JZddSdw; if there » .ufficient butter, the 
 S.* iTeway rtibk « m figure yon m., 
 
 place them; thu» done, if y<wi ^^^ *Sl^J«r 
 Frencb rolls, or a ibe FrenchW^ f^| 
 
 3rthicsfc. to fit tte bottom cwp^My» »y" "^ 
 mch tluck, w m *^ c^Blices the same 
 
 not to moTe thfe gamisn, '^T "*^; , . . ^ftii ,,- 
 SLmeM. and fit them roim^ the sides; m up 
 ^^!Sl^A«Lesof breiA andafewcUrranti 
 
 ^Llf\ et tweet milk, with about t** ouncea^oi 
 Sa, ,^o««l nh e e. i i tteMt W >>W, befo re U« 
 
 / L M^ 
 
 ' \ 
 . . ./ 
 
■ /'ft .,i»S'^ ^ 
 
 -f^ 
 
 PUPDINOS, &e. 
 
 boiled, 80 that ^ci ciufarcl n^yii 
 
 througli the bread. A steam^ 
 
 boil it in ; if you have not one, a 
 
 ^ter will do, ijfith a cover on the 
 
 care the water does not boil into 
 
 an hour boiling; when done, 
 
 it stand a few ndniites, carefully 
 
 Ihe sides, lay on it the dish .you/s 
 
 in, and turn it over, give it aW 
 
 lift off the mou}d ; you will fi^^^ 
 
 iamefig^e you placed thein^p^ 
 
 Make a sauce l^us: beat a litUe^eflJi bui 
 
 very thin, sweeten to^ttvit^ ; add ap||lfe whit 
 
 irine, and s^ueeze/^^ lemon^ give it a boil, an) 
 
 pour part round^e pudding, send up the rest ni^ 
 
 asauceboat. 
 
 "MAKE A HUNTSI^'S PUDDlKa. 
 
 Takel^ d pounii of fine fl^ur, quarter of ii 
 pound/of beef I suet^ (nely/ mine|||QH[Niuarter af a 
 pomm of cleaned cvtieipmBj a teaspoonfiil of salt, 
 ti^ ounces of sugar, luld as much warm milk to 
 
 as will make itNmto a light doug^, wet and 
 ilour a dothi tie if^ tl|p, and boil it about twp^ 
 hours; torn it out of the clptli» have a little beft 
 batter, a little sugar, andthe sqneeareof a lemoii, j^ 
 give it a heat on tiie\fire» poui/ it over it, and ^ 
 s^e it up. Observe, there are no eggs used in 
 
 > ■• 
 
 
 J.'4 
 
 » ■ ■ "'Hil 
 
 
 I?.' 
 

 
 ittM 
 
 •>■ 
 
 ^ 
 
 „ PUDOWOS, Ike. f^ 
 
 "^ •^*'" ^ /^«« flints ofc nulk ; press, 
 Ye«m two J^" /""'^S rjhen stL it 
 «.a take .11 the whey J^* ^';^^^. j^pi,, 
 
 4te yolk »f J^ *^'a„ in anoth.*Kegg, untol 
 ^^„ow »»J f ^^'^P„ , ^dl sUce of bread, 
 you have itt five ' r»J^^j .^d sifted, cremn 
 U ounces "^ /"^^ •JT' hul mW*e whites of 
 four ounces "^ '>»*'*/J^fJ5Atheupu|in- 
 
 . owl* * 4 
 
 ^ . 
 
 \ SOUFFLE PUDDING. ^ 
 
 ^».esii^u«^offeJj^''Srs?o;S; 
 '•^rTe'*? S S't Se, and Lat the 
 £&S:^ayareweU««J;^PJ^ 
 
 'ifyolk.of.ggs.onebyone -^^y,^7^ 
 
 .-i.. 
 
press, 
 rain it 
 iropin 
 it, and 
 ^, untH 
 [bread, 
 , cream 
 bites of 
 ipi^in 
 i a Jish 
 it round 
 lodttate 
 
 it into a 
 spoonfuls 
 beat the 
 . ; drop is 
 ^ bating, 
 
 a c|ip ^ 
 r, atiJble' 
 jf spirits; 
 froUi, and 
 » a firame 
 e contents 
 
 
 
 / . 
 
 
 PUDDINQS, lie. 
 
 8&5 
 
 into ity not quite lull > about twenty minutes will 
 do it, in a moderate oven. 
 
 ■ '''"■•■#■ ' ' ' ■ ' 
 
 ^ VOMDKAU. 
 
 Ta^ six ounces of butter, put it in a stewpan ; 
 wbenlt froths, stir in three spoonfuls of flour, 
 Wf a pound of gprated cheese, stir these well 
 together; take it off the fire and drop in six yolks 
 of eggs, beating it well together, with a table* 
 spoonful of made mustard, and a little Cayenne 
 pepper ; then beat up the six whites to a strong 
 froth, mix them gently together, and put the stuff 
 into a paper case ; bake it in a moderate oven; it 
 will take about half an hour. This and the souffle 
 are seldom required but at a company dinner, 
 and then they remove the games at tlie sweet 
 course. 
 
 SUET p 
 
 o. 
 
 Minee down half a poii{|(fif suet ; beat up fiye 
 eggs; boil a pint (mutchkin) of milk; leave out 
 as much as you think will do to break the flour; 
 mix up tiiree quarters of a pound of fine floury 
 with a little of the cold milk ; mix in the boiling 
 milk, suet, and eggs, with a little salt ; wet a doth, 
 and dust a little flour over it ; lay the doth in the 
 inside of a basin, and pour it into it You may 
 plumpi a quarter of a pound of currants, and put 
 them into it, if you choose; tie it up, and boU it 
 
 &' 
 
 
 . • »(j 
 
 /, 
 

 ij^;^^ 
 
 «■ ■'^iw^" ^ ^ 
 
 PUDDINGS, ic. 
 
 In plenty of water. Thfa podding ioei b«t 
 boilfid in a cloth. 
 
 CHESTNUT PUDDING. 
 
 Take o-rr' ul^txra;"'.*''^^"' 
 ,^nd take off the skint: next, ^/" «^ 
 
 Sr;S ;«Sr J P«- the coot^nu mto «: 
 '-^r-7of::r:i^theWfafihi.qu«. 
 tity for a small one. ^^ 
 
 APPLE DUMPLING. 
 
 Pareandcoreadozenof«pple«; *f«»P^* 
 ' of fl^, and half a. much butter ; rub 4e butter 
 
 toto 4e flour/till it « aU in "r^^^^J^Se^^J 
 S a Uttle boiling milk; nux ^^^^^^ 
 
 Sf d^'iTorUril^jJn^^e -heetef 
 
 W atUd lay it on the *»p ; '^t^^ ™^^ 
 
 . ^ the ride, wd join it to *«^Vit^ 
 
 ^U up, and boil it in plenty of water, it wiB 
 
 « 
 
 1^ 
 
 .^f. '- s^Sj. 
 
w 
 
 ■% I 
 
 I belt 
 
 ithem, 
 with a 
 ylittk 
 pat to 
 beat up 
 ixthem 
 t a^^ 
 into it: 
 
 a pound 
 iie butter 
 en wet it 
 ttle salt; 
 ece off it» 
 (t a cloth} 
 3 skeetof 
 ind sugar, 
 nail piece 
 
 idcrj>iec^ 
 ber; tieit 
 
 wr; it win 
 
 PUDDINGS, Sc<*. 
 
 ? 
 
 / 1»7 
 
 f 
 
 take two hoyg»; aiwayi keep plenty of water in 
 tbepan* 
 
 ■ ■ - ■ / ;^- ■ 
 
 BLACK CURRANT DUMPLING. ' 
 
 ' Make the paste the same as you do for the 
 apple dumplinfi^, but roll it longer one way jthan 
 the other ; take some bkck currant jam,- and ' 
 i^read it over, but do not let it come near the 
 edge; wet the edges of the paste, and roll it up 
 like a collar ; tie it in a clofh, and boil in plenty 
 of water ; an hour will boil it. When done, take 
 off the cloth, and cut it crosswise into four ; turn 
 it with the*cut side uppermost, and lay it neatly 
 into the dish ; you may. make it of damson' jam, 
 raspberry jam^ or any other sweentimeat you choose. 
 
 ,-'■■■-■ ■ ■ '' / ' ' ■'/'■>. 
 
 SUET DUMPLING. 
 
 Mince three-quarters of a pound of beef*suet; 
 mix it up with a pound of flour, and a little salt; 
 wet it with a little boiling milk; work it up inU) 
 the form of a pound of butter; tie it in a cloth; 
 it will take an hour and a half to boil. You may 
 l^rf^p whole, or cut it as in the above receipt. 
 
 t f A TANSY PUDDINek / 
 
 vTake four sponge biscuits; boil some milk and 
 pour upon them, just sufficient to soak them* 
 cover it with a {^late, and let it stand for a little; 
 beat up eight e^, leaving out four of the whites, 
 mix them up with a quarter of a pound of sugar,. 
 
 ./ 
 
 7- 
 
 \ 
 
 I •••■«■ 
 
 i- 
 
 ■v-l 
 
 ■^ 
 

 FUPPINOS, Srtv 
 
 , *^U««- ftiid, ^iirt before you pat Itin 
 
 : the oven, put '"",„, JLa foui ounces of ' 
 ,JSl give it » gwen «»'""" •»*'**" 
 
 ■.dbg. , - ^'-^'^'^^/^/'l^v-';'-;:-'-^^ ..■^■■■■*:'^: 
 
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 -V^^^' 
 
 A 
 
 ^ 
 
 CHAPTER XIV. 
 
 '1? 
 
 ii I 
 
 OK FRITTEHS, &c. 
 
 
 lIUtEg TO 9E bBBERVED IK jftvlN^ 
 
 The most partieular pi^' in frying is, to know 
 wbe&.tiie dripping & in proper state for that* 
 purpose ; aftpi* it Im boiled fdr a few minutes, and 
 «jQew^ to make ^ poise, tbarow iijf a little parsley 
 or a Btiie .oattor^-f^if it. swims on the top, and 
 boils rapidly, it has strength to fiy aiay things 
 
 " > "■ '* .-■ '; T 
 
 APPLE VRITTSBS IN SLICES./ 
 
 . -Pare aiid core six nice apples, a^k cut them 
 in, slices alicint the thickness of a crown piece; 
 prepare the hatter thus: beat up two eggs, leating 
 
 oiit one wlute, with a Htde sugar ; pour in a little 
 milk or (nream ; etir hi a good handful of flour, 
 ihon a Utile more milk, and another handftd of 
 floiir, till it is a pi'etty thick batter ; season wit&^ 
 f litt^ grated lemon and a kittle bitUdy ; have f . 
 pw of bbiliiig dcippiiii ready 5 take a fork an^» 
 
 *#• 
 
 *"- 
 
 '*"% 
 
 
 0\ 
 
 *■ 
 
'W^'t^7^»^' ' 3 
 
 the boiUng dnPP^K; ^Z back of a searce to 
 ^hen done, toy ^'^J^*! „e done ; diA, and 
 
 drain, and keep hot t^^ »^^ 
 Sdfted^ugaroverAem.^ ^ . 
 
 Pare and core «»J«^/ 3„ i„to Uttle patty- 
 
 Ae oven beio*. »«*"'! ^S^Zy are quite done ; 
 
 ^e, and let then^<«;f^'jy^ Jri^ in A. 
 
 .Ue.them'm^ anj F^ „^,, i^ the batter, 
 
 ^-S^t.Wer;serve^^^^^^^ 
 
 trith Bift^^fP-^^^X apples, if the o^n 
 is not hot, tefcing **"t.*S pounded cinwunon 
 
 them on -f^^^^^J^'J'S a.d fry in ba««r 
 and grated nutmeg over ^,' „, 
 
 as above. 
 
 
 "''■ /, 
 
 if 
 
?n 
 
 FRltTTEKS, Scf.' 
 
 iWI 
 
 ^ of floor, and biredl It 1i4ll lM^ milk; add 
 
 I the boiling ipilk carefully to it, ftrain it through 
 
 a hair searce, and return it into the pan, 9et it on 
 
 ^ glow fire, 9tir it till it be quite tJkiek, but take 
 
 «are it'doe%.not set to the bottom; put a little of 
 
 it into a mortar, ^drop in one egg^ and work it 
 
 •irell; so continue working in a little of the batter, 
 
 ^ tgl^ anotiler egg, until you have got iu five, 
 
 'keeping out ti^ree whites, have th^ drippiiig 
 
 ready boiling as for the other fritters; be iSure 
 
 that the batter is very thick ; have some large 
 
 plumbs ready, fill- a teacup half fuU-of' the batter, 
 
 ' ^en put in a plumb, and a little more of the 
 
 ?^batter on it wi^h a spoon ; quickly scOop it out 
 
 of 'the cup into the boiling drippiiig, and it will 
 
 . form itself round; fry as many aa you choose for 
 
 a dish. This fiakes a neat corner dish at supper. 
 
 Sift some sujblr ove/them, and serve them up. 
 
 AKOTHEB TTAY. 
 
 Minnie !i8lfa\^ozen large apples small, beat up ^ 
 thre^t^^SP^ 11^ ^>^^ handful bf flour, add a little 
 milk a& sugd^^ W^^ a little more flour, and make 
 the batter pretty thick, mix in the apples, inith a 
 little' cinnamon ;« you may add a little finely 
 fllpnced suet if you chooseii^piut a little fresh 
 butter into the pan ; when it Is ready, di^ them' 
 into the |>an, about the size of -a ftounderf as tkey 
 ^e required to be flat, fry them of a fine brown, 
 SAl and throw a little sifted sugar over them. 
 
 .■m 
 
 %" 
 
 
 ■:j<Sr\ 
 
 X. 
 
 ^^^ 
 
'S^5«'' "^ji^rip^*' "1^ i"?f '^^^jf r 
 
 '!'■ 
 
 v^ 
 
 FRiTtEItS, ice. 
 
 TEis frftter feqnicker made Hian tHe «ther^ aAd 
 angweM for a feimly dioner. ^ 
 
 0T8TEB FBITTEBS. i 
 
 ScaM and beard half a hundred of the largert 
 
 OTrtets; nlake a Utter thug : beat «p two egg* 
 
 - XTcWfaUf «ak. then^'ti' *- flour .«ffic,«jt 
 
 A make it a thick batters waaon with a htUe 
 
 2lt; run the oyater. on thin diewej., a httU 
 
 * Stance torn each other; dip each Aewer weU 
 5S^ in the batter, fry them mcely; diA up<« a 
 
 nTOkin, and AmiA mth freed pardey. Thu. 
 - mLe» »n exceUent subrtitute for prt^ when a 
 
 • chanee is wished. , 
 
 '■.' • ^^ .■''■■ ''.'.■■ ' , 
 
 ' ■ Take the white, of twelve e(IW^ «* *»*^ **" 
 
 ; up to a .now, take three of the yolk., and b«t 
 
 1 ' ^em up with a Uttle fin> .agar tJl they are y«y 
 
 V light,iixintwo(able.{KHmfid.offlour^. 
 
 ' X. of bH«dy, gently mix «.4e white. WiA a 
 
 ^of good tMok cream, rub the frying pan with 
 
 luttle butter, andletitmelt«»rertJiefrejwh«i 
 
 Ae frying pa4» hot. **P«**•>"^'^"*?'^•^. *| 
 PfTfLfiquantityof .help«r'£^r^ | 
 i^e heat: and have *e fire dear m the froi^ 
 
 V H5witftaknif*lpo«,nitatthe»pp««dof4e 
 
 <* » 
 
 i?l 
 
 "^ 
 
 .i'^*',, *'"'' 
 
 1^ " ■ 
 
, \-':- 
 
 \u-^' '- ■/■■■'■ 
 
 tiie d&h ; Bav^ ft piece of butter in • ol6th» and 
 rub the frying pah each time widi it, pbunhg in 
 a small quantity eacb time ; but obaenre that they 
 must be dl a very pale yellow, and do them as 
 quick as possible ; a£t sugar over them. 
 
 v.. ENGLISH PANCAKES* 
 
 Take six eggs, yolks and wl^teS, drop the 
 yolks into a boiirl, and.the whites into a plate^ 
 beat up the yolks with a little sifted'siigar, and 
 mix in a gill <tf good cream ; beat up the whites 
 with a knife, till they are fine and light; add a 
 quarter of a pound of dour to the yolks, mix in 
 the whites, have a good clear fire ready, put a 
 Btle fresh butter into the frying pan, and, wben 
 it froths, pour in a breakfiist cupfiil dthe batter, 
 keep shaking the pan for a littjie ; ^th a knifsi; 
 loosen it round Uie sides, give iif^ahake, turn it > 
 over, and give It the iime time ovl^c^^ '. 
 
 have a hot dish ready, and turn it dver. Do th« 
 reminder Ac sania #ay, and throw sifted suj^ 
 jlirir thMU ; send tfafpm up hot . J V .' ^ 
 
 / ^ ....... 
 
 .'•*'•» ": 
 
 ■ loOfAKE RlBflgUlNS. 
 
 ^ fake five eggs, leaHlig xntt tiree wldte^] 
 th# nHM9 time, have half a sUce of bread leilid 
 in a tiii^[»fid <^ cream/ two outioss of b«|l|l^ 
 imd m ounces of ParMiiii or l^miaii Aiei% 
 and a leaipbonliil of aiali i^PitiMi ^ be^t sO thii^ 
 m^ mmp0tlmit ulA ihe breadiad man^ H^ 
 
 J' 
 
 
 ^ 
 

 ■•■■';:■■■■ 
 
 S04 
 
 PBITTEE8,*c. 
 
 nsii 
 
 as iflany muiXi ^wper frames if will httld the%tu«; 
 pour it into them^ not toa M*^JSa|k«^^^ iii a 
 moderate oven* ,-\.:,^'-:,,.,:^.r:iC'i v-^: ^ 
 
 JVote.-.This make* ai j^t^ 
 cliah. 
 
 10* 
 
 'Drop eight eg|i intoabowV yo^ 
 >1>^ these iipi but n^^ toa inuch, season with 
 trhite pepper iiflliCi^ teiwupftil oC^ creamy a 
 thalbt, some pari^ey,!!^]^^ bacon haifcaU^^^ 
 ime ; mix them with thtt egg«: if you have not 
 an omelet pan, put# good piece of Butter into 
 a frying pa^; when ihe buttejr frothi pour in the 
 onieletf and heep moving itWer tt slow firo^tiU 
 it becoiiies brown on the under side? hold th# 
 other side before the lire to festen, double it' 
 . over, and put it on the dish ; make a little brown 
 sauce, sharpened with leipon and aglassofwin^ 
 poiirit under the omelet, and serve it up hot; 
 this will answer to go opposite- to the rami<|uins 
 St It second course. You may make h^ that 
 , quantity if you choose.' ^ 
 
 ^, .^ , TO MAKE ii F^NCB OMELET. .\ 
 
 * Take the yolks of eight eggs, and the wldtei 
 
 <rf four, a Httle pepper and sak, a very little nut* 
 
 inegi half a teacup^ of cream ; beat all togeth«^ 
 
 ^ and add half.a karge onion, and some parsley 
 
 "^iBineed snail; Mt ^«« oaiioes ^ hHttorlntoa 
 
 *^i 
 
 
 1 jf. ?. 
 
\'' 
 
 iK 
 
 4*- 
 
 
 FRITTSRi 9^ 
 
 I ■> 
 
 
 / ••:. 
 
 
 firjring pan, i^iioiili ehai fire^ and, when the 
 butter ^Uis^ j^niin the eggg and other materials ; 
 kcfep oonstantli^nioving till it is all fastened, and 
 i^e under side h of a nice brown; then hojl4 the 
 siir&ce to the fire till of a nice brown ^ either 
 double it om, or cut it through the middle, and 
 kt one side fold a little over, die other, to bring 
 it i6 fit the dish : pour a little clear gravy under 
 it^ and serve it up^ 
 
 Takenx eggs, and, ^ivhen beat up, indd Ae 
 'oysters, cleaned from the beahU ; then add salt, 
 nutmeg, white pepper, and chopt parsley, the 
 oysters also being chopt small ; a dessert spoonful 
 of mushroom ketchup ; put foikr ounces of butter 
 p ike frj^g pan, and when the butter froths, pour 
 the whole in, attd continue moving it on the fire 
 till it is all fittteiijsd, and of a good colour tm the 
 under die ; >^u|n hold the surface to the fire till 
 i^im6ejfell<^ brown; dish, pour a little gravy 
 i^der jt^ and serve it wa hot* ^ 
 
 '''■f 
 
 ■«i^'. 
 
 .V/- A «WEET OMELET. ^ V^'. ■' 
 
 Tdke sev^^^^^^^^ eggs, beat tbem in a 
 
 baffln with some sugar, a Httle cinnamon, and 
 grate of nutmeg, a teacupful of cream, a very 
 fiite salt, a ghtts of spirits ; mix all well together* 
 put about four ounces of fr«|h butter in a frying 
 pMi » «P^ whenitfrothsf pourin tl^a ^n^f^lf t* ^|m 
 
 "^^ 
 
 /• , 
 
 i 
 
 ( 
 
 \ 
 
 '.)^ 
 
 ■ .-s- 
 
 >-/ ^ 
 
 '•;r. yp ' 
 
 ^ .: 
 

 ■s \ . .v^." .WT 
 
 :t- 
 
 -\' 
 
 gee / FRITTERS, &01 
 
 it begins 4 festofi, tUp the knifSe under it to let 
 the soft part run under, continiie to do so tiU all 
 is fiatened ; when suffidendy birown on the under 
 tide, hold the upper side to/'the fire to take off 
 the raw appearance of the/eggs ; gut it m two 
 with a fish slice, lift the /one half on the 4ish, 
 ipread marmahide or jan/on it, then lay on the 
 other half ; ttft aome sn^ over it, and send It up. 
 
 TO kAKE RISSOLES. ' 
 
 RoU out a piece of puff paste, and cut it 
 square, or an/ form you choose; mince some 
 cold veal or/iowl smaU, with white pepper and 
 Mdt, aye^litde cream, and the yolk of a raw 
 egg ; gi^ k a gentle heat, but be sure not to 
 overdo it witi cream, and, when cold, wet the 
 edge/of the paste, and lay a tablespoonful of the 
 wmeat on it ; turn it over, and close it in 
 
 ^„ ; glaze it over with the yolks of eggs ; have 
 - pan of boiling dripping, put them in, and firy 
 ^wm of a nice brown; take them out, and lay 
 diem on the backof a move to drain, and keep 
 hot till they are all done. Dish them neatly, 
 and s^nd tl^m up hot 
 
 ^<rO MAKE A PRETTY DISH OP EGGSr^ 
 
 Boil eight eggs in a good quantity of wat^ir, 
 SoU them quick till they are hard; take thfm 
 out, and put them in cold water for a few minufeii^. 
 lim carefutty tafca, «ff thejMl J cut tbe W^» 
 
 -r 
 
 • 
 
FRITTEliS. Ste. 5t^ 
 
 through to the yolk, ^ut do not eut the yolkf 
 open the white an^ take but the^^'yolks whole. 
 Make a nice whitb fncaasee, thus : take half a 
 pint (half amut^ycin) of good cream, a piece 
 of butter roll^ in flour ; when it boils, put in 
 the yolks ;. hiiye a raw egg beat up with a little 
 salt and th^ grate of nutmeg ; and, before you 
 dish, add it to the fricassee. Disli it, cut the 
 whites ii^ ringlets, and lay them round the dish, 
 with a^ice ofJ>eetroot into each of them, and 
 
 TO POACH kCMirWiTH «fP]lil|^4<0E. 
 
 ike as muny eggs lui you think proper ; hkH . 
 stewpan w^ boiling water, break the eggs 
 >ne by one a^miick^as you can, holding your 
 /hand as n^ar i» the water as you can, to prerent 
 breaking as you drop them in ; if you hkre six 
 or eight, the first will be rcsicly to tak« oul hf 
 the time yoi». have dropt t^ hst ; take ikt&m 
 out with an egg dice ; have some spinage ready 
 dressed and dished; lay th0 eggs, after taking 
 any of the loose part of t^e whites o% round 
 the spinage, a4ikone on tl|ie top : sand them mr 
 
 spmage fiwr^iup per, ea<^ egg in a silrer table* 
 >poon, ivBpHd an the/dish. These aia genei^ 
 JnUlF ate IWttei^pcr aa^ TiiMfar. 1 .T 
 
 ^ 
 
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 ■ /■. 
 
 I. 
 
 CHAPTER XV. 
 
 .,-) , 
 
 ON CA^iS, &o. 
 
 ;i!'- 
 
 ■^ 
 
 TO MAKE A AlCft SEED CAKE. 
 
 Take sixteen ounces of butter; put it into a 
 brown ^rthen plate ; cut the butter in piepes; 
 tet it on the fire till it begins to melt a little, 
 • llien take it off, and stir it till it becomes like a 
 4^am; ha^ ready one pound of lump sugar, 
 ;nounded^ sifted ; put the sugar to the butter, 
 .^^^^t them well together, till they are q^?*? white 
 Ml Uirht. TMn take eighteen eggs, divide the 
 whites from Ite yolks ; put the whites mto a 
 dean brass ptti, and, with a whisk, b«it them up 
 -to a strong froth ; have ready a Round and a hjtf 
 -^ trf flour, sifted and dried before the fire ; put the 
 whites to Ae butter and sugar, and beat them 
 
 .ireat6gethwriiadlii^4^F; ™if 
 ' midy Atee poimds of Qrang^>elcut^^l, h^ 
 ♦ nound of Smonds bknefed, and at^^^tfoug^ 
 
 111? long way; put Oiese^l^^ 
 . carraw^ seeds; mix tgemiJ%ether;buttCT^ 
 
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.m "mm.^K"' 
 
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 8, liet *• 
 
 8eed-<»ike p4K^|PP ^^^"^ about three parts 
 full ; strew som^Hppcted carraways on the top 
 of them ; bake tlffii in a moderate oven ; about 
 an hour will do them. Observe, no yolks are 
 used to this cake. 
 
 •h 
 
 TO MAKE A PLUMB CAKK. 
 
 Take a pound and quarter of butter ; cream it 
 as above ; a pound and half of sifted sugar ; beat^ 
 them well together ; take the eighteen yolks that 
 were left in making the seed cake, with the 
 addition of six eggs, yolks and whites, add them 
 to the sugar and butter by degrees ; keep beating 
 them all the time, till they are quite light; then 
 have ready two pounds of flour, sifted and dried 
 before the fire, three pouiids of currants, clean 
 washed and dj^ed, one pound of orange peel, out 
 small, half a pound of almonds blanolied and cut^ 
 two onnces of carraway seeds ; stir in the tiottt^ 
 then the currants, orange peel, almonds» tpd 
 seeds; you may add a nutmeg, or cinnamon^ ijii^^ > 
 you choose : butter the pans, and bake themi in 
 a moderate oven ; an hour ai|d half will do them. 
 
 TO MAK|: a POUNB CAKE. 
 
 Take a pound of sifted sugar, and a poimd of 
 butter, cream it, and beat them well together ; 
 tak^ twelve eggs, yolks and whites, addSiem to 
 the butter and sugar by degrees, beating them 
 ^ rdl^^ die time ; have ready a pound of floury 
 
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 1653 East Main StrMt 
 
 Rochester, New York 14609 USA 
 
 (716) 482 -0300 - Phone 
 
 (71(5) 288 - 5989 - Fax 
 

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 m 
 
 
 CAKES^ &c. 
 
 sifited and dHed before the fire, two ounces of 
 carraway seeds: when they ^fure well beat and 
 light, stir the flour and sef^ds well in them; 
 butter the pan, aud fill it about three parts full ; 
 bake it in a moderate oven ; an hour will bake it 
 
 TO MAKE PIET LOAVfiS* 
 
 Take a pound of lump sugar sifited ; take 
 eighteen eggs, divide the yolks from the whites; 
 put the whites into a clean brass pan, the yolks 
 into a brown can; add the sugar to th^ yolks; 
 beat the sugar and the yolks well together, till 
 tdiey are white and %ht ; put in the grate of a^ 
 whole lemon; have ready a^und of fine flour, 
 tifited and dried before the fire ; then beat up 
 jdie whites in a brass pan, till they are of a strong 
 froth; take a good piece of the whites upon the 
 end oi a whisk, and put to the yolks and sugar ; 
 •dr them together ; then put in the flour ; stir it 
 «n«futty tog^ether, till it be mdxed, but do not 
 hmt it; when mixed, put the whole to the 
 whites, in the brass pan, and careftdly stir all 
 together, tiU the whites are well mixed, but db not 
 beat them ; then fill the shapes about half full, or ^ 
 radier more; half an hour in a moderate oven 
 Will bake them; always beat the whites in a 
 bitti pan, as an earthen pite is apt to curdle or 
 •iithem. 
 
 J- i/ofe.--^I^Bge cakes are done "^ same way, 
 |||Uihey are piit in jsmaUer pans. 
 
 • v-^ ' 
 
 
. . . i f^; ■■^•i^/^' •■ .■'U 
 
 CAKES, Ite. 
 
 m 
 
 TO MAKb Qt7^N CAKES. 
 
 Take one pound of butter; cream it; add a 
 pound of lump sugar sifted; beat them well 
 together ; theti take eighteen eggs, divide the 
 yolks from the whites, put the^ yofis to the sugary 
 and butter by degrees; keep beg^ng them all 
 the while; then have ready one pound and a 
 quarter of fine flour, sifted and dried before the 
 fire ; then beat «p ihe Whites to a strong froth ; 
 put the whites to the' bjitter and sugar, then the 
 flour, a few cai^way" seeds, and half a pound 
 of currants, clean washed and dried; the gnrte 
 of a lemon ; butter the queen cake pans, and fill * 
 them three pi^ full ; bake tibem in a moderate 
 oven, till you see them of a fine pale brown. 
 Turn theii^ out of the pans while they are hot ^^* * 
 
 . •; ■ ^> *' »■ 
 
 TO MAKE SHREWSBURY CAKES. - n 
 
 Take a pound of sweet butter, cream it; then 
 haVe doublethat weight of flour, sifted on a dean 
 taUe ; put a pound of sifted lump sugar to l}ie ' 
 butter; break three eggs into a bowli and beat 
 /them well together; make a hole in the middle 
 of the flour, and pu<r the whole to it, make it up 
 into a dough ; for variety, divide it into three 
 parts, put a handful of clean currants to <«e^: ' 
 some carraway seeds to another, and half an 
 «imce of pounded cinnamon to the third ; by tlub 
 means you have three different kinds of cakotd 
 
 **«i 
 
 ¥ 
 
 C-, 
 
 \ 
 
 
\^ 
 
 
 cak:es, fee 
 
 a72 : 
 
 the first i^e^ll Be*^ cakes, the second Shrews- 
 bury calres* and the third cinnamon cakes ; roU 
 them out quite thin, and prickle the paste aU 
 AVer, theiycut them out with a small cutter^such 
 as you cut out small tarts with ; bake them m a 
 moderately warm oven, and, when you see them 
 of a pale brown, they are done ; *ey turn cnsp 
 as they get cold. 
 .... ■ . -r :: . .; - ^/'' :.■; :. . , V- ■ ■ ..■■■ 
 
 ^ BRIGHTON BISCUIT. 
 
 t To one pound of fine flour, rub into it six 
 ounces of fresh butter, beat up two eggs, half a 
 pound of sifted lump sugar, with as nm^ ,|i^ 
 as will make a smooth d6iigh,,add a ^BP^ 
 way seeds; roll them out pretty thin, J^ it aU 
 over, and cut them with a cutter aity ^w 7°^ 
 think proper; put them in tins, and wasKhem 
 with milk and egg beat together; bake them m 
 a moderate oVen of a fine brown. 
 
 ■ TO-MAKE SUGAR BISCUIT. 
 
 • > Take eighteen eggs, divide the yolks from the 
 whites, ^d two pounds of lump sugar, pounded 
 ^d sift^, to the yolk?, beat them well toge Aer ; 
 have/ready two pounds of flour, sifted and dried 
 before the fire; beat up the whites to a strong 
 l&oth, put the whites to the yolks, beat th^m 
 together ; then stir in the flour till it be weU 
 mixed, with a hanilful of carraway seeds, and 
 'Vitb a spoon, drop tiiem as round as you can on 
 
 
CAKES» &c. 
 
 378 
 
 gray paper, abo^it the size of a doUar ; glaze ihemJ 
 by sifting pomaded sugar on the top of them, 
 before they gojinto the oven; bake them in w 
 quick oven, an4 .when they are of a light brown 
 they are done ; {take them off the paper as sooi^ 
 as they come out 6f the oven. 
 
 TO l^AKE SAVOY BISCUITS* 
 
 Make them the same \^y as the sugar biscuit, 
 only'put half a {jound of flour less to them, and 
 drop in long bisbuit like your finger ; bake them 
 in a quick ovei|, imd Jake them off the paper 
 when hot.° 
 
 TO »[AKE NASSAU PUFFSi" 
 
 Take six eir^ .divide the yolks from the 
 whites, put the yolks into i^ large basin, and with 
 a wooden spoon peat th^m ; put to them a talde- 
 spoonfiil of siftecl sugar, three spo<mAils of flour, 
 beat them well together ; beat up the whites in 
 a brass pan till they are of a very strong froth; 
 put the whites t^ the yolks, and very carefully 
 mix them together, but take care you do not 
 beat down the whites: then, with a spoon, drop 
 eight^df them on a half sheet of paper, about the 
 size dl a small teacup, and bvtfd them as high 
 as you GUK^^with the rest of the stuff, drop eight . 
 flat ones the e^ime size as the other, but quite 
 flat: bake them in a mod^raMy warm oven; 
 Vhen of a very pale brown, indtniny to yellow. 
 
 
 *- 
 
 
V 
 
 0AKES, &c. 
 
 ■ '■ 'I ■ 
 
 .4- ' 
 
 i 
 
 ^^*> 
 
 274 
 
 they are done, as they are a Very light thing. , 
 Take them off the papers by slipping a knife 
 under them ; then take the flat ones, and spread 
 some raspberry jam, or any other sweetmeats, 
 on the under side of them ; take one of th^high 
 ones and put upon the jam; Uien, upon the top 
 of it,> stick some spots of, red currant jelly, ^n 
 different parte of it ; it has.a very pretty app<^ar^ 
 ance, and m^es a handsome dish for a second 
 course, or supp^^er dish. / 
 
 \ ITALIAN PUFFS. • 
 
 Tak6 three eggs, two tablespoonfuls of flour, 
 
 lialf a pint of cream, a little salt, and grate of 
 
 nutmeg, Wat up well together, let it stand two 
 
 bours after it has-been beat> up ; then butter as 
 
 many teacups as will hold it, and half fill them>, 
 
 put them in a pretty quick oven, and about half 
 
 an hour will bake them : Aey should not b^ put 
 
 in the oven till half an hour before they are to be 
 
 - served up, as th^y should be sent up the moment 
 
 they come out of the oven. Pour a caudle sauce 
 
 over them. y V 
 
 : TO MAliyB MABENGOES. 
 
 Take one pound of double irefined sugar, 
 pounded, and sifted through a silk scarce; t^e 
 tlie whites of eight eggs ; put three ^mtot^e 
 sugar, the other five into^ brass pan 5 then, witfe 
 a wooden spoon, beat the fugar for half an hour^ 
 
 -y 
 
 J 
 
 .'%wx&' i^ 
 
 hi 
 
CAKES, &c 
 
 275 
 
 till it is smoouu light, and white ; you miy«queeze 
 ya little of the juice of lemon into it ; it %ill Aiake 
 whiter, but do not overdo it; beat/up the five 
 lites very strohg, till they will all hang to the 
 wl^k ; put them to the sugar, and very carefully 
 lifrlhem over and over, till the^ are mbced^ bu^t , 
 be sm-e not to beat down the whites in mixing 
 them 1^ with a spoonj drop them on paper, as near 
 the siz^and shape of an egg as you can, have 
 some of^e same sugar in apiece of muslin, and 
 dust it onlhem like powder ; they must be baked 
 on gray papjer, and the paper must be on a board, 
 ^oton tins;^e oveii must be very cool, so that 
 th^ remsiin asi^hite as possible when they are 
 dqu^^ they willstoke an hour in the oven; when 
 ready, dlip a knifeWder one of them ; put a little 
 of any sweetmeats ^u may have into it ; then 
 slip the knife under aether of them, its near the 
 same size as you can,Ni^d(stic^ them together. 
 This forms the-x^engo^o dopR they are ail 
 
 TO MAKE ALMOND BXiacUlT. >A 
 
 Blanch one pound of sweet almo^; dry them 
 in a dothj^ound them in a mame or stone 
 mortar, v^ the wl4te of an egg, to pre^nt them 
 from oiling ; pound them^ th^j^are of^miQpth 
 paste ; have ready two pounds of single ^l^if 
 sugar, pounded and sifted ; ^d it to the ahnd 
 in the mortar ; then the whites of more eggs 
 
 ■J: 
 
 /\ 
 
 -i/^Suj^^^ '•■ 
 
 t-. 
 
 
276 
 
 CAKES, Stt. 
 
 it, and pound it weU together, tiUit isof asmootfi 
 stiff paste ; with a squirt, made by the tinsmiths 
 for the purpose, squeeze it through, and twirl it 
 into various shapes, to your fancy ; hiy them on 
 gray paper, and bake them in a moderate oven, 
 till they Sre of a p^e brown ; when they wiU Mt 
 off the paper, they Redone; they turn hard as 
 they become cold. 
 
 MACAROONS. 
 
 Take half a pound of sweet almonds, with a 
 few bitter ones tilnong theto ; pound them in a 
 morte^ to a paste, with the white of an egg, to 
 prevent them from oiling; then add one pomid 
 of sifted loaf sugar; beat up the whites of five 
 eggs ; add them to the almonds, mix them well; 
 drop them on wafer pap^, about the size of h^ 
 a crown, but of aa oval shape ; have some almonds 
 blanched; mince them, but not too small; strew 
 them over each; bake them on tins, m a slow 
 oven; when cold, divide them, with the paper 
 sticking to the bottom of each. 
 
 TO MAKE RATAFIA BISCUIT. 
 
 Take one pound of bitter sSn^onds, blanch and 
 dry them in a clean cloth ; poM them with the 
 white of an egg, to prevent their oiling; have 
 ready twopounds of single refined sugar, pounded 
 ta^ sifted ; add thb to the almonds, then pat 
 more wlutea of eggs to it, and work it weU in tht 
 
 . .^l£^^buju-H&<^l^^» 
 
CAKES, &Q. 
 
 277 
 
 mortar ; it muAt be of that consistence as just to 
 drop from a spoon ; then take a spoonful, and, 
 with the point of a knife, push a bit off the end 
 of a spoon, on gray paper, as round as you can, 
 about the size of a farthing; bake them in a slow 
 oven; when they are of a pale brown, ahd wiU 
 lift off the paper, they are done ; let them be cold 
 before* you take them off, which do by slipping a 
 knifeiinder them ; they sh^jild be l^t in a dry 
 place. / r ^ 
 
 
 TO MAKE ROUT CAKES. 
 
 Take the yolks of twelve eggs, beat them in a ' 
 bowl; take eight ounces of fresh butter ; cream •>. 
 it> then put the eggs to it, and beat them together i^lii. 
 put eight ounces of sifted lump sugar to it, and ^ 
 beat them together ; one ounce of carraway seeds, 
 the grate of a lemon, and twelve ounces of flour ; 
 stir them well together ; put it in a paper frame» 
 and spread it about an inch thick; bake it in a 
 moderate oven ; when done, and cold, strip off the 
 paper, and ice it all over the siie the piaper was 
 on ; while the icing is wet, cut the cake into 
 diamonds, or any o&er shape you please; then 
 have ready some coloured sugar,, touch the edge 
 while wet, and it will take on tie sugar. This 
 \ done, set them at a proper distance be&re the 
 fire, abd they will $gpa turn hard. Be careful 
 
 not to put them too nedr, for fear of discolourinir 
 
 ^1- — ■ ■ ■■. ■ ..^ - ' ■■ Ji-..- •* 
 
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 ■»SJi. 
 
 '"HW-BSP^ ■ J'fw^fST^ •'*^-?^ - 5*f%*:-' 
 
 
278 
 
 CAKES, kc. 
 
 1 SAVOY CAKE. 
 
 Put into an earthen pan a pound »f f'^-^.W 
 «,™r, break into it the yolks of eijshteen eggs, 
 SnK the whites from then., which you put 
 tZlhls pan ; beat the yolks, and sug«r 
 Sether constantly for half an hour ; then, with 
 aSsk, beat up the whites in the brass pan to a 
 Long now; toke a little of the whites o„ the 
 end ^f the whisk, add it to the yolks and sug«. 
 S them very gently ; then add one pou.^ <rf 
 ^lour, carefully mix, but do not beat it, when 
 S^l, turn it into the brass pan to the whites, 
 and carefully mix all together. j , •» -^ 
 
 Tal a ike mould, either round or>al; if 
 for the middle of the table, H ««»»]'« .r"*; ' 
 Zlr the mould well with a brush; fi 1 i^a^ 
 three parts fuU ; bake i» .a slow oven i wdl take 
 sShonr and a half ; tiirn out whibt hot. 
 
 2^ofe.-You may ice these cakes, if you choose. 
 See directions to make icing, p. 288. 
 
 XO MABE BUNS. 
 
 Fort'peek bun, take eight pounds of fine flour; 
 Jt two pouiids of butter ; put t he flour yito* 
 large earthen plate, make a ««f3fflgg.r" 
 «f tfie flour, put in the butter, """PEJTrf 
 Wood warm, «id half . gjife^ a m utjte;)^^ 
 
 good yeast; and, rf it '^■E? ';* ^beJ 
 Sjx it up in to a very by ^»«wi . «« " °*™" 
 
 ViM||»' 
 
 b^ 3w.tK ■\,^^i . ^Ol 
 
 •^Mj^'- 
 
'-'nj jj*f '\ -. 
 
 CAKES, &c. 
 
 279 
 
 the fire to rise, for about an hour, while you are 
 preparing^ other things; then have ready eight 
 pounds of clean currants, and four pounds of clean 
 sun raisins ; one pound of orange peel, cut small ; 
 and half a pound of sweet almonds, blanched, and 
 cut the long way ; two ounces of carraway seeds ; 
 one ounce of pounded cloves ; and one ounce of 
 pounded ginger ; throw a handful of flour on a 
 clean table, put the dough on it, take .one-third 
 of it, as near as you can, and put it back again 
 into the plate ; then spread the other two-thirds 
 of the dough into a large sheet on the table with 
 your hands ; lay the whole of the currants and 
 raisins on it ; then throw the spices, almonds, and 
 candied orange peel on them; then, with all youv 
 strength, work the fruit i^jdotrgh together, till 
 they are well mixed ; dilHI it into two or three 
 ffi you please ; if into three, divide the dough that 
 you put bac)c into the plate into three^; teke one 
 of the pieces and roll it into a broad round sheet, 
 and, with a brush, or bunch of feathers, wet the 
 ^heet all over ; next take one of the pieces of 
 fruit, make it up into a round piece, and lay it 
 in the middle of the sheet of dough ; gather it up 
 all round, till you have covered the whole fruit; 
 have a the^t^ of gray paper, throw a handful of . 
 flour oi»4<i^j|urn^ the bun, the other ude upper- 
 
 y" 
 
 thtf&^dc it ^ 
 
 -•* 
 
 ^ paper ; then neatly press 
 it in .the form of a cheese^ 
 the top. Bake them in - f 
 
 
 t .1^ ^'*uSi^4>^J. 
 
• 
 
 iBO 
 
 CAKES, Sms. 
 
 ' i 
 
 « qaick oven : thi. «ke will take about an honrj 
 when they come out, wash them over with sugar 
 asd water. 
 
 TO MAJtt FINE OINOBBBREAD. 
 
 Take three pounds of treacle, one pottnd of 
 butter, melt them together in a dean pan, with 
 Ze p^nd of co»«e «iw migar ; then have ready 
 three po""*- "^ «»" '"" » ^^"^ earthen pan, pour 
 the treacle and butter toil; and, with a large 
 wooden .poon, stir it, till you are .ure it m weU 
 auxed: let it stand all night; sttr ma penny- 
 worth of dissolved alum : the next day, Arow 
 «mie flour on a clean table ; put the gingerbread 
 douKh on it, and have a quarter of a pound ot 
 pouSded ginger, two ounce, of J«ma.capw«. 
 Sne «un<; of carraway seeds, half "pouiidrf 
 candied onmge peel, cut smaU ; mix these well 
 into it, with about half a pound more flow ; m^e 
 it up into square cake.? then have « d««^ 
 with rides to it, butter it, and pack in the cakes. 
 It willtake about an hour, in a moderate oven* 
 wfcM It bomes out, gtazell over with sugar .iid 
 
 ''/ '*- ^•^',l|;'t0 :':-■' .TO MAKE GINOEB WUTi^;^-.^ *Kf^-' 
 
 > -Dike tJiree pound, of t'^^'*^^ ^ 
 ''^ - • ' i, mth; tiro pomii 
 
 :¥ 
 
 
 
,.. --.I.„ 
 
 -l 
 
 CAKES, Ice. 
 
 flBl 
 
 I 
 
 to 
 
 of raw tjifi^r ; then pour pn the hot butter ; take 
 six ounces of pounded ginger, two ounces of 
 Jamaica pepper, pounded, two ounces of carraway 
 seeds, six ounces of orange peel, cut small, ont^j| 
 ounce of cloves, pQunded ; put all these to it, uaJm'P"- 
 make it ^p into a dough ; then roll it into smf 
 halls, butter the ^ns, and lay them, at a small ^ 
 
 distance from each other, in rows ; bake tlicm in 
 
 a quick oven ; when they will bear your finget 
 on them, they are done ; let them stand till the^ 
 oool a little, before you take them off the tin. ->^ 
 
 TO BCAKE SHORTBREAD. 
 
 Take one pound of butter, melt it, but be sura 
 you do not let it boil, else it will oil ; have double 
 that weight of flour on a dean table ; mal^ a hole 
 in the middle of it ; put in half a pound of good, 
 raw sugar, and a quarter of a pound of candied 
 orange peel, cut vmr small, and a tablespoonfiil 
 of carrawaf seeds : i^p' the butter On ti^em, and 
 mix it up into a paste, saving a handful of floor 
 to roll it out with; tall it out iniqQ&re ctke§^r 
 about three-quarters of an inch thick, and edg9 ' 
 it up as much like wh^t you see in the shops as 
 you can. Make some of them round and thml 
 ^Ige it all round ; throw some confected carrawa)r» 
 and some orange peel, cut small, on it; with a ' 
 small iQund cutter, stamp it quite trough the 
 middle; and, with a iuiife, divide the oatward 
 pflft into eight pieces^ These are what we call 
 
 ,<•;v^; 
 
 '■,*:il 
 
 
 ill^ 'J^. 
 

 i. 
 
 \t 
 
 
 ' *>: ■■ •■.. 
 
 /• t^W'- '> 
 
 988 
 
 CAKES, &C. 
 
 A. 
 
 petticoat taOs, inuch used for tea-bread; bake 
 them ooi gray paper j in a moderate oven, till they 
 are of a fine light brown ; take them out, and 
 iet them stand till they are cold, before you lift 
 them. 
 
 ? TO MAKE ICING FOR CA^ES* 
 
 'Take a pound of triple refined sugar, pound 
 tmd sift it through a silk searce', put it in a bowl, 
 add the whites of three eggs, and the juice of 
 half a small lemon; beat it with a wc^pden spoon 
 continually for an hour, till, it is of a beautiful 
 white and light substance, so as jus^ to run off the 
 iqKM>n; lift it with the spoon on the top of the 
 Cftke, spreading it all over,- — it will run itself 
 saooth ; lift with a knife what runs from it all 
 found thd cake, till it has done running; set it at 
 Improper dbtance from t^e fire to harden, ofbii 
 taming it ; when hard, it is ready ; for change^ 
 you may, if you choose,^ make the icing pink^ 
 t)>7 mixing lake, finely pounded, into the icing/ 
 whilst beating; this colour you can purchase iMIi 
 ft&y <^ the labcnratories* / ;"/^ ' I 
 
 . ^ofo.'^This idng answers for a bride's l»i^i^ 
 ^4bftt requires icing« Ypu may onuunent to &nj 
 
 
 ■f ' ^ ' i 
 
 '■>-•, 
 
 -.^r- 
 
 
 V^fc^ 
 
- '■■■*, 
 
 # 
 
 CHAPTEEX^ 
 ON JELLIES, ORE AM4 &c. 
 
 TO MAKE CALVE8*-FEET JEUWr./ r» 
 
 Take four calves' feet» clean theniy snd seald 
 off the hair; put them in clean coldwater> to 
 blanch them, then put them into a pot with dean 
 cold water; let theni boil, not too &8t> tBl tbe^r 
 are all dissolved from the bones; by thit #tt0 
 tite liquor will become a jelly. To knoir if ft 
 be strongs enough, tidte a little in a saueery uid 
 set it out to cool; if it be of a finn jelly, it k 
 ^enough. Strain it through a searce, and let it 
 stand tiUWd^ then oure^y take aU the fiit or 
 
 -oil off it,--^-^;V.-^;^^-.-.^:-:.^ .c^..^,_:._,,„^:___;_/.._^_;.,_ :.^.iJ..^.^J 
 
 l^ke a Se^tdhi^ (^ 
 observB^ not to teke any of the se^Umei^:; {Nit 
 it into a dean brass pan ; add to liiiEit qiiantity^# 
 mutclddn (phH^) of good slieny iHii^ w 
 the juiee of tbre« kmofi^ 
 m^eoBce of einiiaiiKm ; wilk a wlodt beat dl liiMf > 
 
 
r" 
 
 284 
 
 JELLIES, CREAMS, &c. 
 
 yf^eW together, set it on the fire, and condnue 
 beating till it be almost come to the boil, but bc^ 
 sure you leave off beating before it boils. As soon 
 as you observe it is coming to the boil, lift it off, 
 cover it with a cover or pbte, and let it stand a 
 few minutes, till it is feiriy broke : next, put it 
 into a flannel bag ; throw it up till you see it runs 
 clear ; then put it into the shapes or glasses as 
 you choose. 
 
 TO MAKE BLANCMANGE* 
 
 Take one ounce of isinglass; put it into a 
 dean panj with a mutch^ (pint) of nulk ; let it 
 (fimm^ till it be quite dissolved, stirring it all the 
 tiai% dae it will set to tiie bottom of the pan ; 
 add one ounce of bitter almonds bruised, sugar 
 to your taste, a littie dnnamon, tiie paring (^ a 
 femon, and ii mutchkin (pint) of good cream ; let 
 tiiem bott a few min^s; strain.it through a 
 dlk seatftoe or muslin dlkb ; stir it till it be almost 
 cold, tiien put it into tiie shape. Observe ip 
 keep a lit*le back at tiie bottom of tiie bowl, for 
 fiwtt of tiie aedUment ^ ^^^^^ V , 
 
 ^^,^ . « ?t TtiMAKS, OEANGOB JELLY. 
 
 h^Take twehre sweet or China oranges, and 
 «la08 laige bitter or Sevflle oranges; grate tiie 
 SeyiBe; tiien take tiie juioe of bo^ witii tiie 
 gwliiig^ pat it into a dean pft% Wttii tiiree 
 'a poind of liuip ragit, one turned of; 
 
 .-fc., 
 
 ^J-^^M. 
 
 is- 
 
 
 ^^Jfctoau^HaAitai 
 
 6j,i'. 
 
 
[.^p?^w 
 
 \-' 
 
 jellies; creams, &c. 
 
 285 
 
 isinglass ; let it simmer over a slow fire, constantly 
 stirring it till the isinglass is dissolved ; strain it 
 through a piece of muslin or a silk scarce, if you 
 have one ; next stir it till it is abnost cold, put it 
 into any shape you choose ; let it standi till it is 
 well fistftened, and turn it out as you do calvea' 
 feet jelly. Garnish with sliced oranges. 
 
 / TO MAKE A CLEAR ORANGE JELLY. - 
 
 Take the juice of fourteen good sweet orangesy 
 and two lemons, dissolve an ounce and a quarter 
 of is^glass in a mutchkin and a half (pint and 
 a half) of water, add three-quarters of a pound 
 of lofkf su^ to the isinglass ; when the sugar is 
 dissolved, take it off the fire, and add the juice 
 t6 it ; in squeezing the Oranges, do not squeeze 
 them too mu^h, for fear of thickening the juice ; 
 do not put it on the fire, but run it through a 
 jelly bag of ,^anmy doth ; put it in a jelly mould, 
 and, when cold) turn it ouL 
 
 TO MAKE ITALIAN CHEESE. 
 
 ■'■■■■ h.'^ ■ ■ ■ : 
 
 Have ready a chopin (qui^) of rick ihick 
 cream, take a large earthen pan, squeeze the 
 juice of four good sized lemonft into it, with hatf 
 a ponnd of lump sugar pounded and sifited; iktm 
 put in th^ cream, and with a whisk oontmve 
 beating it till it is quite thick, and hangs to |be 
 whisk I put it into the cheese shape, or a sniidl 
 hair searce will do, by putting a fine oiBalin^oth 
 
 •^•^'M 
 
 #: "^ 
 
 %. 
 
 
 \ . 
 
■?^ "^jiT* -^ 
 
 agj JELLIES, CREAMS, &c. 
 
 in the inside of it ; let it stond to drain dl night, 
 and turn it out a quarter of an hour before it u 
 wanted; garnish with sweetmeats to your .fancy. 
 
 TO MAKE CUSTARDS. 
 
 Take three pinto (three mutchltins) of good 
 cream or ndllc sugar to your taste, *« Yojsof 
 twelve eggs, an ounce of sweet almonds, Imlf an 
 ^ce of Mtter ahponds, bknehed^and pounded .D; 
 , mortar tiUthey are quite smooth ; put in a htUe 
 milk with them, to keep them from oiling; bod 
 up the creamwith die sugar, almonds, and apiece 
 of cinnamon ; beat up the yolks with a M, 
 then add the' cream to them, run all through* 
 dean searce, then put it into the pan agam, and 
 t&t it over a moderate fire tiU it thickens ; b« 
 be sure not*, let it eome to the boil, else it;will 
 curdle; put it into cups. <.rsmaU glasses, jp^a 
 large ghws if you please. Garnish it on the top 
 ^th a little beat cinnaim<m. , ' 
 
 ' ■ ' . '• ■:■■■■... ■ ;■' ■■;.■■■ • ■ " / 
 
 TO MAKE A TBIFIJI. 
 
 Take a chopin (a quart) of good thick dream, 
 with a little pounded lump sugar ; whidt it_up 
 with a whisk; as the froth rises, lay it with a 
 rooonondiebackof asearcctodrain; contmue 
 TL 80, tiU you think you have as much as wiB 
 bmld on the trifle'dish. CutfOme diet loa^ lay 
 'it in the dish or gkss, «ome nftafia bis«mt, some 
 poiinctedsugai over U; pour pa half afwit (hall 
 
 M^^iJ^i&ii: 
 
■A 
 
 JELLftS, CREAMS, &c 
 
 i287 
 
 a mutclikin) of white wine, and you may add, if 
 you please, any kind of preserves. When well 
 drained, lay on the cream, and build it as high as 
 you can. Garnish it with coloured nonpareils. 
 
 TO MAKE GOOSEBERRY FOOL. 
 
 Take two quarts (two chopins) of green goose- 
 berries, put to them as much water as will cQver 
 them; put them on a slow fire till they are 
 scalded to a pulp^ work theA through a scarce 
 with the back of a spoon ; to a quart (chopin) of 
 the pulp, take six yolks of eggs well beat, and 
 when the pulp is hot, put in an ounce of fresh 
 butter ; sweeten it to your taste, put in the eggs, 
 aiid stir them over a gentle fire till they grow 
 thick; then pour it into a trifle dish, or chipa 
 bowl, and, when cold, serve it up. 
 
 ANOTHER WAY. 
 
 Take two quarts (two chopins) of green goose-* 
 berriies, put to them as much water as will cover 
 them; put them on a slow fire till they are 
 scalded to a pulp; work them through a hair 
 scarce with the bads; of a i^oon ; to a qiiart ^o£ 
 the pulp, take a pint (mutchkin) of good oream^ 
 when the pulp is cold, put the cream to it, and 
 stir it well ; sweeten it to your taste ; add a litde 
 eiimamoii or nutmeg; serve it up in a laifle diah« 
 
 'A 
 
 V 
 
 W«9''v-«»<v>s 
 
 '^ii.\ — »^...— ■ 
 
-^ft'-J 
 
 seB 
 
 ^•v-'v,". 
 
 jjiiLLIES, CBEAMS, to. 
 
 10 MAKE HABT8H0BN jSlXY. 
 
 Boa three quarters of a pound of hartAom 
 shavinm in three quarts (three chopin.) of water, 
 over a slow ffre tiU it becomes a jeUy ^this you 
 wiU know by taking a Uttle out in a saucer to cool ; 
 Zin it, let it Stand till cold. With th« stock 
 make it as you do cidyes' feet jeUy. 
 
 TO MAKE ICE CBSAM. 
 
 / Tdce two chopins (quarts) of cream, one pound 
 of strawberry or raspberry jam, mix^aU togeAer. 
 Md work it through a hair searce WiA the baA 
 of a spoon ; have the freezer very clam, breft 
 ihe ice as smaU ^ eggs, put aBttlein the bottom^ 
 «f » stable bucket, then set the &««««» P»» 
 8ome ice round the freezer, throw a l«ndfiil o 
 salt on it, then more rice, then salt, tiU *<»«]»•*« 
 is full; take off the cover, with your hand, troj . 
 «,m«l the freezer, and, as it fre«aes to the side, 
 ^ it off into the middle, tiU it be all m 
 a frozen state ; when done, fiU the moulds, « 
 J eep it'in the freezer till it is wanted, and sem 
 : up in jelly glasses ; if you put it into modd^ 
 •..Tmnsi reU it into the ice. «k1 com rtjj 
 wsr; when wmted,pirt the «»o»M «. nuUt warn 
 ^, and turn it out on the dmh. Obseire, 
 the fteezem and moulds are to be had at the 
 pewterei^s* ^ 
 
 ;».«.sMt.i^lW 
 
 J r »*3£ »^vr .iia 
 
y 
 
 JELLIES, CREAMS, &c. 
 
 289 
 
 %^- 
 
 APPLE JELLY IN SHAPES. 
 
 • Take a dozen of good green apples, parQ:^iid 
 core them, stew them in a ohopin (qi^(t)^of 
 water to a pulp, put them in a«earce, and let 
 them drain without pressing; dissolve an ounce 
 bf isinglass in water ; strain it to the apple juice ; 
 squeeze in the juice of aiemoi^ or two, sugar to 
 taste; then strain the whole through a muslin 
 cloth; let it stand till almost cold, then put as much 
 into a jelly shape as will cover the bottom; let it 
 stand till fieutened; lay a beading of preserved 
 cranberries or barberries round the shape ; then 
 carefully put in as much jelly as will cover them 
 without moving them; when that is &stened, fill: 
 up the shape with the rest of the jelly, .as cold: as: 
 it will run./ 
 
 
 RUM JELLY. 
 
 Dissolve an ounce of isinglass in as much 
 water as will fill the jelly shape, with the juice of 
 two good lemons, half a pound of lump sugfill; 
 when the isinglass is quite dissolved, . strtiinilt 
 through a muslin cloth; add to it two glasses IC^^ 
 rum, and oUe of white wine ; when almost ooldf ^ 
 put it into the jelly shape. « 
 
 r^-.; 
 
 Take one ounce' of isinglass, a quart (chopin) 
 of new milky diflwohre it on a sldw fire, atirring all 
 
 T 
 
 ■'*T3fcc'' 
 
 
 f^' 
 
:Tlf~ 
 
 JELLIES, CREAMS, &c 
 
 L^ 
 
 
 i90 
 
 the timertill H i. perfectly <>i«»l;:f"l ;.**''* J* ^ 
 
 «ld,apintof good «='*?■»' ^y*'.V"L.e 2 
 be cold enough to receive the frmt 5 toke fo» 
 .poonfubof raspberry or .t«wberry jam, ^ 
 2d p.*. it through a ««rce. then through * lawn 
 ««r«, pound a Uttle hike in a teacup, tdl very 
 ^ piWder, put a few drop, of water to .t, flU 
 K «P J^ milk, .tir it. and »ld «i much to 
 Te mock ice a. will bring it to the colour y«| 
 wi«h it. pasdng it through a piece of muaUn , stir 
 :SJ5oonSuiti..quitecold,«rAe^ngJ|. 
 will setde to the bottom; pour it into any jelly 
 mauU you please, keeping bade the sedimen^ 
 let it »Li m the next day ; hatf an hourbefo^ 
 dinner, loosen the sides M round th'.fl^P*' t»™ 
 H on the dish, give it a shake, and it w « «)me 
 out ^thout warm water, as warm water takes oS 
 the beautiful gloss. _ 
 
 " : ' AKOTUEB WAT. ■ 
 
 Dissolve an ounce of isinglass in a pint 
 (mutchkin) of milk, boil a beetroot, n^'^'Z 
 Luch of the juice of it into the milk and winglaf^ 
 a, wiU make it of a fine pink*oloi», "weetenrt 
 tot«.te, strainit, andletitrtand t|U cold; in the 
 Inean time, take three or four tabtespoonfulsjf 
 Mpberry or strawberry jam, mix it mto a tt». 
 cnpfiil of milk, pass it through a hair searce; A« 
 
 take a pint (mutchkin) of good cream, «md witt 
 Iwhiak beat U for about fire minute. ; tiienma 
 
 ^-^' £^i^^^ 
 
JELLIES, CREAMS. &c 
 
 201 
 
 in the itinglaM, cream, and fruit, beat all to* 
 gether till it becomes of a thick substance, put it 
 into a jelly mould, let it stand all night; when 
 you turn it out, loosen it round the edge, and it 
 will turn out without warm water. 
 
 A CHARLOTTE OF CREAM* "'" 
 
 Dissolve half an ounce of isinglass in a little 
 new mUk, then make a custard thus : take a 
 mutchkui (piiit) of good cream, bring the cream 
 to the boil, with six ounces of loaf sugar, half an 
 ounce of bitter, and an ounce of sweet aimonds^ 
 first pounded, the parings of a lemon, then beat 
 up the yolks of ten eggs, pour the cream to them, 
 and stir them, return them to the pan, set them 
 on the fire, and continue stirring till they thidken, 
 but do not let it boil, or it will curdle ; take it off, 
 and add the isinghiss to it, pass it through a searce; 
 when ahnost cold, put it into a flat j^Uy shape, a 
 melon shape is the most proper ; when you turn 
 it out, lay finger, or savoy biscuits round it 
 
 SOUFFLE OF APPLES AND CUSTARD. 
 
 Preserve six or eight pippins, butter a small * * 
 baking dish, take six eggs, leaving four <rf the 
 wlntes ; boil a pint (mutchdy of sweet^^ilk, 
 with a little sugar, cinnamon, and the rinf^a 
 lemon ; beat up the eggs, and siram the boiling 
 milk to them ; stir them together ; put it in the 
 b « hiiig dish^ and bake it in a modenttelv heated — ^ 
 
 .> 
 -4 
 
 ■T ~^ 
 
 1 \.i •; 
 
^ JELLIES, CREAMS, he. 
 
 oven; lay the prweryed apples in the d^h you 
 mL toio to Ae table, and t«m the ^a* »P«» 
 
 It; beat Ip the &- ^"'«' ^ «U Aev 
 .tiong M.OW, put them over the soufHe till they 
 cover the while ; aift lump sugar overall put 
 h inV. the oven for a little, but do not left be 
 trown , then gam»h it with red currant jelly, or 
 any pre«>rve» you may have, to your fancy. 
 
 8IIXABUB8. W 
 
 Takeapint(mutchldn,)moreorle«., according 
 to the quantity of dUabubs wanted, ofgofd"**"' 
 
 add a litfle pounded lump ""8"' jf«*A*7a,S 
 a froth, take it off with a spoon as it rises, and 
 taylTon the back of a scarce to drain ; continue 
 b^ng and taking off, tiU you have a sufficien 
 Z«ti|r ; in the mean time fill your gUsses about 
 r.thkd of any kind, or different kinds, of jam, 
 and aUttie white wine in ««ch j when Ae crem 
 i^weU drained, fill them up with it, building them 
 ab^e the gh«s. and garnish them with cokured 
 sugar to fieuncy* 
 
 SPANISH CREAM. 
 
 , Dissolve an ounce of is«.gla« if* » Pj* 
 '^ (mutchkin) of milk on adpwfire, 'fmnK «;f« 
 
 time, a Uttte sugar, and the I«"^K ?f J^^,* 
 ^Jn, letitsimmertiUdieisu.gb«Kis diswlv^ 
 
 add a pint (mutchkin) of good "^ee cr^be^ 
 lap Ac yolks of six eggs very well, strain. H-c 
 
 L 
 
 jiif-L^ v^4.i^^^Hi^ 
 
JELLIES, CREAMS, fau 
 
 ...V 
 
 ■'■A 2W 
 
 cream to the eggg, and stir it continually tiU 
 almost cold, pour it gently into the mouldy 
 keeping back the sediment; the next day turn it 
 out as directed for mock ice cream. 
 
 ORANGE CREAM.. 
 
 Dissolve an ounce of isinglass in a pint 
 (mutchkin) of water, and about six ounces of 
 sugar, rubbing the sugar on the rind of the 
 oranges before you put it in ; in the mean tim^ 
 squeeze the juice of four or &ve good aweet 
 oranges through a scarce to keep back the s^eds; 
 strain the isinglass to th^ orange juice, stir till i( 
 cools a Uttle ; add half a pint (half a mutchkin) 
 of good thick cream ; and the yolks of four eggs, 
 beat well ; stir till cold, an4 put it into the mould ; 
 turn it out as directed for ^ock ice cream. 
 
 ^bfe.-— You may make the above cream with 
 lemons, for change^ this will be called lemoE 
 cream. 
 
 ■•^^s. 
 
 %. 
 
 ORANGE SPONGE. 
 
 Take one ounce and a quarter of isinglass^ 
 dissolve it in a mutchkin and a half <pint and a 
 half) of water; when quite dissolved, add three 
 quartersof a pound of kiaf sugar; when the sugar 
 ii dissolved, strain it; hajeth« juice of ten sweet 
 oanges and two bitter ones; if bitter ones ar^ 
 not in season, take two lemons; strain this juice 
 ^"^ *^' wiglMs Aud iiugar ; stir il frequently liU 
 
 ><-5*S. 
 
*■*" ;..« 
 
 aj4 JELLIES. CRBAMg. lie. 
 
 It in ooia, -nd b,gin. to B^J*^^*!;: "Jft 
 
 becoie. « white « a cre«n, pnt it m .jrf^y. 
 mould, and turn it out wheu wanted as yo. 
 other creanos. 
 
 ^AC«BT*RD IK .M.TAT.OK O. A B.DO.H06, 
 
 « 
 
 ji 
 
 
 Mrfie a nice almond curtard, thus : take tw 
 J^Zt. and sigjkitter almonds, bhnch 
 
 rf;:::dr.mt;mo,^. wi^ at^- 
 
 "e dmTd; ; beat up the yolk. -^ *'«h^*^ 
 Ja^uL «f four ems; sweeten the cream and 
 
 t& it • Utde ; if you h«e not a hedgMM^ 
 ttu may take a tin mSort shape TOMT^ 
 J^Tl well with a brush, pour intte mgr^ 
 i|!l:9« nZ!!!Xye a steam, boil it in it ; if not, 
 ith baling water, set a wlander on 
 aniTset the shape in it; lay a cover 
 
 ^Pvll W^hen done, turn it out on tM 
 ,jK«t an hour. ^" j j^ -^^^en cold, 
 
 '** r "Tlo^^anZ vKt them, «>< 
 
 ^iTto ihe white of ^^J^5 
 ^ end iBto_co lo nr^««g^. «"'»^;^ „ 
 
 1^ 
 
 ^MBe end into c oi onreu ■■»"' -"-V- ^^ 
 *^toit; ••tthem OB end «n the «»t«« 
 
l»5fWW?f-^t->»- 
 
 >V*' ^z' 
 
 *■ 
 
 JELLIES, CREAMS, &«. 
 
 ' #^^^^oin« dipt in red and some in green sugart ^ 
 , ull uK custard be full. , i 
 
 N0te, — Thif makes a very handsome dish if 
 pr6(]%rly done ; and for change, you may omil* 
 the almonds, and have dear calf-foot jelly in % H 
 flat table dish ; just heat the dish a little, and tum 
 the jelly upon the custard ; garnish with spoonfuls 
 of whipt cream round it, and a dot of red currant 
 jelly on the top of each spoonful of cream. If 
 sent up this way, it must be cold. 
 
 A RICfi CUSTARD TO TtTRV OUT. 
 
 Take two ounces of ground rids mix it up 
 with a little cold milk, have a mutchki^ and a 
 half (pint and a half) of sweet milk boiling, pour 
 the milk to the rice, with siigar to taste, return it 
 to ^e pan, and keep stirring it till it thickens; 
 ptit U into a basin, and let it stand till nearly ooU i 
 then drop in the yol^B of two eggs, stir it well 
 together; butter a mould and put it in; when 
 wanted, tum it out ; make a custard thus : tat^ 
 • teacupfnl of eream, a little sugar, a dessert 
 spoonful of rio«i stir these together with the 
 yolb of two eggs, and a glass of white wine ; set 
 it on the fire till it thickens as other custards; 
 when ready to serve, pour it over, then sti^ it 
 
 "* 
 
 sU over witk aliiiond% >ad 
 
 ol led 
 
 r»-%*. i,^,ifi<\iS 
 
 ^pinBiuit 
 
 * 
 
 ■- ,' • "' • 
 
 
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 •J 
 
\ 
 
 \9 " If ^ 
 
 %t' 
 
 
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 ^^■'. '-'Pi, ■ 
 
 "\ ,' 
 
 \ I 
 
aile 
 
 JELLIES, CREAMS, «ttN 
 
 £,%** ' 
 
 
 i 
 1 
 
 "- • LEMON CIUtAH. 
 
 Take a quart (chopin) of good ihictcream, 
 pounded \lf ^HS*. the juice rf ^""^^T^ 
 U the grate of one ; woA it with a wh»k m* 
 jTrge earthen pan, tiU it bewme. of • thjAcM, 
 : Mgtence ; let it rtand for an hoar v then cfcMtmy, 
 liftoff the top of it with a «««ai»cer, eaving A* 
 whey at the bottom ; fill your dish neatly ; garnidi 
 with any nice preserres you diink proper. i i 
 
 . aASFBBKWr CREAM. : 
 
 ' -^ake a quart (chopinV of sweet ci«iin, two 
 ouiiceB of po-ndedlump^augw, whukit, and^ 
 the froth rises, lake it off, and lay^t onAe baA 
 of * searce to drain ; then *J*« 1^..*«««*^ 
 wasleffc in the vessel you whipt it ui, and the 
 «e,Hill«tha« drained throligh the searce,ni«m 
 
 half a pound of raspberry jam 1 paw it through * 
 learce, W»rifflg i* through with a -poonr whisk. 
 iZ «^ng «i yon ««., taking it off a. U nsesj 
 ptettiiia into Ae dish you mew to serve it m ; » 
 Vou <t«ke it off, toy the otheir on the top of it} 
 ittd garnish with coloured iionparei^ to yoM 
 , tatter •-■■': ' '' '■ 
 
 ::.P, 
 
 
 
 "V^ Lay a quarte; 
 
 ^aa * litde diet «~. v-^ — ~- - - , , . 
 
 t ri fle JSA , some sifted lump sugar on it> sprmkle 
 
 \ s 
 
 i 
 
JELLIES, CREAMS, &o. 
 
 fl»7 
 
 balf a pint (lialf amutchkin) of white ^ne ov^r 
 it ; make a rich custard, and poiir over the cake ; 
 whip up as much cream, and drain it well ; when 
 the custard is cold, fouild the whipt cream neatly 
 on it; garnish with ratafia biscuits neatly set on 
 tlieir edge round the trifle dish ; you may stick 
 a sprig of myrtle on the top, or any thing y<ra 
 thin|t will have a good effect • ^ ^ 
 
 SNOW BAIXS OF EGGS. 
 
 Boil a qu^ (chopin) of sweet cream, with a 
 piece of ciitiamon, aflittie lump sugary leinon> 
 peel^ and salt ; boil it until it is reduced to nearly 
 one half^ then take out the lemon peel and cin« 
 namon, break eight eggs, keeping th^yiilks and 
 whites separate, beat the whites to a strobg firoth 
 or snow J put this to the cream whilst witing, 
 with a spoon about the size of a walnut, turning 
 them until they fiisten, but do not drop too many 
 at a time ; take them out as done, juid drain thjeiy^ 
 lay them <m the dish, then mix the yolks wi^ 
 the cream, stirring it ovei the fire, witiboutboilxD^ 
 or it will curdle ; let it stand until cold, stixnoig 
 ii£requently i^carye it upon ^t^ 
 
 hBi 
 
 u^-X- 
 
 SNOW BALLS WITH APPLES. 
 
 Pare and core ^ic large handsome ttpples, seik 
 Miffldiinto patty pans^. and roast them in tiie oten 
 iimtil«Rdone; t^ them out, and let theni 
 
 stad until. |siddv;'^^^m an idng as for cakes;; 
 
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 -e- 
 
 2ge JELLIES, CREAMS, &C. 
 
 set the apples on <A end on a piece of paper, 
 sprinkle a litUe beat cinnamon over them, then 
 cover them all over with the icing separately; 
 let them stand befofe the fire, frequendy turnin|f 
 them till the icing is hard ; dish and garnish 
 them with any preserves, or dish them on green 
 leaves, garnished with flowers. 
 
 'to MAKE A HANPSOME DISH OF CREAM. 
 
 In the first pUice, make a good custard, pour 
 it into a trifle dish ; iii the mean time, whip some 
 eream, and drain some on the hack of a scarce-, 
 then odour the rest of a pink with the powder 
 of lake; whip it, and layit bythe sidfe of tiie 
 white to drain, but have the greatest quantity 
 white { build the white on the trifle dish, raise it 
 hiffh in the middle, then lay the pink in spoonfojs 
 wway rowpid the outside, wth small spoonfub 
 amss from one side to tiie other, crossing it 
 Min, flo as to divide it in four quarters ; lay a 
 Sn^ioe of preswved cucumbers on the white 
 mrt of each quarter. This makes a very hand- 
 ^rane dish for the middle at dinner^ if in a rosmd 
 trifle didi; or for any part of the table, f(W a baU 
 supper, in an oval one. 
 
 Jira ifAiP #^^^ FRUIT. -' 
 
 rm an ounce of isinglass in m pint and 
 
 half ^motchkin and half) of watery six ounees of 
 jlffaM^TfA nedsugar^squeeaeinthejuiceofihree 
 
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 iS^J^qr*-*-. 
 
 
 f->l 
 
 .JELLnSS, CREAMS, &C 
 
 lemons ; when the innglass is dissolved, strain 
 it; colour some of it with re4 .corrant jelly 
 and a* little ground lake, which makes it a pink» 
 strain ft through a muslin doth ; colour some 
 with yolks of eggs, this will be yellow; boil 
 two handfiils of spinage, squeeze all the water 
 out of it, put it into a thin muslin cloth, presi 
 it to extract the green juice out of it, mix it 
 with the remainder of the dissolved isinglass \ this 
 will make a good green ; when almost cold, and 
 beginning to jelly, mix a little of the green and 
 red tdgedier in a peadi mould, or, if you iiavs 
 them not, you may tiJie an egg cup or wine gkuM \ 
 put all yellow on one side, fet it stand till ooldf 
 f^ou must endeavour to make them resemble frvh 
 \much as yotn can ; else you may make them ail 
 yellpw, and pai|lt them after they are tnraied ^vX§ 
 to r^fi^^ble a p^ach ; these you may make diiiwi 
 (^v b^cuttbig leaves to resemble the Inut yon 
 wish, aiidiaeatly placing ihem round tiie dishaaill 
 betwixt the fruit If you wish, to put any off 
 these frui^xinto dear Olives' foot jdUy, you innif 
 do it-as fi^^::"" ■j;-r'TT^--.r7:^-^w^--.:^T":^-^ 
 
 Jill the j6ll;^^pe about two or three kidM8ii|% 
 then let it stand till it be cold and weU fiisle&ed; 
 lay in the fruitn^tly, with the nicest sidedown* 
 irards; fill up the konld with jetty, but observe 
 it must be as^ld as Wt to melt the fruit or jelhp^ 
 alrealjriii the &ould^ w^n oddand weU fiisteiie4^ 
 dip tbe^odd in warm Wiater, and turn it out eif 
 
 
 
 
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 M 
 
 ..i 
 
 JELLIES, CREAMS, 8c<s. 
 
 I . ■ ■ V 
 
 MO 
 
 tKe <Usli you intend to serve it in ; if the jelly k 
 nice and dear, it will have a very pretty effect 
 , JVote.— You may make a hen!^ nest, by blo^g 
 four egA at one end, and filjing them with white 
 blancmange,- and laying them in the jelly shape 
 as above directed, with artificial straws laid above 
 them, made of the rind of lemon* cut into straws ; 
 4lus has a very good effect, if neatly done, 
 
 SPANISH FLUMMERY. 
 
 ' Take a quarter of a pound of whole rice, put 
 it into a clean pan, with three pints (mutcUons) 
 4rf«old water, kt it boa tiU Ae water is jreduc^ 
 to one pint (mutchkin), pass it through a hair 
 searce, pu^ Ae liquor into a clean pan, with half 
 aa ounce ofeWnghiss previously dissolved in water, 
 six ounces of sugarfthe juice and riiid of two 
 bitt^ oranges; if not to be had, the same quantity 
 of lemons ; set it ona slow fire until it comes to 
 thte boil, have the yolks of three eggs beat iip, 
 rtiaiii it to the eggs, stirring 6ll the time ;1^^^ 
 k stand till almost c<^ add half a pint (half a 
 mutchkin)- of good cream, stir well: when coM 
 tani CHctt^ usoaL 
 
 \ > 
 
 ...'...% 
 
 '\ jg i^^ A CUSTAED. 
 
 TlvieBiimtdikin of sweet ^m^^ ^vJ?"w 
 «f ' IfMtf «igar> thiee ounces of vermicem, Ihe 
 iMdUi^ one kmon ; bml all ^ether till th^ 
 { mot SwIU is dissolv e d^ hav« th e wh it es of fo«r 
 
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 ^^T.;- ijjmj.* r-^ 
 
 JKliLIES, CREAMS, &c 801 
 
 cgg^1>«»* "P> taJ^^ out the lemon peel, add the 
 eggis to it, stir it well together,^ put it on the 
 fire ; pass it through a searce, put it into a jelly 
 moulc^ first buttered and then wiped off with a 
 cloth ; when cold, turn it out ; make a wine sauce 
 thus: take a glass of wine, a litUe sugar, the 
 juice of a lemon, beat it till the sugar is dissolved i 
 when ready to dish, pour the sauce over it;' 
 garnish the top of it with red currant jelly or green 
 preserves, or both, to Heuicy. 
 
 APPLES IN CALVES* FOOT JELLY. 
 
 Pare and core six middling sized pippins ; boil 
 them in water^very slowly till about half done ; 
 take them out; have as much clarified sugar 
 teady as will do them; let them simmer in it till, 
 they look clea^and the sugar has penetrated into 
 them ; dish thek with a little of the sirup round 
 them; when cold, have some dear calves' jfbot 
 jeUy rim inHteijottom of a dish, the exact size 
 ike apples are didie4 in; let the jelly be quite 
 cold, turn it upon the apples, dip a dean towel 
 in boiling water, wring it dry, lay it on the 
 bottom of the dish, and the jelly will drop off , 
 upon the apples. vfc / 
 
 Abfe.--Before youlay on the jelly^ % a bit 
 of red currant jelly on each apple ; it has a very 
 pretty effect. . 
 
 
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 JEIiUBS, CEEAM8. fcc 
 
 TO MAKK C0I,OUBED 8DOAB (KOSPABBIU) FOB 
 BAHNISKINO CBBAM8. 
 
 When you we pounding lump mgv, ^ it 
 
 ^ wWd. i. a degree «w«er 5 put '^•t 
 3rU left in the M«ce into the coarser one, 
 
 • ^wh,t wiU sift through it u the nonpareil. ; 
 ^n you have aa many aa you ^t of these, 
 which you nmy save from time to time, take one 
 mo{\ and put it into a ^ ? *&e^h^ erf 
 
 . the powder of hike. «.d atir U «b7 »*«^i 
 voJhand in cold water, and aprmUeamongrt 
 
 -STaugar in the bowl, atir it about titt you have 
 cJmptoely damped it, but not too wet ; toy rt on 
 rZt of p.perbefo« d«« fire, often Bbmng it 
 •a it dries, to make it aepanrte: when dry, it » 
 feady, and of a nice pink colour. „ , 
 
 ^ iftto.-You make the green noupweils tk 
 -mHiv. bv taking the other half of the sugar, 
 
 will fold of a benntifiil green when dry : w^ 
 Sle two cdoura. yo» may garnish any creaa. 
 
 or ciJwB you please*^^^ ^^ ^ ^^^ 
 
 TO MAKE CHAIWlilLAS OB b&tabia>a§h;t8. _ 
 
 ""' Have a,pound of ratafia biscuit, quite hard and 
 
 iriap, &soft, they will tiot.do! if for o»e 
 
 =-^ L*! — U- 1 . — ■■ • — ■- — . i_ 
 
 i_ X-M 
 
 •A 
 
JELLIES, CREAMS, IrcT 
 
 basket, boil down a pound of sugar to barley sagar 
 height, as directed for making barley sugar (p. 
 808) ; draw the pan to the side of the fire, to keep 
 warm, but not to boil ; have a table set near you, 
 with the ratafia drops ready, take any dish, round 
 or oval, dip a ratafia biscuit into the sugar, quickly 
 set it on its edge on the edge of the dish, and in 
 a moment it will be fast; take another, dip that 
 side in the sugar next the dish, and that side next 
 the other biscuit, so that it fiistens both to the 
 dish and biscuit, continue all round the dish till 
 you meet, choosing a proper sized biscuit to 
 finish with ; this done, begin another heighti 
 seti^ng the biscuits exactly on each other, till you 
 coi^e round again, and so on till you are three 
 stones round ; look for the centre of the dish, and 
 (hrbw oyer an arch» two biscuits broad, this foriM 
 the handle of the basket; this done, have a nice 
 trifle ready, the cake ready soaked in wine and^ 
 sugar, the cream ready whipt and drained ontlie 
 back of a scarce ; put in the cake firet carefuUyi 
 and be sure not to touch the biscuit, ^en caie* 
 folly with a spoon lift in the whipt cream, and. 
 build it handsomely ; strew a little coloured sugar 
 over it. With alittLe practice, you nught build a 
 chantilla, after you. are come three heights of 
 biscuits; set up six'pillars, of two biscuits broad» 
 at equal distances, as higli as you think you can 
 with safety, then throw over an arch, with single 
 
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 >wt . 
 
 \ 
 
P^g^^^gggi^By 
 
 
 
 »<■.■ 
 
 804 JELLIES. CREAMS, aic 
 
 btacuit^ 6«m each of these pUlaw, terminating 
 rtieentre. When done, wt a handsome 
 
 SSe'by #g the figure in ^^^l^^^ 
 S b 3 ^er «»»«l't than described, and 
 ginl muf on the person who execute, xt. 
 
 ,X> MAKE AN EGO CHEB*. / . 
 
 ^t up ien eggs, leaving out «x whites; boU 
 
 So- J of •"««' «*';i^ir "no^uri 
 
 S of 4namon; when it b«ib,.pourit to the 
 ^- reZn it to the pan, and set it on the fire, 
 
 WliB "or** . ; _.„ .J iireaks. tike out the 
 
 I>ii1f a laltaOU t gOr it nil It DTeiMU»>- "»~ 
 
 )Mlf »'«■'<»"'"", . , a thin mnsl m cloth into 
 eignamon and peel ; put a uii" •" . 
 
 ^U^ cheese shape ; let it cool a little, Mfl 
 SoSo the shape; Hit stand to- J«n^ 
 Srht: the next day, tumit out «« *« «^. "™ 
 Sdly take off the mi»lin : make * sauce i^ 
 SKo tableffoonfuU'of wate^^^^ 
 •WfalemoB. and some sugar: bod *f« ^»" 
 S; Brinutes, with a gta« «f ^h»te wuie, and. 
 
 ^oiroundib. *' 
 
 TAe two ouart* of new milk, boU 1^ witt one 
 
 „^S;^^^e,ui,eor^l c mo.. 
 
 U ' 
 
 .jief* 
 
 -^sm^"'^-' 
 

 JELLIES, CREAMS, &c 
 
 ao5 
 
 the same of bitter oranges, and one bottle of mm : 
 add them to the uaXki stir them together ; put it 
 into a large jug, cover it, and let it stand before 
 the fire tiU it breaks ; then run it through a jelly 
 bag, turning it up till it runs clear, and wheQ 
 cold, bottle and cork it up. 
 
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 , CHAPTER XVII. 
 
 
 
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 TO MAKE TABI^fTS. 
 
 ■^ 
 
 ' ■ ' - ■•■-•■ 
 
 to CLARIFY SUGAR. 
 
 , If eigbt pounds weight, break it into smdl. 
 pieces; take a clean brass pan, put into l^t^o 
 quarts (two chopitis) of clean water, drop in the 
 white of two eggs; beat them weft up with a 
 whisk tiU it froths,^ ^t in the sugar, set it on tbe 
 fire, and stir it all the time, till you see it coming 
 to the boiU then leave off stirring ; as soon as it 
 beirins to boil, draw it to one side of the fire, so 
 that it boils on one side of tiiepan, let it boil 
 about ten minutes, and, as you take it off, pow 
 into it, just where it boUs, a teacupful of cold 
 water; teke it off, and let it stand about five 
 nunutes; takeoff the scum, set it ontiie fire agaii^ 
 
 and let it boU on one s», taking tiie scum off 
 as it rises, and you will Imd it wUl be as clear as 
 
 amber ; this metiiod serves for every dung ctafied 
 sugar is wanted for. For sixteen pounds of sugar 
 jJke the whites o f two eggs, and so on m pro- 
 
 ^ ^»«r w VH P TT If ^ *^" *^* vwT ■*' PO * ~ - 
 
 w^n; but, if you have less than eight pound* 
 
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 V j«iff.i8r '■^ "ft 
 
 ^^^^BRs^^.Xk'Sl^m 
 
 m^mm^^ 
 
fcf '-f.p'r -■^ 
 
 ■Er itj^frK-?"? i 
 
 'tapf&E. 
 
 TABLETS. 
 
 607 
 
 to clarify, it will always require one white 6f an 
 egg. You may clarify raw sugar the same way* 
 
 GINGER TABLET. 
 
 Clarify the sugar, as directed for barley sugar 
 (p. 308,) and boil it dowil, but not so high as for 
 barley sugar ; to know when it is candy high, dip 
 the end of a spoon in cold water, then in the boil*- 
 ing^ugar, and when it hangs to the spoon, wpy% 
 take it off the fire ; to twd pounds of sugar, have 
 half an ounce of the whitest ^nger you can get, 
 pounded and sifted, put it in the sugar and stir 
 it, rubbing it well, and breaking all the knots 
 with^e iMck of the spodn against the side of the 
 pan ; when done, have the marble slab rubbed 
 pver with butter, pour it on it, and let it stand 
 till quite cold, then score it into dice for omir 
 ment, but not too deep, cut it into square oake% 
 and ky it by in iiOxes. *,, v^ 
 
 
 ■■ ^4 
 
 CINNAMON TABI^T. S 
 
 Churify the sugar, and boil it as above | observe 
 the same rules as for ganger tablet, unng the 
 same quantity of pounded cassia in the place of 
 ginger $ when cohl, mt it into cakes, anil p«t it 
 tip in boxes for use* 
 
 " 1 ^PEPPERMINT TABLET^' 
 
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 v/' I :?•."« 
 
 For thi8< tablet, observe the same tides for 
 bdling the Jiigar j and, whe& candy high, take::!^ 
 
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 •<* I -, I. 
 
PPI^^STT^^^, 
 
 " l^t X'*™^~i • ^r 
 
 806 
 
 TABLETS, 
 
 V-u- 
 
 off. For two pound, of sugar, allow a teaspoonful 
 of theoUof peppermint, give the pan a shake, 
 and pour it on the slab ; score and cut it into 
 tmall cakes, and lay it by. 
 
 LEMON TABLET. 
 
 IrffiTteWet is made the same way, only use a 
 teaspoonful of the essence of lemon, m place of 
 the oil of peppermint 
 
 TBAMSPABEHT WtPPEBMIHT DROPS. 
 
 Take a poniid of the best triple refined sugar, 
 pound and sift it through asUk .earce, pnta. 
 much water to it a. wai wet the sugar, but b. 
 •are you do not ovwdo H with water! about, 
 teant^nfiil of the oU of peppermint, stir tt weU 
 into it You should have a copper hidle, with » 
 «mdl H««t. fiU the kdle better d«i« »«J fj 
 hold it over a charcoal or clear fire, tiU it boib for 
 a minute or two, then, with the end of a stick 
 that ^rill fit the spout, push off the drops on dew. 
 iheet tins; when cold, they will easily come oft 
 
 I,. TO MAKB BAKLBT SUOAB. 
 
 ■Wte two pounds of liMip sugar, break U in 
 ; Midi pieces, take a dean brass pan, put m a pint 
 (mutchkin) of water, drop in the white ofan egf. 
 and whisk it well, put in the sugar, put itj»n the 
 fy t , and, when melt i ^ C rbiing it to the boJ; «» 
 soon as it bwls, draw it to one side, to make it 
 
 
 
TABLETS. 
 
 boil on one side of the pan; tkim it till it be 
 perfectly clarified, then set it on the fire, and boil 
 it down quick ; in the mean time have a marble 
 slab ready, rub it over with a piece of butter ; to 
 know when the sugar is at a proper height, dip 
 the end of a spoon in cold water, then into th« 
 boiling sugar, and quickly into Uie Qold water» 
 if the sugar has gathered round the spoon, slip it 
 off, and if it be hfurd, and crimps in yo|ir teeth, it 
 is enough ; take it off, and drop six or ^iglii drops 
 of the essence of lemon into it, pou^ it on the 
 marble slab, and before it gets too c^ld, with a 
 pair of large scissors, cut it into long sticks, roll 
 them on the slab, and lay them to c0ol; this do 
 as quickly as possible, as it will get too cold for 
 cutting; when done, keep it in a box|^ or in some 
 pktfie from the air, and it will keep a* long time. 
 
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 GHAPTEB XVIII. 
 
 6N PKESERVINO. 
 
 TO PBE8EKVE l^Mt. "oWBN CUCt^BEBS. 
 
 Make a pickle of cold salt and wa«er, strong 
 e&Jish to Ike an egg swim, put th^ «to^ 
 S Ae*" «« « >* twenty-fonr liours 5 take 4«« 
 
 S.en ji^; setthem by Ae f ff^*-^ 
 toniakethewatetbetteTthanbloodwarm,tammg 
 
 Se jar sometimes 5 let Aemremam «. U ^t^ 
 hari lost all their colom ; take a x^ean ta«s^ 
 that will Ijold them, pour as much «»eP^^»°; 
 water (an equal quantity of each) over them as 
 ^Sc^yerlemTlay on |iem fire orsuc gr«n 
 «Tov blades, set them on a moderate fire, with a 
 «^ on them, and a weight to k«fP *7,^« 
 Ae vinegar ; when they come to the boil, look at 
 SXaST^ush down'any of them that^my be 
 Sove die vUwgar; let ihem boa ^owly Jl Ae, 
 
 ^aU of afine green ; take ^^o^^t^^^^^ 
 a sieve to drain; then take a penknife. and cuta 
 
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 y t tt» * * \t 
 
IVfT^f 
 
 \ 'i?*?^*-/ '.w'fpr^ 
 
 '•ill , ntTfr * * -<i** J.' '« i ' 
 
 PRESEEVINOl 
 
 8U 
 
 - ' ■ ' ; ■ * ■ .■■-"--■. 
 
 ^nia&piecd out of the boUow 6t wmt side of the 
 eueumbery and scoop out the seed ; stuff them 
 with lemon peel, some whole ginger, a few dovesji 
 
 peinnamon, and sliced nutmeg; put on the piece 
 
 ^ou cut out, and tie it fast on with A thread ; dd 
 them all the same way^ taking care to keep the | 
 same pieces to each cucumber you cut out (fof|i 
 each large cucumber, allow one pound of luniD 
 sugar); take a clean brass pan, put in USij^ 
 mutchkin (half a pint) of Water to each pound of 
 sugar; drop into the water the wbites of tvrb 
 eggs, whisk llie eggs and water well togethei^l 
 then break down the sugar, and put it into tl^e 
 water ; set it on thd fire, sdr till you see it coniiiig 
 to the boil, when it begins to boi|, draw it to difie 
 side, so that it may boil on one side of the pa|i 9 
 let it boil a quarter of an hour, take^ it off^ and let 
 it stand fire minutes; take off the scum^ Set 
 
 . it on again, always let it boil on one side dE 
 die pan, skim it till it is quite clear ; lay iAi0 
 cucumbers in ajar tJiat will hold them lymg theu^ 
 lull leng^^ and pour the boiling^ suga^ over thea^^ 
 
 reover them over with three Or four fi^ 
 let them stand two or ^teer days^ pour off ther 
 si^;ar, imd boil it up i^n ; pour it hot on theta 
 again ;: in ihiree or four days^ put the sugar and> 
 cucumbenrall tbget]ierin^e|)WK^ and^nng themt 
 to the boil; let tiiem boilabout ten mkuites, taket 
 out tihe eumimberS) put them in the jar, letAer 
 
 mgKt boil till <piid]r)ipght^tii^ii'E<>iu^^ on, as4 
 
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 4^K 
 
 %' 
 
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 fr-^- 
 
•f 
 
 aa PBBSBBVINO; 
 
 ewer iKem lip; ihi«tOT«»y wpeat ui aboia 
 «Wit dw«, and by that time, the cucumbeM wiU 
 be T«e«erved; but alway. take «re they are 
 covwed with Birup. Obeeiye, when the cocum- 
 bew beirin to low their cplour at any time, boil 
 rtonSgar^Midpo^ it on hot; tin. wdl reeoTer 
 iLn. Tleywill stand more heatthan any other 
 pmserre, being of a strong substance. 
 
 tonXSBtin CUCUMBBB8 IN StICES. 
 
 ^ Observe the same rttks; take the large wm» 
 ftee fHwi seeds. 
 
 TP PWMBVB THE 6BEBN IaBCOS OOOSEBERBY. 
 
 : i'Wke what berries yon to«k propei^ take tiie 
 ere oft but not the stalk; make a sUt an one 
 Ale, and take out the seeds, throw them m mter 
 
 „ ^ou do them; let them stand ^tw« or three 
 &«. till tiiey We lost their colour; rf they 
 fijment. no matter; take •»»'«' P^^Tl^ 
 bottom-irith saroy blad«; p«t m the beme% 
 Sim «ach fresh water a. wiU com ih«n, and 
 
 Mme more green bhd«»im <»« <»P» 'tr'S™ 
 the fire ; s««U them, but not to l^il ; W»<1^ 
 
 ^ Md let them stand till «>M| fP«f .^ 
 ^idiiiir, sometimes changing the Wades tiUtijey 
 are Kreen;tii«» clarify as «»«* sugar as wiu 
 Mite a tiiin tinflf to ewrer them, pour tiie ^ 
 maat hot over Aem, let tiiem stand two days; 
 JwSr the •«««, bMl it up, and pMir It on tiiem 
 
 t 
 
 jL 
 
m9~^» " 
 
 3 -. -\fi'.^j-r 
 
 PRESEBVINOi 
 
 ai8 
 
 urain; repeat thi« tluree times, by iWs time it 
 ^require fresh sugw; clarify as much sugWP 
 as wiU cover them, boU it pretty strong, drwn 
 ihem from the former su|;ar, put them into Ae 
 pan and give them a genUe boU; when coldf 
 put them in a jar. 
 
 TO PRESERVE JAl^OONBLLE PEARS. , 
 
 Take them when almost ripe, pare them neatly, 
 and throw them into cold water; as yoil dp them, 
 put on a brass pan with plenty of water ; put m 
 tiie pears, let Oiem boil till they feel a Utile soft, 
 then have their weight qf sugar cUirified, put 
 them into it, and let the^bott for a few minutes f 
 
 take them off, let them stand titt ahoaost cold, 
 then put them bto an earthen jar, and pou« 
 the sirup upon them; let them remain for two 
 days, pour the sirup from them, boil it up, and 
 pour it hot upon Aem ; continue to do so fo^ ojr 
 
 five times,--by timt time they wiU require foesh 
 gugar; yon wiU tiierefore clarify fresh sugw, boU 
 it pretty strciig, and pour it upon them; tius witt 
 require to be done two or three times more witfi 
 tiie pears in it, boiUng tiie sugar strong; by this 
 time tiiey will be preserved ; pot lliem* ^ 
 
 
 J TO PRB8BRVE QUINCES WHOl»* w; * .^ 
 
 Take the qiunces when frilly ripe ; mth a sbSrp 
 ki^ pare them wry tMn, and ii smoolh ^as 
 vouomTnittobe inribiH wltii mpenknrfe, take 
 
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 814 PEESERVINGK v 
 
 A round piece out of the eye, pretty deep, m 
 that you can pick out aU the seeds ; throw them 
 into cold water aa you do them, to prevent them 
 from turning of a dark colour ; when they are^Jdt 
 done, set them on the fire, and bring them to the 
 boil ;' let them simmer till quite tender ; they 
 wiUteke a good while ; in , the mean time take as 
 much good lump or single refilled sugar, as will, 
 
 ^hen clarified, cover them; put them m ajar, 
 (md poutthe sirup^n them; cover them up; m i 
 thr^^days, pour the sirup off them, and bod it to 
 
 •candy height ; throw the quinces into it, and let 
 
 - them simmer in the sirup about ten minutes ; put 
 
 them in the jar again, and pour the sirup over 
 
 them ; repeat this in about eight days aft«ir, andby 
 
 Aat tin^ the fruit wiU1>e preserved. .Cover th^ 
 •frmtfwith vine leaves, and lay a smallj plate^on 
 them to keep them under the sirup, /ebe they 
 will discolour if the air coines to touch them, 
 Thift ift a very fine preserve, if done properly. 
 When the quince^ are aU used, take care of the 
 liiup, as^ Wine glassful 
 apple ;pie«,' ,*:':.;■•■•- ■••■■:-■■ : -^ ://■-;•■:'■;■ : ; "'■.>:.;.;..-:'•. 
 
 -3* 
 
 *«?t 
 
 TO^IfB^fiHBEVE tiJWSE Wl^ 
 
 Prepare them the samfe way as the quine^: 
 tiien boil them till tender ; >ke them out of J^e 
 water they were' bdled in, and take a^ much of 
 Se iwltr. aa will litd^ *an cover tJi^^ 
 
 E^IO^msM^^^^b^^ Areepencft 
 
 V '• « ■ • .• ■ ^ ■■-■-/■ . . '■ 
 
 7-^- — '——■ r-^^' «-^> :» — — — — • 
 
 
 •::.• 
 
 
"s 
 
 
 ■*wi •••■ 
 
 • ' ■ 
 
 PBESEBVINO,. 
 
 SIS 
 
 -orth of cochineal, pound it well in • mortor t 
 nut it in a piece of Unen rag, and colour the- 
 water with it, till it is all washed out of the^rag ; 
 put in the pears, and set them on a slow fire to 
 Lmer, turning them often, till they are of a , 
 Te colour ; have as much clarified sirup ready » 
 vou think will cover them ; put this sirup to tiifl 
 Uts, not taking out the coloured water r let 
 Lm aU rimmer together for about ten minutes J 
 put them in a jar: pour the sirup ove^them; 
 W on some vine leaves, and then a smaU pW», 
 to keep them under the «r»p ; b about fourdays 
 after, boil up the sirup again ; repeat this m 
 aboiA eight days after, boiUngup the sirup to 
 eandy height, and the fruit will be preserved, 
 
 ■>■ »Wkes a very good preserv«( ; you may «W 
 a little port wine and doves, if yoU p^aae. ^^ 
 
 - ■ ■ ; ■, . ■ . . . , ,,..-..'■:■ ■ 
 
 < Take the Gogar i)ippin, or any.apple y««*^ 
 Wiii gtond preser^g; pare it rfeady, and tak« 
 out the core : bate the rirup ready, but give 
 them a gentle boa in f^ water fiM^ titt they «» 
 
 tiuite hot througlK be 'ure <hey do not bui^ 
 dien put them in the sirup»andto them smaiW 
 till they are qwte ?one, ««* »«»\ ?»«f ' ™^ 
 them mi and, whea cold, send them to_tal>te» 
 ^irith a Uttlettf the «rup poured round them ii» 
 
 4e didiie and • cldwe Qt «rft *«* •« »« *S? <* 
 
 1 
 
 
 *" '^^h^^^J^i^ 
 
 «*J5«^!^*,'"xj??, 
 
 h 
 

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 >< t * 
 
 I' % 
 
 1.^ 
 
 r/A-, 
 
 919 PRPSERVINO. 
 
 eacli of Aem. Yon may, for diange, <tolo4r 
 «|»em the iamo way M Ae peaw. 
 
 TO PRESEETK ORANGES WHOLE.' 
 
 Take a» many of the largeft tad finest coloured 
 bitter oranges as youchooss; wash them in cold 
 wrter/and dry them with a coarse dean doth; 
 with ail orange witter, canre the oranges through 
 theyeUow rind (but take care you do not cut 
 too deep) wto ^r^ "' '^^ ornamental figures 
 >« fen^ ; as you do thepi, throw them into d«ia 
 
 Water ; then have a large pan of water ; put fliem 
 in. and boU them tiB tender ; take them out ; Uy 
 4em on the bade of a dere to dram; like a 
 penkidfe, cut a roundpiece out of the eye, la^ 
 konrii itolet in a teaspoon; scoop out aU the 
 ^edTand fibrous part ; when done, tore as n«d 
 lump or dngle refined sugar clarified, as you 
 OMi win <»ver them ; put them into the sirup, 
 
 «4 pudiX* «rer *ke heM. r* £ ^A 
 uppeLost, so Uat they may aU be Med w,th 
 ibw ; let them simmer slowly for half an hour ; 
 "•■n take them out, and padc them in a krge jar 
 with their holes uppermoat, tad pour the sirup 
 « them :b*bout eight daysi girfe themtao^«r 
 bA in thedrup for abort ten minutes ; take them 
 
 out. but let the «nip fc«»a *«» "«?«*«? *•"»": 
 nM4h«niii the j^ as before directed: repeat 
 ^ fwiee more ; ^ last time, hoU the sugar to 
 
 ^ 
 

 PRESERVING. 
 
 817 
 
 candy height' Obwrve, in all preserres, that 
 the sirup covers the fruiWa^ orangies will keep 
 for years after heing preffryed in tlus nuumer, 
 and improve in keeping ; but, at any time, if you 
 think jthey are losing their colour, give them, a 
 gende heat in tiieir sirup, aud it will recover 
 them.- ,. ■ ■■>*■. 
 
 TO PRESERVE PEACHES AND NECTARINES. 
 
 Take Ae finest peaches you, can get, fully 
 ripe ; have a pan of boiling water ; throw three 
 or four at a time into iti; aud when you find the 
 skm will peel off, take it neatly off, and throw 
 them into cold water as you do them, till the 
 whole are done; take .theilr weight of single 
 refined sugar ; clarify, take it off, and let it stand 
 till very neai^ cold; put in the fruit, and geiitlf 
 toss them over and oiver with a spoiyiy^ till the 
 nnip is quite cold; carefully lift. tiicm out one 
 by one, and pk them intd a straiif mouthed ja^, 
 that as few may cDme to the top jnf possible;^ 
 pour the sirup over, lay vine leaves on theai^'^ 
 and something on the leaves to ke^ them under 
 the sirup ; next day, gently pour off the sirup, 
 an^ boil it about a quartet of an hoilr ; let it 
 stend till almost cold, and pour it oter ^em 
 again. Repeat this levery iy for three ithnes 
 more; the last time, boil the sirup to wdjj 
 heigl^ Put the fruit into wide moutiied bottles, 
 as full as they wiUhold, withftut squeezing them ; 
 
 /,>, 
 
 ^'i 
 
 fe 
 
 
f ; f ** i ' 
 
 „g ' PREBERVINO. 
 
 then fill them wiA eirup within two inches of 
 Se top ; fill the renudnder up with br^dy. and 
 cork them up. « 
 
 TO PRESEBViE APRICOTS. /' 
 
 Skin them as you do the peach^s^ ^^f^ 
 _-:„V.f of sinirle refined sujpr^ cla«ty it, put tne 
 ni^S let Aem simmeniwo or three minutes; 
 
 S Aem off, andlet them stand in th« sirup tj 
 S. ^eful y put them into a narrow mouAed 
 W 'anTpJu? Z sirup over them : let them 
 ^d two^ys. then cTrefully slip them out o. 
 
 rtS of a's;.rce. -d lt!%tfhS" Kit 
 ♦^om . boil it about a quarter of an hour, let it 
 
 Con the top, and well tied down with bh«^ 
 S&ers, otherwise the sirup ^f ?«^- 
 ^Pd in. would ferment, and spoil the frml, 
 ^IrJ make use of the ^first sirup, by 
 Sto^pricot jam of ^-^^^:^^ 
 Soto: by this means, ^ come to no \m, 
 „a the fruit wiU keep.^ . ., .^ 
 
 
 t 
 
 
 A .- 
 
• ^' 
 
 PRESERVINQ* 
 
 M9 
 
 ./■ 
 
 
 
 
 
 
 ■ J _ 
 
 • 
 
 
 TcT PRE8EKVE GREEN OAOM. , 
 
 Take them before they are, quite ripe, but 
 perfecfljr green, prickle th^ with a needle, 
 throw them into cold water as you do them I have 
 a preserving pan of boiling water ready rethrow 
 on a little American ashes, then the frui^ j let 
 them simmer on a stove, butnot to boil fast; take 
 care you do not let them remain too long, or they 
 will burst ; take them carefully out with a spoon^ 
 and put them into a jar of cold wat6r as you lift 
 them out; dissolve a little alum, add it to the 
 frpit, let them stand two or three disyr to firm ; 
 take them out, put them into a ^eak simp, 
 and give them a gfentle boil ; take them off, and 
 let them remain for a week, or till you see them 
 begin to ferment; drain the sirujj^ from them, 
 and clarify a fresh one ; put the friiit into it, and 
 repeat this process till they are green j put them 
 into jars, and cover them witb strong sirup ; when 
 they are cold, tie them up, . 
 
 i^ote.— Apricots, whilst green, may be don# 
 the same way. * 
 
 TO PRESERVE THE LARGE YELLOW OR RED 
 ^ V MAGNUM F£UMS. , ^ " 
 
 Observe the same rules as for apricots.^ (See^ 
 
 "page aiayv; ■. -,..,v--^. .^.^::.,..._........ -. ^^ ^.,,.,.^ 
 
 h 
 
 
 
 li k 
 
« 
 
 PEE8ERV1N0. 
 
 TO PRESERVE CHERRIES. 
 
 Take the finest fuU ripe morella Aeff'^J' 
 
 J,y as you choo«. stone them; ej^£« 
 
 Zn weiirht of single refined sugar; throw 
 
 „!.^„t ieUv into tl»e Mrup: this wiU 
 (Ktme currant jeuy "»<*» r . 
 
 reserve the colour: put in the &»»».'« "«J? 
 Ew for a quarter of an hour ; then trfte it o«; 
 ^Im into a scarce carefully. V^*^^^ 
 K; and, when the sirup is almost cold, po« 
 U Cer Aem ; in about two or three da)*, P««r 
 L rilCVthen, and boa it up^n ; «p^ 
 
 this everv two or three days, tJl they give ot« 
 *^. SSg. «.d the fruit WiU be preserved, and 
 
 '■•keep. ■■ 
 
 TO FBK8ERVE CHERRIES, WITH THEIR STALKS 
 AND LEAVES GREEN. 
 
 TiAe a. many of the fine bunches of morella 
 
 ' Jis,^en^oirthetreewithth2^^^. 
 Mvouchoose, slit them on one side FiAa needle, 
 
 SvejLch^le refined sugar. r««lyctari^ 
 
 t you think wiS cover Aem: jn the ««* Pj^ 
 tor«»me vinegar boiling in a brass pan, dip *e 
 
 ^ and leaves fiye or six tunes mto it, *Jl JW« 
 S^dippedthem all, layingfAem « you do th^ 
 iTihe bSc of .sieve; when done, jrt^ 
 SlrtLd sugar on the fae^^ 
 
 ,^ i ^A 
 
 the cherries inw Jt» "» -"' "7-- ' ' . -^j^ 
 Se learn in the vhiegar, but do not let the .UU 
 
 4- ^*.<3*w*-I 
 

 ^•'^* , ^ 
 
 i" 
 
 PRE8EEVIN0. 
 
 881 
 
 168, as 
 
 f theii 
 throw 
 8 will 
 i tkem 
 eitoS^ 
 iininto 
 I, pour 
 By pour 
 repeat 
 ve over 
 ed,and 
 
 TALKS 
 
 morella 
 eives oiii 
 k needle; 
 clarified, 
 St place, 
 I, ^p the 
 , # you 
 i do them 
 set the 
 boils, dip 
 >u dipped 
 thes t aBts 
 
 or leaves go into the sirup ; do this till they are 
 all done ; go through them, in the same way, 
 twice more, put them neatly into a narrow- 
 . mouthid jar : in the mean time, boil up the sugar 
 a little, take it off, and let it stand till almost cold, 
 and pou> it over them ; pour off the sirup in two 
 or three days, and boil it up again ; let it stand 
 till cold, and ppur it on them. Repeat this every 
 two or three dtfjrs, tiU they have done fermenting. 
 
 TO PEE8ERVE LARGE STRAWBERRIES. 
 
 Take their weight of sugar, clarify it; tak^ 
 the smallest of the strawber/ies, and extract the 
 juice from them; put this into the sirup, let it 
 boil a quarter of an hour ; in the mean time, take 
 off the husks of your strawberries, throw them 
 into the sirup, let them simmer a few minutes, 
 take them off and let them stand tUl half cold ; 
 put them into a wide earthen pan, so that they 
 may swim and not be crowded; in two days, 
 strain the sirup fromthem through ahair scarce^ 
 boil it up again when half cold, pour it on them 
 again : repeat this three or four times every two 
 or three days ; strain this sirup from them, yot 
 them up in red currant^jeliy, and use the sirup 
 they were preserved in, for Any kind of jam you 
 may make. By this means,jrou come to no loss, 
 and the strawberries wiU^keep Ay length of 
 time; the red currant j^Uy penetrates through 
 them, a# g ives them^a fine colour. I would 
 
 /* 
 
 i'? ■ 
 
 ^ 
 
 •>•.■*■ 
 
 
 ■^is-V-vta 
 
 

 PRESERVmO. 
 
 ,t'.. 
 
 982 
 
 advise these to be put up in «nall j elly poU, of such 
 Tsi^J as you would use «it one tune ; dip the pot 
 ?nt^ hot water, and they will turn out; gendy 
 break them down, and they make a nice dMn. 
 
 • ' ■ . / 
 
 , TO PHMEBVE BAfcBEBBIES. 
 
 Kck the nicertand ripcrt barberrie. you can 
 inbunche.; clarify their weight i" •»«« ' «»^« 
 the worat of the barberrief, and luch a* are loc«. 
 from the .talks ; put them mto the «rup, and le 
 them boil in it tiU you have got all the colour out 
 •f them, and tl.e airup is pretty strong; then 
 .train the sirup, and squeeie all the ju.ce from 
 STbaxberrie. you can ; P«>t ?e fine bunches jmt 
 Z. they are ; let the sirup be almost cold, and 
 ^Hover'them; if you find it ««»«*-;« 
 Uins to ferment, pour it off, "J"* ^oil t up 
 3„. Be sure always to keep the frmt und^^ 
 ^sirup ; vine leaves are the best things to ky 
 «, them^ and .dd something to keep them down. 
 
 TO ME8EEVE DAMSONS, MUCH ADMIBED FOE 
 
 TAET# -'^ ■".■■■" ■•■ ■■ 
 
 TVike the damsons; clarify th^r we^H of 
 sugar; pisk out the worst of them, wid daow 
 S nJ.it; letitboUtillitisalm«>ttoajeUy 
 „„t in the bert of tfie fruit, and let the whale bod 
 m it is jellied, which you win knoM^i)y trymg 
 . )iHU in a saucer set in caM water ; ^h«»'^y> 
 pot ihemup in jelly pott,: the next mwning, U 
 
TIP 
 
 A' 
 
 14 
 
 PRESERYINO. 833 
 
 them over with writing paper, (as gray paper or 
 tea paper admits the air ;) if they are done this 
 way, they will keep for years in a dry place, and 
 give you no trouble ; the way of doing them in 
 an oven is very well for present use, but will not 
 keep long. / 
 
 v-s y 
 
 TO MAKE BARBERRY JAM. 
 
 IHdt the barberries from the stalks? weigh ^ 
 ^them, and clarify their weight of lump mgaj^T^ 
 then pick the worst of th^ barberries out, and < 
 thrA them into the supr ; let them boil fifteen ; 
 minutes ; then put in the rest, and boil them till/ 
 jellied, which you will know by trying a little iHL^ 
 a saucer set in cold water ; when ready, pot it ; / 
 the next morning tie it up. 
 
 
 j^ 
 
 
 r RASPBERRY JAM. 
 
 Clarify their weight of lump sugar; take 
 the scum, and put in the fruit; boil till jelliei 
 which you may know by trying a little on a saucer 
 set in coW water;^ ; , - ^ / - . 
 
 ■ ■ **'■ ' %- ■' ' '''■''■"■'■' ■■ '" '#'■' -^ - ^■' ■-^■■'■y .■■''.' 
 
 -> STRAWBERRY JAMi » „,i^ 
 
 Observe the same rules as for raspberry^' 
 
 -r-. 
 
 
 * • RED CURRANT JAM. "^ 
 
 IHck the currantfl^m the staMcs, clarify their 
 weight of lun^p sugar. Observe the same rules 
 as for raspberry. ; 
 
 ^.j^ 
 
 ^ • ,, ■• 
 
 4 
 
m 
 
 m/ 
 
984 
 
 PRESERVING. 
 
 ■'^V* 
 
 
 4>. 
 
 'Iff 
 
 CRANBERRY JAM. 
 
 Ob«erve the same rules as for red currants 
 
 -*«:i;" 
 
 APRICOT JAM. 
 
 vA GOOSEBERRY JAM. 
 
 Pick the gooseberries at both ends r dari% 
 Aeir weSht of sugar 5 when ready, put m the 
 
 io MAKE OBANGB MARMAI-ADB. .: . 
 
 Take as many bitter oranges m you tinnk 
 nroB?* Sie the same weight of lump sugar; 
 
 ffiit to ^ in readiness; P"**^ J-tt**^""":, 
 SKft them all; ihen,>ith a sharp kn&,CT* 
 
 "^t^n just Arough. into four q^t^^r^^ 
 Ae skin from the inside, and W>*»*fP'^, 
 ivtlSr the whit, inside of the ped, ^ow^ 
 away, and cut the other part mto very thinJipB. 
 
 S. th^yare all «*ipt. P»* *«*" ^ ^1*^1 
 ^th as much cold water as wdl cover them. >t 
 
 ^at»ct the juice through a sieve, tQ "««? J^ 
 Zon^set on the sugar,,and, when It comes t» 
 
 ■^ 
 
 <- 
 
 •*!. 
 
1,. 
 
 •WIJ'"*-' 
 
 >v- 
 
 PRESERVING. 
 
 ^'i^ 
 
 bdU, put in the juice and chips, and, when it hiis , 
 boikd about ten minutes, put in the gratings^ 
 and let all boil very, quiiei:, till it be jellied, 
 observing the same rules to know wSen ready as 
 for jams. It is a mistaken notion to boil aigjy of 
 th^se preserves by time, as the fruit is some Anes 
 richer than at others, or thigvAre is sometimdas, 
 stronger than at others : the wuest way is,^when' 
 you observe it to begin to spit or spirt, try it in a 
 saucer. Observe, in making all jams or marma- 
 lades, to keep stirring it all over the bottom, or 
 it wiU set to the bcjltom of the pan, and spoil the 
 colour, as well as prevent it from jellying. Pot 
 it as you do other jams. 
 
 . TO MAKE QUINCE MAKMALADl 
 
 Take the quijaces when fuUy nn#and of a 
 beautiful yellow, pare, quarter, anT core them, 
 Aen boil them in feir water till teWer ; take them 
 out, and take their weight of lump sugwr ; churify 
 it in the same water they were boiled in ; when 
 ready, bre^ the quinces well with the back of 
 I a wooden spoon ; put ihem in the sirup, and boij 
 them till jellied. When cold, pot and tie them 
 up. i . 
 
 lA- 
 
 . TO MAKE RED CUBEANT JELLY. 
 
 ' Take as many red currants as you tjdnk proper $ 
 iliip them from the stalks; put them in a dean 
 Imiss pan ; throw a pound of poii«|ded lump sugiwr 
 
 
 I 
 
 .V-' 
 
 t- 
 
 
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 # 
 
 Wt^'WW^mr 
 
 .la-'fcljrL.-*rt.W .fanica. 
 
 ;^.rtttfT-..L*i ,< 
 

 ': ^■ 
 
 ««- FRESEEVINa 
 
 over them 5 gprinUe a pint (mutcUdn) of wto ' 
 
 *^2em let them rimmer over a «tow fire fo. 
 
 take diem off. «.d pa« J^^J^^^^tl flTe 
 •T'nf^d^te'd^^ 
 
 srap;un^:::t"^^^^^^ 
 
 r^i. -1 ^,oHv stroiiff ; Dut in the jwce,^ and 
 
 A OTW AND IMPBOVED WAT OF-MAKIHG BEB 
 
 . T* ^ first pliice, pick as many red omante 
 J^ Je 3» a» you think proper; put the« 
 tTat^SL. ^. but no water r«t ^ 
 rthe fir* ; stir until they give out their juice, 
 &t«i.. hot « you can h«.T- ^ ^ 
 
 *f • tTiS ir*r«mS;r':;ee« 
 
 Si a' JT STwash tiie dotS, »d p«. 
 STwhole of Ae juice throu,^ it »T?;^J3^^' 
 ^re it. «.dl« every P«M^»^)^^ 
 
 %* 
 
 *< . . J 
 
 - y-y • 
 
 ^'. 
 
, ,- -■- • 'ft^8iyt»T»<y] W^'y it ""^yy / 
 
 
 PRESERVma 
 
 V 
 
 O,' 
 
 sugar, and* pour the juice on it; wt it on the 
 fire ; stir until the sugai^ is all dissolved, then di»- 
 continue stirring j let it coaii^ to the boil ; as soon 
 as you see it begin to boil, draw* it to one side» 
 so that it boils on one side of the pan; tidie off 
 Ae scum as quick as possible; yo^ ought n««; 
 to be more thian a minute and a half in taking off 
 the sciiiru^Jt must, by no means, be suffered 
 to boil ^H^i^ two minutes ; take' it off the , 
 fire and pi^^the next morning you will find 
 it completely jellied; tie it up as usijaL 
 ' 2i^ote.--By following this method, you will, 
 never err^' in over or under boiling, as is often 
 ;the case in the usual way of *making jelly ; it wfll 
 be found to retain a much highef flavour of the 
 fruit, save much time, and, in making twplye 
 pounds weight, you will teve two pounds of jetty?| 
 it will k^ep twelve months widibut candyii^ on 
 the tdp, as is frequently the caw wh^. over 
 -.boiled. ^':,^' -■■,.■:■::-:.:/■:■:■' \:^^^^ 
 
 rOUASLfi BLACK CUI|»ANT JKLtX^ v ^ ?^ 
 
 IVike as mittr black eiMints as joa ^^ ^ 
 proper; pick tMk| put them into a brass psi^ 
 and as much wa^ as will prevent lhte« ™^/ 
 setting to the bottom ; piit diin o* tiie fite> »nd» 
 before they come to the bdl, break liiein as well 
 as you can with the Wk of a wooden q^ooBj 
 %en take them off; rua tiiem through a hair 
 searce, and take the currantB that remain in ti^e 
 
 
 r^. 
 
 ^. 
 
 s-. 
 
 # 
 
 ''a 
 
 yy^f t-; 
 
 • 
 
 *>- 
 
 
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 ■ 
 
 ■ i ^ 
 
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 - 
 
 « 
 
 
 
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t 
 
 "">.-«g"» 
 
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 ■ v» 
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 FRESJEfRViNO. 
 
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 M 
 
 826 
 
 ^!ftLtt • when done>ea8ure th^ juice, and 
 
 red jelly* ^ ,.;=;:;. : . ^ .::^;^ /),^,,. ,..:.^'; " ,: ..,.' ■,. ■ ,. :;:■:.: 
 
 4 TO MAKE WHITE GUREANT^EIXy. • '4^ 
 
 ' Get ihe finest and whitest currapts )^ 
 
 Uet tne nuc ^. v, - . ^^^ them into a 
 
 «ipk them froitt the staiKS^, put v?* . ^ 
 
 Ib all dissolvecl , le* |v ^'^^ draw it to one Md(5 
 as YOU s^e it begins *» ^^ ^'^^i^ *i Jv^^ 
 
 - Lw nff the scum as quick as you can, you 
 '.genexaL 
 
 / • 
 
 ^>^ 
 
 
'*> 
 
 / 
 
 ^RlBSERViNG. 
 
 m 
 
 » V AUbTHER WAY. 
 
 Take as jnany as you choose ; pick them t)ff 
 the stalks, Md, to every poHnd weight of currantsi^ • 
 clarify>a pound oi single refined rSugar : when * 
 ready, put the cuirrants in, and bdil them, as for 
 jam, till jellied; 4itraiil the juice through a hair 
 sieve, not pressing it or forcing ifc too much jpot ^ 
 up the jelly, andj when cold, tie it up as, above. ^ 
 'This, jelly, by boiling it in tiiis manner #i^^i6. 
 seeds, gives it a fine champaign ^olWr, betwixt *^ 
 tiie red and white, and makes ^ fine ;^ety at 
 tabled: use "what remains in the leiEirce; for , tarts, . 
 
 Pick MX pints of whiter wwj on^ pint ^ wj^ 
 currants from the ^iilksi piit ih^ . 
 
 brass pan; ;Settiiem on the fire; break, them 
 with tiie hand^ to make them give^oiit theijr jince ; 
 put no water in, let it remaifi pi the frre, jmtil ji 
 is as hot as fiiu ean bear y^ hand in it 
 ■ offi W pass whai jui^ y ou can tiirough a ha» / 
 6earce ; sj^iieeze the remainder through & clean . 
 ckMh ; wash tiie cloth in clean cold waterj| iuad- 
 
 passtiiewhoteqftiiej^ "' 
 
 measure the jiiice, and to every pint (mutehkin)^ 
 tlakeXl^undof «mgle refined sugar, broken in; ,. 
 ^oall pieces ; wash tite pan, put 1^ Ihe sugary 
 loM poi^^tiie juice on hV stir imtil^^Mm^ 
 alldi$solved ona modeiate fire ; lluift ^M^i&ue 
 
 '-.c 
 
 ^ n 
 
 '.' - 
 
 *> 1 
 
 '\ *'• 
 
 

 - •♦ 
 
 FRE8EKVINQ." 
 
 gtirrinit. bring it to thp boil, draw it to «»» Mde, 
 SXfit bol. on one «de of the pan; ft&e off 
 
 Se^ a. quickly «* P«^We, f Stl ""' 
 Sit by no m^ mu-t be offered ^.^^J^ 
 
 tl two minutes ; take it off ««dP?t '^J^* "^ 
 ;i^g you will find it completely jellied ;jj«^ 
 
 »»re or le» red cun^nt. to tiie^teOro y 
 TOry the cokmr t»,your fiincy, and wui n»«« 
 variety at table. ^ ' r 
 
 i)«5a ihe cianberrie. firom the water ; rt»«i 
 Ae^ihroughadoth; andtooneprnMrnuto^), 
 
 «f juice, cbrify one pound Mid a bdf of hmp 
 . ijL 5 Ud it to the juice, andbod tdljellied. 
 
 ANOTHBliWAT- 
 
 • Clarify ih. sugar, a pound and j^0«^ 
 TKmnd of berries 5 put in the e^-^f" ^J;"^' 
 Za till wholly duwolveds^then o»f^^^^^ 
 «,d boil it tiU jeffied ; the remains wiU makej 
 \ifim tat common purpotes. 
 
 A t 
 
 TO MAKE BABBBBBY JELLY- 
 
 Observe the same rules. 
 
 
 ; me'ii pound ««latalf of g««^ri*^'^ 
 ^ JfT^ tlU. in « |uarte.». put them on the fae 
 
 

 '^'' ^i'^ ifV 
 
 ^^ (t-llj^K, l-F 
 
 I •' 
 
 PRESEBVINO. 
 
 m^ two quarts (two chopins) of water, let them 
 boil on a ilow fire about half an hour, or until it 
 is reduced to one quart (ch<^in ;) piM it through 
 a fine hair searee; break three quarters of a 
 pound of ungle refined sugar into small pieces, 
 add it to the juice, thte juice of two lemons, set 
 it on a slow fire, and boil aboi^t fifteen ininutes ; 
 you may boil the rind of the lemons in the applet 
 before straining", to give it the flaVte.-<» Put the 
 jeUy into any shape you choose ; when cold, tvan 
 out as calves' foot jelly, * 
 
 TO ]pOtTLE GOOSISBERRlilS. ^V 
 
 Pick the gooseberries in dry. weather, when 
 Ibll ^own, but quite hard ; the crystal, berry is 
 the hardei^iMKl best for keeping ; clip them^ at 
 »bolh euds with scissors, and bottle them m wide 
 moutKed bottles for Ae purpose ;co^thep,. 
 and seal them, by dipjping the bottle into melted 
 sealing ^(^ax; after it is luird,' which it will be by 
 th^ time you have done the whole, dip them agai^ 
 to fill any of the open pores that generally ocelli^; 
 in the first dipping | keep itiein In.a cool pkwe. ' 
 
 Gf^e^'ted currants in cfry weaflier, fully ripe ; 
 el^ t^«»n off with scissors, taki^ care not to 
 burst them ; bottle them in wide mduthed bottlea; 
 cork and seal them as the gboseberrtes, and keep 
 them in a cool place. " « . ^^'.... r. '»- 
 
 A 
 
 \ . ^ 
 
*rfix^^!^^'rrpi~''- - j^^r '^y ' '•.n«aispHKw«?;w 
 
 -^H- *"-» 
 
 89» 
 
 / 
 
 PRESERVING. 
 
 •*.•* 
 
 / TO BOTTLE CRANBER«E8. -^ _ 
 
 tkeii keeping hew » » _ ^ i„tci jam, 
 «ver; at any «<»' *«y ^.^^ bTdry weather;, 
 |,eing gathered :'''«" ^Xy«,ed currants,' 
 . -aake them int»]«n f « ««^*J7 "^^a of cran- 
 
 • ,T0 PjtMEBVE A MELON IN fttJMTEIlOv _ V 
 
 rr^w » ««e knre melon when npe. f"* » "» 
 , Take ajne ^^ ^ ^ ^„t the seeds 
 
 quarters, pare >t ««»">' "^^ -^ <.„id water as 
 ypado them; wkenvd«me, wu ^ 
 
 J^r un»a tender, but ""t.'^'^'Vthinkwai 
 
 . ^em wmaiftiii »»»«? *5^ "^,. let it ston^ 
 BB t a almo e t co ld, and pour it on weu» ^ 
 
 " ^»mm ' 
 

 PRESERVING. 
 
 " \ 
 
 < 
 
 bottle 
 its. > 
 x> tKis 
 Bcient 
 rubtof 
 e year 
 tf jam, 
 jaUier;^ 
 LTirants, 
 £ cran- 
 l it 18 a 
 creaiias. 
 
 ts./- ■ V 
 iiititin 
 le seeds 
 water as 
 towlyin 
 have as 
 
 ind drain 
 m neatly 
 ig hot on 
 benif >i^4\ 
 »rup;let 
 r the taxvLf 
 etit8tan4 
 as before; 
 
 repeat the boiling of the sirup in about eight 
 days, boiling the sirup very sirong; let it be . 
 almost cold, and pour ii on them; bei sure to ' 
 keep them covered with the sirun ; tie them up 
 with bladder aiid leather. If, at any time, J^ ^ 
 should observe any kind' of preserves fenpent, 
 pour off the sirup, and boil it up ^ stronger, ai 
 the juice of the fruit will reduce it If there iFr 
 not as much as will cover them, add a little mor« . 
 clarified ^ugarfland it :jvill recover them.;/for want 
 of this precaution, preserves frequently spoil ; it 
 is therefore requisite you should frequently untie 
 them, and see\whatstate tiiey are in. ' 
 
 TO pAEldRVE MELONS OREEN. 
 
 Take tliem before they are quite fipe* and al 
 that season of the year when jihey hav.^been 
 exposed a good deplx to the open air; l$y^m 
 in salt and water two days, then take the^ out,' 
 :and lay them in fresh wate^r a day and/nighty 
 then green thpm as followa:— ' '/^ ^ ; t 
 
 T^te a dean brass jpan, lay savoy IWed kti^^^ 
 bottom ; pit in the melons. Cover them with- equal 
 quantities of vinegar and water, cover th^ witii 
 layoy blades; set^em on a slow fire, ^ir carroii^ 
 j[>late, bring them to thejboil, and.let them inmmer 
 until they are quite green; take l^em'off, diaui °. 
 them ; with a penknife cut a round piece out of 
 one of the endi^ and, with ia dessett ^oon, scooft^^ 
 out all the seeds and wft pulpj^^jtoify as much 
 
 :.::L;a-,. 
 
 
 
^ ■■■ pBESEBVINOi 
 
 A ™«r as ^-cover them: po" it.boffing 
 / lump »ng« ••,'~^. _„t to the parings of two ^ 
 / hot on the melon. . put «« ^ 6 ^ 
 
 ♦»'""' 'TTi™pK-r or five days, then 
 4em under the m™P "^ ^„ let it 8tai»d 
 
 po^Uoffthem. «.d^^J'^Xm'; repeatthi.. 
 
 twice more, »"Yof time boil the Mrup rather \ 
 
 ■: XO MAM 0008EBEEOT CHEESE. . ^ t 
 
 ^ . . ™«nv iam Kooseberiies as you thn* 
 Take «f jTJ^TJen done, take a rieve «t 
 ^X'^ *rJf fo" cleaning wheat;. «k. 
 ' "t ^^t JtooftheberHesatatime,andi.re« 
 a handful or two TO i« through that y«n 
 
 «.d rub all 4e J»««.«»Jp2^ .'Jh^ .u is done, 
 «"' add « P»* f i'^:^ ;it (mutchkin) 
 
 break apmt 01 sutg twenty minutes* 
 
 , W the pulp, and ^J^^ ^^^^r^t it in «ndl 
 
 ^rir;'^: bott loofa «.d ea.. wen, ««! 
 aahesa variety in a de«ert. 
 
 < : V 
 
 • . ' ' 
 
 / 
 
 
 p 
 
 , J 
 
 ) ■ 
 
 ' - »; - 
 
 f 
 
 1 
 
 J 
 
 A JK?i, ., -,.- 
 
 M 
 
 * 
 
 
 mm 
 
h\ /l^^i '*''*" '■'7^^'^ 
 
 
 f. 
 
 keep 
 then 
 ;Btai)d 
 at this 
 etwixt 
 rather 
 iather. 
 
 1 think 
 ieve or 
 it ;„ take 
 adpress 
 hat you 
 li^done, 
 utchkin) 
 11, add it 
 minutes^ 
 in small 
 can meet 
 p ; when 
 m a small 
 well, and 
 
 ,i. 
 
 c 
 
 , .^^ 
 
 1 
 
 '\:. 
 
 CHAPTER XIX. 
 
 ON PICKLmO, kih 
 
 — f O MAKE VINCOAR. i " ^ *^ 
 
 To every gallon of water take a pound and a 
 half of coarse raw sugar : mix them well together ; ' 
 set on the fire and boil it ; skim it well as it riset ; 
 put it into a clean tub ; and when it is about 
 blood warm, toast a piece of bread well on both 
 sides; dip it in good thick yeast (barm;) throw 
 It in, and let it work for twenty-four hours | hare a 
 casl^ clean and sweet, placed near the kitchen fire, 
 in such a siCilktion as not tgube moved or diaken$ 
 fill the cask ; lay a piece of cloth on the biuu^ 
 hole, and a |Hece of slate on that to keep out the^ 
 dpst : make it in August, and it will be fit for 
 using in June following ; draw it off into botiles» 
 and filter the groun£. For pickles use^s 
 vinegar in preference to any, or, for therl£Ue 
 ?, you will find it a very good vinegar. 
 
 f: 
 
'.'^'^^ ■ . 
 
 ''m. 
 
 9^ 
 
 ' ™^Jm'' 
 
 186 
 
 PICKLING. &C- 
 
 «-,y.. 
 
 ¥ 
 
 riBhteen gallon caw V" .. f coane »«g«r 
 
 Zu. yo« brewing «.pp^'^"u.enU H i^ 
 Aim off the scum a. it n.^ ^ .^ ^, ^Ut 
 «" of the tub., »d Irt U .ton^^^^ ^^^ 
 
 ^e» over with yewt^ .„/iet it remwn a night 
 ^ver it with a ^^f ' •J^^i clean off, and 
 •«* a day 5 Aen ^« f ^^, tUe. or a sheet 
 Blace the cask on a**^"' '^" ^.^rm situation, 
 Sle«lonthebunghole,ma^^^ ^ 
 
 ^ete it will Kf ';^i„^J±e to the gardene, 
 
 best way » U> g>'*;* ™ "S' "^ti"'' ^^"^ 
 
 .nd he wiU P»«* >*,«'/ P^ive, the caskmurt 
 
 , itwaiiiotbedi.turbed.^-j^^m^e 
 
 be ,eU iron-bound and pam^ . ^^^ ^^ 
 
 I^elp to fine It. v V 
 
 TO piCKiB CUCUMBtBS-^ , 
 
 in the cucumbens and let wem ^ 
 
 i,— ^ ■ 
 
 
^ 
 
 ^'i PICKLING, lie. ,^ >^ 8W 
 
 two days ; set them at tlie tide of tlie fire, tM 
 thflV will take two days more^ibre they loae 
 their colour; when you t 
 quite yellow, take a clean 
 blade or two at the bottom, 
 
 the best,— then put in the cucuS 
 
 with half vinegar, hajf water, and a handful of 
 salt ; lay four or f^ye savoy blades over themj 
 
 are turned 
 
 lay in a 
 
 ly bkdes are 
 
 >n I cover them 
 
 lay on a plate and a weight, on it, to keep them 
 under ; set them on a brisk fire ; when they boil, 
 draw the pan to one side ; by this time they will 
 begin to green ; take off the plate, and, if they 
 are not all green, let them remain at the same 
 heat, and, in a quarter of an hour, they will be 
 quite green ; lay them on the back of ,a s^^^ 
 drain; dry them with a cloth, and put tfi^Tm 
 a clean dry jar ; throw over them ahan<Bul of 
 whole white pepper ; boil some ginger^^ and cut 
 It in slices; you may pit in a little Cayennr 
 pepper, to giveit aheat, or, if youhaTec^sicums, 
 put th^A in? clean^^e pan well, and boil at 
 mx^ good vinegar as you think wiU cover theni; 
 pour it on boiling liot ; cover them with a cloth 
 three or four doubles over the jar, and lay a pbte 
 or board on it ; let them stand till cold, and put 
 them in bottles or pickle jars; if you have not 
 enough of vinegar, boil alitUe more ; when coW, 
 fill up the bottles, cork and seal them, or tie them 
 up with bladders and leather. , -; 
 
 
 I 
 
 Z^'' 
 
 "«rs» 
 
 i*i* 'i I'tt " -Slrf^ * J* , . "^ - r -«;, 
 
m^^^',^^^ 
 
 « 
 
 f- 
 
 ^ ^ ^ PICKLING, &c ■ '-. . 
 
 : 2^0^.— It is better tpKe^pIhe pldcleliii small 
 bottles than in large jars, as, every time Jrou open 
 them, it reduces.^e strength of the yinegar, by 
 letting in tte A. 
 
 w^ ^ 
 
 TO PICkLE FRENCH BEANS. 
 
 .••A. 
 
 Do them the same way as the cucumbers, but 
 obsSnre to get them quite young., :I « 
 
 TO PICKLE WALNUTS BLACKjl^ 
 
 You must take full grown walnuts, before they 
 have formed the shell ; then lay them i^ saltand 
 water i let them lie two or thret? ^ays ; ti^e them 
 out, and lay them On a dry cloth^ on a board or, 
 table, with wiother cloth over them ; let them lie 
 all night) aiid they will be quite black in the 
 nioming; put them in the jar ;-throw in J)lack 
 and Jamaica whole pepjjer, a fwcloves, and a 
 stick of horserradish cut in pieces ; pour boiUlig 
 vinegailbver them, till they are cohered; ;P%a 
 plate on them to keep them down, and w>ver 
 them dose up when cold, tie them up |^ 
 bladder And leather. They wU be fit for uSl m 
 aibrtnightv * " J 
 
 Td<PICKLE WALNUTS GREEN. > 
 
 . 8 Take the ilrgest and freest from spots yOu ^ 
 get; pare ih^ as thin as you can : have by you 
 ^tttb of cold water, and throw them in as you do 
 
 
x. 
 
 H-m 
 
 ■T^ fi;¥"^i^£. ■) 
 
 ^^■\ «! "^ "Vf '-ris«K»ef » j,^'^""'*7'*' V***3i 
 
 r 
 
 
 f } 
 
 them ; throw into t\|e ^ter two handfuls of salt ; 
 when they are all done, put them into a la%e 
 jat, with salt and water ; put some sa^oy blades 
 on them, to keep them down; take them out of. 
 the water, ^wipe them with a cloth, and put tliem 
 in another jar, or the same, by pouring out ihe 
 water, and drying it well ; lay vine leaves between 
 every layer, and some on tjie top of them; mix 
 in some whole white pepper, and a few blades of 
 mace; potur boiling vinegar over thein ; cover u^ 
 and let them stand all nighti; if you think the 
 nuts are not soft enough, pour off the vmegar, 
 l^oil it, and pour it ^boiling hot on themWain ; 
 when cold, tie them up wiUi bladder and leather; 
 they will be fit for use in a fortnight / / 
 
 TO FICKLE SAMFHIB£. / x ' 
 
 Take the samphire when quite green, and not 
 too bid ; lay it in salt and w^ter, let it l^e t^Httty^ 
 'four hours ; take k out, put it in a bi^ f|!^^ 
 green it as you do the encumbers, but io not let 
 it bml too much, else it will t^ too j0ft;^utit 
 in liie jar, with some wbole wh|lp P^^' 0^ 
 gingeriboiilliie vinegar, and ]pcai|i^fn^ i^^Q^^ 
 * up, and, when cold, lie it over with b^d4<B^#d 
 leather : it ¥^ be fit for use inSit |^^ day|. 
 Samphire 1^ keep in salt mi^^v^^ 
 considerable time, and may l>^sdit ai)^^ 
 in a barrel <if salt and wjb^ U ,fp& 
 proper season : you may g^n i^d pick^ 
 
 t*' 
 
 o 
 
 ¥ 
 
 rt 
 
 Wt-^,*' 
 
 
 
 " ■ "*-"";, 
 
 ^■Y.-^ 
 
 ,-■" ■" 
 
 *- ... 
 
 • ;:i 
 
 <l 
 
 •t 
 
 '■.*j 
 
\ •■ 
 
 840 * PICJKLINO, &c 
 
 yoa want it. It h often »»ed for garaiAfay 
 otbOT pi«il6«, but is a very good pickle of itoelf. 
 
 TO PICKLE ASPARAGtfi^ 
 
 Take the largest asparagus you cangeVcut 
 off the white ends, ^d wash the green ends m 
 fpring water ; put Oiem in ano|her vessel of clean 
 water, and let ihem Ue two or three hours in it ; 
 have a large bra^ pan full of spring waiter, witii 
 a large handful of salt 5 set it on the fire, and, 
 when it boils, i)ut in the grass quite loos^^d 
 not too many at a time, for fear you break^the 
 heads 5 just scald them, and no'more ; take them 
 out with a broad skimmer, and lay them on a 
 doth to cool. Make up the pickle thus: to a 
 Mllon of vinegaJf, put one quart of spring water, 
 and a handful of salt; let them boU, and put th^ 
 IMpaiagus in the j# ^ a gallon of pickle ; add 
 two nutmegs, a UtUe mace, some whole pepper, 
 and vom the pidde hot over them ; cover them 
 with alinen cloth, three or four times doubled; 
 let them stand a week; boil the pickle, and let 
 Ihem stand another week;c*oil the pickle again, 
 and p<Hir it hot over them: when they are. colj^ 
 oorer them up dose with bladder and leather^ 
 
 . V>»^' 
 
 TO PICKLE ONIONS WHlA 
 
 , ,ricK out as manyimall white onions as y6ii 
 intend to pidde; throw a few at a. lame into a 
 pan tf boiling waters Math em remain till the 
 
 
 , ' • 
 
 t 
 
 t,i^ 
 
 (? 
 
'^.Tf*^'^^^ 
 
 M,rj««^*-^5^ 
 
 ( 
 
 PlC^IilNO, ite. 
 
 -W ■ 
 
 a4i 
 
 Aatk wiU come off; thil'yoii will know by trying^ 
 one of them ; take off two c«ats, and the thin coat 
 that you will find sticking t<r{^m ; throw them 
 into cold salt and water, shift tk^m out of that 
 into another water ; let tkem lie foi^ few hours; 
 you may shiftlh^m again; always have a little 
 salt in the water ; put on'a pan of ipulk and water; 
 when it boils^" throw in the onioniE^ let them boil 
 for a minute ; strain and dry thenii with a cloth, 
 put them into the bottles, with a lew blades of 
 mace, and a little white pep|>er; fill up the 
 bottles '#ith cold double distilled yinegar. Cork 
 and seal them, • . ^: * 
 
 .:-■ I yi--''\ '■'''■' ' ■ ■■* '^i ■■ V\-^-, •■■ ■; ■; .'•■■■■; 
 
 TO PICKLE CAUIilFLDWEH WHITE. 
 
 Do l^em in the same manner as the onions, 
 after laying them in salt and water all night ^ 
 
 TO MAKE MIXED PICKI>E8| * 
 
 Prepare the bmons and qftuliflower iu^^a do* 
 for the whitcg^ickle, but you mpst lay the caidi^^ 
 flower an^^nions in a very strong piekle of sahy 
 and water, the white cabbage t^e same ; you 
 may cut dow^ canots, turnips cut out in any 
 figure you choose, i|nd a xew Indian cresses, if 
 you have tl^em; let all these lie iiTsalt and.w&ter 
 for twen^-fiiur hours; th^ prepare thi pickle. 
 You rnoit take as much vinegar as jrou l^nk will' 
 <M>ver the pickles; for one gallon <rf vixiefl;ar. 
 
 ./¥'*aafv5i' 
 
 >* ' 
 
 fe'' . ^aiSi^ ^ 
 
•.d^i. 
 
 P4, PICKLING, &P. ^ . . 
 
 you must aUow a quarter of a pound of Whole 
 ringer, imhed through two or *>*« ^**^,T^ 
 
 dean water. tittit''«'««>? *»*'*rfvr!ierr* 
 cut it into tWn slices, put it on with %« vui«f»'» 
 With two ounces of white pepper, a q'Wrter of an 
 ZUof CaySnne pepper. "^If:?^ hirgej.t.ck^ 
 horse-radish scraped down; bod^dl Aej*. *«. % - 
 few minutes with the vinegar; then pW «*« 
 «^flower. onions, and all other P»cUes you ^ 
 to Brenare ; let it just come to the hod, mi no 
 io^CeacleJjarready,tak.ti.emoff.«jd 
 
 pit them all into the jar, ««* ~«! .f'*'™! 
 Z. You must observe, that the white.cia.bage 
 
 ^ be done by themselves, and_^put intoAe 
 Se afterwards; this yo« """» <1« .'>y«J5 
 Lm Y6tt must put in some turmeric wi4 the 
 SnSar rwhen it^boils, throw in d.e cabbw», 
 STquickiy as possible td^e i* »« the W^ 
 fai of being too soft; add flus-to th^«hfl«wer 
 
 ' fuid^wheri^'*^*' ;.r- ; .v :""■■* : y"-^J'-^'. •■•:\'. 
 
 " t ' -TO WCitE MPPEB TODS oi CAPSIWM. | 
 
 '-Lay them in a strong pickle of «•>' ""^^^ 
 for tweiity-foAr hours, then dry them with* f oj; 
 KutlAem in the botUes; you mmt sht Aem 
 
 Sm. cirk and ««1 them dose up. Thmvmegar 
 eats well with coldmeat. ' ' 
 
 /A 
 ■ \ 
 
 ■. ' \ 
 
 iv 
 
 
^!M ''''1' - 
 
 'tT' 
 
 ■" / 
 
 ■* 
 #>>. 
 
 PICKLING. &e. 
 
 '.<* 
 
 «» ♦ 
 
 ■ J-: 
 
 . ' ' TO PICKLE RED CABBAGE. 
 
 < Cut dowti the cabbage as small as 8trawil» 
 str^w over them some salt, p^l^ss them down in a 
 cani and lay a weight over l^emV let them lie 
 two dft^s; dien take out a little at a time, and 
 wring them through a Qloth till they are quite dry; 
 shake- them into ia clean, jar, pour as nfuch cold 
 vinegar ^ef them as will covef them ; throw in 
 a litSe whole whi^pepper, land ^ little Cayenne 
 pepper ; cover them close up ; in a few days they 
 wOlbe fit foruSe,' ' . ; , • 
 
 ' '^ *i ^ T^ PICKLE BEETROOT. ; v 
 
 Waa^the beet very carefully, for feiqt of 
 breaking the fibres; put it into a fish,paii, sdL 
 as. to lie iengthwife, witl^t brealdng ; ^yer it^« 
 wi4i water, siet it on the%^, let it boil for ha]£ 
 an hour ; lift but 1;he beet,^ and lay them upon H^ 
 table to cbpl; when cold, tsJLe oiRul theski^^ul - 
 them doiim iifto slices, throw over/ them 4^^% 
 whole pepper, a Utile ginger, and twb or. uirea , 
 cloves; coyer them wi&coklvm^gar^^^^ 
 hetj^enify used for »^UWi at supi^r. • I^^ 
 
 '■■:.'.; . . ■" , »;'. ■■ ;' .■ •' ■" /■.-„;.■'■■■;;■ - 
 
 V TO PSGKLE ABTICriOKE BOTTOMS. " 
 
 fioil the jtrddibkes till you can pull the leaves ; 
 offthem, then take off the chokes, andcuttheqi '^^ 
 frpm the stalk ; take gpreat care you do not let ui^ 
 kidfe touc^ the top, throw th«)m into salt a&4 
 
 [ >-' 
 
 4KA^S>.:^«Mf f^T- ' 
 
*ik<! 
 
 PICKLIKa 
 
 If putmem ip 
 l^fSe Yinegar ; 
 
 .fS^ 
 
 I. t 
 
 ■'S 
 
 
 'fi^f^egwr apd water, if 
 Pi., qtlWiity ; W eyery q«wt «>f this liquor^ 
 iJf^Xottiid of eom^ WW sugar; |hti^^ 
 Itjrorit ofthe I^Wr»te»» and put iiito> thei 
 uauoi^aid the best ;put)in«0 glasses, /tiU tUeJr 
 wSiit full; boU tie pieWfe ^^h ^he wprst oj 
 lii^lerfies, and plrim it y^ry weU ; bod it lg . 
 ^r»w*i rf^a fine colour, tlet H stand tdl co^ , 
 liraW it%rottg1i a dqwi clott, and squeeze tUte^ 
 jid^AiMthe hemes; let it 1^^^ 
 iiwr F>loar on^the btobemes, taU the #aawi^^ 
 ^lulll You toay:bi)a a bunch of fepnel in the^ 
 picCT^en cold, put a bit <^ the ^p ^^^^ 
 %»; 4J0Ter it with bladder and lather. Obsc 
 to ovety kalf pound^mgn, pnt a quwtor 
 ^ into IJI^^ yo"^ 
 
 T^ it well down. ^^^^^^A ^ V W 
 
 ^# ' T *0 PICKIiE MU8HB0OM8. 
 
 ^i^ the 11^ oheBy cut off the rojtSj 
 Awn, i^th r^ of too, through iw0 or 
 Aree waters; aet im Uie % ^«*^^?^^2^ 
 ^mter, and a smidl han dfyr " 
 
wp^fi-^i^^r 
 
 
 PICKLING, &c. 
 
 94$ 
 
 tbe muslirdonis, let them boil three or four 
 liitutes, throw th^ into {| colander to drain, 
 pi^them on a linen cloth quickly, and cover 
 them with anQt^er; put them into small wide 
 mouthed bottles, with some white pepper, and a 
 bltuSe or two of mace ; fill up the bottles with^ 
 /double distilled vinegar, pour mutton &t over, 
 and tie them up with bladder and leather. ^^ - 
 
 TO MAKE MUSHROOM KETCMUIV 
 
 Take an earthen jar ; betwixt every row of 
 mushrooms throw a Uttle salt; press them down 
 with a plate, and a weiglft over it, for twenty* 
 fpur hours ; then squeeze them through a clean 
 do^; when you hav%extra^ted aU the juice, 
 take a little of it into a bashi, and whisk it up 
 mth the white of an egg ; put that into a pan»: 
 and stiir^ caircfully together; watdli it till il^ 
 comes to the b^ and mthiL skimmer take aU 
 diesc^ off; thj^^ black 
 
 peppe^ fe|r l^vesj J^ of 
 
 juice, tiJceil^iiudUBCf of 
 horse radish! let it hmi lor fUi ^b^ 8fl^^i# 
 irast Jfe i^>0Q a sU»w £re, or i| iraH ro^ 
 quantity too much; put it into^a: j^ ti^; ifeol4«): r 
 Aen gently pour it off into a clean ji%iaad hfitSki 
 it ofL Put ^^^H^® cloves into #vi^bot|^!*' 
 you cor^l^Bi^ cerl^ and seal ili dot^*^ 
 
 ,(»/ 
 
 V- 
 
 A. 
 
 -^ 
 
 I V. 
 
 ^. \ 
 
 
 \ 
 ^ 
 
 
 
 \ 
 
m» 
 
 ■ • 
 
 PICKLIJIG, 8ms. 
 
 TO MAVQO cucumber's* ^ 
 
 . Take middle/sized cucumbers, rather the 
 thickiah kind th^ the long ; lay them in salt and 
 water two or iiree days in a cool place ; then set/ 
 tk^m by thi/side of the fire, suflSciently near >(r 
 make tlie>ater blood-warm, frequently tur^g 
 / the jar ;^th the^ld side towards the fire, aiid m 
 about>o days they wUl lose ^eir col^, and 
 turn/yellow j lay the yellowest aside j6 be done 
 ylubw; ttke the other, and green>em thus: 
 ie « clean brass pan, lay in a bWde or two of 
 ^voya 4n the bottom, cover theto with equaftf^ 
 miaiitaties of vinegar and water/ then lay wvoy 
 blades on the top^ cover themirst, sprinkhng a; 
 handful of salt over them ; scit thenupn the fire, 
 and, when they begin to boil, draw themto one 
 side, letting them just simtoer, turning the pan 
 sometimes, that they m^ be heated alike. If 
 they rise above the vinej^, lay a plate on them, 
 and a weight on it to k^p it down ; in a quarter. 
 <if an hour look at iheM; when they are becomel^ 
 ffreen, tAe them off/lay them on the back ofa- 
 Lve to drain; W look fot the flat«de,aiu^ 
 eat a neat long piece out wiA a penknife, tilF 
 you have doneM whole, keeping each piece to 
 to own cucumbe/; take out the seeds, fiU them 
 
 wiA whole gini^ p4p«^ ?^^^ "^ 
 
 niuaterd seeds, jchalote, if y^ like it; tie e^ 
 
 n witha khrcad; boil as much vinegar a« 
 
 u 
 
 r. 
 
 mi^^i-C^Lt^^l^lfii r* 
 
■JsiBrTW (»SKg3*r>*i tst-pjjii 
 
 
 !>ICKLINO, &C. 
 
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 M' 
 
 roU think will cover them, with a handful of 8alt»< 
 and some spices, and a teaspoonful df Cayenne 
 pepper ; in the iqean time, cut the same pieces 
 out of the yello¥^ ones, take out the seeds, and 
 fill them the same as thd others ; tie on the pieces, 
 lay the green ones in a pickling jar, and pour 
 the vinegar on them till they are covered ; lay 
 something on them to keep Uiem down ; doubly 
 a doth three or four times, and lay it on thenar, tdi 
 k^p in the steam; do the same by the yellow 
 ojMiS in another jar. Observe, for the yellow 
 ^es, you must in two days pour off the vinegar;; 
 bring it to the boil, and pour it on again ; repeat 
 this again in two days ; when cold, tie them both 
 up with bladders ajid leather. 
 
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 CHAPTER XX. 
 
 %*' 
 
 ■;#t 
 
 :%. 
 
 MAI^ WINES, Iw. 
 
 ^take four gallons of currantB, picked fromth^ 
 
 stalks jJ^nme them iM and, to^f very fe#on of 
 
 - tie pilp, put two qnarte (two cfeopUw) of oi{|^ 
 
 i a tub iwenty-fonr hours tomfnmt; Jet it run 
 throu^a liair sieve, not piglny means to 
 hagUi it,but letting it run gently off. To every 
 jnion of the juice, add two pounds and a half ot 
 lump sugar ; stir it well, and put it mj» tlie cask, 
 adding to every m gsOlons a quart (a chopm) pt 
 Ae best rectified spirits ; let it stand six weeks, 
 ■ m, if dear, bottle it off. Ob^rve to i^ke as 
 much by A» direction as iwU fill the cask you 
 mean to titokeuw ©^ widch uiiist be very sweet 
 
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 MADE WINES. 
 
 I 
 
 M» 
 
 ... .-^ ANOTHER WAY.^:_- ' § : . 
 
 Take four gallons of currantSnot too ripe^ 
 and strip them off the stalks into a large earthen 
 vessel, 1^ a cover t# it ; then take two gallons 
 and a half (five pints) of water, and five pounds 
 ind a half of lump iragar; boil the sugar and 
 water iDff ether, and skim it well; pour it boiling 
 
 hot on Kb currants ; put on the cover, and let it 
 stand for^reight hours ; afterwards let it run 
 through aflt|inel bag into the vessel, and stand 
 a month ; bottle ll^ putting a lump of sugar into 
 each bottle, * » 
 
 ...^' - 
 
 
 n 
 
 K 
 
 (ANOTHER WAY. ' 
 
 Take the currants when fiilly ripe ; strip them 
 off the stalks ; break them well in the tub, and to 
 every quart (chopin) of pulp, put a quart (chopin) 
 of water ; mix them well together, and let them 
 stand all nighi;1sti^ it through a hair sievei 
 and to every gallbii (two pints) of liquor, add two 4 
 pounds and a half of sugar ; when the sugar it^ 
 dissolved, put it into the cask, adding a little 
 isinglass, dissolved, and to every six gallons 
 (twelve pints) put a quart (a chopin) of good 
 spirits; bung up the cask, and, when fine, draw 
 it off^ and wash the cask with a little of the wine ; 
 ,rwr tKe grounds through a flannel bag, and put 
 ^e whole into the cask again. To every gallon 
 
 ■ '.■4-: 
 
 Sk. 
 
 P 
 
•so 
 
 •# 
 
 MA&E WINES. 
 
 (two pfet.)imt talf a pound more lump sugar j 
 {TitLid amonth, and bottle it off: y 
 
 ■:...''•'■" ■ , s . 
 
 • OOOSEBiERHY WINE. ' 
 
 ; To every p6und weight of go««ebeme.«a^^ 
 
 JLi (chK oi clear water, ^'-f *« ''f.'^ 
 i^ and let them Ue twenty-four hour, in the 
 i^tirring them f^equenUy; pre» ou the 
 r^r Sd ^d a pound and a quarter of W 
 hquor, juid ada p«^ the .ugar i. di«- 
 
 Xl,putittto''agooA dean «ua. «»d.^w 
 
 Z frmentition ha. c^ "'"^d.« "^^J 
 
 ILid a month, rack it off ""» ««»'»r ^ 3 
 St .tand «x week.4onger , Aen botde »t. and 
 
 put a lump of sugar into ei»ch bottle.^, 
 
 raABL ooosBBeiiBTr W?SE. 
 
 ' Tdte a. many as you. think prV' '^^•,1^ 
 ^arlwoseberrie^ bruUe them well, and fet them 
 P^^Jo+Tin acleantub; the next morning, 
 2l:f£^^mtrskin; and let the juice 
 
 : K totlr «.ven or eight hours 5 pour off . 
 Sf de^ from the sediment, and measure rt as 
 ^ituTiSo the cask, adding to every ttoe 
 J^^ «rf*te jni««.«IK^f 
 
 Cp sugar, broken into smaU P«««' ."^^ J 
 
 - 5^i^^ dissolved ; dose t-P. «^^ Jf, 
 ' nonihs, botde it off, putting «^to eadi^bottle . 
 
 gmalllump of gt igag* — ^ — • — '- r^ 
 
 'Xk 
 
 fxfj-'^A.-i 
 

 MADE WINES. 
 
 
 RASPBERRY CORDIAL. 
 
 Take four bottles of the best white wine 
 vinegar j pour it on four pints of fresh gathered 
 maps in a stone jar; the next day strain the 
 licjuor over a like quantity of fresh raspberries, 
 and let them stand till neitt day; strain the fruit 
 and vinegar through a hair searce, pressing all 
 the juice through, then pass it through a jdly 
 bag; measure it, and, to every mutchkin of juice 
 take a pound of lump sugar ; set the jar into a 
 large pot of boiling water ; let it remain till the 
 juice comes to the boil, which will take about 
 two hours; if any scum rises, take ||. .^| wlwa 
 cold, bottle, and cork it up. 
 
 '*■ 
 
 ELDERBERRY WINE. 
 
 Take twenty-four poun<}8 weight of Malaga 
 raisins; hash the^/a ^^!^;>^ fi^e gallons 
 (English) of water; boil it^#pi hour, and let 
 it stand till milk warm ; steep'tkie" raisins in it 
 for ten days, stirring them twice a-day ; pass the 
 liquor through a hah* searce ; have in readiness 
 five pints (five mutchkins) of the juice of elder- 
 berries, extracted as you do the black currants 
 for jelly ; mix it cold with the liquor ; stii> it well 
 together, and put it into a cask : let it stand in m 
 warm place, and, when it has done working, stap 
 it close. Bbttle it in^bruar;^ 
 
 
 J 
 
 rt 
 
 
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 808 
 
 MADE WINES.. 
 
 »';(!.* 
 
 
 JBdNTlONAC WIKB. • 
 
 Take six ««»on. of water, twelve pomid. of 
 
 floW^f elder, when thiy are fidbng. and will 
 SToff the qiantity of half a peck ; put them 
 
 S lu* spoonfnU of yea.t (bam,) and, ^»A 
 4^™ Xrwwdi, put it iHt<i a dean caA; when 
 
 months, and hotde it oft / 
 
 • jiNGMSH CHAMPAIGN, y 
 
 Take three g^ons of water, and nine pounds 
 
 ^ ^ ^- whidk the water and eggs weU 
 to«Ser^uli^r;ugar; bottithrif anhour,. 
 
 ^on of currants, picked from the ste)^ bu* 
 
 Sbruised, and, when cold, i^^^'^f^ 
 
 days, with half a pint (half a ^^^^^Ah^ 
 
 XtL;) afterwards nm it t»«»»J» W ^ 
 
 and put it into S dean oA J»* r!^*^ 
 
 T/^ mutchkin) of isingM fii«>«g«;,^»i*<. 
 
 ^U done working, stop tt cloj|?.for* 
 
 «r two months, and ihen^bottkit, put 
 
 S sugar into each bottle. This is ati 
 
 Tme, and has a benutiful cdlour. 
 
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 «\r'i 
 
 HAi>£ vrim 
 
 .iftSi 
 
 * • 
 
 
 
 - ' BAMSON WIN£. . 
 
 Take to each gallon of water^t^o fiquiids 
 a half of sugar; boil and skim it weU fpr^ah 
 hour Dr more; then, to every |^on of Itigtuny 
 ptit in five pounds of damsons, stoned ; boil ^ent ^ 
 till t&ey are of a! good red colour ; strain 4iee 
 liquor dirough a isearce, and ferment k in M 
 open vessel for four days ; after> 4rhich, pout; h 
 ,<^from the sediment; clean the l^ssel, and put^ 
 (jjgMj^e liquor again, to finish the fermentalaoh ; 
 put it into a clean cask, and close it well up f^r 
 " six oir eight months, and, if it b^ fine,, bottle it 
 off; it mjety be Jcept a yelu* or two in ^^ bottles, as 
 itVilU improve in keepingj^' «.«»•. 
 
 -p 
 
 ASPBERRY OR STRAWBERRY WINE. 
 
 ' Bruise the fruit well; squeeze. it tl^rough a 
 clean linen cloth ; boit as much water as. ihere is 
 juice, and, when cold, pour it on the dry strained ' 
 firtdt J let it stand four or fiVe hours ; squeeze it 
 again through. the same cloth; mix it with tl^ 
 juice I to ^very gallon of thter liquor udd a pound 
 and a half of lump sugar, broke in small pieces ; 
 jet it stand close covered fpr Xweel^; put it int6 
 a dean ca^, and let it stand, lvell bunged up^ 
 for a mpnth or, six weeks, oi^^til} you find* it is 
 ; ^lien bottle it off. . ^ 
 
 
 
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 .1- •/-."- 
 
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 i^ADfi WIKES, 
 
 w (JUINCE WINE. 
 
 take twenty large quinces, (gathereddry, tod 
 fidtripe,) and dean. them with a,coa«e cloOi; 
 Telem a. near the core as y<« can. with a, 
 
 Se bread grater f boU one gaUon of water, «.d. 
 put the grti&dq^ces into it; after whid^ 
 rLn dowlv for a «»rter of an hour, and^rtram 
 
 Jb of lump sugar, stu^g rt *f *%X J" 
 fllved: cover it up dose, and let it stand 
 Si^lurs, afterwhichbotde itoff, tekmg 
 
 ^^tS^on«! of the sediment goes into the 
 'bottle.^ ^.■ :; ."■ /.-^ ■.■:■■*;■ ■■■'•_ r' ;; ;'-■ :^ 
 
 .; OitllOEB WINE. 
 
 Take ten gdlons of water; beatupthe^whitM 
 
 «f few eL ^t them into t^e water, and whisk 
 ^rwT^gtit; put in twen^ poimd. of 
 
 raw sujptf,^itou the fire, and, when it bods, 
 XiT»Ui throw in one pound of white 
 ir^fbUsed, and hdf«. ounce of^^^^ 
 
 Rmioa half an hou.; ^"^f "^^'jj*^ 
 cold, put it in an open vessel, and tak« twelve 
 kZns and twelve bitter oranges; pare diem, 
 S ^eeze in the juiee„abo P«tf ** "«J ' 
 J^ttoita cupful Osgood yeast, ««l let it ^rork 
 for twenty-fotrf hours; afterwards dray it o^ 
 ^dT»t it into the cask, which jnust beJutts let 
 it stwid tiU fiiie, and bottle jt oK r - 
 
 ' 6 
 
 > 'it. 
 
 Sfr' 
 
 

 
 MADE WINE& 
 
 , ^ote.— You may boil the rinds with the gingev 
 and spices. * •' .^ , ^ 
 
 ANOTHER WAY, 
 
 ^* 
 
 To sixteen ounces of pounded gingar add three 
 gallons o^ boiling water, and, aftci' stirring it 
 Mlpll, let it stand for two days, then strain it, and 
 pnt it into frsnudl cask, with ten pounds of lump 
 |ugar, ten iBottles of spirits, the juice of three 
 dozen and a half of lemoi^s, one dozen of bitter 
 oranges, and half an our^ of isinglass ,v mix 
 them all weU in the cask, and fill it up with cold 
 boiled water, ft should stand for six weeks, 
 jhe above quantity is for a twenty pint l»sk 
 (ten gallons, English measure.) If pi|^erly/ 
 fnanaged, this is an excellent wine^ 
 
 ^ .«■ 
 
 COWSLIP WINE. 
 
 :. » » 
 
 
 To teif gallons of water ad4 si|citi^iri^ pounds of 
 lump sugar 5 beat up the whites if iSxegglj sdr 
 it well together; set it on the fir^, stirring itiill 
 the sugar is mfelted; when it begins to b^il, 
 draw it to^ one side, and skim it as it rises, ohce 
 or twice|><mdng a little water mto the side where 
 it boils; ijiis nHU make the soum rise; wWit 
 is (Clarified, let it bc|l an hour longer ;.sei; it to 
 /!opl ; when it is about milk warm, toast a piece 
 of bread, and spread both sijies of it with yeast; 
 l^t it stand two nights to wiirk* tfter the toast is 
 in iti in l^e mean time, put int0 i^i^put a pec^ 
 
 ^/ 
 
 %\ 
 
 ■i . 
 
 jL 
 
 A 
 
 <* 
 
 K\ 
 
r- 
 
 MAI^ WINES. 
 
 \ 
 
 S^TaSd one pint (mutcUdn) of wMte wine to 
 
 SSy Son; let il rtand three /^^-^Xn 
 A^pS^t ikto a good cle«. ««k. »n«l..when 
 
 *"!^i:*i*Put"t iie coekbe^re yo- fill J« 
 Jrt prevent shaking it; if ^u hive not a 
 ir thirwill boa th^ water ail at once.j^U 
 -^r^Tide it. and abo divide the wgar and egg.. 
 
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 CHAPTER XXL 
 
 BREWING AND BAKUfG. 
 
 WATEft'BEST FOR BREWING. 
 
 Water from a river or pond is best, bfeing 
 goft ; hard water is not proper for brewing ; rain 
 water is to be cbosen next to river water, though 
 all water which will nuse a lather with soap may * 
 bf mfely used in brewing* 
 
 TO CHOOSE GOOD malt: >■': 
 
 Malt is chosen by its sweet smell, jnello# 
 tart«, plump body, aM thin skin. There lore two 
 sorts in use, the pale, and the higb or brown 
 j^M^', the former of which is mostly used in 
 private femilies. In grinding, see that the xnill 
 be free from dust, which it is very apt to eollpot 
 when not constantly in use, and take eard tiiat k 
 10 it so «i te ar|i||ili the grain without grindkig it 
 iet to powdi^ ^ to you W b<^|ter have fc^ 
 graim slf 4poi#i ungroiad 4a» h*f* tS« 
 llM^ gybuna Ui^m^y i»W^ ^wW m^M 
 
 !■■' 
 
 , .V • f/ 
 
 .. ^' 
 
 >>it , 
 
' •«■ 
 
 BREWtNO AND BAKING. 
 
 ^Jewer, inA prevent the strengdi from 
 [tmcted ; you can easily alter the mill to^^ 
 Id, by a screw for that purpose. 
 
 ;."--■■ , ■. ' ♦" 
 
 .;^ ^ ^ TO CHOOSE OOOD HOlfS.* 
 
 H^f^^ dioseii by their bright greenly 
 jeoloor, sweet smell, and clamminess when rubbed 
 between ihe hands* ^^ .^^^ l . 
 
 OP THE. BREWING VESSELS. 
 
 For B copper holding twenty gallons, ihe mash 
 tubs^^ght at least to contain four bushels (four > 
 j^lots) of malt, the copper to be of a siie to have 
 loom fwltirring ; the coolers and working tubs 
 may bf viather fitted to the convenience of the 
 mUBf i^ian to any particular size ; for, if one 
 v^l is not sufficient, you may take uiother. 
 
 OP CLEANfKO AND SWpTENINO CASKS. 
 
 <If a cask, after the beerll^lhiwn out, be well 
 stopped to keep out the l^, |nd the grounds 
 • be suffered to temain in it M you want to use 
 it again, yoii will mily need to scald it well, 
 taiong care the hoops are well driven on before 
 you fill it; but, should *e air got into an empty 
 «ask, It wj^ oontraet an'lll stneU, 'tiotwiihiiii.Q^Q^ 
 the soalding: ; in whi(& evfh ^ haac^ of bcpised 
 p^m^j bttled m'the wii^ you icidd with, will 
 ji^^i^ libottgh We tipi^wiiy isto take oat 
 thelMd of tkeoask, thit it may be ahm|.% 
 
 Ai 
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 1 'i ■ •! is " 
 
TijpprT; 
 
 ■vt|r(T 
 
 , , . - I „ 
 
 i 
 
 BREWING AND BAKING; 
 
 a cooper, and burnt a little, and afterwardi well 
 scalded. If this cannot conveniently be done, get 
 some limestone, put about three pounds into a 
 barrel (and in tilie same proportion for larger oip^ 
 smaller vessels ;) put to it about six gallons oif 
 cold water, bung it up, shake it about for some 
 time, afterwards scald it well i^^ tWo or thr^e 
 waters ; you wilT by this means remove the lU 
 smell If your casks are new, dig a hole in the 
 earth, and lay them in, to about half their depth, 
 with the bung holes downwards, for a wedL ; after 
 which, scald them well, and they ^Sidll be fit for 
 
 dF MASmNC* TliB UgUOBii ;- : 
 
 " Of two^ bpskek of malt (two firlot8,il''and one 
 pound an4 a half of hops, you may make eighteen 
 gallons of good ale, and eighteen gallons of good 
 table beer. You may likewise make iiine gallons 
 of small beer for present use 1 for which a ooppaK 
 containing twenty-four gallons would be most 
 ^convenient,; "■^:^'.-' ■' //^ .. ": '''"'■■ '■•■■■•■-; ■^y .' 
 
 ¥ou may heat the first copper of liqunlr £nr 
 maahing, and strew over it two handfuk of bran 
 or malt ; by which you will see when it begins 
 tb boil, at it will break and curdle ; liiter whu^ 
 it will be proper to be let off into the mash ^ 
 where it may remain till the steam is spent before 
 yim put m the malt, iff you may put in<»e gi^km 
 of eold wKtar, wldA wiU biiin | iponer %» 
 
 '^^<- g- ■" '■' ' 'ii 
 
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 V 
 
 
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■^;s^»-~«« 
 
 ^ " / 
 
 1 ■^ww^KKS^^'^ 
 
 ^f"> ' W?^>BWfl" 
 
 t 
 
 960 
 
 BBEWINO AND BAKING. 
 
 V 
 
 proper state for mashing, which you may begin 
 to do immediately, stirring it all the while you 
 are putting the malt in ; of which keep out about 
 half a bushel (half a firlot) dry, to strew overjjhe 
 rest, when you have done stirring,— which will be 
 as soon as you have well mixed it with the liquor, 
 —and prevent it from clotting. After the dry 
 malt is spread over, cover the mash tub with the 
 malt sacks or cloths, that you may lose none of 
 the spirit, and let it stand fully an hour. In the 
 mean time, get another copper of liquor hot, and 
 in an hour and a haJf begin to let off the first 
 wort into the under back ; then receive a pail of 
 the first running, and throw it again upon the 
 malt ; ybu will find fliat the malt has sucked up 
 one-fourth of the first copper of liquor ; it will 
 therefore be necessary, to make up the quantity 
 of wort for the strong ale, to add as much of the 
 seccmd copper, throwing it by bowlfuls over the 
 malt, and giving it time to soak through, keeping 
 it ail the tame running by an easy stream, till you 
 perceive you have about twenty-two gallons ; 
 irhich, in boiling and working, will be reduced 
 /to eighteen gallons. If, while you are letting it 
 off, you throw into the under back'about half a 
 pound of hops, it will preserve it from what is 
 called foxing, growing sour, or becoming ropy. 
 The first wort being all run off^ you itoust fasten 
 the ti^) ofvthe mash tub, and take the second 
 "^inaihing, stirring up the malt as you did ^t the 
 
 tx 
 

 BREWING AND BAKING. 
 
 961 
 
 a 
 
 first; then cover it close for an hdur and« half; 
 put likewise the same quantity of hops In the 
 under baok as yoi^ did for the first liquor. But 
 if you intend to make nine gallons of small beeri 
 which can be done, though straining the point 
 rather too far, one hour will be sufficient for the 
 second mash to remain on the malt ; biit the third 
 will require an hour and 2 half; and, as it nuMk 
 off, you must riBpeat it the seconcTtime, and it 
 will be good small beer: meanwhile fill the 
 copper with the first wort, and boil it very briskly, 
 with another half pound of hops, taking. g|^t 
 care to avoid the extremes of under or 'S^ 
 boiling, as either of them will materially ii^re 
 the ale ; for, if not boiled enough, the liquor will 
 taste raw, sweet, and si6kly, and cannot retain 
 the virtue of the malt, nor be wholesome drink; 
 on the other hand, if it is suffered to boil too l^pig, 
 it will thicken, and be prevented from ever be^g 
 fine in the cask, or agreeable to the pakte. The 
 breaking or curdling of the wort should be yAlr 
 guide ; for, if you boil the wort an hour ( which 
 is the usual time,) and should take it out of t^e 
 copper before it be broke or curdled, 
 
 >^i8managed; but wheii it has^iled^ 
 tak^ some in a hand boij^l at several tim 
 when you find it is broke into smali'partk^ 
 is neariy enough ; a itew minutes will 
 
 "large flakes : this, then, is the time to _^ 
 
 off, and put it into the cooling tubs, as lahallqjjtt 
 
'^ff 
 
 ■ •♦•■*" 
 
 -■f 
 
 t< 
 
 ■■isii 
 
 I^RBWINO AND BAKING; 
 
 as i^rfbtei ilncf ii tlie liqmwr cook, it may be 
 put into the working tub, thai the coolers may 
 hi at Uberty for the atiier wort that may l^ 
 ready to strain off. As soon as the first wort \n 
 ttrained off, put in the second, with the wme 
 quantity of hops as before, and one pound of 
 treacle ; the hops must never be boUed twice, and 
 you must take care ^ thU, lu weU as the firty 
 
 when it breaks, to^^'^ ""^ ^'^^^^^ ' ^^V*^^"* 
 wort will be t^o.mm break, you must Aere- 
 fore boil it an\ou^ Ip, when strained off, put 
 it to cool in a shallow body, as soon as possible, 
 that it may not fox (sour,) which if is very apt 
 to do, if put in too large a body together ; but if 
 you have not convenience for tfris, tike a hand 
 bowl, and keep stirring it up till iUie cool enough 
 to put in the yeast In put^ your wort 
 toffethar, take care not to disturb the sediment 
 at Uie bottom of the tubs, but let it b6 taken^off 
 as deat as poirible, as the want of this precaution 
 will cause an under fermentation, which must be 
 avoided; wken it is lukewarm, proceed to fejr^t 
 it in/the following manner:— ; . 
 
 Procure a pint>iutchkin) of yeast, mix it 
 ^wlA W quart (chojmi) of the worts with your hand 
 in a bowl, then set the %iwl to swim on the wort, 
 aade^r it up; mashorttime itwiU work over, 
 ittdaat\the whole to fpymentadou. When the 
 yeaat hM taken its proper effect, mix it ^well 
 f .«^ _i.x-__-^ij- ^^4^«« * Ha bo#l to swim on 
 
 -lO* 
 
 NJ 
 

 'X 
 
 BJIBWINO AND BAKINQ^ 
 
 the iriurface; then cover it, and in two ^jmm 
 mort it will be fit to run into the casks W,p 
 immediately before you do this, carefully tdke off 
 nearly all the yeaat, then take out aU the liquor^ 
 but with such caution as not to disturb the bottomf 
 it will work in the cask about a week, after whid^ 
 put in the bung gently, and, when it has don# 
 working, put the bung in very tight, with a pieot 
 of eoarse cloth al^ut it ; in about a moQth it will 
 be ready to tap; but, tf in pegging itjyou find 
 It not clear, let it stand a few y^ekk longer ; 
 by that time it will be both fine and pleasant. 
 Observe, during the time of removing the liquor 
 out of the cq)per, it is of importance to take cai« 
 to preserve it from burning in order to which 
 you shoiild always contrive to have the fire low 
 (or else damp it) at the time of emptying, and 
 to be very expeditious in/putting in fresh liquor, 
 ^ote.— March and October are the two best 
 months for brewing, though you can brew all the 
 year round for present use. These are likewise 
 the proper season^ for making vinegar, which you 
 will find'iui advsoitage in di^n^ 
 
 ^" ;ro MAKE GINOER BEEB. ' 
 
 Have ready a plcnan, well seasoned, twenty pint 
 <tenj;aUoii) caskj boil as much water as will fill 
 ^ P^ "**o a cl«an tuH let it stand all n%iit ; 
 the jpt moniing take a dean brass pan, fill it 
 
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 1653 East Main Street 
 
 Rochester. New York 14609 USA 
 
 ( 7 1 6) 482 - 0300 - Phone 
 
 (716) 288 -5989 -Fax 
 
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864 * BREWING AND BAKING., 
 
 of three eggs, whisk it well together, add to it ten 
 pounds of sugar, set it on the fire, stirring it until 
 * the sugar is melted ; when it is come to the boU, 
 draw it to one side of the fire, Mid take the scum 
 off until it is perfectly clarified ; when done, 'have 
 a pound of good ginger WfeU bruised, the rinds 
 of six lemons, boil them in the clarified sugar 
 about twenty minutes,; take it off, and put it 
 into the cask with as much of the water you had 
 previously boiled as to half fill the caski add the 
 juice of six lemons, and a pint (nautchki^) of 
 good yeast (barm,) put in the bung, and shake 
 the cask well, then set it on the stand and fill it 
 up with the boiled water ; let it work iwo or three 
 days, fiUing it up frequently as it requires ; when 
 it has done working, bottle it off, and it will be 
 fit for use in eight or ten days, if well corked. 
 
 to MAKE SPttUCE BEER^. 
 
 Have ready a clean, well seasoned, twenty pint 
 (ten gallon) cask, boi^as much water ak will fill 
 it, put it into a clean tub, let it stand all night ; the 
 next morn8ig tal^a clean brass pan, fill it about 
 one-third full of^ter, set it on the^fire, arid 
 when it is warm add to it ten pounds of molasses 
 (treacle,) stir it well, until it is nearly to the 
 boil, and the treacle, is well dissolved, add a 
 ds. 6d. pot of the essence .of 'spruce, stir it well 
 together, put it into the cask, fill the cask about 
 half full of the water you had previously bdiled,; 
 
 
 I 
 
 ^V 
 
 
BREWING AND BAKING. 
 
 965 
 
 adding a pint (niutchkin) of good yeast (barm,) 
 shake it well, then set it on the stand, and fill it 
 up with the boiled water; let it work two or 
 three days, filling it up frequently as it requires ; 
 when it has done working, bung it up for eight 
 days, bottle it o£f; it will be fit for use in ten days 
 if well corked. 
 
 ."> 
 
 TO MAKE LOAF BREAD. 
 
 In the evening, about ten o'clock, set the sponge 
 in the following manner : put thirty-two pounds 
 (two stones Scotch) of good flour into a kneading 
 trough, make a hole in the flour at one end of 
 the trough with your hand, pour in, five, quarts 
 (chopins) of warm water, with six ounces of salt 
 and a pii||#|Jmutchkin) of good yeast (barm,) stir 
 in as ml|ch of thie flour into it as will make it 
 thick batter ; stir it well until it is smooth and 
 tough ; cover it up close. ' 
 ' The next morning early set your oveli to 
 heating' ; then add five quarts (chopins) of water 
 and six, ounces more of salt ; work it w-ell until 
 you have made up all the flour into a, good dough ; 
 let it lie about twenty minutis,' then lift it on, a 
 clean table, and make it into loaves of about four 
 or five pounds each, let them stand to*fill pretty 
 well before you put them into the oven; in the 
 mean time clean out the dust from the oven, 
 
 which must be of a strong constant heat : an hour 
 
 ■ ■ » • •■ ' ■ ■ - 
 
 U'„, 
 
 - V**. 
 
 £* 
 
 ft. 
 
■^k<*t 
 
 
 •-~^™T-5-'rT--|^". 
 
 «6d 
 
 BREWING AND BAKING. 
 
 •/ 
 
 .I*'.: 
 
 and a half should bake them, if close shut up, 
 and in proper hejit You may either bake on 
 the sole of the <^n, in tins, or in hoops i in 
 summer, the water should be about milk warm, 
 in winter, considerably more so, and in frosty 
 weather, as warm as you can bear your hand in it. 
 When you draw the bread, take a brush, dip 
 it in water, and brush them over the top whilst 
 hot. You may make the half of this quantit}^ 
 if 3rou choose. . \ 
 
 TO MAKE ROLLS. • ^ 
 
 T&Ice two pounds of flour; put it into a large 
 bo^iMith an oitnce and a half of salt, a gill of 
 gocPPIast, and as much warm water as will make 
 it ftito a thick batter ; stij it well until it is smooth 
 and tough ; cover and S6t it before the fire to rise 
 about ai#liour, then take two pounds more of 
 flour, Tub into it three ounces of fresh butted, 
 and mix it with the sponge, work it into a light 
 dough, let it stand ten minutes, make it up 
 into smyi roU^, lay them in tins not to touch 
 eacji ^er, c^in pans for the piirpoJe, fijst 
 buttered r let them stand to fiU, then put th^m in 
 the oven, not quite so hot as for loaf bread. 
 
 They will take about three quarters of an hour 
 in the oven |r when done, rasp them with a bread 
 grater as soon as they come out of the oven, 
 cover them with flannel, and keep them hot. 
 
 --j" 
 
 ^-S^v * > k\ i. 
 
 

 BREWING AND B 
 
 ^KINd. 
 
 867 
 
 * -TO MAKir WHIGS FOR TEABREAD. 
 
 Take a pound and a half of flour, half air ounce 
 of salt, half a pound of good raw sugar, a gill of t 
 vyeast (barm,) an^ as much warm water as will 
 make it into a thick hatter ; work it well until it 
 is smooth and tough ; shake ^Jiandful of flour on ,t 
 the top of it, cover it with a cloth or piece of *^^ 
 flannel, set it before the fire about an hour to 
 rise, then rub three ounces of butter into another 
 pound of flour, and work it all together to a nice 
 "light dough; add a few carraway seeds, half a 
 pound of currants, washed and dried; let them 
 stand ten minutes; in the mean time, clean out 
 the oven, which must be pretty hot ; make some 
 into whigs, long, and narrow at both ends ; flatten 
 them^own, some found, the size of a small tea- 
 saucer, and some like the whigs; cut%iem into 
 three longtvise,- and plait^them, fasten th^m at 
 both ends, lay them on tins, first buttered; cover 
 them with a towel or piece of flannel ; let theni 
 Stand to fill about fifteen minutes, put them in th( 
 oven; they will take about twenty minutes o 
 half an hour, if the oven is not pretty hot; whei 
 done, brush them all over witt sugar and watek 
 before you take them off. They may^bei sent 
 tabfe either hot or cold. 
 
 7"^ 
 
 
..^.:'¥n::: 
 
 i>^ 
 
 CHAPTER XXtl. 
 
 A 
 
 DIRBCTIONSI RESPECTING TI|E DAIRY. 
 
 I po not intend to treat upon this Subject on a 
 large scale, but to confine myself <fco su^ct in^truq- 
 tions as may prove useful to those pepons who 
 keep a few cows merely for the Wipply of 
 their oifh&milies. Illkny ladies or th^ir hoi^* 
 s^epe^ Aolmve not, wd do not wish td acquire, 
 a ll^o^ou^ knowledge /of the management of a 
 dair^^ may, through die medium of thi§ publica- 
 tion, attwfi^^ the knowledge that is neiiessarjr for 
 their purpoge.^^ \ 
 
 In the firdt placVparticular attention ought to 
 be paid to keeping theNlaiiy very c^lean, and, in 
 the summer, as cool as possflWej and if any milk 
 or cream should be spilt, not to^^^er it tp lie, 
 but immediately to clean it up, or it^wlU s*^ur, 
 and do more mischief than you are awai^o^ 
 Great attention should be paid to scalding 
 rmsing die vessels, and turning them down in a^ 
 
 A 
 
 tjfe ^iit:iL&ii 
 
 
•?'•• 
 
 ■ K 
 
 THE DAIIIV. . a60 
 
 airy part of the dairy, so as to be perfectly dry 
 and sweet. ' '^- ' 
 
 rWhen the milk comes from the cows, it will 
 We proper to have a clean vessel, large enough to 
 hold the whole, which should be strained into itJ 
 \ and there remain about half an hour, frequently 
 stirring it until the froth is settled, and the miS 
 icooled; afterwards gently nour it into the milk 
 ftans, which ought to be %f white stone, and 
 not too deep ; for, if the milk is put warm into 
 thp pans, it heats them, alid prevents it from 
 
 Milk should not stand more than twenty-fojur 
 hours in summer, iu winter it may stand double 
 that time; after skimming it, pHt it into clean 
 earthe^ pots, and keep it in as cool a place as 
 
 «^ossib£e ; in the summer, butter should be churned 
 at least twice in the wweK though sonJifunilies, 
 rf they have sufficient cream, may wish to have it 
 every morning; but that can be arranged as they 
 
 ' please. ^ 
 
 " ■ ■ ■■ > ■■■ ■- ' ■ ., - ■■■■■.'■ * ' ■ 
 
 TO MAltE BUTTER. 
 
 Pour the cream gently into the chum, keepimr 
 back any milk that may have settled at ti£ 
 bottom ; in the summer, the butter should always 
 be churned in the moruing, befwe the heat of 
 the son comes upon liie iiaiiy ; after the butter is 
 come in the chum, the butter-milk should be 
 "^ured off; the dairymaid should be cautioped 
 
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 Ha 
 
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 i^S"^^*\#^^yp "^Li^Mi^S^Jf ■^^"*'" 
 
 * •.-'vi 
 

 r. 
 
 ftot to let her warn hwd touch the buttet, but to 
 have a targe wooden spoon for the purpo«» of 
 liftinit the butter out of the chum ; press the miUc 
 ^- weU out of it before the water be put to it ; the 
 water should be very pure and cool ; it wiU be 
 proper to strain it in case of any sediment, for 
 ?he least particle will be observed in butter : let 
 it stand k quarter of an hour in the first water 
 to firm ; press the milk well out, changing die 
 water often, until it is quite clear If .you^t 
 
 I print any of it for family use, first^bodAe 
 prints, afterwards throw them in cold water ; with 
 -a wooden spoon, lake a pi^"',*"* ?'*»>'"" 
 the print, catting it neady off the edge with Ae 
 spoon ; slip it off the print into cold water, untd 
 vou have printed as many as you have occasion 
 for ; make the rest up in forms, or saft li, as may 
 
 P^cutar attention should be paid to scalding 
 and rinsing the chum immediately after using i^ 
 ptacing it in a cool airy ptace unUl qurte dry r 1 
 
 taust, on no account, be cleaned with a flannel 
 . cloth, which would leave ham m it. 
 
 TO SAITT BUTTER. . 
 
 Take the butter from the cliuni, and clap it 
 weU, tiU the milk is ^ell clapped out of lUthen 
 wash it in three different waters ; in » last 
 water, put in a handful of salt ; clap the water 
 well out of it ; for every pound of butter, aUow 
 
 ' % -i£.-*Jp |. 'k.-i.l s^^^^muMS 
 
THE DAIRY. 
 
 871 
 
 8 tablegpoonful of gale, a teaspoonful of lump . 
 
 «ugw-, and a« much saltpetre ; let theae be weU 
 
 dned^ before the fire, and pounded very fine 
 •tog;etlier; work them into the butter till it be 
 
 smooth, and the salt all dissolved ; pack it weU 
 into the can you mean to keep it in ; boil a UtUe 
 pickle of salt and water, and, when cold, pour it 
 Tf k".: '^'". ?.?•««* »f Mnen cloth, and hy it on 
 the butter: if It has not a cover, tie it over with 
 something to keep out the air. -.;: 
 
 DIRECTIg!JS FOR MAKING CHEESE. 
 ' TO PBEPARE RENNET. 
 
 Take the^maw as soon as the calf is kiUed. 
 dean tod rub it inside and out with salt, skewer 
 It with wooden skewers, stretch it on a boardi, 
 turning It frequently for about twenty-fourHouiT 
 
 hang It m a dry place ; when it has done dripping 
 wmp dean paper round it, and let it remain unS 
 perfectly dry : boa three quarts (three diopin.) 
 of spring water, with a handful of nettles and 
 some salt : when cold, put the maw iflto a stone 
 ressel that wiU allow it to Ue flaVpour the Z^ 
 over It, let It steep twenty-four hours, strain th« 
 liquor off, bottle and cork it : keep it for use. . 
 
 — .. .,...#. • ■ 
 
 
 ^ii 
 
 $ 
 
 M- 
 
 J 
 
 
\ 
 
 873 
 
 THE DAIRY. 
 
 \ 
 
 \ 
 
 .\ 
 
 TO MAKE NEW-MILK CHEESE. 
 
 ' As soon, as the milk comes from the cows, 
 
 strain it into a clean tub for the purpose, put as^ 
 
 much rennet as wiU turn it ; when it is sufficiently 
 
 come, stiHie it with the skimming-dish croe^ and 
 
 cross, to make the whey separate, press it dbwn, 
 
 and Uft the whey off it ; lay the cheese-cloth >i 
 
 the vat, and set it on the ladder across the tub 
 
 lift the curd, and press it well into the cheese-vat; 
 
 as it sinks, press more into it, until full ; it should 
 
 be brought two inches above the edge of the vat ; 
 
 bring the doth neatly over it, keeping the curd 
 
 from spreading over the edge as much as you 
 
 can ; set it in the press, lay a board over It ; m 
 
 an hour take it out, change the cloth, return 
 
 it again to the press ; repeat this every two hoijrs 
 
 ibrlhree times ; the last time let it remain, so as 
 
 to be in the press twenty^four hours f take it out 
 
 and rub it all over wfth salt, lay it on a board ; 
 
 do so every night and morning, tumbg it every 
 
 ^me, and rubbing it with a clean coarse doth, 
 
 until it is quite d^ : it should be kept in a dry 
 
 airy place. J ^ 
 
 ANOTHER W4Y. * 
 
 Turn the milk as before ^^irected; when the 
 curd is coWe, stir it round, let it stand for a littlej 
 then presTit doiwi, take off all the whey, have 
 a cheese-bag ready, lift the curd into it, put the 
 
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 THE DAIRT. 
 
 m 
 
 cheese-ladder over the tub, lay the bag on it, and 
 press the whey out of it, breaking the curd well 
 with your hand &om time to time, to make it part 
 with the whey; after all is pressed, pour the 
 whey out of the tub, put the curd into it, and 
 break it well, with as much salt as you think 
 sufficient for the quantity of curd ; lay the cheese- 
 vat on the cheese-ladder, the cheese-cloth over 
 it; put in the curd, pressing it in from time to 
 time until it is full, squeezing all the whey out 
 of it you can ; it should be left about two inches 
 above the edge of the cheese-vat, bring the cloth 
 neatly over, put it into the press, observing the 
 same rules as in the former directionsi / 
 
 
 TO MAKE CREAM CHEESE. A 
 
 Take the cream off from milk that has 0tood 
 twelve hours, take som6 new milk, warm iti and 
 f>ut it to the cream, so as to make the wh^le of 
 the same heat as milk from the cow; put Rennet* 
 sufficient .to turn it; press the curd verV care- 
 fully down, biit endeavour to break it as tittle as 
 possible, take off all the whey; if you /wish to 
 have it round, or any other shape, put,|| in^ 
 doth, and form it as such ; or as a pine .^pplej^ 
 odier form ; hang it upon d hook for two or threl^^ 
 hours before it is moved, as it is apt to cnjpk 
 when the cloth is too soon changed : after it has 
 hung the time directed, change the cloth, and 
 put it into a net, tying it tight at ihe'top, so as 
 
 Vi. 
 
 
 
•74 
 
 THE DAIRY, 
 
 tt ' 
 
 
 to take the impression of the net; let it hang 
 until it stops dripping, then rub it with salt, as 
 mentioned in the preceding receipts. 
 
 ANOTHER WAY. '^ 
 
 Take some good thick cream, set it intp a pan 
 of warm water, until a thorough heat has pene- 
 trated it, observing that it must not be so hot 
 as new milk; put a small quantity of rennet 
 to it, take it out of the warm water when you 
 observe that it is firm, wet a cloth, and spread 
 it into a small scarce, po^ in the cream, set the 
 searoe over something, that the whey may drain 
 from it ; when dry, take it from the scarce, put 
 dock leaves round it, and lay it between two 
 boards, turning it every day, changing the leaves 
 each time, untS it is quite dry ; then cover it with 
 fresh dock leaves or nettles, and put it between 
 two plates to ripen ; it*mu8t be made little more 
 tlum an inch thick. 
 
 Note. — Skim milk cheeses ve generally made 
 the same way as the n6w milk cheese, only the 
 * skim milk must be warmed to the heat of new 
 ^^Ailk. __ 
 
 
CHAPTER XXIII. 
 
 DIRECTIONS FOR TRl|SSINO P&ULTRY, &o. 
 
 TURKEY FOR ROASTING, 
 
 Pick it clean, and singe it with white pfaper ; 
 ^--mpe it witBra coarse cloth ; cut the skin at the 
 back of the neck, and take out the crop ; cut the 
 neck bone through, ^nd take it out, leaving 
 skin to the breast and head; cut the vent, and 
 take out the liver, gizzard, and gut; be careful* 
 you do not bseak the gall : wipe the inside clean ; 
 lay a cloth doubled on the breast, and, witif a 
 rolling pin, flatten the breast bone ; make a 
 stuffing thus: take a small quantity of ' su^ 
 minc e d small ; a f e w crumbs of bread ; ' 
 
 •A 
 
 .'■-^S 
 
 <tV<lLfc.„„ 'fc. J^ 
 
 
VT'f 
 
 :' .'if^^-- 
 
 876 
 
 TRUSSING POULTRY, «ws. 
 
 few 
 
 if YOU have them 
 
 minced parsley 
 pepper and salt; mix them up with ii raw egg, 
 and stuff the breast; turn the head round the 
 wing, looking forwards ; run a skewer through 
 the point of ^e wing, close to the back, leaving 
 room for^the spit to pass between the back 
 bone and skewer; push back the legs to the 
 wings, and hold them well down till you have run 
 a skewer through the thick part n^ar the back 
 bone, and meet the other leg in the same part; 
 turn tile legs back, between th^ side bpne and' 
 apron ; run a skewer through the side bone, and 
 the thin part of the le;g; theii through the apron, 
 meeting the other side the same way. Observe, 
 to put the rump through the vent. To spit a 
 turk^, enter the spit at the vent, making it pass 
 between the skewers and the badk bone, and out 
 
 at the back of the neck* 
 
 ; . ■ ■ - / ' ' ' . 
 
 TURKEY FOR BOILING. 
 
 ' Hck and dra^ the turkey as abdit^; break th« 
 
 leg bone close to th^^ foot, and dW out th* 
 
 ^ <rinew8 from the thighs; cut off tke I^ at iJie 
 
 >iiii8 V CRt off the neck, elose /to the badi^ 
 
 . 'ijtS^w.i" -J-t "SJ^ J"^S-^^ 
 
TRUSSING POULtRY, &c. 
 
 v 
 
 ■ I 
 
 877 
 
 leaving the crop skin long enough to turn over • 
 turn out the crop, cut the vent, and take out 
 the liver, gizzard, and gut; wipe the inside 
 dean I put a cloth double on the breast, and 
 flatten the breast bone with arolUngpin; rub 
 L^ a very Uttle pepper and salt, and a Uttle minced 
 l'^ parsley, m the inside ; raise the thigh skin with 
 your finger, ^and fix the legs under the apron; 
 put the rump through the vent; stuff it the same 
 as for roasting. 
 
 FOWL FOR ROlkSTING. 
 
 _ Cut off the neck, dose to th0 li^^ take out 
 the^ crop, open the vent, draw, wlp*, and season 
 It, a^d flatten the breast bonej cut off the feet, 
 leaving Ae leg pretty long ; strip # the skin, 
 turn the legs back to the wing, enter the skewer 
 under the thick of the leg, and through the winir 
 pmion, meetmg the other side the same way 
 turn Ae legs back again; place them between 
 tfie side bone and apron, put the rump through 
 the vent, and skewer it neatly throiwh the side 
 Wandapi^. Ifforboilhig,cutofftheleg8at 
 ^e joint, and tmssihe 1^ neatly into ^ apron. 
 
 ^1 
 
 ^' 
 
 "-^"X*Y ' ^' '''* 'ii;>> • ' " 
 
 jin 
 
 t>,. 
 

 are 
 
 TRUSSING POULTRY, &e. 
 
 CHICKENS FOR ROASTING AND BOILING. 
 
 If small, keep the heads and feet on; draw, 
 season, and stuff them with a few bread crumbs, 
 pepper, salt, and aUttle minced parsley, worked 
 up with a piece of butter ; fix the heads in the 
 brings, bring the legs back to the pimons; run 
 the skewer through them both, meetingihe other 
 side thesame; skewer the legs close between ttie 
 side bone and apron ; give the legs a mck at flie 
 ioint, to make them lie in a proper form. It tor 
 boUing, truss' the legs into the apron, and cut ott 
 the heads. 
 
 " GOOSE FOR ROASTING. 
 
 . Cut the feet off at the joint, and the pimons 
 
 ;at the second joint; then ctit off the neck dose to 
 
 the babk, leaving the skin long enough to turn 
 
 over it ; draw, wipe it clean, and season it inth 
 
 •a small quantity of sage rubbed down, ^d a 
 
 : litUe pepper and salt ; rub die inside with thew 
 
 ^ .ingre^ents, put the rump through the vent, and 
 
 skewer it neatly. 
 
 ^1 
 
 
 r«. 
 
TRUSSING POULTRY &c. 
 
 879 
 
 DUCK FOR ROASTING. 
 
 Cut off the pinions at the -second joint; turn 
 the feet upon the back ; cut off the head, leaving 
 as much of the skin as will turn over. Season 
 t^e same as a goose. 
 
 PHEASANT FOR ROASTING. 
 
 Q- 
 
 
 Draw and wipe it clean ; cut off the first pinion 
 of the wing; turn Ae head round the wing; run 
 a skewer through it, passing through the wing 
 on the opposite side ; run a skewer through the 
 legs, crossing the feet over the apron ; butter a 
 piece of writin^gr paper, and cover the head while 
 roasting; preserve the long feathers of the. 
 
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 TRUSSING POULTRY, 8cc 
 
 pheasant's tail to stiit in the rump when dished. 
 In the same way truss aU kinds of moorfowL , 
 
 WOODCOCK FOlt ROASTING. 
 
 \' 
 
 'm'^ 
 
 Cut the pinions at the first joint; put the 
 wigs close to the thighs, ^d run the skewer 
 thrdugh them; draw out the skewer, and run the 
 bill through in Ae place of it, as it should skewer 
 itself; but skin the head first ; cross the legs over 
 the apron. Snipes and plovers are trussed t^e 
 same way, but observe never to draw woodcocks 
 or stiipes. 
 
 ■-■■'"'■'- ■,-.■" ■■■■.♦ 
 
 PiGlSOir FOR ROASTINCi* 
 
 
 IFs»*, 
 
 ^ 
 
 Cut off the head, leaving as much of the sfem 
 of the breast as wUl keep in the sfoffing; tseagon 
 
 '^k 
 
 J J. t-u^ 
 
 
■/' '■ 
 
 y TBtJSSING POULTRY, lie 381 
 
 \ /' ' ■ ' ■ "'■".■ 
 
 a little bread cninibs with pepper and salt; mix 
 
 u^ with a small piece of butter ; put this into the 
 
 crop, having first emptied and wiped the bird. 
 
 Cut off the first joint of the wings; keep the 
 
 lega and feet on ; truss the legs ddwn to the 
 
 apron, and riin a skewer through the wing, leg, 
 
 and body. V 
 
 'If^js 
 
 s.. 
 
 HARE FOR ROASTING. 
 
 In the first place, cut off the legs at the first 
 joint ; cut the skin between the hind legs ; strip 
 jthe skin over theni, taking care to keep the tail 
 whole ; draw the skin over the body, and slip it 
 off th6 fore legs ; strip the skin over the neck 
 and head, taldng care to keep the ears on, and sfc^ 
 them neatly ; slit open the belly a little, and take 
 out the entrails; cut the sinews at the back of 
 the hind*^legs, and bring them up to^ the fore 
 ones ; put a skewer through each of them ^ &K^ ^ 
 the head between the shoulders, looking ftarmni^ v^^ 
 and run a skewer through it into the body, to "^^^ 
 keep in its place. A young £Eiwn is trussed the 
 same way, only you cut off the ears. \ 
 
 
 
 ~P^ 
 
 -A 
 
 V 
 
 • +frr* 
 
 
 v./ <?•''' 
 
TRySSINO POULTRY, &c. 
 
 RABBIT FOR ROASTING. 
 
 / 
 
 4 Rabbits are cased the same way as hares, only 
 the ears are cut off close to the head, and the leg 
 slit about an inch on each side of the rump ; the 
 hind legs are turned under, and th^ends brought 
 to the foire ones>a skewer is put through each of 
 them, and through the body. 
 
 n 
 
 fe 
 
 _& ''f','4 '■•"-:- -'■■' ''IX.aj 
 

 f' ':. 
 
 !f- 
 
 \ / 
 
 w 
 
 /' 
 
 CHAPTER XXIV. 
 
 ■ V-.,- ■ 
 
 ON CARVING. . 
 
 ^ . ' \''\' . ■■■' 
 \ ,■',■■■■■■- 
 A TURKEY. 
 
 •■*.■ 
 
 In the first place, raise the leg, open the joinif 
 lace down both sides of the breast; raise the 
 merrythought at the top of the breast bone : 
 raise the brawn, and turn it ontward on both 
 sides; then divide the wing pinion from the 
 joint next th^ body, and stick each pinion where 
 the brawn w^ turned out ; /.cut off the sharp 
 end of the pii^ion, ani you ^pnll find the middle 
 piece will fit tb^ place. > 
 
 e 
 
 A GOOSE. 
 
 Cut off both legs, as yot^ would fi should^ of 
 lamb; take-off; \Sie belly piece close to 
 extremity of th^ breast, abbut half an inch firoi 
 the sharp bone, iii\ two parts ; divide the pinions^ 
 and take, them off;\cut off the merrythought and 
 the slices from ^V breast; then t|urn up the 
 
 \ 
 
 ■^. [U 
 
 ■S* ' 
 
 "'S&^>3L-^^'',4^---*^-'^=-'='^-'-*^ 
 
384 
 
 CARVING. 
 
 • J 
 
 carcass, and cut it asunder, through the back, 
 above the loin bones. 
 
 A' MALLARD OR DUCK. 
 
 Raise the^ pinions, then the legs, then the 
 merrythought; lace it on both sides of the 
 breast ; take off the side bones ; lastly, tiirn Up 
 the carcass, and cut it through the middle, then 
 cut it through on each s^ide of the back bone.» 
 
 ■ ■^': ■.■■'■; ■■ ■ A FOWL. : 
 
 Either roast or boiled, it is done the same way ; 
 
 w^^lay the. fowl on a plate ; stick the fork fast into 
 the breast; take off the wings, with a handiome 
 
 • piece of the flesh from the breast ; then remove 
 the legs,, then the merry thou^t, then the hug- 
 me^Iose, or neck bones ; afterwards separate the 
 breast from the back ; turn up the back, and fix 
 the fork under the rump, and, with the edge of 
 the knife, press down the back, and it will divide 
 at a joint ; cut off the side bone on each side of 
 flicTbackJb^ne.^ A 
 
 A HARE. 
 
 Cut ft through on each uide of the back^ 
 from the shoulder to the rump ; take off the 
 rs and legs; divide the back bone, which 
 esteemed^* into neat small pieces. 
 
 • ,v-'- 
 
 * 
 
 " ^/\ 
 
 ^>i 
 
 \ 
 
 \ 
 
 « 
 
 
 
 
 y 
 
 
 
 
 
 
 « 
 
 * 
 
 
 
 
 
 
 
 
 
 
 
 ?**•*' _ 
 
 1 
 
 , 
 
 n 
 
 - 
 
 * 
 
 
 \ 
 
 • » 
 
 
 
 
 • "^ ^_ 
 
 m 
 
 
 
 
 ' 
 
 > 
 
 
 
 
 
 I 
 
 •■^ 
 
 '^LJmtJ'nJ 
 
 
 
 \L^^mr^.. 
 
 ,5ife-*sai4Vj 
 
 
 
 \ ' ' 
 
 '^ 
 
 i 
 
 l^^^-'i 
 
 ^S 
 
 HflUlln&^i^'^'^ 
 
 
f' . 
 
 
 CARVING. 
 
 A RABBIT. 
 
 885 
 
 Tbe back miist be turned downwards, andf tlie 
 apron divided from the belly ; this done, slip in 
 the knife between the kidneys, loosening the 
 flesh on both sides ; then turn the belly, and cut 
 the back across ; divide the legs from the body, 
 
 A PARTRIDGE OR QUAIL.' K 
 
 This is easily dbne, us it requires little more 
 
 than raising the legs and wings. Pigeons are 
 
 sometimes cut across, and sometimes split down 
 
 •the backf. . '-/ :ss^v--- ■''-- ^- ' ' 
 
 A Wl^pOCOCK. 4 
 
 Tlie legs and wings must be raised in the same 
 manner as those of a fowl ; a little of the toasted 
 iJread tihey are dished on is generally helped with 
 the woodcocks. A snipe is done the same way. 
 
 '1. 
 
 '€> 
 
 m 
 
 dB 
 
 -^,1^ 
 
 
 '% 
 
 ii*.-k 
 
'. ' - i-'T^J.V • 
 
 CHAPTER XXV. 
 
 DINNER BILLS. 
 
 "<-f 
 
 C'^> 
 
 DINNER OF TWO COUB8E8, WITH EEMOVE8. 
 
 ^' Firtt Courte. 
 
 Mullegetawny Soup. 
 f)^ Remove Salmon. 
 
 ^ ' DreMedBreaitofVeaL 
 
 Sweetbreads. HareCoUopt. 
 
 3tewed Duck. 
 
 
 
 . Pattiei. 
 Epergne. 
 Faities. : 
 
 Vermicelli Soup. 
 
 Remove Dressed Cod. 
 
 Saddle of Mutton. 
 
 Turkey. 
 Palates. 
 
 ^ Game. 
 
 Italiaii Cheese. 
 
 Tart 
 Orange Jelly. 
 
 Cream* 
 
 IBpergneb 
 
 Cream^ 
 
 '^ Clear Jelly. 
 Tart 
 Spanish Creaiti. 
 
 ,^ 
 
 Game. . 
 
DINNER BILLS. 
 
 387 
 
 DINNER OF TWO COURSES, WITH REMOVES. 
 
 Firtt C&ur$e, 
 
 V. 
 
 White Soup. 
 Salmon. 
 
 7 Bpiled Turkey. 
 
 French Croquets. Curried Rabbit 
 
 Piece of Ham. Rissolei. Allando of Mutton. 
 
 / ' Epergne. • 
 
 A-la-niode Beef. Patties. Fricandeauof Veal. 
 Sheets' Tongues. Sweetbreads. 
 
 Roast Beef. ,: 
 Dressed Haddocks. 
 /Mock Turtle Soup. 
 
 «■ ■ > 
 
 / ' 
 
 Rice and Vegetables on Sideboard. 
 
 ;./•.• / 
 
 I'M 
 
 /Clear Jelly. 
 
 ■ / f ' 
 riih 
 
 Seotmd Coune, 
 
 Gante. 
 
 '.•*»'i 
 
 Tart with Croquet* Bflergne. Ttti 
 
 :.-;g>t«jS-f;y^^?,jr:,riir:TFr, v; ' PreSCrVeS. ; 
 
 i'.^/■■■ 
 
 -i'h^' 
 
 'odcloe. 
 
 ^•ms^-;i:>^^H 
 
 >yj 
 
 m 
 
 .f 
 
 Jeiljr. 
 
 t . •■ ^'-J' .«.:.,«> i 
 
 < , 
 
 ^-0- 
 

 
 
 3oB 
 
 •* 
 
 DINNER WLI|. 
 
 DINNEK OF 
 
 / 
 
 turfVc 
 
 /' 
 
 Hare Soup. 
 
 
 ■ t- 
 
 ■.:4 
 
 Nk" 
 
 Boned Fo 
 Railed Pi 
 Veal Cutlets 
 
 Clear Jelly* 
 Apple Loaf. 
 Blancmang e* 
 
 ourbCs. 
 
 rFirtt C&ttr§e» 
 
 Salmon. 
 Paniey Sauce. 
 
 Patties. 
 , Epcrgne. 
 
 Patties. 
 Lobster Sauce. 
 
 Turbot. 
 
 ^ Oystk Soup. 
 
 ^Second Caurte. 
 Aljando of Mutton 
 
 Sau| |^ <^# 
 EpefJIIe. 
 Sauce. 
 
 Stewed Beef. 
 
 Salt'Toi^e. 
 
 Raised Pie. 
 
 Fricasseed Rabbit. 
 
 Third CMtrte, 
 Gafie. 
 
 Presertet.^^ 
 
 £»pefgpM^ 
 
 Preserves* 
 
 Game. 
 
 Italian Cheese*^ 
 Mu£Sn Piid^ng. : 
 Orange JeMy. 
 
 ,,£gf 
 
'','■■ 
 
 RNNER BILLi, ^ 
 
 OINNBR OF TUESS 
 l^rtt Couth* 
 
 : M 
 
 - FJih. 
 
 Pfcrtr^dge Soup. Epergne. 
 
 Coune. 
 
 jRoait Turkey, ttuffed with Cheitnutt* P 
 fticasMed Sweetbrei^ . Small piece of Ham. 
 
 E|»ergne. 
 
 Duck Boned and Larded. Veal Chopt, Maintenon. 
 
 Round of Beef Boiled, 
 
 Orange Jelly. 
 Apple Loaf. 
 
 ThirdCoune. 
 Minced He. 
 
 "fi. 
 
 ^/o 
 
 ij^}ii.-W StSi''^ 
 
 :;,^% vOrnament^ Puddingi 
 Epergne. CaK^tet^JWly.^ ' 
 Itoast GrjOMfise. 
 
 1 ♦' 
 

 
 
 PINNER BILLS. 
 
 DINNER OF THREE COURSES. 
 
 First Course, p 
 
 Fish. 
 Pig(K>n Sou[*Vv Epergne. 
 
 Fiih* 
 
 White Soup. 
 
 
 Second Course, 
 
 ■■•*... .■ *■ 
 
 Leg of Mutton Boiled, and Caper Sauce. 
 Lamb CuUets. ^ ^ ;F^ of Veal. 
 
 Ham. = Epergne* ' F6wl. 
 
 Turben of FowL Curried Lobster. 
 
 Roast Beef. 
 
 4$'n; 
 
 9 * 
 
 Qnmge Jelly. ; 
 Pudding.; 
 Calf Feet Jelly^ 
 
 Third Course. 
 Cheese Puddmg. 
 
 , Epergne. 
 
 lloaktDucuf 
 
 Italian Che^* 
 Apple Fritterk. 
 
 r^& 
 
 
 t^ntr*] 
 
 ^■•'»?!f!«W9P? 
 

 
 DINNER BILLS. 
 DINNIlR OF THREE COURSES. 
 
 
 Fir^CouTH. . V 
 
 • ♦ . 
 
 Di^essed Haddocks, with Lobster Sauce. 
 ^' '--•';■ .Artties. ■;;''"■ :*iw. ■ 
 Mullegetawny Soup, Epergne. Chestnut Soup. 
 7 Patties. 
 
 . V Salipon. 
 
 Seeond Courte, 
 
 Boiled Turkey, with Oyster Sauce. 
 Sweetbreads. ^ Mutton Cutlets. 
 
 Salt Tongue. , Epergne. RoUed Veal. 
 
 Cuny. Folates. 
 
 • Roast ofBeefl 
 
 'H 
 
 ip 
 
 Qraqge Jelly. 
 
 Tart. 
 
 . * ■ ■■ 
 
 Bbudcfmange. 
 
 l%ird Couth, 
 <jrame. 
 
 ^ Eper^e. 
 
 Giame. 
 
 ^^• 
 
 Raspberry Cream. 
 Tart . . 
 Calf Feet Jelly. 
 
 »/ 
 
 7 
 \ 
 

 DINNER BILLS. 
 
 J>INNER OP THREE COURSES; 
 
 ^ir$t Courte. 
 Fried Stiilss. 
 
 J-obst^r Soup. Ep^. - Vermicelli Soup. 
 
 Patties. \ 
 
 ^ Salmon. 
 
 Second Coume. 
 
 Boiled I^ of Pork. 
 Voulevent of Oysters. Sheep Tpngues Larded. 
 
 Turkey. Epergne. Tongue. 
 
 Tuiben of Hare. Dressed Lobster. 
 
 Loin of Veal Roasted. 
 
 ?W^ 
 
 .-^'V. 
 
 * 
 
 Jelly. 
 Omelet. 
 
 
 Pudding. 
 
 rt 
 
 '.'.-*' 
 
 f. 
 
 - 
 
 Third Course^ 
 
 Game. 
 
 V Epergne. # 
 
 Wild Duck. 
 
 Tipsy Gake. 
 
 MacaronL 
 
 Cream; 
 
tr/f'./ * ^'_, 
 
 DINNER BILLS. 
 
 DiirKSR OF THREE COURSES. 
 Firtt Courte. 
 
 'ilf'< 
 
 Oyster Soup. 
 
 Rah. 
 Patties. 
 
 Patties. 
 Fish. 
 
 Italian SiHip. 
 
 Second Course, m- ' 
 
 Rolled Breast of Veal. 
 Steired Pigeons. Fillets of FWls Ricasseed. 
 
 «K u ^"^ ^^'«^''' Chickens. 
 
 ShoulderofLambStufled. SheepVKidneysXarded. 
 Chine of Pork Roasted. 
 
 Third Course. , 
 
 Orange Pudding. 
 ^ Souffle of Apples. . Jelly 
 
 Ras^ Tart. Epei^e. MamyMe'l^rt. 
 
 ^. ^ Rice Flummery. 
 
 / •„;■.;:■ :,■,;:"■•:. ■-<- ..Qmelet.^... .\: :_.,' ;.:>,.u.-^-.- 
 
 "% 
 
 r- 
 
 -7 
 
 A?.A;jfefc>!r^ ^.V. . 
 
 '"s.'ii»««te! 
 
 
*'■ 
 
 'r ^\' 
 
 ■m 
 
 DINNER BILLS 
 
 DINNER OF THREE 
 
 COURSES. 
 
 First Course* 
 
 Brown Soup. 
 
 Turbot. 
 Patties. 
 Epergne. 
 Patties. 
 Salmon. 
 
 White Soup. 
 
 Second Course. ^^ 
 
 f FiUetofVeal. 
 
 Lobster CuUets. Chartreau Partpdges, 
 
 Turkey. : Epergne. Ham. ^ 
 
 Casserole Fricassee. Quinellel^f Fish. 
 
 Saddle of Mutton. , 
 
 I' ' 
 t/ 
 
 Third Cmrse. 
 
 Pheasant. t* 
 
 Italian Cheese. / JeUy, 
 
 Muffn Pudding. Epergne. Chilrlotte of Apples, 
 ^i JeHy. - Orange Cream. 
 
 V Grouse. 
 
 
 V 
 
 
 
 h^ M-^i^Kirl u 
 
' ^ » * 
 
 
 BIKNER BILLS. 
 
 885 
 
 DINNER OP THREE COURSES. 
 
 ■,i:.'« 
 
 % 
 
 Har^ Soup. 
 
 Patti^. 
 Epergn^k 
 Pftttiesl 
 Fish. V 
 
 WiiiteSoup. 
 
 V_' 
 
 ~ 'Second CourHi,' ^ 
 
 -^oast Fillet of Veal. - * 
 
 Oyster Patties. Egg» in QuineUes. 
 
 ^ *owl. Epergne. . Tongue. 
 
 Sausages and 
 Red Cabbage. Veal Battles. 
 
 ^ Roiast Pig. 
 
 JMrd Course, 
 ' Roast Pigeons. 
 
 Epergne.-^ 
 Roast Chickens. 
 
 Jelly. 
 I Tart. 
 Qinger Cream. 
 
 
 Coffee Cream. 
 
 Macaroni. 
 
 Jelly. 
 
 «'. 
 
 1 
 
 y , 
 
 1 
 
 ■. '.' 
 
 1 
 
 M 
 
 
 m 
 
 y fi 
 
 s 
 
 m 
 
 ■ 
 
 fli ^ 
 
 
 JIh 
 
 • 
 
 1 ■ 
 
 • i 
 
 11 
 
 1 
 
 i£.ii 
 
 1\. j3_j£ita^*.»<-i 
 
T "--jp-spMfw ^"■•■,-™<^ \T'w^ '"*'"*i fprt-^ ff'm^'f^^f *vVf^ 
 
 ■0 
 
 896 
 
 DINNER BILLS. 
 
 ; ■ :" . ■■ ■^"- ■■■ ■ ' 
 
 DINNER OF THREE COURSER. 
 
 ■ ' ' ' \ ' ' ' ■ 
 
 ' First Course. 
 
 Soup. 
 
 ^vt 
 
 "I 
 Patdes«i 
 
 Epergnii 
 
 Pattie*. 
 
 RbH. 
 
 ^up. 
 
 JS^cand Course, 
 
 K 
 
 «• 
 
 Roast Pig; vf 
 Stcw«d Partiridges. iE|;gBm Qumelles. 
 
 TlIrke3^ y ; Epergne. ■ 1 Ham. 
 
 MtitUm Cbops. \, I Veal Olives. 
 
 Rump of Betf Stewed. ■ 
 
 TjIM Course. 
 
 Game. 
 
 ;Apple JeUy. ^ J^W»«A?«8e, 
 
 'S^,^ ^ Custard Pudding. ^pergn^» IJressed l^u^oni. 
 
 ; Spanish Creatn. ^^^^^^^^ ^^^ 
 
 •^ » R<Mtft Hare. 
 
 i4^_.-,aH 
 
DINNER BILLS. 
 
 
 i)INMER OF THREE COURSES. 
 
 ■\ 
 
 FirH Course, 
 
 \ Fried Whitings. 
 n^^ ' potties. 
 
 Macaroni Soup. Epergne. 
 
 ■ Potties. 
 Dressed Cod with Lobster Sauce. 
 
 Soup Sante. 
 
 ^econ4Coune. 
 Stewed Beef: 
 
 » 
 
 P&rfr Cutlets. Pa.-^ 1 ,, 
 
 W<rf Mutton Roasted. 
 
 \ . 
 
 Thifxt Cpur^ 
 
 'se» 
 
 ■^„ 
 
 Ratifia BMket W^ ^^ ^"^^ 
 
 Preserved Ai^es. ^^^ "^^ 
 
 I-amb remove with Rmdeau. 
 
 
 
<t ^L7 J^''.'^'.' f'. . 
 
 
 ■.tj. 
 
 1 
 
 Soup. 
 
 ' *"'v "*''•''' ' 
 
 DIKNBR BILLS. 
 
 / _ 
 
 DINNIH OF THREE COUBSEB^ 
 
 Fir^ Caurte, 
 
 Fried Whiting. 
 
 Patties. 
 
 Epergnc. 
 
 Patties. 
 
 Turbot. 
 
 Soup. 
 
 'M 
 
 Salad. / 
 Turi|»jr, 
 
 Veil Gutleti. 
 
 Roast LamK 
 Sheep's Tonguci. Lobster Cutlets. 
 
 Patties. 
 
 EpergneT" * ^a™* 
 
 / piitties. 
 
 Spinage. . • ; 
 
 V Breised Palates. 
 
 Boiled Rump of Beef. 
 
 L'^!' 
 
 ''■■'■' ■--■■. ^'^'. Roast ^Tongue. 
 
 Cuitaidi. - Cref^ 
 
 r: ■■ -Pastry. •■ 
 
 Plumb Pudding* Epergne. Bofled Pudding. 
 
 ^•-.^P»•t>fy^■ ■ 
 
 JeUy. 
 
 Custards. 
 
 WDdDuck Si^ 
 
 3 
 
 it i, 1* ^jrfi »f 
 
"HK 
 
 'T%. 
 
 V- 
 
 v 
 
 • 
 
 -■.. ■' / 
 
 am. 
 ites. 
 
 .'#^V 
 
 elly. 
 
 INDEX. 
 
 If- .. .9 
 
 iirdi. 
 
 m 
 
 A 
 
 % 
 
 
 

 ■ t • 
 
 • 
 
 ^^ 
 
 
 •*j.^. 
 
 
 ■■Vj.-%- 
 
 4? 
 
 J., ^'.Sf 1 ^ ,» 
 
 <■]■■«• 
 
 Almond! 
 Almond] 
 Almond I 
 Andoain 
 Apple d« 
 Appbfrj 
 Apiilofrj 
 
 Applowl 
 Apploio 
 Apple pi 
 Apple pi 
 Apple U 
 ApB^H 
 Appke,! 
 Appier 
 
 ApplM,! 
 
 Applee, 
 
 Apnoot^ 
 
 Aprieot 
 
 Aprieoli 
 
 Attieho] 
 
 ArticlMl 
 
 AftiBdi 
 
 4«p«»g 
 
 
INDEX. 
 
 ,7^y fr78F» 
 
 * I 
 
 • I'. 
 
 '»J 
 
 ■■%t 
 
 .-./ 
 
 ; / 
 
 AlmondbiMttil 
 Almond pub 
 AlmowlMMip • , 
 AndouillcttnofbMf 
 Apple dumpliiif • 
 Appl* IHtten ia lUew 
 Apjili fritlen wliol* 
 Ap|de jdljr, k alMpat 
 
 fl76 
 
 
 loe 
 
 956 
 8M 
 
 Appl« 
 
 Appk padding 
 
 Apple Urt 
 
 A]^ tut, with emtard 
 
 Appki* caniniki of 
 
 Applet ehurlotti of 
 
 Appioi, in alrm' fcot mBt . 801 
 
 Ap|iiM,«ioirlMlbwit& ^. Wl 
 
 ApplM, ooaflo of, and ontMd 991 
 
 A^leib to pHMTTt 
 
 Aprimtjon , , ,. 
 
 .^Apncot twrt. :j ]> ■ 
 -'Apnooti, to pM iiift> 
 ^Aftieludce Mtlii pno 
 
 816 
 
 816 
 
 topiekk 848 
 
 BmL jBineod ooDopo of oold 
 Bli^ ohiMnliuui Mi fOMlin 
 olifw . . ll 
 
 • 
 
 am 
 
 ■ • 
 
 844 
 
 ■ • .;■■ 
 
 vM 
 
 ■ .*"■ 
 
 ^40 
 
 ■ ■ '-4 
 
 809 
 
 • 
 
 ^ • ■ 
 
 ffi 
 
 / •, ■ 
 
 111 
 
 ■■■'■ ■••■ 
 
 911 
 
 ^•.•^:' ; 
 
 ft. 
 
 Borbtl, to oboon 9 
 
 Borittrry jam 
 BurbcrnrjoUy 
 Bwfwniii, to piddo 
 BivbcrriM, to prMorrt 
 Btfl«7 broth . 
 
 B«rl^itigur .. 
 
 ntifl» 
 
 pudding' 
 , tofrytripoia 
 
 nvneh • ' 
 
 HHndiar . ■ ■ y'4^^ •*•, ■ ' . jfe. #: 
 
 • • 141 
 
 ihamd MMoo, 9Dtt of vwl 
 
 ^tl^ I4t 
 
 a^brmodo) mmp of • 9>l 
 
 wdooillettMof .«< 101 
 
 bonillo . 9i 
 
 htOMt of; pTCMOd . /Ak 
 
 lirantoi;toboMaadnll 98 
 ooOopo . . 108 
 
 »9]l«t fli; to fOMt r 81 
 fohbott « 101^108 
 
 Biifn«ni.to«ait f • • ll§ 
 
 M jtM^ topot .114 
 
 tm 
 
 91 
 
 108 
 
x--'-' 
 
 402 
 
 INDEX. 
 
 Baaf, Mlt roand of, to boil . 80 
 Bosf itMk pie . . 998 
 
 BoofitMlu, tobrofl 106 
 
 '.tHimfut toitoir' . ib. 
 
 ' Hi diooM • .8 
 
 f.l»f«ollar '*'■," •119 
 
 BNTtoa^, to baco . . 116 
 '^tPi^brMed 100 
 
 > brown, tohhum* 101 
 ib. 
 100 
 79 
 109 
 119 
 70 
 117 
 
 
 •' 
 
 vt»Ti 888 
 *-t 864 
 
 'toogiMf tottov 
 Soil; to pot 
 Bm^ toroast 
 
 Mm to Mlt ^ 
 |tir,giiig«r . 
 Bmt, tpmaf 
 
 Jtotiomit to picMo 848 
 
 " J kt tnut t wiUi obup mimo 918 
 
 WaU, diiiiMr . 886, 887, aee* 860 
 
 800,801,809.808,804 
 
 .805,806,807,806 
 
 it, aliiiood • & 975 
 
 it,Bri|htoB .•;. «. 979 
 
 ntuM • ' • 976 
 
 fitaffiogr •f^k''--'*-' VIS 
 
 979 
 957 
 897 
 W5 
 
 60 
 
 1#1- on 
 
 > . 177 
 
 kaUmtptUiag . 951 
 to 
 
 9tt 
 
 >to boM and roll 90 
 
 * 06 
 
 4. 180 
 
 * 1 4 9 
 
 rlTfMl ^ 140»15O^161 
 
 Iftft 
 
 j^i 
 
 r, AirwtMiit tor 
 
 t«rfo#i 
 
 -K^-. 
 
 
 BreMtofv«al,roUfld . 158 
 
 Brawiof iraiMit . « 856 
 
 Brewing, watar beat Ibr . • 857 . 
 Brighton biaeuit • 979 
 
 Broth, barley . , '•' 40 
 
 Broth, ffiblet . .86 
 
 Broth, aWp'a haad \ . 41 
 Brown aauoe . \ ,44 
 
 Brown aauM Cor li|Mldodtt^\ Itt 
 Brown aoup • . .^ 15 
 
 Bubble and aqnaalt . ip 116 
 
 Bullookf piacaa in 
 Buna « 
 
 Butter, to midto 
 Butter, to aalt 
 
 1 
 976 
 860 
 870 
 
 * • 
 
 911 
 
 848 
 960 
 ib. 
 S71' 
 977 
 976 
 968 
 971 
 969 
 169 
 164 
 
 Ori>baga,r«a 
 
 Cabbage, red, to pickle 
 
 Gake, pound , i 
 
 Calw, plum 
 
 Ctka, qoeeit 
 
 Cake, rout 
 
 Gtke, 8avo]r 
 
 Caka,a aed , . y.^. ,. 
 
 Gake, Shrewibny '• 
 
 Odtaa, ieing fnr . . 
 
 Calfki bead aa moel: turtle 
 
 Cklfaheadbaak . . 
 
 Galf, pieoea in • %. u 
 
 Qlhrca* aan atuftd with fon^ 
 
 maat . . 16if 
 
 OalTea' ears with ahvp aanoe ib^' 
 Oahrea'CBetjallj . .986 
 CalTca*f«rt]ell7,avplaaiii 801 
 Capaicnma, to pidua , • 849 
 Otfamikof^iplca • • 934 
 Carp, toehon^ • 4 •. 9 
 Carp, toatew • • . 66 
 
 Garrot padding ^ 940 
 
 Caaaawla af rice with curry 16t 
 Gtoaolattaa of rabbit .«^.-ia<^ 
 Gaaaoiettoa of noa m* 
 
 Owka. nl ia nin g and awaate ni ng 866 
 GanKdowar, to niekK white 841 
 Oinlilh w r tf wittt white a a » e a 9 10- 
 
 Oimrp with whCtt 
 
 ib. 
 
 
 
 m 
 
f *iif'£-i ''Wfr' 
 
 ■A .'T 
 
 INDEX. 
 
 405 
 
 FrkMuidMa of roacknvl 
 FiricandMus, triM m . 
 Fric4iid«iu, vej, br«Mt of 
 rririMie, to makt a bn»wa 
 Muo^or « , , 
 
 FrioMw*, white ituoe aiid 
 Fritten» apple, in alioM 
 FHtton^appIc, whola 
 Frtttart, cummt 
 
 no 
 
 -^tton^ovtter 
 Fritten, gpaiiig] 
 
 FMMigiiiii wiM 
 
 |nl(artiflcMl , , 
 
 F^liiBMiwn 
 
 J^HW «pl», obMnratiom oa 
 
 Wyiflft rulea for , , 
 
 94 
 
 148 
 
 S&9 
 
 960 
 
 ih. 
 
 * 989 
 
 900,981 
 
 959 
 
 ^ 996 
 
 19 
 
 950 
 
 I 
 
 Orapctart 
 
 OrMo |raR««, to itrwnr* 
 
 Cireen UaMoa gooMbnriaa to 
 
 preauT* 
 0«««n fooaabarry tart i * 
 Orwn toOMbarrjr twt, with 
 
 •trawbarryjMt (|, 
 
 Oram peaaa aoin f 
 
 Orilat, with whfto 
 
 Oriba, with brown aau« 
 
 Orouiul rioa piioKf 
 0am paate for onuuneBtt 
 
 819 
 •li 
 
 ih. 
 
 iB 
 
 819 
 
 98 
 
 19 
 
 7 
 
 86 
 
 S9I 
 84 
 
 194 
 
 OiffM, graao, to prcaenre 
 Ouink aoup , , 
 
 Gvden atuft in aataon . 
 
 0|MW, to ohooaa wild or tune 
 GiMet broth 
 
 OiWatpi. . . • 
 
 QiUotionp , ' . 
 
 OjWrti, gooae'i^ to atew 
 Oingwbcar • 
 
 ^Bgerbread, fine 
 
 2^""*" . . ib. 
 
 ^*^ * .. W 
 
 }«"fw wino 854^ qi^ 
 
 UfcBwforhami^ tonguaa, ke. lie 
 Uooae^toroMt . , eft- 
 
 0«*J I!** ** '^^ * 181 
 
 **>oae, to tmaa , , ^ja 
 
 Oooi»>gi^ .^to^tow ; W4 
 V ooMbeiii aa, green Oeaeon, to 
 
 fool ^ 
 
 Heddocka, brown aanee fof 
 Haddocka, to beln 
 Haddorka, white aanee for 
 Haddocka with brown a«nee 
 
 H^ka with Idbater aauoe 
 Haddocka with white nnna 
 HtSia, to make ~ 
 Ham, baef, to cure , 
 
 H«n.fla«ifer . ^ .' ^ 
 
 a88|Ss;riSr'*r^. • 
 
 980 HWcollop. . • 
 
 Hare, jugged 
 Hare pie 
 
 «> 
 
 ■. ??..: 
 
 860 
 
 Hareaoup " 
 
 Han,turiwBol 
 Hare, to earm 
 Hare,toroaal " 
 Hare, aauoe for 
 Hare* to atow . 
 Hare,totnM 
 Haree, to ehooae 
 garee, to keep eweeft 
 llanootofmnttoa 
 Hartehom jelly 
 Haah, calKliM^ 
 
 Hcad,bee£topot 
 
 Ifaad, liunb'a . 
 
 ^•^ eoek' and hen, tn'elio^ 
 
 coitMdliki 
 
 \ 
 
40t 
 
 :.|, • , 
 
 INPEX. 
 
 > "W-i^'' r^irtyp^^gMi^v-%'" H •" «^ __ '' * *■ 
 
 HMl,e(Mr,toboa . IM 
 
 Had, cow, to pot ^_^ . ife. 
 Herrbg, toehoowfredi 10 
 
 ^H«nng% to clioow pickled md 
 
 Hoc , pieoM in • * - • .^ 
 
 Hof , pieci. in a Utfge bwsen ib. 
 HoM,tockooMgood . 8&8 
 
 Hone radisli andmuatard aanoe 18ft 
 
 Ito keep meat 
 
 HDotcli, rum .. 
 
 Hooie lamb, vieeti in 
 ^ Hant^'B pnddiBg 
 
 ! iiB, aprieot' ? 
 
 J!ani, baiberrjr « • 
 
 Jiutt, eranVkny ' • 
 Jam, fooeebeny •. • 
 
 Ju^Tmhtnf • 
 Jam, vedTeiirrani * 
 
 laa,,«trawberr7 ->■- :■;.' 
 JaigipMBe pean, to prawr^ 
 
 ' lea ueam 
 lee enam, mock 
 lebg'lbr^fiakea' . 
 
 |r, apple, mdiapct 
 
 jf^birberTf 
 , black «aRant 
 
 .^eahi^fnt . 
 
 /^calWiNi*, 
 
 J%,clair«range 
 . Ji|%, cranbcny 
 Jll6|dkampaign 
 Jify.barliboni 
 
 123 
 
 22 
 
 88 
 
 2 
 
 2&a 
 
 824 
 828 
 834 
 
 ib. 
 828 
 
 ib. 
 
 ib. 
 
 818 
 
 288 
 
 960,290 
 
 982 
 
 Kenieh, lamVe, to frieamea 
 iCetcbup, muebroom . 
 kid, todreee . • 
 
 Kidneys, ox, to etew 
 Knots, pafte 
 
 Page 
 
 140 
 844 
 147 
 
 100 
 238 
 
 8do 
 
 280 
 880 
 827 
 
 Lamb, breast of • ,' 11^ 
 
 tambcutleta ^ • •148,*. 
 Lamb cu^lata widi enenmber 
 
 sauce . 144; 146 
 
 Lamb cttibts with wbite or 
 
 browoi sauce ^ . " 
 Ijttnb ftsbion, pig * • 
 Lambhaad •, • 
 
 Lunb, bind^quaiter of 
 Lamb, bouse, to boil . 
 Lamb kernlils, to frica|See 
 
 Lamb, loin of i • • 
 
 LamlH mint sauce for 
 Lamb,ne(Bkof > 
 Lambpie ; • , i * 
 Lamb, nieoesitt 
 Lamb's need stove 
 Lainb, sboulder of 
 liataib steaks • 
 Lamb steaks, plan 
 Lamb,toeboMe 
 Lamb,tood]ar 
 Lnnb, to roast 
 Lfrks, san«e fin- 
 Lafks, to roast 
 
 ^78 
 
 14S 
 
 141 
 
 92 
 
 146 
 
 189 
 
 ,1810 
 
 1^140 
 
 .■«? 
 
 '^ 
 
 801 
 
 • 266 
 
 8S0,ib. 
 
 264 
 806^826 
 
 ,^: -289 
 122 
 
 Miijw iglite eonaat 
 
 BiK mew. ' 
 ]HSi&<ii0saa 
 
 , 9 
 
 48 
 
 189,140 
 
 f- 146 
 
 . 146 
 
 ■'•■•r-6: 
 
 :'-'': 146 
 
 72 
 
 - ■:^-;- ■ -ilb 
 
 948 
 
 41 
 
 986 
 
 974 
 
 Jiigfedlun 
 
 Letlcsoup ,. • J i. 
 
 Lojs of fowl in Ibnn of duek- 
 unga . • 
 
 liOmon eream ■■•■ .■■.•,:'- 
 Lembnpudding .,-:■• ; . * 
 Lenvm taUet "• -''.:.;': " • -f^' 
 Lettuce^ to aleir' ". • 
 
 Larereta, to cSmmmb > •; ^ 
 Lii^, to ekooae ■ • 
 
 Liver pudding • 
 
 Loarbraad,tobak0 • 
 
 Loal^ macaroni 
 
 ISO 
 998 
 246 
 808 
 910 
 
 ^ 
 
 194 
 2(K> 
 
 ">l9t: 
 
 a^ lie i ii o af , pfpMtt - — v^ 
 
 ^198 I Loaves, diet, to make 
 
 199 
 
 .^ 
 
 ,,y*- 
 
INDEX. 
 
 407 
 
 Loiwter cvdete . , 
 
 XobrteriiiBavounrjdly . 
 Lobster Muce , 47 
 
 ^olwtersQup .. ^ ' 
 
 * 5<**ter, to fricawee . 
 
 LotMten, to chooM , 
 ;^V Lobatetv, to pot . , j 
 
 Lobaten with brown luce j 
 
 MacMponi loaf . . a 
 
 Macaraupuddinf . .a 
 
 Jfc^'wup .; . 83, il 
 Jmrani soup, with ebceae 8 
 Macaroni, to dresi, white 20 
 
 ™«n)M, vith cheeao , 20 
 Jf»««»M . .27 
 
 MM^erel, fiticandeanof . e 
 |Mekerel sauce . la 
 
 J}w*ard, to choose .J 
 
 jM«*«el, to dress . BtLQi 
 
 ^tmon chops . . i^ 
 
 JWlwd, to <au^^ .894 
 
 Mu> to choose gooi ; 351 
 
 wmalBde, orange . 824 
 
 jmndade, quince . aSB 
 
 Marrow pudung • , * ojk . 
 
 Mjjfag the liquor (in bieww "" 
 i«2lr • . .369 
 
 Uait punch 
 JCDetDtiddiitf * 
 JCncerf^obUMi . * 
 
 {Onlfiiuttart . . 
 Mock brawn ' , 
 
 Psge 
 
 184 
 
 lfl2 
 
 17 
 
 222 
 
 197 
 
 196 
 
 262 
 
 88 
 
 844 
 
 i 
 
 288 
 804 
 947 
 107 
 
 ib. 
 
 227 
 160 
 200 
 
 17T 
 
 Mock tomata sauce . • 
 
 Mock turtle, c^f, head as 
 Mock turtle soup 
 
 Moorfowlpie 
 
 Mooi*wj, with broi^n sauce 
 
 MSsJjiiS?"'"^*"*^ 
 MullegetAWny soup . V 
 Mushroom ketdiup -^ - 
 Mushroonis, to pickle 
 
 MuSfffi'^J?^-- 
 
 fe^cte'^''*? }S 
 
 Mutton cutfets, with cucumber 
 ^saoce , ^ i^ 
 
 Mutton cutlets, with tomato 
 nuce , • 1^ 
 
 Muttdn hamsi to cuiv. ; iS 
 
 Mutton, haricot of , * m 
 
 M"«<»,legoi;tdboiI -'-'-^^ 
 
 2"2«n» J*of» to bone and stu4 
 
 Mutton, kjgr of, to feree «d 
 roast • . . ~^ a/. 
 
 ^rtton, Unn of . * iS 
 
 Mutton, observationsonnNMtimr S 
 Mutton, onkm swoe fc^Sk V* 
 Vddleof ^ , |«| 
 
 Muttonpie . i2 
 
 Mutton pie, like Vinson '^ 
 Mutton, sauce for boiled . JS 
 Mutton, sauce fiif a xMstedkf 
 
 Jjuttto, shoulder^* , I ^ 
 Mutton, shoulder ofctoAirk^ . 
 
 Mutton, to choose »^. n? . 
 Button, to hf^ooM ' . ^^ i4 
 
 ^ttou,tohtth,likey«nisoii SS 
 Mutton, to roMt ,j 2, 
 
 Mutton, renisoD fiMUen, to 
 
 N assau pug ing . ^ 
 
 ^94r 
 
 278 
 
 'f ■ 
 
 

 408 
 
 INDEX. 
 
 ■■ -Ptge 
 
 KMt^lMtpie . . 226 
 Noii|Wrcil«ror garniihiiigcreaiDi S^ 
 Nutfh fpogBt • • 
 
 i280 
 
 OatiMtl puddings 
 
 OUmSy veal, chartreaux of 
 Omckt . • • 
 
 Omdety PrencK „ • • 
 Chnele^ oyster . • 
 
 jpmfllet, sweet . 
 
 ^boaaa sanoe for roast mntton 
 Onion soup % ,• 
 
 Qniflas, small, to dress, with 
 
 •harp sauce 
 Onioos, to pickl^ whole . • 
 Onions, wiui brown sauce 
 OnioM, wiih white sauce 
 Oraafe cream 
 
 Orange jdly 
 Orange mannalade 
 Ofange pudding .^ > 
 Orange sponge * . 
 Oranges, to preserye^ wbm 
 <hc bead soup • • 
 Ox kidnqrs, to stew • 
 Os paktas larded w 
 Ox piilas, to fricassee 
 Ox palato% to ragout 
 Ox toi^pM% to cure 
 Onisrcndeti 
 %ffifm ffiiwn . 
 Oyster loftTea • . 
 XWslcr oaaelet i 
 ; OyaHrlMttiei . i 
 
 Ofstsw» 
 
 OvatHV». — ^^^— -, ■ ,-■ 
 
 Oyslan iriUi brawn saHee 
 
 126 
 104,105 
 
 168 
 
 264 
 
 ib. 
 
 265 
 
 "ib. 
 
 m 
 
 87 
 
 213 
 . 840 
 . 206 
 . 209 
 • 293 
 2M>285 
 "^824 
 . 246 
 298 
 817 
 19 
 109 
 104 
 102,108 
 108 
 119 
 57 
 962 
 64 
 265 
 231 
 
 M'27 
 
 68 
 ib. 
 
 >• 
 
 _ «6 
 
 ^ilafawidi white sanoe, . 68 
 
 Bnglidi ^ . «8S 
 
 87 
 197 
 .288 
 S19 
 217 
 219 
 216 
 217 
 219 
 
 222 
 231 
 280 
 850 
 285 
 818 
 
 Partridges, to roast * > 
 
 Partridges, with brown sauce 
 
 Paste knote . • • 
 
 Paste) crooant . • 
 
 Paste, French ^ • 
 
 Paste, gum, for oma^pente 
 
 Paste, pi^ * • 
 
 Paste for standing pies . 
 
 Patite, sugar, for tartkte 
 
 Pasty, marrow > 
 
 Pastjr, venison . • 
 
 Patties, oyster • • • 
 
 Patties, to make • • 
 
 Pearl gooseberry Tnne 
 
 Ptear tart • • • 
 
 Pears, iargonelle, to presenre 
 
 Pears, Wge winter, to preserve 314 
 
 Pease soup . 19,20,25,27 
 
 Pease, to stew . . 210 
 
 Pepper pods, to ]nekle . 8^ 
 
 Peppermint drops . • 808 
 
 Peppermint taUet a « 807 
 
 Peroh, Mute for . •. 1^ 
 
 Peroh, to dress • • -67 
 
 Perch, to fry . .67 
 
 Pheasant fiuhion, to roast fowl 88 
 
 Pheasant poults, to choose . 
 
 Phmsant, to chooae • • 
 
 Pheasan V to trusa • 
 
 fHckks, mixed, to make . 
 
 IH«, apple . -^ 
 
 Pie, beefsteak < . 
 
 8 
 
 7 
 
 879 
 
 841 
 
 Pttlndgspia 
 fiutddgOQSp 
 
 .Partriage,to 
 Bwferilgasyto 
 
 818 
 
 821 
 
 82 
 
 8 
 
 Pk^ eheny « 
 Pie, chMdnen' . 
 Piecrust • 
 Pie» burrant 
 Pie,dam8on 
 Pie, fish . 
 Pie,giblet 
 .Pie, ffooscbsRy 
 Pie, hare 
 Pie, lamb > 
 Pie,maearaii 
 I^ minced 
 Pie, mixed fruit 
 
 Pie, OMttfoirl-^ 
 Pii^ mutton 
 
 . 280 
 820>>l»> 
 
 I ib. 
 
 881 
 
 m 
 
 W 
 
 flK 
 
 <kHb' "A, 
 
"^^f'R 
 
 <K 
 
 INDEX. 
 
 Ih«, mutton, like veniMn 
 
 Pie, putndjn . 
 
 Pie, neat's ioot . 
 
 Pie, pigebn 
 
 Pie, plum \ , 
 
 Pie, pork' - . ^ 
 
 Pie, rhubarb 
 
 Pie, veal . ♦ 
 
 Pig, collared , 
 
 I^, lamb fashion 
 
 Pig, sauce for. . ^ 
 
 Pig, to bake . 
 
 Pig, to roast a sucking 
 
 Pigeon cutlets • . 
 
 I^geonloaf • . , 
 
 Pigeon pie 
 
 PigeonMrap 
 -^P^eona, boudin of , 
 
 P^eons^ to broil . . ., 
 
 Pigeons, to choose -. 
 
 Pigeons, to dreas cold ' . 
 
 Pigeons, to fricassee, brown 
 
 I^geons, to roast 
 
 Pigeons, to stew . 
 
 I^eona, to truss . 
 
 Pik^sanoefor . .. 
 
 Pik^toehoose 
 Pike,tofrica«e« 
 Pike,tonMst . . " 
 
 Plaice, to choose i . 
 
 Plover, to choose . 
 
 IMumeak^ ^ , , - 
 
 Plum pie • ;/ . 
 
 Plompuddii^ . 
 Hdm pudding, inmoe for 
 Plum tart < . • 
 
 Pliims^ to pnscnne , 
 Pbdc hams, to one • 
 
 Poric, obaemtions on roas^ 
 Pofk pie • . a 
 
 Ptek steaks, to broO . 
 Amx steaks, to fry -^-.^ 
 PtefctoboilpicBed/. 
 PonCftoehoQae . . 
 
 Fork,toroaat ,r 
 
 P Ur toUlaamip ^-;— 
 
 Potato dfeeaecakM 
 
 Pafe 
 229 
 221 
 
 22a 
 229 
 226 
 
 226 
 
 176 
 
 IS 
 
 77, ib. 
 
 76 
 
 76 
 
 lOT 
 
 196 
 
 20 
 
 208^ 
 
 201 
 
 8 
 
 199 
 
 ib. 
 
 68 
 
 201 
 
 861 
 
 188 
 
 9 
 
 66 
 
 ib. 
 
 11 
 
 8 
 
 269 
 
 229 
 
 34$ 
 
 195 
 
 819 
 120 
 
 76 
 226 
 147 
 Ik 
 
 91 
 6\ 
 
 98 
 
 S40 
 
 Page 
 
 214 
 
 6 
 
 ib. 
 
 Potato pudding . 
 
 Poultry in season 
 
 Poultry, to choose 
 
 Poundcake . 
 
 Prawns, tochooee 
 
 Pudding, apple , 
 
 Puddbg^ Uaek . . 
 
 Pudding, batter 
 
 Pudding, bread and butter 
 
 Pnddug, carrot . . 
 
 Pudding, cheese curd • 
 
 Podding, chestnut 
 
 Pudding, euptard . 
 
 Pudding, nound rice \ 
 
 Pudding, hunter's 
 
 P«MWmg,,Ipiwich « 
 
 Pudding, kmon 
 
 Pudding, liver 
 
 Pudding, macaroni 
 
 Pnddi^g, marrow 
 
 Podding, millet . 
 
 Podding, muffin . ^ , 
 
 Poddiiv, Nassau 
 
 Pudding, oatmeal 
 
 Pudding, orange 1ju..==i_ 
 
 Podding, plain hwiA 
 
 Podding, plum . 
 
 Pofiding, potato^ to «a»wi«h 
 
 ^ • . SU 
 
 242 
 247 
 
 .,A 267 
 
 . '«. 944 
 
 Podding, aago 
 Podding, sooflb 
 .Pudding, suet 
 Pudding, sweat 
 Podding, tansy ,* 
 Pnodingy vermioelU 
 Padding, whole riot 
 PofFpaste 
 Pttfis, almond 
 Polls, Italin: . > 
 Poft,Na8SMi 
 Pollet,toioluMMt 
 Pond^mift 
 
 QoeeiicalDe 
 
 11 
 
 249, ib. 
 
 126 
 
 261 
 
 ib. 
 
 249 
 
 2W 
 260 
 247 
 268 
 248 
 246 
 124 
 244 
 246 
 247 
 268 
 , 248 
 126 
 
 840 
 
 846 
 248 
 
 i ,' 
 
 81« 
 
 Qoiaeetazt 
 
 874 
 7 
 
 m 
 
 ■>* 
 
INDEX 
 
 '"t- 
 
 Qrinee wkM 
 
 4)ninMV wboM, to pfcwrre 
 
 Pagt 
 3M 
 813 
 
 Btfilnti to roMt . . 84 
 
 B«Uit( to roMt, hire Cwliion ib. 
 lUUiitiniotlMred with onions 193 
 fUMiit, to carry .199 
 
 BiMnt* to nnoiher with oniou^ 
 
 wMtr 
 BiMn^totniM 
 SUnti,' tMioe for boilwl 
 HiWti^ boodin of . 
 gbbbititochooie • 
 
 to fricmie • « 
 ■t^berftongiw 
 
 194 
 883 
 
 903 
 8 
 904 
 100 
 963 
 
 crMun 
 
 'j«m ♦ 
 
 SMpbonytart » . 
 • Mmumry wina 
 
 iliftatifubiMniit . r''^^: 
 
 I 0^ Wtlh .4MM(y 
 
 I of- ^-''^^i ■■:^ 
 »" ■. , ■'^ 
 
 J «Mvd^ to tarn 00* ;, 
 
 linpwUBiigr^hole V 
 
 , • • • 
 
 mlMfiMr 
 
 » ■ • ■ '. • 
 
 iiiil4ofbea£to>M*»t^ 
 S«v4flrbeii to •taWf'wilk 
 likes and iMto- 
 
 icUtt . ■■ *- ~ •• • 
 
 83$* 
 
 8ftl»868 
 803 
 976 
 
 911 
 848 
 ^1 
 9Sd 
 
 W7 
 941 
 
 M6 
 947 
 
 70 
 806 
 159 
 
 «T 
 
 «^ 
 
 aoBp • 
 
 SMSp 
 
 «1 
 
 Ssffo puddingy . • 947''^ 
 
 Salad uuoe . ^ 914 
 
 Salad, winter . 916 
 
 Salmonji to boil kipper^ . 03 
 
 Salmon^ tt^ychoese . . 9 
 
 Salmon, to/chooae pickled 11 
 
 Salij^on^ toTpickl* . .66 
 
 Salmon, with white sauce . 51 
 Salmon, with brown saiice . ib.' 
 Samphire, to pidde . 899 
 
 Sandwich . ^ 905 
 
 Sandwich, Cheshire v« 306 
 Sandwich, puteh . . ib* 
 
 jSandwich, Englidi ' • ih. 
 Sant^soup . . . 18 
 
 Sanoe, becnamd .1. 148 
 Smiee,'brown . 44 
 
 Sauce, brown, for haddocks 188. 
 Sanee,brqwn,- or fricassee 94 
 
 Sanoe» cnb ^ .^-^ . . 59 
 
 SaiiQ( for boiled dneka or rabbits 98 
 Sance for bmled goosa. • ib. 
 SaueeforboiKdmnttdii . 179 
 Sance for bdiled tnrkejr 93, I8Q 
 Sance for' docks * .87 
 Siiiee for dumpling . ^ 186 
 Siuape for dressed cod 183, 
 
 •Sanceforfawl % . . 86 
 Sanee for here . . SS^Sb. 
 ,8anoe for larks ; . 88 
 
 Sauce for pw . / • . 77» 3»», 
 Sauce for pun or perdi . I88> 
 SanoK for plain' bread pudding, 186 
 Sauce for plum yuddii^ . 185 
 Sdbee for rofst dMin > .. IM 
 SaMs fnr roast goose »• ih^ 
 SaiMse forroaat SMUbo^ttMrttaar 179 
 Sauce forroaat tttriwjr . 85 
 Sauce for.MMBtturk^ of fo^ls 180 
 Sauce forlpoast Tenison 79 
 
 Saiwefortrouto ■ .*$, • 184 
 Stacefortnibot ^ . > 184 
 fiance fovw41diMks^ .181 
 SauM»kbBtar % |. 47,48 
 Sance. machr^ - '--■ . 185 
 
 Sauce, min^ for lamb' 
 
 180 
 187 
 
 .X 
 

 1 1 
 
 < 
 
 
 INDEX. ' 
 
 A 
 
 ''V .VJ. 
 
 P*ge 
 
 Sraot, imutard uui horMndiih 186 
 Sauce, onion, for rout shoulder 
 
 of mutton . . .170 
 Saooe, pardey andbutter . 186 
 Sraoe, salad . . 814 
 
 Sauoe^ skate • . . . 184 
 Sauce, tomata . . . 134 
 Sauoei white . • 46 
 
 Sauce, white, and fricassee .148 
 Sauce, whiter for ha^ldockB 182 
 Sauce, woodcock . . 181 
 
 JSavces, rich cullisfor . 121 
 Sausages ^th red cabbage .116 
 SaTOttryjeUv . . , . 122 
 Sarof biscuit . / . 278 
 
 Savoy cake . , . 2781 
 
 SeaDop ojrstera , , " I . 68 
 Seotch coUopa . . . leo 
 S<» cale; with white saiioe . 207 
 Sea-eat,, wiih brown saucf 63 
 
 Se»^ with while sauce 
 ..Seedcake -■"■ ,;'-■- ■:i/' 
 $lieei^ piece* in . .' . 
 Shem rumps, to dress, wiA ritpi 132 
 She^ tongues as frieuadeau/. 131 
 Shiep tongues baked, widi white 
 
 132 
 
 . 281 
 271 
 . 11 
 .292 
 • 66 
 164 
 
 :, 10 
 
 61 
 4^48 
 
 .61 
 
 8 
 
 ; 880 
 297 
 
 2 
 
 sauce- . . * /^ 
 She^ tongues in paste. C > 
 Sheep tongues with v&iam 
 Sheep's head broth '-:: 
 ShflHtbcead * 
 
 ShirCfwsbury eats '" : . 
 .Shrimps, to choose i r 
 SiBabubs V' " V 
 
 Skate in savouty jd^ - T 
 Skate, fance for \«v 
 Skates, to ehooaa Ai . 
 Skate, t(|i crimp . . 
 
 &UnI^ BalnanuNm ■ . 
 SmciltSk tp chooit <^ 
 
 SnettSi^tofty * 
 
 Snipes^ tocihooit v v 
 Sfl^ci^ to roast . 
 &upeR, to trusa^. 
 fitooiiibagiflfcmi 
 Sno#baIb with apples 
 
 Sole*, to dress 
 
 Souffle of applea and custard 
 
 Souffle pudding . . 
 
 Soup, almimd 
 
 Soup, brown . . 
 
 Soup, chestnut . 
 
 Soupcressjr . . 
 
 Soup, curry . 
 
 Soup, fine pease . * 
 
 Soup, flimnder 
 
 'Soupj garden or vegetable 
 
 Sonp,giblet . . 
 
 Soup, sreen pease 
 
 Soup,'hare . 
 
 I Sou|^ Italian , 
 
 ^p^ lobrter 
 Soup, macaroni- 
 Sqnp, m aca ha a i, with cheese 
 Soup iw^re .• 
 Soup, mode turUe 
 S|oup^ muB^ietawney 
 Soup, onion . ;^ 
 
 Soup^oxlMad. 
 S^pt oyster *> . 
 
 Soup, piurtadge . -v . 
 Soup, pease . ' . 
 Soup, pigeon , • .' T 
 Soup, portdile, ' . 
 
 Sonpt rich rice ■ V » 
 Soup, rump : * ^ 
 
 Soupsant^ > 
 
 Sonp» turnip V . . 
 SoiqbT^. 
 Soup,,Ti|ia](edli 
 Soup, wmt « 
 l^paniah «rtam i- 
 Bpaaldi inmmd^ 
 Spiniah JBf itters 
 Spitaaga^tadi«li 
 
 fsf e 
 
 61 
 
 291 
 
 264 
 
 . 21 
 
 16 
 
 V 29 
 16 
 
 . 32 
 26 
 
 . 38 
 23 
 
 M 
 
 .18 
 lQ,ib. 
 
 36 
 .26 
 38, iK 
 
 88 
 . 86 
 
 17 
 ^^-■86 ■ 
 
 91 
 
 If 
 
 m 
 
 27 
 21 
 
 V 16 
 8» 
 
 29^80^ili. 
 
 200^961 
 
 J' 
 
 1^- 
 
 41' 
 
 
'.^^">^'^'"W 
 
 ,.♦; «' 
 
 
 flmwberryjaiii 
 Stnwbcrry wine 
 l^tiurgeoo, to dMMMt 
 * BiMt dnmpling • 
 $«a^pttddiBg ^^^ 
 
 SmtMcoit 
 Sonr pMto for tifftleti 
 8ai|ir, to datify 
 Mel omelet 
 
 Tongue, beef, to frfcjMeie, WWii lOl 
 Toflgne, beef) to roiet . ja 
 ToBftte* beef, to itoir . IPJ 
 
 ToiiKiie> to boU . . •' JJ 
 Tongue, to rowrt ">. i. r .^ 
 
 tjfcgaa,, rf« fo» _ 1^- IW 
 Tojoe^ aeep, ■»fr'«^*^* ^ 
 Teamem ebeep, bdwd with^f-c^:^ 
 
 wbiteiaiioe • \ * 
 TottgttCB, abeep. in pa^. 
 Totenee, ebeep, witb mmom 
 
 Tr* ^ • 
 
 TriBi, fieh. witb oiMtard 
 Tripe •• Incandeftue 
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 trip^tofry . _^ • 
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 iTiro«l,toebooee ^^^ 
 
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 far 
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 TW»l,aa«ea'far I 
 
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 T«lbot> willfc Jaba.- 
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 tisltffy.toroMt • 
 3^nbisr,«o«nMa,fcr 
 f^^wy^iHraaa^for 
 
 yeal,ool 
 
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 C Veal, obi 
 
 Veal eutl 
 
 Veal, fill 
 
 aanoe 
 
 Veal,fifl 
 
 Vealfrie 
 
 , Veal, « 
 
 g Voalgrii 
 
 ▼ Veal gri< 
 
 . Veal,loi 
 
 > Veal,loi 
 
 Veal, ob 
 
 VoaTolii 
 
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 , Veal pie 
 
 Vealrol 
 
 Vedl aov 
 
 Veal, to 
 
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 113 
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 184 
 
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 188 
 180 
 168 
 
 148 
 118 
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 944 
 
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 ■ I 
 
 DINNER BILLS. 
 
 R OT THBEE COUB8E8. 
 
 J^'irst Courte. 
 Fried J^tes. 
 
 - . Vermicelli Soup. 
 
 Patties. 
 ^ Salmon. 
 
 . N . 
 
 Second Cwme. 
 
 oiled Leg of Pork, 
 ters. Sheep Tpngues Larded. 
 
 Epergae. Tbiigue. 
 
 Dressed Lobster. 
 
 ►in of Veal Roasted * 
 
 Third Course^ 
 
mvn 
 
 lobster Soup. 
 
 Vouleveiit of O; 
 
 Turkey. 
 TuibenofHare 
 
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