Transcriber's Note Obvious typographical errors have been corrected. A list of correctionsis found at the end of the text. Inconsistencies in spelling andhyphenation have been maintained. A list of inconsistently spelledand hyphenated words is found at the end of the text. Oe ligatures have been expanded. THE LADY'S OWN COOKERY BOOK, AND NEW DINNER-TABLE DIRECTORY; IN WHICH WILL BE FOUND A LARGE COLLECTION OF ORIGINAL RECEIPTS, INCLUDING NOT ONLY THE RESULT OF THE AUTHORESS'S MANY YEARS OBSERVATION, EXPERIENCE, AND RESEARCH, BUT ALSO THE CONTRIBUTIONS OF AN EXTENSIVE CIRCLE OF ACQUAINTANCE: ADAPTED TO THE USE OF PERSONS LIVING IN THE HIGHEST STYLE, AS WELL AS THOSE OF MODERATE FORTUNE. Third Edition. LONDON: PUBLISHED FOR HENRY COLBURN. 1844. PREFACE. The Receipts composing the Volume here submitted to the Public have beencollected under peculiarly favourable circumstances by a Lady ofdistinction, whose productions in the lighter department of literatureentitle her to a place among the most successful writers of the presentday. Moving in the first circles of rank and fashion, her associationshave qualified her to furnish directions adapted to the manners andtaste of the most refined Luxury; whilst long and attentive observation, and the communications of an extensive acquaintance, have enabled herequally to accommodate them to the use of persons of less ample meansand of simpler and more economical habits. When the task of arranging the mass of materials thus accumulateddevolved upon the Editor, it became his study to give to them such aform as should be most convenient for constant reference. A glance atthe "Contents, " which might with equal propriety be denominated anIndex, will, he flatters himself, convince the reader that this objecthas been accomplished. It will there be seen that the Receipts, upwardsof SIXTEEN HUNDRED in number, are classed under Eleven distinct Heads, each of which is arranged in alphabetical order--a method which conferson this Volume a decided advantage over every other work of the kind, inasmuch as it affords all the facilities of a Dictionary, without beingliable to the unpleasant intermixture of heterogeneous matters whichcannot be avoided in that form of arrangement. The intimate connexion between the Science of Cookery and the Science ofHealth, the sympathies subsisting between every part of the system andthe stomach, and the absolute necessity of strict attention not less tothe manner of preparing the alimentary substances offered to that organthan to their quality and quantity, have been of late years sorepeatedly and so forcibly urged by professional pens, that there needsno argument here to prove the utility of a safe Guide and Director in soimportant a department of domestic economy as that which is the subjectof this Volume. In many more cases, indeed, than the uninitiated wouldimagine, is the healthy tone of the stomach dependent on the properpreparation of the food, the healthy tone of the body in general on thatof the stomach, and the healthy tone of the mind on that of the body:consequently the first of these conditions ought to command thevigilance and solicitude of all who are desirous of securing the trueenjoyment of life--the _mens sana in corpore sano_. The professed Cook may perhaps be disposed to form a mean estimate ofthese pages, because few, or no learned, or technical, terms areemployed in them; but this circumstance, so far from operating to thedisparagement of the work, must prove a strong recommendation to thePublic in general. The chief aim, in fact, of the noble Authoress hasbeen to furnish such plain directions, in every branch of the culinaryart, as shall be really useful to English masters and English servants, and to the humble but earnest practitioner. Let those who may desire toput this collection of receipts to the test only give them a fair trial, neither trusting to conceited servants, who, despising all othermethods, obstinately adhere to their own, and then lay the blame offailure upon the directions; nor committing their execution to carelessones, who neglect the means prescribed for success, either in regard totime, quantities, or cleanliness; and the result will not fail to affordsatisfactory evidence of their pleasant qualities and practicalutility. CONTENTS. PAGE GENERAL DIRECTIONS 3 CATALOGUE OF THINGS IN SEASON--Fish--Game and Poultry--Fruit--Roots and Vegetables 5 GENERAL RULES FOR A GOOD DINNER 13 Dinner for Fourteen or Sixteen 14 ---- ---- Twelve or Fourteen 19 ---- ---- Ten or Twelve 23 ---- ---- Eight 26 ---- ---- Six 29 ---- ---- Four 32 SOUPS. Almond 33 Asparagus ib. Calf's-head 34 Carrot ib. Clear ib. ---- herb 35 Cod's-head ib. Crawfish ib. ----, or lobster ib. Curry, or Mulligatawny 36 Eel ib. Fish ib. French ib. Friar's chicken 37 Giblet ib. Gravy 38 Hare ib. Hessian 39 Mock-turtle ib. Mulligatawny 41 Onion 42 Ox-head 43 Green pea ib. Winter pea 44 Pea 45 Portable 46 Potato ib. Rabbit ib. Root ib. Scotch leek 47 Soup, to brown or colour ib. Soups and brown sauces, seasoning for ib. Soups ib. ---- without meat 48 ---- for the poor 49 ---- and bouilli ib. Soupe à-la-reine ib. ---- maigre 50 ---- Santé 51 Spanish ib. Turnip 52 Veal ib. Vegetable ib. Vermicelli 53 West India, or pepper-pot ib. White 54 BROTHS. Broth for the poor 57 ---- ---- ---- sick ib. Barley 58 Chervil ib. Hodge-podge ib. Leek porridge ib. Madame de Maillet's ib. Mutton 59 Pork ib. Pottage ib. Scotch pottage ib. Scotch 60 Turnip ib. Veal ib. FISH. Carp and tench 63 ----, to stew ib. Cod, to stew 64 ----, ragout of ib. ----, head, to boil ib. Crab, to dress 64 ---- or lobster, to butter ib. ---- ---- ----, to stew 65 Crawfish, to make red ib. Eels, to broil whole ib. ----, to collar 65 ----, to fry 66 ----, to pot ib. ----, to pickle ib. ----, to roast ib. ----, to spitchcock ib. ----, to stew 67 Fish, to recover when tainted ib. ----, in general, to dress 68 ----, to dress in sauce ib. ----, hashed in paste ib. ----, to cavietch ib. Gudgeon ib. Haddock, to bake ib. ---- pudding 69 Herring ib. Lampreys to pot ib. Lobsters, to butter 70 ----, to fricassee ib. ----, to hash ib. ----, to pot 71 ----, to stew ib. ---- curry powder ib. ---- patés ib. ---- salad 72 Mackarel à la maitre d'hotel ib. ----, to boil ib. ----, to broil ib. ----, to collar ib. ----, to fry ib. ----, to pickle ib. ----, to pot ib. ----, to souse 73 ---- pie ib. Mullet, to boil ib. ----, to broil ib. ----, to fry ib. Oysters, to stew ib. ----, ragout 74 ----, to pickle ib. ---- patés ib. Oyster loaves 75 ---- pie ib. Perch, to fricassee 76 Pike, to dress ib. ----, stuffed, to boil ib. ----, to boil à-la-Française ib. ----, to broil ib. ----, in Court Bouillon 77 ----, fricandeau ib. ----, German way of dressing ib. ----, to pot ib. ----, to roast 78 ----, au souvenir ib. ----, à la Tatare ib. Salmon, to dress ib. ----, en caisses ib. ----, à la poële 79 Scallops ib. Shrimps, to pot ib. Smelts, to fry ib. ----, to pickle ib. ----, to pot 80 Soles, to boil ib. ----, to boil à-la-Française ib. ----, to stew ib. Water Souchi ib. Sprats, to bake 81 Sturgeon, to roast ib. Turbot, to dress ib. ----, plain boiled 82 ----, to boil ib. ----, to boil in gravy ib. ----, to boil in Court Bouillon with capers ib. ----, to fry 83 ---- or barbel, glazed ib. ----, en gras ib. ----, or barbel, en maigre ib. Turtle, to dress 84 Whiting, to dry ib. MADE DISHES. Asparagus forced in French rolls 85 Eggs, to dress ib. ----, buttered ib. ----, Scotch 86 ----, for second course ib. ----, to fry as round as balls ib. ----, fricassee of ib. ----, à la crême ib. Ham, essence of 87 Maccaroni in a mould of pie-crust ib. ---- ib. Omelets 89 ----, asparagus 90 ----, French ib. Ragout for made dishes ib. Trouhindella ib. MEATS AND VEGETABLES. Artichokes, to fricassee 91 Bacon, to cure ib. Barbicue ib. Beef, alamode 92 ---- ---- in the French manner ib. ----, rump, with onions 93 ----, rump, to bake ib. ----, rump, cardinal fashion ib. ----, sausage fashion 94 ----, ribs and sirloin ib. ----, ribs, en papillotes ib. ----, brisket, stewed German fashion 95 ----, to bake ib. ----, bouilli ib. ----, relishing 96 ----, to stew ib. ----, cold, to dress 97 ----, cold boiled, to dress ib. ----, cold, to pot ib. ---- steaks, to broil ib. ---- ---- and oysters 98 ---- (rump steaks) broiled, with onion gravy ib. ---- steaks, to stew 98 ---- olives 99 ----, pickle for ib. ----, to salt ib. ----, to dry 100 ----, hung ib. ----, for scraping 101 ----, Italian ib. ----, red ib. ----, collar of 102 Bisquet, to make ib. Boar's-head, to dress whole 103 Brawn, to keep ib. Hog's-head, like brawn ib. Mock-brawn ib. Cabbage, farced 104 Calf's-head ib. ----, like turtle ib. ----, to hash 105 ----, fricassee 106 ----, to pickle ib. ---- liver 107 Cauliflowers with white sauce ib. Celery, to stew ib. ---- à-la-crême ib. Collops, Scotch ib. ----, brown Scotch 108 ----, white ib. ----, to mince 109 ---- of cold beef ib. Cucumbers, to stew ib. Curry-powder ib. ----, Indian 110 Farcie 112 Forcemeat ib. Fricandeau 113 Ham, to cure ib. ----, Westphalia, to cure 117 ----, English, to make like Westphalia 119 ----, green 120 ----, to prepare for dressing without soaking ib. ----, to dress ib. ----, to roast 121 ----, entrée of ib. ----, toasts ib. ---- and chicken, to pot ib. Herb sandwiches 122 Hog's puddings, black ib. ---- ----, white ib. Kabob, an Indian ragout 123 Lamb, leg, to boil 124 ---- ----, with forcemeat ib. ----, shoulder of, grilled ib. ----, to ragout ib. ----, to fricassee ib. Meat, miscellaneous directions respecting 125 ----, general rules for roasting and boiling ib. ----, half roasted or under done ib. Mustard to make 126 Mutton, chine, to roast ib. ---- chops, to stew ib. ---- cutlets ib. ---- ----, with onion sauce ib. ---- hams, to make 127 ----, haricot 127 ----, leg ib. ----, leg, in the French fashion ib. ----, or beef, leg, to hash 128 ----, loin, to stew ib. ----, neck, to roast ib. ----, neck, to boil ib. ----, neck, to fry 129 ----, saddle, and kidneys ib. ----, shoulder, to roast in blood ib. ----, shoulder or leg, with oysters ib. ----, roasted, with stewed cucumbers ib. ----, to eat like venison 130 ----, in epigram ib. Mushrooms to stew brown ib. Newmarket John ib. Ox-cheek to stew ib. Ox-tail ragout 131 Peas to stew ib. ----, green, to keep till Christmas 132 Pickle, red, for any meat ib. Pie, beef-steak ib. ----, calf's-head ib. ----, mutton or grass-lamb ib. ----, veal 133 ----, veal and ham ib. ----, veal olive ib. ----, beef olive ib. Pig, to barbicue ib. ----, to collar ib. ----, to collar in colours 134 ----, to pickle or souse ib. ----, to roast ib. ----, to dress lamb-fashion ib. Pigs'-feet and ears, fricassee of 135 ---- ---- ---- ----, ragout of ib. Pig's-head, to roll ib. Pilaw, an Indian dish ib. Pork, to collar 136 ----, to pickle ib. ----, chine, to stuff or roast ib. ---- cutlets 137 ----, gammon, to roast ib. ----, leg, to broil ib. ----, spring, to roast ib. Potatoes, to boil ib. ----, to bake 138 Potato balls ib. Potatoes, croquets of ib. ----, to fry ib. ----, to mash 139 ----, French way of cooking ib. ----, à-la-maitre d'hotel ib. Rice to boil ib. Rissoles ib. Rice 140 Robinson, to make a 141 Salad, to dress ib. Sausages, Bologna ib. ----, English ib. ----, Oxford 142 ----, for Scotch collops ib. ----, veal ib. ----, without skins 143 Spinach, the best mode of dressing ib. ----, to stew ib. Sweetbreads, ragout of 144 Savoury toasts, to relish wine 144 Tomato, to eat with roast meat 145 Tongues, to cure ib. ----, to smoke 146 ----, to bake ib. ----, to boil ib. ----, to pot ib. ---- and udder to roast 147 ----, sheep's, or any other, with oysters ib. Tripe, to dress ib. ----, to fricassee ib. Truffles and morels, to stew ib. Veal, to boil 148 ----, to collar ib. ----, to roast ib. ----, roasted, ragout of ib. ----, to stew 149 ----, with rice, to stew ib. ----, served in paper ib. ----, bombarded ib. ---- balls 150 ----, breast ib. ----, breast, with cabbage and bacon ib. ----, breast, en fricandeau ib. ----, breast, glazed brown ib. ----, breast, stewed with peas 151 ----, breast, ragout ib. ---- collops, with oysters 151 ---- collops, with white sauce 152 ---- cutlets, to dress ib. ---- cutlets, larded ib. ----, fillet, to farce or roast ib. ----, fillet, to boil 153 ----, half a fillet, to stew ib. ----, knuckle, white ib. ----, knuckle, ragout ib. ----, leg, and bacon, to boil 154 ----, loin, to roast ib. ----, loin, to roast with herbs ib. ----, loin, fricassee of ib. ----, loin, bechamel 155 ----, neck, stewed with celery ib. ---- olives ib. ---- rumps 156 ----, shoulder, to stew ib. ---- steaks ib. ---- sweetbreads, to fry ib. ---- sweetbreads, to roast 157 Vegetables, to stew ib. Venison, haunch, to roast ib. ----, to boil ib. ----, haunch, to broil 158 ----, to recover when tainted ib. ----, red deer, to pot ib. ----, excellent substitute for ib. Water-cresses, to stew 159 POULTRY. Chicken, to make white 161 ----, to fricassee ib. ----, white fricassee of 162 ----, or fowl, cream of 163 ----, to fry ib. ----, to heat ib. ----, dressed with peas ib. ---- and ham, ragout of ib. ----, or ham and veal patés 164 Duck, to boil ib. ----, to boil à-la-Française ib. ----, à-la-braise ib. ----, to hash 165 ----, to stew with cucumbers ib. ----, to stew with peas ib. Fowls, to fatten in a fortnight ib. ----, to make tender ib. ----, to roast with anchovies ib. ----, with rice, called pilaw ib. ----, to hash 166 ----, to stew ib. Goose, to stuff ib. ----, liver of, to dress ib. Pigeons, to boil ib. ----, to broil 167 Pigeons, to jug 167 ----, to pot ib. ----, to stew ib. ----, biscuit of 168 ----, en compote ib. ----, à la crapaudine 169 ----, in disguise ib. ----, in fricandeau ib. ----, aux poires 170 ----, pompeton of ib. ----, au soleil ib. ----, à la Tatare, with cold sauce 171 ----, surtout of ib. Poultry, tainted, to preserve ib. Pullets, with oysters ib. ----, to bone and farce 172 Rabbits, to boil ib. ----, to boil with onions ib. ----, brown fricassee of ib. ----, white fricassee of ib. Turkey, to boil 173 ---- with oysters ib. ---- à la daube ib. ----, roasted, delicate gravy for 174 ---- or veal stuffing ib. GAME. Hare, to dress 175 ----, to roast ib. ----, to hash 176 ----, to jug ib. ----, to mince 177 ----, to stew ib. ---- stuffing ib. Partridge, to boil 177 ----, to roast ib. ----, à la paysanne ib. ----, à la Polonaise ib. ----, à la russe 178 ----, rolled ib. ----, stewed ib. ----, salme of ib. ----, to pot 179 ---- pie ib. Pheasant, to boil ib. ----, with white sauce 180 ----, à la braise ib. ----, à l'Italienne ib. Pheasant, puré of 181 Widgeon, to dress ib. Wild-duck, to roast ib. Woodcocks and snipes, to roast ib. ----, à la Française ib. ----, to pot ib. SAUCES. Anchovy, essence of 183 ---- pickle ib. ---- sauce ib. ----, to recover ib. Bacchanalian sauce 184 Bechamel ib. Beef bouilli, sauce for ib. ---- à la russe, sauce for 185 Bread sauce ib. ---- ---- for pig ib. Browning for made dishes ib. Butter, to burn 186 ----, to clarify ib. ----, plain melted ib. ----, to thicken for peas ib. Caper sauce 187 Carp sauce ib. ----, light brown sauce for ib. ---- and tench, sauce for ib. ----, white sauce for ib. ----, or tench, Dutch sauce for 188 ---- sauce for fish ib. Cavechi, an Indian pickle ib. Celery sauce, white 189 ---- ----, brown ib. Chickens, boiled, sauce for ib. ---- or game, sauce for ib. ----, white sauce for ib. Consommé ib. Cream sauce for white dishes 190 Cullis, to thicken sauces ib. ----, brown ib. ----, à la reine ib. ----, turkey 191 ---- of veal, or other meat ib. Dandy sauce, for all sorts of poultry and game ib. Devonshire sauce 192 Ducks, sauce for ib. Dutch sauce ib. ---- sauce for fish ib. ---- sauce for meat or fish ib. ---- sauce for trout 193 Egg sauce ib. Exquisite, the ib. Fish sauce ib. ---- sauce, excellent white 196 ----, white sauce for, with capers and anchovies ib. ----, stock ib. Forcemeat balls for sauces ib. Fowls, white sauce for 197 ---- of all kinds, or roasted mutton, sauce for ib. General sauce 198 Genoese sauce, for stewed fish ib. German sauce 198 Gravy, beef ib. ---- beef, to keep 199 ----, brown ib. Green sauce, for green geese or ducklings ib. Ham sauce 200 Hare or venison sauce ib. Harvey's sauce ib. Hashes or fish, sauce for ib. ----, white, or chickens, sauce for ib. Horseradish sauce ib. Italian sauce 201 Ketchup ib. Lemon sauce ib. Liver sauce for boiled fowls ib. Lobster sauce ib. Marchioness's sauce 202 Meat jelly for sauces ib. Mixed sauce ib. Mushroom ketchup 203 ---- sauce 204 Mutton, roasted, sauce for ib. Onion sauce ib. ---- ----, brown ib. Oyster sauce ib. Pepper-pot ib. Pike sauce 205 Piquante, sauce ib. Poivrade sauce 206 Poor man's sauce ib. Quin's fish sauce ib. Ragout sauce ib. Ravigotte, sauce ib. ---- ----, à la bourgeoise ib. Relishing sauce 207 Remoulade, sauce ib. Rice sauce 208 Richmond sauce ib. Roast meat, sauce for ib. Robert, sauce ib. Salad sauce ib. Shalot sauce 209 Spanish sauce ib. Steaks, sauce for ib. Sultana sauce ib. Tomato ketchup ib. ---- sauce 210 Turkey, savoury jelly for ib. ---- or chicken sauce 211 ---- or fowl, boiled, sauce for ib. Venison sauce ib. ---- ----, sweet ib. Walnut ketchup ib. White sauce 213 ---- wine sweet sauce ib. CONFECTIONARY. Almacks 215 Almond butter ib. ---- cheesecakes ib. ---- cream 216 ---- paste ib. ---- puffs 217 Angelica, to candy ib. Apples, to do ib. ----, (pippins) to candy ib. ----, (pippins) to dry ib. ----, to preserve green 218 ----, (golden pippins) to preserve ib. ----, (crabs) to preserve ib. ----, (Siberian crabs) to preserve, transparent ib. ----, (golden pippins) to stew ib. ----, cheese 219 ----, conserve of ib. ----, demandon ib. ----, fraise ib. ----, fritters 220 ----, jelly ib. ----, (crab) jam or jelly 221 ----, (pippin or codling) jelly ib. ---- and pears, to dry ib. Apricots in brandy 222 ---- chips ib. ---- burnt cream ib. ----, to dry ib. ----, jam 223 ---- and plum jam ib. ---- paste ib. ----, to preserve ib. ----, to preserve whole 224 ----, to preserve in jelly ib. Bances, French ib. Barberries, to preserve 225 Biscuits ib. ----, Dutch ib. ----, ginger 226 ----, lemon ib. ----, ratafia ib. ----, table ib. Blancmange ib. ----, Dutch 227 Bread ib. ----, diet ib. ----, potato 228 ----, rice ib. ----, rye ib. ----, Scotch, short ib. Loaves, buttered ib. Loaf, egg 229 Buns ib. ----, Bath 230 ----, plain ib. Butter, to make without churning ib. ----, black ib. ----, Spanish 231 Cake ib. ----, excellent ib. ----, great ib. ----, light ib. ----, nice ib. ----, plain 232 ----, very rich 232 ----, without butter ib. ----, almond ib. ----, almond, clear 233 ----, apple 234 ----, apricot clear ib. ----, biscuit ib. ----, bread ib. ----, breakfast 235 ----, breakfast, excellent ib. ----, breakfast, Bath ib. ----, butter ib. ----, caraway 236 ----, caraway, small 237 ----, cocoa-nut ib. ----, currant, clear ib. ----, egg ib. ----, enamelled ib. ----, Epsom ib. ----, ginger 238 ----, ginger, or hunting ib. ----, gooseberry, clear ib. ----, Jersey ib. ----, Jersey merveilles ib. ----, London wigs 239 ----, onion ib. ----, orange ib. ----, orange clove ib. ----, orange-flower 240 ----, plum ib. ----, plum, clear ib. ----, Portugal ib. ----, potato ib. ----, pound ib. ----, pound davy 242 ----, quince, clear ib. ----, ratafia ib. ----, rice ib. ----, rock 243 ----, royal ib. ----, Savoy or sponge ib. ----, seed ib. ----, Shrewsbury 244 ----, sponge 245 ----, sugar ib. ----, sugar, little ib. ----, sweet ib. ----, tea ib. ----, tea, dry 246 ----, thousand ib. ----, Tunbridge ib. ----, veal ib. ----, Yorkshire 247 Calves'-foot jelly ib. Cheese, to make ib. ----, the best in the world 248 ----, to stew 249 ----, cream ib. ----, cream, Princess Amelia's ib. ----, cream, Irish ib. ----, rush 250 ----, winter cream ib. ----, cream, to make without cream ib. ----, damson ib. ----, French 251 ----, Italian ib. ----, lemon ib. Cheesecakes ib. ----, almond 253 ----, cocoa-nut ib. ----, cream ib. ----, curd 254 ----, lemon ib. ----, orange ib. ----, Scotch ib. Cherries, to preserve 255 ----, to preserve (Morella) ib. ----, brandy 256 ----, to dry ib. ----, dried, liquor for ib. Cherry jam 257 Cocoa jam ib. Cocoa-nut candy ib. Coffee, to roast ib. ----, to make the foreign way ib. Cream, to make rise in cold weather 258 ----, to fry ib. ----, and curd, artificial ib. ----, of rice 259 ----, almond ib. ----, barley ib. ----, French barley ib. ----, chocolate 260 ----, citron ib. ----, clotted ib. ----, coffee ib. ----, eringo ib. ----, fruit 261 ----, preserved fruit ib. ----, Italian ib. ----, lemon ib. ----, lemon, without cream 262 ----, lemon, frothed ib. ----, orange ib. ----, orange, frothed 263 ----, Imperial, orange ib. ----, pistachio ib. ----, raspberry ib. ----, ratafia ib. ----, rice ib. ----, runnet whey 264 ----, snow ib. ----, strawberry ib. ----, sweetmeat ib. ----, whipt ib. Cucumbers, to preserve green ib. Curd, cream 265 ----, lemon ib. ----, Paris ib. Currants, to bottle ib. ----, or barberries, to dry 266 ----, to ice ib. ----, white, to preserve ib. Currant jam 267 ----, jelly, black or red ib. ----, juice ib. ----, paste 268 Custard ib. ----, almond 269 Damsons, to bottle ib. ----, to dry ib. ----, to preserve without sugar 269 Dripping, to clarify for crust ib. Dumplings ib. ----, currant 270 ----, drop ib. ----, kitchen hard ib. ----, yest ib. Eggs 271 ----, whites of ib. Figs, to dry ib. Flowers, small, to candy ib. ----, in sprigs, to candy 272 Flummery, Dutch ib. ----, hartshorn ib. Fondues 273 Fritters, Yorkshire ib. Fruit, to preserve ib. ----, to preserve green ib. ----, of all sorts, to scald ib. Gingerbread 274 ----, thick 275 ----, cakes or nuts ib. Gooseberries, to bottle ib. ----, in jelly ib. ----, to preserve 276 ----, paste of 277 Grapes, to dry ib. ----, to preserve ib. Greengages, to preserve ib. Hartshorn jelly 278 Hedgehog ib. Ice and cream ib. ----, lemon 279 Iceing for cakes ib. Jaunemange ib. Jelly, coloured ib. ----, Gloucester 280 ----, lemon ib. ----, nourishing ib. ----, orange ib. ----, restorative 281 ----, strawberry ib. ----, wine ib. Lemons or Seville oranges, to preserve 282 Lemon caudle ib. ---- or chocolate drops ib. ---- puffs 283 ---- tart ib. ----, solid ib. ----, syrup of ib. Macaroons ib. Marmalade, citron ib. ----, cherry 284 ----, orange ib. ----, Scotch, orange 285 ----, red quince ib. ----, white quince 286 Marchpane ib. Marrow pasties 287 Melons or cucumbers, to preserve ib. Melon compote ib. Mince-meat ib. ---- without meat 288 ----, lemon 289 Mirangles ib. Moss ib. Muffins 290 Oranges, to preserve ib. ----, Seville, to preserve 291 Orange butter ib. ----, candied ib. ---- cream ib. ---- jelly 292 ---- paste ib. ---- puffs ib. ---- sponge 293 ---- and lemon syrup ib. Oranges for a tart ib. Orange tart ib. Panada 294 Pancakes ib. ----, French 295 ----, Grillon's ib. ----, quire of paper ib. ----, rice ib. Paste ib. ----, for baking or frying ib. ----, for pies 296 ----, for raised pies ib. ----, for tarts ib. ----, for tarts in pans ib. ----, for small tartlets ib. ----, potato ib. ----, rice 297 ----, royal ib. ----, short or puff ib. ----, short ib. ----, short, with suet 298 ----, sugar ib. Peaches, to preserve in brandy ib. Pears, to pot 299 ----, to stew 300 Pie, chicken ib. ----, giblet ib. ----, common goose ib. ----, rich goose ib. ----, ham and chicken ib. ----, hare 301 ----, lumber ib. ----, olive ib. ----, partridge ib. ----, rich pigeon 302 ----, high veal ib. ----, vegetable ib. ----, Yorkshire Christmas ib. Pineapple, to preserve in slices ib. ---- chips 303 Plums, to dry green ib. ----, green, jam of ib. ----, great white, to preserve 304 Posset ib. ----, sack ib. ----, sack, without milk ib. ----, sack, or jelly 305 Puffs ib. ----, cheese ib. ----, chocolate ib. ----, German ib. ----, Spanish 306 Pudding ib. ----, good ib. ----, very good ib. ----, excellent 307 ----, plain ib. ----, scalded 307 ----, sweet ib. ----, all three ib. ----, almond ib. ----, amber 308 ----, Princess Amelia's ib. ----, apple-mignon ib. ----, apple ib. ----, arrow-root 309 ----, pearl barley ib. ----, batter ib. ----, plain batter ib. ----, Norfolk batter 310 ----, green bean ib. ----, beef-steak ib. ----, bread ib. ----, bread, rich 311 ----, bread and butter ib. ----, raisin-bread ib. ----, buttermilk ib. ----, carrot ib. ----, Charlotte 312 ----, cheese ib. ----, citron ib. ----, cocoa-nut ib. ----, college 313 ----, new college ib. ----, cottage 314 ----, currant ib. ----, custard ib. ----, fish 315 ----, French ib. ----, gooseberry ib. ----, hunters' 316 ----, jug ib. ----, lemon ib. ----, small lemon ib. ----, maccaroni ib. ----, marrow ib. ----, Nottingham 317 ----, oatmeal ib. ----, orange ib. ----, paradise 318 ----, pith 319 ----, plum ib. ----, plum, rich 320 ----, potato ib. ----, Pottinger's 321 ----, prune ib. ----, quaking ib. ----, ratafia 322 ----, rice ib. ----, plain rice ib. ----, ground rice 323 ----, rice, hunting ib. ----, kitchen rice ib. ----, rice plum ib. ----, small rice ib. ----, Swedish rice ib. ----, rice white pot 324 ----, sago ib. ----, spoonful ib. ----, plain suet ib. ----, tansy ib. ----, tapioca 325 ----, neat's tongue ib. Quatre fruits ib. Quinces, to preserve ib. Ramaquins 326 Raspberries, to preserve 327 ----, to preserve in currant jelly ib. ----, jam 328 ----, paste ib. Rice crust, apple tart with 329 Rolls ib. ----, excellent ib. ----, little 330 ----, breakfast ib. ----, Brentford ib. ----, Dutch ib. ----, French 331 ----, Milton 332 Runnet ib. Rusks ib. ----, and tops and bottoms ib. Sally Lunn 333 Slipcote ib. Soufflé ib. ---- of apples and rice ib. Strawberries, to preserve for eating with cream 334 Strawberries, to preserve in currant jelly 334 ----, to preserve in gooseberry jelly 335 ----, jam ib. Sugar, to clarify ib. Syllabub 336 ----, everlasting ib. ----, solid ib. ----, whipt ib. Taffy 337 Trifle ib. Trotter jelly ib. Veal and ham patés ib. Venison pasty 338 Vol-au-vent ib. Wafers ib. ----, sugar ib. Walnuts, to preserve ib. ----, white ib. Whey, mustard ib. Yest ib. ----, excellent 340 ----, potato ib. PICKLES. General Directions 341 Almonds, green ib. Artichokes ib. ----, to boil in winter ib. Asparagus 342 Barberries ib. Beet-root ib. ---- and turnips 343 Cabbage ib. ----, red ib. Capers 344 Capsicum ib. Cauliflower ib. Clove gilliflower, or any other flower, for salads ib. Codlings ib. Cucumbers 345 ----, large, mango of 346 ----, sliced ib. ----, stuffed ib. ----, to preserve 347 French beans 348 Herrings, to marinate 349 ----, red, trout fashion ib. India pickle, called Picolili ib. Lemons 350 ----, or oranges 352 Mango cossundria 353 Melons ib. ----, to imitate mangoes ib. ----, or cucumbers, as mangoes ib. Mushrooms 354 ----, brown 356 ----, to dry ib. ----, liquor and powder ib. Mustard pickle ib. Nasturtiums 357 Onions ib. ----, Spanish, mango of 358 Orange and lemon-peel ib. Oysters ib. Peaches, mango of 359 Purslain, samphire, broom-buds, &c. 360 Quinces ib. Radish pods ib. Salmon 361 ----, to marinate 362 Samphire ib. Smelts ib. Suckers ib. Vinegar, for pickling ib. ----, camp 363 ----, Chili ib. ----, elder-flower ib. ----, garlic 364 ----, gooseberry ib. ----, plague or four thieves' 365 ----, raisin ib. ----, raspberry ib. Walnuts, black 366 ----, green 367 ----, ketchup of ib. WINES, CORDIALS, LIQUEURS, &c. Ale, to drink in a week 369 ----, very rare ib. ----, orange ib. Aqua mirabilis 370 Bitters ib. Cherry brandy ib. Cherry water, cordial ib. Cordial, very fine 371 Cup ib. Elder-flower water ib. Elder-berry syrup ib. Ginger beer 372 Imperial 373 Lemonade ib. ----, clarified 374 ----, milk ib. ----, transparent ib. Lemon water ib. Mead ib. Mithridate brandy 375 Nonpareil ib. Noyau 376 Orange juice ib. Oranges, or lemons, spirit of ib. Orange-water, cordial ib. Orgeat ib. Punch, excellent 377 ----, milk ib. ----, Norfolk ib. ----, Roman 378 Raspberry liqueur ib. ---- vinegar ib. Ratafia brandy ib. Shrub 379 ----, currant ib. Spruce beer ib. Wine, bittany 379 ----, champagne, sham 380 ----, cherry ib. ----, cowslip ib. ----, currant 381 ----, currant, or elder 382 ----, currant, black ib. ----, currant, red ib. ----, currant, red or white ib. ----, damson 383 ----, elder ib. ----, elder flower 385 ----, frontiniac, sham ib. ----, mixed fruit ib. ----, ginger ib. ----, gooseberry 386 ----, grape 387 ----, lemon 388 ----, madeira, sham ib. ----, orange ib. ----, port, sham 389 ----, raisin ib. THE LADY'S OWN COOKERY BOOK. GENERAL DIRECTIONS. The following directions may appear trite and common, but it is of thegreatest consequence that they be strictly observed: Attend to minute cleanliness. Never wipe a dish, bowl, or pan, with ahalf dirty napkin, or give the vessel a mere rinse in water and thinkthat it is then fit for use. See that it be dried and pure from allsmell before you put in any ingredient. Never use the hands when it is possible to avoid it; and, when you do, have a clean basin of water to dip them in, and wipe them thoroughlyseveral times while at work, as in mixing dough, &c. Use silver or wooden spoons; the latter are best for all confectioneryand puddings. Take care that the various spoons, skewers, and knives, benot used promiscuously for cookery and confectionery, or even fordifferent dishes of the same sort. If an onion is cut with any knife, or lies near any article of kitchenuse, that article is not fit for service till it has been duly scouredand laid in the open air. The same remark applies to very many strongkitchen herbs. This point is scarcely ever enough attended to. In measuring quantities, be extremely exact, having always someparticular vessel set apart for each ingredient (best of earthenware, because such cannot retain any smell) wherewith to ascertain yourquantities. Do nothing by guess, how practised soever you may deemyourself in the art: nor say "Oh! I want none of your measures for sucha thing as a little seasoning, " taking a pinch here and there. Beassured you will never in that way make a dish, or a sauce, twice in thesame manner; it may be good by _chance_, but it will always be a_chance_, and the chances are very much against it; at all events itwill not be precisely the _same_ thing, and precision is the veryessence of good cookery. The French say _Il faut que rien ne domine_--No one ingredient mustpredominate. This is a good rule to please general taste and greatjudges; but, to secure the favour of a particular palate it is notinfallible: as, in a good herb soup, for instance, it may better delightthe master or mistress that some one herb or savoury meat _should_predominate. Consult, therefore, the peculiarities of the tastes of youremployer; for, though a dish may be a good dish of its kind, if it isnot suited to the taste of the eater of what avail is it? Let not the vanity of the cook induce you to forget the duty of aservant, which is, in the first place, to please his master: beparticular, therefore, in enquiring what things please your employer. Many capital cooks will be found for great feasts and festivals, butvery few for every-day service, because this is not "eye-service, " butthe service of principle and duty. Few, indeed, there are who will takeequal pains to make one delicate dish, one small exquisite dinner, forthe three hundred and sixty-five days in the year; yet this is by farthe most valuable attainment of the two. The great secret of all cookery consists in making fine meat jellies;this is done at less expence than may be imagined by a _careful, honest_cook. For this purpose let all parings of meats of every kind, allbones, however dry they may appear, be carefully collected, and put overa very slow fire in a small quantity of water, always adding a littlemore as the water boils down. Skim this juice when cool: and, havingmelted it a second time, pass it through a sieve till thoroughly pure:put no salt or pepper; use this fine jelly for any sauce, adding herbs, or whatever savoury condiments you think proper, at the time it is used. Be careful all summer long to dry vegetables and herbs. Almost everyherb and vegetable may be dried and preserved for winter use; for onthese must chiefly depend all the varied flavours of your dishes. Mushrooms and artichokes strung on a string, with a bit of wood knottedin between each to prevent their touching, and hung in a dry place, willbe excellent; and every species of culinary herb may be preserved eitherin bottles or paper bags. A CATALOGUE OF THINGS IN SEASON. JANUARY. _Fish. _ Cod, skate, thornback, salmon, soles, eels, perch, carp, tench, flounders, prawns, lobsters, crabs, shrimps, cockles, muscles, oysters, smelts, whiting. _Game and Poultry. _ Hares, pheasants, partridges, wild ducks, widgeon, teal, capons, pullets, fowls, chickens, squab-pigeons, tame rabbits, woodcocks, snipes, larks, blackbirds, and wood-pigeons. _Fruit. _ Portugal grapes, the Kentish russet, golden French kirton, Dutchpippins, nonpareils, pearmains, russetting apples, and all sorts ofwinter pears. _Roots and Vegetables. _ Many sorts of cabbages, savoys, sprouts, and greens, parsnips, carrots, turnips, potatoes, celery, endive, cabbage-lettuces, leeks, onions, horseradish, small salad under glasses, sweet herbs, and parsley, greenand white brocoli, beet-root, beet-leaves and tops, forced asparagus, cucumbers in hotbeds, French beans and peas in the hothouse. FEBRUARY. _Fish. _ Cod, skate, thornback, salmon, sturgeon, soles, flounders, whitings, smelts, crabs, lobsters, prawns, shrimps, oysters, eels, crawfish, carp, tench, and perch. _Game and Poultry. _ Hares and partridges till the 14th. Turkeys, capons, pullets with eggs, fowls, chickens, tame rabbits, woodcocks, snipes, all sorts ofwild-fowl, which begin to decline in this month. _Fruit. _ Nearly the same as last month. _Roots and Vegetables. _ The same as last month. MARCH. _Fish. _ Cod and codlings, turbot, salmon, skate, thornback, smelts, soles, crabs, lobsters, prawns, flounders, plaice, oysters, perch, carp, tench, eels, gudgeons, mullet, and sometimes mackerel, comes in. _Poultry. _ Turkeys, pullets, fowls, chickens, ducklings, tame rabbits, pigeons, guinea-fowl. _Fruit. _ Pineapples, the golden ducket, Dorset pippins, rennetings, Loan'spearmain, nonpareils, John apples, the later bonchretien anddouble-blossom pears. _Roots and Vegetables. _ Carrots, parsnips, turnips, potatoes, beet, leeks, onions, green andwhite brocoli, brocoli sprouts, brown and green cole, cabbage sprouts, greens, spinach, small salad, parsley, sorrel, corn salad, green fennel, sweet herbs of all sorts, cabbage lettuces, forced mushrooms, asparagusforced, cucumbers in hotbeds, French beans and peas in hothouses, andyoung radishes and onions. APRIL. _Fish. _ Salmon, turbot, mackerel, skate, thornback, red and grey mullet, gurnets, pipers, soles, lobsters, oysters, prawns, crawfish, smelts, carp, perch, pike, gudgeons, eels, and plaice. _Game and Poultry. _ Pullets, fowls, chickens, ducklings, pigeons, tame rabbits, andsometimes young leverets, guinea-fowl. _Fruit. _ A few apples and pears, pineapples, hothouse grapes, strawberries, cherries, apricots for tarts, and green gooseberries. _Roots and Vegetables. _ Carrots, potatoes, horseradish, onions, leeks, celery, brocoli sprouts, cabbage plants, cabbage lettuce, asparagus, spinach, parsley, thyme, allsorts of small salads, young radishes and onions, cucumbers in hotbeds, French beans and peas in the hothouse, green fennel, sorrel, chervil, and, if the weather is fine, all sorts of sweet herbs begin to grow. MAY. _Fish. _ Turbot, salmon, soles, smelts, trout, whiting, mackerel, herrings, eels, plaice, flounders, crabs, lobsters, prawns, shrimps, crawfish. _Game and Poultry. _ Pullets, fowls, chickens, guinea-fowl, green geese, ducklings, pigeons, tame rabbits, leverets, and sometimes turkey poults. _Fruit. _ Strawberries, green apricots, cherries, gooseberries, and currants, fortarts, hothouse pineapples, grapes, apricots, peaches, and finecherries. _Roots and Vegetables. _ Spring carrots, horseradish, beet-root, early cauliflower, springcabbage, sprouts, spinach, coss, cabbage, and Silesia lettuces, allsorts of small salads, asparagus, hotspur beans, peas, fennel, mint, balm, parsley, all sorts of sweet herbs, cucumbers and French beansforced, radishes, and young onions, mushrooms in the cucumber beds. JUNE. _Fish. _ Turbot, trout, mackerel, mullet, salmon, salmon trout, soles, smelts, eels, lobsters, crabs, crawfish, prawns, and shrimps. _Game and Poultry. _ Spring fowls, and chickens, geese, ducks, turkey poults, young wild andtame rabbits, pigeons, leverets, and wheatears. _Fruit. _ Pineapples, currants, gooseberries, scarlet strawberries, hautboys, several sorts of cherries, apricots, and green codlings. _Roots and Vegetables. _ Young carrots, early potatoes, young turnips, peas, garden beans, cauliflowers, summer cabbages, spinach, coss, cabbage, and Silesialettuces, French beans, cucumbers, asparagus, mushrooms, purslain, radishes, turnip-radishes, horseradish, and onions. JULY. _Fish. _ Turbot, salmon, salmon trout, Berwick and fresh water trout, red andgrey mullet, Johndories, skate, thornback, maids, soles, flounders, eels, lobsters, crawfish, prawns, and shrimps. _Game and Poultry. _ Leverets, geese, ducks and ducklings, fowls, chickens, turkey poults, quails, wild rabbits, wheatears, and young wild ducks. _Fruit. _ Pineapples, peaches, apricots, scarlet and wood strawberries, hautboys, summer apples, codlings, summer pears, green-gage and Orleans plums, melons, currants, gooseberries, raspberries, cherries of all kinds, andgreen walnuts to pickle. _Roots and Vegetables. _ Carrots, potatoes, turnips, onions, cauliflowers, marrowfat and otherpeas, Windsor beans, French beans, mushrooms, sorrel, artichokes, spinach, cabbages, cucumbers, coss and cabbage lettuces, parsley, allsorts of sweet and potherbs, mint, balm, salsify, and field mushrooms. AUGUST. _Fish. _ Codlings, some turbot, which goes out this month, skate, thornback, maids, haddock, flounders, red and grey mullet, Johndories, pike, perch, gudgeons, roach, eels, oysters, crawfish, some salmon, salmon trout, Berwick and fresh water trout. _Game and Poultry. _ Leverets, geese, turkey poults, ducks, fowls, chickens, wild rabbits, quails, wheatears, young wild ducks, and some pigeons. _Fruit. _ Pineapples, melons, cherries, apricots, peaches, nectarines, apples, pears, all sorts of plums, morella cherries, filberts and other nuts, currants, raspberries, late gooseberries, figs, early grapes, mulberries, and ripe codlings. _Roots and Vegetables. _ Carrots, parsnips, turnips, potatoes, onions, horseradish, beet-root, shalots, garlic, cauliflower, French beans, later peas, cucumbers, cabbages, sprouts, coss lettuce, endive, celery, parsley, sweet herbs, artichokes, artichoke suckers, chardoons, mushrooms, and all sorts ofsmall salads. SEPTEMBER. _Fish. _ Cod, codlings, skate, thornback, haddocks, soles, whitings, herringscome in full season, salmon, smelts, flounders, pike, perch, carp, tench, eels, lampreys, oysters, cockles, muscles, crawfish, prawns, andshrimps. _Game and Poultry. _ Hares, leverets, partridges, quails, young turkeys, geese, ducks, capons, pullets, fowls, chickens, pigeons, wild and tame rabbits, wildducks, widgeon, teal, plover, larks, and pippets. _Fruit. _ Pineapples, melons, grapes, peaches, plums, nectarines, pears, apples, quinces, medlars, filberts, hazel nuts, walnuts, morella cherries, damsons, white and black bullace. _Roots and Vegetables. _ Carrots, parsnips, potatoes, turnips, leeks, horseradish, beet-root, onions, shalots, garlic, celery, endive, coss and cabbage lettuces, artichokes, French beans, latter peas, mushrooms, cucumbers, red andother cabbages, cabbage plants, Jerusalem artichokes, parsley, sorrel, chervil, thyme, all sorts of sweet herbs, mint, balm, all sorts of smallsalad. OCTOBER. _Fish. _ Cod, codlings, brill, haddocks, whiting, soles, herrings, cole-fish, halibut, smelts, eels, flounders, perch, pike, carp, tench, oysters, cockles, muscles, lobsters, crabs, crawfish, prawns, and shrimps. _Game and Poultry. _ Hares, leverets, pheasants, partridges, moor-game, grouse, turkeys, geese, ducks, capons, pullets, fowls, chickens, pigeons, wild and tamerabbits, all sorts of wild-fowl, larks, plovers, woodcocks, snipes, wood-pigeons, pippets. _Fruit. _ Pineapples, peaches, grapes, figs, medlars, all sorts of fine apples andpears, white plums, damsons, white and black bullace, quinces, filberts, walnuts, and chesnuts. _Roots and Vegetables. _ Carrots, parsnips, potatoes, turnips, leeks, horseradish, onions, shalots, garlic, beet-root, artichokes, latter cauliflowers, red andwhite cabbages, savoys, cabbage plants, green and white brocoli, chardoons, green and brown cole, celery, endive, spinach, sorrel, chervil, parsley, purslain, all sorts of sweet herbs, coss and cabbagelettuces, rocambole, and all sorts of small salads. NOVEMBER. _Fish. _ Cod, salmon, herrings, barbel, halibut, smelts, flounders, whiting, haddock, pipers, gurnets, pike, perch, carp, tench, eels, lobsters, crabs, oysters, muscles, cockles, crawfish, prawns, and shrimps. _Game and Poultry. _ The same as last month. _Fruit. _ Pineapples, all sorts of winter pears, golden pippins, nonpareils, allsorts of winter apples, medlars, white and black bullace, and walnutskept in sand. _Roots and Vegetables. _ Turnips, potatoes, carrots, parsnips, beets, chardoons, onions, shalots, garlic, rocambole, cauliflowers in the greenhouse, red and othercabbages, savoys, cabbage plants, winter spinach, forced asparagus, latecucumbers, forced mushrooms, parsley, sorrel, chervil, thyme, all sortsof sweet herbs, celery, endive, cabbage lettuces, brown and green cole, and all sorts of small salads under glasses. DECEMBER. _Fish. _ Cod, codlings, halibut, skate, sturgeon, soles, salmon, gurnets, haddock, whiting, sometimes turbots come with the soles, herrings, perch, pike, carp, tench, eels, lobsters, crabs, crawfish, muscles, cockles, prawns, shrimps, Thames flounders, and smelts. _Game and Poultry. _ Hares, pheasants, partridges, moor or heath game, grouse, turkeys, geese, capons, pullets, fowls, chickens, all sorts of wild-fowl, woodcocks, snipes, larks, wild and tame rabbits, dottrels, wood-pigeons, blackbirds, thrushes, plover both green and grey. _Fruit. _ All sorts of winter pears and apples, medlars, chesnuts, Portugal grapesand grapes hung in the room, and walnuts kept in sand. _Roots and Vegetables. _ Same as the last month. * * * * * Beef, mutton, and veal, are in season all the year; house lamb inJanuary, February, March, April, May, October, November, and December. Grass lamb comes in at Easter and lasts till April or May; pork fromSeptember till April or May; roasting pigs all the year; buck venison inJune, July, August, and September; doe and heifer venison in October, November, December, and January. GENERAL RULES FOR A GOOD DINNER. There should be always two soups, white and brown, two fish, dressed andundressed; a bouilli and petits-patés; and on the sideboard a plainroast joint, besides many savoury articles, such as hung beef, Bolognasausages, pickles, cold ham, cold pie, &c. Some or all of theseaccording to the number of guests, the names of which the head-servantought to whisper about to the company, occasionally offering them. Heshould likewise carry about all the side-dishes or _entrées_, after thesoups are taken away in rotation. A silver lamp should be kept burning, to put any dish upon that may grow cold. It is indispensable to have candles, or plateau, or epergne, in themiddle of the table. Beware of letting the table appear loaded; neither should it be toobare. The soups and fish should be dispatched before the rest of thedinner is set on; but, lest any of the guests eat of neither, two smalldishes of patés should be on the table. Of course, the meats andvegetables and fruits which compose these dinners must be variedaccording to the season, the number of guests, and the tastes of thehost and hostess. It is also needless to add that without iced champagneand Roman punch a dinner is not called a dinner. These observations and the following directions for dinners are suitableto persons who chuse to live _fashionably_; but the receipts containedin this book will suit any mode of living, and the persons consulting itwill find matter for all tastes and all establishments. There is many anexcellent dish not considered adapted to a fashionable table, which, nevertheless, is given in these pages. A DINNER FOR FOURTEEN OR SIXTEEN PERSONS. N. B. It is the fashion to lay two table-cloths, and never to leave thetable uncovered. Of course, the individual things must be variedaccording to the season. FIRST COURSE. Queen Soup, white, removed by Plain boiled Turbot. Petits Patés of Oysters. +----------+ | Plateau, | | or | | Epergne, | | or | | Candles. | +----------+ Petits Patés of Chickens. Herb Soup, brown, removed by Dressed fish (Salmon. ) Remove the whole and set on as follows:-- Sweetbreads, Stewed Beef, Small larded. With Beef Vegetables. Pies. Reindeer Tongues, Dressed Peas. Rissoles of highly dressed in Veal and Ham, sauce. Served in sauce. Macaroni, +----------+ Dressed with | | Eggs. Parmesan | Plateau. | cheese. | | +----------+ Mutton Stuffed Cabbage. Supreme of Cutlets Fowls. Glazed in onion sauce. Vol-au-vent. Roasted Turkey, Small breast with truffles, of Veal morels, chesnuts, &c. Glazed brown, with Peas under. On the sideboard, fish sauces, cold pie, hot ham, saddle of mutton roasted; pickles, cucumbers, salad, mashed potatoes, greens, and cauliflowers, crumbs of bread, and grated Parmesan cheese. These should be handed round, to eat with soup, or game, or fowl, if liked. SECOND COURSE. Larded Hare, removed by Souffle[16-*]. Cauliflower, Orange with cheese. Jelly. Apples in compote. +----------+ Puffs and | | Stewed Tartlets. | Plateau. | Partridges. | | +----------+ Dressed Italian Pigeons. Cream. Creams in Glasses. Small Puddings, Two roasted Pheasants, Jerusalem with sauce. One larded, Artichokes. One plain, removed by Fondu[16-+]. [16-*] Light sweet Pudding. [16-+] Melted Cheese. Remove the whole. THIRD COURSE. Gruyère[17-*] Pickles. Cheese Pickles. And Schabzieger[17-*]. Savoury Toasts. Bologna Brawn. Sausages. +----------+ | | | Plateau. | | | +----------+ Cold Pie. Cold Pie. Savoury Toasts. Anchovies. Kipper Salmon. Stilton and Parmesan. Radishes, cucumbers, salad, butter, &c. To be handed from the side table. [17-*] Swiss cheeses. DESSERT. Cream Ice, Pistachio Nuts and removed by Figs. Orange chips. A Preserved Pineapple. Dried Cake. Preserved Sweetmeats. Plums. +----------+ Chantilly | | Pyramid with Basket. | Plateau. | various Sweetmeats. | | +----------+ Almonds Cake. Preserves of and Raisins. Apricots. Brandy Water Ice Sugared Cherries. à la Macedoine, Walnuts. Removed by Grapes. DINNER FOR TWELVE OR FOURTEEN PERSONS. FIRST COURSE. White Soups, Lamb Cutlets and removed by plain Fish: Stewed Chicken. Asparagus sauce. Removed by Bouilli, dressed according to any of the various receipts. Patés. Dressed Vegetable Fricandeau, or in a mould. Beef Olives. Sorrel sauce. +----------+ | | | Plateau. | | | Small +----------+ Small Ham, savoury Pies. Glazed. Macaroni in a mould. Patés. Breast of Veal, stewed white, as per receipt. Dressed Eggs. Small Ragout of Any of the Brown Soups, Mutton. Removed by any of the dressed Fish. Sideboard furnished with plain joint and vegetables of all sorts, pickles, &c. SECOND COURSE. Charlotte. Plover's Eggs. Grouse. Tart. Jelly. Custards. +----------+ | | | Plateau. | | | Partridges. +----------+ Woodcocks. Trifle. Fried Artichokes. Dressed Sea Kale. Leveret. THIRD COURSE. Various Cheeses, with Red Herring. Savoury Toasts. +----------+ | | Radishes, Cucumbers, | Plateau. | Sausages, &c. &c. | | +----------+ Savoury Toasts. Potted Game. DESSERT. Ice Water, Chesnuts. Removed by Walnuts. Pineapple. Various Cake. Green Figs. Apples. +----------+ | | | Plateau. | | | Filberts. +----------+ Grapes. Various Cake. Plums. Pears. Ice Cream, removed by Peaches. DINNER FOR TEN OR TWELVE PERSONS. FIRST COURSE. Scotch Collops, Brown Soup, Ragout of brown. Removed by Ham. Fish, removed by Boiled Turkey, white sauce. Vol-au-vent Fricandeau, of Chicken. +----------+ with Spinach. | | | Plateau. | | | Cutlets with +----------+ Rissoles Tomata sauce. Of Fowl. White Soup, removed by Dressed Fish, removed by Macaroni Roast Mutton. Patés in paste. Of Veal. Sideboard--salad, brocoli, mashed potatoes, cold pie, potted meats. SECOND COURSE. Orange Jelly. Peahen, Plum Puddings. Larded. +----------+ | | Stewed Truffles. | Plateau. | Blancmange. | | +----------+ Tart, Two Eggs, with Sponge Cake, Wild Fowls. White sauce, with Custard. Cheesecakes. Sideboard, Sea Kale, Pickles, Greens, Potatoes. THIRD COURSE. Gruyère--Schabzieger. Butter. Celery. Grated Parmesan. +----------+ | | Radishes. | Plateau. | Cheese in | | square pieces. +----------+ Salad. DESSERT. Ice. Biscuits. Currants. Apricots. Various Cakes. Strawberries. Preserved Orange. +----------+ | | | Plateau. | | | Preserved Pine. +----------+ Cherries. Cakes. Peaches. Gooseberries. Wafers. Ice. DINNER FOR EIGHT PERSONS. FIRST COURSE. Dressed Patés of Veal Asparagus. And Ham. Fish, removed by Loin of Mutton, rolled with Tomata sauce. +----------+ | | Dressed Tongues. | Plateau. | Beef Olives. | | Stewed Spinach. +----------+ Soup, removed by Roast Neck of Veal, with rich white sauce and Mushrooms. Macaroni. Stewed Spinach. Sideboard, a bouilli, a joint, pickles, plain boiled vegetables, &c. SECOND COURSE. Stewed Pigeons, Dressed removed by Dressed Eggs. A Fondu. French beans. +----------+ | | Apple Tart. | Plateau. | Four small | | Plum Puddings. +----------+ Roast Fowl, Fried with Dressed Ham. Artichokes. Water Cresses, removed by Souffle. When a plain roast fowl, there should be on the sideboard egg sauce or bread sauce; if a plain duck, wine sauce or onion sauce. CHEESE COURSE. Various Cheeses, Bologna Sausages, Pickles. Savoury Toasts, &c. &c. DESSERT. Ice Cream, removed by a large Cake stuck with Sweetmeats. Oranges. Brandy Dry Preserves. Cherries. +----------+ | | | Plateau. | | | +----------+ Wet Preserves. Apples. Brandy Peaches. Strawberries. DINNER FOR SIX PERSONS. FIRST COURSE. Asparagus Soup, removed by Small Ham. Fish, Sea Kale, removed by white sauce. Roast Veal bechamelled. +----------+ | | | Plateau. | | | +----------+ Stewed Turnips, Alamode Mutton Cutlets, browned. Beef. Sauce piquante. SECOND COURSE. Turkey Poult stuffed, Blancmange. Glazed brown, Croquets fine rich brown sauce of Potatoes. Under. +----------+ | | | Plateau. | | | +----------+ Dressed Peas. Stewed Duck, Tart. With Truffles, Morells, &c. THIRD COURSE. Two or three sorts of cheeses (plain), a small fondu, relishes, &c. DESSERT. Ice, Brandy Peaches. Removed by Apples. Preserved Citron. +----------+ | | | Plateau. | | | +----------+ Large Cake Oranges. Like a hedgehog, Dry Preserves. Stuck with Almonds. DINNER FOR FOUR PERSONS. FIRST COURSE. Hare Soup, removed by Fish, removed by Bouilli Beef. +----------+ | | Tendrons de veau. | Plateau. | Dressed Ham. | | Brocoli. +----------+ Chicken Pie SECOND COURSE. Raspberry Widgeon. Stewed Cream. French Beans. +----------+ | | Croquettes | Plateau. | Tart. Of Potatoes. | | +----------+ Partridge. Cheese as usual. DESSERT. Orange Chips. Dry Preserves. Wet Preserves. Wafers. SOUPS. _Almond Soup. _ Take lean beef or veal, about eight or nine pounds, and a scrag ofmutton; boil them gently in water that will cover them, till the gravybe very strong and the meat very tender; then strain off the gravy andset it on the fire with two ounces of vermicelli, eight blades of mace, twelve cloves, to a gallon. Let it boil till it has the flavour of thespices. Have ready one pound of the best almonds, blanched and poundedvery fine; pound them with the yolks of twelve eggs, boiled hard, mixingas you pound them with a little of the soup, lest the almonds shouldgrow oily. Pound them till they are a mere pulp: add a little soup bydegrees to the almonds and eggs until mixed together. Let the soup becool when you mix it, and do it perfectly smooth. Strain it through asieve; set it on the fire; stir it frequently; and serve it hot. Justbefore you take it up add a gill of thick cream. _Asparagus Soup. _ Put five or six pounds of lean beef, cut in pieces and rolled in flour, into your stewpan, with two or three slices of bacon at the bottom: setit on a slow fire and cover it close, stirring it now and then, tillyour gravy is drawn; then put in two quarts of water and half a pint ofpale ale; cover it close and let it stew gently for an hour. Put in somewhole pepper and salt to your taste. Then strain out the liquor and takeoff the fat; put in the leaves of white beet, some spinach, some cabbagelettuce, a little mint, sorrel, and sweet marjoram, pounded; let theseboil up in your liquor. Then put in your green tops of asparagus, cutsmall, and let them boil till all is tender. Serve hot, with the crustof a French roll in the dish. _Another. _ Boil three half pints of winter split peas; rub them through a sieve;add a little gravy; then stew by themselves the followingherbs:--celery, a few young onions, a lettuce, cut small, and about halfa pint of asparagus, cut small, like peas, and stewed with the rest;colour the soup of a pea green with spinach juice; add half a pint ofcream or good milk, and serve up. _Calf's Head Soup. _ Take a knuckle of veal, and put as much water to it as will make a goodsoup; let it boil, skimming it very well. Add two carrots, threeanchovies, a little mace, pepper, celery, two onions, and somesweetherbs. Let it boil to a good soup, and strain it off. Put to it afull half pint of Madeira wine; take a good many mushrooms, stew them intheir own liquor; add this sauce to your soup. Scald the calf's head asfor a hash; cut it in the same manner, but smaller; flour it a little, and fry it of a fine brown. Then put the soup and fried head togetherinto a stewpan, with some oysters and mushrooms, and let them stewgently for an hour. _Carrot Soup. _ Take about two pounds of veal and the same of lean beef; make it into abroth or gravy, and put it by until wanted. Take a quarter of a pound ofbutter, four large fine carrots, two turnips, two parsnips, two heads ofcelery, and four onions; stew these together about two hours, and shakeit often that they may not burn to the stewpan; then add the broth madeas above, boiling hot, in quantity to your own judgment, and as you likeit for thickness. It should be of about the consistency of pea-soup. Pass it through a tamis. Season to your taste. _Another. _ Take four pounds of beef, a scrag of mutton, about a dozen largecarrots, four onions, some pepper and salt; put them into a gallon ofwater, and boil very gently for four hours. Strain the meat, and takethe carrots and rub them very smooth through a hair sieve, adding thegravy by degrees till about as thick as cream. The gravy must have allthe fat taken off before it is added to the carrots. Turnip soup is madein the same way. _Clear Soup. _ Take six pounds of gravy beef; cut it small, put it into a largestewpan, with onions, carrots, turnips, celery, a small bunch of herbs, and one cup of water. Stew these on the fire for an hour, then add ninepints of boiling water; let it boil for six hours, strain it through afine sieve, and let it stand till next day; take off the fat; put itinto a clean stewpan, set it on the fire till it is quite hot; thenbreak three eggs into a basin, leaving the shells with them. Add this tothe soup by degrees; cover close till it boils; then strain it into apan through a fine cloth. When the eggs are well beaten, a little hotsoup must be added by degrees, and beaten up before it is put into thestewpan with the whole of the soup. _Clear Herb Soup. _ Put celery, leeks, carrots, turnips, cabbage lettuce, young onions, allcut fine, with a handful of young peas: give them a scald in boilingwater; put them on a sieve to drain, and then put them into a clearconsommé, and let them boil slowly till the roots are quite tender. Season with a little salt. When going to table put a little crust ofFrench roll in it. _Cod's Head Soup. _ Take six large onions, cut them in slices, and put them in a stewpan, with a quarter of a pound of the freshest butter. Set it in a stove tosimmer for an hour, covered up close; take the head, and with a knifeand fork pick all the fins you can get off the fish. Put this in a dish, dredge it well with flour, and let it stand. Take all the bones of thehead and the remainder, and boil them on the fire for an hour, with anEnglish pint of water. Strain off the liquor through a sieve, and put itto your onions; take a good large handful of parsley, well washed andpicked clean; chop it as fine as possible; put it in the soup; let itjust boil, otherwise it will make it yellow. Add a little cayennepepper, two spoonfuls of anchovy, a little soy, a little of any sort ofketchup, and a table-spoonful of vinegar. Then put the fish that hasbeen set aside on the plate into the stewpan to the soup, and let itsimmer for ten minutes. If not thick enough add a small piece of butterrolled in flour. _Crawfish Soup. _ Boil off your crawfish; take the tails out of the shells; roast a coupleof lobsters; beat these with your crawfish shells; put this into yourfish stock, with some crusts of French rolls. Rub the whole through atamis, and put your tails into it. You may farce a carp and put in themiddle, if you please, or farce some of the shells and stick on a Frenchroll. _Crawfish, or Lobster Soup. _ Take some middling and small fishes, and put them in a gallon of water, with pepper, salt, cloves, mace, sweetherbs, and onions; boil them topieces, and strain them out of the liquor. Then take a large fish, cutthe flesh off one side, make forcemeat of it, and lay it on the fish;dredge grated bread in it, and butter a dish well; put it in the ovenand bake it. Then take one hundred crawfish, break the shells of thetails and claws, take out the meat as whole as you can; pound the shellsand add the spawn of a lobster pounded; put them into the soup, and, ifyou like, a little veal gravy; give them a boil or two together. Strainthe liquor off into another saucepan, with the tops of French bread, dried, beat fine, and sifted. Give it a boil to thicken; then brown somebutter, and put in the tails and claws of the crawfish, and some of theforcemeat made into balls. Lay the baked fish in the middle of the dish, pour the soup boiling hot on it; if you like, add yolks of eggs, boiledhard, pounded, and mixed by degrees with the soup. _Curry or Mulligatawny Soup. _ Boil a large chicken or fowl in a pint of water till half done; add atable-spoonful of curry powder, with the juice of one lemon and a half;boil it again gently till the meat is done. For a large party you must double the quantity of all the articles, andalways proportion the water to the quantity of gravy you think the meatwill yield. _Eel Soup. _ Take two pounds of eels; put to them two quarts of water, a crust ofbread, two or three blades of mace, some whole pepper, one onion, and abunch of sweet herbs. Cover them close, and let them stew till theliquor is reduced to one half, and if the soup is not rich enough itmust boil till it is stronger. --Then strain it, toast some bread, andcut it in small. This soup will be as good as if meat were put into it. A pound of eelsmakes a pint of soup. _Fish Soup. _ Stew the heads, tails, and fins, of any sort of flat fish or haddock. Strain and thicken with a little flour and butter; add pepper, salt, anchovy, and ketchup, to taste. Cut the fish in thick pieces, and letthem stew gently till done. _French Soup. _ Take the scrag end of a neck of mutton, or two pounds of any meat, andmake it into very strong broth; then take one large cabbage, threelettuces, three carrots, one root of celery, and two onions; cut themall small, and fry them with butter. Pour your broth upon yourvegetables a little at a time, cover it up close, and let it stew threehours or more. Serve with the vegetables. _Friar's Chicken. _ Stew a knuckle of veal, a neck of mutton, a large fowl, two pounds ofgiblets, two large onions, two bunches of turnips, one bunch of carrots, a bunch of thyme, and another of sage, eight hours over a very slowstove, till every particle of juice is extracted from the meat andvegetables. Take it off the stove, pass it through a hair tamis; haveready a pound of grated veal, or, what is better, of grated chicken, with a large bunch of parsley, chopped very fine and mingled with it. Put this into the broth; set it on the stove again, and while therebreak four raw eggs into it. Stir the whole for about a quarter of anhour and serve up hot. _Giblet Soup. _ No. 1. Take the desired quantity of strong beef gravy; add to it a few slicesof veal fried in butter; take a piece of butter rolled in flour, andwith it fry some sliced onion and thyme; when made brown, add it to thesoup. When sufficiently stewed, strain and put to it two spoonfuls ofketchup, a few spoonfuls of Madeira, and a little lemon juice. Thegiblets being separately stewed in a pint of water, add their gravy tothe soup. _Giblet Soup. _ No. 2. Parboil the giblets, and pour the water from them; put them into freshwater or thin gravy, with a large onion stuck with cloves; season it toyour taste; boil them till the flesh comes from the bones. Mix the yolkof an egg with flour into a paste; roll it two or three times over witha rollingpin; cut it in pieces, and thicken the soup with it. _Giblet Soup. _ No. 3. Take three pair of goose giblets; scald and cut them as for stewing; setthem on the fire in three quarts of water, and when the scum rises skimthem well: put in a bundle of sweet herbs, some cloves, mace, andallspice, tied in a bag, with some pepper and salt. Stew them verygently till nearly tender: mix a quarter of a pound of butter withflour, and put it in, with half a pint of white wine, and a littlecayenne pepper. Stew them till thick and smooth; take out the herbs andspices; skim well; boil the livers in a quart of water till tender, andput in. Serve up in a terrine or dish. _Gravy Soup. _ No. 1. Put two pounds of gravy beef, cut in small pieces, with pepper, salt, some whole pepper, and a piece of butter, the size of a walnut, into astewpan. When drawn to a good gravy, pour in three quarts of boilingwater; add some mace, four heads of celery, one carrot, and three orfour onions. Let them stew gently about an hour and a half; then strain;add an ounce and half of vermicelli, and let it stew about ten minuteslonger. _Gravy Soup. _ No. 2. Take two ox melts, cut them in pieces, season them with pepper and salt, and dredge them with flour. Shred two large onions, fry them of a nicebrown colour, put them at the bottom of the saucepan with a piece ofbutter. Take one ox rump, stew it with carrots and celery and twelveallspice. Then put all together and strain well. This quantity will makethree quarts. You may send the ox rump to table in the soup, ifapproved. Two carrots and two heads of celery will be sufficient. _Gravy Soup. _ No. 3. Cut the lean part of a shin of beef, the same of a knuckle of veal, andset the bones of both on the fire, in two gallons of water, to makebroth. Put the meat in a stewpan; add some lean bacon or ham, onecarrot, two turnips, two heads of celery, two large onions, a bunch ofsweet herbs, some whole pepper, two race of ginger, six cloves. Setthese over the fire, let it draw till all the gravy is dried up to anice brown; then add the broth that is made with the bones. Let it boilslowly four or five hours. Make the soup the day before you want to useit, that you may take the fat clean from the top, also the sediment fromthe bottom. Have ready some turnips, carrots, and cabbage lettuces, cutsmall, and one pint of young peas; add these to your soup; let it boilone hour, and it will be ready, with salt to your taste. _Hare Soup. _ Skin the hare, and wash the inside well. Separate the limbs, legs, shoulders, and back; put them into a stewpan, with two glasses of portwine, an onion stuck with four cloves, a bundle of parsley, a littlethyme, some sweet basil and marjoram, a pinch of salt, and cayennepepper. Set the whole over a slow fire, and let it simmer for an hour;then add a quart of beef gravy and a quart of veal gravy; let the wholesimmer gently till the hare is done. Strain the meat; then pass thesoup through a sieve, and put a penny roll to soak in the broth. Takeall the flesh of the hare from the bones, and pound it in a mortar, tillfine enough to be rubbed through a sieve, taking care that none of thebread remains in it. Thicken the broth with the meat of the hare; rub itall together till perfectly fine, like melted butter, not thicker; heatit, and serve it up very hot. Be careful not to let it boil, as thatwill spoil it. _Another. _ Half roast a good-sized hare; cut the back and legs in square pieces;stew the remaining part with five pints of good broth, a bunch of sweetherbs, three blades of mace, three large shalots, shred fine, two largeonions, one head of celery, one dozen white pepper, eight cloves, and aslice of ham. Simmer the whole together three hours; then strain and rubit through a hair sieve with a wooden spoon; return the gravy into astewpan; throw in the back and legs, and let it simmer three quarters ofan hour before you send it to table. _Hessian Soup. _ Take seven pints of water, one pint of split peas, one pound of leanbeef, cut into small slices, three quarters of a pound of potatoes, three ounces of ground rice, two heads of celery, two onions, or leeks. Season with pepper and salt, and dried mint, according to your taste. Let it all boil slowly together till reduced to five pints. _Another. _ One pound of beef, one pint of split peas, three turnips, four ouncesground rice, three potatoes, three onions, one head of celery, sevenpints of water. Boil till reduced to six pints; then strain it through ahair sieve, with a little whole pepper. _Mock Turtle Soup. _ No. 1. Take a calf's head, very white and very fresh, bone the nose part of it;put the head into some warm water to discharge the blood; squeeze theflesh with your hand to ascertain that it is all thoroughly out; blanchthe head in boiling water. When firm, put it into cold water, whichwater must be prepared as follows: cut half a pound of fat bacon, apound of beef suet, an onion stuck with two cloves, two thick slices oflemon; put these into a vessel, with water enough to contain the head;boil the head in this, and take it off when boiled, leaving it to cool. Then make your sauce in the following manner: put into a stewpan a poundof ham cut into slices; put over the ham two knuckles of veal, twolarge onions, and two carrots; moisten with some of the broth in whichyou have boiled the head to half the depth of the meat only; cover thestewpan, and set it on a slow fire to sweat through; let the brothreduce to a good rich colour; turn up the meat for fear of burning. Whenyou have a very good colour, moisten with the whole remaining broth fromthe head; season with a very large bundle of sweet herbs, sweet basil, sweet marjoram, lemon-thyme, common thyme, two cloves, and a bay leaf, afew allspice, parsley, and green onions and mushrooms. Let the wholeboil together for one hour; then drain it. Put into a stewpan a quarterof a pound of very fresh butter, let it melt over a very slow fire; putto this butter as much flour as it can receive till the flour hasacquired a very good brown colour; moisten this gradually with the brothtill you have employed it all; add half a bottle of good white wine; letthe sauce boil that the flour may be well done; take off all the scumand fat; pass it through a sieve. Cut the meat off the calf's head inpieces of about an inch square; put them to boil in the sauce; seasonwith salt, a little cayenne pepper, and lemon juice. Throw in someforcemeat balls, made according to direction, and a few hard yolks ofeggs, and serve up hot. _Mock Turtle. _ No. 2. Take a calf's head with the skin on; let it be perfectly well cleanedand scalded, if it is sent otherwise from the butcher's. You shouldexamine and see that it is carefully done, and that it looks white andclean, by raising the skin from the bone with a knife. Boil it abouttwenty minutes; put it in cold water for about ten minutes; take theskin clean from the flesh, and cut it in square pieces. Cut the tongueout, and boil it until it will peel; then cut it in small pieces, andput it all together. Line the bottom of a soup-pot with slices of ham, abay-leaf, a bunch of thyme, some other herbs, and an onion stuck withsix cloves. Cover all this with a slice of fat bacon, to keep the meatfrom burning, dry it in a clean cloth, and lay it in the pot with salt, cayenne pepper, and as much mace as will lie on a shilling: and coverthe meat over with the parings of the head, and some slices of veal. Addto it a pint of good strong broth; put the cover over the pot as closeas possible, and let it simmer two hours. When the head is tender, makethe browning as follows: put into a stewpan a good quarter of a pound ofbutter; as it boils, dredge in a very little flour, keeping it stirring, and throw in by degrees an onion chopped very fine, a little thyme, parsley, &c. Picked, also chopped very fine. Put them in by degrees, stirring all the time; then add a pint of good strong broth, a pint ofgood Madeira wine, and all the liquor with your meat in the stewpot. Letthem boil all together, till the spirit of the wine is evaporated, forthat should not predominate. Add the juice of two or three large lemons;then put in the head, tongue, &c. ; skim the fat off as it rises. Dish itvery hot; add forcemeat balls and hard eggs, made thus: take six oreight and boil them hard; then take the yolks, and pound them in amortar with a dust of flour, and half or more of a raw egg, (beaten up)as you may judge sufficient. Rub it all to a paste; add a little salt;then roll them into little eggs, and add them, with the forcemeat balls, to the turtle when you dish it. _Mock Turtle. _ No. 3. Neat's feet instead of calf's head; that is, two calf's feet and twoneat's feet. _Mock Turtle. _ No. 4. Two neat's and two calf's feet cut into pieces an inch long, and putinto two quarts of strong mutton gravy, with a pint of Madeira. Takethree dozen oysters, four anchovies, two onions, some lemon-peel, andmace, with a few sweet herbs; shred all very fine, with half atea-spoonful of cayenne pepper, and add them to the feet. Let all stewtogether two hours and a quarter. Just before you send it to table, addthe juice of two small lemons, and put forcemeat balls and hard eggs toit. _Mulligatawny Soup. _ No. 1. Cut in pieces three fowls; reserve the best pieces of one of them forthe terrine; cut the remainder very small: add to them a pound of leanham, some garlic, bay-leaves, spices, whole mace, peppercorns, onions, pickles of any kind that are of a hot nature, and about fourtable-spoonfuls of good curry-powder. Cover the ingredients with fourquarts of strong veal stock, and boil them till the soup is wellflavoured: then strain that to the fowl you have reserved, which must befried with onions. Simmer the whole till quite tender, and serve it upwith plain boiled rice. _Mulligatawny Soup. _ No. 2. Boil a knuckle of veal of about five pounds weight; let it stand tillcold; then strain, and fry it in a little butter. Strain the liquor, andleave it till cold; take the fat off. Fry four onions brown in butter, add four dessert spoonfuls of curry-powder, a little turmeric, a littlecayenne; put all these together in the soup. Let it simmer for twohours, and if not then thick enough, add a little suet and flour, andplain boiled rice to eat with it; and there should be a chicken or fowl, half roasted, and cut up in small pieces, then fried in butter of alight brown colour, and put into the soup instead of the veal, as thatis generally too much boiled. _Mulligatawny Soup. _ No. 3. Have some good broth made, chiefly of the knuckle of veal: when coldskim the fat off well, and pass the broth when in a liquid state throughthe sieve. Cut a chicken or rabbit into joints, (chicken or turkey ispreferable to rabbit, ) fry it well, with four or five middle-sizedonions shred fine; shake a table-spoonful of curry-powder over it, andput it into the broth. Let it simmer three hours, and serve it up with aseasoning of cayenne pepper. _Onion Soup. _ No. 1. Take twelve large Spanish onions, slice and fry them in good butter. Letthem be done very brown, but not to burn, which they are apt to do whenthey are fried. Put to them two quarts of boiling water, or weak vealbroth; pepper and salt to your taste. Let them stew till they are quitetender and almost dissolved; then add crumbs of bread made crisp, sufficient to make it of a proper thickness. Serve hot. _Onion Soup. _ No. 2. Boil three pounds of veal with a handful of sweet herbs, and a littlemace; when well boiled strain it through a sieve, skim off all the fat. Pare twenty-five onions; boil them soft, rub them through a sieve, andmix them with the veal gravy and a pint of cream, salt, and cayennepepper, to your taste. Give it a boil and serve up; but do not put inthe cream till it comes off the fire. _Onion Soup. _ No. 3. Take two quarts of strong broth made of beef; twelve onions; cut thesein four quarters, lay them in water an hour to soak. Brown four ouncesof butter, put the onions into it, with some pepper and salt, cover themclose, and let them stew till tender: cut a French loaf into slices, orsippets, and fry them in fresh butter; put them into your dish, and boilyour onions and butter in your soup. When done enough, squeeze in thejuice of a lemon, and pour it into your dish with the fried sippets. Youmay add poached eggs, if it pleases your palate. _Ox Head Soup. _ Bone the head and cut it in pieces; wash it extremely clean from theblood; set it on the fire in three gallons of water. Put in a dozenonions, eight turnips, six anchovies, and a bundle of sweet herbs. Letall stew together very gently, till it is quite tender. Carefully skimoff all the fat as it boils, but do not stir it. Take cabbage lettuce, celery, chervil, and turnips, all boiled tender and cut small; put theminto the soup, and let them boil all together half an hour. _Another. _ To half an ox's head put three gallons of water, and boil it threehours. Clean and cut it small and fine; let it stew for an hour with onepint of water, which must be put to it boiling; then add the threegallons boiling. _Green Pea Soup. _ No. 1. Take a knuckle of veal of about four pounds, chop it in pieces, and setit on the fire in about six quarts of water, with a small piece of leanham, three or four blades of mace, the same of cloves, about two dozenpeppercorns, white and black, a small bundle of sweet herbs and parsley, and a crust of French roll toasted crisp. Cover close, and let it boilvery gently over a slow fire till reduced to one half; then strain itoff, and add a full pint of young green peas, a fine lettuce, cut small, four heads of celery, washed and cut small, about a quarter of a poundof fresh butter made hot, with a very little flour dredged into it, andsome more lettuce cut small and thrown in. Just fry it a little; put itinto the soup; cover it close, and let it stew gently over a slow firetwo hours. Have a pint of old peas boiled in a pint of water till theyare very tender, then pulp them through a sieve; add it to the soup, andlet it all boil together, putting in a very little salt. There should betwo quarts. Toast or fry some crust of French roll in dice. _Green Pea Soup. _ No. 2. Put one quart of old green peas into a gallon of water, with a bunch ofmint, a crust of bread, and two pounds of fresh meat of any sort. Whenthese have boiled gently for three hours, strain the pulp through acolander; then fry spinach, lettuce, beet, and green onions, of each ahandful, not too small, in butter, and one pint of green peas, boiled;pepper and salt. Mix all together, and let them just boil. The spinachmust not be fried brown, but kept green. _Green Pea Soup. _ No. 3. Boil the shells of your youngest peas in water till all the sweetness isextracted from them; then strain, and in that liquor boil your peas forthe soup, with whole pepper and salt. When boiled, put them through acolander; have ready the young peas boiled by themselves; put a goodpiece of butter in a frying-pan with some flour, and into that somelettuce and spinach; fry it till it looks green, and put it into thesoup with the young peas. When the greens are tender, it is done enough. _Green Pea Soup. _ No. 4. Boil a quart of old peas in five quarts of water, with one onion, tillthey are soft; then work them through a sieve. --Put the pulp in thewater in which the peas were boiled, with half a pint of young peas, andtwo cabbage lettuces, cut in slices; then let it boil half an hour;pepper and salt, to your taste. --Add a small piece of butter, mixed withflour, and one tea-spoonful of loaf sugar. _Green Pea Soup. _ No. 5. Make a good stock for your soup of beef, mutton, and veal; season toyour palate; let it stand till cold, then take off all the fat. Takesome old peas, boil them in water, with a sprig of mint and a largelettuce, strain them through a sieve; mix them with your soup till ofproper thickness. Then add three quarters of a pint of cream; simmer itup together, and have ready half a pint of young peas, or asparagus, ready boiled to throw in. If the soup is not of a fine green, pound somespinach, and put in a little of the juice, but not too much. _Green Pea Soup. _ No. 6. Take a quart of old peas, three or four cabbage lettuces, two heads ofcelery, two leeks, one carrot, two or three turnips, two or three oldonions, and a little spinach that has been boiled; put them over thefire with some good consommé, and let them do gently, till all are verytender. Rub the whole through a tamis, or hair-sieve; put it in the pot. Have about half a pint of very young peas, and the hearts of two cabbagelettuces, cut fine and stewed down in a little broth. Put all together, with a small faggot of mint, and let it boil gently, skimming it well. When going to table, put into it fried bread, in dice, or crust ofFrench roll. This quantity will be sufficient for a terrine. _Winter Pea Soup. _ Take two quarts of old peas, a lettuce, a small bit of savoury, ahandful of spinach, a little parsley, a cucumber, a bit of hock ofbacon; stew all together till tender. Rub the whole through a colander;add to it some good gravy, and a little cayenne or common pepper. Thesequantities will be sufficient for a large terrine. Send it up hot withfried bread. _Pea Soup. _ No. 1. Take two pints of peas, one pound of bacon, two bunches of carrots andonions, two bunches of parsley and thyme; moisten the whole with coldwater, and let them boil for four hours, adding more water to them ifnecessary. When quite done, pound them in a mortar, and then rub themthrough a sieve with the liquor in which they have been boiling. Add aquart of the mixed jelly soup, boil it all together, and leave it on acorner of the fire till served. It must be thick and smooth as meltedbutter, and care taken throughout that it does not burn. _Pea Soup. _ No. 2. Take about three or four pounds of lean beef; cut it in pieces and setit on the fire in three gallons of water, with nearly one pound of ham, a small bundle of sweet herbs, another of mint, and forty peppercorns. Wash a bunch of celery clean, put in the green tops; then add a quart ofsplit peas. Cover it close, and let the whole boil gently till two partsout of three are wasted. Strain it off, and work it through a colander;put it into a clean saucepan with five or six heads of celery, washedand cut very small; cover it close, and let it stew till reduced toabout three quarts: then cut some fat and lean bacon in dice, fry themjust crisp; do the same by some bread, and put both into the soup. Season it with salt to your taste. When it is in the terrine, rub alittle dried mint over it. If you chuse it, boil an ox's palate tender, cut it in dice, and put in, also forcemeat balls. _Pea Soup. _ No. 3. To a quart of split peas put three quarts of water, two good turnips, one large head of celery, four onions, one blade of ginger, one spoonfulof flour of mustard, and a small quantity of cayenne, black pepper, andsalt. Let it boil over a slow fire till it is reduced to two quarts;then work it through a colander with a wooden spoon. Set it on the fire, and let it boil up; add a quarter of a pound of butter mixed with flour;beat up the yolks of three eggs, and stir it well in the soup. Gut aslice of bread into small dice; fry them of a light brown; put them intoyour soup-dish, and pour the soup over them. _Pea Soup. _ No. 4. Boil one onion and one quart of peas in three quarts of water till theyare soft; then work them through a hair sieve. Mix the pulp with thewater in which the peas were boiled; set it over the fire and let itboil; add two cabbage lettuces, cut in slices, half a pint of youngpeas, and a little salt. Let it boil quickly half an hour; mix a littlebutter and flour, and boil in the soup. _Portable Soup. _ Strip all the skin and fat off a leg of veal; then cut all the fleshyparts from the bone, and add a shin of beef, which treat in the sameway; boil it slowly in three gallons of water or more according to thequantity of the meat; let the pot be closely covered: when you find it, in a spoon, very strong and clammy, like a rich jelly, take it off andstrain it through a hair sieve into an earthen pan. After it isthoroughly cold, take off any fat that may remain, and divide your jellyclear of the bottom into small flatfish cakes in chinaware cups covered. Then place these cups in a large deep stewpan of boiling water over astove fire, where let it boil gently till the jelly becomes a perfectglue; but take care the water does not get into the cups, for that willspoil it all. These cups of glue must be taken out, and, when cold, turnout the glue into a piece of new coarse flannel, and in about six hoursturn it upon more fresh flannel, and keep doing this till it isperfectly dry--if you then lay it by in a dry warm place, it willpresently become like a dry piece of glue. When you use it intravelling, take a piece the size of a large walnut, seasoning it withfresh herbs, and if you can have an old fowl, or a very little bit offresh meat, it will be excellent. _Potato Soup. _ Five large carrots, two turnips, three large mealy potatoes, sevenonions, three heads of celery; slice them all thin, with a handful ofsweet herbs; put them into one gallon of water, with bones of beef, or apiece of mutton; let them simmer gently till the vegetables will pulpthrough a sieve. Add cayenne pepper, salt, a pint of milk, or half apint of cream, with a small piece of butter beaten up with flour. _Rabbit Soup. _ One large rabbit, one pound of lean ham, one onion, one turnip, and somecelery, two quarts of water; let them boil till the rabbit is tender. Strain off the liquor; boil a pint of cream, and add it to the best partof the rabbit pounded; if not of the thickness you wish, add some flourand butter, and rub it through a sieve. It must not be boiled after thecream is added. _Root Soup. _ Potatoes, French turnips, English turnips, carrots, celery, of each sixroots; pare and wash them; add three or four onions; set them on thefire with the bones of a rump of beef, or, if you have no such thing, about two pounds of beef, or any other beef bones. Chop them up, and putthem on the fire with water enough to cover them; let them stew verygently till the roots are all tender enough to rub through a sieve. Thisdone, cut a few roots of celery small, and put it to the strained soup. Season it with pepper and salt, and stew it gently till the celery istender; then serve it with toast or fried bread. A bundle of herbs maybe boiled in it, just to flavour it, and then taken out. _Scotch Leek Soup. _ You make this soup to most advantage the day after a leg of mutton hasbeen boiled, into the liquor from which put four large leeks, cut inpieces. Season with pepper and salt, and let it boil gently for aquarter of an hour. Mix half a pint of oatmeal with cold water tillquite smooth; pour this into the soup; let it simmer gently half an hourlonger; and serve it up. _To brown or colour Soup. _ To brown soup, take two lumps of loaf-sugar in an iron spoon; let itstand on the stove till it is quite black, and put it into soup. _Seasoning for Soups and Brown Sauces. _ Salt a bullock's liver, pressing it thoroughly with a great weight forfour days. Take ginger and every sort of spice that is used to meat, andhalf a pound of brown sugar, a good quantity of saltpetre, and a poundof juniper-berries. Rub the whole in thoroughly, and let it lie sixweeks in the liquor, boiling and skimming every three days, for an houror two, till the liver becomes as hard as a board. Then steep it in thesmoke liquor that is used for hams, and afterwards hang it up to smokefor a considerable time. When used, cut slices as thin as a wafer, andstew them down with the jelly of which you make your sauce or soup, andit will give a delightful flavour. _Soup. _ No. 1. A quarter of a pound of portable soup, that is, one cake, in two quartsof boiling water; vegetables to be stewed separately, and added afterthe soup is dissolved. _Soup. _ No. 2. Take a piece of beef about a stone weight, and a knuckle of veal, eightor ten onions, a bunch of thyme and parsley, an ounce of allspice, tencloves, some whole pepper and salt; boil all these till the meat is allto pieces. Strain and take off the fat. Make about a quart of brown beefgravy with some of your broth; then take half a pound of butter and agood handful of flour mixed together, put it into a stewpan, set itover a slow fire, keeping it stirring till very brown; have ready whatherbs you design for your soup, either endive or celery; chop them, butnot too small; if you wish for a fine soup add a palate and sweetbreads, the palate boiled tender, and the sweetbreads fried, and both cut intosmall pieces. Put these, with herbs, into brown butter; put in as muchof your broth as you intend for your soup, which must be according tothe size of your dish. Give them a boil or two, then put in a quart ofyour gravy, and put all in a pot, with a fowl, or what you intend to putin your dish. Cover it close, and, let it boil an hour or more on a slowfire. Should it not be seasoned enough, add more salt, or what you thinkmay be necessary: a fowl, or partridge, or squab pigeons, are bestboiled in soup and to lie in the dish with it. _Soup. _ No. 3. Cut three pounds of beef and one pound of veal in slices and beat it. Put half a pound of butter and a piece of bacon in your pan, brown it, and sprinkle in half a spoonful of flour. Cut two onions in; add pepperand salt, a bit of mace, and some herbs, then put in your meat, and fryit till it is brown on both sides. Have in readiness four quarts ofboiling water, and a saucepan that will hold both water and what is inyour frying-pan. Cover it close; set it over a slow fire and stew itdown, till it is wasted to about five pints; then strain it off, and addto it what soup-herbs you like, according to your palate. Celery andendive must be first stewed in butter; and peas and asparagus firstboiled, and well drained from the butter, before you put it to the soup. Stew it some time longer, and skim off all the fat; then take a Frenchroll, which put in your soup-dish; pour in your soup, and serve it up. Just before you take it off the fire, squeeze in the juice of a lemon. If veal alone is used, and fowl or chicken boiled in it and taken outwhen enough done, and the liquor strained, and the fowl or chicken putto the clear liquor, with vermicelli, you will have a fine white soup;and the addition of the juice of a lemon is a great improvement. The French cooks put in chervil and French turnips, lettuce, sorrel, parsley, beets, a little bit of carrot, a little of parsnips, this lastmust not boil too long--all to be strained off: to be sent up withcelery, endive (or peas) or asparagus, and stuffed cucumbers. _Soup without Meat. _ Take two quarts of water, a little pepper, salt, and Jamaica pepper, ablade of mace, ten or twelve cloves, three or four onions, a crust ofbread, and a bunch of sweet herbs; boil all these well. Take the whiteof two or three heads of endive, chopped, but not too small. Put threequarters of a pound of butter in a stewpan that will be large enough tohold all your liquor. Set it on a quick fire till it becomes very brown;then put a little of your liquor to prevent its turning, or oiling;shake in as much flour as will make it rather thick; then put in theendive and an onion shred small, stirring it well. Strain all yourliquor, and put it to the butter and herbs; let it stew over a slow firealmost an hour. Dry a French roll, and let it remain in it till it issoaked through, and lay it in your dish with the soup. You may make thissoup with asparagus, celery, or green peas, but they must be boiledbefore you put them to the burnt butter. _Soup for the Poor. _ Eight pails of water, two quarts of barley, four quarts of split peas, one bushel of potatoes, half a bushel of turnips, half a bushel ofcarrots, half a peck of onions, one ounce of pepper, two pounds of salt, an ox's head, parsley, herbs, boiled six hours, produce one hundred andthirty pints. Boil the meat and take off the first scum before the otheringredients are put in. _Another. _ To feed one hundred and thirty persons, take five quarts of Scotchbarley, one quart of Scotch oatmeal, one bushel of potatoes, a bullock'shead, onions, &c. , one pound and half of salt. _Soup and Bouilli_ may be made of ox-cheek, stewed gently for some hours, and well skimmedfrom the fat, and again when cold. Small suet dumplings are added whenheated for table as soup. _Soupe à la Reine, or Queen's Soup. _ Soak a knuckle of veal and part of a neck of mutton in water; put themin a pot with liquor, carrots, turnips, thyme, parsley, and onions. Boiland scum it; then season with a head or two of celery; boil this down;take half a pound of blanched almonds, and beat them; take two fowls, half roasted, two sweetbreads set off; beat these in a mortar, put themin your stock, with the crumbs of two French rolls; then rub themthrough a tamis and serve up. _Another. _ For a small terrine take about three quarters of a pound of almonds;blanch, and pound them very fine. Cut up a fowl, leaving the breastwhole, and stew in consommé. When the breast is tender, take it out, (leaving the other parts to stew with the consommé) pound it well withthe almonds and three hard-boiled yolks of eggs, and take it out of themortar. Strain the consommé, and put it, when the fat is skimmed off, tothe almonds, &c. Have about a quarter of a pint of Scotch barley boiledvery tender, add it to the other ingredients, put them into a pot withthe consommé, and stir it over the fire till it is boiling hot and wellmixed. Rub it through a tamis, and season it with a little salt; it mustnot boil after being rubbed through. _Soupe Maigre. _ No. 1. Take the white part of eight loaved lettuces, cut them as small as dice, wash them and strain them through a sieve. Pick a handful of purslainand half a handful of parsley, wash and drain them. Cut up six largecucumbers in slices about the thickness of a crown-piece. Peel and mincefour large onions, and have in readiness three pints of young greenpeas. Put half a pound of fresh butter into your stewpan; brown it of ahigh colour, something like that of beef gravy. Put in two ounces oflean bacon cut clean from the rind, add all your herbs, peas, andcucumbers, and thirty corns of whole pepper; let these stew together forten minutes; keep stirring to prevent burning. Put one gallon of boilingwater to a gallon of small broth, and a French roll cut into four piecestoasted of a fine yellow brown. Cover your stewpan, and let it againstew for two hours. Add half a drachm of beaten mace, one clove beaten, and half a grated nutmeg, and salt to your taste. Let it boil up, andsqueeze in the juice of a lemon. Send it to table with all the bread andthe herbs that were stewed in it. _Soupe Maigre. _ No. 2. Take of every vegetable you can get, excepting cabbage, in such quantityas not to allow any one to predominate; cut them small and fry thembrown in butter; add a little water, and thicken with flour and butter. Let this stew three hours very gently; and season to your taste. TheFrench add French rolls. _Soupe Maigre. _ No. 3. Half a pound of butter, put in a stewpan over the fire, and let itbrown. Cut two or three onions in slices, two or three heads of celery, two handfuls of spinach, a cabbage, two turnips, a little parsley, threecabbage lettuces, a little spice, pepper and salt. Stew all these abouthalf an hour; then add about two quarts of water, and let it simmer tillall the roots are tender. Put in the crust of a French roll, and sendit to table. _Soupe Maigre. _ No. 4. Cut three carrots, three turnips, three heads of celery, three leeks, six onions, and two cabbage lettuces in small pieces; put them in yourstewpan with a piece of butter, the size of an egg, a pint of dried orgreen peas, and two quarts of water, with a little pepper and salt. Simmer the whole over the fire till tender; then rub it through a sieveor tamis; add some rice, and let it simmer an hour before you serve itup. _Soupe Maigre. _ No. 5. Take three carrots, three turnips, three heads of celery, three leeks, six onions, two cabbage lettuces; cut them all in small pieces, and putthem in your stewpan, with a piece of butter about the size of an egg, and a pint of dried or green peas, and two quarts of water. Simmer themover the fire till tender, then rub through a sieve or tamis. Add somerice, and let it simmer an hour before you serve it up. _Soupe Santé, or Wholesome Soup. _ Take beef and veal cut in thin slices; put sliced turnips, carrots, onions, bacon, in the bottom of your stewpan; lay your meat upon these, and over it some thin thyme, parsley, a head or two of celery. Cover thewhole down; set it over a charcoal fire; draw it down till it sticks tothe bottom; then fill up with the above stock. Let it boil slowly tillthe goodness is extracted from your meat; then strain it off. Cut andwash some celery, endive, sorrel, a little chervil, spinach, and a pieceof leek; put these in a stewpan, with a bit of butter. Stew till tender, then put this in your soup; give it a boil up together, and skim the fatoff. Cut off the crust of French rolls; dry and soak them in some ofyour soup; put them into it, and serve your soup. _Spanish Soup. _ Put the scrag end of a neck of veal, two calves' feet, two pounds offresh beef, one old fowl, into a pot well tinned, with six quarts ofwater, and a little salt, to raise the scum, which must be verycarefully taken off. Let these boil very gently two hours and a half, till the water is reduced to four quarts; then take out all the meat, strain the broth, and put to it a small quantity of pepper, mace, cloves, and cinnamon, finely pounded, with four or five cloves ofgarlic. A quarter of an hour afterwards add eight or ten ounces of rice, with six ounces of ham or bacon, and a drachm of saffron put into amuslin bag. Observe to keep it often stirred after the rice is in, tillserved up. It will be ready an hour and a half after the saffron is in. You should put a fowl into it an hour before it is ready, and serve itup whole in the soup. This soup will keep two or three days. _Turnip Soup. _ Make a good strong gravy of beef or mutton; let it stand till cold; takeoff all the fat; pare some turnips and slice them thin; stew them tilltender, then strain them through a sieve; mix the pulp with the gravy, till of a proper thickness:--then add three quarters of a pint of cream;boil it up, and send it to table. _Veal Soup. _ Take a knuckle of veal, and chop it into small pieces; set it on thefire with four quarts of water, pepper, mace, a few herbs, and one largeonion. Stew it five or six hours; then strain off the spice, and put ina pint of green peas until tender. Take out the small bones, and sendthe rest up with the soup. _Vegetable Soup. _ No. 1. Take a quart of beef jelly and the same quantity of veal jelly: boil it, have some carrots and turnips, cut small, previously boiled in a littleof the jelly; throw them in, and serve it up hot. _Vegetable Soup. _ No. 2. Take two cabbage and two coss lettuces, one hard cabbage, six onions, one large carrot, two turnips, three heads of celery, a little tarragon, chervil, parsley, and thyme, chopped fine, and a little flour fried in aquarter of a pound of butter (or less will do). Then add three quarts ofboiling water; boil it for two hours, stir it well, and add, beforesending it to table, some crumbs of stale bread: the upper part of theloaf is best. _Vegetable Soup. _ No. 3. Let a quantity of dried peas (split peas), or haricots, (lentils) beboiled in common water till they are quite tender; let them then begradually passed through a sieve with distilled water, working themixture with a wooden spoon, to make what the French call a _puré_: andlet it be made sufficiently liquid with distilled water to bear boilingdown. Then let a good quantity of fresh vegetables, of any or all kindsin their season, especially carrots, lettuces, turnips, celery, spinach, with always a few onions, be cut into fine shreds, and put it intocommon boiling water for three or four minutes to blanch; let them thenbe taken out with a strainer, added to and mixed with the _puré_, andthe whole set to boil gently at the fire for at least two hours. A fewminutes before taking the soup from the fire, let it be seasoned to thetaste with pepper and salt. The soup, when boiling gently at the fire, should be very frequentlystirred, to prevent its sticking to the side of the pan, and acquiring aburnt taste. _Vegetable Soup. _ No. 4. Cut two potatoes, one turnip, two heads of celery, two onions, onecarrot, a bunch of sweet herbs; put them all into a stewpan; coverclose; draw them gently for twenty minutes, then put two quarts of goodbroth, let it boil gently, and afterwards simmer for two hours. Strainthrough a fine sieve; put it into your pan again; season with pepper andsalt, and let it boil up. _Vegetable Soup. _ No. 5. Take four turnips, two potatoes, three onions, three heads of celery, two carrots, four cabbage lettuces, a bunch of sweet herbs, and parsley. The vegetables must be cut in slices; put them into a stewpan, with halfa pint of water; cover them close; set them over the fire for twentyminutes to draw; add three pints of broth or water, and let it boilquickly. When the vegetables are tender rub them through a sieve. If youmake the soup with water, add butter, flour, pepper, and salt. Let it beof the thickness of good cream, and add some fine crumbs of bread withsmall dumplings. _Vermicelli Soup. _ Break the vermicelli a little, throw it into boiling water, and let itboil about two minutes. Strain it in a sieve, and throw it into coldwater: then strain and put it into a good clear consommé, and let itboil very slowly about a quarter of an hour. When it is going to table, season with a little salt, and put into it a little crust of Frenchroll. _West India Soup, called Pepper Pot. _ A small knuckle of veal and a piece of beef of about three pounds, sevenor eight pounds of meat in all; potherbs as for any other soup. When thesoup is skimmed and made, strain it off. The first ingredient you add tothe soup must be some dried ocre (a West India vegetable), the quantityaccording to your judgment. It is hard and dry, and therefore requiresa great deal of soaking and boiling. Then put in the spawn of thelobsters you intend for your soup, first pounding it very fine, andmixing it by degrees with a little of your soup cooled, or it will belumpy, and not so smooth as it should be. Put it into the soup-pot, andcontinue to stir some time after it is in. Take about two middlinghandfuls of spinach and about six hearts of the inside of very nicegreens; scald both greens and spinach before you put them to the soup, to take off the rawness; the greens require most scalding. Squeeze themquite dry, chop and put them into the soup; then add all the fat andinside egg and spawn you can get from the lobsters, also the meat out ofthe tails and claws. Add the green tops only of a large bundle ofasparagus, of the sort which they call sprew-grass, previously scalded;a few green peas also are very good. After these ingredients are in, thesoup should no more than simmer; and when the herbs are sufficientlytender it is done enough. This soup is not to be clear, on the contrarythick with the lobster, and a perfect mash with the lobster and greens. You are to put in lobster to your liking; I generally put in five orsix, at least of that part of them which is called fat, egg, and insidespawn, sufficient to make it rich and good. It should look quite yellowwith this. Put plenty of the white part also, and in order that none ofthe goodness of the lobsters should be lost, take the shells of thosewhich you have used, bruise them in a mortar, and boil them in some ofthe broth, to extract what goodness remains; then strain off the liquorand add it to the rest. Scoop some potatoes round, half boiling themfirst, and put into it. Season with red pepper. Put in a piece of nicepickled pork, which must be first scalded, for fear of its being toosalt; stew it with the rest and serve it. _White Soup. _ No. 1. Take two chickens; skin them; take out the lungs and wash themthoroughly; put them in a stewpan with some parsley. Add a quart of vealjelly, and stew them in this for one hour over a very slow fire. Thentake out the chickens, and put a penny roll to soak in the liquor; takeall the flesh of the chickens from the bones, and pound it in a mortar, with the yolk of three eggs boiled hard. Add the bread (when soakedenough) and pound it also with them; then rub the whole finely through asieve. Add a quart more jelly to the soup, and strain it through asieve; then put the chicken to the soup. Set a quart of cream on thefire till it boils, stirring it all the time; when ready to serve, pourthat into the soup and mix it well together. Have ready a littlevermicelli, boiled in a little weak broth, to throw into the soup, whenput into the terrine. _White Soup. _ No. 2. Have good stock made of veal and beef; then take about a pound of veal, and the like quantity of ham, cut both into thin slices, and put theminto a stewpan, with a pint of water and two onions cut small. Set it onthe fire and stew it down gently, till it is quite dry, and of a ratherlight brown colour; then add the stock, and let it all stew till theveal and ham are quite tender. Strain it off into the stewpot; add agill or more of cream, some blanched rice boiled tender, the quantity toyour own judgment, the yolks of six eggs beaten up well with a littlenew milk: let the soup be boiling hot before the eggs are added, whichput to it by degrees, keeping it stirring over a slow fire. Serve itvery hot: to prevent curdling, put the soup-pot into a large pot ofboiling water, taking care that not the least drop of water gets in, andso make it boiling hot. _White Soup. _ No. 3. Cut one pound of veal, or half a fowl, into small pieces; put to it afew sweet herbs, a crust of bread, an ounce of pearl barley well washed. Set it over a slow fire, closely covered; let it boil till half isconsumed; then strain it and take off the fat. Have ready an ounce ofsweet almonds blanched, pound them in a marble mortar, adding a littlesoup to prevent their oiling. Mix all together. When you send it up, addone third of new milk or cream, salt and pepper to taste. _White Soup. _ No. 4. Take a knuckle of veal, and put water according to the quantity of soupyou require; let it boil up and skim it; then put in three ounces oflean bacon or ham, with two heads of celery, one carrot, one turnip, twoonions, and three or four blades of mace, and boil for three or fourhours. When properly boiled, strain it off, taking care to skim off allthe fat; then put into it two ounces of rice, well boiled, half a pintof cream beaten up, and five or six yolks of eggs. When ready to serve, pour the soup to the eggs backward and forward to prevent it fromcurdling, and send it to table. You must boil the soup once after youadd the cream, and before you put it to the eggs. Three laurel leavesput into it in summer and six in winter make a pleasant addition, instead of sweet almonds. _White Soup. _ No. 5. Make your stock with veal and chicken, and beat half a pound of almondsin a mortar very fine, with the breast of a fowl. Put in some whitebroth, and strain off. Stove it gently, and poach eight eggs, and lay inyour soup, with a French roll in the middle, filled with minced chickenor veal, and serve very hot. _White Soup. _ No. 6. Take a knuckle of veal; stew it with celery, herbs, slices of ham, and alittle cayenne and white pepper; season it to your taste. When it iscleared off, add one pound of sweet almonds, a pint of cream, and theyolks of eight eggs, boiled hard and finely bruised. Mix these alltogether in your soup; let it just boil, and send it up hot. You may adda French roll; let it be nicely browned. The ingredients here mentioned will make four quarts. _White Soup. _ No. 7. Stock from a boiled knuckle of veal, thickened with about two ounces ofsweet almonds, beaten to a paste, with a spoonful of water to preventtheir oiling; a large slice of dressed veal, and a piece of crumb ofbread, soaked in good milk, pounded and rubbed through a sieve; a bit offresh lemon-peel and a blade of mace in the finest powder. Boil alltogether about half an hour, and stir in about a pint of cream withoutboiling. BROTHS. _Broth for the Poor. _ A good wholesome broth may be made at a very reasonable rate to feed thepoor in the country. The following quantities would furnish a good mealfor upwards of fifty persons. Take twenty pounds of the very coarse parts of beef, five pounds ofwhole rice, thirteen gallons of water; boil the meat in the water first, and skim it very well; then put in the rice, some turnips, carrots, leeks, celery, thyme, parsley, and a good quantity of potatoes; add agood handful of salt, and boil them all together till tender. _Another. _ Four hundred quarts of good broth for the poor may be made asfollows:--Good beef, fifty pounds weight; beeves' cheeks, and legs ofbeef, five; rice, thirty pounds; peas, twenty-three quarts; blackpepper, five ounces and a half; cayenne pepper, half an ounce; groundginger, two ounces; onions, thirteen pounds; salt, seven pounds and ahalf; with celery, leeks, carrots, dried mint, and any other vegetable. _Broth for the Sick. _ No. 1. Boil one ounce of very lean veal, fifteen minutes in a little butter, and then add half a pint of water; set it over a very slow fire, with aspoonful of barley and a piece of gum arabic about the size of a nut. _Broth for the Sick. _ No. 2. Put a leg of beef and a scrag of mutton cut in pieces into three or fourgallons of water, and let them boil twelve hours, occasionally stirringthem well; and cover close. Strain the broth, and let it stand till itwill form a jelly; then take the fat from the top and the dross from thebottom. _Broth for the sick. _ No. 3. Take twelve quarts of water, two knuckles of veal, a leg of beef, or twoshins, four calves' feet, a chicken, a rabbit, two onions, cloves, pepper, salt, a bunch of sweet herbs. Cover close, and let the wholeboil till reduced to six quarts. Strain and keep it for use. _Barley Broth. _ Take four or five pounds of the lean end of a neck of mutton, soak itwell in cold water for some time, then put it in a saucepan with aboutfour quarts of water and a tea-cupful of fine barley. Just before itboils take it off the fire and skim it extremely well; put in salt andpepper to your taste, and a small bundle of sweet herbs, which take outbefore the broth is sent up. Then let it boil very gently for some hoursafterwards; add turnips, carrots, and onions, cut in small pieces, andcontinue to boil the broth till the vegetables are quite done and verytender. When nearly done it requires to be stirred frequently lest thebarley should adhere. _Another. _ Put on whatever bones you have; stew them down well with a little wholepepper, onions, and herbs. When done, strain it off, and next day takeoff all the fat. Take a little pearl barley, boil it a little and strainit off; put it to the broth, add a coss lettuce, carrot, and turnip, cutsmall. Boil all together some time, and serve it up. _Chervil Broth for Cough. _ Boil a calf's liver and two large handfuls of chervil in four quarts ofspring water till reduced to one quart. Strain it, and take acoffee-cupful night and morning. _Hodge-Podge. _ Stew a scrag of mutton: put in a peck of peas, a bunch of turnips cutsmall, a few carrots, onions, lettuce, and some parsley. Whensufficiently boiled add a few mutton chops, which must stew gently tilldone. _Leek Porridge. _ Peel twelve leeks; boil them in water till tender; take them out and putthem into a quart of new milk; boil them well; thicken up with oatmeal, and add salt according to the taste. _Madame de Maillet's Broth. _ Two ounces of veal, six carrots, two turnips, one table-spoonful of gumarabic, one table-spoonful of rice, two quarts of water; simmer forabout two hours. _Mutton Broth. _ The bone of a leg of mutton to be chopped small, and put into thestewpan with vegetables and herbs, together with a little drop of water, and drawn as gravy soup; add boiling water. _Pork Broth. _ Take a leg of pork fresh cut up; beat it and break the bone; put it intothree gallons of soft water, with half an ounce of mace and the samequantity of nutmeg. Let it boil very gently over a slow fire, until twothirds of the water are consumed. Strain the broth through a fine sieve, and when it is cold take off the fat. Drink a large cupful in themorning fasting, and between meals, and just before going to bed, warmed. Season it with a little salt. This is a fine restorative. _Potage. _ Boil a leg of beef, and a knuckle of veal, with a bunch of sweet herbs, a little mace and whole pepper, and a handful of salt. When the meat isboiled to rags or to a very strong broth, strain it through a hairsieve, and when it is cold, take off the fat. With raw beef make a gravythus: cut your beef in pieces, put them in a frying-pan with a piece ofbutter or a slice of bacon, fry it very brown, then put it to some ofyour strong broth, and when it grows browner and thick till it becomesreduced to three pints of gravy, fill up your strong broth to boil witha piece of butter and a handful of sweet herbs. Afterwards a chickenmust be boiled and blanched and cut in slices; and two or threesweetbreads fried very brown; a turnip also sliced and fried. Boil allthese half an hour, and put them in the dish in which you intend toserve up, with three French rolls (cut in halves) and set it over a firewith a quart of your gravy, and some of your broth, covered with a dish, till it boils very fast, and as it reduces fill up with your broth tillyour bread is quite soaked. You may put into the dish either a duck, pigeon, or any bird you please; but whichever you choose, roast itfirst, and then let it boil in the dish with your bread. This may bemade a pea soup, by only rubbing peas through a sieve. _Scotch Pottage. _ Place a tin saucepan on the fire with some boiling water; stir in Scotchoatmeal till it is of the desired consistence: when done, pour it in abasin and add milk or cream to it. It is more nutritious to make it ofmilk instead of water, if the stomach will bear it. The Scotch peasantrylive entirely on this strengthening food. The best Scotch oatmeal is tobe bought at Dudgeon's, in the Strand. _Scotch Broth. _ Boil very tender a piece of thin brisket of beef, with trimmings of anyother meat, or a piece of gravy beef; cut it into square pieces; strainoff the broth and put it in a soup-pot; add the beef, cut in squares, with plenty of carrots, turnips, celery, and onions, cut in shapes andwell boiled before put to the broth, and, if liked, some very small suetdumplings first boiled. Season it to your palate. _Turnip Broth. _ Have a sufficient quantity of good strong broth as for any other soup, taking care that it is not too strongly flavoured by any of the rootsintroduced into it. Peel a good quantity of the best turnips, selectingsuch as are not bitter. Sweat them in butter and a little water tillthey are quite tender. Rub them through a tamis, mix them with thebroth; boil it for about half an hour. Add half a pint of very goodcream, and be careful not to have too fierce a fire, as it is apt toburn. _Another. _ Put one pound of lean veal, pulled into small pieces in a pipkin, withtwo large or three middling turnips. Cover the pipkin very close, toprevent water from getting into it; set it in a pot of water, and let itboil for two or three hours. A tea-cupful of the broth produced in thepipkin may be taken twice or thrice a day. _Veal Broth. _ No. 1. Take ten or twelve knuckles, such as are cut off from legs and shouldersof mutton, at the very shank; rub them with a little salt, put them in apan of water for two or three hours, and wash them very clean; boil themin a gallon of spring water for an hour. Strain them very clean, thenput in two ounces of hartshorn shavings, and the bottom crust of a pennyloaf; let it boil till the water is reduced to about three pints; strainit off, and when cold skim off the fat. Take half a pint warm before yourise, and the same in bed at night. Make it fresh three times a week insummer, and twice a week in winter: do not put in any lamb bones. Thisis an excellent thing. _Veal Broth. _ No. 2. Soak a knuckle of veal for an hour in cold water; put it into freshwater over the fire, and, as the scum rises, take it off; let it stewgently for two hours, with a little salt to make the scum rise. When itis sufficiently stewed, strain the broth from the meat. Put in somevermicelli; keep the meat hot; and as you are going to put the soup intothe terrine add half a pint of cream. _Veal Broth. _ No. 3. Take one pound of lean veal, one blade of mace, two table-spoonfuls ofrice, one quart of water; let it boil slowly two hours; add a littlesalt. _Veal Broth. _ No. 4. --_Excellent for a Consumption. _ Boil a knuckle of veal in a gallon of water; skim and put to it half apound of raisins of the sun, stoned, and the bottoms of two manchets, with a nutmeg and a half sliced, and a little hartshorn. Let it boiltill reduced to half the quantity; then pound it all together andstrain. Add some brown sugar-candy, some rose-water, and also the juiceof a lemon, if the patient has no cough. FISH. _Carp and Tench. _ Scale the fish, take out the gut and gall; save all the blood. Split thecarp if large; cut it in large pieces, and salt it. Boil some slicedparsley roots and onions tender in half a pint of water, adding a littlecayenne pepper, ginger, cloves, and allspice, a lemon sliced, a littlevinegar, and moist sugar, one glass of red wine, and some butter rolledin flour. Then put in the fish, and let it boil very fast for half anhour in a stewpan. The blood is to be put in the sauce. _Carp, to stew. _ Scale, gut, and cleanse them; save the roes and milts; stew them in somegood broth: season, to your taste, with a bundle of herbs, onions, anchovies, and white wine; and, when they are stewed enough, thicken thesauce with the yolks of five eggs. Pass off the roes, dip them in yolkof egg and flour, and fry them with some sippets of French bread; thenfry a little parsley, and, when you serve up, garnish the dish with theroes, parsley, and sippets. _Another way. _ Have your carp fresh out of the water; scale and gut them, washing theblood out of each fish with a little claret; and save that after sodoing. Cut your carp in pieces, and stew in a little fresh butter, a fewblades of mace, winter savory, a little thyme, and three or four onions;after stewing awhile, take them out, put them by, and fold them up inlinen, till the liquor is ready to receive them again, as the fish wouldotherwise be boiled to pieces before the liquor was reduced to a properthickness. When you have taken out your fish, put in the claret that youwashed out the blood with, and a pint of beef or mutton gravy, according to the quantity of your fish, with some salt and the butter inwhich you stewed the carp; and when this butter is almost boiled to aproper thickness put in your fish again; stew all together, and serve itup. Two spoonfuls of elder vinegar to the liquor when taken up will givea very agreeable taste. _Cod, to stew. _ Cut a cod into thin pieces or slices; lay them in rows at the bottom ofa dish; put in a pint of white wine, half a pound of butter, a fewoysters, with their liquor, a little pepper and salt, with some crumbsof bread. Stew them all till they are done enough. Garnish the dish withlemon. _Cod, Ragout of. _ Wash the cod clean, and boil it in warm water, with vinegar, pepper, salt, a bay-leaf, and lemon. Make a sauce of burnt butter, fried flour, capers, and oysters. When you serve it up put in some black pepper andlemon-juice. _Cod's Head, to boil. _ Take vinegar and salt, a bunch of sweet herbs, and an onion; set them onthe fire in a kettle of water; boil them and put in the head; and, whileit is boiling, put in cold water and vinegar. When boiled, take it up, put it into a dish, and make sauce as follows:--Take gravy and claret, boiled with a bundle of sweet herbs and an onion, two or threeanchovies, drawn with two pounds of butter, a pint of shrimps, oysters, the meat of a lobster shred fine. You may stick little toasts on thehead, and lay on and about the roe, milt, and liver. Garnish the dishwith fried parsley, lemon, barberries, horseradish, and fried fish. _Crab, to dress. _ Take all the body and the meat of the legs, and put them together in adish to heat, with a little broth or gravy, just to make them moist. When hot, have ready some good broth or gravy, with an anchovy dissolvedin it, and the juice of a small lemon, heated; afterwards thicken it upwith butter, and stir it in the crab, as it is, hot: then serve all upin the shell. _Crab or Lobster, to butter. _ The crabs or lobsters being boiled and cold, take all the meat out ofthe shells and body; break the claws and take out the meat. Shred itsmall; add a spoonful or two of claret, a little vinegar, and a gratednutmeg. Let it boil up till it is thoroughly hot; then put in somemelted butter, with anchovies and white gravy; thicken with the yolk ofan egg or two, and when very hot put it into the large shell. Put crumbsof bread over it, and brown it with a salamander. _Crab, or Lobster, to stew. _ No. 1. A little cayenne, vinegar, butter, flour, and salt. Cover it with waterand let it stew gently. _Crab, or Lobster, to stew. _ No. 2. When the lobsters are boiled, take out the tail and claws, and dip themin white wine; strew over them nutmeg, cloves, mace, salt, and pepper, mixed together. Then pour over them some melted butter with a littlewhite wine in it; send them to the bakehouse, and let them stand in aslow oven about half an hour. Pour out the butter and wine, and pour onsome fresh butter; when cold, cover them, and keep them in a cold place. _Crab, or Lobster, to stew. _ No. 3. Boil the lobsters; when cold take out all the meat; season it well withpepper, salt, nutmeg and mace pounded. Put it into an earthen pot withas much clarified butter as will cover it; bake it well. While warm, take it out of the pot, and let the butter drain from it. Break it asfine as you can with a spoon or knife; add more seasoning if required;put it as close as possible in the pot, and cover with clarified butter. The hen lobsters are best for this purpose, as the eggs impart a goodcolour. It may be pounded in a marble mortar, but, if baked enough, willdo as well without it. _Crawfish, to make red. _ Rub the fish with aqua vitæ, which will produce the desired effect mostcompletely. _Eels broiled whole. _ Skin, wash, and dry your eels, and score them with the knife, seasoningthem with pepper, salt, thyme, parsley, and crumbs of bread, turningthem round and skewering them across; you may either roast or broil themas you like best: the sauce to be melted butter with lemon juice. _Eels, to collar. _ Scour large silver eels with salt; slit them, and take out theback-bones; wash and dry them; season with shred parsley, sage, anonion, and thyme. Then roll each into collars, in a cloth; tie themclose with the heads, bones, and a bundle of herbs, and boil them insalt and water. When tender, take them up, and again tie them close;drain the pickle, and put them into it. _Eels, to fry. _ Cut every eel into eight pieces; mix them with a proper quantity ofyolks of eggs, and well season with pepper, and salt, and bread rubbedfine, with parsley and thyme; then flour them, and fry them. You maycook them as plain as you like, with only salt and flour, and serve themup with melted butter and fried parsley. _Eels, to pot. _ Into an earthen pan put Jamaica and common pepper, pounded fine, andsalt; mix them and strew some at the bottom of the pan; cut your eelsand lay them over it, and strew a little more seasoning over them. Thenput in another layer of eels, repeating this process till all the eelsare in. Lay a few bay leaves upon them, and pour as much vinegar as youmay think requisite; cover the pan with brown paper and bake them. Pouroff the liquor, cover them with clarified butter, and lay them by foruse. _Eels, to pickle. _ Drain, wash, and well cleanse your eels, and cut off the heads. Cut themin lengths of four or five inches, with their skins on; stew in themsome pepper and salt, and broil them on a gridiron a fine colour: thenput them in layers in a jar, with bay-leaf, pepper, salt, a few slicesof lemon, and a few cloves. Pour some good vinegar on them; tie strongpaper over, and prick a few holes in it. It is better to boil theseasoning with some sweet herbs in the vinegar, and let it stand to becold before it is put over the eels. Two yolks of eggs boiled hardshould be put in the vinegar with a tea-spoonful of flour of mustard. Two yolks are sufficient for twelve pounds of eels. _Eels, to roast. _ Skin your eels; turn, scotch, and wash them with melted butter; skewerthem crosswise; fix them on the spit, and put over them a little pepper, salt, parsley, and thyme; roast them quick. Fry some parsley, and lay itround the dish; make your sauce of butter and gravy. _Eels, to spitchcock. _ Leave the skin on the eels; scour them with salt; wash them; cut offtheir heads and slit them on the belly side; take out the bone and guts. Wash and wipe them well; cut them in pieces three inches long, and wipethem quite dry. Put two ounces of butter, with a little minced parsley, thyme, sage, pepper and salt, and a little chopped shalot, in a stewpan;when the butter is melted, stir the ingredients together, and take thepan off the fire; mix the yolks of two eggs with them and dip the eelsin, a piece at a time; then roll them in bread crumbs, making as muchstick on as you can. Rub the gridiron with a bit of suet; set it over aclear fire, and broil your eels of a fine crisp brown; dust them withcrisp parsley. Sauce, anchovy and butter, or plain butter in a boat. _Another way. _ Wash your eels well in their skins with salt and water; dry and slitthem; take out the back-bone, and slash them: season them with choppedparsley, thyme, salt, and pepper. Clean the inside with melted butter;cut them into pieces about three inches long and broil them; make thesauce with butter and orange juice. _Eels, to stew. _ Take five pounds of middling shafflings, cut off their heads, skin, andcut them in pieces as long as your finger. Wash them in several waters;dry them well with a cloth, lay them in a pan, sprinkle over them halfan ounce of white salt, and let them lie an hour. Lay them in a stewpan, and add half a pint of French white wine, a quarter of a pint of water, two cloves beaten, a blade of mace, a large onion peeled, and the rindof a lemon; stew all these gently half an hour: then take the eels outof the liquor, skim off all the fat, and flour the eels all over; put tothe liquor in which they were stewed an anchovy, washed and boned, andmix sorrel and parsley, half a handful of each, and half a pound offresh butter. Let it just boil up; put in the eels; when they boil, laythem on sippets in your dish, and send them up hot to table. _Another way. _ Cover the fish close in a stewpan with a piece of butter as big as awalnut rolled in flour, and let it stew till done enough, which you willknow by the eels being very tender. Take them up and lay them on a dish;strain your sauce, and give it a quick boil and pour it over the fish. Garnish with lemon. _Fish, to recover when tainted. _ When fish of any kind is tainted plunge it in cold milk, which willrender it sweet again. _Fish, in general, to dress. _ Take water, salt, half a pint of vinegar, a sprig of thyme, a smallonion, and a little lemon peel; boil them all together, then put in yourfish, and when done enough take them out, drain them well, and lay themover a stove to keep hot. If you fry fish, strew some crumbs of grated bread very fine over them, and fry them in sweet oil; then drain them well and keep them hot. _Fish, to dress in Sauce. _ Cut off the heads, tails, and fins, of two or three haddocks or othersmall fish; stew them in a quart of water, with a little spice andanchovy, and a bunch of sweet herbs, for a quarter of an hour; and thenskim. Roll a bit of butter in flour, and thicken the liquor; put downthe fish, and stew them with a little chopped parsley, and cloves, oronions. _Fish hashed in Paste. _ Cut the fish into dice about three quarters of an inch square; preparewhite sauce the same as for fowls, leaving out the mushrooms andtruffles; add a little anchovy sauce to give it a good colour, and apinch of cayenne pepper and salt. When the sauce is done, throw in thedice of fish, and when thoroughly hot serve it. There should be a little more butter in the sauce than is commonly usedin the white sauce for fowls. _Fish, to Cavietch. _ Cut the fish into slices, season them with pepper and salt, and let themlie for an hour; dry them well with a cloth, flour and fry them brown inoil: boil a quantity of vinegar proportionate to that of the fish to beprepared: cover the fish with slices of garlic and some whole pepper andmace; add the same quantity of oil as vinegar, mix them well together, and salt to your taste. When the fish and liquor are quite cold, sliceonions and lay at the bottom of the pan; then put a layer of fish, andso on, till the whole is in. The liquor must be cold before it is pouredon the fish. _Gudgeon. _ Dress as you would smelts. _Haddocks, to bake. _ Bone two or three haddocks, and lay them in a deep pan with pepper, salt, butter and flour, and two or three anchovies, and sufficient waterto cover them. Cover the pan close for an hour, which is required tobake them, and serve them in the saucepan. _Haddock baked. _ Let the inside of the gills be drawn out and washed clean; fill withbread crumbs, parsley, sweet herbs chopped, nutmeg, salt, pepper, a bitof butter, and grated lemon-peel; skewer the tail into the mouth, andrub it well with yolk of egg. Strew over bread crumbs, and stick on bitsof butter. Bake the fish in a common oven, putting into the dish alittle white wine and water, a bit of mace, and lemon-peel. Serve upwith oyster sauce, white fish sauce, or anchovy sauce; but put to thesauce what gravy is in the dish, first skimming it. _Haddock Pudding. _ Skin the fish; take out all the bones, and cut it in thin slices. Butterthe mould well, and throw round it the spawn of a lobster, before it isboiled. Put alternate slices of haddock and lobster in the mould, andseason to your taste. Beat up half a pint of cream or more, according tothe size of the mould, with three eggs, and pour on it: tie a clothover, and boil it an hour. Stew oysters to go in the dish. Garnish withpastry. _Herring. _ The following is a Swedish dish: Take salted herring, some cold veal, anapple, and an onion, mince them all fine, and mix them well togetherwith oil and vinegar. _Lampreys, to pot. _ Well cleanse your lampreys in the following manner: the intestines andthe pipe which nature has given them instead of a bone must be takenclear away, by opening them down the belly from head to tail. They mustthen be rubbed with wood-ashes, to remove the slime. Then rub with salt, and wash them in three or four waters. Let them be quite free from waterbefore you proceed to season them thus:--take, according to the quantityyou intend to pot, allspice ground with an equal quantity of blackpepper, a little mace, cayenne pepper, salt, about the same quantity asthat of all the other seasoning; mix these well together, and rub yourlampreys inside and out. Put them into an earthen pan or a well-tinnedcopper stewpan, with some good butter under and over, sufficient tocover them, when dissolved. Put in with them a few bay-leaves and thepeel of a lemon. Let them bake slowly till they are quite done; thenstrain off the butter, and let them lie on the back of a sieve tillnearly cold. Then place them in pots of suitable size, taking greatcare to rub the seasoning well over them as you lay them in; because theseasoning is apt to get from the fish when you drain them. Carefullyseparate the butter which you have strained from the gravy; clarify it, and, when almost cold, pour it into your pots so as to cover your fishcompletely. If you have not sufficient butter for this purpose you mustclarify more, as the fish must be entirely hid from sight. They are fitfor use the next day. Great care must be taken to put them into the pots quite free from thegravy or moisture which they produce. _Another way. _ Skin your fish, cleanse them with salt, and wipe them dry. Beat someblack pepper, mace, and cloves; mix them with salt, and season your fishwith it. Put them in a pan; cover with clarified butter; bake them anhour and season them well; remove the butter after they are baked; takethem out of their gravy, and lay them on a coarse cloth to drain. Whenquite cold, season them again with the same seasoning. Lay them close inthe pot; cover them completely with clarified butter; and if your butteris good, they will keep a long time. _Lobsters, to butter. _ Put by the tails whole, to be laid in the middle of the dish; cut themeat into large pieces; put in a large piece of butter, and twospoonfuls of Rhenish wine; squeeze in the juice of a lemon, and serve itup. _Lobster Fricassee. _ Cut the meat of a lobster into dice; put it in a stewpan with a littleveal gravy; let it stew for ten minutes. A little before you send it totable beat up the yolk of an egg in cream: put it to your lobster, stirring it till it simmers. Pepper and salt to your taste. Dish it upvery hot, and garnish with lemon. _Lobsters, to hash. _ Take the meat out of a boiled lobster as whole as you can. Break all theshells; to these and the remains of the body, the large claws excepted, as they have no goodness in them, put some water, cayenne pepper, salt, and common pepper. Let them stew together till the liquor has a goodflavour of the lobster, but observe that there must be very littlewater, and add two teaspoonfuls of anchovy pickle. Strain through acommon sieve; put the meat of the lobster to the gravy; add some goodrich melted butter, and send to table. Lobster sauce is made in the sameway, only the meat should be cut smaller than for hashing. Hen lobstersare best. _Lobsters, to pot. _ Boil four moderate-sized lobsters, take off the tails, and split them. Take out the flesh as whole as possible; pick the meat out of the bodyand chine; beat it fine, and season with pepper, salt, nutmeg, and mace, and season separately, in the same manner, the tails and claws, whichmust also be taken out as whole as you can. Clarify a pound of the veryfinest butter; skim it clean; put in the tails and claws, with what youhave beaten, and let it boil a very short time, stirring it all thewhile lest it should turn. Let it drain through a sieve, but not toomuch; put it down close in a pot, and, when it is a little cooled, pourover the butter which you drained from it. When quite cold, tie it down. The butter should be the very best, as it mixes with the lobster spawn, &c. , and is excellent to eat with the rest or spread upon bread. _Lobsters, to stew. _ Half boil two fine lobsters; break the claws and take out the meat aswhole as you can; cut the tails in two, and take out the meat; put themin a stewpan, with half a pint of gravy, a gill of white wine, a littlebeaten mace, cayenne pepper, salt, a spoonful of ketchup, a littleanchovy liquor, and a little butter rolled in flour. Cover and stew themgently for twenty minutes. Shake the pan round frequently to prevent thecontents from sticking; squeeze in a little lemon. Cut the chines infour; pepper, salt, and broil them. Put the meat and sauce in a dish, and the chines round for garnish. _Lobster Curry Powder. _ Eleven ounces of coriander seed, six drachms of cayenne pepper, oneounce of cummin, one ounce and a half of black pepper, one ounce and ahalf of turmeric, three drachms of cloves, two drachms of cardamoms. _Lobster Patés. _ Rub two ounces of butter well into half a pound of flour; add one yolkof an egg and a little water, and make it into a stiff paste. Sheet yourpaté moulds very thin, fill them with crumbs of bread, and bake lightly. Turn out the crumbs and save them. Cut your lobster small; add to it alittle white sauce, and season with pepper and salt. Take care that itis not too thin. Fill your moulds; cover with the crumbs which yousaved, and a quarter of an hour before dinner put them into the oven togive them a light colour. Oyster patés are done the same way. _Lobster Salad. _ Boil a cauliflower, pull it in pieces, and put it in a dish with alittle pepper, salt, and vinegar. Have four or five hard-boiled eggs, boiled beet-root, small salad, and some anchovies, nicely cleaned andcut in lengths. Put a layer of small salad at the bottom of the dish, then a layer of the cauliflower, then the eggs cut in slices, then thebeet, and so on. Take the claws and tail of the lobster, cut as whole aspossible, and trim, to be laid on the top. The trimmings and what youcan get out may be put in at the time you are laying the cauliflower, &c. In the dish. Make a rich salad sauce with a little elder vinegar init, and pour it over. Lay the tails and claws on the top, and cross theshreds of the anchovies over them. _Mackarel à la maitre d'hotel. _ Boil the fish, and then put it in a stewpan, with a piece of butter andsweet herbs. Set it on the fire till the butter becomes oil. _Mackarel, to boil. _ Boil them in salt and water with a little vinegar. Fennel sauce is goodto eat with them, and also coddled gooseberries. _Mackarel, to broil. _ You may split them or broil them whole; pepper and salt them well. Forsauce, scald some mint and fennel, chop them small; then melt somebutter and put your herbs in. You may scald some gooseberries and layover your mackarel. _Mackarel, to collar. _ Collar them as eels, only omit the sage, and add sweet herbs, a littlelemon-peel, and seasoning to your taste. _Mackarel, to fry. _ For frying you may stuff the fish with crumbs of bread, parsley wellchopped, lemon-peel grated, pepper and salt, mixed with yolk of egg. Serve up with anchovy or fennel sauce. _Mackarel, to pickle. _ Cut the mackarel into four or five pieces; season them very high; makeslits with a penknife, put in the seasoning, and fry them in oil to agood brown colour. Drain them very dry; put them into vinegar, if theyare to be kept for any time; pour oil on the top. _Mackarel, to pot. _ Proceed in the same manner as with eels. _Mackarel, to souse. _ Wash and clean your fish: take out the roes, and boil them in salt andwater; when enough, take them out and lay them in the dish; pour awayhalf the liquor they were boiled in, and add to the rest of the liquoras much vinegar as will cover them and two or three bay leaves. Let themlie three days before they are eaten. _Mackarel Pie. _ Cut the fish into four pieces; season them to your taste with pepper, salt, and a little mace, mixed with a quarter of a pound of beef suet, chopped fine. Put at the bottom and top, and between the layers of fish, a good deal of young parsley, and instead of water a little new milk inthe dish for gravy. If you like it rich, warm about a quarter of a pintof cream, which pour in the pie when baked; if not, have boiled a littlegravy with the heads. It will take the same time to bake as a veal pie. _Mullet, to boil. _ Let them be boiled in salt and water, and, when you think them doneenough, pour part of the water from them, and put a pint of red wine, two onions sliced, some nutmeg, salt, and vinegar, beaten mace, a bunchof sweet herbs, and the juice of a lemon. Boil all these well together, with two or three anchovies; put in your fish; and, when they havesimmered some time, put them into a dish and strain the sauce over. Ifyou like, shrimps or oysters may be added. _Mullet, to broil. _ Let the mullet be scaled and gutted, and cut gashes in their sides; dipthem in melted butter, and broil them at a great distance from the fire. Sauce--anchovy, with capers, and a lemon squeezed into it. _Mullet, to fry. _ Carefully scale and gut the fish, score them across the back, and thendip them into melted butter. Melt some butter in a stewpan; let itclarify. Fry your mullet in it; when done, lay them on a warm dish. Sauce--anchovy and butter. _Oysters, to stew. _ Take a quart of large oysters; strain the liquor from them through asieve; wash them well, and take off the beards. Put them in a stewpan, and drain the liquor from the settlings. Add to the oysters a quarter ofa pound of butter mixed with flour and a gill of white wine, and gratein a little nutmeg with a gill of cream. Keep them stirred till theyare quite thick and smooth. Lay sippets at the bottom of the dish; pourin your oysters, and lay fried sippets all round. _Another way. _ Put a quarter of a pound of butter into a clean stewpan, and let itboil. Strain a pint of oysters from their liquor; put them into thebutter; and let them stew with some parsley minced small, a littleshalot shred small, and the yolks of three eggs well beaten up with theliquor strained from the oysters. Put all these together into thestewpan with half a pound more butter; shake it and stew them a little;if too much, you make the oysters hard. _Oysters, ragout of. _ Twenty-five oysters, half a table-spoonful of soy, double the quantityof vinegar, a piece of butter, and a little pepper, salt, and flour. _Oysters, to pickle. _ Blanch the oysters, and strain off the liquor; wash the oysters in threeor four waters; put them into a stewpan, with their liquor and half apint of white wine vinegar, two onions sliced thin, a little parsley andthyme, a blade of mace, six cloves, Jamaica pepper, a dozen corns ofwhite pepper, and salt according to your taste. Boil up two or threeminutes; let them stand till cold; then put them into a dish, and pourthe liquor over them. _Oyster Patés. _ No. 1. Stew the oysters in their own liquor, but do not let them be too muchdone; beard them; take a table-spoonful of pickled mushrooms, wash themin two or three cold waters to get out the vinegar; then cut eachmushroom into four, and fry them in a little butter dusted over withflour. Take three table-spoonfuls of veal jelly, and two spoonfuls ofcream; let it boil, stirring all the while; add a small bit of butter. Season with a pinch of salt, and one of cayenne pepper. Throw theoysters, which you have kept warm in a cloth near the fire, into thesauce; see that it is all hot; then have the patés ready, fill them withthe oysters and sauce, and put a top on each. When the paste of oysterpatés is done, remove the tops gently and cleanly with a knife; take outthe flaky part of the paste inside and from the inside of the top; cutsix little pieces of bread square so as to fill the inside; lay on thetop of the paste. Then place them on a sheet of paper in a dish, and putthem before the fire, covering them with a cloth to keep them hot. Whenyou are going to serve them take out the piece of bread, and fill thepatés with the oysters and sauce. _Oyster Patés. _ No. 2. Spread some puff-paste about half an inch thick. Cut out six pieces witha small tea-cup. Rub a baking sheet over with a brush dipped in water, and put the patés on it at a little distance from each other. Glaze themthoroughly with the yolk and white of egg mixed up; open a hole at thetop of each with a small knife; cut six tops of the size of acrown-piece, and place them lightly on the patés. Let them be baked, andwhen done remove the tops, and place the crust on paper till ready toserve up; then fill them with oysters (as described in the precedingrecipe) put the tops over them, and dish them upon a folded napkin. _Oyster Patés. _ No. 3. Parboil your oysters, and strain them from their liquor, wash the beard, and cut them in flour. Put them in a stewpan, with an ounce of butterrolled in flour, half a gill of cream, and a little grated lemon-peel, if liked. Free the oyster liquor from sediment, reduce it by boiling toone half; add cayenne pepper and salt. Stir it over the fire, and fillyour patés. _Oyster Loaves. _ Cut out the crumb of three French rolls; lay them before the fire tillthey are hot through, turning them often. Melt half a pound of butter;put some into the loaves; put on their tops, and boil them till they arebuttered quite through. Then take a pint of oysters, stewed with half apint of water, one anchovy, a little pepper and salt, a quarter of apound of butter, and as much sauce as will make your sauce thick. Giveit a boil. Put as many oysters into your loaves as will go in; pour therest of the sauce all over the loaves in the dish in which they areserved up. _Oyster Pie. _ Beard the oysters; scald and strain them from their liquor, and seasonthe liquor with pepper, salt, and anchovy, a lump of butter, and breadcrumbs. Boil up to melt the anchovies; then just heat your oysters init; put them all together into your pie-dish, and cover them with apuff-paste. If you put your oysters into a fresh pie, you must cover them at the topwith crisped crumbs of bread; add more to the savouring if you like it. _Perch, to fricassee. _ Boil the perch, and strip them of the bones; half cover them with whitewine; put in two or three anchovies, a little pepper and salt, and warmit over the fire. Put in a little parsley and onions, with yolks of eggswell beaten. Toss it together; put in a little thick butter; and serveit up. _Pike, to dress. _ If you would serve it as a first dish, do not scale it; take off thegills, and, having gutted it, boil it in court bouillon, as a side-dish, or _entrée_. It may be served in many ways. Cut it into pieces, and putit into a stewpan, with a bit of butter, a bunch of all sorts of sweetherbs, and some mushrooms; turn it a few times over the fire, and shakein a little flour; moisten it with some good broth and a pint of whitewine, and set it over a brisk fire. When it is done, add a trifle ofsalt and cayenne pepper, the yolk of three eggs, and half a pint ofcream, stirring it till well mixed. Serve up hot. _Pike stuffed, to boil. _ Clean a large pike; take out the gills; prepare a stuffing with finelygrated bread, all sorts of sweet-herbs, particularly thyme, some onions, grated lemon-peel, oysters chopped small, a piece of butter, the boiledyolk of two eggs, and a sufficient quantity of suet to hold theingredients together. Put them into the fish, and sew it up. Turn thetail into the mouth, and boil it in pump water, with two spoonfuls ofvinegar and a handful of salt. It will take forty minutes to boil, if alarge fish. _Pike, to boil, à-la-Française. _ Wash well, clean, and scale a large pike, and cut it into three pieces;boil an equal quantity of white wine and water with lemon-peel, and whenthe liquor boils put your pike in, with a handful of salt. When done, lay it on sippets, and stick it with bits of fried bread. Sauce--meltedbutter, with slices of lemon in it, the yolks of three eggs, and somegrated nutmeg. Pour your sauce over the pike, and serve it up. _Pike, to broil. _ Split it, and scotch it with a knife on the outside; season it withsalt; put the gridiron on a clear fire, make it very hot, then lay onthe pike; baste it with butter, turn it often, and, when broiled crispand stiff put it into a dish, and serve it up with butter and the juiceof lemons, or white wine vinegar. Garnish with slices of oranges orlemons. _Pike in Court Bouillon. _ Scale and well wash your pike; lay it in a pan; pour vinegar and saltover it; let it lie for an hour, then take it out, season with pepper, alittle salt, sweet herbs, cloves, and a bay leaf, with a piece ofbutter. Wrap it up in a napkin, and put it into a stewpan, with somewhite wine, a lemon sliced, a little verjuice, nutmeg, cloves, and a bayleaf. Let this liquor boil very fast; put in the pike, and when done layit on a warm dish, and strain the liquor into a saucepan; add to it ananchovy washed and boned, a few capers, a little water, and a piece ofbutter rolled in flour: let these simmer till of proper thickness, andpour them over the fish. _Pike Fricandeau. _ Cut a pike in several pieces, according to its size, after havingscaled, gutted, and washed, it. Lard all the upper part with bacon cutsmall, and put it into a stewpan with a glass of red wine (or white wineif for white sauce) some good broth, a bunch of sweet-herbs, and somelean veal cut into dice. When it is stewed and the sauce strained off, complete it in the manner of any other fricandeau; putting a good sauceunder it, either brown or white, as you chuse. _Pike, German way of dressing--delicious!_ Take a pike of moderate size; when well washed and cleansed, split itdown the back, close to the bone, in two flat pieces. Set it over thefire in a stewpan with salt and water; half boil it. Take it out; scaleit; put it into the stewpan again, with a very little water, and somemushrooms, truffles, and morels, an equal quantity, cut small; add abunch of sweet herbs. Let it stew very gently, closely covered, over avery slow fire, or the fish will break; when it is almost done, take outthe herbs, put in a cupful of capers, chopped small, three anchoviessplit and shred fine, a piece of butter rolled in flour, and atable-spoonful of grated Parmesan cheese. Pour in a pint of white wine, and cover the stewpan quite close. When the ingredients are mixed, andthe fish quite done, lay it in a warm dish, and pour the sauce over it. _Pike, to pot. _ After scaling the fish, cut off the head, split it, take out theback-bone, and strew it over with bay salt and pepper. Cover and bakeit; lay it on a coarse cloth to drain, and when cold put it in a potthat will just hold it, and cover with clarified butter. If not well drained from the gravy it will not keep. _Pike, to roast. _ Scale and slash the fish from head to tail; lard it with the flesh ofeels rolled up in sweet-herbs and seasoning; fill it with fish andforced meat. Roast it at length; baste and bread it; make the sauce ofdrawn butter, anchovies, the roe and liver, with mushrooms, capers, andoysters. Ornament with sliced lemon. _Pike au Souvenir. _ Wash a large pike; gut and dry it; make a forcemeat with eel, anchovy, whiting, pepper, salt, suet, thyme, bread crumbs, parsley, and a bit ofshalot, mixed with the yolks of eggs; fill the inside of the fish withthis meat; sew it up; after which draw with your packing-needle a pieceof packthread through the eyes of the pike, through the middle and thetail also in the form of S; wash it over with the yolk of an egg, andstrew it with the crumbs of bread. Roast or bake it with a caul over it. Sauce--melted butter and capers. _Pike à la Tatare, or in the Tartar fashion. _ Clean your pike; gut and scale it; cut it into bits, and lay it in oil, with salt, cayenne pepper, parsley, scallions, mushrooms, two shalots, the whole shred very fine; grate bread over it and lay it upon thegridiron, basting it, while broiling, with the rest of the oil. When itis done of a good colour, serve it in a dry dish, with sauce _à laremoulade_ [see Sauces] in a sauce-boat. _Fresh Salmon, to dress. _ Cut it in slices, steep it in a little sweet butter, salt and pepper, and broil it, basting it with butter while doing. When done, serve overit any of the fish sauces, as described (see the Sauces), or you mayserve it with court bouillon, which will do for all kinds of fishwhatever. _Salmon, to dress _en caisses_, that is, in small paper cases. _ Take two slices of fresh salmon, about the thickness of half a finger;steep it an hour in sweet butter with mushrooms, a clove of garlic, anda shalot, all shred fine, half a laurel-leaf, thyme, and basil, reducedto a fine powder, salt, and whole pepper. Then make a neat paper box tocontain your salmon; rub the outside of it with butter, and put thesalmon with all its seasoning and covered with grated bread into it; doit in an oven, or put the dish upon a stove, and, when the salmon isdone, brown it with a salamander. When you serve it, squeeze in thejuice of a large lemon. If you serve it with Spanish sauce, the fatmust be taken off the salmon before you put in the sauce. _Salmon à la Poële, or done on the Stove. _ Put three or four slices of fillet of veal, and two or three of ham, having carefully cut off the fat of both, at the bottom of a stewpan, just the size of the salmon you would serve. Lay the salmon upon it, andcover it with thin slices of bacon, adding a bunch of parsley, scallions, two cloves of garlic, and three shalots. Boil it gently overa moderate stove fire, a quarter of an hour; moisten it with a glass ofchampagne, or fine white wine; let it continue to stew slowly tillthoroughly done; and the moment before you serve it strain off thesauce, laying the salmon in a hot dish. Add to the sauce five or sixspoonfuls of cullis; let it boil up two or three times, and then pour itover the salmon, and serve up. _Scallops. _ Pick the scallops, and wash them extremely clean; make them very dry. Flour them a very little. Fry them of a fine light brown. Make a nice, strong, light sauce of veal and a little ham; thicken a very little, andgently stew the scallops in it for half an hour. _Shrimps, to pot. _ Pick the finest shrimps you can procure; season them with a little macebeaten fine, and pepper and salt to your taste. Add a little coldbutter. Pound all together in a mortar till it becomes a paste. Put itinto small pots, and pour over it clarified butter. _Another way. _ To a quart of pickled shrimps put two ounces of fresh butter, and stewthem over a moderate fire, stirring them about. Add to them while on thefire twelve white peppercorns and two blades of mace, beaten very fine, and a very little salt. --Let them stew a quarter of an hour: when done, put them down close in pots, and pour clarified butter over them whencold. _Smelts, to fry. _ Dry and rub them with yolk of egg; flour or strew some fine bread crumbson them; when fried, lay them in the dish with their tails in the middleof it. Anchovy sauce. _Smelts, to pickle. _ Take a quarter of a peck of smelts, and put them into a jar, and beatvery fine half an ounce of nutmegs, and the same quantity of saltpetreand of pepper, a quarter of an ounce of mace, and a quarter of a poundof common salt. Wash the fish; clean gut them, after which lay them inrows in a jar or pan; over every layer of smelts strew your seasoning, with some bay-leaves, and pour on boiled red wine sufficient to coverthem. Put a plate or a cover over, and when cold tie them down close. _Smelts, to pot. _ Clean the inside of the fish, and season them with salt, pounded mace, and pepper. Bake them, and when nearly cold lay them upon a cloth; thenput them into pots, taking off the butter from the gravy; clarify itwith more butter, and pour it on them. _Soles, to boil. _ The soles should be boiled in salt and water. Anchovy sauce. _Soles, to boil, à-la-Française. _ Put a quart of water and half a pint of vinegar into an earthen dish;skin and clean a pair of soles; put them into vinegar and water, letthem remain there for two hours. Dry them with a cloth, and put theminto a stewpan, with a pint of wine, a quarter of a pint of water, alittle sweet marjoram, a very little thyme, an onion stuck with fourcloves, and winter savory. Sprinkle a very little bay salt, coveringthem close. Let them simmer gently till they are done; then take themout, and lay them in a warm dish before the fire. Put into the liquor, after it is strained, a piece of butter rolled in flour; let it boiltill of a proper thickness; lay your soles in the dish, and pour thesauce over them. A small turbot or any flat fish may be done the same way. _Soles, to stew. _ Cut and skin the soles, and half fry them; have ready the quantity youlike of half white wine and half water, mixed with some gravy, one wholeonion, and a little whole pepper. Stew them all together, with a littleshred lemon, and a few mushrooms. When they are done enough, thicken thesauce with good butter, and serve it up. _Water Souchi. _ Put on a kettle of water with a good deal of salt in it, and a good manyparsley roots; keep it skimmed very clean, and when it boils up throw inyour perch or whatever fish you use for the purpose. When sufficientlyboiled, take them up and serve them hot. Have ready a pint or more ofwater, in which parsley roots have been boiled, till it has acquired avery strong flavour, and when the fish are dished throw some of thisliquor over them. The Dutch sauce for them is made thus:--To a pint ofwhite wine vinegar add a blade or two of mace; let it stew gently by thefire, and, when the vinegar is sufficiently flavoured by the mace, putinto it about a pound of butter. Shake the saucepan now and then, and, when the butter is quite melted, make all exceedingly hot; have readythe yolks of four good eggs beaten up. You must continue beating themwhile another person gently pours to them the boiling vinegar bydegrees, lest they should curdle; and continue stirring them all thewhile. Set it over a gentle fire, still continuing to stir until it isvery hot and of the thickness you desire; then serve it. _Sprats, to bake. _ Wipe your sprats with a clean cloth; rub them with pepper and salt, andlay them in a pan. Bruise a pennyworth of cochineal; put it into thevinegar, and pour it over the sprats with some bay-leaves. Tie them downclose with coarse paper in a deep brown pan, and set them in the ovenall night. They eat very fine cold. You may put to them a pint of vinegar, half a pint of red wine, andspices if you like it; but they eat very well without. _Sturgeon, to roast. _ Put a walnut-sized bit of butter (or more if it is a large fish), rolledin flour, in a stewpan, with sweet-herbs, cloves, a gill of water, and aspoonful of vinegar; stir it over the fire, and when it is lukewarm takeit off, and put in your sturgeon to steep. When it has been a sufficienttime to take the flavour of the herbs, roast it, and when done, serve itwith court bouillon, or any other fish sauce. _Turbot, to dress. _ Wipe your turbot very dry, then take a deep stewpan, put in the fish, with two bay-leaves, a handful of parsley, a large onion stuck withcloves, some salt, and cayenne; heat a pint of white wine boiling hot, and pour it upon the turbot; then strain in some very strong veal gravy, (made from your stock jelly, ) more than will cover it; set it over astove, and let it simmer very gently, that the full strength of theingredients may be infused into it. When it is quite done, put it on ahot dish; strain the gravy into a saucepan, with some butter and flourto thicken it. Plaice, dabs, and flounders, may be dressed in the same way. _Turbot, plain boiled. _ Make a brine with two handfuls of salt in a gallon of water, let theturbot lie in it two hours before it is to be boiled; then set on afish-kettle, with water enough to cover it, and about half a pint ofvinegar, or less if the turbot is small; put in a piece of horseradish;when the water boils put in the turbot, the white side uppermost, on afish-plate; let it be done enough, but not too much, which will beeasily known by the look. A small one will take twenty minutes, a largeone half an hour. Then take it up, and set it on a fish-plate to drain, before it is laid in the dish. See that it is served quite dry. Sauce--lobster and white sauce. _Turbot, to boil. _ Put the turbot into a kettle, with white wine vinegar and lemon; seasonwith salt and onions; add to these water. Boil it over a gentle fire, skimming it very clean. Garnish with slices of lemon on the top. _Turbot, to boil in Gravy. _ Wash and well dry a middling sized turbot; put it with two bay-leavesinto a deep stew-dish, with some cloves, a handful of parsley, a largeonion, and some salt and pepper, add a pint of boiling hot white wine, strain in some strong veal gravy that will more than cover the fish, andremove it on one side that the ingredients may be well mixed together. Lay it on a hot dish, strain the gravy into a saucepan with some butterand flour, pour a little over the fish, and put the remainder in a sauceterrine. _Turbot, to boil in Court Bouillon, with Capers. _ Be very particular in washing and drying your turbot. Take thyme, parsley, sweet-herbs of all sorts, minced very fine, and one large onionsliced; put them into a stewpan, then lay in the turbot--the stewpanshould be just large enough to hold the fish--strew over the fish thesame herbs that are under it, with some chives and a little sweet basil;pour in an equal quantity of white wine and white wine vinegar, till thefish is completely covered; strew in a little bay salt with some pepper. Set the stewpan over a stove, with a very gentle fire, increasing theheat by degrees, till it is done sufficiently. Take it off the fire, butdo not take the turbot out: let it stand on the side of the stove. Set asaucepan on the fire, with a pound of butter and two anchovies, split, boned, and carefully cleansed, two large spoonfuls of capers cut small, some chives whole, and a little cayenne, nutmeg grated, a little flour, a spoonful of vinegar, and a little broth. Set the saucepan over thestove, keep shaking it round for some time, and then leave it at theside of the stove. Take up the stewpan in which is the turbot, and setit on the stove to make it quite hot; then put it in a deep dish; and, having warmed the sauce, pour it over it, and serve up. Soles, flounders, plaice, &c. Are all excellent dressed in the same way. _Turbot, to fry. _ It must be a small turbot. Cut it across, as if it were ribbed; when itis quite dry, flour it, and put it into a large frying-pan with boilingbutter enough to cover it; fry it brown, then drain it. Put in enoughclaret to cover it, two anchovies, salt, a scruple of nutmeg and ginger, and let it stew slowly till half the liquor is wasted; then take it out, and put in a piece of butter, of the size of a walnut, rolled in flour, and a lemon minced, juice and all. Let these ingredients simmer till ofa proper thickness. Rub a hot dish with an eschalot or onion; pour thesauce in, and lay the turbot carefully in the midst. _Turbot or Barbel, glazed. _ Lard the upper part of your turbot or barbel with fine bacon. Let itsimmer slowly between slices of ham, with a little champagne, or finewhite, and a bunch of sweet-herbs. Put into another stewpan part of afillet of veal, cut into dice, with one slice of ham; stew them withsome fine cullis, till the sauce is reduced to a thick gravy. Whenthoroughly done, strain it off before you serve it, and, with a feather, put it over your turbot to glaze it. Then pour some good cullis into thestewpan, and toss it up as a sauce to serve in the dish, adding thejuice of a lemon. _Turbot, to dress _en gras_, or in a rich fashion. _ Put into a stewpan a small quantity of broth, several slices of veal, and an equal quantity of ham, a little cayenne, and a bunch ofsweet-herbs. Let it stew over a very slow stove, and add a glass ofchampagne. When this is completely done, serve it with any of thesauces, named in the article Sauces, added to its own. _Turbot or Barbel, to dress _en maigre, _ or in a lean fashion. _ Put into a stewpan a large handful of salt, a pint of water, a clove ofgarlic, onions, and all sorts of sweet kitchen herbs, the greatervariety the better, only an equal quantity of each. Boil the whole halfan hour over a slow fire; let it settle. Pour off the clear part of thesauce, and strain it through a sieve; then put twice as much rich milkas there is of the brine, and put the fish in it over a very slow fire, letting it simmer only. When your turbot is done, pour over it any ofthe sauces named as being proper for fish in the article Sauces. _Turtle, to dress. _ After having killed the turtle, divide the back and belly, cleaning itwell from the blood in four or five waters, with some salt; take awaythe fins from the back, and scrape and scald them well from the scales;then put the meat into the saucepan, with a little salt and water justto cover it; stew it, and keep skimming it very clean all the while itis stewing. Should the turtle be a large one, put a bottle of whitewine; if a small one, half that quantity. It must be stewed an hour anda half before you put in the wine, and the scum have done rising; forthe wine being put in before turns it hard; and, while it is stewing, put an onion or two shred fine, with a little parsley, thyme, salt, andblack pepper. After it has stewed tender, take it out of the saucepan, and cut it into small pieces; let the back shell be well washed cleanfrom the blood, and rub it with salt, pepper, thyme, parsley, andonions, shred fine, mixed well together; put a layer of seasoning intothe shell, and lay on your meat, and so continue till the shell isfilled, covering it with seasoning. If a large turtle, two pounds ofbutter must be cut into bits, and laid between the seasoning and themeat. You must thicken the soup with butter rolled in flour. An hour anda half is requisite for a large turtle. _Whiting, to dry. _ Take the whiting when they come fresh in, and lay them in salt and waterabout four hours, the water not being too salt. Hang them up by thetails two days near a fire, after which, skin and broil them. MADE DISHES. _Asparagus forced in French Rolls. _ Take out the crumb of three French rolls, by first cutting off a pieceof the top crust; but be careful to cut it so neatly that the crust fitsthe place again. Fry the rolls brown in fresh butter. Take a pint ofcream, the yolks of six eggs beaten fine, a little salt and nutmeg; stirthem well together over a slow fire until the mixture begins to bethick. Have ready a hundred of small asparagus boiled; save tops enoughto stick in the rolls; the rest cut small and put into the cream; fillthe rolls with it. Before you fry the rolls, make holes thick in the topcrust to stick the asparagus in; then lay on the piece of crust, andstick it with asparagus as if it was growing. _Eggs, to dress. _ Boil or poach them in the common way. Serve them on a piece of butteredtoast, or on stewed spinach. _Eggs buttered. _ No. 1. Take the yolks and whites; set them over the fire with a bit of butter, and a little pepper and salt; stir them a minute or two. When theybecome rather thick and a little turned in small lumps, pour them on abuttered toast. _Eggs buttered. _ No. 2. Put a lump of butter, of the size of a walnut; beat up two eggs; add alittle cream, and put in the stewpan, stirring them till they are hot. Add pepper and salt, and lay them on toast. _Eggs buttered. _ No. 3. Beat the eggs well together with about three spoonfuls of cream and alittle salt; set the mass over a slow fire, stirring till it becomesthick, without boiling, and have a toast ready buttered to pour itupon. Milk with a little butter, about the size of a walnut, may be usedinstead of the cream. _Eggs, Scotch. _ Take half a pound of the flesh of a fowl, or of veal, or any white meat(dressed meat will do), mince it very small with half a pound of suetand the crumb of a French roll soaked in cream, a little parsley, plentyof lemon-peel shred very small, a little pepper, salt, and nutmeg; poundall these together, adding a raw egg, till they become a paste. Boil asmany eggs as you want very hard; take out the yolks, roll them up in theforcemeat, and make them the size and shape of an egg. Fry them tillthey are of a light brown, and toss them up in a good brown sauce. Quarter some hard-boiled eggs, and spread them over your dish. _Eggs for second Course. _ Boil five eggs quite hard; clear away the shells, cut them in half, takeout the yolks, and put the whites into warm water. Pound the yolks in amortar till they become very fine. Have ready some parsley and a littleonion chopped as fine as possible; add these to the yolks, with a pinchof salt and cayenne pepper. Add a sufficient quantity of hot cream tomake it into a thick even paste; fill the halves of the whites withthis, and keep the whole in hot water. Prepare white sauce; place theeggs on a dish in two rows, the broad part downward; pour the sauce overthem, and serve up hot. _Eggs to fry as round as Balls. _ Put three pints of clarified butter into a deep stewpan; heat it as hotas for fritters, and stir the butter with a stick till it turns roundlike a whirlpool. Break an egg into the middle, and turn it round withthe stick till it is as hard as a poached egg. The whirling round of thebutter makes it as round as a ball. Take it up with a slice; put it in adish before the fire. Do as many as you want; they will be soft, andkeep hot half an hour. Serve on stewed spinach. _Eggs, fricassee of. _ Boil the eggs pretty hard; cut them in round slices; make white sauceand pour it over them; lay sippets round your dish, and put a whole yolkin the middle. _Eggs à la Crême. _ Boil the eggs, which must be quite fresh, twelve minutes; and throw theminto cold water. When cold, take off the shell without breaking thewhite. Have a little shalot and parsley minced fine and mixed; pass itwith a little fresh butter. When done enough, set it to cool. Cut theeggs through the middle; put the whites into warm water; pound the yolksvery fine; put them into your stewpan, with a little cream, pepper, andsalt. Make the whole very hot, and dish. Two gills of cream will besufficient for ten eggs. _Ham, essence of. _ Take six pounds of ham; cut off all the skin and fat, and cut the leaninto slices about an inch thick; lay them in the bottom of a stewpan, with slices of carrots, parsnips, six onions sliced; cover down veryclose, and set it over a stove. Pour on a pint of veal cullis bydegrees, some fresh mushrooms cut in pieces, if to be had, if not, mushroom powder, truffles, morels, two cloves, a basil leaf, parsley, acrust of bread, and a leek. Cover down close, and let it simmer till themeat is quite dissolved. A little of this sauce will flavour any lightersauce with great zest and delicacy. _Maccaroni in a mould of Pie Crust. _ Prepare a paste, as generally made for apple-pies, of an oval shape; puta stout bottom to it and no top; let it bake by the fire till served. Prepare a quarter of a pound of maccaroni, boil it with a little saltand half an ounce of butter; when done, put it in another stewpan withan ounce more of butter, a little grated cheese, and a spoonful ofcream. Drain the maccaroni, and toss it till the cheese be well mixed;pour it into a dish; sprinkle some more grated cheese over it, and basteit with a little butter. When ready to be served, put the maccaroni intothe paste, and dish it up hot without browning the cheese. _Maccaroni, to dress. _ No. 1. Stew one pound of gravy beef to a rich gravy, with turnips and onions, but no carrots; season it high with cayenne, and fine it with whites ofeggs. When the gravy is cold, put in the maccaroni; set it on a gentlefire; stir it often that it may not burn, and let it stew an hour and ahalf. When you serve it up add of Cheshire cheese grated as much as willmake the maccaroni relishing. _Maccaroni. _ No. 2. Boil two ounces of maccaroni in plenty of water an hour and a half, anddrain it through a sieve. Put it into a saucepan, and beat a little bitof butter, some pepper and salt, and as much grated cheese as will givea proper flavour. Put it into the saucepan with the maccaroni, and addtwo spoonfuls of cream. Set it on the fire, and stew it up. Put it onyour dish; strew a little grated cheese over it, and brown with asalamander. _Maccaroni. _ No. 3. Boil the maccaroni till tender; cut it in pieces about two inches long;put it into either white or brown sauce, and let it stew gently for halfan hour. Either stir in some grated cheese, or send it in plain. Pepperand salt to your taste. _Maccaroni. _ No. 4. Soak a quarter of a pound of maccaroni in milk for two hours; put itinto a stewpan, boil it well, and thicken with a little flour andbutter. Season it with pepper and salt to your taste; and add threetable-spoonfuls of cream. Put it in a dish; add bread crumbs and slicedcheese, and brown with a salamander. _Maccaroni. _ No. 5. Set on the fire half a gallon of water; when it boils put into it onepound of maccaroni, with a quarter of a pound of salt; let it boil aquarter of an hour, then strain very dry, put it in a stewpan with aquarter of a pound of fresh butter; let it fry a quarter of an hourlonger. Add pepper and grated cheese; stew them together; then put themaccaroni into a terrine, and shake some grated cheese on it. It is verygood with a-la-mode beef gravy instead of butter. _Maccaroni. _ No. 6. Boil a quarter of a pound of maccaroni till it is quite tender; lay iton a sieve to drain; then put it into a tossing-pan with about a gill ofcream and a piece of butter rolled in flour. Boil five minutes, pour iton a plate, and lay Parmesan cheese toasted all over it. _Maccaroni. _ No. 7. Break a quarter of a pound of pipe maccaroni into pieces about an inchlong, put it into a quart of boiling broth; boil it for three hours;then strain it off from the broth, and make a sauce with a bit ofbutter, a little flour, some good broth, and a little cream; when itboils add a little Parmesan cheese. Put your maccaroni into the sauce, and just stir it together. Put it on the dish for table, with gratedParmesan cheese over it, and give it a good brown colour with a hotshovel or salamander. _Maccaroni. _ No. 8. Boil three ounces of maccaroni in water till quite tender; lay it on asieve to drain; when dry, put it into a stewpan, over a charcoal fire, with three or four spoonfuls of fresh cream, one ounce of butter, and alittle grated Parmesan cheese. Set it over a slow fire till quite hot, but it must not boil; pour it into your hot dish; shake a little of thecheese over the top, and brown with a salamander. _Omelets. _ should be fried in a small frying-pan, made for the purpose; with asmall quantity of butter. Their great merit is to be thick; thereforeuse only half the number of whites that you do of yolks of eggs. Thefollowing ingredients are the basis of all omelets: parsley, shalot, aportion of sweet-herbs, ham, tongue, anchovy, grated cheese, shrimps, oysters, &c. _Omelet. _ No. 1. Slice very thin two onions, about two ounces each; put them in a stewpanwith three ounces of butter; keep the pan covered till done, stirringnow and then, and, when of a nice brown, stir in as much flour as willproduce a stiff paste. Add by degrees as much water or milk as will makeit the thickness of good cream, and stew it with pepper and salt; haveready hard-boiled eggs (four or five); you may either shred or cut themin halves or quarters. _Omelet. _ No. 2. Beat five eggs lightly together, a small quantity of shalot, shred quitefine; parsley, and a few mushrooms. Fry, and be careful not to let itburn. When done add a little sauce. _Omelet. _ No. 3. Break five eggs into a basin; add half a pint of cream, a table-spoonfulof flour, a little pounded loaf-sugar, and a little salt. Beat it upwith a whisk for five minutes; add candied citron and orange peel; fryit in two ounces of butter. _Omelet. _ No. 4. Take six or seven eggs, a gill of good cream, chopped parsley, thyme, avery small quantity, shalot, pepper, salt, and a little grated nutmeg. Put a little butter in your frying-pan, which must be very clean or theomelet will not turn out. When your butter is melted, and your omeletwell beat, pour it in, put it on a gentle fire, and as it sets keepmoving and mixing it with a spoon. Add a little more butter if required. When it is quite loose from the bottom, turn it over on the dish inwhich it is to be served. _Omelet. _ No. 5. Break eight eggs into an earthen pan, with a little pepper and salt, andwater sufficient to dissolve the salt; beat the eggs well. Throw anounce and a half of fresh butter into a frying-pan; melt it over thefire; pour the eggs into the pan; keep turning them continually, butnever let the middle part be over the fire. Gather all the border, androll it before it is too much done; the middle must be kept hollow. Rollit together before it is served. A little chopped parsley and onions maybe mixed with the butter and eggs, and a little shalot or pounded ham. _Omelet. _ No. 6. Four eggs, a little scraped beef, cayenne pepper, nutmeg, lemon peel, parsley, burnet, chervil, and onion, all fried in lard or butter. _Asparagus Omelet. _ Beat up six eggs, put some cream to them. Boil some asparagus, cut offthe green heads, and mix with the eggs; add pepper and salt. Make thepan hot; put in some butter; fry the omelet, and serve it hot. _A French Omelet. _ Beat up six eggs; put to them a quarter of a pint of cream, some pepper, salt, and nutmeg; beat them well together. Put a quarter of a pound ofbutter, made hot, into your omelet-pan, and fry it of a light brown. Double it once, and serve it up plain, or with a white sauce under it. If herbs are preferred, there should be a little parsley shred, andgreen onion cut very fine, and serve up fried. _Ragout for made dishes. _ Boil and blanch some cocks' combs, with sweetbreads sliced and lambs'stones; mix them up in gravy, with sweet-herbs, truffles, mushrooms, oysters, and savoury spice, and use it when you have occasion. _Trouhindella. _ Chop fine two pounds of veal, fat and lean together; slice crumb ofbread into some warm milk: squeeze it out of the milk and put it to theveal; season with pepper, salt, and nutmeg; make it up in three balls, and fry it in butter half an hour. Put a quart of mutton or veal brothinto the pan, and let it stew three quarters of an hour, or till it isreduced to a quarter of a pint of strong gravy. MEATS AND VEGETABLES. _Artichokes, to fricassee. _ Scrape the bottom clean; cut them into large dice, and boil them, butnot too soft. Stove them in a little cream, seasoned with pepper andsalt; thicken with the yolks of four eggs and melted butter, and serveup. _Bacon, to cure. _ No. 1. Use two pounds of common salt; one pound of bay salt; one pound of brownsugar; two ounces of saltpetre; two ounces of ground black pepper. _Bacon, to cure. _ No. 2. Take half a pound of saltpetre, or let part of it be petre salt, half apound of bay salt, and one pound of coarse sugar; pound and mix themwell together. Rub this mixture well into the bacon, and cover itcompletely with common salt. Dry it thoroughly, and keep it well packedin malt dust. _Bacon, to cure. _ No. 3. For sixty pounds' weight of pork take three pounds of common salt, halfa pound of saltpetre, and half a pound of brown sugar. The sugar must beput on first and well rubbed in, and last of all the common salt. Letthe meat lie in salt only a week, and then hang it at a good distancefrom the fire, but in a place where a fire is constantly kept. Whenthoroughly dry, remove it into a garret, and there let it remain tillwanted for use. _Barbicue. _ Cut either the fore quarter or leg of a small pork pig in the shape of aham; roast it well, and a quarter of an hour before it is enough done, baste it with Madeira wine; then strain the Madeira and gravy in thedripping-pan through a sieve; mix to your taste with cayenne pepper andlemon-juice; and serve it in the dish. _Alamode Beef. _ No. 1. Take a piece of the round of beef, fresh and tender; beat it well, andto six pounds of beef put one pound of bacon, cut into large pieces forlarding, and season it with pepper, cloves, and salt. Lard your beef, and put it into your stewpan, with a bay-leaf or two, and two or threeonions, a bunch of parsley, a little lemon-peel, three spoonfuls ofvinegar, and the same quantity of beer. Cover it close, and set it overa gentle charcoal fire; stew it very gently that your liquor may comeout; and shake it often to prevent its sticking. As the liquorincreases, make your fire a little stronger, and, when enough done, skimoff all the fat, and put in a glass of claret. Stew it half an hourlonger, and when you take it off your fire squeeze in the juice of alemon, and serve up. It must stew five hours; and is as good cold ashot. _Alamode Beef. _ No. 2. Lard the mouse-buttock with fat bacon, sprinkled with parsley, scallions, mushrooms, truffles, morels, one clove of garlic shred fine, salt, and pepper. Let it stew five or six hours in its own gravy, towhich add, when it is about half done, a large spoonful of brandy. Itshould be done in an earthen vessel just large enough to contain it, andmay be served hot or cold. _Alamode Beef. _ No. 3. Lard a piece of beef with fat bacon, dipped in pepper, vinegar, allspice, and salt; flour it all over; cut two or three large onions inthin slices; lay them at the bottom of the stewpan with as much butteras will fry your beef; lay it in and brown it all over; turn itfrequently. Pour to it as much boiling water as will cover it; add alittle lemon-peel, and a bunch of herbs, which must be taken out beforedone enough; when it has stewed about two hours turn it. When finished, put in some mushrooms or ketchup, and serve up. _Alamode Beef, in the French manner. _ Take the best part of the mouse-buttock, between four and seven pounds, larded well with fat bacon, and cut in square pieces the length andthickness of your beef. Before you lard it, take a little mace, sixcloves, some pepper and salt, ground all together, and mix it with someparsley, shalot, and a few sweet-herbs; chop them small, roll your baconin this mixture, and lard your beef. Skewer it well, and tie it closewith a string; put two or three slices of fat bacon at the bottom ofyour stewpan, with three slices of carrot, two onions cut in two, andhalf a pint of water; put your beef in, and set your stewpan on thefire. After the beef has stewed about ten minutes, add more hot water, till it half covers the meat; let it boil till you feel with your fingerthat your beef is warm or hot through. Lay two or three slices of fatbacon upon your beef, add a little mace, cloves, pepper, and salt, a fewslices of carrot, a small bunch of sweet-herbs, and celery tiedtogether, a little garlic if you like it. Cut a piece of paper, of thesize of your cover; well grease it with butter or lard; put it over yourpan, cover it close, and let it stew over a very slow fire seven oreight hours. If you like to eat the beef cold, do not uncover the pantill it is so, for it will be the better for it. If you choose to stew aknuckle of veal with the beef, it will add greatly to the flavour. _Rump of Beef, with onions. _ Having extracted the bones, tie it compactly in a good shape, and stewit in a pan that will allow for fire at the top. Put in a pint of whitewine, some good broth, a slice of veal, two of bacon, or ham, which isbetter, a large bunch of kitchen herbs, pepper and salt. When the beefis nearly half done, add a good quantity of onions. The beef beingthoroughly done, take it out and wipe off the grease; place it in thedish in which it is to be served at table, put the onions round it, andpour over it a good sauce, any that suits your taste. _Rump of Beef, to bake. _ Bone a rump of beef; beat it thoroughly with a rolling-pin, till it isvery tender; cut off the sinew, and lard it with large pieces of bacon;roll your larding seasoning first--of pepper, salt, and cloves. Lardathwart the meat that it may cut handsomely; then season the meat allover with pepper and salt, and a little brown sugar. Tie it neatly upwith packthread across and across, put the top undermost, and place itin an earthen pan. Take all the bones that came out of it, and put themin round and round the beef, so that it cannot stir; then put in half apound of butter, two bay-leaves, two shalots, and all sorts of seasoningherbs, chopped fine. Cover the top of the pot with coarse paste; put itin a slow oven; let it stand eight hours; take it out, and serve it inthe dish in which it is to go to table, with its own juice, and somehave additional broth or gravy ready to add to it if it is too dry. _Rump of Beef, cardinal fashion. _ Choose a rump of beef of moderate size, say ten or twelve pounds; takeout the bones; beat it, and lard it with a pound of the best bacon, mingled with salt and spices, without touching the upper parts. Rubhalf a quarter of a pound of saltpetre in powder into the meat that itmay look red; and put it into a pan with an ounce of juniper-berries alittle bruised, a tea-spoonful of brown sugar, a little thyme, basil, and a pound of salt; and there let it remain, the pan being coveredclose, for eight days. When the meat has taken the salt, wash it in warmwater, and put some slices of bacon upon the upper part on that sidewhich is covered with fat, and tie a linen cloth over it withpackthread. Let it stew gently five hours, with a pint and a half of redwine, a pint of water, six onions, two cloves of garlic, five carrots, two parsnips, a laurel leaf, thyme, basil, four or five cloves, parsley, and scallions. When it is done, it may be either served up hot, or leftto cool in its own liquor, and eaten cold. _Beef, sausage fashion. _ Take a slice of beef, about half an inch thick and four or five wide;cut it in two equal parts; beat them well to make them flat, and parethe edges neatly. Mince your parings with beef suet, parsley, onions, mushroom, a shalot, two leaves of basil, and mix them into a forcemeatwith the yolks of four eggs. A little minced ham is a great addition. Spread this forcemeat upon the slices of beef, and roll them up in theform of sausages. Tie them with packthread, and stew them in a littlebroth, a glass of white wine, salt, pepper, an onion stuck with cloves, a carrot, and a parsnip. When they are done, strain off the liquor, and, having skimmed off the fat, reduce it over the fire to the consistenceof a sauce; take care that it be not too highly flavoured, and serve itover your sausages, or they may be served on sorrel, spinach, or anyother sauce you prefer. _Ribs and Sirloin of Beef. _ When the ribs and sirloin are tender, they are commonly roasted, andeaten with their own gravy. To make the sirloin still better, take outthe fillet: cut it into thin slices, and put it into a stewpan, with asauce made with capers, anchovies, mushrooms, a little garlic, truffles, and morels, the whole shred fine, turned a few times over the fire, witha little butter, and moistened with some good cullis. When the sauce isskimmed and seasoned to your taste, put in the fillet with the gravy ofthe meat, and heat and serve it over the ribs or sirloin. _Rib of Beef, en papillotes, (in paper. )_ Cut a rib of beef neatly, and stew it with some broth and a littlepepper and salt. When the meat is done enough, reduce the sauce till itsticks to the rib, and then steep the rib in butter, with parsley, scallions, shalots, and mushrooms, shred fine, and a little basil inpowder. Wrap the rib, together with its seasoning, in a sheet of whitepaper, folding the paper round in the form of a curling paper orpapillote; grease the outside, and lay it upon the gridiron, on anothersheet of greased paper, over a slow fire. When it is done, serve it inthe paper. _Brisket of Beef, stewed German Fashion. _ Cut three or four pounds of brisket of beef in three or four pieces ofequal size, and boil it a few minutes in water; in another pan boil thehalf of a large cabbage for a full quarter of an hour; stew the meatwith a little broth, a bunch of parsley, scallions, a little garlic, thyme, basil, and a laurel-leaf; and an hour afterwards put in thecabbage, cut into three pieces, well squeezed, and tied with packthread, and three large onions. When the whole is nearly done, add foursausages, with a little salt and whole pepper, and let it stew till thesauce is nearly consumed; then take out the meat and vegetables, wipeoff the grease, and dish them, putting the beef in the middle, theonions and cabbage round, and the sausages upon it. Strain the saucethrough a sieve, and, having skimmed off the fat, serve it over theragout. The beef will take five hours and a quarter at the least tostew. _Beef, to bake. _ Take a buttock of beef; beat it in a mortar; put to it three pounds ofbacon cut in small pieces; season with pepper and salt, and mix in thebacon with your hands. Put it into a pot, with some butter and a bunchof sweet-herbs, covering it very close, and let it bake six hours. Whenenough done, put it into a cloth to strain; then put it again into yourpot, and fill it up with butter. _Beef bouilli. _ Take the thick part of the brisket of beef, and let it lie in water allnight; tie it up well, and put it to boil slowly, with a small faggot ofparsley and thyme, a bag of peppercorns and allspice, three or fouronions, and roots of different sorts: it will take five or six hours, asit should be very tender. Take it out, cut the string from it, andeither glaze it or sprinkle some dry parsley that has been chopped veryfine over it; sprinkle a little flour on the top of it, with gherkin andcarrot. The chief sauce for it is _sauce hachée_, which is made thus: alittle dressed ham, gherkin, boiled carrot, and the yolk of egg boiled, all chopped fine and put into brown sauce. _Another way. _ Take about eight or nine pounds of the middle part of the brisket; putit into your stew-kettle (first letting it hang up for four or fivedays) with a little whole pepper, salt, and a blade or two of mace, aturnip or two, and an onion, adding about three pints or two quarts ofwater. Cover it up close, and when it begins to boil skim it; let itstand on a very slow fire, just to keep it simmering. It will take fivehours or more before it is done, and during that time you must take themeat out, in order to skim off the fat. When it is quite tender takeyour stewpan, and brown a little butter and flour, enough to thicken thegravy, which you must put through a colander, first adding slicedcarrots and turnips, previously boiled in another pot. You may also, ifyou choose, put in an anchovy, a little ketchup, and juice of lemon; butthese are omitted according to taste. When the gravy is thus prepared, put the meat in again; give it a boil, and dish it up. _Relishing Beef. _ Take a round of the best piece of beef and lard it with bacon; halfroast it; put it in a stewpan, with some gravy, an onion stuck withcloves, half a pint of white wine, a gill of vinegar, a bunch ofsweet-herbs, pepper, cloves, mace, and salt; cover it down very close, and let it only simmer till it is quite tender. Take two ox-palates, twosweetbreads, truffles, morels, artichoke-bottoms, and stew them alltogether in some good gravy, which pour over the beef. Have readyforcemeat balls fried, made in different shapes; dip some sippets intobutter, fry and cut them three-corner-ways, stick them into the meat;lay the balls round the dish. _Beef, to stew. _ Take a pound and a half of the fat part of a brisket, with four poundsof stewing beef, cut into pieces; put these into a stewpan, with alittle salt, pepper, a bunch of sweet-herbs and onions, stuck withcloves, two or three pieces of carrots, two quarts of water, and half apint of good small beer. Let the whole stew for four hours; then takesome turnips and carrots cut into pieces, a small leek, two or threeheads of celery, cut small, and a piece of bread toasted hard. Let thesestew all together one hour longer; then put the whole into a terrine, and serve up. _Another way. _ Put three pounds of the thin part of the brisket of beef and half apound of gravy beef in a stewpan, with two quarts of water, a littlethyme, marjoram, parsley, whole pepper and salt, a sufficient quantity, and an onion; let it stew six hours or more; then add carrots, turnips, (cut with a machine) and celery cut small, which have all beenpreviously boiled; let the vegetables be stewed with the beef one hour. Just before you take it off the fire, put in some boiled cabbage choppedsmall, some pickled cucumbers and walnuts sliced, some cucumber liquor, and a little walnut liquor. Thicken the sauce with a lump of butterrolled in flour. Strew the cut vegetables over the top of the meat. _Cold Beef, to dress. _ Slice it as thin as possible; slice, also, an onion or shalot; squeezeon it the juice of a lemon or two; then beat it between two plates, asyou do cucumbers. When it is very well beaten, and tastes sharp of thelemon, put it into the dish, in which it is to be served; pick out theonion, and strew over it some fine shred parsley and fine bread crumbs;then pour on it oil and mustard well mixed; garnish with sliced lemon. _Cold Boiled Beef, to dress. _ When your rump or brisket of beef has been well boiled in plain water, about an hour before you serve it up take it out of the water, and putit in a pot just large enough to contain it. There let it stew, with alittle of its own liquor, salt, basil, and laurel; and, having drained, put it into the dish on which it is to be served for table, and pourover it a sauce, which you must have previously ready, made with gravy, salt, whole pepper, and a dash of vinegar, thickened over the stove withthe yolks of three eggs or more, according to the size of the beef andthe quantity of sauce wanted. Then cover beef and all with finely gratedbread; baste it with butter, and brown it with a salamander. _Cold Beef, to pot. _ Cut the beef small; add to it some melted butter, two anchovies wellwashed and boned, a little Jamaica pepper beat very fine. Beat them welltogether in a marble mortar till the meat is yellow; then put it intopots, and cover it with clarified butter. _Beef Steaks to broil. _ When your steak is nearly broiled, chop some large onions, as fine aspossible, and cover the steak thickly with it, the last time you turnit, letting it broil till fit to send to table, when the onion shouldquite cover the steak. Pour good gravy in the dish to moisten it. _Beef Steaks and Oysters. _ Put two dozen oysters into a stewpan with their own liquor; when itboils add a spoonful of water; when the oysters are done drain them in asieve, and let the liquor settle; then pour it off clear into anothervessel; beard them, and add a pint of jelly gravy to the liquor; add apiece of butter and two spoonfuls of flour to thicken it. Let this boilfifteen minutes; then throw in the oysters, and let it stand. Take abeef-steak, pare it neatly round, and dress it as usual; when done, layit on a hot dish, and pour the sauce and oysters over it. _Rump Steaks broiled, with Onion Gravy. _ Peel and slice two large onions; put them into a stewpan with twotable-spoonfuls of water; set it on a slow fire till the water is boiledaway and the onions have become a little brown. Add half a pint of goodbroth; boil the onions till tender; strain the broth from them, and chopthem fine; thicken with flour and butter, and season with mushroomketchup, pepper, and salt; put the onions in, and boil it gently forfive minutes: pour the gravy over a broiled rump-steak. _Beef Steaks, to stew. _ Pepper and salt two fine rump steaks; lay them in a stewpan with a fewcloves, some mace, an onion, one anchovy, a bundle of sweet herbs, agill of white wine, and a little butter mixed with flour; cover themclose, stew them very gently till they are tender, and shake the panround often to keep them from sticking. Take them carefully out, flourand fry them of a nice brown in fresh butter, and put them in a dish. Inthe mean time strain off the gravy from the fat out of the frying-pan, and put it in the sauce, with a dozen oysters blanched, and a little ofthe oyster liquor; give it a boil up, pour it over the steaks, andgarnish with horseradish. You may fry them first and then stew them; putthem in a dish, and strain the sauce over them without any oysters, as acommon dish. _Another way. _ Beat three pounds of rump steaks; put them in a stewpan, with a pint ofwater, the same quantity of small beer, six cloves, a large onion, abunch of sweet-herbs, a carrot, a turnip, pepper, and salt. Stew thisvery gently, closely covered, for four or five hours; but take care themeat does not go to rags, by being done too fast. Take up the meat, andstrain the gravy over it. Have turnips cut into balls, and carrots intoshapes, and put them over the meat. _Beef Olives. _ Take a rump of beef, cut into steaks, about five inches long and nothalf an inch thick. Lay on some good forcemeat, made with veal; rollthem, and tie them round once or twice, to keep them in a neat shape. Mix some crumbs of bread, egg, a little grated nutmeg, pepper and salt;fry them brown; have ready some good gravy, with a few truffles, morels, and mushrooms, boiled together. Pour it into the dish and send them totable, after taking off the string that tied them in shape. _Another way. _ Cut steaks from the inside of the sirloin, about an inch thick, sixinches long, and four or five broad: beat and rub them over with yolk ofegg; strew on bread crumbs, parsley chopped, lemon-peel shred, pepperand salt, and chopped suet. Roll them up tight, skewer them; fry orbrown them in a Dutch oven; stew them in some beef broth or gravy untiltender. Thicken the gravy with a little flour; add ketchup, and a littlelemon juice, and, to enrich it, add pickled mushrooms, hard yolks ofeggs, and forcemeat balls. _Pickle for Beef. _ To four gallons of water put a sufficient quantity of common salt; whenquite dissolved, to bear an egg, four ounces of saltpetre, two ounces ofbay salt, and half a pound of coarse sugar. Boil this pickle for twentyminutes, skim it well, and strain it. When quite cold, put in your beef, which should be quite covered with the pickle, and in nine days it willbe fit for use; or you may keep it three months, and it will not be toosalt. The pickle must be boiled and well skimmed at the end of sixweeks, and every month afterwards; it will then keep three months insummer and much longer in winter. _Beef, to salt. _ Into four gallons of water put one pound and a half of coarse brownsugar, two ounces of saltpetre, and six pounds of bay salt; boil andskim as long as any scum rises. When cold, put in the meat, which mustbe quite covered with pickle: once in two months boil up the pickleagain, skimming carefully. Add in the boiling two ounces of coarsesugar, half a pound of bay salt, and the same pickle will be good fortwelve months. It is incomparable for hung beef, hams, or neats'tongues. When you take them out of this pickle, clean, dry, and put themin a paper bag, and hang them up in a dry place. Pork may be pickled in the same manner. _Beef, to salt. _ Eight pounds of salt, six ounces of saltpetre, one pound and a half ofbrown sugar, four gallons of water; boil all together, skim and put onthe beef when cold; the beef to be kept under the pickle with a weight. _Beef, to dry. _ Salt it in the same way as your hams; keep it in your pickle a fortnightor three weeks, according to its size; hang it up to dry for a few days;then have it smoked the same as hams. _Hung Beef. _ No. 1. Take a round, ribs, rump, or sirloin; let it lie in common salt for amonth, and well cover it with the brine. Rub a little saltpetre over ittwo or three days before it is hung up; observing, before it is put upto dry, to strew it over with bran or oatmeal, to keep it from the dust;or, which will answer the same purpose, wrap it up in strong coarsepaper. It is not to be smoked; only hang it up in the kitchen, and nottoo near the fire. The time of hanging to dry must be regulated by thequantity of air in which it is suspended, or left to the discretion ofthe person who has the care of it. The time which it must lie in waterbefore dressing depends upon the driness of the meat. Half boil it insimmering water, and afterwards roast. It must not be cut till cold. _Hung Beef. _ No. 2. Take the under-cliff of a small buttock of beef, two ounces of commonsalt, and one ounce of saltpetre, well beaten together: put to it half apint of vinegar with a sprig of thyme. Rub the beef with this pickleevery morning for six days, and let it lie in it. Then dry it well witha cloth, and hang it up in the chimney for a fortnight. It must be madeperfectly dry before it will be fit for eating; it should also be keptin a dry place. _Hung Beef. _ No. 3. Take the tenderest part of beef, and let it hang in the cellar as longas you can, taking care that it is not in the least tainted. Take itdown, wash it well in sugar and water. Dry six-pennyworth of saltpetreand two pounds of bay salt, and pound them fine; mix with it three largespoonfuls of brown sugar; rub your beef thoroughly with it. Take commonsalt, sufficient according to the size of the beef to salt it; let itlie closely covered up until the salts are entirely dissolved, whichwill be in seven or eight days. Turn it every day, the under partuppermost, and so on for a fortnight; then hang it where it may have alittle warmth of the fire. It may hang in the kitchen a fortnight. Whenyou use it, boil it in hay and pump water very tender: it will keepboiled two or three months, rubbing it with a greasy cloth, or puttingit for two or three minutes into boiling water to take off anymouldiness. _Beef for scraping. _ To four pounds of lean buttock of beef take one ounce of saltpetre andsome common salt, in which let the meat lie for a month; then hang it todry for three weeks. Boil it for grating when wanted. _Italian Beef. _ Take a round of beef, about fifteen or eighteen pounds; rub it well withthree ounces of saltpetre, and let it lie for four hours in it. Thenseason it very well with beaten mace, pepper, cloves, and saltsufficient; let it then lie in that seasoning for twelve days; wash itwell, and put it in the pot in which you intend to bake it, with onepound of suet shred fine, and thrown under and over it. Cover your potand paste it down: let it stew six hours in its own liquor, and eat itcold. _Red Beef. _ Twelve pounds of ribs of beef boned, four ounces of bay salt, threeounces of saltpetre; beat them fine, and mix with half a pound of coarsesugar, two pounds of common salt, and a handful of juniper berriesbruised. Rub the beef well with this mixture, and turn it every dayabout three weeks or a month; bake it in a coarse paste. _Another way. _ Take a piece of brisket of beef, about sixteen or eighteen pounds; makethe pickle for it as follows:--saltpetre and bay salt, one pound and ahalf of each, one pound of coarse brown sugar, and six pounds of commonsalt; add to these three gallons of water. Set it on the fire and keepit stirring, lest the salts should burn; as it boils skim it well tillclear: boil it about an hour and a half. When it is quite cold, put inthe beef, and let it lie in a pan that will hold it properly; turn itevery day, and let it remain in about a fortnight. Take it out, and justwash it in clean water, and put it into the pot in which you stew itwith some weak broth; then add slices of fat bacon, fat of veal, anypieces of fat meat, the more fat the better, especially of veal, also apint of brandy, a full pint of wine, a handful of bay-leaves, a fewcloves, and some blades of mace, about two large carrots, one dozen oflarge onions, a good bundle of sweet-herbs, some parsley, and two orthree turnips. Stew it exceedingly gently for eight hours. The brothshould cover the meat while it is stewing, and keep the slices of fat asmuch over it as you can; the seldomer you uncover the pot the better. When you think it sufficiently tender, which try with your finger, takeit off, and, though it may appear tender enough to fall to pieces, itwill harden sufficiently when it grows cold. It should remain in the potjust as it is taken off the fire till it is very nearly if not quitecold. It will eat much better for being so left, and you will also notrun the risk of breaking the beef in pieces, as you would by removing itwhilst hot. _Collar of Beef. _ Bone the navel and navel round; make sufficient pickle to cover it, asstrong as to bear an egg, with bay salt; beat two ounces of saltpetrevery fine, and strew half of it on your beef before you lay it in yourpickle. Then lay it in an earthen pan, and press it down in the liquorwith a weight, as it must be all covered. Let it remain thus for four orfive days, stirring it however once every day. Take it out, let thebrine drain from it, lay it on a table, and season it with nutmeg, pepper, cloves, and mace, some parsley, thyme, and sweet marjoram, ofeach a little, and eight anchovies sliced; roll it up with these likebrawn, and bind it quite fast with strong tape. Then put it into a pan, deep enough for it to stand upright; fill the pan with water, and coverit with paste. Make your oven very hot, put it in, and let it remainthere five or six hours; then take it out, and, having removed the tape, roll it in a cloth; hang it up till cold. If you think it not saltenough, before you bake it, put a little salt with your spice and herbs, for baking in water abates much of its saltness. _Another. _ Salt a flank of beef with white salt, and let it lie for forty-eighthours. Wash it, and hang it in the wind to dry for twenty-four hours. Then take pepper, salt, cloves, saltpetre, all beaten fine, and mix themtogether; rub the beef all over; roll it up hard, and tie it fast withtape. Put it in a pan, with a few bay-leaves, and four pounds of butter. Cover the pot with rye paste, and bake it with household bread. _Bisquet, to make. _ Cut some slips of white paper; butter and place them at the bottom andsides of the pan you make your bisquet in; then cut thin collops ofveal, or whatever meat you make it of; lay them on the paper, and coverthem with forcemeat. Put in anything else you like, carrots, &c. ; closethe top with forcemeat and veal, and paper again; put it in the oven orstove, and, when done, and you want to dish it, turn the pan upside downfrom the dish; take the paper off, and pour good gravy on it. _Boar's Head, to dress whole. _ When the head is cut off, the neck part must be boned, and the tonguetaken out. The brains also must be taken out on the inside, so as not tobreak the bone and skin on the outside. When boned, singe the hair off, and clean it; then put it for four or five days into a red pickle madeof saltpetre, bay salt, common salt, and coarse brown sugar, rubbing thepickle in every day. When taken out of the pickle, lay the tongue in thecentre of the neck or collar; close the meat together as close as youcan, and bind it with strong tape up to the ears, the same as you woulddo brawn; then put it into a pot or kettle, the neck downward, and fillthe pot with good broth and Rhenish wine, in the proportion of onebottle of wine to three pints of broth, till it is covered a littleabove the ears. Season the wine and broth with small bunches ofsweet-herbs, such as basil, winter savory, and marjoram, bay-leaves, shalots, celery, carrots, turnips, parsley-roots, with different kindsof spices. Set it over the fire to boil; when it boils, put it on oneside to boil gently, till the head is tender. Take it out of the liquor, and put it into an earthen pan; skim all the fat off the liquor; strainit through a sieve into the head; put it by until it is quite cold, andthen it will be fit for use. _Brawn, to keep. _ Put some bran and three handfuls of salt into a kettle of water; boiland strain it through a sieve, and, when cold, put your brawn into it. _Hog's head like Brawn. _ Wash it well; boil it till the bones will come out; when cold, put theinside of the cheek together with salt between; put the ears round thesides. Put the cheeks into a cloth, press them into a sieve, or anythinground; lay on a weight for two days. Have ready a pickle of salt andwater, with about a pint of malt, boiled together; when cold, put in thehead. _Mock Brawn. _ Take two pair of neats' feet; boil them very tender, and take the fleshclean from the bones. Boil the belly piece of pork till nearly done, then bone it, and roll the meat of the feet up very tight in the pork. Take a strong cloth, with some coarse tape; roll it round very tight;tie it up in the cloth; boil it till it is so tender that a skewer maygo through it; let it be hung in a cloth till it is quite cold; afterwhich put it into some sousing liquor, and keep it for use. _Cabbage, farced. _ Take a fine white-heart cabbage, about as big as a quarter of a peck, lay it in water two or three hours, half boil it, put it in a colanderto drain, then cut out the heart, but take very great care not to breakoff any of the outside leaves. Fill it with forcemeat made thus:--take apound of veal, half a pound of bacon, fat and lean together; cut themsmall, and beat them fine in a mortar, with the yolks of four eggsboiled hard; season with pepper and salt, a little beaten mace, a verylittle lemon-peel, some parsley chopped fine, a very little thyme, andthree anchovies. When these are beat fine, take the crumb of a staleroll, some mushrooms, either fresh or pickled, and the heart of thecabbage which you cut out. Chop it very fine; mix all together with theyolk of an egg; fill the hollow of the cabbage, and tie it round withthread. Lay some slices of bacon in the bottom of a stewpan, and uponthese some thin slices of coarse beef, about one pound: put in thecabbage, cover it close, and let it stew gently over a slow fire, untilthe bacon begins to stick to the bottom of the pan. Shake in a littleflour; then put in a quart of good broth, an onion stuck with cloves, two blades of mace, some whole pepper, a little bundle of sweet-herbs;cover close, and let it stew gently an hour and a half. Put in a glassof red wine, give it a boil, and take it up; lay it in a dish, andstrain the gravy over it, untying the packthread first. This is a verygood dish, and makes the next day an excellent hash, with a veal steaknicely boiled and laid on it. _Calf's Head. _ Scald the hair off; trim and pare it, and make it look as neat aspossible. Take out the bones, and have ready palates boiled tender, hard-boiled yolks of eggs, oysters just scalded, and very goodforcemeat: stuff all this into the head, and sew it close in a cloth. Boil it gently for full three hours. Make a strong good gravy for sauce. Garnish with fried bacon. _Calf's Head, to dress like Turtle. _ The wool must be scalded off in the same manner as the hair is taken offa little pig, which may be done at the butcher's; then wash and parboilit; cut the meat from the bones, and put it in a saucepan, with as muchof the broth as will just cover it. Put in half a tea-spoonful ofcayenne pepper, and some common pepper and salt, a large onion, and afaggot of sweet-herbs; take out the herbs and the onion before itbreaks. About half an hour before it is done, put three quarters of apint of white or raisin wine; have ready the yolks of six or eight eggsboiled hard, which you must make into small balls, and put in justbefore you serve it up. It will take two hours and a half, or perhapsthree hours doing, over a slow fire. _Calf's Head, to hash. _ No. 1. Let the calf's head be washed dean, and boiled tender; then cut the meatoff one half of the head in small slices. To make the sauce, take someparsley, thyme, and a very little onion, let them be chopped fine; thenpass them in a stewpan over the fire, with some butter, till tender. Addsome flour, a very little pepper and salt, and some good strong broth, according to your quantity of meat; let it boil, then skim it, put themeat into it, and add a little lemon-juice and a little white wine; letall boil together about ten minutes. There may be some force-meat ballsadded, if liked. The other half of the head must be scored likediamonds, cross and across; then rub it with some oiled butter and yolkof egg; mix some chopped parsley and thyme, pepper, salt, a littlenutmeg, and some bread crumbs; strew the head all over with this; broilit a nice light brown, and put it on the hash when dished. Scald thebrains, and cut them in four pieces; rub them with yolk of egg, then letthem be crumbed, with the same crumbs and herbs as the head was donewith, and fried a light brown; lay them round the dish with a few slicesof bacon or ham fried. The brains may be done, to be sent up alone on aplate, as follows:--Let the brains be washed and skinned; let them beboiled in broth, about twenty-five minutes; make a little white sauce ofsome butter, flour, salt, a little cream, and a little good broth; letit just boil; then pick a little green sage, a little parsley pickedvery small, and scalded till tender; the brains, parsley, and sage, mustbe strained off, and put into the white sauce, and let it come to aboil, just before you put them on the dish to send up. _Calf's Head, to hash. _ No. 2. Take half a calf's head, cover it with water in a large saucepan, andboil it till the meat comes from the bone. Cut it into pieces; put itinto some of the liquor in which the head was boiled, and let it stewtill it becomes thick. Add a little salt and mace, and put it into amould. _Calf's Head, to hash. _ No. 3. Your calf's head being half boiled and cooled, cut it in thin slices, and fry it in a pan of brown butter; put it into your tossing pan withgravy; stew it till tender; toss it up with burnt butter, or butterrolled in flour. Garnish with forcemeat balls, and fritters, made of thebrains, mixed up with eggs, a little cream, a dust of flour, nutmeg, anda little parsley, boiled and chopped fine. Mix them all well together, and fry them in little cakes; put a few bits of bacon and lemon roundthe dish. _Calf's Head, to hash. _ No. 4. Half boil the head; cut it into round pieces; season with nutmeg, salt, pepper, and a large onion. Save all the gravy, put in a pint of whitewine, a quarter of a pound of butter, and four spoonfuls of oysterliquor: let it stew with the meat, not too fast: thicken it with alittle butter and a dozen of oysters, and, when dished, add some rolledbacon, forcemeat balls, and the brains fried in thin cakes, very brown, and the size of a crown-piece, laid round the dish. Garnish with lemonand pickled mushrooms; lemon pickle is an addition. _Calf's Head, to hash. _ No. 5. Have the head well cleaned; boil it well, cut in slices half of thehead, and have some good ragout of forcemeat, truffles, mushrooms, morels, and artichoke bottoms, also some veal sweet-herbs. Season yourragout, and throw in your slices, a bit of garlic and parsley, with somethyme, and squeeze a lemon in it, but be cautious to have it skimmedwell. Take the other part of the head, and score it like diamonds;season with salt and pepper, and rub it over with an egg and some crumbsof bread. Then broil it, pour the hash into the dish; let the half headlie in the middle, and cut and set off the brains afterwards in slices. Fry bacon, and lay slices round the dish with sliced lemon. _Calf's Head fricassee. _ Clean well a calf's head, boil it and cut in square pieces of about aninch; put half a pint of its own liquor, and mix it well with somemushrooms, sweetbreads, yolks of eggs, artichoke bottoms, and cream. Season with nutmeg and mace, and squeeze in a lemon: but serve it uphot. _Calf's Head, to pickle. _ Take out the bones and clean the head carefully: wash it well with eggs, seasoning it with pepper, salt, nutmeg, thyme, and parsley. Put someforcemeat on it, and roll it up. Boil it tender; take it up, lay it insturgeon-pickle for four days; and if you please you may cut it inpieces as you would sturgeon. _Calf's Liver. _ Lay it for a few hours in milk, then dry and fry it in butter. _Cauliflowers, with White Sauce. _ Boil the cauliflowers in small pieces till tender; drain them in asieve; when quite dry lay them in a dish; season the sauce with a littlepepper and salt, and pour it pretty thick over them. _Celery, to stew. _ Cut and trim a dozen heads of celery; put them in cold water to blanch;stew them in a little butter, salt, and water. When done enough theyshould be quite soft, but not broken. Drain them, and have ready a richwhite sauce, the same that is used for boiled chickens, only withouttruffles or mushrooms; pour this sauce over the celery, and serve hot. _Another way. _ Take a dozen white heads of celery, cut about two inches long, wash themclean, and put them in a stewpan, with a pint of gravy, a glass of whitewine, a bundle of sweet-herbs, pepper, and salt: cover close, and stewthem till they are tender. Then take out the sweet-herbs; put in a pieceof butter mixed with flour; let it stew till it is thick, and dish itup. _Celery à la Crême. _ Take a dozen white heads of celery, cut about two inches long; wash themvery clean, and boil them in water till they are very tender; have readyhalf a pint of cream, a little butter mixed with flour, a little nutmeg, and salt; boil it up till thick and smooth; put in the celery, give it atoss or two, and dish it up. _Scotch Collops. _ Take a piece of the fillet of veal, as much as will cut into fifteenpieces, of the size and thickness of a crown-piece; shake a little flourover it; put a little butter into a frying-pan, and melt it; fry theslices of veal quick till they are brown, and lay them in a dish nearthe fire. Then prepare a sauce thus: take a little butter in a stewpanand melt it; add a table-spoonful of flour; stir it about till it is assmooth as cream; put in half a pint each of beef and veal jelly, cayennepepper and salt, a pinch of each, and one glass of white wine, twenty-four pieces of truffles the size of a shilling, and atable-spoonful of mushrooms: wash them thoroughly from vinegar; squeezethe juice of half a lemon; stew the sauce gently for one hour; thenthrow in the veal, and stew it all together for five minutes. Servequite hot, laying the veal regularly in the dish. _Another way. _ Cut the lean part of a leg of veal into thin collops; beat them with theback of a knife; season with pepper and salt, shred thyme and parsley, and flour them well. Reserve some of the meat to make balls. Taking asmuch suet as meat, shred it small; then beat it in a mortar; season withpepper, salt, shred herbs, a little shred onion, and a little allspice. Put in an egg or two, according to the quantity. Make balls, and frythem in good dripping; keep them warm. Then fry your collops withclarified butter, till they are brown enough; and, while they arewarming in the pan, put in your sauce, which must be made thus:--havesome good glaze, a little white wine, a good piece of butter, and twoyolks of eggs. Put your balls to the collops; flour and make them veryhot in the pan; put in your sauce, shake them well, and let them boil. If you would have them white, put strong broth instead of glaze and halfa pint of cream. _Scotch Collops, brown. _ Cut your collops thin and from the fillet. Season them with salt andpepper, and fry them off quick and brown. Brown a piece of butterthickened with flour, and put in some good gravy, mushrooms, morels, truffles, and forcemeat balls, with sweetbread dried. Squeeze in alemon, and let the whole boil till of a proper thickness. Then put inyour collops, but do not let them boil; toss them up quick, and serveup. _Collops, White. _ No. 1. Take a small slice of veal, cut thin slices from it, and beat them outvery thin: butter a frying-pan very lightly, place them in it, and passthem on the fire, but not to get any colour. Trim them round, and putthem into white sauce. _Collops, White. _ No. 2. Cut the veal very thin; put it into a stewpan with a piece of butter andone clove of shalot; toss it in a pan for a few minutes. Have ready toput to it some cream, more or less according to the quantity of veal, apiece of butter mixed with flour, the yolk of an egg, a little nutmeg, and a tea-spoonful of lemon-pickle. Stir it over the fire till it isthick enough, but do not let it boil. If you choose forcemeat balls, have them ready boiled in water, and take out the shalot before youdish up: ten minutes will do them. _Collops, White. _ No. 3. Hack and cut your collops well; season with pepper and salt, and frythem quick of a pale colour in a little bit of butter. Squeeze in alemon: put in half a pint of cream and the yolks of four eggs. Toss themup quick, and serve them hot. _Collops, to mince. _ Chop some beef as fine as possible; the under part of roasted beefwithout any fat is best. Put some onions, pepper, and salt to it. Thenput a little butter in the frying-pan; when it is melted, put in themeat, and stew it well. Add a cupful of gravy; if you have none, waterwill do. Just before it is done put in a little vinegar. _Collops of cold beef. _ Take off all the fat from the inside of a sirloin of beef; cut it neatlyinto thin collops, about the size of a crown or half-crown piece, as youlike for size, and cut them round. Slice an onion very small; boil thegravy that came from the beef when roasted, first clearing it of all thefat, with a little water; season it with pepper, and, instead of salt, anchovies dissolved in walnut ketchup, or the liquor from pickledwalnuts, and a bundle of sweet-herbs. Let this boil before you put inthe collops; put them in with a good piece of butter rolled in a littleflour; shake it round to thicken it, and let it do no longer than tillthe collops are thoroughly heated, lest they be hard. This does betterthan fresh meat. Serve it hot with pickles, or slices of stewedcucumbers, cut round, like the meat, and placed alternately with itround the dish. _Cucumbers, to stew. _ Pare twelve cucumbers, and slice them rather thicker than for eating;put them to drain, and lay them in a coarse cloth till dry. Flour andfry them brown in butter; then put to them some gravy, a little claret, some pepper, cloves, and mace; let them stew a little; then roll a bitof butter in flour, and toss them up. A sufficient quantity of onionshould be sliced thin, and done like the cucumbers. _Curry Powder, from a Resident in India. _ No. 1. Half a pound of coriander seed, two ounces of black pepper, two ouncesof cummin seed, one ounce of turmeric, one ounce and half of groundrice: all the above must be finely pounded; add cayenne to your taste. Mix all well together; put it into a dish close before the fire; roastit well for three or four hours; and, when quite cold, put it into abottle for use. _Curry Powder. _ No. 2. Thirteen ounces of coriander seed, * two ounces of fenugreek seed, * (ifnot liked this may be omitted, ) one ounce of cayenne pepper, or powderedcapsicums, six ounces of pale-coloured turmeric, * five ounces of blackpepper. Pound the whole very fine; set it in a Dutch oven before thefire to dry, turning it often; when cold put it into a dry bottle; cork, and keep it in a dry place. So prepared, curry-powder will keep for manyyears. The ingredients marked thus * may be procured at Apothecaries' Hall, orat any wholesale chemist's. _Curry Powder. _ No. 3. One pound of turmeric, one pound of coriander seed, one pound of ginger, six ounces of cardamom, four ounces of cummin, one ounce of long pepper, pounded and mixed together. Cayenne pepper may also be added. _Curry, Indian. _ No. 1. Curry may be made of chicken, rabbits, lobster, or of any species offish, flesh, or fowl. Fry the material with onions, as for mulligatawny, a small piece of garlic, eight almonds, and eight sweet chesnuts. Put itall into a stewpan, with a spoonful or two of curry-powder, a largetea-cupful of strong good gravy, and a large piece of butter. Let thewhole stew gently till the gravy becomes very thick and is nearlyevaporated. Particular attention should be paid in sending this dish up hot, andalways with plenty of rice in a separate dish; most people like picklewith it. _Curry. _ No. 2. Chop one or two onions very fine; put them into a stewpan with somebutter, and let them remain on a slow fire till they are well done, taking care not to let them burn. Pour off the butter: put in onedessert spoonful of powder and a little gravy; stir it about till it iswell mixed; set it on a slow fire till it is all sufficiently done. Putin a little lemon-juice; when nearly done, thicken the gravy with flour. Let the rice be very well picked and afterwards cleansed; it ought to bewashed in several waters, and kept in water till it is going to beboiled. Have the meat or fish ready, pat it into the stewpan, and stirit about till it is well mixed. The rice must be boiled twenty minutesquickly, and the scum taken off; the water to be thrown off and thesaucepan uncovered till it is dry enough. Meat used for this curry mustbe previously fried. _Curry. _ No. 3. Fry onions, ginger, garlic, and meat, in one ounce of butter, of a lightbrown; stew it with a table-spoonful of curry-powder and three pints ofwater, till it comes to a pint and a half. A good half hour beforedinner, put in greens, such as brocoli, cauliflower, sliced apple, andmango, the juice of one lemon, grated ginger, and cayenne, with twospoonfuls of cream, and a little flour to thicken it. _Curry. _ No. 4. Skin and prepare two chickens as for a fricassee; wash them very clean, and stew them in a pint and a half of water for about five minutes. Strain off the liquor, and put the chickens in a clean dish. Slice threelarge onions, and fry them in about two ounces of butter. Put in thechickens, and fry them together till they are brown. Take a quarter ofan ounce of curry-powder, and salt to your palate, and strew over thechickens while they are frying; then pour in the liquor in which theywere first stewed, and let them stew again for half an hour. Add aquarter of a pint of cream and the juice of two lemons. Have rice boileddry to eat with it. Rabbits do as well as chickens. _Curry. _ No. 5. Take two chickens, or in the same proportion of any other kind of flesh, fish, or fowl; cut the meat small; strew a little salt and pepper overit; add a small quantity of onion fried in butter; put onetable-spoonful of curry-powder to your meat and onions; mix them welltogether with about three quarters of a pint of water. Put the whole ina stewpan covered close; let it stew half an hour before you open thepan; then add the juice of two lemons, or an equal quantity of any othersouring. Let it stew again till the gravy appears very thick and adheresto the meat. If the meat floats in the gravy, the curry will not beconsidered as well made. Salt to your palate. _Curry. _ No. 6. Mix together a quart of good gravy, two spoonfuls of curry-powder, twoof soy, a gill of red wine, a little cayenne pepper, and the juice of alemon. Cut a breast of veal in square pieces, and put it in a stewpanwith a pint of gravy; stew slowly for a quarter of an hour; add therest of the gravy with the ingredients, and stew till done. _Curry. _ No. 7. Take a fowl, fish, or any meat you like; cut it in slices; cut up twogood sized onions very fine; half fry your fowl, or meat, with theonions, in a quarter of a pound of butter. Add two table-spoonfuls ofcurry-powder, fry it a little longer, and stew it well; then add anyacid you like, a little salt, and half a pint of water. Let all stewtogether until the meat is done. _Farcie, to make. _ Take the tender part of a fillet of veal, free from sinew, and mince itfine, with a piece of the fat of ham, some chopped thyme, basil, andmarjoram, dried, and a little seasoning according to the palate. Put thewhole in a stewpan, and keep stirring it till it is warm through; thenput it on a sieve to drain. When the liquor has run from it, pound thefarcie, while warm, in a mortar, adding the drained liquor, by degrees, till the whole is again absorbed in the meat, which must be pounded veryfine. Put it in an earthen pot, and steam it for half an hour with aslice of fat ham; cover over the pot to prevent the steam from gettingto it; when cold, pour on some good jelly made of the lean of ham andveal, and take care to pour it on cold (that is, when the jelly is justdissolved, ) otherwise it will raise the farcie. When livers are to behad, put a third of them with the ham and veal, as above directed, andthe farcie will be better. _Forcemeat, to make. _ No. 1. Chop small a pound of veal, parsley, thyme, a small onion, and a poundof beef; grate the inside of three French rolls, and put all thesetogether, with pepper, salt, soup, and nutmeg, seasoning it to yourtaste; add as many eggs as will make it of a proper stiffness, and rollthem into balls. _Forcemeat. _ No. 2. Take half a pound of the lean of a leg of veal, with the skin pickedoff, cut it into small pieces, and mince it very small; shred very finea pound of beef-suet and grate a nutmeg into both; beat half as muchmace into it with cloves, pepper, and salt, a little rosemary, thyme, sweet marjoram, and winter savory. Put all these to the meat in amortar, and beat all together, till it is smooth and will work easilywith your hands, like paste. Break two new laid eggs to some white breadcrumbs, and make them into a paste with your hands, frying it in butter. If you choose, leave out the herbs. _Forcemeat. _ No. 3. A pound of veal, full its weight in beef suet, and a bit of bacon, shredall together; beat it in a mortar very fine; season with sweet-herbs, pepper, and salt. When you roll it up to fry, add the yolks of two orthree eggs to bind it; you may add oysters or marrow. _Fricandeau. _ Take a piece of veal next to the udder; separate the skin, and flattenthe meat on a clean cloth; make slits in the bottom part, that it maysoak up seasoning, and lard the top very thick and even. Take a stewpanthat will receive the veal without confining it; put at the bottom threecarrots cut in slices, two large onions sliced, a bunch of parsley, theroots cut small, a little mace, pepper, thyme, and a bay-leaf; then laysome slices of very fat bacon, so as entirely to cover the vegetables, and make a pile of bacon in the shape of a tea-cup. Lay the veal overthis bacon; powder a little salt over it; then put sufficient broth, andsome beef jelly, lowered with warm water, to cover the bottom of thestewpan without reaching the veal. Lay a quantity of fine charcoal hoton the cover of the pan, keeping a very little fire beneath; as soon asit begins to boil, remove the stewpan, and place it over a very slow andequal fire for three hours and a half, removing the fire from the top;baste it frequently with liquor. When it has stewed the proper time, tryif it is done by putting in a skewer, which will then go, in and outeasily. Put a great quantity of fire again on the top of the stewpantill the bacon of the larding becomes quite firm; next remove the veal, and keep it near the fire; reduce the liquor to deep rich gravy to glazeit, which pour over the top only where it is larded; and, when it isserved, put the fricandeau in a dish, and the puré of spinach, which isto be ready according to the receipt given in the proper place, (SeeSpinach to stew, ) to lay round the dish. _Ham, to cure. _ No. 1. Take a ham of young pork; sprinkle it with salt, and let it lietwenty-four hours. Having wiped it very dry, rub it well with a pound ofcoarse brown sugar, a pound of juniper berries, a quarter of a pound ofsaltpetre, half a pint of bay salt, and three pints of common salt, mixed together, and dried in an iron pot over the fire, stirring themthe whole time. After this, take it off the fire, when boiled, and letit lie in an earthen glazed pan three weeks, but it must be often turnedin the time, and basted with the brine in which it lies. Then hang it uptill it has done dripping; and dry it in a chimney with deal saw-dustand juniper berries. _Ham, to cure. _ No. 2. For two hams, take half a pound of bay salt, two ounces of saltpetre, two ounces of sal prunella, half a pound of brown sugar, half a pound ofjuniper berries, half a pound of common salt; beat them all, and boilthem in two quarts of strong beer for half an hour very gently. Leaveout one ounce of saltpetre to rub the hams over-night. Put them into thepickle, and let them lie a month or five weeks, basting them every day. Pickle in the winter, and dry in wood smoke; let them hang up thechimney a fortnight. _Ham, to cure. _ No. 3. Hang up a ham two days; beat it well on the fleshy side with arollingpin; rub in an ounce of saltpetre, finely powdered, and let itlie a day. Then mix together an ounce of sal prunella with two largehandfuls of common salt, one handful of bay salt, and a pound of coarsesugar, and make them hot in a stewpan. While hot, rub it well in withtwo handfuls more of common salt; then let it lie till it melts tobrine. Turn the meat twice every day for three weeks, and dry it likebacon. _Ham, to cure--the Thorpe way. _ No. 4. The following are the proportions for two hams, or pigs' faces: Boil onepound of common salt, three ounces of bay salt, two ounces and a half ofsaltpetre, and one pound of the coarsest brown sugar, in a quart ofstrong old beer. When this pickle is cold, well rub the hams or faceswith it every day for a fortnight. Smoke them with horse litter for twohours; then hang them to dry in a chimney where wood is burned for afortnight, after which, hang them in a dry place till wanted for use. They are not so good if used under eight months or after a year old. _Ham, to cure. _ No. 5. For one large ham take one pound of coarse sugar, one pound common salt, a quarter of a pound of saltpetre, and two ounces of bay salt, boiled ina quart of strong ale, or porter. When cold put it to your ham; and letit lie in the pickle three weeks, turning the ham every day. _Ham, to cure. _ No. 6. Put two ounces of sal prunella, a pound of bay salt, four pounds ofwhite salt, a pound of brown sugar, half a pound of saltpetre, to onegallon of water; boil it a quarter of an hour, keeping, it well skimmed, and, when cold, pour it from the sediment into the vessel in which yousteep, and let the hams remain in the pickle about a month; the tonguesa fortnight. In the same manner Dutch beef may be made by letting itlie in the pickle for a month, and eight or ten days for collared beef;dry them in a stove or chimney. Tongues may be cured in the same manner. _Ham, to cure. _ No 7. Four gallons of spring water, two pounds of bay salt, half a pound ofcommon salt, two pounds of treacle, to be boiled a quarter of an hour, skimmed well, and poured hot on the hams. Let them be turned in thepickle every day, and remain three weeks or a month; tongues may becured in the same way. _Ham, to cure. _ No. 8. One ounce of pepper, two of saltpetre, one pound of bay salt, one ounceof sal prunella, one pound of common salt. Rub these in well, and letthe ham lie a week after rubbing; then rub over it one pound of treacleor coarse sugar. Let it lie three weeks longer; take it up, steep ittwenty-four hours in cold water, and then hang it up. _Ham, to cure. _ No. 9. One pound of common salt, half a pound of bay salt, four ounces ofsaltpetre, two ounces of black pepper; mix them together, and rub theham very well for four days, until the whole is dissolved. Then take onepound and a half of treacle and rub on, and let it lie in the pickle onemonth; turning it once a day. When you dress it, let the water boilbefore you put it in. _Ham, to cure. _ No. 10. Into four gallons of water put one pound and a half of the coarsestsugar, two ounces of saltpetre, and six pounds of common salt; boil it, carefully taking off the scum till it has done rising; then let it standtill cold. Having put the meat into the vessel in which you intend tokeep it, pour on the liquor till it is quite covered. If you wish tokeep the meat for a long time, it will be necessary once in two or threemonths to boil the pickle over again, clearing off the scum as it rises, and adding, when boiling, a quarter of a pound of sugar, half a pound ofsalt, and half an ounce of saltpetre; in this way the pickle will keepgood for a year. When you take the meat out of the pickle, dry it wellbefore it is smoked. Hams from fifteen to twenty pounds should lie inpickle twenty-four days; small hams and tongues, fifteen days; a smallpiece of beef about the same time. Hams and beef will not do in the samepickle together. After the hams are taken out, the pickle must be boiledagain before the beef is put in. The same process may be used for beef and tongues. _Ham, to cure. _ No. 11. Mix one pound and a half of salt, one pound and a half of coarse sugar, and one ounce of saltpetre, in one quart of water; set it on the fire, and keep stirring the liquor till it boils. Skim it. When boiled aboutfive minutes take it off, and pour it boiling hot on the leg of pork, which, if not quite covered, must be turned every day. Let it remain inthe pickle one month; then hang it in the chimney for six weeks. Theseproportions will cure a ham of sixteen pounds. When the ham is taken outof the pickle, the liquor may be boiled up again and poured boiling hotupon pigs' faces. After that boil again, and pour it cold upon a pieceof beef, which will be excellent. It will then serve cold for pigs' orsheep's tongues, which must be well washed and rubbed in a little of theliquor and left in the remainder. _Ham, to cure. _ No. 12. Take a ham of fifteen pounds, and wash it well with a quarter of a pintof vinegar, mixed with a quarter of a pound of the coarsest sugar. Nextmorning rub it well with three quarters of a pound of bay salt rolled, on the lean part; baste it often every day for fourteen days, and hangit up to dry. _Ham, to cure. _ No. 13. Three ounces of saltpetre, bay salt and brown sugar two ounces of each, a small quantity of cochineal; mix them all together, and warm them overthe fire. Rub the hams well with it, and cover them over with commonsalt. _Ham, to cure. _ No. 14. Take a quantity of spring water sufficient to cover the meat you designto cure; make the pickle with an equal quantity of bay salt and commonsalt; add to a pound of each one pound of coarse brown sugar, one ounceof saltpetre, and one ounce of petre-salt; let the pickle be strongenough to bear an egg. If you design to eat the pork in a month or sixweeks, it is best not to boil the pickle; if you intend it for the year, the pickle must be boiled and skimmed well until it is perfectly clear;let it be quite cold before you use it. Rub the meat that is to bepreserved with some common salt, and let it lie upon a table sloping, todrain out all the blood; wipe it very dry with a coarse cloth before youput it into the pickle. The proportion of the pickle may be this: fourpounds of common salt, four pounds of bay salt, three pounds of coarsesugar, two ounces of saltpetre, and two ounces of petre-salt, with asufficient quantity of spring water to cover what you do, boiled asdirected above. Let the hams lie about six weeks in the pickle, andthen send them to be smoked. Beef, pork, and tongues, may be cured inthe same manner: ribs of beef done in this way are excellent. _Ham, to cure. _ No. 15. Wash the ham clean; soak it in pump water for an hour; dry it well, andrub into it the following composition: saltpetre two ounces, bay saltnine ounces, common salt four ounces, lump sugar three ounces; but firstbeat them separately into a fine powder; mix them together, dry thembefore the fire, and then rub them into the ham, as hot as the hand canbear it. Then lay the ham sloping on a table; put on it a board withforty or fifty pounds weight; let it remain thus for five days; thenturn it, and, if any of the salt is about it, rub it in, and let itremain with the board and weight on it for five days more; this done ruboff the salt, &c. When you intend to smoke it, hang the ham in a sugarhogshead, over a chaffing-dish of wood embers; throw on it a handful ofjuniper-berries, and over that some horse-dung, and cover the cask witha blanket. This may be repeated two or three times the same day, and theham may be taken out of the hogshead the next morning. The quantity ofsalt here specified is for a middle sized ham. There should not be ahole cut in the leg, as is customary, to hang it up by, nor should it besoaked in brine. Hams thus cured will keep for three months withoutsmoking, so that the whole quantity for the year may be smoked at thesame time. The ham need not be soaked in water before it is used, butonly washed clean. Instead of a chaffing-dish of coals to smoke thehams, make a hole in the ground, and therein put the fire; it must notbe fierce: be sure to keep the mouth of the hogshead covered with ablanket to retain the smoke. _Westphalia Ham, to cure. _ No. 1. Cut a leg of pork to the shape of a Westphalia ham; salt it, and set iton the fire in a skillet till dry, and put to it two ounces of saltpetrefinely beaten. The salt must be put on as hot as possible. Let it remaina week in the salt, and then hang it up in the chimney for three weeksor a month. Two ounces of saltpetre will be sufficient for the quantityof salt required for one ham. _Westphalia Ham, to cure. _ No. 2. Let the hams be very well pricked with a skewer on the wrong side, hanging them in an airy place as long as they will keep sweet, and witha gallon of saltpetre make a pickle, and keep stirring it till it willbear an egg; boil and skim it and put three pounds of brown sugar to it. Let the hams lie about a month in this pickle, which must be cold whenthey are put in; turn them every day; dry them with saw-dust andcharcoal. The above is the quantity that will do for six hams. _Westphalia Ham, to cure. _ No. 3. Rub every ham with four ounces of saltpetre. Next day put bay salt, common salt, and coarse sugar, half a pound of each, into a quart ofstale strong beer, adding a small quantity of each of these ingredientsfor every ham to be made at that time. Boil this pickle, and pour itboiling hot over every ham. Let them lie a fortnight in it, rubbing themwell and turning them twice a day. Then smoke the ham for three days andthree nights over a fire of saw-dust and horse-litter, fresh made fromthe stable every night; after which smoke them for a fortnight over awood fire like other bacon. _Westphalia Ham, to cure. _ No. 4. For two hams the following proportions may be observed: wash your hamsall over with vinegar, and hang them up for two or three days. Take onepound and a half of the brownest sugar, two ounces of saltpetre, twoounces of bay salt, and a quart of common salt; mix them together; heatthem before the fire as hot as you can bear your hand in, and rub itwell into the hams before the fire, till they are very tender. Lay themin a tub made long for that purpose, or a butcher's tray, that will holdthem both, one laid one way and the other the contrary way, and strewthe remainder of the ingredients over them. When the salt begins tomelt, add a pint of vinegar, and let them lie three weeks, washing themwith the liquor and turning them every day. Dry them in saw-dust smoke;hang them in a cellar; and if they mould it will do them no harm, asthese hams require damp and not extreme driness. Juniper-berries throwninto the fire at which they are smoked greatly improve their flavour. _Westphalia Ham, to cure. _ No. 5. One pound of common salt, one pound of bay salt, four ounces ofsaltpetre, two ounces of black pepper; pound them separately, then mixthem, and rub the ham very well until the whole is used. Rub one poundof treacle on them; lay them in the pickle one month, turning them everyday. The quantity here specified will do for two hams. Before you hangthem up, steep them in a pail of water for twelve hours. _Westphalia Ham, to cure. _ No. 6. Make a good brine of salt and water, sufficiently strong to bear an egg;boil and skim it clean, and when quite cold rub the meat with salprunella and saltpetre mixed together. Put it in a vessel, and pour yourbrine into it; and, when the ham has been in the brine about fourteendays, take it out, drain it, and boil the brine, putting in a littlesalt, and letting it boil till clear. Skim it, and when cold put in yourham, rubbing it over with saltpetre, &c. As you did at first. Then letyour ham again lie in the brine for three weeks longer; afterwards rubit well with bran, and have it dried by a wood fire. _English Hams, to make like Westphalia. _ No. 1. Cut your legs of pork like hams; beat them well with a wooden mallet, till they are tender, but great care must be taken not to crack or breakthe skin, or the hams will be spoiled. To three hams take half a peck ofsalt, four ounces of saltpetre, and five pounds of coarse brown sugar;break all the lumps, and mix them well together. Rub your hams well withthis mixture, and cover them with the rest. Let them lie three days;then hang them up one night, and put as much water to the salt and sugaras you think will cover them; the pickle must be strong enough to bearan egg: boil and strain it, and, when it is cold, pack your hams close, and cover them with the pickle at least an inch and half above theirtops. Let them lie for a fortnight; then hang them up one night; thenext day rub them well with bran, and hang them in the chimney of afire-place in which turf, wood, or sawdust is burned. If they are smallthey will be dry enough in a fortnight; if large, in two or three daysmore. Then hang them up against a wall near a fire, and not in a dampplace. Tongues may be cured in the same manner, and ribs of beef may beput in at the same time with the hams. You must let the beef lie in thepickle three weeks, and take it out when you want to boil it withoutdrying it. _English Hams, to make like Westphalia. _ No. 2. Cut off with the legs of young well grown porkers part of the flesh ofthe hind loin; lay them on either side in cloths, and press out theremaining blood and moisture, laying planks on them with heavy weights, which bring them into form; then salt them well with common salt andsugar finely beaten, and lay them in troughs one upon another, pressedclosely down and covered with hyssop. Let them remain thus for afortnight; then pass through the common salt, and with saltpetre rubthem well over, which may be continued three or four days, till theysoak. Take them out, and hang them in a close barn or smoke-loft; make amoderate fire under them, if possible of juniper-wood, and let them hangto sweat and dry well. Afterwards hang them up in a dry and airy placeto the wind for three or four days, which will remove the ill scent leftby the smoke; and wrap them up in sweet hay. To dress them, put theminto a kettle of water when it boils; keep them well covered till theyare done, and very few can distinguish them from the true Westphalia. _English Hams, to make like Westphalia. _ No. 3. Take a ham of fifteen or eighteen pounds weight, two ounces ofsaltpetre, one pound of coarse sugar, one ounce of petre-salt, one ounceof bay salt, and one ounce of sal prunella, mixed with common saltenough to cover the ham completely. Turn your ham every other day, andlet it remain in salt for three weeks. Take it out, rub a little branover it, and dry it in a wood fire chimney, where a constant fire iskept: it will be fit for eating in a month. The quantity of the aboveingredients must be varied according to the size of your ham. Before youdress it soak it over-night in water. Hams from bacon pigs are better than pork. An onion shred small gives ita good flavour. _Green Hams. _ Salt a leg of pork as for boiling, with a little saltpetre to make itred. Let it lie three weeks in salt, and then hang for a month or sixweeks; but if longer it is of no consequence. When boiled, stuff withyoung strawberry leaves and parsley, which must be particularly wellwashed or they will be gritty. _Ham, to prepare for dressing without soaking. _ Put the ham into a coarse sack well tied up, or sew it up in a cloth. Bury it three feet under ground in good mould; there let it remain forthree or four days at least. This is an admirable way. The ham eats muchmellower and finer than when soaked. _Ham, to dress. _ Boil the ham for two hours; take it out and trim it neatly all round;prepare in a stewpan some thin slices of veal, so as to cover thebottom; add to it two bunches of carrots sliced, six large onions, twocloves, two bunches of parsley, a tea-spoonful of cayenne pepper, a pintof beef jelly, a bottle of white wine, and three pints of boiling water. Place the ham in the stewpan, and let it boil an hour and threequarters; then serve it immediately without sauce, preserving the saucefor other use. _Ham, to roast. _ Tie or sew up the ham in a coarse cloth, put it into a sack, and bury itthree or four feet under ground, for three or four days before you dressit. Wash it in warm water, pare it, and scrape the rind. Spit and lay itdown to roast. Into a broad stewpan put a pint of white wine, a quart ofgood broth, half a pint of the best vinegar, two large onions sliced, ablade of mace, six cloves, some pepper, four bay-leaves, some sweetbasil, and a sprig of thyme. Let all these have a boil; and set theliquor under the ham, and baste very frequently with it. When the ham isroasted, take up the pan; skim all the fat off; pour the liquor througha fine sieve; then take off the rind of the ham, and beat up the liquorwith a bit of butter; put this sauce under, and serve it. _Ham, entrée of. _ Cut a dozen slices of ham; take off the fat entirely; fry them gently ina little butter. Have a good brown rich sauce of gravy; and serve uphot, with pieces of fried bread, cut of a semicircular shape, of thesame size as the pieces of ham, and laid between them. _Ham toasts. _ Cut slices of dressed ham, and thin slices of bread, or French roll, ofthe same shape; fry it in clarified butter; make the ham hot in cullis, or good gravy, thickened with a little floured butter. Dish the slicesof ham on the toast; squeeze the juice of a Seville orange into thesauce; add a little pepper and salt; and pour it over them. _Ham and Chicken, to pot. Mrs. Vanbrugh's receipt. _ Put a layer of ham, then another of the white part of chicken, just asyou would any other potted meat, into a pot. When it is cut out, it willshew a very pretty stripe. This is a delicate way of eating ham andchicken. _Another way. _ Take as much lean of a boiled ham as you please, and half the quantityof fat; cut it as thin as possible; beat it very fine in a mortar, witha little good oiled butter, beaten mace, pepper, and salt; put part ofit into a china pot. Then beat the white part of a fowl with a verylittle seasoning to qualify the ham. Put a layer of chicken, then one ofham, then another of chicken at the top; press it hard down, and, whenit is cold, pour clarified butter over it. When you send it to table inthe pot, cut out a thin slice in the form of half a diamond, and lay itround the edge of the pot. _Herb sandwiches. _ Take twelve anchovies, washed and cleaned well, and chopped very fine;mix them with half a pound of butter; this must be run through a sieve, with a wooden spoon. With this, butter bread, and make a salad oftarragon and some chives, mustard and cress, chopped very small, and putthem upon the bread and butter. Add chicken in slices, if you please, orhard-boiled eggs. _Hog's Puddings, Black. _ No. 1. Steep oatmeal in pork or mutton broth, of milk; put to it two handfulsof grated bread, a good quantity of shred herbs, and some pennyroyal:season with salt, pepper, and ginger, and other spices if you please;and to about three quarts of oatmeal put two pounds of beef suet shredsmall, and as much hog suet as you may think convenient. Add bloodenough to make it black, and half a dozen eggs. _Hog's Puddings, Black. _ No. 2. To three or four quarts of blood, strained through a sieve while warm, take the crumbs of twelve-pennyworth of bread, four pounds of beef suetnot shred too fine, chopped parsley, leeks, and beet; add a littlepowdered marjoram and mint, half an ounce of black pepper, and salt toyour taste. When you fill your skins, mix these ingredients to a properthickness in the blood; boil them twenty minutes, pricking them as theyrise with a needle to prevent their bursting. _Hog's Puddings, Black. _ No. 3. Steep a pint of cracked oatmeal in a quart of milk till tender; add apound of grated bread, pennyroyal, leeks, a little onion cut small, mace, pepper, and salt, to your judgment. Melt some of the leaf of thefat, and cut some of the fat small, according to the quantity made atonce; and add blood to make the ingredients of a proper consistence. _Hog's Puddings, White. _ No. 1. Take the pith of an ox, and lay it in water for two days, changing thewater night and morning. Then dry the pith well in a cloth, and, havingscraped off all the skin, beat it well; add a little rose-water till itis very fine and without lumps. Boil a quart or three pints of cream, according to the quantity of pith, with such spices as suit your taste:beat a quarter of a pound of almonds and put to the cream. When it iscold, rub it through a hair sieve; then put the pith to it, with theyolks of eight or nine eggs, some sack, and the marrow of four bonesshred small; some sweetmeats if you like, and sugar to your taste: ifmarrow cannot be procured suet will do. The best spices to put into thecream are nutmeg, mace, and cinnamon; but very little of the last. _Hog's Puddings, White. _ No. 2. Take a quart of cream and fourteen eggs, leaving out half the whites;beat them but a little, and when the cream boils up put in the eggs;keep them stirring on a gentle fire till the whole is a thick curd. Whenit is almost cold, put in a pound of grated bread, two pounds of suetshred small, having a little salt mixed with it, half a pound of almondswell beaten in orange-flower water, two nutmegs grated, some citron cutsmall, and sugar to your taste. _Hog's Puddings, White. _ No. 3. Take two pounds of grated bread; one pint and a half of cream; twopounds of beef suet and marrow; half a pound of blanched almonds, beatfine with a gill of brandy; a little rose-water; mace, cloves, andnutmeg, pounded, a quarter of an ounce; half a pound of currants, wellpicked and dried; ten eggs, leaving out half the whites; mix all thesetogether, and boil them half an hour. _Kabob, an India ragout. _ This dish may be made of any meat, but mutton is the best. Take a slicefrom a tender piece, not sinewy, a slice of ginger, and a slice ofonion, put them on a silver skewer alternately, and lay them in astewpan, in a little plain gravy. This is the kabob. Take rice and splitpeas, twice as much rice as peas; boil them thoroughly together, coloured with a little turmeric, and serve them up separately ortogether. The ginger must be steeped over-night, that you may be able tocut it. _Another way. _ To make the kabob which is usually served up with pilaw, take a leanpiece of mutton, and leave not a grain of fat or skin upon it; pound itin a mortar as for forcemeat; add half a clove of garlic and a spoonfulor more of curry-powder, according to the size of the piece of meat, andthe yolk of an egg. Mix all well together; make it into small cakes;fry it of a light brown, and put it round the pilaw. _Leg of Lamb, to boil. _ Divide the leg from the loin of a hind quarter of lamb; slit the skinoff the leg, and cut out the flesh of one side of it, and chop thisflesh very small; add an equal quantity of shred beef suet and somesweet-herbs shred small; season with nutmeg, pepper, and salt; breakinto it two eggs. Mix all well together, put it into the leg, sew it up, and boil it. Chop the loin into steaks, and fry them, and, when the legis boiled enough, lay the steaks round it. Take some white wine, anchovies, nutmeg, and a quarter of a pound of butter; thicken with theyolks of two eggs; pour it upon the lamb, and so serve it up. Boil yourlamb in a cloth. _Leg of Lamb, with forcemeat. _ Slit a leg of lamb on the wrong side, and take out as much meat aspossible, without cutting or cracking the outward skin. Pound this meatwell with an equal weight of fresh suet: add to this the pulp of a dozenlarge oysters, and two anchovies boned and clean washed. Season thewhole with salt, black-pepper, mace, a little thyme, parsley, andshalot, finely shred together; beat them all thoroughly with the yolksof three eggs, and, having filled the skin tight with this stuffing, sewit up very close. Tie it up to the spit and roast it. Serve it with anygood sauce. _Shoulder of Lamb, grilled. _ Half roast, then score, and season it with pepper, salt, and cayenne. Broil it; reserve the gravy carefully; pass it through a sieve to takeoff all fat. Mix with it mushroom and walnut ketchup, onion, the size ofa nut, well bruised, a little chopped parsley, and some of the goodjelly reserved for sauces. Put a good quantity of this sauce; make itboil, and pour it boiling hot on the lamb when sent to table. _Lamb, to ragout. _ Roast a quarter of lamb, and when almost done dredge it well with gratedbread, which must be put into the dish you serve it up in; take vealcullis, salt, pepper, anchovy, and lemon juice; warm it, lay the lamb init, and serve it up. _Lamb, to fricassee. _ Cut the hind quarter of lamb into thin slices, and season them withspice, sweet-herbs, and a shalot; fry and toss them up in some strongbroth, with balls and palates, and a little brown gravy to thicken it. _Miscellaneous directions respecting Meat. _ A leg of veal, the fillet without bone, the knuckle for steaks, and apie; bone of fillet and knuckle for soup. --Shoulder of veal, knuckle cutoff for soup. --Breast of veal, thin end stews, or re-heats as astew. --Half a calf's head boils, then hashes, with gravy from thebones. --For mock turtle soup, neats' feet instead of calf's head, thatis, two calves' feet and two neats' feet. --Giblets of all poultry makegravy. --Ox-cheek, for soup and kitchen. --Rump of beef cut in two, thinpart roasted, thick boiled: or steaks and one joint, the bone forsoup. --The trimmings of many joints will make gravy. --To boil the meatwhite, well flour the joint and the cloth it is boiled in, not lettingany thing be boiled with it, and frequently skimming the grease. --Lambchops fried dry and thin make a neat dish, with French beans in creamround them. A piece of veal larded in white celery sauce, to answer thechops. --Dressed meat, chopped fine, with a little forcemeat, and madeinto balls about the size of an egg, browned and fried dry, and sent upwithout any sauce. --Sweetbreads larded in white celery sauce. --To removetaint in meat, put the joint into a pot with water, and, when it beginsto boil, throw in a few red clear cinders, let them boil together fortwo or three minutes, then take out the meat, and wipe it dry. --To keephams, when they are cured for hanging up, tie them in brown paper bagstight round the hocks to exclude the flies, which omission occasionsmaggots. --Ginger, where spice is required, is very good in most things. _Meat, general rule for roasting and boiling. _ The general rule for roasting and boiling meat is as follows: fifteenminutes to a pound in roasting, twenty minutes to a pound in boiling. On no account whatever let the least drop of water be poured on anyroast meat; it soddens it, and is a bad contrivance to make gravy, whichis, after all, no gravy, and totally spoils the meat. _Meat, half-roasted or under-done. _ Cut small pieces, of the size of a half-crown, of half-roasted mutton, and put them into a saucepan with half a pint of red wine, the samequantity of gravy, one anchovy, a little shalot, whole pepper, and salt;let them stew a little; then put in the meat with a few capers, and, when thoroughly hot, thicken with butter rolled in flour. _Mustard, to make. _ Mix three table-spoonfuls of mustard, one of salt, and cold spring watersufficient to reduce it to a proper thickness. _Chine of Mutton, to roast. _ Let the chine hang downward, and raise the skin from the bone. Takeslices of lean gammon of bacon, and season it with chives, parsley, andwhite pepper; spread them over the chine, and lay the bacon upon them. Turn the skin over them, and tie it up; cover with paper, and roast. When nearly done, dredge with crumbs of bread, and serve up, garnishingwith mutton cutlets. _Mutton chops, to stew. _ Put them in a stewpan, with an onion, and enough cold water to coverthem; when come to a boil, skim and set them over a very slow fire tilltender; perhaps about three quarters of an hour. Turnips may be boiled with them. _Mutton cutlets. _ Cut a neck of mutton into cutlets; beat it till very tender; wash itwith thick melted butter, and strew over the side which is buttered somesweet-herbs, chopped small, with grated bread, a little salt, andnutmeg. Lay it on a gridiron over a charcoal fire, and, turning it, dothe same to that side as the other. Make sauce of gravy, anchovies, shalots, thick butter, a little nutmeg, and lemon. _Mutton cutlets, with onion sauce. _ Cut the cutlets very small; trim all round, taking off all the fat; cutoff the long part of the bone; put them into a stewpan, with all thetrimmings that have been cut off, together with one onion cut in slices;add some parsley, a carrot or two, a pinch of salt, and sixtable-spoonfuls of mutton or veal jelly, and let them stew till thecutlets are of a brown colour all round, but do not let them burn. Takeout the cutlets, drain them in a sieve, and let them cool; then strainthe sauce till it becomes of a fine glaze, and re-warm them. Have readysome good onion sauce; put it in the middle of the dish; place thecutlets--eight, if they are small--round it, and serve the glaze withthem; take care it does not touch the onion sauce, but pour it round theoutside part. _Mutton hams, to make. _ Cut a hind quarter of mutton like a ham. Take one ounce of saltpetre, one pound of coarse sugar, and one pound of common salt; mix themtogether, and rub the ham well with them. Lay it in a hollow tray withthe skin downward; baste it every day for a fortnight; then roll it insawdust, and hang it in wood smoke for a fortnight. Boil and hang it ina dry place; cut it out in rashers. It does not eat well boiled, but isdelicious broiled. _Haricot Mutton. _ Take a neck of mutton, and cut it in the same manner as for muttonchops. When done, lay them in your stewpan, with a blade of mace, somewhole peppercorns, a bunch of sweet-herbs, two onions, one carrot, oneturnip, all cut in slices, and lay them over your mutton. Set yourstewpan over a slow fire, and let the chops stew till they are brown;turn them, that the other side may be the same. Have ready some goodgravy, and pour on them, and let them stew till they are very tender. Your ragout must be turnips and carrots cut into dice, and small onions, all boiled very tender, and well stirred up in the liquor in which yourmutton was stewed. _Another way. _ Fry mutton chops in butter till they are brown, but not done through. Lay them flat in a stewpan, and just cover them with gravy. Put in smallonions, whole carrots, and turnips, scooped or cut into shapes; let themstew very gently for two hours or more. Season the chops before you frythem with pepper and salt. _Leg of Mutton. _ To give a leg of mutton the taste of mountain meat, hang it up as longas it will keep fresh; rub it every day with ginger and coarse brownsugar, leaving it on the meat. _Leg of Mutton in the French fashion. _ A leg of mutton thus dressed is a very excellent dish. Pare off all theskin as neatly as possible; lard the leg with the best lard, and stick afew cloves here and there, with half a clove of garlic, laid in theshank. When half roasted, cut off three or four thin pieces, so as notto disfigure it, about the shank bone; mince these very fine with sage, thyme, mint, and any other sweet garden herbs; add a little beatenginger, very little, three or four grains; as much cayenne pepper, twospoonfuls of lemon juice, two ladlefuls of claret wine, a few capers, the yolks of two hard-boiled eggs: stew these in some meat jelly, and, when thoroughly stewed, pour over your roast, and serve it up. Do notspare your meat jelly; let the sauce be in generous quantity. _Leg of Mutton or Beef, to hash. _ Cut small flat pieces of the meat, taking care to pare the skin andsinews, but leaving as much fat as you can find in the inside of theleg; season with a little salt and cayenne pepper and a little soupjelly; put in two whole onions, two bunches of parsley, the same ofthyme, and a table-spoonful of mushroom-powder. Take two or three littleballs of flour and butter, of the size of a nut, to thicken the sauce;beat it well together; let this simmer a little while; take off thescum; put in the meat, and let it boil. Serve up hot, with fried breadround it. _Another way. _ Take the mutton and cut it into slices, taking off the skin and fat;beat it well, and rub the dish with garlic; put in the mutton withwater, and season with salt, an onion cut in half, and a bundle ofsavoury herbs; cover it, and set it over a stove and stew it. When halfstewed, add a little white wine (say two glasses) three blades of mace, and an anchovy; stew it till enough done; then take out the onion andherbs, and put the hash into the dish, rubbing a piece of butter inflour to thicken it, and serve it up. _Loin of Mutton, to stew. _ Cut your mutton in steaks, and put it into as much water as will coverit. When it is skimmed, add four onions sliced and four large turnips. _Neck of Mutton, to roast. _ Draw the neck with parsley, and then roast it; and, when almost enough, dredge it with white pepper, salt, and crumbs; serve it with the juiceof orange and gravy. _Neck of Mutton, to boil. _ Lard a neck of mutton with lemon-peel, and then boil it in salt andwater, with sweet-herbs. While boiling, stew a pint of oysters in theirown liquor, half a pint of white wine, and the like quantity of broth;put in two or three whole onions and some anchovies, grated nutmeg, anda little thyme. Thicken the broth with the yolks of four eggs, and dishit up with sippets. Lay the oysters under the meat, and garnish withbarberries and lemon. _Neck of Mutton, to fry. _ Take the best end of a neck of mutton, cut it into steaks, beat themwith a rolling-pin, strew some salt on them, and lay them in afrying-pan: hold the pan over a slow fire that may not burn them: turnthem as they heat, and there will be gravy enough to fry them in, tillthey are half done. Then put to them some good gravy; let them frytogether, till they are done; add a good bit of butter, shake it up, andserve it hot with pickles. _Saddle of Mutton and Kidneys. _ Raise the skin of the fore-chine of mutton, and draw it with lemon andthyme; and with sausage-meat farce part of it. Take twelve kidneys, farce, skewer, and afterwards broil them; and lay round horseradishbetween, with the gravy under. _Shoulder of Mutton, to roast in blood. _ Cut the shoulder as you would venison; take off the skin, and let it liein blood all night. Take as much powder of sweet-herbs as will lie on asixpence, a little grated bread, pepper, nutmeg, ginger, and lemon-peel, the yolks of two eggs boiled hard, about twenty oysters, and some salt;temper these all together with the blood; stuff the meat thickly withit, and lay some of it about the mutton; then wrap the caul of the sheepabout the shoulder; roast it, and baste it with blood till it is nearlydone. Take off the caul, dredge, baste it with butter, and serve it withvenison sauce. If you do not cut it venison fashion, yet take off theskin, because it will eat tough; let the caul be spread while it iswarm, and, when you are to dress it, wrap it up in a cloth dipped in hotwater. For sauce, take some of the bones of the breast; chop and put tothem a whole onion, a little lemon-peel, anchovies, and a little spice. Stew these; add some red wine, oysters, and mushrooms. _Shoulder, or Leg of Mutton, with Oysters. _ Make six holes in either a shoulder or leg of mutton with a knife: rollin eggs with your oysters, with crumbs and nutmeg, and stuff three orfour in every hole. If you roast, put a caul over it; if for boiling, anapkin. Make some good oyster sauce, which lay under, and serve up hot. _Roasted Mutton, with stewed Cucumbers. _ Bone a neck and loin of mutton, leaving on only the top bones, about aninch long; draw the one with parsley, and lard the other with bacon veryclosely; and, after skewering, roast them. Fry and stew your cucumbers;lay them under the mutton, and season them with salt, pepper, vinegar, and minced shalot, and put the sauce under the mutton, garnishing withpickled cucumbers and horseradish. _Mutton to eat like Venison. _ Boil and skin a loin of mutton; take the bones, two onions, twoanchovies, a bunch of sweet-herbs, some pepper, mace, carrot, and crustof bread; stew these all together for gravy; strain it off, and put themutton into a stewpan with the fat side downward; add half a pint ofport wine. Stew it till thoroughly done. _Mutton in epigram. _ Roast a shoulder of mutton till it is three parts done, and let it cool;raise the skin quite up to the knuckle, and cut off all to the knuckle. Sauce the blade-bone; broil it, and hash the rest, putting in somecapers, with good gravy, pickled cucumbers, and shalots. Stir them wellup, and lay the blade-bone on the skin. _Mushrooms, to stew brown. _ Take some pepper and salt, with a little cayenne and a little cream;thicken with butter and flour. To do them white, cut out all the blackinside. _Newmarket John. _ Cut the lean part of a leg of mutton in little thin collops; beat them;butter a stewpan, and lay the collops all over. Have ready pepper, salt, shalot or garlic, and strew upon them. Set them over a very slow fire. As the gravy draws, turn over the collops, and dredge in a very littleflour; have ready some good hot gravy. Shake it up all together, andserve with pickles. _Ox-cheek, to stew. _ Choose one that is fat and young, which may be known by the teeth; pickout the eye-balls; cut away the snout and all superfluous bits. Wash andclean it perfectly; well dry it in a cloth, and, with the back of acleaver, break all the bones in the inside of the cheek; then with arollingpin beat the flesh of the outside. If it is intended for the nextday's dinner, proceed in this manner:--quarter and lard it with marrow;then pour on it garlic or elder vinegar so gently that it may sink intothe flesh; strew salt over it, and let it remain so till morning. Thenput it into a stewpan, big enough, if you do both cheeks, to admit oftheir lying flat close to one another; but first rub the pan well withgarlic, and with a spoon spread a pound of butter and upwards at thebottom and sides of the pan. Strew cloves and beaten mace on the cheeks, also thyme and sweet marjoram, finely chopped; then put in as much whitewine as will cover them an inch or more above the meat, but wash notoff the other things by pouring it on. Rub the lid of the pan withgarlic, and cover it so close that no steam can escape. Make a briskfire under it, and, when the cover is so hot that you cannot bear yourhand on it, then a slack fire will stew it, but keep it so that thecover be of the same heat as long as it is stewing. It must not beuncovered the whole time it is doing: about three hours will besufficient. When you take it up, be careful not to break it; take outthe loose bones; pour the liquor on the cheek; clear from the fat andthe dross, and put lemon-juice to it. Serve it hot. _Another way. _ Soak it in water, and make it very clean; put it in a gallon of water, with some potherbs, salt, and whole pepper. When stewed, so that thebones will slip out easily, take it up and strain off the soup; put abit of butter in the frying-pan with some flour, and fry the meat brown, taking care not to burn it. Put some of the soup to the flour andbutter, with ketchup, mushrooms, anchovy, and walnut liquor. Lay thecheek in a deep dish, and pour the sauce over it. _Ox-tail ragout. _ Some good gravy must first be made, and the tail chopped through everyjoint, and stewed a long time in it till quite tender, with an onionstuck with cloves, a table-spoonful of port or Madeira wine, atea-spoonful of soy, and a little cayenne. Thicken the gravy with alittle flour. _Another. _ Take two or three ox-tails; put them in a saucepan, with turnips, carrots, onions, and some black peppercorns; stew them for four hours. Take them out; cut them in pieces at every joint; put them into astewpan with some good gravy, and scraped turnip and carrot; or cut theminto the shape of a ninepin; pepper and salt to your taste; add thejuice of half a lemon; and send it to table very hot. _Peas, to stew. _ Take a quart of fine peas, and two small or one large cabbage lettuce;boil the lettuce tender; take it out of the water, shake it well, andput it into the stewpan, with about two ounces of butter, three or fourlittle onions cut small, and the peas. Set them on a very slow fire, andlet them stew about two hours; season them to your taste with pepper anda tea-spoonful of sugar; and, instead of salt, stew in some bits ofham, which you may take out or leave in when you serve it. There shouldnot be a drop of water, except what inevitably comes from the lettuce. _Another way. _ To your peas, add cabbage lettuces cut small, a small faggot of mint, and one onion; pass them over the fire with a small bit of butter, and, when they are tender and the liquor from them reduced, take out theonion and mint, and add a little white sauce. Take care it be not toothin; season with a little pepper and salt. _Green Peas, to keep till Christmas. _ Gather your peas, when neither very young nor old, on a fine dry day. Shell, and let two persons holding a cloth, one at each end, shake thembackward and forward for a few minutes. Put them into clean quartbottles; fill the bottles, and cork tight. Melt some rosin in a pipkin, dip the necks of the bottles into it, and set them in a cool dry place. _Another way. _ Shell the peas, and dry them in a gentle heat, not much greater thanthat of a hot summer's day. Put them when quite dry into linen bags, andhang them up in a dry place. Before they are boiled, at Christmas orlater, steep them in half milk, half water, for twelve or fourteenhours; then boil them as if fresh gathered. Beans and French beans maybe preserved in the same manner. _Red Pickle, for any meat. _ A quarter of a pound of saltpetre, a large common basinful of coarsesugar, and coarse salt. A leg of pork to lie in it a fortnight. _Beef Steak Pie. _ Rump steaks are preferable to beef; season them with the usualseasoning, puff-paste top and bottom, and good gravy to fill the dish. _Calf's Head Pie. _ Parboil the head; cut it into thin slices; season with pepper and salt;lay them into a crust with some good gravy, forcemeat balls, and yolksof eggs boiled hard. Bake it about an hour and a half; cut off the lid;thicken some good gravy with a little flour; add some oysters; serve itwith or without a lid. _Mutton or Grass Lamb Pie. _ Take a loin of mutton or lamb, and clear it from fat and skin; cut itinto steaks; season them well with pepper and salt; almost fill the dishwith water; lay puff paste at top and bottom. _Veal Pie (common). _ Make exactly as you would a beef-steak pie. _Veal Pie (rich). _ Take a neck, a fillet, or a breast of veal, cut from it your steaks, seasoned with pepper, salt, nutmeg, and a few cloves, truffles, andmorels; then slice two sweetbreads; season them in the same manner, andput a layer of paste round the dish; then lay the meat, yolks of eggsboiled hard, and oysters at the top: fill it with water. When taken outof the oven, pour in at the top through a funnel some good boiled gravy, thickened with cream and flour boiled up. _Veal and Ham Pie. _ Take two pounds of veal cutlets, or the best end of the neck, cut themin pieces about half the size of your hand, seasoned with pepper and avery little salt, and some dressed ham in slices. Lay them alternatelyin the dish with forcemeat or sausage meat, the yolks of three eggsboiled hard, and a gill of water. _Veal Olive Pie. _ Make your olives as directed in the receipt for making olives; put theminto a crust; fill the pie with water: when baked, pour in some goodgravy, boiled and thickened with a little good cream and flour boiledtogether. These ingredients make an excellent pie. _Beef Olive Pie. _ Make your olives as you would common beef olives; put them into puffpaste, top and bottom; fill the pie with water, when baked, pour in somegood rich gravy. _Pig, to barbicue. _ The best pig for this purpose is of the thick neck breed, about sixweeks old. Season the barbicue very high with cayenne, black pepper, andsage, finely sifted; which must be rubbed well into the inside of thepig. It must then be sewed up and roasted, or, if an oven can bedepended upon, it will be equally good baked. The sauce must be a veryhigh beef gravy, with an equal quantity of Madeira wine in it. Send thepig to table whole. Be careful not to put any salt into the pig, as itwill change its colour. _Pig, to collar. _ Have your pig cut down the back, and bone and wash it clean from theblood; dry it well, and season it with spice, salt, parsley, and thyme, and roll it hard in a collar; tie it close in a dry cloth and boil itwith the bones, in three pints of water, a quart of vinegar, a handfulof salt, a faggot of sweet-herbs, and whole spice. When tender, let itcool and take it off; take it out of the cloth, and keep it in thepickle. _Pig, to collar in colours. _ Boil and wash your pig well, and lay it on a dresser: chop parsley, thyme, and sage, and strew them over the inside of the pig. Beat somemace and cloves, mix with them some pepper and salt, and strew thatover. Boil some eggs hard, chop the yolks, and put them in layers acrossyour pig; boil some beet-root, and cut that into slices, and lay themacross; then roll it up in a cloth and boil it. Before it is cold, pressit with a weight, and it will be fit for use. _Pig, to pickle or souse. _ Take a fair fat pig, cut off his head, and cut him through the middle. Take out the brains, lay them in warm water, and leave them all night. Roll the pig up like brawn, boil till tender, and then throw it into anearthen pan with salt and water. This will whiten and season the flesh;for no salt must be put into the boiling for fear of turning it black. Then take a quart of this broth and a quart of white wine, boil themtogether, and put in three or four bay-leaves: when cold, season yourpig, and put it into this sauce. It will keep three months. _Pig, to roast. _ Chop the liver small by itself: mince blanched bacon, capers, truffles, anchovy, mushrooms, sweet-herbs and garlic. Season and blanch the whole. Fill your pig with it; tie it up; sprinkle some good olive oil over it;roast and serve it up hot. _Another way. _ Put a piece of bread, parsley, and sage, cut small, into the belly witha little salt; sew up the belly; spit the pig, and roast it; cut off theears and the under-jaws, which you will lay round; making a sauce withthe brains, thick butter and gravy, which lay underneath. _Pig, to dress lamb fashion. _ After skinning the pig, but leaving the skin quite whole, with the headon, chine it down, as you would do mutton, larding it with thyme andlemon-peel; and roast it in quarters like lamb. Fill the other part witha plum-pudding; sew the belly up, and bake it. _Pigs' Feet and Ears, fricassee of. _ Clean the feet and ears, and boil them very tender. Cut them in smallshreds, the length of a finger and about a quarter of an inch inbreadth; fry them in butter till they are brown but not hard; put theminto a stewpan with a little brown gravy and a good piece of butter, twospoonfuls of vinegar, and a good deal of mustard--enough to flavour itstrong. Salt to your taste; thicken with very little flour. Put in halfan onion; then take the feet, which should likewise be boiled as tenderas for eating; slit them quite through the middle; take out the largebones; dip them in eggs, and strew them over with bread crumbs, seasonedwith pepper and salt; boil or fry them, and put them on the ragout, intowhich squeeze some lemon-juice. _Pigs' Feet and Ears, ragout of. _ Split the feet, and take them out of souse; dip them in eggs, then inbread-crumbs and chopped parsley; fry them in lard. Drain them; cut theears in long narrow slips; flour them; put them into some good gravy;add ketchup, morels, and pickled mushrooms; stew them into the dish, andlay on the feet. _Pig's Head, to roll. _ Take the belly-piece and head of pork, rub it well with saltpetre and avery little salt; let it lie three or four days; wash it clean; thenboil the head tender, and take off all the meat with the ears, which cutin pieces. Have ready four neats' feet, also well boiled; take out thebones, cut the meat in thin slices, mix it with the head, and lay itwith the belly-piece: roll it up tight, and bind it up, and set it onone end, with a trencher upon it; set it within the tin, and place aheavy weight upon that, and let it stand all night. In the morning takeit out, and bind it with a fillet; put it in some salt and water, whichmust be changed every four or five days. When sliced, it looks likebrawn. It is also good dipped in butter and fried, and eaten with meltedbutter, mustard, and vinegar: for that purpose the slices should be onlyabout three inches square. _Pilaw, an Indian dish. _ Take six or eight ribs of a neck of mutton; separate and take off allthe skin and fat, and put them into a stewpan with twelve cloves, asmall piece of ginger, twelve grains of black pepper, and a littlecinnamon and mace, with one clove of garlic. Add as much water as willserve to stew these ingredients thoroughly and make the meat tender. Then take out the mutton, and fry it in nice butter of a light brown, with some small onions chopped fine and fried very dry; put them to themutton-gravy and spice in which it was stewed, adding a table-spoonfulof curry-powder and half an ounce of butter. After mixing all the aboveingredients well together, put them to the rice, which should bepreviously half boiled, and let the whole stew together, until the riceis done enough and the gravy completely absorbed. When the pilaw isdished for table, it should be thinly covered with plain boiled rice tomake it look white, and served up very hot. _Pork, to collar. _ Bone and season a breast of pork with savoury spice, parsley, sage, andthyme; roll it in a hard collar of cloth; tie it close, and boil it, and, when cold, keep it in souse. _Pork, to pickle. _ Having boned your pork, cut it into such pieces as will lie mostconveniently to be powdered. The tub used for this purpose must besufficiently large and sound, so as to hold the brine; and the narrowerand deeper it is the better it will keep the meat. Well rub the meatwith saltpetre; then take one part of bay and two parts of common salt, and rub every piece well, covering it with salt, as you would a flitchof bacon. Strew salt in the bottom of the tub; lay the pieces in it asclosely as possible, strewing salt round the sides of the tub, and ifthe salt should even melt at the top strew no more. Meat thus cured willkeep a long time. _Another way. _ Cut your pork into small pieces, of the size you would boil at one time;rub all the pieces very well with salt, and lay them on a dresser uponboards made to slope that the brine may run off. After remaining threeor four days, wipe them with a dry cloth; have ready a quantity of saltmixed with a small portion of saltpetre: rub each piece well with thismixture, after which cover them all over with salt. Put them into anearthen jar, or large pan, placing the pieces as close together aspossible, closing the top of the jar or pan, so as to prevent allexternal air from getting in; put the shoulder pieces in a pan bythemselves. Pork prepared in this manner will keep good a year. _Chine of Pork, to stuff and roast. _ Make your stuffing of parsley, sage, thyme, eggs, crumbs of bread, andseason it with salt, pepper, nutmeg, and shalot; stuff the chine thick, and roast it gently. When about a quarter roasted, cut the skin inslips, making your sauce with lemon-peel, apples, sugar, butter, andmustard, just as you would for a roast leg. _Another way. _ Take a chine of pork that has hung four or five days; make holes in thelean, and stuff it with a little of the fat leaf, chopped very small, some parsley, thyme, a little sage, and shalot, cut very fine, andseasoned with pepper and salt. It should be stuffed pretty thick. Havesome good gravy in the dish. For sauce, use apple sauce. _Pork Cutlets. _ Cut off the skin of a loin or neck of pork and make cutlets; season themwith parsley, sage, and thyme, mixed together with crumbs of bread, pepper, and salt; broil them, and make sauce with mustard, butter, shalot, and gravy, and serve up hot. _Gammon, to roast. _ Let the gammon soak for twenty-four hours in warm water. Boil it tender, but not too much. When hot, score it with your knife; put some pepper onit, and then put it into a dish to crisp in a hot oven; but be mindfulto pull the skin off. _Leg of Pork, to broil. _ After skinning part of the fillet, cut it into slices, and hack it withthe back of your knife; season with pepper, salt, thyme, and sage, minced small. Broil the slices on the gridiron, and serve with saucemade with drawn butter, sugar, and mustard. _Spring of Pork, to roast. _ Cut off the spring of a knuckle of pork, and leave as much skin on thespring as you can, parting it from the neck, and taking out the bones. Rub it well with salt, and strew it all over with thyme shred small, parsley, sage, a nutmeg, cloves, and mace, beaten small and well mixedtogether. Rub all well in, and roll the whole up tight, with the fleshinward. Sew it fast, spit it lengthwise, and roast it. _Potatoes, to boil. _ No. 1. The following is the celebrated Lancashire receipt for cookingpotatoes:--Cleanse them well, put them in cold water, and boil them withtheir skins on exceedingly slow. When the water bubbles, throw in alittle cold water. When they are done, drain the water completely awaythrough a colander; return them into a pot or saucepan without water;cover them up, and set them before the fire for a quarter of an hourlonger. Do not pare the potatoes before they are boiled, which is a veryunwholesome and wasteful practice. _Potatoes, to boil. _ No. 2. Scrape off the rind; put them into an iron pot; simmer them till theybegin to crack, and allow a fork to pierce easily; then pour off thewater, and put aside the lid of the pot, and sprinkle over some salt. Place your pot at the edge of the fire, and there let it remain an houror more, and during this time all the moisture of the potatoes willgradually exhale in steam, and you will find them white or flaky assnow. Take them out with a spoon or ladle. _Potatoes, to boil. _ No. 3. Boil them as usual; half an hour before sending to table, throw away thewater from them, and set the pot again on the fire; sufficient moisturewill come from the potatoes to prevent the pot from burning; let themstand on the half stove, and not be peeled until sent to table. _Potatoes, to bake. _ Wash nicely, make into balls, and bake in the Dutch oven a light brown. This forms a neat side or corner dish. _Potato balls. _ Pound some boiled potatoes in a mortar, with the yolks of two eggs, alittle pepper, and salt; make them in balls about the size of an egg; dothem over with yolk of egg and crumbs of bread; then fry them of a lightbrown for table; five balls for a corner dish. _Croquets of Potatoes. _ Boil some potatoes in water, strain them, and take sufficient milk tomake them into a mash, rather thick; before you mix the potatoes put thepeel of half a lemon, finely grated, one lump of sugar, and a pinch ofsalt; strain the milk after heating it, and add the potatoes; mash themwell together; let the mash cool; roll it into balls of the shape andsize of an egg; let there be ten or twelve of them; brush them over withthe yolk of egg, and roll them in crumbs of bread and a pinch of salt. Do this twice over; then fry them of a fine brown colour, and serve themwith fried parsley round. _Potatoes, to fry. _ After your potatoes are nicely boiled and skinned, grate them, and toevery large table-spoonful of potatoes add one egg well beat, and toeach egg a small spoonful of cream, with some salt. Drop as manyspoonfuls as are proper in a pan in which is clarified butter. _Potatoes, to mash. _ After the potatoes are boiled and peeled, mash them in a mortar, or on aclean board, with a broad knife, and put them into a stewpan. To twopounds of potatoes put in half a pint of milk, a quarter of a pound ofbutter, and a little salt; set them over the fire, and keep them stirredtill the butter is melted; but take care they do not burn to the bottom. Dish them up in what form you please. _Potatoes, French way of cooking. _ Boil the potatoes in a weak white gravy till nearly done; stir in somecream and vermicelli, with three or four blades of mace, and let it boiltill the potatoes are sufficiently done, without being broken. _Potatoes, à-la-Maitre d'hotel. _ Cut boiled potatoes into slices, not too thin; simmer them in a littleplain gravy, a bit of butter rubbed in a little flour, chopped parsley, pepper, and salt, and serve hot. _Rice, to boil. _ To boil rice well, though a simple thing, is rarely well done. Have twoquarts of water boiling, while you wash six ounces of rice, pickedclean. Change the water three or four times. When the rice is clean, drain and put it into the boiling water. Boil twenty minutes; add threequarters of a table-spoonful of salt. Drain off the water well--this isthe most essential point--set it before the fire, spread thin to dry. When dry, serve it up. If the rice is not dry, so that each grainseparates easily from the others, it is not properly boiled. _Another way. _ Put one pound of rice into three quarts of boiling water; let it remaintwenty minutes. Skim the water, and add one ounce of hog's lard and alittle salt and pepper. Let it simmer gently over the fire closelycovered, for an hour and a quarter, when it will be fit for use. Thiswill produce eight pounds of savoury rice. _Rissoles. _ No. 1. Take a roasted fowl, turkey, or pullet; pull it into shreds; there mustbe neither bone nor skin. Cut some veal and ham into large dice; put itinto a stewpan, with a little thyme, carrots, onions, cloves, and twoor three mushrooms. Make these ingredients simmer over a slow fire fortwo hours, taking care they do not burn; put in a handful of flour, andstir well, with a pint of cream and as much good broth; let the wholethen stew for a quarter of an hour; continue to stir with a wooden spoonto prevent its burning. When it is done enough, strain it through awoollen strainer; then put in the whole meat of the poultry you havecut, with which you must make little balls of the size of pigeons' eggs. Dip them twice in very fine crumbs of bread; wrap them in paste, rolledvery thin; then fry them in lard, which should be very hot. _Rissoles. _ No. 2. Take the fleshy parts and breasts of two fowls, which cut into smalldice, all of an equal size; then throw them into some white sauce, andreduce it till it becomes very thick and stiff. When this is cold, cutit into several pieces, and roll them to the size and shape of a cork;then roll them in crumbs of bread very fine; dip them into some whiteand yolks of eggs put up together with a little salt, and roll themagain in bread. If they are not stiff enough to keep their shape, thismust be repeated; then fry them of a light brown colour, drain them, wipe off the grease, and serve them with fried parsley between them. _Rissoles. _ No. 3. Take of the puré made as directed for pheasant, veal, or game, (seePheasant under the head Game) a sufficient quantity for eight rissoles, then a little of the jelly of veal, say about half a pint; put in it apinch of salt and of cayenne pepper, two table-spoonfuls of cream, theyolk of one egg, and a piece of butter of the size of a walnut; mix thissauce well together over the fire, strain it, and then add the puré. Letit cool, and prepare a little puff-paste sufficient to wrap the rissolesonce over with it, taking care to roll the paste out thin. Fry them, andsend them up with fried parsley, without sauce. The rissoles must bemade stiff enough not to break in the frying. _Rice. _ One pound of veal or fowl, chopped fine; have ready some good bechamelsauce mixed with parsley and lemon-juice; mix it of a good thickness. When cold, make it up into balls, or what shape you please; dip them inyolks of eggs and bread crumbs, and fry them a few minutes before theygo to table. They should be of a light brown, and sent up with friedparsley. _A Robinson, to make. _ Take about eight or ten pounds of the middle of a brisket of beef; letit hang a day; then salt it for three days hung up; afterwards put it instrong red pickle, in which let it remain three weeks. Take it out, putit into a pot with plenty of water, pepper, a little allspice, andonion; let it simmer for seven or eight hours, but never let it boil. When quite tender, take out all the bones, spread it out on a table tocool, well beat it out with a rollingpin, and sprinkle with cayenne, nutmeg, and very little cloves, pounded together. Put it in a coarsecloth after it is rolled; twist it at each end to get out the fat, andbind it well round with broad tape; in that state let it remain threedays. _Salad, to dress. _ Two or three eggs, two or three anchovies, pounded, a little tarragonchopped very fine, a little thick cream, mustard, salt, and cayennepepper, mixed well together. After these are all well mixed, add oil, alittle tarragon, elder, and garlic vinegar, so as to have the flavour ofeach, and then a little of the French vinegar, if there is not enough ofthe others to give the requisite taste. _Bologna Sausages. _ Have the fillets of young, tender porkers, and out of the weight oftwenty-five pounds three parts are to be lean and one fat; season themwell in the small shredding with salt and pepper, a little gratednutmeg, and a pint of white wine, mixed with a pint of hog's blood;stirring and beating it well together, with a little of the sweet-herbsfinely chopped; with a funnel open the mouths of the guts, and thrustthe meat gently into it with a clean napkin, as by forcing it with yourhands you may break the gut. Divide them into what lengths you please;tie them with fine thread, and let them dry in the air for two or threedays, if the weather be clear and a brisk wind, hanging them in rows ata little distance from each other in the smoke-loft. When well dried, rub off the dust they contract with a clean cloth; pour over them sweetolive-oil, and cover them with a dry earthen vessel. _English Sausages. _ Chop and bruise small the lean of a fillet of young pork; to every poundput a quarter of a pound of fat, well skinned, and season it with alittle nutmeg, salt, and pepper, adding a little grated bread; mix allthese well together, and put it into guts, seasoned with salt andwater. _Another way. _ Take six pounds of very fine well fed pork, quite free from gristle andfat; cut it very small, and beat it fine in a mortar; shred six poundsof suet, free from skin, as fine as possible. Take a good deal of sage, the leaves picked off and washed clean, and shred fine as possible;spread the meat on a clean table; then shake the sage, about three largespoonfuls, all over; shred the yellow part of the rind of a lemon veryfine, and throw that over, with as much sweet-herbs, when shred fine, aswill fill a large spoon; grate two nutmegs over it, with twotea-spoonfuls of bruised pepper, and a large spoonful of salt. Thenthrow over it the suet, and mix all well together, and put it down closein a pot. When you use it, roll it up with as much beaten egg as willmake the sausages roll smooth; let what you fry them in be hot beforeyou put them into the pan; roll them about, and when they are thoroughlyhot, and of a fine light brown colour, they are done. By warming alittle of the meat in a spoon when you are making it, you will thentaste if it is seasoned enough. _Oxford Sausages. _ Take the best part of a leg of veal and of a leg of pork, of each threepounds; skin it well, and cut it into small dice. Take three pounds ofthe best beef suet (the proportion of which you may increase or diminishaccording to your taste, ) skin it well; add a little sage, and chop itall together as fine as forcemeat. When chopped, put in six or seveneggs and a quarter of a pound of cold water, and season to your likingwith pepper and salt. Work it up as if you were kneading dough forbread; roll it out in the form of sausages, and let the pan you fry themin be hot, with a bit of butter in it. _Sausages for Scotch collops. _ Take beef suet and some veal, with a little winter savory, sage, thyme, and some grated nutmeg, beaten cloves, mace, and a little salt andpepper. Let these be well beaten together; then add two eggs beat, andheat all together. Roll them up in grated bread, fry, and send them up. _Veal Sausages. _ Take half a pound of the lean of a leg of veal; cut it in small pieces, and beat it very fine in a stone mortar, picking out all the littlestrings. Shred one pound and half of beef-suet very small; season itwith pepper, salt, cloves, and mace, but twice as much mace as cloves, some sage, thyme, and sweet marjoram, according to your palate. Mix allthese well with the yolks of twelve eggs; roll them to your fancy, andfry them in lard. _Sausages without skins. _ Take a pound and quarter of the lean of a leg of veal and a pound andquarter of the lean of a hind loin of pork; pick the meat from the skinsbefore you weigh it; then take two pounds and half of fresh beef-suetpicked clean from the skins, and an ounce and half of red sage leaves, picked from the stalks; wash and mince them as fine as possible; putthem to the meat and suet, and mince as fine as you can. Add to it twoounces of white salt and half an ounce of pepper. Pare all the crustfrom a stale penny French roll, and soak the crumb in water till it iswet through; put it into a clean napkin, and squeeze out all the water. Put the bread to the meat, with four new-laid eggs beaten; then withyour hands work all these things together, and put them into a cleanearthen pan, pressed down close. They will keep good for a week. Whenyou use this meat, divide a pound into eighteen parts; flour your handsa little, and roll it up into pretty thick sausages, and fry them insweet butter; a little frying will do. _Spinach, the best mode of dressing. _ Boil the spinach, squeeze the water from it completely, chop it alittle; then put it and a piece of butter in a stewpan with salt and avery little nutmeg; turn it over a brisk fire to dry the remainingwater. Then add a little flour; mix it well, wet it with a little goodbroth, and let it simmer for some time, turning it now and then toprevent burning. To dress it _maigre_, put cream instead of broth, and an onion with aclove stuck in it, which you take out when you serve the spinach. Garnish with fried bread. Observe that if you leave water in it, thespinach cannot ever be good. _Another way. _ Clean it well, and throw it into fresh water; then squeeze and drain itquite dry. Chop it extremely small, and put it into a pan with cream, fresh butter, salt, and a very small quantity of pepper and nutmeg: addan onion with two cloves stuck in it, and serve it up very hot, withfried bread sippets of triangular shape round the dish. _Spinach, to stew. _ Pick the spinach very carefully; put it into a pan of water; boil it ina large vessel with a good deal of salt to preserve the green colour, and press it down frequently that it may be done equally. When boiledenough to squeeze easily, drain it from the water, and throw it intocold water. When quite cold, make it into balls, and squeeze it well. Then spread it on a table and chop it very fine; put a good piece ofbutter in a stewpan, and lay the spinach over the butter. Let it dryover a slow fire, and add a little flour; moisten with half a pint ofbeef jelly and a very little warm water: add a little cayenne pepper. This spinach should be very like thick melted butter, and as fine andsmooth as possible. _Another way. _ Take some fine spinach, pick and wash it extremely clean. When wellboiled, put it into cold water, and squeeze it in a cloth very dry; chopit very small; put it in a stewpan with a piece of butter and half apint of good cream; stir it well over the fire, that it may not oil; andput in a little more cream just as you are going to dish it. _Sweetbreads, ragout of. _ Wash your sweetbreads; put them into boiling water, and, after blanchingthem, throw them into cold water; dry them with a linen cloth; and putthem in a saucepan over the fire with salt, pepper, melted bacon, and afaggot of sweet-herbs. Shake them together, and put some good gravy tomoisten them; simmer over the fire, and thicken to your liking. _Another. _ Take sweetbreads and lamb's fry, and parboil them, cutting them intoslices, and cocks'-combs sliced and blanched, and season them withpepper and salt, and other spices; fry them in a little lard; drain andtoss them in good gravy, with two shalots, a bunch of sweet-herbs, mushrooms, and truffles. Thicken it with a glass of claret; garnish withred beet root. _Savoury Toasts, to relish Wine. _ Cut six or seven pieces of bread about the size of two fingers, and frythem in butter till they are of a good colour; cut as many slices of hamof the same size, and put them into a stewpan over a slow fire, for anhour; when they are done take them out, and stir into the stewpan alittle flour; when of a good colour moisten it with some broth, withoutsalt; then skim off the fat, and strain the sauce through a sieve. Dishthe ham upon the fried bread, and pour the sauce over. _Another. _ Rasp some crumb of bread; put it over the fire in butter; put over it aminced veal kidney, with its fat, parsley, scallions, a shalot, cayennepepper and salt, mixed with the whites and yolks of four eggs beat: putthis forcemeat on fried toasts of bread, covering the whole with gratedbread, and passing the salamander over it. Serve it with a clear beefgravy sauce under it. _Tomata to eat with roast meat. _ Cover the bottom of a flat saucepan with the tomatas, that they may lieone upon another; add two or three spoonfuls of water, a little salt andpepper, to your taste; cover the pan, and stew them; in six or sevenminutes turn them, and let them stew till they are soft. Send them upwith their liquor. _Tongues, to cure. _ No. 1. Take two fine bullocks' tongues; wash them well in spring water; drythem thoroughly with a cloth, and salt them with common salt, a quarterof a pound of saltpetre, a quarter of a pound of treacle, and a quarterof a pound of gunpowder. Let them lie in this pickle for a month; turnand rub them every day; then take them out and dry them with a cloth;rub a little gunpowder over them, and hang them up for a month, whenthey will be fit to eat, previously soaking a few hours as customary. _Tongues, to cure. _ No. 2. One pound of bay salt, half a pound of saltpetre, two ounces of salprunella, two pounds of coarse sugar; make your brine strong enough withcommon salt to float an egg. The quantity of water is seven quarts, boilall together, and scum it well for half an hour. When cold, put thetongues in, and wash them in warm water before dressing. For table besure never to let them boil, but simmer slowly for four or five hours. _Tongues, to cure. _ No. 3. Take two fine neats' tongues; cut off the roots, and cut a nick in theunder side; wash them clean, and dry with a cloth. Rub them with commonsalt, and lay them on a board all night. Next day take two ounces of baysalt, one of sal prunella, and a handful of juniper-berries, all bruisedfine; mix them with a quarter of a pound of coarse sugar and one poundof common salt. Rub the tongues well with this mixture; lay them in along pan, and turn and rub them daily for a fortnight. Take them out ofthe pickle, and either dry or dress them. _Tongues, to cure. _ No. 4. Mix some well bruised bay salt, and a little saltpetre, with commonsalt, and with a linen cloth rub the tongues and salt them, mostparticularly the roots; and as the brine consumes put some more, tillthe tongues are hard and stiff. When they are salted, roll them up, anddry them in bran. _Tongues, to cure. _ No. 5. Have the roots well cleansed from the moisture, and with warm water washand open the porous parts, that the salt may penetrate, and dry themwell. Cover them for a week with a pickle made of common salt, and baysalt well boiled in it; then rub them with saltpetre, and to make themof a good red colour you must take them out, and rub and salt them wellso that the salt penetrates, pressing them down hard with a board that, when they are put to dry, they may keep their due proportion. The usualway of drying them is with burnt sawdust, which, with the salt, givesthe dusky colour that appears on the outside before they are boiled. _Tongues, to cure. _ No. 6. Well rub into the tongue two ounces of saltpetre, a pound of commonsalt, and a quarter of a pound of treacle; and baste every day for threeweeks. _Tongue, to smoke. _ Wipe the tongue dry, when taken out of the pickle; glaze it over with abrush dipped in pyroligneous acid, and hang it up in the kitchen. _Tongue, to bake. _ Season your tongues with pepper, salt, and nutmeg; lard them with largelardoons, and have them steeped all night in vinegar, claret, andginger. Season again with whole pepper, sliced nutmeg, whole cloves, andsalt. Bake them in an earthen pan; serve them up on sippets, and layyour spice over them, with slices of lemon and some sausages. _Tongue, to boil. _ Put a good quantity of hay with your tongues, tying them up in a cloth, or else in hay. Boil them till they are tender and of a good colour, andthey will eat short and mellow. _Tongue, to pot. _ Prick the tongues with a skewer, and salt them with bay-salt andsaltpetre, to make them red. Boil them till they will just peel; seasonwith mace and a little pepper, to your liking; bake them in a pot wellcovered with butter, and they will keep as long as any potted meat. _Tongue and Udder, to roast. _ Have the tongue and udder boiled and blanched, the tongue being saltedwith saltpetre; lard them with the whole length of large lardoons, andthen roast them on a spit, basting them with butter: when roasted, dressthem with grated bread and flour, and serve up with gravy, currant-jellyby itself, and slices of lemon. _Sheep's Tongue, or any other, with Oysters. _ Boil six tongues in salt and water till they are sufficiently tender topeel. Slice them thin, and with a quart of large oysters put them in adish, with some whole spice and a little claret, and let them stewtogether. Then put in some butter, and three yolks of eggs well beaten. Shake them all well together, and put some sippets and lay your tonguesupon them. _Tripe, to dress. _ Take of the finest tripe, and, when properly trimmed, cut it in piecesabout four inches square; put it in a stewpan, with as much white wineas will almost cover it: slice in three or four race of ginger, quarterin a nutmeg, put in a good deal of salt, a bundle of herbs, rosemary, thyme, sweet marjoram, and onion. When this has stewed gently a goodwhile, take out a pint of the clearest liquor, free from fat or dross, and dissolve in it some anchovies finely picked. Take up the tripe, abit at a time, with a fork, and lay it in a warmed dish; pour on it theliquor in which the anchovies were dissolved. Sprinkle on it a littlelemon juice. Those who are fond of onions or garlic may make either theprevailing ingredient. _Tripe, to fricassee. _ Cut into slices the fat part of double tripe; dip them into eggs orbatter, and fry them to lay round the dish. Cut the other part into longslips, and into dice, and toss them up with onion, chopped parsley, melted butter, yolks of eggs, and a little vinegar. Season with pepperand salt, and serve up. _Truffles and Morels, to stew. _ Well wash the truffles, cut them into slices, of the size and about thethickness of half-a-crown; put them into a stewpan, with a pinch of saltand cayenne pepper, and a little butter, to prevent their being burnt. Let them stew ten minutes; have ready a good brown sauce of half a pintof beef and the same of veal jelly, thickened with a little butter andflour; add to it any trimmings of the truffles or morels, and boil themalso in it; put in one pinch of cayenne pepper. Strain the truffles ormorels from the butter they were first stewed in; throw them into thesauce; warm the whole again, and serve hot. _Veal, to boil. _ Veal should be boiled well; a knuckle of six pounds will take verynearly two hours. The neck must be also well boiled in a good deal ofwater; if boiled in a cloth, it will be whiter. Serve it with tongue, bacon, or pickled pork, greens of any sort, brocoli, and carrots, oronion sauce, white sauce, oyster sauce, parsley and butter, or whitecelery sauce. _Veal, to collar. _ Bone and wash a breast of veal; steep it in three waters, and dry itwith a cloth; season it with savoury spice, some slices of bacon, andshred sweet-herbs; roll them in a collar of cloth, and boil it in saltand water, with whole spice; skim it clean and take it up, and when coldput it in the pickle. _Another way. _ Take the meat of a breast of veal; make a stuffing of beef-suet, crumbof bread, lemon peel, parsley, pepper, and salt, mixed up with two eggs;lay it over the meat, and roll it up. Boil an hour and a half, and sendit to table with oyster sauce. _Veal, to roast. _ Veal will take a quarter of an hour to a pound: paper the fat of theloin and fillet; stuff the fillet and shoulder with the followingingredients: a quarter of a pound of suet, chopped fine, parsley, andsweet-herbs chopped, grated bread, lemon-peel, pepper, salt, nutmeg, andyolk of egg; butter may supply the want of suet. Roast the breast withthe caul on it till almost done; take it off, flour and baste it. Vealrequires to be more done than beef. For sauce use salad pickles, brocoli, cucumbers, raw or stewed, French beans, peas, cauliflower, celery, raw or stewed. _Veal, roasted, ragout of. _ Cut slices of veal about the size of two fingers and at least as long asthree; beat them with a cleaver till they are no thicker than acrown-piece; put upon every slice some stuffing made with beef-suet, ham, a little thyme, parsley, scallions, and a shalot. When the whole isminced, add the yolks of two eggs, half a table-spoonful of brandy, salt, and pepper; spread it on the veal and roll it. Cover each piecewith a thin slice of bacon, and tie it carefully. Then put them on asmall delicate spit covered with paper; and, when they are done, takeoff the paper carefully, grate bread over them, and brown them at aclear fire. Serve them with a gravy sauce. _Veal, to stew. _ Cut the veal into small pieces; season with an onion, some salt andpepper, mace, lemon-peel, and two or three shalots; let them stew inwater, with a little butter, or port wine, if you like. When enoughdone, put in some yolks of eggs beaten, and boil them quick. Dish andserve them up. _Veal, with Rice, to stew. _ Boil half a pound of rice in three quarts of water in a small pan withsome good broth, about a pint, and slices of ham at the bottom, and twogood onions. When it is almost done, spread it, about twice thethickness of a crown-piece, over a silver or delft dish in which it isto be served [it must be a dish capable of bearing the fire]. Lay slicesof veal and ham alternately--the veal having already been dressed brown. Cover the meat with rice in such a manner that it cannot be seen; putyour dish upon a hot stove; brown the rice with a salamander; drain offthe fat that may be in the dish, and serve it dry, or, if it ispreferred, with any of the good sauces, for which there are directions, poured under it. _Veal served in paper. _ Cut some slices of veal from the fillet, about an inch thick, in a smallsquare, about the size of a small fricandeau; make a box of paper to fitneatly; rub the outside with butter, and put in your meat, with sweetoil or butter, parsley, scallions, shalots, and mushrooms, all stewedvery fine, salt, and whole pepper. Set it upon the gridiron, with asheet of oiled paper under it, and let it do by a very slow fire, lestthe paper burn. When the meat is done on one side turn it on the other. Serve it in the box, having put over it very gently a dash of vinegar. _Bombarded Veal. _ Take a piece of a long square of bacon; cut it in thin slices; do thesame with veal, and lay the slices on your bacon. Having made a piece ofgood forcemeat, spread it thin on your veal, having previously seasonedthe latter with pepper and salt. Roll these up one by one; spit them ona lark spit, quite even; wash them over with eggs and crumbs of bread;then roast them, and serve up with a good ragout. _Veal Balls. _ Take two pounds of veal; pick out the skin and bones; mix it well withthe crust of a French roll, soaked in hot milk, half a pound of vealsuet, two yolks of eggs, onion, and chopped parsley; season with pepperand salt. Roll the balls in raspings; fry them of a gold colour: boilthe bones and the bits of skin to make the gravy for them. _Breast of Veal. _ To fricassee it like fowls, parboil it; turn it a few times over thefire with a bit of butter, a bunch of parsley, scallions, somemushrooms, truffles, and morels. Shake in a little flour; moisten withsome good stock broth; and when the whole is done and skimmed, thickenit with the yolks of three eggs beat with some milk; and, before it isserved, add a very little lemon juice. _Breast of Veal, with Cabbage and Bacon. _ Cut the breast of veal in pieces, and parboil it; parboil also a cabbageand a bit of streaked bacon, cut in slices, leaving the rind to it. Tieeach separately with packthread, and let them stew together with goodbroth; no salt or pepper, on account of the bacon. When the whole isdone, take out the meat and cabbage, and put them into the terrine youserve to table. Take the fat off the broth, put in a little cullis, andreduce the sauce over the stove. When of a proper thickness pour it overthe meat, and serve up. _Breast of Veal en fricandeau. _ Lard your veal, and take a ragout of asparagus, (for which see Ragouts, )and lay your veal, larded or glazed, upon the ragout. The same may bedone with a ragout of peas. _Breast of Veal, glazed brown. _ Take a breast of veal, cut in pieces, or whole if you prefer it. Stir abit of butter and a spoonful of flour over the fire, and, when it is ofa good colour, put in a pint of broth, and afterwards the veal. Stew itover a slow fire, and season with pepper and salt, a bunch of parsley, scallions, cloves, thyme, laurel, basil, and half a spoonful of vinegar. When the meat is done and well glazed, skim the sauce well, and serveit round it. _Breast of Veal, to stew with Peas. _ Cut the nicest part of the breast of veal, with the sweetbread; roast ita little brown; take a little bit of the meat that is cut off the ends, and fry it with butter, salt, pepper, and flour; take a little hot waterjust to rinse out the gravy that adheres to the frying-pan, and put itinto a stewpan, with two quarts of hot water, a bundle of parsley, thyme, and marjoram, a bit of onion or shalot, plenty of lemon-peel, anda pint of old green peas, the more mealy the better. Let it stew two orthree hours, then rub it through a sieve with a spoon; it should be allnice and thick; then put it again in the stewpan with the meat, havingready some hot water to add to the gravy in case it should be wanted. Athick breast will take two hours, and must be turned every now and then. Boil about as many nice young peas as would make a dish, the same as foreating; put them in about ten minutes before you take it up, skimmingall the fat nicely off; and season it at the same time with salt andcayenne to your taste. _Another way. _ Cut your veal into pieces, about three inches long; fry it delicately;mix a little flour with some beef broth, with an onion and two cloves;stew this some time, strain it, add three pints or two quarts of peas, or heads of asparagus, cut like peas. Put in the meat; let it stewgently; add pepper and salt. _Breast of Veal ragout. _ Bone and cut out a large square piece of the breast of veal; cut therest into small pieces, and brown it in butter, stewing it in yourragout for made dishes; thicken it with brown butter, and put the ragoutin the dish. Lay diced lemon, sweetbreads, sippets, and bacon, fried inbatter of eggs; then lay on the square piece. Garnish with slicedoranges. _Veal Collops, with Oysters. _ Cut thin slices out of a leg of veal, as many as will make a dish, according to the number of your company. Lard one quarter of them, andfry them in butter; take them out of the pan and keep them warm. Cleanthe pan, and put into it half a pint of oysters, with their liquor, andsome strong broth, one or two shalots, a glass of white wine, two orthree anchovies minced, and some grated nutmeg; let these have a boilup, and thicken with five eggs and a piece of butter. Put in yourcollops, and shake them together till the sauce is tolerably thick. Setthem on the stove again to stew a little; then serve up. _Veal Collops, with white sauce. _ Cut veal that has been already roasted into neat small pieces, round orsquare; season them with a little pepper and salt; pass them quick of apale colour in a bit of butter of the size of a walnut; add the yolks offive eggs, and half a pint of cream, with a very small onion or two, previously boiled; toss them up quick, and serve hot. _Veal Cutlets, to dress. _ Cut the veal steaks thin; hack and season them with pepper, salt, andsweet-herbs. Wash them over with melted butter, and wrap white paperbuttered over them. Roast or bake them; and, when done, take off thepaper, and serve them with good gravy and Seville orange-juice squeezedon. _Another way. _ Take the best end of a neck of veal and cut your cutlets; four ribs willmake eight cutlets. Beat them out very thin, and trim them round. Takechopped parsley, thyme, shalots, and mushrooms, pass them over the fire, add a little juice of lemon, lemon-peel, and grated nutmeg. Dip in thecutlets, crumb them, and boil them over a gentle fire. Save what youleave from dipping them in, put some brown sauce to it, and put it underthem when going to table, first taking care to remove the grease fromit. Lamb cutlets are done the same way. _Veal Cutlets, larded. _ Cut a neck of veal into bones; lard one side, and fry them off quick. Thicken a piece of butter, of the size of a large nut, with a littleflour, and whole onion. Put in as much good gravy as will just coverthem, and a few mushrooms and forcemeat balls. Stove them tender; skimoff all grease; squeeze in half a lemon, and serve them up. _Fillet of Veal, to farce or roast. _ Mince some beef suet very small, with some sweet marjoram, wintersavory, and thyme; season with salt, cloves, and mace, well beaten; putin grated bread; mix them all together with the yolk of an egg; makesmall holes in the veal, and stuff it very thick with these. Put it onthe spit and roast it well. Let the sauce consist of butter, gravy, andjuice of lemon, very thick. Dish the veal, and pour the sauce over it, with slices of lemon laid round the dish. _Fillet of Veal, to boil. _ Cut out the bone of a fillet of veal; put it into good milk and waterfor a little while: make some forcemeat with boiled clary, raw carrots, beef suet, grated bread, sweet-herbs, and a good quantity of shrimps, nutmeg, and mace, the yolks of three eggs boiled hard, some pepper andsalt, and two raw eggs; roll it up in butter, and stuff the veal withit. Boil the veal in a cloth for two hours, and scald four or fivecucumbers, in order to take out the pulp the more easily. This done, fill them with forcemeat, and stew them in a little thin gravy. Forsauce take strong white gravy, thickened with butter, a very littleflour, nutmeg, mace, and lemon-peel, three anchovies dissolved inlemon-juice, some good cream, the yolk of an egg beaten, and a glass ofwhite wine. Serve with the cucumbers. _Half a Fillet of Veal, to stew. _ Take a stewpan large enough for the piece of veal, put in some butter, and fry it till it is firm, and of a fine brown colour all round; put intwo carrots, two large onions, whole, half a pound of lean bacon, abunch of thyme and of parsley, a pinch of cayenne pepper and of salt:add a cupful of broth, and let the whole stew over a very slow fire forone hour, or according to the size of your piece of veal, untilthoroughly done. Have ready a pint of jelly soup, in which stew atable-spoonful of mustard and the same of truffles cut in small pieces;add one ounce of butter and a dessert spoonful of flour to thicken;unite it well together; put in a glass of white wine, and boil. Whenready to serve, pour it over the veal; let there be sauce sufficient tofill the dish; the veal must be strained from the vegetables, and greatcare taken that the sauce is well passed through the sieve, to keep itclear from grease. _Knuckle of Veal, white. _ Boil a knuckle of veal in a little water kept close from the air, withsix onions and a little whole pepper, till tender. The sauce to bepoured over it, when dished in a little of its own liquor--two or threeanchovies, a little mace, half a pint of cream, and the yolk of an egg, thickened with a little flour. _Knuckle of Veal ragout. _ Cut the veal into slices half an inch thick; pepper, salt, and flourthem; fry them of a light brown; put the trimmings, with the bonebroken, an onion sliced, celery, a bunch of sweet-herbs; pour warm waterto cover them about an inch. Stew gently for two hours; strain it, andthicken with flour and butter, a spoonful of ketchup, a glass of wine, and the juice of half a lemon. Give it a boil, strain into a cleansaucepan, put in the meat, and make it hot. _Leg of Veal and Bacon, to boil. _ Lard the veal with bacon and lemon-peel; boil it with a piece of bacon, cut in slices; put the veal into a dish, and lay the bacon round it. Serve it up with green sauce made thus: beat two or more handfuls ofsorrel in a mortar, with two pippins quartered, and put vinegar andsugar to it. _Loin of Veal, to roast. _ Roast, and baste with butter; set a dish under your veal, with vinegar, a few sage leaves, and a little rosemary and thyme. Let the gravy dropon these, and, when the veal is roasted, let the herbs and gravy boilonce or twice on the fire: serve it under the veal. _Loin of Veal, to roast with herbs. _ Lard the fillet of a loin of veal; put it into an earthen pan; steep itthree hours with parsley, scallions, a little fennel, mushrooms, alaurel-leaf, thyme, basil, and two shalots, the whole shred very fine, salt, whole pepper, a little grated nutmeg, and a little sweet oil. Whenit has taken the flavour of the herbs, put it upon the spit, with allits seasoning, wrapt in two sheets of white paper well buttered; tie itcarefully so as to prevent the herbs falling out, and roast it at a veryslow fire. When it is done take off the paper, and with a knife pick offall the bits of herbs that stick to the meat and paper, and put theminto a stewpan, with a little gravy, two spoonfuls of verjuice, salt, whole pepper, and a bit of butter, about as big as a walnut, rolled inflour. Before you thicken the sauce, melt a little butter; mix it withthe yolk of an egg, and rub the outside of the veal, which should thenbe covered with grated bread, and browned with a salamander. Serve it upwith a good sauce under, but not poured over so as to disturb the meat. _Loin of Veal, fricassee of. _ Well roast a loin of veal, and let it stand till cold. Cut it intoslices; in a saucepan over the stove melt some butter, with a littleflour, shred parsley, and chives. Turn the stewpan a little for a minuteor so, and pepper and salt the veal. Put it again into the pan, and giveit three or four turns over the stove with a little broth, and boil ita little: then put three or four yolks of eggs beaten up to a cream, andsome parsley shred, to thicken it, always keeping it stirred over thefire till of sufficient thickness; then serve it up. _Loin of Veal Bechamel. _ When the veal is nicely roasted, cut out part of the fillet down theback; cut it in thin slices, and put some white sauce to what you havecut out. Season it with the juice of lemon and a little pepper and salt;put it into the veal, and cover the top with crumbs of bread that hasbeen browned, or salamander it over with crumbs, or leave the skin ofthe veal so that you can turn it over when the seasoning part is put in. _Neck of Veal, stewed with Celery. _ Take the best end of a neck, put it into a stewpan with beef broth, salt, whole pepper, and two cloves, tied in a bit of muslin, an onion, and a piece of lemon-peel. Add a little cream and flour mixed, somecelery ready boiled, and cut into lengths; and boil it up. _Veal Olives. _ No. 1. are done the same way as the beef olives, only cut off a fillet of veal, fried of a fine brown. The same sauce is used as for beef, and, if youlike, small bits of curled bacon may be laid in the dish. Garnish withlemon and parsley. _Veal Olives. _ No. 2. Wash eight or ten Scots collops over with egg batter; season and layover a little forcemeat; roll them up and roast them; make a good ragoutfor them; garnish with sliced orange. _Veal Olives. _ No. 3. Take a good fillet of veal, and cut large collops, not too thin, andhack them well; wash them over with the yolk of an egg; then spread on agood layer of forcemeat, made of veal pretty well seasoned. Roll themup, and wash them with egg; lard them over with fat bacon, tie themround, if you roast them; but, if to be baked, you need only wash thebacon over with egg. Garnish with slices of lemon, and for sauce takethick butter and good gravy, with a piece of lemon. _Veal Olives. _ No. 4. Lay over your forcemeat; first lard your collops, and lay a row of largeoysters; and then roll them up, and roast or bake them. Make a ragoutof oysters, sweetbreads fried, a few morels and mushrooms, and lay inthe bottom of your dish, and garnish with fried oysters and gratedbread. _Veal Rumps. _ Take three veal rumps; parboil and put them into a little pot, with somebroth, a bunch of parsley, scallions, a clove of garlic, two shalots, alaurel leaf, thyme, basil, two cloves, salt, pepper, an onion, a carrot, and a parsnip: let them boil till they are thoroughly done, and thesauce is very nearly consumed. Take them out, let them cool, and strainthe sauce through a rather coarse sieve, that none of the fat mayremain. Put it into a stewpan, with the yolks of three eggs beat up, anda little flour, and thicken it over the fire. Then dip your veal rumpsinto it, and cover them with grated bread; put them upon a dish, andbrown them with a salamander. Serve them with sour sauce, for which seethe part that treats of Sauces. _Shoulder of Veal, to stew. _ Put it in an earthen pan, with a gill of water, two spoonfuls ofvinegar, salt, whole pepper, parsley and scallions, two cloves ofgarlic, a bay leaf, two onions, two heads of celery, three cloves, and abit of butter. Cover the pan close, and close the edges with flour andwater. Stew it in an oven three hours; then skim and strain the sauce, and serve it over the veal. _Veal Steaks. _ Cut a neck of veal into steaks, and beat them on both sides: beat up anegg, and with a feather wet your steaks on both sides. Add some parsley, thyme, and a little marjoram, cut small, and seasoned with pepper andsalt. Sprinkle crumbs of bread on both sides of the steaks, and put themup quite tight and close into paper which has been rubbed with butter. They may be either broiled or baked in a pan. _Veal Sweetbreads, to fry. _ Cut each of your sweetbreads in three or four pieces and blanch them:put them for two hours in a marinade made with lemon-juice, salt, pepper, cloves, a bay leaf, and an onion sliced. Take the sweetbreadsout of the marinade, and dry them with a cloth; dip them in beaten yolkof eggs, with crumbs of bread; fry them in lard till they are brown;drain them; fry some parsley, and put it in the middle of the dish, andserve them. _Veal Sweetbreads, to roast. _ Lard your sweetbreads with small lardoons of bacon, and put them on askewer; fasten them to the spit and roast them brown. Put some goodgravy into a dish; lay in the sweetbreads, and serve them very hot. Youought to set your sweetbreads and spit them; then egg and bread them, orthey will not be brown. _Vegetables, to stew. _ Cut some onions, celery, turnips, and carrots, into small squares, likedice, but not too small; stew them with a bunch of thyme in a littlebroth and butter; fry them till they are of a fine brown colour; turnthem with a fork, till quite soft; if they are not done enough, put alittle flour from the dredging-box to brown them; skim the sauce well, and pass it through a sieve; add a little cayenne pepper and salt; putthe vegetables in, and serve them up. _Haunch of Venison, to roast. _ No. 1. Butter and sprinkle your fat with salt; lay a sheet of paper over it;roll a thin sheet of paste and again another sheet of paper over thepaste, and with a packthread tie and spit it. Baste the sheet of paperwith butter, and let the venison roast till done enough. Be careful howyou take off the papers and paste, basting it with some butter duringthat time, and dredge up: then let it turn round some time to give thefat a colour. The object of pasting is to save the fat. Havecurrant-jelly with it, and serve it up. _Haunch of Venison, to roast. _ No. 2. Let your haunch be well larded with thick bacon; seasoning it with finespices, parsley, sweet-herbs, cut small, pepper, and salt. Pickle itwith vinegar, onions, salt, pepper, parsley, sweet basil, thyme, andbay-leaves: and, when pickled enough, spit it, and baste it with thepickle. When roasted, dish it up with vinegar, pepper, and thick sauce. _Haunch of Venison, to roast. _ No. 3. Have the haunch well and finely larded with bacon, and put paper roundit: roast and serve it up with sauce under it, made of good cullis orbroth, gravy of ham, capers, anchovies, salt, pepper, and vinegar. _Venison, to boil. _ Have your venison a little salted, and boil it in water. Meanwhile boilsix cauliflowers in milk and water; and put them into a large pipkinwith drawn butter; keep them warm, and put in six handfuls of washedspinach, boiled in strong broth; pour off the broth, and put some drawnbutter to it; lay some sippets in the dish, and lay your spinach roundthe sides; have the venison laid in the middle, with the cauliflowerover it; pour your butter also over, and garnish with barberries andminced parsley. _Haunch of Venison, to broil. _ Take half a haunch, and cut it into slices of about half an inch thick;broil and salt them over a brisk fire, and, when pretty well soaked, bread and serve them up with gravy: do the same with the chine. _Venison, to recover when tainted. _ Boil bay salt, ale, and vinegar together, and make a strong brine; skimit, and let it stand till cool, and steep the venison for a whole day. Drain and press it dry: parboil, and season it with pepper and salt. _Another way. _ Tie your venison up in a clean cloth; put it in the earth for a wholeday, and the scent will be gone. _Red Deer Venison, to pot. _ Let the venison be well boned and cut into pieces about an inch thick, and round, of the diameter of your pot. Season with pepper and salt, something higher than you would pasty, and afterwards put it into yourpots, adding half a quarter of butter, and two sliced nutmegs, clovesand mace about the same quantity of each, but rather less of the cloves. Then put into your pots lean and fat, so that there may be fat and leanmixed, until the pots are so nearly filled as to admit only a pint ofbutter more to be put into each. Make a paste of rye-flour, and stopyour pots close on the top. Have your oven heated as you would for apasty; put your pots in, and let them remain as long as for pasty; drawthem out, and let them stand half an hour; afterwards unstop them, andturn the pots upside down; you may remove the contents, if you like, into smaller pots; in which case take off all the butter, letting thegravy remain, and using the butter for the fresh pots; let them remainall night; the next day fill them with fresh butter. To make a pie ofthe same, proceed in the same way with the venison, only do not seasonit so high; but put in a liberal allowance of butter. _Venison, excellent substitute for. _ Skin a loin of mutton; put to it a quarter of a pint of port wine, halfa pint of spring water, two spoonfuls of vinegar, an onion with threecloves, a small bunch of thyme and parsley, a little pepper and salt, toyour taste. Stew them with the mutton very slowly for two hours and ahalf; baste it with the liquor very often; skim off the fat, and sendthe gravy in the dish with the mutton. Sauce--the same as for venison. _Water Cresses, to stew. _ When the cresses are nicely picked and well washed, put them into astewpan with a little butter under them. Let them stew on a clear fireuntil almost done; then rub them through a sieve; put them again into apan, with a dust of flour, a little salt, and a spoonful of good cream:give it a boil, and dish it up with sippets. The cream may be omitted, and the cresses may be boiled in salt and water before they are rubbedthrough the sieve, and afterwards stewed, but it takes the strength out, therefore it is best not to boil them first. POULTRY. _Chicken, to make white. _ Feed them in the coop on boiled rice; give them no water at all todrink. Scalded oatmeal will do as well. _Chicken, to fricassee. _ No. 1. Empty the chicken, and singe it till the flesh gets very firm. Carve itas neatly as possible; divide the legs at the joints into four separatepieces, the back into two, making in all ten pieces. Take out the lungsand all that remains within; wash all the parts of the chicken verythoroughly in lukewarm water, till all the blood is out. Put the piecesin boiling water, sufficient to cover them, about four tea-cupfuls, andlet them remain there ten minutes; take them out, preserve the water, and put them into cold water. When quite cool, put two ounces of freshbutter into a stewpan with half a pint of mushrooms, fresh or pickled;if pickled, they must be put into fresh cold water two or three hoursbefore; the water to be changed three times; put into the stewpan twobunches of parsley and two large onions; add the chicken, and set thestewpan over the fire. When the chickens have been fried lightly, takingcare they are not in the least browned, dust a little salt and flourover them; then add some veal jelly to the water in which they wereblanched; let them boil about three quarters of an hour in that liquor, skimming off all the butter, and scum very cleanly; then take out thechicken, leaving the sauce or liquor, and lay it in another stewpan, which place in a basin of hot water near the fire. Boil down the sauceor liquor, adding some more veal jelly, till it becomes strong, andthere remains sufficient sauce for the dish; add to this the yolk offour eggs and three table-spoonfuls of cream: boil it, taking great careto keep it constantly stirring; and, when ready to serve, having placedthe chicken in a very hot dish, with the breast in the middle, and thelegs around, pour the sauce well over every part. The sauce should bethicker than melted butter, and of a yellow colour. _Chicken, to fricassee. _ No. 2. Cut the chicken up in joints; put them into cold water, and set them onthe fire till they boil; skim them well. Save the liquor. Skin, wash, and trim the joints; put them into a pan, with the liquor, a small bunchof parsley and thyme, a small onion, and as much flour and water as willgive it a proper thickness, and let them boil till tender. When going totable, put in a yolk of egg mixed with a little good cream, a littleparsley chopped very fine, juice of lemon, and pepper and salt to yourtaste. _Chicken, to fricassee. _ No. 3. Take two chickens and more than half stew them; cut them into limbs;take the skin clean off, and all the inside that is bloody. Put theminto a stewpan, with half a pint of cream, about two ounces of butter, into which shake a little flour, some mace, and whole pepper, and alittle parsley boiled and chopped fine. Thicken it up with the yolks oftwo eggs; add the juice of a lemon, and three spoonfuls of good whitegravy. _Chicken, to fricassee. _ No. 4. Have a frying-pan, with sufficient liquor to cover your chicken cut intopieces; half of the liquor to be white wine and water. Take one nutmegsliced, half a dozen cloves, three blades of mace, and some wholepepper; boil all these together in a frying-pan; put half a pound offresh butter and skim it clean; then put in your chickens, and boil themtill tender; add a small quantity of parsley. Take four yolks and twowhites of eggs; beat them well with some thick butter, and put it toyour chicken in the pan; toss it over a slow fire till thick, and serveit up with sippets. _Chicken, white fricassee of. _ Cut in pieces chickens or rabbits; wash and dry them in a cloth; flourthem well, and fry in clarified butter till they are a little brown, but, if not enough done, put them in a stewpan, and just cover them withstrong veal or beef broth. Put in with them a bunch of thyme, an onionstuck with cloves, a little pepper and salt, and a blade of mace. Coverand stew till tender, and till the liquor is reduced about one half. Putin a quarter of a pound of butter, the yolk of two eggs beat, and aquarter of a pint of cream. Stir well; let it boil; if not thick enough, shake in some flour; and then put in juice of lemon. _Cream of Chicken, or Fowl. _ For this purpose fowls are preferable, because the breasts are larger. Take two chickens, cut off the breast, and roast them; the remainder putin a stewpan with two pounds of the sinewy part of a knuckle of veal. Boil the whole together to make a little clear good broth: when thebreasts are roasted, and your broth made, take all the white of thebreast, put it in a small stewpan, and add to it the broth clean andclear. It will be better to cut the white of the chickens quite fine, and, when you find that it is boiled soft, proceed in the same manner asfor cream of rice and pass it. Just in the same way, make it of thethickness you judge proper, and warm in the same manner as the cream ofrice: put in a little salt if it is approved of. _Chickens, to fry. _ Scald and split them; put them in vinegar and water, as much as willcover them, with a little pepper and salt, an onion, a slice or two oflemon, and a sprig or two of thyme, and let them lie two hours in thepickle. Dry them with a cloth; flour and fry them in clarified butter, with soft bread and a little of the pickle. _Chickens, to heat. _ Take the legs, wings, brains, and rump, and put them into a little whitewine vinegar and claret, with some fresh butter, the water of an onion, a little pepper and sliced nutmeg, and heat them between two dishes. _Chickens, dressed with Peas. _ Singe and truss your chickens; boil one half and roast the other. Putthem into a small saucepan, with a little water, a small piece ofbutter, a little salt, and a bundle of thyme and parsley. Set them onthe fire, and put in a small lump of sugar. When they boil, set themover a slow fire to stew. Lay your boiled chickens in a dish; put yourpeas over them; then lay the roasted ones between, and send to table. _Chicken and Ham, ragout of. _ Clear a chicken which has been dressed of all the sauce that may beabout it. If it has been roasted, pare off the brown skin, take somesoup, veal jelly, and cream, and a table-spoonful of mushrooms; ifpickled, wash them in several waters to take out the vinegar: put themin the jelly, and keep this sauce to heat up. Cut up the chicken, thewings and breast in slices, the merrythought also, and divide the legs. Heat the fowl up separately from the sauce in a little thin broth:prepare six or eight slices of ham stewed apart in brown gravy; dip eachpiece of the fowl in the white sauce, and lay them in the middle of thedish with a piece of the ham alternately one beside another, taking carethat as little of the white sauce as possible goes on the ham, topreserve its colour. Lay the legs one on each side of the meat in themiddle; and pour the sauce in the middle, taking care not to pour itover the ham. _Chicken, or Ham and Veal patés. _ Cut up into small dice some of the white of the chicken, or the mostdelicate part of veal already dressed; take sufficient white sauce, withtruffles, morels, and mushrooms, and heat it up to put in the patés. When ready, pour it amply into them, and serve up hot. _Another. _ Take the white of a chicken or veal, cut it up in small dice; do thesame with some ham or tongue; warm it in a little broth, and take a goodwhite sauce, such as is used for pheasants, and heat it up thoroughly. _Duck, to boil. _ Pour over it boiling milk and water, and let it lie for an hour or two. Then boil it gently for a full half hour in plenty of water. Serve withonion sauce. _Duck, to boil, à la Française. _ To a pint of rich beef gravy put two dozen of roasted peeled chesnuts, with a few leaves of thyme, two small onions if agreeable, a race ofginger, and a little whole pepper. Lard a fine tame duck, and half roastit; put it into the gravy; let it stew ten minutes, and add a pint ofport wine. When the duck is done, take it out; boil up your gravy to aproper thickness, but skim it very clean from the fat; lay your duck inthe dish, and pour the sauce over it. _Duck à la braise. _ Lard the duck; lay a slice or two of beef at the bottom of the pan, andon these the duck, a piece of bacon, and some more beef sliced, anonion, a carrot, whole pepper, a slice of lemon, and a bunch ofsweet-herbs. Cover this close, and set it over the fire for a fewminutes, shaking in some flour: then pour in a quart of beef broth orboiling water, and a little heated red wine. Stew it for half an hour;strain the sauce, and skim it; put to it some more wine if necessary, with cayenne, shalot, a little mint, juice of a lemon, and choppedtarragon. If agreeable to your taste, add artichoke bottoms boiled andquartered. _Duck, to hash. _ When cut in pieces, flour it; put it into a stewpan with some gravy, alittle red wine, shalot chopped, salt and pepper; boil these; put in theduck; toss it up, take out the lemon, and serve with toasted sippets. _Duck, to stew with Cucumbers. _ Half roast the duck, and stew it as before. Slice some cucumbers andonions; fry and drain them very dry; put them to the duck, and stew alltogether. _Duck, to stew with Peas. _ Half roast the duck, put it into some good gravy with a little mint andthree or four sage-leaves chopped. Stew this half an hour; thicken thegravy with a little flour; throw in half a pint of green peas boiled, orsome celery, in which case omit the mint. _Fowls, to fatten in a fortnight. _ Gather and dry, in proper season, nettle leaves and seed; beat them intopowder, and make it into paste with flour, adding a little sweetolive-oil. Make this up into small crams: coop the birds up and feedthem with it, giving them water in which barley has been boiled, andthey will fatten in the above-mentioned time. _Fowl, to make tender. _ Pour down the throat of the fowl, about an hour before you kill it, aspoonful of vinegar, and let it run about again. When killed, hang it upin the feathers by the legs in a smoky chimney; then pluck and dress it. This method makes fowls very tender. _Fowl, to roast with Anchovies. _ Put a bit of butter in your stewpan with a little flour; keep stirringthis over the fire, but not too hot, till it turns of a good goldcolour, and put a little of it into your gravy to thicken it. _Fowl with Rice, called Pilaw. _ Boil a pint of rice in as much water as will cover it. Put in with itsome whole black pepper, a little salt, and half a dozen cloves, tied upin a bit of cloth. When the rice is tender take out the cloves andpepper, and stir in a piece of butter. Boil a fowl and a piece of bacon;lay them in a dish, and cover them with the rice. Lay round the dish andupon the rice hard eggs cut in halves and quarters, and onions, firstboiled and then fried. _Fowl, to hash. _ Cut the fowl in pieces; put it in some gravy, with a little cream, ketchup, or mushroom-powder, grated lemon-peel, a few oysters and theirliquor, and a piece of butter mixed with flour. Keep stirring it tillthe butter is melted. Lay sippets in the dish. _Fowl, to stew. _ Take a fowl, two onions, two carrots, and two turnips; put one onioninto the fowl, and cut all the rest into four pieces each. Add two orthree bits of bacon or ham, a bay-leaf, and as much water as willprevent their burning when put into an earthen vessel; cover them upclose, and stew them for three hours and a half on a slow fire. Serve uphot or cold. _Goose, to stuff. _ Having well washed your goose, dry it, and rub the inside with pepperand salt. Crumble some bread, but not too fine; take a piece of butterand make it hot; cut a middle-sized onion and stew in the butter. Cutthe liver very small, and put that also in the butter for about a minutejust to warm, and pour it over the head. It must then be mixed up withan egg and about two spoonfuls of cream, a little nutmeg, ginger, pepperand salt, and a small quantity of summer savory. _Another way. _ Chop fine two ounces of onions, and an ounce of green sage leaves; addfour ounces of bread crumbs, the yolk and white of an egg, a little saltand pepper, and sometimes minced apples. _Goose's liver, to dress. _ When it is drawn, leave the gall sticking to it; lay it in fresh waterfor a day, and change the water several times. When you use it, wipe itdry, cut off the gall, and fry it in butter, which must be made very hotbefore the liver is put in: it must be whole and fried brown--no forkstuck in it. Serve with a little ketchup sauce. _Pigeons, to boil. _ Chop sweet-herbs and bacon, with grated bread, butter, spice, and theyolk of an egg; tie both ends of the pullets, and boil them. Garnishwith sliced lemon and barberries. _Pigeons, to broil. _ Cut their necks and wings close, leaving the skin of the neck to enableyou to tie close, and with some grated bread put an anchovy, the twolivers of pigeons, half a grated nutmeg, a quarter of a pound of butter, a very little thyme, a little pepper and salt, and sweet marjoram shred. Mix all together, and into each bird put a piece of the size of awalnut, after sewing up the vents and necks, and, with a little nutmeg, pepper, and salt, strewed over them, broil them on a slow charcoal fire, basting and turning very often. Use rich gravy or melted butter forsauce, and season to your taste. _Pigeons, to jug. _ Pick and draw the pigeons, and let a little water pass through them;parboil and bruise the liver with a spoon; mix pepper, salt, gratednutmeg, parsley shred fine, and lemon-peel, suet cut small, in quantityequal to the liver, the yolks of two eggs boiled hard and also cut fine;mix these with two raw eggs, and stuff the birds, tying up the necks andvents. After dipping the pigeons into water, season them with salt andpepper; then put them into a jug, with two or three pieces of celery, stopping it very close, to prevent the steam escaping. Set them in akettle of cold water; lay a tile on the top, and boil three hours; takethem out, and put in a piece of butter rolled in flour; shake it roundtill thick, and pour it over the pigeons. _Pigeons, to pot. _ Truss and season them with savoury spice; put them into a a pot or pan, covering them with butter, and bake them. Take out, drain, and, whencold, cover them with clarified butter. Fish may be potted in the sameway, but always bone them when baked. _Pigeons, to stew. _ No. 1. Truss your pigeons as for boiling. Take pepper, salt, cloves, mace, somesweet-herbs, a little grated bread, and the liver of the birds choppedvery fine; roll these up in a bit of butter, put it in the stomach ofthe pigeons, and tie up both ends. Make some butter hot in your stewpan, fry the pigeons in it till they are brown all over, putting to them twoor three blades of mace, a few peppercorns, and one shalot. Take themout of the liquor, dust a little flour into the stewpan, shaking itabout till it is brown. Have ready a quart of small gravy and a glass ofwhite wine; let it just boil up: strain out all the spice, and put thegravy and pigeons into the stewpan. Let them simmer over the fire twohours; put in some pickled mushrooms, a little lemon juice, a spoonfulof ketchup, a few truffles and morels. Dish and send to table with bitsof bacon grilled. Some persons add forcemeat balls, but they are veryrich without. _Pigeons, to stew. _ No. 2. Shred the livers and gizzards, with as much suet as there is meat;season with pepper, salt, parsley, and thyme, shred small; fill thepigeons with this stuffing; lay them in the stewpan, breasts downward, with as much strong broth as will cover them. Add pepper, salt, andonion, and two thin rashers of bacon. Cover them close; let them stewtwo hours or more, till the liquor is reduced to one half, and lookslike gravy, and the pigeons are tender; then put them in a dish withsippets. If you have no strong broth, you may stew in water; but youmust not put so much water as broth, and they must stew more slowly. _Pigeons, to stew. _ No. 3. Cut six pigeons with giblets into quarters, and put them into a stewpan, with two blades of mace, salt, pepper, and just water sufficient to stewthem without burning. When tender, thicken the liquor with the yolk ofan egg and three spoonfuls of fresh cream, a little shred thyme, parsley, and a bit of butter. Shake all together, and garnish withlemon. _Pigeons, biscuit of. _ Wash, clean, and parboil, your pigeons, and stew them in strong broth. Have a ragout made for them of strong gravy, with artichoke bottoms andonions, seasoning them with the juice of lemons, and lemons diced, truffles, mushrooms, morels, and bacon cut as for lard. Pour the brothinto a dish with dried sippets, and, after placing your pigeons, pour onthe ragout. Garnish with scalded parsley, lemons, and beet-root. _Pigeons, en compote. _ No. 1. The pigeons must be young and white, and the inside entirely taken out. Let none of the heart or liver remain, which is apt to render thembitter. Make some forcemeat of veal, and fill the pigeons with it; thenput them in a braise, with some bacon, a slice of lemon, a little thyme, and bay-leaf, and let them stew gently for an hour. The sauce is made ofcucumbers and mushrooms, and they must be sweated in a little buttertill tender; then strain it off the butter, and put in some strong gravyand a little flour to thicken it. Lastly, add the yolks of two eggs anda little good cream, which, when put to it, must be well stirred, andnot suffered to boil, as it would curdle and spoil the sauce. _Pigeons, en compote. _ No. 2. Have the birds trussed with their legs in their bodies, but stuffed withforcemeat; parboil and lard them with fat bacon; season with pepper, spices, parsley, and minced chives; stew them very gently. While theyare stewing, make a ragout of fowls' livers, cocks'-combs, truffles, morels, and mushrooms, and put a little bacon in the frying-pan to melt;put them in, and shake the pan three or four times round; then add somerich gravy, and let it simmer a little, and put in some veal cullis andham to thicken it. Drain the pigeons, and put them into this ragout; letthem just simmer; take them up, put them into your dish, and pour theragout over. _Pigeons, en compote. _ No. 3. Lard, truss, and force them; season and stew them in strong broth. Havea ragout garnished with sippets, sweetbreads, and sprigs of parsley;then fry the pigeons in a batter of eggs and sliced bacon. You maygarnish most dishes in the same way. _Pigeons, à la Crapaudine. _ Cut the birds open down the back, and draw the legs through the skininside, as you would do a boiled fowl, then put into a roomy saucepansome butter, a little parsley, thyme, shalots, and, if you can havethem, mushrooms, all chopped together very fine. Put the pigeons inthis, and let them sweat in the butter and herbs for about five minutes. While they are warm and moist with the herbs and butter, cover them allover with fine bread crumbs; sprinkle a little salt upon them, and boilthem on a slow fire. The sauce may be either of mushrooms or cucumbers, made by sweating whichever you choose in butter till quite tender, thenadding a little gravy, cream, and flour. _Pigeons in disguise. _ Draw, truss, and season the pigeons with salt and pepper, and make anice puff; roll each pigeon in a piece of it; tie them in a cloth, butbe careful not to let the paste break. Boil them in plenty of water foran hour and a half; and when you untie them take great care they do notbreak; put them into a dish, and pour a little good gravy to them. _Pigeons in fricandeau. _ Draw and truss the pigeons with the legs in the bellies, larding themwith bacon, and slit them. Fry them of a fine brown in butter: put intothe stewpan a quart of good gravy, a little lemon-pickle, a tea-spoonfulof walnut ketchup, cayenne, a little salt, a few truffles, morels, andsome yolks of hard eggs. Pour your sauce with its ingredients over thepigeons, when laid in the dish. _Pigeons aux Poires. _ Let the feet be cut off, and stuff them with forcemeat, in the shape ofa pear, rolling them in the yolk of an egg and crumbs of bread, puttingin at the lower end to make them look like pears. Rub your dish with apiece of butter, and then lay them over it, but not to touch each other, and bake them. When done, lay them in another dish, and pour some goodgravy into it, thickening with the yolk of an egg; but take care not topour it over the pigeons. _Another way. _ Cut off one leg; truss the pigeons to boil, and let the leg come out ofthe vent; fill them with forcemeat: tie them with packthread, and stewthem in good broth. Roll the pigeons in yolks of eggs, well beaten withcrumbs of bread. Lard your stewpan, but not too hot, and fry your birdsto the colour of a popling pear; lay them in a dish, and send up gravyand orange in a terrine with them. _Pigeons, Pompeton of. _ Butter your pan, lay in it some sliced bacon, and cover all the insideof it with forcemeat. Brown the pigeons off in a pan, and put them in agood ragout, stewing them up together, and put also a good ladleful ofragout to the forcemeat: then lay your pigeons breast downward, and pourover them the ragout that remains; cover them with forcemeat, and bakethem. Turn them out, and serve up. _Pigeons au Soleil. _ Make some forcemeat, with half a pound of veal, a quarter of a pound ofmutton, and two ounces of beef, and beat them in a mortar with salt, pepper, and mace, till they become paste. Beat up the yolks of foureggs, put them into a plate, and mix two ounces of flour and a quarterof a pound of grated bread. Set on your stewpan with a little rich beefgravy; tie up three or four cloves in a piece of muslin, and put intoit; then put your pigeons in, and stew them till nearly done; set thembefore the fire to keep warm, and with some good beef dripping in yourpan, enough to cover the birds, set it on the fire; when boiling, takeone at a time, and roll it in the meat that was beaten, then in the yolkof an egg, till they are quite wet; strew them with bread and flour inboiling dripping, and let them remain till brown. _Pigeons à la Tatare, with Cold Sauce. _ Singe and truss the pigeons as for boiling, and beat them flat, but notso as to break the skin; season them with salt, pepper, cloves, andmace. Dip them in melted butter and grated bread; lay them on agridiron, and turn them often. Should the fire not be clear, lay themupon a sheet of paper buttered, to keep them from being smoked. Forsauce, take a piece of onion or shalot, an anchovy, and two spoonfuls ofpickled cucumbers, capers, and mushrooms: mince these very small bythemselves; add a little pepper and salt, five spoonfuls of oil, one ofwater, and the juice of a lemon, and mix them well together withmustard. Pour the sauce cold into the dish, and lay the birds, whenbroiled, upon it. _Pigeons, Surtout of. _ Take some large tame pigeons; make forcemeat thus: parboil and bruisethe livers fine; beat some boiled ham in a mortar; mix these with somemushrooms, a little chopped parsley, a clove of garlic shred fine, twoor three young onions minced fine, a sweetbread of veal, parboiled andminced very fine, pepper, and salt. Fill the pigeons with this stuffing;tie them close, and cover each pigeon with the forcemeat: tie them up inpaper to keep it on, and while roasting have some essence of ham heated;pour it into your dish, and lay your pigeons upon it. _To preserve tainted Poultry. _ Have a large cask that has been just emptied, with part of a stave ortwo knocked out at the head, and into the others drive hooks to hangyour fowls, but not so as to touch one another, covering the open placeswith the staves or boards already knocked out, but leaving the bung-holeopen as an air vent. Let them dry in a cool place, and in this way youmay keep fish or flesh. _Pullets with Oysters. _ Boil your pullets. Put a quart of oysters over the fire till they areset; strain them through a sieve, saving the liquor, and put into it twoor three blades of mace, with a little thyme, an onion, parsley, and twoanchovies. Boil and strain all these off, together with half a pound ofbutter; draw it up, and squeeze into it half a lemon. Then let theoysters be washed, and set one by one in cold water; put them in theliquor, having made it very hot, and pour it over the pullets. Garnish, if you please, with bacon and sausages. _Pullets to bone and farce. _ Bone the pullets as whole as you possibly can, and fill the belly withsweetbreads, mushrooms, chesnuts, and forcemeat balls; lard the breastwith gross lard, pass them off in a pan, and either roast or stew them, making a sauce with mushrooms and oysters, and lay them under. _Rabbits, to boil. _ Truss and lard them with bacon, boiling them white. Take the liver, shred with it fat bacon for sauce, and put to it very strong broth, vinegar, white wine, salt, nutmeg, mace, minced parsley, barberries, anddrawn butter. Lay your rabbits in the dish, and let the sauce be pouredover them. Garnish the dish with barberries and lemon. _Rabbits, to boil with Onions. _ Truss the rabbits close; well wash; boil them white; boil the onions bythemselves, changing the water three times. Strain them well, and chopand butter them, putting in a quarter of a pint of cream; then serve upthe rabbits covered with onions. _Rabbits, brown fricassee of. _ Fry your rabbits brown, and stew it in some gravy, with thyme, an onion, and parsley, tied together. Season, and thicken it with brownthickening, a few morels, mushrooms, lemon, and forcemeat balls. _Rabbits, white fricassee of. _ No. 1. Cut the rabbits in slices; wash away the blood; fry them on a slow fire, and put them into your pan with a little strong broth; seasoning, andtossing them up with oysters and mushrooms. When almost done, put in apint of cream, thickened with a piece of butter and flour. _Rabbits, white fricassee of. _ No. 2. Take the yolks of five eggs and a pint of cream; beat them together, andput two ounces of butter into the cream, until the rabbits are tender. Put in this liquor to the rabbits, and keep tossing them over the firetill they become thickened, and then squeeze in a lemon; add truffles, mushrooms, morels, artichoke bottoms, pallets, cocks-combs, forcemeatballs, or any of these. _Rabbits, white fricassee of. _ No. 3. Cut them in the same manner as for eating, and put them into a stewpan, with a pint of veal gravy, a little beaten mace, a slice of lemon-peel, and anchovy, and season with cayenne pepper and salt. Stew over a slowfire, and, when done enough, thicken the gravy with butter and flour;then strain and add to it two eggs, mixed with a glass of cream, and alittle nutmeg. Take care not to let it boil. _Turkey, to boil. _ Fill a large turkey with oysters; take a breast of veal, cut in olives;bone it, and season it with pepper, salt, nutmegs, cloves, mace, lemon-peel, and thyme, cut small; take some lean veal to make forcemeat, with the ingredients before mentioned, only adding shalot and anchovies;put some in the olives and some in the turkey, in a cloth; roast or bakethe olives. Take three anchovies, a little pepper, a quarter of a pintof gravy, as much white wine; boil these with a little thyme till halfis consumed; then put in some butter, meat, oysters, mushrooms, friedballs, and bacon; put all these in a pan, and pour on the turkey; laythe olives round, and garnish the dish with pickles and lemon. If youwant sauce, add a little gravy, and serve it up. _Turkey, with Oysters. _ Boil your turkey, and serve with the same sauce as for pullets, onlyadding a few mushrooms. _Turkey à la Daube. _ Bone a turkey, and season it with pepper and salt; spread over it someslices of ham, over them some forcemeat, over that a fowl, boned, andseasoned as the turkey, then more ham and forcemeat, and sew it up. Cover the bottom of a stewpan with veal and ham cut in slices; lay inthe turkey breast downward: chop all the bones to pieces, and lay themon the turkey; cover the pan close, and set it over the fire for fiveminutes. Put as much clear broth as will cover it, and let it do for twohours. When it is more than half done, put in one ounce of the bestisinglass and a bundle of sweet-herbs; skim off all the fat, and, whenit is cold, break it with whites of eggs as you do other jelly. Put partof it into a pan or mould that will hold the turkey, and, when it iscold, lay the turkey upon it with the breast downward; then cover itwith the rest of the jelly. When you serve it, turn it out whole uponthe dish. _Roasted Turkey, delicate Gravy for. _ Prepare a very rich brown gravy with truffles cut in it; slit the skinsoff some chesnuts with a knife, and fry them in butter till thoroughlydone, but not burned, and serve them whole in the sauce. There may be afew sausages about the turkey. _Turkey or Veal stuffing. _ Mix a quarter of a pound of beef suet, the same quantity of breadcrumbs, two drachms of parsley, a drachm and a half of sweet marjoram, or lemon-thyme, and the same of grated lemon-peel; an onion or shalotchopped fine, a little salt and pepper, and the yolks of two eggs, allpounded well together. For a boiled turkey, add the soft part of a dozenoysters, a little grated ham or tongue, and an anchovy, if you please. GAME. _Hare, to dress. _ Stuff and lard the hare, trussing it as for roasting: put it into afish-kettle, with two quarts of strong beef gravy, one of red wine, abunch of sweet-herbs, some slices of lemon, pepper, salt, a few cloves, and a nutmeg. Cover it up close, and let it simmer over a slow fire tillthree parts done. Take it up, put it into a dish, and strew over itcrumbs of bread, a few sweet-herbs chopped fine, some grated lemon-peel, and half a nutmeg. Set it before the fire, and baste it till it is of afine light brown; and, while it is doing, skim the gravy, thicken itwith the yolk of an egg and a piece of butter rolled in flour, and, whendone, put it in a dish, and the rest in a boat or terrine. _Hare, to roast. _ Take half a pint of cream, grate bread into it; a little winter savory, thyme, and parsley; shred these very fine; half a nutmeg grated, andhalf of the hare's liver, shred; beat an egg, yolk and white together, and mix it in with it, and half a spoonful of flour if you think it toolight. Put it into the hare and sew it up. Have a quart of cream tobaste it with. When the hare is roasted, take some of the best of thecream out of the dripping-pan, and make it fine and smooth by beating itwith a spoon. Have ready melted a little thick butter, and mix it withthe cream, and a little of the pudding out of the hare's belly, as muchas will make it thick. _Another way. _ Lard the hare well with bacon; make a pudding of grated bread, and chopsmall the heart and liver, parboiled, with beef-suet and sweet-herbs. With the marrow mix some eggs, spice, and cream; then sew it in thebelly of the hare; roast, and serve it up with butter, drawn with cream, gravy, or claret. _Hare, to hash. _ Cut the hare into small pieces, and, if any stuffing is left, rub itsmall in gravy, and put to it a glass of red wine, a little pepper, salt, an onion, and a slice of lemon. Toss it up till hot through, andthen take out the lemon and onion. _Hare, to jug. _ No. 1. Cut and put it into a jug, with the same ingredients as for stewing, butno water or beer; cover it closely; set it in a kettle of boiling water, and keep it boiling three hours, or until the hare is tender; then pouryour gravy into the stewpan, and put to it a glass of red wine and alittle cayenne; but if necessary put a little more of the gravy, thickenit with flour; boil it up; pour it over the hare, and add a littlelemon-juice. _Hare, to jug. _ No. 2. Cut and joint the hare into pieces; scald the liver and bruise it with aspoon; mix it with a little beaten mace, grated lemon-peel, pepper, salt, thyme, and parsley shred fine, and a whole onion stuck with aclove or two; lay the head and neck at the bottom of the jar; lay on itsome seasoning, a very thin slice of fat bacon, then some hare, andbacon, seasoned well in. Stop close the jug or jar with a cork, toprevent any water getting in or the steam evaporating; set it in a potof hot water, and let it boil three hours; then have ready some strongbeef gravy boiling, and pour it into the jug till the hare is justcovered; shake it, pour it into your dish, and take out the onion. _Hare, to jug. _ No. 3. Cut the hare in pieces, but do not wash it; season with an onion shredfine, a bunch of sweet-herbs, such as thyme, parsley, sweet marjoram, and the peel of one lemon. Cut half a pound of fat bacon into thinslices; then put it into a jug, first a layer of hare and then one ofbacon; proceed thus till the jug is full: stop it close, that no steammay escape; then put it in a pot of boiling water, and let it boil threehours. Take up the jug; put in a quarter of a pound of butter mixed withflour; set it in your kettle again for a quarter of an hour, then put itin your dish. Garnish with lemon-peel. _Hare, to jug. _ No. 4. Cut the hare in pieces, and half season and lard them. Put the hare intoa large-mouthed jug, with two onions stuck with cloves, and a faggot ofsweet-herbs; close down, and let it boil three hours. Take it out, andserve up hot. _Hare, to mince. _ Boil the hare with onions, parsley, and apples, till tender; shred itsmall, and put in a pint of claret, a little pepper, salt, and nutmeg, with two or three anchovies, and the yolks of twelve eggs boiled hardand shred very small; stirring all well together. In serving up, putsufficient melted butter to make it moist. Garnish the dish with whitesof eggs, cut in half, and some of the bones. _Hare, to stew. _ Cut off the legs and shoulders, and cut out the back bone; cut intoslices the meat that comes off the sides: put all these into a vesselwith three quarters of a pint of small beer, the same of water, a largeonion stuck with cloves, whole pepper, some salt, and a slice of lemon. Let this stew gently for an hour closely covered, and then put a quartof good gravy to it, stewing it gently two hours longer, till tender. Take out the hare, and rub half a spoonful of smooth flour in a littlegravy; put it to the sauce and boil it up; add a little cayenne and saltif necessary; put in the hare, and, when hot through, serve it up in aterrine stand. _Hare stuffing. _ Two ounces of beef suet, three ounces of bread crumbs, a drachm ofparsley, half a drachm of shalot, the same of marjoram, lemon-thyme, grated lemon-peel, and two yolks of egg. _Partridge, to boil. _ Cover them with water, and fifteen minutes will boil them. Sauce--celery, liver, mushroom, or onion sauces. _Partridge, to roast. _ Half an hour will be sufficient; and for sauce, gravy and bread sauce. _Partridge à la Paysanne. _ When you have picked and drawn them, truss and put them on a skewer, tiethem to a spit, and lay them to roast. Put a piece of fat bacon on atoasting fork, and hold it over the birds, that as it melts it may dropupon them while roasting. After basting them well in this manner, strewover a few crumbs of bread and a little salt, cut fine some shalots, with a little gravy, salt and pepper, and the juice of half a lemon. Mixall these over the fire; thicken them up; pour them into a dish, and layyour partridges upon them. _Partridge à la Polonaise. _ Pick and draw a brace of partridges, and put a piece of butter in theirbellies; nut them on the spit, and cover them with slices of bacon, andover that with paper, and lay them down to a moderate fire. Whileroasting, cut same shalots and parsley very small; mix these together, adding slices of ginger with pepper and salt; take a piece of butter, and work them up into a stiff paste. When the birds are nearly done, take them up; gently raise the wings and legs, and under each put apiece of paste; then hold them tight together, and squeeze over them alittle orange juice and a good deal of zest from the peel. Serve them uphot with good gravy. _Partridge à la Russe. _ Pick, draw, and cut into quarters some young partridges, and put theminto white wine; set a stewpan with melted bacon over a brisk fire; thenput your partridges in, turning them two or three times. Add a glass ofbrandy; set them over a slow fire, and, when they have stewed some time, put in a few mushrooms cut into slices, with good gravy. Simmer thembriskly, and skim the fat off as it rises. When done, put in a piece ofbutter rolled in flour, and squeeze in the juice of lemon. _Partridge rolled. _ Lard some young partridges with ham and bacon, and strew over some saltand pepper, with beaten mace, sweet-herbs cut small, and some shredlemon-peel. Take some thin beef steaks, taking care that they have noholes in them, and strew over some seasoning, squeezing over somelemon-juice. Lay a partridge upon each steak, roll it up, and tie itround to keep it together, and pepper the outside. Set on a stewpan, with some slices of bacon and an onion cut in pieces; then carefully laythe partridges in, put some rich gravy to them, and stew gently tillthey are done. Take the partridges out of the beef; lay them in a dish, and pour over them some rich essence of ham. _Partridge stewed. _ Stuff the craws with bread crumbs, grated lemon-peel, a bit of butter, shalot chopped, parsley, nutmeg, salt and pepper, and yolk of egg; rubthe inside with pepper and salt. Half roast them; then stew them withrich gravy and a little Madeira, a piece of lemon-peel, an onion, savory, and spice, if necessary, for about half an hour. Take out thelemon-peel and onion, and thicken with a little flour; garnish with hardyolks of eggs; add artichoke bottoms boiled and quartered. _Salme of Partridges. _ Cut up the partridges neatly into wings, legs, and breast; keep thebacks and rumps apart to put into sauce; take off all the skin veryclean, so that not a bit remains; then pare them all round, put them ina stewpan, with a little jelly gravy, just to cover them; heat themthoroughly, taking care they do not burn; strain off the gravy, andleave the partridge in the pan away from the fire, covering the pan. Take a large onion, three or four slices of ham, free from all fat, onecarrot, cut in dice, a dessert-spoonful of mushrooms, clear washed fromvinegar if they are pickled, two cloves, a little parsley and thyme, anda bit of butter, of the size of a walnut; fry these lightly; add a glassand a half of white wine, together with the jelly in which thepartridges were heated, and as much more as will make up a pint of richsauce, thickened with a little flour and butter; put in the parings ofthe birds except the claws; let them stew for an hour and a half on thecorner of the stove; skim very clear; put in one lump of sugar, andstrain the whole through a sieve; put the saucepan containing thepartridges in boiling water, till thoroughly heated; lay the differentparts of the birds neatly in a very hot dish; pour the sauce over them;have some slices of bread cut oval, rather broad at one end, neatlyfried; lay them round the dish, and serve up. _Partridge, to pot. _ For two brace of partridges take a small handful of salt, and of pepper, mace, and cloves, a quarter of an ounce each. With these, when wellmixed, rub the birds thoroughly, inside and outside. Take a large pieceof butter, season it well, put it into them, and lay them in pots, withthe breasts downward. The pots must be large enough to admit the butterto cover them while they bake. Set them in a moderate oven; let themstand two hours; then take them out, and let them well drain from thegravy. Put them again into the pots; clear the butter in which they werebaked through a sieve, and fill up the pots with it. _Partridge Pie. _ Bone your partridges, and stuff them with forcemeat, made of breast ofchicken and veal, ham and beef-suet, all chopped very fine, but notpounded in a mortar, which would spoil it. Season with mace, pepper, salt, a very little shalot, and lemon-peel. Put the whole into astewpan; keep it stirred; add three eggs; have a raised crust, and laythin slices of good fat bacon at the bottom and all round. _Pheasant, to boil. _ Boil the birds in abundance of water; if they are large, they willrequire three quarters of an hour; if small, about half an hour. Forsauce--stewed white celery, thickened with cream, and a bit of butterrolled in flour; pour this over them. _Pheasant, with white sauce. _ Truss the bird with the legs inward, (like a fowl for boiling); singe itwell; take a little butter and the fat of some bacon, and fry thepheasant white; when sufficiently firm, take it out of the pan; then puta spoonful of flour into the butter; fry this flour white; next add apint of veal or game jelly; put in a few mushrooms, if pickled to bewell washed; cut small a bunch of parsley, a large onion, a littlethyme, one clove, a pinch of salt, cayenne pepper, and a small lump ofsugar; stew the bird in this sauce till done; this may be known byputting a fork into the flesh, and seeing that no blood issues out; thenskim off the fat and drain the pheasant; then strain and boil the gravyin which it has been stewed; have ready a few mushrooms fried white inbutter; then thicken the gravy with the yolk of four eggs and twotable-spoonfuls of cream, throw in the mushrooms, place the pheasant ina hot dish, pour the sauce over it, and serve it up. _Pheasant à la Braise. _ Put a layer of beef, the same of veal, at the bottom of the stewpan, with a thin slice of bacon, a little bit of carrot, an onion stuck withcloves, a bunch of sweet-herbs, some black and white pepper, and alittle beaten mace, and put in your pheasant; put over it a layer ofveal and the same of beef; set it on the fire for five or six minutes;then pour two quarts of boiling water, cover it down close, and put adamp cloth round the outside of the cover to prevent the steam escaping:it must stew gently for an hour and a half; then take up the pheasantand keep it hot, and let the gravy stew till reduced to about a pint;strain it off, and put it into a saucepan, with a sweetbread, which musthave been stewed with the bird, some liver of fowls, morels, truffles, artichoke bottoms, and the tops of asparagus, and let these simmer inthe gravy; add two spoonfuls of red wine and of ketchup, and a piece ofbutter rolled in flour; let them stew for five or six minutes: lay thepheasant in the dish, pour the ragout over it, and lay forcemeat ballsround it. _Pheasant à l'Italienne. _ Cut the liver small: and to one bird take but six oysters; parboil them, and put them into a stewpan with the liver, a piece of butter, someparsley, green onions, pepper and salt, sweet-herbs, and a littleallspice; let them stand a little over the fire, and stuff the pheasantwith them; then put it into a stewpan, with some oil, green onions, sweet basil, parsley, and lemon juice, for a few minutes; take them off, cover your pheasant with slices of bacon, and put it upon a spit, tyingsome paper round it while roasting. Then take some oysters, and stewthem in their own liquor a little, and put in your stewpan four yolks ofeggs, half a lemon cut in dice, a little beaten pepper, scraped nutmeg, parsley cut small, an anchovy cut small, a rocambole, a little oil, asmall glass of white wine, a little of ham cullis; put the sauce overthe fire to thicken, then put in the oysters, and make the saucerelishing, and, when the pheasant is done, lay it in the dish, and pourthe sauce over it. _Pheasant, Puré of. _ Chop the fleshy parts of a pheasant, the wings, breast, and legs, veryfine, and pound them well in a mortar. Warm a pint of veal jelly, andstew the bird in it. Strain the whole through a sieve. Mix it all to theconsistency of mashed potatoes. Serve in a dish with fried bread roundit. _Widgeon, to dress. _ To eat widgeon in perfection, half roast the birds. When they come totable, slice the breast, strew on pepper and salt, pour on a little redwine, and squeeze the juice of an orange or lemon over; put some gravyto this; set the plate on a lamp; cut up the bird; let it remain overthe lamp till enough done, turning it. A widgeon will take nearly twentyminutes to roast, to eat plain with good gravy only. _Wild Duck, to roast. _ It will take full twenty minutes--gravy sauce to eat with it. _Woodcocks and Snipes, to roast. _ Twenty minutes will roast the woodcocks, and fifteen the snipes. Putunder either, while roasting, a toast to receive the trail, which layunder them in the dish. Melted butter and good gravy for sauce. _Woodcocks à la Française. _ Pick them, then draw and truss them; let their breasts be larded withbroad pieces of bacon; roast and serve them up on toasts dipped inverjuice. _Woodcocks, to pot. _ The same as you pot pigeons. SAUCES. _Essence of Anchovies. _ Take two pounds of anchovies, one ounce of bay salt, three pints ofspring water, half a gill of red port, half a gill mushroom ketchup; putthem into a saucepan until the anchovies are all dissolved; let themboil; strain off the liquor with a one hair sieve, and be careful not tocork it until it is quite cold. _Anchovy Pickle. _ Take two pounds of bay salt, three quarters of a pound of saltpetre, three pints of spring water, and a very little bole armeniac, to grateon the liquor to give it a colour; it must not be put to the anchoviesuntil it is cold. If anchovies are quite dry, put them into a jar, with a layer of baysalt at the bottom, and a little on the top. _Anchovy Sauce. _ Take one or two anchovies; scale, split, and put them into a saucepan, with a little water, or good broth, a spoonful of vinegar, and a smallround onion. When the anchovy is quite dissolved, strain off the liquor, and put into your melted butter to your taste. _To recover Anchovies. _ When anchovies have, through the loss of the pickle, become rusty ordecayed, put two pounds of saltpetre to a gallon of water, and boil ittill reduced to a fourth part, continuing to skim it as it rises; thenadd a quarter of an ounce of crystal tartar; mix these, and stir themwell. Take away the spoiled fish, put them together lightly, and pour inthe new pickle, mixed with a pint of good old pickle, and stop them upclose for twenty-four days. When you open them again, cover them withfine beaten bay salt; let them remain about four days; and, as you takethem out for use, cover them carefully down. _Bacchanalian Sauce. _ Take a spoonful of sweet oil, a gill of good broth, and a pint of whitewine vinegar, adding two glasses of strong white wine: boil themtogether till half is consumed; then put in some shalot, garden cresses, tarragon, chervil, parsley, and scallions, all shred very fine, withsome large pepper. Let the whole boil up, and serve it. A little cullisadded will improve it. _Bechamel, or White Sauce. _ No. 1. Take half a quarter of a pound of butter, three pounds of veal, cut intosmall slices, a quarter of a pound of ham, some trimmings of mushrooms, truffles, and morels, two white onions, a bunch of parsley, and thyme, put the whole into a stewpan, and set it on the fire till the meat ismade firm; then put in three spoonfuls of flour, moistened with boilinghot thin cream. Keep this sauce rather thin, so that while you reduce itthe ingredients may have time to be stewed thoroughly. Season with alittle salt and cayenne pepper, and strain it through a sieve. This isexcellent for pouring over roast veal instead of butter, and is a goodsauce for hashed veal, for any white meat, and for all sorts ofvegetables. _Bechamel. _ No. 2. Two pounds of lean veal, cut in square pieces, half an inch thick; halfa pound of lean ham. Melt in your stewpan two ounces of butter; simmerit until nearly ready to catch the stewpan, which must be avoided: addthree table-spoonfuls of flour. When well mixed, add three pints ofbroth, or water, pouring in a little at a time that the thickening maybe smooth. Stir till it boils; set it on the corner of the hob to boilgently for two hours. Season with an onion, twelve peppercorns, a fewmushrooms, a faggot of parsley, a sprig of thyme, and a bay-leaf. Letthe sauce be reduced to a quart; skim off the fat; and strain through atamis. _Bechamel. _ No. 3. Proceed much in the same way as for the brown sauce, (see Cullis) onlyit is not to be drawn down brown, but filled up and thickened with flourand water, some good cream added to it, and then strained. _Sauce for Beef Bouilli. _ Four hard eggs well mixed up with half a table-spoonful of made mustard, eight capers, and one table spoonful of Reading sauce. _Sauce for boiled Beef à la Russe. _ Scrape a large stick of horseradish, tie it up in a cloth, and boil itwith the beef; when boiled a little, put it into some melted butter;boil it some time, and send it up in the butter. Some persons like tohave it sent up in vinegar. _Bread Sauce. _ No. 1. Put into half a pint of water a good sized piece of bread-crumb, notnew, with an onion, a blade of mace, a few peppercorns, in a bit ofcloth; boil them a few minutes; take out the onion and spice, mash thebread smooth, add a little salt and a piece of butter. _Bread Sauce. _ No. 2. Take a French roll, or white bread crumb; set it on the fire, with somegood broth or gravy, a small bag of peppercorns, and a small onion; adda little good cream, and a little pepper and salt; you may rub itthrough a sieve or not. _Bread Sauce. _ No. 3. Take the crumb of a French roll; put it into a saucepan, with two largeonions, some white peppercorns, and about a pint of water. Let it boilover a slow fire till the onions are very tender; then drain off thewater; rub the bread and onions through a hair sieve; put the pulp intoa stewpan, with a bit of butter, a little salt, and a gill of cream; andkeep it stirring till it boils. _Bread Sauce. _ No. 4. Put bread crumbs into a stewpan with as much milk as will soak them;moisten with broth; add an onion and a few peppercorns. Let it boil orsimmer till it becomes stiff: then add two table-spoonfuls of cream, melted butter, or good broth. Take out the onion and peppercorns whenready to serve. _Bread Sauce for Pig. _ To the sauce made as directed in No. 1 add a few currants picked andwashed, and boil them in it. _Browning for made dishes. _ Beat four ounces of loaf sugar very fine: put it into an ironfrying-pan, with an ounce of butter; set it over a clear fire, mixing itwell all the time: when it begins to be frothy, the sugar is dissolving;hold it high over the fire. When the butter and sugar is of a deepbrown, pour in a little white wine; stir it well; add a little morewine, stirring it all the time. Put in the rind of a lemon, a littlesalt, three spoonfuls of mushroom ketchup, half an ounce of wholeallspice, four shalots peeled; boil them slowly eight minutes, then pourinto a basin, cover it close, and let it stand till next day. Skim andbottle it. A pint of white wine is the proper quantity for theseingredients. _Another. _ Take some brown sugar, put a little water to it, set it on the fire, andlet it boil till it nearly comes to burning, but it must not quite burn, as it would then be bitter: put some water to it, and when cold strainit off, and put it in a bottle. When you want to give a higher colour togravy or sauce, you will find this very useful. _Butter, to burn. _ Put your butter into a frying-pan over a slow fire; when it is melted, dust in some flour, and keep stirring it till it is thick and brown:then thicken some with it. _Butter, to clarify. _ Let it slowly melt and then stand a little; and when it is poured intopots, leave the milk, which will settle at the bottom. _Another way. _ Melt the butter, and skim it well before it is poured upon any thing. _Plain melted Butter--very simple, but rarely well done. _ Keep either a plated or tin saucepan for the sole purpose of meltingbutter. Put into it a little water and a dust of flour, and shake themtogether. Cut the butter in slices; as it melts, shake it one way; letit boil up, and it will be smooth and thick. _Another. _ Mix a little flour and water out of the dredger, that it may not belumpy; then put in a piece of butter, set it over a quick fire; have iton and off every instant to shake it, and it will not oil, but willbecome thick and smooth. _To thicken Butter for Peas, &c. _ Put two or three spoonfuls of water in a saucepan, sufficient to coverthe bottom. When it boils, put half a pound of butter; when it ismelted, take off the saucepan, and shake it round a good while, tillvery smooth. _Caper Sauce. _ Chop half of the capers, and the rest put in whole; chop also a littleparsley very fine, with a little bread grated very fine, and add salt:put these into smooth melted butter. _Carp Sauce. _ One pint of Lisbon wine, with a small quantity of mace, cloves, andcinnamon, three anchovies, a bit of bay-leaf, a little horseradish notscraped, and a slice or two of onion; let the whole boil about a quarterof an hour, and, when cold, mix as much flour with the sauce as willmake it of a proper thickness. Set it over the stove; keep it stirredtill it boils. Just before you serve up, put in a quarter of a pint ofcream, more or less according to the thickness of your sauce. Boil the carp in as much water as will cover them, with some wine, alittle vinegar, and slices of lemon and onion. _Another. _ Four large anchovies, eight spoonfuls of white wine, four of vinegar, two onions, whole, a nutmeg quartered, some mace, whole pepper, two orthree cloves; boil it nearly half away, then strain it off, thicken itwith butter and flour, and three spoonfuls of thick cream; the sauceshould not be too thick. _Light brown Sauce for Carp. _ To the blood of the carp put thyme, parsley, onions, and anchovies; chopall these small, and put them together in a saucepan. Add half a pint ofwhite wine, a quarter of a pint of elder vinegar, and a little tarragonvinegar: mix all these together, set the pan on the fire, and boil tillit is almost dry. Mix some melted butter with the sauce, and pour it onthe fish, being plain boiled. _Sauce for Carp and Tench. _ Boil a pint of strong gravy drawn from beef, with three or fouranchovies, a small bit of lemon-peel and horseradish, a little mushroomketchup, and a great deal of black pepper. When boiled enough, strain itoff, and when it is cold take off all the fat. Then add nearly half apound of butter, well mixed with flour, to make it of a properthickness. When it boils, add a cupful of red wine and a littlelemon-juice. _White Sauce for Carp. _ Boil half a pint of white wine, a quarter of a pint of elder vinegar, alittle tarragon vinegar, half a pint of water, a bunch of sweet-herbs, an onion stuck with cloves, and some mace, till the goodness is out ofthe ingredients. Thicken with melted butter, the yolk of an egg beat, and a quarter of a pint of good cream. _Dutch Sauce for Carp or Tench. _ Take six fine anchovies well washed and picked, put them in a stewpan, add to them four spoonfuls of vinegar, eight spoonfuls of water, onelarge onion sliced, two or three blades of mace, and four or fivecloves. Let them stand one hour before the sauce is wanted; set them onthe stove, and give them a boil up; strain the liquor into a cleanstewpan; then add the yolks of four eggs well beaten; put to it somegood thick melted butter; add half a pint of very nice thick cream. Mixall these well together; put it on a slow fire; stir it till it boils;season to your taste. _Carp Sauce, for Fish. _ Put a little lean bacon and some slices of veal at the bottom of astewpan, with three or four pieces of carp, four anchovies, an onion, two shalots, and tarragon, or any root to flavour to your taste. Let itremain over a very slow fire for half an hour, and, when it begins tothicken, or to stick to the pan, moisten it with a large glass of whitewine, two spoonfuls of cullis, and the same quantity of broth. Skim andstrain it through a sieve; it will want no salt. _Cavechi, an Indian Pickle. _ No. 1. This is excellent for sauce. Into a pint of vinegar put two cloves ofgarlic, two spoonfuls of red pepper, two large spoonfuls of India soy, and four of walnut pickle, with as much cochineal as will colour it, twodozen large anchovies boned and dissolved in the juice of three lemons, and one spoonful of mustard. Use it as an addition to fish and othersauce, or in any other way, according to your palate. _Cavechi. _ No. 2. Take three cloves, four scruples of coriander seed, bruised ginger, andsaffron, of each ten grains, three cloves of garlic, and one pint ofwhite wine vinegar. Infuse all together by the fireside for a fortnight. Shake it every day; strain off the liquor, and bottle it for use. Youmay add to it a pinch of cayenne. _Cavechi. _ No. 3. One pint of vinegar, half an ounce of cayenne, two table-spoonfuls ofsoy, two of walnut pickle, two of ketchup, four cloves of garlic, andthree shalots cut small; mix them well together. _Celery Sauce, white. _ Make some strong boiled gravy, with veal, a good deal of spice, andsweet-herbs; put these into a stewpan with celery cut into pieces ofabout two or three inches in length, ready boiled, and thicken it withthree quarters of a pound of butter rolled in flour, and half a pint ofcream. Boil this up, and squeeze in some lemon-juice; pour some of itinto the dish. This is an excellent sauce for boiled turkey, fowl, or veal. When thestuffing is made for turkey, make some of it into balls, and boil them. _Celery Sauce, brown. _ Put the celery, cut into pieces about an inch long, and the onionssliced, with a small lump of butter; stew them on a slow fire till quitetender; add two spoonfuls of flour, half a pint of veal or beef broth, salt, pepper, and a little milk or cream. Boil it a quarter of an hour. _Sauce for boiled Chickens. _ Take the yolks of four eggs, three anchovies, a little of the middle ofbacon, and the inside of half a lemon; chop them all very fine; add alittle thyme and sweet marjoram; thicken them all well together withbutter, and pour it over the chickens. _Another. _ Shred some anchovies very fine, with the livers of the chickens and somehard eggs; take a little of the boiling water in which the chickens wereboiled, to melt the butter. Add some lemon juice, with a little of thepeel cut small. _Sauce for cold Chicken or Game. _ Chop a boned anchovy or two, some parsley, and a small onion; addpepper, oil, vinegar, mustard, and ketchup, and mix them all together. _White Sauce for Chickens. _ Half a pint of cream, with a little veal gravy, three tea-spoonfuls ofthe essence of anchovies, half a tea-spoonful of vinegar, one smallonion, one dozen cloves: thicken it with flour and butter; rub itthrough a sieve, and add a table-spoonful of sherry. _Consommé. _ To make this foundation of all sauces, take knuckle of veal and some newham. One pound of ham will be sufficient for six pounds of veal, withonions and roots of different sorts, and draw it down to a light colour:fill up with beef broth, if there is not enough. When the scum rises, skim it well, and let it simmer gently for three or four hours, keepingit well skimmed. Strain it off for use. _Cream Sauce for White Dishes. _ Put a bit of butter into a stewpan, with parsley, scallions, andshalots, the whole shred fine, and a clove of garlic entire; turn it afew times over the fire; shake in some flour, and moisten it with two orthree spoonfuls of good cream. Boil it a quarter of an hour, strain offthe sauce, and, when you are ready to use it, put in a little goodbutter, with some parsley parboiled and chopped very fine, salt, andwhole pepper, thickening it over the fire. _Cullis, to thicken Sauces. _ Take carrot, turnip, onion; put them in the bottom of a stewpan; slicesome veal and ham, and lay over your carrot, with thyme, parsley, andseasoning; put this over a fire gently; when it sticks to the bottom, pour in some good stock, put in the crumb of some French rolls, boilthem up together, strain it through a sieve, and rub the bread through;this will thicken any brown sauce. Fish cullis must be as above, only with fish instead of meat. _Brown Cullis. _ Take two pounds of veal and half a pound of ham, with two or threeonions; put a little bit of butter in the bottom of your stewpan, andlay in it the veal and ham cut small, with the onions in slices, alittle of the spices of different sorts, and a small piece of bay leaf. Let it stew gently over the stove until it comes to a fine colour; thenfill it up with broth, but, if you have no broth, with water; then makesome smooth flour and water, and put it to it, until you find it thickenough: let it boil gently half an hour; skim the grease from it, andstrain it. _Another. _ Put a piece of butter in a stewpan; set it over a fire with some flourto it; keep it stirring till it is of a good colour; then put some gravyto it; this cullis will thicken any sauce. _Cullis à la Reine, or Queen's Stock. _ Cut some veal into thin slices; beat them, and lay them in a stewpan, with some slices of ham; cut a couple of onions small, and put them in;cut to pieces half a dozen mushrooms and add them to the rest, with abunch of parsley; and set them on a very gentle stove fire to stew. Whenthey are quite done, and the liquor is rich and high tasted, take outall the meat, and put in some grated bread; boil up once, stirring themthoroughly. _Turkey Cullis. _ Roast a large turkey till it is brown; cut it in pieces; put it into amarble mortar, with some ham, parsley, chives, mushrooms, a handful ofeach, and a crust of bread; beat them up into a paste. Take it out, andput it into a deep stewpan, with a pint of veal broth; stir it all welltogether; cover it, and set it over the stove; turn it constantly, adding more veal broth. When thoroughly dissolved, pass it through ahair sieve, and keep it for use. It will give any sauce a fine flavour;but cullises are generally used for the sorts of meat of which they aremade. Some of the above, for instance, would make an excellent sauce fora turkey, added to any other gravy; then put them over a slow fire tostew gently. Take the flesh of a fine fowl, already roasted, from thebones; beat it in a marble mortar; add this to the cullis in thestewpan. Stir it well together, but take great care that it does notboil; pound three dozen of sweet almonds blanched to a thin paste, in amarble mortar, with a little boiled milk; add it to the cullis, and, when the whole is dissolved, it is fit for use. This is good for allwhite sauces and white soups. _Cullis of Veal, or any other Meat. _ Put some small pieces of veal into a stewpan, with the like quantity ofham, about a pound to a quarter of a pint of water. Stew gently withonions and different herbs, till all the juice of the meat is extracted;then boil it quicker, till it begins to stick to the dish. Take the meatand vegetables out of the pan; add a little butter and flour to thegravy; boil it till it becomes of a good colour; then add, if you like, some good broth; put the meat in again to simmer for two hours; skim itwell; strain through a sieve, and keep it for use. _Dandy Sauce, for all sorts of Poultry and Game. _ Put a glass of white wine into a stewpan, with half a lemon cut inslices, a little rasped bread, two spoonfuls of oil, a bunch of parsleyand scallions, a handful of mushrooms, a clove of garlic, a littletarragon, one clove, three spoonfuls of rich cullis, and a thin slice offine smoked ham. Let the whole boil together till it is of a fine richconsistency; pass it through the sieve; then give it another turn overthe fire, and serve it up hot. _Devonshire Sauce. _ Cut any quantity of young walnuts into small pieces; sprinkle a littlesalt on them; next day, pound them in a mortar and squeeze the juicethrough a coarse thin cloth, such as is used for cheese. To a pint ofjuice add a pound of anchovies, and boil them slowly till the anchoviesare dissolved. Strain it; add half a pint of white wine vinegar, half anounce of mace, half an ounce of cloves, and forty peppercorns; boil it aquarter of an hour, and, when cold, rack it off and bottle it. A quarterof a pint of vinegar put to the dregs that have been strained off, andwell boiled up, makes an excellent seasoning for the cook's use inhashes, fish sauce, &c. _Sauce for Ducks. _ Stew the giblets till the goodness is extracted, with a small piece oflean bacon, either dressed or not, a little sprig of lemon-thyme, someparsley, three or four sage leaves, a small onion quartered, a fewpeppercorns, and plenty of lemon-peel. Stew all these well together;strain and put in a large spoonful of port wine, a little cayenne pepperand butter, and flour it to thicken. _Dutch Sauce. _ Put into a saucepan some vinegar and water with a piece of butter;thicken it with the yolks of two eggs; squeeze into it the juice of alemon, and strain it through a sieve. _Dutch Sauce for Fish. _ Slice a little horseradish, and put it into a quarter of a pint ofwater, with five or six anchovies, half a handful of white peppercorns, a small onion, half a bay-leaf, and a very little lemon peel, cut asthin as possible. Let it boil a quarter of an hour; then strain andthicken with flour and butter and the yolk of an egg. Add a little eldervinegar, and then squeeze it through a tamis. It must not boil afterbeing strained, or it will curdle. _Dutch Sauce for Meat or Fish. _ Put two or three table-spoonfuls of water, as many of vinegar, and asmany of broth, into a saucepan, with a piece of butter; thicken it withthe yolks of two eggs. If for fish, add four anchovies; if not, leavethem out. Squeeze into it the juice of a lemon, and strain it through asieve. _Dutch Sauce for Trout. _ Put into a stewpan a tea-spoonful of floor, four of vinegar, a quarterof a pound of butter, the yolks of five eggs, and a little salt. Set iton the fire, and keep continually stirring. When thick enough, work itwell that you may refine it; pass it through a sieve; season with alittle cayenne pepper, and serve up. _Egg Sauce. _ Take two or three eggs, or more if you like, and boil them hard; chopthe whites first and then the yolks with them, and put them into meltedbutter. _The Exquisite. _ Put a little cullis into a stewpan, with a piece of butter the size of awalnut rolled in twice as much flour, salt, and large pepper, the yolksof two eggs, three or four shalots cut small, and thicken it over thefire. This sauce, which should be very thick, is to be spread over meator fish, which is afterwards covered with finely grated bread, andbrowned with a hot salamander. _Fish Sauce. _ No. 1. One pound of anchovies, stripped from the salt, and rinsed in a littleport wine, a quarter of an ounce of mace, twelve cloves, two races ofginger sliced, a small onion or shalot, a small sprig of thyme, andwinter savory, put into a quart of port wine, and half a pint ofvinegar. Stew them over a slow fire covered close; strain the liquorthrough a hair sieve, cover it till cold, and put it in dry bottles. Byadding a pint of port wine and the wine strained that the anchovies wererinsed in you may make an inferior sort. When used, shake it up: taketwo spoonfuls to a quarter of pound of butter; if not thick enough add alittle flour. _Fish Sauce. _ No. 2. Take a pint of red wine, twelve anchovies, one onion, four cloves, anutmeg sliced, as much beaten pepper as will lie upon a half-crown, abit of horseradish sliced, a little thyme, and parsley, a blade of mace, a gill of vinegar, two bay-leaves. Simmer these all together until theanchovies are dissolved; then strain it off, and, when cold, bottle itup close. Shake the bottle up when you use it; take two table-spoonfulsto a quarter of a pound of butter, without flour and water, and let itboil. _Fish Sauce. _ No. 3. Take chili pods, bruise them well in a marble mortar, strain off thejuice. To a pint bottle of juice add a table-spoonful of brandy and aspoonful of salt. The refuse put into vinegar makes good chili vinegar. This is an excellent relishing sauce. _Fish Sauce. _ No. 4. Take some gravy, an onion sliced, some anchovies washed, thyme, parsley, sliced horseradish, and seasoning; boil these together. Strain off theliquor; put into it a bit of thickening and some butter. Draw this uptogether, and squeeze in a lemon. You may add shrimps or oysters. If forlobster sauce, you must cut your lobster in slices, and beat the spawnin a mortar, with a bit of lobster, to colour your sauce. _Fish Sauce. _ No. 5. A faggot of sweet-herbs, some onion, and anchovy, with a slice of lemon, boiled in small gravy or water; strain, and thicken it with butter andflour, adding a spoonful of soy, or more, if agreeable to your taste. _Fish Sauce. _ No. 6. Take some of the liquor in which you boil the fish; add to it mace, anchovies, lemon-peel, horseradish, thyme, a little vinegar, and whitewine; thicken it up with butter, as much as will serve for the fish. Ifit is for salmon, put in oysters, shrimps, and cockles; take away theliquor, and boil the whole in vinegar. _Fish Sauce. _ No. 7. Take a quarter of a pint of vinegar, the same of white wine, a quarterof an ounce of mace, the same of cloves, pepper, and six largeanchovies, a stick of horseradish, an onion, a sprig of thyme, and a bitof lemon-peel; boil all together over the fire; strain it off, and meltyour butter for the sauce. _Fish Sauce. _ No. 8. Take half a pint of cream and half a pint of strong broth; thicken themwith flour and butter, and when it boils put in it a little anchovy andlemon-juice, and put it over your fish. _Fish Sauce. _ No. 9. To every pint of walnut liquor put one pound of anchovies; boil themtill quite dissolved, and strain off the liquor. To a quart of theliquor put one pint of vinegar, a quarter of an ounce of a mixture ofcloves, mace, allspice, and long pepper, and a dozen shalots. Boil againtill they are very tender; strain off the liquor, and bottle it for use. This is an excellent sauce. _Fish Sauce. _ No. 10. Boil a bit of horseradish and anchovy in gravy with a little lemon-peeland mace; add some cream; thicken it with flour and butter. If you haveno gravy, ketchup is a good substitute; but a little always put in isgood. _Fish Sauce. _ No. 11. Boil a piece or two of horseradish in gravy; put into it a bit of maceand lemon-peel; add a little anchovy, either before or after it has beenboiled; thicken with cream, and add a spoonful of elderberry vinegar:let the acid be the last thing for fear of curdling it. If you have nogravy, ketchup and water is a good substitute. _Fish Sauce. _ No. 12. Take a quarter of a pint of gravy, well boiled with a bit of onion, lemon-peel, and horseradish, four or five cloves, a blade of mace, and aspoonful of ketchup; boil it till it is reduced to four or fivespoonfuls; then strain it off, and put to it four or five spoonfuls ofcream; thicken it with butter, and put in a spoonful of elder vinegar orlemon-juice: anchovies are sometimes added. _Fish Sauce. _ No. 13. Take two quarts of claret or port, a pint, or more, to your taste, ofthe best vinegar, which should be tart, one pound of anchovies unwashed, the pickle of them and all, half an ounce of mace, half a quarter of anounce of cloves, six or eight races of ginger, a good piece ofhorseradish, a spoonful of cayenne pepper, half the peel of a lemon, abunch of winter savory and thyme, and three or four onions, a piece ofgarlic, and one shalot. Stew all these over a slow fire for an hour;then strain the liquor through a coarse sieve, and bottle it. You maystew the ingredients over again with more wine and vinegar for presentuse. When you use it, it must be put into the saucepan with the butter, instead of water, and melt it together. If you keep it close stopped, itwill be good many years. _Fish Sauce. _ No. 14. Take twenty-four large anchovies, bones and all, ten or twelve shalots, a handful of horseradish, four blades of mace, one quart of Rhenish, orany white wine, one pint of water, one lemon cut in slices, half a pintof anchovy liquor, one pint of claret, twelve cloves, half atea-spoonful of cayenne pepper: boil them till reduced to a quart;strain off and bottle the liquor. Two spoonfuls will be sufficient toone pound of butter. _Fish Sauce. _ No. 15. A spoonful of red wine, and the same of anchovy liquor, put into meltedbutter. _An excellent white Fish Sauce. _ An anchovy, a glass of white wine, a bit of horseradish, two or threeblades of mace, an onion stuck with cloves, a piece of lemon-peel, twoeggs, a quarter of a pint of good broth, two spoonfuls of cream, a largepiece of butter, with some flour mixed well in it; keep stirring it tillit boils; add a little ketchup, and a small dessert spoonful of thejuice of a lemon, and stir it the whole time to prevent curdling. Serveup hot. _Another. _ Take eight spoonfuls of white wine, three of vinegar, one of soy orketchup, three anchovies, one onion, a few sweet-herbs, a little mace, cloves, and white pepper; let it stew gently till it is reduced to sixspoonfuls; then strain it off, and add half a pound of fresh butterrolled in a little flour, and six spoonfuls of cream. Let it boil afterthe cream and butter are added. _White Sauce, with Capers and Anchovies, for any White Fish. _ Put a bit of butter, about the size of an egg, rolled in flour, into astewpan; dilute it with a large wine glass of veal broth, two anchovies, cut fine, minced parsley, and two spoonfuls of cream. Stew it slowly, till it is of the proper consistency. _Fish Stock. _ Put into a pot a scate, cut in pieces, with turnips, carrots, thyme, parsley, and onion. Cut in pieces an eel or two, and some flounders; putthem into a stewpan with a piece of butter; stew them down till they goto pieces; put them to your scate; boil the whole well, and strain itoff. _Forcemeat Balls, for Sauces. _ To make forcemeat balls for soups, without grease, commonly called_quenelles_, soak the crumb of two penny rolls in milk for about half anhour; take it out, and squeeze out the milk; put the bread into astewpan, with a little white sauce, made of veal jelly, a little butter, flour, and cream, seasoned, a spoonful of beef or mutton jelly, someparsley, shalots, and thyme, minced very fine. Stew these herbs in alittle butter, to take off their rawness. Set them to reduce the panadaof bread and milk, which you must keep constantly stirring with a woodenspoon, when the panada begins to get dry in the pan, which prevents itssticking; when quite firm, take it from the fire, and mix with it theyolks of two eggs. Let it cool, and use when wanted. This panada must always be prepared beforehand, in order to have itcold, for it cannot be used warm; when cold, roll it into balls, but letthem be small; pound the whole as large as possible in a mortar, for themore they are pounded the more delicate they are. Then break two eggs, and pound them likewise; season with a pinch of cayenne pepper, salt, and spices, in powder. When the whole is well mixed together, try asmall bit, rolling it with a little flour, then putting it into boilingwater with a little salt; if it should not be firm enough, add anotheregg, without beating the white. When the whole is mixed once more, rubit through a sieve, roll it into balls, and serve up hot in sauces. _White Sauce, for Fowls. _ Some good veal gravy, boiled with an anchovy or onion, some lemon-peel, and a very little ketchup. Put in it the yolk of hard egg to thicken it, and add what cream you think proper. _Another. _ Take a pint of milk, the yolks of two eggs, well beaten, a spoonful ofmushroom pickle, a little salt, nutmeg, a small piece of butter, rolledin flour; stir all together till thick. Pour it over the fowls, andgarnish with lemon or parsley. _White Sauce, for boiled Fowls. _ Have ready a sauce, made of one pint of veal jelly, half a quarter of apound of butter, two small onions, and a bunch of parsley; then putthree table-spoonfuls of flour, half a pint of boiling hot cream, theyolks of three eggs, a pinch of cayenne pepper, and the same of salt;boil all up together, till of a tolerable thickness; keep it hot, andtake care that it does not curdle. Make ready some slices of truffles, about thirty-four, the size and thickness of a shilling, boil them in alittle meat jelly; strain them, and add the truffles to the saucepreviously made. When ready to serve, pour the sauce and truffles overwhatever meat they are destined for. _Sauce, for roasted Fowls of all kinds, or roasted Mutton. _ Cut some large onions into square pieces; cut some fat bacon in the samemanner, and a slice of lean ham; put them in a stewpan; shake them roundconstantly, to prevent their burning. When they are of a fine browncolour, put in some good cullis, more or less, according to the quantityyou want to make. Let them stew very gently, till the onions aretender; then put in two tea-spoonfuls of mustard, and one table-spoonfulof vinegar. Serve it hot. _A very good general Sauce. _ Take some mint, balm, basil, thyme, parsley, and sage; pick them fromthe stalks, cut them very fine, slice two large onions very thin; thenput all the ingredients into a marble mortar, and beat them till theyare quite mixed; add some cayenne pepper and salt; beat all these welltogether, and mix them by degrees in some good cullis, till it is of thethickness of cream. Put them in a stewpan, boil them up; strain thegravy from the herbs, pressing it from them very hard with the back of aspoon; add to the gravy half a glass of wine, half a spoonful of saladoil, the squeeze of a lemon, and a pinch of sugar. This sauce isexcellent for most dishes. _Genoese Sauce for stewed Fish. _ This sauce is made by stewing fish. Make marinade of carrots, parsleyroots, onions, mushrooms, a bay-leaf, some thyme, a blade of mace, a fewcloves, and some spices: fry the whole white in butter; pour in a pintof white wine, or less, according to the quantity of sauce required; putin the fish, and let it stew thoroughly to make the sauce. Then take alittle browned flour and butter, and mix it with the reserved liquor;add three or four spoonfuls of gravy from veal jelly; let these stewvery gently on the corner of the stove; skim off the grease; put in alittle salt and cayenne pepper, and add two spoonfuls of the essence ofanchovy and a quarter of a pound of butter kneaded with flour. Squeezein the juice of a whole lemon, and cover the stewed fish with thissauce, which ought to be made thick and mellow. _German Sauce. _ Put the same quantity of meat jelly and fresh made broth into a stewpan, with a little parsley parboiled and chopped, the livers of two roastedor boiled fowls, an anchovy, and some capers, the whole shred very fine, a bit of butter about the size of an egg, half a clove of garlic, salt, and a little cayenne pepper. Thicken it over the fire. Exceedingly good with poultry, pigeons, &c. _Beef Gravy. _ Cut in pieces some lean beef, according to the quantity of gravy you maywant; put it into a stewpan, with an onion or two, sliced, and a littlecarrot; cover it close, set it over a gentle fire, and pour off thegravy as it draws from it. Then let the meat brown; keep turning it toprevent its burning, pour over some boiling water, and add a few cloves, peppercorns, a bit of lemon, and a bunch of sweet-herbs. Gently simmerit, and strain it with the gravy that was drawn from the meat, somesalt, and a spoonful of ketchup. _Beef Gravy, to keep for use. _ Cover a piece of six or eight pounds with water; boil it for twentyminutes or half an hour: then take out the meat, beat it thoroughly, andcut it in pieces, to let out the gravy. Put it again into the water, with a bunch of sweet-herbs, an onion stuck with cloves, a little salt, and some whole pepper. Let it stew, but not boil, till the meat is quiteconsumed; pass it through a sieve, and let it stand in a cool place. Itwill keep for a week, if the weather is not very hot. If you want to usethis for a hash of brown meat, put a little butter in your frying-pan, shake in a little flour as it boils, and add a glass of claret: if for awhite sauce to fowls or veal, melt the butter in the gravy, with a glassof white wine, two spoonfuls of cream, and the yolks of four or sixeggs, according to the quantity of sauce required. _Brown Gravy. _ Put a piece of butter, about the size of a hen's egg, into a saucepan;when it is melted, shake in a little flour, and let it brown; then bydegrees stir in the following ingredients: half a pint of small beer, the same quantity of water, an onion, a piece of lemon-peel cut small, three cloves, a blade of mace, some whole pepper, a spoonful ofmushroom-pickle, the same quantity of ketchup, and an anchovy. Let thewhole boil together a quarter of an hour; strain it off, and it will bea good sauce. _Another. _ Take the glaze that remains at the bottom of the pot after you havestewed any thing à la braise, provided it be not tainted game; skim it, and strain it through a sieve; then put in a bit of butter about thesize of a walnut, mixed with flour; thicken it over the fire, and addthe juice of a lemon, and a little salt and cayenne pepper. _Green Sauce for Green Geese, or Ducklings. _ Half a pint of the juice of sorrel, with a little grated nutmeg, somebread crumb, and a little white wine; boil it a quarter of an hour, andsweeten with sugar, adding scalded gooseberries and a piece of butter. _Another. _ Pound a handful of spinach and another of sorrel together in a mortar;squeeze and put them into a saucepan; warm, but do not let it boil. _Ham Sauce. _ When your ham is almost done, let the meat be picked clean from thebone, and mash it well; put it into a saucepan with three spoonfuls ofgravy; set it over a slow fire, stirring it all the while, otherwise itwill stick to the bottom. When it has been on for some time, add a smallbundle of sweet-herbs, pepper, and half a pint of beef gravy; cover itup; stew it over a gentle fire, and when quite done strain off thegravy. This is very good for veal. _Sauce for Hare or Venison. _ In a little port wine and water melt some currant jelly, or send in thejelly only; or simmer port wine and sugar for twenty or thirty minutes. _Harvey's Sauce. _ Three table-spoonfuls of walnut ketchup, two of essence of anchovies, one tea-spoonful of soy, and one of cayenne pepper. Mix these together;put them, with a clove of garlic, into a pint bottle, and fill it upwith white wine vinegar. _Sauce for Hashes or Fish, and good with any thing and every thing. _ Take two or more spoonfuls of good cullis, according to the quantity youintend to make, a glass of white wine, a shalot, a small onion, a fewmushrooms, truffles, morels, and a bunch of sweet-herbs, with a littlegrated lemon-peel, a slice of ham, and the yolk of an egg. Thicken itwith a bit of butter rolled in flour, and let it stew till theingredients are quite soft. _Sauce for White Hashes or Chickens. _ A pint of new milk, the yolk of two eggs, well beaten, two ounces ofbutter, well mixed with flour; mix it all together in a saucepan, and, when it boils, add two spoonfuls of mushroom ketchup; it must be stirredall the time, or it will not do. If used for cold veal or lamb, the meatmust be cut as thin as possible, the sauce made first to boil, and thenthe meat put into it, till it is hot enough for table. _Horseradish Sauce. _ A tea-spoonful of mustard, one table-spoonful of vinegar, three of thickcream, and a little salt; grate as much horseradish into it as willmake it as thick as onion sauce. A little shalot may be added. _Italian Sauce. _ Put into a stewpan two spoonfuls of sweet oil, a handful of mushroomscut small, a bunch of parsley, scallions, and half a laurel-leaf, twocloves, and a clove of garlic; turn the whole a few times over the fire, and shake in a little flour. Moisten it with a glass of white wine andtwice as much good cullis; let it boil half an hour; skim away the fat, allowing it to cool a little for that purpose; set it on again, andserve it; it will be found to eat well with any white meat. _Ketchup. _ Put a pint of the best white wine vinegar into a wide-mouthed quartbottle; add twelve cloves of shalots, peeled and bruised; take a quarterof a pint of the strongest red wine and boil it a little; wash and boneabout a dozen anchovies, let them dissolve in the wine, and, when cold, put them into the vinegar bottle, stopping it close with a cork, andshaking it well. Into the same quantity of wine put a spoonful of pepperbruised, a few races of split ginger, half a spoonful of cloves bruised, and a few blades of large mace, and boil them till the strength of thespice is extracted. When the liquor is almost cold, cut in slices twolarge nutmegs, and when quite cold put into it some lemon-peel. Put thatinto the bottle, and scrape thin a large, sound horseradish root, andput that also into the bottle; stop it down close; shake it welltogether every day for a fortnight, and you may then use it. _Lemon Sauce. _ Pare a lemon, and cut it in slices; pick out the seeds and chop themsmall: then boil the lemon and bruise it. Mix these in a little gravy;and add it to some melted butter, with a little lemon-peel chopped fine. _Liver Sauce for boiled Fowls. _ Boil the liver just enough to spread; add a little essence of anchovyand grated lemon-peel, the yolk of a hard egg, and the juice of a lemon:mix it well together, and stir it into some butter. _Lobster Sauce. _ No. 1. Pull the lobster to pieces with a fork; do not chop it; bruise the bodyand the spawn with the back of a spoon; break the shell; boil it in alittle water to give it a colour; strain it off. Melt some butter in itvery smooth, with a little horseradish, and a little cayenne pepper;mix the body of the lobster well with the butter; then add the meat, andgive it a boil, with a spoonful of ketchup and a spoonful of gravy. _Lobster Sauce. _ No. 2. Put the red spawn of a hen lobster in a mortar; add half an ounce ofbutter; pound it smooth, and run it through a hair sieve with the backof a spoon. Cut the meat of the lobster into small pieces, and add asmuch melted butter to the spawn as will suffice; stir it till thoroughlymixed; then put to it the meat of the lobster, and warm it on the fire;but do not let it boil. _Lobster Sauce. _ No. 3. Take the spawn of one large lobster, and bruise it well in a mortar:take a sufficient quantity of strong veal gravy, the yolk of an egg, anda little cream, and thicken with flour and butter. _The Marchioness's Sauce. _ Put as much bread rasped very fine as you can take at two handfuls intoa stewpan, with a bit of butter of the size of a walnut, akitchen-spoonful of sweet oil, a shalot cut small, salt and largepepper, with a sufficient quantity of lemon-juice to lighten the whole. Stir it over the fire till it thickens. This sauce may be served withall sorts of meat that require a sharp relishing sauce. _Meat Jelly for Sauces. _ Every sort of dish requires good sauce, and for every sauce it isabsolutely necessary to have a good meat jelly. The following may bedepended upon as being excellent: a shin of beef, about eight pounds, rather more than less; a knuckle of veal, about nine pounds; a neck ofmutton, about nine pounds; two fowls; four calves' feet: carefully cutoff all fat whatever, and stew over a stove as slowly as possible, tillthe juice is entirely extracted. This will produce about seven quarts ofjelly. No pepper, salt, or herbs of any kind. These should be added inusing the jelly, whether for soups, broths, or sauces; but the purejelly is the thing to have as the foundation for every species ofcookery. _Another. _ Three shanks, or two pounds, of mutton in two quarts of water; stew downto a pint and a half, with a carrot, and an onion. _A Mixed Sauce. _ Take parsley, scallions, mushrooms, and half a clove of garlic, thewhole shred fine; turn it a few times over the fire with butter; shakein a little flour, and moisten it with good broth: when the sauce isconsumed to half the original quantity, add two pickled gherkins cutsmall, and the yolks of three eggs beaten up with some more broth; alittle salt and cayenne will complete the sauce. _Mushroom Ketchup. _ No. 1. Take a bushel of the large flaps of mushrooms, gathered dry, and bruisethem with your hands. Put some of them into an earthen pan; throw somesalt over them; then put in more mushrooms, then more salt, till youhave done. Add half an ounce of beaten mace and cloves, and the samequantity of allspice; and let them stand five or six days, stirring themevery day. Tie a paper over and bake for four hours in a slow oven;strain out the liquor through a cloth, and let it stand to settle. Pourit off clear from the sediment: to every gallon of liquor put a quart ofred wine; if not salt enough, add a little more salt, with a race ofginger cut small, and half an ounce of cloves and mace, and boil tillreduced nearly one third. Strain it through a sieve into a pan; next daypour it from the settlings, and bottle it for use. _Mushroom Ketchup. _ No. 2. Mash your mushrooms with a great deal of salt; let them stand two days;strain them, and boil the liquor once or twice, observing to scum itwell. Then put in black pepper and allspice, a good deal of each, andboil them together. Bottle the liquor, and put five or six cloves intoeach bottle. _Mushroom Ketchup. _ No. 3. Pick the mushrooms clean, but by no means wash them; put them into anearthen pipkin with salt, cover them close with a coarse paste, and putthem in the oven for seven hours or thereabout. Squeeze them a little, and pour off the liquor, which must be put upon fresh mushrooms, andbake these as long as the first. Then pour off the liquor, afterpressing, and boil it well with salt sufficient to keep. Boil it halfaway till it appears clammy. When cold, bottle it up. _Mushroom Ketchup. _ No. 4. Into a quart of red wine put some flaps of mushrooms, half a pound ofanchovies, some thyme, two onions sliced, parsley, cloves, and mace. Letthem stew gently on the fire; then strain off the liquor, a spoonful ofwhich, with a little gravy, butter, and lemon, will make excellent fishsauce, and be always ready. _Mushroom Sauce. _ Mix a little flour with a good piece of butter; boil it up in somecream, shaking the saucepan; then throw in some mushrooms with a littlesalt and nutmeg: boil this up; or, if you like it better, put themushrooms in butter melted with a little veal gravy, some salt, andgrated nutmeg. _Sauce for roasted Mutton. _ Wash an anchovy clean; put to it a glass of red wine, some gravy, ashalot cut small, and a little lemon-juice. Stew these together; strainthem, and mix the liquor with the gravy that runs from the mutton. _Onion Sauce. _ Let the onions be peeled; boil them in milk and water, and put a turnipinto the pot; change the water twice: pulp them through a colander, orchop them as you please; then put them into a saucepan, with butter, cream, a little flour, and some pepper and salt. _Brown Onion Sauce. _ Peel and slice the onions, to which put an equal quantity of cucumber orcelery, with an ounce of butter, and set them on a slow fire; turn theonions till they are highly browned; stir in half an ounce of flour; adda little broth, pepper, and salt; boil it up for a few minutes; add aspoonful of claret or port, and some mushroom ketchup. You may sharpenit with a little lemon-juice. Rub through a tamis. _Oyster Sauce. _ No. 1. Take two score of oysters, put them, with their own liquor, a fewpeppercorns, and a blade of mace, into a saucepan, and let them simmer alittle over the fire, just to plump them; then with a fork shake each inthe liquor so as to take off all the grit; strain the liquor, add to ita little good gravy and two anchovies, and thicken it with flour andbutter, nearly as thick as custard. _Oyster Sauce. _ No. 2. Wash the oysters from their liquor; strain it, and put that and theoysters into a little boiled gravy and just scald them: add a piece ofbutter mixed with flour, cream, and ketchup. Shake all up; let it boil, but not much, lest the oysters grow hard and shrink; but be very carefulthey are enough done, as nothing is more disagreeable than the oysterstasting raw. _Pepper-pot. _ A good stock made with beef bones or mutton, one small carrot, oneonion, three turnips, two heads of celery, a little thyme andsweet-herbs; season to your taste; boil these, and put them through atamis; then add a little flour and butter; make up some flour and waterin little balls, and boil them in the pepper-pot. _Sauce for Pike, or any other fresh-water Fish. _ Take half a pint of good beef broth, three table-spoonfuls of cream, oneonion sliced fine, a middling sized stick of horseradish scraped, sevenor eight peppercorns, three or four cloves, two anchovies; boil well ina piece of butter as big as a walnut well rolled in flour. Pike should be boiled with the scales on. _Sauce Piquante. _ Pound a table-spoonful of capers and one pound of minced parsley as fineas possible, add the yolks of three hard eggs; rub them together with atable-spoonful of mustard. Bone six anchovies, pound them, and rub themthrough a hair sieve; mix with these two spoonfuls of oil, one ofvinegar, one of shalot, and a few grains of cayenne pepper. Rub alltogether in a mortar till thoroughly incorporated; then stir them intohalf a pound of good gravy, or melted butter, and pass the whole througha sieve. _Sauce Piquante, to serve hot. _ Put into a stewpan a bit of butter, with two onions sliced, a carrot, aparsnip, a little thyme, laurel, basil, two cloves, two shalots, a cloveof garlic, parsley, and scallions; turn the whole over the fire till itis well coloured; then shake in some flour, and moisten it with somebroth, a spoonful of white wine vinegar, and a squeeze of a lemon, andstrain it through a sieve, adding a little cayenne and salt. It is goodwith every thing. _Another. _ Simmer a gill of white wine with as much broth, and, when it is consumedto half, put in a shalot, a little garlic, and some salad herbs shredvery fine; let it boil, and then add a bit of butter of the size of awalnut, mixed with flour, salt, and whole pepper, thickening the wholeover the fire. _Sauce Piquante, to serve cold. _ Shred very fine all sorts of garden-herbs, thyme, sage, parsley, chervil, half a clove of garlic, and two shalots; dilute the whole witha small tea-spoonful of mustard, salad oil, a little vinegar, thesqueeze of a lemon; add a little salt and cayenne. You may add ananchovy: this is excellent with cold partridge or game, or any hot orcold veal. _Poivrade Sauce. _ Boil half a pint of the best vinegar, half a pint of water, two largeonions, half a handful of horseradish, and a little pounded whitepepper, some salt and shalot, all together a quarter of an hour. If youwould have it clear, strain and bottle it: if you chuse, add a littlegravy when you use it. _Poor Man's Sauce. _ A handful of parsley leaves picked from the stalks, shred fine, and alittle salt strewed over; shred six young green onions, put them to theparsley, with three table-spoonfuls of oil, and five of vinegar, someground black pepper, and salt. Pickled French beans or gherkins, cutfine, may be added, or a little grated horseradish. _Quin's Fish Sauce. _ A pint of old mushroom ketchup, a pint of old walnut pickle, sixanchovies finely pounded, six cloves of garlic, three pounded, threenot, and half a tea-spoonful of cayenne pepper. _Ragout Sauce. _ One ounce of salt; half an ounce of mustard; a quarter of an ounce ofallspice; black pepper ground, and lemon-peel grated, half an ounceeach; of ginger and nutmeg grated, a quarter of an ounce each; cayennepepper two drachms. Pound all these, and pass them through a sieve, infused in a quart of vinegar or wine, and bottle them for use. Spice in ragout is indispensable to give it a flavour, but not apredominating one. _Sauce de Ravigotte. _ Pick some parsley, sage, mint, thyme, basil, and balm, from the stalks, and cut them fine; slice two large onions very thin: put all these intoa mortar, beat them thoroughly, and add pepper and salt, some rocambole, and two blades of mace cut fine. Beat these well, and mix them bydegrees with gravy till of the thickness of butter; put them into astewpan, and boil them up. Strain the gravy from the herbs; add to it aglass of wine and a spoonful of oil; beat these together, and pour itinto a sauce-boat. _Sauce Ravigotte à la Bourgeoise. _ Tie some parsley, sage, mint, thyme, and basil, in a bunch; put theminto a saucepan of boiling water, and let them boil about a minute;take them out, squeeze the water from them, chop them very fine, and adda clove of garlic and two large onions minced very fine. Put the wholeinto a stewpan, with half a pint of broth, some pepper, and salt; boilit up, and add a spoonful of vinegar. _Relishing Sauce. _ Put a wine glass of good stock jelly, made into broth, into a stewpan, half a spoonful of the best white wine vinegar, a little salt, a fewwhole peppercorns, and a bit of butter, the size of a walnut, mixed upwith a little flour in balls, some tarragon, chervil, pimpernel, thyme, and shalot, with garden cresses; boil these herbs in water, having cutthem very small; put them into the sauce, and thicken it to a thincreamy consistency over the fire. This sauce is good with any thing, fish, flesh, or fowl. _Sauce à-la-Remoulade. _ No. 1. Take two large spoonfuls of capers cut fine, as much parsley, twoanchovies, washed and boned, two cloves of garlic, and a little shalot;cut them separately, and then mix them together; put a little rich gravyinto a stewpan, with two spoonfuls of oil, one of mustard, and the juiceof a large lemon. Make it quite hot, and put in your other ingredients, with salt, pepper, and the leaves of a few sweet-herbs, picked fromtheir stalks. Stir it well together, and let it be four minutes over abrisk fire. _Sauce à-la-Remoulade. _ No. 2. Put into a stewpan a shalot, parsley, scallions, a little bit of garlic, two anchovies, some capers, the whole shred very fine. Dilute it with alittle mustard, oil, and vinegar, and two table-spoonfuls of goodcullis. _Sauce à-la-Remoulade. _ No. 3. --_For cold Chicken, or Lobster Salad. _ Two yolks of eggs boiled hard must be bruised very fine, with atea-spoonful of cold water; add a tea-spoonful of mustard, and twotable-spoonfuls of salad oil. When these are well mixed, add atea-spoonful of chopped parsley, one clove of shalot, and a littletarragon; these must be chopped very fine, and well mixed; then addthree table-spoonfuls of vinegar and one of cream. The chicken orlobster should be cut in small thick pieces (not sliced) and placed, with small quarters of lettuces and hard eggs quartered, alternately, soas to fill the dish in a varied form. The sauce is then poured over it. _Rice Sauce. _ Steep a quarter of a pound of rice in a pint of milk, with onion, pepper, &c. When the rice is boiled quite tender, take out the spice, rub it through a sieve, and add to it a little milk or cream. This is avery delicate white sauce. _Richmond Sauce, for boiled Chicken. _ Half a pint of cream, the liver of the chicken, a little parsley, ananchovy, some caper liquor, the yolks of two hard-boiled eggs, a littlepepper, salt, nutmeg, and juice of lemon, with a piece of butter, aboutthe size of a walnut, to thicken it. Send it up hot, with the chicken. _Sauce for any kind of roasted Meat. _ While the mutton, beef, hare, or turkey, is roasting, put a plate underit, with a little good broth, three spoonfuls of red wine, a slice ofonion, a little grated cheese, an anchovy, washed and minced, and a bitof butter; let the meat drop into it. When it is taken up, put the sauceinto a pan that has been rubbed with onion; give it a boil up; strain itthrough a sieve, and serve it up under your roast, or in a boat. _Sauce Robert. _ Melt an ounce of butter, and put to it half an ounce of onion, mixedfine; turn it with a wooden spoon till it takes a light brown colour;stir into it a table-spoonful of mushroom ketchup, and the same quantityof port wine. Add half a pint of broth, a quarter of a tea-spoonful ofpepper, and the same of salt; give them a boil; add a tea-spoonful ofmustard, the juice of half a lemon, and one or two tea-spoonfuls ofvinegar or tarragon. _Another. _ Cut a few large onions and some fat bacon into square pieces; put thesetogether into a saucepan over a fire, and shake them well to preventtheir burning. When brown, put in some good veal gravy, with a littlepepper and salt; let them stew gently till the onions are tender; thenadd a little salt, vinegar, and mustard, and serve up. _Sauce for Salad. _ The yolk of one egg, one tea-spoonful of mustard, one tea-spoonful oftarragon vinegar, three table-spoonfuls of oil, one table-spoonful ofcommon vinegar, chives, according to taste. _Shalot Sauce, for boiled Mutton. _ Mince four shalots fine, put them into a stewpan, with about half a pintof the liquor in which the mutton is boiled; put in a table-spoonful ofvinegar, a quarter of a tea-spoonful of pepper, a little salt, a bit ofbutter, of the size of a walnut, rolled in flour; shake them together, and boil. _Spanish Sauce. _ Put a cullis (that is always the stock or meat jelly, ) in good quantityinto a stewpan, with a glass of white wine, the same quantity of freshmade broth, a bunch of parsley, and shalots, one clove of garlic, half alaurel leaf, parsley, scallions, onions, any other root you please forthe sake of flavour, such as celery or carrots. Boil it two hours over aslow fire, take the fat off, and strain it through a sieve; and then addsalt, large pepper, and the least sprinkle of sugar. This is very good with beef, mutton, and many sorts of game, venison andhare in particular; for which substitute a glass of red wine instead ofwhite. _Sauce for Steaks. _ A glass of small beer, two anchovies, a little thyme, parsley, an onion, some savory, nutmeg, and lemon-peel; cut all these together, and, whenthe steaks are ready, pour the fat out of the pan, and put in the smallbeer, with the other ingredients and a piece of butter rolled in flour:let it simmer, and strain it over the steaks. _Sultana Sauce. _ Put a pint of cullis into a stewpan with a glass of white wine, twoslices of peeled lemons, two cloves, a clove of garlic, half alaurel-leaf, parsley, scallions, onions, and turnip. Boil it an hour anda half over a slow fire, reducing it to a creamy consistency; strain itvery carefully through a sieve, and then add a little salt, the yolk ofan egg boiled hard and chopped, and a little boiled parsley shred fine. This sauce is very good with poultry. _Tomata Ketchup. _ Take a quart of tomata pulp and juice, three ounces of salt, one ounceof garlic pounded, half an ounce of powdered ginger, and a quarter of anounce of cloves; add two ounces of anchovies or a wine-glassful of theessence, as sold in the shops. Boil all in a tin saucepan half an hour;strain it through a fine hair sieve. To the strained liquor add aquarter of a pint of vinegar, half a pint of white wine, half a quarterof an ounce of mace, which is to be pounded, and a tea-spoonful ofcayenne pepper. Let the whole simmer together over a gentle fire twentyminutes; then strain it through fine lawn or muslin. When cold bottle itup, and be careful to keep it close corked. It is fit for useimmediately. The best way to obtain the pulp and juice free from the skin and seedsis to rub it through a hair sieve. _Tomata Sauce. _ No. 1. Roast the tomatas before the fire till they are very tender; save allthe liquor that runs from them while roasting; then with a spoon gentlyscoop out the pulp from the skins; avoid touching them with yourfingers: add to the pulp a small quantity of shred ginger, and a fewyoung onions cut very small. Salt it well, and mix the whole togetherwith vinegar, or the best common wine. Put it into pint bottles, as itkeeps best with only a bladder tied over. This is to mix with all other sauces in the small cruet for fish. _Tomata Sauce. _ No. 2. Take twelve or fifteen tomatas, ripe and red; cut them in half, andsqueeze out all the water and seeds; add capsicums, and two or threetable-spoonfuls of beef gravy; set them on a slow fire or stove, for anhour, till melted; rub them through a tamis into a clean stewpan, with alittle white pepper and salt; then simmer for a few minutes. The Frenchcooks add a little tarragon vinegar, or a shalot. _Tomata Sauce. _ No. 3. When the fruit is ripe, bake it tender, skin, and rub the pulp through asieve. To every pound of pulp add a quart of chili vinegar, one ounce ofgarlic, one of shalots, both sliced, half an ounce of salt, a littlecayenne pepper, and the juice of three lemons. Boil all together fortwenty minutes. _Savoury Jelly for a Turkey. _ Spread some slices of veal and ham in the bottom of a stewpan, with acarrot and turnip, and two or three onions. Stew upon a slow fire tillthe liquor is of as deep a brown as you wish. Add pepper, mace, a verylittle isinglass, and salt to your taste. Boil ten minutes; strainthrough a French strainer; skim off all the fat; put in the whites ofthree eggs, and pass all through a strainer till it is quite clear. _Sauce for Turkey or Chicken. _ Boil a spoonful of the best mace very tender, and also the liver of theturkey, but not too much, which would make it hard; pound the mace witha few drops of the liquor to a very fine pulp; then pound the liver, andput about half of it to the mace, with pepper, salt, and the yolk of anegg, boiled hard, and then dissolved; to this add by degrees the liquorthat drains from the turkey, or some other good gravy. Put these liquorsto the pulp, and boil them some time; then take half a pint of oystersand boil them but a little, and lastly, put in white wine, and butterwrapped in a little flour. Let it boil but a little, lest the wine makethe oysters hard; and just at last scald four spoonfuls of good cream, and add, with a little lemon-juice, or pickled mushrooms will do better. _Sauce for boiled Turkey or Fowl. _ Take an anchovy, boil it in a quarter of a pint of water; put to it ablade of mace and some peppercorns; strain it off; then put to it twospoonfuls of cream, with butter and flour. _Venison Sauce. _ Take vinegar, water, and claret, of each a glassful, an onion stuck withcloves, salt, anchovies, pepper and cloves, of each a spoonful; boil allthese together, and strain through a sieve. _Sweet Venison Sauce. _ Take a small stick of cinnamon, and boil it in half a pint of claret;then add as much finely grated bread-crumbs as will make a thick pap;and, after it has boiled thoroughly, sweeten it with the powder of thebest sugar. _Walnut Ketchup. _ No. 1. Take walnuts when they are fit to pickle, beat them in a mortar, pressout the juice through a piece of cloth, let it stand one night, thenpour the liquor from the sediment, and to every pint put one pound ofanchovies; let them boil together till the anchovies are dissolved; thenskim, and to every pint of liquor add an eighth of an ounce of mace, thesame of cloves and Jamaica pepper, half a pint of common vinegar, half apound of shalots, with a few heads of garlic, and a little cayenne. Boilall together till the shalots are tender, and when cold bottle up foruse. A spoonful of this ketchup put into good melted butter makes anexcellent fish-sauce; it is equally fine in gravy for ducks orbeef-steaks. _Walnut Ketchup. _ No. 2. Take half a bushel of green walnuts, before the shell is formed, andgrind them in a crab-mill, or beat them in a marble mortar. Squeeze outthe juice, through a coarse cloth, wringing the cloth well to get outall the juice, and to every gallon put a quart of wine, a quarter of apound of anchovies, the same quantity of bay salt, one ounce ofallspice, half an ounce of cloves, two ounces of long pepper, half anounce of mace, a little ginger, and horseradish, cut in slices. Boil alltogether till reduced to half the quantity; pour it into a pan, whencold, and bottle it. Cork it tight, and it will be fit for use in threemonths. If you have any pickle left in the jar after the walnuts are used, putto every gallon two heads of garlic, a quart of red wine, and of cloves, mace, long, black, and Jamaica pepper, one ounce each; boil them alltogether till reduced to half the quantity; pour the liquor into a pan;bottle it the next day for use, and cork it tight. _Walnut Ketchup. _ No. 3. Pound one hundred walnuts very fine, put them in a glazed pan with aquart of vinegar; stir them daily for ten days; squeeze them very drythrough a coarse cloth. Boil the liquor, and skim it as long as anything will rise; then add spice, ginger, anchovies instead of salt, andboil it up for use. _Walnut Ketchup. _ No. 4. Take one hundred walnuts, picked in dry weather, and bruise them well ina mortar. Squeeze out the juice; add a large handful of salt; boil andskim it well; then put into the juice an equal quantity of white winevinegar, or the vinegar in which pickled walnuts have been steeped, alittle red wine, anchovies unwashed, four or five cloves of garlic, asmany blades of mace, two dozen cloves, and a little whole pepper. Boilit six or seven minutes, and when cold bottle it. If higher spiced thebetter. _Walnut Ketchup. _ No. 5. Pound your walnuts; strew some salt upon them, and let them stand a dayor two; strain them; to every pint of juice put half a pound ofanchovies, and boil them in it till they are dissolved. Then strain theliquor, and to every pint add two drachms of mace, the same quantity ofcloves, some black pepper, one ounce of dried shalots, and a littlehorseradish. _White Sauce. _ Put some good veal or fowl cullis into a stewpan, with a piece of crumbof bread, about the size of a tea-cup, a bunch of parsley, thyme, scallions, a clove of garlic, a handful of butter, mushrooms, and aglass of white wine: let the whole boil till half the quantity isconsumed. Strain it through a coarse sieve, keeping the vegetablesapart; then add to it the yolks of three eggs beaten up in threetable-spoonfuls of cream, and thicken it over the fire, taking care tokeep it continually stirred lest the eggs should curdle. You may eitheradd your vegetables or not. This sauce may be used with all sorts ofmeat or fish that are done white. _Another. _ Take some cream, a very little shalot, and a little salt; when warmedupon the fire add a piece of butter rolled in flour; stir it gently oneway, and make it the consistency of cream. This sauce is excellent forcelery, chickens, veal, &c. _White Wine sweet Sauce. _ Break a stick of cinnamon, and set it over the fire in a saucepan, withenough water to cover it; boil it up two or three times; add a quarterof a pint of wine and about two spoonfuls of powdered sugar, and breakin two bay-leaves; boil all these together; strain off the liquorthrough a sieve; put it in a sauceboat or terrine, and serve up. CONFECTIONARY. _Almacks. _ Take plums, or apricots, baking pears, and apples, of each a pound;slice the pears and apples, and open the plums; put them in layers in anearthen mug, and set it in a slow oven. When the fruit is soft, squeezeit through a colander; add a pound of sugar; place it on the fire, andlet it simmer, till it will leave the pan clear. Then put it into anearthen mould to cut out for use, or drop it on a plate, and let itstand till it is so dry that paper will not stick to it, then put it byfor use. You must stir it all the time it is on the fire, or it willburn. _Almond Butter. _ Put half a pound of blanched almonds, finely beaten, into a quart ofcream and a pint of milk mixed well together. Strain off the almonds, and set the cream over the fire to boil. Take the yolks of twelve eggsand three whites well beaten; let it remain over the fire; keep stirringtill it begins to curdle. Put it into a cloth strainer and tie it up, letting it stand till the thin has drained off. When cold, break it witha spoon, and sweeten with sifted sugar. _Almond Cheesecakes. _ Take a quarter of a pound of Jordan almonds and twelve or fourteenapricot or peach kernels; blanch them all in cold water, and beat themvery fine with rose-water and a little sack. Add a quarter of a pound offine powder sugar, by degrees, and beat them very light: then put aquarter of a pound of the best butter just melted, with two or threespoonfuls of sweet thick cream; beat them well again. Then, add foureggs, leaving out the whites, beaten as light as possible. When you havejust done beating, put a little grated nutmeg. Bake them in a niceshort crust; and, when they are just going into the oven, grate overthem a little fine sugar. _Almond Cream. _ Beat half a pound of fine almonds, blanched in cold water, very fine, with orange-flower water. Take a quart of cream boiled, cooled, andsweetened; put the almonds into it by degrees, and when they are wellmixed strain it through canvass, squeezing it very well. Then stir itover the fire until it thickens; if you like it richly perfumed, add onegrain of ambergris, and if you wish to give it the ratafia flavour, beatsome apricot kernels with it. _Unboiled Almond Cream. _ Take half a pound of almonds; blanch them, and cut out all their spots:then beat them very fine, in a clean stone or wooden mortar, with alittle rose-water, and mix them with one quart of sweet cream. Strainthem as long as you can get any out. Take as much fine sugar as willsweeten it, a nutmeg cut into quarters, some large mace, three spoonfulsof orange-flower water, as much rose-water, with musk or ambergrisdissolved in it; put all these things into a glass churn; shake themcontinually up and down till the mass is as thick as butter; before itis broken, pour it all into a clean dish; take out the nutmeg and themace; when it is settled smooth, scatter some comfits or scrape somehard sugar upon it. _Almond Paste, for Shapes, &c. _ Blanch half a pound of almonds in cold water; let them lie twenty-fourhours in cold water, then beat them in a mortar, till they are veryfine, adding the whites of eggs as you beat them. Put them in a stewpanover a stove fire, with half a pound of double-refined sugar, poundedand sifted through a lawn sieve; stir it while over the fire, till itbecomes a little stiff; then take it out, and put it between two plates, till it is cold. Put it in a pan, and keep it for use. It will keep agreat while in a cool place. When you use it, pound it a little in amortar, or mould it in your hands; then roll it out thin in whatevershape you choose, or make it up into walnuts or other moulds; press itdown close that it may receive the impression of the nut, &c. , and witha pin take it out of the mould and turn it out upon copper sheets, andso proceed till you have a sufficient quantity. The mould should belightly touched with oil. Bake them of a light brown; fill them withsweetmeats, &c. And such as should be closed, as nuts, &c. Cementtogether with isinglass boiled down to a proper consistence. _Almond Puffs. _ Take one pound of fine sugar, and put water to it to make a wet candy:boil it till pretty thick; then put in a pound of beaten almonds, andmix them together, still keeping it stirred over a slow fire, but itmust not boil, till it is as dry as paste. Then beat it a little in amortar; put in the peel of a lemon grated, and a pound of sifted sugar;rub them well together, and wet this with the froth of whites of eggs. _Another way. _ Blanch and beat fine two ounces of sweet almonds, with orange-flowerwater, or brandy; beat the whites of three eggs to a very high froth, and then strew in a little sifted sugar till it is as stiff as paste. Lay it in cakes, and bake it on paper in a cool oven. _Angelica, to candy. _ Take the youngest shoots; scrape and boil them in water till tender, andput them on a cloth to drain. Make a very strong syrup of sugar; put inthe angelica while the syrup is hot, but not boiling. Set it in a tinbefore the fire, or in the sun, for three or four days, to dry. _Apples, to do. _ Scoop as many apples as you choose to do; dip them several times insyrup, and fill them with preserved raspberries or apricots; then rollthem in paste, and when baked put on them either a white iceing, or withthe white of an egg rub them over; sift on sugar, and glaze them with ahot salamander. _Pippins, to candy. _ Take fine large pippins; pare and core them whole into an earthenplatter: strew over them fine sugar; and sprinkle on the sugar a littlerose-water. Bake them in an oven as hot as for manchet, and stop it upclose. Let them remain there half an hour; then take them out of thedish, and lay them on the bottom of a sieve; leave them three or fourdays, till quite dry, when they will look clear as amber, and be finelycandied. _Pippins, to dry. _ Take two pounds of fine sugar and a pint of water; let it boil up andskim it; put in sixteen quarters of Kentish pippins pared and cored, andlet them boil fast till they are very clear. Put in a pint of jelly ofpippins, and boil it till it jellies; then put in the juice of a lemon;just let it boil up, and put them in bottles. You may put in the rind ofan orange, first boiled in water, then cut in long thin pieces, and putit into the sugar at the same time with the pippins. _Apples, to preserve green. _ Take green apples the size of a walnut, codlings are the best, with thestalks on; put them into spring water with vine leaves in a preservingpan, and cover them close; set them on a slow fire. When they are soft, take off the skins, and put them with vine leaves in the same water asbefore, and when quite cold put them over the fire till they are quitegreen. Then put them into a dish without liquor; sift loaf sugar overthem while they are hot; when dry, they make a good syrup. _Golden Pippins, to preserve. _ Into a pint of clear spring water put a pound of double-refined sugar, and set it on the fire. Neatly pare and take out the stalks and eyes ofa pound of pippins; put them into the sugar and water; cover them close, and boil them as fast as you can for half a quarter of an hour. Takethem off a little to cool; set them on again to boil as fast and as longas they did before. Do this three or four times till they are veryclear; then cover them close. _Crabs, to preserve. _ Gently scald them two or three times in a thin syrup; when they havelain a fortnight, the syrup must be made rich enough to keep, and thecrabs scalded in it. _Siberian Crabs, to preserve (transparent. )_ Take out the core and blossom with a bodkin; make a syrup with halftheir weight of sugar; put in the apples, and keep them under the syrupwith a spoon, and they will be done in ten minutes over a slow fire. When cold, tie them down with brandy paper. _Another way. _ To each pound of fruit add an equal quantity of sugar, which clarifywith as little water as possible, and skim it thoroughly; then put inthe fruit, and boil it gently till it begins to break. Take out theapples, boil the syrup again till it grows thick, and then pour it overthem. They are not to be pared; and half the stalk left on. _Golden Pippins, to stew. _ Cut the finest pippins, and pare them as thin as you can. As you dothem, throw them into cold water to preserve their colour. Make amiddling thick syrup, of about half a pound of sugar to a pint ofwater, and when it boils up skim it, and throw in the pippins with a bitof lemon-peel. Keep up a brisk fire; throw the syrup over the apples asthey boil, to make them look clear. When they are done, add lemon-juiceto your taste; and when you can run a straw through them they are doneenough. Put them, without the syrup, into a bowl; cover them close, andboil the syrup till you think it sufficiently thick: then take it off, and throw it hot upon the pippins, keeping them always under it. _Apple Cheese. _ Seven pounds of apples cored, one pound and three quarters of sugar, thejuice and peel of two lemons; boil these in a stewpan till quite a thickjelly. Bake the apple till soft; break it as smooth as possible; put itinto pots, and tie down close. _Conserve of Apples. _ Take as many golden rennets as will fill the dish that is to go totable; pick them of a size; pare them, and take out the cores at thebottom, that they may appear whole at the top. With the cores and abouthalf a glass of water make a syrup; when it is half done, put in yourapples, and let them stew till they are done. Be careful not to breakthem; place them in your dish; that your syrup may be fine, add thewhite of an egg well beaten; skim it, and it will be clarified. Squeezeinto it the juice of a lemon, with the peel cut in small shreds. Thisshould boil a minute; then throw over the syrup, which should be quite ajelly. _Apple Demandon. _ The whites of seven or eight very fresh eggs, put into a flat dish, witha very little finely sifted sugar, and beaten to a very thick froth. Itwill require to be beaten full half an hour before it becomes of asufficient substance. It is then to be put over the apple and custard, and piled up to some height; after which place it in a very quick oven, and let it remain till it becomes partially of a light brown colour. It should be done immediately before it is sent up to table. _Apple Fraise. _ Pare six large apples, take out the cores, cut them in slices, and frythem on both sides with butter; put them on a sieve to drain; mix half apint of milk and two eggs, with flour, to batter, not too stiff; put ina little lemon-peel, shred very fine, and a little beaten cinnamon. Putsome butter into a frying-pan, and make it hot; put in half the batter, and lay the apples on it; let it fry a little to set it; then put theremaining batter over it; fry it on one side; then turn it, and fry theother brown: put it into a dish; strew powder-sugar over it, and squeezeon it the juice of a Seville orange. _Apple Fritters. _ Pare six large apples and cut out the cores; cut them in slices as thickas a half-crown piece. Mix half a pint of cream and two eggs with flourinto a stiff batter, put in a glass of wine or brandy, a littlelemon-peel, shred very fine, two ounces of powder-sugar: mix it well up, and then put in the apples. Have a pan of hog's lard boiling hot; put inevery slice singly as fast as you can, and fry them quick, of a finegold colour on both sides; then take them out, and put them on a sieveto drain; lay them on a dish, and sprinkle them with sugar. For frittersbe careful that the fat in which you fry them is quite sweet and clean. _Apple Jelly. _ No. 1. Pare and slice pippins, or sharp apples, into a stewpan, with just asmuch water as will cover them; boil them as fast as possible till halfthe liquid is wasted; then strain them through a jelly-bag, and to everypint of juice put three quarters of a pound of sugar. Boil it again tillit becomes jelly; put lemon-juice and lemon-peel to the palate. Somethreads of lemon-peel should remain in the jelly. _Apple Jelly. _ No. 2. Take about a half sieve of john apples, or golden pippins; pare them, and put them in a clean bright copper pan; add as much river water aswill cover them; set them over a charcoal fire, turning them now andthen, till they are boiled tender. Put a hair-sieve over a pan, andthrow them on to drain; then put the apples in a large pan or mortar, and beat them into pulp. Put them back into the copper pan, adding abouthalf the water that came from them; then set them on the fire, and stirthem till they boil two or three minutes. Strain them into a flanneljelly-bag; it should run out quite slowly, and be thick like syrup; youshould allow it six or eight hours to run or drop. Then measure thejelly into a bright copper pan, and to each pint add one pound oftreble-refined sugar; put it on a slow fire till the sugar is melted;then let the fire be made up, that it may boil; keep skimming itconstantly. When you hold up the skimmer near the window, or in thecool, and you perceive it hangs about half an inch, with a drop at theend, then add the juice of half a lemon, if a small quantity. Take itoff the fire, and pour it into gallipots. The apples that are supposed to have the most jelly in them in thiscountry are the john apple. The best time to make the jelly is theautumn; the riper they get, the less jelly. If the flannel bag is quitenew, it should be washed in several clean warm waters, without soap. Thejelly, if well made, should appear like clear water, about the substanceof currant-jelly. _Apple Jelly. _ No. 3. Take apples, of a light green, without any spot or redness, and rathersour; cut them in quarters, taking out the cores, and put them into aquart of water; let them boil to a pulp, and strain it through ahair-sieve, or jelly-bag. To a pint of liquor take a pound ofdouble-refined sugar; wet your sugar, and boil it to a thick syrup, withthe white and shell of an egg: then strain your syrup, and put yourliquor to it. Let it boil again, and, as it boils, put in the juice of alemon and the peel, pared extremely thin, and cut as fine as threads;when it jellies, which you may know by taking up some in your spoon, putit in moulds; when cold, turn it out into your dish; it should be sotransparent as to let you see all the flowers of your china dish throughit, and quite white. _Crab Jam or Jelly. _ Pare and core the crabs; to fifteen pounds of crabs take ten pounds ofsugar, moistened with a little water; boil them well, skimming the top. When boiled tender, and broke to the consistency of jam, pour it intoyour pans, and let it stand twenty-four hours. It is better the secondyear than the first. The crabs should be ripe. _Pippin or Codling-Jelly. _ Slice a pound of pippins or codlings into a pint of clear spring water;let them boil till the water has extracted all the flavour of the fruit;strain it out, and to a pint of this liquor take a pound ofdouble-refined sugar, boiled to sugar again; then put in your codlingliquor; boil it a little together as fast as you can. Put in your goldenpippins; boil them up fast for a little while; just before the lastboiling, squeeze in the juice of a lemon; boil it up quick once more, taking care the apples do not lose their colour; cut them, and put themin glasses with the jelly. It makes a very pretty middle or corner dish. _Apples and Pears, to dry. _ Take Kirton pippins or royal russets, golden pippins or nonpareils;finely pare and quarter the russets, and pare and take out the corealso of the smaller apples. Take the clean tops of wicker baskets orhampers, and put the apples on the wickers in a cool oven. Let themremain in till the oven is quite cold: then they must be turned as youfind necessary, and the cool oven repeated till they are properly dry. They must stand some time before they are baked, and kept carefully fromthe damp air. The richer the pears the better; but they must not beover-ripe. _Apricots in Brandy. _ The apricots must be gathered before they are quite ripe, and, as thefruit is usually riper on one side than the other, you must prick theunripe side with the point of a penknife, or a very large needle. Putthem into cold water, and give them a great deal of room in thepreserving-pan; and proceed in the same manner as directed for peaches. If they are not well coloured, it is owing to an improper choice of thefruit, being too ripe or too high coloured, provided the brandy be ofthe right sort. _Apricot Chips. _ Cut apricots when ripe in small thin pieces; take double-refined sugar, pounded very small and sifted through a fine sieve, and strew a littleat the bottom of a silver basin; then put in your chips, and more ofyour sugar. Set them over a chaffing-dish of coals, shaking your basin, lest the chips should stick to the bottom, till you put in your sugar. When your sugar is all candied, lay them on glass plates; put them in astove, and turn them out. _Apricot Burnt Cream. _ Boil a pint of cream with some bitter almonds pounded, and strain itoff. When the cream is cold, add to it the yolks of four eggs, with halfa spoonful of flour, well mixed together; set it over the fire; keepstirring it till it is thick. Add to it a little apricot jam; put it inyour dish; sift powdered sugar over it, and brown it with yoursalamander. _Apricots, to dry. _ Pare and stone a pound of apricots, and put to them three quarters of apound of double-refined sugar, strewing some of the sugar over theapricots as you pare them, that they may not lose colour. When they areall pared put the remainder of the sugar on them; let them stand allnight, and in the morning boil them on a quick fire till they are clear. Then let them stand till next day covered with a sheet of white paper. Set them on a gentle fire till scalding hot; let them stand three daysin the syrup; lay them out on stone plates; put them into a stove, andturn them every day till they are dry. _Apricot Jam. _ Take two pounds of apricot paste in pulp and a pint of strong codlingliquor; boil them very fast together till the liquor is almost wasted;then put to it one pound and a half of fine sugar pounded; boil it veryfast till it jellies; put it into pots, and it will make clear cakes inthe winter. _Apricot and Plum Jam. _ Stone the fruit; set them over the fire with half a pint of water; whenscalded, rub them through a sieve, and to every pound of pulp put apound of sifted loaf-sugar. Set it over a brisk fire in apreserving-pan; when it boils, skim it well, and throw in the kernels ofthe apricots and half an ounce of bitter almonds blanched; boil ittogether fast for a quarter of an hour, stirring it all the time. _Apricot Paste. _ Take ripe apricots, pare, stone, and quarter them, and put them into askillet, setting them on embers, and stirring them till all the piecesare dissolved. Then take three quarters of their weight in fine sugar, and boil it to a candy; put in the apricots, and stir it a little on thefire; then turn it out into glasses. Set it in a warm stove; when it isdry on one side, turn the other. You may take apricots not fully ripe, and coddle them, and that will do also. _Another. _ Pare and stone your apricots; to one pound of fruit put one pound offine sugar, and boil all together till they break. Then to five poundsof paste put three pounds of codling jelly, and make a candy of threepounds of fine sugar. Put it in all together; just scald it, and put itin little pots to dry quickly. Turn it out to dry on plates or glasses. _Apricots, to preserve. _ Stone and pare four dozen of large apricots, and cover them with threepounds of fine sugar finely beaten; put in some of the sugar as you parethem. Let them stand at least six or seven hours; then boil them on aslow fire till they are clear and tender. If any of them are clearbefore the rest, take them out and put them in again. When the rest areready, let them stand closely covered with paper till next day. Thenmake very strong codling jelly: to two pounds of jelly add two pounds ofsugar, which boil till they jelly; and while boiling make your apricotsscalding hot; put the jelly to the apricots, and boil them, but not toofast. When the apricots rise in the jelly and jelly well, put them inpots or glasses, and cover closely with brandy paper. _Another way. _ Cut in half, and break in pieces, ripe apricots; put them in apreserving pan, simmer for a few minutes, and pass through a fine hairsieve: no water to be used. Add three quarters of a pound of whitepowdered sugar to a pound of fruit; put in the kernels; mix alltogether, and boil for twenty minutes: well skim when it begins to boil. Put it into pots; when cold, cover close with paper dipped in brandy, and tie down with an outer cover of paper. _Apricots, to preserve whole. _ Gather the fruit before it is too ripe, and to one pound put threequarters of a pound of fine sugar. Stone and pare the apricots as youput them into the pan; lay sugar under and over them, and let them standtill next day. Set them on a quick fire, and let them just boil; skimwell; cover them till cold, or till the following day; give them anotherboil; put them in pots, and strew a little sugar over them whilecoddling, to make them keep their colour. _Apricots, to preserve in Jelly. _ To a pound of apricots, before they are stoned and pared, weigh a poundand a quarter of the best pounded sugar. Stone and pare the fruit, and, as you pare, sprinkle some sugar under and over them. When the sugar ispretty well melted, set them on the fire and boil them. Keep out somesugar to strew on them in the boiling, which assists to clear them. Skimvery clear, and turn the fruit with a ladle or a feather. When clear andtender, put them in glasses; add to the syrup a quarter of a pint ofstrong pippin liquor, and nearly the weight of it in sugar; let it boilawhile, and put it to the apricots. The fire should be brisk, as thesooner any sweetmeat is done the clearer and better it will be. Let theliquor run through a jelly-bag, that it may clear before you put thesyrup to it, or the syrup of the apricots to boil. _French Bances. _ Take half a pint of water, a bit of lemon-peel, a piece of butter thesize of a walnut, and a little orange-flower water; boil them gentlythree or four minutes; take out the lemon-peel, and add to it by degreeshalf a pint of flour: keep it boiling and stirring until it is a stiffpaste; then take it off the fire, and put in six eggs, well beaten, leaving out three whites. Beat all very well for at least half an hour, till it is a stiff light paste; then take two pounds of hog's-lard; putit in a stewpan; give it a boil up, and, if the bances are of a rightlightness, fry them; keep stirring them all the time till they are of aproper brown. A large dish will take six or seven minutes boiling. Whendone, put them in a dish to drain; keep them by the fire; strew sugarover them; and, when you are going to fry them, drop them through thehandle of a key. _Barberries, to preserve. _ Tie up the finest maiden barberries in bunches; to one pound of them puttwo pounds and a quarter of sugar; boil the sugar to a thick syrup, andwhen thick enough stir it till it is almost cold. Put in the barberries;set them on the fire, and keep them as much under the syrup as you can, shaking the pan frequently. Let them just simmer till the syrup is hotthrough, but not boiling, which would wrinkle them. Take them out of thesyrup, and let them drain on a lawn sieve; put the syrup again into thepot, and boil it till it is thick. When half cold put in the barberries, and let them stand all night in the preserving-pan. If the syrup hasbecome too thin, take out the fruit and boil it again, letting it standall night: then put it into pots, and cover it with brandy paper. _Biscuits. _ Take one pound of loaf sugar, finely beaten and sifted; then take eighteggs, whites and all; beat them in a wooden bowl for an hour; then takea quarter of a pound of blanched almonds, beat them very small with somerose-water; put them into the bowl, and beat them for an hour longer;then shake in five ounces of fine flour and a spoonful of corianderseed, and one of caraways. Beat them half an hour; butter your plates, and bake them. _Another way. _ Take one pound of flour; mix it stiff with water; then roll it verythin; cut out the biscuits with cutters, and bake them. _Dutch Biscuits. _ Take the whites of six eggs in fine sugar, and the whites of four inflour; then beat your eggs with the sugar and flour well with a whisk:butter your pans, and only half fill them; strew them over with sugarbefore you put them in the oven; grate lemon-peel over them. _Ginger Biscuits. _ One pound of flour, half a pound of butter, half a pound of loaf sugar, rather more than one ounce of ginger powdered, all well mixed together. Let it stand before the fire for half an hour; roll it into thin paste, and cut out with a coffee-cup or wine-glass: bake it for a few minutes. _Lemon Biscuits. _ Blanch half a pound of sweet almonds in cold water; beat them with thewhites of six eggs, first whipped up to a froth; put in a little at atime as they rise; the almonds must be very fine. Then add one pound ofdouble-refined sugar, beaten and sifted; put in, by degrees, four ouncesof fine flour, dried well and cold again; the yolks of six eggs wellbeaten; the peels of two large lemons finely grated: beat these alltogether about half an hour; put them in tin pans; sift on a littlesugar. The oven must be pretty quick, though you keep the door openwhile you bake them. _Another way. _ Take three pounds of fine sugar, and wet it with a spoonful and a halfof gum-dragon, and put in the juice of lemons, but make the mass asstiff as you can: mix it well, and beat it up with white of eggs. Whenbeaten very light, put in two grains of musk and a great deal of gratedlemon; drop the paste into round papers, and bake it. _Ratafia Biscuits. _ Blanch two ounces of bitter almonds in cold water, and beat themextremely fine with orange-flower water and rose-water. Put in bydegrees the whites of five eggs, first beaten to a light froth. Beat itextremely well; then mix it up with fine sifted sugar to a light paste, and lay the biscuits on tin plates with wafer paper. Make the paste solight that you may take it up with a spoon. Lay it in cakes, and bakethem in a rather brisk oven. If you make them with sweet almonds only, they are almond puffs or cakes. _Table Biscuits. _ Flour, milk, and sugar, well mixed together. Shape the biscuits with thetop of a glass, and bake them on a tin. _Blancmange. _ No. 1. To one pint of calves' foot or hartshorn jelly add four ounces ofalmonds blanched and beaten very fine with rose and orange-flower water;let half an ounce of the almonds be bitter, but apricot kernels arebetter. Put the almonds and jelly, mixed by degrees, into a skillet, with as much sugar as will sweeten it to your taste. Give it two orthree boils; then take it up and strain it into a bowl; add to it somethick cream: give it a boil after the cream is in, and keep it stirredwhile on the fire. When strained, put it into moulds. _Blancmange. _ No. 2. Boil three ounces of isinglass in a quart of water till it is reduced toa pint; strain it through a sieve, and let it stand till cold. Take offwhat has settled at the bottom: then take a pint of cream, two ounces ofalmonds, and a few bitter ones; sweeten to your taste. Boil all togetherover the fire, and pour it into your moulds. A laurel leaf improves itgreatly. _Blancmange. _ No. 3. Take an ounce of isinglass dissolved over the fire in a quarter of apint of water, strain it into a pint of new milk; boil it, and strainagain; sweeten to your taste. Add a spoonful of orange-flower water andone of mountain. Stir it till it is nearly cold, and put it into moulds. Beat a few bitter almonds in it. _Blancmange. _ No. 4. Into two quarts of milk put an ounce of isinglass, an ounce of sugar, half the peel of a lemon, and a bit of cinnamon. Keep stirring till itboils. _Dutch Blancmange. _ Steep an ounce of the best isinglass two hours in a pint of boilingwater. Take a pint of white wine, the yolks of eight eggs well beaten, the juice of four lemons and one Seville orange, and the peel of onelemon; mix them together, and sweeten to your taste. Set it on a clearfire; keep it stirred till it boils, and then strain it off into moulds. _Bread. _ Forty pounds of flour, a handful of salt, one quart of yest, threequarts of water; stir the whole together in the kneading trough. Strewover it a little flour, and let it stand covered for one hour. Knead itand make it into loaves, and let them stand a quarter of an hour torise, before you put them in the oven. _Diet Bread, which keeps moist. _ Three quarters of a pound of lump sugar, dissolved in a quarter of apint of water, half a pound of the best flour, seven eggs, taking awaythe whites of two; mix the liquid sugar, when it has boiled, with theeggs: beat them up together in a basin with a whisk; then add by degreesthe flour, beating all together for about ten minutes; put it into aquick oven. An hour bakes it. Tin moulds are the best: the dimensions for this quantity are six inchesin length and four in depth. _Potato Bread. _ Boil a quantity of potatoes; drain them well, strew over them a smallquantity of salt, and let them remain in the vessel in which they wereboiled, closely covered, for an hour, which makes them mealy: then peeland pound them as smooth as flour. Add eight pounds of potatoes totwelve of wheaten flour; and make it into dough with yest, in the waythat bread is generally made. Let it stand three hours to rise. _Rice Bread. _ Boil a quarter of a pound of rice till it is quite soft; then put it onthe back of a sieve to drain. When cold, mix it with three quarters of apound of flour, a tea-cupful of milk, a proper quantity of yest, andsalt. Let it stand for three hours; then knead it very well, and roll itup in about a handful of flour, so as to make the outside dry enough toput into the oven. About an hour and a quarter will bake a loaf of thissize. When baked, it will produce one pound fourteen ounces of very goodbread; it is better when the loaves are not made larger than theabove-mentioned quantity will produce, but you may make any quantity byallowing the same proportion for each loaf. This bread should not be cuttill it is two days old. _Rye Bread. _ Take one peck of wheaten flour, six pounds of rye flour, a little salt, half a pint of good yest, and as much warm water as will make it into astiff dough. Let it stand three hours to rise before you put it into theoven. A large loaf will take three hours to bake. _Scotch short Bread. _ Melt a pound of butter, pour it on two pounds of flour, half atea-cupful of yest, two ounces of caraway seeds, one ounce of Scotchcaraways; sweeten to your taste with lump sugar, then knead it welltogether and roll it out, not too thin; cut in quarters and pinch itround: prick it well with a fork. _Buttered Loaves. _ Take three quarts of new milk; put in as much runnet as will turn it;whey the curds very clean; break them small with your hands; put in nineyolks of eggs and one white, a handful of grated bread, half a handfulof flour, and a little salt. Mix these well together, working it wellwith your hands; roll it into small loaves, and bake them in a quickoven three quarters of an hour. Then take half a pound of butter, fourspoonfuls of clear water, half a nutmeg sliced very thin, and a littlesugar. Set it on a quick fire, stirring it quickly, and let it boil tillthick. When the loaves are baked, cut out the top and stir up the crumbwith a knife; then pour some of the butter into each of them, and coverthem up again. Strew a little sugar on them: before you set them in theoven, beat the yolk of an egg and a little beer together, and with afeather smear them over with it. _Egg Loaf. _ Soak crumb of bread in milk for three hours; strain it through a sieve;then put in a little salt, some candied citron and lemon-peel cut small, and sugar to your taste. Put to your paste the yolks only of six oreight new-laid eggs, and beat it till the eggs are mixed. Whip thewhites of the eggs till they are frothed; add to the other ingredients, and mix them well. Butter the pan or dish in which you bake your loaf. When baked, turn it out into your dish, scrape some fine sugar upon it, and glaze with a hot shovel. _Buns. _ No. 1. Two pounds of flour, a quarter of a pound of butter; rub the butter inthe flour like grated bread; set it to the fire to dry: put in one poundof currants and a quarter of a pound of moist sugar, with a few carawayseeds, and two spoonfuls of good yest; make the dough into small buns;set them to rise half an hour: you may put two or three eggs in if youlike. _Buns. _ No. 2. One pound of fine flour, two pounds of currants, a few caraway seeds, aquarter of a pound of moist sugar, a pint of new milk, and twotable-spoonfuls of yest; mix all well together in a stiff paste, and letit stand half an hour to rise; then roll them out, and put them in yourtins; let them stand another half hour to rise before you bake them. Theabove receipt answers equally well for a cake baked in a tin. _Buns. _ No. 3. Take flour, butter, and sugar, of each a quarter of a pound, four eggs, and a few caraway seeds. This quantity will make two dozen. Bake them ontins. _Bath Buns. _ Take a quarter of a pound of loaf sugar finely powdered, the samequantity of butter, and nearly double of flour dried before the fire, awalnut-shell full of caraway-seeds just bruised, and one egg. Work allthese up together into a paste, the thickness of half-a-crown, and cutit with a tea-cup, flour a tin; lay the cakes upon it; take the white ofan egg well beat and frothed; lay it on them with a feather, and thengrate upon them a little fine sugar. _Another way. _ Take one pound of fine flour, dry it well by the fire, sift it, and rubinto it a pound of butter, the yolks of four eggs, the whites of two, both beaten light, three spoonfuls of cream, and the like quantity ofwhite wine and ale yest. Let this sponge stand by the fire to rise; thenbeat it up extremely well and light with your hand; grate in a nutmeg;continue beating till it is ready for the oven; then add a pound ofrough caraway seeds, keeping a few out to strew on the top of the cakesbefore they are put into the oven. _Plain Buns. _ Take three pounds of flour, six ounces of butter, six ounces of sugarsifted fine, six eggs, both yolks and whites. Beat your eggs till theywill not slip off the spoon; melt the butter in a pint of new milk, withwhich mix half a pint of good yest; strain it into the flour, and throwin half an ounce of caraway seeds. Work the whole up very light; set itbefore the fire to rise; then make it up into buns of the size of apenny roll, handling them as little as possible. Twenty minutes willbake them sufficiently. _Butter, to make without churning. _ Tie up cream in a fine napkin, and then in a coarse cloth, as you woulda pudding: bury it two feet under ground; leave it there for twelvehours, and when you take it up it will be converted into butter. _Black Butter. _ To one quart of black gooseberries put one pint of red currants, pickedinto an earthen jar. Stop it very close, and set it in a pot of coldwater over the fire to boil till the juice comes out. Then strain it, and to every pint of liquor put a pound of sugar; boil and skim it tillyou think it done enough: put it in flat pots, and keep it in a dryplace. It will either turn out or cut in slices. _Spanish Butter. _ Take two gallons of new milk, boil it, and, when you take it off thefire, put in a quart of cream, giving it a stir; then pour it through asieve into an earthen pan: lay some sticks over your pan, and cover itwith a cloth; if you let it stand thus two days, it will be the better. Skim off the cream thick, and sweeten it to your taste; you may put in alittle orange-flower water, and whip it well up. _Cake. _ Five pounds of flour dried, six pounds of currants, a quart of boiledcream, a pound and a half of butter, twenty eggs, the whites of sixonly, a pint of ale yest, one ounce of cinnamon finely beaten, one ounceof cloves and mace also well beaten, a quarter of a pound of sugar, alittle salt, half a pound of orange and citron. Put in the cream andbutter when it is just warm; mix all well together, and let it standbefore the fire to rise. Put it into your hoop, and leave it in the ovenan hour and a quarter. The oven should be as hot as for a manchet. _An excellent Cake. _ Beat half a pound of sifted sugar and the same quantity of fresh butterto a cream, in a basin made warm; mixing half a pound of flour welldried, six eggs, leaving out four whites, and one table-spoonful ofbrandy. The butter is to be beaten in first, then the flour, next thesugar, the eggs, and lastly, the brandy. Currants or caraways may beadded at pleasure. It must be beaten an hour, and put in the ovenimmediately. _A great Cake. _ Take six quarts of fine flour dried in an oven, six pounds of currants, five pounds of butter, two pounds and a half of sugar, one pound ofcitron, three quarters of a pound of orange-peel, and any othersweetmeat you think proper; a pound of almonds ground very small, a fewcoriander seeds beat and sifted, half an ounce of mace, four nutmegs, sixteen eggs, six of the whites, half a pint of sack, and half a pint ofale yest. _Light Cake. _ One pound of the finest flour, one ounce of powdered sugar, five ouncesof butter, three table-spoonfuls of fresh yest. _A nice Cake. _ Take nine eggs; beat the yolks and whites separately; the weight ofeight eggs in sugar, and five in flour: whisk the eggs and the sugartogether for half an hour; then put in the flour, just before the ovenis ready to bake it. Both the sugar and the flour must be sifted anddried. _A Plain Cake. _ Take a pound of flour, well dried and sifted; add to it one pound ofsugar also dried and sifted; take one pound of butter, and work it inyour hands till it is like cream; beat very light the yolks of ten eggsand six whites. Mix all these by degrees, beating it very light, and alittle sack and brandy. It must not stand to rise. If you choose fruit, add one pound of currants, washed, picked, and dried. _A very rich Cake. _ Two pounds and a half of fresh butter, twenty-four eggs, three-pounds offlour, one pound and a half of sugar, one ounce of mixed spice, fourpounds of currants, half a jar of raisins, half of sweet almonds, aquarter of a pound of citron, three quarters of orange and lemon, onegill of brandy, and one nutmeg. First work the butter to a cream; thenbeat the sugar well in; whisk the eggs half an hour; mix them with thebutter and sugar; put in the spice and flour; and, when the oven isready, mix in the brandy, fruit, and sweetmeats. It will take one hourand a half beating. Let it bake three hours. _Cake without butter. _ Beat up eight eggs for half an hour. Have ready powdered and sifted onepound of loaf sugar; shake it in, and beat it half an hour longer. Putto it a quarter of a pound of sweet almonds beat fine with orange-flowerwater; grate the rind of a lemon into the almonds, and squeeze in thejuice. Mix all together. Just before you put it in the oven, add aquarter of a pound of dry flour; rub the hoop or tin with butter. Anhour and a half will bake it. _Another. _ Take ten eggs and the whites of five; whisk them well, and beat in onepound of finely sifted sugar, and three quarters of a pound of flour:the flour to be put in just before the cake is going to the oven. _Almond Cake. _ Take a pound of almonds; blanch them in cold water, and beat them assmall as possible in a stone mortar with a wooden pestle, putting in, asyou beat them, some orange-flower water. Then take twelve eggs, leavingout half of the whites; beat them well; put them to your almonds, andbeat them together, above an hour, till it becomes of a good thickness. As you beat it, sweeten it to your taste with double-refined sugarpowdered, and when the eggs are put in add the peel of two large lemonsfinely rasped. When you beat the almonds in the mortar withorange-water, put in by degrees about four spoonfuls of citron water orratafia of apricots, or, for want of these, brandy and sack mixedtogether, two spoonfuls of each. The cake must be baked in a tin pan;flour the pan before you put the cake into it. To try if it is doneenough, thrust a straw through it, and if the cake sticks to the strawit is not baked enough; let it remain till the straw comes out clean. _Another. _ Take twelve eggs, leaving out half the whites; beat the yolks bythemselves till they look white; put to them by degrees one pound offine sifted sugar; put in, by a spoonful at a time, three quarters of apound of fine flour, well dried and sifted, with the whites of the eggswell beaten, and continue this till all the flour and the whites are in. Then beat very fine half a pound of fine almonds, with sack and brandy, to prevent their oiling; stir them into the cake. Bake it three quartersof an hour. Ratafia cake is made in the same manner, only keep out twoounces of the almonds, and put in their stead two of apricot kernels; ifyou have none, use bitter almonds. _Almond Cakes. _ Take one pound of almonds, blanch them; then take one pound ofdouble-refined sugar, beaten very small; crack the almonds, one by one, upon the tops; put them into the sugar; mix them, and then beat themwell together till they will work like paste. Make them into roundcakes; take double-refined sugar, pounded and sifted, beat together withthe white of an egg, and, when the cakes are hardened in the oven, takethem out, and cover one side with sugar with a feather; then put theminto the oven again, and, when one side is hardened, take them out anddo the same on the other side. Set them in again to harden, andafterwards lay them up for use. _Clear Almond Cakes. _ Take the small sort of almonds; steep them in cold water till they willblanch, and as you blanch them throw them into water. Wipe them dry, andbeat them in a stone mortar, with a little rose-water, and as muchdouble-refined sugar, sifted, as will make them into clear paste. Rollthem into any size you please; then dry them in an oven after bread hasbeen drawn, so that they may be dry on both sides; when they are cold, make a candy of sugar; wet it a little with rose-water; set it on thefire; stir it till it boils, then take it off, and let it cool a little. With a feather spread it over the cakes on one side; lay them uponpapers on a table; take the lid of a baking-pan, put some coals on it, and set it over the cakes to raise the candy quickly. When they arecold, turn the other side, and serve it in the same manner. _Apple Cake. _ Take one pound and a half of white sugar, two pounds of apples, paredand cut thin, and the rind of a large lemon; put a pint of water to thesugar, and boil it to a syrup; put the apples to it, and boil it quitethick. Put it into a mould to cool, and send it cold to table, with acustard, or cream poured round it. _Another. _ One pound of apples cut and cored, one pound of sugar put to a quarterof a pint of water, so as to clarify the sugar, with the juice and peelof a lemon, and a little Seville orange. Boil it till it is quite stiff;put it in a mould; when cold it will turn out. You may put it into alittle warm water to keep it from breaking when taken out. _Apricot Clear Cakes. _ Make a strong apple jelly, strain it, and put apricots into it to boil. Slit the apricots well, cover them with sugar, and boil them clear. Strain them, and put them in the candy when it is almost boiled up; andthen put in your jelly, and scald it. _Biscuit Cake. _ Take eggs according to the size of the cake, weigh them, shells and all;then take an equal weight of sugar, sifted very fine, and half theweight of fine flour, well dried and sifted. Beat the whites of the eggsto snow; then put the yolks in another pan; beat them light, and add thesugar to them by degrees. Beat them until very light; then put the snow, continuing to beat; and at last add by degrees the flour. Season withlemon-peel grated, or any peel you like; bake it in a slow oven, but hotenough to make it rise. _Bread Cake. _ Take two pounds of flour, a quarter of a pound of butter, four eggs, onespoonful of good yest, half a pound of currants, half a pound of Lisbonsugar, some grated lemon-peel, and nutmeg. Melt the butter and sugar ina sufficient quantity of new milk to make it of a proper stiffness. Setit to rise for two hours and a half before the fire, and bake it in anearthen pan or tin in a quick oven, of a light brown. Caraway seeds may be added--two ounces to the above quantity. _Breakfast Cakes. _ To a pound of fine flour take two ounces of fresh butter, which rub verywell in with a little salt. Beat an egg smooth, and mix a spoonful oflight yest with a little warm milk. Mix as much in the flour as willmake a batter proper for fritters; then beat it with your hand till itleaves the bottom of the bowl in which it is made. Cover it up for threeor four hours; then add as much flour as will form a paste proper forrolling up; make your cakes half an hour before you put them into theoven; prick them in the middle with a skewer, and bake them in a quickoven a quarter of an hour. _Excellent Breakfast Cakes. _ Water the yest well that it may not be bitter; change the water veryoften; put a very little sugar and water to it just as you are going touse it; this is done to lighten and set it fermenting. As soon as youperceive it to be light, mix up with it new milk warmed, as if for otherbread; put no water to it; about one pound or more of butter to aboutsixteen or eighteen cakes, and a white of two of egg, beat very light;mix all these together as light as you can; then add flour to it, andbeat it at least a quarter of an hour, until it is a tough light dough. Put it to the fire and keep it warm, and warm the tins on which thecakes are to be baked. When the dough has risen, and is light, beat itdown, and put it to the fire again to rise, and repeat this a secondtime; it will add much to the lightness of the cakes. Make them of thesize of a saucer, or thereabouts, and not too thick, and bake them in aslow oven. The dough, if made a little stiffer, will be very good forrolls; but they must be baked in a quicker oven. _Bath Breakfast Cakes. _ A pint of thin cream, two eggs, three spoonfuls of yest, and a littlesalt. Mix all well together with half a pound of flour. Let it stand torise before you put it in the oven. The cakes must be baked on tins. _Butter Cake. _ Take four pounds of flour, one pound of currants, three pounds ofbutter, fourteen eggs, leaving out the whites, half an ounce of mace, one pound of sugar, half a pint of sack, a pint of ale yest, a quart ofmilk boiled. Take it off, and let it cool. Rub the butter well in thefloor; put in the sugar and spice, with the rest of the ingredients; wetit with a ladle, and beat it well together. Do not put the currants tillthe cake is ready to go into the oven. Butter the dish, and heat theoven as hot as for wheaten bread. You must not wet it till the oven isready. _Caraway Cake. _ No. 1. Melt two pounds of fresh butter in tin or silver; let it standtwenty-four hours; then rub into it four pounds of fine flour, dried. Mix in eight eggs, and whip the whites to a froth, a pint of the bestyest, and a pint of sack, or any fine strong sweet wine. Put in twopounds of caraway seeds. Mix all these ingredients thoroughly; put thepaste into a buttered pan, and bake for two hours and a half. You maymix with it half an ounce of cloves and cinnamon. _Caraway Cake. _ No. 2. Take a quart of flour, a quarter of a pint of good ale yest, threequarters of a pound of fresh butter, one quarter of a pound of almonds, three quarters of a pound of caraway comfits, a handful of sugar, foureggs, leaving out two of the whites, new milk, boiled and set to cool, citron, orange, and lemon-peel, at your discretion, and two spoonfuls ofsack. First rub your flour and yest together, then rub in the butter, and make it into a stiff batter with the milk, eggs, and sack; and, whenyou are ready to put it into the oven, add the other ingredients. Butteryour hoop and the paper that lies under. This cake will require aboutthree quarters of an hour baking; if you make it larger, you must allowmore time. _Caraway Cake. _ No. 3. Take four quarts of flour, well dried, and rub into it a pound and aquarter of butter. Take a pound of almonds, ground with rose-water, sugar, and cream, half an ounce of mace, and a little cinnamon, beatenfine, half a pound of citron, six ounces of orange-peel, some driedapricots, twelve eggs, four of the whites only, half a pound of sugar, apint of ale yest, a little sack, and a quart of thick cream, wellboiled. When your cream is nearly cold, mix all these ingredients welltogether with the flour; set the paste before the fire to rise; put inthree pounds of double-sugared caraways, and let it stand in the hoop anhour and a quarter before it is put into the oven. _Small Caraway Cakes. _ Take one quart of fine flour, fourteen ounces of butter, five or sixspoonfuls of ale yest, three yolks of eggs, and one white; mix all thesetogether, with so much cream as will make it into a paste; lay it beforethe fire for half an hour; add to it a handful of sugar, and half apound of caraway comfits; and when you have worked them into long cakes, wash them over with rose-water and sugar, and pick up the top prettythick with the point of a knife. Your oven must not be hotter than formanchet. _Cocoa-nut Cakes. _ Grate the cocoa-nut on a fine bread grater; boil an equal quantity ofloaf-sugar, melted with six table-spoonfuls of rose-water; take off allthe scum; throw in the grated cocoa-nut, and let it heat thoroughly inthe syrup, and keep constantly stirring, to prevent its burning to thebottom of the pan. Have ready beaten the yolks of eight eggs, with twotable-spoonfuls of rose-water; throw in the cocoa-nut by degrees, andkeep beating it with a wooden slice one hour; then fill your pans, andsend them to the oven immediately, or they will be heavy. _Currant clear Cakes. _ Take the currants before they are very ripe, and put them into water, scarcely enough to cover them; when they have boiled a little while, strain them through a woollen bag; put a pound and a quarter of finesugar, boiled to a candy; then put a pint of the jelly, and make itscalding hot: put the whole into pots to dry, and, when jellied, turnthem on glasses. _Egg Cake. _ Beat eight eggs, leaving out half the whites, for half an hour; half apound of lump-sugar, pounded and sifted, to be put in during that time;then, by degrees, mix in half a pound of flour. Bake as soon after aspossible. Butter the tin. _Enamelled Cake. _ Beat one pound of almonds, with three quarters of a pound of fine sugar, to a paste; then put a little musk, and roll it out thin. Cut it in whatshape you please, and let it dry. Then beat up isinglass with white ofeggs, and cover it on both sides. _Epsom Cake. _ Half a pound of butter beat to a cream, half a pound of sugar, foureggs, whites and yolks beat separately, half a quartern of French rolldough, two ounces of caraway seeds, and one tea-spoonful of gratedginger: if for a plum-cake, a quarter of a pound of currants. _Ginger Cakes. _ To a pound of sugar put half an ounce of ginger, the rind of a lemon, and four large spoonfuls of water. Stir it well together, and boil ittill it is a stiff candy; then drop it in small cakes on a wet table. _Ginger or Hunting Cakes. _ No. 1. Take three pounds of flour, two pounds of sugar, one pound of butter, two ounces of ginger, pounded and sifted fine, and a nutmeg grated. Rubthese ingredients very fine in the flour, and wet it with a pint ofcream, just warm, sufficiently to roll out into thin cakes. Bake them ina slack oven. _Ginger or Hunting Cakes. _ No. 2. Rub half a pound of butter into a pound of flour; add a quarter of apound of powder-sugar, one ounce of ginger, beat and sifted, the yolksof three eggs, and one gill of cream. A slow fire does them best. _Ginger or Hunting Cakes. _ No. 3. One ounce of butter, one ounce of sugar, twelve grains of ginger, aquarter of a pound of flour, and treacle sufficient to make it into apaste; roll it out thin, and bake it. _Gooseberry clear Cakes. _ Take the gooseberries very green; just cover them with water, and, whenthey are boiled and mashed, strain them through a sieve or woollen bag, and squeeze it well. Then boil up a candy of a pound and a quarter offine sugar to a pint of the jelly; put it into pots to dry in a stove, and, when they jelly, turn them out on glasses. _Jersey Cake. _ To a pound of flour take three quarters of a pound of fresh butterbeaten to a cream, three quarters of a pound of lump sugar finelypounded, nine eggs, whites and yolks beaten separately, nutmeg to yourtaste. Add a glass of brandy. _Jersey Merveilles. _ One pound of flour, two ounces of butter, the same of sugar, a spoonfulof brandy, and five eggs. When well mixed, roll out and make into fancyshapes, and boil in hot lard. The Jersey shape is a true-lover's knot. _London Wigs. _ Take a quarter of a peck of flour; put to it half a pound of sugar, andas much caraways, smooth or rough, as you like; mix these, and set themto the fire to dry. Then make a pound and half of butter hot over agentle fire; stir it often, and add to it nearly a quart of milk orcream; when the butter is melted in the cream, pour it into the middleof the flour, and to it add a couple of wine-glasses of good white wine, and a full pint and half of very good ale yest; let it stand before thefire to rise, before you lay your cakes on the tin plates to bake. _Onion Cake. _ Slice onions thin; set them in butter till they are soft, and, when theyare cold, put into a pan to a quart basin of these stewed onions threeeggs, three spoonfuls of fine dried bread crumbs, salt, and threespoonfuls of cream. Put common pie-crust in a tin; turn it up all round, like a cheesecake, and spread the onions over the cake; beat up an egg, and with a brush spread it in, and bake it of a fine yellow. _Orange Cakes. _ Put the Seville oranges you intend to use into water for two days. Parethem very thick, and boil the rind tender. Mince it fine; squeeze in thejuice; take out all the meat from the strings and put into it. Then takeone-fourth more than its weight in double-refined sugar; wet it withwater, and boil it almost to sugar again. Cool it a little; put in theorange, and let it scald till it looks clear and sinks in the syrup, butdo not let it boil. Put it into deep glass plates, and stove them tillthey are candied on the tops. Turn them out, and shape them as youplease with a knife. Continue to turn them till they are dry; keep themso, and between papers. Lemon cakes are made in the same way, only with half the juice. _Another way. _ Take three large oranges; pare and rub them with salt; boil them tenderand cut them in halves; take out the seeds; then beat your oranges, andrub them through a hair sieve till you have a pound; add one pound and aquarter of double-refined sugar, boiled till it comes to the consistencyof sugar, and put in a pint of strong juice of pippins and juice oflemon; keep stirring it on the fire till the sugar is completely melted. _Orange Clove Cake. _ Make a very strong jelly of apples, and to every pint of jelly put inthe peel of an orange. Set it on a quick fire, and boil it well; thenrun it through a jelly-bag and measure it. To every pint take a pound offine sugar; set it on the fire, make it scalding hot, and strain it fromthe scum. Take the orange-peel, boiled very tender, shred it very small, and put it into it; give it another scald, and serve it out. Lemon clove cake may be done the same way, but you must scald the peelbefore the sugar is put in. _Orange-flower Cakes. _ Dip sugar in water, and let it boil over a quick fire till it is almostdry sugar again. To half a pound of sugar, when it is perfectly clear, add seven spoonfuls of water; then put in the orange-flowers: just givethe mixture a boil up; drop it on china or silver plates, and set themin the sun till the cakes are dry enough to be taken off. _Plum Cake. _ No. 1. Take eight pounds and three quarters of fine flour well dried andsifted, one ounce of beaten mace, one pound and a half of sugar. Mixthem together, and take one quart of cream and six pounds of butter, puttogether, and set them over the fire till the butter is melted. Thentake thirty-three eggs, one quart of yest, and twelve spoonfuls of sack;put it into the flour, stir it well together, and, when well mixed, setit before the fire to rise for an hour. Then take ten pounds of currantswashed and dried, and set them to dry before the fire, one pound ofcitron minced, one pound of orange and lemon-peel together, sliced. Whenyour oven is ready, stir your cake thoroughly; put in your sweetmeatsand currants; mix them well in, and put into tin hoops. The quantityhere given will make two large cakes, which will take two hours' baking. _Plum Cake. _ No. 2. One pound of fine flour well dried and sifted, three quarters of a poundof fine sugar, also well dried and sifted. Work one pound to a creamwith a noggin of brandy; then add to it by degrees your sugar, continuing to beat it very light. Beat the yolks of ten eggs extremelylight; then put them into the butter and sugar, a spoonful at a time;beat the whites very light, and when you add the flour, which should beby degrees, put in the whites a spoonful at a time; add a grated nutmegand a little beaten mace, and a good pound of currants, washed, dried, and picked, with a little of the flour rubbed about them. Work them intothe cake. Cut in thin slices a quarter of a pound of blanched almonds, and two ounces of citron and candied orange-peel. Between every layer ofcake, as you put it into the hoop, put in the sweetmeats, and bake ittwo hours. _Plum Cake. _ No. 3. Rub one pound of butter into two pounds of flour; take one pound ofsugar, one pound of currants, and mix them with four eggs; make theminto little round cakes, and bake them on tins. Half this quantity issufficient to make at a time. _Clear Plum Cake. _ Make apple jelly rather strong, and strain it through a woollen bag. Putas many white pear plums as will give a flavour to the jelly; let itboil; strain it again through the bag, and boil up as many pounds offine sugar for a candy as you had pints of jelly; and when your sugar isboiled very high, add your jelly; just scald it over the fire; put it inlittle pots, and let it stand with a constant fire. _Portugal Cakes. _ Put one pound of fine sugar, well beaten and sifted, one pound of freshbutter, five eggs, and a little beaten mace, into a flat pan: beat it upwith your hand until it is very light; then put in by degrees one poundof fine flour well dried and sifted, half a pound of currants picked, washed, and well dried; beat them together till very light; bake them inheart pans in a slack oven. _Potato Cakes. _ Roast or bake mealy potatoes, as they are drier and lighter when donethat way than boiled; peel them, and beat them in a mortar with a littlecream or melted butter; add some yolks of eggs, a little sack, sugar, alittle beaten mace, and nutmeg: work it into a light paste, then make itinto cakes of what shape you please with moulds. Fry them brown in thebest fresh butter; serve them with sack and sugar. _Pound Cake. _ Take a pound of flour and a pound of butter; beat to a cream eight eggs, leaving out the whites of four, and beat them up with the butter. Putthe flour in by degrees, one pound of sugar, a few caraway seeds, andcurrants, if you like; half a pound will do. _Another. _ Take half a pound of butter, and half a pound of powdered lump-sugar;beat them till they are like a cream. Then take three eggs, leaving outthe whites of two; beat them very well with a little brandy; then putthe eggs to the butter and sugar; beat it again till it is come to acream. Shake over it half a pound of dried flour; beat it well with yourhand; add half a nutmeg, half an ounce of caraway seeds, and whatsweetmeat you please. Butter the mould well. _Pound Davy. _ Beat up well ten eggs and half a pound of sugar with a littlerose-water; mix in half a pound of flour, and bake it in a pan. _Clear Quince Cakes. _ Take the apple quince, pare and core it; take as many apples as quinces;just cover them with water, and boil till they are broken. Strain themthrough a sieve or woollen bag, and boil up to a candy as many pounds ofsugar as you have of jelly, which put in your jelly; just let it scaldover the fire, and put it into paste in a stove. The paste is made thus:Scald quinces in water till they are tender; then pare and scrape themfine with a knife and put them into apple jelly; let it stand till youthink the paste sufficiently thickened, then boil up to a candy as manypounds of sugar as you have of paste. _Ratafia Cakes. _ Bitter and sweet almonds, of each a quarter of a pound, blanched andwell dried with a napkin, finely pounded with the white of an egg; threequarters of a pound of finely pounded sugar mixed with the almonds. Havethe whites of three eggs beat well, and mix up with the sugar andalmonds; put the mixture with a tea-spoon on white paper, and bake it ina slow heat; when the cakes are cold, they come off easily from thepaper. When almonds are pounded, they are generally sprinkled with alittle water, otherwise they become oily. Instead of water take to theabove the white of an egg or a little more; to the whole of the abovequantity the whites of four eggs are used. _Rice Cake. _ Ground rice, flour and loaf-sugar, of each six ounces, eight eggs, leaving out five of the whites, the peel of a lemon grated: beat alltogether half an hour, and bake it three quarters of an hour in a quickoven. _Another. _ Take one pound of sifted rice flour, one pound of fine sugar finelybeaten and sifted, and sixteen eggs, leaving out half the whites; beatthem a quarter of an hour at least, separately; then add the sugar, andbeat it with the eggs extremely well and light. When they are as lightas possible, add by degrees the rice-flour; beat them all together foran hour as light as you can. Put in a little orange-flower water, orbrandy, and candied peel, if you like; the oven must not be too hot. _Rock Cakes. _ One pound of flour, half a pound of clarified butter, half a pound ofcurrants, half a pound of sugar; mix and pinch into small cakes. _Royal Cakes. _ Take three pounds of very fine flour, one pound and a half of butter, and as much currants, seven yolks and three whites of eggs, a nutmeggrated, a little rose-water, one pound and a half of sugar finelybeaten; knead it well and light, and bake on tins. _Savoy or Sponge Cake. _ Take twelve new-laid eggs, and their weight in double refined sugar;pound it fine, and sift it through a lawn sieve; beat the yolks verylight, and add the sugar to them by degrees; beat the whole welltogether till it is extremely light. Whisk the whites of the eggs to astrong froth; then mix all together by adding the yolks and the sugar tothe whites. Have ready the weight of seven eggs in fine flour very welldried and sifted; stir it in by degrees, and grate in the rind of alemon. Butter a mould well, and bake in a quick oven. About half an houror forty minutes will do it. _Another. _ Take one pound of Jordan and two ounces of bitter almonds; blanch themin cold water, and beat them very fine in a mortar, adding orange-flowerand rose-water as you beat them to prevent their oiling. Then beateighteen eggs, the whites separately to a froth, and the yolks extremelywell, with a little brandy and sack. Put the almonds when pounded into adry, clean, wooden bowl, and beat them with your hand extremely light, with one pound of fine dried and sifted sugar; put the sugar in bydegrees, and beat it very light, also the peels of two large lemonsfinely grated. Put in by degrees the whites of the eggs as they rise toa froth, and in the same manner the yolks, continuing to beat it for anhour, or until it is as light as possible. An hour will bake it; it mustbe a quick oven; you must continue to beat the cake until the oven isready for it. _Seed Cake. _ No. 1. Heat a wooden bowl, and work in three pounds of butter with your hands, till it is as thin as cream; then work in by degrees two pounds of finesugar sifted, and eighteen eggs well beaten, leaving out four of thewhites; put the eggs in by degrees. Take three pounds of the finestflour, well dried and sifted, mixed with one ounce and a half of carawayseeds, one nutmeg, and a little mace; put them in the flour as you didthe sugar, and beat it well up with your hands; put it in your hoop; andit will take two hours' baking. You may add sweetmeats if you like. Thedough must be made by the fire, and kept constantly worked with thehands to mix it well together. If you have sweetmeats, put half a poundof citron, a quarter of a pound of lemon-peel, and put the dough lightlyinto the hoop, just before you send it to the oven, without smoothing itat top, for that makes it heavy. _Seed Cake. _ No. 2. Take a pound and a half of butter; beat it to a cream with your hand ora flat stick; beat twelve eggs, the yolks in one pan and the whites inanother, as light as possible, and then beat them together, adding bydegrees one pound and a half of well dried and sifted loaf-sugar, and alittle sack and brandy. When the oven is nearly ready, mix all together, with one pound and a half of well dried and sifted flour, half a poundof sliced almonds, and some caraway seeds: beat it well with your handbefore you put it into the hoop. _Seed Cake. _ No. 3, _called Borrow Brack. _ Melt one pound and a half of butter in a quart of milk made warm. Mixfourteen eggs in half a pint of yest. Take half a peck of flour, and onepound of sugar, both dried and sifted, four ounces of caraway seeds, andtwo ounces of beaten ginger. Mix all well together. First put the eggsand the yest to the flour, then add the butter and the milk. Make itinto a paste of the substance of that for French bread; if not flourenough add what is sufficient; and if too much, put some warm new milk. Let it stand for above half an hour at the fire, before you make it upinto what form you please. _Shrewsbury Cakes. _ Take three pounds and a half of fresh butter, work the whey and any saltthat it may contain well out of it. Take four pounds of fine flour welldried and sifted, one ounce of powdered cinnamon, five eggs well beaten, and two pounds of loaf-sugar well dried and sifted. Put them all intothe flour, and work them well together into a paste. Make it into aroll; cut off pieces for cakes and work them well with your hands. Thisquantity will make above six dozen of the size of those sold atShrewsbury. They require great care in baking; a short time issufficient, and the oven must not be very hot. _Sponge Cake. _ Take seven eggs, leaving out three whites; beat them well with a whisk;then take three quarters of a pound of lump-sugar beat fine: put to it aquarter of a pint of boiling water, and pour it to the eggs; then beatit half an hour or more; when you are just going to put it in the oven, add half a pint of flour well dried. You must not beat it after theflour is in. Put a paper in the tin. A quick oven will bake thisquantity in an hour. It must not be beaten with a spoon, as it will makeit heavy. _Another. _ Take twelve eggs, leaving out half the whites; beat them to froth; shakein one pound of lump-sugar, sifted through a fine sieve, and threequarters of a pound of flour well dried; put in the peel of two lemonsgrated and the juice of one; beat all well in with a fork. _Sugar Cakes. _ Take half a pound of sugar, half a pound of butter, two ounces of flour, two eggs, but the white of one only, a little beaten mace, and a littlebrandy. Mix all together into a paste with your hands; make it intolittle cakes, and bake them on tins. You may put in six ounces ofcurrants, if you like. _Little Sugar Cakes. _ Take double-refined sugar and sift it very fine; beat the white of anegg to a froth; take gum-dragon that has been steeped in juice of lemonor orange-flower water, and some ambergris finely beaten with the sugar. Mix all these together in a mortar, and beat it till it is very white;then roll it into small knobs, or make it into small loaves. Lay them onpaper well sugared, and set them into a very gentle oven. _Sweet Cakes. _ Take half a pound of butter, and beat it with a spoon till it is quitesoft; add two eggs, well beaten, half a pound of currants, half a poundof powdered sugar, and a pound of flour, mixed by degrees with thebutter. Drop it on, and bake them. Blanched almonds, powdered to paste, instead of currants, are excellent. _Tea Cakes. _ Take loaf sugar, finely powdered, and butter, of each a quarter of apound, about half a pound of flour, dried before the fire, awalnut-shellful of caraway seeds, just bruised, and one egg. Work alltogether into a paste, adding a spoonful of brandy. Roll the paste outto the thickness of a half-crown, and cut it with a tea-cup. Flour atin, and lay the cakes upon it. Take the white of an egg, well beatenand frothed, dip a feather in this, and wash them over, and then grateupon them a little fine sugar. Put them into a slackish oven, till theyare of a very pale brown. _Dry Tea Cakes. _ Boil two ounces of butter in a pint of skimmed milk; let it stand tillit is as cold as new milk; then put to it a spoonful of light yest, alittle salt, and as much flour as will make it a stiff paste. Work it asmuch, or more, than you would do brown bread; let it lie half an hour torise; then roll it into thin cakes; prick them very well quite through, to prevent their blistering, and bake them on tin plates in a quickoven. To keep crisp, they must be hung up in the kitchen, or where thereis a constant fire. _Thousand Cake. _ One pound of flour, half a pound of butter, six ounces of sugar, fiveeggs, leaving out three whites; rub the flour, butter, and sugar, welltogether; pour the eggs into it; work it up well; roll it out thin, andcut them with a glass of what size you please. _Tunbridge Cakes. _ One pound and a half of flour, one pound of butter; rub the butter intothe flour; strew in a few caraways, and add the yolks of two eggs, firstbeaten, and as much water as will make it into a paste: roll it outthin, and prick it with a jagging iron; run the cakes into what shapeyou please, or cut them with a glass. Just as you put them into theoven, sift sugar on them, and a very little when they come out. The ovenmust be as hot as for manchets. Bake them on paper. _Veal Cake. _ Take thin slices of veal, and fat and lean slices of ham, and lay thebottom of a basin or mould with one slice of each in rows. Chop somesweet-herbs very small, and fill the basin with alternate layers of vealand ham, sprinkling every layer with the herbs. Season to your taste;and add some hard yolks of eggs. When the basin is full, pour in somegravy. Put a plate on the top, and a weight on it to keep the meatclose. Bake it about an hour and a half, and do not turn it out tillnext day. _Yorkshire Cakes. _ Take two pounds of flour, three ounces of butter, the yolks of two eggs, three spoonfuls of yest that is not bitter; melt the butter in half apint of milk; then mix them all well together; let it stand one hour bythe fire to rise; then roll the dough into cakes pretty thin. Set them aquarter of an hour longer to the fire to rise; bake them on tins in amoderate oven; toast and butter them as you do muffins. _Calves' Foot Jelly. _ No. 1. To two calves' feet put a gallon of water, and boil it to two quarts;run it through a sieve, and let it stand till it is cold; then take offall the fat, and put the jelly in a pan, with a pint of white wine, thejuice of two lemons, sugar to your taste, and the whites of six eggs. Stir these together near half an hour, then strain it through ajelly-bag; put a piece of lemon-peel in the bag; let it pass through thebag till it is clear. If you wish this jelly to be very clear andstrong, add an ounce of isinglass. _Calves' Foot Jelly. _ No. 2. Boil four calves' feet in three quarts of water for three or four hours, or till they will not hold together, now and then skimming off the fat. The liquor must be reduced to a quart. When you have quite cleared itfrom the fat, which must be done by papering it over, add to it nearly abottle of white wine, sherry is the best, the juice of four or fivelemons, the peel also pared very thin, so that no white is left on it, and sugar to your taste. Then beat up six whites of eggs to a stifffroth, and with a whisk keep stirring it over the fire till it boils. Then pour it into the jelly-bag, and keep changing it till it comesclear. This quantity will produce about a quart of jelly strong enoughto turn out of moulds. _Calves' Foot Jelly. _ No. 3. Take two feet to two quarts of water; reduce it to three pints of jelly. Then add the juice and peel of four lemons, one ounce of isinglass, theshells and whites of four eggs, a little cinnamon, mace, and allspice, and a good half pint of Madeira. _Calves' Foot Jelly. _ No. 4. Stew a calf's foot slowly to a jelly. Melt it with a little wine, sugar, and lemon-peel. _Cheese, to make. _ Strain some milk into a cheese tub, as warm as you can from the cow; putinto it a large quantity of strong runnet, about a spoonful to sixtyquarts; stir it well with a fleeting dish; and cover it close with awooden cover, made to fit your tub. About the middle of June, let itstand thus three quarters of an hour, in hotter weather less, in coldweather somewhat longer. When it is come, break it pretty small with adish, and stir it gently till it is all come to a curd; then press itdown gently with your dish and hand, so that the whey do not rise overit white; after the whey is pretty well drained and the curd becometolerably hard, break it into a vat very small, heaped up as high aspossible, and press it down, at first gently and then harder, with yourhands, till as much whey as possible can be got out that way, and yetthe curd continues at least two inches above the vat; otherwise thecheese will not take press, that is, will be sour, and full of eyes andholes. Then put the curd into one end of a good flaxen cloth, and cover it withthe other end, tucking it in with a wooden cheese knife, so as to makeit lie smooth and keep the curd quite in; then press it with a heavyweight or in a press, for five or six hours, when it will be fit to turninto a dry cloth, in which press it again for four hours. Then take itout, salt it well over, or it will become maggoty, and put it into thevat again for twelve hours. Take it out; salt it a second time; andleave it in a tub or on a dresser four days, turning it every day. Thisdone, wash it with cold water, wipe it with a dry cloth, and store it upin your cheese-loft, turning and wiping it every day till it is quitedry. The reason of mouldiness, cracks, and rottenness within, is the notwell pressing, turning, or curing, the curd and cheese. _The best Cheese in the world. _ To make a cheese in the style of Stilton cheese, only much better, takethe new milk of seven cows, with the cream from the milk of seven cows. Heat a gallon of water scalding hot, and put into it three or fourhandfuls of marigolds bruised a little; strain it into the tubcontaining the milk and cream, and put to it some runnet, but not somuch as to make it come very hard. Put the curd into a sieve to drain;do not break it all, but, as the whey runs out, tie up the cloth, andlet it stand half an hour or more. Then cut the curd in pieces; pourupon it as much cold water as will cover it, and let it stand half anhour. Put part of it into a vat or a hoop nearly six inches deep; breakthe top of it a little, just to make it join with the other, and strewon it a very little salt; then put in the other part, lay a fifty-poundweight upon it, and let it stand half an hour. Turn it, and put it intothe press. Turn it into wet clean cloths every hour of the day. Nextmorning salt it; and let it lie in the salt a night and a day. Keep itswathed tight, till it begins to dry and coat, and keep it covered witha clean cloth for a long time. The month of August is the best time for making this cheese, whichshould be kept a year before it is cut. _Cheese, to stew. _ Scrape some rich old cheese into a saucepan, with a small piece ofbutter and a spoonful of cream. Let it stew till it is smooth; add theyolk of one egg; give it a boil all together. Serve it up on a butteredtoast, and brown it with a salamander. _Cream Cheese. _ Take a basin of thick cream, let it stand some time; then salt it, put athin cloth over a hair-sieve, and pour the cream on it. Shift the clothevery day, till it is proper; then wrap the cheese up to ripen in nettleor vine leaves. _Another. _ Take a quart of new milk and a quart of cream; warm them together, andput to it a spoonful of runnet; let it stand three hours; then take itout with a skimming-dish; break the curd as little as possible; put itinto a straw vat, which is just big enough to hold this quantity; let itstand in the vat two days; take it out, and sprinkle a little salt overit; turn it every day, and it will be ready in ten days. _Princess Amelia's Cream Cheese. _ Wash the soap out of a napkin; double it to the required size, and putit wet into a pewter soup-plate. Put into it a pint of cream; cover it, and let it stand twenty-four hours unless the weather is very hot, inwhich case not so long. Turn the cheese in the napkin: sprinkle a littlesalt over it, and let it stand twelve hours. Then turn it into a verydry napkin out of which all soap has been washed, and salt the otherside. It will be fit to eat in a day or two according to the weather. Some keep it in nut leaves to ripen it. _Irish Cream Cheese. _ Take a quart of very thick cream, and stir well into it two spoonfuls ofsalt. Double a napkin in two, and lay it in a punch-bowl. Pour the creaminto it; turn the four corners over the cream, and let it stand for twodays. Put it into a dry cloth within a little wooden cheese-vat; turn itinto dry cloths twice a day till it is quite dry, and it will be fit toeat in a few days. Keep it in clean cloths in a cool place. _Rush Cheese. _ Take a quart of cream, put to it a gill of new milk; boil one half of itand put it to the other; then let it stand till it is of the warmth ofnew milk, after which put in a little earning, and, when sufficientlycome, break it as little as you can; put it into a vat that has a rushbottom, lay it on a smooth board, and turn it every day till ripe. _Winter Cream Cheese. _ Take twenty quarts of new milk warm from the cow; strain it into a tub;have ready four quarts of good cream boiled to put to it, and about aquart of spring water, boiling hot, and stir all well together; put inyour earning, and stir it well in; keep it by the fire till it is wellcome. Then take it gently into a sieve to whey it, and after that put itinto a vat, either square or round, with a cheese-board upon it, of twopounds weight at first, which is to be increased by degrees to sixpounds; turn it into dry cloths two or three times a day for a week orten days, and salt it with dry salt, the third day. When you take it outof the vat, lay it upon a board, and turn and wipe it every other daytill it is dry. It is best to be made as soon as the cows go into fog. The cheeses are fit to eat in Lent, sometimes at Christmas, according tothe state of the ground. _To make Cream Cheese without Cream. _ Take a quart of milk warm from the cow and two quarts of boiling water. When the curd is ready for the cheese-vat, put it in, without breakingit, by a dishful at a time, and fill it up as it drains off. It must notbe pressed. The cheese-vat should have holes in it all over like acolander. Take out the cheese when it will bear it, and ripen it uponrushes: it must be more than nine inches deep. _Damson Cheese. _ Take the damsons full ripe, and squeeze out the stones, which put intothe preserving-pan, with as much water as will cover them: let themsimmer till the stones are quite clear, and put your fruit into theliquor. Take three pounds of good powder sugar to six pounds of fruit;boil it very fast till quite thick; then break the stones, and put thewhole kernels into it, before you put it into moulds for use. _Another. _ Boil up one pound of damsons with three quarters of a pound of sugar;when the fruit begins to break, take out the stones and the skins; or, what is a better way, pulp them through a colander. Then peel and put insome of the kernels; boil it very high; it will turn out to the shape ofany pots or moulds, and is very good. _French Cheese. _ Boil two pints of milk and one of cream, with a blade of mace and alittle cinnamon: put the yolks of three eggs and the whites of two, wellbeaten, into your milk, and set on the fire again, stirring it all thewhile till it boils. Take it off, and stir it till it is a littlecooled; then put in the juice of two lemons, and let it stand awhilewith the lemons in it. Put it in a linen strainer, and hang it up todrain out the whey. When it is drained dry, take it down, and put to ita spoonful or two of rose-water, and sweeten it to your taste: put itinto your pan, which must be full of holes; let it stand a little; putit into your dish with cream, and stick some blanched almonds about it. _Italian Cheese. _ One quart of cream, a pint of white wine, the juice of three lemons, alittle lemon-peel, and sugar to your taste; beat it with a whisk aquarter of an hour; then pour it on a buttered cloth, over a sieve, todrain all night, and turn it out just before it is sent to table. Strewcomfits on the top, and garnish as you like. _Lemon Cheese--very good. _ Into a quart of thick sweet cream put the juice of three lemons, withthe rind finely grated; sweeten it to your taste; beat it very well;then put it into a sieve, with some fine muslin underneath it, and letit stand all night. Next day turn it out, and garnish with preservedorange or marmalade. Half the above quantity makes a large cheese. Do not beat it till itcomes to butter, but only till it is near coming. It is a very prettydish. _Cheesecake. _ No. 1. Take four quarts of new milk and a pint of cream; put in a blade or twoof mace, with a bag of ambergris; set it with as much runnet as willbring it to a tender curd. When it has come, break it as you would acheese, and, when you have got what whey you can from it, put it in acloth and lay it in a pan or cheese-hoop, placing on it a weight of fiveor six pounds, and, when you find it well pressed out, put it into anearthen dish, bruising it very small with a spoon. Then take two ouncesof almonds, blanch and beat them with rose-water and cream; mix thesewell together among your curd; sweeten them with loaf-sugar; put insomething more than a quarter of a pound of fresh butter, with the yolksof six eggs mixed together. When you are ready to put it into crust, strew in half a pound of currants; let the butter boil that you makeyour crust with; roll out the cakes very thin. The oven must not be toohot, and great care must be taken in the baking. When they rise up tothe top they are sufficiently done. _Cheesecake. _ No. 2. Blanch half a pound of the best sweet almonds, and beat them very fine. Add two spoonfuls of orange-flower or rose-water, half a pound ofcurrants, half a pound of the finest sugar, beaten and sifted, and twoquarts of thick cream, which must be kept stirred over a gentle fire. When almost cold, add eight eggs, leaving out half the whites, wellbeaten and strained, a little beaten mace and finely powdered cinnamon, with four well pounded cloves. Mix them well into the rest of theingredients, keeping it still over the fire as before. Pour it wellbeaten into puff-paste for the oven, and if it be well heated they willbe baked in a quarter of an hour. _Cheesecake. _ No. 3. Take two quarts of milk, make it into curd with a little runnet; when itis drained as dry as possible, put to it a quarter of a pound of butter;rub both together in a marble mortar till smooth; then add one ounce ofalmonds blanched; beat two Naples biscuits, and about as much crumb ofroll; put seven yolks of eggs, but only one white; season it with maceand a little rose-water, and sweeten to your taste. _Cheesecake. _ No. 4. Break one gallon of milk with runnet, and press it dry; then beat it ina mortar very small; put in half a pound of butter, and beat the wholeover again until it is as smooth as butter. Put to it six eggs, leavingout half the whites; beat them very light with sack and rose-water, halfa nutmeg grated, half a quarter of a pound of almonds beaten fine withrose-water and a little brandy. Sweeten to your taste; put in whatcurrants you like, make a rich crust, and bake in a quick oven. _Cheesecake. _ No. 5. A quart of milk with eight eggs beat together; when it is come to acurd, put it into a sieve, and strain the whey out. Beat a quarter of apound of butter with the curd in a mortar, with three eggs and threespoonfuls of sugar; pound it together very light; add half a nutmeg anda very little salt. _Cheesecake. _ No. 6. Take a pint of milk, four eggs well beaten, three ounces of butter, halfa pound of sugar, the peel of a lemon grated; put all together into akettle, and set it over a clear fire; keep stirring it till it begins toboil; then mix one spoonful of flour with as much milk as will just mixit, and put it into the kettle with the rest. When it begins to boil, take it off the fire, and put it into an earthen pan; let it stand tillthe next morning; then add a quarter of a pound of currants, a littlenutmeg, and half a glass of brandy. _Almond Cheesecake. _ Blanch six ounces of sweet and half an ounce of bitter almonds; let themlie half an hour on a stove or before the fire; pound them very finewith two table-spoonfuls of rose or orange-flower water; put in thestewpan half a pound of fresh butter, add to this the almonds, sixounces of sifted loaf-sugar, a little grated lemon-peel, some goodcream, and the yolks of four eggs; rub all well together with thepestle; cover the pattypans with puff paste, fill them with the mixture, and bake it half an hour in a brisk oven. _Cocoa-nut Cheesecakes. _ Take a cocoa-nut, which by many is thought far superior to almonds;grate it the long way; put to it some thick syrup, mixing it by degrees. Boil it till it comes to the consistence of cheese; when half cold addto it two eggs; beat it up with rose-water till it is light: if toothick, add a little more rose-water. When beaten up as light aspossible, pour it upon a fine crust in cheesecake pans, and, just beforethey are going into the oven, sift over some fine sugar, which willraise a nice crust and much improve their appearance. The addition ofhalf a pound of butter just melted, and eight more eggs, leaving outhalf of the whites, makes an excellent pudding. _Cream Cheesecake. _ Two quarts of cream set on a slow fire, put into it twelve eggs verywell beat and strained, stir it softly till it boils gently and breaksinto whey and a fine soft curd; then take the curd as it rises off thewhey, and put it into an earthen pan; then break four eggs more, and putto the whey; set it on the fire, and take off the curd as before, andput it to the rest: then add fourteen ounces of butter, half a pound oflight Naples biscuit grated fine, a quarter of a pound of almonds beatfine with rose-water, one pound of currants, well washed and picked, some nutmeg grated, and sugar to your taste: a short crust. _Curd Cheesecake. _ Just warm a quart of new milk; put into it a spoonful of runnet, and setit near the fire till it breaks. Strain it through a sieve; put the curdinto a pan, and beat it well with a spoon. Melt a quarter of a pound ofbutter, put in the same quantity of moist sugar, a little grated nutmeg, two Naples biscuits, grated fine, the yolks of four eggs beat well, andthe whites of two, a glass of raisin wine, a few bitter almonds, withlemon or Seville orange-peel cut fine, a quarter of a pound of currantsplumped; mix all well together, and put it into the paste and pans forbaking. _Lemon Cheesecake. _ Grate the rind of three to the juice of two lemons; mix them with threesponge biscuits, six ounces of fresh butter, four ounces of siftedsugar, half a gill of cream, and three eggs well beaten. Work them well, and fill the pan, which must be lined with puff-paste; lay on the topsome candied lemon-peel cut thin. _Another. _ Boil the peel of two lemons till tender; pound it in a mortar very fine;blanch and pound a few almond kernels with the peel. Mix a quarter of apound of loaf sugar, a quarter of a pound of butter, the yolks of sixeggs, all together in the mortar, and put it in the puff-paste forbaking. This quantity will make twelve or fourteen cakes. _Orange Cheesecake. _ Take the peel of one orange and a half and one lemon grated; squeeze outthe juice; add a quarter of a pound of sugar, and a quarter of a poundof melted butter, four eggs, leaving out the whites, a little Naplesbiscuit grated, to thicken it, and a little white wine. Put almonds init if you like. _Scotch Cheesecake. _ Put one ounce of butter into a saucepan to clarify; add one ounce ofpowder sugar and two eggs; stir it over a slow fire until it almostboils, but not quite. Line your pattypans with paste; bake the cakes ofa nice brown, and serve them up between hot and cold. _Cherries, to preserve. _ No. 1. Take either morella or carnation; stone the fruit; to morella cherriestake the jelly of white currants, drawn with a little water, and runthrough a jelly-bag; to a pint and a half of jelly, add three pounds offine sugar. Set it on a quick fire; when it boils, skim it, and put in apound of stoned cherries. Let them not boil too fast at first; take themoff at times; but when they are tender boil them very fast till they arevery clear and jelly; then put them into pots or glasses. The carnationcherries must have red currant jelly; if you have not white currantjelly for the morella, codling jelly will do. _Cherries, to preserve. _ No. 2. To three quarters of a pound of cherries stoned take one pound and aquarter of sugar; leave out a quarter of a pound to strew on them asthey boil. Put in the preserving-pan a layer of cherries and a layer ofsugar, till they are all in; boil them quick, keeping them closelycovered with white paper, which take off frequently, and skim them;strew the sugar kept out over them; it will clear them very much. Whenthey look clear they are done enough. Take them out of the syrup quiteclear from the skim; strain the syrup through a fine sieve; then put toit a quarter of a pint of the juice of white currants, put them into thepan again, and boil it till it is a hanging jelly. Just before it isquite done put in the cherries; give them a boil, and put them intopots. There must be fourteen spoonfuls of water put in at first with thecherries. _Cherries, to preserve. _ No. 3. Stone the cherries, and to twelve pounds of fruit put nine pounds ofsugar; boil the sugar-candy high; stir it well; throw in the cherries;let them not boil too fast at first, stirring them often in the pan;afterwards boil them fast till they become tender. _Morella Cherries, to preserve. _ When you have stalked and stoned your cherries, put to them an equalweight of sugar: make your syrup, skim it, and take it off the fire. Skim it again well, and put in your cherries, shaking them with care inthe pan. Boil them, not on a quick fire, lest the fruit should crack;and take them off the fire several times. Let them boil till done; putyour cherries into pots; strain the syrup through muslin, and boil itagain till thoroughly done. _Morella Cherries, to preserve in Brandy. _ Take two pounds of morella cherries, when not too ripe, but finelycoloured, weighed with their stalks and stones. Put a quart of water andtwelve ounces of double-refined sugar into a preserving-pan, and set itover a clear charcoal fire. Let it boil a quarter of an hour; skim itclean, and set it by till cold. Then take away the stalks and stones, and, when the syrup is quite cold, put the stoned cherries into thesyrup, set them over a gentle fire, and let them barely simmer tilltheir skins begin to rise. Take them from the fire; pour them into abasin; cut a piece of paper round of the size of the basin; lay it closeupon the cherries while hot, and let them stand so till next day. Set ahair sieve in a pan, and pour the cherries into it; let them drain tillthe syrup is all drained out: boil the syrup till reduced to two-thirds, and set it aside till cold. Put your cherries into a glass jar; put tothem a spoonful of their own syrup and one of brandy, and continue to doso till the jar is filled within two inches of the top: then put over ita wet bladder, and a piece of leather over that; tie it down close, andkeep it in a warm place. If you do not mind the stones, merely cut off the stalks of thecherries. _Brandy Cherries. _ To each bottle of brandy add half a pound of white sugar-candy: let thisdissolve; cut the large ripe morella cherries from the tree into a glassor earthen jar, leaving the stalks about half the original length. Whenthe jar is full, pour upon the cherries the brandy as above. Let thefruit be completely covered, and fill it up as the liquor settles. Corkthe jar, and tie a leather over the top. Apricot kernels blanched andput in are an agreeable addition. _Cherries, to dry. _ Stone the cherries, and to ten pounds when stoned put three pounds ofsugar finely beaten. Shake the cherries and sugar well together; whenthe sugar is quite dissolved, give them a boil or two over a slow fire, and put them in an earthen pot. Next day scald them, lay them on asieve, and dry them in the sun, or in a oven, not too hot. Turn themtill they are dry enough, then put them up; but put no paper. _Liquor for dried Cherries. _ Take some red currants, and boil them in water till it is very red; thenput it to your cherries and sugar it; this makes them of a good colour. _Cherry Jam. _ Take twelve pounds of stoned cherries; boil and break them as they boil, and, when you have boiled all the juice away, and can see the bottom ofthe pan, put in three pounds of sugar finely beaten: stir it well in;give the fruit two or three boils, and put it in pots or glasses, andcover with brandy paper. _Cocoa. _ Take three table-spoonfuls of cocoa and one dessert spoonful of flour;beat them well together, and boil in a pint and a half of spring water, upon a slow fire, for two or three hours, and then strain it for use. _Cocoa-Nut Candy. _ Grate a cocoa-nut on a fine bread grater; weigh it, and add the samequantity of loaf-sugar: melt the sugar with rose-water, of which, for asmall cocoa-nut, put six table-spoonfuls. When the syrup is clarifiedand boiling, throw in the cocoa-nut by degrees; keep stirring it all thetime, whilst boiling, with a wooden slice, to prevent it burning to thebottom of the pan, which it is very apt to do, unless great care istaken. When the candy is sufficiently boiled, spread it on a pasteboardpreviously rubbed with a wet cloth, and cut it in whatever shape youplease. To know when the candy is sufficiently boiled, drop a small quantity onthe pasteboard, and if the syrup does not run from the cocoa-nut, it isdone enough; when the candy is cold, put it on a dish, and keep it in adry place. _Coffee, to roast. _ For this purpose you must have a roaster with a spit. Put in no morecoffee than will have room enough to work about well. Set it down to agood fire; put in every now and then a little fresh butter, and mix itwell with a spoon. It will take five or six hours to roast. When done, turn it out into a large dish or a dripping-pan, till it is quite dry. _Another way. _ Take two pounds of coffee, and put it into a roaster. Roast it one hourbefore a brisk fire; add two ounces of butter, and let it roast till itbecomes of a fine brown. Watch, that it does not burn. Two hours and ahalf will do it. Take half a pound for eight cups. _Coffee to make the foreign way. _ Take Demarara--Bean Dutch coffee--in preference to Mocha coffee; wash itwell. When it is very clean, put it in an earthen vessel, and cover itclose, taking great care that no air gets to it; then grind it verythoroughly. Put a good half pint of coffee into a large coffee-pot, thatholds three quarts, with a large table-spoonful of mustard; then pourupon it boiling water. It is of great consequence that the water shouldboil; but do not fill the coffee-pot too full, for fear of its boilingover, and losing the aromatic oil. Then pour the whole contentsbackwards and forwards several times into a clean cup or basin, wipingthe basin or cup each time--this will clear it sufficiently. Let it thenstand ten minutes, after which, when cool, pour it clear off the groundssteadily, into clean bottles, and lay them down on their sides, wellcorked. Do not throw away your coffee grounds, but add anothertable-spoonful of mustard to them, and fill up the vessel with boilingwater, doing as before directed. Be sure to cork the bottles well; laythem down on one side, and before you want to use them set them up for acouple of hours, in case any sediment should remain. Let it come to theboil, always taking care that it is neither smoked nor boils over. Allcoffee should be kept on a lamp while you are using it. By following this receipt as much coffee will be obtained for threepenceas you would otherwise get for a shilling; and it is the best possiblecoffee. _To make Cream rise in cold weather. _ Dip each pan or bowl into a pail of boiling water before you strain themilk into it. Put a close cover over each for about ten minutes: the hotsteam causes the cream to rise thick and rich. _Cream, to fry. _ Take two spoonfuls of fine flour and the yolks of four eggs; grate inthe rind of one lemon; beat them well with the flour, and add a pint ofcream. Mix these very well together; sweeten to your taste, and add abit of cinnamon. Put the whole in a stewpan over a slow fire; continueto stir it until it is quite hot; but it must not boil. Take out thecinnamon; beat two eggs very well, and put them into the cream; butter apewter dish; pour the cream in it; put it into a warm oven to set, butnot to colour it. When cold, cut it into pieces, and have ready astewpan or frying-pan, with a good deal of lard; dredge the cream withflour; fry the pieces of a light brown, grate sugar over them, glazewith a salamander, and serve them very hot. _Artificial Cream and Curd. _ A pint of good new milk, nine whites of eggs beat up, and well stirredand mixed with the milk; put it on a slow fire to turn; then take itoff, and drain it through a fine sieve, and set it into a basin ormould. To make the cream for it, take a pint of milk and the yolks offour eggs well beat, boil it with a bit of cinnamon over a slow fire;keep it constantly stirring; when it is as thick as rich cream, take itoff, and stir it a little while afterwards. _Cream of Rice. _ Wash and well clean some very good rice; put it into a stewpan, withwater, and boil it gently till quite soft, with a little cinnamon, ifagreeable to the taste. When the rice is boiled quite soft, take out thecinnamon. Then take a large dish, and set it on a table: have a cleantamis--a new one would be better--a tamis is only the piece of flannelcommonly used in kitchens for passing sauces through--and give one endof the tamis to a person on the opposite side of the table to hold, while you hold the other end with your left hand. Having a large woodenspoon in your right, you put two or three spoonfuls of boiled rice intothis tamis, which is held over the large dish, and rub the rice upon itwith the spoon till it passes through into the dish. Whatever sticks tothe tamis take off with a silver spoon and put into the dish. When youhave passed the quantity you want, put it in a basin. It should be madefresh every day. Warm it for use in a small silver or tin saucepan, adding a little sugar and Madeira, according to your taste. _Almond Cream. _ Make this in the manner directed for pistachio cream, adding half adozen bitter almonds to the sweet. _Barley Cream. _ Take half a pint of pearl barley, and two quarts of water. Boil it halfaway, and then strain it out. Put in some juice of lemons; sweeten it toyour taste. Steep two ounces of sweet almonds in rose-water; and blanch, stamp, and strain them through into the barley, till it is as white asmilk. _French Barley Cream. _ Boil your barley in two or three waters, till it looks white and tender;pour the water clean from the barley, and put as much cream as will makeit tolerably thick, and a blade or two of mace, and let it boil. To apint and a half of cream put two ounces of almonds, blanched and groundwith rose-water. Strain them with cold cream; put the cream through thealmonds two or three times, wringing it hard. Sweeten to your taste; letit boil; and put it in a broad dish. _Chocolate Cream. _ Boil a quart of thick cream, scraping into it one ounce of chocolate. Add about a quarter of a pound of sugar; when it is cold put nine whitesof eggs; whisk it, and, as the froth rises, put it into glasses. _Citron Cream. _ To a quarter of a pound of citron pounded put three gills of cream: millit up with a chocolate-stick till the citron is mixed; put it in sugarif needful. _Clotted Cream. _ Set the milk in the usual way; when it has stood twelve hours, it is, without being skimmed, to be placed in a stove and scalded, of coursenot suffered to boil, and then left to stand again for twelve hours;then take off the cream which floats at the top in lumps, for whichreason it is called clotted cream; it may be churned into butter; theskim milk makes cheese. _Coffee Cream. _ Take two ounces of whole coffee, one quart of cream, about four ouncesof fine sugar, a small piece of the yellow rind of a lemon, with ratherless than half an ounce of the best picked isinglass. Boil theseingredients, stirring them now and then, till the cream is highlyflavoured with the coffee. It might, perhaps, be better to flavour thecream first, and then dissolve the isinglass and put it to it. Take itoff the fire; have ready the yolks of six eggs beaten, which add to thecream, and continue to beat it till it is about lukewarm, lest the eggsshould turn the cream. Strain the whole through a fine sieve into thedish in which you mean to serve it, which must be first fixed into astewpan of boiling water, that will hold it so commodiously, that thebottom only will touch the water, and not a drop of the water come tothe cream. Cover the cream with the lid of a stewpan, and in that lidput two or three bits of lighted charcoal, moving them from one part toanother, that it may all set alike; it should only simmer. When it hasdone in this manner for a short time, take off the cover of the stewpan;if not done enough, cover it again, and put fresh charcoal; it should bedone so as to form a weak jelly. Take it off, and keep it in a coolplace till you serve it. If you wish to turn it out in a mould, boilmore isinglass in it. Tea cream is made in the same manner. _Eringo Cream. _ Take a quarter of a pound of eringoes, and break them into short pieces;put to them a pint of milk; let it boil till the eringoes are verytender; then pour the milk from them; put in a pint of cream to theeringoes; let them boil; put in an egg, beaten well, to thicken, anddish it up. _Fruit Cream. _ Scald your fruit; when done, pulp it through a sieve; let it stand tillalmost cold; then sweeten it to your taste; put it into your cream, andmake it of whatever thickness you please. _Preserved Fruit Creams. _ Put half a pound of the pulp of any preserved fruit in a large pan: addto it the whites of three eggs, well beaten; beat these well togetherfor an hour. Take it off with a spoon, and lay it up high on the dish orglasses. Raspberries will not do this way. _Italian Cream. _ Boil a pint of cream with half a pint of new milk; when it boils throwin the peel of an orange and a lemon, with a quarter of a pound ofsugar, and a small pinch of salt. When the cream is impregnated with theflavour of the fruit, mix and beat it with the yolks of eight eggs; setit on the fire to be made equally thick; as soon as it is thick enoughfor the eggs to be done, put into it an ounce of dissolved isinglass;drain it well through a sieve: put some of the cream into a small mould, to see if it is thick enough: if not, add more isinglass. Lay thispreparation in a mould in some salt or ice; when it is quite stiff, andyou wish to send it up, dip a napkin in hot water, and put it round themould, which turn upside down in the dish. _Another. _ Put two table-spoonfuls of sifted sugar, half of a gill of white wine, with a little brandy, a table-spoonful of lemon-juice, and the rind of alemon, in a basin, with a pint of cream well whipped together; put thinmuslin in the shape or mould, and set it in a cold place, or on ice, till wanted. _Lemon Cream. _ No. 1. Take five large lemons and rasp off all the outside; then squeeze thelemons, and put what you have rasped off into the juice; let it standtwo or three hours, if all night the better. Take eight whites of eggsand one yolk, and beat them well together; put to it a pint of springwater: then mix them all, and sweeten it with double-refined sugaraccording to your taste. Set it over a chaffing-dish of coals, stirringit till it is of a proper thickness; then dish it out. Be sure not tolet it boil. _Lemon Cream. _ No. 2. Pare three smooth-skinned lemons; squeeze out the juice; cut the peel insmall pieces, and put it to the juice. Let it stand two or three hoursclosely covered, and, when it has acquired the flavour of the peel, addto it the whites of five eggs and the yolks of three. Beat them wellwith two spoonfuls of orange-flower water; sweeten with double-refinedsugar; strain it; set it over a slow fire, and stir it carefully till itis as thick as cream; then pour it into glasses. _Lemon Cream. _ No. 3. Set on the fire three pints of cream; when it is ready to boil, take itoff, and squeeze a lemon into it. Stir it up; hang it up in a cloth, till the whey has run out; sweeten it to your taste, and serve it up. _Lemon Cream. _ No. 4. Take the sweetest cream, and squeeze in juice of lemon to your taste:put it into a churn, and shake it till it rises or ferments. Sweeten itto your taste, but be sure not to put any sugar before you churn it, forthat will hinder the fermentation. _Lemon Cream. _ No. 5. Pare two lemons, and squeeze to them the juice of one larger or twosmaller; let it remain some time, and then strain the juice to a pint ofcream, and add the yolks of four eggs beaten and strained; sweeten it, and stir it over the fire till thick. You may add a little brandy, ifagreeable. _Lemon Cream without Cream. _ Squeeze three lemons, and put the parings into the juice; cover and letit remain three hours; beat the yolks of two eggs and the whites offour; sweeten this; add a little orange-flower water, and put it to thelemon-juice. Set the whole over a slow fire till it becomes as thick ascream, and take particular care not to let it boil. _Lemon Cream frothed. _ Make a pint of cream very sweet, and add the paring of one lemon; let itjust boil; put the juice of one large lemon into a glass or china dish, and, when the cream is nearly cold, pour it out of a tea-pot upon thejuice, holding it as high as possible. Serve it up. _Orange Cream. _ Squeeze the juice of four oranges to the rind of one; pat it over thefire with about a pint of cream, and take out the peel before the creambecomes bitter. Boil the cream, and, when cold, put to it the yolks offour eggs and the whites of three, beaten and strained, and sugar toyour taste. Scald this, but keep stirring all the time, until of aproper thickness. _Orange Cream frothed. _ Proceed in the same way as with the lemon, but put no peel in the cream;merely steep a bit a short time in the juice. _Imperial Orange Cream. _ Take a pint of thick sweet cream, and boil it with a little orange-peel. When it just boils, take it off the fire, and stir it till it is nohotter than milk from the cow. Have ready the juice of four Sevilleoranges and four lemons; strain the juice through a jelly-bag, andsweeten it well with fine sugar, and a small spoonful of orange-flowerwater. Set your dish on the ground, and, your juice being in it, pourthe cream from as great a height as you can, that it may bubble up onthe top of the cream; then set it by for five or six hours before youuse it, if the weather is hot, but in winter it may stand a whole night. _Pistachio Cream. _ Take a quarter of a pound of pistachio-nuts and blanch them; then beatthem fine with rose-water; put them into a pint of cream; sweeten it, let it just boil, and put it into glasses. _Raspberry Cream. _ To one pint of cream put six ounces of jam, and pulp it through a sieve, adding the juice of a lemon; whisk it fast at the edge of your dish; laythe froth on the sieve, and add a little more of the juice. When no morefroth will rise, put your cream into a dish or cups; heap the froth wellon. _Ratafia Cream. _ Boil three or four laurel-leaves in one pint of cream, and strain it;when cold, add the yolks of three eggs beaten and strained; then sweetenit; put in it a very little brandy; scald it till thick, and keepstirring it all the time. _Rice Cream. _ Boil a quart of milk with a laurel-leaf; pour it on five dessertspoonfuls of ground rice; let it stand two hours; then put it into asaucepan, and boil it till it is tender, with rather less than a quarterof a pound of sugar. Beat the yolks of two eggs, and put them into itwhen it is almost cold; and then boil till it is as thick as a cream. When it is sent to table, put in a few ratafia biscuits. _Runnet Whey Cream. _ Turn new milk from the cow with runnet; press the whey from it; beat thecurd in a mortar till it is quite smooth; then mix it with thick cream, and froth it with a froth-stick; add a little powdered sugar. _Snow Cream. _ Sweeten the whites of four eggs, add a pint of thick sweet cream and agood spoonful of brandy. Whisk this well together; take off the froth, and lay it upon a sieve; when all the froth that will rise is taken off, pour what has run through to the rest. Stir it over a slow fire, and letit just boil; fill your glasses about three parts full, and lay on thefroth. _Strawberry Cream. _ Exactly the same as raspberry. _Sweetmeat Cream. _ Slice preserved peaches, apricots, or plums, into good cream, sweeteningit with fine sugar, or the syrup in which they were preserved. Mix thesewell together, and put it into glasses. _Whipt Cream, to put upon Cake. _ Sweeten a pint of cream to your taste; grate in the peel of a lemon, andsteep it some hours before you make use of your cream. Add the juice oftwo lemons; whip it together; and take off the top into a large piece offine muslin, or gauze, laid within a sieve. Let this be done the nightbefore it is to be used. In summer it may be done in the morning of thesame day; but the whipt cream must be drained from the curd before it isput upon the cake. _Cucumbers, to preserve green. _ Take fine large green cucumbers; put them in salt and water till theyare yellow; then green them over fresh salt and water in a little rochalum. Cover them close with abundance of vine leaves, changing theleaves as they become yellow. Put in some lemon-juice; and, when thecucumbers are of a fine green, take them off and scald them severaltimes with hot water, or make a very thin syrup, changing it till theraw taste of the cucumbers is taken away. Then make a syrup thus: to apound of cucumbers take one pound and a half of double-refined sugar;leave out the half pound to add to them when boiled up again; putlemon-peel, ginger cut in slices, white orris root, and any thing elseyou like to flavour with; boil it well; when cool, put it to thecucumbers, and let them remain a few days. Boil up the syrup with theremainder of the sugar; continue to heat the syrup till they look clear. Just before you take the syrup off, add lemon-juice to your taste. _Cream Curd. _ Boil a pint of cream, with a little mace, cinnamon, and rose-water, and, when as cool as new milk, put in half a spoonful of good runnet. When itturns, serve it up in the cream dish. _Lemon Curd. _ To a pint of cream, when it boils, put in the whites of six eggs, andone lemon and a half; stir it until it comes to a tender curd. Then putit into a holland bag, and let it drain till all the whey is out of it;beat the curd in a mortar with a little sugar; put it in a basin toform; about two or three hours before you use it, turn it out, and pourthick cream and sugar over it. _Paris Curd. _ Put a pint of cream on the fire, with the juice of one lemon, and thewhites of six eggs; stir it till it becomes a curd. Hang it all night ina cloth to drain; then add to it two ounces of sweet almonds, withbrandy and sugar to your taste. Mix it well in a mortar, and put it intoshapes. _Currants, to bottle. _ Gather your fruit perfectly dry, and not too ripe; cut each currant fromthe stalk separately, taking care not to bruise them; fill your bottlesquite full, cork them lightly, set them in a boiler with cold water, andlet them simmer a quarter of an hour, or according to the nature andripeness of the fruit. By this process the fruit will sink; pour on asmuch boiling water as will cover the surface and exclude air. Shouldthey mould, move it off when you use the fruit, and you will not findthe fruit injured by it. Cork your bottles quickly, after you take themout of the water; tie a bladder over, and put them in a dry place. Thismethod answers equally well for gooseberries, cherries, greengages, anddamsons. _Another way. _ Gather the currants quite dry; clip them off the stalks; if they burstin pulling off they will not do. Fill some dry common quart bottles withthem, rosin the corks well over, and then tie a bladder well soaked overthe cork, and upon the leather; all this is absolutely necessary tokeep the air out, and corks in; place the bottles, with the corksdownwards, in a boiler of cold water, and stuff hay between them to keepthem steady. Make a fire under them, and keep it up till the waterboils; then rake it out immediately, and leave the bottles in the boilertill the water is quite cold. Put them into the cellar in any vesselthat will keep them steadily packed, the necks always downward. When abottle is opened, the currants must be used at once. The bottles willnot be above half full when taken out of the boiler, and they must notbe shaken more than can be avoided. This process answers equally well for apricots, plums, and cherries. _Currants or Barberries, to dry in bunches. _ When the currants, or barberries, (which should be maiden barberries)are stoned and tied up in bunches, take to one pound of them a pound anda half of sugar. To each pound of sugar put half a pint of water; boilthe syrup well, and put the fruit into it. Set it on the fire; let itjust boil, and then take it off. Cover it close with white paper; let itstand till next day; then make it scalding hot, and let it stand two orthree days, covered close with paper. Lay it in earthen plates; sprinkleover it fine sugar, put it on a stove to dry; lay it on sieves till oneside is dry; then turn and sift sugar on it. When dry enough lay itbetween papers. _Currants, to ice. _ Take the largest and finest bunches of currants you can get; beat thewhite of an egg to a froth; dip them into it; lay them, so as not totouch, upon a sieve: sift double-refined sugar over them very thick, andlet them dry in a stove or oven. _White Currants, to preserve. _ Take the largest white currants, but not the amber colour; strip them, and to two quarts of currants put a pint of water; boil them very fast, and run them through a jelly-bag to a pint of juice. Put a pound andhalf of sugar, and half a pound of stoned currants; set them on a briskfire, and let them boil very fast till the currants are clear and jellyvery well; then put them into glasses or pots, stirring them as theycool, to make them mix well. Paper them down when just cold. _Red Currants, to preserve. _ Mash the currants and strain them through a thin strainer; to a pint ofjuice take a pound and a half of sugar and six spoonfuls of water. Boilit up and skim it well. Put in half a pound of stoned currants; boilthem as fast as you can, till the currants are clear and jelly well;then put them into pots or glasses, and, when cold, paper them as othersweetmeats. Stir all small fruits as they cool, to mix them with thejelly. _Another way. _ Take red and white currants; squeeze and drain them. Boil two pints ofjuice with three pounds of fine sugar: skim it; then put in a pound ofstoned currants; let them boil fast till they jelly, and put them intobottles. _Currant Jam. _ To a pound of currants put three quarters of a pound of lump sugar. Putthe fruit first into the preserving-pan, and place the sugar carefullyin the middle, so as not to touch the pan. Let it boil gently on a clearfire for about half an hour. It must not be stirred. Skim the jellycarefully from the top, and add a quarter of a pound of fruit to whatremains from the jelly; stir it well, and boil it thoroughly. Theproportion of fruit added for the jam must always be one quarter. Inmaking jelly or jam, it is an improvement to add to every five pounds ofcurrants one pound of raisins. _Currant Jam or Jelly. _ Take two pounds of currants and half a pound of raspberries: to everypound of fruit add three quarters of a pound of good moist sugar. Simmerthem slowly; skim the jam very nicely; when boiled to a sufficientconsistency, put it into jars, and, when cold, cover with brandy paper. _Black or red Currant Jelly. _ Strip the fruit when full ripe; put it into a stone jar; put the jar, tied over with white paper, into a saucepan of cold water, and stew itto boiling on the stove. Strain off the liquor, and to every pint of redcurrants weigh out a pound of loaf-sugar, if black, three quarters of apound; mix the fruit and the sugar in lumps, and let it rest till thesugar is nearly dissolved. Then put it in a preserving-pan, and simmerand skim it till it is quite clear. When it will jelly on a plate, it isdone, and may be put in pots. _Currant Juice. _ Take currants, and squeeze the juice out of them; have some very dryquart bottles, and hold in each a couple of burning matches. Cork themup, to keep the smoke confined in them for a few hours, till the juiceis put in them. Fill them to the neck with the currant juice; thenscald them in a copper or pot with hay between. The water must be coldwhen the bottles are put in: let them have one boil. _Another way. _ Boil a pint of currant juice with half a pint of clarified sugar; skimit; add a little lemon to taste, and mix with a quart of seed. _Currant Paste. _ Mash red and white currants; strain them through a linen bag; break inas much of the strained currants as will make the juice thick enough ofseeds; add some gooseberries boiled in water. Boil the whole till itjellies; let it stand to cool; then put a pound of sugar to every pint, and scald it. _Custard. _ No. 1. One quart of cream, twelve eggs, the whites of four, the rind of onelemon, boiled in the cream, with a small quantity of nutmeg, and abay-leaf, bitter and sweet almonds one ounce each, a little ratafia andorange-flower water; sweeten to your taste. The cream must be quite coldbefore the eggs are added. When mixed, it must just be made to boil, andthen fill your cups. _Custard. _ No. 2. Take one pint of cream, boil in it a few laurel-leaves, a stick ofcinnamon, and the rind of a lemon; when nearly cold, add the yolks ofseven eggs, well beaten, and six ounces of lump sugar; let it nearlyboil; keep stirring it all the while, and till nearly cold, and add alittle brandy. _Custard. _ No. 3. A quart of cream, and the yolks of nine eggs, sugared to your taste; ifeggs are scarce, take seven and three whites; it must not quite boil, orit will curdle; keep it stirred all the time over a slow fire. When itis nearly cold, add three table-spoonfuls of ratafia; stir till cold, otherwise it will turn. It is best without any white of eggs. _Custard. _ No. 4. Take a pint of cream; blanch a few sweet almonds, and beat them fine;sweeten to your palate. Beat up the yolks of five eggs, stir alltogether, one way, over the fire, till it is thick. Add laurel-leaves, bitter almonds, or ratafia, to give it a flavour; then put it into cups. _Custard. _ No. 5. Make some rice, nicely boiled, into a good wall round your trifle dish;strew the rice over with pink comfits; then pour good custard into therice frame, and stripe it across with pink and blue comfits alternately. _Almond Custard. _ Blanch and pound fine, with half a gill of rose-water, six ounces ofsweet and half an ounce of bitter almonds; boil a pint of milk; sweetenit with two ounces and a half of sugar; rub the almonds through a sieve, with a pint of cream; strain the milk to the yolks of eight eggs, wellbeaten--three whites if thought necessary--stir it over a fire till of agood thickness; when off the fire, stir it till nearly cold to preventits curdling. _To bottle Damsons. _ Take ripe fruit; wipe them dry, and pick off the stalks; fill yourbottles with them. The bottles must be very clean and dry. Put the corkslightly into them, to keep out the steam when simmering: then set themup to the necks in cold water, and let them simmer a quarter of an hour, but not boil, or the fruit will crack. Take them out, and let them standall night. Next day, cork them tight, rosin the corks, and keep them ina dry place. _Damsons, to dry. _ Pick out the finest damsons, and wipe them clean. To every pound offruit take half a pound of sugar; wet the damsons with water; and putthem into the sugar with the insides downward. Set them on the fire tillthe sugar is melted; let them lie in the sugar till it has thoroughlypenetrated them, heating them once a day. When you take them out, dipthem in hot water, and lay them to dry. _Damsons, to preserve without Sugar. _ When the damsons are quite ripe, wipe them separately, and put them intostone jars. Set them in an oven four or five times after the bread isdrawn. When the skins shrivel they are done enough; if they shrink much, you must fill up the jar with more fruit, and cover them at last withmelted suet. _Dripping, to clarify for Crust. _ Boil beef dripping in water for a few minutes; let it stand till cold, when it will come off in a cake. It makes good crust for the kitchen. _Dumplings. _ Take of stale bread, suet, and loaf-sugar, half a pound each; make thewhole so fine as to go through a sieve. Mix it with lemon-juice, and addthe rind of a lemon finely grated. Make it up into dumplings, and pourover them sweet sauce without wine. _Currant Dumplings. _ A quarter of a pound of apple, a quarter of a pound of currants, threeeggs, some sugar, bitter almonds, lemon or orange peel, and a littlenutmeg. Boil an hour and a half. _Drop Dumplings. _ To a piece of fresh butter, of the size of an egg, take three spoonfulsof flour, and three yolks of eggs; stir the butter and eggs welltogether; add a little salt and nutmeg, and then put the flour to it. Drop the batter with a small spoon into boiling water, and let it boilfour or five minutes; pour the water from the dumplings, and eat themwith a ragout, or as a dish by itself. _Another way. _ Break two eggs into half a pint of milk, and beat them up; mix withflour, and put a little salt. Set on the fire a saucepan with water, and, when it boils, drop the batter in with a large spoon, and boil themquick for five minutes. Take them out carefully with a slice, lay themon a sieve for a minute to dry, put them into a dish, cut a piece ofbutter in thin slices, and stir among them. Send them up as hot as youcan. _Kitchen hard Dumplings. _ Mix flour and water with a little salt into a stiff paste. Put in a fewcurrants for change, and boil them for half an hour. It improves themmuch to boil them with beef or pork. _Yest Dumplings. _ A table-spoonful of yest, three handfuls of flour, mix with water and alittle salt. Boil ten minutes in a deep pot, and cover with water whenthey rise. The dough to be made about the size of an apple. The quantitymentioned above will make a dozen of the proper size. _Another way. _ Make nice light dough, by putting your flour into a platter; make ahollow in the middle of it, and pour in a little good small beer warmed, an egg well beaten, and some warm milk and water. Strew salt upon theflour, but not upon the mixture in the middle, or it will not do well. Then make it into as light a dough as you can, and set it before thefire, covered with a cloth, a couple of hours, to rise. Make it intolarge dumplings, and set them before the fire six or seven minutes;then put them into boiling water with a little milk in it. A quarter ofan hour will do them. _Eggs. _ Eggs left till cold will reheat to the same degree as at first. Forinstance, an egg boiled three minutes and left till cold will reheat inthe same time and not be harder. It may be useful to know this whenfresh eggs are scarce. _Whites of Eggs. _ Beat up the whites of twelve eggs with rose-water, some fine gratedlemon-peel, and nutmeg; sweeten to your taste, and well mix the whole. Boil it in four bladders, tied up in the shape of an egg, till hard;they will take half an hour. When cold, lay them in a dish; mix half apint of good cream, a gill of sack, and half the juice of a Sevilleorange; sweeten and mix it well, and pour it over the eggs. _Another way. _ Beat two whites in a plate in a cool place till quite stiff and theylook like snow. Lay it on the lid of a stewpan; put it in a cool oven, and bake it of a light brown for about ten minutes. _Figs, to dry. _ Take figs when thoroughly ripe, pare them very thin, and slit them atthe top. To one pound of fruit put three quarters of a pound of sugar, and to the sugar a pint of water; boil the syrup at first a little, skimit very clean, and set it over coals to keep it warm. Have ready somewarm water, and when it boils put in your figs; let them boil tilltender; then take them up by the stalk, and drain them clean from water. Put them into the syrup over the fire for two or three hours, turningthem frequently; do the same morning and evening, keeping them warm, fornine days, till you find them begin to candy. Then lay them out uponglasses. Turn them often the first day, on the next twice only; theywill quickly dry if they are well attended to. A little ambergris ormusk gives the fruit a fine flavour. Peaches and plums may be done thesame way. _Small Flowers, to candy. _ Take as much fine sugar as you think likely to cover the flowers, andwet it for a candy. When boiled pretty thick, put in your flowers, andstir, but be careful not to bruise them. Keep them over the fire, but donot let them boil till they are pretty dry; then rub the sugar off withyour hands as soon as you can, and take them out. _Flowers in sprigs, to candy. _ Dissolve gum arabic in water, and let it be pretty thin; wet the flowersin it, and put them in a cloth to dry. When nearly dry, dip them allover in finely sifted sugar, and hang them up before the fire, or, if itshould be a fine sunshiny day, hang them in the sun till they arethoroughly dry, and then take them down. The same may be done tomarjoram and mint. _Dutch Flummery. _ Steep two ounces of isinglass two hours in a pint of boiling water; takea pint of white wine, the yolks of eight eggs, well beaten, the juice offour lemons, with the rind of one. Sweeten it to your taste; set it overthe fire, and keep it stirring till it boils. _Hartshorn Flummery. _ No. 1. Take half a pound of hartshorn; boil it in four quarts of water, tillreduced to one quarter or less; let it stand all night. Blanch a quarterof a pound of almonds, and beat them small; melt the jelly, mix with itthe almonds, strained through a thin strainer or hair sieve; then put aquarter of a pint of cream, a little cinnamon, and a blade of mace; boilthese together, and sweeten it. Put it into china cups, and, when youuse it, turn it out of the cups, and eat it with cream. _Hartshorn Flummery. _ No. 2. Put one pound of hartshorn shavings to three quarts of spring water;boil it very gently over a slow fire till it is reduced to one quart, then strain it through a fine sieve into a basin; let it stand tillcold; then just melt it, and put to it half a pint of white wine, a pintof good thick cream, and four spoonfuls of orange-flower water. Scaldthe cream, and let it be cold before you mix it with the wine and jelly;sweeten it with double-refined sugar to your taste, and then beat it allone way for an hour and a half at least, for, if you are not careful inthus beating, it will neither mix nor even look to please you. Dip themoulds first in water, that they may turn out well. Keep the flummery incups a day before you use it; when you serve it, stick it with blanchedalmonds, cut in thin slices. Calves' feet may serve instead of hartshornshavings. _Hartshorn Flummery. _ No. 3. Take one pound of hartshorn shavings, and put to it three quarts ofwater; boil it till it is half consumed; then strain and press out thehartshorn, and set it by to cool. Blanch four ounces of almonds in coldwater, and beat them very fine with a little rose and orange-flowerwater. Make the jelly as warm as new milk, and sweeten it to your tastewith the best sugar; put it by degrees to the almonds, and stir it verywell until they are thoroughly mixed. Then wring it through a cloth, putit into cups, and set it by to jelly. Before you turn them out, dip theoutside in a little warm water to loosen them; stick them with blanchedalmonds, cut in thin long pieces. Three ounces of sweet almonds, and oneof apricot or peach kernels, make ratafia flummery. If you have none ofthe latter, use bitter almonds. _Fondues. _ Boil a quarter of a pound of crumb of bread in milk; beat it with awooden spoon; grate half a pound of Cheshire cheese, add the yolks ofthree eggs, and a quarter of a pound of butter; beat all well together. Beat up three whites of eggs to a thick froth; put this in last, andbeat the whole well together. Bake in two paper cases or a dish, in aquick oven, for twenty minutes. _Yorkshire Fritters. _ To two quarts of flour take two spoonfuls of yest, mixed with a littlewarm milk. Let it rise. Take nine eggs, leaving out four whites, andtemper your dough to the consistence of paste. Add currants or apples, and a little brandy or rose-water. Roll the fritters thin, and fry themin lard. _Fruit, to preserve. _ Strip the fruit, put it into a stone jar, set the jar in a saucepan ofwater, and stew it to boiling on the stove. Strain off the liquor, andto every pint allow a pound of loaf sugar. Mix the fruit and the sugarin lumps in a stone vessel, but not till the sugar is nearly dissolved:then put it in a preserving-pan, and simmer and strain it till it isquite clear. When it will jelly on a plate, it is done, and may be putinto pots. _Fruit, to preserve green. _ Take green pippins, pears, plums, apricots, or peaches; put them into apreserving-pan; cover them with vine-leaves, and then with clear springwater. Put on the cover of the pan, and set them over a very clear fire;take them off as soon as they begin to simmer, and take them carefullyout with a slice. Then peel and preserve them as other fruit. _Fruit of all sorts, to scald. _ Put your fruit into scalding water, sufficient nearly to cover it; setit over a slow fire, and keep it in a scald till tender, turning thefruit where the water does not cover. When it is very tender, lay paperclose to it, and let it stand till it is cold. Then, to a pound of fruitput half a pound of sugar, and let it boil, but not too fast, till itlooks clear. All fruit must be done whole, excepting pippins, and theyare best in halves or quarters, with a little orange-peel and the juiceof lemon. _Gingerbread. _ No. 1. To a pound and a half of flour add one pound of treacle, almost as muchsugar, an ounce of beaten ginger, two ounces of caraway seeds, fourounces of citron and lemon-peel candied, and the yolks of four eggs. Cutyour sweetmeats, mix all, and bake it in large cakes, or tin plates. _Gingerbread. _ No. 2. Into one pound and a half of flour work three quarters of a pound ofbutter; add three quarters of a pound of treacle, two ounces of sugar, half an ounce of ginger, a little orange-peel beaten and sifted. Sometake a pound and a quarter of treacle and two ounces of ginger. _Gingerbread. _ No. 3. Two pounds of flour, two ounces of caraway seeds, one tea-spoonful ofpowdered ginger, half a spoonful of allspice, and the same of pearl-ash, two ounces of preserved orange, the same of lemon-peel, and half a poundof butter; mix these ingredients well together, and make it into a stiffpaste with treacle, as stiff as you would make paste for a tart; thenput it before the fire to rise for one hour, after which you may roll itout, and cut it into cakes, or mould it, as you like. _Gingerbread. _ No. 4. Take a pound of treacle and half a pound of butter; melt them togetherover a fire; have ready a pound and a half of flour well dried, intowhich put at least half an ounce of ginger well beaten and sifted, asmany coriander seeds, half a pound of sugar, a little brandy, and somecandied orange-peel; then mix the warm treacle and butter with theflour; make it into flat cakes, and bake it upon tins. _Gingerbread. _ No. 5. Two pounds of flour well dried, one pound of treacle, one pound ofsugar, one nutmeg, four ounces of sweetmeats, one ounce of beatenginger, one pound of fresh butter, melted with the treacle, and pouredhot upon the other ingredients; make it into a paste, and let it lietill quite cold; then roll it out, and bake it in a slow oven. _Gingerbread. _ No. 6. One pound of treacle, the same weight of flour, butter and sugar of eacha quarter of a pound, ginger and candied lemon-peel of each half anounce. Rub the butter, ginger, and sugar, well together, before you putin the treacle. _Thick Gingerbread. _ To a pound and a half of flour take one pound of treacle, almost as muchsugar, an ounce of beaten ginger, two ounces of caraway seed, fourounces of citron and lemon-peel candied, and the yolks of four eggs. Cutthe sweetmeats; well mix the whole; and bake in large cakes on tinplates. _Gingerbread Cakes or Nuts. _ Melt half a pound of butter, and put to it half a pound of treacle, twospoonfuls of brandy, and six ounces of coarse brown sugar. Mix all thesetogether in a saucepan, and let the whole be milk warm; then put it to apound and a quarter of flour, half an ounce of ginger, some orange-peelfinely grated, and as much candied orange as you like. _Gingerbread Nuts. _ A quarter of a pound of treacle, the same of flour, one ounce of butter, a little brown sugar, and some ginger. Mix all together, and bake thenuts on tins. Sweetmeat is a great addition. _Gooseberries, to bottle. _ Pick them in dry weather before they are too large; cut them at bothends with scissars, that they may not be broken; put them into very drybottles, and fill them up to the neck with cold spring water. Put thebottles up to their necks in water, in a large fish-kettle, set it onthe fire, and scald them. Take it off immediately when you perceive thegooseberries change colour. Next day, if the bottles require filling, have ready some cold spring water which has been boiled, and fill halfway up the neck of the bottles; then pour in a little sweet oil, justsufficient to cover the water at the top of the bottle, and tie themover with a bladder. _Gooseberries in Jelly. _ Make as much thick syrup as will cover the quantity of gooseberries youintend to do; boil and skim it clear: set it by till almost cold. Haveready some green hairy gooseberries, not quite ripe, and the skins ofwhich are still rather hard; cut off the remains of the flower at oneend, leaving the little stalk on at the other; with a small penknifeslit down the side, and with the point of the knife carefully remove theseeds, leaving the pulp. Put the gooseberries into the syrup whenlukewarm; set it on the fire, shake it frequently, but do not let itboil. Take it off, and let the gooseberries stand all night: with aspoon push them under the syrup, or cover them with white paper. Nextday set them on the fire, scald them again, but they must not boil, andshake them as before. Proceed in the same manner a third time. The jellyto put them in must be made thus: Take three pints of the sharpestgooseberries you can get--they must be of the white sort--to one pint ofwater; and the quantity you make of this jelly must of course beproportioned to that of the fruit. Boil them half an hour, till all theflavour of the fruit is extracted; strain off the liquor; let it settle, pour off the clear, and to each pint add one pound of double-refinedsugar. Boil it till it jellies, which you may see by putting a littleinto a spoon or cup. Put a little of the jelly at the bottom of the potto prevent the gooseberries from sinking to the bottom; when it is set, put in the rest of the gooseberries and jelly. When cold, cover withbrandy paper. _Gooseberries, to preserve. _ Pick the white gooseberries, stamp and strain them; then take thelargest of them when they just begin to turn; stone them, and to half apound of gooseberries put a pound of the finest sugar, and beat it veryfine. Take half a pound of the juice which you have strained; let itstand to settle clear; and set it, with six spoonfuls of water, on aquick fire; boil it as fast as you can; when you see the sugar, as itboils, look clear, they are enough; which will be in less than a quarterof an hour. Put them in glasses or pots, and paper them close. Next day, if they are not jellied hard enough, set them for a day or two in a hotstove, or in some warm place, but not in the sun; and, when jellied, putthe papers close to them after being wetted and dried with a cloth. _Another way. _ Stone your gooseberries, and as you stone them put them into water: thenweigh them, and to eight ounces of gooseberries take twelve ounces ofdouble-refined sugar. Put as much water as will make it a pretty thicksyrup, and when boiled and skimmed let it cool a little; then put thegooseberries into the syrup, and boil them quick, till they look clear. Take them out one by one, and put them into glass bottles; then heatthe syrup a little, strain it through muslin, pour it on the fruit, andit will jelly when cold. _Gooseberry Paste. _ Pick off the eyes of the gooseberries, and put them in water scarcelysufficient to cover them; let them boil, and rub them through a sieve. Boil up a candy of sugar; put in your paste, and just scald it a little. Add one pound of sugar to a pint of the paste, and put into pots to dryin the stove: when candied over, turn them out on glasses. _Grapes, to dry. _ Scald bunches of grapes in water till they will peel; when they arepeeled and stoned, put them into fresh cold water, cover them up close, and set them over the fire till they begin to green. Then take them outof the water and put them to the syrup; after it has been well skimmed. Cut a paper that will exactly fit the skillet, and let it rest upon thesyrup. Cover the skillet, and set it over a slow fire, till the grapeslook green; put them into a thicker syrup, and, when they are as greenas you wish them to be, take them out of the syrup, and let them dry inthe stove in bunches. _Grapes, to preserve. _ Stone your grapes, and peel off the skin; cover them and no more withcodling jelly, and let them boil fast up: then take them off the fire, let them stand until they are cold, and boil them again till they becomegreen. Put a pound of sugar to a pint of the grapes, and let them boilfast till they jelly. _Greengages, to preserve. _ Gather the plums before they are too ripe, and take as much pump wateras will cover them. Put to the water a quarter of a pound ofdouble-refined sugar, boil it, and let it stand to be cold. Prick thegreengages with a large needle in four places to the stone; wrap each ofthem lightly in a vine-leaf, and set them over a slow fire to green. Doso for three days running; on the last day, put in a spoonful of oldverjuice or lemon-juice, and a small lump of alum. Next day draw them, and, after taking off the vine-leaves, put them in a thick syrup, firstboiled and cleared. Finish them by degrees, by heating them a littleevery day till they look clear. _Another way. _ Stone and split the fruit without taking off the skin. Weigh an equalquantity of sugar and fruit, and strew part of the sugar over thegreengages, having first laid them on dishes, with the hollow partuppermost. Take the kernels from the stones, peel and blanch them. Thenext day, pour off the syrup from the fruit, and boil it very gentlywith the other sugar eight minutes. Skim it, and add the fruit andkernels. Simmer the whole till quite clear, taking off any scum thatrises. Put the fruit, one by one, into small pots, and pour the syrupand kernels to it. _Hartshorn Jelly. _ Boil one pound of hartshorn shavings over a very gentle fire, in twoquarts of water, till it is reduced to one quart; let it settle, andstrain it off. Put to this liquor the whites of eight or nine eggs, andfour or five of their shells, broken very fine, the whites well beaten, the juice of seven or eight lemons, or part oranges; sweeten with thebest sugar, and add above a pint of Rhenish or Lisbon wine. Mix allthese well together, and boil over a quick fire, stirring all the timewith a whisk. As soon as it boils up, strain it through a flannel bag, throwing it backward and forward till it is perfectly clear. Boillemon-peel in it to flavour it. The last time of passing it through thebag, let it drip into the moulds or glasses. _Hedgehog. _ Blanch two quarts of the best almonds in cold water; beat them very finein a mortar, with a little canary wine and orange-flower water; makethem into a stiff paste; then beat in the yolks of twelve eggs, leavingout five whites; add a pint of good cream; sweeten to your taste, andput in half a pound of good butter melted. Set it on a slow fire, andkeep it constantly stirring till it is stiff enough. Make it up into theform of a hedgehog; stick it full of blanched almonds, slit and stuck uplike the bristles; put it in a dish, and make hartshorn jelly, and putto it, or cold cream, sweetened with a glass of white wine, and thejuice of a Seville orange; plump two currants for the eyes. _Ice and Cream. _ Mix a little cream and new milk together in a dish; put in runnet, asfor cheesecakes; stir it together. Pour in some canary wine and sugar. Then put the whites of three eggs and a little rose-water to a pint ofcream; whip it up to a froth with a whisk, and, as it rises, put it uponthe runnet and milk. Lay in here and there bunches of preservedbarberries, raspberry jam, or any thing of that sort you please. Whip upmore froth, and put over the whole. _Lemon Ice. _ Grate the peel of two lemons on sugar, and put it into a bowl, with thejuice of four lemons squeezed, and well stir it about; then sweeten itwith clarified sugar to your taste, and add to it three spoonfuls ofwater. Throw over a little salt on the ice; put the ice in the bottom ofthe pail; put the ice-pot on it, and cover it also with ice. Turn thepot continually, and in about a minute or two open it, and continue tostir it till it is frozen enough; after this stir every now and then. _Iceing for Cakes. _ Beat the white of an egg to a strong froth; put in by degrees fourounces of fine sugar, beaten and sifted very fine, with as much gum aswill lie on a sixpence. Beat it up for half an hour, and lay it overyour cakes the thickness of a straw. _Another. _ Take the whites of four eggs and a pound of double-refined sugar, pounded and sifted; beat the eggs a little; put the sugar in, and whipit as fast as possible; then wash your cake with rose-water, and lay theiceing on; set it in the oven with the lid down till it is hard. _Jaunemange. _ Steep two ounces of isinglass for an hour in a pint of boiling water;put to it three quarters of a pint of white wine, the juice of twooranges and one lemon, the peel of a lemon cut very fine, and the yolksof eight eggs. Sweeten and boil it all together; strain it in a mould, and, when cold, turn it out. Make it the day before you use it. _Another way. _ One ounce of isinglass, dissolved in a good half pint of water, thejuice of two small lemons, the peel of half a lemon, the yolks of foureggs, well beaten, half a pound of sugar, half a pint of white wine: mixthese carefully together, and stir them into the isinglass jelly overthe fire. Let it simmer a few minutes; when a little cool, pour it intoyour moulds, taking care to wet them first; turn it out the next day. _Coloured Jelly, to mix with or garnish other Jelly. _ Pare four lemons as thin as possible; put the rinds into a pint and ahalf of water; let them lie twelve hours: then squeeze the lemons; putthe water and juice together; add three quarters of a pound of the bestsugar, but if the lemons are large, it will require more sugar. When thesugar is quite melted, beat up the whites of six new-laid eggs to afroth; mix all together, and strain it through a hair sieve into asaucepan; set it on a slow fire, and keep it stirred till it is nearboiling and grows thick. Then take it off, and keep stirring it the sameway till it cools. The colouring is to be steeped in a cup of water, andthen strained into the other ingredients. Care must be taken to stir italways one way. The eggs are the last thing put in; the whole must bewell mixed with a whisk till thoroughly incorporated. _Gloucester Jelly. _ Of rice, sago, pearl barley, candied eringo root, of each one ounce; addtwo quarts of water; simmer it over the fire till it is reduced to onequart; strain it. This will produce a strong jelly; a little to bedissolved in white wine or warm milk, and to be taken three or fourtimes a day. _Another way. _ Pearl barley, whole rice, sago, and candied eringo root, of each oneounce, and half an ounce of hartshorn shavings, put into two quarts ofspring water; simmer very gently till reduced to one quart, and then rubit through a fine sieve. Half a coffee-cup to be taken with an equalquantity of milk in a morning fasting, and lie an hour after it, and tobe taken twice more in the day. You may then put a small quantity ofwine or brandy instead of milk. _Lemon Jelly. _ Put the juice of four lemons, and the rind pared as thin as possible, into a pint of spring water, and let it stand for half an hour. Take thewhites of five eggs; sweeten, and strain through a flannel bag. Set itover a slow fire, and stir it one way till it begins to thicken. You maythen put it in glasses or dishes, and colour with turmeric. _Nourishing Jelly. _ Dissolve two ounces of isinglass in a quart of port wine, with somecinnamon and sugar: sweeten to your taste with the best white sugar. Itmust not be suffered to boil, and will take two or three hours todissolve, as the fire must be very slow: stir it often to prevent itsboiling. It must be taken cold. _Orange Jelly. _ No. 1. Squeeze the juice of nine or ten China oranges and one Seville orangethrough a sieve into an earthen pan, adding a quarter of a pound ofdouble-refined sugar. Take an ounce and a half, good weight, of the bestisinglass, the peel of seven of the oranges grated, and the bittersqueezed out through a towel; boil this peel in the isinglass, whichmust be put over the fire in about a pint of water just to melt it. Stirit all the time it is on the fire; strain and pour it to the juice ofthe oranges, which boil together for about ten minutes. When you take itoff, strain it again, and put it into moulds. _Orange Jelly. _ No. 2. Set on the fire one ounce of isinglass in a quarter of a pint of warmwater till it is entirely dissolved. Take the juice of nine oranges;strain off clear half a pint of mountain wine, sweetened with lump sugarto your taste, and colour it with a very little cochineal. Boil alltogether for a few minutes, and strain it through a flannel bag, till itis quite clear: pour it to the peels, and let it stand till it is astiff jelly. _Orange Jelly. _ No. 3. One ounce of isinglass, dissolved in a pint of water, the juice of sixChina oranges, a bit of the rind, pared thin, sweetened to the taste, scalded, and strained. You may scoop the rind and fill the oranges, and, when cold, halve or quarter them. _Restorative Jelly. _ Take two pounds of knuckle of veal and a pound and a half of lean beef;set it over the fire with four pints of water; cover it close, and stewit till reduced to half. While stewing, put in half an ounce of fineisinglass, picked small, a little salt, and mace. Strain it off clear, and when cold take off every particle of fat. Warm it in hot water, andnot in a pan. Take a tea-cupful twice a day. _Strawberry Jelly. _ Boil two ounces of isinglass in a quarter of a pint of water over agentle fire, and skim it well. Mash a quart of scarlet strawberries inan earthen pan with a wooden spoon; then put in the isinglass, somepowdered sugar, and the juice of a good lemon--this quantity is for sixsmall moulds; if you do not find it enough, add a little more water;then run it through a tamis, changing it two or three times. _Wine Jelly. _ On two ounces of isinglass and one ounce of hartshorn shavings pour onepint of boiling water; let it stand a quarter of an hour covered close;then add two quarts of water, and boil it well till the isinglass isdissolved; add a pint of dry wine, sugar to your taste, four lemons, andthe whites of seven eggs well beaten. Boil it quick, and keep itstirring all the time; then pour it through a jelly-bag, and strain ittwo or three times till quite clear. _Lemons or Seville Oranges, to preserve. _ Take fine large lemons or Seville oranges; rasp the outside skin veryfine and thin; put them in cold water, and let them lie all night. Putthem in fresh water, and set them on the fire in plenty of water, and, when they have had two or three boils, take them off, and let them lieall night in cold water. Then put them into fresh water, and let themboil till they are so tender that you can run a straw through them. Ifyou think the bitterness not sufficiently out, put them again into coldwater, and let them lie all night. Lemons need not soak so long asoranges. To four oranges or lemons put two pounds of the best sugar anda pint of water; boil and skim it clear, and when it is cold put in theoranges, and let them lie four or five days in cold syrup; then givethem a boil every day till they look clear. Make some pippin or codlinjelly thus: to a pint of either put one pound of sugar, and let it boiltill it jellies; then heat the oranges, and put them to the jelly andhalf their syrup; boil them very fast a quarter of an hour, and, justbefore you take them off the fire, put in the juice of two or threelemons; put them in pots or porringers, that will hold them single, andthat will admit jelly enough. To four oranges or lemons, put a pound anda half of jelly and the same quantity of syrup, but boiled together, asdirected for the oranges. Malaga lemons are the best; they are done inthe same manner as the oranges, only that they do not require so muchsoaking. _Lemon Caudle. _ Take a pint of water, the juice of two lemons, the rind of half a lemonpared as thin as possible from the white, a blade of mace, and somebread shred very small; sweeten to your taste. Set the whole on the fireto boil; when boiled enough, which you will perceive by the bread beingsoft, beat three or four eggs well together till they are as thin aswater; then take a little out of the skillet and put to the eggs, and soproceed till the eggs are hot; then put them to the rest, stirring wellto prevent curdling. _Lemon or Chocolate Drops. _ Take half a pound of fine-sifted double-refined sugar; grate into it theyellow rind of a fair large lemon; whip the white of an egg to a froth, with which wet the sugar till it is as stiff as good working paste. Dropit as you like on paper, with a little sugar first sifted on it; bake ina very slow oven. For chocolate drops, grate about an ounce of chocolate as you did oflemon-peel, which must then be left out. _Lemon Puffs. _ Into half a pound of double-refined sugar, beat fine and sifted, gratethe yellow rind of a large lemon. Whip up the white of an egg to afroth, and wet it with the froth, till it is as stiff as a good workingpaste. Lay the puffs on papers, and bake them in a very slow oven. _Lemon Tart. _ A quarter of a pound of almonds blanched and beaten with a little sweetcream; put in half a pound of sugar, the yolks only of eight eggs, halfa pound of butter, the peel of two lemons grated. Beat all together finein a mortar; lay puff paste about the dish; bake it half an hour. _Lemon Solid. _ Put the juice of a lemon, with the rind grated, into a dish: sweeten itto your taste; boil a quart of cream till it is reduced to three halfpints; pour it upon the lemon, and let it stand to cool. It should bemade the day before it is used. _Syrup of Lemons. _ To three pounds of the best sugar finely beaten put one pint of lemonjuice, set by to settle, and then poured off clear: put it in a silvertankard, and set that in a pot of boiling water. Let this boil till thesugar is quite dissolved, and when cold bottle it; take care that in theboiling not the least water gets in. Skim off any little scum thatrises. _Macaroons. _ Take half a pound of almonds, blanched and pounded, and half a pound offinely pounded lump sugar. Beat up the whites of two eggs to a froth;mix the sugar and almonds together; add the eggs by degrees; and, whenthey are well mixed, drop a spoonful on wafer-paper. They must be bakedas soon as made in a slow oven. _Citron Marmalade. _ Boil the citron very tender, cutting off all the yellow rind; beat thewhite very well in a wooden bowl; shred the rind, and to a pound ofpulp and rind take a pound and a half of sugar, and half a pint ofwater. When it boils, put in the citron, and boil it very fast till itis clear; put in half a pint of pippin jelly, and boil it till itjellies very well; then add the lemon-juice, and put it into your potsor glasses. _Cherry Marmalade. _ Take eight pounds of cherries, not too ripe; stone them; take two poundsof sugar beaten, and the juice of four quarts of currants, red andwhite. Put the cherries into a pan, with half a pound of the sugar, overa very hot fire; shake them frequently; when there is a good deal ofliquor, put in the rest of the sugar, skimming it well and boiling it asfast as possible, till your syrup is almost wasted; then put in yourcurrant juice, and let it boil quick till it jellies; keep stirring itwith care; then put it in pots. _Another way. _ Take five pounds of cherries stoned and two pounds of loaf sugar; shredyour cherries, wet your sugar with the juice that runs from them, thenput the cherries into the sugar, and boil them pretty fast, till theybecome a marmalade. When cold, put it into glasses for use. _Orange Marmalade. _ No. 1. Pare your oranges very thin, and lay them in water two or three days, changing the water twice a day; then take them out, and dry them with alinen cloth. Take their weight in sugar beat fine; cut the oranges inhalves, take out the pulp, pick out the seeds, and take off the skinscarefully. Boil the rinds very tender in a linen cloth; cut them instrips whilst hot, and lay them in the pan in which you design to boilthe marmalade. Put a layer of sugar, and a layer of orange rinds, alternately, till all are in; let them stand till the sugar is quitedissolved; add the juice of a lemon; set them on a stove, and let themboil fast till nearly done; then put in the pulp, and boil them againtill quite done. Take them off, and add the juice of a lemon; let themstand in pots for a few days, and they will be fit for eating. Lemon marmalade may be done in the same way, only with a much greaterquantity of sugar, or sugar mixed with sugar-candy. _Orange Marmalade. _ No. 2. Take six dozen Seville oranges; pare thin three dozen, the other threerasp thin, and keep the parings and raspings separate. Cut all the sixdozen in halves; squeeze out the juice, but not too hard; scoop out thepulp with a tea-spoon; pick out the seeds, and keep the pulp. Boil theskins, changing the water two or three times, to take off thebitterness, till they are tender enough for a straw to pierce them. Whenthey are boiled, scoop out and throw away the stringy part; boil theparings three times in different waters; beat the boiled skins very finein a marble mortar; beat the boiled rinds in the same manner. The pulp, skin, rinds, and juice, must be all weighed, but not yet mixed; for eachpound in the whole take one pound of loaf sugar, which must first bemixed with a little water, boiled alone, well skimmed, and thoroughlycleared. The pulp, skins, and juice, must then be put into this syrup, well mixed, and boiled together for about half an hour; after which putin the rasped rinds, beaten as above directed, and boil all together fora short time. Put the marmalade into small pots, and cover with brandypaper. _Orange Marmalade. _ No. 3. Take a dozen of Seville oranges and their weight in sugar finelypowdered. Pare the oranges as thin as possible; the first peel is notused in marmalade; it is better to grate off the outer peel and put themin water. Let them lie two or three days, changing the water every day;then cut the oranges in quarters, and take out all the pulp; boil thepeels in several waters, till they are quite tender and not bitter. Thenput to the sugar half a pint of water, and boil it to a syrup, till itdraws as fine as a hair; put in the peels sliced very thin, and boilthem gently about a quarter of an hour. While the peels are boiling, pick out all the seeds and skins from the pulp; then put the pulp to theorange-peel; let it boil till it is clear; put a little in a saucer, andwhen it jellies it is done enough. _Scotch Orange Marmalade. _ Weigh the oranges, and take an equal weight of sugar; wipe the fruitwith a wet cloth; grate them, cut them across, and squeeze them througha hair sieve. Boil the skins tender, so that the head of a pin willeasily pierce them; take them off the fire, squeeze out the water, scrape the pulp from them, cut the skins into very thin chips, and letthem boil until they are very transparent. Then put in the juice and somuch of the gratings as you choose; let it all boil together till itwill jelly, which you will know by letting a little of it cool in asaucer. _Red Quince Marmalade. _ No. 1. Take one pound and a half of quinces, two pounds of sugar, a pint ofwater, and a quarter of a pint of the juice of quinces; boil it tender, and skim it well. When done enough, put into it a quarter of a pint ofthe juice of barberries. Skim it clear as long as any thing rises. _Red Quince Marmalade. _ No. 2. Scald as many fine large quinces as you would use, and grate as manysmall ones as will make a quart of juice, or according to the quantityyou want. Let this settle; after you have pressed it through a coarsecloth, strain it through a jelly-bag, that what you use may be perfectlyclear. To every pint of this liquor put a pound and a half of sugar, anda pound and a half of the scalded quinces, which must be pared and coredbefore they are weighed. Set it at first on a pretty brisk fire; when itbegins to boil, slacken the fire; and when it begins to turn red coverit close. As soon as it is of a fine bright red, take it off, as itturns of a blackish muddy colour in a moment if not carefully watched. Asmall bit of cochineal, tied up in a bit of rag and boiled with it, gives it a beautiful colour. Before you have finished boiling, addbarberry juice, to your judgment, which improves the flavour. _Red Quince Marmalade. _ No. 3. Pare the quinces, quarter them, and cut out all the hard part; to apound of quinces put a pound and a half of sugar and half a pound of thejuice of barberries, boiled with water, as you do jelly or other fruit, boiling it very fast, and break it very small; when it is all to piecesand jellied, it is enough. If you wish the marmalade to be of a greencolour, put a few black bullaces to the barberries when you make thejelly. _White Quince Marmalade. _ Pare and quarter the quinces, and put as much water as will cover them;boil them all to pieces to make jelly, and run it through a jelly-bag. Take a pound of quinces, quarter them, and cut out all the hard parts;pare them, and to a pound of fruit put a pound and a half of finelybeaten sugar and half a pint of water. Let it boil till very clear; keepstirring it, and it will break as you wish it. When the sugar is boiledvery thick, almost to a candy, put in half a pint of jelly, and let itboil very fast till it becomes a jelly. Take it off the fire, and put injuice of lemon; skim it well, and put it into pots or glasses. _Marchpane. _ Blanch one pound of almonds as white as you can; take three quarters ofa pound of fine white sugar well pounded; beat them up together with alittle rose-water, to prevent the almonds from oiling. Take out themixture, work it like paste, make it into cakes, lay them on wafers, andbake them. Boil rose-water and sugar till it becomes a syrup; when thecakes are almost done, spread this syrup all over them, and strew themwith comfits. _Another way. _ Take a pound of almonds finely beaten, and a pound of fine sugar, siftedthrough a hair sieve; mix these together; then add the whites of foureggs, beaten up to a froth; mix the whole well together, and scald itover your fire, still keeping it well-stirred, to prevent burning. Letit stand till cold; afterwards roll it on papers, and bake it. _Marrow Pasties. _ Make the pasties small, the length of a finger; put in large pieces ofmarrow, first dipped in egg, and seasoned with sugar, beaten cloves, mace, and nutmeg. Strew a few currants on the marrow, and either bake orfry them. _Melons or Cucumbers, to preserve. _ Cut and pare a thoroughly ripe melon into thick slices; put them intowater till they become mouldy; then put them into fresh water over thefire to coddle, not to boil. Make a good syrup; when properly skimmed, and while boiling, put your melon in to boil for a short time. The syrupshould be boiled every day for a fortnight; do not put it to the melontill a little cold: the last time you boil the syrup, put it into amuslin bag; add one ounce of ginger pounded and the juice and rind oftwo lemons; but, if a large melon, allow an additional ounce of ginger. _Melon Compote. _ Cut a good melon as for eating; peel it, carefully taking off the greenpart entirely, but not more. Take out all the inside, and steep theslices for ten days in the best vinegar, keeping it well covered. Takeout the slices, and put them over the fire in fresh vinegar; let themstew till quite tender. Then drain and dry them in a cloth; stick bitsof cloves and cinnamon in them; lay them in a jar, and make a syrup, andpour over them. Tie the jar close down. This kind of sweetmeat is eatenin Geneva with roast meat, and is much better than currant jelly orapple sauce. The melon must be in good order, and within three or fourdays of being ripe enough to eat. _Mince Meat. _ No. 1. One pound of beef, one pound and a half of suet, one pound of currants, half a pound of chopped raisins, one pound of sugar, if moist, half apint of brandy, a pint of raisin wine, mace, cinnamon, allspice, andnutmeg, pounded together. Sweetmeats, candied lemon, and fresh peel, maybe added, when used for baking. _Mince Meat. _ No. 2. One pound of beef suet, one pound of apples peeled and cored, one poundof raisins stoned and chopped very fine, the same of currants wellpicked, half a pound of sugar made very fine, a glass of brandy, a glassof wine, half an ounce of allspice, the juice of two large lemons, therind chopped as fine as possible: add sweetmeats to your taste. _Mince Meat. _ No. 3. Take one pound of beef and two pounds of suet shred fine, two pounds ofcurrants, one pound of the best raisins stoned, but not chopped, threequarters of a pound of sugar, four fine pippins or russetings choppedfine, some grated lemon-peel, half an ounce of cinnamon, the same ofnutmeg, a quarter of an ounce of mace, wine and brandy to your taste, and whatever sweetmeats you please. _Mince Meat without Meat. _ No. 1. Twelve pounds of currants, very well washed, dried, and picked, sixpounds of raisins stoned and chopped very small, a quarter of a pound ofcloves, three ounces of mace, and two of nutmegs, pounded very fine, therind of three large fresh lemons pared very thin and chopped fine, sixpounds of powder sugar, a quart of sack, a quart of brandy, one hundredgolden rennets, pared, cored, and chopped small: mix all well together, and let it stand two days, stirring it from the bottom twice or thrice aday. Add three whole dried preserved oranges and an equal weight ofdried citron. Mix in the suet a day or two before you use it. Addlemon-juice to your taste, and that only to the quantity you mean tobake at once. Without suet these ingredients will keep for six months. _Mince Meat without Meat. _ No. 2. To make a mince meat that will keep for five or six years, take fourpounds of raisins of the sun, stoned and chopped very fine, five poundsof currants, three pounds of beef suet shred very fine, the crumb of ahalf-quartern loaf, three pounds of loaf-sugar, the peel of four lemonsgrated, half an ounce of nutmeg, a quarter of an ounce of mace, the sameof cloves, and one pint of good brandy. When you make your pies, addabout one third of apple chopped fine; and to each pie put six or eightsmall slices of citron and preserved orange-peel, with a table-spoonfulof sweet wine, ratafia, and a piece of a large lemon mixed together. _Mince Meat without Meat. _ No. 3. Three pounds of suet, three pounds of apples, pared and cored, threepounds of currants washed, picked, and dried, one pound and a half ofsugar powdered, three quarters of a pound of preserved orange-peel, sixounces of citron, the juice of six lemons, one pint of sack and one ofbrandy, a quarter of an ounce of mace, the same of nutmeg, and of clovesand cinnamon half a quarter of an ounce each. _Lemon Mince Meat. _ Cut three large lemons, and squeeze out the juice; boil the peelstogether with the pulp till it will pound in a mortar; put to it onepound of beef suet, finely chopped, currants and lump sugar, one poundof each; mix it all well together; then add the juice with a glass ofbrandy. Put sweetmeats to your taste. _Mirangles. _ Put half a pint of syrup into a stewpan, and boil it to what is calledblow; then take the whites of three eggs, put them in another copperpan, and whisk them very strong. When your sugar is boiled, rub itagainst the sides of the stewpan with a table-spoon; when you see thesugar change, quickly mix the whites of eggs with it, for if you are notquick your sugar will turn to powder. When you have mixed it as light aspossible, put in the rind of one lemon; stir it as little as possible:take a board, about one foot wide and eighteen inches long, and put asheet of paper on it. With your table-spoon drop your batter in theshape of half an egg: sift a little powdered sugar over them before youput them in the oven. Let your oven be of a moderate heat; watch themattentively, and let them rise, and just let the outside be a littlehard, but not the least brown; the inside must be moist. Take them offwith a knife, and just put about a tea-spoonful of jam in the middle ofthem; then put two of them together, and they will be in the shape of anegg; you must handle them very gently. _Moss. _ Take as much white starch as sugar, and sift it; colour some of thesugar with turmeric, some with blue powder, some with chocolate, andsome with the juice of spinach; and wet each by itself with a solutionof gum-dragon. Strain and rub it through a hair sieve, and let them drybefore you touch them. _Muffins. _ Mix flour in a pan, with warm new milk and water, yest and salt, according to your judgment. Beat it up well with a wooden spoon till itis a stiff batter; then set it near the fire to rise, which will be inabout an hour. It must then be well beaten down, and put to rise again, and, when very light, made into muffins, and baked in flat round ironsmade for the purpose. The iron must be made hot, and kept so with coalsunder it. Take out the batter with a spoon, and drop it on a littleflour sprinkled lightly on a table. Then lay them on a trencher with alittle flour; turn the trencher round to shape them, assisting with yourhand if they need it. Then bake them; when one side is done, turn themwith a muffin knife, and bake the other. _Oranges, to preserve. _ Make a hole at the stalk end; take out all the seeds, but no pulp;squeeze out the juice, which must be saved to put to them, taking greatcare you do not loosen the pulp. Put them into an earthen pan, withwater; boil them till the water is bitter, changing it three times, and, in the last water put a little salt, and boil them till they are verytender, but not to break. Take them out and drain them; take two poundsof sugar and a quart of pippin jelly; boil it to a syrup, skim it veryclear, and then put in your oranges. Set them over a gentle fire tillthey boil very tender and clear; then put to them the juice that youtook from them; prick them with a knife that the syrup may penetrate. Ifyou cut them in halves, lay the skin side upwards, and put them up andcover them with the syrup. Lemons and citrons may be done in the same way. _Whole Oranges, to preserve. _ Take six oranges, rasp them very thin, put them in water as you do them, and let them lie all night. In the morning boil them till they aretender, and then put them into clear water, and let them remain so twoor three days. Take the oranges, and cut a hole in the top, and pick outthe seeds, but not the meat; then take three pounds of fine sugar, andmake a thin syrup, and, when boiled and skimmed, put in your oranges, and let them boil till they are clear. Take them out, and let them standthree or four days; then boil them again till the syrup is rather thick. Put half a pound of sugar and half a pint of apple jelly to everyorange, and let it boil until it jellies; put them into pots, and placeany substance to keep down the orange in the pot till it cools. _Seville Oranges, to preserve. _ Put Seville oranges in spring water, where let them remain three or fourdays, shifting the water every day. Take them out, and grate off alittle of the outside rind very carefully without touching the white, only to take away a little of the bitter; make a thin syrup, and, whenit is sufficiently cleared and boiled, take it off, and, when it is onlywarm, put the oranges in and just simmer them over the fire. Put themand the syrup into a pan, and in a day or two set them again on thefire, and just scald them. Repeat this a day afterwards; then boil athick syrup; take the oranges out of the thin one, and lay them on acloth to drain, covered over with another; then put them to the thicksyrup, as you before did to the thin one, putting them into it just hot, and giving them a simmer. Repeat this in a few days if you think theyare not sufficiently done. The insides must be left in. _Butter Orange. _ Take a pint of the juice of oranges and eight new-laid eggs beaten welltogether; mix and season them to your taste with loaf-sugar; then set iton the fire; keep stirring till it becomes thick; put in a bit of butterof the size of a walnut, stirring it while on the fire; then dish it up. _Candied Orange. _ Take twelve oranges, the palest you can get; take out the pulp, pick outthe seeds and skins; let the outsides soak in water with a little saltall night: then boil them in a good quantity of spring water, tilltender, which will be about nine or ten hours. Drain and cut them invery thin slices; add them to the pulp, and to every pound take onepound and a half of sugar beaten fine. Boil them together till clear, which will be in about three quarters of an hour. _Orange Cream. _ Grate the peels of four Seville oranges into a pint of water, thensqueeze the juice into the water. Well beat the yolks of four eggs; putall together; and sweeten with double-refined sugar. Press the wholehard through a strong strainer; set it on the fire, and stir itcarefully one way, till it is as thick as cream. _Orange Jelly. _ Dissolve two ounces of isinglass in a pint of water; add a pint of thejuice of four China oranges, two Seville oranges, and two lemons. Gratethe peel of them all, and sweeten to your palate. _Orange Paste. _ Pick all the meat out of the oranges, and boil the rinds in water tillthey are very tender. Cut off all the outside, and beat the pulp in amortar till it is very fine. Shred the outside in long thin bits, andmix it with the meat, when you have taken out all the seeds. To everypint of juice put half a pint of the pulp, and mix all together. Thenboil up a candy of sugar; put in your paste, and just scald it; add agood pound of sugar to a pint of the paste; put it into a broad earthenpan, set it on a stove, let it remain till it candies; skim it off witha spoon, drop it on glasses to dry, and as, often as it candies keepskimming it. _Another way. _ To six ounces of sugar put six ounces at least of fine flour, mixed witha little orange-flower water, but no eggs, as they would make it toodry. Moisten with water, taking care that it is neither too hard nor toosoft. Rub the pan with a little fine oil. _Orange Puffs. _ Pare off the yellow peel of a large Seville orange, but be careful notto touch the white; boil it in three several waters to take out thebitterness; it will require about three hours' boiling. Beat it veryfine in a marble mortar, with four ounces of fine lump sugar, fourounces of fresh butter, the yolks of six eggs, four good spoonfuls ofsweet thick cream, and one spoonful of orange-flower water. Beat allthese ingredients so well together that you cannot discern a particle ofthe orange-peel. Roll out your puff paste as thin as possible, lay it inpattypans, fill them with the ingredients, but do not cover them. Bakethem in an oven no hotter than for cheesecakes; but for frying you mustmake them with crust without butter, and fry them in lard. _Another way. _ Take one pound of single-refined sugar sifted and the rind of an orangegrated, a little gum-dragon, and beaten almonds rubbed through a sieve. Mix all these well together; wet it into paste, and beat it in a mortar;add whites of eggs whipped to a frost. _Orange Sponge. _ Dissolve two ounces of isinglass in one pint of water; strain it througha sieve; add the juice of two China oranges and some lemon; sugar it toyour taste. Whisk it till it looks like a sponge; put it into a mould, and turn it out. _Orange and Lemon Syrup. _ To each pint of juice, which must be put into a large pan, throw a poundand a half of sugar, broken into small lumps, which must be stirredevery day till dissolved, first carefully taking off the scum. Let thepeel of about six oranges be put into twelve quarts, but it must betaken out when the sugar is melted, and you are ready to bottle it. Proceed in the same way with lemon, only taking two pounds of sugar to apint of juice. _Oranges for a Tart. _ Pare some oranges as thin as possible; boil them till they are soft. Cutand core double the number of good pippins, and boil them to pap, but soas that they do not lose their colour; strain the pulp, and add onepound of sugar to every pint. Take out the orange-pulp, cut the peel, make it very soft by boiling, and bruise it in a mortar in the juice oflemons and oranges; then boil it to a proper consistence with the appleand orange-pulp and half a pint of rose-water. _Orange Tart. _ Take eight Seville oranges; cut them in halves, pick out all the seeds;then pick out all the orange as free from the white skins as possible. Take the seeds out of the cores, and boil them till tender and free frombitter. When done enough, dry them very well from the water, and beatfive of the orange-peels in a marble mortar till quite smooth. Then takethe weight of the oranges in double-refined sugar, beaten fine, andsifted; mix it with the juice, and pound all well in the mortar; thepeel that was left unbeaten you slice into your tart. You may keep outas much sugar as will ice the tart. Make the crust for it with twelveounces of flour, six ounces of butter, melted in water, and the yolks oftwo eggs, well beaten and mixed into your flour. Be sure to prick thecrust well before it goes into the oven. Half this quantity makes a pretty-sized tart. _Another way. _ Take as many oranges as you require. Cut the peel extremely thin fromthe white, and shred it small. Clear the oranges entirely from thewhite, and cut them in small pieces like an apple, taking out the seeds. Sweeten as required, and bake in a nice paste. In winter, apples may bemixed. _Panada. _ Take oatmeal, clean picked and well beaten; steep it in water all night;strain and boil it in a pipkin, with some currants, a blade or two ofmace, and a little salt. When it is well boiled, take it off; and put inthe yolks of two or three new-laid eggs, beaten with rose-water. Set iton a gentle fire, and stir it that it may not curdle. Sweeten withsugar, and put in a little nutmeg. _Pancakes. _ No. 1. Mix a quart of milk with as much flour as will make it into a thinbatter; break in six eggs; put in a little salt, a glass of raisin wine, a spoonful of beaten ginger; mix all well together; fry and sprinklethem with sugar. In making pancakes or fritters, always make your batter an hour beforeyou begin frying, that the flour may have time to mix thoroughly. Neverfry them till they are wanted, or they will eat flat and insipid. Add alittle lemon-juice or peel. _Pancakes. _ No. 2. To a pint of cream put three spoonfuls of sack, half a pint of flour, six eggs, but only three whites; grate in some nutmeg, very little salt, a quarter of a pound of butter melted, and some sugar. After the firstpancake, lay them on a dry pan, very thin, one upon another, till theyare finished, before the fire; then lay a dish on the top, and turn themover, so that the brown side is uppermost. You may add or diminish thequantity in proportion. This is a pretty supper dish. _Pancakes. _ No. 3. Break three eggs, put four ounces and a half of flour, and a littlemilk, beat it into a smooth batter; then add by degrees as much milk aswill make it the thickness of good cream. Make the frying-pan hot, andto each pancake put a bit of butter nearly the size of a walnut; whenmelted, pour in the batter to cover the bottom of the pan; make them ofthe thickness of half a crown. The above will do for apple fritters, byadding one spoonful more flour; peel and cut your apples in thickslices, take out the core, dip them in the batter, and fry them in hotlard; put them in a sieve to drain; grate some loaf sugar over them. _French Pancakes. _ Beat the yolks of eight eggs, which sweeten to your taste, nearly atable-spoonful of flour, a little brandy, and half a pint of cream. Theyare not to be turned in the frying-pan. When half done, take the whitesbeaten to a strong froth, and put them over the pancakes. When these aredone enough, roll them over, sugar them, and brown them with asalamander. _Grillon's Pancakes. _ Two soup-ladles of flour, three yolks of eggs, and four whole ones, twotea-spoonfuls of orange-flower water, six ratafia cakes, a pint ofdouble cream; to be stirred together, and sugar to be shaken over everypancake, which is not to be turned--about thirty in number. _Quire of Paper Pancakes. _ Take to a pint of cream eight eggs, leaving out two whites, threespoonfuls of fine flour, three of sack, one of orange-flower water, alittle sugar, a grated nutmeg, a quarter of a pound of butter melted inthe cream. Mix a little of the cream with flour, and so proceed bydegrees that it may be smooth: then beat all well together. Butter thepan for the first pancake, and let them run as thin as possible to bewhole. When one side is coloured, it is enough; take them carefully outof the pan, lay them as even on each other as possible; and keep themnear the fire till they are all fried. The quantity here given makestwenty. _Rice Pancakes. _ In a quart of milk mix by degrees three spoonfuls of flour of rice, andboil it till it is as thick as pap. As it boils, stir in half a pound ofgood butter and a nutmeg grated. Pour it into a pan, and, when cold, putin by degrees three or four spoonfuls of flour, a little salt, somesugar, and nine eggs, well beaten up. Mix them all together, and frythem in a small pan, with a little piece of butter. _Paste. _ Take half a pound of good fresh butter, and work it to a cream in abasin. Stir into it a quarter of a pound of fine sifted sugar, and beatit together: then work with it as much fine flour as will make a pastefit to roll out for tarts, cheesecakes, &c. _Paste for baking or frying. _ Take a proper quantity of flour for the paste you wish to make, and mixit with equal quantities of powdered sugar and flour; melt some buttervery smooth, with some grated lemon-peel and an egg, well beat; mixinto a firm paste; bake or fry it. _Paste for Pies. _ French roll dough, rolled out with less than half the quantity of buttergenerally used, makes a wholesome and excellent paste for pies. _Paste for raised Pies. _ Put four pounds of butter into a kettle of water; add three quarters ofa pound of rendered beef suet; boil it two or three minutes; pour it ontwelve pounds of flour, and work it into a good stiff paste. Pull itinto lumps to cool. Raise the pie, using the same proportions for allraised pies according to the size required: bake in a hot oven. _Another way. _ Take one pound of flour, and seven ounces of butter, put into boilingwater till it dissolves: wet the flour lightly with it. Roll your pasteout thick and not too stiff; line your tins with it; put in the meat, and cover over the top of the tin with the same paste. This paste is best made over-night. _Paste for Tarts. _ To half a pound of the best flour add the same quantity of butter, twospoonfuls of white sugar, the yolks of two eggs and one white; make itinto a paste with cold water. _Paste for Tarts in pans. _ Take a pound of flour, the same of butter, with five yolks of eggs, thewhite of one, and as much water as will wet it into a pretty soft paste. Roll it up, and put it into your pan. _Paste for very small Tartlets. _ Take an egg or more, and mix it with some flour; make a little ball asbig as a tea-cup; work it with your hands till it is quite hard andstiff; then break off a little at a time as you want it, keeping therest of the ball under cover of a basin, for fear of its hardening ordrying too much. Roll it out extremely thin; cut it out, and make it upin what shape you please, and harden them by the fire, or in an oven ina manner cold. It does for almonds or cocoa-nut boiled up in syrup rich, or any thing that is a dry mixture, or does not want baking. _Potato Paste. _ Take two thirds of potato and one of ground rice, as much butter rubbedin as will moisten it sufficiently to roll, which must be done with alittle flour. The crust is best made thin and in small tarts. Thepotatoes should be well boiled and quite cold. _Rice Paste. _ Whole rice, boiled in new milk, with a reasonable quantity of butter, tosuch a consistency as to roll out when cold. The board must be flouredwhile rolling. _Another way. _ Beat up a quarter of a pound of rice-flour with two eggs; boil it tillsoft; then make it into a paste with very little butter, and bake it. _Paste Royal. _ Mix together one pound of flour, and two ounces of sifted sugar; rubinto it half a pound of good butter, and make it into a paste not overstiff. Roll it out for your pans. This paste is proper for any sweettart or cheesecake. _Short or Puff Paste. _ No. 1. Rub together six ounces of butter and eight of flour; mix it up with aslittle water as possible, so as to make a stiff paste. Beat it well, androll it thin. This is the best crust of all for tarts that are to beeaten cold and for preserved fruit. Have a moderate oven. _Short Paste. _ No. 2. Half a pound of loaf-sugar, and the same quantity of butter, to berubbed into a pound of flour; then make it into paste with two eggs. _Short Paste. _ No. 3. To a pound and a quarter of sifted flour rub gently in half a pound offresh butter, mixed up with half a pint of spring water, and set it byfor a quarter of an hour; then roll it out thin; lay on it in smallpieces three quarters of a pound more of butter; throw on it a littlemore flour, roll it out thin three times, and set it by for an hour in acold place. _Short Paste. _ No. 4. Take one pound of flour, half a pound of fresh butter, and about fourtable-spoonfuls of pounded white sugar. Knead the paste with the yolksof two eggs well beaten up instead of water. Roll it very thin forbiscuits or tarts. _Short Paste. _ No. 5. Three ounces of butter to something less than a pound of flour and theyolk of one egg; the butter to be thoroughly worked into the flour; ifyou use sugar, there is no occasion for an egg. _Short Paste. _ No. 6. Three quarters of a pound of butter, and the same of flour; mix theflour very stiff with a little water; put the butter in a clean cloth, and press it thoroughly to get from it all the water. Then roll out allthe flour and water paste, and lay the butter upon it, double over thepaste, and beat it with a rolling-pin. Double it up quite thick, lay itin a clean plate, and put it in a cool place for an hour. If it is notlight when tried in the oven, it must be beaten again. _Short Paste. _ No. 7. Rub into your flour as much butter as possible, without its beinggreasy; rub it in very fine; put water to make it into a nice lightpaste; roll it out; stick bits of butter all over it; then flour androll it up again. Do this three times; it is excellent for meat-pies. _Short Paste, made with Suet. _ To one pound of flour take about half a pound of beef suet chopped verysmall; pour boiling water upon it; let it stand a little time; then mixthe suet with the flour, taking as little of the water as possible, androll it very thin; put a little sugar and white of egg over the crustbefore it is baked. _Sugar Paste. _ Take half a pound of flour, and the same quantity of sugar well pounded;work it together, with a little cream and about two ounces of butter, into a stiff paste; roll it very thin. When the tarts are made, rub thewhite of an egg, well beaten, over them with a feather; put them in amoderate oven, and sift sugar over them. _Peaches, to preserve in Brandy. _ No. 1. The peaches should be gathered before they are too ripe; they should beof the hard kind--old Newington or the Magdalen peaches are the best. Rub off the down with a flannel, and loosen the stone, which is done bycutting a quill and passing it carefully round the stone. Prick themwith a large needle in several places; put them into cold water; givethem a great deal of room in the preserving-pan; scald them extremelygently: the longer you are scalding them the better, for if you do themhastily, or with too quick a fire, they may crack or break. Turn themnow and then with a feather: when they are tender to the feel, like ahard-boiled egg that has the shell taken off, remove them from the fire, carefully take them out, and cover them up close with a flannel. Youmust in all their progress observe to keep the fruit covered, and, whenever you take it from the scalding syrup, cover it up with a clothor flannel, or the air will change the colour. Then put to them a thinsyrup cool. The next day, if you think the syrup too thin, drain it wellfrom the peaches, and add a little more sugar; boil it up, and put it tothem almost cold. To a pint of syrup put half a pint of the best palebrandy you can get, which sweeten with fine sugar. If the brandy isdark-coloured, it will spoil the look of the fruit. The peaches shouldbe well chosen, and they should have sufficient room in the glass jars. When the liquor wastes, supply the deficiency by adding more syrup andbrandy. Cover them with a bladder, and every now and then turn themupside down, till the fruit is settled. _Peaches, to preserve in Brandy. _ No. 2. Scald some of the finest peaches of the white heart kind, free fromspots, in a stewpan of water; take them out when soft, and put them intoa large table-cloth, four or five times doubled. Into a quart of whiteFrench brandy put ten ounces of powdered sugar; let it dissolve, andstir it well. Put your peaches into a glass jar; pour the brandy onthem; cover them very close with leather and bladder, and take care tokeep your jar filled with brandy. You should mix your brandy and sugar before you scald the peaches. _Peaches, to preserve in Brandy. _ No. 3. Put Newington peaches in boiling water: just give them a scald, but donot let them boil; then take them out, and throw them into cold water. Dry them on a sieve, and put them in long wide-mouthed bottles. To halfa dozen peaches take half a pound of sugar; just wet it, and make it athick syrup. Pour it over the peaches hot; when cold, fill the bottleswith the finest pale brandy, and stop them very close. _Pears, to pot. _ Put in your fruit scored; cover them with apple jelly, and let them boiltill they break; then put them in a hair sieve, and rub them throughwith a spoon till you think it thick enough. Boil up as many pounds ofsugar to a candy as you have pints of paste, and when the sugar is putin the paste, just scald it, and put it into pots. _Pears, to stew. _ Pare some Barland pears; take out the core, and lay them close in a tinsaucepan, with a cover fitting quite exact; add the rind of a lemon cutthin and half its juice, a small stick of cinnamon, twenty grains ofallspice, and one pound of loaf-sugar, to a pint and a half of water. Bake them six hours in a very slow oven. Prepared cochineal is oftenused for colouring. _Chicken Pie. _ Parboil and neatly cut up your chickens; dry them, and set them over aslow fire for a few minutes; have ready some forcemeat, and with it somepieces of ham; lay these at the bottom of the dish, and place thechickens upon it; add some gravy well seasoned. It takes from an hourand a half to two hours. _Giblet Pie. _ Let the giblets be well cleaned, and put all into a saucepan exceptingthe liver, with a little water and an onion, some whole pepper, a bunchof sweet-herbs, and a little salt. Cover them close, and let them stewtill tender; then lay in your dish a puff paste, and upon that arump-steak peppered and salted; put the seasoned giblets in with theliver, and add the liquor they were stewed in. Close the pie; bake ittwo hours; and when done pour in the gravy. A Dutch pie is made in the same way. _Common Goose Pie. _ Quarter a goose and season it well. Make a raised crust, and lay it in, with half a pound of butter at the top, cut into three pieces. Put thelid on, and bake it gently. _Rich Goose Pie. _ After having boned your goose and fowl, season them well, and put yourfowl into the goose, and into the fowl some forcemeat. Then put bothinto a raised crust, filling the corners with the forcemeat. Cut abouthalf a pound of butter into three or four pieces, and lay on the top, and bake it well. _Ham and Chicken Pie. _ Cut some thin slices from a boiled ham, lay them on a good puff paste atthe bottom of your dish, and pepper them. Cut a fowl into four quarters, and season it with a great deal of pepper, and but a little salt; andlay on the top some hard yolks of eggs, a few truffles and morels, andthen cover the whole with slices of ham peppered: fill the dish withgravy, and cover it with a good thick paste. Bake it well, and, whendone, pour into it some rich gravy. If to be eaten cold, put no gravy. _Hare Pie. _ Cut the hare into pieces; season it with salt, pepper, and nutmeg, andjug it with half a pound of butter. It must do above an hour, coveredclose in a pot of boiling water. Make some forcemeat, and add bruisedliver and a glass of red wine. Let it be highly seasoned, and lay itround the inside of a raised crust; put the hare in when cool, and addthe gravy that came from it, with some more rich gravy. Put the lid on, and bake it two hours. _Lumber Pie. _ Take the best neat's tongue well boiled, three quarters of a pound ofbeef suet, the like quantity of currants, two good handfuls of spinach, thyme, and parsley, a little nutmeg, and mace; sweeten to your taste. Add a French roll grated and six eggs. Mix these all together, put theminto your pie, then lay up the top. Cut into long slices one candiedorange, two pieces of citron, some sliced lemon, add a good deal ofmarrow, preserved cherries and barberries, an apple or two cut intoeight pieces, and some butter. Put in white wine, lemon, and sugar, andserve up. _Olive Pie. _ Two pounds of leg of veal, the lean, with the skin taken out, one poundof beef suet, both shred very small and beaten; then put them together;add half a pound of currants and half a pound of raisins stoned, half apound of sugar, eight eggs and the whites of four, thyme, sweetmarjoram, winter savory, and parsley, a handful of each. Mix all thesetogether, and make it up in balls. When you put them in the pie, putbutter between the top and bottom. Take as much suet as meat; when it isbaked, put in a little white wine. _Partridge Pie. _ Truss the partridges the same way as you do a fowl for boiling; thenbeat in a mortar some shalots, parsley cut small, the livers of thebirds, and double the quantity of bacon, seasoning them with pepper, salt, and two blades of mace. When well pounded, put in some freshmushrooms. Raise a crust for the pie; cover the bottom with theseasoning; put in the partridges, but no stuffing, and put in theremainder of the seasoning between the birds and on the sides; strewover a little mace, pepper and salt, shalots, fresh mushrooms, a littlebacon beaten very fine; lay a layer of it over them, and put the lid on. Two hours and a half will bake it, and, when done, take the lid off, skim off the fat, put a pint of veal gravy, and squeeze in the juice ofan orange. _Rich Pigeon Pie. _ Season the pigeons high; lay a puff paste at the bottom of the dish, stuffing the craws of the birds with forcemeat, and lay them in the dishwith the breasts downward; fill all the spaces with forcemeat, hard-boiled yolks of eggs, artichoke bottoms cut in pieces, andasparagus tops. Cover, and bake it; when drawn, pour in rich gravy. _High Veal Pie. _ Veal, forcemeat balls, yolks of eggs, oysters, a little nutmeg, cayennepepper, and salt, with a little water put into the dish. _Vegetable Pie. _ Stew three pounds of gravy beef, with some white pepper, salt, and mace, a bundle of sweet-herbs, a few sweet almonds, onions, and carrots, tillthe gravy is of a good brown colour. Strain it off; let it stand tillcold; and take off all the fat. Have some carrots, turnips, onions, potatoes, and celery, ready cut; boil all these together. Boil somegreens by themselves, and add them to the pie when served up. _A Yorkshire Christmas Pie. _ Let the crust be made a good standing one; the wall and bottom must bevery thick. Take a turkey and bone it, a goose, a fowl, a partridge, anda pigeon, and season all well. Take half an ounce of cloves, the same ofblack pepper, and two table-spoonfuls of salt, and beat them welltogether; let the fowls be slit down the back, and bone them; put thepigeon into the partridge, the partridge into the fowl, the fowl intothe goose, and the goose into the turkey. Season all well first, and laythem in the crust; joint a hare, and cut it into pieces; season it, andlay it close on one side; on the other side woodcocks, or any other sortof game; let them also be well seasoned and laid close. Put four or fivepounds of butter into the pie; cover it with a very rich paste, put itin a very hot oven, and four hours will bake it. A bushel of flour is about the quantity required for the paste. _Pineapple, to preserve in slices. _ Pare the pines, and cut them in slices of about the same thickness asyou would apples for fritters. Take the weight of the fruit in the bestsugar; sift it very fine, and put a layer of sugar, then a layer ofpineapple; let it stand till the sugar is entirely dissolved. Thendrain off the syrup, and lay the pine in the pot in which you intend tokeep it; boil the syrup, adding a little more sugar and water to make itrich; pour it, but not too hot, upon the fruit. Repeat this in about tendays; look at it now and then, and, if the syrup ferments, boil it upagain, skim it, and pour it warm upon the pine. The parings of thepineapple boil in the water you use for the syrup, and extract all theflavour from them. _Pineapple Chips. _ Pare the pineapples; pick out the thistle part: take half its weight oftreble-refined sugar; part the apple in halves; slice it thin; put it ina basin, with sifted sugar between; in twelve hours the sugar will bemelted. Set it over a fire, and simmer the chips till clear. The lessthey boil the better. Next day, heat them; scrape off the syrup; laythem in glasses, and dry them on a moderate stove or oven. _Plums, to dry green. _ Take green amber plums; prick them with a pin all over; make some waterboiling hot, and put in the plums; be sure to have so much water as notto be made cold when the plums are put in. Cover them very close, and, when they are almost cold, set them on the fire again, but do not letthem boil. Do so three or four times. When you see the thin skincracked, put in some alum finely beaten, and keep them in a scald tillthey begin to green; then give them a boil closely covered. When theyare green, let them stand in fresh hot water all night; next day, haveready as much clarified sugar, made into syrup, as will cover them;drain the plums, put them into the syrup, and give them two or threeboils. Repeat this twice or three times, till they are very green. Letthem stand in the syrup a week; then lay them out to dry in a hot stove. You may put some of them in codling jelly, and use them as a wetsweetmeat. _Green Plum Jam. _ Take the great white plums before they begin to turn, when they are attheir full growth, and to every pound of plums allow three quarters of apound of fine sugar. Pare and throw the plums into water, to keep theircolour; let your sugar be very finely pounded; cut your plums intoslices, and strew the sugar over them. You must first take them out ofthe water, and put them over a moderate fire, and boil them till theyare clear and will jelly. You may put in a few of the stones, if youlike them. _Great White Plum, to preserve. _ To one pound of plums put three quarters of a pound of fine sugar; dipthe lumps of sugar in water just sufficient to wet it through; boil andskim it, till you think it enough. Slit the plums down the seam; putthem in the syrup with the slit downward, and let them stew over thefire for a quarter of an hour. Skim them; take them off; when cold, turnthem; cover them up for four or five days, turning them two or threetimes a day in the syrup; then put them in pots, not too many together. _Posset. _ Take a quart of white wine and a quart of water; boil whole spice inthem; then take twelve eggs, and put away half the whites; beat themvery well, and take the wine from the fire; then put your eggs, beingthoroughly beaten, to the wine. Stir the whole together; then set it ona very slow fire, stirring it the whole time, till it is thick. Sweetenit with sugar, and sprinkle on it beaten spice, cinnamon, and nutmeg. _Another way, richer. _ Take two quarts of cream, and boil it with whole spice; then take twelveeggs, well beaten and strained; take the cream from the fire, and stirin the eggs, and as much sugar as will sweeten it according to the tasteof those who are to drink it; then a pint of wine, or more--sack, sherry, or Lisbon. Set it on the fire again, and let it stand awhile;then take a ladle, and raise it up gently from the bottom of the skilletyou make it in, and break it as little as you can, and do so till yousee that it is thick enough. Then put it into a basin with a ladlegently. If you do it too much or too quickly it will whey, and that isnot good. _Sack Posset. _ To twelve eggs, beaten very much, put a pint of sack, or any otherstrong rich white wine. Stir them well, that they may not curd; put tothem three pints of cream and half a pound of fine sugar, stirring themwell together. When hot over the fire, put the posset into a basin, andset it over a boiling pot of water until it is like a custard; then takeit off, and, when it is cool enough to eat, serve it with beaten spice, cloves, cinnamon, and nutmeg, strewed over it very thick. _Sack Posset, without milk. _ Take thirteen eggs; beat them very well, and, while they are beating, take a quart of sack, half a pound of fine sugar, and a pint of ale, andlet them boil a very little while; then put the eggs to them, and stirthem till they are hot. Take it from the fire, and keep it stirringawhile; then put it into a fit basin, and cover it close with a dish. Set it over the fire again till it rises to a curd; serve it with beatenspice. _Sack Posset, or Jelly. _ Take three pints of good cream and three quarters of a pound of finesugar pounded, twenty eggs, leaving out eight of the whites; beat themvery well and light. Add to them rather more than a pint of sack; beatthem again well; then set it on a stove; make it so hot that you canjust endure your finger at the bottom of the pan, and not hotter; stirit all one way; put the cream on the fire just to boil up, and be readyat the time the sack is so. Boil in it a blade of mace, and put itboiling hot to the eggs and sack, which is to be only scalding hot. Whenthe cream is put in, just stir it round twice; take it off the fire;cover it up close when it is put into the mould or dish you intend itfor, and it will jelly. Pour the cream to the eggs, holding it as highfrom them as possible. _Puffs. _ Blanch a pound of almonds, and beat them with orange-flower water, orrose-water; boil a pound of sugar to a candy; put in the almonds, andstir them over the fire till they are stiff. Keep them stirred tillcold; then beat them in a mortar for a quarter of an hour. Add a poundof sugar, and make it into a paste, with the whites of three eggs beatento a froth, more or less, as you may judge necessary. Bake the puffs ina cool oven. _Cheese Puffs. _ Scald green gooseberries, and pulp them through a colander. To sixspoonfuls of this pulp add half a pound of butter beaten to a cream, half a pound of finely pounded and sifted sugar, put to the butter bydegrees, ten eggs, half the whites, a little grated lemon-peel, and alittle brandy or sack. Beat all these ingredients as light as possible, and bake in a thin crust. _Chocolate Puffs. _ Take a pound of single-refined sugar, finely sifted, and grate as muchchocolate as will colour it; add an ounce of beaten almonds; mix themwell together; wet it with the froth of whites of eggs, and bake it. _German Puffs. _ Take four spoonfuls of fine flour, four eggs, a pint of cream, fourounces of melted butter, and a very little salt; stir and beat themwell together, and add some grated nutmeg. Bake them in small cups: aquarter of an hour will be quite sufficient: and the oven should be soquick as to brown both top and bottom. If well baked, they will be morethan as large again. For sauce--melted butter, sack, and sugar. Theabove quantity will make fourteen puffs. _Spanish Puffs. _ Take one pint of skim milk, and thicken it with flour; boil it very welltill it is tough as paste, then let it cool, put it into a mortar, andbeat it very well. Put in three eggs, and beat it again, then three eggsmore, keeping out one white. Put in some grated nutmeg and a littlesalt. Have your pan over the fire, with some good lard; drop the pastein; fry the puffs a light brown, and strew sugar over them when you sendthem up. _Pudding. _ Boil one pint of milk; beat up the yolks of five eggs in a basin with alittle sugar, and pour the milk upon them, stirring it all the time. Prepare your mould by putting into it sifted sugar sufficient to coverit; melt it on the stove, and, when dissolved, take care that the syrupcovers the whole mould. The flavour is improved by grating into thesugar a little lemon-peel. Pour the pudding into your mould, and placeit in a vessel of boiling water; it must boil two hours; it may then beturned out, and eaten hot or cold. _Another way. _ Grate a penny loaf, and put to it a handful of currants, a littleclarified butter, the yolk of an egg, a little nutmeg and salt; mix alltogether, and make it into little balls. Boil them half an hour. Servewith wine sauce. _A good Pudding. _ Take a pint of cream, and six eggs, leaving out two of the whites. Beatup the eggs well, and put them to the cream or milk, with two or threespoonfuls of flour, and a little nutmeg and sugar, if you please. _A very good Pudding. _ Scald some green gooseberries, and pulp them through a colander; to sixspoonfuls of this pulp add half a pound of butter beaten to a cream, half a pound of finely beaten and sifted sugar, put to the butter bydegrees, ten eggs, half the whites, a little grated lemon-peel, a littlebrandy or sack: beat all these ingredients as light as possible; bake ina thin crust. _An excellent Pudding. _ Cut French rolls in thin slices; boil a pint of milk, and poor overthem. Cover it with a plate and let it cool; then beat it quite fine. Add six ounces of suet chopped fine, a quarter of a pound of currants, three eggs beat up, half a glass of brandy, and some moist sugar. Bakeit full two hours. _A plain Pudding. _ Three spoonfuls of flour, a pint of new milk, three eggs, a very littlesalt. Boil it for half an hour, in a small basin. _A scalded Pudding. _ Take four spoonfuls of flour, and pour on it one pint of boiling milk. When cold, add four eggs, and boil it one hour. _A sweet Pudding. _ Half a pound of ratafia, half a pint of boiling milk, more if required, stir it with a fork; three eggs, leaving out one white. Butter thebasin, or dish, and stick jar-raisins about the butter as close as youplease; then pour in the pudding and bake it. _All Three Pudding. _ Chopped apples, currants, suet finely chopped, sugar and bread crumb, three ounces of each, three eggs, but only two of the whites; put allinto a well floured bag, and boil it well two hours. Serve it with winesauce. _Almond Pudding. _ No. 1. Blanch half a pound of sweet almonds, with four bitter ones; pound themin a marble mortar, with two spoonfuls of orange-flower water, and twospoonfuls of rose-water; mix in four grated Naples biscuits, and half apound of melted butter. Beat eight eggs, and mix them with a pint ofcream boiled; grate in half a nutmeg, and a quarter of a pound of sugar. Mix all well together, and bake it with a paste at the bottom of thedish. _Almond Pudding. _ No. 2. Take a pound of almonds, ground very small with a little rose-water andsugar, a pound of Naples biscuits finely grated, the marrow of six bonesbroken into small pieces--if you have not marrow enough, put in beefsuet finely shred--a quarter of a pound of orange-peel, a quarter ofcitron-peel, cut in thin slices, and some mace. Take twenty eggs, onlyhalf as many whites; mix all these well together. Boil some cream, letit stand till it is almost cold; then put in as much as will make yourpudding tolerably thick. You may put in a very few caraway seeds and alittle ambergris, if you like. _Almond Pudding. _ No. 3. Two small wine glasses of rose-water, one ounce of isinglass, twelvebitter almonds, blanched and shred; let it stand by the fire till theisinglass is dissolved; then put a pint of cream, and the yolks of sixeggs, and sweeten to the taste. Set it on the fire till it boils; strainit through a sieve; stir it till nearly cold; then pour it into a mouldwetted with rose-water. _Amber Pudding. _ Half a pound of brown sugar, the same of butter, beat up as a cake, tillit becomes a fine cream, six eggs very well beaten, and sweetmeats, ifagreeable; mix all together. Three quarters of an hour will bake it; adda little brandy, and lay puff paste round the dish. _Princess Amelia's Pudding. _ Pare eight or ten fair large apples, cut them into thin slices, and stewthem gently in a very little water till tender; then take of white breadgrated the quantity of half a threepenny loaf, six yolks and four whitesof eggs beat very light, half a pint of cream, one large spoonful ofsack or brandy, four spoonfuls of clarified butter; mix these all welltogether, and beat them very light. Sweeten to your taste, and bake intea-cups: a little baking is sufficient. When baked, take them out ofthe cups, and serve them with sack, sugar, and melted butter, for sauce. _Apple Mignon. _ Pare and core golden pippins without breaking the apple; lay them in thedish in which they are to be baked. Take of rice boiled tender in milkthe quantity you judge sufficient; add to it half a pint of thick cream, with the yolks of five eggs; sweeten it to your taste, and grate in alittle nutmeg; pour it over the apples in the dish; set it in a gentleoven. Three quarters of an hour will bake it. Glaze it over with sugar. _Apple Pudding. _ No. 1. Coddle six large codlings till they are very soft over a slow fire toprevent their bursting. Rub the pulp through a sieve. Put six eggs, leaving out two whites, six ounces of butter beaten well, three quartersof a pound of loaf sugar pounded fine, the juice of two lemons, twoounces of candied orange and lemon-peel, and the peel of one lemon shredvery fine. You must not put in the peel till it is going to the oven. Put puff paste round the dish; sift over a little sugar; an hour willbake it. _Apple Pudding. _ No. 2. Prepare apples as for sauce; when cold, beat in two whole eggs, a littlenutmeg, bitter almonds pounded fine, and sugar, with orange or lemonpeel, and a little juice of either. Bake in a paste. _Apple Pudding. _ No. 3. Take six apples; stew them in as little water as you can; take out thepulped part; add to it four eggs, and not quite half a pound of butter;sweeten it to your taste. Let your paste be good, and put it in a gentleoven. _Arrow-root Pudding. _ Boil a pint of milk with eight bitter almonds pounded, a piece ofcinnamon, and lemon-peel, for some time; then take a largetable-spoonful of arrow-root, and mix it with cold milk. Mix thisafterwards with the boiling milk. All these must become cold before youput in the eggs; then beat together three eggs, a little nutmeg andsugar, and the arrow-root, and strain through a sieve. Butter yourmould, and boil the pudding half an hour. The mould must be quite full;serve with wine sauce, butter a paper to put over it, and then tie overa cloth. _Pearl Barley Pudding. _ Boil three table-spoonfuls of pearl barley in a pint and a half of newmilk, with a few bitter almonds, and a little sugar, for three hours. Strain it; when cold add two eggs; put some paste round the dish, andbake it. _Batter Pudding. _ Make a batter, rather stiffer than pancake batter; beat up six eggs, leaving out three of the whites, and put them to the batter, with alittle salt and nutmeg. This quantity is for a pint basin, and will takeone hour to boil. _Another. _ Three table-spoonfuls of flour, two eggs, and about a tea-cupful ofcurrants; beat up well with a pint of milk, and bake in a slow oven. _Plain Batter Pudding, or with Fruit. _ Put six large spoonfuls of flour into a pan, and mix it with a quart ofmilk, till it is smooth. Beat up the yolks of six and the whites ofthree eggs, and put in; strain it through a sieve; then put in atea-spoonful of salt, one of beaten ginger, and stir them welltogether. Dip your cloth in boiling water; flour it, and pour in yourpudding; tie it rather close, and boil it an hour. When sent to table, pour melted butter over it. You may put in ripe currants, apricots, small plums, damsons, or white bullace, when in season; but with fruitit will require boiling half an hour longer. _Norfolk Batter Pudding. _ Yolks and whites of three eggs well beaten, three table-spoonfuls offlour, half a pint of milk, and a small quantity of salt; boil it halfan hour. _Green Bean Pudding. _ Boil and blanch old beans; beat them in a mortar, with very littlepepper and salt, some cream, and the yolk of an egg. A littlespinach-juice will give a fine colour; but it is good without. Boil itfor an hour in a basin that will just hold it, and pour over it parsleyand butter. Serve bacon to eat with it. _Beef Steak Pudding. _ Cut rump-steaks, not too thick, into pieces about half the size of yourhand, taking out all the skin and sinews. Add an onion cut fine, alsopotatoes (if liked, ) peeled and cut in slices a quarter of an inchthick; season with pepper and salt. Lay a layer of steaks, and then oneof potatoes, proceeding thus till full, occasionally throwing in part ofthe onion. Add half a gill of water or veal broth. Boil it two hours. You may put in, if you please, half a gill of mushroom ketchup, and atable-spoonful of lemon-pickle. _Bread Pudding. _ Cut off all the crust from a twopenny loaf; slice it thin in a quart ofmilk; set it over a chaffing-dish of charcoal, till the bread hascompletely soaked up the milk; then put in a piece of butter; stir itwell round, and let it stand till cold. Take the yolks of seven eggs andthe whites of five, and beat them up with a quarter of a pound of sugar, with some nutmeg, cinnamon, mace, cloves, and lemon-peel, finelypounded. Mix these well together, and boil it one hour. Prepare a sauceof white wine, butter, and sugar; pour it over, and serve up hot. _Another way. _ Boil together half a pint of milk, a quarter of a pound of butter, andthe same of sugar, and pour it over a quarter of a pound of crumb ofbread. Beat up the yolks of four eggs and two whites; mix all welltogether; put the pudding in tea-cups, and bake in a moderate oven aboutan hour. Serve in wine sauce. The above quantity makes five puddings. _Rich Bread Pudding. _ Cut the inside of a rather stale twopenny loaf as fine as possible; pourover it boiled milk sufficient to allow of its being beaten, while warm, to the thickness of cream; put in a small piece of butter while hot;beat into it four almond macaroons; sweeten it to your taste. Beat foureggs, leaving out two whites; and boil it three quarters of an hour. _Bread and Butter Pudding. _ Cut a penny loaf or French roll into thin slices of bread and butter, asfor tea; butter the bottom of the dish, and cover it with slices ofbread and butter; sprinkle on them a few currants, well washed andpicked; then lay another layer of bread and butter; then again sprinklea few currants, and so on till you have put in all the bread and butter. Beat up three eggs with a pint of milk, a little salt, grated nutmeg, orginger, and a few bitter almonds, and pour it on the bread and butter. Put a puff paste round the dish, and bake it half an hour. _Raisin Bread Pudding. _ Boil your bread pudding in a basin; put the stoned raisins in a circleat the top, and from it stripes down, when ready to serve up. _Buttermilk Pudding. _ Take three quarts of new milk; boil and turn it with a quart ofbuttermilk: drain the whey from the curd through a hair sieve. When itis well drained, pound it in a marble mortar very fine; then put to ithalf a pound of fine beaten and sifted sugar. Boil the rind of twolemons very tender; mince it fine; add the inside of a roll grated, alarge tea-cupful of cream, a few almonds, pounded fine, with a noggin ofwhite wine, a little brandy, and a quarter of a pound of melted butter. The boats or cups you bake in must be all buttered. Turn the puddingsout when they are baked, and serve them with a sauce of sack, butter, and sugar. _Carrot Pudding. _ Take two or three large carrots, and half boil them; grate the crumb ofa penny loaf and the red part of the carrots; boil as much cream as willmake the bread of a proper thickness; when cold, add the carrots, theyolks of four eggs, beat well, a little nutmeg, a glass of white wine, and sugar to your taste. Butter the dish well, and lay a little pasteround the edge. Half an hour will bake it. _Another way. _ Take raw carrots, scraped very clean, and grate them. To half a pound ofgrated carrot put a pound of grated bread. Beat up eight eggs, leavingout the whites; mix the eggs with half a pint of cream, and then stir inthe bread and carrots, with half a pound of fresh butter melted. _Charlotte Pudding. _ Cut as many thin slices of white bread as will cover the bottom and linethe sides of a baking-dish, having first rubbed it thick with butter;put apples in thin slices into the dish in layers till full, strewingsugar and bits of butter between. In the mean time, soak as many thinslices of bread as will cover the whole in warm milk, over which lay aplate and a weight to keep the bread close on the apples. Bake slowlythree hours. To a middling-sized dish put half a pound of butter in thewhole. _Cheese Pudding. _ Boil a thick piece of stale loaf in a pint of milk; grate half a poundof cheese; stir it into the bread and milk; beat up separately fouryolks and four whites of eggs, and a little pepper and salt, and beatthe whole together till very fine. Butter the pan, and put into the ovenabout the time the first course is sent up. _Another way. _ Half a pound of cheese--strong and mild mixed--four eggs and a littlecream, well mixed. Butter the pan, and bake it twenty minutes. To besent up with the cheese, or, if you like, with the tart. _Citron Pudding. _ One spoonful of fine flour, two ounces of sugar, a little nutmeg, andhalf a pint of cream; mix them well together with the yolks of threeeggs. Put it into tea-cups, and divide among them two ounces of citron, cut very thin. Bake them in a pretty quick oven, and turn them out on achina dish. _Cocoa-nut Pudding. _ Take three quarters of a pound of sugar, one pound of cocoa-nut, aquarter of a pound of butter, eight yolks of eggs, four spoonfuls ofrose-water, six Naples biscuits soaked in the rose-water; beat half thesugar with the butter and half with the eggs, and, when beat enough, mixthe cocoa-nut with the butter; then throw in the eggs, and beat alltogether. For the crust, the yolks of four eggs, two spoonfuls ofrose-water, and two of water, mixed with flour till it comes to a paste. _College Pudding. _ No. 1. Beat up four eggs, with two ounces of flour, half a nutmeg, a littleginger, and three ounces of sugar pounded, beaten to a smooth batter;then add six ounces of suet chopped fine, six of currants well washedand picked, and a glass of brandy, or white wine. These puddings aregenerally fried in butter or lard, but they are better baked in an ovenin pattypans; twenty minutes will bake them; if fried, fry them till ofa nice light brown, or roll them in a little flour. You may add an ounceof orange or citron minced very fine. When you bake them, add one moreegg, or two spoonfuls of milk. _College Pudding. _ No. 2. Take of bread crumb, suet, very finely chopped, currants, and moistsugar, half a pound of each, and four eggs, leaving out one white, wellbeaten. Mix all well together, and add a quarter of a pint of whitewine, leaving part of it for the sauce. Add a little nutmeg and salt. Boil it a full half hour in tea-cups; or you may fry it. This quantitywill make six. Pour over them melted butter, sugar, and wine. _College Pudding. _ No. 3. A quarter of a pound of biscuit powder, a quarter of a pound of beefsuet, a quarter of a pound of currants, nicely picked and washed, nutmeg, a glass of raisin wine, a few bitter almonds pounded, lemon-peel, and a little juice. Fry ten minutes in beef dripping, andsend to table in wine sauce. Half these ingredients will make eightpuddings. _College Pudding. _ No. 4. A quarter of a pound of grated bread, the same quantity of currants, thesame of suet shred fine, a small quantity of sugar, and some nutmeg: mixall well together. Take two eggs, and make it with them into cakes; frythem of a light brown in butter. Serve them with butter, sugar, andwine. _New College Pudding. _ Grate a penny white loaf, and put to it a quarter of a pound ofcurrants, nicely picked and washed, a quarter of a pound of beef suet, minced small, some nutmeg, salt, and as much cream and eggs as will makeit almost as stiff as paste. Then make it up in the form of eggs: putthem into a stewpan, with a quarter of a pound of butter melted in thebottom; lay them in one by one; set them over a clear charcoal fire;and, when they are brown, turn them till they are brown all over. Sendthem to table with wine sauce. Lemon-peel and a little juice may be added to the pudding. _Another way. _ Take one pound of suet, half a pound of the best raisins, one pound ofcurrants, half a pound of sugar, half a pound of flour, one nutmeg, atea-spoonful of salt, two table-spoonfuls of brandy, and six eggs. Makethem up the size of a turkey's egg; bake or fry them in butter. _Cottage Pudding. _ Two pounds of potatoes, boiled, peeled, and mashed, one pint of milk, three eggs, and two ounces of sugar. Bake it three quarters of an hour. _Currant Pudding. _ Take one pound of flour, ten ounces of currants, five of moist sugar, alittle grated ginger, nutmeg, and sliced lemon-peel. Put the flour withthe sugar on one side of the basin, and the currants on the other. Melta quarter of a pound of butter in half a pint of milk; let it stand tilllukewarm; then add two yolks of eggs and one white only, well beaten, and three tea-spoonfuls of yest. To prevent bitterness, put a piece ofred-hot charcoal, of the size of a walnut, into the milk; strain itthrough a sieve, and pour it over the currants, leaving the flour andthe sugar on the other side of the basin. Throw a little flour from thedredger over the milk; then cover it up, and leave it at the fire-sidefor half an hour to rise. Then mix the whole together with a spoon; putit into the mould, and leave it again by the fire to rise for anotherhalf hour. _Custard Pudding. _ No. 1. Take three quarters of a pint of milk, three tea-spoonfuls of flour, andthree eggs: mix the flour quite smooth with a little of the milk cold;boil the rest, and pour it to the mixed flour, stirring it welltogether. Then well beat the eggs, and pour the milk and flour hot tothem. Butter a basin, pour in the pudding. Tie it close in a cloth, andboil it half an hour. It may be made smaller or larger, by allowing oneegg to one tea-spoonful of flour and a quarter of a pint of milk, andproportionately shortening the time of boiling. It may be prepared forboiling any time, or immediately before it is put into the saucepan, asmaybe most convenient. The basin must be quite filled, or the water willget in. _Custard Pudding. _ No. 2. Set on the fire a pint of milk, sweetened to your taste, with a littlecinnamon, a few cloves, and grated lemon-peel. Boil it up, and pour itthe moment it is taken off the fire upon the yolks of seven eggs and thewhites of four, stirring it well, and pouring it in by degrees. Boil itin a well buttered basin, which will hold a pint and a half. Pour winesauce over it. _Custard Pudding. _ No. 3. Boil a pint of milk and a quarter of a pint of good cream; thicken withflour and water perfectly smooth; break in the yolks of five eggs, sweetened with powdered loaf sugar, the peel of a lemon grated, and halfa glass of brandy. Line the dish with good puff paste, and bake for halfan hour. _Custard Pudding. _ No. 4. Take six eggs, one table-spoonful of flour, and a sufficient quantity ofmilk to fill the pan. Boil it three quarters of an hour. _Fish Pudding. _ Pound fillets of whiting with a quarter of a pound of butter; add thecrumb of two penny rolls, soaked in cold milk, pepper and salt, withseasoning according to the taste. Boil in a mould one hour and aquarter, and then turn it out, and serve up with sauce. _French Pudding. _ Beat twelve eggs, leaving out half the whites, extremely well; take onepound of melted butter, and one pound of sifted sugar, one nutmeggrated, the peel of a small orange, the juice of two; the butter andsugar to be well beaten together; then add to them the eggs and otheringredients. Beat all very light, and bake in a thin crust. _Gooseberry Pudding. _ Scald a quart of gooseberries, and pass them through a sieve, as youwould for gooseberry fool; add three eggs, three table-spoonfuls ofcrumb of bread, three table-spoonfuls of flour, an ounce of butter, andsugar to your taste. Bake it in a moderate oven. _Another. _ Scald the gooseberries, and prepare them according to the precedingreceipt; mix them with rice, prepared as for a rice pudding, and bakeit. _Hunter's Pudding. _ One pound of raisins, one pound of suet, chopped fine, four spoonfuls offlour, four of sugar, four of good milk, and four eggs, whites and all, two spoonfuls of brandy or sack, and some grated nutmeg. It must boilfour hours complete, and should have good room in the bag, as it swellsmuch in the boiling. _Jug Pudding. _ Beat the whites and yolks of three eggs; strain through a sieve; addgradually a quarter of a pint of milk; rub in a mortar two ounces ofmoist sugar and as much grated nutmeg as would cover a sixpence; thenput in four ounces of flour, and beat it into a smooth batter bydegrees; stir in seven ounces of suet and three ounces of bread crumb;mix all together half an hour before you put it into the pot. Boil itthree hours. _Lemon Pudding. _ Take two large lemons; peel them thin, and boil them in three waterstill tender; then beat them in a mortar to a paste. Grate a penny rollinto the yolks and whites of four eggs well beaten, half a pint of milk, and a quarter of a pound of sugar; mix them all well together; put itinto a basin well buttered, and boil it half an hour. _Another way. _ Three lemons, six eggs, a quarter of a pound of butter, some crumb ofbread grated, with some lemon-peel and grated sugar. _Small Lemon Puddings. _ One pint of cream, one spoonful of fine flour, two ounces of sugar, somenutmeg, and the yolks of three eggs; mix all well together; and stick intwo ounces of citron. Bake in tea-cups in a quick oven. _Maccaroni Pudding. _ Take three ounces of maccaroni, two ounces of butter, a pint and a halfof milk boiled, four eggs, half a pound of currants. Put paste round thedish, and bake it. _Marrow Pudding. _ Boil two quarts of cream with a little mace and nutmeg; beat very lightten eggs, leaving out half the whites; put the cream scalding to theeggs, and beat it well. Butter lightly the dish you bake it in; thenslice some French roll, and lay a layer at the bottom; put on it lumpsof marrow; then sprinkle on some currants and fine chopped raisins, thenanother layer of thin sliced bread, then marrow again, with the currantsand raisins as before. When the dish is thus filled, pour over the wholethe cream and eggs, which must be sweetened a little. An oven that willbake a custard will be hot enough for this pudding. Strew on the marrowa little powdered cinnamon. _Another way. _ Boil up a pint of cream, then take it off; slice two penny loaves thin, and put them into the cream, with a quarter of a pound of fresh butter, stirring it till melted. Then put into it a quarter of a pound ofalmonds beaten well and small, with rose-water, the marrow of threemarrow-bones, and the whites of five eggs, and two yolks. Season it withmace shred small, and sweeten with a quarter of a pound of sugar. Makeup your pudding. The marrow should first be laid in water to take outthe blood. _Nottingham Pudding. _ Peel six apples; take out the core, but be sure to leave the appleswhole, and fill up the place of the core with sugar. Put them in a dish, and pour over them a nice light batter. Bake it an hour in a moderateoven. _Oatmeal Pudding. _ Steep oatmeal all night in milk; in the morning pour away the milk, andput some cream, beaten spice, currants, a little sugar if you like it;if not, salt, and as many eggs as you think proper. Stir it welltogether; boil it thoroughly, and serve with butter and sugar. _Orange Pudding. _ No. 1. Take the yolks of twelve eggs and the whites of two, six ounces of thebest sugar, beat fine and sifted, and a quarter of a pound of orangemarmalade: beat all well together; set it over a gentle fire to thicken;put to it half a pound of melted butter, and the juice of a Sevilleorange. Bake it in a thin light paste, and take great care not to scorchit in the oven. _Orange Pudding. _ No. 2. Grate off the rind of two large Seville oranges as far as they areyellow; put them in fair water, and let them boil till they are tender, changing the water two or three times. When they are tender, cut themopen, take away the seeds and strings, and beat them in a mortar, withhalf a pound of sugar finely sifted, until it is a fine light paste;then put in the yolks of ten eggs well beaten, five or six spoonfuls ofthick cream, half a Naples biscuit, and the juice of two more Sevilleoranges. Mix these well together, and melt a pound of the best butter, or beat it to a cream without melting: beat all light and well together, and bake it in a puff paste three quarters of an hour. _Orange Pudding. _ No. 3. Grate the peel of four china oranges and of one lemon; boil it in a pintof cream, with a little cinnamon and some sugar. Scald crumb of whitebread in a little milk; strain the boiled cream to the bread, and mix ittogether; add the yolks of six and the whites of three eggs; mix allwell together. Put it into a dish rubbed with a little butter, and bakeit of a nice brown colour. Serve with wine sauce. _Orange Pudding. _ No. 4. Melt half a pound of fresh butter, and when cold take away the top andbottom; then mix the yolks of nine eggs well beaten, and half a pound ofdouble-refined sugar, beaten and seared; beat all well together; gratein the rind of a good Seville orange, and stir well up. Put it into adish, and bake it. _Orange Pudding. _ No. 5. Simmer two ounces of isinglass in water; steep orange-peel in water allnight; then add one pint of orange-juice, with the yolks of four eggs, and some white sugar. Bake a quarter of an hour or twenty minutes. _Orange Pudding. _ No. 6. Cut two large china oranges in quarters, and take out the seeds; beatthem in a mortar, with two ounces of sugar, and the same quantity ofbutter; then add four eggs, well beat, and a little Sevilleorange-juice. Line the dish with puff paste, and bake it. _Plain Orange Pudding. _ Make a bread pudding, and add a table-spoonful of ratafia, the juice ofa Seville orange and the rind, or that of a lemon cut small. Bake withpuff paste round it; turn it out of the tin when sent to table. _Paradise Pudding. _ Six apples pared and chopped very fine, six eggs, six ounces of breadgrated very fine, six ounces of sugar, six ounces of currants, a littlesalt and nutmeg, some lemon-peel, and one glass of brandy. The whole toboil three hours. _Pith Pudding. _ Take the pith of an ox; wipe the blood clean from it; let it lie inwater two days, changing the water very often. Dry it in a cloth, andscrape it with a knife to separate the strings from it. Then put it intoa basin; beat it with two or three spoonfuls of rose-water till it isvery fine, and strain it through a fine strainer. Boil a quart of thickcream with a nutmeg, a blade of mace, and a little cinnamon. Beat half apound of almonds very fine with rose-water; put them in the cream andstrain it: beat them again, and again strain till you have extracted alltheir goodness; then put to them twelve eggs, with four whites. Mix allthese together with the pith; add five or six spoonfuls of sack, half apound of sugar, citron cut small, and the marrow of six bones; and thenfill them. Half an hour will boil them. _Plum Pudding. _ No. 1. Half a pound of raisins stoned, half a pound of suet, good weight, shredvery fine, half a pint of milk, four eggs, two of the whites only. Beatthe eggs first, mix half the milk with them, stir in the flour and therest of the milk by degrees, then the suet and raisins, and a smalltea-cupful of moist sugar. Mix the eggs, sugar, and milk, well togetherin the beginning, and stir all the ingredients well together. A plumpudding should never boil less than five hours; longer will not hurt it. This quantity makes a large plain pudding: half might do. _Plum Pudding. _ No. 2. One pound of jar raisins stoned and cut in pieces, one pound of suetshred small, with a very little salt to it; six eggs, beat with a littlebrandy and sack, nearly a pint of milk, a nutmeg grated, a very littleflour, not more than a spoonful, among the raisins, to separate themfrom each other, and as much grated bread as will make these ingredientsof the proper consistence when they are all mixed together. _Plum Pudding. _ No. 3. Take half a pound of crumb of stale bread; cut it in pieces; boil half apint of milk and pour over it; let it stand half an hour to soak. Takehalf a pound of beef suet shred fine, half a pound of raisins, half apound of currants beat up with a little salt; mix them well togetherwith a handful of flour. Butter the dish, and put the pudding in it tobake; but if boiled, flour the bag, or butter the mould, if you boil itin one. To this quantity put three eggs. _Plum Pudding. _ No. 4. One pound of beef suet, one pound of raisins stoned, fourtable-spoonfuls of flour, six ounces of loaf-sugar, one tea-spoonful ofsalt, five eggs, and half a grated nutmeg. Flour the cloth well, andboil it six hours. _Plum Pudding. _ No. 5. Take currants, raisins, suet, bread crumb, and sugar, half a pound ofeach, five eggs, two ounces of almonds blanched and shred very fine, citron and brandy to taste, and a spoonful of flour. _A rich Plum Pudding. _ A pound and a quarter of sun raisins, stoned, six eggs, two spoonfuls offlour, a pound of suet, a little nutmeg, a glass of brandy: boil it fiveor six hours. _Potato Pudding. _ No. 1. Boil two pounds of white potatoes; peel them, and bruise them fine in amortar, with half a pound of melted butter, and the yolks of four eggs. Put it into a cloth, and boil it half an hour; then turn it into a dish;pour melted butter, with a glass of raisin wine, and the juice of aSeville orange, mixed together as sauce, over it, and strew powderedsugar all over. _Potato Pudding. _ No. 2. Take four steamed potatoes; dry and rub them through a sieve; boil aquarter of a pint of milk, with spice, sugar, and butter; stir thepotatoes in the milk, with the yolks of three eggs; beat the whites to astrong froth, and add them to the pudding. Bake it in a quick oven. _Potato Pudding. _ No. 3. Boil three or four potatoes; mash and pass them through a sieve; beatthem up with milk, and let it stand till cold. Then add the yolks offour eggs and sugar; beat up the four whites to a strong froth, and stirit in very gently before you put the pudding into the mould. _Potato Pudding. _ No. 4. One pound of potatoes, three quarters of a pound of butter, one pound ofsugar, eight eggs, a little mace, and nutmeg. Rub the potatoes through asieve, to make them quite free from lumps. Bake it. _Potato Pudding. _ No. 5. Mix twelve ounces of potatoes, boiled, skinned, and mashed, one ounce ofsuet, one ounce, or one-sixteenth of a pint, of milk, and one ounce ofGloucester cheese--total, fifteen ounces--with as much boiling water asis necessary to bring them to a due consistence. Bake in an earthen pan. _Potato Pudding. _ No. 6. Potatoes and suet as before, and one ounce of red herrings, pounded finein a mortar, mixed, baked, &c. As before. _Potato Pudding. _ No. 7. The same quantity of potatoes and suet, and one ounce of hung beef, grated fine with a grater, and mixed and baked as before. _Pottinger's Pudding. _ Three ounces of ground rice, and two ounces of sweet almonds, blanchedand beaten fine; the rice must be boiled and beaten likewise. Mix themwell together, with two eggs, sugar and butter, to your taste. Make asthin a puff paste as possible, and put it round some cups; when baked, turn them out, and pour wine sauce over them. This quantity will makefour puddings. _Prune Pudding. _ Mix a pound of flour with a quart of milk; beat up six eggs, and mixwith it a little salt, and a spoonful of beaten ginger. Beat the wholewell together till it is a fine stiff batter; put in a pound of prunes;tie the pudding in a cloth, and boil it an hour and a half. When sent totable, pour melted butter over it. _Quaking Pudding. _ Boil a quart of milk with a bit of cinnamon and mace; mix about aspoonful of butter with a large spoonful of flour, to which put the milkby degrees. Add ten eggs, but only half the whites, and a nutmeg grated. Butter your basin and the cloth you tie over it, which must be tied sotight and close as not to admit a drop of water. Boil it an hour. Sackand butter for sauce. _Another way. _ To three quarts of cream put the yolks of twelve eggs and three whites, and two spoonfuls of flour, half a nutmeg grated, and a quarter of apound of sugar. Mix them well together. Put it into a bag, and boil itwith a quick fire; but let the water boil before you put it in. Half anhour will do it. _Ratafia Pudding. _ A quarter of a pound of sweet and a quarter of an ounce of bitteralmonds, butter and loaf sugar of each a quarter of a pound; beat themtogether in a marble mortar. Add a pint of cream, four eggs, leaving outtwo whites, and a wine glassful of sherry. Garnish the dish with puffpaste, and bake half an hour. _Rice Pudding. _ Take a quarter of a pound of rice, a pint and a half of new milk, fiveeggs, with the whites of two. Set the rice and the milk over the firetill it is just ready to boil; then pour it into a basin, and stir intoit an ounce of butter till it is quite melted. When cold, the eggs to bewell beaten and stirred in, and the whole sweetened to the taste: ingeneral, a quarter of a pound of sugar is allowed to the aboveproportions. Add about a table-spoonful of ratafia, and a little salt: alittle cream improves it much. Put it into a nice paste, and an hour issufficient to bake it. The rice and milk, while over the fire, must be kept stirred all thetime. _Another. _ Boil five ounces of rice in a pint and a half of milk; when nearly cold, stir in two ounces of butter, two eggs, three ounces of sugar, spice orlemon, as you like. Bake it an hour. _Plain Rice Pudding. _ Take a quarter of a pound of whole rice, wash and pick it clean; put itinto a saucepan, with a quart of new milk, a stick of cinnamon, andlemon-peel shred fine. Boil it gently till the rice is tender and thick, and stir it often to keep it from burning. Take out the cinnamon andlemon-peel; put the rice into an earthen pan to cool; beat up the yolksof four eggs and the whites of two. Stir them into the rice; sweeten itto the palate with moist sugar; put in some lemon or Seville orange-peelshred very fine, a few bitter almonds, and a little grated nutmeg andginger. Mix all well together; lay a puff paste round the dish, pour inthe pudding, and bake it. _Another way. _ Pour a quart of new milk, scalding hot, upon three ounces of whole rice. Let it stand covered for an hour or two. Scald the milk again, and pourit on as before, letting it stand all night. Next day, when you areready to make the pudding, set the rice and milk over the fire, give ita boil up, sweeten it with a little sugar, put into it a very littlepounded cinnamon, stir it well together; butter the dish in which it isto be baked, pour it in, and put it into the oven. This pudding is notlong in baking. _Ground Rice Pudding. _ Boil three ounces of rice in a pint of milk, stirring it all welltogether the whole time of boiling. Pour it into a pan, and stir in sixounces of butter, six ounces of sugar, eight eggs, but half of thewhites only, and twenty almonds pounded, half of them bitter. Put pasteat the bottom of the dish. _Rice Hunting Pudding. _ To a pound of suet, half a pound of currants, a pound of jar raisinsstoned, five eggs, leaving out two whites, half a pound of ground rice, a little spice, and as much milk as will make it a thick batter. Boil ittwo hours and a half. _Kitchen Rice Pudding. _ Half a pound of rice in two quarts of boiling water, a pint and a halfof milk, and a quarter of a pound of beef or mutton suet, shred fineinto it. Bake an hour and a half. _Rice Plum Pudding. _ Half a pound of rice boiled in milk till tender, but the milk must notrun thin about it; then take half a pound of raisins, and the likequantity of currants, and suet, chopped fine, four eggs, leaving outhalf the whites, one table-spoonful of sugar, two of brandy, somelemon-peel, and spice. Mix these well together, and take twotable-spoonfuls of flour to make it up. It must boil five or six hoursin a tin or basin. _Small Rice Puddings. _ Set three ounces of flour of rice over the fire in three quarters of apint of milk; stir it constantly; when stiff, take it off, pour it intoan earthen pan, and stir in three ounces of butter, and a largetea-cupful of cream; sweeten it to your taste with lump sugar. Whencold, beat five eggs and two whites; grate the peel of half a lemon; cutthree ounces of blanched almonds small, and a few bitter ones with them. Beat all well together; boil it half an hour in small basins, and servewith wine sauce. _Swedish Rice Pudding. _ Wash one pound of rice six or eight times in warm water; put it into astewpan upon a slow fire till it bursts; strain it through a sieve; addto the rice one pound of sugar, previously well clarified, and the juiceof six or eight oranges, and of six lemons, and simmer it on the firefor half an hour. Cover the bottom and the edges of a dish with paste, taking care that the flour of which the paste is made be firstthoroughly dried. Put in your rice, and decorate with candiedorange-peel. _Rice White Pot. _ Boil one pound of rice, previously well washed in two quarts of newmilk, till it is much reduced, quite tender, and thick; beat it in amortar, with a quarter of a pound of almonds blanched, putting it tothem by degrees as you beat them. Boil two quarts of cream with two orthree blades of mace; mix it light with nine eggs--only fivewhites--well beat, and a little rose-water; sweeten it to your taste. Cut some candied orange and citron very thin, and lay it in. Bake it ina slow oven. _Sago Pudding. _ Boil a quarter of a pound of sago in a pint of new milk, till it is verythick; stir in a large piece of butter; add sugar and nutmeg to yourpalate, and four eggs. Boil it an hour. Wine sauce. _Spoonful Pudding. _ A table-spoonful of flour, a spoonful of cream or milk, some currants, an egg, a little sugar and brandy, or raisin wine. Make them round andabout the size of an egg, and tie them up in separate pudding-cloths. _Plain Suet Pudding, baked. _ Four spoonfuls of flour, four spoonfuls of suet shred very fine, threeeggs, mixed with a little salt, and a tea-cupful of milk. Bake in asmall pie-dish, and turn it out for table. _Suet Pudding, boiled. _ Shred a pound of beef suet very fine; mix it with a pound of flour, alittle salt and ginger, six eggs, and as much milk as will make it intoa stiff batter. Put it in a cloth, and boil it two hours. When done, turn it into a dish, with plain melted butter. _Tansy Pudding. _ Beat sixteen eggs very well in a wooden bowl, leaving out six whites, with a little orange-flower water and brandy; then add to them bydegrees half a pound of fine sifted sugar; grate in a nutmeg, and aquarter of a pound of Naples biscuit; add a pint of the juice ofspinach, and four spoonfuls of the juice of tansy; then put to it a pintof cream. Stir it all well together, and put it in a skillet, with apiece of butter melted; keep it stirring till it becomes pretty thick;then put it in a dish, and bake it half an hour. When it comes out ofthe oven, stick it with blanched almonds cut very thin, and mix in somecitron cut in the same manner. Serve it with sack and sugar, and squeezea Seville orange over it. Turn it out in the dish in which you serve itbottom upwards. _Another way. _ Take five ounces of grated bread, a pint of milk, five eggs, a littlenutmeg, the juice of tansy and spinach, to your taste, a quarter of apound of butter, some sugar, and a little brandy; put it in a saucepan, and keep it stirring on a gentle fire till thick. Then put it in a dishand bake it; when baked, turn it out, and dust sugar on it. _Tapioca Pudding. _ Take a small tea-cupful of tapioca, and rather more than half thatquantity of whole rice; let it soak all night in water, just enough tocover it; then add a quart of milk: let it simmer over a slow fire, stirring it every five minutes till it looks clear. Let it stand tillquite cold; then add three eggs, well beaten with sugar, and gratedlemon-peel, and bake it. It is equally good cold or hot. _Neat's Tongue Pudding. _ Boil a neat's tongue very tender; when cold, peel and shred it veryfine, after grating as much as will cover your hand. Add to it some beefsuet and marrow. Take some oranges and citron, finely cut, some cloves, nutmeg, and mace, not forgetting salt to your taste, twenty-four eggs, half the whites only, some sack, a little rose-water, and as much boiledcream as will make the whole of proper thickness. Then put in two poundsof currants, if your tongue be large. _Quatre Fruits. _ Take picked strawberries, black currants, raspberries, and the littleblack cherries, one pound of each, and two quarts of brandy. Infuse thewhole together, and sweeten to taste. When it has stood a sufficienttime, filter through a jelly-bag till the liquor is quite clear. _Quinces, to preserve. _ Put a third part of the clearest and largest quinces into cold waterover the fire, and coddle till tender, but not so as to be broken. Pareand cut them into quarters, taking out the core and the hard part, andthen weigh them. The kernels must be taken out of the core, and tied upin a piece of muslin or gauze. The remaining two-thirds of the quincesmust be grated, and the juice well squeezed out; and to a pound of thecoddled quinces put a pint of juice; pound some cochineal, tie it up inmuslin, and put it to the quinces and juice. They must be together allnight; next day, put a pound of lump sugar to every pound of coddledquinces; let the sugar be broken into small lumps, and, with the quincejuice, cochineal, and kernels, be boiled together until the quinces areclear and red, quite to the middle of each quarter. Take out thequarters, and boil the syrup for half an hour: put the quarters in, andlet them boil gently for near an hour: then put them in a jar, boil thesyrup till it is a thick jelly, and put it boiling hot over them. _Quinces, to preserve whole. _ Pare the quinces very thin, put them into a well-tinned saucepan; fillit with hard water, lay the parings over the fruit, and keep them down;cover close that the steam may not escape, and set them over a slow fireto stew till tender and of a fine red colour. Take them carefully out, and weigh them to two pounds of quinces. Take two pounds and a half ofdouble-refined sugar; put it into a preserving-pan, with one quart ofwater. Set it over a clear charcoal fire to boil; skim it clean, and, when it looks clear, put in the quinces. Boil them twelve minutes; takethem off, and set them by for four hours to cool. Set them on the fireagain, and let them boil three minutes; take them off, and let themstand two days; then boil them again ten minutes with the juice of twolemons, and set them by till cold. Put them into jars; pour on thesyrup, cover them with brandy paper, tie them close with leather orbladder, and set them in a dry cool place. _Ramaquins. _ No. 1. Take two ounces of Cheshire cheese grated, two ounces of white breadgrated, two ounces of butter, half a pint of cream, and a little whitepepper; boil all together; let it stand till cold; then take two yolksof eggs, beat the whole together, and put it into paper coffins. Twentyminutes will bake them. _Ramaquins. _ No. 2. Take very nearly half a pound of Parmesan cheese, two ounces of mildGloucester, four yolks of eggs, about six ounces of the best butter, anda good tea-cupful of cream. Beat the cheese first in a mortar; add bydegrees the other ingredients, and in some measure be regulated by yourtaste, whether the proportion of any of them should be increased ordiminished. A little while bakes them; the oven must not be too hot. They are baked in little paper cases, and served as hot as possible. _Ramaquins. _ No. 3. Put to a little water just warm a little salt; stir in a quarter of apound of butter; it must not boil. When well mixed, let it stand tillcold: then stir in three eggs, one at a time, beating it well till it isquite smooth; then add three more eggs, beating it well, and half apound of Parmesan cheese. Beat it well again, adding two yolks of eggsand a quarter of a pound of cold butter, and again beat it. Just beforeit is going into the oven, beat six eggs to a froth, and beat the wholetogether. Bake in paper moulds and in a quick oven. Serve as hot aspossible. _Ramaquins. _ No. 4. Take a quarter of a pound of Cheshire cheese, two eggs, and two ouncesof butter; beat them fine in a mortar, and make them up in cakes thatwill cover a piece of bread of the size of a crown-piece. Lay them on adish, not touching one another; set them on a chaffing-dish of coals, and hold a salamander over them till they are quite brown. Serve up hot. _Raspberries, to preserve. _ Take the juice of red and white raspberries; if you have no whiteraspberries, put half codling jelly; put a pint and a half of juice totwo pounds of sugar; let it boil, and skim it. Then put in threequarters of a pound of large red raspberries; boil them very fast tillthey jelly and are very clear; do not take them off the fire, that wouldmake them hard, and a quarter of an hour will do them. After they beginto boil fast, put the raspberries in pots or glasses; then strain thejelly from the seeds, and put it to them. When they begin to cool, stirthem, that they may not lie at the top of the glasses; and, when cold, lay upon them papers wetted with brandy and dried with a cloth. _Another way. _ Put three quarters of a pound of moist sugar to every quart of fruit, and let them boil gently till they jelly. _Raspberries, to preserve in Currant Jelly. _ Strip the currants from the stalks; weigh one pound of sugar to onepound of fruit, and to every eight pounds of currants put one pound ofraspberries, for which you are not to allow any sugar. Wet the sugar, and let it boil till it is almost sugar again; then throw in the fruit, and, with a very smart fire, let it boil up all over. Take it off, andstrain it through a lawn sieve. You must not let it boil too much, forfear of the currants breaking, and the seeds coming through into thejelly. When it boils up in the middle, and the syrup diffuses itselfgenerally, it is sufficiently done; then take it off instantly. Thismakes a very elegant, clear currant jelly, and may be kept and used assuch. Take some whole fine large raspberries; stalk them; put some ofthe jelly, made as above directed, in your preserving-pan; sprinkle inthe raspberries, not too many at a time, for fear of bruising them. About ten minutes will do them. Take them off, and put them in pots orglasses. If you choose to do more, you must put in the pan a freshsupply of jelly. Let the jelly nearly boil up before you put in theraspberries. _Raspberry Jam. _ No. 1. --_Very good. _ Take to each pound of raspberries half a pint of juice of red and whitecurrants, an equal quantity of each, in the whole half a pint, and apound of double-refined sugar. Stew or bake the currants in a pot, toget out the juice. Let the sugar be finely beaten; then take half theraspberries and squeeze through a coarse cloth, to keep back the seeds;bruise the rest with the back of a wooden spoon; the half that isbruised must be of the best raspberries. Mix the raspberries, juice, andsugar, together: set it over a good fire, and let it boil as fast aspossible, till you see it will jelly, which you may try in a spoon. _Raspberry Jam. _ No. 2. Weigh equal quantities of sugar and of fruit; put the fruit into apreserving-pan: boil it very quickly; break it; and stir it constantly. When the juice is almost wasted, add the sugar, and simmer it half anhour. Use a silver spoon. _Raspberry Jam. _ No. 3. To six quarts of raspberries put three pounds of refined sugar finelypounded; strain half the raspberries from the seed; then boil the juiceand the other half together. As it jellies, put it into pots. The sugarshould first be boiled separately, before the raspberries are added. _Raspberry Paste. _ Break three parts of your raspberries red and white; strain them throughlinen; break the other part, and put into the juice; boil it till itjellies, and then let it stand till cold. To every pint put a pound ofsugar, and make it scalding hot: add some codling jelly before you putin the seeds. _Apple Tart with Rice Crust. _ Pare and quarter six russet apples; stew them till soft; sweeten withlump-sugar; grate some lemon-peel; boil a tea-cupful of rice in milktill it becomes thick: sweeten it well with loaf-sugar. Add a littlecream, cinnamon, and nutmeg; lay the apple in the dish; cover it withrice; beat the whites of two eggs to a strong froth; lay it on the top;dust a little sugar over it, and brown it in the oven. _Another way. _ Pare and core as many apples as your dish will conveniently bake; stewthem with sugar, a bit of lemon-peel, and a little cinnamon. Prepareyour rice as for a rice pudding. Fill your dish three parts full ofapples, and cover it with the rice. _Rolls. _ Take two pounds of flour; divide it; put one half into a deep pan; rubtwo ounces of butter into the flour; the whites of two eggs whisked to ahigh froth; add one table-spoonful of yest, four table-spoonfuls ofcream, the yolk of one egg, a pint of milk, rather more than new milkwarm. Mix the above together into a lather; beat it for ten minutes;then cover it, and set it before the fire for two hours to rise. Mix inthe other half of the flour, and set it before the fire for a quarter ofan hour. These rolls must be baked in earthenware cups, rubbed with alittle butter, and not more than half filled with dough; they must bebaked a quarter of an hour in a very hot oven. _Another way. _ Take one quart of fine flour; wet it with warm milk, and sixtable-spoonfuls of small beer yest, a quarter of a pound of butter, anda little salt. Do not make the dough too stiff at first, but let it riseawhile; then work in the flour to the proper consistency. Set it to risesome time longer, then form your rolls of any size you please; bake themin a warmish oven; twenty minutes will bake the small and half an hourthe large ones. _Excellent Rolls. _ Take three pounds of the finest flour, and mix up the yolks of threeeggs with the yest. Wet the flour with milk, first melting in the milkone ounce of butter, and add a little salt to the flour. _Little Rolls. _ One pound of flour, two or three spoonfuls of yest, the yolks of twoeggs, the white of one, a little salt, moistened with milk. This doughmust be made softer than for bread, and beaten well with a spoon till itis quite light; let it stand some hours before it is baked; some personsmake it over-night. The Dutch oven, which must first be made warm, willbake the rolls, which must be turned to prevent their catching. _Breakfast Rolls. _ Rub exceedingly fine two ounces of good butter in a pound and threequarters of fine flour. Mix a table-spoonful of yest in half a pint ofwarm milk; set a light sponge in the flour till it rises for an hour;beat up one or two eggs in half a spoonful of fine sugar, and intermixit with the sponge, adding to it a little less than half a pint of warmmilk with a tea-spoonful of salt. Mix all up to a light dough, and keepit warm, to rise again for another hour. Then break it in pieces, androll them to the thickness of your finger of the proper length; lay themon tin plates, and set them in a warm stove for an hour more. Then touchthem over with a little milk, and bake them in a slow oven with care. Totake off the bitterness from the yest, mix one pint of it in two gallonsof water, and let it stand for twenty-four hours; then throw off thewater, and the yest is fit for use; if not, repeat it. _Another way. _ With two pounds of flour mix about half a pound of butter, till it islike crumbled bread; add two whole eggs, three spoonfuls of good yest, and a little salt. Make it up into little rolls; set them before thefire for a short time to rise, but, if the yest is very good, this willnot be necessary. _Brentford Rolls. _ Take two pounds of fine flour; put to it a little salt, and twospoonfuls of fine sugar sifted; rub in a quarter of a pound of freshbutter, the yolks of two eggs, two spoonfuls of yest, and about a pintof milk. Work the whole into a dough, and set it to the fire to rise. Make twelve rolls of it; lay them on buttered tins, let them stand tothe fire to rise till they are very light, then bake them about half anhour. _Dutch Rolls. _ Into one pound of flour rub three ounces of butter; with a spoonful ofyest, mixed up with warm milk, make it into light paste; set it beforethe fire to rise. When risen nearly half as big again, make it intorolls about the length of four inches, and the breadth of two fingers;set them again to rise before the fire, till risen very well; put theminto the oven for a quarter of an hour. _French Rolls. _ No. 1. Seven pounds of flour, four eggs leaving out two yolks--the whites ofthe eggs should be beaten to a snow--three quarters of a pint of aleyest. Beat the eggs and yest together, adding warm milk; put it so beatinto the flour, in which must be well rubbed four ounces of butter; wetthe whole into a soft paste. Keep beating it in the bowl with your handfor a quarter of an hour at least; let it stand by the fire half anhour, then make it into rolls, and put them into pans or dishes, firstwell floured, or, what is still better, iron moulds, which are made onpurpose to bake rolls in. Let them stand by the fire another half hour, and put them, bottom upwards, on tin plates, in the middle of a hot ovenfor three quarters of an hour or more: take them out, and rasp them. _French Rolls. _ No. 2. Take two or three spoonfuls of good yest, as much warm water, two orthree lumps of loaf-sugar, and the yolk of an egg. Mix all together; letit stand to rise. Meanwhile take a quartern of the finest flour, and rubin about an ounce of butter. Then take a quart of new milk, and put intoit a pint of boiling water, so as to make it rather warmer than new milkfrom the cow. Mix together the milk and yest, and strain through a sieveinto the flour, and, when you have made it into a light paste, flour apiece of clean linen cloth well, lay it upon a thick double flannel, putyour paste into the cloth, wrap it up close, and put it in an earthenpan before the fire till it rises. Make it up into ten rolls, and putthem into a quick oven for a quarter of an hour. _French Rolls. _ No. 3. To half a peck of the best flour put six eggs, leaving out two whites, alittle salt, a pint of good ale yest, and as much new milk, a littlewarmed, as will make it a thin light paste. Stir it about with yourhand, or with a large wooden spoon, but by no means knead it. Set it ina pan before the fire for about an hour, or till it rises; then make itup into little rolls, and bake it in a quick oven. _Milton Rolls. _ Take one pound of fine rye flour, a little salt, the yolk of one egg, asmall cupful of yest, and some warm new milk, with a bit of butter init. Mix all together; let it stand one hour to rise; and bake your rollshalf an hour in a quick oven. _Runnet. _ Take out the stomachs of fowls before you dress them; wash and cleansethem thoroughly; then string them, and hang them up to dry. When wantedfor use, soak them in water, and boil them in milk; this makes the bestand sweetest whey. _Another way. _ Take the curd out of a calf's maw; wash and pick it clean from the hairand stones that are sometimes in it, and season it well with salt. Wipethe maw, and salt it well, within and without, and put in the curd. Letit lie in salt for three or four days, and then hang it up. _Rusks. _ Take flour, water, or milk, yest, and brown sugar; work it just the sameas for bread. Make it up into a long loaf, and bake it. Then let it beone day old before you cut it in slices: make your oven extremely hot, and dry them in it for about two minutes, watching them all the time. _Another way. _ Put five pounds of fine flour in a large basin; add to it eight eggsunbeat, yolks and whites; dissolve half a pound of sugar over the fire, in a choppin (or a Scotch quart) of new milk; add all this to the flourwith half a mutchkin, (one English pint) of new yest; mix it well, andset it before a good fire covered with a cloth. Let it stand half anhour, then work it up with a little more flour, and let it stand half anhour longer. Then take it out of the basin, and make it up on a boardinto small round or square biscuits, place them upon sheets of whiteiron, and set them before the fire, covered with a cloth, till theyrise, which will be in half an hour. Put them into the oven, just whenthe bread is taken out; shut the oven till the biscuits turn brown onthe top; then take them out, and cut them through. _Rusks, and Tops and Bottoms. _ Well mix two pounds of sugar, dried and sifted, with twelve pounds offlour, also well dried and sifted. Beat up eighteen eggs, leaving outeight whites, very light, with half a pint of new yest, and put it intothe flour. Melt two pounds of butter in three pints of new milk, and wetthe paste with it to your liking. Make it up in little cakes; lay themone on another; when baked, separate them, and return them to the ovento harden. _Sally Lunn. _ To two pounds of fine flour put about two table-spoonfuls of fresh yest, mixed with a pint of new milk made warm. Add the yolks of three eggs, well beat up. Rub into the flour about a quarter of a pound of butter, with salt to your taste; put it to the fire to rise, as you do bread. Make it into a cake, and put it on a tin over a chaffing-dish of slowcoals, or on a hot hearth, till you see it rise; then put it into aquick oven, and, when the upper side is well baked, turn it. When done, rasp it all over and butter it; the top will take a pound of butter. _Slip-Cote. _ A piece of runnet, the size of half-a-crown, put into a table-spoonfulof boiling water over-night, and strained into a quart of new milk, lukewarm, an hour before it is eaten. _Soufflé. _ Two table-spoonfuls of ground rice, half a pint of milk or cream, andthe rind of a lemon, pared very thin, sugar, and a bay-leaf, to bestewed together for ten minutes; take out the peel, and let it standtill cold; then add the yolks of four eggs, which have been well beaten, with sifted sugar; the four whites to be beaten separately to a finefroth, and added to the above, which must be gently stirred alltogether, put into a tin mould, and baked in a quick oven for twentyminutes. _Another way. _ Make a raised pie of any size you think proper. Take some milk, abay-leaf, a little cinnamon, sugar, and coriander seeds; boil it till itis quite thick. Melt a piece of butter in another stewpan, with ahandful of flour well stirred in; let it boil some time; strain the milkthrough, and put all together, adding four or five eggs, beaten up for along time; these are to be added at the last, and then baked. _Soufflé of Apples and Rice. _ Prepare some rice of a strong solid substance; dress it up all round adish, the same height as a raised crust, that is, about three incheshigh. Have some marmalade of apple ready made; mix with it six yolks ofeggs, and a small piece of butter; warm it on the stove in order to dothe eggs; then have eight whites of eggs well whipped, as for biscuits;mix them lightly with the apples, and put the whole into the middle ofthe rice. Set it in a moderately hot oven, and, when the soufflé israised sufficiently, send it up quickly to table, as it would soon falland spoil. _Strawberries, to preserve for eating with Cream. _ Take the largest scarlet strawberries you can get, full red, but not tooripe, and their weight in double-refined sugar. Take more strawberriesof the same sort; put them in a pot, and set them in water over the fireto draw out the juice. To every pound of strawberries allow full half apint of this juice, adding to it nearly a quarter of a pound more sugar. Dip all the sugar in water; set it on the fire; and, when it isthoroughly melted, take it off, and stir it till it is almost cold. Thenput in the strawberries, and boil them over a quick fire; skim them;and, when they look clear, they are done enough. If you think the syruptoo thin, take out the fruit, and boil it more; but you must stir ittill it is cold before you put the strawberries in again. _Strawberries, to preserve in Currant Jelly. _ Boil all the ordinary strawberries you can spare in the water in whichyou mean to put the sugar to make the syrup for the strawberries. Takethree quarters of a pound of the finest scarlet or pine strawberries;add to them one pound and a quarter of sugar, which dip in theabove-mentioned strawberry liquor; then boil the strawberries quick, andskim them clear once. When cold, remove them out of the pan into a Chinabowl. If you touch them while hot, you break or bruise them. Keep themclosely covered with white paper till the currants are ripe, every nowand then looking at them to see if they ferment or want heating upagain. Do it if required, and put on fresh papers. When the currants areripe, boil up the strawberries; skim them well; let them stand tillalmost cold, and then take them out of the syrup very carefully. Laythem on a lawn sieve, with a dish under them to catch the syrup; thenstrain the syrup through another lawn sieve, to clear it of all the bitsand seeds; add to this syrup full half a pint of red and white currantjuice, in equal quantities of each; then boil it quick about tenminutes, skimming it well. When it jellies, which you may know by tryingit in a spoon, add the strawberries to it, and let them just simmerwithout boiling. Put them carefully into the pots, but, for fear of thestrawberries settling at the bottom, put in a little of the jelly firstand let it set; then put in the strawberries and jelly; watch them alittle till they are cold, and, as the strawberries rise above thesyrup, with a tea-spoon gently force them down again under it. In a fewdays put on brandy papers--they will turn out in a firm jelly. _Strawberries, to preserve in Gooseberry Jelly. _ Take a quart of the sharpest white gooseberries and a quart of water;let them come up to a boil, and then strain them through a lawn sieve. To a pint of the liquor put one pound of double-refined sugar; let itboil till it jellies; skim it very well, and take it off; when cool, putin the strawberries whole and picked. Set them on the fire; let themcome to a boil; take them off till cold; repeat this three or four timestill they are clear; then take the strawberries out carefully, that theymay not bruise or break, and boil the jelly till it is stiff. Put alittle first in the bottom of your pots or glasses; when set, put in therest, first mixed with the strawberries, but not till nearly cold. _Strawberry Jam--very good. _ To one pound of scarlet strawberries, which are by far the best for thepurpose, put a pound of powdered sugar. Take another half pound ofstrawberries, and squeeze all their juice through a cloth, taking carethat none of the seeds come through to the jam. Then boil thestrawberries, juice, and sugar, over a quick fire; skim it very clean;set it by in a clean China bowl, covering it close with writing paper;when the currants are ripe, add to the strawberries full half a pint ofred currant juice, and half a pound more of pounded sugar: boil it alltogether for about ten or twelve minutes over a quick fire, and skim itvery well. _Another way. _ Gather the strawberries very ripe; bruise them fine; put to them alittle juice of strawberries; beat and sift their weight in sugar, andstrew it over them. Put the pulp into a preserving-pan; set it on aclear fire, and boil it three quarters of an hour, stirring it all thetime. Put it into pots, and keep it in a dry place, with brandy paperover it. _Sugar, to clarify. _ Break into pieces two pounds of double-refined sugar; put it into astewpan, with a pint of cold spring water; when dissolved, set it over amoderate fire; beat about half the white of an egg; put it to the sugar, before it gets warm, and stir it well together. When it boils, take offthe scum; keep it boiling till no scum rises and it is perfectly clear. Run it through a clean napkin; put it in a bottle well corked, and itwill keep for months. _Syllabub. _ Take a quart of cream with a slice or two of lemon-peel, to be laid tosoak in the cream. Take half a pint of sack and six spoonfuls of whitewine, dividing it equally into your syllabub. Set your cream over thefire, and make it something more than lukewarm; sweeten both sack andcream, and put the cream into a spouted pot, pouring it rather high fromthe pot into the vessel in which you intend to put it. Let it be madeabout eight or nine hours before you want it for use. _Another way. _ Mix a quart of cream, not too thick, with a pint of white wine, and thejuice of two lemons; sweeten it to your taste; put it in a broad earthenpan; then whisk it up. As the froth rises, take it off with a spoon, andput it in your glasses, but do not make it long before you want them. _Everlasting Syllabub--very excellent. _ Take a quart and half a pint of cream, one pint of Rhenish wine, half apint of sack, the juice of three lemons, about a pound of double-refinedsugar, beaten fine and sifted before you put it into the cream. Grateoff the rinds of the three lemons used, put it with the juice into thewine, and that to the cream. Then beat all together with a whisk justhalf an hour; take it up with a spoon, and fill your glasses. It willkeep good nine or ten days, and is best three or four days old. _Solid Syllabub. _ Half a pint of white wine, a wine-glass of brandy, the peel of a lemongrated and the juice, half a pound of powdered loaf-sugar, and a pint ofcream. Stir these ingredients well together; then dissolve one ounce ofisinglass in half a pint of water; strain it; and when cool add it tothe syllabub, stirring it well all the time; then put it in a mould. Itis better made the day before you want it. _Whipt Syllabub. _ Boil a quart of cream with a bit of cinnamon; let it cool; take out thecinnamon, and sweeten to your taste. Put in half a pint of white wine, or sack, and a piece of lemon-peel. Whip it with a whisk to a froth;take it off with a spoon as it rises; lay it on the bottom of a sieve;put wine sweetened in the bottom of your glasses, and lay on thesyllabub as high as you can. _Taffy. _ Two pounds of moist sugar, an ounce of candied orange-peel, the same ofcitron, the juice of three lemons, the rind of two grated, and twoounces and a half of butter. Keep stirring these on the fire until theyattain the desired consistency. Pour it on paper oiled to prevent itssticking. _Trifle. _ No. 1. Take as many macaroons as the bottom of your dish will hold; peel offthe wafers, and dip the cakes in Madeira or mountain wine. Make a verythick custard, with pounded apricot or peach kernels boiled in it; butif you have none, you may put some bitter almonds; pour the custard hotupon the maccaroons. When the custard is cold, or just before the trifleis sent to table, lay on it as much whipped syllabub as the dish canhold. The syllabub must be done with very good cream and wine, and puton a sieve to drain before you lay it on the custard. If you like it, put here and there on the whipped cream bunches of preserved barberries, or pieces of raspberry jam. _Trifle. _ No. 2. Take a quart of sweet cream; boil it with a blade of mace and a littlelemon-peel; sweeten it with sugar; keep stirring it till it is almostcold to prevent it from creaming at top; then put it into the dish youintend to serve it in, with a spoonful or less of runnet. Let it standtill it becomes like cheese. You may perfume it, or add orange-flowerwater. _Trifle. _ No. 3. Cover the bottom of your dish with maccaroons and ratafia cakes; justwet them all through with mountain wine or raisin wine; then make aboiled custard, not too thick, and when cold pour it over them. Lay awhipped syllabub over that. You may garnish with currant jelly. _Trotter Jelly. _ Boil four sheep's trotters in a quart of water till reduced to a pint, and strain it through a fine sieve. _Veal and Ham Patés. _ Chop six ounces of ready dressed lean veal and three ounces of ham verysmall; put it into a stewpan, with an ounce of butter rolled in flour, half a gill of cream, the same quantity of veal stock, a littlelemon-peel, cayenne pepper and salt, to which add, if you like, aspoonful of essence of ham and some lemon-juice. _Venison Pasty. _ Bone a neck and breast of venison, and season them well with salt andpepper; put them into a pan, with part of a neck of mutton sliced andlaid over them, and a glass of red wine. Cover the whole with a coarsepaste, and bake it an hour or two; but finish baking in a puff paste, adding a little more seasoning and the gravy from the meat. Let thecrust be half an inch thick at the bottom, and the top crust thicker. Ifthe pasty is to be eaten hot, pour a rich gravy into it when it comesfrom the oven; but, if cold, there is no occasion for that. The breastand shoulder make a very good pasty. It may be done in raised crust. Amiddle-sized pasty will take three hours' baking. _Vol-au-Vent. _ Take a sufficient quantity of puff-paste, cut it to the shape of thedish, and make it as for an apple pie, only without a top. When baked, put it on a sheet of writing paper, near the fire, to drain the butter, till dinner time. Then take two fowls, which have been previouslyboiled; cut them up as for a fricassee, but leave out the back. Preparea sauce, the white sauce as directed for boiled fowls. Wash atable-spoonful of mushrooms in three or four cold waters; cut them inhalf, and add them also; then thoroughly heat up the sauce, and have thechicken also ready heated in a little boiling water, in which put alittle soup jelly. Strain the liquor from the chicken; pour a little ofthe sauce in the bottom of the paste, then lay the wings, &c. In thepaste; pour the rest of the sauce over them, and serve it up hot. Thepaste should be well filled to the top, and if there is not sauce enoughmore must be added. _Wafers. _ Take a pint of cream, melt in it half a pound of butter, and set it tocool. When cold, stir into it one pound of well dried and sifted flourby degrees, that it may be quite smooth and not lumpy, also six eggswell beaten, and one spoonful of ale yest. Beat all these well together;set it before the fire, cover it, and let it stand to rise one hour, before you bake. Some order it to be stirred a little while to keep itfrom being hard at top. Sprinkle over a little powdered cinnamon andsugar, when done. _Sugar Wafers. _ Take some double-refined sugar, sifted; wet it with the juice of lemonpretty thin, and then scald it over the fire till it candies on thetop. Then put it on paper, and rub it about thin; when almost cold, pinup the paper across, and put the wafers in a stove to dry. Wet theoutside of the paper to take them off. You may make them red with cleargilliflowers boiled in water, yellow with saffron in water, and greenwith the juice of spinach. Put sugar in, and scald it as though white, and, with a pin, mark your white ones before you pin them up. _Walnuts, to preserve. _ Take fine large walnuts at the time proper for pickling; prick, with alarge bodkin, seven or eight holes in each to let out the water; keepthem in water till they change colour or no longer look green; then putthem over a fire in cold water to boil, till they feel just soft, butnot too soft. Spread them on a coarse cloth to cool, and take away thewater; stick in each walnut three or four cloves, three or foursplinters of cinnamon, and the same of candied orange; then put them inpots or glasses. Boil a syrup, but not thick, which, when cold, pourover the walnuts, and let it stand a day or two; then pour the syrupoff; add some more sugar; boil it up once more, and pour it again overthe walnuts. When cold, tie them up. _White Walnuts. _ Take nuts that are neither too large nor too small; peel them to thewhite, taking off all the green with care, and throw them into pumpwater as you peel them; let them soak one night. Boil them quick in fairwater, throwing in a handful or two of alum in powder, according to thequantity, that they may be very white. When boiled, put them in freshwater, and take them out again in a minute; lay them on a dry cloth todry, and lard them with preserved citron; then put them in the syrup youhave made for the purpose, while they were larding, and let them soaktwo or three days before you boil them quite; the syrup must be veryclear. One hundred walnuts make about three pounds of sweetmeats. _Mustard Whey. _ Take milk and water of each a pint, bruised mustard seed an ounce and ahalf; boil these together till the curd is perfectly separated: thenstrain the whey through a cloth, and add a little sugar, which makes itmore palatable. _Yest. _ Boil one ounce of hops in three quarts of water until reduced to aboutthree pints. Pour it upon one pound of flour; make it into a batter;strain it through a colander, and, when nearly cold, put to it one pintof home-brewed yest. Put it into a bottle, and keep it for use. Itshould stand twenty-four or thirty hours before it is used. _Excellent Yest. _ Put a pint of well boiled milk into a hasty-pudding, and beat it tillcold and there are few lumps remaining; then put to it two spoonfuls ofyest and two of white powdered sugar, and stir it well. Put it in alarge bowl not far from the fire, and next morning you will find itrisen and light. Put it all to your flour, which must be mixed with asmuch warm milk and water as is necessary to make it into dough, and putit to rise in the common way. _Potato Yest. _ Boil rather more than a quarter of a peck of potatoes; bruise themthrough a colander; add half a pound of fine flour, and thin it withcold water till it is like a thick batter. Add three table-spoonfuls ofgood yest; let it stand for an hour, and make your bread. This yest will always serve to make fresh from. _Another way. _ Weigh four pounds of raw potatoes pared; boil them in five pints ofwater. Wash and rub them through a sieve with the water in which theywere boiled. Add four table-spoonfuls of good brown sugar; whenmilk-warm, put to the mixture three pennyworth of fresh yest; stir itwell, and let it work in an open vessel. It will be fit for use in abouttwelve or fourteen hours. About a pint and a half of this mixture will raise eighteen pounds ofcoarse flour; it may be put to rise over-night and will be ready toknead the first thing in the morning. It should be left to rise in theloaf four or five hours, before it is put in the oven. PICKLES. _General Directions. _ Stone jars, well glazed, are best for all sorts of pickles, as earthenvessels will not resist the vinegar, which penetrates through them. Never touch pickles with the hand, or any thing greasy; but always makeuse of a wooden spoon, and keep them closely tied down, in a cool, dryplace. When you add vinegar to old pickles, let it boil, and stand till coldbefore you use it: on the contrary, when you make pickles, put it on theingredients boiling and done with the usual spices. _Green Almonds. _ Boil a quantity of vinegar proportionate to that of the almonds to bepickled, skim it, and put into it salt, mace, ginger, Jamaica and whitepepper. Put it into a jar, and let it stand till cold. Throw youralmonds into the liquor, which must cover them. _Artichokes. _ Artichokes should be laid about six hours in a very strong brine of saltand water. Then put them into a pot of boiling water, and boil them tillyou can draw the leaves from the bottom, which must be cut smooth andclean, and put into a pot, with whole black pepper, salt, cloves, mace, bay-leaves, and as much white wine vinegar as will cover them. Lastly, pour upon them melted butter an inch thick, and cover them down close. When you take out any for use, put them into boiling water, with a pieceof butter to plump them, and you may use them for whatever you please. _Artichokes to boil in Winter. _ Boil your artichokes for half a day in salt and water; put them into apot of boiling water, allowing them to continue boiling until you canjust draw off the leaves from the bottom; cut them very clean andsmooth, and put them into the pot with cloves, mace, salt, pepper, twobay-leaves, and as much vinegar as will cover them. Pour melted butterover to cover them about an inch thick; tie and keep them close down foruse, with a piece of butter to plump them. You may use these for whatyou like. _Asparagus. _ Scrape the asparagus, and cut off the prime part at the ends; wipe them, and lay them carefully in a jar or jelly-pot, pour vinegar over them, and let them lie in this about fourteen days. Then boil fresh vinegar, and pour it on them hot; repeat this until they are of a good colour;add a little mace and nutmeg, and tie them down close. This does verywell for a made dish when asparagus is not to be had. _Barberries. _ No. 1. Gather the barberries when full ripe, picking out those that look bad. Lay them in a deep pot. Make two quarts of strong brine of salt andwater; boil it with a pint of vinegar, a pound of white sugar, a fewcloves, whole white pepper, and mace, tied in a bag; skim it, and whencold pour it on your barberries. Barberries with stones will pickle;they must be without stones for preserving. _Barberries. _ No. 2. Colour the water of the worst barberries, and add salt till the brine isstrong enough to bear an egg. Boil it for half an hour, skimming it, andwhen cold strain it over the barberries. Lay something on them to keepthem in the liquor: put them into a glass, and cover with leather. _Barberries. _ No. 3. Boil a strong brine of salt and water, let it stand till quite cold, andpour it upon the barberries. _Barberries. _ No. 4. Put into a jar some maiden barberries, with a good quantity of salt; tieon a bladder, and when the liquor scums change it. _Beet-root. _ Beet-root must be boiled in strong salt and water, to which add a pintof vinegar and a little cochineal. When boiled enough, take it off thefire, and keep it in the liquor in which it has been boiled. It makes apretty garnish for a dish of fish, and is not unpleasant to eat. _Another. _ Boil the root till tender, peel it, and, if you think proper, cut itinto shapes. Pour over it a hot pickle of white wine vinegar, horseradish, a little ginger, and pepper. _Beet-root and Turnips. _ Boil your beet-root in salt and water, with a little cochineal andvinegar; when half boiled, put in your turnips pared; when they are doneenough, take them off, and keep them in the same liquor in which theywere boiled. _Cabbage. _ Shave the cabbage into long slips, or, if you like, cut it in quarters. Scald it in salt and water for about four minutes; then take it out, andlet it cool. Boil some vinegar, salt, ginger, whole pepper, and mace;after boiling and skimming it, let it get cold, and then put in yourcabbage, which, if covered down presently, will keep white. _Red Cabbage. _ No. 1. Slice the cabbage very fine crosswise, put it on an earthen dish, sprinkle a handful of salt over it, cover it with another dish, and letit stand twenty-four hours. Then put it in a colander to drain, and layit in your jar; take white wine vinegar enough to cover it, a littlecloves, mace, and allspice. Put them in whole with one pennyworth ofcochineal, bruised fine; boil it up, and put it over the cabbage, hot, or cold, which you like best. Cover it close with a cloth till it iscold, and then tie it over with leather. _Red Cabbage. _ No. 2. Slice the cabbage into a colander, sprinkle each layer with salt, let itdrain two days; then put it into wide-mouthed bottles, pour on itboiling vinegar, sufficient to cover it, and add a few slices ofbeet-root. Cover the bottle with bladder. _Red Cabbage. _ No. 3. Take a firm cabbage cut in quarters; slice it; boil your vinegar withginger and pepper; let it stand till cold; then pour it over yourcabbage, and tie it down. It will be fit for use in three weeks. _Capers. _ Capers are the produce of, a small shrub, but preserved in pickle, andare grown in some parts of England, but they come chiefly from theneighbourhood of Toulon, the produce of which is considered the finestof any in Europe. The buds are gathered from the blossom before theyopen, and then spread on the floor, where the sun cannot reach them, andthere they are left till they begin to wither; they are then thrown intosharp vinegar, and in about three days bay salt is added in properquantity, and when this is dissolved they are fit for packing for sale, and sent all over the world. _Capsicum. _ Let the pods be gathered with the stalks on before they turn red, andwith a penknife cut a slit down the side, and take out all the seed, butas little of the meat as possible. Lay them in strong brine for threedays, changing the brine every day. Take them out, lay them on a cloth, and another over them. Boil the liquor, put into it some mace and nutmegbeaten small; put the pods into a jar; when the liquor is cold, pour itover them, and tie down with a bladder and leather. _Cauliflower. _ Cut from the closest and whitest heads pieces about the length of yourfinger, and boil them in a cloth with milk and water, but not tilltender. Take them out very carefully, and let them stand till cold. Withthe best white wine vinegar boil nutmeg, cut into quarters, mace, cloves, a little whole pepper, and a bay-leaf, and let it remain tillcold. Pour this into the jar to your cauliflower, and in three or fourdays it will be ready for use. _Another way. _ Having cut the flower in bunches, throw them for a minute into boilingsalt and water, and then into cold spring water. Drain and dry them;cover with double-distilled vinegar; in a week put fresh vinegar, with alittle mace and nutmeg, covering down close. _Clove Gilliflower, or any other Flower, for Salads. _ Put an equal weight of the flowers and of sugar, fill up with white winevinegar, and to every pint of vinegar put a pound of sugar. _Codlings. _ The codlings should be the size of large walnuts; put vine leaves in thebottom of your pan, and lay in the codlings, covering with leaves andthen with water; set them over a gentle fire till they may be peeled;then peel and put them into the water, with vine leaves at top andbottom, covering them close; set them over a slow fire till they becomegreen, and, when they are cold, take off the end whole, cutting it roundwith a small knife; scoop out the core, fill the apple with garlic andmustard seed, put on the bit, and set that end uppermost in the pickle, which must be double-distilled vinegar cold, with mace and cloves. _Cucumbers. _ No. 1. Gather young cucumbers, commonly called gherkins--the small long sortare considered the best--wipe them very clean with a cloth; boil somesalt and water, and pour over them; keep them close covered. Repeat thisevery day till they are green, putting fresh water every other day: letthem stand near the fire, just to keep warm; the brine must be strongenough to bear an egg. When they are green, boil some white winevinegar, pour it over them, put some mace in with them, and cover themwith leather. It is better to put the salt and water to them once only, and they should be boiled up over the fire, in the vinegar, in abell-metal kettle, with some vine leaves over, to green them. A brasskettle will not hurt, if very clean, and the cucumbers are turned out ofit as soon as off the fire. _Cucumbers. _ No. 2. In a large earthen pan mix spring water and salt well together, takingtwo pounds of salt to every gallon of water. Throw in your cucumbers, wash them well, and let them remain for twelve hours; then drain andwipe them very dry, and put them into a jar. Put into a bell-metal pot agallon of the best white wine vinegar, half an ounce of cloves and ofmace, one ounce of allspice, one ounce of mustard-seed, a stick ofhorseradish sliced, six bay-leaves, a little dill, two or three races ofginger, a nutmeg cut in pieces, and a handful of salt. Boil alltogether, and pour it over the cucumbers. Cover them close down, and letthem stand twenty-four hours, then pour off the vinegar from them, boilit, pour it over them again, and cover them close: repeat this processevery day till they are green. Then tie them down with bladder andleather; set them in a cool dry place, and they will keep for three orfour years. Beans may be pickled in the same manner. _Cucumbers. _ No. 3. Wipe the cucumbers clean with a coarse cloth, and put them into a jar. Take some vinegar, into which put pepper, ginger, cloves, and a handfulof salt. Pour it boiling hot over the cucumbers, and smother them with aflannel: let them stand a fortnight; then take off the pickle, and boilit again. Pour it boiling on the cucumbers, and smother them as before. The pickle should be boiled in a bell-metal skillet. With two thousandcucumbers put into the pot about a pennyworth of Roman vitriol. _Large Cucumbers, Mango of. _ Take a cucumber, cut out a slip from the side, taking out the seeds, butbe careful to let as much of the meat remain as you can. Bruise mustardseed, a clove of garlic, some bits of horseradish, slices of ginger, andput in all these. Tie the piece on again, and make a pickle of vinegar, whole pepper, salt, mace, and cloves: boil it, and pour it on themangoes, and continue this for nine days together. When cold, cover themdown with leather. _Another. _ Scrape out the core and seed, filling them with whole pepper, a clove ofgarlic, and other spice. Put them into salt and water, covered close up, for twenty-four hours; then drain and wipe them dry. Boil as muchvinegar with spice as will cover them, and pour it on them scalding hot. _Cucumbers sliced. _ Take cucumbers not full grown, slice them into a pewter dish; to twelvecucumbers put three or four onions sliced, and as you do them strew salton them; cover them with a pewter dish, and let them stand twenty-fourhours. Then take out the onions, strain the liquor from the cucumbersthrough a colander, and put them in a well glazed jar, with a picklemade of white wine vinegar, distilled in a cold still, with seasoning ofmace, cloves, and pepper. The pickle must be poured boiling hot uponthem, and then cover them down as close as possible. In four or fivedays take them out of the pickle, boil it, and pour it on as before, keeping the jar very close. Repeat this three times; cover the jar witha bladder, and leather over it; the cucumbers will keep the whole year, and be of a fine sea-green, but perhaps not of so fine colour when firstyou open them; they will become so, however, if the vinegar is reallyfine. _Cucumbers stuffed. _ Take six or eight middling-sized cucumbers, the smoothest you canprocure; pare them, cut a small piece off the end, and scoop out all theseeds; blanch them for three or four minutes in boiling water on thefire; then put them into cold water to make the forcemeat. Then takesome veal off the leg, calf's udder, fat bacon, and a piece of suet, andput it in boiling water about four minutes; take it out, and chop alltogether; put some parsley, small green onions, and shalots, all finelychopped, some salt, pepper, and nutmeg, sufficient for seasoning it, some crumbs of bread that have been steeped in cream, the whites of twoeggs, and four yolks beaten well in a mortar. Stuff your cucumbers withthis, and put the piece you cut off each upon it again. Lay at thebottom of your stewpan some thin slices of bacon, with the skin of theveal, onions in slices, parsley, thyme, some cloves; put your cucumbersin your stewpan, and cover them with bacon, &c. , as at the bottom, andthen add some strong broth, just sufficient to cover them. Set them overa slow fire covered, and let them stew slowly for an hour. Make somebrown gravy of a good colour, and well tasted; and, when your cucumbersare stewed, take them out, drain them well from all grease, and put themin your brown gravy; it must not be thick. Set it over the stove for twominutes, and squeeze in the juice of a lemon. To make brown gravy, put into your stewpan a quarter of a pound ofbutter; set it over the fire, and, when melted, put in a spoonful offlour, and keep stirring it till it is as brown as you wish, but becareful not to let it burn; put some good gravy to it, and let it boilsome time, with parsley, onions, thyme, and spices, and then strain itto your cucumbers. Should any of the cucumbers be left at dinner, you may serve them upanother way for supper; cut the cucumbers in two, lengthwise, or, if youlike, in round slices; add yolks of eggs beaten, and dust them all wellover with crumb of bread rubbed very fine; fry them very hot; make themof a good colour, and serve them in a dish, with fried parsley. _Cucumbers, to preserve. _ Take some small cucumbers, and large ones that will cut in quarters, butlet them be as green and as free from seeds as you can get them. Putthem into a narrow-mouthed jar, in strong salt and water, with acabbage-leaf to keep them from rising; tie a paper over them, and setthem in a warm place till they are yellow. Then wash them out, and setthem over the fire in fresh water, with a little salt and a freshcabbage-leaf over them. Cover the pan very close, but be sure you do notlet them boil. If they are not of a fine green, change the water, whichwill help them; then make them hot, and cover them as before. When youfind them of a good green, take them off the fire, and let them standtill they are cold: then cut the large ones into quarters; take out theseeds and soft parts, put them into cold water, and let them stand twodays; but change the water twice each day, to take out the salt; put apound of refined sugar to a pint of water, and set it over the fire;when you have skimmed it clear, put in the rind of a lemon and an ounceof ginger, scraping off the outside. Take your syrup off as soon as itis pretty thick, and, when it is cold, wipe the cucumbers dry and putthem into it. Boil the syrup once in two or three days for three weeks, and strengthen the syrup if required, for the greatest danger ofspoiling them is at first. When you put the syrup to the cucumbers, waittill it is quite cold. _French Beans. _ No. 1. Gather them when very slender; string and parboil them in very strongsalt and water; then take them out, and dry them between two linencloths. When they are well drained, put them into a large earthenvessel, and, having boiled up the same kind of pickle as for cucumbers, pour as much upon your beans as will cover them well. Strain the liquorfrom them three days successively; boil it up, and put your beans intothe vinegar on the fire till they are warm through. After the thirdboiling, put them into jars for use, and tie them down. _French Beans. _ No. 2. Take from the small slender beans their stalks, and let them remainfourteen days in salt and water; then wash and well cleanse them fromthe brine, and put them in a saucepan of water over a slow fire, covering them with vine-leaves. Do not let them boil, but only stew, until they are tender, as for eating; strain them off, lay them on acoarse cloth to dry, and put them into pots; boil and skim alegar, andpour it over, covering them close; keep boiling in this manner for threeor four days, or until they become green; add spice, as you would toother pickles, and, when cold, cover with leather. _French Beans. _ No. 3. Put in a large jar a layer of beans, the younger the better, and a layerof salt, alternately, and tie it down close. When wanted for use, boilthem in a quantity of boiling water: change the water two or threetimes, always adding the fresh water boiling; then put them into coldwater to soak out the salt, and cut them when you want them for dressingfor table. They must not be soaked before they are boiled. _Herrings, to marinate. _ Take a quarter of a hundred of herrings; cut off their heads and tails;take out the roes, and clean them; then take half an ounce of Jamaicaand half an ounce of common pepper, an ounce of bay salt, and an ounceand a half of common salt; beat the pepper fine, mix it with the salt, and put some of this seasoning into the belly of each herring. Lay themin rows, and between every row strew some of the seasoning, and lay abunch or two of thyme, parsley, and sage, and three or four bay-leaves. Cover your fish with good vinegar, and your pot with paste; put the potinto the oven after the household bread is drawn; let it remain allnight; and, when it comes out of the oven, pour out all the liquor, takeout the herbs; again boil up the liquor; add as much more vinegar aswill cover the herrings, skim it clean, and strain it. When cold, pourit over your herrings. _Herrings, red, Trout fashion. _ Cut off their heads, cleanse them well, and lay a row at the bottom ofan earthen pot, sprinkling them over with bay salt and saltpetre, mixedtogether. Repeat this until your pan is full; then cover them, and bakethem gently; when cold, they will be as red as anchovies, and the bonesdissolved. _India Pickle, called Picolili. _ No. 1. Lay one pound of ginger in salt and water for a whole night; then scrapeand cut it in thin slices, and lay them in the sun to dry; put them intoa jar till the other ingredients are ready. Peel two pounds of garlic, and cut it in thin slices; cover it with salt for three days; drain itwell from the brine, and dry it as above directed. Take young cabbages, cut them in quarters, salt them for three days, and dry them as above;do the same with cauliflowers, celery, and radishes, scraping the latterand leaving the tops of the celery on, French beans, and asparagus, which last two must be salted only two days, and dried in the samemanner. Take long pepper and salt it, but do not dry it too much, threeounces of turmeric, and a quarter of a pound of mustard seed finelybruised; put these into a stone jar, and pour on them a gallon of strongvinegar; look at it now and then, and if you see occasion add morevinegar. Proceed in the same manner with plums, peaches, melons, apples, cucumbers; artichoke bottoms must be pared and cut raw; then salt them, and give them just one gentle boil, putting them into the water whenhot. Never do red cabbage or walnuts. The more every thing is dried, theplumper it will become in the vinegar. Put in a pound or two of wholegarlic prepared as above to act as a pickle. You need never empty thejar, as the pickle keeps; but as things come into season, do them andthrow them in, observing that the vinegar always covers them. If theingredients cannot be conveniently dried by the sun, you may do them bythe fire, but the sun is best. _India Pickle. _ No. 2. Select the closest and whitest cabbage you can get, take off the outsideleaves, quarter and cut them into thin slices, and lay them upon asieve; salt well between each layer of the cabbage, and let it draintill the next day; then dry it in a cloth, and spread it in dishesbefore the fire, or the sun, often turning it till dry. Put it in astone jar, with half a pint of white mustard seed, a little mace andcloves beat to a powder, as much cayenne as will lie on a shilling, alarge head of garlic, and one pennyworth of turmeric in powder. Pour onit three quarts of vinegar boiling hot; cover it close with a cloth, andlet it stand a fortnight; then turn it all out into a saucepan. Boil it, turning it often, about eight minutes, and put it up in your jar foruse. It will be ready in a month. If other things are put in, theyshould lie in salt three days and then be dried; in this case, it willbe necessary to make the pickle stronger, by adding ginger andhorseradish, and it must be kept longer before used. _India Pickle. _ No. 3. Boil one pound of salt, four ounces of ginger, eight ounces of shalotsor garlic, a spoonful of cayenne pepper, two ounces of mustard seed, andsix quarts of good vinegar. When cold, you may put in green fruit or anyvegetable you choose, fresh as you pick them, only wiping off the dust. Stop your jar close, and put in a little turmeric to colour it. _Lemons. _ No. 1. Cut the lemons through the yellow rind only, into eight parts; then putthem into a deep pan, a layer of salt and a layer of lemons, so as notto touch one another; set them in the chimney corner, and be sure toturn them every day, and to pack them up in the same manner as before. This you must continue doing fifteen or sixteen days; then take them outof the salt, lay them in a flat pan, and put them in the sun every dayfor a month; or, if there should be no sun, before the fire; then putthem in the pickle; in about six months they will be fit to eat. Makethe pickle for them as follows: Take two pounds of peeled garlic, eightpods of India pepper, when it is green; one pound and a half of ginger, one pound and a quarter of mustard seed, half an ounce of turmeric; eachclove of the garlic must be split in half; the ginger must be cut insmall slices, and, as no green ginger can be had in Europe, you mustcover the ginger with salt in a clean earthen vessel, until it is soft, which it will be in about three weeks, or something more, by which meansyou may cut it as you please; the mustard seed must be reduced, but notto powder, and the turmeric pounded fine: mix them well together, andadd three ounces of oil of mustard seed. Put these ingredients into agallon of the best white wine vinegar boiled; then put the whole uponthe lemons in a glazed jar, and tie them up close. They will not be fitin less than six months. When the vinegar is boiled, let it stand to becold, or rather lukewarm, before you put it to the lemons, and if youuse more than a gallon of vinegar, increase the quantity of eachingredient in proportion. Strictly observe the direction first given, tolet the lemons lie in salt fifteen or sixteen days, to turn them everyday, and to let them be thoroughly dry before you put the pickle tothem; it will be a month at least before they are sufficiently dry. _Lemons. _ No. 2. Take twelve lemons pared so thin that not the least of the whites is tobe seen; slit them across at each end, and work in as much salt as youcan, rubbing them very well within and without. Lay them in an earthenpan for three or four days, and strew a good deal of salt over them;then put in twelve cloves of garlic, and a large handful of horseradish;dry the lemons with the salt over them in a very slow oven, till thelemons have no moisture in them, but the garlic and the horseradish mustnot be dried so much. Then take a gallon of vinegar, cloves, mace, andnutmegs, broken roughly, half an ounce of each, and the like quantity ofcayenne pepper. Give them a boil in the vinegar; and, when cold, stir ina quarter of a pound of flour of mustard, and pour it upon the lemons, garlic, &c. Stir them every day, for a week together, or more. When thelemons are used in made dishes, shred them very small; and, when you usethe liquor, shake it before you put it to the sauce, or in a cruet. Whenthe lemons are dried, they must be as hard as a crust of bread, but notburned. _Lemons. _ No. 3. Take two dozen lemons, cut off about an inch at one end, scoop out allthe pulp, fill them with salt, and sew on the tops. Let them continueover the mouth of an oven, or in any slow heat, for about three weeks, till they are quite dried. Take out the salt; lay them in an earthenjar; put to them six quarts of the best vinegar which has been boiled;add some long pepper, mace, ginger, and cinnamon, a few bay-leaves, fourcloves of garlic, and six ounces of the best flour of mustard. Whenquite cold, cover up the jar, and let it stand for three weeks or amonth. Then strain off the liquor, and bottle it. _Lemons. _ No. 4. Quarter the lemons lengthwise, taking care not to cut them so low as toseparate; put a table-spoonful of salt into each. Set them on a pewterdish; dry them very slowly in a cool oven or in the sun; they will taketwo or three weeks to dry properly. For a dozen large lemons boil threequarts of vinegar, with two dozen peppercorns, two dozen allspices, andfour races of ginger sliced. When the vinegar is cold, put it, with thelemons, the ingredients, and all the salt, into a jar; add a quarter ofa pound of flour of mustard and two dozen cloves of garlic; the garlicmust be peeled and softened in scalding water for a little while, thencovered with salt for three days, and dried before it is put into thejar. Let the whole remain for two months closely tied down and stirredevery day; then squeeze the lemons well; strain and bottle the liquor. _Lemons. _ No. 5. Select small thick-rinded lemons; rub them with a flannel; slit them infour parts, but not through to the pulp; stuff the slits full of salt, and set them upright in a pan. Let them remain thus for five or sixdays, or longer if the salt should not be melted, turning them threetimes a day in their own liquor, until they become tender. Then make apickle of rape, vinegar, and the brine from the lemons, ginger, andJamaica pepper. Boil and skim it, and when cold put it to the lemons, with three cloves of garlic, and two ounces of mustard seed. This isquite sufficient for six lemons. _Lemons. _ No. 6. Boil them in water and afterwards in vinegar and sugar, and then cutthem in slices. _Lemons, or Oranges. _ Select fruit free from spots; lay them gently in a barrel. Take purewater, and make it so strong with bay-salt as that it would bear an egg;with this brine fill up the barrel, and close it tight. _Mango Cossundria, or Pickle. _ Take of green mangoes two pounds, green ginger one pound, yellow mustardseed one pound; half dried chives, garlic, salt, mustard, oil, of eachtwo ounces; fine vinegar, four bottles. Cut the mangoes in sliceslengthwise, and place them in the sun till half dried. Slice the gingeralso; put the whole in a jar well closed, and set it in the sun for amonth. This pickle will keep for years, and improves by age. _Melons. _ Scoop your melons clean from the pulp; fill them with scrapedhorseradish, ginger, nutmeg, sliced garlic, mace, pepper, mustard-seed, and tie them up. Afterwards take the best white wine vinegar, aquartered nutmeg, a handful of salt, whole pepper, cloves, and mace, ora little ginger; let the vinegar and spice boil together, and whenboiling hot pour it over the fruit, and tie them down very close for twoor three days; but, if you wish to have them green, let them be put overa fire in their pickle in a metal pot, until they are scalding hot andgreen; then pour them into pots, and stop them close down, and, whencold, cover them with wet bladder and leather. _Melons to imitate Mangoes. _ Cut off the tops of the melons, so as that you may take out the seedswith a small spoon; lay them in salt and water, changing it everytwenty-four hours for nine successive days: then take them out, wipethem dry, and put into each one clove of garlic or two small shalots, aslice or two of horseradish, a slice of ginger, and a tea-spoonful ofmustard seed; this being done, tie up their tops again very fast withpackthread, and boil them up in a sufficient quantity of white winevinegar, bay-salt, and spices, as for cucumbers, skimming the pickle asit rises; put a piece of alum into your pickle, about the size of awalnut; and, after it has boiled a quarter of an hour, pour it, with thefruit, into your jar or pan, and cover it with a cloth. Next day boilyour pickle again, and pour it hot upon your melons. After this has beenrepeated three times, and the pickle and fruit are quite cold, stop themup as directed for mushrooms. These and all other pickles should be setin a dry place, and frequently inspected; and, if they grow mouldy, youmust pour off the liquor and boil it up as at first. _Melons or Cucumbers, as Mangoes. _ Pour over your melons or other vegetables boiling hot salt and water, and dry them the next day; cut a piece out of the side; scrape away theseed very clean; and fill them with scraped horseradish, garlic, andmustard seed; then put in the piece, and tie it close. Pour boiling hotvinegar over them, and in about three days boil up the vinegar withcloves, pepper, and ginger: then throw in your mangoes, and boil them upquick for a few minutes; put them in jars, which should be of stone, andcover them close. The melons ought to be small and the cucumbers large. Should they notturn out green enough, the vinegar must be boiled again. _Mushrooms. _ No. 1. Gather your mushrooms in August or September, and peel off the uppermostskin; cut the large ones into quarters, and, as you do them, throw theminto clear water, but be very careful not to have any worm-eaten ones. You may put the buttons in whole; the white are the best, and lookbetter than the red. Take them out, and wash them in another clearwater; then put them into a dry skillet without water; and with a littlesalt set them on the fire to boil in their own liquor, till half isconsumed and they are as tender as you wish them; as the scum rises, take it off. Remove them from the fire: pour them into a colander, anddrain off all the water. Have ready pickle, boiled and become coldagain, made of the best white wine vinegar; then add a little mace, ginger, cloves, and whole pepper: boil it; put your mushrooms in thepickle when cold, and tie them up close. _Mushrooms. _ No. 2. Put your mushrooms into salt and water, and wash them clean with aflannel, throw them into water as you do them; then boil some salt andwater: when it boils, put in your mushrooms, and let them boil oneminute. Take them out, and smother them between two flannels; when cold, put them into white wine vinegar, with what spice you choose. Thevinegar must be boiled and stand till cold. Keep them closely tied downwith a bladder. A bit of alum is frequently put to keep them firm. The white mushrooms are done the same way, using milk and water insteadof salt and water, distilled vinegar in the room of white wine vinegar, no spices except mace, and a lump of alum. _Mushrooms. _ No. 3. Cut off the stalks of the small hard mushrooms, called buttons, and washand rub them dry in a clean flannel. Boil some water and salt, and whileboiling put in the mushrooms. Let them just boil, and strain themthrough a cloth. Make a pickle of white wine vinegar, mace, and ginger, and put to them; then put them into pots, with a little oil over them, and stop them close. _Mushrooms. _ No. 4. Put young mushrooms into milk and water; take them out, dry them well, and put them into a brine made of salt and spring water. Boil the brine, and put in the mushrooms; boil them up for five minutes; drain themquick, covering them up between two cloths and drying them well. Boil apickle of double-distilled vinegar and mace; when it is cold, put in thebuttons, and pour oil on the top. It is advisable to put them into smallglass jars, as they do not keep after being opened. It is an excellentway to boil them in milk. _Mushrooms. _ No. 5. Put your mushrooms into water; rub them very clean with a piece offlannel; put them into milk and water, and boil them till they arerather tender. Then pour them into an earthen colander, and pump coldwater on them till they are quite cold. Have ready some salt and water;put them into it; let them lie twenty-four hours; then dry them in acloth. Then put them into a pickle made of the best white wine vinegar, mace, pepper, and nutmeg. If you choose to boil your pickle, it must bequite cold before you put in the mushrooms. _Mushrooms. _ No. 6. Peel your mushrooms, and throw them into clean water; wash them in twoor three waters, and boil them in a little water, with a bundle ofsweet-herbs, a good quantity of salt, a little rosemary, and spice ofall sorts. When well boiled, let them remain in the liquor fortwenty-four hours; pour the liquor into a hot cloth, smothering them fora night and a day; then put in your pickle, which make of elder andwhite wine vinegar, with all kinds of spice, horseradish, ginger, andlemon-juice. Put them into pots, cover with oiled paper, and keep themclose for use. _Mushrooms. _ No. 7. Clean them very well, and take out the gills; boil them tender with alittle salt, and dry them with a cloth. Make a strong brine; when it iscold, put in the mushrooms, and in about ten days or a fortnight changethe brine, and put them into small bottles, pouring oil on the top. _Brown Mushrooms. _ Wipe them very clean, put them into a stewpan with mace, cloves, pepper, and salt, and to every quart of mushrooms put about two large spoonfulsof mushroom ketchup; stew them gently over a slow fire for about half anhour, then let them cool. Put them into bottles. To each quart ofmushrooms put a quarter of a pint of white wine vinegar boiled andcooled; stop the bottles close with rosin. _Mushrooms, to dry. _ Cut off their stalks, and cut or scrape out the gills, and with a littlesalt put them into a saucepan. Set them on the fire, and let them stewin their own liquor; then pour them into a sieve to drain. When dry, putthem into a slack oven upon tin plates, and, when quite dry, put theminto shallow boxes for use. The liquor will make ketchup. _Mushroom Liquor and Powder. _ Take about a peck of mushrooms, wash them, and rub them with a piece offlannel, taking out the gills, but do not peel them. Put to them half anounce of beaten pepper, four bay-leaves, four cloves, twelve blades ofmace, a handful of salt, eight onions, a bit of butter, and half a pintof vinegar; stew all these as quick as possible; keep stirring till theliquor is quite out of the mushrooms; then drain them, and bottle theliquor and spice when cold. Dry the mushrooms in an oven, first on aflat or broad pan, then on sieves, until they can be beaten into powder. This quantity will make about seven ounces. Stop the powder close inwide-mouthed bottles. _Mustard Pickle. _ Cut cabbages, cauliflowers, and onions, in small pieces or slices; saltthem together, and let them stand in the salt for a few days. Then takethem up in a strainer that the brine may run off; put them in a jar thatwill hold three quarts; take enough vinegar to cover them; boil it up, pour it on them, and cover it till next day. Pour the vinegar off, takethe same quantity of fresh vinegar, of black pepper, ginger, and Jamaicapepper, each one ounce; boil them up together, let the liquor stand tillcold; then mix four tea-spoonfuls of turmeric, and six ounces of flourof mustard, which pour on them cold. Cover the pickle up close; let itstand three weeks; and it will be fit for use. The spices must be put inwhole. _Nasturtiums. _ The seed must be full grown and gathered on a dry day. Let them lie twoor three days in salt and water; take them out, well dry them, and putthem into a jar. Take as much white wine vinegar as will cover them, andboil it up with mace, sliced ginger, and a few bay leaves, for a quarterof an hour. Pour the pickle upon the seeds boiling hot. This must berepeated three days, keeping them covered with a folded cloth. After thethird time, take care to let them be quite cold before you stop them up, which you must do very close. _Onions. _ No. 1. Take your onions when they are dry enough to lay up for winter, thesmaller the better they look: put them in a pot, cover them with springwater, with a handful of salt, and let them boil up; then strain themoff. Take off three coats; lay them on a cloth, and let two persons takehold of it, one at each end, and rub them backwards and forwards tillthey are very dry. Then put them in your jars or bottles, with someblades of mace, cloves, and nutmeg, cut into pieces; take somedouble-distilled white wine vinegar, boil it up with a little salt; letit stand till it is cold, and put it over the onions. Cork them close, and tie a bladder and leather over them. _Onions. _ No. 2. Take the smallest onions you can get; peel and put them into springwater and salt made very strong. Shift them daily for six days; thenboil them a very little; skim them well, and make a pickle as forcucumbers, only adding a little mustard seed. Let the onions and thepickle both be cold, when you put them together. Keep them stopped veryclose, or they will spoil. _Onions. _ No. 3. Peel some small white onions, and boil them in water with salt; strainthem, and let them remain till cool in a cloth. Make the pickle as formushrooms; when quite cold, put them in and cover them down. Should theonions become mouldy, boil them again, carefully skimming off theimpurities; then let them cool, and proceed as at first. Cauliflowers are excellent done in this way. _Onions. _ No. 4. Put your small onions, after peeling them, into salt and water, shiftingthem once a day for three or four days; set them over the fire in milkand water till ready to boil; dry them; and, when boiled and cold, pourover a pickle made of double-distilled vinegar, a bay-leaf or two, salt, and mace. _Onions. _ No. 5. Parboil small white onions, and let them cool. Make a pickle with halfvinegar, half wine, into which put some salt, a little ginger, somemace, and sliced nutmeg. Boil all this up together, skimming it well. Let it stand till quite cold; then put in your onions, covering themdown. Should they become mouldy, boil the liquor again, but skim itwell; let it stand till quite cold before the onions are again put in, and they will keep all the year. _Onions. _ No. 6. Take the small white round onions; peel off the brown skin. Have ready astewpan of boiling water; throw in as many onions as will cover the top. As soon as they look clear on the outside, take them up quickly, laythem on a clean cloth, and cover them close with another cloth. _Spanish Onions, Mango of. _ Having peeled your onions, cut out a small piece from the bottom, scoopout a little of the inside, and put them into salt and water for threeor four days, changing the brine twice a day. Then drain and stuff them, first putting in flour of mustard, then a little ginger cut small, mace, shalot cut small, then more mustard, and filling up with scrapedhorseradish. Put on the bottom piece, and tie it on close. Make a strongpickle of white wine vinegar, ginger, mace, sliced horseradish, nutmeg, and salt: put in your mangoes, and boil them up two or three times. Takecare not to boil them too much, otherwise they lose their firmness andwill not keep. Put them, with the pickle, into a jar. Boil the pickleagain next morning, and pour it over them. _Orange and Lemon Peel. _ Boil the peels of the fruit in vinegar and sugar, and lay them in thepickle; but be careful to cut them in small long slices, about thelength of half the peel of your lemon. It must be boiled in waterpreviously to boiling in sugar and vinegar. _Oysters. _ No. 1. Take a quantity of large oysters with their liquor; wash well all thegrit from them, and to every three pints of clear water put half anounce of bruised pepper, some salt, and a quarter of an ounce of mace. Let these boil over a gentle fire, until a fourth part is consumed, skimming it; just scald the oysters, and put them into the liquor; putthem into barrels or pots; stop them very close, and they will keep fora year in a cool place. _Oysters. _ No. 2. Parboil some large oysters in their own liquor; make pickle of theirliquor with vinegar, a pint of white wine, mace, salt and pepper; boiland skim it, and when cold put in the oysters, and keep them. _Oysters. _ No. 3. Take whole pepper and mace, of each a quarter of an ounce, and half apint of white wine vinegar. Set the oysters on the fire, in their ownliquor, with a little water, mace, pepper, and half a pound of salt;skim them well as they heat, and only allow them just to boil for fearof hardening them. Take them out to dry, skim the liquor, and then putin the rest of the spice with the vinegar. Should the vinegar be verystrong, reduce it a little, and boil it up again for a short time. Letboth stand till cold: put your oysters into the pickle: in a day or two, taste your pickle, and, should it not be sharp enough, add a little morevinegar. _Oysters. _ No. 4. Take the largest oysters you can get, and just plump them over the firein their own liquor; then strain it from them, and cover the oystersclose in a cloth. Take an equal quantity of white wine and vinegar, anda little of the oyster liquor, with mace, white pepper, and lemon-peel, pared very thin, also salt, the quantity of each according to yourjudgment and taste, taking care that there be sufficient liquor to coverthem. Set it on the fire, and, when it boils, put in the oysters; justgive them one boil up; put the pickle in a pot, and the oysters closelycovered in a cloth till the pickle is quite cold. _Oysters. _ No. 5. Simmer them, till done, in their own liquor; take them out one by one, strain the liquor from them, and boil them with one third of vinegar. Put the oysters in a jar, in layers, with a little mace, whole and whitepepper, between the layers; then pour over them the liquor hot. _Oysters. _ No. 6. Take whole pepper and mace, of each a quarter of an ounce, and put tothem half a pint of white wine vinegar. _Peaches, Mango of. _ Take some of the largest peaches, when full grown and just ripening, throw them into salt and water, and add a little bay-salt. Let them lietwo or three days, covering them with a board; take them out and drythem, and with a sharp knife cut them open and take out the stone; thencut some garlic very fine, scrape a great deal of horseradish, mix thesame quantity of mustard seed, a few bruised cloves, and ginger slicedvery thin, and with this fill the hollow of the peaches. Tie them round, and lay them in a jar; throw in some broken cinnamon, cloves, mace, anda small quantity of cochineal, and pour over as much vinegar as willfill the jar. To every quart put a quarter of a pint of the bestmustard, well made, some cloves, mace, nutmeg, two or three heads ofgarlic, and some sliced ginger. Mix the pickle well together; pour itover the peaches, and tie them down close with either leather or abladder. They will soon be fit for use. In the same manner you may do white plums. _Purslain, Samphire, Broom Buds, &c. _ Pick the dead leaves from the branches of purslain, and lay them in apan. Make some strong brine; boil and skim it clean, and, when boiledand cold, put in the purslain, and cover it; it will keep all the year. When wanted for use, boil it in fresh water, having the water boilingbefore you put it in. When boiled and turned green, cool it, take it outafterwards, put it into wide-mouth bottles, with strong white winevinegar to it, and close it for use. _Quinces. _ Cut in pieces half a dozen quinces; put them into an earthen pot, with agallon of water and two pounds of honey. Mix the whole together, andboil it leisurely in a kettle for half an hour. Strain the liquor intoan earthen pot: and, when cold, wipe the quinces clean, and lay them init. Cover them very close, and they will keep all the year. _Radish Pods. _ Make a pickle with cold spring water and bay salt, strong enough to bearan egg; put in your pods; lay a thin board on them to keep them underwater, and let them stand ten days. Drain them in a sieve, and lay themon a cloth to dry; then take as much white wine vinegar as you thinkwill cover them, boil and put your pods in a jar, with ginger, mace, cloves, and Jamaica pepper; put your vinegar boiling hot on them; coverthem with a coarse cloth three or four times double, that the steam maycome through a little, and let them stand two days; repeat this two orthree times. When cold, put in a pint of mustard-seed and somehorseradish, and cover them close. _Salmon. _ No. 1. Cut off the head of the fish, take out the intestines, but do not slitthe belly; cut your pieces across, about two or three inches in breadth;take the blood next to the back clean out: wash and scale it; then putsalt and water over the fire, and a handful of bay leaves; put in thesalmon, and, when it is boiled, take it off and skim it clear. Take outthe pieces with a skimmer as whole as you can; lay them on a table todrain; strain a handful of salt slightly over them; when they are cold, stick some cloves on each side of them. Then take a cask, well washed, and seasoned with hot and cold water, three or four days before you useit; put in the pickle you boiled your salmon in hot, some time beforeyou use it; then take broad mace, sliced nutmeg, white pepper, justbruised, and a little black; mix the pepper with salt, sufficient toseason the salmon; strew some pepper, salt, and bay-leaves, at thebottom of the cask; then put in a layer of salmon, then spice, salt, bay-leaves, and pepper, as before, until the cask is full. Put on thehead, and bore a hole in the top of it; fill up the cask with good whitewine vinegar, cork it, and, in two or three days, take out the cork andput more vinegar, and the fat will come out; do so three or four times;then cut off the cork, and pitch it; if it be for present use, put it ina jar, closely covered. _Salmon. _ No. 2. Well scrape the salmon, take out the entrails, and well wash and dry it. Cut it in pieces of such size as you think proper; take three parts ofcommon vinegar and one of water, enough to cover the fish. Put in ahandful of salt, and stir it till dissolved. Add some mace, wholepepper, cloves, sliced nutmeg, and boil all these till the salmon issufficiently done. Take it out of the liquor, and let it cool. Put itinto a barrel, and over every layer of salmon strew black pepper, mace, cloves, and pounded nutmeg; and, when the barrel is full, pour upon thesalmon the liquor in which it was boiled, mixed with vinegar, in which afew bay-leaves have been boiled, and then left till cold. Close up thebarrel, and keep it for use. _Salmon. _ No. 3. Cut your fish into small slices, and clean them well from the blood, bywiping and pressing them in a dry cloth; afterwards lay it in a kettleof boiling water, taking care not to break it, and, when nearly boiled, make a pickle as follows: two quarts of water, three quarts of rapevinegar; boil it with a little fennel and salt till it tastes strong;then skim it; let it cool; lay the fish in a kettle, and pour the pickleto it pretty warm. The same process will do for sturgeon, excepting the fennel, and puttinga little more salt, or for any other fish. _Salmon, to marinate. _ Cut your salmon in round slices about two inches thick, and tie it withmatting, like sturgeon; season it with pepper, mace, and salt; then putit into a broad earthen pan, with an equal quantity of port wine andvinegar to cover it, and add three or four bay-leaves. The pickle alsomust be seasoned with the spices above-mentioned. The pan must becovered with a coarse cloth, and baked with household bread. _Samphire. _ Pick and lay it in strong brine, cold; let it remain twenty-four hours, boil the brine once on a quick fire, and pour it immediately on thesamphire. After standing twenty-four hours, just boil it again on aquick fire, and stand till cold. Lay it in a pot, let the pickle settle, and cover the samphire with the clear portion of the pickle. Set it in adry place, and, should the pickle become mothery, boil it once a month, and, when cold, put the samphire into it. _Smelts. _ Lay the smelts in a pot in rows, and lay upon them sliced lemon, mace, ginger, nutmeg, pepper, powdered bay-leaves, and salt. Make pickle ofred wine vinegar, saltpetre, and bruised cochineal; when cold, pour iton the smelts, and cover the pot close. _Suckers, before the leaves are hard. _ Pare off all the hard ends of the leaves and stalks of the suckers, andscald them in salt and water, and, when cold, put them into glassbottles, with three blades of mace, and thin sliced nutmeg; fill themwith distilled vinegar. _Vinegar for Pickling. _ No. 1. Take the middling sort of beer, but indifferently hopped, let it work aslong as possible, and fine it down with isinglass; then draw it from thesediment, and put ten pounds weight of the husks of grapes to every tengallons. Mash them together, and let them stand in the sun, or, if notin summer, in a close room, heated by fire, and, in about three or fourweeks, it will become an excellent vinegar. Should you not have grapehusks, you may take the pressing of sour apples, but the vinegar willnot prove so good either in taste or body. Cyder will make a decent sortof vinegar, and also unripe grapes, or plums, but foul white Rhenishwines, set in a warm place, will fine, naturally, into good vinegar. _Vinegar. _ No. 2. To a pound and a half of the brownest sugar put a gallon of warm water;mix it well together; then spread a hot toast thick with yest, and letit work very well about twenty-four hours. Skim off the toast and theyest, and pour off the clear liquor, and set it out in the sun. The caskmust be full, and, if painted and hooped with iron hoops, it will endurethe weather better. Lay a tile over the bunghole. _Vinegar. _ No. 3. To every gallon of water put three pounds of Malaga raisins; stop it upclose, and let it stand in the cellar two years. _Camp Vinegar. _ Infuse a quarter of an ounce of cayenne, four heads of garlic, someshalots, half a drachm of cochineal, a quarter of a pint of ketchup, soy, walnut pickle, and an ounce of black, white, and long pepper, allspice, ginger, and nutmeg, all grossly bruised, a little mace, andcloves, in a quart of the best wine vinegar; cork it close, and put aleather and bladder over it. Let it stand before the fire for a month, shaking it frequently. You must let it stand upon the ingredients, andfill up with vinegar as you take any out. This is not only an excellentsauce, but a powerful preservative against infectious disorders. _Another. _ Half an ounce of cayenne pepper, a large head of garlic, half a drachmof cochineal, two spoonfuls of soy, the same of walnut pickle, and apint of vinegar. _Chili Vinegar. _ Gather the pods of capsicum when full ripe; put them into a jar with aclove of garlic and a little cayenne pepper; boil the vinegar, and pourit on hot; fill up your jar: let it stand for a fortnight; pour it offclear, and it will be fit for use. _Elder-flower Vinegar. _ No. 1. Put two gallons of strong alegar to a peck of the pips of elder-flowers, set it in the sun in a stone jar for a fortnight, and then filter itthrough a flannel bag; when you draw it off, put it into small bottles, in which it will preserve its flavour better than in larger ones; whenyou mix the flowers and the alegar together, be careful not to drop anystalks amongst the pips. _Elder-flower Vinegar. _ No. 2. Take good vinegar, fill a cask three quarters full, and gather someelder-flowers, nearly or moderately blown, but in a dry day; pick offthe small flowers and sprigs from the greater stalks, and air them wellin the sun, that they may grow dry, but not so as to break or crumble. To every four gallons of vinegar put a pound of them, sewing them up ina fine rag. _Elder-flower Vinegar. _ No. 3. Pick the flowers before they are too much blown from the stalks, and drythem in the sun, but not when it is very hot. Put a handful of them to aquart of the best white wine vinegar, and let it stand a fortnight. Strain and draw it off, and put it into a cask, keeping out about aquart. Make it very hot, and put it into your cask to producefermentation. Stop it very close, and draw it off when wanted. _Elder-flower Vinegar. _ No. 4. Gather the elder-flowers in dry weather, pick them clean from thestalks, and put two pints of them to a gallon of the best white winevinegar. Let them infuse for ten days, stirring them every day till thelast day or two; then strain off the vinegar, and bottle it. _Garlic Vinegar. _ Take sixty cloves, two nutmegs sliced, and eight cloves of garlic, to aquart of vinegar. _Gooseberry Vinegar. _ To every gallon of water take six pounds of full ripe gooseberries;bruise them, and put them into a vessel, pouring the water cold uponthem. Set the vessel in a hot place till the gooseberries come to thetop, which they will do in about a fortnight; then draw off the liquor, and, when you have taken the gooseberries out of the vessel, measure theliquor into it again, and to every gallon put a pound of coarse sugar. It will work again, and, when it has done working, stop it down close, set it near the fire or in the sun: it will be fit for use in about sixmonths. If the vessel is not full, it will be ready sooner. _Plague, or Four Thieves' Vinegar. _ Take rue, sage, mint, rosemary, wormwood, and lavender, of each a largehandful; put them into a stone jar, with a gallon of the best vinegar;tie it down very close, and let it stand a fortnight in the sun, shakingthe jar every day. Bottle it, and to every bottle add a quarter of anounce of camphor, beaten very fine. The best time to make it is in Juneor July. _Raisin Vinegar. _ Put four quarts of spring water to two pounds of Malaga raisins, lay astone or slate over the bung-hole, and set it in the sun till ready foruse. If you put it into a stone jar or bottle, and let it stand in thechimney corner, for a proper time, it will answer the same purpose. _Raspberry Vinegar. _ No. 1. Fill a very large jug or jar with raspberries; then pour as much whitewine vinegar upon them as it will hold; let it stand four days, stirringit three times every day. Let it stand four days more, covered close up, stirring it once a day. Strain it through a hair sieve, and afterwardsthrough a flannel bag; and to every pint of liquor add one pound ofloaf-sugar. Simmer it over the fire, skimming it all the time, tillquite clear. As soon as cold, bottle it. This is very good sauce for a plain batter pudding and pancakes. _Raspberry Vinegar. _ No. 2. Take two pounds of sugar; dissolve it in a pint of water; then clarify, and let it boil till it is a thick syrup. Take the same quantity ofraspberries, or currants, but not too ripe, and pour over them a quarterof a pint of vinegar, in which they must steep for twenty-four hours. Pour the fruit and vinegar into the syrup, taking care not to bruise thefruit; then give it one boil, strain it, and cork it up close inbottles. The fruit must be carefully picked and cleaned, observing notto use any that is in the least decayed. To the syrup of currants a fewraspberries may be added, to heighten the flavour. An earthen pipkin isthe best to boil in. _Raspberry Vinegar. _ No. 3. Fill a jug with raspberries; add as much of the best vinegar as the jugwill hold; let the fruit steep ten or twelve days; then strain theliquor through a fine sieve, without squeezing the raspberries; putthree pounds of lump sugar to a quart of juice, and skim it. _Walnuts, black. _ No. 1. Take large full grown walnuts before they are hard; lay them in salt andwater for two days: then shift them into fresh water, and let them lietwo days longer; change them again, and let them lie two days longer;take them out, and put them in your pickle pot; when the pot is halffull, put in some shalots, and a head of garlic. To a hundred of walnutsadd half an ounce of allspice, half an ounce of black pepper, sixbay-leaves, and a stick of horseradish. Then fill your pots, and pourboiling vinegar over them; cover them with a plate, and when cold tiethem down. Before you put the nuts into salt and water, prick them well with a pin. _Walnuts. _ No. 2. About midsummer take your walnuts, run a knitting-needle through them, and lay them in vinegar and salt, sufficiently strong to bear an egg. Let them remain in this pickle for three weeks; then make some freshpickle; shift them into it, and let them lie three weeks longer; takethem out, and wipe them with a clean cloth; and tie up every nut in aclean vine-leaf. Put them into fresh vinegar, seasoned with salt, mace, mustard, garlic, and horseradish; and to a hundred nuts put one ounce ofginger, one ounce of pepper, and of cloves and mace a quarter of anounce each, two small nutmegs, and half a pint of mustard seed. All thepickles to be done in raw vinegar (that is, not boiled). It is alwaysrecommended to have the largest double nuts, being the best to pickle. _Walnuts. _ No. 3. Take the large French nuts, wipe them clean, and wrap each in avine-leaf; put them into a weak brine of salt and water for a fortnight, changing it every day, and lay a slate upon them, to keep them alwaysunder, or they will turn black. Drain them, and make a stronger brine, that will bear an egg; let them lie in that a fortnight longer; thendrain and wipe them very dry, and wrap them in fresh vine-leaves; putthem in jars, and pour on them double-distilled vinegar, which must notbe boiled. To six or eight hundred nuts put two pounds of shalots, oneof garlic, and one of rocambole; a piece of assafotida, of the sizeof a pea, tied up in a bit of muslin, and put into each jar, of white, black, and long pepper, one pound each, half a pound of mace, a quarterof a pound of nutmegs, two ounces of cinnamon, two ounces of cloves, twopounds of allspice, one pound of ginger, two pounds of mustard-seed, some bay-leaves, and horseradish. The mustard-seed and spice must be alittle bruised. Mix all these ingredients together, and put in a layerof nuts and then a layer of this mixture; put the assafotida in themiddle; and as the pickle wastes take care to keep the jar filled upwith vinegar. _Walnuts. _ No. 4. Take a hundred walnuts, at the beginning of July, before they areshelled; just scald them, that the skin may rub off, then put them intosalt and water, for nine or ten days; shift them every day, and keepthem covered from the air: dry them; make your pickle of two quarts ofwhite wine vinegar, long pepper, black pepper, and ginger, of each halfan ounce; beat the spice; add a large spoonful of mustard-seed; strewthis between every layer of nuts. Pour liquor, boiling hot, upon them, three or four times, or more, if required. Be sure to keep them tieddown close. _Walnuts. _ No. 5. Put into a stone jar one hundred large double nuts. Take one ounce ofJamaica and four ounces of black pepper, two of ginger, one of cloves, and a pint of mustard-seed; bruise these, and boil them, with a head ortwo of garlic and four handfuls of salt, in a sufficient quantity ofvinegar to cover the nuts. When cold, put it to them, and let them standtwo days. Then boil up the pickle, pour it over the nuts, and tie themdown close. Repeat this process for three days. _Walnuts, green. _ Wipe and wrap them one by one in a vine-leaf: boil crab verjuice, andpour it boiling hot over the walnuts, tying them down close for fourteendays; then take them out of the leaves and liquor, wrap them in freshleaves, and put them in your pots. Over every layer of walnuts, strewpepper, mace, cloves, a little ginger, mustard seed, and garlic. Makethe pickle of the best white wine vinegar, boiling in the pickle thesame sort of spices, with the addition of horseradish, and pour itboiling hot upon the walnuts. Tie them close down; they will be ready toeat in a month, and will keep for three or four years. _Walnut Ketchup. _ To three pints of the best white wine vinegar put nine Seville orangespeeled, and let them remain four months. Pound or bruise two hundredwalnuts, just before they are fit for pickling; squeeze out two quartsof juice, and put it to the vinegar. Tie a quarter of a pound of mace, the same of cloves, and a quarter of a pound of shalot, in a muslin ragor bag; put this into the liquor; in about three weeks boil it gentlytill reduced one half, and when quite cold bottle it. _Another. _ Cut in slices about one hundred of the largest walnuts for pickling; cutthrough the middle a quarter of a pound of shalots, and beat them finein a mortar, adding a pint and a half of the best vinegar and half apound of salt. Let them remain a week in an earthen vessel, stirringthem every day. Press them through a flannel bag; add a quarter of apound of anchovies; boil up the liquor, scum it, and run it through aflannel bag. Put into it two sliced nutmegs, whole pepper, and mace, andbottle it when cold. WINES, CORDIALS, LIQUEURS, &c. _Ale, to drink in a week. _ Tun it into a vessel which will hold eight gallons, and, when it hasdone working and is ready to bottle, put in some ginger sliced, anorange stuck full of cloves, and cut here and there with a knife, and apound and a half of sugar. With a stick stir it well together, and itwill work afresh. When it has done working, bottle it: cork the bottleswell; set them bottom upwards; and the ale will be fit to drink in aweek. _Very rare Ale. _ When your ale is tunned into a vessel that will hold eight or ninegallons, and has done working, and is ready to be stopped up, take apound and a half of raisins of the best quality, stoned and cut intopieces, and two large oranges. Pulp and pare them. Slice it thin; addthe rind of one lemon, a dozen cloves, and one ounce of coriander seedsbruised: put all these in a bag, hang them in the vessel, and stop it upclose. Fill the bottles but a little above the neck, to leave room forthe liquor to play; and put into every one a large lump of fine sugar. Stop the bottles close, and let the ale stand a month before you drinkit. _Orange Ale. _ Boil twenty gallons of spring water for a quarter of an hour; when cool, put it into a tub over a bushel of malt, and let it stand one hour. Pourit from the malt, put to it a handful of wheat bran, boil it very fastfor another hour; then strain and put it into a clean tub. When cold, pour it off clear from the sediment; put yest to it, and let it worklike all other ales. When it has worked enough, put it into the cask. Then take the rind and juice of twenty Seville oranges, but no seeds;cut them thin and small, put them into a mortar, and beat them as fineas possible, with two pounds of fine lump sugar; put them into aten-gallon cask, with ten gallons of ale. Keep filling up your caskagain with ale, till it has done working; then stop it up close. When ithas stood eight days, tap it for drink; if you bottle it, let it standtill it is clear before you bottle it, otherwise the bottles may burst. _Aqua Mirabilis, a very fine Cordial. _ Three pints of sack, three pints of Madeira, one quart of spirit ofwine, one quart of juice of celandine leaves, of melilot flowers, cardamom seeds, cubebs, galingale, nutmeg, cloves, mace, ginger, twodrachms of each; bruise them thoroughly in a mortar, and mix them withthe wine and spirits. Let it stand all night in the still, closelystopped with rye paste; next morning make a slow fire in the still, andwhile it is distilling keep a wet cloth about the neck of the still. Putso much white sugar-candy as you think fit into the glass where itdrops. _Bitters. _ One drachm of cardamom seed, two scruples of saffron, three ounces ofgreen root, two scruples of cochineal, and four ounces of orange-peel. Put these ingredients into a large bottle, and fill it with the verybest French brandy, so that they are well covered; after it has stoodfor three days, take out the liquor, and put it into another largebottle; fill up the first before, and let it stand four or five days;then once more take out the liquor and fill up again, letting it standten or twelve days. Then take it out again, put it all together, and itwill be fit for use. _Another way. _ Ginger and cardamom seed, of each three pennyworth, saffron, orange-peel, and cochineal, of each two pennyworth, put into one gallonof brandy. _Cherry Brandy. _ Four pounds of morella cherries, two quarts of brandy, and twelvecloves, to be sweetened with syrup of ginger made in the followingmanner: one ounce and a half of ginger boiled in a quart of water, tillreduced to half a pint; then dissolve in it one pound and a half ofsugar, and add it to the brandy. It will be fit for use by Christmas. After the cordial is made, you can make a most delightful sweetmeat withthe cherries, by dipping them into syrup, and drying them in a cooloven. _Cordial Cherry Water. _ Nine pounds of the best red cherries, nine pints of claret, eight ouncesof cinnamon, three ounces of nutmegs; bruise your spice, stone yourcherries, and steep them in the wine; then add to them half a handful ofrosemary, half a handful of balm, and one quarter of a handful of sweetmarjoram. Let them steep in an earthen pot twenty-four hours, and, asyou put them into the alembic to distil them, bruise them with yourhands; make a gentle fire under them, and distil by slow degrees. Youmay mix the waters at your pleasure when you have drawn them all. Sweeten it with loaf sugar; then strain it into another glass vessel, and stop it close that the spirits may not escape. _A very fine Cordial. _ One ounce of syrup of gilliflowers, one dram of confection of alkermes, one ounce and a half of borage water, the like of mint water, as much ofcinnamon water, well mixed together, bottled and corked. In nine days itwill be ready for drinking. _Cup. _ Take the juice of three lemons and the peel of one, cut very thin; add apint, or rather more, of water, and about half a pound of white sugar, and stir the whole well; then add one bottle of sherry, two bottles ofcyder, and about a quarter of a nutmeg grated down. Let the cup be wellmixed up, and add a few heads of borage, or balm if you have no borage;put in one wine glass of brandy, and then add about another quarter of anutmeg. Let it stand for about half an hour in ice before it is used. If you take champagne instead of cyder, so much the better. _Elder-flower Water. _ To every gallon of water take four pounds of loaf sugar, boiled andclarified with eggs, according to the quantity, and thrown hot upon theelder-flowers, allowing a quart of flowers to each gallon. They must begathered when the weather is quite dry, and when they are so ripe as toshake off without any of the green part. When nearly cold, add yest inproportion to the quantity of liquor; strain it in two or three daysfrom the flowers, and put it into a cask, with two or threetable-spoonfuls of lemon-juice to every two gallons. Add, if you please, a small quantity of brandy, and, in ten months, bottle it. _Elderberry Syrup. _ Pick the elderberries when full ripe; put them into a stone jar, and setthem in the oven, or in a kettle of boiling water, till the jar is hotthrough. Take them out, and strain them through a coarse cloth, wringingthe berries. Put them into a clean kettle, with a pound of fine Lisbonsugar to every quart of juice. Let it boil, and skim it well. When clearand fine, put it into a jar. When cold, cover it down close, and, whenyou make raisin wine, put to every gallon of wine half a pint of eldersyrup. _Ginger Beer. _ No. 1. Boil six gallons of water and six pounds of loaf sugar for an hour, withthree ounces of ginger, bruised, and the juice and rind of two lemons. When almost cold, put in a toast spread with yest; let it ferment threedays; then put it in a cask, with half a pint of brandy. When it hasstood ten days, bottle it off, and it will be fit to drink in afortnight, if warm weather. _Ginger Beer. _ No. 2. Four ounces of ground ginger, two ounces of cream of tartar, three largelemons, cut in slices and bruised, three pounds of loaf sugar. Pour overthem four gallons of boiling water; let it stand till it is milk warm;then add two table-spoonfuls of yest on a toast; let it standtwenty-four hours, strain it through a sieve, bottle it, and it will befit for use in three days: the corks must be tied or wired, or they willfly. _Ginger Beer. _ No. 3. To make ginger beer fit for drinking twenty-four hours after it isbottled, take two ounces of ground ginger, two ounces of cream oftartar, two lemons sliced, one pound and a half of lump sugar; put theminto a pan, and pour upon them two gallons of boiling water. When nearlycold, strain it from the lees, add three table-spoonfuls of yest, andlet it stand twelve hours. Bottle it in stone bottles, well corked andtied down. _Ginger Beer. _ No. 4. Ten gallons of water, twelve pounds of loaf sugar, the whites of foureggs, well beaten; mix them together when cold, and set them on thefire: skim it as it boils. Add half a pound of bruised ginger, and boilthe whole together for twenty minutes. Into a pint of the boiling liquorput an ounce of isinglass; when cold, add it to the rest, and put thewhole, with two spoonfuls of yest, into a cask: next day, bung it downloosely. In ten days bottle it, and in a week it will be fit for use. _Ginger Beer. _ No. 5. One gallon of cold water, one pound of lump sugar, two ounces of bruisedginger, the rind of two large lemons; let these simmer ten minutes. Putin an ounce of cream of tartar the moment it boils, and immediatelytake it off the fire, stirring it well, and let it stand till cold. Afterwards add the lemon-juice, straining out the pips and pulp, and putit into bottles, tying down the corks fast with string. This will be fitfor use in three days. _Imperial. _ No. 1. The juice of two large lemons, rather more than an equal quantity ofwhite wine, and an immoderate proportion of sugar, put into a deep rounddish. Boil some cream or good milk, and put it into a tea-pot; pour itupon the wine, and the higher you hold the pot the better appearanceyour imperial will have. _Imperial. _ No. 2. Four or five quarts of boiling water poured to two ounces of cream oftartar, and the rinds of two lemons cut very thin, with half a pound ofsugar. Well mix the whole together: and, when cold, add the juice of thetwo lemons. _Imperial. _ No. 3. Two ounces of cream of tartar, four ounces of sugar, six quarts ofboiling water, poured upon it, the juice and peel of a lemon; to be keptclose till cold. _Lemonade. _ No. 1. To two quarts of water take one dozen lemons; pare four or six of themvery thin, add the juice to the water, and sweeten to your taste withdouble-refined sugar. Boil a quart of milk and put into it; cover andlet it stand all night, and strain it through a jelly-bag till it runsclear. Leave the lemon-pips to go into the bag with the otheringredients. _Lemonade. _ No. 2. The peel of five lemons and two Seville oranges pared very thin, so thatnone of the white is left with it; put them in a basin, with eightounces of sugar and a quart of boiling water. Let it stand all night, and in the morning squeeze the juice to the peels, and pick out theseeds; then put to it a quarter of a pint of white wine; stir all welltogether; add half a pint of boiling milk, and pour it on, holding it uphigh. Let it stand half an hour without touching it; then run it througha jelly-bag. _Lemonade. _ No. 3. Three quarts of spring water, the juice of seven lemons peeled verythin, the whites of four eggs well beaten, with as much loaf-sugar asyou please: boil all together about half an hour with half thelemon-peel. Pour it through a jelly-bag till clear. The peel of oneSeville orange gives it an agreeable colour. _Clarified Lemonade. _ Pare the rind of three lemons as thin as you can; put them into a jug, with the juice of six lemons, half a pound of sugar, half a pint of richwhite wine, and a quart of boiling water. Let it stand all night. In themorning, add half a pint of boiling milk: then run it through ajelly-bag till quite clear. _Milk Lemonade. _ Squeeze the juice of six lemons and two Seville oranges into a pan, andpour over it a quart of boiling milk. Put into another pan the peel oftwo lemons and one Seville orange, with a pound of sugar; add a pint ofboiling water; let it stand a sufficient time to dissolve the sugar;then mix it with the milk, and strain it through a fine jelly-bag. Itshould be made one day and strained off the next. _Transparent Lemonade. _ Take one pound and a half of pounded sugar of the finest quality, andthe juice of six lemons and six oranges, over which pour two quarts ofboiling water; let it stand twelve hours till cool. Pour on the liquor aquart of boiling milk, and let it stand till it curdles; then run itthrough a cotton jelly-bag till it is quite clear. _Lemon Water. _ Take twelve of the largest lemons; slice and put them into a quart ofwhite wine. Add of cinnamon and galingale, one quarter of an ounce each, of red rose-leaves, borage and bugloss flowers, one handful each, and ofyellow sanders one dram. Steep all these together twelve hours; thendistil them gently in a glass still. Put into the glass vessel in whichit drops three ounces of fine white sugar and one grain of ambergris. _Mead. _ No. 1. In six gallons of water dissolve fourteen pounds of honey; then addthree or four eggs, with the whites; set it upon the fire, and let itboil half an hour. Put into it balm, sweet marjoram, and sweet briar, ofeach ten sprigs, half an ounce of cinnamon, the same of mace, twentycloves, and half a race of ginger sliced very thin: let it boil aquarter of an hour; then take it off the fire, pour it into a tub, andlet it remain till nearly cold. Take six ounces of syrup of citron, andone spoonful of ale yest; beat them well together, put it into theliquor, and let it stand till cold. Take a sufficient quantity ofcoarse bread to cover the barrel, and bake it very hard; then take asmuch ale yest as will spread it over thin, put it into the liquor, andlet it stand till it comes to a head. Strain it out; put the liquor intoa cask, and add to it a quart of the best Rhenish wine. When it has doneworking, stop it up close, and let it stand a month; then draw it outinto bottles; tie the corks down close; and let them stand a month. _Mead. _ No. 2. Ten quarts of honey boiled one hour with thirty quarts of water; whencold, put it into a cask, and add to it one ounce of cinnamon, one ofcloves, two of ginger, and two large nutmegs, to be pounded first, andsuspended in a linen bag in the barrel from the bung-hole. The scum mustbe filtered through a flannel bag. _Mead. _ No. 3. Take eight gallons of spring water, twelve pounds of honey, four poundsof powdered sugar; boil them for an hour, keeping it well skimmed. Letit stand all night; the next day, put it into your vessel, keeping backthe sediment; hang in your vessel two or three lemon-peels; then stop itup close; in the summer, bottle it in six weeks. _Mithridate Brandy. _ Take four gallons of brandy; infuse a bushel of poppies twenty-fourhours; then strain it, and put two ounces of nutmegs, the same ofliquorice, and of pepper and ginger, and one ounce each of cinnamon, aniseed, juniper-berries, cloves, fennel-seed, and cardamom seed, twodrachms of saffron, two pounds of figs sliced, and one pound of the sunraisins stoned. All these must be put into an earthen pot, and set inthe sun three weeks; then strain it, and mix with it two ounces ofVenice treacle, two ounces of mithridate, and four pounds of sugar. Thisis an approved remedy for the gout in the stomach. _Nonpareil. _ Pare six lemons very thin, put the rinds and juice into two quarts ofbrandy; let it remain well corked four days. Set on the fire threequarts of spring water and two pounds of sugar, and clarify it with twowhites of eggs; let it boil a quarter of an hour; take the scum off, andlet it stand till cold. Put it to your brandy; add two quarts of whitewine, and strain it through a flannel bag; fill the cask, and it willclarify itself. You may bottle it in a week. Orange-peel greatlyimproves this liquor. _Noyau. _ To one gallon of the best white French brandy, or spirit diluted to thestrength of brandy, put two pounds and a half of bitter almondsblanched, two pounds of white sugar-candy, half an ounce of mace, andtwo large nutmegs. To give it a red colour, add four pounds of blackcherries. It must be well shaken every day for a fortnight; then let itstand for six weeks, and bottle it off: it improves much by longerkeeping. _Orange Juice. _ One pound of fine sugar to a pint of juice; run it through a jelly-bag, and boil it for a quarter of an hour; when cold, skim and bottle it. _Spirit of Oranges or Lemons. _ Take the thickest rinded oranges or lemons; pare off the rinds verythin; put into a glass bottle as many of these chips as it will hold, and then as much Malaga sack as it will hold besides. Stop the bottledown close, and, when you use it, take about half a spoonful in a glassof sack. It is a fine spirit to mix in sauces for puddings or othersweet dishes. _Cordial Orange Water. _ Take one dozen and a half of the highest coloured and thick-rindedoranges; slice them, and put them into two pints of Malaga sack, and onepint of the best brandy. Take cinnamon, nutmegs, ginger, cloves, andmace, of each one quarter of an ounce bruised, and of spearmint and balmone handful of each; put them into an ordinary still all night, pastedup with rye paste. The next day, draw them with a slow fire, and keep awet cloth upon the neck of the still; put the loaf sugar into the glassin which it drops. _Orgeat. _ Two quarts of new milk, one ounce of sweet almonds and eighteen bitter, a large piece of cinnamon, and fine sugar to your taste. Boil these aquarter of an hour, and then strain. The almonds must be blanched, andthen pounded fine with orange-flower water. _Another way. _ Four ounces of sweet almonds finely pounded, two ounces of whitesugar-candy, dissolved in spring-water, and a quart of cream; mix alltogether. Put it into a bottle, and give it a gentle shake when going tobe used. _Excellent Punch. _ Three pints of barley-water and a piece of lemon-peel; let it stand tillcold; then add the juice of six lemons and about half a pint of the bestbrandy, and sweeten it to your taste, and put it in ice for four hours. Put into it a little champagne or Madeira. _Milk Punch. _ To twenty quarts of the best rum or brandy put the peels of thirtySeville oranges and thirty lemons, pared as thin as possible. Let themsteep twelve hours. Strain the spirit from the rinds, and put to itthirty quarts of water, previously boiled and left to stand till cold. Take fifteen pounds of double-refined sugar, and boil it in a properproportion of the water to a fine clear syrup. As soon as it boils up, have ready beat to a froth the whites of six or eight eggs, and theshells crumbled fine; mix them with the syrup; let them boil together, and, when a cap of scum rises to the top, take off the pot, and skim itperfectly clear. Then put it on again with some more of the beaten egg, and skim it again as before. Do the same with the remainder of the egguntil it is quite free from dirt; let it stand to be cool. Strain it tothe juice of the oranges and lemons; put it into a cask with the spirit;add a quart of new milk, made lukewarm; stir the whole well together, and bung up the cask. Let it stand till very fine, which will be inabout a month or six weeks--but it is better to stand for sixmonths--then bottle it. The cask should hold fifteen gallons. This punchwill keep for many years. Many persons think this punch made with brandy much finer than that withrum. The best time for making it is in March, when the fruit is in thehighest perfection. _Another way. _ Take six quarts of good brandy, eight quarts of water, two pounds and ahalf of lump sugar, eighteen lemons, and one large wine-glassful ofratafia. Mix these well together; then throw in two quarts of boilingskimmed milk; stir it well, and let it stand half an hour; strain itthrough a very thick flannel bag till quite fine; then bottle it foruse. Before you use this punch, soak for a night the rinds of eighteenlemons in some of the spirit; then take it out, and boil it in the milk, together with two large nutmegs sliced. _Norfolk Punch. _ Take four gallons of the best rum; pare a dozen lemons and a dozenoranges very thin; let the pulp of both steep in the rum twenty-fourhours. Put twelve pounds of double-refined sugar into six gallons ofwater, with the whites of a dozen eggs beat to a froth; boil and scum itwell; when cold, put it into the vessel with the rum, together with sixquarts of orange-juice, and that of the dozen of lemons, and two quartsof new milk. Shake the vessel so as to mix it; stop it up very close, and let it stand two months before you bottle it. This quantity makes twelve gallons of the Duke of Norfolk's punch. It isbest made in March, as the fruit is then in the greatest perfection. _Roman Punch. _ The juice of ten lemons, and of two sweet oranges, the peel of an orangecut very thin, and two pounds of powdered loaf-sugar, mixed together. Then take the white of ten eggs, beaten into froth. Pass the firstmixture through a sieve, and then mix it by degrees, always beating withthe froth of the eggs; put the whole into an ice-lead; let it freeze alittle; then add to it two bottles of champagne, or rum. Turn it roundwith a ladle. The above is for twelve persons. _Raspberry Liqueur. _ Bruise some raspberries with the back of a spoon, strain them, and filla bottle with the juice; stop it, but not very close. Add to a pound offruit nearly a pound of sugar dissolved into a syrup. Let it stand fouror five days; pour it from the fruit into a basin; add to it as muchrich white wine as you think fit; bottle it, and in a month it will befit to drink. _Raspberry Vinegar. _ Fill a jar with raspberries, gathered dry, and pour over them as much ofthe best white wine vinegar as will cover them. Let them remain for twoor three days, stirring them frequently, to break them; strain theliquor through a sieve, and to every pint of it put a pound and aquarter of double-refined sugar; boil it, and take off the scum as itrises. When cool, bottle and cork it up for use. A spoonful of thisliquor is sufficient for a small tumbler of water. _Ratafia Brandy. _ Apricot or peach kernels, with four ounces of fine sugar to a quart ofbrandy. If you cannot get apricot kernels, two ounces of bitter almonds, bruised a little, to the same quantity of spirit, will make goodratafia. _Shrub. _ No. 1. To a gallon of rum put three pints of orange-juice and one pound ofsugar, dissolving the sugar in the juice. Then put all together in thecask. It will be fine and fit for use in a few weeks. If the rum be verystrong, you may add another pint of juice and half a pound of sugar tothe above. _Shrub. _ No. 2. Take two quarts of the juice of oranges and lemons, and dissolve in itfour pounds and a half of sugar. Steep one-fourth part of the orangesand lemons in nine quarts of spirits for one night; after which mix thewhole together; strain it off into a jug, which must be shaken two orthree times a day for ten days; then let it stand to settle for afortnight; after which draw it off very carefully, without disturbingthe sediment. _Shrub. _ No. 3. One gallon of rum, one pound and two ounces of double-refined sugar, onequart of orange-juice, mixed and strained through a sieve. _Currant Shrub. _ Pick the currants from the stalks; bruise them in a marble mortar; runthe juice through a flannel bag. Then take two quarts of the clearjuice; dissolve in it one pound of double-refined sugar, and add onegallon of rum. Filter it through a flannel bag till quite fine. _Spruce Beer. _ For one quarter cask of thirty gallons take ten or twelve ounces ofessence of spruce and two gallons of the best molasses; mix them welltogether in five or six gallons of warm water, till it leaves a froth;then pour it into the cask, and fill it up with more water. Add one pintof good yest or porter grounds; shake the cask well, and set it by fortwenty-four hours to work. Stop it down close. Next day, draw it offinto bottles, which should be closely corked and set by in a cool cellarfor ten days, when it will be as fine spruce-beer as ever was drunk. Thegrounds will serve instead of yest for a second brewing. In a hot climate, cold water should be used instead of warm. _Bittany Wine. _ Take six gallons of water and twelve pounds of sugar; put your sugar andwater together. Let it boil two hours; then, after taking it off thefire, put in half a peck of sage, a peck and a half of bittany, and asmall bunch of rosemary; cover, and let it remain till almost cold; thenput six spoonfuls of ale yest; stir it well together, and let it standtwo or three days, stirring two or three times each day. Then put it inyour cask, adding a quarter of a pint of lemon-juice; when it has doneworking, bung it close, and, when fine, bottle it. _Sham Champagne. _ To every pound of ripe green gooseberries, when picked and bruised, putone quart of water; let it stand three days, stirring it twice everyday. To every gallon of juice, when strained, put three pounds of thefinest loaf sugar; put it into a barrel, and, to every twenty quarts ofliquor add one quart of brandy and a little isinglass. Let it stand halfa year; then bottle it. The brandy and isinglass must be put in sixweeks before it is bottled. _Cherry Wine. _ Pound morella cherries with the kernels over-night, and set them in acool place. Squeeze them through canvas, and to each quart of juice putone pound of powdered sugar, half an ounce of coarsely-pounded cinnamon, and half a quarter of an ounce of cloves. Let it stand about a fortnightin the sun, shaking it twice or three times every day. _Another way. _ Take twenty-four pounds of cherries, cleared from the stalks, and mashthem in an earthen pan; then put the pulp into a flannel bag, and letthem remain till the whole of the juice has drained from the pulp. Put apound of loaf sugar into the pan which receives the juice, and let itremain until the sugar is dissolved. Bottle it, and, when it has doneworking, you may put into each bottle a small lump of sugar. _Cowslip Wine. _ No. 1. To twenty gallons of water, wine measure, put fifty pounds of lumpsugar; boil it, and skim it till it is very clear; then put it into atub to cool, and, when just warm, put to it two tea-spoonfuls of aleyest. Let it work for a short time; then put in fifteen pecks of cutcowslips, and the juice of twenty large lemons, likewise the outwardrinds pared off as thin as possible. Keep it in the tub two or threedays, stirring it twice each day. Then put it all together in a barrel, cleansed and dried. Continue to stir twice a day for a week or more, till it has done working; then stop it up close for three months, andbottle it off for use. The cowslips should be gathered in one day, and the wine made as soon aspossible after, as the fresh flowers make the wine of a finer colourthan when they are withered; but they will not hurt by being kept for afew days if they are spread on a cloth, and moved every day. _Cowslip Wine. _ No. 2. To a gallon of water put three pounds of lump sugar; boil them togetherfor an hour, skimming all the while. Pour it upon the cowslips, and, when milk warm, put into it a toast, with yest spread pretty thick uponit; let it stand all night, and then add two lemons and two Sevilleoranges to each gallon. Stir it well in a tub twice a day for two orthree days; then turn it; stir it every day for a fortnight, and bung itup close. It will be fit for bottling in six weeks. To every gallon ofwater you must take a gallon of cowslips. They must be perfectly drybefore they are used, and there should be as many gallons of cowslips asgallons of water; they should be measured as they are picked, and turnedinto the cask. Dissolve an ounce of isinglass, and put to it when cold. The lemons must be peeled. _Cowslip Wine. _ No. 3. Take fourteen gallons of water and twenty-four pounds of sugar; boil thewater and sugar one hour; skim it till it is clear. Let it stand tillnearly cold; then pour it on three bushels of picked cowslips, and putto it three or four spoonfuls of new yest; let it stand and work in yourvessel till the next day; then put in the juice of thirty lemons and thepeels of ten, pared thin. Stir them well together; bung up the vesselclose for a month; then bottle it. _Currant Wine. _ No. 1. Gather the currants dry, without picking them from the stalks; breakthem with your hands, and strain them. To every quart of juice put twoquarts of cold water, and four pounds of loaf sugar to the gallon. Itmust stand three days, before it is put into the vessel. Stir it everyday, and skim it as long as any thing rises. To ten gallons of wine addone gallon of brandy, and one of raspberries, when you put it in thevessel. Let it stand a day or two before you stop it; give it airfourteen days after; and let it stand six weeks before you tap it. _Currant Wine. _ No. 2. To every gallon of ripe currants put a gallon of cold water. When wellbroken with the hands, let it stand twenty-four hours. Then squeeze thecurrants well out; measure your juice, and to every gallon put fourpounds of lump sugar. When the sugar is well melted, put the wine into acask, stirring it every day, till it has done hissing; then put into ita quart of brandy to every five gallons of wine; close it well up;bottle it in three months. _Currant Wine. _ No. 3. Put into a tub a bushel of red currants and a peck of white; squeezethem well, and let them drain through a sieve upon twenty-eight poundsof powdered sugar. When quite dissolved, put into the barrel, and addthree pints of raspberries, and a little brandy. _Currant or Elder Wine. _ After pressing the fruit with the hand or otherwise, to every gallon ofjuice add two gallons of water that has been boiled and stood to becold. To each gallon of this mixture put five pounds of Lisbon sugar. Itmay be fermented by putting into it a small piece of toasted breadrubbed over with good yest. When put into the cask, it should be leftopen till the fermentation has nearly subsided. _Black Currant Wine. _ Ten pounds of fruit to a gallon of water; let it stand two or threedays. When pressed off, put to every gallon of liquor four pounds and ahalf of sugar. _Red Currant Wine. _ Gather the fruit dry; pick the leaves from it, and to every twenty-fivepounds of currants put six quarts of water. Break the currants well, before the water is put to them; then let them stand twenty-four hours, and strain the liquor, to every quart of which put a pound of sugar andas many raspberries as you please. _Another way. _ Take twenty-four pounds of currants; bruise them, and add to thatquantity three gallons of water. Let it stand two days, stirring ittwice a day; then strain the liquor from the fruit; and to every quartof liquor put one pound of sugar. Let it stand three days, stirring ittwice a day; then put it in your barrel, and put into it six-pennyworthof orris-root well bruised. The above quantities will make five gallons. _Red or White Currant Wine. _ Take to every gallon of juice one gallon of water, to every gallon ofwater three pounds and a half of the best Lisbon sugar. Squeeze thecurrants through a sieve; let the juice stand till the sugar isdissolved; dip a bit of brown paper in brimstone, and burn in the cask. Then tun the wine, and to every three gallons put a pint of brandy. Whenit has done hissing, stop it close; it will be fit to drink in sixmonths, but it will be better for keeping ten or twelve. _White Currant Wine. _ To each sieve of currants take twenty-five pounds of moist sugar, and toevery gallon of juice two gallons of water. Squeeze the fruit well withthe hands into an earthen pan; then strain it through a sieve. Throw thepulp into another pan, filling it with water, which must be taken fromthe quantity of water allowed for the whole, and to every ten gallons ofwine put one bottle of brandy. In making the wine, dissolve the sugar inthe water above-mentioned, and put it into the cask; then add theremaining juice and water, stirring it well up frequently. Stir it wellevery morning for ten successive days, and as it works out fill up thecask again until it has done fermenting. Then put in your brandy, andbung it quite close. In about eight months it will be fit to drink; but, if you leave it twelve, it will be better. _Damson Wine. _ Take four gallons of water, and put to every gallon four pounds ofMalaga raisins and half a peck of damsons. Put the whole into a vesselwithout cover, having only a linen cloth laid over it. Let them steepsix days, stirring twice every day; then let them stand six days withoutstirring. Draw the juice out of the vessel, and colour it with theinfused juice of damsons, sweetened with sugar till it is like claretwine. Put it into a wine vessel for a fortnight; then bottle it up; andit may be drunk in a month. All made wines are the better for brandy, and will not keep without it. The quantity must be regulated by the degree of strength you wish togive to your wine. _Elder Wine. _ No. 1. Take elderberries, when ripe; pick them clean from the stalk; press outthe juice through a hair sieve or canvas-bag, and to every gallon ofjuice put three gallons of water on the husks from which the juice hasbeen pressed. Stir the husks well in the water, and press them overagain; then mix the first and second liquor together, and boil it forabout an hour, skimming it clean as long as the scum rises. To everygallon of liquor put two pounds of sugar, and skim it again very clean;then put to every gallon a blade of mace and as much lemon-peel, lettingit boil an hour. After the sugar is put in, strain it into a tub, and, when quite cold, put it into a cask; bung it close down, and lookfrequently to see that the bung is not forced up. Should your quantitybe twelve gallons or more, you need not bottle it off till about April, but be sure to do so on a clear dry day, and to let your bottles beperfectly dry; but if you have not more than five or six gallons, youmay bottle it by Christmas on a clear fine day. _Elder Wine. _ No. 2. To a gallon of water put a quarter of a peck of berries, and threepounds and a half of Lisbon sugar. Steep the berries in water fortyhours; after boiling a quarter of an hour, strain the liquor from thefruit, and boil it with the sugar till the scum ceases to rise. Work itin a tub like other wines, with a small quantity of yest. After someweeks, add a few raisins, a small quantity of brandy, and some cloves. The above makes a sweet mellow wine, but does not taste strong of theelder. _Elder Wine. _ No. 3. Take twenty-four pounds of raisins, of whatever sort you please; pickthem clean, chop them small, put them into a tub, and cover them withthree gallons of water that has been boiled and become cold. Let itstand ten days, stirring it twice a day. Then strain the liquor througha hair sieve, draining it all from the raisins, and put to it threepints of the juice of elderberries and a pound of loaf-sugar. Put thewhole into the cask, and let it stand close stopped, but not in too colda cellar, for three or four months before you bottle it. The peg-holemust not be stopped till it has done working. The best way to draw the juice from the berries is to strip them into anearthen pan, and set it in the oven all night. _Elder Wine. _ No. 4. Mash eight gallons of picked elderberries to pieces, add as much springwater as will make the whole nine gallons, and boil slowly for threequarters of an hour. Squeeze them through a cloth sieve; addtwenty-eight pounds of moist sugar, and boil them together for half anhour. Run the liquor through your cloth sieve again; let it stand tilllukewarm; put into it a toast with a little yest upon it, and let itstand for seven or eight days, stirring it every day. Then put it into aclose tub, and let it remain without a bung till it has done hissing. Before you bung up close, you may add one pint of brandy at pleasure. _Elder Wine. _ No. 5. Half a gallon of ripe berries to a gallon of water; boil it half anhour; strain it through a sieve. To every gallon of liquor put threepounds of sugar; boil them together three quarters of an hour; whencold, put some yest to it; work it a week, and put it in barrel. Let itstand a year. To half a hogshead put one quart of brandy and threepounds of raisins. _Elder-flower Wine. _ To six gallons of water put eighteen pounds of lump-sugar; boil it halfan hour, skimming it all the time. Put into a cask a quarter of a peckof elder-flowers picked clean from the stalks, the juice and rinds ofsix lemons pared very thin, and six pounds of raisins. When the waterand sugar is about milk warm, pour it into the cask upon theseingredients; spread three or four spoonfuls of yest upon a piece ofbread well toasted, and put it into the cask; stir it up for three orfour days only; when it has done working, bung it up, and in six oreight months it will be fit for bottling. _Sham Frontiniac. _ To three gallons of water put nine pounds of good loaf-sugar; boil ithalf an hour; when milk-warm, add to it nearly a peck of elder-flowerspicked clear from the stalks, the juice and peel of three good-sizedlemons, cut very thin, three pounds of stoned raisins, and two or threespoonfuls of yest; stir it often for four or five days. When it hasquite done working, bung it up, and it will be fit for bottling in fivedays. _Mixed Fruit Wine. _ Take currants, gooseberries, raspberries, and a few rose-leaves, threepints of fruit, mashed all together, to a quart of cold water. Let itstand twenty-four hours; then drain it through a sieve. To every gallonof juice put three pounds and a half of Lisbon sugar; let it ferment;put it into a cask, but do not bung it up for some time. Put in somebrandy, and bottle it for use. _Ginger Wine. _ No. 1. With four gallons of water boil twelve pounds of loaf-sugar till itbecomes clear. In a separate pan boil nine ounces of ginger, a littlebruised, in two quarts of water; pour the whole into an earthen vessel, in which you must have two pounds of raisins shred fine, the juice andrind of ten lemons. When of about the warmth of new milk, put in fourspoonfuls of fresh yest; let it ferment two days; then put it into acask, with all the ginger, lemon-peel, and raisins, and half an ounce ofisinglass dissolved in a little of the wine; in two or three days bungit up close. In three months it will be fit to bottle. Put into eachbottle a little brandy, and some sugar also, if not sweet enough. _Ginger Wine. _ No. 2. Twenty-six quarts of water, eighteen pounds of white Lisbon sugar, sixounces of bruised ginger, the peel of six lemons pared very thin: boilhalf an hour, and let it stand till no more than blood warm. Put it inyour cask, with the juice of six lemons, five spoonfuls of yest, andthree pounds of raisins. Stir it six or seven times with a stick throughthe bung-hole, and put in half an ounce of isinglass and a pint of goodbrandy. Close the bung, and in about six weeks it will be fit forbottle. Let it stand about six months before you drink it. If you like, it may be drawn from the cask, and it will be fit for use in that way inabout two months. _Ginger Wine. _ No. 3. To ten gallons of water put eight pounds of loaf-sugar and three ouncesof bruised ginger; boil all together for one hour, taking the scum offas it rises; then put it into a pan to cool. When it is cold, put itinto a cask, with the rind and juice of ten lemons, one bottle of goodbrandy, and half a spoonful of yest. Bung it up for a fortnight: thenbottle it off, and in three weeks it will be fit to drink. The lemonsmust be pared very thin, and no part of the white must, on any account, be put in the cask. _Ginger Wine. _ No. 4. To every gallon of water put one pound and a half of brown sugar and oneounce of bruised ginger, and to each gallon the white of an egg wellbeaten. Stir all together, and boil it half an hour; skim it well whileany thing rises, and, when milk-warm, stir in a little yest. When cold, to every five gallons, put two sliced lemons. Bottle it in nine days;and it will be fit to drink in a week. _Gooseberry Wine. _ No. 1. To every pound of white amber gooseberries, when heads and tails arepicked off and well bruised in a mortar, add a quart of spring water, which must be previously boiled. Let it stand till it is cold before itis put to the fruit. Let them steep three days, stirring them twice aday; strain and press them through a sieve into a barrel, and to everygallon of liquor put three pounds of loaf-sugar, and to every fivegallons a bottle of brandy. Hang a small bag of isinglass in the barrel;bung it close, and, in six months, if the sweetness is sufficiently goneoff, bottle it, and rosin the corks well over the top. The fruit must befall grown, but quite green. _Gooseberry Wine. _ No. 2. To three quarts of full grown gooseberries well crushed put one gallonof water well stirred together for a day or two. Then strain and squeezethe pulp, and put the liquor immediately into the barrel, with threepounds and a half of common loaf-sugar; stir it every day until thefermentation ceases. Reserve two or three gallons of the liquor to fillup the barrel, as it overflows through the fermentation. Put a bottle ofbrandy into the cask, to season it, before the wine; this quantity willbe sufficient for nine or ten gallons. Be careful to let thefermentation cease, before you bung down the barrel. The plain white gooseberries, taken when not too ripe, but rather thecontrary, are the best for this purpose. _Gooseberry Wine. _ No. 3. A pound of sugar to a pound of fruit: melt the sugar, and bruise thegooseberries with an apple-beater, but do not beat them too small. Strain them through a hair strainer, and put the juice into an earthenpot; keep it covered four or five days till it is clear: then add half apint of the best brandy or more, according to the quantity of fruit, anddraw it out into another vessel, letting it run into a hair sieve. Stopit close, and let it stand one fortnight longer; then draw it off intoquart bottles, and in a month it will be fit for drinking. _Gooseberry Wine. _ No. 4. Proceed as directed for white currant wine, but use loaf-sugar. Largepearl gooseberries, not quite ripe, make excellent champagne. _Grape Wine. _ Pick and squeeze the grapes; strain them, and to each gallon of juiceput two gallons of water. Put the pulp into the measured water; squeezeit, and add three pounds and a half of loaf-sugar, or good West India, to a gallon. Let it stand about six weeks; then add a quart of brandyand two eggs not broken to every ten gallons. Bung it down close. _Lemon Wine. _ To every gallon of water put three pounds and a half of loaf-sugar; boilit half an hour, and to every ten gallons, when cold, put a pint ofyest. Put it next day into a barrel, with the peels and juice of eightlemons; you must pare them very thin, and run the juice through ajelly-bag. Put the rinds into a net with a stone in it, or it will riseto the top and spoil the wine. To every ten gallons add a pint ofbrandy. Stop up the barrel, and in three months the wine, if fine, willbe fit for bottling. The brandy must be put in when the wine is made. _Sham Madeira. _ Take thirty pounds of coarse sugar to ten gallons of water; boil it halfan hour; skim it clean, and, when cool, put to every gallon one quart ofale, out of the vat; let it work well in the tub a day or two. Then putit in the barrel, with one pound of sugar-candy, six pounds of raisins, one quart of brandy, and two ounces of isinglass. When it has donefermenting, bung it down close, and let it stand one year. _Orange Wine. _ No. 1. Take six gallons of water to twelve pounds of lump-sugar; put fourwhites of eggs, well beaten, into the sugar and water cold; boil itthree quarters of an hour, skim while boiling, and when cold put to itsix spoonfuls of yest, and six ounces of syrup of citron, well beatentogether, and the juice and rinds of fifty Seville oranges, but none ofthe white. Let all these stand two days and nights covered close; thenadd two quarts of Rhenish wine; bung it up close. Twelve days afterwardsbottle and cork it well. _Orange Wine. _ No. 2. To make ten gallons of wine, pare one hundred oranges very thin, and putthe peel into a tub. Put in a copper ten gallons of water, withtwenty-eight pounds of common brown sugar, and the whites of six eggswell beaten; boil it for three quarters of an hour; just as it begins toboil, skim it, and continue to do so all the time it is boiling; pourthe boiling liquor on the peel: cover it well to keep in the steam, and, two hours afterwards, when blood warm, pour in the juice. Put in a toastwell spread with yest to make it work. Stir it well, and, in five or sixdays, put it in your cask free from the peel; it will then work five orsix days longer. Then put in two quarts of brandy, and bung it close. Let it remain twelve or eighteen months, and then bottle it. It willkeep many years. _Orange Wine. _ No. 3. To a gallon of wine put three pounds of lump sugar; clarify this withthe white of an egg to every gallon. Boil it an hour, and when the scumrises take it off; when almost cold, dip a toast into yest, put it intothe liquor, and let it stand all night. Then take out the toast, and putin the juice of twelve oranges to every gallon, adding about half thepeel. Run it through a sieve into the cask, and let it stand for severalmonths. _Sham Port Wine. _ Cover four bushels of blackberries with boiling hot water, squeeze them, and put them into a vessel to work. After working, draw or pour off theliquor into a cask; add a gallon of brandy and a quart of port wine; letit work again; then bung it up for six months, and bottle it. _Raisin Wine. _ No. 1. Take one hundred weight of raisins, of the Smyrna sort, and put theminto a tub with fourteen gallons of spring water. Let them stand coveredfor twenty-one days, stirring them twice every day. Strain the liquorthrough a hair-bag from the raisins, which must be well pressed to getout the juice; turn it into a vessel, and let it remain four months;then bung it up close, and make a vent-hole, which must be frequentlyopened, and left so for a day together. When it is of an agreeablesweetness, rack it off into a fresh cask, and put to it one gallon ofBritish brandy, and, if you think it necessary, a little isinglass tofine it. Let it then stand one month, and it will be fit to bottle; butthe longer it remains in the cask the better it will be. _Raisin Wine. _ No. 2. Take four gallons of water, and boil it till reduced to three, fourpounds of raisins of the sun, and four lemons sliced very thin; take offthe peel of two of them; put the lemons and raisins into an earthen pot, with a pound of loaf-sugar. Pour in your water very hot; cover it closefor a day and a night; strain it through a flannel bag; then bottle it, and tie down the corks. Set it in a cold place, and it will be ready todrink in a month. _Raisin Wine. _ No. 3. To one hundred pound of raisins boil eighteen gallons of water, and letit stand till cold, with two ounces of hops. Half chop your raisins;then put your water to them, and stir it up together twice a day for afortnight. Run it through a hair-sieve; squeeze the raisins well withyour hands, and put the liquor into the barrel. Bung it up close; let itstand till it is clear; then bottle it. _Raisin Wine. _ No. 4. Take a brandy cask, and to every gallon of water put five pounds ofSmyrna raisins with the stalks on, and fill the cask, bunging it closedown. Put it in a cool dry cellar; let it stand six months; then tap itwith a strainer cock, and bottle it. Add half a pint of brandy to everygallon of wine. THE END. USEFUL WORKS, FORMING VALUABLE PRESENTS, LATELY PUBLISHED. A NEW SYSTEM of PRACTICAL ECONOMY; formed from Modern Discoveries andthe Private Communications of Persons of Experience. New Edition, muchimproved and enlarged, with a series of Estimates of Household Expenses, on Economical Principles, adapted to Families of every description. Inone thick volume, 12mo. Price 6s. Neatly bound. (The Estimatesseparately, 1s. 6d. ) The very rapid sale of this work manifests the high opinion entertained of its merits. It will afford important hints and much useful information to all who are desirous of properly regulating their establishments, and enjoying the greatest possible portion of the conveniences, comforts, and elegancies, of life that their respective incomes will admit of. There is scarcely a single subject connected with housekeeping, from the care of the Library down to the management of the beer cellar, which is not treated of in the present Volume. THE FOOTMAN'S DIRECTORY, and BUTLER'S REMEMBRANCER. By THOMAS COSNETT. Fifth Edition. 12mo. 4s. 6d. "This is really a most useful publication: of its kind, excellent. It embraces every thing that a servant ought to know, and leaves nothing untouched: every servant ought to possess it; and ladies and gentlemen will find it greatly to their advantage to place this work in the hands of their servants. "--TIMES. SIR ARTHUR CLARKE'S YOUNG MOTHER'S ASSISTANT; containing PracticalInstructions for the Prevention and Treatment of the Diseases of Infantsand Children. A new and improved Edition, 12mo. 4s. 6d. "In this little treatise, the author has endeavoured to communicate the results of considerable experience and observation with a view of producing a useful compendium for mothers, as far as possible divested of technical or scientific language. " CONVERSATIONS on the BIBLE. For the Use of Young Persons. By a LADY, NewEdition. 12mo. 6s. Bound. "The little work before us will be found eminently serviceable, as it engages the curiosity and fixes the attention of youth on a topic of primal interest. We cordially recommend this excellent work to the attention of all those who are engaged in the instruction of the rising generation; indeed, to mature capacities, it will be found well worthy of perusal. "--LITERARY CHRONICLE. PRACTICAL WISDOM; or, the Manual of Life; the Counsels of Eminent Men totheir Children; comprising those of Sir Walter Raleigh, Lord Burleigh, Sir Henry Sidney, the Earl of Strafford, Francis Osborne, Sir MatthewHale, the Earl of Bedford, William Penn, and Benjamin Franklin; with theLives of the Authors. New Edition. In small 8vo. With 9 MiniaturePortraits of the Writers, beautifully engraved on Steel, neatly bound, 5s. "We cannot too strongly recommend this volume, as one of the best that can possibly be selected, when a present that may prove really useful is wished to be given to any young friend. "--STAR. "We have met with no book of the same size containing so much useful advice. "--NEW TIMES. LETTERS ON MATRIMONIAL HAPPINESS. Written by a Lady of Distinction toher Relation shortly after her Marriage. Second Edition, 5s. 6d. Neatlybound. FRUITS AND FLOWERS. PHILLIPS'S COMPANION for the ORCHARD; an Historical and BotanicalAccount of Fruits known in Great Britain, with Directions for theirCulture. By HENRY PHILLIPS, F. H. S. New Edition, enlarged with muchadditional information, as well as Historical, Etymological, andBotanical, Anecdotes, and comprising the most approved Methods ofRetarding and Ripening of Fruits, so as to ensure, in all seasons, theenjoyment of those vegetable delicacies; new and curious Particulars ofthe Pine Apple, &c. 8vo. 7s. "We know of no class of readers which is not much obliged to Mr. Phillips for this very useful and very entertaining publication. For extent of information, utility, and most of the other good qualities which can be desired in a production of its kind, it is really deserving the warmest eulogy. "--LITERARY GAZETTE. PHILLIPS'S COMPANION for the KITCHEN GARDEN; a History of Vegetablescultivated in Great Britain; comprising their Botanical, Medicinal, Edible, and Chemical Qualities, Natural History, and Relation to Art, Science, and Commerce. By HENRY PHILLIPS, F. H. S. , Author of "TheCompanion for the Orchard. " New Edition. In 2 vols, 8vo. 12s. "In this work, the object of the author has been to render the knowledge of Plants entertaining and useful, not only to Botanists, but to those who have hitherto deemed it a difficult and uninteresting science. He has endeavoured to ascertain of what countries the vegetables now cultivated are natives, the earliest accounts of their cultivation, and how far they have improved by attention, or degenerated by neglect; also the various uses made of them by the ancients, as well as the moderns, of different countries. "--INTRODUCTION. THE FLORIST'S MANUAL; or, Rules for the Construction of a Gay FlowerGarden, with Directions for preventing the Depredations of Insects. Towhich are added--1. A. Catalogue of Plants, with their colours, as theyappear in each season. --2. Observations on the Treatment and Growth ofBulbous Plants; curious Facts respecting their Management; Directionsfor the Culture of the Guernsey Lily, &c. &c. By the Authoress of"Botanical Dialogues, " &c. New Edition, revised, and improved: small8vo. With 6 coloured plates, 5s. 6d. * * * * * HISTORY OF THE BRITISH NOBILITY. Now ready, the FOURTH EDITION, for 1832, in 2 vols. Comprising the recently created Peers and Baronets, and illustrated with upwards of 1500 Engravings, among which is a fine Head of His Majesty, after Sir Thomas Lawrence's celebrated drawing, BURKE'S GENERAL and HERALDIC DICTIONARY of the PEERAGE and BARONETAGE ofthe BRITISH EMPIRE This New Edition of Mr. Burke's popular work, in addition to comprising, exclusively, the whole HEREDITARY RANK of England, Ireland, and Scotland, (exceeding FIFTEEN HUNDRED FAMILIES, ) has been so extended, as to embrace almost every individual in the remotest degree allied to those eminent houses; so that its collateral information is now considerably more copious than that of any similar work hitherto published. The LINES OF DESCENT have likewise been greatly enlarged, and numerous historical and biographical anecdotes, together with several curious and rare papers, have been supplied. The Armorial Ensigns have been re-engraved, on the new and improved plan of incorporation with the letter-press, so that the existing state of each family, with its lineage and arms, will be found together. Transcriber's Note The following errors were corrected. Page Error vii ---- ragout changed to ----, ragout x a la paysanne changed to à la paysanne 18 Pistacio changed to Pistachio 30 cheeses (plain) changed to cheeses (plain), 47 large large leeks changed to large leeks 57 half: cayenne changed to half; cayenne 63 the blood changed to the blood. 76 litle pepper changed to little pepper 79 bread crum bs changed to bread crumbs 83 fine white white, changed to fine white, 85 the to pcrust changed to the top crust 89 _Omelets_ changed to _Omelets. _ 95 sprinkle a little flower changed to sprinkle a little flour 97 Jamiaca pepper changed to Jamaica pepper 99 add ketcheup changed to add ketchup 103 carrots, &c; changed to carrots, &c. ; 120 ake it red changed to make it red 132 common basonful changed to common basinful 133 (common. ) changed to (common). 134 souce changed to souse 135 chopped parlsey changed to chopped parsley 140 Game), a changed to Game) a 144 and squeze changed to and squeeze 166 a fow land changed to a fowl and 190 the crum changed to the crumb 196 A spoonful o changed to A spoonful of 196 piece of butter: changed to piece of butter; 206 three table-spooonfuls changed to three table-spoonfuls 216 ratifia flavour changed to ratafia flavour 238 One pour of flour changed to One pound of flour 248 become magotty changed to become maggoty 342 strain it ever changed to strain it over 357 four days: changed to four days; 366 head of garlick changed to head of garlic 389 _Raisin Wine. _ No. 3 (first instance) changed to _Raisin Wine. _ No. 2 The following words were inconsitently spelled or hyphenated. a-la-mode / alamode bay-leaf / bay leaf bay-leaves / bay leaves beef-steaks / beef steaks beef-suet / beef suet beet-root / beet root bung-hole / bunghole black-pepper / black pepper bread-crumb / bread crumb bread-crumbs Calf's-head / Calf's head calf's-head / calf's head cocks'-combs / cocks-combs Cod's-Head / Cod's Head curry-powder / curry powder dessert-spoonful / dessert spoonful Elder-berry / Elderberry elder-flower / elder flower eschalot / shalot fire-side / fireside force-meat / forcemeat juniper-berries / juniper berries laurel-leaf / laurel leaf laurel-leaves / laurel leaves lemon-peel / lemon peel loaf-sugar / loaf sugar lump-sugar / lump sugar Macaroni / Maccaroni maccaroons / macaroons mackarel / mackerel mushroom-powder / mushroom powder mustard-seed / mustard seed olive-oil / olive oil orange-peel / orange peel Orange-water / Orange Water Pepper-pot / pepper pot plum-pudding / plum pudding Potage / Pottage puff-paste / puff paste rolling-pin / rollingpin rump-steaks / rump steaks sauce-boat / sauceboat saw-dust / sawdust scate / skate Slip-cote / Slipcote Souffle / Soufflé sweet-herbs / sweet herbs / sweetherbs table-spoonful / table spoonful tea-spoonfuls / teaspoonfuls wine-glass / wine glass wine-glasses / wine glasses wine-glassful / wine glassful