To preserve Grapes all the Winter.

Take an Earthen Jar, well glaz'd, that will hold about six Gallons, or more; then dry some Oats, a little, in the Sun, upon Leads if you can, so that they have lost some part of their Moisture; lay them then two Inches thick, at the bottom of the Jar, and upon them, your Bunches of Grapes, gathered full ripe and dry; and if in any Bunch there is a rotted Grape, cut it off, and see that your Bunches are quite clean in their Berries; and besides, that all the Parts you have cut the Grapes from, are quite dry. Lay these on the Oats, and upon them put two Inches thick of Oats, dry'd as before; and on them again, a Layer of Grapes, and so the Oats upon them, continuing this Practice till the Vessel is full. Then take a Cork, well soak'd in Oil, and stop it close in the Jar, and seal it up with Pitch, Bees-Wax, and a little Rosin, melted together, and keep it in a cool Place; but to bury it three Foot under ground, is better.



A Collar of Mutton roasted. From St. Edmund's-Bury in Suffolk.

Take a Coast of Mutton, which is the Neck and Breast together, skin it in the whole Piece; then parboil it, and prepare a Mixture of Crumbs of Bread; Lemon-Peel grated, a little Pepper, Salt, Nutmeg, or sweet Marjoram powder'd, which answers the End of most Spices, or else a little dry'd sweet Basil, which we call Bush-Basil, in the Gardens. To this, add the Yolks of six hard Eggs, beat in a Mortar, with six Ounces of Butter; mix this with the other Ingredients; then take the inside of the Mutton, and cover it with this Mixture, and roll it up as close as can be, and secure it in the Roll; so that it may be close for the Spit. It must be spitted through the Middle length-ways, and basted with Butter, salting it every now and then, and the Gratings of Crusts of Bred should be sprinkled upon it, with the seasoning above. Just before it is enough, when it is taken off the Spit, serve it with strong Gravey and Lemon or Orange Juice, and garnish with Lemon or Orange sliced; or when Oysters are in season, add fry'd Oysters: viz.



To fry Oysters for a Plate, or the Garnish of the foregoing Dish.

Make a Batter of Eggs and Flower, Crumbs of Bread, and a little Mace, beaten fine. Stew some large Oysters in their own Liquor gently, and wipe them dry, and flower them: dip them, after this, in the Batter, and fry them in very hot Butter, or Lard, or Seam of an Hog; and they will be incrustated, or cover'd, with a sort of Paste, which will be very agreeable, either for a Plate, or to garnish a Dish. If we have them alone, serve them with some of the Liquor, a little Butter, some White Wine, boiling first some Spices in the Liquor.



Of a Sturgeon, how it ought to be cured, for cold Meat, or dressed hot for the Table.

The Sturgeon is a Fish commonly found in the Northern Seas; but now and then, we find them in our great Rivers; the Thames, the Severn and the Tyne. This Fish is of a very large size; even sometimes to measure eighteen Foot in length. They are in great esteem when they are fresh taken, to be cut in Pieces, of eight or ten Pounds, and roasted or baked; besides, to be pickled and preserv'd for cold Treats: And moreover, the Caviar, which is esteem'd a Dainty, is the Spawn of this Fish.



To Cure, or Pickle, Sturgeon; from Hamborough.

Take a Sturgeon, gut it and clean it very well, within side, with Salt and Water; and in the same manner clean the Outside, wiping both very dry with coarse Cloths, without taking any of the great Scales from it: then take off the Head, the Fins and Tail; and if there is any Spawn in it, save it to be cured for Caviar. When this is done, cut your Fish into small Pieces, of about four Pounds each, and take out the Bones, as clean as possible, and lay them in Salt and Water for twenty-four Hours; then dry them well with coarse Cloths; and such Pieces as want to be rolled up, tie them close with Bass-strings, that is, the strings of Bark which compose the Bass Mats, such as the Gardeners use: for that being flat, like Tape, will keep the Fish close in the boiling, which would otherwise break, if it was tied with Pack-Thread. Strew some Salt over the Pieces, and let them lie three Days; then provide a piece of Wicker, made flat, aid wide as the Copper or Cauldron you will boil your Fish in, with two or three Strings, fasten'd to the Edges, the Ends of which should hang over the Edges of the Copper. The Pans we generally boil our Fish in, are shallow and very broad; then make the following Pickle, viz. one Gallon of Vinegar to four Gallons of Water, and to that quantity put four Pounds of Salt. When this boils, put in your Fish; and when it is boil'd enough, take it out, and lay it in single Pieces, upon Hurdles, to drain, or upon such Boards as will not give any extraordinary Taste to the Fish. Some will boil in this Pickle a quarter of a Pound of whole black Pepper.

When your Fish is quite cold, lay it in clean Tubs, which are call'd Kits, and cover it with the Liquor it was boil'd in, and close it up, to be kept for Use.

If at any time you perceive the Liquor to grow mouldy, or begin to mother, pass it through a Sieve; add some fresh Vinegar to it, and boil it: and when it is quite cold, wash your Fish in some of it, and lay your Pieces a-fresh in the Tub, covering them with Liquor as before, and it will keep good several Months. This is generally eaten with Oil and Vinegar.



To prepare the Caviar, or Spawn, of the Sturgeon.

Wash it well in Vinegar and Water, and then lay it in Salt and Water two or three Days; then boil it in fresh Water and Salt; and when it is cold, put it up for Use. This is eaten upon Toasts of white Bread with a little Oil.



To Roast a piece of fresh Sturgeon; from Mr. Ralph Titchbourn, Cook.

Take a piece of fresh Sturgeon, of about eight or ten Pounds; let it lie in Water and Salt, six or eight Hours, with its great Scales on: then fasten it on the Spit, and baste it well with Butter for a quarter of an Hour; and after that, drudge it with grated Bread, Flour, some Nutmeg, a little Mace powder'd, Pepper and Salt, and some sweet Herbs dry'd and powder'd, continuing basting and drudging of it till it is enough. Then serve it up with the following Sauce, viz. one Pint of thin Gravey and Oyster Liquor, with some Horse-Radish, Lemon-Peel, a bunch of sweet Herbs, some whole Pepper, and a few Blades of Mace, with a whole Onion, an Anchovy, a spoonfull or two of liquid Katchep, or some Liquor of pickled Walnuts, with half a Pint of White Wine: strain it off, and put in as much Butter as will thicken it. To this put Oysters parboil'd, Shrimps or Prawns pickt, or the inside of a Crab, which will make the same Sauce very rich; then garnish with fry'd Oysters, Lemon sliced, butter'd Crabs and fry'd Bread, cut in handsome Figures, and pickled Mushrooms. N.B. If you have no Katchep, you may use Mushroom Gravey, mention'd in the first Part of your Treatise, or some of the travelling Sauce in the same Book, or else a small Tea spoonful of the dry Pocket-Sauce.



To Roast a Collar, or Fillet, of Sturgeon; from the same.

Take a piece of fresh Sturgeon; take out the Bones, and cut the fleshy Part into Lengths, about seven or eight Inches; then provide some Shrimps, chopt small with Oysters; some Crumbs of Bread, and such seasoning of Spice as you like, with a little Lemon-Peel grated. When this is done, butter one side of your Fish, and strew some of your Mixture upon it; then begin to roll it up, as close as possible, and when the first Piece is rolled up, then roll upon that another, prepared as before, and bind it round with a narrow Fillet, leaving as much of the Fish apparent as may be. But you must remark, that the Roll should not be above four Inches and a half thick; for, else one Part would be done enough before the Inside was hardly warm'd: therefore, I have sometimes parboil'd the inside Roll before I began to roll it.

When it is at the Fire, baste it well with Butter, and drudge it with sifted Raspings of Bread. Serve it with the same Sauce as directed for the former.



A Piece of fresh Sturgeon boiled; from the same.

When your Sturgeon is clean, prepare as much Liquor to boil it in, as will cover it; that is, take a Pint of Vinegar to about two Quarts of Water, a stick of Horse-Radish, two or three bits of Lemon-Peel, some whole Pepper, a Bay-leaf or two, and a small handful of Salt; boil your Fish in this, till it is enough, and serve it with the following Sauce.

Melt a pound of Butter; then add some Anchovy Liquor; Oyster Liquor; some White Wine; some Katchep boil'd together with whole Pepper and Mace strain'd; put to this the Body of a Crab, and serve it with a little Lemon-Juice. You may likewise put in some Shrimps, the Tails of Lobsters, cut to Pieces, stew'd Oysters, or Cray-fish cut into small Bits: garnish with pickled Mushrooms and roasted or fry'd Oysters, Lemon sliced, and Horse-Radish scraped.



To make a Sturgeon-Pye; from the same.

Put to a quartern of Flour, two Pounds of Butter, and rub a third Part in; then make it into a Paste with Water, and roll the rest in at three times; then roll out your Bottom, and when it is in the Dish, lay some Butter, in pieces, upon it; and strew on that, a little Pepper and Salt. Then cut your Sturgeon in Slices cross-ways, about three quarters of an Inch thick, seasoning them with Pepper, Salt, Nutmeg and Lemon-Peel grated, till your Pye is full, and on the Top lay on Pieces of Butter; then close it, and put in, just before it goes to the Oven, some White Wine and Water; and when it is bak'd, serve it: garnish it with sliced Lemon, or Orange.



To butter Crabs, from the same, for Garnish for the foregoing Dishes, or to be served by themselves.

Take middle-siz'd Sea-Crabs; break the Claws, and pick them; then take out the Body, free from all the Films and boney Parts; mix these together with some Pepper and Salt, to your mind; and when you have heated some White Wine over the Fire, put your Mixture into it, and stir it well together, and keep it warm in a gentle Oven, till you want it for Use: and just before you use it, pour into your Mixture a little melted Butter, and stir it well in; then clean your Shells, as well as possible, in hot Water, and put in your Mixture, and serve it to the Table hot. Or this Mixture may be serv'd on a Plate, upon Sippets, with Slices of Lemon or Orange. You should fry the Sippets.



The Manner of Pickling and Drying of Sheeps Tongues, or Hogs Tongues, which they call Stags Tongues; from a celebrated Practitioner of forty Years standing in London.

The Sheeps Tongues, which are commonly bought in the London Markets, are the best, if they are the Tongues of Wethers, fed in low Lands; being the largest, as they are taken from the largest sort of Sheep: but the Tongues of all Sorts of Sheep are good enough to be worth Pickling. But there is this Difference in the Value, that one large Tongue, well cured, will sell for three Pence, while the smallest Sort, cured in the same manner, will only sell for Three Half-pence, or a Penny. These Tongues are bought in Quantities of the Carcass Butchers, about Whitechappel, and other Butchers about Town, who kill from One hundred to Six hundred Sheep in a Day, each Butcher; and they know very well how to cut out the Tongues, with all their Parts to advantage: but they are afterwards trimm'd, when we receive them, into a more regular Shape; by those who cure them. When we are about this Work, there is one thing necessary to be observ'd, especially in hot Weather, but always it is best to be done; which is, cut the fleshy Part of the Bottom of the Tongue length-ways, and you will find, towards the Root, an Artery, which as soon as 'tis cut will bleed, and joining to that is a kind of Sweet-bread; take these out, as clean as you can, without disfiguring the Tongue; otherwise the Tongues will have an ungrateful Smell, and putrify: so, that if you deal by Wholesale, they will be return'd upon your hands, or be a trouble to the Family where they are made. Wash these well, after trimming, in Salt and Water, and then salt them with common Salt, well dry'd, in an Iron Kettle; one pound to half an Ounce of Salt-Petre, or Nitre, powder'd and well mix'd. Rub them well with the Mixture, and lay them close together in a Tub, or glaz'd earthen Vessel; and, after a few Days, when they are salt enough, take them from the Pickle, and when they are a little dry, tie them by the Tips, half a dozen together; and hang them up in a Chimney, where Deal Saw-Dust is burnt, till they are smoked enough, to be cured for boiling; then boil them in their Bunches, and let them dry for Sale. But to come a quicker Way to cure these Tongues, in the Pickle, as we do generally, is to make a Brine or Pickle in the following manner; that is, take a quantity of Water, and make a Pickle of it with common Salt, boil'd till it will bear an Egg; and then put in to every Pound of Salt, half an Ounce of Nitre, or Salt-Petre; and when the Pickle is cold, throw in your Tongues: which is the quickest Way. But for drying of them, the Smoking-Closets will do perfectly well, only we have not always those Conveniencies.



The Smoking-Closets,

It is to be observ'd, from your own Writings, That the Smoking-Closets are of great use in curing of Hams; and they are no less useful in drying of Tongues. I have, in a place, in the Country, one of them in a Garret, where we enclose a Room of ten foot Square, where is a Chimney, into which, by a Register, we let in the Smoke from the Fire, which is made on a Hearth, on the ground Floor; so that the Smoke then does not come too hot on the Tongues, and so preserves them from turning rusty. This is much the best way of curing them, and one may cure, in such a Room, fourscore dozen at a time. This Place, likewise, we cure our Hung-Beef in. We have try'd some Sheeps Tongues, salted only in a Brine of common Salt, and dry'd in such a Room; and they are very red, and well tasted, though there is no Salt-Petre used in the Pickle.



A Carp Pye. From Mrs. Mary Gordon.

Put to a quartern of Flour a pound and a half of Butter, rubbing a third part in; and make it into a Paste with Water: then roll in the rest of the Butter, at two or three times, and lay your Paste in the Dish, putting some bits of Butter, on the bottom Paste, with some Salt and Pepper, at discretion.

Then scale and gut your Carp, and wash it with Vinegar, and dry it well; and make the following Pudding for the Belly of the Carp: viz. Take the Flesh of an Eel, and mince it very small; add some grated Bread, some dry'd sweet Marjoram powder'd, two butter'd Eggs, a small Anchovy minced, a little Nutmeg grated, and some Salt and Pepper; mix this well, and fill the Belly of the Carp with it; and for the remaining Part, make it into Balls. Then cut off the Tail and Fins of the Carp, and lay it in the Crust, with the Balls about it; some Mushroom Buttons, Oysters with their Fins taken off, and some Shrimps, a few Slices of Lemon, and some thin Slices of fat Bacon, a little Mace and some bits of Butter: then close it, and before you put it into the Oven, pour in half a Pint of Claret. Serve this Pye hot.



To make Biscuits of Potatoes. From the same.

Boil the Roots of Potatoes, till they are tender; then peel them, and take their weight of fine Sugar, finely sifted; grate some Lemon-Peel on the Sugar; and then beat the Potatoes and Sugar together, in a Stone Mortar, with some Butter, a little Mace, or Cloves, finely sifted, and a little Gum Dragon, steeped in Orange-Flower-Water, or Rose-Water, till it becomes a Paste; then make it into Cakes with Sugar, finely powder'd, and dry them in a gentle Oven.



To make Biscuits of Red Beet-Roots; from the same; call'd the Crimson Biscuit.

Take the Roots of Red-Beets, and boil them tender; clean them, and beat them in a Mortar with as much Sugar, finely sifted; some Butter; the Yolks of hard Eggs, a little Flower; some Spice, finely beaten, and some Orange-Flower-Water, and a little Lemon-Juice. When they are well mix'd, and reduced to a Paste, make them into Cakes, and dry them in a slow Oven.



To boil Onions, that they shall lose their strong Scent, and become as sweet as Sugar in their Taste. From the same.

Take the largest Onions, and when you have cut off the Strings of the Roots, and the green Tops, without taking off any of the Skins, fling them into Salt and Water, and let them lie an Hour; then wash them in it, and put them into a Kettle, where they may have plenty of Water, and boil them, till they are tender. Then take them off, and take off as many Skins, as you think fit, till you come to the white Part, and then bruise them, if you will, and toss them up with Cream or Butter, if you use them with boil'd Rabbits, or under a roasted Turkey; but in the last Case, this Sauce should be serv'd in Basons, or on Plates. You may also bruise them, and strain them through a Cullendar, and then put Cream to them; which is esteem'd the nicest way for a Turkey; or if you keep them whole, you may warm them in strong Gravey, well drawn, with Spice and sweet Herbs; and when that is done, thicken the Gravey with burnt Butter, adding a little Claret, or White Wine; or, for want of that, a little Ale. This is a Sauce for a Turkey roasted, or roast Mutton, or Lamb.



Hungary-Water. From Mrs. Du Pont, of Lyons; which is the same, which has been famous, about Montpelier.

Take to every Gallon of Brandy, or clean Spirits, one handful of Rosemary, one handful of Lavender. I suppose the handfuls to be about a Foot long a-piece; and these Herbs must be cut in Pieces, about an Inch long. Put these to infuse in the Spirits, and with them, about an handful of Myrtle, cut as before. When this has stood three Days, distil it, and you will have the finest Hungary-Water that can be. It has been said, that Rosemary Flowers are better than the Stalks; but they give a faintness to the Water, and should not be used, because they have a quite different Smell from the Rosemary; nor should the Flowers of Myrtle be used in lieu of the Myrtle, for they have a scent ungrateful, and not at all like the Myrtle.



The Manner of making the famous Barcelona Snuff, as it was perform'd at the Lyon at Barcelona; from the same. This is also call'd Myrtle Snuff.

Take Seville Snuff, and prepare a dry Barrel, that has not had any Wine in it, or of any Scent; then cut the fresh Tops of Myrtle, and lay a layer of them at the bottom of the Cask, an Inch or two thick; then lay Snuff on that as thick, and lay on more Myrtle, two Inches; then again, put on Snuff, and so fill the Barrel in the same Manner, Stratum super Stratum. Then press it down with a Board, that will fit, and set three Weights upon it of a quarter of an Hundred a-piece, and let it stand four and twenty Hours; then turn it out, and sift it, flinging the Myrtle away; then put it into the Cask, as before, with fresh Myrtle, and serve it so three times, and sift it off. When this is done, add to every ten Pounds of Snuff, one pound of Orangery Snuff, and mix the whole very well, and after three days, put it into glaz'd Pots, well pressed into them, and stopt close; or else into Leaden Pots: which last is rather the best.



To make Orangery Snuff. From the same.

Take Seville Snuff and Orange-Flowers, fresh gather'd early in the Morning. And in a glaz'd Earthen Vessel, lay a Layer of the Flowers, then a Layer of Snuff, then a Layer of Flowers; and so on, till the Pot is full. Press it down very gently, and let the Mouth of the Pot be open for twenty-four Hours; then turn all out, and sift your Snuff, and lay in fresh Flowers, with Snuff, in the same manner as before; and at the end of four and twenty Hours sift it off again, and repeat the same the third time: being sure that the Flowers do not remain longer than twenty-four Hours, else they will sour the Snuff. In making this Snuff, you ought to allow at least a pound for Waste, for the Flowers will gather a great deal of it.



To make Orange-Butter. From the same.

Take Hogs-Lard (or as in some Places, call'd Hogs-Seame) wash this well in Spring-Water, beating it all the while with a piece of Wood; then take Orange-Flowers, fresh gather'd, and melt the Lard gently, and put about a quarter of a pound of the Flowers into a pound of Lard; let them remain ten Minutes, gently keeping them warm over the Fire; then strain it off, and when the Lard is again cold, beat it, and wash it with Orange-Flower-Water. Then melt it gently a second time, and put in fresh Flowers, in the same manner as before, and it will become of a yellow Colour; and, when it is cool, beat it again with a wooden Paddle and Orange-Flower-Water, and then put it into Pots for use. I should remark, that the Lard should be melted by putting it in a glazed Vessel, and melting it by putting the Vessel into boiling Water.



To make Flour of Mustard.

Those who live in the Country, or go to Sea, have frequent occasion to use Mustard, when there is no opportunity of getting it without extraordinary Trouble. It is a Sauce seldom thought on till the Minute we want it; and then, according to the old Way of making it, if we are lucky enough to have Mustard-Seed in the House, we must spend an Hour in the Ceremony of grinding it in a wooden Bowl, and an Iron Cannon-Bullet, according to the old Custom; or, if we have Mustard by us, ready made, if it has stood a Week, it is then of no value, if it is in small quantity. But to obviate this Difficulty, the Invention of grinding Mustard-Seed in a Mill, and thereby reducing of it to Flour, to be made fit for the Table in an instant, has been very well received: for by that Contrivance we have it always fresh, and full of brisk Spirits, and may only make just what we want without any spoil, as long as we keep a Stock of this Flour by us.

There are two Sorts of Mustard: viz. The white Sort, which is a large Grain, and not so strong; and the black Sort, which is a small Grain. That which I account the best, is from the wild Mustard, commonly found growing in Essex, which sells the best in the Markets. But from whatever Place we have it, regard should be chiefly had to its being free from Mustiness, which happens from the gathering the Seed wet, or in the Dew, and laying it close together before it is thresh'd. When this Seed is dry and sweet, grind it in a Mill, such as a Coffee-Mill; but the Mill must be fresh, and free from any Flavour or Taint: it should not indeed be used with any other thing. When you have ground a sufficient Quantity, pass it through a pretty open Sieve, and the next day put it into Vials with open Mouths, pressing it down close; stop them well, and keep it for use. When you want good Mustard for the Table, take a spoonful or two of this Flour, and as much boiling Liquor from the Pot, where Beef or Pork is boiled, as will make it of the Consistence you desire, stirring it well till it is mixt for your Purpose; or for want of such Liquor, boil a little Salt and Water together, and mix your Mustard-Flour with that; but in either of these Ways you must observe, that while your Mustard is warm, it will last better.

Some who do not love their Mustard overstrong, put equal Quantities of the white and black Mustard-Seed into the Mill, and then the Flour will not be so poignant to the Palate, and will have a brighter Look. If your Mill be set very sharp, the Flour will be so fine, that it need hardly be sifted.



To keep Anchovys good for a long time. From Mrs. M. N.

As the People in the Country have not always the conveniency of a Market near them, and the Anchovy is often required for Fish-Sauce; so should every Family keep a quantity by them. They should be large, and fresh brought over when we buy them, and feel firm to the Finger; neither should they have their Heads on, for they are then more apt to turn rancid and stink; and if we buy them in large Quantities, the frequent opening the Pot we keep them in will subject them to Change. But to prevent this, as the Liquor falls or shrinks, add Vinegar to them, which will continue them firm and free from Rotting for two Years.



To Roast a Shoulder of Mutton like Venison. From the same.

Take a Shoulder of Mutton, and skin it; then lay it in the fresh Blood of a Sheep, well stirr'd with a little Salt, as it is bleeding, for six or eight Hours. When you have done this, wash it in Water and Salt, and at last with Vinegar; or else you may steep it in an Infusion of warm Water, a Gallon, and half a quarter of an Ounce of Brazil-Wood rasp'd. You may steep it in this Liquor for four Hours, or else you may let it pass half an Hour in a gentle Oven with Water and Salt, and a small Piece of Brazil-Wood in it; either of which will give it a Colour: but I think the two last are better than the Blood. Roast it then for its time, basting it well with Water and Salt, till it is near enough, and then give it a little sprinkling of Salt and raspings of Bread, with some Flour well mixt. The Sauce for this is Claret boil'd with Cinnamon, sweetned with a little Sugar and Crumbs of Bread grated: but some will use the Claret, Sugar and Cinnamon without the Crumbs, in Saucers; as it is now the most common way in Noblemens Families to do Venison. But in the Dish with the artificial Shoulder of Venison, put a strong Gravey of Beef; or made of some of the Beef-Glue which you have recommended in your Book.



To make a Hare-Pye, for a cold Treat. From the same.

Take the Flesh of an Hare, and beat it in a Marble Mortar; then add as many butter'd Eggs as will almost equal the Quantity of the Hare's-Flesh. Mix these together with a little fat Bacon cut small, some Pepper and Salt, and a little powder of Cloves and Mace, or sweet Marjoram, to your Pleasure, and mix them very well; then lay in your Paste, and butter it well at the bottom with some seasoning, strew'd upon it, and lay in your Preparation, and cover it with Butter; then close it, and serve it when it is cold.



To preserve Ginger, and reduce the common Ginger for that purpose. From the same.

Take the large Roots of Ginger, and pour scalding Water upon them; and when that is cool, pour on some more scalding Water: and so repeat the same till the seventh or eighth time, or till you find the Ginger soft, and very much swell'd. Then warm some White Wine, and put it in that, for a few Hours, stirring it frequently while it is in any of the Liquors. Boil the last Liquor with fine Sugar to a Syrup; then put in your Ginger, and boil it for some time; then set it by till the next day, and repeat the boiling of the Ginger, adding every now and then a little White Wine, till the Ginger begins to look a little clear; and when it is cold, put it into Glasses, or glazed Jars, stopping it close.



Marmalade of Oranges and Lemons. From the same.

It is necessary to boil the Rinds of each in several Waters, till the Bitterness is lost, and that they are reduced to a tenderness, such as you like; then beat them in a Marble Mortar with as much of the Pulp of Golden-Pippins, or Golden-Rennets, as you think proper. Then take their weight of Sugar well powder'd, and a Pint of Water to every Pound of Sugar; boil your Sugar and Water, and when you have made a Syrup, put in your Pulp, and boil them all together till they are clear. Then put in the Juice of Oranges and Lemons, so much as will give you the Taste you desire; then boil it over again till it jellies, and put it into Glasses, Keep this in a dry Place.



To make Syrup of Mulberries. From the same.

Press out the Juice of Mulberries with your Hands, and pass it through a Sieve; and when it has stood to settle, pour off the clear, and put to it, its Weight of fine Sugar; put this into a Gallypot, and set that Pot into a Kettle of hot Water, which should be kept simmering near two Hours: stir the Syrup every now and then with a Silver Spoon, and take off what Scum may rise at Times, upon it; when it is enough, let it stand till it is quite cold, and then put it into clear dry Bottles with large Mouths, and stop them close. Keep this in a dry Place.

It is to be remark'd, that besides this Syrup is very cooling; its use is to colour stew'd Apples, or Puddings, or any sweet Preparation made with Flour or Fruit: for in itself it carries no Flavour that will be predominant over that of another Fruit.



Of Syrup of Raspberries, Currans, or other Fruits. From the same.

These Syrups are made like the former, by pressing out the Juice with the Hands; because if the Seeds are broken, they would have an ill Taste. Treat these in the making just in the same way as the former, and use them in the same manner, to colour any sweet Preparation; but remember, where you put any of the Raspberry Syrup, the Flavour of the Raspberry will prevail.



To make a Raspberry-Pudding. From the same.

Take a Pint of Cream, and grate into it four Penny Naples Biscuits; then take the Yolks of eight hard Eggs chopt and broken small; then beat four Eggs and put in two spoonfuls of Flour, and as much Powder of double-refined Sugar; then put in as much Syrup of Raspberries as you think proper to give it a Flavour and a Colour. If you find that your Composition is not thick enough, you may grate in more Naples Biscuit. Mix all this well together, and, if you will, make a fine Crust roll'd thin and laid in a Dish, and bake it in a gentle Oven.



Parsnip-Cakes. From the same.

Scrape some Parsnip-Roots, and slice them thin, dry them in an Oven and beat them to Powder; mix them then with an equal quantity of Flour, and make them up with Cream and Spices powder'd; then mould them into Cakes, and bake them in a gentle Oven. N.B. The sweetness of the Parsnip Powder answers the want of Sugar.



To make Raspberry bak'd Cakes. From the same.

Take Potatoes and boil them, and when they are peel'd, beat them in a Marble Mortar with half the Quantity of fine Sugar powder'd; then put in some of your Raspberry Syrup, till it is coloured with it, and make up your Cakes in fine Sugar powder'd. Then dry them, or bake them, in a gentle Oven, Note, these Cakes should be made thin.



Of Ortolans. From Mr. Renaud.

The Ortolan is a Bird brought from France, and is fed in large Cages with Canary-Seeds till they become a lump of Fat; and when they are fully fatted, they must be killed, or else they will feed upon their own Flesh. When we kill them, you must take them by the Beak, and holding it close between your Finger and Thumb, the Bird will be stifled in about a Minute; then pick off the Feathers even those of the Head, and pass a fine Skewer through them, just under the Wings, and roast them quick; setting small Toasts under them to drip upon. Serve them with strong Gravey, and as much White Wine hot, and garnish with Slices of Lemon and Raspings of Bread sifted and toasted before the Fire.



To make Sugar Comfits of any Sort. From Mrs. Anne Shepherd of Norwich.

The Seeds which we generally make Comfitts of, are Carraways, Coriander and Anise-Seeds; these, when they are cover'd with Sugar, are call'd Comfits, (Confects).

The Instruments to be employ'd for this Use, are first a deep-bottom'd Bason of Bell-Metal, or Brass, well tinn'd, to be hung over some hot Coals.

Secondly, You must have a broad Pan to put hot Coals in.

Thirdly, Provide a Brass Ladle to pour the Sugar upon the Seeds.

Fourthly, You must have a Brass Slice to scrape off the Sugar that may chance to hang upon the side of the hanging Bason.

Then take care that your Seeds are dry, or dry them well in your hanging Pan.

To every quarter of a Pound of Seeds use two Pounds of fine Sugar beaten; unless to Anise-Seeds, use two Pounds of Sugar to half a Pound of Seeds.

To begin the Work, put three Pounds of fine Sugar into the Bason with one Pint of Water, to be stirr'd well together till the Sugar is wet; and boil it gently, till the Sugar will rope from the Ladle like Turpentine, and it is enough. Keep this however warm, upon warm Embers, that it may run. freely in a ropy Way from the Ladle upon the Seeds.

When this is ready, move the Seeds briskly in the Bason, and fling on them half a ladle-full at a time of the hot Sugar, keeping the Seeds moving for some time; which will make them take the Sugar the better, and be sure to dry them well after every covering, by moving the Bason, and stirring the Comfits. In an Hour, you may make three Pounds of Comfits: you will know when they are coated enough with Sugar, by their becoming as large as you would have them. There is no certain Rule, but our own Fancies, for the Size of them. Note, Till they are as you would have them, cast on more melted Sugar, as at first, and keep them stirring and shaking in the Pan, drying them well after every Coat of Sugar.

If you would have ragged or rough Comfits, make your Sugar so liquid, that it will run from the Ladle; and let it fall upon the Seeds about a Foot and a half high. Let it be very hot, for the hotter it is, the rougher will be your Comfits; and for all that, the Comfits will not take so much Sugar as one may imagine from their Appearance. Put on at each time only one Ladle-full, and in ten times repeating it your Comfits will be perfectly well coated.

For plain Comfits; let not your melted Sugar be too hot at first, nor too thick; neither pour it on the Seeds too high: but the last two or three Coverings may be thicker and hotter.

As for Coriander-Seeds, which are large, three Pounds of Sugar will only cover a quarter of a Pound of them.

While your are at work, you should keep your melted Sugar in good Temper, that it may not gather into Lumps, or burn to the bottom of the Pan; and to prevent its growing too thick at any time, put to it a spoonful or two of Water, gently stirring it now and then with your Ladle, keeping your Fire very clear under your Pan. When your Comfits are made, put them upon Papers in Dishes, and set them before the Fire, or in a declining Oven, which will make them look of a Snow white; when they are cool, put them in Boxes, or in crystal Bottles.



To make Comfits of various Colours. From the same.

If you would have your Comfits of a red Colour, infuse some red Saunders in the Water till it is deep colour'd enough; or else take some Cochineel, and infuse it till the Liquor is red enough; or put some Syrup of Mulberries with Water to the Sugar.

If of a yellow Colour; use Saffron in Water, which you are to mix with the Sugar.

If Green; take the Juice of Spinach, and boil it with the Sugar: so will your Comfits be of the several Colours above-mention'd.



To preserve Orange and Lemons-Peels in Jelly. From the same.

Cut some of the fairest Oranges and Lemons in halves; then scoop out all the Pulp and Inside, and boil them in several Waters till they are so tender, that you may pass a Straw through them; then wash them in cold Water.

Boil then the following Preparation: viz. The Quantity of a Quart of Water to every Pound of Peel; and in it some thin Slices of Golden-Pippins, or Golden Rennets, till the Water becomes slippery. Then to this Water, add as much Sugar as will boil it to a strong Syrup; then put in your Peels and scald them, and set them by till the Day following, and boil them again till the Syrup will jelly. Then put your Peels into your Glasses, and put into your Syrup the Juice of three large Oranges, and one Lemon strain'd, and boil it till it will make a stiff Jelly, and pour it upon your Peels. When this is quite cold, then put Papers over the Glasses, and keep them in a dry Place.

You may also pare the Rinds, in Rings or Slices, and boil them as before; and in every respect treat them as you are directed to preserve the halves of Oranges.



To preserve Orange-Flowers in Jelly.

Gather your Orange-Flowers, in the Morning early, when they are just open, and take the Leaves of them. Boil these gently in two or three Waters, passing them every time through a Sieve: shift the Waters often, to take out the too great bitterness, but don't boil them too soft, nor to lose their Whiteness. When this is done, make a strong jelly'd Syrup with Water and fine Sugar, and add some Juice of Lemon or Orange to it; then pour it on the Leaves of the Orange-Flowers; and when it is cold, cover your Glasses with Paper. N.B. You may thicken your Syrup with the Pulp of Pippins.



Lemon-Cakes. From Mrs. Anne Shepperd of Norwich.

Take out the Pulp of Lemons, as little bruis'd as possible; then boil some Sugar to a candied height, and put to it the Pulp and Juice, and stir it quickly; then put it into a Stove or into hot Sand. When you observe that it begins to candy on one side, then turn them out of the Glasses with a wet Knife on the other side, and let that candy too, in the same manner; when all is done, put them in a Box between Papers, and keep them in a dry Place.



Tripe of Eggs. From Mr. Fontaine.

Take the Whites of Eggs, and beat them very well in a Porringer; prepare then some hot Water and Vinegar with a little Salt, and then put in the Eggs, till they are hard; then cut them in pieces about an Inch square, and then take some White Wine, and as much Water and some Salt. Put this in a Pan, and heat it over the Fire with a little Parsley, an Onion and some Spice; when it is hot, serve it up with Butter and Mustard, and it will eat like Tripe: or else you may serve it like a Ragoust, with the following Sauce; viz.



Sauce for the Artificial Tripe in Ragoust. From the same.

Take strong Gravey made of Beef, and the Ingredients which are mention'd in the drawing of Gravey. Warm it with a little White Wine, and thicken the Sauce with burnt Butter: then, when the Eggs are warm'd, pour the Sauce over them.



Bacon Froize, or Fraise. From Mrs. Bradbury.

Cut fat Bacon in small Pieces, about an Inch long, and then prepare ten or a dozen Eggs well beat; put in a little Milk, some Spice, at pleasure, and some Flour; then put some Lard or Seam of an Hog into a Pan, and make it very hot; and when it is so, pour in the Mixture, and clap a dish over it, after you have thrown some of the Seam upon it. When the Froize is done enough on one side, turn it with the Dish, and fry it till it is quite enough. Then serve it with a garnish of sliced Lemons and a little Butter, first letting it drain.



Clary and Eggs, From the same.

Take eight or ten Eggs; beat them well in a Porringer; then take some Clary Leaves, and chop them small; add a little Pepper and Salt, and some Onion chopt small. This Mixture must be fry'd in hot Lard or Hog-Seam, and serve it with Slices of Lemon.



To stew a Pig. From the same.

Roast a Pig till it is hot; then take off the Skin and cut it in pieces; then take some White Wine and good Gravey, and stew it with an Onion, some Pepper, Salt, some Nutmeg, a little sweet Marjoram, and some Elder Vinegar, with some Butter; and when it is enough, lay it upon Sippits, and garnish with sliced Lemon.



To stew a Pig another way. From the same.

Roast a Pig till you can take off the Skin; cut it then in small pieces, and stew it in White Wine, with a bunch of sweet Herbs, an Onion, some Pepper and Salt, a few Cloves, or a little sweet Marjoram powder'd. When it is enough, strain off the Liquor it was boil'd in, and in some of that put some Mushrooms, and thicken it with Cream, and it will make an excellent Dish. You may garnish it with sliced Lemon and pickled Barberries.



To make a Fricassee of Sheeps Trotters.

Clean them very well from the Hair; then wash them in Vinegar and Water; then take out the Bones, and boil them in Salt and Water with a little Lemon-Peel. When they are hot, give them either of the following Sauces. For a white Sauce, take the following: viz.

Take some Water, with some Salt, a few sweet Herbs, some whole Pepper, some Lemon-Peel and a bit of Horse-Radish, a Shallot, and a little White Wine. When it is strong enough relish'd, then strain it off, and take a little of it, and mix it with Butter to thicken it, or Cream would do better, about half a Pint: pour this over the Sheeps Trotters with a few Capers, and serve it up with Slices of Lemons.



A brown Fricassee of Sheeps Trotters.

Dress them as before, and when they are fit for Sauce, then take some Hogs Lard, and make it very hot in a Pan, then put in your Trotters, when they are well covered with Flour, and when they are done enough, pour over them a Sauce made of Gravey, some Claret and some Mushrooms thickned with burnt Butter. This will make a good brown Fricassee; and serve it up with a garnish of Lemon sliced, Barberries pickled, some raspings of Bread lifted, and toasted before the Fire.



To make a Lumber-Pye. From Exeter.

Take a Pound of lean Veal, free from Strings, shred it very small, season it with Cloves and Mace powder'd, some powder of dry'd sweet Herbs, some Lemon-Peel grated, some Pepper and Salt, three large spoonfulls of grated Bread, a little Juice of Lemon, and five or six butter'd Eggs. Mix these Ingredients well together into a Paste or as a farced Meat for Balls about the Bigness of small Wallnuts; then take two or three large Veal Sweat breads, and cut them in pieces; then provide a Pint of Mushroom Buttons well clean'd, and the Yolks of eight hard Eggs cut in halves, a dozen Coxcombs well scalded and clean'd: lay these with a seasoning of Pepper and Salt in a good Paste that covers the bottom of your Dish; first laying bits of Butter on the Paste at the Bottom. Some will put about half a Pound of Currans into this Pye; but every one to their Fancy. When your Ingredients are disposed in your Dish, lay on about four Ounces of Marrow, and the quantity of six Ounces of Butter, and then close it.

Just before you set it in the Oven, pour into your Pye half a Pint of Water; and as soon as you take it out, pour in half a Pint of White Wine warm'd, and serve it hot.



To make Orange or Lemon Tarts. From Mrs. J. S.

Take the Rinds of half a score Oranges or Lemons, and salt them four Hours; then boil them in four or five Waters till they are tender, and beat them in a Marble Mortar till they are reduced to a Pulp; then squeeze in the Juice of as many of the Oranges or Lemons as you think fit, and sweeten the whole very well with fine Sugar, and boil it till it is thick, stirring it while it boils, that it may not burn; then let it stand till it is cold, and put it into your Paste. When you serve it, strew fine Sugar over it. Serve it cold.



To make Lemon Cheesecakes. From Mrs. M.N.

Grate the Rind of a large Lemon, into the Yolks of eight raw Eggs, being first very well beat; then add a quarter of a Pound of fine Sugar well beaten and sifted, and four Ounces of fresh Butter; warm these gently over a Fire, keeping it stirring all the while till it begins to thicken; then take it off, and put it in the Coffins made of puff Crust, and bake your Cheesecakes in a gentle Oven.



To make Orange or Lemon Cheesecakes, another way. From the same.

Take the Rind of a large Lemon or Orange, and boil it in four or five Waters till it is quite tender, and free from its Bitterness; then either shred it or beat it very fine in a Marble Mortar with the Yolks of eight hard Eggs, six Ounces of Loaf-Sugar finely powder'd, and a spoonfull of Orange-Flower-Water: mix this then with as much Cream, and two Eggs beat, as will render it of the Consistence of Cheesecake-meat before it is baked; then put it into your Coffins, and bake them in a gentle Oven. You may put in Currans if you please, but they are generally omitted: however, if you like to have them, let them be first plump'd a little over the Fire in Sugar and Water.

The best way for these Cheesecakes is to make the Coffins in Patty-Pans, and fill them with the Meat near an Inch thick.

The Proportions mention'd above will serve to direct for a large quantity.



To make Cheesecakes. From Lady G.

Take a Quart of tender Curd, and drain it from the Whey; then break it small; then take a quarter of an Ounce of Mace finely powder'd, and eight Ounces of fine Sugar sifted, eight Yolks of Eggs well beaten, four Ounces of blanched Almonds beat fine in a Marble Mortar with Rose-Water, or Orange-Flower-Water, and grate four penny Naples Biscuits into a Pint of Cream, and boil them together over a gentle Fire, stirring it all the while till it is as thick as an hasty Pudding; then mix with it eight Ounces of Butter, and put it to the Curd, but not too hot: mix then all well together, and put it in your Paste.



A Sorrel Tart. From the same.

Wash some Spinach and Sorrel Leaves in two or three Waters, for they are apt to gather Dirt; then either shred them, and squeeze the Juice out through a Cloth, or else beat them in a Mortar of Marble, and strain off the Juice; about half a Pint of Juice will be enough: then shred into it about a Quart measure of the same Herbs, and add six Ounces of fine Sugar beaten, and some Spice, with the Yolks of six hard Eggs bruised, and well mix'd with it, and two Eggs raw well beaten; then put in half a Pint of Cream, stirring it well, and put it in a Paste, then bake it in a very gentle Oven. When it is done, sift on some fine Sugar, and garnish with Orange and Lemon sliced; you may put in some Orange-Flower-Water, if you think convenient.



To make Umble Pye. From Mr. Thomas Fletcher of Norwich.

Take the Umbles of a Deer and boil them tenderly, and when they are cold, chop them as small as Meat for minc'd Pyes, and shred to them as much Beef-Suet, six large Apples, half a Pound of Sugar, a Pound of Currans, a little Salt, and as much Cloves, Nutmeg and Pepper powder'd as you see convenient; then mix them well together, and when they are put into the Paste, pour in half a Pint of Sack, the Juice of two Lemons and an Orange: and when this is done, close the Pye, and when it is baked, serve it hot to the Table.



To Stew Peaches. From the same.

Take Peaches when they are so ripe that they begin to smell; then pare them and slit them, and the Sorts I recommend will leave the Stones. Put these in a Silver Plate, or on such a one as will not communicate any ill taste to them, and pour over them a Syrup made of Pippins, Water and Sugar boil'd till it is a Jelly, and add a little White Wine; then stew them gently over a clear Fire till they are tender; and serve them with fine Sugar sifted upon them. In some Cafes they pour Cream upon them.



Red Peach Tarts. From the same.

Take your Peaches, as before directed, and order them as you did before in paring them and slitting them; then lay them into the Coffins, and when you have sifted on them some fine powder'd Loaf-Sugar, pour over them some Syrup of Raspberries or Mulberries, and bake them gently: they will be tender and very highly flavoured, if you put Raspberries to them, and finely colour'd; but to have them more of their own Taste, put Syrup of Mulberries to them, and they will be finely colour'd. The Coffins or Crust ought to be made of melting Paste, with fine Sugar in it.



Bitters to be drank with Wine.

Take a Quart of clean Spirit, or good Brandy, and put into it an Ounce of Gentian Root sliced, one Ounce and a half of dry'd Orange-Peel, and one Drachm of Virginia Snake-Root; add to this half a Drachm of Cochineel, and half a Drachm of Loaf-Sugar; which last will heighten the Bitter to admiration. A little of this Bitter in a Glass of White Wine creates an Appetite.



To Stew Wild-Ducks. From Amsterdam.

When your Ducks are ready prepar'd for the Fire, rub their Inside with Pepper, Salt, and a little powder of Cloves, a Shallot or two, with a lump of Butter in the Belly of each of them; then lay them in an earthen glazed Pan, that will just hold them, and put three Quarters of a Pound of Butter under and over your Ducks: then pour in a Pint of Vinegar, and as much Water with some Salt, Pepper, some Lemon-Peel, some Cloves whole, a bunch of sweet Herbs, and covering the Pan close, let them stew three or four Hours. Then pass the Liquor through a Sieve, and pour it over your Ducks; and serve them hot with garnish of Lemon sliced and Raspings of Bread sifted. This Method serves likewise for Easterlings, Widgeons, Teal and such like.



To Stew a salted Brisket of Beef. From Mr. La Fontaine.

To a Pound of common Salt, put one Ounce of Salt-Petre, and rub your Beef well with it, and let it lie a Week; then lard the Skin of it with Bacon-Fat, and lay it in a Stew-pan that will shut close. Cut a Lemon in half with its Rind, and lay a-part on each side the Beef; then put in a bunch of sweet Herbs, some whole Cloves, half a Nutmeg sliced, some Pepper, an Onion, or three or four Shallots, half a Pound of Butter, a Pint of Claret, and a Quart of Water; shut your Pan close, and let it stew gently five or six Hours till it is very tender.

Then having some boil'd Turnip cut in dice, flour them and fry them brown; then pour off the Liquor the Beef was stew'd in, and having passed it through a Sieve, thicken it with burnt Butter, and mix your fry'd Turnips with it, and pour all together over your Beef; garnish with Lemon sliced, and Raspings of Bread sifted, and serve it hot, it is an excellent Dish.



Neck of Mutton ragou'd. From the same.

Take a Neck of Mutton clean from Bones, and strip it from the Skin; salt it a little, and let it lie till the next day. In the mean while, bake the Bones with a slice or two of fat Bacon, a Faggot of sweet Herbs, some Spice, a little Salt and some Lemon-Peel, with half a Pint of Water, and half a Pint of Claret, to cover them; then lay your Mutton in a Pan, and when your baked Gravey is passed through a Sieve, pour it into the Pan to the Mutton; but first lard the fat Part of the Mutton with Lemon-Peel, and the leaner Part with Fat of Bacon; then strew some grated Bread and Spice over the Mutton, which will not be cover'd with the baked Gravey; and when you have closed your Pan, stew it gently four Hours. Then lay it in the Dish, and when you have thickned the Sauce with burnt Butter, put a Pint of Mushroom Buttons, either fresh and parboil'd, or pickled, into it, and toss them up till they are hot; then pour them all over your Meat, and serve it hot, garnish'd with Lemon sliced, red Beet-Roots pickled and sliced, Capers, and Horse-Radish scrap'd.



Stew'd Beef in Soup. From the same.

Take four Pounds of Beef, indifferently lean, and cut it in eight or ten Pieces. Put these into a Pan that may be close cover'd, and then about three Quarts of Water, and a Pint of White Wine, some Pepper and Salt, some Powder of dry'd sweet Marjoram, a few Cloves powder'd, half a dozen small Turnips cut in Dice, a Carrot or two cut in the same manner, the white Part of a large Leek shred small, some Leaves of white Beet, two Heads of Sallery shred, and a Piece of Bread-Crust burnt; cover close, and stew this for six Hours, and serve it hot. You may garnish with Lemon sliced.



To dress the Liver and Crow of an Hog. From Mrs. Johnson in Devereux-Court.

However this Dish may seem dispiseable, yet if it is well dresed, few of the savoury Dishes exceed it. The Liver and Crow of an Hog, with the Sweet-Breads, should be used presently after the Hog is kill'd, and the Liver cut in Lumps, twice as big as a Walnut, and not in thin Pieces as most do; for then they will become hard in the Dressing. The Crow must likewise be cut in Slips about the breadth of two Fingers, and so must the Sweet-Breads; then parboil the Pieces of Liver, and make a thick Batter of Flour, Water and Eggs, mixing a little Salt with it, and prepare some red Sage shred very fine; some grated Bread, and some Pepper beaten: mix these together, and when you have some Butter, or Lard, very hot in your Frying-Pan, dip the Crow and Sweet-Bread in the Batter, and immediately dip your Pieces in the Mixture of Bread, Sage, &c. and throw them into the Pan. When these are enough, lay them to drain before the Fire, and then dip the Bits of Liver into the Batter; and after that, into the crumb'd Bread, and give them a turn or two in the Pan, over a quick Fire: then drain them like the others, and serve them hot with Butter and Mustard.



Sea-Larks or Oysters, roasted on Spits or Skewers. From the same.

Take large Oysters, and wash them from Dirt; then dip them in Batter made with Milk, Flour, Powder of Mace, some Eggs and a little Pepper; then dip them again in Crumbs of Bread grated, and some Mace powder'd, and put them on a fine Skewer, broad-side to broad-side, or upon Silver Lark Spits; and when they are at the Fire, flour them well, and baste them with Butter till they are enough. Prepare for them, while they are Roasting, the following Sauce: Take Crumbs of Bread, a little Pepper and Salt, and a Blade or two of Mace with a little Nutmeg, and boil them in some of the Oyster-Liquor till the Bread is tender and like a Pulp, and tastes well of the Spice; then put in a Glass of White Wine, and mix it well, and serve it hot, in a Plate, with the roasted Oysters over the Sauce.



A Shoulder of Mutton or Lamb, roasted with a Farce of Oysters. From Mr. Norman, late Cook in Norfolk.

Take a Shoulder of Mutton or Lamb, of the smallest size, and slip up the Skin almost to the Leg-Joint; then cut the Flesh from the Bone, on the upper side, and mince it very small, take part of that, and as many Oysters parboil'd without their Fins, and chopt a little; then have some Mace powder'd, and a little Salt and Pepper, with some grated Lemon-Peel, and some grated Bread, with the Yolk of an Egg, or two; and make this into a Paste, and lay it into the Places where the Flesh was taken out; and you may add to this Paste a little Fat of Bacon cut small, or a little Butter. Then skewer the Skin on all sides, over the Farced Meat, and lard the Skin and the fleshy Parts below with Lemon-Peel, and some will lard in Lemon Thyme likewise. Then fix it on a Spit with Skewers, and roast it, well basted with Butter and well floured. The Sauce for this should be stew'd Oysters, some Mace, stew'd Mushrooms, a little Gravey, and some White-Wine, with Crumbs of Bread; then serve it hot, garnish'd with sliced Lemon, and Red Beet-Root pickled and sliced.



Stew'd Veal, with white Sauce; from the same.

Take some Lean of a Leg of Veal, and cut it in thick Slices, then stew them in Water and a little Salt, with some Mace, and a little Nutmeg, and a Bunch of sweet Herbs. When they are almost stew'd enough with the Gravey in them, put to the Liquor they were stew'd in, a Glass or two of White Wine, and a little Lemon Juice, or Orange Juice, with a little Mushroom Gravey, or Liquor of stew'd Mushrooms. When this is done, have some Mushroom Buttons, that have been stew'd white in their own Liquor, and Spice, with a Bay-Leaf; then strain the Liquor, and put some in the Sauce: and when it is hot, put some thick Cream to it, with the Mushrooms; and then serve it hot with a Garnish of sliced Lemon.



Hard Pease-Soup. From the same.

There are many ways of making Pease-Soup. In great Families it is sometimes made of Beef, but a Leg of Pork is much preferable; and in smaller Families the Bones of Pork, as they are called. And the Shin and Hock of a Leg of Pork, after they have made Sausages, may be had at the Sausage-Houses: these boil'd for a long time, will afford a strong Jelly Broth, but they are hard to be met with. However, when they are to be had, you have the Directions for a Broth. Then pass the Broth, hot, through a Sieve, and put into it half a Pint of slit Pease to a Quart of Liquor; or a Quart of whole Pease to three Quarts of Liquor. The Difference between one and the other, is, the slit Pease will open in the Liquor, when we boil it, and the other ought to be broken through a Cullender, when they are boil'd: but the slit Pease are the best; and when you put them into the Liquor to boil, add to every Quart of Liquor as much Sallery as you think proper, cut small; some powder of dry'd Mint, some powder of dry'd sweet Marjoram, some Pepper, and some Salt, to your mind, and let these boil till the Sallery is tender. This is to be done, if we boil a Leg of Pork, after the Pork is out of the Pot; but if we make the Soup from the Bones, boil these Ingredients afterwards in the Liquor. When you serve it, put a French Role in the middle of the Dish, and garnish the Border of the Dish with rasp'd Bread sifted. Some put in All-spice powder'd, which is very agreeable: and one might add the Leaves of white Beets, And in serving, put in toasted Bread, cut in Dice; but the last is out of fashion.



To make green Pease-Pottage, with Milk. From the same.

Take a Quart of green Pease shell'd, and boil three Quarts or two Quarts of Milk, as you please to have them thick with Pease; and add some Pepper largely beaten, a little Salt, some dry'd Mint, and sweet Marjoram in powder, and a little whole Spice beaten. Boil these together till the Cream rises, and then stir it, and serve it hot. N.B. The Pease should be boil'd first, if there is any opportunity; and for that Reason, if when we have a Dish of Pease, we leave any, they may be put into the Milk, and boil'd the Morning following; and indeed it is the best to have the Pease boil'd first.



To make an artificial Crab or Lobster. From Mr. F. of Buckingham.

I Suppose you have by you the large Shells of Sea-Crabs clean'd; then take part of a Calf's Liver, boil it and mince it very small, and a little Anchovy Liquor, and but very little, to give it the Fish-taste. Mix it well with a little Lemon Juice, some Pepper, and some Salt, with a little Oil, if you like it, and fill the Shells with it; and then the outside Parts of the Liver, being a little hard, will feel to the Mouth like the Claws of the Crab broken and pick'd, and the inner Parts will be soft and tender, like the Body of a Crab. One may serve this cold, and it will deceive a good Judge, if you do not put too much of the Anchovy Liquor into it. It is very good cold; but if you would have it hot, take the following Receipt.



To make artificial hot butter'd Sea-Crabs.

Have the great Shells of Crabs clean, and prepare some Liver, as before; or it you cannot get Calf's Liver, get a Lamb's Liver, or a young Sheep's Liver will do tolerably well. Boil these, and shred them as directed before, and put a little Anchovy Liquor to them; then add a little White Wine, some Pepper and Salt at pleasure, and some other Spice at discretion, with Butter necessary to make it mellow, over a gentle Fire, or a little Sallet Oil, if you like Oil. Then add a little Lemon Juice in the Shells, stirring the Mixture together. Then serve them up hot with Lemon sliced.



To make artificial Crabs. From M. De la Port of Lyons in France.

Take some of the White of a roasted or boil'd Chicken's Breast, and shred it very small; then add some Roots of Potatoes boil'd and beat into Pulp. Mix these together, and grate a little Lemon-Peel upon it, and add a little Anchovy Liquor to it, with some Oil; and put a little Lemon-juice to it, or Vinegar, with some Pepper and Salt, serve it upon Sippits, garnish'd with sliced Lemon. These may be butter'd in Shells as the Former, but the first is rather the best.



To make artificial Lobsters. From the same.

Practise the same Method with either of the former; and to imitate the Tail of the Lobster, put in the Tails of Shrimps, Buntings, Prawns or Cray-fish; the last cut in pieces, and serve them either upon Sippets in a Plate, or in the large Shell of the Lobster.

N.B. This is a sort of Salmy, or Salmy-Gundy, as they call it in England; but is very much like the Thing we want: and I think, if the Shrimps, or others, were put into the first, it would make it better than putting in the Anchovy Liquor; but if they are to imitate a Crab, they must, (i.e. the Shrimps or Prawns) be chopt very small.



To imitate Cherry-Brandy, without Cherries, very Good.

Take a clean Spirit, or some good French Brandy, one Gallon, and infuse in it the Tops of Laurel, one good handfull till it tastes like the Kernels of Cherries; then put in a quantity of Mulberry Syrup, enough to colour it, and make it pleasant to the Taste. A good Judge will not find the difference between the Right and the Wrong. N.B. When the Brandy is strong enough of the Laurel-Buds, pour it off.



To make Cherry Brandy. From Mr. Cent-Livre.

Take black Cherries, when they are at the cheapest, and pulling them from the Stalks, put them into a Cask of Brandy, a Pound to each Quart of Brandy, and one Pound of fine Sugar to each Gallon. Let it stand for some time, and draw it off. It will be very rich.



To make Ratafia. From the same.

Take the Kernels of Apricots, to do it in the highest way, about one hundred and fifty, and bruise them a little; then put them into three or four Quarts of Brandy, and let them steep four or five Days: then strain them off, and add as much fine Sugar powder'd, as will make it sweet to your Taste. If you find that the Brandy is too strong of the Kernels, put some more Brandy to it before you sweeten it.

Memorandum, If you cannot get Apricot or Peach-Stones, enough for your use, you may use the Kernels of Plum-Stones, Cherry-Stones, or Prunes, and they will make little difference, in great quantities. Break the Shells, and put in Shells and all.



To make Artificial Ratafia.

To a Gallon of Spirits or Brandy, put in two handfuls of the Buds of young Laurel-Branches; infuse this till the Liquor is of a taste as you would have it: then pour off the Liquor, and sweeten it to your Fancy with fine Sugar powder'd. This is a way that a Distiller, who is dead, practised a long while, as well as the making of Gin, or Geneva Brandy, with infusing the Tops of the Juniper Plant in common Spirits. These I told him of, and it is now at my own disposal, and therefore give it to the World. The Ratafia tastes exactly as if the Kernels of Apricot or Plum-Stones had been used.



To make Salmy, or with us Salmy-Gundy. From Lady M.

Take the Breast of a Turkey, a Chicken, or the Lean of some Veal that has been roasted rather than boil'd; but if that happens, it will still do. But however it is, take none of the Skin, nor any Fat. Mince this very small about half a Pound, and then take off the Skin of a pickled Herring, and mince the Flesh of it very small, or for want of that, cut the Flesh of some Anchovys very small; then cut a large Onion small, an Apple or two as small as the rest. Mix these Meats together and laying them in little Heaps, three on a Plate, let some whole Anchovys curl'd or upright, in the Middle, and garnish with sliced Lemon, Capers and other Pickles, with red Beet-Roots pickled and sliced. This to be served cold; and when you eat it, use Oil, Vinegar, and a little Mustard.



To serve up pickled Herrings. From the same.

Take large pickled Herrings, take off the Skin; then take the Flesh from the Bones, on each side, all in one piece, crossing them every half-inch. Then lay the Parts next the Head, in the middle of the Plate, spreading their Bodies to the outside, like a Star, garnishing them with the Roots of red Beets sliced, Lemon sliced, and Berberries pickled. This is commonly eaten with Vinegar, and Bread and Butter, but Onion and Pepper is sometimes used.



Marmalade of Peaches. From the same.

Take Peaches, well grown and almost ripe; pare them, and take their Flesh clean from the Stones. Lay them with a little Water into a Stew-Pan, and add three Quarters of their weight of fine Sugar powder'd. Let this stew till the Peaches are tender, and then mash them with a Spoon, letting them boil gently all the while, till the Whole becomes thick, almost like a Paste; then take it out, and cool it in a China Dish, or earthen glazed Pan; and when it is cold, put it into Glasses, and cover them over with white Paper.



White Peach-Tarts. From the same.

Make some Coffins of sweet Paste, and when they are gently baked, and cold, fill them with the above-mention'd Marmalade of Peaches, and serve them.



Apricots preserv'd for Tarts. From the same.

Take Apricots of the largest kind, When they begin to turn to Ripeness, pare them and discharge them from the Stones. Cut them in Halves, and stew them with a little Water, and their weight of fine Sugar powder'd. Boil these gently over a clear Charcoal Fire, till the Liquor becomes of the Consistence of a Jelly, and the Apricots are clear. Then when they are cool, put them up in glazed Gallypots, or in Glasses. If you use them for Tarts, put them in Coffins of sweet Paste, and cover them, and put them in the Oven, till they are hot through. Then serve them with double-refined Sugar grated over them. These may be either serv'd hot or cold. The Jelly of this kind, in the Glasses, may be serv'd as a Sweetmeat in a Desert.

Memorandum, If, when these Fruits are ripe, you can have any Apples near ripe, pare them, and slice them free from the Core, and stew them in as much Water as will cover them, and their weight in fine Sugar, till by boiling and stirring, the whole becomes of a Jelly; then in this, when it is clear, stew your Apricots, or Peaches, till they are what you desire. N.B. You may always colour these with Syrup of Mulberries, which gives no additional Taste.



Plums to make Marmalade of. From the same.

There are several sorts of Plums, which are fit for this use. And though they differ in colour, that is, some red and some white, yet the Marmalade made of any of them will be white, for the Colour is only in the Skin; and that if it was to be used, could give no Tincture; but in our Case, we do not want it. The Sorts are either the Bonum Magnum, as it is call'd, which is a large, long, red Plum, with a Pulp very tender, but sour, when it is raw from the Tree. Another is a large Plum, rather yellowish than white, when it is ripe, and of the former Shape, like an Egg, which is called by some the Egg-Plum; but more particularly the white Holland Plum, and is so called by the Gardeners. These two have a Flesh and Juice much like one another, and make a fine Shew in a Dish by way of Desert; but are in my Opinion only fit for stewing. However, the Skins will part easily from 'em, when they are ripe, and they both quit the Stone freely. Take these and peel them, and divide them; then put them in a little Water and their weight of fine Sugar, made into a Syrup, over a gentle Fire: put them in when the Liquor is only warm, and when they are cover'd with the Syrup, stew them gently, if you would preserve them in their Shape; and put them, with the Syrup, into Glasses as soon as they are clear, or else mash them into the Syrup, and let them boil till they become like a Paste; keeping all stirring while they are over the Fire, or else they will burn to the Pan. This Marmalade is good to be serv'd in Glasses as a Sweet-meat in a Desert, or to be put into Coffins for Tarts, or to be brought upon the Table in Saucers among the other Sweet-meats in a Desert.



To stew Cucumbers. From the Devil-Tavern, Fleet-street.

Take a dozen large green Cucumbers, that are not too full of Seed; pare them, and slice them; then take two large Onions, and shred them indifferently small. Put these in a Sauce-Pan, and set them over the Fire to stew, with as much Salt as you think convenient; stir them now and then, till they are tender, and then pour them into a Cullender to drain from the Water, and are as dry as possible you can make them; then flour them, and put some Pepper to them. After this, burn some Butter in a Frying-Pan; and when it is very hot, put in your Cucumbers, and stir them continually till they are brown; then put to them about a Gill of Claret; and when that is well mix'd with them, serve them hot, under roast Mutton or Lamb; or else, serve them on a Plate, upon Sippits fry'd and dip'd in Mutton or Beef Gravey.



To Farce Cucumbers. From the same.

Take large Cucumbers and pare them, then scoop out all the Seeds, first cutting off one End, then prepare the following Farce for them. Take the Hearts of some Cabbage-Lettuce stew'd tender in Salt and Water, drain them well, and chop them small, and cut some Onion very fine, shred a little Parsley that has been boil'd tender, and a Mushroom pickled; and add a little All-Spice finely powder'd, and some Pepper, a little Salt, and some Fat of Bacon chopt small. Mix these well together, with the Yolk of an Egg or two, according to your Quantity, and stuff the Cucumbers full of it. Then tie the Ends, that were cut off close, with Packthread, and stew them in Water and Salt till they are tender; then drain them and flour them, and fry them brown in Hogs-Lard very hot, and let them drain; then take off the Threads that hold them together, and lay them in your Dish, and pour the following Sauce over them: viz. Take Gravey well season'd, and as much Claret; boil these together, with some Lemon-Peel, and All-Spice; and thicken this Sauce with burnt Butter. These are good to be serv'd with Mutton Cutlets, as well as alone.



To make a Shropshire Pye.

Take a couple of Rabbits, and cut them in pieces; season them well with Pepper and Salt; then cut some pieces of fat Pork, and season them in like manner. Lay these into your Crust, with some pieces of Butter, upon the bottom Crust, and close your Pye. Then pour in half a Pint of Water, and red Wine mixt, and bake it. Some will grate the best part of a Nutmeg upon the Meat, before they close the Pye, which is a very good way. This must be serv'd hot.



To make a Shropshire Pye, another way. From Lady H.

Take Rabbits and Pork, cut and season'd as above; then make a Farce of the Rabbits Livers parboil'd, and shred small; some fat Bacon shred small, some sweet Marjoram powder'd, some Pepper and Salt, and made into a Paste, with the Yolks of Eggs beaten; and then make this into Balls, and lay them in your Pye, amongst the Meat, at proper Distances. Then take the Bottoms of three or four Artichokes boil'd tender, and cut in Dice; and lay these likewise amongst the Meat. Put in also some Coxcombs blanch'd; then close your Pye, and pour in as much Wine and Water as you think convenient. Bake it, and serve it hot.



To make artificial Coxcombs. From Mr. Renaud.

Take Tripe, without any Fat, and with a sharp Knife pare away the fleshy part, leaving only the brawny or horny part about the thickness of a Cock's Comb. Then, with a Jagging-Iron, cut Pieces out of it, in the shape of Cocks Combs, and the remaining Parts between, may be cut to pieces, and used in Pyes, and serve every whit as well as Cocks Combs: but those cut in form, please the Eye best; and, as Mr. Renaud observes, the Eye must be pleased, before we can taste any thing with Pleasure. And therefore, in Fricassees we should put those which are cut according to Art.



Calf's Liver stuffed and roasted. From the same.

Take a Calf's Liver, the Morning it is kill'd, and make a hole in it, with a large Knife, to run length-ways, but not quite through it; then make a farced Meat, or stuffing for it, of some of the Liver parboil'd, and some Fat of Bacon cut very fine, some fresh Lemon-Peel grated, some sweet Herbs powder'd, and some butter'd Eggs, as much as may be necessary, to mix with the other Ingredients; then add some grated Bread, and some Spices finely beat, with some Pepper and Salt: then fill that part that you cut in the Liver with this farced Meat; and cut other Places if you will, and fill them likewise. You may then lard the Liver, if you will, with Bacon Fat, and roast it, flouring it very well, and basting it with Butter, till it is enough. But it is reckon'd rather better by some, when the Liver is stuffed, to brush it over with the Yolk of an Egg, and strew upon it raspings of Bread sifted, some Flour, some dry'd sweet Herbs powder'd, and some Spice; and then enclose the Whole with the Caul of Veal; so roast it, and it will make an excellent Dish. To be served hot, either with Venison Sauce, made of Claret boil'd with Cinnamon, and sweeten'd with Sugar, or with Gravey Sauce, with a little Wine in it.



To roast a Calf's Liver, another way. From Mrs. M. N.

Take a Calf's Liver, as before, and stuff it as above, only with this Alteration in the Stuffing. Shred some Veal-Suet very small, and add to that some grated Bread, Spice, and dry'd sweet Herbs finely powder'd, with some Currans plump'd, and a little Salt; then make this into a Paste, with some Eggs beaten; and when you have stuffed what Parts you please, with the Mixture, roast it, basting it well with Butter, and strewing on, now and then, some of the above Mixture, as far as it can be in powder, or admit of strewing. Then serve it hot, with melted Butter and Lemon-Juice, or Verjuice, and garnish with Lemon sliced, and pickled Berberries.



Cream Custard. From Lady H.

Boil a Quart of Cream, with some grated Nutmeg, and a little Mace finely powder'd; then beat the Yolks of twelve Eggs, with half as many Whites, with a little Salt: then add a spoonfull of Sack, and one of Orange-Flower Water, or Rose-Water: then put about six Ounces of fine Loaf-Sugar beaten fine, and well sifted; and mix all together, when the Cream is not too hot; then pass it through a fine Sieve, and bake it in China Cups.



To imitate the fat Livers of Capons roasted. From the same.

Take a Calf's Liver fresh, and cut it in pieces, in the shape of large Capons Livers. Dip every one in Flour, and spit them on Lark-Spits, the flat Sides against each other, but minding to put between them a slice of fat Bacon. Roast them, and baste them well with Butter, and drudging them often with rasped Bread sifted, and flour with a little Salt. When they are enough, serve them with the following Sauce. Take two or three Necks of Fowls, if you have them, or else, a little clean Beef Gravey, a little Water, a little Ale, or small Beer; an Onion and some Pepper and Salt: then strain off the Sauce, and pour it into the Dish before you lay in your Livers, and garnish with Slices of Lemon, sliced Beet-Roots pickled, and sifted raspings of Bread. These do well likewise to be laid about a roasted Chicken.



To make Pound Cakes. From the same.

Take a Pound of double refined Loaf-Sugar beaten and sifted; then beat eight Eggs and stir the Sugar in them; then melt a Pound of Butter, and stir that in with the rest, and then stir in a Pound of Flour, some Mace finely beat, with some Nutmeg grated, and some Sack, and Orange-Flower Water; beat these all together for an hour and a half till all is well mix'd; then stir in some Currans plump'd a little. To make good the name of the Cake, there should be a Pound of a sort. Some put about a quarter of a Pound of Caraway Comfits; but every way is good. Bake these in little Pans, in, a gentle Oven, and when they are quite cold, turn them out, and keep them in oaken Boxes, with Papers between them, in a dry Place.



To make a Six Hour Pudding. From the same.

Take a Pound of Beef Suet, pick'd clean from the Skins and bloody Parts, and chop it pretty small; then take a Pound of Raisins of the Sun, and stone them; then shred them, and mix them together: add to them a large spoonfull of Flour, and six Eggs beaten, a little Lisbon Sugar, some Salt, and some Cloves, and Mace, beaten. Then mix these well together, and make two Puddings of them, tied up in Cloths well flour'd; boil them six Hours, and serve them with Sugar and Butter in Cups. This will cut very firm, and not taste at all greasy. And if you save one cold, cut it in Slices, and lay it upon a Grid-Iron, under Beef while it is roasting, and it eats very well with Beef Gravey hot.



To make a Venison Pasty. From the same.

Take six Pounds of Cambridge potted Butter, and rub it into a peck of Flour, but do not rub in your Butter too small; and then make it into a Paste, with Water: then butter your Pan well, and when your Paste is roll'd out thick, lay it in the Pan, preserving only enough for the Lid. The Cambridge Butter is mention'd, because it is a little Salt; or else, if you use fresh Butter, there should be some Salt put into the Crust. When that is prepar'd, take a side of Venison, and take off the Skin, as close as can be, and take the Bones out quite free from the Flesh; then cut this through length-ways, and cut it cross again, to make four Pieces of it; then strew these Pieces with Pepper and Salt, well mix'd, at discretion: and after having laid a little of the Pepper and Salt at the bottom of the Pasty, with some pieces of Butter; then lay in your pieces of Venison, so that at each Corner the Fat may be placed; then lay some Butter over it, in pieces, and close your Pasty. When it is ready for the Oven, pour in about a Quart of Water, and let it bake from five a Clock in the Morning till one in the Afternoon, in a hot Oven. And at the same time put the Skin and the Bones broken, with Water enough to cover them, and some Pepper and Salt into a glaz'd earthen Pan, into the same Oven; and when you draw the Pasty, pour off as much as you think proper, of the clear Liquor, into your Pasty. Serve it hot, but it is properly a side-board Dish, and the Carver ought always to take the Services, of the Pasty, from the Corners where the Fat is, to do honour to the Master and his Park.



To roast a Hog's Harslet. From the same.

Take a Hog's Harslet, as soon as the Hog is kill'd, lay aside the Lights, and cut the Liver in thick Slices, and the Heart in thinner Pieces; then take some of the Crow of an Hog, and cut that in Pieces equal with the rest. Then take the Sweetbreads, with some of the Sticking-Pieces, as they are called, and some Slices of fat Bacon. Dip these into Eggs beaten, and then dip them again into grated Bread, some red Sage chopt small, and some Pepper and Salt, with a little sweet Marjoram, or sweet Basil powder'd; then put the Pieces, broad-side one to another, upon a small Spit, always observing to put the Bacon next the Heart, and the Crow next the Liver; then wrap them up in a Cawl of Veal, and roast it. Put these Pieces as close as you can together, and when it is done, serve it with some melted Butter and Mustard, with a little Lemon-Juice.



To make Cream of Raspberries. From Mrs. Heron.

Take thick Cream, a Quart, and put to that, either some Raspberry Syrup, or some Jamm of Raspberries; but the Syrup will mix much easier with it: however, the Jamm of Raspberries is accounted the best by some, because that has the Seeds in it. But I think, that Syrup of Raspberries is better, because all is smooth, and the Cream tastes sufficiently of the Raspberries. One must serve this with the Desert. But if you use the Jamm of Raspberries, you must beat it with some of the Cream a good while before it will mix; and then put it to the other Cream, and stir it a little, and it will mix.



Artificial Cream, to be mix'd with any Preserves of Fruit. From Mrs. M. S. of Salisbury.

Take a Quart of Milk, and when it is boil'd, put in the Yolks of eight Eggs well beaten with the Whites of six. Put not in the Eggs while the Milk is too hot, lest they curdle. Then, when they are well mix'd, set them over a gentle Fire, and stir them all the while; and when you perceive them to be thick enough, put into them what quantity you please of Syrup, or Jamms of Apricots, Peaches, or Plums, or Cherries, or Oranges, Lemons, or other Fruits, stirring them well till they partake enough of the preserv'd Fruit's taste, and then serve them up, in China Basons, cold, in a Desert, without any Ornament of Flowers.



To make Sweet-meat Cream. From the same.

Take either clean Cream from the Dairy, or else make the foregoing artificial Cream, and slice preserv'd Apricots, or preserv'd Peaches or Plums, into it, having first sweeten'd the Cream well, with fine Loaf Sugar, or with the same Syrup they were preserv'd in. Mix these well, and serve them separately, cold, in China Basons.



To embalm Pidgeons. From a Lady in Suffolk.

This Receipt was communicated in this manner: viz. Sir, I have seen the Method you propose to embalm Partridges, in your Farmer's Monthly Director, and have tried it so far, that I have kept them, done that way, a Month. I had then a mind to try what I could do with Pidgeons; and as soon as they were kill'd, I was diligent to take out all the Blood, and wash them, and dry them, as is directed, with warm Cloths, both inside and outside. I then laid them in Pans of earthen Ware, and cover'd them with melted Butter, which kept them very well, for a long time. I wash'd the Necks of the Pidgeons, when the Crops were taken out, with Vinegar, and dry'd them. Then I used them as you direct for Partridges, and they kept sweet a Month, fit for Roasting; and they eat the same as if they were fresh kill'd. This I send you word of, because you may know how far your embalming of Partridges has taken Effect, and to tell you, the Lady who told you of it, understood very well what she did. As for my part, I used fresh Butter; but you did not say whether it should be salt or fresh, and I try'd Pidgeons, because they are Fowls which decay sooner than any. If you think this worth your Notice,

I am, Your humble Servant. S. F.



To preserve Pidgeons another way. From the same.

Take Pidgeons fresh kill'd; wash them from the Blood, and take off the Flesh, as clean as you can from the Bones, and discharge all the Inside: then season them well with Pepper and Salt, with a little Mace and Nutmeg grated, and boil them in equal quantities of Vinegar and Water, till they are very tender with Cloves, or other Spice, as you like, and if you add a Bay-leaf or two it will be better. When your Pidgeons are boil'd tender enough, take them from the Fire, and when the Liquor is cold, lay your Pidgeons in a large Gally-pot, and pour the Liquor upon them, and cover them up close with Leather, and they will keep a long time.



An Attempt to preserve Cucumbers, for Stewing, in the Winter. From the same.

Sir,

You have often told me, that you was a Lover of Cucumbers, and more especially stew'd, than any other way; which I find many others of my Friends come into. I propose, that you should pare and slice Cucumbers as usual for stewing; and then with a little Salt and Pepper, with their own Liquor stew them in a Sauce-Pan till they are a little tender; then pour them into a Cullendar, and when they are drain'd well from the Liquor, boil some White Wine, with Water, half one, and half the other, with whole Pepper; and when the Liquor is cold, put the Cucumbers into a Gally-pot, and pour the Liquor over them: and, if you put a little Oil upon the Liquor, I am persuaded they will keep several Months. I wish it may be try'd, for I have thought of it; and according to my Judgment it may be fit to use, any time in the Winter, for stewing.