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The English Art of Cookery, 1788 A Foods of England online text. For more see Cookbooks TITLE: The English Art of Cookery AUTHOR: Richard Briggs, sometime cook at the Globe Tavern, Fleet Street PUBLISHER: GGJ & J Robinson, Paternoster Row, London DATE: 1788 THIS VERSION: Adapted for Foods of England from the version made available at https://archive.org/details/englishartcooke00briggoog, this is based on an OCR scan and has been partly edited, but still contaions significant errors. English Art of Cookery ACCORDING TO THE PRESENT PRACTICE; BEING A Complete Guide to all Houfekeepers, ON A PLAN ENTIRELY NEW CONSISTING OF THIRTY. EIGHT CHAPTERS. CONTAINIKG, Proper Diredtiont for Marketing, and Tniffing of Poulcry. The making Seups and Broths Prefling aU bortt of Fiih. Sauces for every Occafion. Boiling and RoaAing. Bakings Broilingy and Frying Stews and Haihec. Made Diihes it every Sort Ragout and Fricafees. Direons for dreffing all Sorts of Roots and Vegetables. AU Sorts of Aumlets and Eggs PnddingSj Pies, Tarts, &c.; Pancakes and Fritters. Cfecakca and Cuflards Blancmange, Jellies, and Syllabobs Diredions for the Sick. Direions tor Seafaring Men Preferving, Syrups, and Conferves Drying and Candying AU Sorts of Cakes. Hogs Puddingfiy Sanfages, Arc Potting, and little cold Diflies The Art of Carving. Collaring) Salting, and Soufing Pickling. To keep Garden Vegetables, &c; A Catalogue of Things in Seafon. Made Wines and Cordial Waters Brewing Engliih and French Bread, 9kz% WITH BILLS OF FARE FOR EVERY MONTH IN THE YEAR, Neatly and correffl engraved on Twblvb Copper-Plates, By RICHARD BRIGGS, MART YEARS COOK AT THE OLOBS TAVER FLEET-$TREETj – THE WHITE HART TAVERN, HOLBORN, AND NOW AT THE TEMPLE COPFEE-HOVSE LONDON: PRINTED FOR G. Q. J. AND J ROBINSON, FATER-N0STER-ROW M.DCCLXXXVIII. im 6 T O T H E READER. HAVING cmjiloycd milch of my Life In the Praflke of Cookery in all its Branches, I prefume to offer the following Sheets to the Public, in hopes that they will find the DirecticKis and Receipts more intelligible than in moil: Books of the Kind, I have beflowed every Pains to render them eafily pradlicable, and adapted to the Capacities of thofe who may be ordered to ufe them. To wafte Language and high Ternas on fueh Subjedts, appears to rae to render the Art of CookWy embarraffing, and to throw DifftcuUies in the Way of the Learner- nor can the Reader rcafonably expedl any fuperiluousi Embellifhments of Stile from one whofe Habits of Life hye befn f&ivo;, and not flu dious. The Errors and Imperfedions of former Treatifcs firft fuggefted to me that a Performance )ike the following would be acceptable to the Public, Jij one Article that of trnffing Poultry, I have endeavoured tp give particular and ufdfid DiredtionSy becaufe po Book of this Kind has contained fuch tha: Subject having been univerfally overlooked by them-p-9and in this, as well iv well as in all other Branches of the Art of Cookery, I hope the Reader will find much Improvement, and many ufeful Hints. The Cpn tents I have endeavoured to render a$ complete as poflible, tlat the Learner may have immediate Recourfe to whatever Article may be wanted. Aware, however, of the DifBculty of my Tafk, I fubmit this Performance, with Deference and Refped, as I am confcious that Errors will creep into the beft Performances, and that the only Merit I can claim is, that of having corrected the Mifhikes of former Works, and added the mofl ufeful Improvements derived from my own Pra£Uce and Experience. RICHARD BRIGQS, 1788, ‘ CONTENTS (Omitted) BILL of FARE (Omitted) Second Cotrrse ?’iWl m 1 MARKETING. T in ‘ T I t mmUiimtmtlM Prefer Rules td he objerved in Marketing, far all Kinds of PrGvifions AS it is very intcrcfting to the houfe-kecper, cook, or any other perfon that goes to market, if not Well acquainted with the nature of it, to have ample inftruftions, it is proper to give the bctt in our power J as very often by buying a thing that is not prime and good there are complaints againft the dreffiog or fauce, and therefore it would be well fqr a perfon to read this part of marketing, which is given, before they go to buy; by that means it may prevent them from making miftakes, and give greater fati( fa&ioQ; to their employers and themfelves. B 1& E P. IN chufing of ox beef, obfepve that if the meat is young it will have a fine fmooth open grain, of a pleafing cjirnatioQ red, and when you pinch it, will B feci 1 . MARKETING. feel tender.; the fat mult be rather white than yel low, and the fuet white and firm; if it is very yellow it has been fed with oil cakes, or it is not good meat; if it feels rough and fpongy, and nips hard, it is old, or nearly fo. Heifer, or young cow beef, is clofer grained, and the fat whiter than the ox, buc the lean has not fo bright a red; if you can fee the udder try if there is any milk, or the teat open, if not you are fure it is young; bull beef has dill a clofer grain, and the lean of a deep red, the fat is (kinny and hard, and has a rank fmell; be fure to mind there are no bruifes, if there is do not buy it, for if you fait it it will be fure to (link. The different pieces in a bullock contain the head, tongue, and palate, the intrails are the kidneyj Ikiru, and tripe; there is the double the roll, and the reed tripe, the heart, liver, and lights. The fore-quarter contains the haunch, which includes the clod, marrow-bone, ihip and the flicking pieces, that is, the neck end; the next is the leg of mutton piece, which has part of the blade-bone in, then the chuck, the brifket, the fore rib, and middle or chuck rib. The hind quarter contains the firloin and rump, ‘ the thin and thick flank, the veiny piece, the ich bone, buttock, moufe buttock, and leg. MUTTON. IF the mutton is young, the flefh will pinch tender, but if it is old it will pinch hard and continue wrinkled, and the fat will be fibrous and clammy; if ewe mutton the flefh is paler than weather, a clofer grain, and eafily parting; if ram mutton the grain is clofer and the lean of a darker red, and the fat Ipongy; if there is a rot, the lean will be palifb, and the fat a faint whililh colour, inclining to yellow, and if Marketing. if you fqueeze it hard fome drops of water will (land tip like fweat; the bed method is to examipe th(i liver; if it is clear from knots, fmooth and fuundi you are fure the meat is sood. Mutton, except iti very hot weather, is kept rour or five days before it ii dreft, and moft people chufe the fhort (hanked mut ton. The different joints in a Iheep are, the head and pluck, whichincludes the liverj lights, heart, melt and fweet-breads The forequarter contains the fhoulder, neck, and bread. The hind-quarter the leg and loin though two loins together make a chine; the two necks and part of the fhoulder cut on diem are the faddle, which are two fine joints, if the mutton is fmall and fat. ? LAMB. IF the eye is bright and plump in the head, it is frcfl, but if funk and wrinkled and the head looks dry, it is dale. Mind if the vein. in the neck looks of a fine azure blue, if fo it is frefh; if it is green or yellow, and the meat looks dry, it is dale; in the hind-quarter if there is a faint fmell and -feels clammy, and the knuckle liniber, it is not frefh. Houfe lamb is in feafon from the id of September, till July i grafs lamb from Eader to October. The lamb con tains the head and pluck, that is, the liver, lights heart, nut, and melt, and the fry, which confids o( the fweet-bread, dones, fkirts, with a little of the liver the fhoulder, neck, and bread together is the fore-quarter i the leg and loin the hind. In chufmg lamb, be fure to mind it is very white; if it looks brown it will not drefs half fo well; be fure to buy the ewe leg for boiling, as the udder makes it look liandfomer than the ram lamb B a VEAL. r MARKETING. r B 4 L. IN tt choice of veal be furc to chufc it fat and whice, and obfcrvc when it is cut that the juices follow the knife, then you are fure it is good meat and will drefs well; if it is hufky and dry it will eat fo. The flefli of a cow-calf is whiter than bull, but the lean is not fo firm; the fillet of the former is prcfcred on account of the udder. If the bloody vein in the (houlder looks blue or red, and when you fqueeze It bleeds freely, it is frelh; but if it looks black, or yellow, and the knuckle withered and dry, it is ftale. The bread and neck taints firfl: at the upper end, which you will know by its looking yellow or green; rub your linger on, and if it fmells mufty don’t buy it, but if it look red or blueifli and has a good fmell it is frefli; the leg is known by its (liffhefs in the knuckle joint i if limber, and the flclh feels clammy, with yellow oi green fpecks on, it is ftale if you fmell under the fat or udder, it will fmell of an agreeable Bavour if frefti, if ftalc it will fmell mufty the loin taints firft under the kidnies. Put a fkewer under the kidney and if it comes out clean, and fmells well, it is fre(h if flimy and fmells mufty, it is ftale; Be fure to buy the dofe fide if you can, as it drefles better, and eats mellower than the open fide. If the head is frefii the eyes will be plump, and the veins in the neck end will look red if otherwife it is ftale. The pieces in a calf, are the head and in- . wrds, which contains the heart, liver, lights, nut, and melt j the (kirts, the throat, fweet-bread, and the wind-pipe, or heart fweet-bread, which is the beft j the fore-quarter is the Ihoulder, neck, and breaft; the hind-quarter is the leg which contains the fillet, knuckle, and loin. FORK. i MARKETING. i i PORK. YOU mvttt. be paniculaily careful in the choice of,pork, for when it is mcafly it is very dangerous to be eat. You will know whether it is meafly by the following maxim: rake and fqueeze the lean between your hands, and if it is meafly there will appear little fpccks like fifhrs eyes, and the infide of the throat, ‘ the liver, and lights, will be full of them, and the fata very pale white; if young and good, the lean yiWl break on pinching it, the flcin very thin, and will dent by nipping it with your finger and thumb; the fat and lean ot a fine white, like veal, and fofc as velvet. If the lean is red and tough, and the fat flabby and fpongy, and feels rough, it is old. If off % a young boar, or a hog gelded at its full growth, 4 the lean will ? be hard, tough, red, and of a rank rammifh fmelL If the meat is cool, ftiff, and fmooth, it is frelh; if clammy or flimy, it is dale. Be furc to run your finger under the twift of the leg;; if it is frelh, you may be affured that the reft is fo, as it gets mufty there fooncft. The pieces in a porker are the head and inwards, which is the heart, ‘ liver, lights, crow, kidnies, and fkirt; the maw and the guts, which areeithermade chitterlings, or cleanfed “; for hogs puddings. The fore-quarter s the foreloiji, and ipring. The hind-quarter is the leg and hind-loin, or cut thus; cut a Iparib off the fore quarter and the hand j cut the leg like a ham j then .’ cut off the belly-piece to fait, and with a chopper cut it about an inch from the chine, cut it all through and take off the rind; the chine-bone makes a fine grifkin, and the other the fwcet-bonc. A bacon hog ! is cut different for making hams and bacon; you can cut bald or fparibs, chines and griikins, and plenty ‘ ? B3 6 MARKETING. of flake, for-hogs lard; the haQet is very good roafted, and the feet and ears d reft fevera) ways. Pork is in feafon from the ift of September till May, F E N I S O N. AS venifon is the deareft article that is bought of flefh kind, fo you (hould be more circumfpeft in the choice of it the haunch is undoubtedly the fined. Run a fkewer under the bone, and if it fmells fweet, ic is good but be fure that the thick part or cufiiioti does not look green, if it does it is ftruck and ftinks all through; the infide of the flioulder will look red if frefh, if ftale it will look black and green; the neck part ftinks firft on the fide, and looks very green and clammy, run a fkewer into the thick part of the neck, and if it fmcll fweet the neck is fo 5 be fare choofe it with the fat white and very thick on the haunch and neck; if you have occaGon to keep ic any length of time, and have an ice well, wipe it dry with a cloth, and pepper the infide well; put a ihcet of paper all over it, and put it on the ice, and when it comes out hang it in the air two or three hours to’ tak of the damp. If you fliould have it hang- ing in the air, and you perceive it is likely to lighten, be lure to carry it into a cellar where no lightening can get to it, for if it ftrikes it, it will ftink in a few hours; the different parts are the head and umblcs, the fry and chine, which is very good to make foup with; the haunch, the flioulder, and the fide, which is the neck and breaft. Buck venifon comes in fealbn the 1 ft of June, and lafts till the middle of September. Doe venifon conies in about the middle of Oflober, and lafts till January; likewife the heifer, which is a buck fawn cut while it is young. A buck (hould never be kiUed qndr feven years old, nor above BR4fFN. MARKETING. B R A W N, THERE arc four forts of brawn, int Canterbury, Oxford, London and Shrewfbury; the Shrewsbury is a very red colour, and the rolls thicker than any of the others. Canterbury is efteemed the fined, and is. a pale colour; fo is the Oxford and London. It is known to be old by the thickncfs of the rind % if thick and hard it is old, but if moderate it is young. The find and fat of barrow or low brawn is very tender. HAMS. THE Weftphalia hams arc cut longer, and are thinner than the Engliih hams. The Weftmoreland and Yorkfliire are chofe by the fliortnefs of the ihank and thicknefs in the cufhion; put your trying or penknife under the bone, and if it comes out clean and has a good fmell, it is fweet and good, but if it is daubed and has a rank fmelj, it is tainted or tufty and be fure not to buy it, BACON. THE Hampfhirc, Wiltlhire, and Berklhire bacon is efteemeil the beft if the lean is of a fine red and flicks clofe to the bone, and the fat of a clear white, without any yellow ftreaks, and the rind thin, it is young and good; if any yellownefs, or the fat of a faint duiky wbite and feds fofc, it is rufty, or foon will be fo. B4 rURKJES. -. (.. ? S M A R K E T I N Ci. r V R K I E s. IF the cock turkey is young, it will have fmooth black legs with the fpur juft appearing; if frefli the eyes will look full and bright, and the velvet of a fine red, and the feet moift and limber. Be careful tp obferve that the fpurs are not cut, or fcraped over to deceive you. If the eyes are funk, and the head looks black, the feet dry and ftiff, it is ftale. Tho fame rule will hold good for a hen when old, her legs are rough and red if with egg, the vent will be fort and open, but if not with egg, the vent will be clofe and hard C J P O N. A true capon, if young, his fpurs are (hoft and thick, his legs fmooth, the comb large and pale with a fat vein on each fide his bread; very fat down the back and rump, and a thick belly, his body larger than any common fowl if new a hard clofe vent, and the fat moift and limber; if ftale a loofe open venr, and the fat dry and ftifF A capon is the better for keeping four or five days. F O fF L S, A ycung cock has very Ihort fpurs his legs fmooth, but take the fame precaution as in turkies if old his fpurs will be long and (harp, and an open vent -, if ftale its feet will be dry and ft iff; if frelh the vent clofe a(id hard, the feet limber and moift and fo of a hen for newnefs or ftalenefs; if old her legs and comb are rough, with long hairs all over the body; a pullet with egg is efteemed the beft, a little before fhe begins to lay them (he has a large opea vent; MARKETING. 9 C H I C K E N S. THE bread of the chickens, if well fedj have a ht vein on each (ide of it; a ft rump, and the breaft feels as foft as velvet; if freih the feet are moift and iimbei; if ftale, dry and ftiff and the whiter tbey are the better, GEESE. A. young goofe has got a yellow bill and feet, with no hairs but Hubs on them; when freih the feet are limber, when dale dry and lltfT; when old the bill and feet are very red, with long hairs all over the body. Green geefe come in fealon in May, and laft till Midfummer; the others are in feafon till Chriftroas. The green geefe (hould be fcalded, and the ftubble geefe picked dry. The fame rules will hold good for a wild or bran goofe, only this difierence, their fielh is a great deal blacker, DUCKS and DUCKLINGS. THE breafts of ducklings or young ducks, if properly fed, will be plump and fiefhy; by handling thcro,you will know if thty are fo by the fubftance, becauie the poulterers flatten them on the breaft, to Inafce them took wider over; if freih the feet will be limber; if ftale dry and ftifF. Old ducks legs are Very red, with hard fcales at the bottom, and their bodies lull of long hairs and yellow. Ducklings come in feafon in February, and (hould be icalded till ffay and jicked dry after that time. frJlD DUCKS. lo MARKETING. WILD DUCKS. A wild duck’s feet are very fmall and red, the belly very plump and if good the fat on the rump is hard and white; if very yellow, it eats ftrong and . fiftiy if it is fre(h the feet are moid and limber, if ftale the feet are dry and ftifF, and the body looks Uack. Eafterliags, pintails dun birds and teal are chpfen the fam way, only the feet are black. PHEASANTS. THE cock pheafant is the mofl: beautiful wild bird that ever was bred in England, and both cock and hen are of a fine flavour the cock if young has ibort dubbed fpurs, but if old long and very (harp i the ben has none, but mod valued; when with egg the vent is large and open; if the vents are loofe and green they are ftale. As this is game by aft of parliament, they are not allowed to be in feafon only from the ift of Oftober to the id of February; Heathcocks and hens are known whether new or ftale b the fame manner. PjIRTRIDGES. THE cock bird is the largeft of the two, has dark red feathers on both (ides the breaft and wings, and when young the bills are of a dark colour, the legs yeUowi(h, it they are fre(h the vent will be firm, but if ftale it will look green, and the (kin will peel oflf when rubbed with the finger; if they are old the bills will be of a light colour, and the legs blue; be furc as you et them to draw the crop out, for if they have MARKETING. i have fed on green wheat they foon will (link; Thia game is allowed from the ift of September to the 14th of February, m WOODCOCKS and SNIPES. THESE are birds of paflTage, and found in this country only in winter % they are better after a monthi reft from their long paflage over . the ocean; and efpecially in frofty weather, as they feed by the clear fprings that don’t freeze; when fat they arefirm and thick, with a fat vein on each fide the breaft, the thigh and rump fat and a clofe vent; a lean one will have a loolc vent; if frefli killed their feet will be limber, and the head and throat clean; if you opea the bill and fmell at the throat, it will foon tell whether it is frefli or ftale; BUSTjiRDS. THESE are the real wild turkey, and a very largp heavy bird, and vcrv Ihy to come near to kill; con fequently are very fcarce. The fame rules will hold gcod for the choice of thefe curious birds as is given for turkies. PIGEONS. WHEN young they are not full feathered, their legs are of a dark colour, fiill and fat at the vent and the feet limber; if the vent is loofe and green they are ftale % when old the legs are large and red. The Tumham Green pigeon is the fineft and biggeft of any. The tame pigeon is larger, and preferable to thq wild i 1$ very fat and tender but the wild pigeoa MARKETING pigeon is not fo fat. Wood pigeons arc larger than the fame, and the feathers blueiOi, but in. other re(pe£bs like them. fTHET ERS, LARKS, &c.; ‘ ALL forts of fmall birds are chofen by the fatiiefs of the breait and rump; and for newnefs or aknefs by the fecc being limber, if new dry and ?ftia; if ftale. HARES. ? WHEN a hare is frefli it will look of a pale colour, and ftifF; if it is ftale, the fledi black, and the body limber; if the cleft in her lips fpread very much, and the claws blunt and rugged, (he is old; if the hare is young the claws will be imooth and (harp, the ears tear eafily, and the cleft in the lips not ipread much. The only diftinftion between a hare and a leveret is, that a leveret has a knob, or fmall bone near the foot on the fore leg, if not it is a hare. Hare hunting begins the iftof O6tober, and lads till the iftof March; RABBITS. THE wool and claws of a rabbit when young are fmooth; if old the claws are very long and roughs with grey hairs intermixt with the wool, if fre(h ic is ftiflr, and the fle(h white and dry; and when ftate the body will be limber, tlie fle(h look blue, with a Oime upon it. Wild rabbits are in fcafon from July to December. Tame ones all the year. FISH. MARKETING. 13 FISH. THE beft method to difcovcr whether fi(h is nc or dale is by looking at the gills; if they look of a lively red, and open tight, ith the eyes Handing plump in their heads, the body of the fifli ftiff, and the fins ftand firm, you are fure the fi( is frefh; but if the eyes are funk, and the gills look dim, blacky’ or muddy, it is not good; and be fure to fmell it at the gills or mouth. Frefti water filh is the beft that are caught in running water. Fond filh is liable to cat muddv. T U R B T. YOU muft chufe a turbot by the tbicknefs and plumpnefs of the belly, the gills of a fine red, and the belly of a bright cream colour; if it is thin and looks bluifh it will not drefs nor eat well. Turbot arc ia high feafon from April to the latter end of Auguft CO D.. CHUSE a large or fmall cod that is thick and round in the body, and feels finp the eyes bright and plump, and the gills of a lively red, and the flcfh looks white and clear when it is cur, then you are fure the fifli is good; if it feels flabby, the eyes funk, and the gills dim or muddy, it is not good nor frefli. Cod is in feafon all the winter. WHITING. THE filver whiting when frefh, (bines bright, and as white as filver, the eyes plump and lively, the gills of a fine red, and tight, the body ftififand firm 1 whca 14 MARRfiTlNG. vhen dale looks dim, the eyes hrunk, and the head withered and black, the gills black, and the body limber and flabby. HADDOCKS. tVHEN frcfli they have a lively hue, rather inclined to black, their eyes full, bright and plump, they have a j;)lack fpot on each fide the back like the mark of a finger and thumb, their gills red and hard to open, and their bodies (lifF; when ftale the eyes are (hrunk, dnd the head withered, the gills black, the body limber, and of a flat duiky colour SCAirE, or THORNBACK. CHUSE the thickcft and whiteft you can get y in cold weather it will be better the fecond or third day after it is brought to market alive, but in hot weather it muft be eat frefh, it fo foon ftinks, and then it is very difagreeable, it fmells fo ftrong. SALMON, THE fcales of this fi(h when frefh and in high feafon, are very bright and clear, and the fins red, the flefh feels firm and of a fine red, head fmall, with very little fpawn in the infide; when out of feafon it is full of red or yellow fpots, the flefli pale and flabby, with the belly full of roe or melt, the head long, and the jaws turning at the ends, in that ftate it is not good. Salmon eats mellower when kept ‘two or three days, than when it is quite frefh, for ic boils curdly when jufl dead. The Severn and the Wye falmon are cfteemed very much, but whether that or the Thames is beft is a matter of doubt, and moftly depends upon fancy. SfURGEOK MARKETING. 15 STURGEON. WHEN fturgeon is frclh the meat cuts vcrf white, firm, and without crumbling, the veins and griftles of a fine blue, the ikin tender, good coloured and foft, of a fine pleafant fmell; but when the veins and griftles are brown or yellgw the fkin harfli, tough, and dry, of a ftrong difagrecable fmell, the fifb is not good. SOLES. WHEN you buy foles chufe them that arc the thickeft towards the htd, and firm, the bellies of a fine cream colour, and alive if you can get them; if inclined to be blui(h or flabby they are not good, nor will not eat well TROUT. FRESH water trout is efteemed the beft, they are red and yellow; the female is the beft, which is known by the fmallnefs of the head, and the belly deeper than the male; when fre(h they look of a fine; bright colour, their eyes plump and bright, and the gills red. The Berwick trout is long and ftraitj with fine bright fcales, the flelh firm and red; this is efteemed the fineft fifti of the kind; they both come in feafon at the beginning of June and laft till September. CARP and TENCH. THESE fi(h flhould always be dreft alive, for if they die in the water they are good for little; if out of the water mind the gills are frefix and redj and hard to open. I M A R K B T 1 N G. open. The carp ihould be thick and plump, and the fcales of a bright hqe j the tench if good is of a gold colour; the fame rules will hold good for pike perch, and all forts of frefti water fifli except eels. The ThanDcs eel Is th bcft,’ having a fine filver beUy the Dutch and the Iflr of Ely in general are not good, cat muddy and (Irong; they ihould always be dreffed alive. IS M 1 L t S. WHEN frelb, are of a fine filver hue, firm and ftiff, with an agreeable fmcll refcmbling that of a cucumber ) thofe caught in the river Thames are the beft. HERRINGS. WHEN iheir heads are of a fine red, the cale fhinc bright, and the body ft iff, they are new 5 if the head is black and the fcales dim, the body limber, they are ftale. The Britifh pickled herrings arc fat, thick, and the fcales fhine like gWifs that is broken the red herrings are red, firm and dry, and all herrings fhoukl be full of roe, for when Ihoiten they arts good for nothing; (tttti herrings are in ieafqn HC Michaelmas, and when the mackrel fir ft come in. M A C K R E L. THIS is a very tender fi(h, and muft be handled but very little; when frefti it looks of a moft beau tiful ftiining green, the eyes bright and full, the body firm and ft:ifF, and the grlls red and full of roe; when ftale the body looks black, fiabby and thin, the eyes fhrunk and withered, and the gills black, the fofc oe is efteemed the beft it is in feafon from April to July; FLOUNDERS. MAkKBtiNGi if PLOUNDMrH and plaice. THESE fiOi ought to be drcflcd alive; the oundercaught in the river Thames is the bed, but fome are caught in other rivers and the Tea; if dead and freffi the bellies will look of a creani colour, the eyes plump and the gills red and hard to open, the body ftifF and cleans when ftale the bellies look bluifh, the eyes fhronk and withered the gills dim and the body limber and flimy; they are in fcaloh from January till March, and from June till Seps tcmberi RD MULLET. THIS IS a very fine fifti, and when frcfli iSbf i fine gold colour, almoft equal to gold flfli, the eyes bright and the body ftiff; if Hdle the body looks faded and the eyes (hrunk and withered. GRET MULLET. When frelh the fcales are of a fine fpirkliAgj grey; the eyes full and plump, the gills red, and the ify ftifF; if Rile the fcales look dim, the eyed fiirunk the gills black, and the body limber and fiimy. LOBSTER Si THIS fifti will live till all the fubftande is walled i the beft method is to buy them alive,- and boil them )rourfelf but be furc to weigh them if they arc heavy and the tail ftrikes quick arid ftroftg, they ard good 5 if weak and light, with a froth at the mouthy they arc fpent When you chufe a boiled one,’ put ig MARKETING. your finger and thumb on the body and pinch it, i( it pinches tight, and the tail goes back with a ftrong ipriflg, the Tobder heavy, and a good bright red, ic is good; if. light and loofe, and the (hell dufky, ic i;s ftale or fpent. The cock lobfter is known by the narrownefs of its tail, the two upper fins under the tail are hard and ftifF; thofe of the hen are foft, and the tail broader; the meat of the cock is firmer than the hen, but the hen is preferred on account of the fpawn. The fame rule will hold good for crawfiOi, or a crab, only be fure, if the crab is boiled, to fmeU udcr Che tail, if fwcct it is good. SHRIMPS and PRAfTNS. THESE little (hell-fi(fa, when alive, are fo ckar that you mayee through them -, the prawns, when frefh boiled, are of a light red, their tails clofe and ilifF; if loofe and (limy, and fmell ftrong, they are fiale fo of (hrimps only, they look of a dufky red. o r s r E R s. THE Cokhefter, Pyfleet, and Milford, arc the beft barrel-oyfterS) and efteemed the fined flavour; they are fat and white, with the beards green; the native Milton is the next as the fatted, the Aells are tranfparent and thin. In chufing an oyfter take the deeped fhell, and if you hold it up to the light nnd it looks clear and clofe, bites keen to the knifc and opens as fon as the body is wounded, it is a good one. CHEESE. M A R ic g f 1 K a i C It B n S E. CHESHIRE checfc is cftecmcd the beft whcri 6i(i and a fine blue mouldy the coat of a fine fmoothnefsj; and the cheefe feels firm, withotic any holes in it$ if there are any holes be fure to try it to the bottom, to find whether there are any mitei in itj and obferve that it is white and dear where there i no blue mould, and taftes mild; if it is of a dufky. white, and taftes ftrong it is not good. North WiUfhire aod double Gloucefter cheefe fhould be as yellow ad gold, of a fine fmooth coatj and the tafte a little ftarp’, the way to mke it mellow and fine is t6 put it ioto a cellar and cut a hole in the middled; and fieed it every day with mountain wine fof one month; then it will be mellow and fine; Thin Gloucefter cheefe 18 chofen by its clofenefs, and the colour incIinihg io yellow the tafte mild, aitd the cot clear’ and fmooth; if it is full of eyes and pale, or Very, yellow, it is poor. The Stilton cheefe is made of creamj amd is not good till it is quite fbfc and rotten; B U t f E Rs WH£N you buy frefh butter be fure to put the! knite in xYit middle and tafte ie if it tKftes mild andl fweet ic is good; if you boy a cafk of fait butter faaye the caSc unhooped and try it in the middle, for very often there is good butter at both ends and bad in the middle, owing to deceitful package t the Cambridge fait butter is the beft and bften in winter better than frefh if managed properly, 5y wdrkin k up a little, and putting it rn fpriAg water for a feW houts. i0 MARKETING. E G G S. TO chooTe eggs’ pmperly yoi muft put the thick, end CO yaur tongue, if it feels waFoi it is new i if it fs cold it is ftale and according to the heat or cold it is new or ftale: the beft method is to bold it up againfl: the fun, or before a candle, if the yolk appears round and the white clear it is good j but if the yolk is broken, or fticks to the fide, the white thick and muddy, k is ftale. Another way to try % ro put them in cold water,the frefher it is the fooner it finks CO the boctom ?, if addled or rotten it will fwim on the furface of the wacer: the Hertford(hire eggs are the largeft and beft. The bed: method to keep eggs for ufe is to bury them in fait but the fooner they are ted the better. As the poulterers in London always trufs all kinds of poultry, it will not be amifs to give the young beginner a few inftruAions how to trufs poultry and game, as many are obliged to leave London to go with a family to their country-houfes foj: the (ummer, and may be very good cooks, but not proficient in drawing and truffing. In the firft place,, be careful that all the Hubs are picked outj: and when you draw any kind of fowls, &c.; be fure you do not break the gall, as it will give the whole fowl a difagreeable bitternef3, that aU the wafiiing and wiping cannoi iremovcr RULES i i 3 RULES FORTRUSSINa r U R K I B S. AFTER they art properly picked, break the leg-bone clofe to the foot, and put it on a hook faftcned againft a wall, and draw out the firings from the thigh; cut the neck off clofe to the back, but mind and leave the crop fkin long enough to turn over to the back, take out the crop, and with your middle-finger loofen the liver and gut at the throat-end i cut oflF the vent and take out the gut, pull out the gizzard with a crooked (harp-pointed iroilj and the liver will follow, but be careful you do not break the gall, wipe the infide out clean with a wet cloth, then with a large knife cut the breadbone on each fide clofe to the back through, and draw the legs clofe to the crops, put a cloth on the breaft, and beat the high-bone down with a. rolling-pin till it lays fiat. When you trufs it for boiling cut the legs off, and put your middle-finger in the inGde and raife the (kin of the legs.and put them under the apron of the turkey, put a (kewer in the joint of the wing and the middle joint of the leg, and run it through the body and the other leg and wiftg, put the liver and gizzard in the pinions, having firft opened the gizzard and taken out the fihh and the gall of the liver, and turn the fmall end of the pinion on the back -, tie ii packthread Qver the ends of the legs to keep them in their places i for roafting leave the legs on, put a (kewer in the joint of the wing, put the legs clofe up, and put the (kewer through the middle of the leg and C 3 body. s 21 TRUSSING, body, and fo at the other fide put another flcewer tii ft the fmall part of the leg; put it clofe on the out fide of the fidefman and put the flcewer through, and the fame on the other fide, pqt in the liver and gizzard in the pinion, and turn the point of the pU hion on the back, then put another (kewer through fhe body of fhe turkey clofe above the pinions. rURKEr POULTS, ? CUT the neck from the head and body, but leave pn the neckrikia, draw therp the fame a a turkey, ut a ikewer through the joint pf the pinion, put he legs clofe up, run the ikewer through the middle of the leg, through the body, and fo on the other fide; cut the under part of the bill oS twift the ikin of the neck round, and put the head on the point of the ikewer, with the bill-end forward3; put another ikewer in the fidefman, and put the legs in between the fidefman and apron on each fide, run the ikewer through all, and cut the toe-nails off, thefe are mott commonly larded on the breai):; you may put the liver and gizzard in or not, as you pleitfe GEESE. WHEN they are picked and ftubbed clean, cut the feet oflf at the joint, and the pinion oflF the firft joint cut the neck off almoil clofe to the back, leave the Qpn of the neck long enough to turn oyer to the back, puU the throat our, and tie a knot at the end, and with your middle- finger loofen the liver, &c.; ac the brcaft-end, cut it open between the vent and the rump, draw opt all the guts, gizzard, liver and heart, but leave in the foal, wipe it clean out with a wet cloth, and with a rolling-pin beat the bread-bone jltj put a ikewer into the wing, and draw tte legs …, ……. … ….. TRUSSING. 23 dcffe up, put the fkewer through the middle of the leg and through the body, and the fame on the other fide; put another fkewer in the fmall of the leg, put it fJown clofe to the lidefman, and run it through, and the fame on the other fide; cut the end of the vent off, and make a hole big enough for the rump to go through, as it holds the feafoning the better. D U Q K S ARE drawn and trufled the fame way, only leave on the feet, and turn them clofe to the legs, FOWLS. PICK them clean, and cut the neck off clofe to the back, take out the crop, and with your middlefinger loofen the liver and guts next the breafl, cue off the vent and draw it clean; break the breaflbone flat with a rolling-pin; if for boiling, cut off the nails of the feet, and turn them down clofe to the leg, put your finger into the infide and raife the fkin of the legs, cut a hole in the top of the fkin and pufh the legs under, put a (kewer in the firfl joint of the pinion, bring the middle of the leg clofe to it, put the fkewer through the middle of the leg and through the body, and th fame on the other fide, open the gizzard and take out the filth, take the gall oixt of the liver, put them in the pinions, and turn the point on the back; tie a itriog round over the tops of the legs to keep them in their places for roafting put a fkewer in the firft joint of the pinion, bring the middle of the leg clofe to it, put the fkewer through the middle of the leg and through the body, and the fame on the other fide; put another fkewer in the fmall of the k and through the fidefman, and the fame on the C 4 othcf 4 TRUSSING. pthtr fide; put another ikewer (hrough the ikin of fhe feet, 9nd cut off the nails, CHICKENS, ? PICK and draw them the fame as fowls j and for boiling cut the nails off, give the finews a nick on each iiae the joint, put the feet in at the vent, and put the rump in, draw the (kin tight over the legs, put a fkewer in the fird joint of the pinion, bring the middle of the legs clofe, put the (kewcr through the middle of the legs and through the body, and the fame on the other fide; clean the gizzard and take out the gall in the liver put them in the pinions, and turn the points on the back; for roafting cut off the feet, put a fkewer in the (irfl: joint of the pinions, bring the middle of the leg clofe, run the fkewer through the middle of the leg and through thp body, and the fame on the other fide; put another (kewer in the fidefman, and put the legs between the apron and the fidefman, and run the fkewer through; clean the liver and gizzard, put them in the pinions, turn the points on the back, and pull the breaft-fkin over;hc ncck’cnd, WILD F O W L of all Sorts, PICK them’ clean, xxxx. off the neck clofe to the back, and with your middle- finger loofcn the liver and gurs next the brcaft; cut the pinions off at the firft joinr, cut a flit bctweenihc vent and the rump, and draw ihcm clean j clean them, out with the long f:athcrs on the wing, cut the nails off, and turn the feet clofe to the legs,, put a Ikewer in the pinion, vith your hand pull the legs clofe to the breafl:, ana run the Ikewer through the Irgs, body, and the othcf pinion cut the vent off and put the rump through. . ‘ ‘ PIGEONS. T R U S. S I N G. 25 PIGEONS. PICK them and cut’ the neck clofc off to the back, take out the crop, cut off the vent, and draw the guts and gizzard out, but leave the liver in (a pigeon has no gallV, for roafting cut the toes off, and cut a flit in one of the legs, and put the other through with your finger and thumb, draw the legs tight to the pinion, put a Ikcwer through the pinion, legs, and body, break the breaft flat with the handle of a knife, clean the gizzard, and put in one pinion, and turn the point on the back for a pye cut the fijet off at the joint, turn the legs, and ftick them in the fldes clofe to the pinions; the fame for ilewing or oiling. WOQDCOCKS and SNIPES. THESE are very tender to pick, efpecially when ftale; ybjLi mufl: handle them as little as poflible, for the heat of your hand wil.peel the flcin off, which will fpoil the beauty of the bird; when you have picked them clean cut the pinions of the flrft joint, and with a roUing-pin break the braftbone down flat, turn tke legs clofe to the thighs, and tie them together at the joints, Jut the thighs clofe to the pinions, put a (kewer into the pinion, and run it through the thighs, body, and the other pinion; ikin the head, take out the eyes, tura the head, put it on the point of the (kewer, with the bill clofc to fhebreafti nevpr draw any woodcocks, fnipes, nor plovers, wiich are trulTcd in the fame nianner. fFHEAf a6 TRUSSING. JVHEAT EARS, LARKS, &c.; PICK them clean, cut o(F their heads, and the pinions off at the firft joint; with the handle of a Icnife break the bread Sat, turn the feet clofe to the legs, and put one into the other, draw out the gizzard, and run a long ikewer through the middle of the bodies of twelve, and tie them on a (pit. PHEASANTS and PARTRIDGES. WHEN you have picked them clean, cut a flit at the back of the neck, take out the crop, and with your middle-finger looien the liver and gut next the breafts, cut off the vent and draw them, cut the pinion off at the firfl: joint, wipe out the infide with the pinion you have cut off, (you never need pick them farther than the firft joint on the pinion) break the bread-bone flat with a rolling-pin, put a flcewer in the pinion and bring the middle of the legs cloie run the flcewer through the legs, body, and the other pinion; bring the head and put it on the end qf the ikewer, the bill fronting with the bread, put another ikewer in the fidefman, and put the legs clofe on each fide the apron, run the flcewer through alii you fliould leave the beautiful feathers on the head of the cock pheafant, and put paper over to keep the fire off, and fave the lon feathers in the tail to dick in the rump when roaded. Moor game of all forts is (ruffed the fame way. When you trufs them to boil, put the legs the fame as a fowl trufld to boiU H4HES M- -. TRUSSING. yj H A RE S. CUT the four legs off at the firft joints, raife the ikin of the back, and draw it off the hind-legs, leave ‘ the tail whole, draw it over the back, and (lip the fore legs out; with a knife cut the ikin off the neck and head, but mind to leave the ears on and (kin them, take out the liver, lights, &c.; and be fure to take the gut out of the vent, cut the (inews underneath the hind-legs, bring them up to the fore-legs, put a fkewer through the hind- leg, then through the fore- leg under the joint, run it through the body,’ and the fame on the other fide % put another fkewer through the thick parts of the hind-lgs and body, put the head between the (boulders, and run a fkewer through to keep it up, and one in each ear to make them ftand up; tie a ftring round the middle ot the body over the legs, and that will keep them in their place, N. B., A young fawn is truffed the fame wayj only the ears are cut off. RABBITS, CASE the rabbits the fame as the hares, only cut the ears off clofe to the head, cut the vent open, and flit the legs about an inch upon each fide the rump $ make the hind-legs lay flat, and bring the ends to che fore-legs; put a fkewer in the hind-leg, then in the fore-leg, and through the body, (the fore- leg and the hind-leg if for boiling) bring the head round, and put it on the fkewer if for roalting; leave the head loofe, and put a fkewer through the thick part of ihe hind-legs and body; if you want to roaft two together, truS them at full length, with fix’fkewers run through them both, fo as the fpic rill faften between the rabbits, ? H A P, 28 J C H A p. IL O U P S Proper Rules to be ohferoed in making Soups ani Broths. IN the firft place, take great care that your fouppots and covers are kept very clean infide and out and well tinned, otherwife the verdigreafe will gee in them which is the mbfl: pernicious thing of any to the health of thole who eat the different ibups and broths you make, and give the foups, &c.; a brackifli, difagfeeable flavour. When you proceed to make any brown foups, fuch as Gravie Vermiceli, or De Santea, always put a little lean ham or bacon at the bottom of you foup-pot or ftew-pan, and cut your meat fmall, as you fooner get the virtue of tl)e meat out, with a little water at the bottom; cut your roots and herbs as directed in the different re ceipts (be careful always to have them well picked and wafhed clean before you ufe them put them over the meat, with the fpicesj cover your pot very clofe, and dew it gently over a flow fire, till you find all the juices of the meat and herbs are drawn out; which will make your foup have a finer flavour, than by purlsing a contrary condud; always be fure to flcim all the fat and fcum clean ofiP; foft water is much the beft for all kinds of foups and broths, except green peas foup, and then hard water helps the green colour of your foup. In all white foups ncypr put any ft in of any kind gnd be furc to s o p: 19 to boil your milk or cream before you put it into your foup and put it in the iaft thing; boiling prevents it from curdling, which is often the cafe when put in raw. Gravy and all brown foups, by ftanding, will have a (kirn on, which you muft take o(F, and peas foop will fettle to the bottom; be fure to ftir it well up before you put it into your di(h or tureen; let all your ingredients be properly proportioned, that they may not tafte of one thing more than another; let the tafte be equal, and the whole of an agreeable relifli. Laftly, for all brown or white foups cut the cruft of a French roll in round or fquare pieces, about two inches over, and crifp them before the fire; and for peas foup, toaft the bread and cut it in dice, put it before the fire to crifp, as frying bread in butter or fat makes it greafy, and often gives the foup a naudous tafte, S.f . la Rchr. TAKE a pound of lean ham, and cut it ver fmall, and put it at the bottom of your foup-pot, cut the lean of a knuckle of veal in fmall pieces and put over the ham a large fowl cut in quarters, put over the veal a little mace, (i onions, fix heads of cellery, two turncps, four leeks, a fmall ? bundle of fweet herbs, all well waflied; then put in half a pint of water, and cover it clofe, and fweat it gently for half an hour over a flow fire (but take care ic does not catch at the bottom); then pour .boilingwater over it till it is above covered, and when the fcum rifes Ikim it off clean, feafon it with fait, and fiew it gently for two hours; then ftrain it off into an earthen pan, and let it ftand half an hour to fettle then flcim all the fcum off and pour it from the fetf tling at the botioin i in the mean time, take half a pound 20 SOU P S; pound of fweet almonds, blanch them and take the ikins off, and throw them into cold water, then puc them into a mortar and beat them fine, adding a little creacn as you beat them, to keep them from oiling, pick all the white meat from the fowl and put in the mortar, and the yolks of eight hard eggs, and beat them well together;- take the crumb of two penny French rolls, and put a quart of the foup to them, and fimmer them over the fire for two minutes; put them in the mortar, and mix them well together with the reft of the foup, and rub it through a tammy or napkin put it in your foup-pot again and boil it up, as the froth rifes fkim it off; then put in a pint of boiled cream, ftir it well up, then pour it into your tureen with criip French bread at the top. Mock Turtle Soup. TAKE a calves head with the (kin on, and fcald it in the following manner: Put it in fome cold water, beat fome rofin fine, and rub all over it i then put it into fcalding water, and keep turning it about till you find the hair will (lip ofTi then take it out, and as quick as you can clean off all the hair, and waih it well after, put it into a pot aiKl boil k half an hour; then take off all the ikin cloLe to the bone, and cut the tongue out and peel it, take and break the, bones all to pieces and put them into a foup-pot with a ihin of beef cut to pieces,with two gallons of water when it boils fkim it well, and put inf fome all-fpice, fix onions, a carrot, two turneps, four leeks, fix heads of cellery, walbed well and a bundle of fwcct herbs; fl:ew it gently for four hours,, then ftrain it into a pan: in the mean time cut your Ikin into fquare pieces, about an inch and a half Qver and flit the tongue down the middle, and then SOUPS. 31 cut it acrofs about one inch long, put them into a foup pot with the foup, chop twelve fhallots fine, tic up a large bundle of bafil, marjorum, winter I’avory and thyme, twelve cloves, fix blades of mace, twelve corns of all-fpice beat very fine, put all tbefe in and ftcw it till tender J mix a bottle of Madeira wme with four large fpoonfuls of flour veryfnoooth and put in, but be fure to ftir it wjell about; feafon ic high with Cay an pepper and fait, take out the fwcrec herbs, and fqueeze the liquor out between two places into the foup, and lew it half an hour; then put in two dozen of forcemeat balls and two dozen egg balls, and fqueeze in two )enM)ns; boil it up for cwa or three minutes, then ferve ic in tureens. GibleU a la turtle TAKE three pair of goofe giblets, fcald and pick them clean, cut the neck in three, fplit the head ia two, cut the pinions in three, the feet in two, and the gizzard in eight pieces, wafh them veiy clean,, put them in four quarts of water,, thrqs pounds of lean veal cut in’ fmall pieces; when the fcum xi fkim it well, then put in fix onions, two turneps,, four heads of cellery, a large bundle of fweet herbs, fome cloves, mace and all-fpice, and a little falt ftew them till near tender, (train the foup fron? them,, and wafh the giblets out clean from the other ingre- dients in warm water; put a quarter of a pound of butter into a ftew-pan and melt it, put in three fpoonfuls of fiour, llir it till it is fmooth, fkim and pour the foup from the fettlings, and by degrees put it into the ftew-pan, ftir it till it is fmooth, put in a pint of Madeira, and feafon it with Cayan pep per and fait; boil ic for half an hour, then put ia the giblets, with half a dozen yolks of hard eggs,,.. ikioi it well and boil ic up till the giblets are tender boa 32 S O U P S. boil the livers in a quart of water till tender and put in; then put them into a foup-dKh or tureen as hoc as poQible. GiMet Soup, TAKE three pair of goofe giblets, fcald and cut them as before, put them on in three quarts of water, and when the fcum rifes (kim them well, and ptit in a bundle of fweet herbs, fome cloves, mace and all-fpice tied in a bag, with fome pepper and fait, ftew them gently till near tender; mix a quarter of a pound of butter with flour and put in, with half a pint of white wine, a little Cayan pepper, ftew them till thick and fmpoth, take out the herbs and fpices, ikim it well, boil the livers in a quart of water till tender and put in then put them in a fbup-diih or tureen. Soup Puree. TAKE four pounds of lean beef and one pound of pickled pork cut fmall, put it into a pot with a gallon of water, and when it boils fkim it well, then put in a quart of blue fplit peas, four onions, fix heads of cellery, a carrot, tvyo turneps, and four leeks cut fmal, with a fpoonful of driecl mint a little pepper and fait; boil it gently for two hours, (mind and Itir it very often to keep the peas from fiicking to the bottom) then rub it through a fieve, and then through a tammy or napkin, put it inta the pot again and give it a boil up, take two turneps cut in dice, four leeks cut I’mall four heads of cellery cut fmall, wa(h them well, and boil them ia two quarts of water till tender j ftrain them off and put them in your foup, andjuft before you fend tt away put in half a pint of fpinacb juice give it a gentle boil. S U I g; JJ M and keej) fttrring it all the ticne or Afe it will tardlc; put it hot into your ttirecii) with crifpt bread in a plate, N. B. Mind your foup h well feafoned with pep ()fer and fait. Soup CreJJee. t AKE a i)Ound of lean ham and cut tt vferj Imal), put it at the bottom of a ftew-pan, then cuf two penny French rolls in thin flices and tit over the ham, cw6 dozdn heads of cellery, fix onions, twd turnepsy toxxx leekS, and on carroty well wafhed and tut fniall, a fmall bundle of fweet herbs aild a handful of watfcr-crefies, fix cloVfcs and fix blades of tnace, all oVer the bread; put a pint of broth made jis follows, take three pounds of lean veal and one of mutton, cut very fmall, put into a ftewpan, with two ohiohs, four heads of cdlery a carrot, four leeks, put half a pint of water in ahd fWeat it gently for half an hour; then put in a gallon of boiling water, nd when k boils fkim it well; boil it gently for two hours, and then ftratd it oflF theii fweat the ibove ingredients half an hour, pour all the broth In, and ftew it gentfy for foiir hburs, then rub ic through a tamitiy or napkin, put it into the ftew-paii again, and boil it up gently for a few minutes; feafon it with fait and Cayan P£Ppr to your pakte, boii two handfuls 6f water-crefles in virater till tender lxur the foup into a tuten, and put two pieces of crifpt French roll on it, ahd the water-crefles otrt that t Qr$m 34 SOUPS. : Green Peas Soup. TAKE half a pound of lean ham cut fmall, and pOt ic at the bottom of a fouppot, a knuckle of veal cut in pieces over it, put in halF a pint of water fix heads of cellery, fix or eight onionsj four turneps and a carrot four cloves and two blades of niace, fweat it over a gentle fire for half an hour, in the . mean time boil two quarts of old green peaa well, and (train the liquor into ypur pot, and when it boils (kirn it well; boil it gently till it is good, ftrain ic off into a pan, beat the peas well in a mortar, and mix the foup with them, and rub ic through a tammy or napkin; if you have no mortar, you may rub the peas through a fieve with the back of a fpoon, and mix with your foup, put it into your pot again, pare two or three cucumbers, cut them down the middle, take out the pulp, and cut them an inch long, four cabbage lettuces cut acrofs, boil them till tender, and a pint of young peas boiled green, put them into your foup and boil it up for five minutes j feafon it with pepper and fait to your palate: if you find your foup not thick enough, take the crumb of a French roll, put a little ioup to it, and fimmer it, then rub it as the peas and put it in, ftir it well about, and two or three minutes before you fend it away put in half a pint of ipinach juice, and keep it fiiirring till it boils up, juft to take the rawnefs of the fpinach off-, thca put it in tureens, and fend crifpt bread in a plate. N. B. You may (lew a little fpinach and Iqueezo it dry, chop it a little and put it in with the peas,&c.; Another SOUPS. ‘ 35 Anatber Green Peas Sdup. i AKE a gallon of fpring water and rinak it boil, then put in two quarts of old green peas, and boil them till tender, drain them off and fave the liquor and put it in the pot again, with fix or eight large pnions, fix turneps two carrots, fix heads of cellery, and if you have them fix cabbage lettucesi a little fpinach, all well wafhed, a little cloves and mace; boil them till all are tender, beat your old peas well in a mortar and mix with the foup, and rub it all well through a tammy or napkin; put it in your poc again, feafon it with pepper and fait to your palate then treat it as in the above receipt. White Peas Soup. TAKE four pounds of lean’veal and half a pound of lean ham, and put it into fix quarts of .foft water and as foon as the fcum rifes fkim it well, then put three quarts of old green peas, fix onions, two heads of cellery, a carrot, two turneps, a little thyme, and a blade of mace -, boil it well for three hours, then tub it well through a fieve till all the pulp is out xf the peas, and then through a tammy or napkin; put it into your pot again, take two cucumbers and pare them cut them through and tak the pulp out, cut two cabbage lettuces acrofs and boil them till tender, with a pint of green peas boiled green, put all tliefe in and ftew them for fifteen minuets feafon it with ialr mix three yolks of eggs in a pint of cream put it in and ftir it wll about till it boils; then put it into your tureen, with two or three pieces of French bread criipt at the top – . 06 SOUPS. Peas Soup for Winter. TAKE a ponnd of bacon or pickled pork and z in of beef cue fmall, put them into a pot with fit quarts of water (when the fcum rifes fkim it well) then put a quart of white fplit peas in, fix heads of cellery, fix large onions, four leeks, two turneps and a fpoonful of dried mint rubbed fine; boil it gently for three hoursj and ftir k about every quarter of an hour to keep the peag from fticking to the bottom; then rub it through a fieve and rub the pulp of the peas well through, put it into your pot again eafon it.withipepper and fait, cut two curneps into dice, four heads of cellery, and four leeks Cut fmall, boil them in two quarts of water till tender, drain them in a fieve, put (hem in, fry twelve fmall ralhers of bacon and put in, and boil it up five minutes; then put it into your tureens, and fend crifpt bread in a plate. You may make peas foup in this maii- ncr: When you ? boil a leg of pork or a piece of beef fave the liquor till next day, then take oflT the fat when the liquor is cold, then put it in a pot and Inake, it boil, with the bones of the meat and two quarts of fplit peas then treat it as above direfted. ? Common Peas Soup. TAKE three or four rump beef bones with t pound of bacon, put them into a gallon of foft water, and when the fcum rifes fkim it well, put in a quart of fplit peas, four onions, three heads of cellery, two leeks and two turneps cut fmall, a fpQonfgl of driied mint, a little pepper and falts filew it two hours, then rub it through a fieve, put it into your pot again, with four heads of cellcry cut fmaU W(tboiled then boil it op ten minutes, and fend it 10 SOUPS. 37 in a tureen or foup-difh with a handful of crilpc bread in t. . A Spariijh Peas Soup. GET a pound of Spanilh peas and put them in water the night before you ufe them, then cake three quarts of fct water and one of fweet oil, make thembotl, then put in your peas wich a head of garlick, cover your pot ctofe, and’fiew it gently till ‘the peas are foft, feadfion it with peppeiand fait, beat the yolk of an egg in a little vinegar and put in; ftir it weli. fry ibme large fippets in butter and put them at the bottom of a foup-diih, poach fix eggs and lay on the fippet5 then pour the foup boiling hot over. Soup Lor rain. TAKE half a pound of lean ham cut (mail and put it at the bottom of a foup-pot, and two pounds of lean veal cut fmail over the ham, and a large fowlput in wholci with four onions, four heads of cdlery, two turneps, one carrot, a bundle of fwcec herbs,four clovea, two blades of mace, put in half a pint of water, (pt it over a flow fire, and fweat ic well, but take care it does not (tick or burn; then pour four quarts of boiling water, and when it boils fkim it well i boil it for one hour, then take out the fowl and boil it one hour longer; then ftrain it off and let it fettle,, ikim it well and pour it off the fettling: in the mean time take a pound of almonds, blanch them, and beat them in a mortar, put in a little water to keep them from oiling, talce the yolk of fix hard eggs and the white part of the ‘fowl, beat them fine with the almonds, mix fome of theAoup withjt, and rub it through aammy or napkin; put it into your pot again with moll of the reft of the P 3 foup. 38 SOUPS, foup, boil Mt gently for ten minutes, iktm off all the froth as it rifes, and feafon ic with fait.; take the white par; of another fowl and mince it, put ic in a ftew-pan, with a little of the foup, a little pepper and fait, and grate a little nutmeg in it, mix a little flour and butter to thicken it, give it a tofs or two in the pan, then take a penny French roll and cut a piece out of the top, pick out ail the crumb, pm the mince in, and put the tppon; pour your foup boiling hot into your turetfii, and put the itoll withthe mince in the middle, ‘qtid four pieces of crifpt f rnch bread round it. ? jilmcnd-Soup TAKE three pounds of lean veal and two pounds of fcrag of mutton, cut them fmall and put them into a foup-pot with four quarts of water ?, when the fcum rifes (kirn it weH, and put in two turneps two heads of cellery, two leeks, all wafhed well and cur fmdl, and two blades of mace; boll it’ gently till half is reduced, feafon it with fait and a little Cayan pepper, blanch half a pound of fweet almpnds, beat them in a mortar, and as you beat them pm in half a pint of cream, to keep them from oiling, ftrain your foup to the almpnds, and rub it through a fine iieve; put it in your pot again and miike it hot, but do not let it boil; have ready three fmall French rolls about as big as a tea-cup, blanch a few Jordon almonds, cut them lengthways, and (lick theoi all over the tops and fides of the rolls; put the rolls into your tureen, and pour your loop over them:? thefe rolls look like hedge-hogs, and the French CQok terrrx 5r Kdgc hog foup. SOUPS. 39 Soup dc Santea., TAKE fix rafhers of lean ham and put them oh the bottom of a dew-pan, then three pounds of lean veal cut fmall over the ham, and three pounds of lean beef over that, fix onions, four heads of celleryi two leeks, a carrot, two turneps, all waflied well and cut fmall, a bundle of fwect herbs, twelve corns of all-fpice, four cloves, and four blades of mace, put in half a pint of water, put it ovr a Qow fire till it fticks, (but mirid it does not (lick too much) then put in a gallon of boiling water, and when it boils flcim it well, feafon it with fait,’ and ftcw it gently for two hours; then drain it oflF “into a clean pan and let it fettle then fkim all the fat off and pour it off the fettlings into, a fotip-pot; have ready d large carrot, one turncp, four heads of cellery, two leeks cut about two inches long, and as fine as yoii can cut them lengthways, two heads of endive, to cabbage lettuces cut acrofs fmall, with a little forrel and chervil chopped fine; wafh them all well, and put them into a itew-pan with half a pint of foiip, and ftew them gently fifteen minutes; tnen put theni into the foup, and boil it fifteen minutes longer then pot it into your tureen, iflvith crifpt French bread at the top, w Gravy Soup. . TAKE afhin of beef and cut it in pieces, and put it in a foup-pot, with half a pint of water, fix onions, foUr heads of cellery, two turneps, a carrot, and twelve corns of all-fpice; fweat it till it flicks then pour four quarts of boiling water over it, and when it boils fkim it well; ftew it gently for three bourS) or till tt liquor is half wafted, feafon it with D 4 iait, ( J 49 $ O U P $? fait, then ftrain it ofF into a cleas pan and flcim tha fac offi have ready a carrot and two turneps cut in dice9 with two heads oif cellery cut about half an )nch long, boil them in water (ill tender, then drain fhem in.a fieve, put them into your foqp, and boi( it ten minutes put it into your tureen wtthcrifpt Iench bread in ic. N. B. If it is not brown enough put a fpoQpfpl pf rowping in it. Vermicelli Soup. TAKE a pound of lean ham cut fmall, ind put It at the bottom of a foup-pot, cut a fmall knuckle of veal in pieces, and two pounds of fcrag pf miit-r ton, and put them over the ham, four onions two furncps, a carrpr, foqr leeks, four heads qf cejlery well waihed and cut fmall, fix cloves, four blades of inace, and a bundle of feet herbs, with half a pin( pf water, all put ip the pqt and (seated gently for half an hour, then pourfopV quarts pf boiling wate pver it, when it boils )cifp ic well, andboil it gentiv for three hours, then drain it into a clean pan, Ikitn pfF all the fat, and pour it into a Ibup-pot from the fettling; boil a quarter of a pound of yerniicelli jrj water, ftrain it in a fieve, put it into yopr foup, anc) with two fpoonfuls of browning boil it for ten minutes; put fome Grifpt French bread into the tufeen, and pour;he foup over it; Macaroni Soup. MAKE the foyp as for vermicelli, and bftil s quarter oF a ppund of fmall pipe macaroni in tvq quart$ of ater and twp ounces of gutter till i; is fender, then ftrain it in a fieve. and cut it about twq jqcies long, put it in yoifr foup and (!K)il it ten SOUPS, 41 minuces; pu( U into your turiren aq crifpt FfCficIi )read at (ijlc top Soup and Boulie TAKE two pounds of a ferae of veal, and about fix pQpnds of the bri(ket of beeii tie theoi tight with p9ckthread put them in a po( with fix quarts of water, and when the fcum rifes ijcim it wellj then put in Gx onions four keks fix heads of cellery, a carrot, and (wo turnep$, well walhed, a bundle ti fwcet herbsj a little alUfpicCt cloves, and mace; bQ4 it gently for five hours, nd feafon it with fait; then take out the briket and tap the bone out, keep it hoc, ftrain ypur foup into $ pan to fettle, (kim off 11 the fat an() pour it froip the fettlings into a foup pot, put in twQ fpqonfuls of browning, cut a carrotji two turneps, twp leeks, and four heads of cellery. in long llips and boil them in your foup till tender fben put the brifket into a tqreen or foup-dilh, and pour jhf foup oyer it, with crifpt bred jn 4 plate. Soup and Boule with Cabbage. TAKE fix pounds of brilket of beef, tie it up with fwp pounds of fcrag of veal, put them into a pot with fix quarts of water, and when the fcum rifes jkio) it well, and boil it gently for two hours ?, cut two carrots in quarters, four turneps in quarters, two leeks fpit in two, and four heads of cellery, cut one )arge or two fmall cabbages in quarters and acrofs fbout an inch long, wafii them all well, put them in with a bundle of fweet herbs, fome aHfpice, cloves and mace tied in a bag, feafon it with fait, and boil it gently for three hours longer; fkim the fat off well stnd take the brilket out, untie it and put it in a di(h by itfelf and garniih it with carrot y take out the veal. 4t SOUPS. veal fpfccs, and herbs and put the Ibup and the ingredients into a tureen, with crifpt bread in i plate, A WeftIndia Pepper Pot. TAKE two pounds of lean veal, the fame of rnutton, cut them fmall, with a pound of lean ham, put them in a ftew-pan, and about four pounds of brilket of beef cut in fquare pieces, with fix onions, two carrots, four heads of ccUery, four leeks, two turneps, well walhed, a bundle of fweet herbs, fome ail-fpice, cloves, and mace, and half a pint of wai Itr; fvveat them well for half an hour, then pour four quarts of boiling water into it, and flcim it well boil it gently for three hours, then ftrain it off, take Ofut the pieces of beef; then put a quarter of a pound of butter in the ftew-pan and melt it, put two fpoonfuls of flour, and ftir it about till itis fmooth; then by degrees pour your foup in, and ftir it about to keep it from lumping, put the pieces of beef in; have ready two large carrots cut in quarters, and four turneps in quarters, boiled till tender, take the fpawn of a large lobfter and bruife it fine, and put it in to colour it, with a dozen heads of greens boiled tender; make fome flour and water into a pafte, and make it in balls as big as a walnut, boil them well in water, and put them in, boil it up gently for fifteen minutes, and feafon it very hoc with Cayan pepper and fait; put it in a foup-diflx nd fend it up hot, garniflicd with fprigs of cauli flovers round tSic difli, or carrots, or any thing eIfJ you fancy. ‘Her SOUPS, 4f Hare Soupi Take a large old bare and qut ic io pieces put it in an earthen mug, with three or four. blades oC mace, a litcle fait and Cyan pepper two large onions, a red herring, fix large morels, a pint of red wine, and three quarts of water; tie it down with brown paper, bake it three hours in a quick oveo, then fxrain it into a pan and let it fettle; pour it from the fetclings into a ftew-pan, fcald the liver for two or three minutes, and rub it through a (leve with a fpoon jind put it iq; have ready a quarter of a pound of French barley, boiled well in water and ‘ put in, put it over the Ere to make hot, (but take care ic does not boil) theu pour it into a foupdifii or tureen; with crifpt French,bread at the top. This is eftcemed as a very rich foup, and fit . for a large company, where two or three foups are ferved up. N. B. If you difapprove of the red herring you may leave it out. ? Partridge Soup. TAKE two old partridges and (kin them, cut them into quarters, with thee or four dices of ham, fix onions fliced, and four heads of cellery; fry them brown in butter, but do not burn them, pour three quarts of boiling wafer over them, with a few pepper corns, and ftew it gently for two hours; take out the partridges and ftrain the foup off, put ic into the ftew-pan again, and have ready fix heads of cellery cut about fix inches long, and ftew them in a little of the foup, two ounces of whole rice boiled well iri water, put them into the foup feafon it with falc and Cayan pepper, and put in the parcridges; give it a boil for five minutes, then put it into the tureen, with 4 handfl of crifpt brad. Onion 44- S O U F S. Onion Soup. TAKE a pound of lean ham cut fmallj put it at the bottom of a ftew-pao, three pounds of lean beef and two pounds of lean veal, cue fmall and put over the ham. fix onions four heads of cellery, four leeks, two turneps, and one carrot, well waflied and cut finall, put them over the meat, with a bundle of fweet herbs and a dozen corns of all-fpice, put in half a pint of water, and fweat it for half an hour over a flow 6re, (‘take care it does not burn) then pour four quarts of boiling water over it, (kirn it well and feafon it with fait; boil it gently for three hours, then drain it off into a clean pan to ietile, ikim the fat od; and pour it from the Settlings into a Ibup-pot peel four dozen of fmall button onions and put them in the foup, and boil it gently half an bour; put it into a tpreen with grilpt French bread atxbe top. Another Onion Soup. TAKE half a pound of butter and put it into a fieW’pan, melt it, cut twelve large onions in fliccs and try them brown, put in fome flour, and (hake them about; fry them a little longer, then pour in three pints of boiling water, ftir them round, put the upper cruft of a penny loaf cut in fmall pieces in, feafoned with pepper and fait, and ftew it fifteen minutes, keep ftirring it pretty often-, have ready the yolks of three eggs beat fine, with half a fpoonful of vinegar, mix in fome of the foup well with them, then mix all (he foup together and pour it m a tureen; miff w p White Onion Soup TAKE % knuckle of veal cue fmallj put k in ? pot with five quarts of water, and when the Icum riles (kirn it well peel thirty large onions, boil cheiri with it till they aretender, with a little whole pepper and two blades of mace; feafon it with fait, then rub your onions thfough a fleve till all the; pulp is out J put thiTi into a ftewpan with half a pound of butter (hake in a little flour and half a pint of cream, ftir thenri well about till the butter is melted then (train the foup in, and keep ftirring till it is ready to boil then pour it into a foupdiQi oif tureen; Spanijh Onion oup4 BOIL eight or ten large Spanilh onions in milk and water till they are tender, change the milk and water twice while the onions are boiling, rub them through a fieve till the pulp is all through; take an old towl and cut it to pieces, and ftew it in three quarts of water with a blade of mace for two hours then ftrain it to the onions in a ftew-pan ftir it well toge ther, and feafon it with Cayan pepper and fait % put in half a pint of boiled cream, and boil it up gently a few minutes $ then put it into the foupdi(h or tureen. You may, if you pleafe, put in a liQtlc ftewed fpinach, or afparagus tops boiled. Another Spanijh Onion Soup. TAKE two large Spanifh onions, peel and flice thetD, ftew them gently in half a pint of fweet oil till tender, then pour in three pints of boiling water and ftew it gently for half an hour feafgn it with pepper 46 SOUPS. pepper and falc a little beaten cloves and mace put in two fpoonfuls of vinegar and a handful of parfley chopped fine; fry about a dozen fippets and put f hem at the bottom, of the fouprdifli, poach fix eggs and put over the fippets, and pour the foup over ineoiy and lend it to the table hot. Cbefnut Soup. TAKE half a hbndred of chefnuts and notch them, put them in an earthen pan, and put them in a hot oven for half an hour, or rQaft them over a bow fire in an iron pan, (but mind they do not burn) peel them, and.ilew them pnehour in a quart of veal or beef broth: in the mean time take three or four ralhers of lean ham or bacon and put them at the bottom of a ftew-pan, one pound of veal, one pound of lean beef, a pigeon cut into pieces, two onions ‘ fiuck with cloves, and two blades of mac a bundle pf fweet herbs over the ham, with. half a pint of ater; fwet it gently till it flicks, but mud not burn, pour in two quarts of boiling water, and fkim It well, (luff two pigeons with force-meat, and dew them in the foup till .tender; then take the. pigeons out, and ftrain the foup to the chefnuts, feafon it with pepper and fait to your palate, and boil it up for five minutes; put the .pigeons into a foup-di(b, the chclhuts round them, and pour thp foup boiling ot oyer them, and two or three pieces of crifpt French bred at the top; garnifh . the. edge of .the difli with fome of the chefnuts fplit in two. N. B. If you have a partridge you may ufe it inftead of the pigeon, cut to pieces. RUf S O U P $? 47 , Rice Soup. TAKE a pound of lean ham cut fmall two pounds of lean vcal two pounds of lean beef, cut Imall and put over the ham, fix onions, four heads of cellery, two leeks, two turneps, a carrot, waded well and cut fmall, a bundle of fweet herbs, a little cloves and mace, with half a pint of water over the mejit 5 fweat it gently over a flow fire for half aa hour, (but take care it does not burn) pour three quarts of boiling water over it and ikim it well ilew it gently for two hours, then drain it into a pan: in the mean time boil a quarter of a pound of rice in two quarts of water till tender, ftrain ic through a fieve, put the rice and foup in a pot, 4nd boil it for ten minutes -, feafon it with fait, and pour it hoc into a tureen, with crifpt French bread at the top. , N. B. If you like it brown put a fpoonful of browning in. Another Rice Soup TAKE half a pound of rice and put it into twa quarts of water, with a ftick of cinnamon, cover it cbfe, and ftew it gently till the rice is tender; take out the cinnamon, fweeten it to your liking, grate in a nutmeg, and let it (land till it is cold; beat up the yolks of three eggs with half a pint of white wine, (lir it all together, put it over a flow fire, and keep (lirring it all the time, till it is thick and boils, otherwifc it will burn and curdle, then put it into a foup-diflu On 4 S 6 V t Ox cheek Soup. t AKE half an ox headland cut the cdcek dean ffotil the bones, break the bones to pieces, and put them iii Si large pan of ater alt night to foak out the blbod i in the morning walh them cleah out, and f’ut them intd a pot with fix quarts of water, wheh the Iciim rlfe ik’rni it well; take x onions, fix heads of dllerJTj about four leeks, and two turneps, well waQied ana cut in two, with a bundle of (wect herbs, a fpoonful of all-fpice, fbme cloves and mace, and a little fait; put in two palates, and ftew them till tender, then take them out and throw them into cold water, and take otf the flcins; cut them into fquare pieces, ftcW the head five hours, tfy if the head is tender, if not ftew it gently till it is; then take it out, and (train the Ibup into a pan to fettle, flcim it well, and pour it from the fettlings; put a quarter of a pound of buner in a ftew.pan and melt it, put two large fpoonfuls of flour in, and ftir it about till it i& ooth I by degrees put the foup in, keep ftirring for fear it fiiould go into Impi, if it does you mult ftrain it through a fieve, put in half a pint of whitii wine and feaion it with Cayan pepper and common pepper and fait, nearly as hot as mock turtle; in th mean time cut a carrot and two turneps in dice, four heads of cellery and two leeks about half an inch long, boiled in water till tender, (train them in i fieve, and put them to the foup; cut the cheek id fquare pieces and put it in with the palates, and two fpoonsful of browning, fiiew it gently for half ail hour, and (kim the fat off clean i put it into a foup diih.or tureen with crifpt bread in a plate N.B. You may put the cheek whole in a largt foup-difiiy if you like it beft, and the foup over it 1 SOUPS. 49 4 Ox Cheek Soup Baked, TAKE half an ox head and cut the cheek clah from the bones, break the bones and lay them in a large pan of water all day to foak the blood out; then wa(h them cleanj and put them in an earthen pao, and cover them with water, arid put a fpoonful of all-fpici fodr onions, a carrot, two turneps, four heads of cellery two leeks well wa(hed, a bundle of fweet herbs, fome pepper and fait, two or three bay leaves, and a pint of mild ale or beer, not porter, tie it over with ftrong paper, put it in the oven after dinner, and let it (lay in all night; in the morning take it out, and if it is not tender enough, after you heat the oven put it in again till you think it is done; then take the cheek out of the foup, and ftrain it through a fieve to fettle, Ikim off all the fat, and pour it from the fettlings into a pan, and put the cheek to keep hot (if it wants any feafoning put fome in) put the cheek in a foup-dilh, and pour the foup over it, with a handful of toafted bread. A leg of beef done in the fame manner is very good. Hotch-potch. TAKE a pound of lean ham cut it fmal), and put it at the bottom of a (t:ew-pan, two pounds of lean veal, two pounds of lean beef, over the ham, fix onions, four beads of cellery, two leeks, two turneps, si carrot, waOied well and cut fmall, a bundle of fwfcet herbs, twelve corns of all-fpicc, fix cloves, and three blades of mace, with half a pint of water over the meat; put it over a flow fire, and fweat it till ajl the juices are out of the meat and herbs, then pour four quarts of boiling water over it, E dnd I o SOUPS. and fkim it well, feafon it with fait, dew it gently for two hours, ftrin it into an earthen pan; put about two ounces of butter into a ftew-pan and melc it, and a fpoonful of flour, ftir it wcU till it is fmooth, then by degrees put the foup in, and (lir ic well; take a large fowl and trufs ic for boiling, (inge it and put it in, cut a favoy or white cabbage in quarters, and tie it with packthread, a large carrot cut in fix pieces, fix middle-fized tgrneps whole, fix heads of the white part of cellery, and boil two ounces of rice in water half an hour and put in, flew it all gently till the fowl and herbs are tender; have ready two pounds of pickled pork boiled tender, cut it into fquare pieces and put in, put in a little Cay an pepper to your palate; take the fowl out and put it in the middle of a foupdifh, the pork all round, untie the cabbage, put that and the roots all round and over the meat, and the foup over that. N. B. When green peas are in feafon put a pint of them inllead of the rice. Garnilh with fprigs of cauliflowers boiled. Another Hotch-Potcb. TAKE two pounds of brisket of beef, two or three pounds of the brisket of a bread of veal, cut in fquare pieces, two tail-ends of rumps of beef cut in pieces about two inches long, put them into a flejv-pan, cut a favoy or white cabbage in quarters, tie it up with packthread, two carrots cut in quarters, four white heads of ccJlery, fix middle-fized turneps whole, fix round onions, all well wafhed, a bundle of fwcct herbs, a little all-fpice, cloves, and mace xied in a bag, with half a pint of water; fweat it gently over a flow fire for half an hour, (take care it does not burn) then pour four quarts of boiling water on it and flcim it well, put in a quarter of a pound SOUPS. 51 pound of butter rolled in flour, and (lew it three nours, feafon it with pepper and falc (if green peas are in feafon put a pine in); have ready a pound of pickkd pork boiled tender and cut in fquare pieces, put it in; take out the cabbage a$ whole as you can and untie it, and the fweet herbs and fpice, put the neat into a foup-di(h, and the cabbage, roots, and foup all over, wi(h crifpt bread in a plate; garnifli vith carrot or cauliflower fprigs. Breaji of fal in Hotcb-Potcb. TAKE the brisket eiui of a bread of veal, and fut it ifl little fquare pieces, flour it, and put half a pound of butter in a (lew-pan, when it is hot put in ht veal, and fry tt of a light brown then put in two quarts of boiling water, ftir it round, (if peas are in feafon put in z, pint of green peas) four cabbage lettuces cut in quarters and well waQied, two onions chopped fine, a bundle of fweet herbs, a litde cloves, mace, and all-ipice tied in a rag, a little pepper and fait, cover it clofe and flew it till the veal is tender, and feafon it to your palate; take out the fpice and fweet herbs and put it in a foup dilh; garnih with fprigs of cauliflowers or fmall heads of greens; if cauliflowers are in feg(bn, boil a imzW one tender, and put it in the middle of the di(h, and the meat round it will make it look hand lome; or if peas are not in leafon, and cucumbers are, pare fix cucumbers, take out the core, and cut them in thin (lices inftead of the peas. In winter cue a carrot in foiaU pieces, two turneps in dice, four beads of the white part of cellery cut about two Riches long, with the heart3 of four fmall favoy cabbages, or fix beads of greens. E 2 Hotcb 52 SOUPS. Hotch-potch of Mutton. TAKE a neck of mutton of about fix pounds and cut it into chops leave the fcrag end whole, put ic into a flew-pan with half a pint of water, put in fix round onions and fix middle-fized turneps whole, a carrot cut in quarters, a favoy or white cabbage cut in quarters and tied up with packthread, all well Walhed, with a little thyme; fweat it gently for half an hpur over a flow fire, then pour three quarts of boiling water over it, feafon it with fait and pepper, and Ikim it well; ftew it for two hours, and put in a Ipoonful of browning, flcim off all the fat, put the chaps into a foup-diflh, leave out the fcrag, untie the cabbage, put over with the foup, &c.; Garnifli with toafted fippets. You may add two ounces of Scotch barley if you like it. Mutton Broth. TAKE a neck of mutton of alout fix pounds, cut the bed end whole and the icrag end in pieces, put it in a ftcw-pan with a gallon of water, and when the fcum rifes fkim it well, put in two onions, four turneps, two leeks, and a little thyme and parfley. well waflied ?, boil it gently till the beft end is done, then take it our, ftew the reft till your broth is as good as you would have it, feafon it with fait, and ftrain it oft, ikim all the fat clean off; have ready four turneps cut in dice, and two leeks cut fmall, boil them a quarter of an hour in water, ftrain them in a fieve, and put them to your broth, with a few marygolds and the piece of mutton 5 give it a boil for ten minutes, then put it into a tureen, with crifpt bread in a plate. You may thicken it with oatmeal if you think proper. Barley SOUPS. 53 Barley Broth. MAKE the broth as in the above receipt, and boil half a pound of pearl barley for two hours in two quarts of water, (train it off, and put it to the broth with the mutton, and boil it for ten minutes; put it into a tureen, with fome crifpt bread in a plate. Scotch Barley Broth. GET a (beep’s head and feet with the (kin and wool on, and (inge the wool off with red hot irons, (the bcil way is to fend them to a fmith’s (hop to be done) when (inged, take a clean bru(h and fpme warm water, and brufh them well till thev are quite dean; put them into a foup-por with fix quarts of water, and when the fcum rifes fkim it clean, put in half a pound of Scotch barley, fix onions whole, (ix turneps whole, fix leeks, and fix of the white heads of cellery fplit in two, two carrots cut in quarters, a favoy or white cabbage cut fall, and half a pint of oatmeal, (lew it for four hours, and ieafon it with fait; chop a handful of parfley fine, and a few marygolds, put them in, let it boil up five minutes, then put the head and feet into a foupdi(h, and the foup and ingredients all over, with crifpt bread in a plate Feal Broth. TAKE about four pounds of fcrag of veal cut fmall, put it in three quarts of water, when the fcum rifes (kirn it well, put in two onions, a turnep, and three or four blades of mace; (lew it gently fpr two hours, feafon it with fair, and drain it off-, have ready four ounces of rice boiled in ater till tender, E 3 ftrain 56 SOUPS, about two pounds of any fort of frefli fifli, a Jittid lemon-peel, a bpndl? of fwcct herbs, twelve corns of vhole pepper, two or tiree blades of mace a little horferadifh, an onion ftuck with cloves, and the top-cruil of a penny loaf, with a little parfley, cover it clofe and ftew it gently two hours; take a French roll, cut a little piece out of the top, pick pir all the crumb, and put it in the foup; rub it through a (ieve, aod pound part of the fcaite or thornback jn a mortar, mix the foup with it, and rub it through a tammy or napkin; put it in a fouppot and make it hot, feafon it with Cayan pepper and fait: in the mean time mince the refl of the fifh fmall, and put it in a (lew-pan, with two fpoonsful of the foup, a little buctcr rolled in flour, and a little pepper ana fait; give it a tofs or two, then fill the French roll, pour your foup into a foup-difh or tureen, and put the roll in to fwim at the top. This is a very rich foup, and cod or hollyt)ert Lup is made the fame way. Oyjier Soup. TAKE two pounds of fcaite, flcin ir, two large eels, and four flounders, cut fmall, well waftied and gutted, put them into four quarts of water, and when the fcuoi rifes (kirn it well, and put in two or tjiree blades of mace, an onion ftuck with cloves, two heads of crllery, a fey parflcy roots, and a bundle of fweec herbs: cover it clofe, and ftew it for twoh;urs, fcalon it with pepper and fait and half a nutmeg, grated; in the mean time get two quarts of oyftcrs, and boil them in their own liquor, ftrain them in a ficve, and throw them into cold water, walh ihcm well out, and beard them, pour the oyfter liquor from the fettlings into tbe foup, pound the pyftcrs and twelve yolks of hard eggs in a mortar ‘ very s a u p s, j7 very fine, and ftr-iin Ac foup to thcmj mix them well up, and rub it through a tammy or napkin, then put it into a Ibup-pot, and give it a boil till ic is as thick as cream; then pour it into a tureen, vyiiii crifpt French bread at the top. Eel Soup. TAKE four pounds of eels, (kin, gut, and walh them well, cut them in pieces, and put them into a pot with four quarts of water, with a cruft of bread, an onion ftuck with cloves, two or three bkdes of mace, and a bundle of fweet herbs; feafon it with fait and ikim it well, boil it till half the liquor is walled, then drain it off and put it into a ftew-pan, nd chop a handful of parHey fine, put it in, and boil the foup five minutes; then put it into a tureeir, with a handful of toafted bread. Mufcle iSoup. TAKE a hundred of large mufcles, wafh them dean, put them into a ftew-pan, cover them clofe, and ftew them till they open, then pick them out of the Ifaells, and pick the beard or crab off, if there is any, (train the liquor through a fine (ieve into a pan to fettle, then pour it from the fettlings to the mulcles i take two pounds of any fort of frefli filh and put on with a gallon of water, with a bundle of fweet herbs, a large onion ftuck with cloves, a little whole pepper, a fmall piece of horfe-radifh, and a little parQey; bruife a dozen crawfifli in a mortar, and a dozen almonds blanched and beat fine, take two French rolls and take out the crunrtb, and fry ic brown in butter, and put in with three parts of the mufcle liquor, feafon it with fait and a little Cayan Pepper, and ftew it till the liquor is half wafted:’ in the 1% s o u f s. the mean time get a parfnep and a carrot, fcraped ind cut in thin fliccs, fry them brcwn in butter 5 rub the foup through a fievc and put it into a ftcw-pan, with the fried carrot and parfnep, and half the mufcles, (lew them gently for fifteen minutes; take the other half of the mufcles and liquor, put them into a (lew-pan with a quarter of a pound of butter, and (hake in a little dour, and keep it (lirring till the butter is melted; feafon it with pepper and fait, and grate in a little nugmeg, beat the yolks of three eggs up and put in, keep it (lirring till it is thick, or clfc it will curdle, put it into the French rolls after they arc crifpt before the fire, and pour your foup hot into a tureen, with the roils fwimming at the top. Milk Soup. TAKE two quarts of new milk, two (licks of cinnamon, two or three bay leaves, a very little ba(ket fait, and fine fugar to fweeten it, put it over the fire to heat; in the mean time blanch half a pound of fweet almonds, and beat them fine in a marble mortar, put in a little milk to keep them from oiling, grate a little lemon-pcel into the almonds, and wnen the milk, &c.; boils drain it to the almonds, put it into a pot, with half a nutmeg grated, and boil it up for two or threeminutes; cut fome flices of French bread, and crifp them before the fire, put them into a foup-diih or tureen, and pour the foup hot over them. Milk Soup the Dutch and German Way. TAKE a quart of new milk, and boil it with a ftick of cinnamon and moift fugar, put fome fippets cut in what Ihape you pleafc into a dilh, pour the SOUPS. f the milk over them, and take out the cinnamon; put it over a gentle charcoal fire to fimmer till the bread is foft, beat the yolks of two eggs and mix with a little of the milk; then mix it all together and fend it to the table in a tureen hot. Egg Soup. ‘ BEAT the yolks of two eggs in a deep difli, with a piece of butter as big as a hens egg, take a tea kettle of boiling water in one hand, and a fpeon in the other, pour in a quart gently, and keep it ftir ring till the eggs are well mixed and the buner melted, then pour it into a Oew-pan, and ftir it tilt it fimmers; take it off the fire, and pour it between Cwo vefiels, out of one into the other, till it is quite fmooth and has a great froth, then fet it on the fire, and ftir it all the while till it is hot, but not boil i pour it into a tureen and fena it hot to tabic. Turnep Soup. TAKE a large bunch of turneps aod pare them, fave out three or four, put the reft on in a gallon of water with a bundle of fweet herbs, an ontoo ftucla with cloves, a blade of mace, a licile whole pepper half a nutmeg, a little (alt, and the cruft of a penny loaf I boil it till the turneps are tender, thn rub it through a fieve till all the turneps and bread are rubbed through, put it into a ftew-pan, with four heads of cellery cut fmall, two turneps cut into dice, cut one turnep and two or three carrots into thin dices, flour them, and fry them brown in frefh butter, and four onions cut in flices and fried brown, two ounces of vermiccli -, boil it gently till all the roots are tender, then fend it up hot in a tureen, with crifpt French bred at the top. Soup 6o SOUPS, Soup Maigrel PUT half a pound of frcfh butter into a ftewpan, and melc it till it is done hilTing, have a dozen round onions peeled, throw them in, and fliake them well about for five minutes; then put in fix heads of cellery cut fmail, two handsful of fpinach well picked and waflied, two cabbage” lettuces cut fine, with a pint of green peas when in feafon (hake them in the pan for fifteen minutes, put in a little fiour, and pour in two quarts of boiling water, and jftale cruils of bread cut in fmall pieces, feafon ic with pepper and fait, and a little beaten mace, ftir k well together, and flew it gently for half an hour take it off the fire, beat the yolks of two eggs and put in, with a fpoonful of vinegar ftir it about, and then put it into a tureen. You may make it thus: Get a quart of Morratq peas, and .boil them in three quarts of water, with fix onions fliced and fried brown in butter, four heads of cellery cut fmall a carrot, turnep, and parlhep, feafon ic with pepper and fait, a little beaten mace, and ftcw it gently till the peas are very tender i then rub it all well through a lieve till the pulp is all through: have ready fome cellery cut fmall and boiled tender, a handful of fpinach ftewed and fqueezed very dry, put them into the foup, and boil it up ten minutes; take ic off the fire, and put in a gill of fpinach juice, ftir it well up, and puc ic into a tureen; fend to it table hot. N . B. Afparagus tops or artichoke bottoms boiled tender, when in feafon, is a great addition. ? Plunk T SOUPS. 6i PJum Porridge. PUT a knuckle of veal into a gallon of water cut very fmall, with a bundle of fweet herbs, fix blades of mace, when the fcum rifcs (kirn it well, and put in two pounds of raifins of the fun, and one pound of pruens, boil it three hours, then rub it all well through a fieve till all the pulp of the raifins and pruens is through; put it into a foup-pot, with a pint of fack, half a pound of fine fugar, half a pound of raifins fioned and picked, and half a pound of currants clean waftied and picked, grate in a whole nutmeg, boil it gently up half an hour, and ftirit often; put it into foup-difhor tureen, with crifpt French bread at the top. Common Plum Porridge for Cbriimas. TAKE a leg and (bin ot beef and cut them fmall, put them into eight gallons of water, when the fcum rifcs (kim it well, boil it for fix hours, then drain it into a pan, clean out the pot, and pour your broth in again; flice the crumb of fix penny loaves very thin, and put fome of the broth to them, cover them up for a quarter of an hour, then give it a boil up, and rub it through a fieve into the broth; have ready fix pounds of currants well wa(hed and picked, four pounds of jar raifins picked and fioned, and two pounds of pruens, boil all thcfe in the foup till they fwell and are tender; then put in half an ounce of mace, half an ounce of cloves, and two nutmegs, all beat fine; mix them. in a litde cold broth firil, and then put them in, with four pounds of fugar, two quarts of fack, and the juice of four lemons; boil it up ten minutes, keep it flirring, then put it into earthen pans, and put it by for ufe: when you want 6z SOUPS; wane it make it hot, and fend it m a foup-difli or tureen, with crifpt French breads Portable Soup. TAKE three legs of veal and one of beef, with ten pounds of lean ham, all cut very fmail, put a quarter of a pouncf of butter at the bottom of a large pot or cauldron, and the meat and ham in, with four ounces of anchovies, two ounces of mace, a bunch of cellery, fix carrots wa(hed well, a large bundle of fweet herbs, a fpoonful of whole pepper, and a hard cruft of a penny loaf; fweat it over a (low fire till you find all the juices are drawn out of the meat, then cover it with boiling water, and fkimit well; let it boil gently for four or five hours, then drain i? off to fettle, pour it clear from the fettlings firft, (kirn the fat off well, and pour it into a pot, and boil it till it is a ftrong jelly, and as (lifF as gluc; feafoA it withCayan pepper and fait, then pour it into little tin moulds let it (land till cold, then turn it out of the moulds, put it on tin plates, and dry it in the fun, or at a great diftance before the fire, keep turning it often till it is quite dry; then put it in tin boxes, with a piece of writing paper between each cake J put them in a dry place for ufe. This is a very ufeful foup for travellers, or large families; for by putting one fmall cake into a pint of boiling wter, a:id giving it a boil up, it will make a pint of good foup j or a little boiling water poured on a cake, will make good gravy for a turkey or two fowls. It poflcflcs one good quality, it never lofes any of its virtue by keeping. CHAP 63 CHAP. III. I S H. Proper Rules to be obferved in dreJing Fijh, AS fifti is a curious article in the art of cookery; it will not be amifs to give a chapter adapted entirely for dreffing it. Be careful chat your fi(h kettles are kept clean from fand, or any thing picking to the fides, as the fcum of the fi(h will occafion, and that they are weU tinned, and the frying-pans the fame, your fat well rendered and clear: be lure to have your fifli well foaled, gutted, and walhed clean, before you drcfs it; when you boil it ufe fpring water, and be fure to let it boil before you put in the fifh, with fait according to the lize of the fifh; and when bioiled or fried dry it well with a cloth, for when it is wet it will not broil well nor fry crifp; never ufe any vinegar to falmon or trout, as ic draws the colour out; boil your fiQi gently, if you boil it quick it often breaks it to pieces, which very much disfigures it, and fpoils the beauty of your fifli;? for when whole, and locks well to the fight, it gives the company a good opinion of it; when it boils, and the fcum and froth rife, (kim it clean off, and take great care that your filh goes hot to tai)le, as nothing is fo difagreeable as cold fi(h. As turtle is a fifii, we (hall give the dire6lions for rcffing i firft, fo proceed with every fort, and thq iSerent vvays they are to be drefifcd. 64 FISH. 0 drejs a Hurtle the Weft-India Way. AS turtles arc of various fizcs, from one pound td eight or nine hundred weight, I (hall confine my direftions to one about fifty or fixty pounds, biggef or lefs in proportion. Kill your turtle the night before you intend to drefs it, which you muft proceed to do in cJie following manner: Tie it by its hind fins with a cord (iifficient to hold it, then cut off the head and hang it up to bleed all night; in the morning cut the cailipee, which is thebelly, round, and raife ic up, cut as much of the white meat to it as you con veniently can, throw it into fpring water and fait for half an hour, cut the fins off and fcald them with the head, and take the fcales off, cut all the white part our, and throw it into fpring water, (the guts and lungs muft be taken our, but be careful you do not break the gall) wafti the lungs and heart well and flit the guts and maw all through with a penknife, and wafli them well in warm water, fcrape all the infide (kin off, and boil them till tender in two gaU Ions of water; (you had better throw the liver away, fcldom any perfon eats it, and it always makes youf turtle look blacky then rake and faw the back fhell about two inches deep all lound, fcald it, and take off the fhell; in the mean time make a good veal ftock in the following manner: Take a knuckle of veal and two neat’s feet cut in fmall pieces, and put ihem on, with three gallons of water, a bundle of ftyeet herbs, four onions, a quarter of an ounce of cloves and mace, and when it boils (kim it well, boil it for three hours and ft rain it off; cut all the white meat from the bones, fave out about two pounds, and cut it in pieces as big as an egg, put a quartef of a pound ot butter at the bottom of a ftew-pan put in the white meat, fet ic over a flow fire, and fwcat FISH. 6$ fwcat it gently till you find it tender j put the lunga and the part of the back (hell into a llew-pan, and cover them with the veal (tock with Gx ihallot?, two onions, a little bafil, fweet marjorum, winter favory, thyme, and parflcy, all chopped fine, a quarter of an ounce ot clovts and mace, and twelve corns of all-fpice beat fine, and ftew it till tender; take it out of this liquor, and ftrain it o; put the fins on in the fame manner as the lungs, and flew them till tender; take them out of the liquofi and ftrain it off, put half a pound of butter into a ftewpan, melt it, and put three fpoonsful of flour in ftiritwell till it is fmooth, and by degrees pour in the liquor that came from the lungs and white mear and ftir it well till it boils, put in a bottle of Madeira, and feafon it with Cayan pepper and falc pretty high; cut your lungs and the part of the back. Aell in pieces, with the two hind fins cut in three pieces each, and the white meat put in j ftew it fifteen minutes, put a ftiff paftc all round the edge of the back fhell, which is called the callipalh, and ornament it with leaves, &c.; cut out of the paftc to your fancy, feafon the fhell with Cayan pepper and fair, putinthefe ingredients with thcjuice of two lemons, fome force-meat and egg balls and bake it two hours; raifethe white meat of the belly (hell, which is called thecal’ipee, and fluff it with force-meat, then notch it acrofs at the top, and feafon it with beaten fpice, bafil, marjorum, winter favorv, and thyme, chopped fine, and fome little bits of butter here and there On it, fome Cayan pepper and fait, put a patte round the rim, and bake it three hours; put the bones and the two pounds of white meat on, with fome of the ftock and a quart of water, with a bundle of fweet herbs, fome cloves and mace, and ftew it till YOU 6nd the foup is good; ftrain it off, then put it IR a foup.pot thicken it with flour and butter about 66 R I S H. as thick as cream, fcafon it with Cayan pepper and alt, and put in half a pint of Madeira, boil it gently for about fifteen minutes, and (kirn it well; 6ut lome butter into a ftew-pan and melt it, with a fpoonful of flour, ftir it till it is fmooth, then by degrees pour in the liquor the fins were ftcwed inj liir it till it boils, feafon it with Cayan pepper and lalt, half a pint of Madeira, and the juice of a leinon, put in the two fore-fins, and ftew them fifteen minutes, with forne force-meat and egg balls; put a little butter into another llew-pan, and a fpoonful of flour, ftir it till it is fmooth, and by degrees pour in a pint and a half of hock, ftir it till it boils, put the guts and maw, cut in pieces about three inches long, itto it, and ftew it tor fifteen minutes; feafon it with Cayan pepper and fait, mix the yolks of three eggs with a pint of cieam, and grate fome nutmeg inj put it in, and keep it ftirring till it is ready to boilj then take it oflr, keep it fnaking, and fqueeze in a lemon; have your callipafti,.callipee, foup, fins, and fric afee, all hot together, and difti tliem up hot in the following manner, your foup in a tureen in thq middle: Callipash Fricaseb Soup Fins Callipee When you fend the callipafh and callipec to bake, you fhould put them in a tin dripping-pan, ancFput bricks underneath to keep them fteady, that the Jiquor may not fpill. J FISH. 67 notber Way to drefs a Turtle. KILL ydur turtle the ovcr-nighr, as before di refied, cut the belly (bell all round, and raife it up, cut It clean from the meat in the infide, cut off the fins, and cut cue the white meat wa(h it well in %ing water, and put it in fpring water for half an hour; take out the guts and lungs, and throw the Jungs into water, treat the guts as before directed, faw off the rim of the back hfll about two inches deep, fcald ihc fins, hcad and (hells in hot water, and clean off all the fcales and (hells; have readv a veal broth, made as follows: Cut a knuckle of veal of about fix pounds and two neat’s feet in fmall pieces, put them on in two gallons of water, and when it boils (kirn it well, and put in a bundle of fwect herbs, fix onions, four turneps, and two carrots, fome cfovcs and mace, and a little all-fpicc, boil it for three hours, and then (train it off; puc your fins, head, the belly and back (hells in, and cover them with the veal broth, with a quarter of an ounce of cloves and mace, half a nutmeg, and twelve corns of all-fpice, beat fine, fome bafilj fwcet maijorum, winter favory, thyme, and parflcy, chopped very fine, fix (ballots and two onions chopped fine, ftew them till they are tender, then ftrain the liquor from them; put a quarter of a pound of butter into a (lew- pan, and cut the white meat in pieces as big as an egg and put in, with a quart, of the broth, a bundle ot fweet herbs, and a little fait, fct ii over a flow fire, and ftew it gendy till you find it is tender, ihen llrain the liquor from it, and wafh the meat in warm water, to walh the curd and fcum oflFj throw away the liver, put the lungs and heart in fome veal broth, and ftew them till they are tender, with a bundle of fweer herbs, then ftrain the liquor F Z from P FISH, from thenii and cut them in fmall pieces, and thfs ns and brawn from the back and belly fjiells cut in pieces, and take the meat from the head, nvafli them sn warm water clear frpm the herbs and fplce; put a pound of buttjer into a ftew-pn big enough to hold all the turtle and melt it, then put in four large jfpponsful of flourj ftir it till it is fmooth, and by degrees put in all the broth, keep it ftirring till it i$ quite fmooth, then piu n two bottles of Madeira, and all the meat, fin, tripe, &c.; with three dozen pf force-meat balls and three dozen of egg balls, jfeafon it with Gayan pepper and fait pretty high, and ftcw it one hour very gently, fqueezc in four lemons, ftew it five minutes longer, and Ikim it well; then tafte if it is of a fine talle, that it wants nothing, cither of wine, fcafoning, or lemon, if it docs put it in; in the mean time put a pafte round the back Ihell, as before direfled, and feafon the fhell with fCayan pepper and fait, and put in half a pint of Madeira, and bake it one hour-, put fome of the tunle into the (hell, and brown it with a falamander,;ind the reft in tureens as hot as pollible. N. B. When you drcfs-a fmall turtle under twenty ppunds, you will have no occafion to bake the (hell, but cut the (hell all up, and take the brawn out, ancj Icrve it in tureens. Sturgeon in Imitation of turtle. MAKE a veal broth as for turtle, gut and fcale about eight pounds of fturgcon, and wa(h it well, cut the brawn fF the white part, and cut both in jTmall Iquare pieces, put them in a ftew-pan, and cover tnem with broth, a bundle of fweet herbs, a dozen Ihallots chopped fine, a quarter of an ounce of cloves and mace beat fine, ftcw it gently till it is near tender; mix a bottle of Madeira with four Ipoonsful ipioonsful of fiour very fmooth; pot it in and ftir it well about, and feafon it high with Cayah pepper and fait; ftew it gently for half an hour, then put force-meat and egg baJlsin fqueeze in the juice 6f two lemons, and boil ic up two or three minutes i take out the fweet herbs, put it in a tureen, and fend it to table as hot as poflible. ? r To boil a TurboU FIRST gat your turbot and wafli it weU, thed cut it acrofs the back, and draw your knife juft abore the fins through the back-fkin, fprinkle little fait over it, which will fetch all the ilime ofS% make a kettle of fpring water boil, and put in z handful of fait, with a bundle of parfiey and half a lemon; waOi your turbot well from the flime; and put it in on a fifli-drainer with a fheet of white paper over it, and boil it gently: at tdrbot of 6ight poundst will uke half an hour bigger or lefTer in proportion; take it out of your kettle, and let it drain the water froni it, then carefully flip it on your difb, with a filb-plate in it, and take the paper off; garnifh ic with fi(h-patties lenon, and parfley, and fend lobfter ihrimp, and aifchovy fauce in boats. _, ? ? ? 16 drefs a Turbot t be Dutch Way; TAKE your tirbot alive and gut it, cut it fouf tiiiics aCrofs the back and belly- walh it well in fpring water, and pu( it in fpring wate and fait for one hour to crimps have a kettle of fpring water boiling, put in fait enough to make it preiiy falt but not too falr walfh the turbot our ptitit ih and boil it moderately fait for fifteen minutes; then throBr in a large handful of parfley, well picked and waibcd, iuid boil it five miiutes longer hive ii deep Ifoup f 3 4iUit 70 FISH. dilh, and carefully take out the turbot, put it irt vfih all the parfley, and cover it with the liquor; garni(h the difh with green parfley, and fend parfley and butter and anchovy fauce in boats, mih bread aud butter cut very thin in plates. To bake a Turhot. TAKE an earthen difli the fizc of your turbotj rub butter thick all over it, fprinkle a little pepper and fait and parfley fl)red fine over it, and grate half a nutmeg over it; cut the head and tail off the tuibot and put it into the difli, pour half a pint of vrhite wine over the iifli, then with a fmall brufii rub the yolk of an egg on it, with little bits of butter here and there bake it for one hour, or till, it is of a fine brown; then put it into your di(h that you intend to fend it to table in, and put it before the fire to keep hot; take the. fauce and ftir it well together, put it into a ftcw-pan, with a little butter rolled in flour, and a fpoonful of anchovy liquor and one of catchup, fqueeze in half a lenoon, and bdil it up for five minutes; garnifh the fifli with Ijsmon and parfley, and add flirimps or picked muflirooms to the fauce, and fend it in boats or bafons, To boil a Cods iSead. ‘ TAKE a large cod, and cut the head and (houlders off dofeothe venr, take out the gills and guts and open the found, fcrape out the blood clean from the back: bone, lyfli it clean, tie it up with packthread, fprinkle a handful of fait over it, and let it lay two hours; have rady a kettle of fpring water boiling, put in a handful of fair, two or three bits of horfefadilh, and quarter of a pint of vinegar, put the head FISH. 71 head on a fi(h-drainer put it in, and boil it gently; (if a large head, it will cake one hour; a middling lizc, three quarters of an hour, and fo on for Icfs) then tak it out of the water, and fet it acrofs the kettle to drain, flip it gently on the diffa, and garnilh with fmclts fried, or any other fmall filh, or fried oyfters, with horfe-fadilh and parflcy, or barberries J fend oyftcr, lobfter, fhrirnp, or cockle fauce, in fauce-boats: the bed is oy Iter and Ihrimp faucc for cod. 7i? roaji a Cods Head. yUFTER cleaning it as before, fcore it with a knife, drew a little falc on it, and put it into a fmall tin dripping pan, lay it before a brifk fire, with lomeihing behind, that the fire may roaft it (all the water that comes from it the firlt half hour throw away); then with a pafte-brufli rub it over with the yolk of an egg, and ftrew on a little nutmeg, cloves, and mace beat fine, and fome bread-crumbs all over; fet it to the fire again, and bafte it gently with butter, turn it often from one fide to the other before the fire, till it is of a fine brown (a large head will take four or five hours roafting); have fome melted butter, and put in a fpoonful of anchovy, fome flirimps or cockles, with the liquor that comes from the head, ftir it well together, and give it a boil (mind it is not oily); put the head in a difh, with the liver boiled, cut in two, and laid on each fide; garnilh it wjth horfe-radilh and parfley, or barberries, with the above fauce and oyfter fauce in boats or bafons. F 4 0 72 F I S H. To bake a Cad’s Head. TAKE a deep tarthen pan, big enough to hold the head, and butter it well, gut and wa(h the head very clean, and dry it with a coarfe cloth, put it in with a bundle of fweec herbs, an onion ftuck with cloves, three blades of mace, a little whole pepper, a nutmeg bmifed,a little lemon-peel and horfe-radifti, rub the head all over with the yolk of an egg grate fome nutmeg over it, and crumbs of bread, with half a pint of water in the di(h; bake it three hours in a moderate oven, then take the head, put it into the di(h you intend to fend it to table in, and cover it-, put it over boiling water, or before the fire, to keep hot; ftrain the liquor that the head was boiled ininto a ftew-pan, with Ibme ketchup, and ihrimps or cockles, thicken it whh butter rolled in flour, give it a boil, put it over the head, and garnifli with fifti patties, horfcradi(h, and par(ky with oyftcr or lobiler fauce in boats or bafons. Tojlew a Cods Head in Claret. TAKE a cod’s head, gut, gill, and wafli it clean, tie it up with packthread, put it on a drainer, and put it in a kettle jud big enough to hold it; put half a pound of butter in a (tew-pan, melt it and put four fpoonsful of flour in, ftir it till it is fmooth put four bottles of claret in, and ftir it till it boils, then put in a bundle of fwcet herbs, a quarter of an ounce of cloves and mace, and a little all-fpice, a gill of ketchup, a fpoonful of anchovy liquor, blanch a pint of oyfters, and (train the liquor in, feafon ic high with Cayan pepper and fait, and ftew it half an hour; then drain it through a (ieve to the cod’s head, (but mind it is very thick, for the juice of the cod’s head FISH. 73 head will thin it) put in a pint of mulhrooms, the oyfters waflied and bearded, a quarter of an ounce of truffles and morels fcalded and wafhed clean with two or three cod’s founds, frelh or falt boiled tender and cut in fnall pieces; ftew it gently one hour and a half, fqueeze in the juice of a lemon, and if ic wants feafoning put it in, as it fhould be well fca’-. foned s take it carefully and lay it in a deep di(hy untie it, but mind you do not break ir, pour the fauce and ingredients over, garniih with fi(h patties fried fippecs, or oyfters and horfe-radiOi. 10 boil Cod or Codlings. AS thefe fi(h differ fo much in Cze, it is almoft impoflible to give a good receipt for drefling them; but by many years practice I will give the bcft I can: Gut, gill, and wafli the fi(h well, turn k round with the tail in its mouth, and tie or (kewer it; have ready a kettle of fpring water boiling, and put in fait according to the fize of your fi(h, boil ic gently for fear of breaking, (a middling-fized one will take half an hour, bigger or lefs in proportion) then take it out of the water, and fet it acrofs the kettle two minutes to drain; flip it very gently into the diihj and garniih with horfe-radifh, parfley, lemon, or barberries, as you plcafe, with oyftcr AOd anchovy fauce in boats 0 crimp Cod. TAKE your cod alive and gut it, cut it in Qices about an inch and a half thick, wafli it clean in fpring water; haVe ready a large pan of fpring %i’ater, throw in a handful of fait, put in your fi(h, and Ice it lay two hours; then .vafli it clean out and put it to drain. 74 FISH. To boil Crimp Cod. Have & ftcw-pan of fpring water boiling, put in a handful of fair, put the cod on a drainer, put it Ml and boil it very quick ten minutes; then take it out of the Water, and fct it acrofs to drain, and take a fmooth brulh and wafc it with the water, to clean off any (kirn or duft which may happen to be on ic; fey a napkin in your di(h, put the fifti on, cover it over, and fend oyfter and anchovy faucc in boats, with fcraped horfe-radifh in a plate. To broil Crimp Cod. TAKE nd wipe the fliccs very dry with a cloth, tfnd flour them on both fides 5 have a very clear fire, put on the gridiron, and mind it is very clean, rub it with a littFe beef or mutton fat, put on the fi(h, and broil it of a fine brown on both fides, but not burnt; put it in a hot difli, and garriilh with horfcradifh and parflcy, with oyfter and anchovy faucc in boats. Tofricafee Cod. ‘ GET to or three cods founds and boil them till tender, (if fait ones you muft ioak them in water all night) cut the roe in fmall pieces, and blanch it with the liver cut in pieces, put them into a ftewpan, with two or three flices of cod about two inches thick, with a pint of fidi broth or boiling water, feafon it with a little beaten mace, nutmeg, and fait to your palate, a bundle of fweet herbs, an onion ftuck with cloves, cover them clofc and ftew them ten minutes, but not too faft; then put in a gill of white wine, a few oyftcrs blanched, a piece of but tet FISH. 75 tcr rolled in ftourj.take out the onion and fwcct herbs, (hake it round gently, mix the yolks of twa eggs with half a pint of cream, put it in gently till ic boils up; then fqueeze ift half a lemon, put it Ty carefully into the difli, and garnilh with fried fippecs. Mind to cut the found into fquare pieces. 0 fry f mall Codlings. GUT and wafh them clean, dry them in a cloth, and turn them round; make a batter thus-. Take two pr three fpoonsful of flour, and mix it with fmall beer or ale till it is fmooth, then put the fifli in 1 have ready a panful of hot fat, put the fi(h into the batter, and let the batter cover it, then put it into the fat, and fry it of a fine brown; put it on a drainer before the fire to drain the fat from it, then put it into a hot diih, and garnifh with horfe-radifh with anchovy fauce in boats. 75? boil Salmon. GUT and fcale the falmon, wafli it well, and fplit it all through; have ready a kettle of fpring water boiling, throw in a handful of fait, three or four bits of horfe-radifh, put your Blh, cut in as large or fmall pieces as you fancy,on a drainer, the backfide uppermoft, and put it in, boil it gently for three quarters of an hour, (if the fifli is very thick it will take an hour; be fure you ikim it well) take it out of the water and fet it acrofs the kettle to drain, and with a pafte-brulh waffi it well at the top, clear froth all fcum or dirt that may fettle on it put it into the di(h, sjnd garnifti with fried fmelts, oyfter patties, horfe-radiOi, parfley, or barberries, with lobfter and flirimp fauce in boats. Sulmn 76 F I S Hw Salmon au Court Bouillon. TAKE about eight pounds of the middle of i falmon, fcale and wafli it very clean, fcorc the fides about two inches deep, that it may caice the (eafoning, beat a quarter of an ounce of mace and cloves, a nutmeg, a quarter of an ounce of pepper ground fine, and fome fait, a lemon peel and a handful of parfley chopped fine, mix it up with a pound of butter rolled in flour, and put it into the notches i roll it up in a napkin, and bind it with a fillet, put ic into a fifb-ketdc juft big enough to hold it, pour in a quart of white wine, a bundle of fweet herbs, ibme fait, and a fprig of bay leaves, with as much boiling water as will cover it, boil it gently one hour and a half, then fold a napkin in your difh, take it cut of the napkin it was boiled in, and put it in the difli; garnifli with crifpt parfley, ferve it up with plain butter in a boat, grated horfe-radifli and vinegar made hot. Salmon a la Braife, TAKE the double jowl end of the falmon, or a large falmon trout, fcale, gut, and wafl) it clean, take a large eel, flcin, gut, and wafli it, take all the fifli from the bones, chop it fine, with two anchovies, a little lemon peel cut fine, grate half a nutmeg in, fome parfley and a little thyme chopped fine, a few crumbs of bread, a little pepper and fair, roll them up with the yolk of two eggs, and put it in the belly of the fifli, few it up, and lay it in a long fiftikettle juft big enough to hold it; put half a pound of butter into a ftew-pafv artd melt it, ftiake in three large Ipoonsful of ftour, and ftir ic till it is a little browa, then pour in a pine of any fort of broths vritltf FISH. 77 With a bottle of white wine, a bundle of fweec herbs, an onion ftuck with cloves, a fpuonful of an chovy liquor, and a little beaten mcei ftew it ior half an hour, then drain it through a fieve over your falmon, put in’ half a pint of fre(h mufhrooms peeled and wa(hed, an ounce ot truffles and morls well walhed and cut fmall, feafon it wirh Cayan pepper and falc pretty high, cover it clofe, and, ftcw it gently one hour and a half j then take out the falmon, be very careful you do not break it, put it in a deep di(h, and pour the fauce over; garnifli with filh patties and horre-radi(h,or barberries. Tbia is a very elegant diih for a genteel or large company. To boil a yowl of pickled Salmon. ,WHEN falmon or other filh is dear and fcarce, take a jowl of pickled falmon and lay it in fpring water all night 3 have a kettle of fpring water boiling, with a little fait in it, put the jowl onafifhplace and put it in, boil it gently fitteen minutes; taki; it out of the water gently, and be careful you do not break it, and flip it into your difli; garnifli with lmon and barberries, with lobflier, Ihrimp, or anchovy faqce in a boat. . To colver Salmon. GET a live falmon, fcale and gut it, cut it in ilices about two inches thick, wafh it clean in fpring water, and then put it in a” large pan of fpring water for two hours, then take i put to draii). To ? 7 FISH, Tb boil colver Salmon. HAVE a ftcw-pan of fpring water boiling, throw Jn a handful of fait, put your dices of falmon on a fifh-pla,te, and boil it quick for fifteen minutes, then take it out, and wafli the fcum off with a pafte-brufh, lay a ngpkin in your di(h, and put it on the napkins garnifl with green parfley, with lobfter and anchovy fauce in boats. To broil Salmon EITHER take colver or any other falmon cur in flices, dry it well in a cloth, flour it, and Iprinkle alitile pepper and fait on it; have a very clear 6re, and bfoii.it on both fides of a fine brown, put it into a hot difh, and garnith with horfe-radifh, with anchovy fauce and plain butter in boats. To broil Salmon in Paper. SCALE and walh three pounds of falmon, cut it in dices an inch thick, dry it with a cloth, feafon it with pepper and fait and a little grated nutmeg j butter half (heets of while paper and roll the falmon in it, and faflen the paper all round by pinching it over -, broil it gently over a very clear fire for twenty minutes put it in a hoc di(fa, with anchovy fauce and plain butter in beats. To boilfrejh or fait Water Trout. GUT your trout, but never fcale it, as that takes off the beauty of the fifli, wafli it well, and tie a packthread round the nofe of it, and with a large needle or (kcwer put it through the middle and draw it to the tail, till you make it the figure of an FISH. 79 an S, tie it in that form to the uil, and put it on a drainer; have rcad!y a kettle pf fpring water bojling, put in fomc fait to make it reliftiing, then put iip your filh and boil it gently, (if a rniJdle-fizd half an hour.) tak it out ot the water anid let it drain a moment, put a folded napkin in your difb, and pujc the fifli whole upon it; garnifli with oarfly, with lobfter and anchovy or Ihrimp fauce in boats. N. B. If your fifli is alive, gut and wafti it, cut it acrofs on both fides, and lay it in fpring water one hour to crimp before ypu drefs ic, apd boil it fifteen minutes. To drefs Urout the “Dutch Way. TAKE your trout alive, gut them, and cut them acrofs on both fides to .the bone, afh them well, then throw them into fpring water and fait for gne hour to crimp; put on a kettle of fpring water enough to cover your fi(h, with a handful of fait, make it boil for five minutes, then put your fifh on a dv’ainer, put them in and boil them ten minutes; then put in a handful of parHey well picked and wafhed, and boil them five minutes longer; take your fifii very carefdly out and lay them in a deep di(h, with the parfley and liquor over them; garnifh the di(h with horfe-radi(h, with anchovy fauce and plain butter in boats, amd bread and butter cut thin in plates. Ho boil Cod Sounds. TAKE fix or eight large founds, and lay them in water to freflien, (fome will take two days and a night) then wafh them well and put them on in milk and water, and boil them till they are tender; put them in a diih with hard eggs cut in two, and fome 6o F I S H. fome chopped fine for garnifli, with egg faucc in t boar. You may boil two parfneps and cue thern in pieces, and fome potatoes, puc them in a di(h coge cher or feparate, as you plcafe, N. B. If you can gee them frefli they will not want foaking, as it is meant for fait ones only take carie to clean them. To broil Cod Sounds. TREAT them as above till boiled, and take them out of the liquor, dry them well with a cloth, pepper and flour them, and broil them over a clear fire till they are brown; then lay thenri in a hot di(h, and pour melted butter and muftard mixed ovcr them. Tojricafee Cod founds. TREAT them as above, and cut them in fquare pieces, put them into a (lew-pan, with a little pep per and falc, beaten mace and nutmeg, as much cream as will be fauce enough and a piece of but ter rolled in flour, keep (haking the pan well, till the butter is melted, and as thick as you would have it; put them into a hot di(b, and grnifli with kmon and beet root To boil Scaite or Thornback. TAKE your fcaite or thornback and flcin it on both fides, gut and gill it, wa(h it very cleans and put it in water for one hour; have a kettle of fpring water boiling, put in a handful of fair, put the fi(h on a drainer, and put it in boil it, if a middlc-fized one, half an hour, (bigger or Icfs in proportion) and flcim it well; take it out of the water and put it over the kettle to drain, gnd with a brufh wafh it with the b9 F I s h; 8i liot liquor; put it on your diib and garniih with horfe-radilh and parfley, or barbenies, wicb flirimp and anchovy fauce in boats. 0 crimp Scaite or Tbornhack. TAKE your fifh alive, Ikin ir gut and giti it wafli it very clean, cut it in long (lips the whole length of the fiflit about an inch hroadj roll ic over your finger, and throw it into fpring watery cut the middle part in any form you like, Wafh ic out, and put it into fpring water for one hour then wafli it clean out, and put it to drain for ufc 5V boil crimped Scaite or hornback. HAVE a ftew-pan of fpring water boiling, throw In a handful of falt put tbe fifli on a drainer and put it into the water; boil it ten minutes flcim it well, take it out of the water, and hold it to drain a moment put a f(4ded napkin in your diih, and carefully lay the fifh on; garniih with horfe-radifh 4Uid parHeyt with (hrimp and anchovy fauce ia boatsi To fry crimped Scaite or Thornback. CUT the fifli in pieces, about five or fix inched long, dry t well with a cloth, make a batter with flour and mild ale, put the fiOi in, and cover it all over with the batter; have a pan of hot fat, put in yourfifh,’ and fr it of a fine brown % take it out and lay it on a drainer to drain the fat from it, put it in a hot dilh and jgarnifli with lemon anfl horfv radifh, with anchovy fauce in boats. Ja 82 FISH. ojiew Scaite or Tbornback. TAKE about four pounds of fcaite or thornback and fktn iCj and then cut your fifli in handfome fquare pieces, wa(h it well, and dry it in a cloth, put in a pint of good gravy, a pint of red wine, an onion Iluck with cloves, a little beaten mace, a bundle (tf fweet herbs, a fpoonful of anchovy liquor, and ftcw it gently for half an hour take out the onion and fwect herbs, and put in fome butter rolled in flour ihake it about, and make it of a good thtcknefs, feafon it with Cayan pepper and fait, a fpoonful of ketchup, and ftcw it for ten minutes longer; (kirn ic well, fqueeze in half a lemon, give it a Oiake round, and then put it into a hot difli -, garnilh with lemoii or fried oyfters i you may put in muhrooms,oyfters, or artichoke bottoms cut in pieces, if you think proper. Tofricafee Scaite or Thornback. SKIN the fiih on both fides, gut it jand wa(h U clean, cut it in pieces about an inch broad and two or three inches long, lay it in a Hew- pan, (to every pound of fifli put a quarter of a pint of water) put in a bundle of fweet herbs, a tittle beaten mace, nut meg, and a little fait, cover it clofe, aid fiew it fifteen mit)uces; take out the fWeet herbs, put in ibme butter rolled in flour, and fliake it round, put in a pint of cream and a glafs of white wine, and keep (haking the pan one way till it is thick and fikntth then difh it up, and garniih with leoioo. t$ FISH. $3 I ? ?? To koil Sturgeon TAKE a piece of fturgeon of about eight pounds gut it and wa(h it clean, lay it in fait and water four hours I have a kettle juft big enough to hold ir put iD as much fpring water as will cover it, and to two quarts of water put a pint of vinegar, a dick of horfe-radilh cut in dices, two or three bits of lemonpeel, a ipoonful of whole pepper fix bay leaves, and a handful of fait i boil it for ten minutes, then lay the filh on a drainer and put it in, and boil ic gpndy for one hour and a half; then take it up, put itacrois the kettle to drain, and put it on your difli i gamifli with crifpt parfley and barberries, with the lollowing fauce in boats: Put half a pint of red wine, half a pint of gravy, with two fpoonsful of anchovy liquor, or ketchup, a little butter rolled in fiour, boil it for ten minutes, keeping it ftirring till it is fmooth; fhrimp or cockle fauce and plain butter. To roqfi Sturgeon TAKE a piece of fturgeon of about feven or eight pounds and wa(h it well, put it into a deep difl), take half a pint of white wine, half a pint of vinegar, an onion, a bundle of fweet herbsi fix bay leaves, a little mace, cloves, and all-fpice, and a fpoonftil of fait, boil it five minutes, and put it over the fiih, keep turning it often, and with a fpoon pour the liquor over it; let it lay all night, the next day take it out and dry it with a cloth, fpit it, and. bade it for one hour with red wine; have j-eady mixed feme crumbs of bread, fweet herbs and parfley chopped .fine, a little mace, cloves, and nutmeg beac Ane, with pepper and fait, bade it with butter and G 2 fprinkle 4 F r S H. fprinkle it with herbs till it is almoft done, baitiog k ever now and then with butter; a thick piece will take two hours and a half reading, a thin one two hours, and mind before you take it up it is of a fine brown ?, have the following fauce: Take a pint of water, two or three anchovies, a bundle of fwect herbs, a little Icmofpeel, mace, cloves, and whole pepper, and a little horfe-radi(h cover it clofe and boil it fifteen minutes then ftrain it off, ‘ put k into a ftew-pan agatn put in a pint of red wine and a piece of butter rolled in flour, boil it till it is fmooth; then put in the meat of a crab, or half a pint of picked (brimps or prawns, with a dozen oyfters, a fpoonful of ketchup, and the juice of a lemon, let it boil up five minxues, lay the fifh in the dHh, and put forre of the fauce under it, but not over it, as it will fpoil the fine brown; garnifli with fried fippets and lemon,, or barberres with the reft of the fauce in boats To roajl a Cottar if Sturgeon TAKE a piece of a fide of fturgeon, about fixteen or eighteen mchcs long, cut clean from the bone, cake the fcalea off, wafii it well, and dry k in a cloth; chop a dozen oyfters and a quarter of a pint of (hrimps very fmall, an equal quantky of crumbs of bread, a’ little beaten mace, pepper, and fait, two anchovies chopped, fome fweec herbs and parfley chopped fine, mix them together, cut a piece ofi the thick fide in the infide of the fi(h, and lay it upon the thin fide to make it even, rub it all over wkh the yolks of eggs, and ftrew the mixtuie over t then roll it up tight, run two flcewers through it and tie it with packthread, run the Ipit througn the niddk and put it down to the fire, roaft it gently for two hoiin and a half and bafte it well with but tcr FISH. s fcr; when it is done take it off the fplt, untie it, and puil the Ikewers out, put it in the dith, and put the fame fauce as for roaft fturgeon over ft garniHi with fried fippets and horie-radilh. To haki a Collar of Sturgeon. TREAT it the fame as for roafting, put it into a deep diih, with a pint of red wine, half a pint of water, a bundle of fweet herbs, a little’ cloves and mace, and a little pepper and fait, flour it over, and put fome pieces of butter over it; bake it two hours in a moderate oven, then put it into your drib and cover it, and as quick as you can ftrain the liquor into a ftew-pan, with a little butter rolled in flour, a fpoonful of anchovy liquor, a fpoonful of ketchup, and the juice of half a lemon; boil it till it is fmooth, then pour it over your fi(h garniih with fried fippets and horferadi(h Toftew Hollyhert. TAKE a piece of hollybert of about fix pounds, eut acrofs the fiOi, walh it well, and cut the fins clofe; put a quarter of a pound of butter into a ftew.pan and melt it, put in three fpoonsful of flour, Kx it till it is fmooth, then pour in a pint of good gravy, a bottle of red wine, and ftir it till it boils; then put in a piece of lean ham cut very fmall, a few cloves and mace, a bundle of fweet herbs, fix fiial lots chopped fine, feafon it with fait and Cayan pepper pretty high, boil it for half an hour, put your fi(b into a pan juft big enough to hold it, Arain the fauce over it, put in a pint of frefh mu(hrooms, a dozen oyfters, and fome tiuffles and morels, ftew it gently till it is tender then fqueeze in a lemon, give it a ihake put it into your dilh, and pour the G 3 fauce 86 FISH. fauc over it; garniih with fi(h patties or fried oyfterf, lenfK)n and oarberries. N . B. You may put water inftead of gravy, and leave out the ham, if you do not like ic fo ftrong. A head ftewed in the fame . manner is very fine, only allowing more fauce, according to the fize. To boil a Jobn-a-Dore. GUT the fifh and wa(h it clean; have ready a kettle of fpring water boiling, put in a handfiil of fait, put the fiSi on a drainer, and put it in, boil it gently for twenty minutes; take it out of the water, let it drain, and put it on your difli; garnifli with horfe-radifli and parfley, with lobfter and ihrimp fauce in boats. to boil a Brill. ? GUT and wa(h the fifli well, throw a little fait over it, and lee it lay one hour have a kettle of fpring water boiling, put in fome fait,- lay the fi(h on a drainer, and put it in -, boil it gently for half an hour, fkim it well, then take it up, put it acrofa the kettle to drain, put it on the difli, and garniih with horfe-radiih and parfley, with lobfter and anchovy fauce in boats. To boil Soles. SCALE the belly of the foles, and take the fkin off the back, gut and wafli them clean, and cut the fins oflF clofe; have a ftew-pan of fpring water boil ing put in a little lalt, put in your fifh, and boil them according to the fize; (a fole of one pound will take fifteen minutes, and lb on in proportion) take them out of the water and with a paftc-biufh wa(b FISH. 8; waih them clean, put them on your difh, and garni(h with lemon and parfley, with Ihrimp and anchovy fauce in boats; To drtjs Soles the Dutch Way. TAKE your foles alive, and fcalc the belly-fide, but do not take o(F the flcin, gut and waih them very clean cut them acrofs on both fides four times to the bone, put them in fpring water and fait one hour to crimp; have a ftew-pan with fpring water, tnough to cover them, put in fait to make it relifliing, boil it five minutes, waih your filh and put them in; boil them ten minutes, then put in a hand ful of parfley, picked and walhed clean, and boil them five minutes longer; take the fifh carefully out and put them in a foup-diih, put the parfley at top, and pour the liquor in; garnifli with lemon and barberries, with anchovy fauce and parfley and butter in boats, with bread and butter cut thin in plates. N. B. Plaice or Bounders are dreflfed the fame way. To fry Soles. SCALE, gut, and fkin the Ibles, wafli them well, cut the fins clofe, wipe them in a cloth, fif they are large cue them acrofs the back, and fiour them with a brufli) put fome yolk of egg on the belly-rfide, and fprinkle crumbs of bread on; have ready a pan of hogs lard or beef dripping boiling hot, put them in the beliy-fide downwards, and fry them till they are of a fine brown; turn them, and fry the backfide till done; take them out and put them on a fieve, or drainer, to drain the fat from them: have ready a handful of parfley picked and wafhed very clean, throw it into the fat and fry it crifp; put it on a G 4 fieve 88 F I S H. fieve to draitit put the folcs in a difl) and garftifii with fried parfley and horfe-radifl, with fhrimp and anchovy faucc in boats. ofieno Soles. SCALE, gut, and Ikin your folcs, wafii tbetn veil, cut the. fins clofe, put them in a pan juft big enough to hold them; put a quarter of a pound of butter in a (Icwpan and melt it put in two fpoona- ful of fiour, ftir it till it is fmooth, then put in a Eint of gravy and a pint of white wine, ilir it till i( oils, put in fix fhallots chopped fine, a few cloves, mace, and all-fpice, half a lemon, and a bundle of fweet herbs, fealbn it with Cayan pepper and fait, boil it for twenty minutes, then (train it over the foles, put in a ipoonful of ketchup, cover them clofe, and ftew them half an hour over a very flow fire; put in fome oyllers blanched, and fome pickled muihrooms, ftew them five minutes longer, then put them into your difli, and the fauce over them % gar niih with fried fippets and lemon, Ho-fricafee Soles V)htte SCALE, (kin, gur, and wa(h your foles, cutoff their heads, dry them in a cloth, then with a iharp knife cut the fi(h from the bones and fins, cut them lengthways, and then acrofs, fo that each fole will be in eight pieces; take the heads and bones, put them into a fauce-an, with a pint of water, a bundle of fweet herbs, an onion, a little whole pepper, two or three blades of mace, a little lemon-peel, a cruft of bread and a little fait, cover it clofe, and let it ftew till half is wafted; put your foles in a fteW’ pan, and ftrain the liquor through a fine fieve over thcmi and half a pint of white wine, a piece of but r FISH. 89 ter rolled in flour keep (baking it round for ren minutes; then chop a little parfley fine, and a few mulhrooms cut fmall and put in, grate a little nutmeg in a gill of cream, pour it in, and keep (haking the pan till it is thick and fmooth; put it in a hoc dilh, and gatrniih with lemon and parfley. Tojricqee Soles browrtm ?. TREAT your foles as in the above reoeipt, boil the bones, flour the fi(h, and fry it of a light brown in butter take the filh of a fole, beat it in a mortar, with a piece of bread as big as a hen’s egg foaked in cream, the yolks of two bard eggs, a little butter, a litcle thyme and parfley ihred fine, and an anchovy; feafon it with a little beaten mace, pepper and fait, beat all well together, and mix it up with the yolk of a raw egg and a little fiour, make it into fmaU balls, and fry them of a light brown; put the fi£b and balls before the fire, pour all the fat out of the pan, and ftrain the liquor into a ftew-pan, with half a pint of red wine, and ftir it well round in the pan; put in a few trufHes and morels a few pickled mulhrooms, afpoonful of ketchup, and the juice of half a lemon, put in a piece of butter rolled in.flour and keep ftirring it till it is fmooth and thick; then put in your filh and balls cover it clofe, and (tew ic five minutes, put it in a hot dilh, pour the fauce over it, and garnilh with lemon. You may drefs a fmall torbot or any flat filh in the fame manner. To broil Red Mullet. NEITHER fcalc nor gut your mullet, wipe them very clean in a cloth, butter half a (heet of writing paper for each filh, put them in, and fallen it all round; have very clear fire broil (hem very gently 90 F I S H. jgently for twenty minutes, then put them in a diflit with anchovy faucc and plain butter in boats 0 ioil Grey Mullet. GUT and walh the,fi(h very clean -, have a kettle of fpring water boiling, put in a handful of falt lay the fi(h on a drainer, put them in and boil them fifteen minutes; take them out of the water and let them drain a moment, put them in the difli; gamiih with horferadilh and parfley with anchovy lauce and plain butter in boats. To brcil Grey Mulkt. GUT and wafli your fifli clean, dry them well in a cloth, and flour them on both fides; have a clear fire, broil tliem of a fine brown, aijd put them in a hot di(h; garnifh with lemon and barberries with -anchovy faoce and plain butter in boats. To broil Weavers. GUT and wafli them clean, dry them in a cloth, and flour them oh both fldes have a clear fire and broil them or a fine brown put them in a hot diih, with plain butter in a boat. Thefe are a fine fi(h, and cur as Arm as a fole; but be careful you do not wound yourfelf with the (harp bones in th( head, and the fins on the back. To boil MackreU m GUT and walh the mackrel clean, take care of the liver and roe, and put it in the fifh again have a kettle of fpring water boiling, put in fome fait, put the fifh on a drainer, and tie them acrofs it with pack FISH. 91 packthread, put them in and boil them; (if large half an hour, fmaller twenty minutes) tke them up, let them drain a moment and put them in a di(h $ garntlh with green fennel and fcalded goofeberrics, with fennel and butter and plain butter in boats. To broil MackreL GUT four mackrel and walh them clean, fplit them down the back, wipe them dry with ‘ a cloth, fpriokle fome pepper and fait on them, with a little fennel, mine, and parlley chopped fine, flour them, and broil them over a clear fire till they are brown i put them in a hot dilh, and garnifh with fcalded goofeberries and fennel, with fennel and butter and plain butter in boats. You may broil them whole: gut and wa(h them very clean, chop fome fennel, mint, and parfley fine, mix it with a piece of butter and a little pepper and fait, ftufi the mackrel and wipe them with a cloth, flour them, and broil them gently for half an hour; put them in a hot diib, and garniifa with fcalded goofeberries and fennel, with plain butter in a boat, Mackrel a la Maitre de Hotel. TAKE three mackrel, gut and wafli them clean, wipe them dry in a cloth, flit them down the back from head to tail, but do not open them, flour and broil theiti over a clear fire; have a hot difli ready, chop a handful of parfley and young onions, well picked and waflied very clean, mix it up with a quarter of a pound of butter, and pepper and fait, put the fifl) in the difli, and the parfley, &c.; in the flit; keep them before the fire till the butter is melted, fqueeze the juice f two lemons over them, and fend them away hot. To 9 FISH, VTo boil Whitings. GUT and wa(h the fifh clean, and take care of the livers fprinkle a little fait over them, and let them lay one hour; have a kettle of fpring water boiling, put in fome fait, put the fifh on a drainer, and put them in; boil them gently according to the fize, a whiting of a pound weight will take twenty minutes, bigger or lefs in proportion $ take them out of the water, and let them drain a moment, put them in the difli; boil the livers by themselves, and put them with the fifh; garnifli with horfe-radifh and parfley, with anchovy faucc and plain butter in boats. To broil Whitings GUT and wa(h them clean, and put the livers in again, wipe them with a cloth and flour them, broil them over a clear fire till they are brown on both fides, and put them in a hot di(h; garnifh with horfe-radilh and parfley, with anchovy fauce and plain butter in boats To fry Whitings. GUT and wa(h them clean, and with your knife cut ail the fin clofe on the back, flip the fkin off, turn them round, put the tails into their mouths, and fallen them with fmall Ikewers, wipe them with a cloth, then with a pafte-brulh rub them over with the yolks of eggs, and fprinkle bread-crumbs over them I have ready a pan of hogs-lard or beef-dripping boiling hot, put them in, and fry them of a fine gold colour; take them out, and put ihem on a flrainer or fieve to drain the fat from themi fry a handful FISH. 93 handful of parfley put it to drain, and put them in a hot difli i garnifli with crifpt parfley, with anchory iauce and plain butter in boats. To boil Haddocks. SCALE and gut the fi(h, rip them open, take the black (kin out of the infide, wafh them well, fprinkle fome fait over them, and let them lay two hours v have a kettle of fpring water boiling, put in ibme lalt, put the 6(h on a drainer, and put them in; boil them gently according to the fize, (a haddock of two pounds will take half an hour, bigger or lefs in proportion take them out and fet them acrofs the kettle to drain, and with a pafte-bruih wafli them, put them in a diihi boil the livers by themfelves, and put them round the filhi garnilh with horfe radifh and parfley, or barberries, with anchovy fauce in boatSa To broil Haddocks. SCALE, gut, and wa(h the fi(h as before, fprinkle them with fait, let them lay an hour, wipe them dry with a cloth, and flour them % have a clear fire, put on the gridiron, make it, hot, rub it with beef or mutton fuet, put on the ftfh, and broil them on both (ides of a fine brown; boil the livers, and put the fifii in a hot difh, with the livers round them j gamiih with horfe-radilh, wiih flirimp and anchovy uce la boats. To fry Haddocks. GUT and waih them clean, cut the fins on the hack clofe, flip oflT the flcin% turn them round with the tails in their mouths, and faften ihzva with little Ikewers, 94 FISH. ikewers, then with a brujb put fome yolks of fggf on and ftrew bread-crumbs over them; have a pan of hogs-lard or beef-dripping boiling hot, put them in, and fry them quick of a fine light brown; take them out, and put ihem on a drainer before the fire to drain $ fry a handful of parfley crifp, and put it on a fieve to drain; put the fi(h in a hot difh, and garnifh with the fried parfley, with anchovy fauce in a boat.. Another way is, fcale and gut the fifh, wa(h them very clean, cut them in flices about an inch thick, dry them well in a cloth, and flour them; put a pound of butter into a frying-pan, and melc it till It is done hifling, put in your fifli, and fry them on both fides till they are brown; put them in a diihl before the fire to keep hot, and put a pint of boiling water, a quarter of a pound of butter, a fpoonfuL of anchovy liquor, two fpoonsful of ketchup, boil It up, pour it over the filh, and garnlfli with horferadifli. To drefs Haddocks the Spanijh Way. TAKE two fine haddocks, fcale, gur, and wa(h them well, wipe them with a cloth, and broil them; put a pint of fweec oil in a fl:ew.pan, feafon it with pepper and fait, a little cloves, mace, and putmeg beaten, two cloves of garlick chopped, pare half a dozen love-apples and quarter them, when in feafon, put them in, and a fpoonful of vinegar, put in the fifli and ftew them very gently for half an hour over a flow fire; put them in a hot difli, and garni(h with lemon. T”-! FISH. 95 0 drefs Haddocks the Jews Way. TAKE two fine large haddocks, fcalc, gut, and ‘walh them very clean cut them in dices three inches thick, and dry them in a cloth; put half a piat of fweet oil in a fiew-pan a middling onion aad a handful of parfley chopped finej let it boil up put in the fi(h with half a pint of water, fealbn ic with beaten mace, pepper and fait, coyer it clofe, and flew ic gently for three quarters of an hour; beat up the yolks of two eggs wiih the juice of a lemon, put them in and (hake the pan well a minute or two; put them in a hot difli, and garni (h with lemon. To boil Pipers or Gurnets. GUT and walh them clean; have a kettle of fpring water boiling, put in a handful fait, put the fifli on a drainer, the belly downwards, put them in, and boil them gently half an hour, fkim them well, take them out, and put them acrofs the kettle to drain; put them in a dih, and garnilh with fried oyfters and horfe-radiih with lobfter and Ihrimp fauce in boata To boil Herrings. SCALE and gut your fi(h, cut oflF the heads, and walh them clean fprinkle them with fair, and lee them lay an hour; have fpring water boiling in $i ftewao, put in fome fait, and put in the fifh i boil them ten minutes, then take them out, put them in a dilh, and garni (h with barberries, with melted butter and muftard mixed in a boat. J& 5 p r S H. To broil Herrings. SCALE and gut your fifli, Cbucnever wa(b them) ivipe them dry with a cloth, fprinkld fome fait and a little flour over them; broil chem over a clear fire very brown, put them in a hot difti, with melted butter and muftard mixed and plain butter in boats. To fry Herrings. SCALE, gut, and wafh them very clean, cutoff the heads, wipe, them dry with a cloth, flour them, fry them quick and brown in butter, and put theiQ before the fire to keep hot: in the mean time have a pan of hot far, and fry a handful of parfley crifp, cut fome onions in thin flices, dip them in ale batter, and fry them crifp; put the parfley and onions on a fieve to drain, put the herrings with the tails in the middle, with the parfley and onions round; put butter and muftard, and plain butter in boats. To fry Smelts. PULL the gut out, but mind and leave the roe in, wipe them very clean with a cloth, beat up two eggs in a plate, and dip your fmelts in on both fides; have crumbs of bread and a little flour mixed in a dilh, put the fmelts on one by one, and give them a roll over by fliaking the difli; have a pan of hogs- lard or beef- dripping boiling hot, put them in, and fry them on both fides of a fine gold colour; take them out, and put them before the fire to drain; fry a handful of parfley crifp, and put it on a fieve to drain; difli them with the tails in the middle, the crifpt parfley round for garnifl), with plain butter in a boat. TVbiic FISH; 97 White Bait. TAKE your white bait frefh caughr, put them ia a cloth with a handful of flour, and two people have hold of the cloth, one at each end, and fhake them bckward and forward till they arc quite dry and fcparated; have fome hogs-lard boiling hot, and fry them quick two minutes, put them on a iieve to drain before the fire, and difh them in a hot diifa with plain butter in a boat and foy in a crewec. 7(7 hroil Sprats. , WIPE them clean, with a cloth, lay them clofc on a plare,. fprinkle a little fait and flour on them put that Hde on the gridiron, and fprinkle fait and flour on the other (ide, broil them on both fides over a clear fire very brown, put them in a hot difh, with bread and butter cut thin in a plate; Ti boil Plaice or Flounders: GUT your fifh and cut the fins clofe, warn theni well; have fome fpring water in a (lew-pan boiling, put in a little fait, put your fifh on a drainer, put them in, and boil them ten minutes; take them out, drain thetn a moment, put them on the diOi, and garnifh with parfley, with anchovy and parfley fauce in boats. To fry Plaice or Flounders: GUT and wafli them clean, cut oiF tlj.e heads and fins, dry them in a cloth, flotrr the backs, and with a bruDi put iome yolks or eggs on the belly, fprinkid brcadcrumbs over them; have readr a pan of hogs H ‘ lard 98 FISH. lard or beef-dripping boiling hot, put thena in belly downwards, and fry them of a fine brown, turn them, and fry theai five minutes longer; put them on a drainer or ficve co drain, fry a handful of parflcy crifp put the fifti with the tails in the middle of the difti, and garnifh with crifp parflcy, with anchovy fauce and plain butter in boats. To boil Barrel or Salt Cod. AS this fifh is an article very much approved of by all ranks of people, it will be proper to give diredtions for cleaning, foaking, and dreffing it: In the firft place, take a (harp knife and pare the infidc all over, then wafli it well, put it into a tub of fpring water for twenty-four hours, then walh it out and put it in fpring water for twelve hours longer, take it out of that water, cut it through the middle, and then in pieces acrofs about fix inches wide, cut off all the fins j have a kettle of fpring water boiling, walh it well and put it on a drainer, boil it according to the thickncfs, if very thick half an hour, if rather thin twenty minutes, and (kirn it well; then take it up and fct it acrofs the kettle to drain, and with thepafte-brufli wafh it well,put it in your difti, and garniilz with hard eggs chopped fmall, with egg fauce and plain butter in boats-, mafli fome parfheps and put in a di(b, with fome boiled cut in fiices round it; mafii fome potatoes, and put fome whole round in another di(h, and fend it to table as hot as poflible. This is meant for cod that is not dried; it it is dried, it is proper to foak it twelve hours before you pare it, and then proceed as before diredted. To P I S it. 99 Tif boil Salt Ling. PARE the iniidc well with a knife, nd put it irt I large tub of water to foak for forty-eight hours ihifting it every twelve hours, then wa(h it clean out and cut it down the middle and acrofs about fix inches widei put it on a drainer, and put it in fpring water cold boil it gently for half an Hour andfkiori it well; then take it out ef the water, fet it acrofs the kettle to drain, wafli it Well wth a pafte-brufli, put it in your difli, and garnifh with boiled prfneps and potatoes with egg fauce and plain butter in bo4ts. 0 drefs Bacaloa or 7tik. YOU muft beat it well with a hammer or a wooden peftle on a block, then lay it in a large tub of water to foak for forty -eight hours, (htfcing the water every twelve hours ?, then take it out and wafh it well, cut the bones our, cut it in pieces about fix ‘ fix inches wide, put it into foft water cold, andlnimcr it two hours j then take it up, fet it acrofs the kettle to drain, walh it well with a pafte-bruQi, and put it in a difh; garnifli with boiled parfneps, with egg fauce and melted butter and muftard in boats. To broil dried Salmon. m CUT it in dices, put it into warm water for ten minutes, take it out and wipe it dry with’ a cloth, pepper it, and broil it brown on both (ideft over a clear fires then put it in a hot difb with plain butter in a boat. Ha T0 loo FISH. To boil Scatcb or Salt Haddocks. LAY therp in water all night, in the mCrniftg waih them out, and put them in frefli water, and lee them lay till you want to ufe them; then put them into cold fpring water, and boil them ten minutes; put them in the difh, with boiled potatoes rouodj and egg fauce and plain butter in boats. If you chufe to broil them after they are foaked fplit thetn, dry them with a cloth, pepper and broil them over a clear fire (five or (i minutes will do them with plain butter and mullard in boats. jH? broil dried Whitings. LAY the whitings in warm water for ten minutes, take them out, dry them with a cloth, with a feather rub them over with Tweet oil, put them over a clear fire, turn them quick, and every time you turn them rub them over with fweet oil, which will moifteo them and make them eat mellow; (five or fix minutes will do them) put them in a hot difli, and fend them up to table without any fauce, as they are generally eat with oil and mudard. Britijh or pickled Herrings boiled. LAY them in water the over-night, in the morning wafti them out, and put them m frelh water, let them lay till you want to ufe them; then put them in a kettle with cold water, and boil them fifteen minutes; put them in your difii, with malhed potatoes in another and plain butter in a boat. Tp I ‘ H. loi 10 boil a Pike. SCALE, gill, and gut the fi(h, and wafli it well j make a ftufiing in the following manner: Chop a dozen oyfters fmall, the crumb of a penny loaf foakcd in cream, a quarter of a pound of butter, two anchovies chopped fine, a little grated nutmeg, fome fweet herbs and parfley, with a little lemon-peel Oired fine, feafon it with pepper and fait, mix it up well together, put it into the belly and few it up; then tie a ftring round the nofe, and with a large needle or Ikewer put it through the middle, and make it in the form of an S, by tying the ftring to the tail, and put it on a drainer-, have a fi(h kettle of fpring water boiling, with a handful of fait, put it in and boil it gently according to its fize; (a pike of eight pounds will take a full hour boiling, bigger or lefs in proportion) take it up and fct it acrofs the kettle to drain; put it in your difh, and garniih with fifli patties, or fried oyfters and horfe radifh, with ftrong anchovy fauce and plain butter in boats. You may if you pleafe boil it without the ftufHng. To roajl or bake a Pike. TREAT it with a ftuffing the fame as for boiling, put it on an iron baking-plate, rub the yolk of an tgg over it, fprinkle fome crumbs of bread on it, put fome bits of butter here and there over it, bake it two hours in a moderate oven, or put it in a tin oven before the fire and roaft it; bafte it often with butter, and turn it from one fide to the other before the fire, till it is of a fine brown j put it in the di(h, with fi(h patties and horfe-radiOi for garniih, put ravy fauce and anchovy fauce in boats, H3 J io PISH 7(7 boil Carp or 7’encb. SCALJp, gut, and wafli the filh well; have ready a kettle of fpring water boiling, put in a handful of fair, a bundle of fweet herbs, fome bay leaves, and half a pint of vinegar, put your filh on a drainer, put them in, and boil them half an hour, take them out and fet them acrofs the kettle to drain; foki a napkin, put it in your difli and put the fi(h on; garni(h with horfc-radifti and parfley, with anchovy fauce in boats. Be fure to favc the livers, melts, or rocs, and boil them by themfclves, and put them round the fifli, Tojry Carp or Tench. SCALE and gut the carp or tench, wafti them clean, dry them in a cloth, and flour them; put a pound of butter into a (lew-pan, make it hot, fry them on bcth fides of a fine brown, put them on a fieyc to drain; cut fome fippets three corner ways, and fry them with the roes or melts, put the fiih in 9 hot di(h, with the fippets and roes all round; garnifli with lemon, with anchpvy fauce in boats. Another Way to fry Carp or T’ench, TAKE three carp or tench, fcalc them, and pull the guts oqt by the giU??, but do not open the bellies, wafli them clean, and with the point of a knife flit them down the backs on each fide of the bone, from the head to the tail, raife the flclh up a little, and take out the bone; take another carp or tench, cut all the fifh off, and mince it fmall, with a few raufli rooms, cives, fweet herbs, and parfley (hrd fine, fcafop them with beaten cloves, mace nutmeg, pepper I H. 103 per and fait, beat them in a mortar very fine, and put in the crumb of a roll foaked in cream, two ounces of butter, with the yolks of three raw eggs 5 ftuff your carp or tench, and few the bark up with a needle and thread, wipe them with a cloth, flour them, fry them in butter of a fine brown, and lay them on a coarfe cloth before the fire to drain; pout all the fat out of the pan, put in a quarter of a pound of butter, (hake in fome flour, keep it ftirring rill the butter is a little brown, thc?n put in half a pint of white wine, half a pint of ale, an onion (luck with cloves, a bundle of fwetrt herbs, and two blades of mace, cover them clofe, and (lew them gently fifteen minutes; then ftrain it oflf and put it in a ftew-pan again, add two fpoonsful of ketchup, an ounce of truffle and morels rut fmall and boiled in half a pint of water, put the water in, with half a pint of oyfters blanched, liquor and all, (when your iauce is hot feafon it with Cayan pepper and fait) put in the filh and ftew it twenty minutes, fqueeze in the juice of half a lemon, put the fifti in the dih, with the fauce all over thenri 5 arniih with fried fippeis and lemon. Ho bale Carp. SCALE, gut, afnd wa(h a brace of carp, cut the fins off clofe, and wa(h them well, take a long earthen pan, ju(t big enough to hold ihem, butter the pan ajittle, lay in the carp, feafon them with mace, cloves, nutmeg, whole pepper, a little fait, a bundle of fweet herbs, an onion, and an anchovy, pour in a bottle of white wine, cover them clofe, and bake them an hour in a hot oven if large, if fmall three quarters of an hour will do; when they are done take them out carefully, and lay them in a di(h, fet them over hot water and cover them clofe ‘ H 4 to J04 F I 3 H. to kee( hot; then drain the liquor they were bakctj in into a ftew-pan and (kim the fat off, put in half a pound of butter rolled in flour, let it boil, and keep ftirring it till it is thick and fmooth fqucczc in the juice pf half a lemon, with a litcle pepper and fait; pour the fauce over the fi(h, fry the rqes and lay them round; garnilh with lemon. Carp fiu Blue. TAKE a brace of carp and gut them, but neither fcalc nor wafli them, tie them to a fi(h-drainer, and put them in a fifti keale, pour boiling vinegar over them till they are blue, (or you may hold them down in a fi(h-kettle with two forks, and another perfon pcur the vinegar oyer them) then put in a quart of boiling water, a handful of fait, a ftick of horfe-radifli cut in flices, and boil them gently for twenty minutes; fold a napkin and put it in the difli, put them on the napkin, and garnifh wiih parfley; boil half a pint of cream, grate fome horfe-radifh in, and fweeten it with fugarfor fauce iq a boat. Be fure to lend them up hot. Tojlew Carp or Tench. TAKE a brace of carp or three tench, fcale, gut, and wafh them clean, cut the fins off clofe put thenri in a kcttk juft big enough to hold them; put four cunces of butter in a ftew-pan, melt it, and put in a large fpoonful ot flour, flir it till it is fmooth, pour in a pint ot good gravy, a pint of red port or claret, fix ihnllots chopped fine, a bundle of fwcct herbs, a littie cloves, mace, and all-fpice, one onion, a fpoonful (f ketchup, and a little anchovy liquor, leaion ir with pepper, fait, and Cayan pepper pretty highi boil it up for twenty minutes, then ftrain it over F I S H, 195 .oyer the filh, put in half a pint of frelh mufliroomst an ounce of truffles and morels, wa(hed well and cu( in pieces, half a pint of oyfters wafhed well, cover it dofe, and put ic over a flow fire, with fire on the lid, ftcw ic gently one hour, and give ic a gentle (hake now and then, to keep the fi(h from (ticking to the pan: in the mean time boil the roes, and cue them in fquare pieces, dip them in batter, and fry them brown in a pan of fat, with fippets cue three corner-way.s; take your fifh carefully out, and puc them in your di(li; ikim the fat off the fauce, and fqueeze in the juice of a lemon, pour it over the iilb, and garnilh with the roes, fried fippets,- and horfe-radifh, and (lick fome of the fippets in the fifh. You may, if you like it, fkin, gut, and wa(h two fmall eeU, fiour them and fry them brown with butter, and ftew them with the carp or tench. Put one large carp, a brace of tench, and two eels in a di(b, put the carp in the middle, a tench on each fide, the eels round, and the garniOi round them. This makes an elegant tcp-di(h for a large or genteel company. Tojienv Carp or Tench another Way. SCALE and gut the carp or tench, and wafh them in a pint of ale or beer to fave the blood, put fome butter in a flew pan and melc it, put in 4 fpoonful of flour, ftir it till it is fmooth, drain the ale or beer in, put in a pint of red wine, fome cloves and mace, a little whole pepper, a bundle of fweet herbs, an onion, three or four (ballots, and an anchovy; Icafon it with pepper and fait, cover it clofe, and ftew it for fifteen minutes; put your fifli in a ftcw-pan and drain the liquor over them, put them over a flow fire and dew them gently for one hour, giving thcoi a gentle (hake noy and then to keep lo6 FISH. the fifli from (licking to the pan: in the mean tinne beat up the roe vfith the yolk of an egg, a little flour, a little pepper and fait, and a little lemon-peel flired fine, fry them in butter, about as big as a half-crown, of a fine brown, with fome fippets cut corncr-wajyi; put your filh carefully in the difli, pour the faucc over them, and garnilh with the roe, fippets, and horfe-radifli. If you chufc to have them white, ufe fi(h broth and white wine, infteai of the ale and red wine; or if you (houM be in a hurry, oil the fifh in fpring water and fait for twenty minutes, drain them, put them in a dih, and ftrair. the fauce over them j garnilh with horfe radifli and barberries. To boil Percb. SCALE the fifl) and draw the guts out by the gills, but do not oen the bellies, leave the roe in, and wafh them clean ?, have a ftcw-pan of fpring water boiling, put in a handful of fait, a bundle of fwect herbs, and a little horfe-radilh, with a gill of vinegar, put them in and boil them -, (if a pound weight twenty minutes) take them out and drain them, put them in a di(h, and garnifii with parflcy, with parfley-fauce in a boar. Percb in Water Soticbee. GET ten or twelve middle-fized perch alive, fcale, gut, and wafh them clean, cut the fins clofc ofF, cuiT them four times acrofs on one fide to the bone, (mind they are all cut on the fame fide) put them in fpring water one hour to crimp; take fix Dutch parfley roots, cut the Ikin ofi, cut them about two inches long, and as thick as a ftraw, boil them in fpring water till they are tender have a ftew-pan of fpring water FISH. 107 wftter boiling, enough to cover them, put in a handful of lalt, a gill of vinegar, the parfley-roots, and boil them fix minutes; put in the fi(h, with the cue fides uppcrmoft, boil them five minutes, then throw jn a large handful of green parfley, well picked and alhed clean, aqd boil them five minutes longer take them very carefully out with a filh-flice, put them in a foup-difh, with liquor enough to nearly cover them, ftraia the parfley and roots in a ficve, and put them over the fifh; garnifh with lemon, with parfley fauce in a boat, and bread and butter (ut thin in plates To fry Perch. SCALE, gut, and warn them clean, wipe them dry with a cloth, make a batter with flour, ale, and the yolk of an egg, and dip the fifli in on both fides; have a pan of hogslard or btef-dripping boiling hot, try them on both fides of a fine brown, put them on a coarfe cloth before the fire to drain; fry a handful of parfley crifp, put the fifli in a hot dih, and garnilh with the crifpt parfley with anchovy fauce in a boat. You may drefs roach, dace, and gudgeons the fame way. To fry Lampreys. YOU muft get them alive, bleed them, and fave the blood, waCh them in hot water and. ialc, take off the flimc, gut them, and wipe them with a cloth; cut them in pieces, flour them, and fry them in frefli burtertill they are nearly done; pour out the fat and put in a pint of white wine, give the pan a (hake round, feafon it with cloves, mace, nutmeg, lind a little whole pepper, fome falc, a bundle of fweet herbs, and a bay leaf or two, put in a ff w capers. io8 F I S H, capers, a piece of butter rolled in flour and the bloody give the pan a Ihake round often, cover them clofe, and ftew them till they are tender; take them out with a fork, put them In a hot difti, flrain the fauce into another fteiv-pan, boil it up quick, fquccze in half a lemon, and pour it over the fiOi j garniih with lemon. Tojiew Lampreys. SKIN and gut the fifli, wafh them clean, turn them round on a fkewer, or cut them in pieces, put chem in a ftew pan, and feafon them with beaten cloves and mace, a little lemon peel (hred fine, pepper and fait, put in a pint of gravy, half ar pint of fed wine, a bundle of fweet herbs, a whole onion, % ipoonful of ketchup, a little anchovy liquor, and a piece of butter rolled in flour, cover them clofe, and ftew them gently over a flow fire, give the pan a fhake to keep them from fticking,ftew them till they are tender, take out the fweec herbs and onion, fqueeze in the juice of a lemon, put them in a hoc difli, take out the fkewers, and pour the fauce over them; garniih with lemon and beet-root. To boil Eels. SKIN and gut the eels, and with a knife fcrape the blood out of the infide, wafh them clean, turn them round, and put a fkewer through ?, have fpring water boiling, put in a little fait, boil them till they are tender, put them in a difh, and garnifti with parflcy, with parfley and butter in a boat. r9 I S H, 109 Tofry Eels. CLEAN them as before, cut them in pieces, pepper, fait, and flour them, fry them brown in butter, put them before the fire to drain, then put them in a hot diih; garnifh with horfe-radifli, with anchovy fauce in a boat. 0 broil Eels. CLEAN them as before, wipe them with a cloth, turn them round, faften them with a fkewer, and rub ibme yolk of egg over them; have ready fbme bread-crumbs, fweet herbs and parfley chopped fine, a little lenK)n-peel fhred fine, pepper and ialc mixed together, and fprinkled on them; have a clear fire, and broil them of a fine brown, but mind you do not burn them; put them in a hot di(h, and garnifh with hor(eradih and parfley, with anchovy fauce and plain butter in boats. To pitchcock Eels. TAKE a large eel and fcour it well with fait, wipe it clean with a cloth, flit it down the back, take out the bone and guts, cut off the head, and wipe the blood ofi, put the yolk of an egg on it, and fprinkle bread-crumbs, fweet herbs, parfley and Icmon-peel fhred fine, a little nutmeg grated, pepper and fait mixed together, all over it; cut ic into four pieces, have a clear fire, and put them on the gridiron, fkin-flde downwards, and when that fide is done turn it on the other, and broil it of a fine browns put it in a hot difh, and garnifh with horferadifli and parfley, (or if you put two boiled eels in the middle and the pitchcocked all round, ic makes a fine no F I S H, a fine difh) with anchovy lauce and parfiey and butter in boats. To roqft leh and Lafnpreys. THESE fi(h are roafted both in the fame manner t Gut them and cut ‘ofF their heads Icour them well with fait to take off the Alme, and cake the blood from the bones; take a fmall eel, cut th fi(h from the bone mince it, the crumb of a halfpenny roll foaked in cream, a little lemon-peel, fwcct herbs, and parfley chopped fine, and a little pepper and fait; beat them in a mortar, mix them up with the. yolks of two eggs, put it in their bellies ftnd few them up, torn them round and faRen them with Ikewers, rub the yolk of an egg over and ftrew crumbs of bread on them, put them in a tin oven, and roaft them before the fire till they are of a fine brown; put them in a hot difh, and garnifh yixih lemon and parfley; have a fauce made with half a pint of gravy, a gill of white wine, thicken it with flour and butter, and put in a fpoonful of ketchup and a little anchovy liquor, boil it ten minutes, and then put it in boats. You may bake them, after having prepared them in the fame manner as for roafting: put thetn in a di(h with half a pint of water, flour and put’ fome butter over them, bake them in a moderate oven; when they are done, put them in a dilh, and fet them before the fire to keep hoc; take the gravy they were baked in, Ikim ofi the fat, ftrain it into a fauce-pan, with a glafs of white wine, one of browning, a fpoonful of ketchup, a fittle lemon pickle, pepper and fait, with a little butter rolled in flour, boil it ten minutes, and ftrain it over the fi(h; garnilh with lemon and beet-roott r0 J 1 I S H. Ill T7 Jiew Eejs. SKIN, gut, and cut the heads off of four eels, take the blood out clean wa(h them welJ, cut them into four pieces each, wipe them with a cloth, flour and fry them brown in butter, and put them on a fieve to drain, put a quarter of a pound of butter in a ilew-pan, melt it, put in a fpoonful of flour, (lir it till it is fmooth, pour in a pint of gravy, half a pine of red wine, a bundle of fwect herbs, four ihallots chopped fine, a lemon-peel, two or three bay leaves, a fpoonful of ketchup, a little anchovy liquor, fca fon it with mace, cloves, Cayan pepper and fait, and fl:ew it till ic is fmooch ?, put your eeU in a flew pan, flrain the liquor over them, put in half a pint of niufhrooms, a dozen oyfters, and a few trufl3es and morels well wafbed cover them clofe, and ftew them gently three quarters of an hour, flcim them clean, fquecze in half a lemon, put them in a di(h, with the fauce overs garnilh wich lemon and horfe radiib. Another Way to Jiew Eels. SKIN, gur, and wafli them clean, cut off the heads, take out the blood, cut them in pieces, and put them in a ftew-pan, with juft water enough j for fauce, an onion ftuck with cloves, a bundle of fweec herbs, three blades of mace, and fome whole pepper tied in a muflin rag; cover them clofe, ftew them gently, and put in a piece of butter rolled in fiur; when they are tender take out the fpice, onion, and herbs, chop fome parfley fine and put in, with a little fait; ftew ihem five minuteslonger, and put them in a difb, with the fauce over them garnifti with lnion. 0 112 FISH, To flew Eels nvitb Broth. CLEAN -your eels as before, put them into i ftew-pan, cover them with water, a blade or two of mace, a cruft of bread, and a little fait; ftew them till they are tender, take out the bread, chop a litde parfley and put in, and ftew them five minutes longer j then put them in a foup-di(h, with parfley and butter in a boat. This is excellent for confumptive or weak people. To farce Eels with white Sauce. SKIN and clean your eels well, pick off all the fifli from the bones, which you mufl: leave whole to the head, cut it fmall, and beat it in a mortar, with half the quantity of crumbs of bread, feafon it with nutmeg and beaten pepper, an anchovy pounded, a good handful of parfley chopped fine, a few truffles boiled tender, and a few muflirooms chopped fine, beat it well together, mix it up with the yolks of three eggs, and put it over the bone in the fliapc of an eel; butter a pan and put it in, rub the yolk of an egg and fprinkle bread-crumbs over it, bake it of a fine brown, and lay it carefully in the di(h; have ready half a pint of cream, four ounces of frefti butter, ftir it one way till it is thick, pour it over the eels, and garnifli with lemon; Three goodfized eels make a handfome difli. To make a Collar of FiJJo in Ragou. TAKE a lage eel, Ikin, gut, and wafli it clean, take off the filli from the bones, beat it in a mortar, with an equal quantity of crumbs of bread, fome fweet herbs, parfley and a lictk lemon peel chop-“ ped FISH iij ped fine, feafon it with a little bteil macci nut- meg, pepper and fait, beat it all well together put in the yolks of two eggs, and mix it up; take a turbott fcaite, thornback lal-ge foles of any flat fiih that will boil well, lay the Rlh on the drefler and take away all the bones and fins cut it ai it will foil even, rob the yolk of an egg ovcf ir and coirci it with the farter then roll it up as tight as you can open the eel ikin and bind the collar with it fo that it may be flat top and bottom to (land well in chd difhs butter an eanhen di(h and fct it upfight in ir flour it all over. Hick a pice of butter on the top and round the edge, fo that it may run down the fides of the fi(h, put a quarter of a pint of water in thj di(h, and bake it well, but take dare it is not broke i 10 the mean time take alltHe bones of the filh, fet them on to boil in a quart of water, with a little cloves and mace, whole pepper, a bundle of fweec herbs, and an onion, cover it clofe, let it flew till it is reduced to fi pint, apd then ftrain it off j pu a little butter into a (lew-pan, melt ir, and put iii a little flour, ftir it till it is imooth, by degrees pour the liquor in, ftir it till it boils then put in cw6 fpoonsful of ketehup, a gill of red wine, a gill of piekled muftrooms, fome truflSes and morels waihed well, and a dozrn oyfters, feafon it with Cayan pep. per and fait; fave fome of the farce, make it into fmall balls, and fry them brown in butter; when the fi(h is done put it in the difh, kirn all the Fat off the liquor in the pan, drain it into your fauce fqueeze in half a lemon, give it a boil up, pour it over the fi(h, and put the balls round; garniib with lemon and beetreot. You may roaft it in a tin oven before the fire, and then you can bafte k often with butter 114 H. ITo boil Lobjlers. TIE the tails up fall to the bodies with a ftriog put on a pot of water, lee it boil put in a. handful of fait, (boi) a good-fized lobfter half an hour) take it out, wipe all the fcum off, break the claws, and fplit it through the tail and back i put it in the difli, with a claw on each fide, and melted . butter ia a boat. To broil Lobjlers. BOIL them; as before, take the claws oflT, and fpttc the body and tail in two, pepper and falc it, and broil it claws and all;. crack the claws, lay the body and tail infide uppermo(V, with the claws od each fide, and plain butter in a boat. Tb roajl a Lobjler. TIE the tail to the body with packthread, and boil it in (alt and water half an hour; untie it, put it in a difli before the fire, and bafte it with butter till it is a fine frothy crack the claws, and fplit the tail open put it in a hot difii, with plain butter in a boat ToJIew Lobjlers. HALF boil two fine lobfters, break the claws and take out the meat as whole as you can, cut che tails ih two and take out the meat, put them in a ftew pan, with half a pint of gravy, a gill of white wine, a little beaten mace, Cayan pepper and faltt a fpoonful of ketchup, a little anchovy liquor, and a little butter rolled in flour, cover thcm and fiew them gently I S H. 115 gently for twenty minutes give the pan a Ihakc round often to keep ibem from flicking, fqueeze in a little lemon, cut the chines in four; pepper, fair, Md broil ihem ( ptit the neat and fauce in a difli iuid the chines round for garni(b: To ragou Lobfitn HALF boil two lobfters, break the claws am) take out the meat, break the (hell of the tail and take it out whole bruife the fpawn, put a little butter in a dew-pan, melt it, and put in a little flour, ftir it till it is fmooth, then put in half a pint of gravy, a gill of white wine and a fpoonful of ketchup fealon it with a little beaten niace, fame Cayan pepper and lalt pretty high and boil it till it is fmooth; cut oflP the ends of the tails that they may lay even in the difb, cut fhe red: into fquare pieces, and put it into the flew-pan with thefpawn, cover it clofe and ftew it gently tor twenty minutes, fqueeze m a little lemon, put the tail in the .middle of the dilh, with the other meat round and the fauce over it garmfli with fried fippets. To butter Lobfiers. TAKE two lobfters and boil them in fait and water, break them to pieces, take out all the meat cut it fmall, put it into a ftewp, with as much melted butter as will moiften it, a licte pepper and fait, and a little vinegar, keep it ftirring till it is hoccut the .chines into four pieces, pepper, fait, and broil them, put the meat in adUL with the chines round tt. % ii6 FISH. A Dijb of cold Lobjiers. ? TiKE three middle- fized lobflers, and tie the tails with packthread to the bodies, boil them in fait and water for half an hour, take them out, put a little butter in a cloth, and wipe them to raife the colour; when cold, pull off the claws and tails, crack thf claws, fplit the tails in two, and put the bodies upright in the difli, with the tails and claws all round garnifli them all over with parfley. Sn? butter a Crab. BOIL the crab in fait and water pretty well, pull the claws oflp, break chem, take out the meat, and cut it fmall, pull the fmall claws off and keep them hot, take all the meat out of the (hell and cut it fmall, put all the meat in a ftew-pan, with melted butter to moiften it, a little, pepper, fait, and vinegar, ftir it till it is hot; cut the chine in two, pepper, falc, and bfoil it, make the (hell hot in water put the meat in, and put ic in a difi, with the chine at each tposl I crack the little claws, and put chem round for garnifli. To drefs a Crab. BOIL the crab well in fait and water, and when,coId break it up, mix the meat in the infide of the (hell well together, break the large claws, take out the meat, and cut it fine, lay it over the (bell-meat as handlbme as you can in the fhell, put it in the di(h, fplit the chine in two, and put at each end; crack the fmall claws and put them round mix fomcoil and vinegar, a little muftard, PPPr, and ftle, F- I S H.- 117 QAtf and put It over the meat in the Ihell; garniO with parQcy. To dijh Crawfijb. HAVE a faucc-pan of fpring water boiling, throw in aiiandful of falc, put them in, boil them a quarter of an hour, and then drain them ofF; when coJd put a handful of parflcy in the di(h, and place them all round as clofe as you can with the tails outOde, and put ibme at the top in what form you pltafe garnifh all over with parflcy. To dijio Prawns. HAVE a faucc-pan of fpring water boiling, put in a handful of fait, put them in, and boil them quick for ten minutes, ftrain them oS’i and when cold, take a di(h a fize Icfs than the one you intend to put them in, turn it upGdc down, place the prawns as clofe as you can, the backfidc down and the tails outward, put a handful of parflcy in the middle, put the oihcr difli over them and turn them over, then put a few at the top, and garnifli wiclf parflcy, Tojieiv Scollops. OPEN a dozen fcollops-, and take them out as whole as you can, put them in a faucepan and fet them, then ftrain the liquor from them through a fieve, wafli them well in cold water, take off the beards and the black fpot, put them into a ftewpan drain the liquor from the Icttlings, and put to them a gill of white wine and a fpoonful of ketchup, fea fon them with a little beaten mace, pepper, and fait, put in a little butter mixed ith flour, flew them I 3 gently ii8 FISH. gently till they are as thick as crearr, iqueeze in ttie juice of a Seville orange, put them in a hot dilh, and garnifh with fried fippcts. Tofricafee Scollops. OPEN a dozen fcollops, and take thein out a) ivhole as you can, put them in a faiice-pan and fet them, then ftrain the liquor from them through t fieve, wafh them very clean in cold water, take off the beards and the black fpot, put them in a ftewpan, pour the liquor from the fetclings and put in ieafon them with a little beaten mace, Cayan pepper and fait, and put in a little butter mixed with flour, keep them ftirring till thick and finooth, mix the yolk of an egg with half a pint of cream, grate in a little nutmeg, put it in, and keep (baking the paa till it is near boiling, but do not let it boil, for feir of curdling, fquceze in the juice of a Seville orange and give it a (hake round i then put them in a hot di(b, and garnilh with toa(ted (ippets 9 9 ojiew Oyjlers. TAKE a quart of large oyfters, put them in a faucepan and fet them, ftrain the liquor from them through a (ieve, wafli them well and take off the beards; put them in a ftew-pan, and drain the li- quor from the fettlings, put to the oyfters a quarter of a pound of butter mixed with flour, a gill of white wine, and grate in a little nutmeg, with a gill of cream, keep them ftirring till they are thick and fmooth, put (ippcts at the bottom of the di(h, pour the oyfters in, and put (ippcts all rounds f f FISH. fi9 To ragou Oyiers. TAKE a quart of the largeft oyfters you can gtt, put them into a faucepan andjuft fct them ftrain the liquor from them through a (ieve, wa(h them well, and take off the beards make a batter thus: take the yolks of two eggs, beat them up well, grate in a little nutmeg, a little lemon -peel, and a band ful of parfley chopped fine, a fpoonful of the juice of fpinach, with a gill of cream or milk, and mix it up with flour to a thick batters put a pound of butter into a ftew-pan, melt it till it is done hifling flcim it, and have it clear; dip half the oyfters in batter, roll them’ in bread-crumbs, and fry them of a light rown; the other half dip in the batter only fry them Ix-own, and put them on a fieve to drain ( boil a quart of chefnuts for half an hour, peel them, flour and fry them in butter, and put them on a fieve to drain i pour out all the butter, (hake a little flour over the pan, and rub four ounces of butter ‘all over the pan with a fpoon till it is meltedf then drain the oyfter liquor from the fettlings and put ic In, with half a pmt of white wine, feafon it with a little beaten mace and nutmeg, Cayan pepper and fait, let it boil up, put in the chefnuts, and dew them five or fix minutes i beat up the yolks of two eggs in half a pint of cream and put in, keep the pan (baking round till it is thick and fmooth, then lay the oyfters in a hot di(h, and pour the chefnuts and fauce over them garnifti with lemon and beet root. ScoOopptd Oyfters. TAKE a quart of large oyfters, put them in a iauce-pan and (et them, ftrain the liquor from them I 4 . through IS9 FISH. t through a fievc, vafli them well, and take off tbe beards; get three fcoUqp-fliells, either real or tin ones, butter the bottoms, and fprinkle a few crumbs of bread on them, then put on the oyfters, with a little pepper, grate a little nutmeg and put a piece of bqtter over them, pour the liquor off the fettlings and put as much in as the (hell will hold, put bread crumbs over all, and put them on a gridiron to make the bottom part hot, then put them in a tin oven before the fire to brown, mind and turn them, that 11 the fcoUop is brown i put thpm in 4 di(h and cnd them to table hot. 0 fiew Mufchs. TAKE one hundred mufcles, put them in a pail of water, and wa(h them well with a birch broom, then put them in a pail of fpring water and fak for two hoirs, wa(h them out, put them into a faucepan, and cover them clofe; ftew them gently till they open, drain the liquor from them through a fieve, pick them out of the (hells, and take out the beard, (if there is a crab under the tongue throw thac mufcle away) put them into a ftew-pan, drain the liqgor from the. fettlins and put half of it in, with a gill of white wine, a little grated nutmeg, find a piece of butter miiced with flour, Rew them gently, and keep them ftirring till they are thick and fmooth ‘, put them in a ho( difli, with toaftcd fippeta for garnifh ojlew Mufcles another Way. STEW the mufcle as before, put them in a dilh, fprinkle lome bread-crumbs over them, and with a lot (ajamiodf or iron brown thm over, or pu: FISH. izi em in a tin oven before the fire and turn them round till they are of a fine brown. To Jlew Cockles. PUT two hundred cockles into a pal! of water, and waOi them well with a birch broom, then put them into a pail of fpring water and fait for two hours, wa(h them out and put them into a fauce pan, cover them clofe, and ftew them gently till they open, drain the liquor from them through a iieve, pick them out ot the (hells and wath them well, put them into a ftew-pan, drain the liquor from the fectlings, and put it to the cockles, with a glafs of white wine, a little grated nurmeg, and a piece of butter mixed with flour, ftew them gently till they are thick and fmooth; put them in a hot difb, and garnifh them with toafted fippets. VCoftey Crawfijhf Prawns or Shrimps. TAKE half a hundred crawBfb, or one hundred prawDS or two quarts of ihrimps, boil them in fak and water, pick ou the tails and bruife the bodies, put the bodies on the fire with half a pint of water, a pint of white wine, a blade of mace, and a bit of horfe-radifb, and ((ew them a quarter of an hour $ then (train the liquor ofl, wa(h out the ftew-pan, and put the tails and liquor in, with a piece of butter mixed with flour, and a little grated nutmeg, ftir them and ftew them till they are thick and fmooth; cut a thin toaft round a quartern loaf, toaft it brown on both fides, cut it into fix pieces, lay them clofe in a difli, nd put the ingredients over; if it is crawfiih, break fome of the claws, take out the meat, and put them round the di(h for garnifli, and put the reft with the tails. CHAP. t?2 1 CHAP. nr. SAUCES. YO U (hould be very careful and particular in making your fauces and gravies for if they are not good they often fpoil whatever fi(h, &c.; they are made for; and be fure to (kirn the ft off the gravy and never oil the butter nor fauce: if it (hould hap pen chat your fauce is oiled, fkim off all the oil, and melc fome butter foiooth, and put it in in its ftead. Gravy. TAKE two or three ra(hers of bacon or ham, a pound of lean beef, one of veal, and one of mutton, put the bacon or ham at the bottom of ybur pan, cut the meat in thin pieces, and put over, with four, onions, a carror, two turneps, four heads of cellery, a little thyme well wafhed and cut fmall, a little cloves, mace, and all-fpice, with a little water; cover it cloff and fweat it over a flow Bre till it iticks, which you will know by the pans hiding, but mind it does not burns pour in three quarts of boiling water, fkim it clean, feafon it with fait to your palate, and (lew it gently till it is as good as you would have it, then ftrain it off for ufe. You may make it of beef without veal or mutton in the fame manner, Crwvf fr. S A U C E S. 115 Gravy for white Sauces. TAKE two pounds of lean veal, cut it in fmali pieces, put it in a ftew-pan with two quarts of water, (when the fcum rifes fkim it well) and put in an onion a carrot, two or three blades of mace, and. a little thyme; feafon it with fait, and (lew it till ic i% half wafted, then ftrain it off for ufe. Gravy for a Fowl when you have no Meat. ? _ TAKE the neck, gizzard, and feet, put them in a pint of boiling jwrater with a cruft of bread, a blade of mace, a little thyme, and fome fait, ftew them till the liquor is above half wafted -, put in a glafs of red wine, ftew ic five minutes longer, and ftrain itj if you like it thickened, put in a bit of butter, mixed with flour and boil ic up till it is fmooth. As it often happens in country places, that gravy beef is not always to be got: if you have any beef, veal, or mutton in the houfe, and in want of gravy, trim off the outfides of the meat, and proceed as in the iirft receipt i or when you have a large encer tainment you may add more meat, according to the quantity you think you (ball want ?, and if you chufe to have it rich, cut an old fowl into pieces and put it in, or a pigeon or two Brown Gravy for Fjh. TAKE a pint of mild ale and half a pint of water, an onion cut fmall, a little lemon-peel, fix cloves, two blades of mace, a lictle whole pepper, a fpoonful of ketchup, and a fpoonful of anchovy liquor i put two ounces of butter into a ftew-pan an4 l SAUCES. and melt it, put in a fpoonful of flour, ftir it till it is a little brown and by degrees pour in the above ingredients, ftir it well round, and boil it twenty minutes; then (train it off for ufe. White Gravy for Fijh Sauces &e.; TAKE two pounds of any fort of filh you have, clean it well, cut it in pieces, put it in a fauce-pan, with two quarts of water, a little cloves and mace, a bundle of fweet herbs, a little lemonpeel, aisd a little fait, cover it dole, and boil it till half is wafted i put a little butter into a Itew-pan, melt’it, put in a fpoonful of flour, and ftir it till it is fmooth then ftrain the gravy through a fleve to it let it boil till it is fmooth, then it will be fit for ufe Gravy for Venifon. WHEN you have boned your venifon, chop the bones to pieces, and put them in an earthen pan, with the ikins and trimmings, cover them with water, and put in fome pepper and fait; tie it over with coarfe paper, and bake it two hours, then ftrain it off, ikim off the fat, poiir it from the fettlings, and make it boiling hot, then put it into the pafties; if it is for roaft venifon, put a fpoonful of browning in to colour it. This is better than any other fort of gravy for venifon, as it has its own natural flavour Sweet Sauces for Venifon or HareSn PUT half a pound of currant jelly into a ftewpan, two or three knobs of fugar, and a gill gf red wine, fimmer it till the jelly is melteds or a pint of red wine wifth a quarter of a pound oi fugar fin) mcrcd SAUCES. tij tnered over a clear fire for five or fix miiluts; ot half a pint of vinegar and a quarter of pound of fugar ficnoicred till it is a fyrup. Force-meat Balls for real or mock Turtle.. TAKE half a pound of lean veal, half a pound of beefofuet picked from che firings, a quarter of a pound of fat bacon cut fine, put it into’ a mortar and beat it well; then put in half a pound of bread-crumbs, fome fweet herbs and parley, fix fhallots chopped fine, fealbn it ivith Cayan pepper and pepper and fait, beat it’ well together, put the yolks or two eggs in, and mix it up then put the white of ail egg in a fl:cw-pan, cover. aindf beat it till it is of a fine froth, put it in and mix’ it well altogether, and with a little flour roll the out in balls, and boil them in a quart of boiling Wter. When you make force-meat for Scorch bt’ white coUops, &c.; leave out the Cayan pepper, and ptit very little (ballot in; and for brown dilhesyou maf fry theoi, if you like it belt. Egg Balls. BOIL eight eggs hard, and take out the yolks put them in a mortar and bruife them, put in a little pepper and falt the yolk of a raw egg, and a little flour, mix them all well together, and with a little flour in your hand roll them into little balls; have a fauce pan of water boiling, put them in, boil them a minute or two, and drain them ofiT Brcwningfor made Jijhes tSc. PUT a quarter of a pound of lump fugar into ah’ earthen ppkin with a little water tp mclc ir & bit of t2$ SAUCE S, of butter as big as a Dutmeg, put ic on a flow fire and when the fugar begins (o froth, keep it ftirriog with a ikewer till it is quite black, then pour in a pint of hot water, and take it off the fire diredly,or elfe it will boil over; then boil it gently for half an hour, with a gill of ketchup in it, ftrain it off, and when cold bottle it for ufe This article the cook ihould never be without. Lobfter Sauce. TAKE two hen lobfters alive if you can, if there is any fpawn on the outfide pick it off”, boil the lobfters half an hour, take out all the meat and foawn put all the ipawn in a mortar with a little Dutter, and bruife it fine, put the fhells la a fauce pan, with a pint and a half of water, a little cloves and niaci, a few bits of horfe-radi(b, and boil it half an hour; then ftrain it into a ftewpan, c.ut the meat in little pieces and put in, with the fpawn, a pound of frefti butter, half a lemon, two fpoonsful of anchovy liquor, one of ketchup, and fome butter mixed with flour, boil it up gently till the butter is melted, and it is thick and fmooth, take out the lemon and fqueeze the juice in, ftir it rQund, and put it into the fauce-boats. Ojifier Sauce for Pijh. OPEN a pint of large oyfters and juft fcald them ftrain the liquor from them, wafli them clean, and beard them, put them into a ftew-pan, and drain the liquor from thefettlings to them, put in halfa pound of butter, fome butter mixed with flour, a quarter of a lemon, a fpoonful of anchovy liquor, and one of ketchup, boil it up gently till the butter is melted, and (be lauce thick and fmooth, take out the lemoi and SAUCES. 127 and Iquene the juice in. You may, if you like iCy put a glafs of mountain wine in. Oyjler Sauce for boiled Turkey Fowls, or any white Meat. OPEN a pint of large oyfters and juft fcald thcm ftrain the liquor through a fieve wafli and beard them, put them into a ftew-pan, and poor che liquor from the fettlings in, put in half a lemon, a piece of butter mixed with flour,. a quarter of a pound of butter, and a gill of cream, boil ic getitly till it it thick and fmooth; take out the lemon and fqueeze the juice in, ftir it round, and then put it in your &uce-boats; Shrimp Sauce. TAKE balf a pint of picked (hrimps and wafli them clean, put them in a ftewpan, with a gill of gravy or water, half a pound of butter, fome butter mixed with’fiour, a ifxKinful of anchovy liquor, one 0f ketchup, and ‘ half a lemon, boil it tiH the butter is melted: and it is thkk md fmooth; take out the lemon and. fqueeze the juice in, ftir it about, and then put it in the fauce-boat. Anchovy Sauce. MELT half a pound of butter fmooth and thick, put two fpoonsful of anchovy liquor in, and boil ic up a minute or two, then put it in the fauce-boat Toumay put in two fpoonsful of ketchup, walnut pickle, lemon pickle; iby, or quin fauce, or any thing you fancy. ? MttfcU 128 SAUCES. Mufcle Sauce. WASH half a hundred of mufcles well, put them in a lauce-pan cbver them clofe and dew them till they open, pick them out of the fhells, take out the beards wafh them clean in cold water, put them into a ftew-pan, ftrain the liquor through a fieve, and pour half to the mufcles, put in half a pound of butter, and fome butter mixed with flour a fpoonfal of anchovy liquor, boil it gently till the butter is melted, and the fauce thick and fmooth i then put it in the fauce- boat. – .. j Cockle Sauce. WASH a hundred cockles very clean, put them into a fauce-pan, cover them clofe, (lew them gently till they open, ftrain the liquor. through a fieve, waih them clean, in cold water, and put them in. a ftewpan, pour half the liquor, in,;, with half a pound of butter, fome butter mixed whh fiourifWo Spoonsful .of anchovy liquor, and ?- dne of ketchup.; . boil it gently tiU the butter is melted, and the fauce thick and fmooth, then put it in the fauce-boat. mt’ Melted Butter. PUT a pound of butter cut in pieces into t fauce-pan, with a quarter of a pint of water and duft in a little flour, Ihake it well round, put it on a clear fire, and ihake it round often till it is melted and juft boils up. You may melt it without flour and wat: cut the butter into fmall pieces, and keep h ihaking over a clear fire till it is melted S A U C E S 120 ‘?i White Celkry Sauce, TAKE the white part of a dpzen heads of CtWetj tut ic about an inch long, wa(h it cleanf, and boil it in foiK quarts of water till ic is tender: in the mean time get a gill of white gravy, half a pint of cream, aad a little butter rolled in flour; boil it up till it is thick and fmooth, grate in a little nutmegs ftrain the cellery in a fieve, and put it in with a little fait) boil it up a minute, and then put it over a boiled turkey, fowlsj or any thing elfe you want is fpr, or in boats. Brown Celkry Sauce CUT, waih, and boil the cellery as before, put about two ounces of butter into a ftew-pan, meltTt, and put in a fmall fpoonful of flour, ftir it till it is fmooth, and put in a pint of gravy, a glafs of white wine, smd boil it till it is fmooth, grate in a little nutmeg, and feafon it wjth pepper and falt ftrain otf the cellery and put in, ftew k for five minutes and then it wiU be ready for ufc. Onum Sauce fir boiled Rahbits Ducks, Geefe &C4; TAKE two do2en of large onions, peel the (kins oflF, and take off the firft coat, flit thcin almoft through, and throw them into cold water, boil them in plenty of water till they are very tender, chiinging the water twice, ftrain them in a cullender, ahd fqueeze out a little of the water, then with a wooden fpoon rob them through the cullender, put them Into a ftew-pan, with a gill of cream, a quarter of a Kund of butter, and duft in a little flour, with a litde falti boil them up gently till the butter is K meltedj 130 SAUCES. melted, and kep ftirring it all the timc or elfe it will burn. Spanijh Onion Sauce. PEElr the fkins and take oflF the firft coat of fit or eight large Spanifh onionst flit them almoft throut and boil them in a gallon of water (change the water once till they are very tender, drain thedi in a fieve, and chop them fine on a board, put them into a ftew-pan, with a gill of cream a quarter of a pound ot butter, a little ftour and fait, boil them up gently till the butter is melted, but keep ftining it all the time, or it will burn. Thiy is a proper fauce for roaft turkis, wild fowl, mutton, &c.; N. B. If vou have no Spanish onions, you may ule large Englim ones in their room. Gallentine Sauce. CUT the crumb of a penny loaf in thin flice( put it into a ftew-pan, with half a pint of water and a ftick of cinnamon, boil it gently till the bread is foft, beat it up with a fpoon, put in half a pint of red wine, a little butter, and a dozen knobs of fugar, boil it gently till it is fniooth, take out the cinnamon, and it will be fit for ufe. Bread Sauce TAKE the crumb of a penny loaf and rub it through a cullender, put it into a ftew-pan, with a little water, apint pf milk, a whole onion, aipoonful of whole white pepper, a little butter and fair, boil it gently, and keep it ftirring often till it is fmooth take out the onion, and then beat it up well I S A U C E 8,- 131 well with a (pooD make it hot, and put it into a lauceboat . . . I Sauces for a Pig WHEN you have cut up the pigi lak out thf brains and chop them, put them inCQ a ftew-pai with half a pint of white broth or gcavy the fca Iboing in the infide, and the gravy that coine frongi the pig, put a little flour and butter, in to thicken ix and as quick as you can give it a boil up aujd ut i( in the diOi under the pig. Take the crumb of a penny loaf and rub it through a cullender, put it into a ftew-pan with a pint of milk, walh a quarter of a pound of currants weU, dry them in a doth and pick them, put thena in, boil it gently, .keeping it ftirring till i( is fmooth and put it in a I’auceboat. .. . Take the crumb of a penny loaf, cut it in thin flices, put it in a ftew-pan with a pint of milk, boil it, keeping it ftirring and beat up till it is fmooth; cut three or four heads of pickled famphir and put in, give it a boil up, and put it in a fauce-bo)it . ‘.? Green Sauce or Green Geefe, DuckXrigs (0c. TAKE half a pint of veal broth, and thicken it with a little flour and buttery put in half a dozen knobs of fugar and boil it up, then put in a gill of fpinach juice, make it hot, but do nor lee it boil 1 then fqueese in the juice of a Seville orange, buc take care the feeds do not fall in, flir it rounds and put it in a fauce-boat. – – K a Sorrel 13 SAUCE S. Sorrel Sauce. PICK a large quantity of garden forrtl, and walk it very dean, boil it in a fauce-pan with a little water till tender, ftrain it oflT fqueeze the water ooi be tweeo two plates, chop it fine on a board, put it in a ftewpan with a quarter of a pound of butter a little flour half a pint of gravy, and ibme pepper and fait, ftir it till the butter ia melted, then it is fit for uie. Fennel Sauce. PICK and wafli a handful of fennel, have a fauce-pan of water boiling, put it in, and Ml i quick and greeny chop it fmall, put it in a fiiuceDoa pour melted butter in, and ftir it well up. . Farjley Sauce. PICK and waOi a handful of parQey, have a fauct-pan of water boiling, put it in,, and boil, it quick and green; chop it on a boaid, put it in a fauce-boat pour melted butter over it and ftir it well up Egg Sauce. JBOIL three eggs hard, take off the fhells, and chop them on a board, but not too fine, put them in a fauceboat or bafon, pour in half a pound of inclte4 butter, and ftir it up. Afflt S A U C E S 133 Apple Sauce. PARE and core (ix large apples, cut them in quarters, put chem in a flew-pan, with a little water to keep them from burning, a bit of cinnamon and lemon pee cover them cloie, and (lew them gently till render; take out the cinnamon and lemon-peel, bruile them well with a wooden fpoon, put in fome moift fugar and a little butter, and ftir it well till the butter is melted. Mint Sauce. PICK and walh a handful of green mint very clean, chop it fine, mix fome fugar and vinegar in a boar, put in the mint, and ftir it up Caper Sauce. CHOP a gill of capers, but not fine, put them ID a fauce-boat with a little of the liquor, pour in hpt melted butter, and ftir them up. pQveroy Sauce. PEEL and chop fix (ballots 6ne, put them in a fauce-pan, with half a pint of gravy, a fpoonful of vinegar, a little pepper aiid fait, boil it up, and then put u in the fauce- boat. Carrier Sauce. SLICE two large onions very thin, put them in fpring water for one hour, ftrain them off, and piit diem in a plate, fprinkle a little pepper and lalt over thes mis ibme oil and vinegar and pour over alL K 3 Coi 134 SAUCE S. Goifihtrty Sauce. CODDLE half a pint of goofeberries, ftnm them off, and put ‘thenti in a boat with feme fine Sowder fugar, pour fome hot melted butter in, and;ir them up gently. Wbitf Sauce Jor botled Fowls or Chickens. TAKE half a pint of veal gravy, put it in a ftew pan, with a little mace, white pepper, and fait, boil it five minutes, (kirn it clean from fat, mix a little flour with half a pint of cream and put in, 9il it up five minutes, and drain it over your fowls, or into a fauce-boat. Mock Oyjler Sauce. TAIE half a pint of water, two blades of mace, an anchovy, a little lemon-pee), and a few white pepper corns, boil it gently for ten minutes, ftrain it off, put it in a ftew-pan, with a little flour and butter and half a pint of cream, boil it till it is thick and fmooth, and pour it over your fowls or .turkey; ? ? White Mujhroom Sauce. FEEL and cut off the roots pf a quart of frelh mufhrooms, wafh them clean and cut them in two put them into a (lew-pan, with a quarter of a pint of water, a piece of lemon-peel, a little beaten mace and nutmeg, cover them clofe, . and Hew them very .gently for half an hour; (but mind they -do not Itick. or burn) beat up the yolks of two eggs with haif a pine of cream if there is much liquor put in a little S A U C E S 135 little flour and butter and a little fait, ftir them till they are fmooth then put in the egRS and cream keep them ftirring till they jufl: boil, fqueeze in a little lemon juice, and then put them ovtr the fowls or in fauce-boats; Obferve to take out the lemon peel. Brown Mujhroom Sauce. TREAT’ the muihrboms as before, put them in a fiew-pan, with half a pint of brown gravy, a little lemon- peel, fome pepper and fait to your palate, ftew them gently for half an hour, (if the gravy is wafted too much put in Ibme more, with a little butter mixed with flour) keep them ftirring till thcf are thick and fmooth, fqueeze in a little lemon-Juice, take out the lemonpeel, and pour them over roaft or broiled fowls. Pickled Mujhroom Sauce. PUT half a pint of brown gravy into a ftew-pan, a fpoonful of ketchup, a little pepper and lalt, a piece of butter mixed with flour, a giil of pickled mulhrooms, and a little of the pickle, keep it ftir ring till it is thick and fmooth, then pour ft over roaft or broiled fowls. ? Sauce fir roaji Rabbits. BOIL the livers with fome parfley for a quarter of an hour, chop them feparate, put them together in a boat, pour hot melted butter in, and ftir it well up. You may either put it under the rabbits, or lend it in a boat. K 4 fVbhe I I 13 SAUCES. f White Sauce for a Hare. PUT a pint of cream and half a pound of butter snco a fteW’pan, keep it ftirring till the butter is melted and the fauce thick, then put the fauce io the diih, and the hare upon it. Lemon Sauce for boiled Fowls. . PARE oflF the rind of a lemonj cut it in flicei, take out the kernirU, and cue it in fquare bits, boil the liver of a chicken or fowl and chop it fine, put he lemon and liver together in a boat, pour hot,melted butter in, and dir it up. Another Sauce for hoiledFowls. TAKF the liver of the fowl, bruife it with a little of the liquor, cue a little lemon-peel fine, and mix it by degrees with melted butter, give it a boil end pour it in tbedilh. Sauce Robart. CHOP two large onions very fine, put a little butter in a ftew-pan, and fry them a little, put in a litcle fiour and hlf a pint of good gravy, ftir it about, feafon it with pepper and fait, fiew it for five mlnuces then put in a fpoonfu! of muftard Fin Sauce. TAKE one onion, fome parflcy, frc(h mufhrooms ‘ and fome capers, chop them fine, put a little butter in a lUw-pan put the things in and fweat them a little BOILING. 137 little over a flow fire 1 then put in half a pint of gravt A Kttle butter mixed with Sour, and ftew it till it is thick and fmooth, (kirn it fea&n; it with pepper and falt and fqueeu in a little lemon-juice. CHAP. V. B O I L I N a proper Rules to be obferved in Boiling. AS neatnefs and clinlinefs is requifite in a kiichen, as well in a cook’s perfep as the uteniilsj it is proper that the cook (hould fee that all the pots nruce-pans, covers, and every other article is kpc clean from greafe and fand, and well tinned. In boiling all kinds of meat and poultry much care and nicety is required, particularly in veal, lamb, and poultry I it is often a great fault in putting too little water in the pot, as that often makehe tnings look black; be fure always to put in plenty of foft water make it boil firft and fkim it wellt fpr veal, Iamb, or poultry, ‘before you put it in. As for large joints tf beef, mutton, or pork, it is beft to put the meat in the water coM, except in the hot fummer months, when you cannot make beef fait enough before it will fttnk; thep it is beft to put it in the water boiling, to ftrike the fait in. Before you boil any meat or poultry prepare them in the foUowing manner; – Inge the poultry, and put them in cold water for ones 139 BOILING. one hour; walh the beefj mutton or pork clean, flcewer the udder or fat of a buicock of beef to the lean, and tie it . with a fillet or packthrei tight; for veal, lamb, or poultry, take fome flour in your hand and rub it all over, rub and wafli them well, for the flour will take off all the dirt, put them into the water boiling, with a piece of (tale white bread, as the bread will draw all the fcum up, and make them look whiter than flour or milk put into the water, or over the meat and poultry. Be fure to boil every thing gently, for if you boil itfaft it makes the outfide hard before the infide is warm. Beef ahd mutton fiiould be rather under done, and allow one hour for every four pounds; veal, pork, . and lamb fliould be thoroughly done, or elfe it is apt to fucfeit, park in particular: a knuckle of veal of eight pounds will take two hours boiling, a leg of twelve pounds thre hours and a half, a leg of pork of twelve pounds four hotirs, a leg of houfe-lamb of four pounds one hour and a quarter, a leg of grafe lamb of fix pounds- one hour and three quarters, and fo on in proportion; Be fure to flcim the fat and fcum off as it rifes, and never leave your fheac Of poultry in the pot after it is done, as that oakes it foddenec), and takes out all the juices. If you ftiould be delayed in fending your dinner or fupper up in time, take the things out of the water, put them in a difli, cover them clofe withat:loth, and put the difb over the hot water 5 and .when you want them dip them in the hot water a moment before you fend them away. This method I have found to be the beft m the courfe of upwattUof twenty years pradice. sfh BOILING. 139 i’o boil a Haiincb or Neck of Venifon. AS this iswery feldom done, it is proper to give dice&ions; for it in cafe it fhould be wanted; take a haunch or neck of yenifon frelh killed and fait it well, turn it, and fait it every day for a week, then puc it into water for one hour and wa(h it clean out, put it into cold water,, boil it Qowly, (kirn ic very dean, and allow one’ hour for every four pounds the haunch weighs; boil a cauliflower and pull it into fprigs, boil fome white cabbage, maftx it with butter and cream, and Ibme turneps the fame way lay a fprig of cauliflower, next cabbage, and next turneps, till you have laid them all round the diOi; put in the haunch pr neck, garniih the edge of the difh to your fancy with beet-root, and fend melted butter and fweet fauce in boats, N. B. The neck will only take one hour and a half boiling. THe haunch or neck eats well haihed ibe next day. Hams WHEN you have any very old Weftphalia or Engbfh hms they require a great deal of foak ing; the bed: method is, to put them in water overnight, take them out in the morning, and hng them up all day; put them in water again at night, and fo proceed for a week, which will make them mellow and fine; if they are not very old two days and two nights foaking in foft water, changing the water e?ery night and morning, will be Sufficient; fa green ham requires no foaking) cut the dirt off the under fide, fcrape the rind clean, cut the knuckle oflf at the joint, and wafh the ham cleans put it into the fopper when the water is warm as that will fet the . . colour, 1 140 BOILING. colour, (for if you put it in when the water is cold it draws all the colour out; when it boils flcim it well, acid bol it as gentiv as you can, fo the water does but juft boil it is lufficient; (a ham of twenty pounds will take five hours, and bigger or lefs in proportion) when done, take it up and puli off the rind, if it is of a fine red colour put it in the difli, if it is rather pale fifi iome rafpings of bread over it, and put it to the fire till it is biown; or rub it over wich the yolk of an egg, and drew breadcrumbs over it, put it to f he fire, and turn it round till it is btown sUI over; gptrnifli with carrots. N. B. If you chufe you may put a handful of leather (havings and two handsful of juniper berries 4n the copper with your bam to give it a high flavour. Tongues. IF your tongue is a dry one, foak it in water all night; but if a pickled onc only wa(b it well, and put it in cold water; (the dry one will take three hours boiling, the pickled one two hours and a half) when it is done peel the fkin and cut the outfide of the root off, put it in a di(h, and garniih with cartots and Iprigs of greens, or whole turneps boiled Beef. A BUTTOCK, tch-bpne, rump, brisker, thick or thin Sank, (hould be eight or ten days in fait, then wa(h It well out in clean water, put it in the wacer cold, and boil it as dirtied in the ruKs, when it is done take it up, and with a pafte-brufh wa(h it clcaa put it in the di(h, and garnilh with carrots and fprigs of greens, wirh greens cariots, and turneps in fe parate diflics. AfltfMf B O i L I N Q. 141 Mutton CUT. off the Ihank end and flap of a Ifg or IhouU der of mutton joint the neck, put it in water for one hour, wafli it dean out, and put it into the water cold; when it boils (kirn it well, put in a piece of ijtale white bread and boil it gendy (a leg of mut too of twelve pounds will take three hours, a ibouU der of eight pounds two hours, and a neck of fix pounds one hour and a half) when done take it outf walh ic well with a pafte-bruih, and garnilh with capers, carrots, turneps, or fprigs of greens, with greens and mafhed turneps in fcparate difhes, caper iauce and plain butter in boats 1 or you may fmother the flioulder with onion fauce. Veal. BREAK the bone of a knuckle or leg of veal in two places, put it into cold water, and with a hand’ ful of flour wa(h it well, put it into the water boil ing, fkim it well, put in a piece of ftale white bread, and boil it as direded in the rules; boit a piece of bacon in another pot till tender, when it is done take the veal up, wa(h it with a pafte-bruib and garnilh it with fprigs. of greens or cauliflowers.; take off the rind of the bacon, and hold it before the Ere till it is brown, put it in a dilh, and garnilh it with fprigs of greens or carrots, with greens in a diih, parfley fauce and plain butter in boats. Breaji of Veal. JOINT it, and take off the flcin of the broad end put it in water for one hour, wafli it well, and put it in boiling W4Cer, (if a fn)all pne, one hour will boil i5 142 BOILING. it; if a large one an hour and a half ) fkim it well, and when done take it up, put it in a hot dtfii, and put white, oyfter, or cellery fauce over it; garniih with lemon. The chump end of a loin eats well done the fame way Calves Head. CHOP the head in two, take out the brains, trim it clean, and lay it in plenty of water for two houn to foak out all the blood, wa(h it clean, dredge it with Bour, put it mxm the water boiling, pur a piece of dale white bread in, and boil it one hour and a lialf: in th mean time walh the brains and take off the flns, boil them in a fauce-pan with fage leaves and parfley; when done, chop them fine, put them in a fauce-pan, with a little butter, pepper, and fait, fiir them till the butter is melted; take up the head, cut out the tongue, peel it, and flit it in two, put the braias in a difli, the tongue on each fide, and the head in another dilh. Lamb. CUT off the fliank end and flap of a leg of lamb .give it a cut in the firft joint and turn it, to make it look as round as you can, put it into cold water for one hour, and with a handful of flour wafh it well put it into the water boiling, -flim it well, put in a piece of ftale white bread, and boil it gently asdi reAcd in the rules; when done take it up, and with a pafte-brufli wafli it well, put it in a difli, and garnifli with carrots and fpinach; with fpinach in a difli, and plain butter in a boat. If you fry the loin, fry jt aa dire£bed in the chapter for frying; put afmall difli within the other, put the leg in and the loin all round % garnifli with fpinach and fried parfley. — £ O I L L N G. 143 BREAK the ihank of a leg of pork and pi!it it in water for one hour walh ic well and fcrape che rind clean, put it into cold water, and aa the fcum rifcB (kirn it well, boil it gently as before dire&ed; (if it is a belly-piece boil it till the rind is tender) when done take it op, wa(h it with a pafte-brufli, put it in a difh, and garnilh with fprigs of greens with peaspudding, turneps, and greens in feparate dilhes, and plain butter in a boat. Turiies. HAVING truflcd your turkey as for boiling make a ftuifing as follows t take a fcore of oyfters and blanch them, walh them clean in cold water, take off the beards, and chop them fine, flired;a little lemon-peel and parfley, with a quarter of a pound of blotter, the yolks -of three eggs, and -a fpoonful of cream, feafon it with pepper, fait, and grated nutmeg, mix it up in a light force-meat, ftuff the craw with it, turn the fkin over it,- and ikeweric on the back, finge it and put it into water for one hour, and with a handful ot flour wa(h it well; put it into a large pot of boiling water, fkim ic clean, put in a piece of (tale white bread, and boil it gently;, (if a middle-fize one hour, a fmall one three quarters of an hour, a very large one an hour and a half) when done take ic tip, waih ic clean with a pafte-brufli, and put it in a di(h, with oyfter, eel. Icry, or white fauce over it; garnilh with lemon and beet-root, with oyfter and cilery fauce in boats Fs. 144 B O I L I N G. Fowls. TRUSS your fowls for boiling, finge and put them in cold water for one hour, and with a handful of Hour wafli them well; put chem into the water boiling, put in a piece of ftale white breads ilcim them wellj and boil them half an hour, if a middling (ize, if large ones three quarters of an hour; when done take them up, wa(h them clean with a paftebrufh, put them in a di(b, and garni(h with lemon and boiled parfley, with oyAer, cellery, or white fauce over them, oyfter-fauce and parfley and butter in boats. Chickens. TRUSS your chickens for boiling, finge them, and put them in cold water for one hour, with a handtul of flour, wafli them well, put them into the water boiling, with a piece of ftale bread; boil them, if fmall, fifteen minutes; if bigger, twenty or twentyfive minutes; when done take them up, wafli them with a pafls-brufli, put them in a difli, and gamifli with lemon and parfley put parfley and butter or iiyhite fauce over the breaflsj with parfley and butter and oyfter-fauce in boats. Chickens with Bacon and Cettery. BOIL two chickens, and a piece of ham or bacon by itfelf, boil the white part of two bunches of eellery tender, cut it about two inches long, and put it into a ftew-pan, with half a pint of cream, a piett of butter mixed with flour, and fome pepper and (alt; fet it on the fire, keep it fliaking till it is thick and fmooth, lay the chickens in the difli, and poor the BOILING. 145 the Taiice over them; cut your ham or bacbn in thin Qices, and garoifh them with it all round. N. B. If you have any cold ham in thehoufe cue fome thin dices and broil them 1 it anfwers the pur pofe as wellk Chickens and Tongues. SALT fix hogs tongues for one week in the fame )ickte with the neats tongues or hams 5 boil fix fmall chiGkenft, bdil the tongues by themfelvcs and peel the fkins off boil a caulifiower white and a good deal of fpinach picked and wa(hed clean in fe Veral waters I boil it green, and fqueese it between two pewter difhes very dry; put the cauliflower upightin the middle of the di(h, lay the chickens tlofe round, the tongues round the chickens, with the roots outwards, and put the fpinach between the tongues; gsirnifh with toafted bacon, and lay a piece 0.1 each of the tongues. This is an occeUent difH for a large company. Xj$e. Pick your goofe clean, finge it, and fait it well lor four or five days; then walh it clean, trufs it, put it in boiling water, and boil it one hout j when done take it Qp and put it in a di(b, with onionfauce over it; boil lome white-heart cabbages very tender, chop them up and put them in a fauce-pan ith a little cream, butter, pepper and falt ftir ti; found till it is quite hoc, put it in a difb, and fend it up to table with the goofe Ducks. 146 BOILING, ., Duds. SCALD your ducks, draw them, and put them into warm milk and water till you want them; then trufs them, put them into the water boiling, boil them twenty minutes, and fkim them well; then uke them up, put them in the difli, pour onionfauce over them and garni(h with lemon. Ducks boiled the French W. SCALD and draw two ducks, lard them on the breaft, and half roafl: them; then put them in an earthen pipkin, with half a pint of red wine, a pint of good gravy, about twenty chefnuts firft roalled and peeled, half a pint of larg oyfters bknched and bearded, an onion, two or three blades of garlick chopped fine and a little thyme (hred; fealbn it with pepper, fait, beaten mace, a little ginger beat fine, and the cruft of a French roll grated, cover them clofe, and dew them gently over a flow fire for half an hour; when done, put them in a diOi, pour the fauce over them, and garnifh with lemon. Tigeons. SCALD, draw, and trufs four pigeons, wafh them tn feveral waters, dredge them with flour, put them into boiling water, and boil chem fifteen minutes – then take them up, put them in a hot difli, and povr parfley and butter over them; lay round them fprigls of brocdli boiled, and fend parfley and butter and plain butter in boats. KabVxts. BOILING. 147 TRUSS the rabbits and put them in cold water for two hours changing the water two or three time? 1 put them into boihng water with a piece of ftale bread, fkim them well, and boil them, if large one, three quarters of an hour then take them up and drain them, put them into a hot di(h, pull the jaw-bones out, ftick them in the eyes, and fmother them with onionfauce, with a fprig of myrtle in dieir mouths; Tbeafants. PICK and trufs your pheafants, fingfe them lay them in cold water, wa(h them out, put them in a large pot of boiling (oft water, Ikim them clean, and boil them half an hour i when done put them in a dtlb, put white cellery fauce over them, and gamiih wim lenion. Partridges. PICK and trufs three partridges, wafh them clean; put them in plenty of bdiling water, and boil them quick for fifteen minutes: for fauce, take half a pint of cream and a quarter of a pound of butter, put it over the fire, and ftir it one way till it is thick and fmooth; put the partridges in the di(h, pour the iauce over them, and gamiih with lemon Put white cellery fauce over them, or this faxjce: take the livers and truife them fine, chop a little parfley fine, melt a little butter fmooth, and then add the livers and parfley; give it a boil up fqijeeze in the juice of a lemon, and pour it over the bids Or this Iauce: take half a pint of cream, the yolk of La xk r 148 B O I L I N G. an egg beat fine, a piece of butter as big as a waU nuc mixed with flour, a little beaten mace and nutmeg, and a fpoonful of white wine; ftir it one way till re is thick and fmooth, then pour ic over the birds; or white muihroom fauce. Wbcdiocks or Snipes. . BOIL them in. beef gravy made tbua: take a pound of. lean beef cut into little pieces, put it into Vfto quarts of water, with an onion a bundle of fweet herbs, two blades of mace, fix cloves, and fome whole pepper; cover it clofe and boil it till it is half wafted, then ftrain it ofi, put it into a faucepan, and feafon it with fait; take the woodcocks or fnipes and draw the trails out, (rake care of die trails) put them into the gravy, cover them clofe, and boil. them ten mmutes: in the ‘mean tinae take t trfiils and livcifs chop them fine, put them. inC0 a,(lew-pan, with a little of the grainy the fntpes or woodcocks are boiling in, and (lew ihem, wUh a lk tic beaten mace and a gill of red wine; take the crumb of a ftale roll, rub it through a cullender fry it with butter of a light brown, and put it before the fir to keep hot: when your invpe% art done,, take half a pint of the gravy they aie boUhrd in and pot itq.tbe trails with little buttei mixed with flour fet it on the fire afid keep it fliaking tiU the butter is neked but do not ftir it with a fpboA, t-faea put tke;f:cymbs of bread in, and fhake it rounds take up the birds put ‘them m a hot difli and pCMtr tke faiKe over them I gamiAi with lemon.’ N. B. You may drels wild fos or pkvos die fame yi. i) i R O A ST IN a J49 Plovers, ‘ DRAW them clean and .wa(h them, put them in boiling and boil them ten minutes; when done take dicm up, and put them in a hot di(h with white cellery or mufbroom fauce over themj and garnifli with lemon. w CHAP. VI. ROASTING. Proper Rules to be ohferved in Roqfting. IN the firft plaire be careful that your fpiti and dripping-pan are kept clean, ? afid always put ne dripping or butter into the dripping-pan, before you lay down your meat or poultry to the fire, to have it melted ready to bafte with; finge your poultry with white paper, bafte them with butter, dredge on fome flour, and fprinkle fait on as foon i% you put them to the fire; and the fame with all forts of meat, be furC’to bafte it well as (bon as you lay t down, and fprinkle it with fair. Your fire fliould be itguUted according to the thing to be drefled, if it is very, little or thin you fhould have a brifk fire, that you may roaft it quick and nice; if it is for large joints, be fure to lay on a good fire to cake and always have it clear at the bottom. When your joint _ L 3 is t50 ROASTING. is half done remove the dripping-pan and fptt from the fire, and ftir it up tQ make it bum clear and briik I and nevrr put your meat too clofe co the fiie till it 19 nearly done, for by being too near it often fcorches the outlide before it is wrm within. When it is nearly done the fauke will draw towards the fire; then take the paper off, bafte it with butter, fprinkle it with fait, and dredge fome flour on,, to nuke it of a fine froth. Figs and geefe (hould be roafted before a brifk fire but not too near, and turned quick; hares and rabbits require time and care, and be fure you mind that both ends are done enough: when half roafted cut the Ikin at the neck-end, to let out the blood, which will prevent tbem from looking bloody when they are cue up Wild fowls fhould have a clear brifk fire, and roafted till they are of a light brown, but not too much, nor till the gravy runs out, as that deprives them of their fine flavour; if you fee the gravy begin to run take them up dirw&ly.; Turkies and tame fowls require more roafting, as they are longer in getting hot thnougb; they ftiould be often bafted, in order to keep up a ftrong troth, as it makes them of a fine colour and rife the better: and it is the beft method to keep all forts of meat well bafted, particularly venifon, lamb or veal, and -alfo hares i beef and mutton is fatter, and does not require fo much bafting. Be fure to have a fine froth on every thing before you take it from the fire. In roafting of veal, you muft be careful to roaft it of a fine brown; if a large joint, a very good fire; if a fmall joint, a brifk fire; and if a fillet, loin, or the beft cnu ot a neck, be fure to paper the fat,, that you may lofe as little of it as poflible; Ifiykat a diftance from the fire till it is foaked, then put it nearer the fire, and when you lay it down bafte ic well with butter, apd often, all the time it 13 roaft roasting: 151 ing; the brcaft muft be roalted with the caul on till it is nearly enough C boil the fweetbread for ten minutes, rub it oyer with the yolk of an egg, ? ftre w crumbs of bread on ir, and ikewer it on the breaft when it is nearly done take off the paper or cau1 bafte and froth it up, puc it in a hot dim, and put a little gravy and butter n)ixed in the difh -, garnifh with lemon and beet-root, and put the fweetbread on the breaft. Beef. BEEF fliould be kept fome time before it is drelTed, according to the heat or coldnefs of the weather; wipe it very clean with a dry cloth, and take care you do not leave any damp place on it, hang it where the frefli air can come to it, but never fait it, as it makes it hard; and when you have fpitted it, paper the top to keep the fat from melting away, put it to the fire, bafte it well all the time it is roafting, and fprinkle it with fait; (a furloin of beef of thirty pounds will take three hours and a half before a good fire) when it is nearly done take ofi the paper, bafte it, fjrinkle on fome fait, and dredge it well with flour till it is of a fine froth; then take it up, put it in a hot difli, and garniih with horfe-radifli. Mutton. IN roafting of mutton, the loin, the chine, and the faddle. fhould have the fkin raifed and (kewered on; when it is nearly done take ofi the ikin, and put it clofe to the fire to brown, then bafte ir, fprinkle on a handful of fait, and dredge fome flour on to froth it up; tAe leg or flioulder wants no paper, except you put a little over the fat part of the leg. L 4 Lamt iz ROASTING. Lamb. WHEN you road a fore-quarter: after you have fpittcd it put white paper over it, particularly the fat part of the leg, and bade it well all the time it is roafting; when, it is nearly done take off the paper, and froth ic up. In roafting the ribs, they Ihould be done very quick, as they are t;hin, and of a light brown; when done, put it into a hot diffa, and garnilh with crefles or fmall fallad, with mint fauce in a boat. Fillet of Veal. TAKE a fine fillet of veal, take out the bone,’ and make the following ftufBng: rub the crumb of a penny loaf through a cullender, chop a little beeffuct fine, a little parfley, fweet herbs, and lemon-, peel flired fine, fcafohed with pepper, fait, and grated nutmeg; mix it all up with two eggs, and ftufF it under the fat and where the bone came out. of, trufs it clofe and run the fpit as nearly through the middle as you can, rub it over with butter, tie paper over it, lay it down before a good fire to rpaft, and bafte it well; (a fillet of twelve pounds will take three hours, bigger or Icfs in proportion) when it is nearly done take off the paper, fprinkle it with fait, then bafte it, and let it be of a fine brown; then bafte it with butter and dredge it with flour, to make it of a fine froth; take it up, put it in a hoc di(h, mix fome melted butter and gravy, and pour s, under garnifl with lemon nd beet-root. Im R O A S T I N a. J53 Loin of Veal. ? ? ? TAKE a fine fat loin of veal, mind it 19 wellchopped, paper it all round to keep in the fatj fpitit and lay it down to a good fire, but not too near,and bade it well; (it wril take as long as a fillet)when it is nearly done take off the paper, fprinkre itwith fair, bafle it, and let it be of a fine brown;then baile it with a little butter and dredge it withfloui till it is of a fine froth, take it up, put it in ahot difb with gravy and butter undex ir; xoSi athin toad, cut it threecornerways, and put roundit garnifh with lemon and beet-root. Pork. PORK mull be well roafted, or it is apt to furfeit: when you roaft a loin, take a (harp pointed knife and Icore it juft througfi the fkin, and about half an inch afunder, to make the crackling eat the better; when yoti roaft a chine, with your kmfd Icore ic, one fcore down the middle firft, and then on each fide; and poced with a leg thur: fcore it all round, take a little fa and onion, wafh -and chop it fine, and mix it with pepper and fait, fufF k at the knuckle, cut a hole under the flap and put ibme in, and fkewer it up; when you put it to the fire bafte it well and roaft ft crifp, as moft people like the rind crifp, which is called crackling $ put it into a hot dilb, and a little gravy under it, with apple-fauce in a boat. The fpring or hand of pork, if very young and roafted like a pig, eats very well j or take the belly- piece, and fprinkle fage and onion with pepper and fait over it, roll it round, tie it with a ftring, and roafl it two hours, it eats very vell thii fparerib &ould; be bafted with butter, fprinkle 154 R O A S T I N G. fprinkle,lbme fait on ir, chop fome fage very fine and fprinkle on it as it is roafting, with gravy in the difli, and appe-fauce in boats. Sweet-bone is roafted the fame way. Tongue and XJdder. SALT the udder a week, then wafli it clean, and boil it and the tongue till they are tender; peel the tongue and ftick three or four dozen of cloves in it, the udder the fame, and rub the yolk of an egg over them, fprinkle them with bread-crumbs, put them in adiih betore the fire, bade them with butter, and road them till they are brown all over; then ut them into a hst difti, with a little good gravy under them, and garni(h with lemon and beet-root, with gallindne fauce and currant jelly in boats. Venifon. CUT the knuckle oflT the haunch and fpit itj rub the fat part with butter, and fprinkle it with fait, put a large (heet of paper all over it, and a thick fheet of common pafte over the fat part, then three flieets of paper over the pafte, and tie it acrofe about two inches apart with packthread to keep it on; as foon as you put it down bafte it well, and keep bafting it all the time ir is roafting: be furc to have a large fire before you put it down to roaft (a large haunch will take four hours roafting) when done take off the paper and pafte, bafte it with butter, dredge it with fiour, and let it be of a very light brown ?, take it up, put it into a hot difh, and garnift) with boiled French beans, with gravy and venilbn fauces in boats, and French beans in adi(h. When you roaft a neck put three ikewers through, and put the fpit between the fkewcrs and bones, paper and pafte it the ROASTING. 155 the fame as a haunch, and one hour and a half will roaft it fend it up with the fame fauce, &c.; Haunch of Mutton. TAKE a hind-quarter of fac mutton, and cut the leg with part of the loin in the ihape of a haunch of venifoQ, (if it is cold weather hang it up for a fortnight) then lay it in a pan with the backfide dowawardsi pour a bottle of red wine over it, and let it lay twenty- four hours turn it two or three times, and pour the wine over it with a Ipoon every time; then fpit it and paper it over, bafte it all the time it IS roafting, before a quick fire, with the fame liquor and butter, and two hours will roaft it, take off the paper, bafte it with butter, and dredge a little flour on to froth it; take it up, put it into a hot difli, and garnifh with beetroot, with gravy and venifon fauce in boats. A fat neck of mutton eats well, put into red wine twenty-four hours and roiafted the fame way. N. B. You may roaft the haunch of mutton, after it is kept a fortnight the fame way as a haunch of venifon, without putting the wine over it. Leg of Mutton with Oyjiers. TAKE a leg of mutton that has hung up for a week, cut the knuckle and flap oflf, get a quart of oyfters, blanch, beard, and waih them well, cue boles ali over the mutcon and ftick the oyfters in, tie paper over it, fpit it, and roaft it for two hours; then take the paper off, bafte and dredge it with flour, put it into a hot difli, and garnifli with horferadiib, and good gravy in the difti. You may ftew an hundred of cockles, ftuflf the mutton with them and roaft it the fame way. %S6 R O A S T I KG. Leg or Shoulder of Mutton. CUT off the (hank of z leg or (houlder of matton and fpic it, road it before a brilk fire, and bafte k vrtMy (a leg of ten pounds will takenwo hours Md a half a ihoulder two hours) when it is nearlj done bade tr, fprinkle on fome fair, and dufdge k with 6our to froth it cake it up, puc it into a hot riiO), and garniih with horfc-rttdifh, and onion-fauce ti a boat. I IF it (hould happen that you Aiould have the pig to kill, proceed in the following mamufr: take a Iharppointed penknife, ftick the pig J uft above the bread bone, and run the knife into £e heart, if the iieart is not cue it will be a long while dyings as foon as it is dead puc it into cold water a few mifnutes, then rub it over with a little rolin beat fine; hare a pail of fcalding water, pitt it in and let it Igy half a minute, then take it our, lay it upon a clean table, and pull oiF the hair as quick as poffiblej if the hairs do not come off clean, dip it in the water again; and when it perfeftly clean, wafh it in warm water, and let it lay half an hour in cold water, then wadi it out well, that it may not uAe of the rofin; take off the four feec at the joints, (lit the belly open, and take ogt the entrails put the heart, liver, lights, and petty-toes together in cold water, wafh the pig well in cold water, and dry k wich a cloth and if you are not ready to drefs it di rf6lly, put ic into a difh, and put a cloth over k. When you road your pig, pick and walk a dozen fage leaves, and chop them fine, with a large onion put fome pepper and £ilt in, and the cnamb of a halfpenny R O A S T I NO. 157 penny roll, or a piece of crumb of bread, put ic into che infide of the pig, ind few it up; pat a Ikewer through the beily of the pig, juft acrofs the ends of the forc-Iegs and another at the hicid-ltfgd, vyhich will keep it tight run the fptt in at the vent and out of its mouth, lay it down to a clear briik gre put a Aarcow pig-iron on the bar in the middle of the fire, flour it wdU, atid keep flouring ic often till the eyes dfop out or the Crackling hard; and be ftfrcip fet a difli under it, to catch all the gravy that drops out. When the ptg is nearly enough ftir up the fire a little brifker, put a quarter of a pound of butter in a coarfe cloth, and lub it all over till the crackling is crifp; wipe it dry, then take it up, hv it in a difli, cut off the head with a fiiarp knife, and cut it all diofwn the back before you draw the fpit out, pot it biick to back in the diih, and put it before che flre; fplit tht head in two, take em tbt brMiA, cut the. ears off, and fplit dach fide in tw hf one piece oo each fide tte pig, one at’ each cMl ai)d the ears upon the (boulders chop the bmm fine, and put thenoirwith the fage aod onion, and the gravy that comes fnotm the pig, into a ftew’pani with half a;. nut f white gravy, boil ic up aad paor it’in yoot dilhy with currant and Ikmpbire iaui$e is boats. ? laftead of flouring it, you may rub tc over witfi fwert-tiil before you lay it dowA, and with a Je feathers put fome oil on every ten minutes, till it h nearly done then wipe it dry with a clean dotft, and treat it as above; You may leave out the onion if it Ihould not be approved of, as many ladies and gentlemen have an averfion to onion. ?t mid I- 1 158 ROASTING Hind Quarter of a Figdrejfed Lamb Fajhion AT a time of the year, when houfe -lamb is very dear or not to be had, take the hind-quarter of a large roafting pig, flun it, put it on a fmall fpir, bafte it with butter, and roaft it half an hour; then froth it up, put it into a hot dilh, with gravy under it, and garnilh with Seville orange or lemon or fmall fallad, with mint fauce in a boat. If you roaft it of a fine light brown it will eat like lamb. A Fawn. SKIN your fawn, and make a Huffing in the following manner: rub the crumb of a penny loaf through a cullender, pick and chop half a .pound of beef-fuet, pick and chop a handful of parQey, fome lemon-peel and fweet herbs chopped Bne, ieafoned with pepper and fait, and half a nutmeg grated break in two eggs, and mix them all up together; put it in the belly, few it up, trufs it, fpit it, roaft It before a good fire, and bafte it well all the time it IS roafting; (a middlingfi2ed one will take one hour and a half, a large one two hours) when it is done bafte it with butter, fprinkle fome fait on it, and dredge it with flour; take it up and put it in a hot dilh, with gravy in the difli, and mint fauce in a boat. N. B. A young kid is roafted in the fame manner Ham or Gammon of Bacon. CUT off the (kin, trim the under-fide clean and lay it in lukewarm water for two or three hours i then lay it in a pan, pour a quart of Canary wine upon it and let it ftcep ten or twelve hours turn it now ROASTING. 159 BOW and then, then fpic it, and tie white paper over the fat part of it, pour the Canary it was foaktrd in into the dripping-pan, and bafte with it all the time it is roafting; when it is done take off the paper, and dredge it well with bread-crumbs and parflejr Ihred fine, make the fire brifk, and roaft it of a fine brown; if you eat it hot, garni(h with bread-rafp. ings, or lemon and beet-root: or thus, half boil the ham or gammon, take off the rind, fpit it, and dredge it with oatmeal fifted very fine, balle it with butter, roaft it gently for fix hours, ftir up the fire, and brown it quick when fo done, pour gravy in the difli, and garni(h as above. N. B. If it is to be eat cold either way done, put it on a clean napkin in the difh, and gamiih with parlley for a fecond courfe. Ox Palates. ? BOIL three ox palates till they are tender, take ofi the two (kins, cut them about two inches long, and lard half of them with bacon -, then have ready two or three pigeons, and two or three fmall chickens draw and trufs them, fill them with force-meat, lard half of them, and fpit them on a bird-fpit thus: cut fome flips of fat bacon, put on a bird a palate, a fage leaf, and a piece of bacon, and fo on each bird a palate, a fage leaf, and a piece of bacon, and tie them on a fpit by theflnfelves; take cocks-combs and lambs-ftones, parboil them, lard them with very fmall flips of bacon, fome large oyfters parboiled, and each one larded with a piece of bacon, put them on a long flcewer, with a little piece of bacon, and a fage leaf between them; tie them on a fpit, beat up the yolks of two eggs and rub over them, fprinkle fome bread-crumbs over them, roaft them, and bafte chem with a little butter; have ready two fwcct id R O A 3 T i N O ? fwectbrcads cut in two, fome artichdk-bcttoms eui in four, and fried brown; rub the difh with (hallots lay the birds in the middle, piled upon one another, nd lay the other things all feparate round about the birds; have ready for fauce a pint of good gravy, a gill of red wine, the oyfter liquor, a little anchovy liquor, and a piece of butter rolled in flour; boil it tip, fqueeze in the juice of half a lenion pour it over all m the difh and garnifh with lemon Calfs Liver. StlT the liver fir-ft, lay it on a dreflcr, and lard it with bacon; road it gently bade it with butter fprinkle fome fait on ic, and when it is done put it in a hot difli, with good gravy under it, and garnilh it with ralhers of bacon broiled. ttart. ‘ HAVING cafcd and truflcd your hare, a direed )n the article for trufTing, make a (lufEn thus: rub the crumb of a penny loaf through a culTender, chop a quarter of a pound of becf-fuec, a little frelb butter, fome parfley, fwcet herbs, and lemon-peel chopped fine, feafoned with pepper, fair, and a little gratcrd nutmeg, take the gall out of the liver chop the liver fine, and mix together, with two eggs and a glafs of red wine; put it into the belly and few 01″ flcewer ic up, put the fpit in at the vent and bring ic out at the neck, put it down to a good fire and baile it well with butter; or put a quart of milk and half a pound of butter into your dripping-pan, bafte it all the time till it is done; then bafte it with a licde butter, fprinkle a little fait on it, and dredge it witk floor to make it a fine froth; (a fmall hare will take an hour, a very large one an hour and a half) take it il d A f t N G tit ft dpi put it into a Hot dlfii with whicfe faUce or raVy under it and grivy and Iweet fauoe in boats; RaBlfits Marc Fdjbiok. CASlEi trufs, ahd ftuff t&e; rabbit the fame as & liarc, dip the bak into hot water; take off the (kin; lard it whh fmall (lip of bacon oi not, as you fancy; and roaft it of a fine Brown y put it into a hdt dilh; if larded, put gravy iii the diflii if not larded put White fauce under; as for hares, with currdnt jelly and gfay iii boats % garniJSbi with femon arfd beet Wot. Ralfbiti. AfTEk your rabbits are truffcd fpit them, and wy them down td a briik fire, bafte them with but)i fpririkte them with a little fair; ahd dredge a little fioUr bti thetii (half an hour will fdaft tnem btcpt they afe very large) iihen done; if they are not of a fine brown, ((op the fpit a trioment, and Brown the back when they are done take them tip, ‘cut off the heads, artd fplit them in two, put the DOdies into a hot di(h, the heads round it, and gari)iih with lemon Or obdge, with liver &uce; under them Or in bots. TRUSS your turkey as direfted for roading tnake a ftuffing as follows: take the crumb of a halfpenny roH, nib it through a tulJender, a quarts of a poun4 of beef-fuet chopped fine, fome fwett JKrbr, parfley, and lemon-pel (bred fine, grate fn a little fiutmeg, feafon it with pepper’tfnd fait; mix t tp with an egg, and put it in the breaft of th M turkey i6i ROASTING. turkey, put the Ikin over and fallen h to tbe back with a flcewer, fpit: it, finge it, and cie paper over the breaft, put it before a moderate fire, and bade it ?cll all the tinie.it is roafting; when it is done take off the paper,’ bafte it with butter, fprinklc a litdc, fat on it) and dredge it with flour -, then take it up put it in 9 hot difh, with good gravy, or brown cdtery fauce under it; sarnifh with lemon and beetroot, wth onion and bread fauCe in boats. A middling-fised turkey wtll take one hour and a quartci bigger or lefs in proportion. N. B. You may fluff the Bread with faufag meat, or veal force-meat, as you like it bed. “Turkey with Cbefnuts. TRUSS your turkey for roafting, take JialC a bun.dred of chcfnuts boil them till they ve tender, pcd them, chop half a dozen very fine, and put in the (lufEng as above take the nQarrow out of two beef niarrow-bones, cut it into pieces, and (luff the belly of the turkey with the marrow and chefnutsj fpit ity and cie the vent clofe to the fpit with a ftringb finge and paper, the breaft, put it down to a good fire, and bailc it well all the time it is roafting; thca take off the paper, bafte itith butter, fprinklc a little fait on it, and dredge it with fiour to make the froth rife, take it up, and put it into a hot difh have ready a dozen of the chcfnuts fplit in two, ftcw them in half a pint of brown gravy, a gill of white .vine, two fhallots chopped fine, thicken it wkh a jlittle butter rolled in .flour, boil it fmooth,,pour it in the dilh, and garpifti with lemon and beet-root, with bread fauce and gravy in boats. N. B. It will take a quarter of an hour longer roafting than vichout the marrow and chefnuts ‘. ‘ furkij It O A S t 1 fJ Gv 163 Turkey the JUamiurgb VTay EAlCEtne pound of lean beef thvee quaiters of pound of bedfuei ch(ped verf fiof fome fweet iicrbs and parQe)F a little gar icfc. chopped finoi Tea iimod with pepper, falcv tnd ant meg, mixed up with tJirce eggs draw the turkey 5nge it, raife the fktfi all ronnd the breaft and back, and put the ftoffing in-; trttft it for roafting;, ipit it paper it alk over. put ic cibwn to toaft, and bafteic well tUI it ia done) tiitiitake off the paper, bafte it with butter, fprinkle tin fooae iak, and dredge it ith flour to make it ol afinefioth) cake it up and nic it in a hot dilb, with bniwa cellery fauce under it gamifli . with lemon and beec-rooc, with gravy and bread fauce in boats. N. B You may lard the breads of the aforemen tinned turkies, but mind to paper them, or cut broact es of bacoQs and tie ihe dVer the jbfeafts.(il ip caHed ika(difi( ? . ??- AFTlEJk. they are trufled for roafting, put ? littlif pepper faJt and butter in the infide fpic thetflii n4 ‘Ifiy chea dourn to roaft, finge and bafte (ham well withtrutter, fprinkle on a Hctle fait, and dredge ihem with flour roaft them three quarters of ait hour, and of a fine light brown; when they are done bafte thefii with butter, and dredge a little flour on them to wake the frotliriie; then take them up, and dilh iiibem in hot diflies, with good gravy under them; gamilh with lomon or ivgter-crellef with green fagcf ) grary in boaa M ‘Mt9. x64 K O A. ST iNx;: TRUSS the goofe for roafting, pick, wafli, il&d; chop a dozen of fage Jeaves, and two large oiuoiis a fpoonful of fait and one of pepp6r, put them ta the tnfide, fpic itj and lay it down to the fire, fioge’ and bade it, fprinkle fome fait on, and dredge it: with floury (a large goofe will take one hour and a half; a fmall one, one hour a middling-fise one one hour and a quarter) when it is done bafte it with butter, and dredge a little flour on it to raife’ the froth i take it up, put it into a hot difli aii4 garnifli with lemon and beet-root, with fome good gravy under it, and apple-iauce and gravy in boats: tiucklings. . ‘ TRUSS two ducklings for roafting, put a litd6r pepper and fait in the infide, fpit themi put them down to a briik fire, finge and bafte them, fprinkle a little fait on, and dredge them with flour; roaft them of a fine light brown, then bafi:e them with bucter, ahd dredge a little flour over to froth them; then take them up, put them into a hot difli, and’ garnifh with lemon, with green Hiuce and gravy in boats, ? Tiucks. TRtJSS your ducks, chop fome fage leaves well wafhed, and two large onions, feafoned with pepper aod fait, and put in the infide, fpit them, and lay them down to a clear, briflc fire, finge and bafte them fprinkle a little fait on, and dredge them with flour; roafl: them, if large, three quarters of an hour i if ndling-fize, half an hour; then bafte them with butter. R O A S T 1 N G igj butter and dredge a little flour over to froth them; take them up and put them into a hot dilh i garnilh .with lemon and beet-root, with gravy and onion, fauce in boats. Fowls. TRUSS them for roafting, fpit them and lay them down before a clear, brilk fire, finge and bafte them, fprinkie a little fait on, and dredge them with flour (a large capon will take an hour, a large fowl three quarters, and a fmall fize half an hour) bafte them often with butter; when they are done bafte them with butter, and dredge ibme flour over to froth them; (be fure to roaft them of a fine brown) then Cake them up, put them into a hot difh, with gravy under them, and garnifli with lemon and becrto root, with egg fauce and parfley and butter in boats, Fowls the German Wny,’ TAKE a fowl and trufs it for roafting, ftuff the breaft with any force-meat you like, and fill the body with roafted chefnuts peeled, fpic it, and roaft it as above; have a dozen more roafted chefnuts peeled fiew them in a pint of gravy, feafon it with pepper and fait, and thicken it with a little butter mixed with flour, and boil it till it is fmooth; fry or broil half a dozen faufages, put the fauce in the difli, the fowls on it, and the faufage round; garnifh. with kmon. N. B. You may drefs ducks the fame way only leave out the faufages. M 3 . Fcwif i t66 ROASTING. Powls iffith CheJhutU BOIL forty chefnuts till they are tencieri pttjl them, mir.ce about twenty very Bne, and bruile then) in a mortar, parboil the livers of the fowls and put them in the mortar; with half a pound of bani or bacon (hred fine, heat k aH well together; chop a handful of parfley, feme fweet herba a Ikdc lemon-pexrl chopped fine, feafoa it wkh pepper and fait, a little beaten mace and nutm, t% k all well up, and ftuff the Infide and brea)l of the fowl with it, fpit ir, tie the rump $nd oeck-;nd& clofet finge bafte, acd roalt it of a fine brown: for fauce, have ihe reft of the chefnuts, peeled and (hinned, put them into a (lew-pan, with half a pint of good gravy, a glafs of white mrine, thicken it with a littk bucter mixed with Bour ( boil it up till u is fmoethi nd put it in the dilb; froth up the fowl, take it up put it into the diiObi and garni(h with knion. Chickenu TRUSS them for roaftifig, fpii them, athd put them down to a clear fire; finge and bafte (hem with butter, fprinkle a little fait and dredge a little ftoar en (hem, and roaft them twenty minutes of a light brown; then bafte them, and dredge or a little flour to froth them take them up, put them into a hot diih, with a little gravy ucder them, and garnifti with lemon and beet- root, with pariley and butter und egg lauce in boats ! Chickens ‘with Cucumbers. TRUSS two chickens for roafting, break the Iprcddbones Oat;i and (nke 9 force-net ihys: take the ‘R o A ST I ira: 167 the fldD) of a foil and of two pigeons with two or three dices of hatn ot bacon chop them fine akoge ther, take the crumb of a penny loaf, foaked in milk and boiled up, fee it to cool, and when cold mix the ingredients together, with fome fweet herbs parlley, and lemon-peel fhred fine, feafofted with beaten nace nutmeg, pepper and fait, and the yolks of two eggs; fin te chickens with it, fpit them tie them at both ‘ eiids, and paper the breaftsf: take four cucumbers, pare them, and take’ out the pulp, put them in falc and water two hours before you ufe them; then dry them with a cloth, fill them with force-meat, (which you muft take care to fave) tie them round with packthread, flour and. fry th((m brown; when your chickens are roafted enough take them up, and lay them in the di(h; untie the cucumbers, but take care the meat does not fall our, lay them round the chickens, with good gravy in the dilb i garniih with lemon, and gravy in a boat. Pieqants. AFTER your pheafant is truflfcd to roaft fpit if, . put it before a clear fire, (inge and bade it, fprinkle a little fait on it, dredge it with flour, roaft it hal an hour, and bafte it often; wbeA it rs done froth if, cake it up and put it in a hoc difh, with gravy under it; garniih with lemon and beet- root, or creflcs, with bread and poveroy fauce in boats. Be fure to ftick two of the beft tail feathers in th rump. Partridges ROAST them the fame way for twenty minutes of alight brown, put them inco a hot difh, with gravy M 4 ‘ unddr 68 R Of A S T I N G, ynder them, and garnifh with lemon aqd beet t with tred and poverqy fauce ia boats. Fowl lbeafqnt Pajhion. IF you (hould have but one pheafanti and wanf (wo in a di(h crufs a black-legged fowl the fame way as a phcafant, and lard the breafl: with bacon, but not the pheafant, and nobody will knqw the difr ference. You muil put a ptieafants tail-feather ia the ruoip. Wild Ducks. WHEN they are trufled put a littje pepper and fait ifi the inOde pf them, (foqie like a little fage and onion Ihred fine in one; and forpe a little fage pnly) fpit them, and put fhem down before a briflc fire, fingeand bafte them, fprinkle a little f4lt an(l dredge a little flour on them, road them twenty minutes, or it you like them well done twenty-fiye minutes, froth them up, and put them in a hot di(h, jgarnifh with waterrcreflcs, with a good gravy t the ifb, and onion fauce and gravy in boats. Pintail and dun birds yill take twenty minutes i fafterlings or widgeons, if larger twenty minutes, if fmall fifteen minutes, teal twelve or thirteen minutes; difli them the fame s wild ducks, bt m pnion fauce for teai. Woodcocks and Snipe4 AFTER they are picked and trufled put them on (I bird-fpir, and tie them on another, cut a toa(( Tound a loaf, toaft it on both fides, and buttcf it ly th(! woodcocks down finge and bafte them witi 4tu(tr, ut the toaft under them for the trail to drop 11 O A € T I N O- 169 ff bafte them bfteiu and roaft them if Itrgr crenty-ve minutes, if fmiU and thin twenty mw pmcs froth chem up, take up the toad, cut it 19 iquancrs, put it in the difh, and put fomte gravy an4 ))utcer over it, take up the woodcocks and put them on it with the bills outward; garnilh with lemoi beet-roor, pr creflcs, with 4 little meUed;)utter in )xat. You my take the trail out before you pot thenai down to rpaft, and put it into ftew-pan with sr little gravy, and fimrper ip five minufes, put a little melted butter to it, (hake it round, and put it on the toafts 0r you niay fry bread-crumbs, the fame as for larks, nd fend in a plate. Snipes are done the fame way, only roaft th large ones twenty ipinute$ fml tiin ope iif(ee minutcSf Ortoons. TRUSS them like woodcocks on a fmall fpit, and put vine leaves between, tie them on another fpit put them to a brifk fire, and tafte them well with butter, with fried bred- crumbs u the difh an4 gr?7Wbots, Ruffs and Reefs TIESE birds are found in LincolniJiire and tho Ifle of Ely, and very rarely in any county of Eng apd befides 1 the proper way to feed them is to yax them jn feparate cages, and crumble white breads ibak it in milk, with a little fine fugar, and boil it when cpld put it in the pan or trough, every one fe parate as they are of fo delicate a nature they will not feed together thy feed very faft, and if no( billed 1(1 eight or ten dys they will die of their fat. When N 176 RO A S f I N G. Whtn you kill them, pick nd tfs them tike a woodcock, pnljr cut off the head, or leave it on, 9ccordtn tb your fancy, and draw them, put themen a bird-fpit, and tie them on another, with vine leaves between and over the breads, abd put them before a clear fire cut a toaft’ round a Ibaf, toaft it on both fides, put it under the birds, bafte them nith butter, and road them twenty minutes; have ready feme crumbs of bread crifot before the fire, put the toaft in the difh, the birds upon it, with the crifpt bread round them, and good gravy and plaia butter in boats. ? ? Larh the Dunfiable Way. PUT a dozen larks on a bird-fpit,” tie theifi oft another fpir, and put them down t6 a moderate fire) take the crumb of a three-penny loaf and rub it through a cullender, bafte them with butter, and fprinkle them with the crumbs of bread, bafte then often, ftrew bread crumbs on them for twenty-five minutes, and let them be of a fine light brown: in the mean time take a good many crumbs of bread, put fome butter in a pan, and fry the crumbs crifp and brown; put the larks in a difh, with the crumbs all round them, nearly as high as the larks, with plain butter and gravy io boats. ? ? Guinea Fowl. TRUSS it the fame as a pheafant, and lard the breaft; roaft it the fame as a pheafant, with bread fauce and gravy in boats, Pwrf ? Jl O A $ T I. K (S. 17% ‘ 7 Ptzeons. CHOP a handful of parfley, put a little pepper and fait, mix it up with butccr, and ftuff the infides of the pigeons wuh’ic; put them on a f mall fpit, and tie both enkis elofc) put difii to “xl clear fkvt finge am) bafte them with butter, fprinkle a liftle fill m, and dredge them with flour foiaft them twentf minutes, -froth thetn up, put them into a di&i; and garnifh ith lemon, with parfley fauce and gravy ill boats You may tie the neckends put a ikewer through’ the legs, tie a ftring to it, and to the chimheypiece ‘keep chem turning til they are done, and tbef will fwim in their own gravy. ? 1 Plovers. TRUSS them like woodcocks, put: them an % bird-fpit, tie them on another, and put them before a clear fire; cut a toad rpund a loaf, toaft it on both fides, put it under the plovers, 6nge and bafte them with butter, fprinkle a litde fak on them, and roaft them a quarter of an hduri cut the toaft in four pieced, put it into a hot difh, with a little gravy and butter over hi pfltj( on the bia, and fend them awaf hot- “,: . . ?? ? . meai-Eart ” ‘ i THESE little birds are found in the South Bowdi near Brighcbemftone, Lewes, Tunbridge, &c.; . Picl( and truls them the fame as larks,, put them on a bird-fpic, with a vine leaf between, tie them on amttber fpit, put them down before a clear fire, bafte them with butter, roiifl: them ten minutes, and then put J7 R A S T I N Cr. pot them into a hot diQi; have ready (bme bread crumbs fried, the fame as for larks, put them round the birds, with plain butter and gravy in boats. Ox-Heart. CUT the deaf ears oflF the heart, and wa(h out iS the blood; make the following ftuffing: grate the crumb of a penny roll, half pound of beeffuet chopped fine, fome parfley and fwcct herbs (bred fine, a little lemon-peel, and a little graced nutcnegi feafoned with pepper and fait, break in two eggs, tatx it altogether, and ftufF the heart with it; tic a piece of ftrong papei’ over it to keep in the ftuffing, fpit it through the middle, put it down to a good e, and bafte well all the time it is roafting -, (if a large one it will take two hours) when done take it tip, and put it in a wacer-difli, with hot gravy in it, and fend it away as quick as’ poifible, as it foon gets cold, with currant jelly and gravy in boats. Qalfs Heart. CUT off the deaf ears, wafli out all the blood, and make the following ftuffing: grate the cruoib of a halfpenny roll, a little veal or. beef fuet chopped ‘fine, a little parfley, fweet herbs, aid lemon-peel (bred fine, and a little grated nutmeg, feafoned with pepper and fair, mix it up with an egg, andftuffthe heart with it; tie a paper over the top to keep the (luffing in, fpit it, roaft it one hour, and bafte ic well .with butters when done take it up, and put it into 41 hot diCht with rayy and butter mixed under it YhA R O A ST: I N a 173 Veal Sweetbreads. TAKE three large windpipe fweetbreads boil fbenfor five or.ifix minutes, andvwhen cold rub them over with the y(4k of an egg and iprinkle bread-crumbs on them, put them on a bird-lpir, tie them on another, put them before a clearlfire, bafte thto with butter, and roaft them half an hour of a fine brown I cut three fmall toafts, toaft them on both fides, put them in the difl. and pour gravy and batter over them; then take up the fweetbreads pot them en the toafts and garnifh with lemon amt beetroot. -? ‘ PICK and troXt them tike partridgis pot theot QB a bird-fpft, tie vine leaves over the breafts, and’ tie them on another fpit, ? r6aft them fbr twen rra mites, before aclear fire, and bafte them with butoer cftea when they are done put them in a difh, with fried breadctumbt round thenii aid’ hiwd iauce u) gravy ja boitti. CHAf; t 74 t ? . ? C H A P VH,. B A KING. fT. KL£ a linnpof beeC coi the ieft Irood! tiM j bones, cut the finews oS and beat it well wtcli a roiling-pin; cut fome pieces of bacon about a quarter of an inch fquare, chop a band&l; of parfley iome fvect lierbs, fome beaten cloves, mace, alK %iccv pepptr fdd faky aniMd iiltogether vi£b it gpH m reel ynvat roll the bacon in, and with a laiigt larding- piA Lard the beef through feafoA k with rpepr,lakv cloves, spd space .beat fine.cfhop the ioOGs,,piK shm in an earthen, pao. ao(i ahe meat at tfy hm a;psu94 of ufceii fonoe bay kaves a little Whole pepper, bundle ef fveet brbs. ‘three or four ihallots, half a pint of red wineatnd the iame quantity of watcr cover the pan clofe and iDake it three hours; when done, take the meat out .and pur it into a di(h before the fire, ftrain the liquor oF, Ikim off ail the fat, and put it into a Aew-paDi iwith a piece of butter rolled in flour, boU u tin it is fmooth, rh6n pour it over the meat and gamilh with toafted fippets. You may add mufhrooms truffles, morelsv and artichoke-bottoms cut into piecq in the faucc if you like iu ? ‘.V Bik B.A J IN O. ijs Ribs of Beef. . CUT. the chine4xne oflF, and crack the ribs to make them lay even in the difli, pinkie them wtdi fak, tnd lay Toaie bits of butcer 00 the top iFiflF tbeoi all over with Qour put them into;m carthcR pan, and bake them; vhen done, put themia a deaa hoc dilh and garnifii, with horie-radiflu . , MIX a poqnd pf flour with a, pint and a half of milk and four egjg;s ‘into a ba:ter put in a Jitcle ial beaten ginger and a little grated nutqfieg, .put it kto. a depp difb’ that you intend to fend it to stable jo take the vemey piece of beef, fprinkJe it With, fait, put it. Into the batter, bake it two hoursii and fendit qp hot. . I Leg tf Beef. iTAKE alTeg of beef, cut off tlie.meat info piecea,; and break the bonjg;, put it Tnto an earthen pan with k bundle of feet hejBs two onions, fix bay leives a fpooniiil of whole pepper, fom Ipves. and nnace, aod a ipoonfiii pf fair, cover It, With wacer and put .in half a pint if red win, tie it dQwn dole, with ftrpng paper, and bake it weH till it is tender; when it is done take it out, ftrain it through a. fieve, and pick oyt all the fat and. finews; put a’ little butter otq a ftfw-pap,. melt it? apd put in. a fpoonful of flour, ftirit till it is fmooth, put in a pint of the liquor, boil it up, then put in the fat and fiiiews feafon it with pepper and fait, and a fpoonful of fiiuftard) (hake it about till it is thoroughly bot Vnit it into the di(h, and garniih with toaCted fippets. Calf$ I76 6 h J ilf Gi t Caifs Head. TAKE a calPs Head, trim it and afli h ttrf irtcan, take out the bfaiils and throve theiM into cotd water to fbalc out the blood, get an estrthen diAi big taough to lay the head on, and Hib the thlide of (he diih with butter i cut a pound of lean beef into pieces and put in, with a bundle of ftieet BerbSj ari onion ftuck with cloves, two blades of mace; and a quart of water la; fome fkewers acrofs the topi df the diih, and lay the head Upon them, rub foroe Hale bread through a cullender chop fome parflty and fweet herbs fine, a little lemoit-peel (hred fine; ftme pepper and fait, and halt a nutmeg grated, mis: them altogether; fkewer the meat Vip% that it ixiay not touch the di(b, rub the volk of aA ege over k, and ftrew the crumbs and hero’s over it; ml iht eyes with butter, and put fome in hv& all over the hd; ill the mean time boil the brains, with three or four fage leaves, and chop ehem fine % iihen the head is baked of a fine brown piit it ill a difli beibre the fire to keep hor then ftir altogether- in’ the di(h, put it into a fauce-pan, borl it’ up, and ftrairt it; put it into the faucc-pan again, with the brains, knd fage leaves, a fpoontul ot ketchup, a gill of winC) a piece ot butter mix with floury and ixnl it up tin it is thick aifd fmdo; ptit the fauc6 in the diih, and the head uptfn it xoo muft not;cut the tongue out, but hen it is baked peel it, and it will make the head lay better in the difti. . A (beep’s head baked the fame way ttvi icrj wtlb iafT ?i fi A It B N G. S- ? ? ? Calfs Bead the Dutch Way. GET half a pint of fpaniih peas, and lay them in water all night $ wa(h’ the head very clean, take out the brains, and put them into water to foak cue the blood, ay the head in’a deep diih, mix the peas with a pound of whole rice well wafhed, and lay them round the head; then take two quarts of water feafoii it with pepper and fait, and a little beatea mace colour it with fafiron, and pour it over, bake It well, and fend it up iit the fame di(h hot. You may fry-the brains in little cakes, and put them round and over the head for garnifli. Lamh and Rke TAKE a neck or loin of lamb, half roaft it) and tut it into chops; in the mean time boil half a pound of rice in two quarts of water for ten minutes, ftrain it off, and put it into a quart of good gravy, with a little beatea mace and nutmeg, flew it over a Qow fire and keep it flirting till it begins to thick ens take it off, put in half a pound of butter, and ftir it till the butter is melted j beat up the yolks of fix eggs and flir in, then butter your diih, feafoa the chops with pepper and fait, lay them in the di(h, pour the gravy which came out of them over them, and then put the rice over them, beat up the yolks of three eggs and put over all; fend it to the oven, and bake it three quarters of an hour. TREAT your pig the fame as for roaftmg, rub ft all over with butter and flour it well butter ati earthen diih, put it in, and put it in the oven i take N it 17 BAKING. if out as foori as it is done, put a piece of butter in a cloth, and wipe it clean; put it in the oven agaia till it is dry, then take it out, lay it in a difli, and cue it up the fame as a roafted one; fkim the fatoflf the difh clean, and take the gravy that is under, . with the brains fage, &c.; and half a pint of veal gravy, thicken it with aJittlc butter mixt with flour, give it a boil up, and put it into the dilh. Fillet of Veal. TAKE the bone out of the middle, truls and ftufF it the fame as for roafting, butter an carthci difli, butter the veal all over, fprinkle on fomc fals, and dredge it with flour, put it in the di(h and and bake it; when done put it in another di(b, pour gravy and butter mixed over it, and garnilh with iemon. Ox- Heart. STUFF it the fame as for roafting, but do not put any paper over it, fee it upright in the difli by means of a wire ftand,,and bake it two hours; when done, have fome hot gravy ready, put it in a dilh, and fend it away dircAly Herrings. SCALE, gut, wafli, and cut off the heads, wipe them dry with a cloth, and lay them on a board; mix fome black and Jamaica pepper, a few clover and plenty of fait, rub the filh with it, lay them ftraight in a pot, with bay leaves between thcmi cover them with vinegar, tie a ftrong paper over them, and bake them in a moderate oven; they may be 6ac hoc or cold, but bcft cold. When ypu “take BROILING 179 take any out, put them in a difh, with a little of the pickle; tie them down dofe again and they will keep a long time. Sprats “WIPE your fprats with a clean cloth, rub them with pepper and (alt, and lay ihem in a pani bruife a pennyworth of cochineal, put it into the vinegar, and pour it over the fprats, with fomc bay leaves, tic them down clofe with coarfc paper, and fet them io the oven all night They eat very fine cold. You may put to a pint of vinegar half a pint of red wine, and fpices if you like it; but they eat very well without mmmmmmmmkmmttmmmimkKimttlillmm CHAP. VIIL BROILING. Proper Rules to be obferved in Broitingt BE fure to keep your gridirons clean fcraped between the barsj and rub the tops bright before you ufe them, which will prevent f heir flaring, aS it often fpoils every thing you broil. Before you begin let your fire burn clear, and free from fmoke; turn your becf-fteaks, mutton lambj or pork chops quick; cutlets feldom want turning more than once if done. gradually I have your di(h very hot before N 2 the 8d BROILING. the fire, or over a chaffing-difh of coals to put tlie tneac on as foon as it is done. Never garnifh anf thing broiled, but put horfe-radiih and pickles ia aucers or fmall plates; and be fure to cover the dilh as quick as poilible, and fend it away hot. Never bafte any thing with butter or fatof any kind while broiliog, as it will make it fmokey and black. Fowls, chickens, pigeons, &c.; require to be broiled gendy, becaufe ihey are not fo foon hot through as meat and have roui’ fauce ready to fend, or put over, tht momefht they are done. Fowls and Chickens. SLIT them down the back, and put two ikewerf through them to keep them open, finge pepper, and fait them, put your gridiron over a clear fire, an at a diftance; put them on the belly-fide downwards firft, till they are nearly half done, then turn them, and take care the Be(hy-fide does not burn put the liver and gizzard on a fkewer, pepper and fait and broil them -, lay your fowls in a hot difh, and pour frefh or pickled mufhroom fauce over them s garnifli with the liver and gizzard and notched le mon or this fauce, pick and waib fome forrel, chop it fine, put it into a (lew- pan, with half a pint of. gravy, a piece of butter mixed with flour, feafon it with pepper and fait, and ftcw it for ten minutes; put it in the dilh and the fowls over it, or any fauce you fency. Pigeons. CHOP fome parflcy fine, mix it up withbQtter pepptr, and fait, tie the neck-ends and ftuff them, tie the other end, put your gridiron over a clear fire at a great diftance, and broil them gently for half BROILING, i8i an hour J or you may.fplit them down the back, put alkewer through, pepper, fait, and broil them ?, put them into a hot difli, with a little gravy under them, and parfley and butter in a boat. Beef Steaks. TAKE a rump of beef that has been hung up for five or fix days, cut your fteaks all the length, about half an inch thick, beat them with a chopper, put your gridiron over a clear fire, and rub it with a little bcef-fuer, put on your fl:eaks, and turn them quick till they arc nearly done, then pepper nd falc them, and turn them quick till done; have a hot difh, put them in, cover them up, and fend them away hot, with chopped Ihallots, horfe-radi(h, and pickles ir) faucers. Beef Steaks the French Way. PUT half a pint of gravy, the fame of red w’ne with half a dozen Ihallots chopped fine, feafoned with pepper and fair, into a ftew-pan; cut two fine rump-fteaks, half broil them,’then cut them in fquare pieces, and put them into the ftew-pan, with a fpoonful of vinegar, cover them clofe, and fimmer them over a flow fire half an hour; then put theln into a hot difli, cover them, and fend them away hot. Mutton Chops TAKB a loin of mutton, cut off the (kin and part of the fat, (if it is very fat cut the chops about half an inch thick) pepper arid fait them, put your gridiron over a clear fire, and broil them quick i (but mind that the gridiron does not flare, for that N 3 will i82 B R O I L I N G. will fpoil them) put them into a hot diib, with i fpoonful of ketchup under them and horfe-radilh and chopped (ballots in fauccrs. Cutkts Maintenon. CUT fix thin chops ofF the befl- end of a necft of mutton, with a bone in eachy cut the fat off the bone and fcrape it clean; take fix half-Hieets of paper,’ and rub a liltle butter over them, rub the crumb of a dale penny loaf through a cullender, ihred fome parfley, fweet herbs, and lemon-peel fine, mix them with the crumbs, and feafon it with pepper, fair, and nutmeg; melt a little butter in a ftcw-pan, dip the chops in on both fides, and put the crumbs, &c.; on ihcm, put them in the paper and fatten it, leaving out the bone, broil them for twenty minutes over a clear fire, but mind the paper does not catch fire; put them into a hot,fli, with poveroy faucc ina boat. You may make it of a loin of mutton the fame way, Pork Cbeps. CUT a loin of pork into chops half an inch thick, notch the rind pepper and fait them, and broil them over a clear fire of a fine brown; (they require more time than mutton) when done, put them into a hot diih, with a little gravy under thein Veal Cutlets. CUT your cutlets off a fillet of veal about a quarter of an inch thick, and about fix inches broad, put bread crumbs and herbs, the fame as for cqtleis maintenon, on both ftdes, put your gridiron over very B R O I LING. 183 ft very clear fire, put 00 the cutlets, and broil one fide of a fine brown turn (hem, broil the other fide the fame, and put them in a hot difli; have itady the follbwing fauce: put half a pint of gravy in a fauce-pan, with a piece of butter -mixed with flour, two fpoonsful of ketchup, a little pepper and fait, boil it till it is thick and fmooch, and put it over them; or fre(h or pickled muihroom fauce, with thin ralhers of bacon broiled for garnifh. Veal Cutlets Maintenon CUT your cutlets off a fillet of veal a quarter of an inch thick, and two inches fquare, put them in paper the fame as cutlets maintenon, broil them, put them in a hot difh, with poveroy fauce in a boat. Veal Chops. CUT your chops off a loin of veal about three quarters of an inch thick, pepper and falc them, put your gridiron over a clear fire, and broil them gently of a fine brown; put them in a hot diQi, with gravy and butter over them. Lamb Chops. TAKE a loin of grafs lamb, and cut it into thin chops, put a (kcwer through the kidney pare to keep it together, fcafon them with pepper and fait, put your gridiron over a very clear fire, and JJroil them of a fine brown, but take care they do not flare, as that. will make them black; when done, put them in a hot diib and cover them fend them away quick aad hot, N 4 Potatoes L i84 B R O I L I N G. Potatoes FIRST boil and peel tbem cut them h two Md broil them brown on both fides, put tficm in a hot difhy with melted- butter iir a boat. Legs of Turkey or Fowts. TAKE ihc legs that have been boiled or roafttd, fcore theo) acrofs, and feafon them with Cayan pep. per and fait pretty high, and broil them over a clear fire of a nice brown when done, put thc(n in a hot dilh, with a little gravy under them, Calf’s Hearts CUT the, deaf cars off, and fpjit it open, put a ikewer acrofs, feafon it with pepper and fait, broil it gently over a clear fire, fifteen minutes, then pu5 It in a hot di(h, and rub a piece of butter over il A Ihcep or lanb’s hcwt i? done the fame way, CHAR iS J C H A P, IX. F R Y I N a proper Rules to h obfirved in Frying. BEFORE you proceed to fry any things mind that your frying-pan fe very clean, free from fand, and well tinned and when you ufe any fat be fure it is well rendered and clean, and before you put any thing in to have your fat boiling hot, but do not let it burn, a$ it will fry very thing black; you may know when it is hor,4y its not hiffing; throw in little bit of bread, and if it frys crifp your fat is hot: be careful to wipe every thing with a cloth before you fry it. As fried parfley is often wanted for garnifh, be fure to have it well picked and wa(hcd, put it into a cloth, and fwing it backwards and forwards till the water is out, thenliave your pan of fat hot and put it in, fry t quick ut mind it does .not boil over I have a (lice ready to take it out the moment it is crifp, for if you let it ftay too long it will look black, and put it on a fieve or coarfe cloth before the fire to drain. Beef Steaks. CUT rump fteaks in the fame manner as for broiling, put a piece of butter into a ftew-pan and melt it, feafon the fteaks with pepper and fait, put them iq the pan, and fry them on both fides of a fine brown, put them into a hot difii before the fire, throw out the fat ibake a little fiour into the pan, and 86 F R Y. I N (5. and half a pint of gravy, with two or tbree (ballots chopped fine, and a fpoonful of ketchup, boil it up, and pour it over the Ileaks, with horle-radilh aq4 pickles in faucers. Mutton Chops. CUT a loin of mutton into chops, take off the ikin, pepper and fait them, put a little butter into a pan, melt rt, put in the chops, and fry them quick and brown on both fides; chop a little (ballot or onion fmall, put it in the dih, with the chops over ir, and garnifh with horfe-radi(fa, hamb Chops. CUT a loin, or the beft end of a neck of lamb into thin chops, pepper and fair them, rub the yolk of an egg on both fides and fprinkle bread-crumbs over them; have a pan of beef dripping boiling hot, put them in, and fry them on both fides of a fine gold colour; take them out and put them on a fieve before the fire to drain the fat from them; pu& them into a hot di(b and garni(h with plenty of fried parfley, with plain butter in a boatv or you may fry them in plenty of butter if you like it be(t; Another Way. CUT the lamb into chops as before, pepper, fair, and flour them $ put fome butter into a ftcw-pao, fry them on both fideS of a nice brown, and put them in a di(h before the fire, pour the fat out of the pan, (hake in fome flour, put in half a pint of white gravy, a gill of white wine, and a few capers chopped fine, feafoned with pepper, fait, and a little putmeg, boil it up -, beat the yolks of two eggs well up “i F R Y I N G. 187 up and put in, keepingic ftirring till it is thick then pour it over the chops, and garniih them with fried f arfley. Lambs Fry. CUT your fry into pieces about two inches long, the liver inro thin dices, pepper, falt and flour it well, take the fkin off th ‘ftones have a pan of hogs lard or beef dripping boiling hoc, put the fry in, and when you think it is half done put in the liver, keep it turning, fry it quick of a fine brown, and then put it on a (leve to drain; fry a handful of parQey crifp, puc a fifti-drainer in the di(b, put tht fry on that, and garnifh with the fried parfley, with plain butter in a boat; or you may give it a fcald firft, but not the liver, rub if over with the yolk of gg) fprinkle bread-crumbs over it, and fry it as before Pigs Ears. BOIL them till they are tender then cut them in two, make a light ale or fmall beer batter, and dip them in have a pan. of fat boiling hoc, fty them crifp and brown, and put them on a fieve to drain the fat fom them; then put them in a hot di(b, mix fome melted butter with, a fpoonful of muftard, pour it over them, and fend theft) to table hot. Veal Steaks. CUT your fteaks about as thick as a crown picce pepper and fait them; puc lome butter into a-fryingpan and melt it, put in the fteaks, fry them on both fides of a light brown, and then put them into a di(h )cfidre the tirei pour . the fat out of the pan, (hake in f88 R f I N G. in a little flour, with half a pint of gravy; a fpooo ful of ketchup, and a little pepper and falc, boil it up, fqueeze in the juice of a quarter of a lemoni pour it over the (leaLs and garniih with lemony cover it over and fend it away hot Cold Veal. CUT your veal in thin flices, about as thick as half-crown piece, and as long as you pleafe; have ready fome bread-crumbs, parfley, fwect herbs, and lemonpeel fhred fine, all mixed together, leaibned with pepper, fait, and grated nutmeg, rub ibmc yolk of eggs on both fides, and fprinklc the crumbs and herbs on them; put fome butter into a pan and melt it, put the veal in, and fry it brown on both fides; when done, put it in adrfli before the fire: in the mean time make a little gravy of the bones, (hake a little flour in the pan, and put in the gravy with a fpoonful of ketchup, ftir it round, fqueeze in a little lemon, boil it up, and drain it through afieveover the veal; garniftv with lemon. You may put a few pickled muflirooms over the veal. Cold Fowl, Pigeon, or Rabbit. CUT them in quarters, and beat up an egg or two, according to the quantity you drefs, grate in a little nutmegs fome pepper and fait, fome parfley, fweet herbs, lemon peel (hred fine, and a few brcsidcrumbs, dip them in this batter have a pan of dripping boiling hot, and fry them of a light brown when done, put them on a fieve to drain, then put them in a hot diih, with pickled mufhroom £iuQe €ver them, and garniih with lemn and beetroot F R Y I N a . i8f 4: ‘ Tripe. TAKE the middle of the double tripe, and cur it acrofs about three inches wide; tif ake a good fmali beer or aie batter aad dip the tripe in on both fides have ready a pan of hogs lard or dripping boiling hot, put it in, and fry it of a fine brown on both fides; take it out, and put it on a fieve or Goarfe cloth to drain before the fire, then put it in a hot dilh, with a iifh drainer in it; garniih with fried parfley, ahd plain butter in a boat. You may rub it over with the yolks of eggs in ftead of batter if you pleafe. Baufaes. ? PUT them into a fauce-pan of hot water, and boil them two or three minutes; take them out, and prick them in feveral places with a pin, which will prevent them from burfting j put a piece of butter in a pan, and make it hot, put in the faufages, fry thcQi brown on both fides and then put them on a fieve to drain cut fome toads and fry them in the pan, put the toafts into a diflt and the faufages over them You may pare and core fix apples, cut four in flices as thick as a crown piece, the other two in quarters, and fry them with the faufages; lay the ufages in the middle of the difb, the apples rounds Knd garniih with the quarters. Potatoes. “fARE as many raw potatoes as you will want cut them in flices as big as a crown piece, flour thesi and fry them brown and crifp on both fides in frcf i FRYING. frefli butter; put theai in a hot di(h, and potff melted butter, fack, and fugar mixed over them, or fend them without, only a little plain butter in a boat. Artichokes TAKE four artichokes, break them dF the ftalksi ivafli them clean, cut all the large leaves off clofc to the choke, and boil them till tender i then cut them in quarters, pepper, fait, and Sour them, fry them brown in frefh butter, and put them in a hoc di(b, with plain butter in a boat When you have artichoke bottoms, dried or pickled; if dried, (immer them till they are tender, wipe them dry with a cloth, make a fmall beer, ale, or egg batter, and fry them brown in a pan of boil’ tng hot fat; if pickled, lay them in water all night, then take them out, wipe them dry with a cloth, dip tliem in batter, and fry them brown; put them on a fieve to drain, put them in a hot dilh, and pour melted butter over them. Thefe arc a pretty corner difli for fupper. Cetlery. TAKE twelve heads off cellery, trim of all the green and outfide ilalks, walh and pare the roots clean; beat up the yolks of three eggs with half a int of white wine, grate in fome nutmeg and ittle fait, mix all well together with flour into a batter, and dip every head into it; put a poufld oif butter into a pan and make it hot, then put in the cellery and fry it brown 5 when done, put it on a fieve to drain, then put it in a hot dilb, with plain butter over jt Caulifiovm F R Y I N G ii Caulifiawers; TAKE one large or two fmall caulifiowers, waflb them very clean, half hpil . thenij and pull them into fprigs; make a batter thus: beat up the yolks of two eggs, with a gill of white wine, a little grated nutmeg, and a little fait, mix it with flour into a light batter, and dip in the fprigs; have ready a large pan of hogs-lard boiling hot, put them id fprig by fprig fry them of a fine brown, and then put them on a lieve to drain put them in a hot difli, and pour melted butter over theni. They are,a pretty garnilh round a boiled cauliflower. PUT about half a pound of good fat into a frying-pan, make it hot, break half a dozen eggs into cups and put in, fry them quick, but not too much, take them out with an egg flice and put them on a toaft i or fry fix rafhers of bacon, put them in a dift, and the eggs over them. Oyfleru TAKE the largcft oyfters you can get, give them a boil in their own liquor a, moment, ftrain the liquor from them, wafli them well in cold water, and dry them in a cloth 5 make a good fmall beer, ale, 01 egg batter, feafoned with a little nutng and fait, and dip them in; have a pan of hogs-lard boiling hot, fry them of a light brown, put them on a fieve to drain, and then in ahot difli; or to garniih made dilhcs calf’s head, cod’s head, &c.; 92 STEW& AN HASHES Calfs Liver, and Bacon cut a calf s liver acrofs in dices, wipe it dry with a cloth, pepper, fait, aAd flour it;, put a quaN ter of a pound of butter into a frying-pan, make it hot, pot in the liver, and fry it brown on both fides; put it on a difix before the fire, pour the fat cut of the pan, Ihake in a little flour, and put in a quarter of a pound of butter, fl:ir it round, and pue in half a pint of boiling water, a fpoonful of ketchup, a little pepper and fait, boil it up and put it over the liver: in’ the mean time fry half a down ralhers of bacon and put round, and garniih wicit crifp parfley. CHAP. X STEWS A rfj HASHES Troper Rules to be obferved in Stewing and Hajhing: BEFORE you proceed to dew any thing, mind that your ftew-pans and covers are free from fand or greaftr, and well tinned; and have all your ingredients ready tb put in at once. Be fure to flcim every thing well and clear from fat, as nothing looks worfe than to fee the fat fwim at the top. For haOiesj be fure to have your fauce ready before you put the meat STEWS AK13 HASHES. 193 meat in, and that will prevent it from being hard; particularly beef, mutton, and venifon, ftould only be made hot through, for if you let it boil, it mkea it tough and hard and entirely fpoils it Rump teef. TAKE a rump of beef, cut the meat from the bone, lay it in a ftew-pan with a quart of gravy, a pint of red wine, and as much water as will nearly cover it, with fomc whole pepper, two or three onions, a bundle of fweet herbs, fome Cayan pepper and fait, and a gill of ketchup, cover it clofe, ftew it gently over a flow fire for four hours, and put fome red hot coals at the top: in tlie mean time cut four or five turneps and two carrots into any Ihape you pleafe, four heads of cellery cut about an inch long, with a dozen fmall Dnions, and boil them till they are tender; then take out the beef, put it in a diffli before; the fire, flrain off the liquor through a fieve and fkim off all the fat clean; put a piece of butter into a ftcw-pan, melt it, and piit two fpoonsful of flour in, flir it till it is fmooth, then by degrees pour the liquor in, keep it ftirring till it is fmooth, and put in the carrots, &c.; boil it up five minutes, and if it wants any feafoning put it in; then put the beef into a deep di(b, put the faucc over it, and garnilh with fried fippets; or you may put truffles and morels, pickled mufh rooms and artichoke bottoms in the fauce, inftead of the turncps, &c.; – t ‘Rump of Beef another Way. BOIL it for two hours, then take it up, and peel t)ff the fkln; chop a handful of parfley, all forts of fwcct herbs, and a little lemon-peel Ihrcd fine, fome O beaten ‘ 196 STEWS AND HASHES. ofF clean, and put it into a ftew-pan, with feme butter mixed witFi fiour, a fpoonful of brownings lome pickled cucumbers cut in dices, and the other chefnuts peeled and fkinned; boil it up till it is thick and fmooth, feafon it with Gayan pepper and fait to your palate, and pour it over the beet 3 garniih with lemon and fried oyfters Beef Steaks. TAKE two fine rump fteaks, pepper and iait them lay them in a (lew-pan, with half a pint of water, a little cloves and mace, an onion, one an chovy, a bundle of fweet herbs, a gill of white wine, and a little butter mixed with flour; cover them clofe, (lew them gently till they arc tender, and Ihake the pan round often to keep them from fticking; take them carefully out, flour them, and fry them of a nice brown in frcfli butter, and put them in the difh: in the mean time drain off the fauce, pour the fat out of the frying-pan, and put in the fauce, with a dozen oyfters blanched and a little of the oyftcr liquor; give it a boil up, pour it over the (leaks, and garnih with horfe-radifli. You may fry the (leaks firft, and then ftew them; put them in a difti, and drain the fauce over thcra, withoutiany oyders; Beef with Cucumbers. . TAKE about two pounds of any tender piece of beef, put fome fat bacon over it, and tic a paper over that, half road it, and then cut it into fliccs; pare fix cucumbers, take out the pulp, cut them in little fquare pieces, and flour them, put a piece of butter in a dew-pan, fry them a few minutes, dredge in a little flour, pour in a pint of gravy, a glafs of whie STEWS AND HASHES. 197 vhite wine, and feafon it with pepper and fair, put in the beef, and (lew it till it is tender. If the fauce is not thick enough, put in a little butter niixed with flour, and ftew it till it is thick and fmooth; put the meat in a dilhj the fauce over it, and garnifli with fried fippets% Neats Tongues ivbole. TAKE two frefli tongues, wa(h them very clean, put them in water jufl: enough to cover them, apd ftew them for two hours – then take them up peel the fkins off, and trim all the root part clofe to the blade, put them into a (lew-pan, with a quart of gravy, a bundle of fweet herbs, fome cloves, mace, whole pepper, and all-fpice in a muflin rag, and half a pine of white wine, cover them clofe, and ftew them till they are tender; in the mean time cut fome carrots and turneps into dice, and boil them tender; take out the fpice and herbs, put in a piece of butter rolled in flour, take out the tongues and put them in a difli before the fire, put in the carrots and turneps, feafon it with pepper and fait, boil it till it is thick and fmooth, fkim it well, and pour it over the tongues; garnifli with fried flppets. Breqi of Venifon. TAKE the Ikin off a breaft of veniibn, chop the bones, turn it round, and fkewer it, put it into a ftew-pan with a quart of water, half a pint of red wine, a bundle of fweet herbs, fome cloves and mace tied in a muflin rag, a little pepper and fait, and ftew it gently for three hours; then take it out, ikim oflf all the fat very clean, takeout the fpice and herbs, put in a. piece of butter mixed with flourj il it up till i( is thick and fmooth i feafon it with O 3 a little 198 STEWS AND HASHES. a little Cayan pepper, put in the breaft of venifbn, make it hot, put it into a hot difli and pour the fauce over it; garnifli with leoion and beet-root, with hot currant jelly in a boat. Breafi of Ventfon another Way. TAKE a breaft of venifon, fkin and bone it, cut it into four pieces, pepper, fait, and flour it, put quarter of a pound of butter into a pan, maJce it hot, and fry the venifon brown; then put in a pint of gravy, half a pint of red wine, four Ihallots chopped fine, feafoned with a little beaten mace, Cayan pepper and fait, cover it dole, ftew it gendy over a flow fire till it is tender, and fkim it well then put it into a hot difli, and garnifli with lemaD with hot currant jelly in a boat. Knuckle of Veal. T A K E a knuckle of veal, break the fhank, and wafli it very clean; lay three or four wooden fkewers at the bottom of a ftew-pan, with two quarts of water, a bundle of fweet herbs, an onion, a little cloves, mace, and whoje pepper, a cruft of bread, and fome fait, cover it clofe, and as foon as the fcum fifes flcim it well, and ftew it gently for two hours; when done, put it into a deep difli, and ftrain tha liquor over it. Knuckle of Veal with Rice. BREAK the fliank of a knuckle of veal, wafli it clean, and put it into a pot with four quarts of water; when it boils flcim it clean, and put in a bundle of fweet herbs, fome cloves, mace, and all-fpice tied in a muflin rag and feafon it with fak to your likings put STEWS AND hashes; 199 put in a pound of whole rice well wafhed and picktd cover it clofe, fteW 4t two hours, and give it a ftir rouiid often to keep the meat and rice from ftick ing; when done, put it into a deep diih, take out tl fweet herbs and (pice, and pour the rice and broth over it. f Calf or Lamb’s Head. TAKE a calf or lamb’s head, and with a iharppointed knife take all the meat clean off the bonet, cut out the tongue, lay it in water for one hour to foak out the blood, take out the brains and lay them in water likewife; take two pounds of veal and a pound of beef fuir, chop them together, with the crumb of a penny loaf, fome fweet herbs parfley, and lemon-peel ihred fine, feafon it with grated nutmeg, pepper and fait, mix it altogether with the yolks of four eggs, but ave out enough to make twenty OnaJl balls -, wafh the head clean, and wipe it dry with a cloth, put the force-meat in the inlide and clofe it together, tie it round with packy thread, put it into a ftew-pan, with two quarts of gravy, half a pint of white wine, and a bundle of Iweet herbs, cover it clofe, and ftew it gently: in the mean time boil the tongue t;ll it is tender, peel it, and cut it into thin flices; wafli oui the brains and chop them fine, with a little parfley and lemon-peel cut fine, a little grated nutmeg, pep per and fait, mixed up with the yolks of two eggs and a fpoonful of flour have a pan of hot drip ping, and with a fpoon drop theiti in, and fry them in drops of a fine brown, put them on a fievfc to drain, fry the balls, and keep them both hot, and a dozen oyllers fried; when the head is done take ic up, untie it, put it in a di(h, and cover it over to Mep it hot ikini the gravy clean, put in a piece of O 4. bttttec 20Q STEWS AND HASHES, butter mixed with fk)ur, the tongue cut in dices, fome truffles and morels, and a gill of pickled mufhrooois, boil all up till it is thick and fmooth feafon it ta ))ur palate,: take out the fwet herbs, pour the faucc over the head, put the fried oyfters upon it, the balls round it, and gatnifh with the fried brains. Fillet of Veal TALE the Bllet of a cow calf, take out the bone, and make the following (luffing: take half a pound of lean veal, half a pound of beef or veal fuet, the crumb of a penny loaf, chop them all well together with fome fwecc herbs, parfley, and lemon-peel ihrcd fine, a little grated nutmeg, and feafoned with pepper and fait, mix it up with the yolks of two eggs, and fluff the fillet under the udder and in the mid dje, fkewer it up and half roaft it; then rake it up and put it into a deep ftew-pan, with three pints of gravy, a gill of white wine, a bundle of fweet herbs, and a little beaten mace, cover it clofe and flew it for two hours, take out the fillet and fweet herbs, put the fillet in a difli before the fire to keep hot, ikim the fat off the gravy, put a piece of butter into a ftew-pan, melt it, and put in a fpoonful of flour,, fiir it till it is fmootH, then by degrees ppur in the gravy, ftir it till it boils and is fmooth, then put in fome pickled muflirooms, truffles, morels, and artichoke bottoms cut into pieces, feafon it with Cayn pepper and fait to your liking, and the juice of haj( a lemon, boil it up Hve minutes, and fkim it free from fat; put the fillet into a clean hot difh, pour the fauce over it, and garnifh with lemon and beetroot. … VcA 5TEWS ANP HASHES, 201 Veal and Teas. TAKE about four pounds of a breaft of ycal, cut it into fmall fquare pieces, and flour it, put a quarter of a pound of butter into a ftcw-pan, put in the veal, and fry it of a light brown then pour In three pints of boiling water, two or three onions chopped fine two cabbage lettuces cut fine, and a quart of old green peas, feafon ir with pepper and fait, dew it two hours, and Ikinn it clean; when donejt put the veal into a dilh, (he peas, &c.; over it and garniih with lemon. Turkey Jlewed brown. TAKE a turkey and truTs it as for boiling, fill (he breaft and infide with force-meat, lard the bread:, and half roaft it; then take it up, put it into a deep ftew.pan that will jufl: hold it, and put in as mucti gravy as will cover it, a gill of white wine, feme whole pepper, cloves, and mace tidd in rag. and a bundle of fweet’ herbs, coyer it clofe, ana ftcw it gently for one hour; then take up the turkey, and kWp it hot before the fire; put a little gutter in a (lew-pan, melt it, and put in a fpoonful of flour, ftir it till it is fmooth, ftrain the gravy to it, and boil it well till there is about a pint; put ‘ the turkey in a hot dilh, pour the fauce over it, and garnifli with lemon and fried oyfters. You may fill half a dozen little frcnch rolls, or pyftcr loaves, with ftewed oyfters, and put them und and garnifli with lemon. Anothet 20Q STEWS AND HASHES, b.utter mixed with fk)ur, the tongue cut in dices, fome truffles and morels, and a gill of pickled mufhroomSi boil all up till it is thick and fmooth feafon it to ylbur palatcp take out the fwct herbs, pour the faucc over the head, put the fried oyfters upon it, the balls round it and gatnifh with the fried brains. FiIet of Feal. TALE the Bllet of a cow calf, take out the bone, and make the following (luffing: take half a pound of lean veal, half a pound of beef or veal fuet, the crumb of a penny loaf, chop them all well together with fome fwcec herbs, parfley, and lemon-peel (hrcd fine, a little grated nutmeg, and feafoned with pepper and fait, mix it up with the yolks of two eggs, and ftuff the fillet under the udder and in the mid’ dje, Ikewer it up and half roaft it; then take it up and put it into a deep ftew-pan, with three pints of gravy, a gill of white wine, a bundle of fweet herbs, and a little beaten mace, cover it clofe and ftew it for two hours; take out the fillet and fweet herbs, put the fillet in a difli before the fire to keep hot, ikim the fat off the gravy, put a piece of butter into a ftew-pan, melt it, and put in a fpoonful of flour ftir it till it is fmootfi, then by degrees ppur in the gravy, (lir it till it boils and is imooth, then put in fome pickled mufhrooms, truffles, morels, and artichoke bottoms cut into pieces, feafon it with Cayn pepper and fait to your liking, and the juice of hajf a lemon, boil it up five minutes, and fkim it free from fat; put the fillet into adean hot di(h, pour the fauce over it and garnifh with lemon and beet root, “ “?w STEWS ANP HASHES, 204 Veal and Peas. TAKE about four pounds of a bread of ycal, cut it into fmall fquare pieces, and flour it; put a quarter of a pound of butter into a ftcw-pan, put in the veal, and fry it of a light brown then pour In three pints of boiling wter, two or three onions chopped fine two cabbage lettuces cut fine, and a quart of old green peas, feafon it with pepper and fait, ftew it two hours, arid Ikinn it clean; when doncj put the veal into a dilh, (he peas, &c.; over ir and garniih with lemon. Turkey Jlewed browtu TAKE a turkey and truTs it as for boiling, fill the bread and infide with force-meat, lard the bread:, and half road it; then take it up, put it into a deep ftew.pan that will jud hold it, and put in as much gravy as will cover it, a gill of white wine, lome whole pepper, cloves, and mace tid in rag. and a bundle of fweet’ herbs, coyer it” clofe, ana ftew it gently for one hour; then take up the turkey, and kWpit hot before the fire; put a little gutter in a dew-pan, melt it, and put in a fpoonful of flour, dir it till it is fmooth, drain the gravy to it, and boil it well till there is about a pint; put ” the turkey in a hot did), pour the fauce over it, and garnidi with lemon and fried oyders. You may fill half a dozen little french rolls, or pyftcr loaves, with dewed oyders, and put them d and garnidi with lemon. Another, io2 STEWS Auf hashes; Another Way. T TAKF. your turkey, draw it, and with a froalt pointed knife bone it, but mind you do not cut the ikin on the back, then fill it wich the following force-meat: take the breaft of a fowl, half a pound of lean veal, the flefh of two pigeons, with a pound of pickled tongue peeled, chbp them altogether, then beat them in a mortar, with the marrow of a beef-bone, or half a pound of veal kidney-fuct, feafon it with beaten cloves mace, nutmeg, pepper and fait, mix it all well together with the yolks of two egg, fill the turkey, finge and flour it; put a pound of butter in a itew-pan and fry it of a fine brown; put four wooden fkewers at the bottom of a ftew-pan, juft big enough to hold it and to keep it from (licking, put on the turkey, wirii a quart of good gravy, hair a pint of white wine, a bundle of fweet herbs, fome cloves, mace, and all-fpice tied in a rag, half a pint of frefh mufhropms, an ounce of truffles and morels, a piece of butter rolled in fiour feafoned with Cayn pepper and fait, cover it clofe, and flew it for one hour and a half; then take up the turkey and put it into a hot difh, take out the fweet herbs and fpice, ikim the fauce well and pour it over the turkey; put fix oyfter loaves, with ilewed oyllers in them, round it, and garnifh with lemon Turkey ivitb Cettery. TRUSS a turkey as for boiling, finge it, put four Ikewers at the bottom of a ilew-pan, put in the turkey, with a quart of gravy, half a pint of white winie, feafon it with pepper and fait, a little beaten cloves and mace i take the white pait of a dozen beads STEWS AMD HASHES. 20 heads of cellery cut it about one inch long, walh it rery clean, and put it in, cover the pan cloie and ftcw It gently for one hour; then uncover it, put. in a fpoonful of ketchup, a piece of butter roUed in flour, and ftew it half an hour longer; then take out the turkey and put it in a hot di(h, fkim off the hu and pour the fauce over it; garnifli with lemon and beet-root. Fowl. TRUSS a fowl as for boiling, finge it, and ftu It with veal force-meat, put it into a ftew pan, with a pint and a half of gravy, a glafs of white wine, a bundle of fwcct herbs, a little beaten cloves, mace, pepper, and fait, cover it cloie, and ftew it half an hour; then put in a piece of butter as big as a walnut mixed with flour, a gill of mu(hrooms, a few truffles and morels walhed clean, cover it, and ftew it fifteen minutes longer; then take out the fowl, put it in a di(b, take out the fweet herbs, (kirn the fauce well, and pour ii over the fowl j garnifli with lemon and beet-root. Fowl with Celkry TAKE a large fowl and bone it in the fol lowing manner: take a fmall-pointed knife and begin at the breaft, and carefully take all the fle(& off the bones, but leave on the rump, then fill it with veal force-meat, (inge it, and put it into a ftew-pan, with a quart of gravy, a bundle of fweet herbs, half a pint of white wine, feafon it with beaten cloves, mace, pepper, and fait; walh the white part of half a dozen heads of celler very tlean, cut them one inch long, put them in. over them clofe, and ftew them half an hour verv ndy; take 104 STEWS AND HASHES, talce- off the cover, and put in a piece of butter mixed with flour (hake it rounds and &ew; it very gently- half an hour longer; then take out the fowl and put it in a hot diih take out the fweet herbs, jkim the faucc well, and pour it over the fowlf garnilh with kmon and beet-root. Fowl with Rice TRUSS a fowl as for bailing, put it into a flew, pan with a quart of water, a bundle of fweet herbs, aibn it with a little beaten cloves and mace, fome pepper and fait, cover it clofe and (lew it half an hour: in the mean time boil four ounces of rice in a quart of water till it is tender, (train it off, put it to the fowl, and ftew it for fifteen minutes longer very gently, but take care it does not (lick; then put the fowl in a hot di(h, take out the fweet herbs, nd put the rice and fauce over it. . . You may qfe gravy inftead of water if you want k rich. Fowl or Chicken the Hutch Way. TAKE a fowl or chicken, trufs it as for boiling, and finge it; beat four cloves, four blades of mace, 0nd half a nutmeg fine, chop half a handful of parfley fine, with lome pepper and fait, mix them together and put it in the infide of the fowl or chicken, fiour it all over, put it into a (lew-pan and clify as much fre(h butter as will cover it, (lew it rentiy for one hour, then put it into a China bowl with the butter, and fend it up hot. CiVff STEWS A!ri HASHES 26j Chickens DftAW two chickens finge and walh them cfean cut them in quarters, put them in a ftew-pan, with half a pint of white gravy, half a pint of white wine, a bundle of fweet herbs a little cloves and mace beat fine, a little pepper and fait, with a piece of butter rolled in flour, cover them clofe, and ftcw them half an hour then take out the fweet-herbs fkim them clean, give them a (lew up, put the chickens into a hot difli, pour the fame over them and garnifh with lemon. You may put mufhrooms, trufles and morels or artichoke bottoms, if you pleafe. Chickens another Way. TAKE two chickens, draw and finge them, waffi them very clean, and boil them ten minutes; then take them up in a pewter dilh, and cut them up feparating every joint, and take out the breaftbones-, if you have a filvcr di(h and cover put them in and the liquor that cbmes from them i if it is not enough, add a gill of the liquor they were boiled in with a little beaten mace and fait, cover them clofe, and ftcw them gently over a ftove or chaffing dilh of coals for ten minutes, and fend them to table in the fame difli. If you have not a filver di(h, make ufe of a pewter one, with another to cover it. Chickens the Scotch Way. TAKE two chickens, draw and finge them, walh them very clean, cut them in quarters, dry them with a clean cloth, put them into a ftewpap, and juft – V 2o6 STEWS AND HASHES. juft cover ihcm with water, with a bundle of parfley, a little beaten mace and fait, cover them clofe,and ftew them half an hour; tak out the bundle of parflejr, chop half a handful of parfley fine, beat vp fix eggs whites and all, fkim the chickens, put in the parfley and eggs, keep them ftirring till thick, but do not let them boil, then put them into a deep dilb and fend them up hot Fbeafanf PICK, draw, and trufs the pheafant with the head on, finge it, put it into a ftew-pan, with a pint of veal gravy, half a pint of white wine, four fliallots chopped fine, feafoned with beaten mace, Cayaa pepper and fait, cover it clofe, and ftew it half an hour; then have ready fome truffles and morels, two artichoke bottoms blanched and cut into pieces, a dozen chefnuts boiled and peeled, a piece of butter rolled in flour, with the juice of half a lemon, coter it over, flew it ten minutes, and flcim it clean; then put the pheafant into the difli, pour the fauce over it, and garnifli with force-meat balls fried and cut in two. A black-legged fowl, truffcd like a pheafant is a good fubflitute for a pheafant if you have none Partridges arc ftewcd the fame way. Pigeons. TAKE five or fix pigeons, pick and draw them, and trufs them as for roafting makeafeaibningwith 4 little beaten cloves, mace, pepper and fait, fomc parfley and fweet herbs flired fine, mix it up with a little butter, put it in the infide of them, tie up the necks and vents, and half roaft them j cut off the feet, put them into a ftew-pan, with a pint of gravy, a gill STEWS AND HASHES. 207 a gill of white wine, a little beaten cloves, mace, pepper and fak, a bundle of fweet herbs, and two fluDots chopped fine, cover them clofe, and ftew them gently for half an hour ?, then take out the fvect herbs and put in a piece of butter mixed with fiour, a gill of pickled mufhrooms, a few truffles and morels walhed clean, and one artichoke bottom cut into pieces, ftew them till they are thick and fmooth, flcim them clean, and fqueeze in the juice of half a lemon; then put them into a hot di(h, the fauce all over them, and garnifli with lemon and bcet-root. You may ftew cold roaft pigeons the fame way,’ odIv feafon the infide. Geefe Giblets. TAKE two pair of giblets, fcald and pick them clean, cut the neck in three, fplit the head, cut the pinions in two, the gizzard in four, and the feet in two, wafli them very clean, put them in a ftew-pan, with a quart of veal broth, a bundle of fweet herbs, fome cloves, mace, and alMpice tied in a rag, feafoned with pepper and fait, put them over a gentle fire, and ftew them till the giblets are tender; take ut the fpice and fweet herbs, ikim them very clean, put in about two ounces of butter mixed with flour, Ihake them round till the butter is melted, then mix half a pint of cream with the yolks of two eggs, grate in a little nutmeg, pour it to the giblets, keep them ftirring one way till they are thick and fmooth, put them into a hot di(b, and garnifli with fippets. Ducks Giblets. SCALD three pair of ducks giblets, wafli them very clean, cut them into pieces, and put them intp a ftew id8 S17EWS AND HASHES a ftcw-pan, with three pints of water, a bundle of fweet herbs, a little beaten cloves, mace, and a little fait, cover them clofe, and ftew thenn gently till they are tender; mix two ounces of butter with flour and put in, take out the fweet herbs, boil them up till they are moderately thick, and fklm them well; chop half a handful of parfley and fix green onions very fine, put them in, and boil them up five mi i)utes, then fendthem in a hot deep di(h. You may put in a little Cayan pepper if you like them high feafoncd Hart. CASE the hare, cut it into pieces, and walh it very clean; put it into a ftew-pan, with a quart of vater, a pint of red wine, an onion lluck with cloves, a bundle of fweet herbs, four blades of mace, and a few pepper corns; cover it, and when the fcum rifcs fkim it clean, cover ic again, and ftew it gently till the hare is tender, then with a fork take out the hare, and ftrain the gravy through a fieve put a quarter of a pound of butter into a ftew-pan melt it, and put a large fpoonful of fiour in, ftir it till it is fmooth j then by degrees pour the gravy in and ftir it likewife, then -put in the hare, a fpoonful of ketchup, feafon it with Cayan pepper and fait to your palate, give it a tofs or two, put it into a hor difh, and garnifh with fried fipppets. You may lard fome pieces if you like it, or you may cut the hare in two, ftuff the belly, roaft the hind quarters, and (lew the fore quarters as above, put the roaft in the middle of the dllh and the ilcwed round. STfiWS AftD HASHES. 209 yugged tiare. ‘ CASE your hire and cut it into frtiatt pieces, lafd fame erf the bed pieces with bacon, put it into a kg or earthen Jjrr, with half a pint of red wine, a tnftdle of fwect herbs, an oniori ftutk with cloveS, a few (hatlot chtipped fine, feafon it with Caan . pepper and fair, tie it clofe with coarfe paper, ptic it into a pot of water juft up to the neck, and boll it for three hours ?, then, take it up and put ‘ft into a toreen or deep foup-difh, take out the oiiion and krbs, arid fend it to table hot. Too may omit the lardifig if vou do not appro vt xrfit, ‘ ‘ Calf’s Feet. TAKE out the large bonrta of ttv ca!fs feet, irpht them in tio, put them in a ftcw-pan, and torcr them with water, a bundle of fweet herbs, three or four blades of mace, and a little fait, cover thert clofe, and fteW’ them very gently till they are tender; take out the herbs and fkim them clean, chop half a handful of parfley very fine and put in, boil ihetti up five minutes, lay lonrte fippets at the bottom -Sf a deep difli, pot in the feet, and pour the iiquor over them. Cs’s Head hajhed kroimt TAltE a calf’s heac rtake out the brains Wa(h it very tieatij and boil it till it is nearly enough; tken take it up, cut out the tongue, peel it, and when It is all cold cut the tongue and half the head in thin dices; take the other half, and carefully tak aU the mea( otF the bones whole, notch it acrofs, fob P it ftio. STEWS AND HASHES. it over with the yolk of an egg and fprinkle bread crumbs, fweet herbs, parfley, lemon-peel chopped fine, pepper, fait, and a little grated nutmeg, mixed ?altogether and put over it, and put it before the fire to brown; put a quarter of a pound of butter into a ftew-pan, melt it, then put in two fpoonsfid of flour, ftir it till it is fmobth, then put in a quart of good brown gravy, half a pint of white wioe, fix mallots chopped fine, two fpoonsful of ketchup, a bundle of fweet herbs, feafoned with a little beatea mace,. Cay an pepper and fait, boil it up for ten mi nutes, and then (train it oflTi put it into a ftew-pan again, with the hafh, a gill of pickled mulhrooms, .an ounce of truffles and morels boiled and wafhcd well, two artichoke bottoms cut into eight pieces, a fweetbread boiled tender and cut into pieces, and a dozen oyfters blanched, flew it altogether endy for a quarter of an hour, and fqueeze in the juice of a lemon: in the mean time wafh the brains well and boil them, cut them into little fquare pieces, dip them into ale batter, and fry them of a fine brown in a pan of hot far, and a dozen larse oyfters fried in the fame manner ?, put them on a ueve before the fire to drain, (mind that the cheek is nice and browDJ put the hafli into a hot difh, the cheek at the topi and garnifi with the fried brains and oyfters. If you think proper you may put in a few forcemeat and egg balls CalJU Head bajhed white. WASH and boil it as before direded, and cut it up in the fame mann put a quarter of a pound of butter into a fh.-pan, melt it, and put two fpooniful of flour in, ftir it till it is fmooth, and put in a quart of veal broth, then put in the hafh, with a gill of mufhrooms, two artichoke bottoms cut in pijeees a fweetbread boiled and cut itf r – STEWS ANi HASHES. 2ir IB pieces, feafon it with Cayan pepper and fair, and ftew it for fifteen minutes; mix the yolks of two dggs with half a pint of cream, and grate in half a oucmeg, put it in, and keep it (haking round till ic is thick and fmooth; fqueeze in half a lemon, fhake . ic round, put it into a hot di(b, with the brown head at top, and garnifli with the fried brains and oyfters. ? Calfs Heart hajhed. AFTER you have roafted the calf’s heart cut it itkto thin dices, put half a pint of gravy into a ftew pan, a glafs or white wine, a little butter mixed with flour, a little lemon-peel Ihred fine, and feafoa it with pepper and fait; boil it up, then put the heart in, and tofs it up till It is qoite hot; put U ioto a hot dilh, and garnilh with Gppets. Uajbed Veal TAKE Ibme cold v(U cut it into thin flicesf ut as large as a crowii piece, put it into a ftew’pan, with fome good gravy, a fpoonful of ketchup a little butter mixed with flour, fome lemon-peel ihred fine, and a little pepper and fait; makfe ic thoroughly hot, put it into a hot dUb, and garnilh with fippets. Minced Veal. CUT fome cold veal into flices; and then into little fquare bits, but do not chop it, put it into a w-pan, with a little white gravy, fome cream ac’ cording to the quantity, fome butter mixed with flouT) enough to thicken it, fome lemon-peel (hred fine, a little pepper and fait, and a tea fpoonful of lemon pickle, keep it fbaking oyer a clear fire till ‘ . P 2 ic 412 STEWS AND HASHES It is very hot, but do not kt it boil above- a njinutc, a that will make the veal hard ) put fome Appets at. the bottom of the difli, pour the miace into it uA, put fippets all rouod the diih HaJbeJ Har€. TAKE fomc hare after it has been roafted, and cut it into fmall pieces with fome of the fluffing, put half a pint of gravy into a fttw-pan, the fame quantity of red wine, two. or three fli.aUotsfhitd fine, a. piece of butter mixed with flour Cayaa pepper and fait to your palate, boil it up, then put, in the hare, and. make it thoroughly hot, put it. iato a hot di(h, and gajniHi. vith le,mpn aiid bcjet.rQQt, or. toaftcd fjppets. 4 Hajloed Ventfon. CUT fome cold haunch cr neck of venifon 5nto thin Qices, put a little qf it;s owi) gravy, with half a pint of red wine into a ftw-pan four ftJct chopped very fine, two fpoonsful of ketchup,, a r tie butter rolled in fiour fome pepper and fait, ly)ilt it u7 and then put in the venifon;. niak it bo8 as you can. but be fure you do noc le( it bpil abeyea minute or two, put it into a hot dilh, wdtb fippiH) all round. Haunch or neck of n?utton done the fame way cats very fine. HnJhed’Bjef, CUT fome cold roaft. beef into vffyithin fliceil put a pint ot gravy into 4 (lewpani, iwith four fliallot? chopped fyie a littje btfter mixd wiih.flcttir,. a. fpoQnfuJt Qi waUiut pjckiki. fom purpper and fait, and STEWS AND HASHES. 213 ind borl it up; then put in the beef, vith four pickled girkins cut in thin flices, make it very hoir, wd put It iftto a hot difh, with fippets all round. jGr2ZW Mutton . TAKE fone cdd mutton and with a Iharp knife cut it into thin fliccs, put the bones into a ftew-pan, with an onion chopped fine, a pint of water, and boil it for a quarter of an hourj ftrain it into a ?fttw-pan, put in a fpoonful of ‘-;rownino, the fame f ketchup, two or three ifhallots chopped fine, fome pepper and fak to your liking, and a little butter mixed with flour, boil it up, then put in the mutton, with fome capers chopped and fome pickled .girkins cut thin, boil it up two of thfcc minutes, then putit into a hot di(h, with toaft.d fippets round it. If you have not time to boil the bonts, make ufe of fome good gravy inftead, but always be fure to five its own natural gravy if you can, as that always makes the haA better. Vild Fowl baj:ed. cut your cold wild fowl into fmall piece?, put a giil of gravy into a ftcw-pan, as much red wine, a ipoonful of ketchup, a litdc onion or fliallot chopped fine, a little butter mixed with flour, fome pepper and fait, and the juice of half a lemon, put in tbt f6wl, and boil it up for Ave minutes; then pttc it into a hot difhj and garnilhivith lemon or bc root. Turkey or Fowl hajled CUT the breaft of a turkey or fowl into thin 0ices cut the legs ofi, fcore thcm pepper and falc P 3 them 214 STEWS AUD HASHES. them, and broil them of a nice brown put htlf a pint of gravy into a ftew-pan, with a little butter mixed with flour, a fpoonful of ketchup, fooae pepper and fait, a little lemon-peel (bred fine, put in the meat, and -fliake it over a clear fire till it is thoroughly hot; then put it into a hot dilh, with toafted fippets round it and the legs at top. Woodcocks or Sntpes bajhed. TAKE the trails out of the woodcocks or fnipes, half roaft them, bruife the trails, and put them into i ilew-pan, with a little gravy, a glafs of red wine, a little (ballot chopped fine, and a little pepper and fait, cut the birds in quarters, put them in, and jlew them about five minutes cut a thin toaft, tosft it on both fides and butter it, cut it in quarters, Uy it in a hot difb, and put the woodcocks or foipe oq xx with the fauce over them Pbeqfants and Partridges bajhed. “WHEN the birds are roafted cut them up as for eating, put half a pint of good gravy into a (lewpan, a glafs of white wine, two (ballots chopped fine, a little butter mixed with ‘ fiour, fome pepper and falt and a fpoonful of ketchup, boil it up, then put in the birds, put them over a clear fire, and make thpm hot, but take care they do not boil above a miqute, as that will make them bard put jftem in a di(h; and garnifh with lemon. Pigs PettyToes PUT them into a fauce-pan, with a pint of water, a blade of mace, a little whole pepper, and an onion, boil them ten minutes take oot the liver lights r MADE DISHES. 215 fights, and heart, boil the feet till they are tendert mince the liver, &c.; grate a little nutmeg over it, put it into a ftew-pan, and ftrain the liquor to it; Ihrcd a little lemon-peel very fine and put in, with a Httle pepper and fait, and a little butter mixed with flour; boil it up, and with a fpoon ftif it till it is thick and fmooth, put the mince in the difh, fplic the feet in two, and put them over it garnifh with toafted fippets. IM CHAP. XL MA D B D I S H £ S ‘Proper Rules to be obferved in Made Dijheu THIS being one of the mod important chapters in this book, it is proper to give the young learners fome rules by which to regulate their conduft As copper vefTels are the beft to make all kinds of made diflies in, you muft be careful that they are well tinned and kept clean from greafe or grittinefs. In all brown dilhes be (ure to fkim the fat clean df, as nothing looks fo difagreeable as to fee the fac floating at the top; and when you ufe wine or an chovy, put it in -fome time before your di(h is ready to take the rawnefs off, 4s nothing injures the repu tation of ajmade dilh worle than raw wine or anchovy; and be careful that it is of a fine brown and a prot P 4 Pr 2i6 M A P e PISHED. per thicknrfs; let B91U: of the ingredients have anf predominant tade more than apoiher, which m depend on the judicious manner yoM mix the various aJTiicks. you make ufe of. In white di(hes and fri calees, have all your ingredients well fiewed aad mixed toge(her and your fauce of a proper thick neis before you put in eggs or cream, as neither will contribute muph to thicken it when you have put ihem in. Do not put your ftew-pan ypon the fire, but hold it a proper height over it, and keep fhaking it one way till it is thick and fmooth, as that will prevent it from curdling qr fticking to the bottom of the pan, and keep it free froai lumps; be careful never to let it boil. When you diHi it u!) take the meat and ingredients out with a fifti-Qice, (train the fauce over it, as that will prevent fmall bits of meat mixing with the fauce, and leave it ckar and fmcoth. Never put any fried force-meat balls into any fauce, but put them on a fic?e to drain and keep hot before the fire, tili your dift isdiflied then put the ti in, as boiling them in the fauce foftens them, and makes then have a greafy appearance, In almoft every made difh yoq may put in what you think proper, o enlarge it and make it good; fuch as fweetbreads, oy palates boiled tender, frtlh, pickled, or dried pu6h rooms, cocks-combs, t: ufflcs, morelf, artichoke botn foms, either frefb, boiled, pickled, or dried ones, foftentd in warm water and cut into fojjr pieces afparagus tops, 6fc. as you cn get them, or they are in Icafpn force-meat balls, egg balls, or thp yolks of hard eggs. The bcft things to give a tartpefs to fauce is, ieoipn juice, elder vinegar, or mv)(h room t;ickle. Jn the ufe of Cayan pepper, it is heft to pqc but a little in at iirft, as it is eafy to put ir Inore if your fauce requires any; and never put any Jemon or lour into any white fauce, till the moment before yog put it ‘miQ the uih. When ypy. v(c fiouip p4 M A D .P I 8 H E-S, ftij and butter, mix it together on the back of a trencher, or a clean board, with a. knife till it is fmooth, as that will prevent its being lutnpy when you put it inta the lagce. A brown Culiis. PUT half a pound of biuter into a ftew.pan’ nelc it, and put four fpoonsful of Dour in, ftir ic round till it i$ fmooth, then put in two quarts of good gravy a pint of white wine, (ix ihallots chopped fine, a bundle of fweet herbs, a quarter of an ounce of cloves and mace a little all-fpice, fomc cflence pf ham, if you have it, or half a pound of lean bam cut in very fmall bits, and a lemon cut in two, ftir it well round and ftew it gently for one hour; feafon it with Cayan pepper and fait, tbeo rub it through a fine ficvr, and keep it for ufc. If you have any frelh aiuflirpgAis cut them foiaU and put ixi. ft A ivbite Cullis. PUT half a pound of butter into a ftew-pan, pelt it, put in four fpoonsful of flour, and ftir it till it is fmooth; then pour in three pints of veal gravy and ilir till it boils cut a pound of lean ham in very litde bits, fuc (ballots chopped fine, a bundle of fwct herbs, fomc frefh muihrooms chopped and £x blades of mace, put thefe all in, (lew ic gently a cjuarter of an hour, and flcim oflF the fiat j then put in a quart of new milk, ftir it well round, and borj it gently for half an hour longer; feafon it with Cayan pepper and fair, rub it through fine fie ve, then it will be regdy for ufe SiS MA DE DISHES. A BeJhemelL TAKE a pound of lean ham, Ihred it very fine, put it ac the bottom of ftew-pan, two pounds of len veal cut in fmall pieces, and a fmall fowl cat Ui pieces, lay them over the ham, an- onion cut fmall, fix ballots (hred fmall, the white part of two heads of cellery, a bundle of fwcet herbs, fix blades of mace, and a few freih mufhrooms cut fmall, lay them over the meat, put in half a pint of veal broth or wattr, cover it clofe, put it over a flow fire, and fweat it gently for half an hour, but take care it does not ftick or burn, as that will fpoil it; then put in fwo quarts of new milk, ftir it rounds (lew it gendy for half an hour, mix half a pint of milk with two fpoonsful of flour very fmooth and put in, ftir it well round, bruife a little Cayan pepper very fine and put in, with fait to feafon it; ftew it till you find it as good as you would have it, then rub it through a fine fieve or a tammy, and it will be fit for ufe. Kump of Beef a la Douie. TAKE a rump of beef and bone it, put it into a difii take half a pint of white wine, half a pint of vinegar, fome bay leaves, fix (ballots, an onion, a bundle of fweet herbs, fome cloves, mace, and allfpice, boil them altogether for five minutes, and .pour it over the beef; turn it often, and with a fpoon put the liquor over it, and let it lay all night; in the morning take it out, cut fome fat bacon into long pieces about a quarter of an inch fquare, chop s handful of parQey, fome fweet herbs, fix fliallots, a head or two of garlick very fine, fix blades of mace, twelve cloves, twelve corns of all-fpice, and kalf a nutmeg beat very fincj mix them altogether, widi 4 ? MADE D I S H E S 229 vritfa fome pepper and fait, and a glafs of red wine, put the baco.i to them and roll it about till it has taken up all the ingredients; then with a fmall pointed knife OYake holes aflant through the beef, and put in the bacon, &c.; or with a laie lardingpill put the beef into a long ftcw-pan, wich about two pounds of fat bacon cut in llicesj ibme beeffuet, a large bundle of fweet herbs, two heads of garlick, a dozen bay leaves, and fome fait, juft cover it with water, cover it clofe, and ftew it gentljr for four hours: in the mean time cut two carrots and three or four turneps into any (hape you plcafe or fancy, two dozen button onions, and the white part of four heads of cellery, boil them all till they are tfendcr, and put them into a quart of brown cullis i take out the beef, put it into a di(h, pour the faucc over it, and garnifh with lemon and beet-rooti or fried oyfters or fried fippcts. You may drefs a leg of mutton piece, or part of a buttock the fame way. Rump of Beef a la Braize. PREPARE a rump of beef the fame as for a U doube cut fome rafhers of bacon and lay them at the bottom of a ftew- pan, put in the beef, with two quarts of gt’avy, one of red wine, fix fhallots, two heads of garlick chopped fine, fix bay leaves, a little cloves, mace, all-fpice, and whole pepper, put fome flices of fat bacon at the top, cover it clofe put it over a flow fire, with a charcoal fire at the top, and braize it gently for four hours; then take up the beef, ftrain the gravy through a fieve, and flcim off all the fat; put a quarter of a pound of butter into a flew- pan, melt ir, and then put in two large fpoonsful of flour, (tir it till it is fniooth, then by egrfcs poyr in the gravy, put in fome truffles .ifc: M A D E D I S H E S. truffles and morels, haif X pint of fre(b mu(br6ams & ilewed, or t gill of pickled ones, k fweetbrad m m piece), two artichoke bottoms cut in pieces, Sxne fercewmeat bails boiled, and ah ox-palate boikd iider airdcuc ia long fltps, boil it up, feafon it -wiih Cayan pepper moderately high, fquttzc in the jtitce ct a lenool), and boii it up for ten minutes; put your berf in to mke it hot, then put it- into a dcept dilh, pour the fauce all ovtr it, and garmfii th lemon and beet too t rolled Rump of Beef. TAKE a rump of beef, cut it from the bonef, nd flit it in turo from top to bottom; take about two pourKds of the thick end, chop it fine, with a poundof beeF-fuet, a pound of leati hatn, bet it well in a mortar, chop feme pariley, fv5eet herbs, a iktte lemon: petl; and four IhaJtets finc and put in, feafon ic with pepper and faft, a -iiTtte beaten mace and grated nutmeg, put them in, wirh the crumb of a penny loat rubbed through a culiexideT, beat them well together, and mix them up wth the yolks of A)nr egjs, pm it oh the beef, roll it up tight, ftick fkewer through, and tie it With packthread; put ‘ferr.e flrctrs of bacon at the bottom of a deep ftcwpan, pot the meat upon ir, with a bundle tf fwcet ?herbs, fix fliallots, fix bay leavers, a little cloves, 3nace, alMpice, and a pint of red wine, juft cover the beef with water, cover it clofe, and ftew it tiH it is tender, which yoil may know by running a ikewer into the meat i then takt it out, tub the top ever with the yolk of an egg, fprinkle bread-crumbs over ir, put it before the fire, and make it of a fine brown: in the mean time drain tht gravy through a jjeve, flcim off the fat, put a quarter of a pound of buittr into a ftcw-pan, melt it, AAd- put in two large fpoonul MADE DISHES. aa (XQnsful of flour, ftir it ciU k is-firiooftii) then the gravy in, a fpoonful of ketchup, and one oS brownings fcafon it l’ich Cayan pepper and falt boil it up wcU till it is thick and ricb then put ia fome truffles and morels, a gill of pickled mu(h 9000)$, an ox-palate boiled tender aixl cut in pieces with a fpoonful of elder vinegar; put the beef iafif a deep difl, and garnifh with fried fippets. Surloin of Beef in Epigram. ROAST a furlain of beef, take it off the fpir, raife the ikin very carefully ofF the back, cut aU the laR our except at the ends, which you muft leave fn as to holdr the following ha(h: (bm you muft pM the fotloiata the fire to keep hot) cut the meat up, and ha(h it in the (ame naanner as direflted in the re ceipt for ha(hed beef, in the chapter for hafhes; put it into the furluin, and carefully draw the (kin over it; put it into a hot difli, and garnifh with horfenidiSt Vou may raife up the fat iu the infide and QUt.ODtjfhe lan, bafh it, put it in again, put the A Qvcr Lc, aad fead the infide upperoioil in the S%? Infde of a Surloin of Beef forced TAKE a. furloin of beef, and with a fharp knife. rai& u the fat, cut all the lean out clofe to the bone, chop it fmall, with a pouad of bcef-fuer about as many crumbs of bread, fomc pardey, fwect Kerbs, lemon-peel, and two Ihallots choppeii fine, feafoncd with pepper, fait, and half a nutmeg grated; nwRfit up with the yolks of three eggs, put i;: in the iofide pot the fat aver ir, fkcwer i: down tight,, piper ir,. put it on a fpir, and roaft it four hours;, then unpaper ix. froth it up., and put.it into thedi(h infide £22 MADE DISHES. inlide uppermoft, with fome good gravy in the dif tod garnifh with horfe-radifh. To force a Rump of Beef. CHOP the large bone of the thick end of a rump ef beefy carefully raife the fkin up, and cut the lean out of the middle make a force-meat the fame as for the furloin, put it in the place again, and ikcwer it on tight; tie it round with packthread to keep in the force-meat, paper ir fpit it, and road it three hours if a large one, a fmall one two hours and a luilf V thei; taJce o(F the paper, froth it up take it off the fpit, take o£F ihe packthread, and pull the flcewers out boil half a pint of red wine, with four iballots chopped fmall, put it in the difh, then put ia the beef and garnifh with horfe-radifii. Rump of Beef in Epigram. SPIT and roaft a fine rump of beef, take it oflF the fpit, with a fharp knife carefully raift up the ∈, cut the meat out of the middle, and put the rtfl to the fire to keep hot v hafh the meat that you cut out, as the receipt directs in the chapter for hafhes, put it into the place you cut it out of and carefully put on the fkin, that it may not be perceived where it was taken from put it into a hot difb, with a little good gravy under it and garnifh with horfe-radifh. Beef a la Mode. TAKE half a buttock of beef, or a leg of mutton piece, take out the bone, or a clod, and take out cbr bone, cut fat bacon, and mix it with fpice and iKrbSy ihe fame as for beef a la doube, put it into the MADE DISHES. 223 the beef the fame way, put it into a pot cover it with water, and a pint of white wine, chop four large onions and Gx cloves of garlick very fine and put in with a dozen bay leaves, a handful of cham- !)inions, or a pint of frelh mu(hrooms, a tea fpoonul of Cayan pepper, fome fait, a fpoonful of vine gar, ftrew about three handsful of bread-rafpiags iifccd fine over all, cover the pot clofe, and ftew it gendy for fix hours, or according to the fize of the piece, if a .large piece eight hours; then take out the beef, put it into a deep diih, cover it over, and fet ic over boiling water to keep it hot; drain the gravy througn a fieve pick out the cbam pinions or muQirooms, (kini all the fat clean oflF the gravy, put it into the pot again, boil it up, and if it wants anymore feafoning, feafon it to your likitig; fit (hould be pretty high leafoned) then pour the gravy over the beef, or you may cut the beef in dices and puc k in a diih, with the ravy over it. It eats veiy well when cold, cut in dices with fome of the gravy over it for when it is cold the gravy will be of a (Irong jelly, and garniih the cold with pardey. Beef a la Mode in Pieces. TAKE as much beef as you will want and cut it in pieces of about two pounds each, lard them with bacon in the fame manner as the other, fry the beef brown in fredi butter, drain it from the far, puc it into a ftew-pan that will juft hold it, cover it with gravy and red wine, fix flialiots, four blades of garlick chopped fine, two onions chopped fine, a iprig of bay leaves, feafon it with Cayan pepper and faJc cover it clofe, and ftew it gently till the beef % tender; then dcim it well, and if it wants any more feafoning put it in, lay the meat in a deep didi and pour the fauce over it You ft24 M A £ E DISHES. You mtj put in champtnions or frdb mufbrootni If ytr pteafe. Beef fcarhU TAKE a piece of briflcet of beef of about tcrt fHiHid9, fait u with two ounces of bay fait, oncounctt of fait petre, one ounce of fal piunella, half a pound of coarfe fugar, a pound of comnron fair, mixed alto get her, lay it in an earthen pan and turn it every day for a fortnight; then wafh it very clean, tic it up- with packthread, and boil it five hours; cut a red cabbage very fine acrofs and ftew it in gravy, thicken it with batter rolled in floor, and fealon it wkh pepper and fait; put the cabbage in the di(h, untie the beeand put on it, with peas pudding and greens in feparate di8ie5, garnifhed with boiled carrot. It is very fine coW, cut ii thin flices, and gar niflied with carrot and parfley. Bef a la Royak. TAKE a piece of a furloin about twelve pounds a fmall rump, or a piece of briflcet bone it, and make holes with knife about an inch from one another, fill one hole withr fat bacon, another with chopped oyfters, another with parfley fhred fine, tilt the wiiblc is filled, feafon it with nutrteg, mace, cloves, and all-fpice beatfine put it into a pot juft big enough to hold it, and juil cover it with red wmc and water, with fome bay leaves, cover it clofe, and ftew it gently till it is tender; then take up (tit beef, put it into a deep difli, cover it up, and keep it hot; llrain the gravy through a ficve, and (kim off all the fat clean-, put a piece of butter into a ftew-pan,,mch it, put in two ipoonsful of ftour, and ftir ic till it is fmooth i then pour the gravy in put in MADE DISHES. 225 In a fpoonful of browning, a fpoonful of ketchup, the fame of vinegar, and (tew it till ic is chick and good; then put in an ox-palate boiled render, one ounce of truffles and morels, give them a boil up, fcalbn ic pretty high with Cayan pepper, and pour the fauce over the meat, with fome fried force-meac balU round, and garnifh with lemon and beet-root. It eats very fine cold, cut into thin flicesj and gaN nilhcd with parflcy; Beef remgblonguek TAKE about eight or ten pounds of the fat entl of a brifket of beef, tie it up tight with packthread, put it into a large pot of Water, and boil it fix houfs very gently-, feafon the water with a handful of allfpice, fome fait, fome onions, leeks, carrots, and turneps take two carrots pafe them, cut thcrh about half an inch long and with an apple-corer cut them our, pare half a dozen middle-fized tur neps, and with a fcoop cut them out round as big as a nutmeg) peel two dozen fitiall button onions, and cut the white patt of four heads of ccllery about half an inch long, wafh them all clean, and boil them, but not too much put then) into a quart of good brown cullis, and give them a boil up a few minutes; take the beef up, and take out all the bones you can, put it into a difh, and pour the fauce over it; garnifli with carrots cut in fhapes and a few fprigi of greens; or the following fauce will do: chop a handful of parfley, an onion, fix pickled cutumbcrs, one walnut, and a gill of capers, put them into a pint of brown cullis, boil them up for ten minutes, anil put them over the meat with the fame garnilh. L Be V 26 M A D E D 1 S M E S. Be fure to fave the liquor the beef was bmkd id, as that will help to make your foups good the nex day. Beef Olives, CUT three (teaks off a rump of beef ds fqoate as you can, about ten inches long and half an inch thick, rub the yolk of an egg over them, cut three thin dices of fat bacon as wide as the beef, and abou: three parts as long, put it on the fteaks, rub it over with the yolks of eggs, and put fome good veal force-meat about a quarter of an inch thick on the bacon, rub it over with the yolks of eggs, roll it up tightj and tie it with packthread then nd ic over with egg, and fprinkle crumbs of bread on it; have a large pan of beef dripping boiling hot put them in and fry them of a 6ne brown, put thtm on a fieve to drain the fat oiF, then put them into t ftew-pan, with a quart of brown cuUis and half a pint of freih mufhrooms, cover them clofe and flew them gently for one hour, Ikim the fat off, and put in fome tribes and morels boiled and wafhed -well, an ox-palate boiled tender and cut in pieces, give them a tofs up, then take out the olives, undc them, lay them in a di(h, pour the faucc over, with fome fried force-meat balls round them, and gamilb with lemon and beet-root. Herrico of Beef Tails. TAKE three beef tails, cut them into pieces about four inches long, put them into a ftew-pan, with a pound of fat bacon cut fmall, a pound of beef-fuct cut in pieces, a handful of all-fpice, fix bay leavcsi and a quart of water, cover them clofe, and ftew them for three hours: in the mean time pare a car MADE DISHES. 227 h)t and cut it into dice, pare two turneps and cue into dicc peel o dozen buon onions, and cue the white part of four heads of cellery half an inch long, wafh them clean, boil thetli till they are ten- der, ftrain them off, put them in a quart of brow’ti cullis, and boil them up for five mihutes; take oirt the tails and put them on a fieve to drain a momertc pr two, put them in a di(h, pour the fauce bv them and gamifh with lemon and beet-foot; eef CoUops. TAKE two pounds of any tender piece of beef vich fdme fat, cut it into thin collops about as broad as a crown piece, pepper, fair, and flour them, chop an onion or four fliallots fine, put two ounces of butter into a ftewpan, melt it, put in the collops and onions, or (hallots, and fry them quick for five minutes i then put in a pint of good gravy, a little butter mixed wih flptr, a fpoonful of walnut ketchup, cut four pickled . cucumbers into thin fliccs a walnut the fame, and a few capers, with a tea fp6on iful of elder vihegar, a little pepper and fait, juft give therii a boil up, and put them into a hot difh garnifh with pickled cucumber A Fillet of Beef . Cut the fillet out of the infide of the furloin ttuite to the bone feafon it with pepper, fait, ahd iome grated nutmeg, roll it up tight, tie it with packthread, rUb it over with fome yolks of egg6, and fprinkte it over with bread-crumbs;, put it on a (pit and road it of a fine brown; put fome (tewed tcUery or ftewed cucumbers in the difh, take up the fillet, untie it, and put it over the (lewed cellery or cucumbers 5 garnifli with horic-radifli. aaS M A D E D I S H ES. Neats tongue forced, BOIL a neat’s tongue till it is tender, let it ftand tin it is cold, then flit it down the thick part, and cut the meat out of the infide, chop it fmall, with half a pound of beef-fuet, and as much crumbs of .bread, beat them well in a marble mortar, chop a little parfley, fweet herbs, and lemon-peel fine, and put inyfeafon it wiih beaten mace pepper, and fait, mix it up with the yolks of two eggs, rub the infide of the tongue with the yolks of eggs, put in the forcemeat, clofe it together, and tie it with packthread, fpit it, and flick it on both fides with cloves to your fancy, road it one hour and bade it with butter; then put it into a hot di(h, with good gravy under it, and garnifli with lemon and beet- root, with gailintine fauce in a boat. Coix)s Vider forced. TAKE a young cows udder, fait it for three or four days, then boil it till it is tender; let it ftand till it is cold, and with a long (harp knife cut it at the thick end almofl: through to the thin end, that is, to fplit ir, but not at the top, but from fide to fide cut the infide out, chop it fmall, and mix it with fome veal force-meat j rub the infide with the yolks pf eggs put in the force-meat, clofe it together, flick the top over with cloves to your fancy, rub it over with the yolk of an egg, and fprinklc breadcrumbs over it, then put it on an iron plate and bake it one hour and a half; then put it into a hot di(h, with good gravy under it, and garniih with Jcmon and beet-root. . The tongue and udder put into a difli together make a grand diih, with gallcntine fauce in a boat. M A D E D I S H E S. 229 ‘ ? Beef Steaks rolled. TAKE three beef ftealcs cut half an inch thick, about ten inches long, and as fquare as you can,flat them with a cleaver, and make a force-meatthus: take a pound of lean vea!, the flcfh of a large fowl, half a pound of lean ham, a pound of kidney- fuct of a loin of veal, or beef-marrow, chop them fine altogether, and pound them well in a mortar; boil an ounce of truffles and morels very tender, chop them jfine, with fome parfley and fwcet herbs, and put in, feafon it with beaten nutmeg, pepper and lalt, and mix it up with the yolks of four eggs; rub the fleaks with the yolks of eggs, put the forcemeat on them, roll them up tight, tie them with packthread, and flour them; put half a pound of butter into a ftew-pan, and fry them of a fine brown all round 5 pour out the butter, and put in a pint of gravy, half a pint of red wine, four fliallots’ ehopped fine, half a pint of frtfhmufhrooms, fome pepper and fait, a little butter mixed with flour, cover them clofe, and flew them one hour; then flcim the fat off, put in a tea fpoonful of elder vinegar, untie the rolls, lay them in a difli, pour the &uce; over, and put fried force-meat balls round ihera I garnifli with lemon and bect-root Loin of Veal in Epigram ? k TAKE a fine loin of veal, but do not chop the chine bones, fpit it, pa;_.er it all round, and roaft it according to the fize; when it is done take the paper off, and make it of a fine brown; then take ic up, carefully raife the fkin off the back, and cut out the lean, leaving both ends whole to hold the loincc, and put it to the fire to keep hot i cut the 03 leant 9o MADE DISHES. lean, with the kidney and fome of the kidneyfit into a fiie mince, . put it into a (lew-pan, with a pint of veal gravy and the gravy that run from the veal, a little lenion-peel ihred fiqe, fome pepper and fak, a littled grated nutmeg, a fpoQnfui of ketchup, gill of cream, apd fome butter mixed with flour, enough to thicken it; tofs it till it i$ hot, then ppt it into the loin, draw the fkin over, and if it doc$ not quite coyer it dredge it with flour, and brown it with a hot iron; then carefully put it into a hot diib, with gravy and butter under, and fome toafted bread cut three corncrways round it i garniih with lemon and barberries, Leg of Veal and Bacon in Difguife. CUT off the (hank-end of a fmall leg of veal, lard the upper flde with bacon, and boil it with about two pounds of flne bacon when it is done enough take it up, lay it in the di(h, cut the bacoa ip flices and lay round it, fprinkle the bacon with fome dried fage rubbed fine and pepper; have a Ijtge quantity of fried parfley and put over it, with York(nire green fauce in boats made thus: take two Qr three handsful of forrel wa(hed clean, pound it lyell in a mortar, fqueeze out the juice, and fweetct it with flne powdered fugar. Bombarded VeaU TAKE a nice Imall fillet of a cow calf cut out the’ bop, and fome meat out of the miadle, and make the foIIoying force meat: take half a pound oi lean, veal, the veal you cut put, half a pound of beef-fuet, half a pound of fat bacon, and thccrumb. Qf a penny loat leaked in cram, beat it well in a marble moitar, feafon it with beaten mace, nutmeg. MADE DISHES. 231 pepper and falc chop a little parfley, fweet herbs, and lemon-ped, and put in, mix it up virich the yolks of four eggs, then fill the hole in the middle with this force-meat, and with a (harp knife make holes through the fillet, fill one hole with force-mear, another with ftewed fpinach chopped fine, and arA tber with the yolks of eggs the fame as for egg balls; trufs it as tight as you can to keep in the ftufiing put it into a deep dew-pan, wich a quart of grzvy half a pint of white wine, a bundle of fweet herbs, and half a pint of frefli muihrooms, cover it clofe, and ftew it tor three hours; then take up the veal, ikim the gravy, and take out the iweet herbs; put in a piece of butter mixed with flour, a fweetbread cut into pieces, fome truffles and morels, and two ardchoke bottoms cut in four, boil it up till it is thick and (mooth, and fquetze in the juice of a le mon; have a roil of force-meat boiled, cut it into thin ices, put the veal in the di(b pour the (auce over, lay the dices of force-meat roind it, and ganHifti with lemon and beet-root; This is a beautiful dUh, for when it is cut acrofs it looks of diSerent ODlours. Filled of Veal with Colhps. TAKE a fmall fillet of a cow calf, cut about half of it into thin collops about as big as a crown piece, ‘icut a dice off the top pf the udder, and cut it the fame, duff the remainder of the fillet and roaft it; make the collops the fam( as white collops, which yoYi will find in this chapter lay the collops in the difl), and the roaft in the middle y garnifh with leinon aqd beeCrrooi. 04 Should 232 MADE DISHES. Shoulder of Veal a la Piedmontoife. TAKE a (houldcr of veal, cut off the knucklfi nd with a fharp knife carefully raife off the ikinj tkat it may hang at one end, then lard the meat with bacon and fmall flips of lean ham, feafon it with pepper, ialc, and beaten ma(;e, parfley, fweet herbs, and lemon-peel chopped fine, cover the (kin over again and ikewer it on tight; put it into a ftew-pan with two quarts of gravy, cover it clofc, and ftew it till ic is tender; then take a handful of forrel, two cabbage lettuces (hred fmall, an onion, a little parflcfi and a few mufhrooms chopped take a little of the gravy the veal was ftewed in and bcil them, thickcp (hem with a little Bour and butter, raife up the kin, and put the herbs, &c.; oyer it; put over th fkin agin, rub ic over with the yoljc of an egg, and ftrew bread-crumbs on it, fend it to the oven and bake it of a fine brown; then put it into a hot di(b, with fome of the gravy it was ftewed in under ic,aii4 garnilb with lemon and beet-root. The French method is to grate Parmazan checfp pvcr ic before they bake it, inftead of egg and breadfrumbs. Veal a la Bourgoije. CyX four flice? off a fillet of veal an inch thipirt and lard them with bacon; cut fome thin rafhers of bacon, lay thm at the bottom of a ftew-pan, anl pu in the yeal the larded fide uppermoft; lay fonic rafhers of bacon upon them, pour in a quart of veal broth, and ftew them gently for pnc hpur; have a pint of while cuUis hot, take out the veal, lay it the lafjled fide uppermoft jp the difli, pour the cullil gyer it, and garnilh with lemon and eet-ropt, ? m MAD E D I S H E S. 233 Neck of Veal a la Roy ale. TAKE the bed end of a neck of veal and bone it, cake odp the ikin and lard the cop with bacon % puc a few rafliers of bacon ac the bottom of a fieWpan, put in the veal che larded fide uppermoft, with a quatt of good gravy, and a bundle of fweec herbs, cover it clofe and ftcw it gently- for two hours; then take out the veal, keep it hot, ftrain the gravy through a fieve and (kirn the fat ofFj put about two ounces of butter into a ftew-pan, mclr it, put in a fpoonful of flour, ftir it till it is fmooth, then pour in the gravy, and boil it up till it is thick.; ieafon it with Cayan pepper and fait, fquecze in thje juice of half a lemon, then put in the veal the lardtd fide downwards, and give it a boil 5 put the veal in the difii, pour the fauce over it, and garnib Hfitb fried fippets cut in aqy Ihape you pletif. Neck of Veal a la Braize. TAKE the beft end of a neck of veal, chop off the chine hone, raife up che flefli of the rib-ends about two inches, chop off the rib-bones,, take off the (kin, and lard it with bacon; cut fome ralhers Oif bacon and lay (hem at (he bottom of a ftew-pan, two or three thin flices of veal, put the neck on it. tiie larded fide uppcrmoft, with a quart of brown gravy, a bundle of fweet herbs, fome cloves, mace, aod allrfpice, half a pint of white wine, half a pint of frcfli mu(hiooni9, lay fome thin flices of vel over the neck, and fome raOiers of bacon on the veal; cover it clofe, pqt it over a ftove, put hot charcoal at the top, and braize it for two hours and a half; then take up the veal, ftrain off the gravy fi)rough fieve, nd fkim off all the fat clean; put a little ?t34 M A D E D I S H E S, a little butter intoa ftew-pan inelt it, put in a largo fpoonfu) of ftour, and ftir it till it $ fmooth; then pour in the gravy, put in a fpoonful of ketchup, and V k is not of a fine brown, put in fome browning to tmkc it fo and feafon it with Cayan pepper and fait; pick the frefli muflirooms from the meat, pot ki fome truffies and morels wafbed dean, feme feotlcd force-meat balls, artichoke bottoms, ox-palates, or fweet breads, as you fancy or can have them, put in the neck of veal the larded fide downwards, give it a gentle ftew for five minutes, and iqueeze in the juice of half a lemon; then put the veal in the dilh the larded fide uppermoft, put the fauce and ingredients round itj and garnilh with Icmofk and beet-root. Ned of Feal a la Gkize. PREPARE the be(V end of a neck of veal the lame as for a la braize; put fome rafhers of bacon at the bottom of a ftew-pen, fome thin flices of veal over the bacon, lay the neck on them the arded fide oppercnofl, put in a quart of veal broth, a bun4le of fwcct herbs, and a little cloves and mace’, lay fome thin fliccs of veal over it, and rafliers of lacon over the veal, cover it clofe, and ftew ic for two hours: in the mean time take a pint of ftron; veal broth, put in a fpoonful of browning, half an punce of ifinalafs, and boil it trll the ifinglafs is difiblvcd; then ftrain it through a ficve, put it into a ftew pan wide enough to hold the veal, boil it tiH it is of a fine glaze, and then put in the neck of veal the larded fie downwards, to take up the glaze; put fome forrel fauce in a dilh, put in the jpeck oi veal the larded fide uppermoft, and gamifli iih fried fippets Fri40nd€vx ?y Jii D E DISHES. £55 Fricandeux of Veal. CUT 9 (lice acrofs a filkn of veal about two incline thick, and lard ic vfxih bacon 9 put three or foulp rafhers of bacon at the bo(tonfi of a (lew-pao, putia the veal the larded fide uppermoft, with a pint of gravy, a bundle of fwtct herbs, and a little cloves and mace; lay fome rafhers of bacon over the fricandeu3t, coerjt clofc ajid ftew it gently for one hour; then t-tke out the fricandeux, ftrain the gravy through a fieve, (kirn off the fat, put it into a Hewpan and boil it til) it is of a ilrong glaze; then puc in the veal the larded fide downwards, and erive it a boil up juft to take the glaze;, puc fome forrel fauce in a diO), lay the veal on the larded fide uppcrmoft’ji d garnifli with fried fippets. Feal Olives. CUT fix flices off a fillet of veal, as thin, long, nd fquare as you can, flat them with a cleaver, and rub them oyer with the yoik of an egg cue iQcne fat bacon as thin you can, nearly rhe Ir’ngch and wdth of the vral, put it on the veal, and ru it over with egg put fome good veal force-meat thin over, the bacon, and rub it with egg; then roll it up tight tie it with two bits of packthread, rub t ovjcr with the yolks of eggs, and (pcinkle bread-crumbs over it; have a pan of fat boiling hot, put in thi olives and fry them all tound of a fine light brown 5 thea gut them v)n a fieye to drain the tat from ihem, put them into a ftew pan, with a pint oi brown gravyj half a pint of frefh mufhrooms, a glafs of white wine, a little butter mixed with fiour, and fonfie pepper and fait, cover them clofe and ttew them foe !ulf 20 hour 1 fkio) them well, put in fome truffles an(jl 236 M A D E . D I S H E S. and morels boiled and waOied well, a fweetbread cut into pieces and boiled tendePj fome force-noeat balls boiled, the juice of half a lemon, and give them a boil up I take out the olives cut the (Irings off, put them in a difh, pour the fauce over them, and garnifli with lemon and beet-root. Feal Olives another Way. CUT feme flices of veal very thin, about four inches long and one inch and a half wide, brat them with a cleaver, and rub fome yolk of an egg over them; then lay fome veal force meat very thin over ihem, rub it over with the yolk of an egg, roll them up tight, tie them with packthread, flour and fry them in a pan of hot fat of a fine brown; take them our, lay them on a fieve to drain and keep hot before the fire; in the mean time make a pint of brown cullis and put in, Ibme force-meat balls boiled, fome truffles and morels, a fweetbread boiled and cut into pieces, fome pickled mufhrooms, and boil them up a few minutes; untie the olives, put them into a hot difh, pour the fauce over them, and garnifh with kmon and beet- root, Feal Olives the French Way. TAKE two pounds of lean veal, a pound of beef marrow, two anchovies wafhed and honed, the yolks of two hard eggs, a few frefh mulhrooms, and a dozen oyfters bearded, all chopped very fine together, a little thyme, marjorum, parflsy, fpinacb, lemon-peel Hired fine, feafoned with beaten macej nutmeg, pepper and fair, and mix the ingredients together with the yolks of two eggs; take a veal caul and lay a layer of fat bacon on it cue very thin, then a layer of the force-meat, roll it yp in the veal. caul, i M A D E D IS H E S. 2 caul, and either roafl: or bake it an hours when it is enough cut ic into-flices, lay -it in a hot di(h, with good gravy or a little white culKs under it and gar- biib with lemon and beetroot. Veal Blanquets. ROAST a piece of fillet of veal, but not too much, cut ofT the (kin and oervous parts, and cut it into very thin little bits; chop fome onions very fine, put fome butter into a (lew-pan, and fry the onions a little crifp, then dud a little flour over them, (hake the pan round, put in half a pint of white gravy or veal broth, a bundle of fweet herbs, alitUe beaten mace, pepper, and fait, and boil ic vpi and then put in the veal; beat up the yolks of two eggs with a gill of cream, grate in a little nutmeg, a little parfley chopped fine, a little lemonpeel grated, put it in, and (lir it one way till it if thick take out the fweet herbs, fqueeze in a little lemon juice, and put it into a hot di(h garniQi with lemon. Veal Rolls. CUT twelve thin (lices of veal, about four inches long and one inch and a half wide, put fome yolk of egg over them, and fome good veal force-meat very thin, roll them up tight, tie them acrofs with a firing, put them on a bird-fpit, tie them on another, rub the yolk of an egg over, fprinkle breadcrumbs on, roaft them half an hour, and then lay thcminadiih; make half a, pint of brown cullis, nd put in a few pickled mu (brooms, fome truffles and morels, the yolks of four hard eggs, give them aboil, and pour over the veal rolls i garnifh with lemon. Pittcc iS MADE DiSHiBS; PilJ&c; of Veal. ? TAKE the bed end of a neck of veal half roaft it, cue it into fix chops, feafon it with pepper, faic and grated nutmeg -, take a pound of rice, put to ic a quart of broth, fome beaten niace and fair, aod half a pouted of butter ftew it gently over a flow iirc till it is chick, but take cire it does not bunii and beat up the yolks of fix eggs and ftir in i(; then take a deep dilh and butter itj and when the rice is cold lay fome at the bottom, the veal as clofe as you can, and cover it all over with rice, wa(h it over with the yolks of eggs, and bake it an iioor and a half, when done open the top, pour in a pint of good veal gra y, and fend it to table hot. Pilloc the Indian Way. TAKE two pounds of rice, pick and waft it Very clean, put it into a cullender to drain verydryi )ut a pound of butter and half a pint of water imo a (lew-pan, put in the rice, feafon it with cloves and mace beaten, fome graced nutmeg, pepper, and lalt fcover it clofe to keep in the (team, ftew it gcnllyi and ftir it often to keep it from burning, till it is tenders in the mean time boil two fowls and about two pounds of bacon, as in common, or rather imore done-, put the fowls into a di(h, cut thi bacon in two, and lay it on each fide of the fowl put the rice over, and garnilh with hard eggSj and a dozen onions fried whole and brown. This is iht true Indian way; MADE D .1 S M £ S. i2i Pittoc another ffay, TAKE a fihall leg of veal and an old cock ikinbed, cue therh in fmall pieces put them in a pot Vitb a quarter of an ounce of cloves and mace, a fpoooful of whole pepper, a pound of lean bacon cue ia bics fix onions, and three gallons of fofc water; when the fcum iifes fkim it clean and put in a fpoonful of fait, ftew it well for three or four hours, and then ftratn it off into a wide earthea pan; the next day take off the fat and put it into a ftewpan, with two pounds of rice cleaned, picked, and waflied, fimmer it till the rice is tender and dry aid ftir it often for fear it (bould burn; roaft two fowls, put them in the difli, lay the rice all round them, heaped as high as the fowls, and garnifli wtcil hard eggs Curric of Veal. CUT the beft end of a neck of veal into thiti chops, cut the bones off as fliort as you can, pepper and fait them, and fry them brown in frefli butter % cat fi onions into dices and fry them brown, theit put the veal to them, with a quart pf veal broth and a fmall bottle of curric powder, (if you have no curric powder put a tea fpoonful of Cayan pepper) a little beaten mace, and a table fpoonful of yellow turmarick, cover it clofe, and ftcw it gently, for one hour; in the mean time boil a pound of rice in a gallon of water till it is tender, colour one third green with fpinach juice, another third yellow with yellow turmarick, then put a row of green, a row of white, and a row of yellow, till the dilb is full, then garniih it with hard eggs; put the veal and fauoe in another dilb and garnifii with lemon. i4& M A D E D I 6 H E Sf. Porcupine of a Breafi of VeaL TAKE a fine large breaft of veal and bone it, hf it flat on a drefltr and rub it over with the yolks of two eggs, cue feme fat bacon as thin as you can and put over ir, a handful of parfley, a little lemon-peel Ihred fine, the yolks of fix hard eggs chopped fmall, and the crumb of a penny loaf foaked in cream, feafoned with pepper, lalt, grated nutmeg, and a little beaten mace, roll the breaft clofc and Ikewcr it tight) then cut fat bacon, fome boiled ham, and feme pickled cucumbers in thin flips about two inches Jong; lard it in rows, firft ham then bacon, then cucumbers, till you have larded the veal all round; then put it into a deep earthen pan with a pint of water, cover it clofe, and put it in an oven for two hours; as foon as it is done rake it out, put the veal in a di(h and keep it hot; ftrain liquor through a ficvc into a (tew-pan, flim off the fat, put in a glafs of white winiT, a little lemon pickle and caper liquor, a fpoonful of ketchup, a little pepper and fait, thicken it with butter mixed with flour, and boil it up lay the veal in a hot difli and pour the fauce over it; have ready, a roll of force-meat made thus: get half a pound of lean veal, half a pound of beef-fuet cut fmall, the crumb of a penny loaf beat in a marble mortar, put in a dozen oyfters chopped fine, fcafon it with nutmeg, Cayan pepper and fait, mix it up with the yolks of four eggs, lay it on a veal caul, roll it up like a collared eel, bind it in a cloth, and boil it one hour; when it is done cut it into four flices, lay one at each end, and one on each fide; cut the fweetbread into four flices, fry them brown with butter, and lay a flice between each dice of force-meat. You may put muihrooms, truffles and morels in the fauce if you think proper, ? When MADE I t S H £ S 41 When game if out of feafoh thi3 will fenre u 4 grand bottom difh; A Savory t)ijh of Feat CUT fome thin fliccs off a fillet of veali had them with the back of a knifes rub chem over with the yolks of eggs, lay fome good veal force-nMiC over chem roll them up tight, tie them with packthread, rub them ovet with the yolks of tggi, and fpiinkle bread-crumbs ovei them; butter a di(h and put them in bake them for half an hour in a quick Oven I take a pint of brown cuHis, put in a few pickled muflirooms, a few truffles and morels boiled and walhed well, and give them a boil up fr about a dotfen force-meat balls, put the Veal irf the diih, the balls round it, and pour the cullis and nufl rooms over it i garai&i; with lemdn. Be fiire to out the firings off. Areajl of Feal caHared. tAK£ a fine brdaft of veal, and witli a (if knife take out the bones and the fkin of the flap eodf take care you do not cut the meat through and rub it over with the yolk of ain eggi mix a handful of bread-crumbs with half a nutmeg grafted, a little beaten cloves, mace, pepper and falr a handful of parfley, a fcW fwcec herbs, a little le- tt)onpeei (hred finfj nd fpriokle over the veal 1 roll ic up tight, run li ikewer through the middle and cut both ends even, tie it round with packthread to keep it tight, put the fpit through the! middle, wrap the caUl round, and tie it On 1 roaft it for two hours, take the caul off about a quarter of an hour before it is done, bafte it with butter and make it of a fine brown i in the mean time take R a pint 242 M A D £ D I S H £ d. a pint of brown cuUis, put it in a ftew-pan, mridl hf a pint of frefli, or a gill of pickled muflinxin% a tew truffles and morels, two artichoke bottoms cut in pieces,, and ftew it a quarter of an hour; take up the veal, let it upright in the diih, and pour in the fauce; have your fweetbread cut in four and nicely broiled, with Ibme fried force-meat balls, and put them round, garnilh the di(h with lemon and beet-root. Fricandillas of Veal. TAKE two pounds of lean veal half a pound oF the kidney fuet of veal chopped very fmall, and the crumb of a twopenny French roll (baked in hot milk; fqueeze the milk out, put it to the veal, feafbn it pretty high with pepper, fait, and grated -nutmeg, make it into balls about as big as a tea-cup, rub it over with the yolks of eggs, put half a pound of butter into a ilew-pan, and fry them of a light brown ?, then put them on a fieve to drain a tew minutes, put them into a ftew-pan with a quart of veal broth, ftew them gently for three quarters of an hour, thicken it with butter mixed with flour, fcafon it with a little pepper and fait,, and fqueeze in the juice of half a lemon i put them in a ho( di(h, pour the fauce over them, and garnifli with lemon and beet-root. enderoons df VeaU TAKE the brifket part of a breafl: of veal, put it into a fauce-pan, and cover it with water, put it on the fire, and when the fcum rifes flcim it clean, put in a bundle of fweet herbs, an onion tluck with cloves, three or four blades of mace, a little fait, and boil it till it is tender then take it up and cut it acroia M A D £ ti I is H E S. 243 ktrofs in thiti dices; put about two ounces of butter into a ftew-pan, melt it, and put in a fpoonful of flour, ftir it till it is fmooth, but do not let it burn ftrain in about a pint of the broth and ftir it round; then put in the veal, with a few frefii mufhrooms firft ftewed, fome afparagus tops boiled tender, and fome force-meat and egg balls; give it a tofs up, feafon it with Cayan pepper and fait, mix the yolks of two eggs with half a pint of cream, grate in a little nutmeg, put it in, (hake it one way till it is,thick and fmooth and fqueeze in the juice of half a lemon put it into the difli, and garnifh with lemoa and beec-root Tenderoons another Way. PUT the briiket end of a breaft of veal into 1 fauce-pan, cover it with water, put in a bundle of fwect herbs, fome cloves and mace, and boil it till it is tender then take it odt and cut it acrofs vtxf thin; have a pint and half of white cullisin ailew-pan put ih the veal with fome frefh muflirooms ftewed fome afparagus tops boiled, fome force-meat and e balls, and make it hot; then put it into a difh, and garnilh with lemon and beet-root Italian Collops. CUT ibout two dozen dices off a fillet of veal about two inches fquare and lard them with fmall flips of bacon; put fome butter into a flew-pin make it hot, and fry them; the unlarded fide of a fine brown firft then turn them, and fry them a little on the larded fide take theni out, and put them before the fire to keep hot, pour oiit the fat and put a pint of brown cullis into the pan, with fome pickled muihroomS) truffles and morels a fNveet. R a bread 44 MADE DISHES. bread boiled and cut into pieces, fome fmall force meat balls boiledj and give them a boil up; put the coUops into a di&i; the larded (ide uppertnoft, put the fauc and ingredients over them and garaiik with lemon and beet-root. Italian CoUops White. CUT your coUops, and lard them as before and throw them into boiling water for a minute; put a little butter into a ftewpan, melt it, and put in a fpoonful of flour, flir it till it is fmooth, then pour in a pint of veal broth, leafon it with nutmegi beaten mace, pepptr and lalt, put in the collops, with a few mufhrooms and afparagus tops boiled, and flew them for five or fix minutes; mix the yolks of two eggs with half a pint of cream, put it in, fhake the pan one way till they are thick and fmooth, and fqueeze in the juice of half a lemon; then put them in a difh the larded fide uppermoft, pour the fauce over them and garnifh with lemoa aind beet-foot Scotch CoUops. CUT your collops very thin, about as broad as a crown piece, off a fillet of veal, and fome fat with them, fprinkle fome fait on them, and flour them; put into a frying-pan a piece of butter, make it hot, put in the collops, fry them on both fides of a fine brown, and then lay them in your difh; have the following ragou ready: put four ounces of butter into a ftew-pan, melt it put in a large fpoonful of flour, and ftir it till it is fmooth; then pour in a pint and a half of good gravy, ftir it till it boils up, put in a gill of white wine, fome frtfh or pickled mu(hrooms truflies and nwrcia vafhed clean. 1 MADE DISHES. 145 dean, a fweecbread blanched and cut in pieces artichoke bottoms cut in pieces, fomc force-meat balls boiled, (lew them for half an hour, and fqueeze in the juice of half a lemon; then put it over tht collops, and garnifh with fmall rafhers of bacon toaftcd and lemon. You may cut and fry the collops, pbt in a pint of brown cullis, a few pickled mafhrooms, fome truffles and morels a fweetbread or ox-palates boiled tender, and force-meat balls boiled; give them a boil up for a minute, put them in a di(b, and garniOi wicb rafliers of bacon and lc men, JFiite Collops. CUT them the fame as for fcotch collops, put them into a (lew-pan, and pour fome boiling water over them, (lir them about, and (train them o(F put a little butter into a (lew-pan, melt it, put a ipoonful of flour in, and (lir it till it is fmooth then pour in a pint of veal broth, feafon it with a little beaten mace, pepper and fait, put in the coU lops, with a bundle of fweet herbs, a fweetbread boiled and cut in pieces, fome fre(h mu(hrooms (tewed firft, or pickled ones wa(hed in warm water9 a few force-meat balls boiled, and dew them about five or fix minutes; mix the yolks of two eggs with half a pint of cream, grate a little nutmeg in, put it into the pan, and keep (haking it one way till it is thick and fmooth; take out the fweet herbs, fqueeze in the juice of half a lemon, put it into 4 hot di(b, and garni(h with lemon and beetroot Scotch Collops a la Franoif CUT large collops off a leg of veal, lard them with thin dips of bacon, put them in a pan pour R 3 half 46 MADE DISHES. half a pint of mild ale boiling over theoi, and kt thend lay till the blood is out ?, then take out the collops, fprinkle them over with parflcy, fweet herbs, and lemon-pet flired fine, flour them and fry tbem brown in frefli butfer i taHc them out and put them into a difh; put the ale into the ftew-pan, with a little anchovy Uquor, a glafs of white wine, a litde Cayan pepper and boil it up beat up the yolks of two eggs and ftir in with a little butter, (halcp altogether till it is thick pour it over the collops, aiki garnilh with rafhers of bacon toafted and lemon. Calf’s Head Surprife. TAKE a calf s head with the (kin on, fcald it d)C fanne as for mock turtle, and with a (harp knife raife up the (kin, with as much meat from the bones as you can, fo as it may appear like a whole head when ftuffed $ then make a force meat thus; take a pound of lean veal, a pound of fat bacon fcraped, a pound of beef-fuet, the crumb of a two-penny loaf rubbed through a cullender beat it all well in a mortar, with fome fweet herbs, parley, and lemon-peel Ihred fine, fome cloves, mace, and nutmeg beat fine, with Cayan pepper and fait, enough to feafon it, beat up the yolks of four eggs, and mix altogether; (luff the head with the force-meat and fkewer it tight at both ends, then put it into a pot or deep pan, with two quarts of water, a pint of vhire wine, a blade or two of mace, a bundle of fweet herbs, an anchovy, two fpoonsful of walnut and mufhroom ketchup, the fame of lemon pickle, fome pepper and (ait, lay a coarfe pafte over it to keep in the deam, and bake it two hours and a half in a (harp oven; when you take it out, put the head in a deep foup-di(h, (kim o(F the fat from the gravy, ilrain it through a fieve into a (lew-pan, thicken it with ‘ MADE DISHES. 147 with butter mixed with flour, and boil it up For a few minutes; mix the yolks of four egs with half a pint of cream put in, ftir it one, way till it is thick and fmooth, then pour it over the head, and gar Btih with force-met balls boiled, fome truffles boiled barberries and. pickled mufliroonis. Ham a la Braize. CUT off the knuckle and foak it as for boiling, lialf boil it and take off” the (kin; put fome ralhera of fat bacon at the bottom of a long deep ftewpan with flices of beef over it, feafon it with beaten cloves and mace, iweet herbs and parfley chopped fine lay the ham in with the fat fide uppermoft, and cut in fix onions, a parfnep, and two carrots fliced, with fome chives and parfley, lay them on both the fides, hut (Ktt t top, cover the ham with flices of lean beef, and fat bacon over the beef, then ibme roots fliced over all, cover it cloe and flop it with paftej put it over a gentk fire, and ibme fire at the top, and let it braise for eight hours; then carefully take it out, rub it over with the yolk of an egg, fprinkle bread-crumbs over, and brown it with a hot falamander; when cold, put it on a clean napkin, and gaFoifli wkh parfley If it is to be eat hot, make the following ragout take a pint and a half of good brown cullis, ftrain the gravy that comes from the ham into the fl:ew pan, fkim off the fat and put it in; cut a veal fweet bread into pieces, fome cocks-combs, trufiles and morels, pickled or frefli muflirooms, and the yolks of fix hard eggs, boil it up for ten minutes put it in the di.fl), and put the hanqi on the top garnUH with lemoa and barberries. R 4i SbouUcK S48 MADE IS H IE 5, $boulder cf Mutton in Epigram TAKE a (boulder of mutton and roaft it otarif pnoigh, then carefully take off the ikin as thick a crown piece and the fhankrbone at the end ut the meat off the blade bone pepper, fait, and broil it i feafon the fkin and Ibank-bone with pepper and fait, fpme fwcet htrbs and parfley ftired fine, fprinkle fbmfe bread-crumbs on it, and broil it of a fine brown % in the mean time cut up the meatj and halh it in the fame manner as direded in the receipt for halhed mutton only put the gravy in that run from it; put the blade bone in the diil, (he haOi clofe round it, then put the fkiti oyer all, and garnifli with green pickles. Shoulder of Mutton Surf rife. Cut the (hank off a Ihoulder of mutlon and Jialf boil it, then put it into a ftew-pan, vith two quarts of good gravy, half a pound of rice, a tea fpoonful of mumroom powder, if you hav it, 2 little beateo mace, fome pepper and fait, and ftew k one hour, or rUl the ric is done; thn take up fhe mutton and keep it hot, put to the rice a pieCQ pf butter mixed with flour, and (hake it about pui in half a pint of good cream, ihake it cU for five or fix minuus, lay the mutton in the difli, an4 put rhe fucc and rice over it; garni(h with greei) pickles or barberriesi and fend it to table hot. Leg of Mutton a la Royafe. TAKt a leg oi mutton, cut ofF all he fat, (kifl, fid (hank-bone, lard it with bacon ail over, aqd -ufon it with pepper and falt take a round piece of ? ‘ beef, MADE DISHES. 249 beef, or fillec of veaU of about four pounds, and lard ic; have a pan of hogs lard boiling her, flour your meat, and give it a nice brown colour in the lard; then take the meat out, and lay it on a fieve 10 drain a few minutes put ic into a deep ftcw-pan, with a bundle of fweec herbs, fome parfley an onion ftuck with cloves, two or three blades of mace, a little whole pepper, and three quarts of gravy coyer it clofe, and let it (lew gently for two hours;. in the mean time make a pint and a half of brown cttllis, put in fome mufhrooms, truffles and morels, a fweetbread cut in pieces, fome atparagus tops bailed, two fpoonsful of ketchup a gill of red viae, and ftew it for ten minutes; then lay the mutton in the middle of a difti, cue the beef or veal into dices, make a rim round the mutton with the dices, pour the ragou orer, and garniih with le mon and beetroot. Leg of Mutton a la Ho&t; GoUt. IN cold weather hang a leg of mutton in an airf place for a fortnight, cut off the diank, (luff k all over with cloves of garlicky roaft it, bade it with red wine, and fprinkle pepper and fait on ic; while it is roafting boil a gill of gravy, as much red wine, with fix fhallots chopped fine together, pur it in the dilh, and put the leg on it-, garniih with horfe boulder of Mutton wit 6 a Ragou of tirneps. TAKE a (boulder of mutton, cut off the flsank, ndtake out the blade-bone as neat as poflible, and in the place put a ragou made as follows: take one or two fweetbreads cut in piecesi a dozen cock (Qfttbs haf n ounce pf truffles and morels fome frclh f 52 M A D E D I S H E S. frefii muibrooms, a litcte beaten mace, pepper z&i; fair, ftew all thefe in a little good gravy, and thickcD it with butter misd with dour, or the yolks of two eggs, which you pleafe, and let it be cold before you put it in; then fill up the place where you took the bone rom, jufl: in the fortn it was before, and lew it up tight; take a large deep ftew-pan, lay at the botton) thin flices of bacon, then dices of veal, a bundle of parfley and fweet kerbs, fome whole pepper, two or three blades of nace, fix cloves, a large onion, and juft cover the meat with gravy, cover it clofe and (lew it gently for two hours; pare eight or ten turneps, and cut them into what different fiiapcs you pleafe, boil them in water fufficient to cover them, drain them off in a fieve, and put them ovei the water to keep hot; then take up the mutton drain it from the fat, and keep it hot and covered ftrain the grayy it wa ftwedn and (kim oflF all the fat clean, put it into a ftew-pan, ftafon it with pepper and fait, put in a glafs of white wine, two fpoops rul of ketchup, thicken it with butter mixed with flour, and boil it up till it is thick and fmooth i then put in the turneps, give them a tofs or two pour the fauce ovr (he meat and garnifh with barberries, ojluff a Leg or Skoulder of Mutton TAKE fome bread-crumbs, half a pound of beef- fuet, the yolks of four hard eggs, three ancliovies bpoedf &nd; twelve oyftecs, all chopped fmall, a little parfley and fwcet-hcrbs ihred fine, feafon it with nutmeg, pepper and fait, work it aH up with the yolks of to raw eggs like a pafte, cut a hote in the thick pare of the mutton, or where you pleafe put in the fluffing and roaft it; for fauce, take a gill of the oyfter liquor, aa mycb Qlaret, a little anchovy liquor MADE D I $ H E $? 251 Jiquor, a little nutmeg, an onion, and a dozeh oy ft€n 9 ftew thefe together for ten minutes, take out the onion, pour the fauce under the mutton Knd parniQi wi(h horfe-raclin. Oxford jfobn. KEEP a leg of mutton till it is dale, cut it inta lu thin coilops as you can, but firft cut off the fac and finews, feafon them with pepper and lalt, a little beaten mace, and ftrew among them a little thyme and three or four (ballots (bred fine; put about a quarter of a pound of butter into a (lew-pan and make it hot, put in your coilops, keep them (tirring with 4 wooden fpoon till they are three parts done and then add a pint of gravy, a little juice of lemon, thicken it iith butter mixed, with flour, let them (immer four or five npunutes, and they will be enough i l)ut take care you do not let them boil, nor havo them ready before you want them, as they will get hard; fry fome bread fippets and put roqnd nd ovpr them, and fend (heqi up ho(. Mutton the Turkijh Way TAKE a leg or neck of mutton and cut it intQ thin Qices, then wa(h it in vinegar, put it into a pot that has a clofe cover to it, put in to a leg three quarts of water, a quarter of a pound of rice, a litild whole pepper, and three or four onions; to a neck, two quarts of water, three ounces of rice, a Httle whole pepper, and onions; cover it clofe, (lew it gently, and allow a quarter of ah hoqr for every pound of meat; fkim it frequently, and when done take put the onions, feafon ic with fait to your palate, puc in a quarter of pound of butter, (lir it well round, nd (ake ar the rice does not burn to the bottom i 252 MADE DISHES. put the meat in the difh, and pour the rice and gravy over it. You niay put in a little mace and a bundle of fweet herbs if you think proper. A Bafque of Mutton. GET a caul of veal and lay it in a coppA dilh about the fize of a fmall punch bowl take a leg of muLton that has been kept a week, cut off the lean; and chop it very fmall with half its weight in beef marrow, the crumb of a penny loaf, the yolks of four eggs, two anchovies boned and waflied, half a pint of red wine, the rind of half a lemon grated, and a little pepper and fait $ mix it up like faufage meat, lay it in your caul in the infide of the difh, dofe up the caul, and bake it for one hour and a half in a quick oven; when it comes out turn your di(b upfide down, and turn the whole out into another difli, pour fome good gravy over it, garnifh with pickles, and fend venifon fauce in a boat. To collar a Breaft of Mutton. TAKE .a large breaft of mutton, and with a (harp knife take off the fkin, cut all the bones out, and grate fome nutmeg over the infide; chop fome par- ftey, fweet herbs, and a little lemon peel very fine, fome crumbs of bread mixed together, with a little beaten mace, pepper and fait, rub the infide with the yolk of an egg, Iprinkle the herbs and bread-crumbs over, and roll ic up tight, run a (kewer through to hold Vt together, tie it round with packthread, cut the ends even to make it ftand upright in the difh, fptt it, and put ft down to road, put half a pint of jt wine in the pan, and bafte it till the wine is ibaked up, then bade it with butter to make it of a 6pc fro(h (on;: hour svt a good fire will 4p it) when it MADE DISHES. 253 it is done take it up untie it, take out the fkewer, ‘ fet it upright in a di(h, with a little good gravy in the difh % garnith with green pickles, and fend veniibn fauces in boats. If 70U o not approve of red wine, you may put a quart of ihilks and a quarter of a pound of butter in the pan and bade it with. Mutton Kebobbed. TAKE a loin of mutton, cut out all the infide fat and the ikin off the back, cut it in 6ve or Gz pieces, and rub them all over with the yolk of an ggs have fome bread-crumbs, fwect herbs, parflcy, and lemon-peel Ihred fine, a little beaten mace, pepper and fait, mixed together, fprinkle the mutton all overj put it on a fmall fpir, bade it with butter, and fprinkle it with the crumbs and herbs fcveral times while it is rpafting; make it of a fine brown then put it in a hot difh, with fome good gravy under it I garoifh with horfe-radifb, and poveroy fauce in a boat. Neck of Mutton called the Hajly Difh. TAKE a large filver or pewter di(h, made like a dep foup-difb, with an edge about an inch deep ia the infide, on which the lid fixes (with a handle ac top) fo faft, that you may lift it up by that handle without letting it fall i this difli is called a necro mtncer. Take a neck of mutton about fix pounds, ake off the fkin, cut it into chops, but not too thick, cut a French roll and a large onion into thin fliccs, pare and flice three or four turneps, lay a row of mutton in the difh, on that a row of roll, then tiirneps, then onion, a little fait, then the meat, and & Oft till all is xi% put in a bundle of fweec herbs ; and i54 M AD E D I S H E Sf. and a blade or two of mace i have a tea-kettte of boiling water, fill the di(h, cover it clofe, and hang the di(h on the back of two chairs by the rim; havt ready three Iheets of brown paper, tear each flicct into five pieces, draw them through your hand, light eoe piece and hold it under the bottom of your difli moving the paper about as faft as it burns proceed thus tiU all the paper is burnt, and your meat will be enough, (fifteen minutes juft does it) and fend it to table hot in the difli. This difli was firfLcontrived by the late Mr. Rich, and is now much admired by the nobility and gentry. Mutton a ta BJaize. CUT fix or eight chops very thin and cut off the ikin; get a double block-tin or filver pan made with a cover to fix on clofe, lay your chops in, chop fomc parfley lemon- pcel and a few fweet herbs fioe and fprinkle over them, with half a dozen fhallocs or onions chopped very fine, feafoned pretty high with Cay an pepper and fair, put in a little gravy put the cover on clofe, and ftew them very gently for ten or twelve minutes over a clear fire; (or you may ftew them with paper, as direfted in the abo?e receipt) fend them to table hot with the cover on Mutton Chops in Difguiji CUT as maAy chops as you want, but not too thick, rub them with pepper, fait, grated nutmeg, and chopped parfley; roll each chop in half a iheet of white paper well buttered in the infide, and rolled at each end clofe; have a pan of hogs lard or beef dripping boiling hot, put in the chops, fiy them quick and .of a fine brown then take them out M A D E D 1 S H E S. isi Odt, and lay chccn on a fieve to drain the fat front them before the fire; fry a handful of parfley crifp, lay the chops in a hot dilh, put the parfley oVer and round them, With poveroy fauce in a boat. Yoa taiuft be careful you do not break the paper, as tbac will fpoil them. Hefrico of Mutton, TAKE the beft end of a neck or loin of mutton cut off the ikin, and cut ic into thick chops pepper, ialr, and flour them; fry them on both fides of a light brown in a little butter, put them on a (ieve to drain, then put them into a (lew-pan, with a bundle of fweet herbs, half a pint of white wine and as much gravy as will cover them, cover them clofe and ftew them gently for one hour; then take out the chops drain the gravy through a fieve, and Ikim ofT the fat; put fome butter into a ftew-pan, melt it, put in a fpoonful of flour, and (tir it till ic is fmooth, then pour the gravy in and keep it (lir ring all the time; in the mean time pare two carrots and fix turneps, cut them into dice, or what fhape you fancy, peel two dozen button onions, and cue the white part of two heads of celtery about half an inch long, waih them all well and boil them till they are tender; then drain them in a fieve, and put them into the gravy, put in the chops, feafon ic with pepper and (alt, and give them a ftew for fifteen minutes i take out the chops with a fork, lay them in the di(h, put the roots and fauce over them, and garnifli with beet-root Mutton the French Way. TAKE the two chumps off the loins together, cut off the rump with a (harp knife, begin at thi: broad 256 MADE DISHES. broad end and carefully raife up the ikin to tht rump-end, but mind you do not cut the ikin through then take a little lean ham or bacon, chop it very fine, a few truffles, parfley, fwect herbs, and a little lemon-peel Ihred fine, a little cloves, mace, and half a nutmeg, beat fine a little pepper and flt, mix all thefc together and ftrew over the meat where you took the ikin from; then lay on the fkin again, faden it tight with (kewers, and put a (hect of white paper well buttered over it, put it ori a fpit and roaft it two hours; then take off the paper, bade the meat with a little butter, ftrew it all over with bread crumbs, and when it is of a fine brown take it up and put it into a hot difh; for fauce, chop fix (ballots fine, put them into a fauce- pan, with a fpoonful of vinegar and two fpoonsful ot white wine, boil it a minute or two, put it into the diih, and garnilh with horle-radifh. Another French Way called St, Menehout. TAKE the chumps ofiT the loins together, cut off the rump, and take o£r the (kin, lard it in rows with fmall flips of fat bacon, feafon it with beaten cloves, mace, nutmeg, pepper and fait, fome fweet herbs, parflev, and young nonions chopped fine; fake a large ftcw-pan big enough to hold it, lay layers of bacoa at the bottom and thin flicesof lean beef over the bacon, lay in the mutton the larded fide upper moft; put in a pint of white wine, a pint of gravy two or three bay leaves, a few (ballots, and lay layers of bacon and beef over it, cover it dole, put fire over and under it, and ftew it for two hours ?, when it is done take it Qut rub it over with the yolk of an egg, and ftrew bread-crumbs over it, put it in an oven Or before the fire to brown ?, ft rain the gravy k was ftewed ia hr9Ugh a fieve 0cim off the fat put M A D E D 1 S H E S. s7 put it into a fauce-pan, and boll it up; put it into the dilh, put on the mutton, and lend it up hou Loin of Muttotik forced. TAKE the bones out of a loin of mutton, and make a iluffing with the crumb of a penny loaf, half a pound of beef- fuet chopped fine, fwect herbs, pariley, and lemon-peel fhred fine, fome grated nutmeg, pepper and fait, mix it up with the yolks of two eggs, and put it in where the bones came from, fcW .it up, raifc up the (kin, Ikewer it on, Ipit and roaft it; when it is nearly done take off the (kin, give ic a fine brown, di(h it up, with good gravy under it, and garnifh with horferadi(h. Breqft of Mutton grilled. Half bolI a brea(t of mutton, fcore it, feafon it with pepper and fait, rub it over with the yolk of an egg, and fprinkle it with bread crumbs, fweet herbs chopped and mixed put it over a clear fire and broil ic gently of a fine browa, or put it in a Dutch oven before the fire; chop a little parflty, onion, four pickled cucumbers, and half a gill of capers, boil them five minutes in half a pint of gravy thickened with butter mixed with fiour, lay the mut ton in the difh, and pour the fauce over it. Mutton Rumps a la Braize. TAKE fix mutton rumps and boil them fifteen minutes in water, take them out, cut them in cwo and put them into a (lew-pan, wich half a pint of gravy, a gill of white wine, an onion ftuck with cloves, a bundle of fweet herbs, a little Cay.an pep pepper and fair, cover them clofe, and ftcw them S till r 258 MADE DISHES. till they are tender; take them, the fwect herbs, and onion out, Ikim ofF the fat, and boil the gravy till it b clear-, then pin in the rumps, with a fpoontul of browning, fqueeze in the juice of half a lea)on, give them a,boil up, and garni(h with beet-root. For variety, you may leave the rumps whole; fidh fix kidnies, and lard them on one (ide, drefs them io the fame manner as the rumps, but do not boil them; put the rumps in the middle of the difti, and the kidnies round them. The kidnies make a pretty fide-dlfh of themfclves, if dreflcd as the rumps. Mutton Rumps with Rice. TAKE fix mutton rumps, put them into a ftcw, pan, with a quart of mutton gravy or broth, ftcw them for half an hoir, and then take them out and let them fand to cool; boil half a pound of rice in two quarts of water for ten minutes, drain it off, ikim the fat ofF the gravy, put the rice in, and ftew it gently till it is thick, but take care it does not burn; fcafon t with a little beaten mace, pepper and fall; rub the rumps over with the yolks of eggs, and fprinkle bread-crumbs over them; have a pan of hi boiling hot, and fry them of a fine brown put them on a fieve to drain the fat from them, lay the rice in the di(h, the rumps in what form you pleafe over it, and garnifh with hard boiled eggs cut m two. Lamb’s Head. TAKE a lamb’s head and pluck, cot out the eyes and gall, cut the nut ofi the liver and heart, take out the brains, wa(b the head and the reft of the pluck very clean, and boil it twenty minutes in water then take out the liver and lights,, and mince it MADE DJ S aE S. 59 1a the fame manner as .veal, put it into a fteW-pail Vfith the Hquor it was boiled in enough to moiften it, with a little lemon-peel Ihred fine, a fpoonful of ketchups a little butter mixed with, flour, pepper and fait, and give it a boil up; take the head up and notch it acto&, rub it over with the yolk of an egg grate fome nutmeg over it, and fprinkle it with bi’ead- crumbs, put it on a clear Hre and broil it of a light brown cut the heart and the nut of the liver in Qices, the brains in four pepper, fait, and flour them, fry them of a light brown in butted put the mince in the diflis lay the head over it, and put the fry round for garniOi. 10 force a Leg of LamL TAKE a leg of lamb and with a (harp .knife carefully take out all the meat leaving the fkin and fat whole on the bones, and make the lean into a force-meat thus: to two pounds of the meat pick and chop one pound of beef-fuet, put the lean and fuet into a marble mortar, with four large (poonsfuL of crumbs of bread, beat them well together and ftafon it with Rx blades of mace, ten or twelve doves, and half a nutmeg beat fine, a little lemonpeel, parfley, and thyme (hred fine, a little pepper and fait, mix it all up with the yolks of four raw ggs put it into the fkin again in the fame ihape that it was before the meat was cut outi few it Upi put it on a fmall fpit, roafl it, and bafte it with butter i cut the loin into chops, and fry it as direded in the chapter for frying, lay the leg in the dilh, the chops round, with good gravy under it and garnifh with Sprigs of cauliflowers boiled tender4 ( S- ft . – – Lami 26o MADE DISHES. Lamb Cutlets with Fin Sauce. CUT a neck, loin, or leg of lamb into cutlets, rub them over with the yolks of eggs, fprinklc them with bread-crumbs parfley, fweet herbs, and lemonpeel (hred Bnc, pepper, fait, and grated nutmeg, mixed together $ broil them over a clear fire of i nice brown, put them in a hot di(h and pour fin fauce over them, made as direAed in the chapter for fauces; garni (h with crifped parfley; Lamb Chops in Cajorole. CUT a loin of lamb in chops, feafon them with beaten cloves, mace, pepper and fait, rub them over vrith the yolk of an egg, and fprinkle bread-crumbs on them; have a pan of beef-dripping boiling hot, fry them of a fine brown, lay them on a Ccveto drain, fry a large handful of parfley crifp, lay the chops cldfe round in a difli, and leave a hole in the middle to pour in the following fauce: chop feme parfley, fweet herbs, a little lemon-peel, and two fliallots very fine, flew it five minutes in fome good thick gravy, and garnifli with fried parfley. Lamb Chops larded. ‘ TAKE the befl: end of a neck of lamb cut it into chops, and lard one fide of them, feafon them with beaten cloves, mace, nutmeg, pepper, and fait, puthem into a (lew-pan the larded fide uppermofti put in half a pint of gravy, a gill of white wine, an onion, and a bundle of fweet herbs, cover them clofe and flew them gently for half an hour; then take out the chops, fkim the fat off clean, take out the onion and herbs, thicken the gravy with a little butter MAD E DISHES. 261 better mixed with flour, put in a little browning, a fpoonful of ketchup, and one of lemon pickle, a few pickled mufhrooms, Xfuffles itid morels, and boil it up i then put the chops in the larded fide downwards, give them a boil tor a minute or two, lay the chops in the difh the larded fide uppermofti pour the fauce over them, and garnilh with greea pickles or barberries. You may ftew the chops without larding if you think proper. Shoulder of Lamb a la Salpicon. TAKE a ihoulder of lamb, and take the bonea out on the under fide, but leave in the (hank-end, ftuff it with veal force-meat where the bones came out of, and feafon it with mace, pepper, and fait; put fome rafliers of bacon at the bottom of a ftewpan, pur in the lamb, with bacon over it, a pint of veal broth, and a bundle of fweet herbs, cover it dole, and (lew it gently for three quarters of an hour, then take it out and lay it in a di(h; have ready the foUawing fauce: take a pint of brown cullis, cut a fweetbread into dice, a few pickled mulhrooms, and afparagus tops boiled, boil it up a few minutes, pour the fauce in the difb and gar ni(h with lemon and beet-root Breads of Lamb a la Paltrine GET two fmalf breafts of Iamb and cut thenn neatly, lay fome rafhers of bacon at the bottom of a ftew-pan, put in the lamb, with a bundle of fweet herbs, an onion ftuck with cloves, and cover them with bacon, put in a pint of broth, cover them, and fbew them till they arc tender; in the mean time (nake a fauce thus; chop a few muflxrooms, three or S 3 four 26a MADE DISHES, four (hallots, and a little parfley very fipc, put it into a (lew-pan, with a pint of ftrong veal giravy feafon it with pepper, fait, and a little beaten niace Jet it fimmer for ten minutes, and thicken it with butter mixed with fk)ur; lay the two breafts in the diih briiket fide outwards, and popr the fauce over (hem I arniih with green pickles. Ned of Lamh a la Glaize. TAKE a neck of lamb, cut off the fcrag, and lard it with bacon in rrows as neat a£i you can; put fome dices of bacon at the bottom of a ftew-pan, and flices of veal over it, lay on the lamb the Jarded fido uppermoft, put in a quart of veal broth, a bundle of fweet herbs, fome cloves and mace, lay veal and bacon over, the fame as under it, cover it dole, and Hew it one hour; in the mean time make a glaze the fame as for a neck of veal; take the lamb out, put it in the glaze, the larded fide downwards, for two or three rninutes, put forrel lau.ce in the diQi,.lay the lamb on the larded fide uppermofl:, and garnifh with fried fippcts. . You may drefs a breaft the fame way, only yoq peed not lard it. Rth of Lamb en Gerdinere. V TAKE a rib of lamb,, lay it the upper fide downwards in a ilewpan, put in a iquart ot brown gravy, a bundle of fweet herbs, cover them clofi- and ftew ihcm gently for three quarters of an hour;, then take out the lamb, cover it over to keep hot, take the fweet herbs out of the gravy, and kim the fat off, put in a little butter mixed with flour, a gill of white wine, a little pepper and fait, and give it a boil up s put in. Ibme parUey, piclled cucumbers M A D E D I 9 H E S. 263 berfi and capers chopped fine, and boil them a fevir minutes; cut feme pickled cucumben, walnuts, or any other pickles you have, lay them all round the ribs in what form you pleafe, pour the fauce under them, and fpread in the middle of the Iamb as much of the parfley, &c.; as you can; fend ic to table hot and garoi(h with pickled French beans or famphire. Lambs Ears in Bejhemel. TAKE fix lambs ears, fcald the wool off, and waQi them clean, ftufF the infide with good veal force-nneat, put them into a ftevv pan, with a pint of veal broth, a bundle of fweet herbs, a little cloves and mace, flew them till they are tender, and then cake thtm out; in the mean time make a pint of beihemel, as diredled in the beginning of this chapttr, put them in it, with a few frefh muflirooms dewed, a dozen afparagus tops and a few fmall force meat and egg balls boiled give them a boil up for a minute, put the ears in the d?lh, pour the fauce over them, and garniih with lemon and becc-root Calves Ears in BJhemeL TAKE four calves ears, fcald the hair ofF walh ehem very clean, and (lufF the infide with good veal force-meat, put them into a ftew-pan, with a quart of veal broth, a bundle of fv’eet herbs, a little cloves and mace, cover them clofe, and (lew tht till they are tender; take them out, put them in a pint of befliemel, with a few fre(h mulhrooms ftewed or pickled ones wafhed in warm water, a few truffles and morels borled tendef and wafhed well a dozen force-meat and egg balls boiled, and give them a boil for a minute j put the ears in thf difhi two in S 4 the Si I 264 MADE DISHES the m’uMle and tqc at each end, put the faucc over thenit and garnifh with leoion and beet root. ‘ Barbicued Pig. TAKE a fat pig of ten weeks old, fcald it, and cue it open, lo that it will lay fiat in the diib, and the ikin on the back remam whole, and lay it in t deep di(h; put a pint of Madeira wine and half a pint of vinegar into a lauce-pan, with a bundle of fwtret herbs, fome cloves, mace, all-fpice, and onion, three or four fliallots, pepper and fair, fome bay and fage leaves, give it a boil for a minute, and pour it over the pig; turn it often, and with a fpoon lade the liquor on it, let it lay all night, and the next niorning wipe it dry with a cloth ?, have a large gridiron over a very clear fire, put it on, broil it very gradually of a fine brown on both fides, and ask broils fcafon it very high with Cayan pepper and fait. You may put three or four Ikewcrs through the infide, put it on a fpit, and roaft ir, and as it roalts fprinkle it with Cayan pepper and lalt, bafte it with the liquor it was laid all night in and a little butter or you may put it into a deep di(h, the belly down lyarcis, feafon it high as before, puc it into the oven, 9nd bake it till it is of a fine biown; two hours will be fufficieni, but .you muft bafte it now and then with the liquor and butter, as direded for roaftingj when it is done, have a large di(h very hot and lay it in, with the following faucc under it 2 put a piece of butter into a ftew-pan, melt ir, put in a fpoonful of -flour, and ftir it till it is fmooth -, put in half pint of good gravy, a pint of Madeira wine, a doen fage leaves chopped fine, feafon it with Cayan pepper dnd fult pretty high, and flew it for a quarter of n hour; if?h?n it is $aked take the liquor from UQdct MADE DISHES. 265 undcrir, ftrtiio it rihrough a ficve, blow ofF the fat, and put it into the fauce; garnilh with barberries. A Pig the French Way. TAKE a Toafting pig that is made ready for the fpit, and make the following Huffing: take the crumb of a penny loafj half a pound of beef iuec chopped fine, fix fage leaves, fome parfley, and lemon-peel (hred fine fome pepper and filt, mix it all up with the yolks of two eggs, put it into the bellf of the pig, few it up, and roaft it till it is nearly done; cut it off the fpir, divide it into about twenty pieces, take out the ftuffing, and put the pig into a ftew-pan, with a half a pint of white wine a pint and a half of good gravy, and two onions chopped fmally leaien it with grated nutmeg, Cayan .pepper and (alt, z little thyme and lemonpeel chopped fine, cover ic clofe, and ftew it gently for one hour; then put in a piece of butter roHed in Hour, a fpoonful of anchovy liquor, and one of vinegar or mulhroom pickle, cut the (luffing in fquare prcqes and put in, and (lew it fifteen minutes longer; lay it in your difli, pour the fauce over it and garnifh with a Seville orange cue in Qices. A Pig au Pere Douillet. TAKE a roafting p fcald it, and wa(h it clean, cut ofF the head, and cut it into quarters the fame as lamb, lard them with bacon, and feafon them with beaten cloves, mace, nutmeg, pepper, and fait; lay a layer of fat bacon at the bottom of a deep iew pan, ly the head in the middle, and the qparters round it, put ill a few bay leaves, an onion diced, oneIemon cut in two, a carrot and parfnep diced, fome parOcy 4nd gives, cover the pig over with bacon, and 266 M A D E D I S H E S. and put in a quart of veal broth, cover ie clofe, and ftew ic gently for one hour over a flow fire; thea take it up, and put the pig into another ftew-paa with a bottle of white wine, cover it clofcj and ftew it gently for one hour longen If you fend it up cold, let it lay in the liquor till it is cold, theii drain it well, and wipe it with a clean cloth; put the head in the middle of a difli, the q Wters round it, and ftrew it over with green parfley. Any one of the quarters is a pretty difl), laid on water-crelTes, and garnifhed with parfley. If you chufe to fend it to table hot, while your pig is ftewing in the wine, take the firft gravy it was ftewed in and ftrain it, flcim off all the fat, put it into a ftew-pan? with a fiveetbread boiled and cut in pieces, fome truffles and morels, and pickled muflirooms, ftew it a few minutes,, and ieafon it with Cayan pepper and fait, thicken it with the yolks of four eggs beat up, or with butter mixed with flour; and when your pig is done lay the head in the middle of the difii, and the quarters round it; put the wine it was ftewed in to the fauce, flcim it well, pour the ragou over it, and garnifli with lemon and pickled barberries. A Pig Matelote. KILL and fcald your pig the fanfic as for roafting, cut ofi the head and the petty-toes, cut the pig into four quarters, and put all into cold water; cover the bottom of a large ftew-pan with flices of fat ?bacon, lay the quarters on, fplit the head in two and put on, with the petty-toes, fealbn it with pepper and fait, put in a bundle of fweet herbs, an onion, fome bay icfaves, and a bottle of white wine j cover the pig ith flices of bacon, put in a quart of water, cover it clofc, and let it boil; take twp large eels, ikin and gut them cut them about five or fix inches Jong MADE D I S H E S 267 long, and when the. pig has boiled three quarters of an hour put in the eels, cover them dole aod (lew them three quarters of an hour longer; in the mean time boil a dozen large crawfifli, and take the meat out of the tails and claws as whole as you can; when your pig and eels are done take them up, lay the pig in the middle of the dilh, the petty- toes round ir, and the eels over it, cover it over and keep ic hot; (do not put the head in, as that will make a cold difli of itfelf, garniflied with parfley, for fuppr) take the liquor they were ftewcd in, flcim off all the fat, then add to it half a pint of ftrong gravy, thicken it with butter rolled in flour, put in a’ fpoonful of browning, boil it up till it is thicic aod fmooth, (kirn it .well, pour it over the pig, and garnijIJi withhe crawfifh and lemon. You may take the brains out of the head, chop them up, mix theoi with a little floor, pepper fair, and the yolk of an Sgs have a pan of hot fat and drop’ them in, fry them crifp, put them on a fieve to drain and- puc them round the pig. Pork Cutlets Sauce Robart. TAKE a loin of pork, cut off the (kin, and cut it into thin cutlets, lay them in a difb, put a gill of white wine, a gill of vinegar, an onion, a bundle of fweet herbs, two (ballots, three or four bay leaves, a kttle all-fpice and mace, into a fauce-pan, give them a boil up, and when cold put them over the cutlets, turn them often, and let them lay all night; the next day take them out, wipe them dry with a cloth, rub them over with the yolk of an egg, and fprinkle bread-crumbs and herbs, the fame as for cutltts a la maintanon, on them, broil them over a clear fire of a fine brown on both fides; lay (hlqn in a ho& diih and pour fauce robarc, as di 268 MADE DISHES. Ttfied in the chapter for fauces, over them s garniik with lemon Herrico of Venifon. TAKE a breaft of venifon, bone and fkin it, ott it into four pieces, and put it into a ftew-pan, wi(h a quart of gravy, half a pint of red wine, a bundle of fwcet herbs, a little cloves and mace, cover it clofe, and ftew it gently for two hours ?, in the mean time cut . carrots, turneps, and button onions, the fame as for herrico of mutton, and boil them tender take the venifon out, (train the gravy through a ficvc, and fkim off the fat % put two ounces of butternto a ftew-pan, melt it, and put in a fpoonful of flour, ftir it till it is frnpoth, pour in the gravy, and leep it ftirring till it boils; ftrain off the roots and put in, feafon ic with a little Cayan pepper and fait, and ‘ give ic a boil up; put the venifon in the dilh, and pour the herrico fauce over it, A Goofe a la Mode. TAKE a fine large goofe, pick and draw It, with a (harp knife begin at the breaft, and tak(e all the meat off the bones, but leave the rump on whole, and be as careful as you can not to cut the back ikin; bone a large fowl the fame way, boil a neat’s tongue’till it is tender, peel it, and cut it fo as to fie ttic infide of the fowl, feafon them with pepper, fait, and beaten mace, put the tongue in the fowl, the fowl in the goofe, and tie it round with a thick ftring i (if you have room put fomc beef-marrow between the fowl and the goofe) put it into a deep ftew-pan, with two quarts of good gravy, half a pint of red wine, a. bundle of fweet herbs, and an onion fiuck with cloves cover it clofe and Aw it gently MADE DISHES. 269 gently for two hours; when done, take out the goofe, cover it over, and keep it hot; (train the gravy through a (ieve, and (kim oflT all the fat; put a quarter of a pound of butter into a llew-pan mclc it, and put in a large Ipoontul of flour, ftir it till ic is fnnooth pour in the gravy, and keep it fl-irring as before; fkim it clean, kafon it with Cayait pepper and fait, put in a fpoonful of ketchup, the fame of lemon pickle a veal fweetbread boiled and cut ia pieces, a quarter of an ounce of truffles and morels, a gill of pickled mufhrooms, an artichoke bottom or two cut in pieces, and (lew them for ten minutes; put in the goofe again for ten more, lay it in the dilh, pour the fauce and ingredients over it, and garnilh with lemon and beet-root; Duds a la Mode. TAKE a couple of fine ducks, pick, draw, and finge them, cut them into qartcrs, pepper, fait, and flour them put fome bujtter into a ftew-pan, and fry them of a light brown j pour the fat out of the pan, (hake a little flour over them, put in half a pint of gravy, half a pint of red wine, a bundle of fweet herbs, four fliallots chopped fine, an anchovy boned, and a little Cayan pepper, cover them ctofe, and ftew them for twenty minutes; then take out the herbs, (kim off the fat, and let the fauce be as thick as cream; put the ducks in the di(h, pour thefauce over them, and garnifli with lemon and beet root Ducks a la Braize. TAKE two ducks, pick, draw, and finge them, lard the breaths with (mail flips of bacon, and fill (he infides with good veal force-meat; lay a layer of fat 270 M A D E D I S H E S. . fac bacon at the bottom of a (lew-pan then a layer . of lean beef or veal on the bacon, lay on the ducks with the larded fide uppermoft, put in a bundle of fweet herbs, an onion (tuck with cloves, a cairoc . cut in pieces, two or three blades of mace, a quart of goo(l brown gravy, with a gill of red wine, Jay a . layer of beef and bacon on the ducks, put them over a Qow fire, with fire at the top, and braize xbem for one hour then take out the ducks and keep them hot; drain the gravy through a fieve, ikim off all the fat clean, put it into a flew pan, with a piece of butter mixed with flour, a fweetbread Soilbd and cut in pieces, fome trufiles and morels blanched, fome muflirooms, if frefli dewed firft, if pickkd wafhed in warm water, feafon it with a little Cayaa pepper, and fqueeze in the juice of half a lemony put the ducks in the di(h, pour the fauce over theoi, d garnifh with lemon and beet-root. Duck with Green Peas. PICK, draw, finge, and fioqr a duck; pgtbalf a pound of butter into a deep ftew-pan, make it hot, put in the duck, and fry it of a light brown; pour out all the fat, but let the duck remain in the pan, put to it a- pint of good gravy, two onions chopped fmall, a pint of green peas, two or three cabbage lettuces cut acrofs very fmall and well walh ed, a little pepper and fait, cover them clofe, and ftew them for half an hour, now and then giving die fan a fiiake; when they are nearly done grate in a ittle nutmeg, a very little beaten mace, and thicken it with butter mixed with flour, or the yolks of two eggs beat up in a little cream; then (hake it round for a few minutes, lay the duck in the dilb, pour the iauce over it, and garnilh with lemop. MADE DISHES. ii Duck With Cucumbers. PREPARE your duck as for duck and peas take four large cucumbers pare them, take out the pulp, and cut them into fmall pieces, with two large onions cut in dices; fry the duck, and take it out; then put in the cucumbers and onions, give them a fry, dredge fome Sour in, put in a pint of good gravy, a gill of red wine, and fome pepper and fak, put in the duck, (lew it for half an hour, and ikim off the fat very clean; lay the duck in the ?difl), pour the fauce over it, and garnifh with lemon. Sweetbreads of Veal a la Dauphin. TAKE three large fweetbreads and boil them for ten minutes; make aforctf-meat thus: take the fle(h of a fmall fowl, half a pound of fat and lean bacon chopped fine, and beat together in a marble mortar, feafon it with beaten mace, nutmeg, pepper and fait, and mix it up with the yolks of two eggs; cut your fweetbreads in fuch a manner as to be capable-of putting the force-meat in them without break 11% the tops, faftcn it in with fine wooden fkewers, and lard the fweetbreads ?, lay a layer of fat bacon in a ftew-pan, a thin layer of veal on the bacon, and put the fweetbreads on that, feafon them with cloves, mace, pepper, and fair, a bundle of fwcet herbs, and a large onion diced, upon that lay thin dices of veal and bacon, cover it clofe, and put it over a dow fire for ten minutes; then pour in a quart of veal broth, cover it clofe, and let it ftew very gently for two hours; then carefully take out the fweetbreads and keep them hot, ftrain the gravy, dcim off the fat, and boil it up till it is reduced to about half a pintji 572 MADE DISHES. pint, put in the fweetbreads, and (lew them for two or three minutes in the gravy; then put them in a difhj pour the gfavy over theilij and garniihwith lemon and beet-root. Sweetbreads en Gerdiniere. TAKE three fine fweetbreads and parboil them; rake a Itew-pan and lay a layer of fat bacon at the bottom, and a thin layer of veal on the bacon, put the fweetbreads on with the upper fide downwards, put in a pint of veal broth, two or three blades of mace and lay layers of veal and bacon over them, cover them clofe, and ftew them gently for one hour; in the mean time make aumlet of eggs in the following manner: take the yolks of nine eggs, beat them up well, take three pewter plates and rub them with fweet oil, put one-third of the eggs in one, colour another third with the uice of fpinach, and put it in a plate, colour the other third with a little cochineal diffolved in brandy, put it in a plate, and cover them over with three plates i have a little boiling water in a (hallow ftewpan, and put the plates in one at a time till the eggs are done; take them out of the plates and cut them into diamonds or fprigs, as you fancy; take the fweetbreads up, andjput the aumlets over them in what fhape you pljpaie, put them in a di(h, with white $;uUis under tbeoi, and garniih with lemon and btbt-rbot r Sweetbreads a la Glaize. TAKE three large fweetbreads, blanch them, and lard them with bacon, lay a layer of fat bacon at the bottom of a ftew-pan, and lay a layer of veal, put in the fweetbreads the larded fide uppermoft, a quart of good gravy, and an onion (luck with doves. Kl A IE ti 1 3 tt fi 4. 2 tldveSi put layers of veal and bacon over thtim cover thenti clofe arrd ftevr them gently for three quarters of an hour; then, take out the fwcctVeads, (train the gfavy through a fine fieve, fkim oflF the far and put it into a ftcw-pan; boil it down till it is of a ftrong glaze, put the fweetbreads in the larded fide downwards for a few minutes, and puc tbetn over a gentle fire to take the glaze put forrel fauce in a dilh, put the fweetbreads in and garnifh vith fried fippets Sweetbreads an BeJhemeL Take three throat and one heart fwCctbread’ and boil them for fifteen minutes; rub the hearc fwcctbread with the yolk of -an egg, fprinklc bread- crumbs over it, road it, and cut the othrc into pieces; make a befhemcl as dircfifecl in the beginning of this chapter, put them in, with fome force- meat and egg balls boiled, fome pickled miifhrooms wafhed in warm water, a few afparagus tops boiled, and give them a boil up; put them in a difh, and put the FQafted in the middle; garnifh with lemoa and beet-root Tiurkey a la Tioube PICK and draw your turkey, and with a fliarp knife carefully bone it, (luff it with a good veal force-meat, and fkewer it at the breaft; put a layei of fat bacon at the bottom of a ftew-pan, and a layei of veal on the bacon, feaibn it with beaten mace cloves, nutmeg, prppcr and fait, put in the turkey, with a quart of good gravy, a gill of white wine, an onion and a bundle of fweet herbs, put layer of veal and bacon at the top, cover it clofe, put il over a Qow fire, with fire at the top, and flew it T gently, 274 M A D E D IS H E S gentl for two hours; then tak out the turkcjf drain the gravy through a ficve and Ikun off all the fat put two ounces of butter into a ftew.pao melt it, and put in a fpoonful of flour, ftir it tUl it is fmoothy and pour in the gravy, keeping ic ftirriog all the time; then put in a fweetbread cut in picctSi fome frefli mufhrooms ftewed, or pickled ones, fomc forcemeat balls, trufBes and morels, feafoned with Cayan pepper and fait; put in the turkey ftcw it for ten minutes, and fqueeze in the juice of a le mon, put the turkey in a difli, pour the fauce aod ingredients over it, and garniOi with lemon and beetroot Turkey a la Braize. PICK and draw a turkey, bone it, and make the following force-meat: take the flefh of a fowl, a pound of lean veal, and half a pound of beef-fuec, chop it fmall, and beat it in a mortar, vith parfley, fweet herbs, lemon- peel ihred fine, and a few crumbs of bread, feafon it with beaten mace, nut meg, pepper and fait, mix it up with the yolks of two eggs, and fluff the turkey wth it, fkewer up the breaft, dip the breail into boiling water, and lard it; lay a layer of fat bacon at the bottom of a ilew-pn, and a layer of veal on the bacoo, pot the turkey on the larded fide uppermoft put io quart of gravy, a gill of white wine, fomc cloves and mace, and a bundle of fweet herbs, put a layer of veal and bacon over it, cover it clofe, and f(ew it gently for two hours; (put fire over as well as under ic) then take out the turkey, ftrain off the gravy, and fkim off the fat; put a little butter into a flew-pan, melt ic, puf in. a fpoonful of flour, and fiir it till it is fmooth j then pour in the gravy, boil it till it is quite fmooth, and put in fome mufh roon MADE DISHES. 875 rooms truffles and .morels artichoke bottoms, force-meat and egg balls, put in the turkey, feafon it with Cayan pepper and fait, fqueeze in the juice of a lemon, and boil it up for ten minutes 1 put th turkey in a difh, pour the fauce over i and garnifh wkh lemon and beetrootn Huriey a Ja Glaizeu PREPARE your turkey the fame as for a h hraize, and when it is ftewed enough take it up and keep it hot s ftrain off the gravy, cake off the far, and boil it in 4 large ftew-pan till it is of a fine glaze I lay the breaft of the tuticey in to take the glaze, put forrel fauce in a difli, with the turkey on it, aad garnilh with fried fippets Piregoe Turkey TAKE a turkey of about eight or moe pounds height, draw and finge it, feafon the infide with pepper, fait, and mace, fwect herbs and parfley &red; fine, ftuflf the belly and breaft with gopd veai force-meat, and trufs it as for roafting; cut a flit down each fide of the breail, fill it full of greea truffles waflied clean and cut in flices, put it into a dcepdilh, fprinkle a little Cayan pepper over it, pour on it a pint of Madeira wine, and let it lay in it all nights the next day butter a eet of pP’v and tie it over the breaft to keep in the truffles roaft it one hour and a half, bafte it a little with the ine, and then with butter; put the reft of the wine into a ftew pan, with a little good brown gravy feme butter.mixcd with flour, a fpoonful of India iby or mufbroom ketchup, a little pepper and fair, and the juice of half a lemon; ftew it for fifteen minutes, bafte the turkey, then take it up, take off T 2 X)% 27 MADE D I S H E Sf. the paper, put it into a dilhj. pdur the (auce uncicf k ana garnilh with lemofi. Fowl a la Braize. TttK ar fine fowl, drarw and finge it, tru6 k with the legs turned into the belly, feafon it both infide and out with beaten mace, nutmeg, pepper and fait i lay a hiyer of fat bacon at the bottom of a flew-pafi,. then a layer of veal, and afterwards the fowl; put in an onion duck with cloves, a bundle of fweet herb, a piece of carrot, and a layer of veal and bacon over it,, and fome thin flices of lean beef over all, covcf it clofe, and fweat it over i flow fire for five minutes;, then pour in a piae of broth, cover it clofe, and ftew it gcntl for one hour take out the fowl, ftrain the gravy through a fieve, and ikim off all the fat; then put it into a (lew-pan, with a little butter mixed with ficmr, a fpoonful of browning a few cocks-combs, mufliroomsy. truffles and morels, artickoke bottoms,, or afparagus tops boiled, and ftew it up y then put in the fowl, make it hot, feafon it with pepper aod fait, and fqueeze in the juice of a lemon;, when all is ready, put the fowl in a di(h pour the fauce ovcf it, and garnifh with lemon and beet-root Fowl a la Farce. TAKE a large fowl, pick and draw it, (lit the fktn down the back, and carefully take it off, pick all the meat clean off the bones, and mince it very fmall, with half a poupd of beef-fuet, half a piot of oyfters blanched and bearded, two nchovies,- a ihallor, a few bread-crumbs, fome fweet herbs, parfley, and lemon-pccl fhred fine, fcafon it with a little mace PPPr, and falt mix it all up with the yolks MADE D I S H E S’ %yy ydks of eggs, lay it on the bones, put the Ikin on again, and few it up i tie feme dices of fat bacon over it Jirery tight, put feme &ewers; through it ind roaft it one hour -, take half a pint of brown cullis fcit i into a ftew-pn, with fone cocks-combs molbrooms, truffles and morels, and give a boil pi when the fowl is done, put the fauce in the difli, take the bacon ofF the fowl, put it on the fauce, and garnifh with lemon and beet-rooL Fowl 41 la Qhizi. TAKE a fine fowl, pick, draw, and finge it, trufs it as for bdnimg, lard the bread, ftuflT the infide with good force-meat, and the bread likewife lay a layer of bacon at the bottoti) of a (lew-pan, and a layer of veal on the bacon, put in the fowl the bread uppermofl, a bundle of fweet herbs, a little mace, an onion fttick witti cloves, and a pint of good gravy, put a layer of veat and bacon over it, cover it clofe and ftew it for one hour; then cake up the fowl, drain the gravy throAigh a fiev, fkim off the fat very clean, put it into a dew- pan again, boil it till it is of a drong glase, and put the fowl in, with the bread xlownwards, to take the glaze ! iiave the following fauce ready: take half a pint of frefh mudiroom, put them into a dew-pan with a I litde butter, and (tew them over a How fire for five minutes, then put in half a pint of white:tillis, feme truffles and morels, cocks-rombs, an artichoke bottom cut in pieces, and give them a dew for ten ‘ minutes s put it into a di(h, put the fowl on bread upwards, and garnidi with fried Uppets, or lemon Md beet-root, ? T 3 luUets fl7$ MADE DISHES. 1 Pultets a la Sainte MenebouL TAKE two fiDe pglletSy pick dran and fingt them, trufs the legs in the bodies, flic them dowo the back, fpread them open on the table and take out the thigh bones, beat them well with a rollingpin, and feafon them with beaten mace nutmeg pepper, fair, and fweet herbs llired fine; take a pound and a half of lean veal, cut it into thin fliees, and lay it in a ftew-pan of a convenient fize to hold the pullets in, cover it fee it ovei the ftove, and lhen it begins to (lick to the pn ihake the paa about till ic is of a line brown; then put in as much broth as will ftew the fowls, ftir it together, nd put in an onion, a little whole pepper,’and half a pound of lean ham or bacon j then lay in the puU lets, Cover them clofe, ard ftew them for half aa hour; then tak them our, rub the tops with the yolk of ail cggj and fprinklc bread-crumbs over them put them on a gridiron over a clear fire, and broil them of a fine brown on both fides s ftrain the grdvy, fkim off the fat, boil it till there is juft enough for fagce, thicken it with butter oiixed with ‘flour, and put in a gill of pickled mufhroomsj % fpoonful of ketchup, a little browning, a litcle pep per and fait, and boil it till it is fmooth pyt the pullets in the difli pour the faucc oyer theoii, an4 garnifh with lemqn and beet-roor, 2V Marinate FowU TAKE a fine lajge fowl or two, middKng-fizccJ ones, and raifethe (kin from the breaft-bone with your finger y then take a veal fweetbfead blanched, a dozen oyfters blanched and bearded, a gill of frcih tpulhfOQmi oe nChovy all chopped loft 4 MADE D I S HE S. 279 few fweet herbs, parflcy, and lemon-peel (hred fine, feaibn it with pepper, faltj and beaten mace, mix the ingredients with the yolk of an egg, ftuff it in between the (kin and the fieHi, (but do it very gently, for fear you ihould break the (kin) iluff the body full of oyfters well wa(hed and bearded, and lard the breaft with bacon, put fkewers in as for roafting, fpit it, paper the breaft, and roaft it three quarters of an hour; when done, put it into a hot dilb, and put good gravy under it, garnifh with lemon and beet-root. A fmall turkey niay be drefled the fame way Fowls F ranges Incopadas. TAKE a pound of lean ham or gammon of bacon cut in thin flices, two onions cut in thin dices, four (ballots, with two quarts of water, a little beaten pepper cloves, and mace, and a pennyworth of iaffron, (lew it gently till it is reduced to three pints, and (train it through a fievc; cut two fowls as for a frica(ee, put them into a ftew-pan with the broth, and ftew them till they are tender; mix two fpoons fol of flour with two of vinegar, beat it up with ibme of the liquor till it is quite fmooth, then mix the whole together, feafon it with Cayan pepper and fait to your palate, and boil it gently for ten minutes; put (ippets in a foup-difli and put it over them. You may add force-meieit and egg balls if you think proper. You may make a frangas incopadas of veal, in tht form of olivSi in (lead of fowls. Chickens a la Braize. TAKE two fine chickens, trufs them in the fame manner as for boiling finge them, and lard the T 4 breafts. I 8o MADE PISHES. breads, feafon them inlide and out with beaten mace, pep er, and falc) lay a layer of fac bacon at the bot- torn of a ftew-pan, and a layer of veal over the ba con, put in the chickens the larded fide uppennofti with an onion (luck with clove$, a bundle of fwcet herbs, a piece of carrot, and a quart of veal broth; put a layer of veal and bacon over, cover them clofe, and ftcw them gently for three quarters of aa hour; (put fire over as well as under them) have ready a ragou made thus; take a pint of brown cullis put into a (lew pan, with a veal fweetbread boiled and cut in pieces a few frelh mufhrooms ftewed, truffles and morels, cocks-combs, force-meat and egg balls boiled, an ox-pal te boiled tender and cut in pieces, and ftew thtm together for ten rni nuces i take up the chickens, lay them in a difh, cover them over to keep hot, (train the gravy through a fieve, ikim o(f all the fat, pour half a pint into the ragou, and give it a boil up -, then pour it over the chickens, and garniih with lemon and beet-rooc. Or you may make your fauce thus: take the grayy the chickens were (tewed in, ftrain it, and (kin) off the. far, put it into a (lew-pan, with half a pint oyftcrs blanched aad bearded, (id the oyfter liquor ftrained, a glais of wh.te wine, fome pepper and ialt, andapi(Ce.ot butter mixed with dour boil it up. till it is thick and fmooth, fque. e in the juice of half a lemon, pour it over the chickens, and garniih with lnion and beet-root. Chickens Cbirinrate TAKE two chickens, pick, draw, and fingc them, cut off the feet, and break the bread, bones flat with a rolling-pin but take care you do not break the ikins, flour them, and fry them of a fine brown in ffcih butter tha drin all the fw omc. of the pap MADE D I tf E S. 281 . but leave in the chickens cut a piece of lean beef in chin dices and lay over theoi, wh a pound of lean veal in the fame manner, a little 0)ace and whole pepper, an onion ftuck with cloves, a bundle o fweet herbs, and a piece of carrot, .pour in a quart of boiling water and a gill of whice wihe, cover them clofe and ftw cbem for half an hpur; then take up the cliickens put them in a difh, cover them over, and keep them hot; let the gravy boil till it is rich and good, then ftraiil it off, fkirn Off all the fat, put k into your ilew-pan. again, with a gill of pickled mufhrooms, feafon it with pepper and fait, put your chickens in again, and give them a boil up ( pue them in a di(h, poor the fauce over them, and gar niih with lemon and fome dices of cold ham broiled Chickens Surprize. TAKEtwo fmall chickens and half roaft them take all the lean from the bones, cut it ia thin dicea about an inch long, mix it up with fix or (even fpoonsful of cream and a piece of butter rolled, in flour as big as a walnut, give it a boil up, and fee it CO cooU then cut &x;:or.feven dices of bacon thin and round, place chem in a pattyptan, and put fomo good veal force-meat on each fide, work them Up in the form of a French roil, wih the )olk of a raitf egg, in your hand, but leave a hollow place in the middle; put in your chickens, cover them with fome of the lame force-meat, aad rub it fmooih with your band and the yolk of an egg; make them as high and as big s a French roll, fprinkle fome fine Bread-crumbs over them, put them on a baking-tin and bake them three quarters oi an hour; (bat mind you place them fo as not to touch one another, and jay them in luch a manner that they wilt not fail flat in the baking; or you may form them with a broad kitchen 22 M A D £ DISHED. kitchen knife on your drefler, and put them on the plate or dilh you intend to bake them on) when they are done take them out, put them in a difb, ftick a leg of one of the chickens in the middle of the roll you intend to fend vp and let your fauce be gravy tbiqkened with butter, and the juice of a lemon. Thii is a pretty fide-di(h for eirher fummer or winter. Artificial Chickens or Ptgeens. IN order to do this, you muft tzkt the flefl of a large fowl, lean veaL or lamb, and to a pound of &fh; put half a pound of beef or veal fuet, and half a pound of fat bacon chopped together very fine, beat it in a marble mortar, with fome crumbs of bread, a little parfley, thyme, and lemon-pecl, (bred fine, feafon it with beaten mace pepper and fait, and vtiw it up with the yolks of eggs; then make ic into the Ihape of chickens or pigeons, pu£ them on a tin plate, and ftick in two feet to make them look like real ones, (chickens feet for chickens, and pi geonsfeet for pigeons) rgb them over with the yolk cf an egg, fprinkle bread-crumbs: over them, (take care they do not touch one another) and bake them of a light brown; put them in a diih with a little good gravy under them, or fend them up dry, and umilh with lemon and beet-root. Pulled Chickens. TAKE two chickens, and. either boil or roaft them juft fit for eating, cutoff the legs, rumps, and pinions, rub them over with t;he yolks of eggs, Iprinkle breads-crumbs on them, and broil them over a clear fire of a nice brown; pull the fkin ofif the cemaining part, take all the fir fli off the bones, pull or cut it about as thick as a ftraw and an inch and a half MADE DISHES. 283 a half long have a gill of cream boiling, with a lictlr butter aitfl fU in it, put ia the white mea, and tif gravy tjjat run from the chickens, and give it a f6fs up; ihen put it into a dilh, the rumps in the middle and the legs and pinions round it. Pigeons a la Touhe. PICK, draw, and Tinge fix pigeons, trufs them ai for boiling) ftuff the infides and crops with good force-meat and flatten the breaft; put a layer of fat bacon at the bottom of a dew-pan, and a layer of lean beef over the bacon, put the pons on with a quart of good gravy, a bundle of fweec herbs, an onion ftuck with cloves, a Httle mace pepper and fait, put a layer of beef and bacon oyer them, cover them clofc, put them over a flow fktt with fire at the top of the ftew-pan, and ftew thedi for three quarters of an hour then take them out ftrain the gravy through a fieve, flcim off all the fat put it into a’flsw-pan, wiclv a piece of butter itiiated with fiour, a gill of white wine, a few frefli or pickled muQirooms, truffles and morels, force-meat baUs and the yolks of fix hard egs, feafon it with Cayaii pepper and fait, put the pigeons in, cover them (:iole, and ilew them gently for half an hour 1 then Ikim the fat off clean, fqueeze in the juice of a lemon, and (hake them about; put the pigeons in a diih, pour the fauce over themi and garniOx with lemon and becNrooN ? Pigeons au Poire, TAKp fix pigepns and bone, them, ftufl them with good forcemeat, and make them in the fliape of a pear ith one fopt ftuck in the fmall end to )oQk jike the ftalk, rub them over with the yolk of m a84 M A D E D I S H £ S. an egg, fprinkle bread-crumbs 6n cbem, and frr theni of a fine brown in a pan of boiling hoc betfdripping; put them on a fieve to drain, then put them into a ftew pan, with a pint of gravy, a gill of white wine, an onion ftuck with cloves, and a bundle of fweet herbs, cover them clofe, and ftew them for half an hour; then take them, th onion and fwecc herbs out, (kim the fat off the gravy, put in fomc butter mixed with fiour, a fpoonful of ketchup, the fame of browning, fome trufBes and morels, pickled mufhrooms, two artichoke bottoms cut in fix pieces each, and a few force-meat and egg balls; feafon it with Cay an pepper and fait, put in. the juice of half A kmofi, and Hew it tre minutes; then put in your pigeons, make them liot, hy them with the fta1k en in wards and the breaft outwards, pour the fauce ver them, and garnifli with lemon and bect-rooc. . . . Pigeons Jioved. TAKE fix pigeons, pick, and trufs them with die legs in the fides; take a fine cabbage lettuce, cut out the heart, wa(b it clean, and chop it very fine, mix it with good force-meat, force the infide of the pigeons and the lettuce, tie the lettuce acrofs to keep in the force–meat, and fry it of a light bron in frefh butter pour out all the fat, lay the pigeons in round t-he lettuce, feafoh them with beaten niAore, pepper and fait, and put in half a pint of Rhcnifh wine, cover them clofe, aftd ftew them five or fix minutes; then put in a pint of good gravy and a piece of butter mixed with flour, cover them clofe, and ftew them half an hour; uncover them, Ikim off all the fat very clean, fqueeze in the juice of half a lemori and give them a fhake round; put ihe icttuce in the middle of the dilh, the pigeong round MADE DISHES. 25 round it, pour the fauce over all. and garnUh with pickled red cabbage. For a change you may ftufF the pigeons vrnh force-meat; cut two or three cabbage lettuces in quartersi and ftew with them as above; lay the let- tuce between each’pigeon in the difh, andpour the fauce over cbem Pigeons Surtout. TRUSS fix fine pigeons for roafting and ftuflF the infides with force-meat, then put a thin (lice of &t; bacon on the breafts, and a thin ffice of veal over that, fealbned with mace PPPi “d fah; tie the veal aiid bacon on with packthread, put them on a btrd-fpit and tie them on another, rub them aH over with yolks of eggs,, and fprinkle bread-crumbs and fweet herbs on them, roaft them and bafte them well with butter i when they are done take them up, cut off the packthread, lay them in a diih, and have food gravy, with mufbrooms, truffles and morels ewed in it, pour it in the difb, but not over the pigeansj and gamifli with lemon arni beet-ioot Pigeons Compote TAKE fix young pigeons and trufs them as for boiling, fiuff the infides and the crops with a light force-mear and lard the breafts, put tbcm into a ftew-pan with a quart of brown cullis, and (lew tncm for one hour; put in a few Nckled mufliroomsy truffles and morels, two artichoke bottoms cue in pieces, the yolks of fix hard eggs feafon them with Cayan pepper and fair, and give them a (lew for five minutes; then put the pigeons in the difii, pour the £iuce over tliem and garniih with lemon and beet loot French £6 M AD E D IS HES. Frerfcb Pupton of Pigeons. TAKE a tin or copper patty-pan and butter it i make a large piece of favory vea! force-meatj roll a Ihecc out like a pafte and put in, lay a thin layer of £it bacon on the force-meat, then put in fquab pi geons, as many as you want to fill the patty-‘pao, and icaibn them with pepper and fait; lay over them a fweetbread cut in flices afparagus topSj mtiflirooms, cocks -comb, and an ox-palate boiled tender and cut in pieces, with the yolks of fix hard eggs; roll another piece of force-mdit and put over, clofe it like a pic, ornament the top as you pkafe, and bake it in a gtleoven for two hours; when it is done flip it into a diffi, make a hole in the top, pour half a pint good gravy in, and fend it up hot to tAble Pigeons franfmograpbtedm TAKE four pigeons, cut o(F their legs, and truTs them ‘a neat as you can, feafon them with pepper and fait; take a pound of butter and rub it in a pound of flour, make it into a fl:ifF pafie, and roll each pigeon in a piece of pafte i tie them feparate in a cloth fo as the pafte will not break, boil them one hour and a half in a large pot of water; then cake them up, untie them, take care that they do not break, lay them in a diih, and pour in a little gravy; You may leavethe gravy out, for when they re cut there will be plenty of gravy Pigeons in Fricandeux. TAKE four fine large pigeons, trufs them as for roafting, ftulF the infides with force meat, cut off (he pioknB and feet, and lard the breafls; lay a layer MADE DISHES. iSy layer of fat bacon at the bottom of a ftew-pan, and a layer of veal on (,be bacon, put in the pigeons, with a pint of gravy, a jgiU of white wine a little beaten mace, pepper andMlait, and a bundle of fweec herbs put a layer of veal and bacon at the topt cover them cloie, put fire under and over (bem, and fiew them for one hoir; then tdce out the pigeons, ftraia off the gravy, (kirn off the fat, put the gravf into a ftew-pan, and boil it till there is juft eocMJgh ibr fauce, put in the pigeons breaftfide downwards and give them a boil up for five minutes; then put them in a diih bread upwards, pour the fauce over chenti, and garnilh with lemon and beet-root. You may put a few large trufiks and the yolks of four hard eggs into the lauce, and lay them found fhc pigeons in the diib Pigeons with a Farce. TAKE four or fix large pigeons, make a farce tvith the livers minced fmall, as much becf-fuet marrow, a few bread-crumbs and hard eggs, of each an equal quantity, feafon it with beaten mace nutmeg, pepper, and fait, fweet herbs chopped fine, and mix them all together with the yolk or an egg % then cut the Ocin of your pigeons between the legi and the bodies, and with your finger very carefully raife it frooi the fiefh, but take care yon do noc break it, then put in the farce, trufa the legs clofe CO keep it in, fpit, roafl:, and bade them well with butter fave the gravy which runa from them, and mix it up with a Utcle red wine and fome of the farce, (if not enough for fauce put in a little made gravy) a litde mitnoeg, pepper and fa)t, thickened with the yolk of an egg beat up, and give it a boil t lay tbe pigeons in a di(b pour the fauce in ir and gamifla with double parJOey 88 MAIEDISH£S. Pigeons a la SouJfeL TAKE four large pigeons and bone them, fluff them with veal fence-meat put them into a ftewpaa with a pine ot veal gravy, cover them clofc, and ftew them gently for half an hour; then take them out and let them ftand a little time, rub them over with the yolk of an egg, wrap them up in good veal force-meat) rub it over with the yolk of an egg, and fry them brown in a large pan of beef dripping, put them on a (ieve before the fire to drain, take the gravy they were ftewed in, (kim off the fat, thicken it with butter mixed with floCir, and iealbn it with pepper and fait, beat up the yolk of an egg in a little cream and put in, and fliake it one way for a minute; put the pigeons in the difh, drain the fauce over them, ahd garnifh with fried parfley. You may leave out the egg and cream, and put in afpoonful of browning, one of ketchup, and one of lemon pickle, if you think proper Pigeons in Pimlico. ,TAKE five large pigeons, pick, draw, trufs, afid finge them; take the livers, with fome fat and lean ham or bacon, mufhrooms, a few trufiles, parfley, and fweet herbs, all fhred fine, feafoned with pepper and fait, mix it up with the yolks of two raw eggs, fluff the bellies with it; roll them in a thinflice of veal, and over that a thin flicepf bacon, put white paper only overall, tie iron with packthread, put them on a fmall fpit, and roaft them for one hoiir, iut mind and bade them well with butter in the mean time make for them a ragou thus: put half a pint of good gravy into a flew- pan, with a glafs of white wine, fome iruffles frelh mulhroomsi and parfley chopped M A D E D I S H E Si a8f popped fmallf a little pepper and falc thicken ic with a piece of butter mixed with flour, and ftew it for a quarter of an hour; when they are done cake them up, take ofF the paper, put them in a difh ))our your fauce over them and garni(h with fix iforcemeac pcttit patties. Jugged Pigeons PtCit and draw fix pigeons, but do hot wa(!i them, boil the livers a minute or two, then take them our, mince them fmalJ, and bruife chem witi the back of a fpoon, mix them with, the yolks of two hard eggs, parQey, and lemon-peel ihred very fine, as much beef-fuet as liver (haved very fine, the fame quantity of crumbs of bread, feafoned with pepper, fait, and grated nutmeg, work it up with a raw egg and a little frefh butter, (luff the crops and, bellies with it, few up the necks and vents, then dip youf pigeons in warm water, and feafon them with pepper and fait as for a pie, put them in a jug, with a head of cellery, a bundle of fweet herbs, a &w; cloves and mace beat fine, and a gill of white wine, tie them down clofe with ftrong paper, and put the jug into a pot of cold water up to the top, but not to run in or wet the paper, put a tile over the Jug, and boil them gently for three hours; then take t)iem out of the jug, drain the liquor into a ficw-pan put in little butter mixed with flour give it a boil up till it is thick, pour it over the pigeons and garnifh with lemon Pigeons a ta Italienni. ? TAKfi four young full-grown pigeons pick, draw and truis them, put a gridiron over a clear e, put them on, and turn them round two or U three ft90 IVt A D E D IS H E S. three times for two minutes, then take them off, tie the legs to the bodies, that they may be rouod iind tight; take a ftcw’-pan, and. lay at the bottom and round the (ides fome dices of veal and ham put the pigeons in, and fprinkle them with pepper and fait, put in fome blades of mace, a fprig of bafil, fome coriander- feeds, fome flices of lemon, an onion a little garlick, a glafs of ftrong white wioe, and half as much oil; then lay over them fome flices of ham and veal, cover them cloie, put them’ on a flow fire, and ftew them one hour; in the mean time make a ragou thus: cut fome frefh mufhrooms and champinions fmall, put a gill of oil into a ftiew-pan, a little garlick and fhallot chopped fine, with the mulbrooms and champinions, and fet them over the fire one minute; then pour in fome veal gravy, a glafs of white wine, little eflence of ham, and let all thefe heat together; then put in a’ fliced lemon, ftir it aboutj and fkim off the fat; then put the ragou into a well-tinned flew-pan, take the pigeons out of the ftew-pan thty were ftewed in and wipe them, that they may be quite dry, put them into the ragou, make them quite hot, put them into a difh, and garnifh with lemon Partridges a la Braize. TAKE two brace of partridges, trufs the legs into the bodies, lard the breads, feafon themwidi pepper, fait, and a little beaten mace i take a ftewpan, lay flices of fat bacon at the bottom, then thin flices of veal and beef, a piece of carrot, an onion cut in flices, a bundle of fweet. herbs, a little mace and whole pepper, lay the partridges in with the brcafts upwards, lay fome flices of veal and beef over them, and ftrew chopped parfley on cjiem, cover them clofc,. and put them over a flow fire for ten minutes s MADE DISHES. 91 hvmutcs; give your pan a fhake, jpour in a pint of boiling water and a gill 6f white wine, cover it clofe, aiKl (lew it a little quicker for half an hour; then take out tht birds, ftrain the liquor off, afld Ikim off the Fatj put it to a pint of good brown cullis with a fwcetbread cut in pieces, forhe truffles and morels, cocks-combs, two or three fowls livers if you can Tgct them, two artichoke bottoms. cut in pieces, afpa ragus tops boiled, and mulhrooms, frclh or pickled ftcw them for a quartet of an hoUrj then put ih the Eartridges, nftke them hot, fqueeze in the juice df alf a lemon, put the partridges in the dilh breafts Upwards, pour the ragou over them, and garnifh with lemoD and beet-root; Partridge Pants. TAKE two partridges and roaft theni, parboil a large fowl, pick the flefli off the bones and chop it fine, with half a pound of fat bacon boiled, a few frefh mulhrooms, truffles and morels, to artichoke bottoms boiled tender, feafbn it with beaten mace nutmeg, pepper and fait, fome fweet herbs and parflcy chopped fine, foak the crumb df a penny loaf in hot graty, and mix all well pgether with the yolks of four eggs; make your panes on white paper of any Ihape or figure you fancy, the thicknefs of an eggj and at a proper diftance from one and ther, rub therrt over with the yolks of eggSj fprinkk bread-crumbs over them and bake them a quarter of an hour in a duick oven; when they are done pot them in a hot diflii with good gravy undef thenii U a tbefijknti . 89? MjA D E D IS HE- 3. Pbeqfants a la Braize, TAKE a brace of pheafants, pick draw, and trufs them as fqr boiling, lard the breads, and fluff the infides with good force meat; lay a layer of bacon at the bottom of a (lew- pan, and a layer of veal on the. bacon, put on the pheafants breads uppermofl, with a bundle of fweet herbs, an onion fluck with cloves, a quart of good gravy, al of red wine, a little beaten mace, pe;ppei and fait, put a layer of veal and bacon at the top cover them clofe’, fet them over a gentle fire, put fire at the top, and let them braize gently for one hour and a halt; then take out the pheafants, drain the gravy through a fieve, and (kirn the fat off clean; put about two ounces of butter into a dew-pan, melt it, put in a ipoonful of flour, dir it till it is fmooth, pour in the gravy, and boil it till it is fmooth-, then put in a fweetbread, boiled and cut in pieces, an artichoke bottom cut in pieces, a few truf&es; and morels, frefli muflirooms dewed, or pickled ones, fome afparagus tops boiled, if you have them, the yolks of four hard cggS) and a dozen force-meat balls boiled dew them altogether for fifteen minutes j then put in the pheafants and make them hot, fqueczc in the juice of lialf a lemon, put them in a difh breads upwards, pour the fauce and ingredients over theoi, and garniib with lemon and beet-root Florendine Hare. TAKE a full-grown hare and hang it up four or five days, then cafe it, leave the ears on whole, take out all the bones except the head, lay the hare on thc dreiTer, and put in the following force-meat: takfehalf a pound of lean Veal, half a pound of fat bacon MADE DISHES, 29J bacon, beat it well in a mortar, with the crumb of a penny loaf, the liver fhred fine, an anchovy, a little parfley and fweet herbs Ihred fine, feafon it with pepper and fair, mix it up with a glafs of red wine and the yolks of two eggs, put it into the hare’s belly, roll it. up to the head, and flcewer it with the head and ears leaning back, tie it with packthread as you vould a collar of veal, wrap i( in a cloth, and put it into a dew-pan with two quarts of water, (lew it one hour and a half, and when the liquor is reduced to one quart, put in a pint of reef wine, a fpoonful of lemon pickle, one of ketchup, and one of browning ?, then take out the hare and keep it hot, ftew the liquor till it is reduced to a pint, thicken it with butter mixed with flour, feafon it with Cayan pepper and fait; take the hare out of the cloth, untie it, and lay it in a diih, pull the jaw- bones out, ftick them in the eyes, and a fprig of myrtle in the mouth, pour the fauce over it, and garnifli with fried force-meat balls. I’ofcare a Hare. CASE a fine hare, trufs and ftufF it the fame as for reading, lard ir, put it into a long flew-pan or fifii -kettle, with two quarts of good gravy, one of red wine, a lemon cut in two, a bundle of fweet herbs a little whole pepper, fait, nutmeg, and a few cloves, cover it clofe, and (tew it over a flow fire till it is three parts done; then take it up, put it into a di(h, and drew it over with crumbs of bread, fweet herbs chopped fine, fome lemon-peel grated, and half a nutmeg, fet it before the fire and bade it with butter, keep turning the di(h roui)d till it is of a fine brown; in the mean time take about a pint of the gravy it was dewed in, free from fat, thicken it with butter mixed with flour, take fix eggs boiled U 3 hard ?5+ MADE DISHES bard and chopped finc fix pickled cucumbers cut in thin dices, and mixed with the fiuce pour it ii the dilbi, and put the bar? in j garnifh with water? creflcs Hare Cruet. m CASE and bone the hare, xx2kt gravy of the bones and a pound of lean beef Re w the head whole in the gravy, cut one half into thin dices, and the Other half in pieces an inch thick, dour and fry them quick in frefli butter, in the fame manner as collops-, put a pint of the gravy into the pan, a fpoonful of made muftard, a litile elder vinegar, cover it elofe, and let it (lew gently till it is as thick as cream j fplit the head in two, lay the hare in the difii, and put the head in the middle garnidi yith lemon and beet- root, Rabbits Surprife TAKE two half-grown rabbits and roaft thera, cut oflf the heads cloie to the flioulders and the firft joints, then take all the lean meat oflf the back bones, cut it fmall, and tofs it up with fix or feven fpoonsful of cream or milk, and a piece of butter as big as a walnut mixed with dour, a little grated nutmeg and falr diake altogether till it is as thick as good cream, and fct ic to cool; then make a force-meat with a pound of lean veal, a jund of fuer, as much crumbs of bread, two anchovies chop f)ed fine, and btrat all in a marble mortar, with a ittle lemon-peel, pardcy, and fweet herbs (bred fine, feafon it with pepper, fair, and grated nutmeg, mix it up with the yolks of two raw eggs, place it all jound the bones of the rabbits, leaving a long trough in the back-bone open, fo that it will hold tkc MADE DISHED. 95 thd meat you cut out whh the fauce, pour it in and cover it with (orce-meat, fmoorh it all over wkh your hand as well as you can with a raw egg, fquare it at both ends, and fprinkle on fonie fine breadcrumbs; butter a mazarine or pan, take them from the dreiier where you formed them place them on it very carefully, and bake them three quarters of an hour till they are of a fine brown; then put them in a difh, and let your fauce be gravy thickened with fiour and butter, and the juice of a lemon, pour the fauce in the difli; garniih with Seville orange cut in quarters and fend it up for a firO: courfe Rabbits in Caffbrole. TiKE two young rabbits and cut them in quarters, (you may lard them or not, as you think pro per) (hake fome fiour over them, and fry them of a light brown with frefli butter; then put them into an earthen pipkin, with a quart of good broth, a gill of white wine, a little pepper and fait, a bundie of fweet herbs, and about two ounces of butter mixed with flour, cover them cloite, and ftew theni for half an hour; fkim them clean take out the fweet herbs, then dilh them up, pour the fauce over them, and garniih with Seville orange; notch and cut in flices the peeling that is cut ofi d lay it be tween the flices of orange. Florendine Rabbits. TAKE three young rabbits, flcin them, but leave on the ears, wafli them, dry them with a clothj and carefully take out all the bones, but leave the head whole, fl:uF and treat them in the fame manner as a hare florendine, and boil them one hour; have ready a white fuce, made with a pint of veal gravy, U 4 % little a5+ M A P E D I S H E S, bard and chopped finc fix pickled cucumbers cui in thin dices, and mixed with the fiuce pour it ii the dilbi, and put the bar? in garnifh yf’nh wa;er? creflcs ? Hare Civet. m CASE and bone the hare, nake gravy of the bones and a pound of lean beef, ftcw the head whole in the gravy, cut one half into thin dices, and the Other half in pieces an inch thick, dour and fry thca quick in frefli butter, in the fame manner as collops; put a pint of the gravy into the pan, a fpoonful of made muftard, a litile elder vinegar, cover it dofe, and let it ftew gently till it is as thick as creamy iplit the head in two, lay the hare in the difii, and put the head in the middle y garnidi yith lemon and beet-root, Rabbits Surprife TAKE two half-grown rabbits and roaft them, cut oflf the heads clofe to the flioulders and the firft joints, then take all the lean meat pflf the backbones, cut it fmall, and tofs it up with fix or fevcn fpoonsful of cream or milk, and a piece of butter as big as a walnut mixed with dour, a little grated nutmeg and faltj diake altogether tiU it is as thick as good cream, and fet it to cool then make a force-meat with a pound of lean vealj, a sound of fuer, as much crumbs of bread, two anchovies chop fed fine, and btrat all in a marble mortar, with a ittle lemon-peel, pardcy, and fweet herbs (bred fine, feafon it with pepper, fair, and grated nutmeg, mix it up with the yolks of two raw eggs, place it all jound the bones of the rabbits, leaving a long trough in the back-bone open, lb that it will hold ‘ ” tkc F MADE DISHES. 95 thd meat you cut out with the fauce, pour it in and cover it with (orce-meat, ftnoorh it all over with your hand as well as you can with a raw egg, fquare it at both ends, and fprinkle on fome fine breadcrumbs; butter a mazarine or pan, take them from the dreiier where you formed them place them’ on it very carefully, and bake them three quarters of an hour till they are of a fine brown; then put them in a difh, and let your fauce be gravy thickened with flour and butter, and the juice of a lemon, pour the ikuce in the difli; garniih with Seville orange cut io quarters and fend it up for a firO: courie Rabbits in Caffbrole. TPiKE two young rabbits and cut them in quarters, (you may lard them or not, as you think pro per) (hake fome flour over them, and fry them of a light brown with frefli butter; then put them into an earthen pipkin, with a quart of good broth, a gill of white wine, a little pepper and fait, a bundle of fweet herbs, and about two ounces of butter mixed with flour, cover them cloite, and ftew them for half an hour; fkim them clean, take out the fweet herbs, then dilh them Up, pour the fauce over them, and garniih with Seville orange; notch and cut in flices the peeling that is cut ofi, and lay it be tween the flices of orange. Florendtne Rabhits. TAKE three young rabbits, flcin them, but leave on the ears, wafli them, dry them with a clothj and carefully take out all the bones, but leave the head whole, ftuF and treat them in the fame manner as a hare florendine, and boil them one hour; have ready a white fuce, made with a pint of veal gravy, U 4 a liitW 296 M A D E D I S H ‘, a little anchovy liquor, thickened with butter miied ith flour beat up the yolk of an egg in a giH of cream, grate a 4ittle nutmeg in,, and put it to the gravy i let it fimmer two or three minutes, but doc lxil9 and fqueeze in the juice of half a lemon put the rabbits in the difh, pour the faucc over them, and gamifli with Seville orange cqt in fliccs or quarters. Portugal Chickens. AT a time of the year when chickens are fcarcft take two young rabbits, (kin then cut off the heads, turn the btcks upwards, and two of the legf on the rabbit dripped to the claws, trufs them with fkeweis like chickens, lard and roaft themj put them in a difh, with good gravy under them, and garnifh with lemon and beet-root, with parfley an4 butter and gravy in boats, Currey of Chickens. TAKE two chickens, (kin them, cut them up as for a fricafee, w them clean, and ftew them in a pint and a half of water for about five minutes; then ftrain off the liquor, and put the chickens in clean dilh; chop three large onions Imall, and fry them in two ounces of butter, then put in the chickens, and fry them together till they are both brown; get a bottle of currey powder, ftrew it over the chickens when frying, pour in the liquor they were ftcwed in, and (lew them for half an hour -, if it is not leafbned high enough, put in a little Cayan pepptrr, as fometimes the currey powder is not hot ‘Enough, and fqueeze in the juice of a lemon; then difh them up, with the fauce over them, andgamifti ith lemon. Walh Si A D E 15 I fe H ES: iy J “Willi and pick a pound of ricf put it into twd quarts of boiling water, with a piece of buitcr and a little fait, and boil it gem! v till it is tender j thea ftrain it in cullender, put it before the firt for tea minutes to drain and dry; have fix eggs boiled hard, put the rice in a diih, garni(h it with tb eggs cue in two, and fend it up with the currey, …. . Larks Pear Fafiion TAKE twelve larks, trufs them clofr, and cut off the legs, feafon them with beaten cloves, mace, pepper, and fait, wrap them up in good veal force imeat, and (hape them like a pear, fticking one le at the fmall end like the ftalk, rub them over with the yolk oP an egg, and fprinkle bread-crumbs over therp butter a difh, put them in, and hake them half an hour; put them intQ a hot di(h, with gravf jn a boat. They are a fine garnifh for large diftes Woodcocks or Snipes in a Surtout. TAKE three woodcocks, or five fnipesj take out .the trails, and half road them r make a large quaO’ tity of good veal force-meat, roll a (heet out, put it ?ac the bottom of a difh, and lay in the woodcocks or fnipes, chop the trails and throw over (hem i take a pint of good gravy, a gill of fre(h muQirooms, a few truffles and morels, a fwectbread boiled and cut in pieces, artichoke bottoms cut in little pieces, dew hem altogether for ten minutes, and fhake them round often; beat up the yolks of three eggs with a little white wine, and ftir altogether one way till it is thick ?, then ‘take it off and fet it to cool j when cold, pour it into the furtout, put in the yolks of hard eggs here and there, feafon it wkh beaten inape, pepper and fait to. your taite, cover kover with 98 M A P E DISHES; with fofcc-meat, and orimment it with a knife as yoo imcj; nib it Oyer with the yolk of an egg, fend k to the oven, and bake it half an hour when doQe fend them to table hot. 7j Salmee Woodcocks or Snipes. TAKE the trails put, half roaft them, cut them in quarters, and put them in a ftew-pan, with a little gravy, two (hallots (hred fine, a glafs of red wtne a little fait and Cayan pepper, the juke of Ikalf a lemon, the trails chopped fine, cover tbeoi dofe, and (lew them for ten minuses; make a dry ioaft cut it in quarters, pour the falmee over it, aAd garnifh with lemon and beetroot. Tb Salmee a wild Duck or any Sort of wild Fowl. HALF roaft them, and cut ohem up as for eating; put a gill of gravy, a gill of red wine, fix ftallots chopped fine, the juice of a Seville orange %r lemon, fome Cayan pepper and fait, into a lilver cbaffing-di(h, and fet it over a lamp till it boils ap; then put in the wild fowl, put on the cover, make k thoroughly hot, and fend it to table in the chafSngA&k.; If you have not a chaffing-dilh, ftew it in a ftew-pan, pour it into a hot di(h, cover it over, and iend it to uble as hpt as you can. Macaroni a la Parmazan. TAKE a quarter of a pound of fmall pipe macaroni put it into two quarts of boiling water, with a iit of butter and boil it till it is tender; then ftrain it in a fieve and let it drain, grate half a pound €f Parmazjin cheefe, put the macaroni into a ftew pan, f. MADE P I S H E $? 299 . an, with a gill of cream, two ounces of butter, a tw bread-crumbs, and half the chccfe, ftirit about till the cheefe and butter arc mekcd; then put the macaroni ibto a dilh, fprinkle the reft of the cheefe over it, and with a lalamander or hot iron make it of .’ne brown, and fend it to table a$ hot as polliblc. ji Mock turtle, TAKE a fine large calf’s head with the ikin 00 fcald it and wa(h it clean, and boil it three quarters of an hour; then take it up and flit it down theface, take the ikin and meat off the head as whole and clean as poflible, but be careful you do not break the ears, lay it on a drefler, BU the ears with force-meat, and tie them round with cloths; taka out the eyes, and cut the meat from th bones % peel the tongue and cut it in flices, with the fat and belt parts of another head, without the flcin and boiled as Jong as the above, cut in flices, put the flicea into a ftew-pan with the flcin on, (the fkin fide downwards) three quarts of veal gravy, cover t clofc and ftc it gently for one hour over a gentle fire; then put in three fweetbreads boiled and cut in pieces, half a pint of fre(h muftirooms, one ounce of truffles and morels, four artichoke bottoms, each . cut in four, an anchovy boned and cut fmall, arul feafoned high with Cayan pepper and fait; put ia three pints of Madeira wine, two fpoonsful of ketcht up, one of lemon pickle, a quarter of a pound of butter mixed with flour, and let it all (lew half an hour longer; (kim it well, fqueeze in the juice of a lemon, and put in the yolks of fix hard eggs; boil ?’ the twQ brains, cut them in fquare bits about ajbig as a large nutmeg, and dip them in a ftiff batter luvc a pan of hot fat, fry them of a nice brown, and t ? 30O R A G O U S. ind put them on a ficve before the fire to drain; make a rich force-meat, roll it in a veal caul, then in a cloth, and boil it one hour cut it in three parts, the middle piece the largeft, put the meat in the di(b, lay the head over it the fkin fide uppermoft, take the cloths off the ears, put the largeft piece between them, and make the top of the ears to meet round it, which is called the crown of the turtle 5 lay the other fliccs of force-meat on the narrow end, put fome of the artichoke bottoms, eggs, mufiirooms, and brains all over it, put the gravjr boiling hot over it, and fend it away as quick u pofliblei as it foon gets cold. C H A. P. XII. R A G O U Beef. TAKE about fix or eight pounds of the thia flank of beef, that has fat at the top, cut Iquare, or any piece of beef that is all meat and has fat at the top, the rump will fuit well, cut the meat from the bone, and flour it all over -, put half a pound of butter into a ftew-pan, and fry it of s nice brown all over; pour out the fat and put in two quarts of good gravy, a pint of white wine, a bundle of fwect herbs, two or three (ballots, and a blade of garlxck chopped fine, fome whole pepper, clovci Jt A O O U S. 301 cloves, and mace, cover it clofc, and ftcw it gendf for four hours; then take out the beef, ftrain off the gravy, and fkim off the fat; put four ounces of gutter into a ftew-pan and melt it, put in two fpoonaful of flour, aod (lir it till it is fmoothj then with one hand pour in the gravy, and keep it ftirring with the other as before; feafon it vrith Cayan pepper and fak, put in a veal fweetbread cut in pieces an ox palate boiled tender and cut in pieces, a giU of pickled mufhrooms, half an ounce of truffles and morels blanched and walhed well, two dozen force meat balls boiled, and an artichoke bottom or two cut in pieces; then put in the beef, with a fpoonful of elder vinegai;, (lew it fifteen minutes, and fkim K well; put the beef in the difh, pour the fauce over it, aqd garniih with lemon and beet-root. . For variety, you may cut the white part of a dozen heads of cellery about two inches long, boil it in water till it is tender, and put it in inllead of the other ingredients; or when cucumbers are in feafon pare fix of them, take out the cores, ftew them ia fome of the gravy, and put them over the beef. Ox Palates. TAKE four ox palates, put them into a pot of water, and boil them till the two fkins will come off take off the fkins, wafli them clean, cut two ia fouare pieces and twq in long pieces; take a quart of good brown culjis and put them in, with fome frclh or pickled mufbrooms, truffles and morels, the yolks 0 four hard, eggs, a dozen force-mea( balls boiled, two artichoke bottoms boiled tender, and ftew them for twenty minutes; put them into a hoc di(h, pour the fauce over them, and garnilb with beet-root and lemon. Neck Jl A G 6 U Neck of VeaU ‘ I , .TAKE the bcft end of a neck of veat, tdt u intd chops, flatten them with a cleaver, feafon chem with beaten cloves, .noace prpper, and ralt and lard -tbem on one (ide, fprinklc thenn over with lemon-peel weec herbs and parfley fhred fine; batter half fteets .of paper, wrap rhem in and broil them very gently .”?vera clear fire for half an Ivour; iri ihe mean time ?take a prnt of brown cullis, put in trulBes and morels, pickled mtc&rooms;, aii . artichoke hottom cue in pieces, fome force-meat and egg balls boiled and boil them op five minutes -, put it in a -dHb the iarded fide uppermoft, pour the ragou over it, an garnifh with fried oyfters, beetroot; or lemotii. , Breaft of Veal. . . TAKE about fix pounds of a brcaft of veal, cut it in fquare pieces, pepper fait, and fiour it, fry it brown in freib butter; then pour ia a quart of good gravy and a gill of white wine, put in a bundle of fweet herbs, an onion chopped fine, cover it clofcj and (lew it till it is tender; fkim it well and take out the fweet herbs; if it is not thick enough, put,in fome butter mixed with flour fome truffles and jnorels, pickled or frcfh mulhrooms ftcwed, the fweetbread boiled and cut in pieces, an ox palate boiled tender and cut in pieces, fome force-meat and egg balls, fqueeze in the juice of a lemon, feafon it -with pepper and fait to your palate, and ftcwitfbr fifteen minutes longer; put the meat in the dilhf pour the ragou over it, and garnifh with lemon and bcet-roor, fried oyfters, or fmall patties R A G O U S. 30 Another Way. HALF roaft a bread of veal, cut it in fquare pieces, and put it into a ftew-pan, with a quart of gravy, half a pint of white wine, a bundle of fweec herbs, an onion ftuck with- cloves, fome pepper and lalt, cover it clofe, and ftew it one hour; theii take out the veal, pull the bones out, drain off the gravy, and flcim it clean from fat; put a quarter of a pound of butter into a ftew-pan, melt it, and put in two fpoonsful of flour; ftir it till it is fmooth, and pour in the gravy; put in a fweetbread cut in pieces, half an ounca of truffles and morels blanched and wa(hed clean, fome pickled or frefh mu(hrooms fiewcd, the yolks of fix hard eggs, fome force meat balls, and an ox palate boiled tender and cut in pieces; ftew it up for fifteen minutes, feafon it witk Cayan pepper and fait, fqueeze in the juice of a le moo, put in the veal, and make it very hot; put the veal in a difli, pour the ragou over it, and £ar nifli with lemon and beet-root. Sweetbreads. TAKE three fweetbreads and blanch them, cut two of them in fquare pieces, rub the other over with the yolk of an egg, and roaft it of a fine brown 5 make a pint of brown cullis, put in the cut fweetbreads, with a gill of frelh mulhrooms, a few truffles and morels, two artichoke bottoms boiled and cijt in pieces, a dozen force-meat and egg balls boiled, cover them clofe, and ftew them gently for twenty minutes; fqueeze in the juice of half a lemon, and give them a tofs; then put the ragou ia the difli, the roaft inv the middle, and garniih with lemon and beet-root. r r J fm. 194 t A & O U Si jL Mutton. TAKE % iiiiall leg of inutcon, cut off the fat anfd fkin, and cue it very thin the right way of cbo grainy put a quarter of a pound of butter into a ftew-pn fhake a little flour over the meat and put VL in with half a lemon half ap onion chopped fine, afmall bundle of fweet herbs, a liule mace, pepper aind fait, and ftir it a minute or two; then put. in as much vy as will moiften it mince an anchovy imall, mix it with a little flcAar and butter, and put ui, itir it well together over the fire for fix minuta, then throw in a few whole capers, take out the fwtct” breads, and piit it in a hot difb. Livers. TAKE fix large fowl livers and one turkey livcfi pick out the galls and throw them into cold water; take the fix livers and put them into a ftew-pan, with fialf a pint of gravy, a gill oi frefli mulhrooms cut fmali, fix cocks-combs or Hones, a fcV truffles boiled, a fpoonful of ketchup, a little pepper and ialt, a piece of butter mixed with flour as big as a Cht;fnut, cover them, and ftew them for fifteen minutcs; butter a piece of paper, wrap the turkey’s liver in ir, and broil it of a fine brown ) take oW the apcr, put it in the middle of a dUb, the ftewed iyers round it, pour the fauce over all, and garnifb with lemon and beet root ? ft Pigs Feet and Ears TAKE two pigs feet and tyo cars, fcald thcin fplit the feet in two, and put a bay Itaf between, tic ihcm up and boil them till they are tender ) boil the ft A GJ 6 tJ S 305 ihie tars for a quarter of art hour, then cut them in tlips about two inches long and as thick as a quill pit them into a lew-pan with a pine of good gravy, an onion chopped fine and ftew them till they are tender; feafon them with pepper and falt and put in a piece of butter mixed with Hour, a fpoonful of muftard and a little elder vinegar, ftew them five ininutes longer and Ikim them; rub the feet ovef ith the yolk of an egg fprinkle bread-crumbs on them, and fry them in plenty of far, or broil them bf 1 hice brown; put the ears in a dilh and lay the feet roubd them:. n TAKE i fmall fore-quarter of houfc lanAb cut bff the knuckle- bone take off the fkin lard it with bacon, and half roaft it ) then put it into a ftewpan, with a quart of brown cullis, a pint of frelh muihrooms, fome truf&es; and morels, two or three lambs fwcctbreads, cover It clofe, and ftew it one hour very gently ?, fry a dozen oyftcrs and a dozett force-meat balls, lay the lamb in the di(h fkim the fat clean from the ragou pour it over the lamb, liay the oyftcrs and balls round it, and garnilh with watcr-creffcSi Lamb another W’ay CUT a ribs of lamb in fix or eight pieces, feafon them with beaten mace, cloves, pepper, and fait; put a quarter of a pound of butter into a ftew-pan flour the laaib) and fry it of a light brown; duft in fome flour, and put in a pint and a half of gravy, a gill of hite wine, a bundle of fweet herbs, half a pint of ffeQi mulhfboms, a few trufBes and morels a fpooq X ful 3o6 R A Q O y S. fill of ketch up cover it clofe, od dew it till it if tender s then flciin the fat oflT very ckan, feafon it with Cayan pepper and falt fqueeze in the juice of half a iemon, and let it fimoicr up then put the lamb in the difhj pour the fauce over it, lay dozen fried force-meat balls round it, and garnilh with lemon and beetproot, Breajl of Lamb. TAKE a breaft of lamb, feafon it with beateo cloves, mace, pepper, and fait, flour ir and fry it of a light brown in frefh butter put in a pint of .gravy, a glafs of white wine, an onion, a bundle of fweec herbs, cover it clofe, and dew it half an hour; then take out the lamb, fweer herbs,- and onioo; fkim off the fat, put in a little butter mixed with flour, a few pickled muflirooms, truffles and morelsi feafon it with pepper and fait, fqueeze in half a lemon, boil it up, put in the lamb, and make it hot then put it in a difli, pour the iauce over it, lay fried force-meat balls round it, garnilh with lemin asd beet-root, and fend it for a fide-dilb CHAP. t 37 1 CHAP. XIIL PRICASEES. Neats Tongue. BO 1 L a frefli neats tongue till it is tender, peel it, cut it into thin dices, flour it, and fry it in frefli butter; pour out the butter and put in a pine of white gravy, a lafs of white wine, a bundle of fweet herbs, an onion a little beaten mace, pepper and fait, and llmnrier all fogecher half an hour $ then take out the tongue (train off the gravy, and put it into the ftew-pan again; beat up the yolks of two gg$ little grated nutmeg, a piece of butter as big as a walnut mixed with flour, put in the flour and butter, Ihake it about till the butter is melted’ then the eggs, and ihake it together about a minute; put it into the diih, and garnifh with lemon and beet-root. Ox Palates TAKE four ox palaces, wafh them well, and boil ibem till they are tender; take the fkins off, cue them in fqu are. pieces, and put them into a ftewpan, with a pint of veal broth, . a bundle of fweet herbs, a few frcfh mufbrooms, a little beaten mace, pepper and fait, fome butter mixed with flour, and ftew them gently for twenty minutes; ikim them and take out the herbs; mbt the yolks of two eggs with a little cream, grate in a littic nutmeg, put it X a in. 3o8 P k I C A S E E S. in, and keep (hak’mg the pan one way till it is thick; fqueeze in the juice of half a lemon, di(h it up, and garniih with Icmon Lamb Cutlets. ‘ V TAKE a leg of houfe lamb and cut it into thin cutlets acrofs the grain, put them into a. ftew pan, and make fome good broth with the bones, (bank, &c.; enough to cover the coUops, drain it into the ilew-pan with the collops, with a buidlp of fwect ?herbsj an onion, a little cloves and mace tied in a muflin rag, a few frefli mufhrooms, and ftew them gently for ten minutes; then take out the fweet herbs and onion, fkim off the fat, and put a piece of butter mixed with flour, a few truflSes and moreb boiled and wafhed clean, a dozen force-meat balls boiled, and feafoned with Cayan pepper and fait to your palate; give it a boil up, and if there is any fat on (kirn it ofFj beat up the yolks of three eggs with half a piit of cieam, grate in a little nutmeg, and keep Ihaking the pan one way till it is thick and fmooth ?, then put the cutlets in the di(h, pour the fauce over them, and garnifli with lemon and beetr root. Lamb Stones and Sweetbreads. TAKE a dozen lamb ftones and fix fwectbrcads and parboil them, (kin the ftones, flit the fweetbreads in two, and put them into a ftew-pan, with half a pint of veal broth, a bundle of fweet herbs and a few frefli muflirooms, cover them clofe, and ftew them for ten minutes; then put in a Iktle buner mixed with flour, boil it up, and flcim the fat off; take out the fweetbreads, and put in Tome afparagus tops, boiled tender, 4 few force-meat and egg balls boiled F R I C A S E E S. 309 boiled, beat the yolks of two eggs with half a pine of cream, grate in a little nutmeg, with fome fair, put thefc in, and keep the pan fliaking one way rill they arc thick and fmooth; fquecze in the juice of half a lemon, then difh it’ up, nd garnifli with Ic cnon and beet root, Tripe. TAKE a piece of double tripe, cut it in pieces about two inches fquare, and put it into a ftew-pan of wate-r, with a bundle of fweet herbs and an onion, and boil it till it is quite tender; in the mean time make a quart of beftemeU as dire&ed; in the chapter for nnade difiies, ftrain off the tripe, and put it in, with fome pickled muflirooms, oyfters blanched, and’ force-meat balls boiled; give it a boil up, then put it into the dilh, and garnilh with lemon. Another Way. TAKE a piece of double tripe and cut it in fquare pieces, put it into a ftew-pan with a pint of veal broth, a bundle of fweetherbs, two (ballots chopped fine, and a few frefh muflirooms, cover it clofe, and Hew it half an hour; then take out the fweet herbs, Ikim it, and put in a piece of butter mixed with flour, a dozen oyfters blanched and bearded, a dozen force-meat balls boiled, Ihake them round till the butter is melted, and feaibn it with pepper and fait; mix the yolks of three eggs with half a pint of cream, and put in a littled grated nutmeg, keep it Ihaking one way till it is thick and fmooth fqueeze in the juice of half a lemon, difli it up, and garnifli with lemon. 310 f R I C A S E E S. Tripe a la Kilkenny. FARE a dozen large onions and wafh chem weR put them into two quarts of wacer’ and boil them ttU they are tender s cut about twp pounds of doubie tripe in fquare pieces put it in, and boil it Mth the onions a quarter of an hour; then draiR off almofl the whole of the liquor from itv put in a quarter of a pound of butter, ihake in a little flour put in a large fpoonful of muftard, a little fait, and fbake it all over the fire till the butter is melted; put it into the di(h, and garnifli with lemon and barberries. This is much efteemed by the Iri(b nobility anc) gentry. Chickens brown TAKE two chickens, draw and finge them, cue them- in pieces, pepper, fair, flour, and fry them of a nice brown in frc(h butter drain out the fat, and put in a pint of good gravy, a bundle of fweet herbs, half a pint of frefh mufhrooms, a few truffles and morels walhed clean, two (ballots chopped fine, a piece of butter as big as a walnut mixed with flour, a little pepper and fair, and flew them for half an hour; take out the fweet herbs, jfkim them cleao from fat, fqueeze in the juice of half a lemon, fliake them about, put them into a hot dilh, and garnifli with lemon and beet-root. Chickens white. m TAKE two chickens, draw and finge tfiem, cue them in fmall pieces, and put them in warm water to draw out the blood; put them into a ftew-pan, with three quarters of a pint of veal broth, (if you have F R I C A S E E S. 711 have no veal broch water will do) a bundle of fweec herbs, a little beaten mace and fait, half a pint of frefli muflirooms, two. ihallots chopped fine, and a little lemon-peel, cover them clofe, and ftew them half an hour; then take out the. herbs and lemonpeel, put in a piece of butter as big as a walnut mixed with flour, a few truffles and morris boiled and walhed very clean, boil it till it is thick, and ikim off all the fat; mix the yolks of two eggs with a gill of cream, grate in a little nutmeg, puf. it in, and keep the pan fhaking one way till it H thick and fmooch, fqueeze in half a lemon, fhake it round, difh it up, and garnifh with lemon and beet-root. If you have no frefh mufhrooms, put in ai gill of pickled ones waQiied in warm water, to either of the above receipts. Rabbits brown. TAKE two young rabbits, cut them in fmall p?etcs, flit the head in two, throw away the bloody pan. of the neck, pepper, fait, and flour them, and’ fry them of a nice brown in frefli butter; pour out the fat and put in a pint of gravy, a bundle of fweet herbs, half a pint of frefli muflirooms, a few truffles and morels waflied clean, four fliallots chopped fine, a little pepper and fait, cover them clofe, and ftew them for half an hour; then flcim them, put in a ipoonful of ketchup, fqueeze in half a lemon, take’ out the fweet herbs, and put in a piece of butter as big as a walnut mixed with flour, boil them up till they are thick and fmooth, ikim oflF the fat, put them in a hoc difl) and garnifli with lemon and beet- root. X 4 RabbiU jia r R I C A S E E 8, Rahhits wiute, TAKE two young rabbiu and cut them in fnidl pieces, cut off the heads and bloody part of the necks, and do not ufc them, put them into warm watcf to foak out the blood, then pMt them into a (lew-pan, with a pint of veal broth, (if you have no broth water will Ao) a bundle of fweet herbs, an onion, a little beaten mace, four (ballots chopped fine, half pint of frefti mufbrooms, a little fait, nd a litrle lemon-peel, cover them clofe, anc) ftew them half an hour; then take out the fweec herbs, Icmon-pcel, and onion, and put in a piece of butter as big as a walnut mixed with flour, a few irijffjes and morels boiled and wa(hed cjean, boil it up, and Ikim the fat off clean % mix the yolks of two eggs with half a pint of Cream, grate in a liftte nutmeg’and keep jhaking the ftew-pan one way till it is thick and fmooth fquceze in the juice of half a leipon, give it a Ibake about, then dilh i( pp apd gacniQi vfith Icmoq aocl licet roo(. TAKE fit pigeons and cut them in qiiartcrs, fca: fpn them wjth bcateq mce, pepper and fait, flour them, fry them of a light brown in f(c(h butter, and put them on a (leve to drain j then pu( ihem into a ftew’pan, with a pint of gravy, a gill pf red yvinc, 1. . . ji _f j-j,gg( herbs, a piece of (t mon-pecl, four pped fine, cover them clofc, apd ftcw n hoyr t then put ir a piece of butter flour, fcafon it with pepper and fatt, nr truflles and morels boiled and walheq w force meat, balls boiled, and lome (hrooms, fuec?e in the jvice of half a ? F H I C A S E E S. 313 lemODt cover them, and ftew them for ten minutes (kim them dean, put them in a di(b, 4nd garnifb wjth lmon and beec-root; pigeons wbite TAKE fix young pigeons, draw and finge themcut them in quarters, put them inpo warm water to foak out the biood, thn put them irito a (tewvpan, vith a pint of yeal broth, a gill of white wine, a bundle of fweet herbs, four (hllots chopped fine, a little beaten mace, pepper and fait, 9 little lemonpeel, half a pint of frefh muQirooms, and a piece of butter mixed with flour, cover them clofe, and ftcw them hlf an hour; then take out the fweet herbs and lemon-peel, fkim the fat off clean, put in fpme afparagus tops boiled tepder, mix the yolks of two eggs with a gill of cream, grape in a little nut, meg, nd put it in, (hake the pan one way till it is, thick and irnooth, fquecze in the juice of half a le pion, give ic ihake round, put then) in a di(h, and. armi) with lemon nd bect-foot. Pigeorfs tibe Italian Way. ? TAKE fix young pigeons, draw and fmge them,. cut them in quarters, feafon them with beaten mace pepper and fialt; put h$ilf a pint of fwee( oil into a fiew-pan, and fry them brown; then put in a pint of green peas, an onion, a little garlick fhred fine, and fry them in the oil till the peas are ready to burft; then put in a pint of boiling water, a gill of oil, fome parQey Ihred fine, pepper and fait, and (lew them for half an hour; then beat up the yolks of three eggs with a fpoonful of vinegar and put in, (eep (baking the pan for a inoment then put them ia ‘J4 FRICASEES. in a di(h, with the fauce over them, and garniih with lemon BOIL twelve eggs hard, take off the fliells, cut four in halves and four in quarters; have ready half at pint of cream and a quarter of a’ pound of frcih butter, ftir it together over the fire till it is thick and fmooth; grate in a little nutmeg, lay one whole egg in the middle of the dilh, place the others all round, pour the fauce over, and garni(h with the yolks ol: the other three cut in two. Calves Feet and Chaldron tbe Italian Way. RUB the crumb of a three-penny loaf through a cullender, (hred a pound of beef-fuec very fine, t Jarge onion, four cloves of garlick, and a handful of parfley, fcafon it with pepper and fair, mix it up with eight eggs well beaten, and (luff the chaldrbn, tie it up, and boil it in a pot of waterfor two hours take the four feet, fplit them, put them into a deep ftew-pan, (lew them with three pints of water till almoil tender, and feafon them with beaten mace, pepper and fait; take two quarts of green peas and anonion (hred fine and put in, and ftew them till’ the peas are done, beat up the yolks of four eggs and put in, ftir them round a moment; put the chaldron in the middleof the dilh, the feet round it, fquceze in a lemon, and pour the reft over it. CHAP 1 J t 3S CHAP. XIV. ROOTS AND VEGETABLES. r Rules to be obferved in drejjing Roots and Vegetables. IE fure to be very careful that your greens, cabJ bages, cauliflowers, &c.; are picked free from flugs or filth, and well waflied in plenty of water; fpinach fhould always be wafhed in three or four different waters, as it contains the fand more than any other vegetable 5 your roots pared clean, or ftraped, and well wa(hed;, then put them in a ficve, cullender, or earthen pan, for fear of fand or duft, which is apt to hang about wooden tubs. Boil all your greens by themfelves in plenty of fpring water with fait in it boil no kind of meat with them, as it will make them greafy and difcolour them; and never ufc iron pots or pans, as they arc very improper vcflels for the purpofe; let them be copper or brafs well tinned, or filver. Tike care you do act boil them too much, but let them have a little crifpnefs; for if you boil them too much, you will deprive them of their fweetnefs and beauty. Let them be well drained before you put them in the di(h, as. nothing is more difgreeable than to fee the diOi floating, with water, Greem 3i6 ROOTS AND VEGETABLES. Greens and Sprouts. AFTER you have picked and wafhed them as direftcd, put plenty ot fpring water in a pot or ftcwpan, and when it boils throw in a handful of falt put in the greens or fprouts, and make them boil up quick; while they are boiling prefs them down with a (kimmer, and try them often, that they may not be boiled too much; when done, take them up in a clean fieve or cullender, and put xhem over the hot water a few minutes to drain, but not too long, as the (team will make them yellow; then put them in a di(b, and garnilh them with boiled carrot cut ia any fliape you pleafe, with melted butter in a boat, Cabbages. IF your cabbages are young, fplit them in two 5 if old, cut them in quarters; wafh them clean, boil them in plenty of fpring water and fait, as direScd for greens j when they are done put them on a ficvc oh cullender to drain, (the fame if they are young fummer cabbages or favoys) fend them in a diih in halves or quarters. If rather old, chop them up, put them into a ftew-pan, with a piece of butter, a little pepper and fait, ftir them about till the butter is melted, then put them in a difli, and garniib with boiled carrot, with melted butter in a boat Cauliflowersn GUT the ftalks and coarfc leaves off you cauliflowers, but leave on the tender leaf round the flower, and wafh them clean have a kettle of fpring water boiling, put in a handful of fait, put in the cauliflowers, but do not let them boil too faft, as that ROOTS AND VEGEtABLES. pf that will break the flower, and fpoi) the beauty d( them i (you may know when they are done, by trying them with a fork in the middle of the flcfwer) then take them up and let the water drain from them, put one whole in the middle of a difh cu( the reft in fprigs and lay round it, with melted but ter in a boat. Jbiotber Way. AFTER you have boiled the cauliflowers as before directed, put a quarter of a pound of butter into a ftew-pan with a fpoonful or two of water, duft in a little flour, and melt ic add a little pepper and fait, cut one cauliflower into fmall fprigs and put in, and keep (baking ic for a few minutes; lay the dewed in the middle of the dilh cut the reft in quarters and lay round it. Broccoli. TAKE a dozen heads of broccoli, (trip oflF all the fprigs up to the heads, and with a knife cut off all the hard outfide (kin and fprigs and throw them into cold water; have a ftew-pan of fpring water boiling, put in fome fair, then the broccoli, and when the ftalks are tender the broccoli is done; put a piece of toafted bread in a di(h foaked in the water the broccoli was boiled in, put the brpccoli on it, and fend melted butter in a boat. Spinach. PICK the leaves from the ftalks wa(h it in plenty of water three or four different times, and put it into a cullender to drain; have half a pint of boiling water at the bottom of a ftewpan put in the ipinacb 3i8 R00t ANi) VEG£TABLES. fpinach, put Ibme lalt on it covet it clofe, andbQil ic up quicks Cas. it fwells up prefs it down with tiie back of a fpoon) when it is tender drain ic oiF and fqueeze it between two plates till the water -is fqueezed out 3 then cut it in what form you plcafe and put it in a difh with plain butter in a boat CarroHk IF they are young fpring carrots put them in i large fauce-pan of foft water, with their (kins 00 and boil them till they are tender then take them out, and with a clean cloth rub the (kins off, and put Tome whole and fome in dices in the did). If old or Sandwich carrots, with a diarp knife pare the Ikins off very clean, and boil them in plenty of foft water till they are tender; cut them in dices, or what fliape you pleafe, put them in a didi, pour mdtcd butter over them, or fend it in a boat TAKE as many as you want, pare the rinds otf clean, wadi them, put them into a large fauce-paa of foft water, and boil them quick till they are tender; then drain them into a fieve or culleoderi fqueeze the juice out between two plates, and put them in a didi, with melted butter in a boat. Tou may madi them in a dew-pan, diake in a little flouTi put in a gill of cream, a piece cf butter, a littk fair, and dir them till the butter is melted; then put them in a di(h or bowl, with a piece of butteri a little pepper and falti and madi them up till the butter is melted. farfnefs. ROOTS AND VEGETABLES 319 Parfneps. PARE the fkins off very clean, and flit them half way down the middle, put them on the fire in a large pot of foft water, and boil chem till they are tender which you may know by running a fork through them; when they are done (train them off, cut them io quarters, or any fhape you pleafe, sind put theoEi in a diih or round fait fifli, with melted butter in n boat. Majhed Parfneps. AFTER they are boiled tender bruife them finft in a mortar or on a clean dreifer with a broad knife, put them into a llew-pan, with a piece of butter, a lictle cream and fait, and ftir them about till the butter is melted; put them in a di(b, with fome cut in flips and put round them for garniib. Potatoes. WASH them very clean, put them inta a fauccptn, nearly cover them with cold water, put in a little fait, cover them clofe, and boil them very gently, but look at them often; when the fkins begin to break try them with a fork, and if they are 4one flrain the water from them, cover them clofc to fleam for a few minutes, then peel them, and put them in a di(h, with melted butter in a boat. Or thus: pare them firft, wafh them clean, and put them into a fauce-pan with a little cold water, cover ihcm clofc, boil them very gently, and look at theqi often, that they do not break to pieces j ftrain the water off, and put them into a difh, with melted butter in a boat. Majhe4 26 R66tS AND VEGEf AbLE. Mafhed “Poiaioeu AFTJER they are boiled and ptfclcd mith them Id a mortar, or on a clean board with a broad knife,, and put them into a Ilew-pan; to two pounds of potatoes put in half a pint of milki a quarter of a pound of butter a little falc put them over the fire, and keep them Airring till the batter is meked -but take care they do not burn to the bottom; put them in a fmall diih and with a knife (hape them in any form you pleaftA tVindfor beans NEVER fhell them till near the time you waii to boil themj for if they are young they will turn red; have a pot of fofc water boiling, put in a liitk ?fait and a large bunch of parfley, put in the beanSj and boil them quick; as foon as they are tender ftrain them in a cullender or fieve j (take care they do not fall to the bottom, for that will caufe them to be red) put them in one difh, with a piect of boiled bacon in another, and parOey and buttct in a boati French IBeani. TAKE as many as you want firing them, flit them in two, cut them acrofs and throwtfiem into fpring water as you cut them ?, have a large Hftcwpan of Ipring water, when it boils put in a handful of fait, drain the beans out of the cold water, put them in, and boil them quick; as foon as they are done ftrain them in a ficve or cullender, let therti drain a moment, and put them in a difh, with plaia butter in a boat. Afparagus, ROOTS AND Vegetables h Afpardui. SCkAPE all the white part of the italics very dean, pick off the buds clofe to the heads as you fcrapc them, throw them into cold fpring wacer and waih them out clean; tie yoiir afparagus up in bundles with bafs, if you dan get it, as packthread cuts it to pieces, and cut the root-ends even i have a wide pan of fpring water, when it boils put in fome fait, put in the afparagus, and boil it moderately; (be careful ie is not done too much, as that will fpoil both colour and tafte) have a thin toaft rotind a loaf nicely toafted, cut it in fquare pieces, dip them in the afparagus water, and put them in the difli; take up the afparagus, lay it on the toaft with the white ends outwards, and plain butter in a boat Never pour any melted butter over, as that makes it greafy to the fingers. Artichokes. m Wring off the ftalks, mind you pull out thi ilrings, and wafli them well in plenty of water; have a large pot of water, when it boils put in fait, put them in tops downwards, and boil them but not too faft i one hour and a half iitrill boil them, but that you will know by pulling out one of the leaves, if it comes out eafy they arc done % then take them out, and lay them upfide down to drain, put them in a dilh, and for every artichoke have a tea-cup full of melted butter. Green Peas Have your peas ihelled as near the time yoti I’aAt to dreis them as pofllble have boiling water in 322 ROOTS AND VEGETABLES. in a fauce-pan, put in the peas, a little fait, a fmatt knob or two or I’ugar, and a fprig or two of minC boil them quick, and when they dent they are done; llrain them in a fieve, take out the mint, and put them in a di(h; have a little mint boiled by itfdf, chopped fine and put round j or you may put fomc butter in the diih, and ftir them up till it is meked. You may broil fome thin dices of ham and lay round if you pleafe. Mujhrooms broiled. TAKE the large flaps and peel off the outfide ikin, fcrape out the black in the infide, pepper, fait, and broil them gently over a clear fire; take a fit of writing paper make it in the form of a coffiD . brown it before the fire, put it in a fmall diib). aod put the mufhrooms in Mujhrooms Jlewed. CLEAN a quart of mulhrooms, put them into a ftew-pan, with a fpoonful of water, a little piece of butter, a little beaten mace, cover them clofe, and fiew them gcntly fbr twenty minutes; (take care to (hake them often to keep them from (ticking) then piu in a gill of good gravy, a little butter mixed – with flour, pepper and fait, and the juice of half a lemon; ftew them till they are thick, fkim tben clean, and put them in a dilh, with fried fippcKi round them. Mujhrooms frtcafeed. TAKE a quart of button mufhrooms, make them very clean, and as you clean them throw them into cold foft water, wafh theca out. put ibem inGo ftew-pant ROOTS AND VEGETABLES. 32 ftew-pan, with a little water, a blade or two of mace a little lemon-peel, cover thecn clofe, and ftcw them very gently over a flow fire for twenty minutes; mix up the yolks of two eggs with half a pint of creatn grate in a little nutmeg, take ous the lemon-peel and mace, put in the eggs and cream a little fait, and keep them ftirring one way till they are thick and fmoothi toaft the top of a French roll crifp, dip it in hot water put it in . the di(b fquecze in the juice of half a lemon, put them over the roll, and fend them to table as hot as poffible Mujhrooins RdgdU. TAKE a quantity of large muflirooms, peel them, and take out the infide, put them into a ilew-pan, with a little water and fait, and let thern boil up; take them off and put in a gill of red wine a little butter mixed with flour, a little beatea mace and nutmeg, fet them on the flre and keep them ftirring for ten minutes; in the mean time broil a dozen, put the ragou into the difli and gar fii(h with the broiled ones PeM and Lettuces Jiewedk, Take a quart of green peas, and two cabbage lettuces cut fmall acrofsj and waflied very clean, puC them into a ftew-pan, with a pint of gravy, a piece of lean ham or bacon an onion chopped flne cover them clofe, and ftew them for half an hour j theii put in a piece of butter mixed with flour fome pepper and fait, cover them, and ftew them till you find they are very tehder and of a proper thicknefs; take out the bamj put them in a diOi, and fend them to Uble% V a Pw 324 ROOTS AND VEGETABLES. Peasjiewed anotbtr Way. TAKE a pint of peas, put them into a ftewpan, with Ibmc parflcy chopped very fine, juft cover them with water, ftcw them till they arc very tender, and then fweeten them with fine fugar be&t; up the yolks of two eggs, put them in, and with a fpoon keep them ftirring till they are thick then difh them up: Peas Frangoife. TAKE a quart of green peas, put them in a ftew-pan, with a large Spanifti onion, if you have one, or Englifti ones chopped very fine, and two cabbage or Silefia lettuces cut acrofs veryfmall, with half a pint of water, fealbned wkh beaten mace, nutmeg, pepper and fait, cover them clofe, and kt them flew gently for half an hour $ then put in a quarter of a pound of butter mixed with half a fpoonful of fiour, a fpoonful of ketchup, cover them clofe, and let them fimmcr half an hour then dilh them up. Green Peas with Cream. TAKE a quart of young green peas, put thera into a ftew-pan, with half a pint of water, a piece of butter as big as an egg mixed wkh a little flour, feafon them with a little nutmeg and fait, a knob ot fugar, a little bundle of fweet herbs, fome arQey chopped fine, cover them dole, and ftew them for halt an hour; (hake the pan often, put in half a pint of good cream, and give them a boil up; then put them in a dilb but be lure to take out the fwcec Jberbs. Cucwniers ROOTS AND VEGETABLES. 315 I Cucumbers ftewtd. TAKE fix cucumbers, pare them, and cut them in three lengthways, take out the feeds, and cur three of theoi acrofs; peel a dozen fmall round-headed onioAs, piK about two ounces of butter into a (lew pan, nake it hot, put in the onions, and fry them of a light brown; fhake in a little flour, (tir it till it is fmooth, put in half a pint of brown gravy, a gill of white wine, put in the cucumbers, feafon tben) wkh Cayian pepper and fait, cover them clofe, and ftew them gently till they are tender; fkim off tke fat, Ajueeze in a litde lemon, and then difh them up. Cucumbers Jiewed another Way. TAKE twelve cucumbers pare and (lice ihem as thic as a crown piece but leave one whole, lay thecn on a coarfe cloth to drain, flour and fry them in frefh butter of a light brown; take them out ith a (lice, and lay them on a plate before the iire; take the whole one, cut a long piece out of the (idcj and fcoop out all the pulp; peel and flice fix large onions, and fry them brown, feafon them with pepper and ialt, (luff them into the cucumber put in the (lice, tie it round with packthread, flour it, fry it brown, and put it before the fire to keep hot; keep the pan on the fire, and with one hand put in a little flour and ftir it with the other till it is thick, put in a gill of water, half a pint of red or white wine, two fpoonsfulof ketchup, a little beaten mace, cloves, nutmeg, pepperj and fait, and ftir it all together; then put in . your (liced cucumbers, give them a tofs or two untie the whole cucumber, Y 3 and mmmmtmmm 326 ROOTS AND VEGETABLES. and Uy it in the di(h, pour the reft all over ic, and garoifh with fried onions. Cucumbers in Ragou. PARE fix large cucumbers cut a flice out of the fide of two of them, and fcoop out the pulp fill the infide with a light veal force-meat put in th piece you cut out, and tie it round with packthread, cut the other four in two (coop out the pulp, and cut them in fquare pieces; put the forced ones into a ftew-pan, with a pint of good gravy, a gill of white wine, a little beaten mace, pepper and fait, a dozen of fmall button onions peeled, cover them clofe, and ftew them fifteen minutes; then put la the reft of the cucumbers, with a little butter mixed with flourj a very little Cayan pepper, cover theoi and ftw them half an hour longer fqueeze in the juice of half a lemon, Ikim off the fat, take the whole cucumbers our, untie them, lay them in the middle of the di(b and pour the remainder o?er then). Cucumbers a la Farce. PARE fix large cucumbers, cut a long flip out of the fide of every one and fcoop out the pulp; boil a whiteheart cabbage very tender, cut out the heart only, and chop it fine, with a large onion, fome parfley, pickled mufiirooms, and two hard eggs chopped fine, feafon it with pepper, fait, and nutmeg, mix it up with the yolk of an egg, and ftuff the cucumbers with it, put in the pieces you cut out, nd tie them round with packthread peel a dozen button onions, put half a pound of butter into a flew- pan, and fry the cucumbers and onions c a fine brpn ppur out the fat, and put in half a pint of ROOTS AND VEGETABLES. 327 of good gravy, a glafs of white wine, a little butter xnixed with flour, a little Cayan pepper and falt cover them, and ftew them gently till they are tender; then take out the cucumbers, untie them, lay theoi in the diftit flcim the fat off the faucc, if there h any, fqueeze in a little lemon, and pour the fauce over them. If it is for a Lent or Faft dinner or fupper, you may ufe water and red wine, inftead of gravy and white wine. Siirrets fricafeed. WASH fix roots very clean, and boil them in plenty of water till they are tender; then take off the fkin, and cut them in dices: in the mean time have ready a little cream, a bit of butter mixed with flour, the yolk of an egg beat up in a glals of white wine, grate in a little nutmeg, a little fait, and mix all well together; put it over a flow fire, and keep it Airing till it is thick and fmooth; lay the roots in the difli) and pour the fauce over them.,Toy my drefs roots of lalfify and fcorzonera the fame way. jijparagus a la Petit Pay. TAKE a large bundle of afparagus, cut off the green part as big as a pea, wafh it dean, boil it tender in fpring water, then ftrain it off in a fieve; put half a pint of veal broth into a flew-pan, with a knob or two of fugar, a little butter mixed with flour, and boil it up till it is thick and fmooth; put in the afparagus, give it a boil, mix the yolks of two eggs in a little cream, grate in a little nutmeg, put i; in, and keep the pan fliaking one -way till it Y 4 I is r 38 ROOTS AND VEGETABLES. is thick and fmooth; crifp the top cruft of a fttndk rcil put it in the di(b and pqt the fparagus over Jparagus in Ragou. PICK the buds off a hundred of afparagus as far us it is green, cut the green part off about an inch long, throw it into water, and boil it but not too much; take two heads of endive and two young lettuce., well wafhed and cut fmall, and an onion chopped fine; put a quarter of a pound of butter into a (lew-pan, make it hot, fry the endive, &c.; for ten minutes, and keep the pan in Diction, fliake in a little flour, ieafon them with pepper and fait, and pour in half a pint of gravy, a glafs of white wine, and let them (lew a few minutes i then put in the afparagus, leaving out a few for garni(h; pul the toprcrufl of a French roll in the difli, pourtfaf agpu over, and garni(h with the reft, Afparagus the Italian Way. CUT off the green part of half a hundred of afparagus, wa(h them, boil them tender and ftrain them in a fieve to drain; put a little oil, water, and vinegar into a fitw-pan, with a little pepper and fair, make it toil, and put in the afparagusi beat up the yolks of two eggs and put in, keep it ftirnng for a moment, then put it in a fmaU dilh. Afparagus in French Rolls. CUT the green part off a hundred qf afparagus, wafh them wrll, boil them, but not too much, and flrain them off-, take three French rolls, cut a piece pyt of the top-crufts, (but take care CQ cut them ROOTS AND VEGETABLES. 329 in filch a manner that they will fit agdn) prek all the crumb out of the infide, and crifp them before the fire; then take half a pint of creanr, with the jrolks of four eggs, beat up in it a little falc and nutmeg, and ftir it well together over a (low fire till it begins to thicken; then put in three parts of the afparagus cut fmall, fill the rolls with them, put on the tops, and with a (harp fkewer make holes all round the tops, and ftick the reft of the afparagus in, as if it were growing; put them in a fmall di(b and lend them to table hot Jrencb Beans in Raou, TAKE a quarter of a peck of good fized French beans, ftring them, but do not flit them, cut them in three acrofs, and lay them in fait and water for one hour; then take them out, dry them in acleaa cloth, and fry them brown in frefli butter; pour out the fat, dufl: in a little flour, put in a gill of hot water, ftir it into the pan, and by degrees ct it boil; put in a quarter of a pound of frefli butter, two fpoonsful of ketchup, one of mufliroom pickle, a gill of white wine an onion ftuck with cloves, a little beaten mace nutnieg, pepper and fait, and ftir it all together a few minutes; then throw in the beans, and fliake the pan round a minute or two take out the onion, pour them into the difli, and garnifli with pickled French beans, muflirooms, or famphire, Beans in Ragou with a Farce. RAGOU them as above; take two large carrots, pare and boil them tender, then mafli ihem in a pan, feafon them with pepper and fait, and mix them up with 4 little piece of butter and the yolks Qf 33 ROOTS AND VEGETABLES. 6f two ra eggs; make it into what (hie yoa pleafe, and bake it a quarter of an hour in a miick oven, or in a tin oven before the fire; put it inthe iniiidle of the difli, put the ragou round ir ferve it up hor and garniOi as before. French Beans ragoued ivitb Cabbage. MAICE the ragou as before; take a nice little cabbage, about as big as a pint bafon when the ouciide leaves, top, and (talks are cut ofF half boil itt and cut a hole in the middle pretty big; take what you cut out and chop it very fine, with a few French beans boiled, a carrot, and one turncp boiled and mafhed all together, put them into a ftew-pao, feafonthem with pepper, fait, and nutmeg, and a good piece of butter, (lew them a few minutes over the fire, keep ftirring them all the time; in the mean time put the cabbage into a flew pan, but take great care it does not fall to pieces, put to it a gill of water, two fpoonsful of white wine, one of ketchup, one of mufhroom pickle, a little butter mixed with flour, a very little pepper, cover it clofe, and let it flew till it is tender; then take it up carefully and lay It ill the middle of the difli,’ put the maihed roots in the middle, heaped as high as you can, and put the ragou round it French Beans ragoued with Parjheps. PARE two large parfneps and boil them tender then fcrape off all the tender part, and ma(h them in a fauce-pan, wich four fpoonsful of cream, a piece of butter as big as an hen’s egg, and a little pepper and fait; when they are quite thick, heap them up in the middle of the difii, and pour the ragou round, French r ROOTS AND VEGETABLES. 331 French Beans ragoued with Potatoes BOIL two pounds of potatoes ibft, peel them and mafli them fine in a mortar, put them into a iauce-pan, with half a pint of milk and a little fair, ftir them about, and put in a quarter of a pound of butter, keep ftirring all the time till it is fo thick that you can hardly (lir the fpoon in it for ftiffhefs; then put it into a little Wellh di(h, firft buttering it make it as high a pyramid as you can, pour a little melted butter over, and fprinkle a few bread crumbs on it, put it into a tin oven, and bake it before the fire of a nice brown % then put it into the middle of the difli, but take care you do not break ic, pour the ragou round it and fend it to table as hoF as pofliblc Kidney Beans in Ragou TAKE a quart of the feed, and foak them all flight in foft water, then boil them till they are tender, and take off the (kins; peel two dozen fmall ‘button onions, put a little butter into a (lew-pan, and fry the onions of a nice brown; (hake in a little flour, and put in a pint and a half of good gravy, a glafs of white wine, pepper and fait, and give it a boil up then put in the beans, cover them clofe and ftew them gently for ten minutes ?, fkim them clean, put tliem in a di(b, and gamifh with pickled French beans. If you have any French beans, cut a few in three pieces, boil them tender, and put them in a minute before you fpnd them to table, mue 33t ROOTS AND VEGETABLES. Wbite Kidney Beans fricafeed TAKE a quart of the white kidney beans, if tbqr are dried, foak them in fofc water all night $ if fre(h gathered blanch them and take off the (kins; the dried ones muft be boiled till they are tender and the Ikins flip off; put them into a dew-pan with half a pint of veal broth or water, a bundle of fweet herbs, a little beaten mace, nutmeg, and fah, a glafs of wbite wine, cover them clofe, and let them ftew very gently for a quarter of an hour; then take out the fweet herbs, put in a little butter mixed with flour, and fliake thena about till they are thick; mix the yoHcs of two eggs in half a pint of cream, put it in, and keep fhaking the pan one way till it is thick and fmooth; fqueeze in a little lemon, put the top-cruft of a French roll in the difb, and put the fricafee over it garnilh with French beans, frclh or pickled Endive in Ragou TAKE three heads of large white endive and lay them in fpring water for two or three hours; take a hundred of Imatl afparagus, cut off the heads as far as it is green, and put them in fpring water; take the white part of fix heads of cellery cut it about two inches long, wafh it clean, put it into a ftew-pan with a pint of water, four blades of mace, a little whole pepper tied in a rag, and let it ftew gently till it is quite tender; bo.il the afparagus heads in water, drain them off, put them in, and let it fimmer a few minutes; take the endive. out of the water, drain it, leave one large head whole, pull the other leaf by leaf, put it into a (lew-pan with a pint of white wine, cover the pan clofe, and let it ftew till ROOTS AND VEGETABLES. 333 till the endive is tender 1 then put the whole head in the middle of a diih, the leaves round it, lay the afparagus and cellery all over, and cover ir to keep k hot; then put the two liquors together, put in a piece of butter mixed with flour, a little fait, and boil it up till it is thick; beat up the yolks of two eggs with a ill of cream, and half a nutmeg grated, mix it with the fauce, and keep it ftirring one way till it is thick; then pour it over the ragou, and fend it to table hot. Cbardoons Jlewed. TAKE four chardoons, pull off the outfide leaves, ftring the white part, cut them about two inches long, wafh them very clean, and put them into a (lew-pan, with a pint of gravy, a gill of white wine, a bundle of fweec hrbs, a little beaten mace, pepper and fait, cover them clofe, and ftew them gently till they arc tender then put in a piece of butter mixed with flour, and boil it gently till it is of a proper thick- nefs; fqueeze in the juice of half a lemon, take out the fweet herbs, and difh it up for a fide-diih. Chardoons fried and buttered. CUT the bed parts about fix inches long, ftring them, and boil them in water till they are tender % then have plenty of butter in a ftew-pan, flour them, and fry them of a nice brown; put them on a fieve to drain, then pur them in a fmall difh and pour melted butter over them. You may tie them in bundles, and boil them like afparagus, put a toafl: under them, with plain butter in a boat 334 ROOTS AND VEGETABLES. Cbardoons a la Petit Pots. TAKE three chardoons, pull off the outlide leaves, firing the whice part, cut them in long flips, and then acrofs, about the (ize of a marrowfat pea, waQi them clean, and boil them in water till they are tender; ftrain them in a lieve, put them into a ftcw pan, with fome good white gravy, a little beaten ‘ jnace pepper and falt a piece of butter mixed with flour, and give them a boil up a few minutes; mix the yolks of two eggs with a gill of cream, grate in a little nutmeg, put it in, and keep it ftirring one way till it is thick and fmooth crifp the top-cruft of a French roll, lay it in the dilh and pour the petit peis over it. Cbardoons a la Fromage. AFTER they are ftringed cut them an inch long put them in a ftew-pan, and nearly cover them with red wine, feafon them with beaten mace pepper and fait, cover them clofe, and ftew them gendy till they are tender; grate a pound of Parmazan cheefe, if no Parmazan, fome godd Chefbire cheefe, put half to the chardoons, with a few bread-crumbs, a bit of butter as big as a walnut, and (bake it well till the cheefe is melted, or you m ftir it about with a wooden fpoon; then put it in the diih, put the remainder of the cheefe over, and brown it with a very hot falamander, or in a quick oveni fend it to table as quick and hot as poflible. Artichoke Bottoms Fricqfee. BOIL the bottoms till they are tender, 4nd cut cbtni in four pieces each i ha ready half a pint of creams ROOTS AND VEGETABLES. 335 cream, with a piece of butter, a little grated nutmeg and fait, put it over the fire, and keep it ftir- ring one way till it is thick; then put in the bottoms, give them a tofs or to, and difii them up. Artichoke Bottoms a la Cap. TAKE fix artichoke bottoms, and boil them tHI they are tender; take fome beef-marrow, chop it very fine, and put it at the top of the artichokes; put them into a ftew-pan, with half a pint of gravy, a glafs of white wine, a little pepper and fait, cover them clofe, and fimmqr them tor half an hour; tn the mean time make a pufF-pafte, roll it out thin, cut it in round pieces as big over as the bottoms, and bake it; take the bottoms out of the flew-pan, put them in a difh, ikim the fat off the gravy, put it into the dilfa, and put a piece of paftry on each of the bottoms. This is a very good fecond courfe difli. Artichokes au Barigoult. TRIM four artichokes, boil them in warter till you can pull out the chokes, and drain them well; put a layer of fat bacon at the botton of a ftew-pan, with a pint of broth, fome parflty, fweet herbs, chibol, and (hallots chopped fine, the yolks of eggs beat up with a fpoonful of oil, pepper and fair, cover them clofe, and put fire under and over them, and flew them gently for half an hour -, have half a pint of white cuilis, take the artichokes out, lay them in a difli, and pour the cultis over them. You may fqueeze the juice of half a lemon into the cuUis. Broccoli 336 ROOTS AND VEGETABLES. Broccoli in SaUad. TklM about eighteen heads of broccoli, waih them, boil them green as you can, and lay them in a di(h; mix the yolk of a hard egg mxh a cruet of oil, a little vinegar, a fpoonful of muflard, a Hitk faltj and pour it over them. Cauliflowers in Ragou. TAKE one fmall cauliflower and trim it doTc) pull a large one into fprigs, put them into a ftewpan with a quart of good brown cuUis, cover them clofe, and ftew them gently till they are tender; then put the whole one in the middle of a di(h, lay the fprigs all round, pour the fauce over it, and gamifli with little fprigs of cauliflower, plain boiled, all round the rim of the difh. Cauliflowers Jiewed. TAKE a large cauliflower, trim and w it well) ?pull it in fprigs, and put it’ into a ftew-pan, with a pint of gravy, a little beaten mace, pepper and falt a piece of butter mixed with flour, cover it clofe, and flew it gently till it is tender; uncover it, ikim it clean, and fqueeze in the juice of half a lemon; lay it in the difh, pour the gravy over it, and garnilh with a few fprigs boiled plain. Cauliflowers iEJanole. TAKE two cauliflowers, half boil them, and pull them into fprigs; put half a pint of fweet oil into aftew-pan, make it hot, and fry the flowers; then fuc in- a gill of vinegar, two cloves of garlick chopped ROOTS AND VEGETABLES, j; pei fine, fealon them with pepper and fait, cover them clofe, and fimmer them gently for one hour i then put them in a di(h. Green truffles hotleL TAKE twelve large green truffles, pare the outfide ikins off very thin wafli them, put them into a fauce-pan that will juft hold thern and cover them with half white wine and half water, a little cloves, mace, and fait, cover them cloie, and boil them very gently for one hour; then fold a fmall napkin, lay it in a di(h, put the truffles on, and fend them for a fecond courfe dUh. Grten truffles Jliwed TAKfi fix or eight large green truffles, pare off all the outfides, cut them in thin flices, and put them into a ftew-pan, with half a pint of good grary, a gill of white wine, a bundle of fweet herbs, a little beaten mace, pepper and fait, cover them clofe, and fimmer them one hour very gently; then put in a little butter mixed with Sour, fiew them up till’ they are thick, and fqueczein the juice of half a lemon % crifp the top-cruft of a French roll, put it in the diih, and put the truffles over it. Be fore you lake out the fweet herbs. Green Trufjtes a la ttaliane TAKE XxyL or eight green truffles pare the out fides off, and cut them in thin dices; put a gill ot oil into a ftew-pan, and fry the truffles in it; then put in a gill of white wine, a little water, two or three cloves of garlick chopped fine, a little beaten c, pepper and fait, cover them clofe, and ftew Z them 338 ROOTS AND Vegetables. them gendy for three quarters of an hour; then pot theoi in a didi. Green Morels Jleoed. TAKE what quantity you want, wafh them very clean cut the large ones in quarters, and let the fmall ones remain whole, put them into a (lew-pan, with good gravy, enough to (lew them in, a glafs of white wine, a little beaten mace, pepper and iak, cover them clofe, and dew them very gently (or one hour; then put in a little butter mixed with fiour, the juice of half a lemon, and boil them up till they are of a proper thickneis put the top-cruft of t French roll in a difh, pour the morels over itj suxl lend them up for a fecond courfe dilh. Green Morels Fricafee. TAKE what quantity you want, wafh them very clean, cut them in thin (lices, and put them into a flew-pan with white gravy enough to (lew them in a glafs of white wine, a bundle of fweet herb$ t little beaten mace, pepper and fait, cover them dolct and dew them half an hour; then put in a piece of butter mixed with flour, boil it up, chop fome green parflcy very fine and put in, mix the yolks of tivo eggs with a gill of cream, grate in a little nutmeg, put it in Co the dew-pan, and keep (baking it one way till it is thick and fmooth; crifp the topcruftof a Frepch roll, lay it in the difh, fqueeze in a little lemon, and pour the morels over it. Green Morels forced. TAKE eight or nipe larpe morels, cut off the ilalks, wafh them very clean, Kafon tjcm with beaica clovcsi ROOTS AND VEGE doves, mace, pepper and fait,: with a light veal t’orce-meatv bacon at the bottom of a ftcw-pai ith.a pint of good gravy a g bundle of I’wcet herbs, an onion layer of bacon at the top, fet th put 6rc at the top, and ftew t hoar; then take them out, fl fkim off the fat, put it into t thicken it with butter mixed wit and put in the morels to mak done, lay them in a dUb, and ‘ them. Cabha%e forcei TAKE a fine large white-hear (talk even at the bottom, cut kaves, and lay it in water two c half boil it, put it in a cullender carefully cut out the heart, but to break off any of the oucflde with force-meat made thus: take a pound ot lean veal, half a pound of baconj fat and lean together cut it fmal), and beat it fine in a mortar, with four e boiled herd, feafon It. with beattn mace, pepper and fait, lemon-peel fhrcd fine, a little pardey and thyme chopped fine, two anchovies, the crumb of a ftale roll, a few mufhrooms, either pickled or frcfh, all beat well together, and the hrart of the cabbage chopped fine; mi)t it ail up with the yolks of three raw eggs, fill the hollow part of the cabbage, put the leaves over, and tie it round with packthread put a layer of fat bacon at the bottom of a fteW’pan, and a pound of lean beef cut in thin niccs, put in the cabbage, a bundle of fweet herbs, fame cloves and mace, cover it clofe, and li:t it over Z a a aow J40 RObTS AND VEGETABLES n flow fire; when the bacon begins to ftijck pour un a quart of broth or gravjr, a gill of white wiiie, cover it clofe, and let it ftew for one hour and a half; then very carefully take out the cabbage, put it into a di(h, cover it over and keep it hot-; ftrain off the gravy, (kirn off the fat, thicken it with butter Vnixed with flour, and boil it up in a ftew- pan till it is thick; pour it over the cabbage, and lend it up for a firft courfe dtdb. Cabbage Farce Maigrje. TAKE a fine white-heart cabbage, trim and wafii it clean, boil it Bve minutes in water, drain it, and cut the ftak flat, that it may ftand upright in the difli i then carefully open the leaves and cut out the rnfide, leaving the outflde leaves whole, and chop what you take out very fine; take the flefli of two flounders or plaice clean from the bones, chop it with four hard eggs, fome parflcy flired fine, the cfumb of a ftale roll, feafoned with beaten mace, pepper and fait, beat it all well together in a nKM tar with a quarter of a pound of butter, and mix it up with the yolks of two eggs; fill the cabbage, de it together, and put it into a deep ftew-pan, with half a pint of water, half a pint of white wine, a piece of butter mixed with flour, the yolks of four hard eggs, an onion ftuck with cloves, a little mace and Whole pepper in a rag, half an ounce of truffles and morels, a fpoonful of ketchup, and ibme frtih or pickled muflirooms, cover it clofe, and Jet it fimmer an hourj (if you find it is not done let it fimmer longer) when it is enough put it in the dilhf zhd pour the fauce over it, but mind you take oiK the onion and fpice. ROOTS AND VEGETABLES. 341 Savoys forced andewed. TAKE two fine fayoys, wafh them well, arid fcald them in boiling water; force one in the fame msn ner as cabbage forced and cut the other in two, put them into a ftew-pan with a pint of gravy, a little beaten mace, pepper and fair, a gill of white wine cover them clofe, and flew them till they are tender thicken the gravy with butter mixed with flour, and fiew them up till the gravy is thick; put the forced one in the middle of the difb, and a half on each end or fide, pour the fauce over them. Thele diOies may be garniflicd with greep pickles; Red Cabbage a la Hajlang. TAKE a nice red cabbage, trim off all the out fide leaves, cut it in two, and then acrofs in thin flices, put it into a ftew-pan, with a pint of gravy, fome pepper and fait, a little beaten mace, cover it clofe, and (lew it gently till it is tender; then put in a little butter mixed with flour, boil it up till it ii thick, and put in a fpoonful of vinegar; have a pound of faufages, either broiled or fried, put the cabbagt in the di(h, and lay the faufages over it. Spinach Jiewed. PICK and wafli your fpinach very clean put it into a fauce-pan with a little fair, cover it clofe, and ftew it till it is tender; then ftrain it in Jkficve, fqtiee2e the juice out between two plates, and chop it fmaH 1 put it into a ftcw-pan, with a little pepper and falr a quarter of a pond of butter, ftew it for ten mi notes, and then put it in the difii, with fried fippen for garnifix. Z 3 Sfinacb 342 ROOTS AND VEGETABLES. Spinach a la Cream. PICK, wafli, and ftcw your fpinach, fqueeze it between two plates, chop it, and put ic into a ftcwpan with a piece of butter, a gill of cream, a little nutmeg, pepper and fait, (tew it for ten minutes; then put it into the di(h in what form you pkafc, and garniOa with fried (ippets. Parfneps ftewed. PARE and boil four parfneps tender, cut them in thin dices, and put them into a flew-pan, with half a pint of cream, a little butter mixed with flour, grated nutmeg, and fait, keep fhaking the pan round till it is thick and fmooth, then put them in a fmall di(h, Cellery in Ragou. TAKE a dozen white heads of cellery cut about two inches long, wa(h them very clean, put them into a (lew-pan, with as much water as will co?er them, a bundle of fweet herbs, a few cloves aod mace, a little whole pepper tied in a muflin rag, aod an onion, cover them clofe, and ftcw them gently till they are tender-, then take out the fpice, onion, and fweet herbs, put in half an ounce of truifies aod morels waQied very clean, twofpoonsful of tcetchupi a gill of red wine, a piece of buter mixed with flour, feafon it with pepper and fait to your palate, put in the yolks of fix hard eggs, ftir it altogether, cover it clofe, and let it (lew till the fauce is thick and good; then put it in a difli, and fend it for a firft courfe dilh, Olkrf AOOTS AND VEGETABLES. 343 Cellery a la Cream. TAKE a dozen white heads of cellery, cut them about two inches longj wafli them very clean, and boil them in water till they are tender; have ready half a pint of cream, with a little butter mixed with flour, a little nutmeg and falc, boil it up till it is thick and fmooth, put in the cellery, give it a tofs or two, d then di(h it up. Celleryewed. TAKE a dozen white heads of cellery cut about two inches long, wafli them clean, and put them into a ftew-pan, with a pint of gravy, a glafs of white wine, a bundle of fweet herbs, pepper and fair, cover them clofe, and ftew them till they are tender; then take out the fweet herbs, put in a piece of butter mixed with flour, let it ftew till it is thigk, and then difli it up. Sorreljiewed. PICK and wafh. a good quantity of forrel, put it into a iauce-pan with a little fait, and boil it till ic is tender; then ftrain it, Iqueeze it dry between two plates, chop it fine, and put it into a ftew-pan, with a little gravy, a piece of butter, a little pepper and fait, and ftew it for ten minutes put it in the difli, and gamifli with fried fippets Potatoes in Imitation of a Collar of Veal or Mutton. BOIL four pounds of potatoes, peel them, beat them in a mortar, with a little fack or mountain, Z 4 fugar I I 344 ROOTS ANp VEGETABl.ES. fugar, grated nutmeg, and a little beaten mace, rail it up with the yolks of raw eggs and melted boncTi make it like a collar of veal, rub it over with yolki of eggs, aod ftrew a few bread-crumbs over ic, butter an earthen difh, put it on, and bake it of a nice brown; when done, put it m a di(h; have resdy for fauce half a pint of white wine, fweetened with fugar, beat up the yolks of two eggs, and a little gratd nutmeg, put the eggs to the wtoe, and keep ic ftir ring xill it is thick, then pour it over the collar. Potatoe Cakes. PREPARE them as before, work it up into a pafte, and make it up into round cakes, or any fhape you pleafe, with moulds, put plenty of butter into a pan, and fry them brown; put them in a diib, wuk melted butter, fweet wine, and fugar mixcdji poured over theoi for iauce Onions in Ragou. PEEL a pint of fmall button onions, take four large ones, peel them, and chop them fmall; put a iquarter of a pound of butter into a dew-pan, vfatn it is meked and done making a noife put in iot onions, and fry them of a nice brown, put in a little fiour, and ihake them round till they are tbick; then put in half a pint of gravy, a little Cayao pepper and fait, a tea fpoonfol of muftard, and ibake the pan round; when they are thick and weil-tafttd put them in a di(h, and garnilh with fried crumbs of Iwread, CHAP’ ( 345 -CHAP. XV. AUMLETS AND EGGS. Plain Aumkt. TAKE Hx eggs, beat them up well, ftraia them through a fieve, put in a little pepper and fait, and about two ounces of frefh butter in little bits, put four ounces of butter into a ftew-panj make it hot, tshen put in the eggs, and fry them gently till they arc of a nice brown on the under fide; do not turn the aumlet, but put it double, lay it in the dilh, and garniih with curled parfley ftuck in it, Aumkt witbjweet Herbs. BEAT and drain the eggs as before, chop a handful of parfley and a few fweet herbs very fine and put in, with two ounces of butter in bits, and fome pepper and fait; put a quarter of a pound of butter in ii pan, and fry it of a nice brown; (but take care it does not (tick to the pan) double it, and lay it in a difl), with a little good gravy in it, or ibme melted butter, fack, and fine fugar mixed in a boat; garnifli with parfley. You may flired fome cold ham very fine and put in, with the parfley and herbs, or without, only the eggs, butter, and ham; or you may make them with two onions chopped very ficjc, clary or chives chopped fine. Aumkt t T 346 AUMLETS aUd EOGS. Aumkt with AJparagus. BEAT up Gj eggs very well with a fpoonful of cream, and ftrain them through a fieve boil half a hundred afparagus tender, cue the green part as big as a pea and put in, with a little pepper and fait; put about a quarter of a pound of freOi butter into a ftew.pan make it hot, put in the ingredients, and fry it as before; double it, put it into a difh and garnifli with the heads of afparagus boiled. Aumkt toitb Green Fea. BEAT up fix eggs with a fpoonful of cream, boil a pint of young green peas and put in, with a little pepper and fait, and fry it as before; put it io a diib, and garniih with fpriga of parfley Aumlet with Sorrel or Spinach. BOIL the forrel or fpinach well, Iqueeze out the juice between two plates, chop it fine, imd put it with the eggs as before. You may boil two artichoke bottoms very tendcfy chop them fine and put in for artichoke aumlet. Aumlet with Parmazan C&eee.; BEAT up fix eggs well, ftrain them through a fieve, mix a couple of fpoonsful of Parmazan cheefe grated, a little pepper, but no fait, about two ounces of butter, put butter into a pan and fry ic as before; then fpr inkle fome more grated Parma aan cheefe over ir, cut it out in flices about two in ches wide, roll it up put it into a dilh, pour a lit tie melted butter over it, and fprinklc fomc more Parmasaa AUMLETS AND EGGS. 347 Parmazan cheefe on it, put it in the oven a quarter of an hour to colour, and fend it up in a hot diilu Aumlet qf Beattf. BOIL fomc beans of any fort till tender, and then chop them firfej beat up fix eggs very well, drain them through a ficve, and put in the beans ?ich a little pepper and fait, and two ounces of but ter fry them as before dire(fted, and garnilh with parfley. A pretty Dijh of Eggs. BOIL fix eggs hard, peel them, and cut them acrofs in thin flices; put a quarter of a pound of butter into a ftewpan, make it hoc, put in your eggs, and fry them quick half a quarter of an hour; (but be careful not to break them) fprinkle them with pepper, fair, and nutmeg, put them in a dilh before the fire pour out all the fat, and (hake in a little floury havd’ready two (ballots ihred fine, puc them in, with a gill of white wine, a fmall piece of butter, the juice of half a lemon, and ftir it all to gether till it is thick; (if you have not fauce enough put in a little more wine) toaft feme thin flices of bread, cut them three corner- ways, lay them round the difli, pour the fauce over, and fend it to table hoc. Eggs a la Tripe, BOIL eight or ten eggs hard, take oflF the flelk, and cut them in quarters lengthways; put fome but-. ter into a flew-pan, melt it, put in the eggs, with fame (hrcd parfley, pepper, fait, and grated nutmeg, put in a litde flour nd fliake the pan round j pour in 34 AUMLETS and EGGS in as much cream as will be fufficient for fauce, tofs the pan round carefully, but mind jou do not break the eggs; vyhen the fauce is thick and fine, puc the eggs in a difh, pour the fauce over them, and garnilh with lemon. Eggs in Ragou. Soil twelve eggs hard, take off the IhcIIs, and with a little knife very carefully cut the whites acrols longways, fo that the whites niay be in two and the yolks whole, and be careful neither to break the whites nor the yolks; chop a gill of pickled mulbrooms very fine, half an ounce of truffles and morels boiled in three or four fpoonsful of water, favc the water, wafh the truffles and morels, chop them fine, boil a little parflcy and chop it fine, mix all thcfe together with the truffle water ycu favcd, grate in a little nutmeg, beaten mace, pepper nd fair, put it into ftew-pan, with a gill of water or gravy, t gill of red wine, a fpoonful of ketchup, a little butter mixed with flour, ftir altogether, and let it boil up; fry a good quantity of crumbs of bread, lay the eggs in order in the difti, the hollow fide of the whites uppermoft, that they may be filled; then fill them with the fried crumbs of bread as high tf they will lay, pour the fauce all over them, garnilh whh fried crumbs of bread. Eggs poached HAVE a ftew-pan of fpring water boiling gently put in a fpoonful of vinegar, break half a dazM eggs into feparate cups, put them in, and boil them up a moment; then take them ode with an e dice, cut the ragged ends off with a fliarp knife, and pm them in fpoons in a difh i or toaft a tbio td J AUMLETS AND EGGS. 349 rouad a loaf butter it, cut off the cruft cut it ia fix pieces, and lay an egg on each piece. Eggs hut teredo with a Toajl CUT a thin toaft round a loaf, butter it on both fides, and cut it in fquare pieces; break fix eggs into a ftew-panj beat them up well, put in a little pepper and fair, a quarter of a pound of butter and a little cream put them over a (low fire, and keep them ftirring till the butter is melted, but take care they are not done too much, and then pu€ them on the toafl:. You may brown them at the top with a hot iron or falamander if you pleafcj or fend them to table without. Eggs and Collops fried. CUT half a dozen rafliers of ham, bacon, hung beef, or hung mutton, fry them, and put them be fore the fire to keep hot; have plenty of good fat boiling in a pan, break fix eggs into feparate cups put them in, and fry them quick, but not too much) cake them out with a flice, drain the fat off them put the coUops in the difh, and lay an egg on each. You may broil the collops, lay them in a diih vith a poached egg on each. Eggs with Breads TAKE the crumb of a penny loaf and foak it ia a quart of hot milk two hours, or till the bread it foft, then rub it through a coarfe fieve, put to it two fpoonsful of orange flower or rofe water, fweeten it with fugar, and grate in a little nutmeg; take a deep difli and butter it, break as many eggs as will cover the bottom of the difii, pour in the bread and milkt 350 A’OMLETS and EGG?r mik fee ic in a tin oven before the fire and hif an hour will do ie or bake ic in a flow ovcnr TAKEt two cabbage lettuces and fcald theili, trlth a few mufhrooms, parfley, forrel, and chervil, chop fbcm very fine with the yolks of fix hard eggs, put ibem in a ftew-pan, feafon them with nurmeg and ilk, and Itew them in butter when enough, put in a little cream, ftir all about, and then pour it into the bottcnl of a difh; take the whites and chop them fine, with a little parfley, nutmegs and fakj lay this round (he brim of the di(h, and brown ic over with a hot iron or falamander. Eggs nvhb Lettuces. TAKE fix cabbage lettuces and fcald them in &ir; waterV fqueeze them well, cue them acrofs and puc them into a ilew-pan) with a good piece of butter, Ibafoned with pepper fait, and nutmeg, ftew them ntly half an hour, and chop them well together; vvhendoney lay them in a di(h, and put fix eggs fried in butter over them, or fix poached egg% and gniih with Seville orange. Biggs ivitbjlewed Spinach. PICK, wafli, and boil as much fpinach as you want, fqueeze it between two plates, chop it fine and puc it into a ftew-pan with a piece of buttery a Kitle pepper and fait, ttir it well over a flow fire for ftn minutes, put it in a diih, and put the poached rggi 6n it. ? “?” AUMtETS AND EGGS. 31 Eggs With Sorrel. PICK, walh, and boil as much forrcl as you want, fqueeze Jc between two plates, chop it, and put it into a ftew-pan, with a piece of butter, a lit’ fie pepper and fait, ftir it over a flow fire for ten miniitesj and put it in the bottom of a dilh; have ready three eggs boiled hard, take off the (hells, and cut them in two, poach three eggs, lay them over the (brrtl, and the hard ones between; garniih the difli with fried fippets and Seville orange cut ia quartersn Eggs with Broccoli. TAKE a large bunch of Broccoli trim it, and boil it, as dire&ed; in the chapter for roots and ye getables cut a toaft round a loaf, or as big as the difli you intend to fend it on, toaft it brown on botli fideSt butter it, cut it in four pieces, and lay it in the difli; put fix eggs buttered on it, lay a large bunch of broccoli in the middle, put fprigs all round, and garnifli the edge of the diflii with £mall ftrigs. Eggs with jijparagus. TAKE a large bundle of fmall afparagus, cut the green part the fize of a pea, and boil it till tender; in the mean time have a toaft round a loaf buttered, cut oflF the cruft, cut it in four pieces, and put it in the difli; put fix eggs buttered on ir, ftrain off the afparagus in a fieve, put it over the eggs and toafti aiKl lend them up to table as hot as poffible. r 352 AUMLETS and EG0$ Eggs fried at round as Balls TAKE a deep frying-pao, .put io three pounds of buctcr clarify it, and ftrain iC; clean out the frying- pan puc in the butter, make ic boiling hoc, and ftir ic with a fticlc till ic runs round 1 then bretk an egg in the middle, and turn it round with a ftick till it is as hard as a poached egg, for the whirling 4)f the butter will make it as round as a balU thcs take it out with a flice, and puc it in a dilh befoce the fire They will keep hot half 4n hour, and yet remain fofc, fo you may fry as many as yeu waoc You may ferve them on toafts, dewed fpinach, or ibrrel, and garnifh with Seville orange cut in dices. An Egg as big as twenty. TAKE twenty eggs, feparate the yolks from the whites, beat the yolks, but not the whites, and ftiaiii them both through a (ieve % tie the yolks in a bladder as round as a ball, and boil them hard; put this ball into another bladder, put in the whites, tie them up oval boil them half an betir, and tfaeo throw them into cold water. When you have a grand fallad, cut them into quarters, and put round it. You may boil five or fix in the fame manner, or any quantity you pleafe, to put in the middle of any ragou or fricafee of eggs. Whites of Eggs a la Cream. TAKE the whites of twelves eggs, beat them up well with four fpoonsful of rofc water, a little grated Icmon-pcel and nutmeg, fwcctencd with fine fogar; put them in four bladders, tic them in the (hape of an ego:, and Doil them half an hour; lay them in a i ih when told; mix half a pint of cream, a gill of fsLck and half the juice of a Seville orange fweet4cned with fine fugar i pour it over te eggs and fcrVc it asr & fide-idifli for fuJ)J)er. i PQAGH fik new-laid gs, and lay thnl nefttly madilhi make a gill ot good gravy hot With a little nutmeg, pepper fait, and a tea fpoonful of Vinegar; pour it over the cggs and fend them to table hot. iSgs in Marina f POACH fix eggs nicely trim thenh an lay thetti in the difli which you intend to fend them to tabte in; make. a fauce for them in the following manner i put two or three fpoonsful of water into a ftew-pan,, with a gill of white gravy a tea fpoonful of vinegar a little pe)per and iik beat up the yolks of two eggs and put in, ftir it over the fire till it begins tp thicken, but not boil, and pour it over the eggs i When they are cold, garnifh with parfley, and fend em up for a fecond-Courfe or fide-diih for fupptn Ai CMEfeSE. 354 1 J I CHEESE. Ramaquins of Cheefe. GRATE half a pound of Chefhire and half a pound of thin Gloucefter checfe put it into a ilew-pan with a gill of white wine, and keep u ftirring over the fire till it is melted i then put in a fpoonful of tnuftard, a little butter and the yolks of four eggs beat up, ftir it round till it is thick, and fee it by to get cold 5 butter fome fmall pattypans, put it in, and bake it in a gentle oven till it is brown; then put it in a very hoc di(h, and Icodic away quick: or have a large pan of fat boiling, and drop it in with a Ipoon in drops fry them quick and . brown, put them on a fieve to drain, and then dilh them up. You may make them of Parmazan cheefe if you Jiave it. Ramaquins on I’oals. PREPARE your cheefe as before; toaft fornc thin toads, and cut them in what Ihape you plcafe; put them in the di(h’ and while your eheefe is hot put it on the toafts, and brown it with a hot iron or falamandcr, or put it in theoven a quarter of 2H hour, and fend it to table hot and quick as it foofl gets cold. Cheefe in Pondeusc. CUT half a pound of Cheftirc and thin Glofl ccfter cheefe as thin as you can, put it intoafte’ pafii ba liti d H fi E S Ei 35 h, with a glafs of white wine as much cream, a ittle piece of butter, a few fine bread-crumbs, and keep it (lirring over the fire till the checfe is melted; then put in a fpoonful of muftard the yolks of two fcggs beat up, and ftir it a moment; then piit it into a filver diih, and brown it with a very hot iron of falaaiander; have toafted fippets cut three corner WayS and ftick them round it for garniOiw SfeweJ Cheefe. CUT half a poijnd of Chefhil-e and Glouceftcf thtefe in thin dices, put it into a ftew-pan, with a litde ale or white wine, ahd keep it ftirring over the fire till it lis melted; theii put in a fpoonful of niuftard the yolks of two eggs beat up, ilir it a moment over the fire, then put it in a fmall deep tiifli, or foup-plate, and brown it with a very hot -iron or faUmander s have ready thin toafted fippets, Or fried ones, cut three-cornerays ftick theno all round add in the middle fend it up hot and quick. Heicb Rabbit. CUT a nice of bread a littlie wider than thift theefe, cut ofF the cruft and toaft it on both fides i tut a flice of cheefe moderately thick, put it in a ‘Chcefc-toafter, ahd toaft one fide 5 then put the toaft- d fide downwards on the bread, and toaft the other fide; put pepper, fait, and muftard over t, cut t in pieces about an inch long, and fend it Up quick, ? Scotch Rabbit. TO AST a piece of bread nicely on Dbth fides and butter it cut a flice of cheefe nearly tne fize of the A a 1 breads 36 C H E E S E. hrtzd put it in a cbeefe-toafter, and toaft one fide; then put the toafted fide on the bread, and toaft the other fide nicely. Engtyh Rabbit. TOAST a flice of bread on both fides, put it into a cheefe-plate, pour aylaTsof red wme over it and put ic to the fire till it foaksupc the wioc; then cut fome cheefe in very thin Dices, and put it thick on the bread put it in a tin oven before the tCy toitft it till it is brown, and ferve it up hot. Or this way: toft your bread, foak it in the wine, and fee it before the fire to keep hot; cut the cheefe in vcfy thin flices, rub fome butter over t pewter plate, lay the cheefe on it, poor in two or three fpoonsful of white wine, fct it over a chaffingdifli of coals, and cover it with another pktefor two or three minutes; uncover it, and ftir it till it .is done and well mixed; put in a little muftardi put it on the bread, brown it with a hot iron or b lamander, and fend it away hot. CHAPi ? 357 3 CHAP. XVi.v PUDDINGS. Propfr Rules to be obferved in making Fuddingj WHEN you proceed to make your different puddings, have ail your ingredients properly prepared in readinefs before you begin to nix them; take particular care that your bag or cloth is clean, and not foapyi dip it in boiling water, give it a ihake,.and flour it well, before you put in the pu4′ ding. If ic is a batter pudding, tie it clofe; if a bread pudding, tie it a licde oofe to give it room to fwelU if you boil it in a bafon, mould, or bowl, befurc to butter it before you put in the pudding, and tie a oloch oyer the top; always have plenty df water in the pot, and mind it boils before you put in the puddings fee that it keeps boiling, otherwifeJWur pudding will be full of water and fpoiled j turn it often, to prevent its fticking tothc bottom. When It i$ done take ic up i if in a bafon, mould, or bowl lt it (land two or three minutes to cool if in a cloth or bag, put it in any thing deep enough to held it then untie it, ke the cloth oflF the mould, &c; lay the upper Qde of the di(h upon it, and turn it over I raifc the mouldy &c.; gently up, if in a cloth UQtie if, and put the cloth over the edges of while ‘ it is in, turn the difh on it, turn it over, and taka the cloth gently off for fear of breaking it. When you make a batter pudding, firft mix (he flour well with a little milkj then put in the ottier ingredient,; Aa 3 uttH 358,, PUDDINGS, mix thrtn well together, and it will be fmooth ao4 free from Igmps. The bcft method for plain baiter pudding is, to (train it through a coarfe- fieve, to prevent its being Iqmpy, or having the treadles of the eggs in it: and for all other puddings, drain the ggs after you have beat them. Batter and rice puddings baked, require a brilk oven to raife them; bread and cuftard puddings, time and a moderate oven. Remember to butter the bottom of your dilh or pan all round, before you pour your pudding into it $teak Pudding, TAKE a pound of bceffuet, (bred it very fmall, mix it up with fine Bour and cold water into good fli pade, and roll it out, dip your cloth in hoc vtater, flour it well, put it into a deep difh or round pan, and put the pate in the cloth have beef, routto, or pork (leaks cut very thin, pepper and lal( them, put them in the pafle, and dole it at the top; (ie the cloth oyer it tight, put.it into a large pot of boiling water, (if it is a large pudding it will take five hours boiling, if a fmall one three hours) and aa yourwatcr waftes away put in more boiling water, to keep the pudding fwimming when it is done take it carefully up, and turn it out into a deep dilh, foi Whep it is cut it will fwini oyer with gravy. Pigeon pudding. MAKE the cruft as direfted for fteak pudding, artd put it in the cloth j cut fome beef fteaksverj thin and lay in, pick, finge, draw, and wa(h ilix pigeons, pepper and fait them chop fome parfley, fxiix it up wjth butter, and ftuff the infide of the pigeons, put them on the (leak?, lay a thin beef ” ? ‘fteak T ? ? PUDDINGS. 359 ftcak over them, clofe up the cruft at the top, and tie the xloth tight; (it will take five hours boiling) when done, turn it carefully out into a deep di(h. You may make it of larks, or any other fmall birds, the fame way. ? Ox-Pitb Pudding. GET a quantity of ox-piths, and let them lie all jnight in foft water to foak out the blood; the next morning wafh them clean, ftrip off the (kins, and beat them with the back of a fpoon in orange Bour water till as thick and like pp then take three pints of thick cream, and boil it with two or three blades of rpace, a nutmeg quartered, and a ftick of cinnamon y take half a pint of the bed Jordan al mends, blanch and (kin them, beat them in a mort tar with a little of the cream, and as it dries put in more cream, (irft drain it from the fpices, and when it is well mixed ftrain it through a (ieve to the piths; take the yolks of ten eggs, the whites of but two, beat them very well, and ftrain them to the ingredients, with a fpoonful of graced bread, or Naples bifcuit, half a pound of fine fugar, the marrow of four large bones (hred very fmall, a little fait, and mix all well together; put it in a fmall ox or hogs guts cleaned properly, and boil it very gently three quarters of an hour or put a pufF-pafte round the edge of a deep di(h, put it in, and bake it. Calfs Foot Pudding. TAKE two fine calf’s feet, and boil them till they lU’C tender, cut out the brown and fat, and mince them very fmall take a pound ‘and a half of fuer, pick off the (kins, and (hred it very fine, fix yolks nd three whites of eggs beat well, the crumb oP a A a 4 halft i 56a P U D D IN G S. penny roll grated a poynd of currants clean wafiied picked aod rubbed in a cloth, as much milk as wiU mbi(te it,.vith the cggsa handful of flour, fomc ne fugar, half a nuioieg grated, And a little falc snix it all well together, piic it in a clotht and boil i live hours ‘ when it is done put it in the diihL with plain butter, or butter fack, and fugar mY am) poured over it. Or put a thin pufi-pafte rjtbnd the edge of a diQjit put in the puddings andly it (wq bours Hunting Pudding. PUT %, fpoonsful of fine flour into a pan, with 9 gill of cream or new milk and mix it up beat ‘ pp the whites of fix and the olks of ten eggs an4 put in, with one pound of beef-fuet (hred fine, a pound of currants well waQied and picked, a pound of jarTraifins ftoned and chopped fine, two ounces of candied citron, orange and lemon-peel, cut in thiq flips, a little lemonpeel fiired fine, about two ounces of fine fuar, a fpoonfiil of rofe-water a glaf of brandy, a little grated nutmeg and beaten ginger, ix it all vell together, tie it up in a cloth, and boil x. five hours i when it is done take it up very carefully, turn it into the difh and arnilh the ed wit powder fugar. Plum Pudding hgUd . TAKE a poun of flour, and mix it into baiter with half a pine of milk; beat up the yolks of eight and the whites of four eggsi, a pound pf beef-fiiiet flircd fine, a pound of raifins picked, a pound of currants waflied and picked, half a nutmeg grated, a tea-fpoonful of beaten ginger, a little moid fugar,? j;Iafs of brandy apd a liitle koapo-petl xt &)e, nil PUD D,N Q Sv 361 Six ic all ell together, tie u up in a clothj and. nl it four hours, when it is done turn it out into a difii, and, garnifli ith powder fugar with intcd butter fweet wine, and lugar oiixd in a boar jplum Pudding iakcd. ? TAKE the crumbf of a two-penny loaf and rub it, through a cullericjer, boil a pint of milk with a Ijtde.lecnon-peel cinnamon, and a laurel’ leaf in it, ftrn it on the bread, cover it over, and let it (land till it is cold have a pound of beef-fuet fiired fine, half a pound of raiOns picked, a pound of currants waflied and picked, fix eggs, two fpoonsful of flour a little nutmeg and ginger, a fpoonful of rofe wateri a glafs of brand, a little lemon-peel flired fine, and half a pound of moid fugar mix all thefe well to- gethefi butter the diih, pour it in, and bake it when it is done turn it upfide down in a hot diib, and jprinkle powder fugar over and round ttv Suet Pudding boiled. SHREI) pound of beef-fuet fine, mix it with a pound of fiour, a little falc and ginger fix eggs, and as much milk as will make it into a ftijBf batter, put it in a cloth, and boil it two hours; when it is onc turn it into a diih with plain butter in a boat. Torkjhire Pudding. TAKE a quart of new milk and fix eggs, beat them welt together and mix them with flour to a good batter, rather thicker than pancake batter, beat It well till it is fmooth and put in a little fait, grated liutmeg, and ginger; butter a dripping or fryingpan, put it under a piece o beef noutton, or a loin of IP-“”””! ? 362 PUDDINGS. of veal that is roafting; put in the batter, and a foon as one part is done turn the other to the fire, till the top is all brown alike; then cut it in fquans, and turn it-till the other fide is brown; put a fi(hidrainer in the difli, put the pudding on it, and fcod 11 to table hot. Marrow Pudding. TAKE half a pound of Naples bifcuir, or the feme quantity of ftalc diet bread, rub it through a cullender, put it into a (lew-pan with three pints of new miH, put it over the fire, boil it up, and ftir it cften to keep it from burning; beat up nine eggs, ftrainthem through afieve, put them in, and fwcctcn it with iiigar to your palate; put in a quarter of a pound of butter, half 3 nutmeg grated, a little lemon-peel (hred line;’ put it over the fire, and keep it ftlrring till it is thick; then take it off, and ftir it till it is cold; put in a fpoonful of rofc watef, a glafs of brandy, and a very little powdered cinnamon I put a puff-pafte roCind the.ge of your dilb, a very thin piece at the bottom,, pour in the hatter, and fprinklc on it a handful of currants clean picked arid walhed; take the marrow dlit’of z, large beef marrowbone, cut it in fl ices, wa(h it in water, and put it on as you fancy; cut fome candied citron, Jemon aiid orange-peelvery thin; and lay round or over it, as you think proper, then bake it; when it is done fend it to tabic hot. Ybu may make a larger or fmaller quantity in the fame manner, only adding or diminifliing as borc. Marrow Pudding another Way. TAKE a quart of new milk and boil it, with a ftick of cinnairiOn, a little Icmon-pcel, and a la’jrd leaf i PUDDINGS. 363 Jtaf 5 rub the crumb of a penny loaf through a cullender, put it in a pan, flrain the milk through z fieye over ir and let it ftand till it is cold; beat up ‘ fix egg$, put it into a ftcw-pan with the eggs, and fweeten it with fugar; put in a quarter of a pound of butter, a little rnarro chopped fine, a little lemon-peel ihred fine, half a nutmeg grated, put ic over a gentle fire, and keep it (lirring till it is thick 1’ then taice it pfT, (lir it till it is cold, put in a fpoon- ful 6f rofe water, and a glafs of brandy; lay a puf?pafte round the edge of your difli, pour it in, pu(‘ on currants marrow and fweetmeats as before, and take it, 1 Vermicelli Pudding. TAKE a quarter of a pound cff vermicelli, and boil it. in a pint of milk till it i tender, with a (lick of cinnamon and a laurel leaf or twoi then take out the cinnamon and laqrel leaf, and put in half a pine of cream, a quarter of a pound jof butter melted, the fame weight of fugar, with the yolks of fix eggs well beat ?, lay a puflf-paftc round the edge of your diih, pqt it in, and bake it three quarters of an hour in a moderate cvea. For variety, you may add half a pound of currants clean waihed and picked, or the marrow of a beef-bone, or both, if you wifli tor make it rich. Oat Pudding. TAKE of oats decorticated one pound, and new milk fufficicnt to coyer it, fix ounces of fine raifins ftoned, the fame’ quantity of currants clean wafiied and picked, a pound of beef-foet ftired fine, fix newjaideggs beat fine, a little nitnieg, “beaten ginger an4 34 PUDDINGS. and fait, mix all well together, put it into acl€Cl iib, aJi4 bake k id a moderate oven two hours; fTew College Puddings. TAICE 1 quarter of a pound of Naples bifcuit and rub it through a cullender a quarter of a pouad of currahtfi clean wafhed and picked, the fame quin Wf of ‘becf-fuec (hred iine a fpoonful of fugafj a Yery little fak, a liule iemonpeel (hred fine, tnd all tie grated nutoi; mix all well together with e olk of two eggs and a fmall glafs of brandy, ancfcQaJce them about the fize of turkies eggs, ia t what ihape or form you pleafe i put a quarter of % . – pound’ of butter in a paiii make it hot, and fry tbcm of a fine brown all round; then put theoi on a ficve to drinj and lay chem in a hot difb. For fauce, have melted butter, fweet wine, and fugar, mixed io 9 boat. By obferving the above diredion you make wiM quantity you want, I Orange Pudding. TAKE.the yolks of twelve and hc whites of foor ggi&t; nd beat them well, put half a pound of I butter into a itew-pan and melt it, put it to tbo ggS) them well together grate in the rind of two fine Seville oranges, half a pound of fio powder fugar, a fpoonful of orange-flower water, oofl of rofe water, a gill of fack; and. half a pioc creafil, with two Naples bifcuits foaked in C ail well together, and fqueeze in the juice of ooo orange; lay a pufF-pafle round the rim of the di(bi gut it io, and bake it; when it is done fend it up ot to table. f ‘ mmm’ rWVIlNMMr PUDDINGS. 365 Orangi PuJding aficond Wa. % ‘ BEAT up the yolks of twelve and the whites of feur eggs, with half a poand of frefti butter meed; the fame quantity of fine powder fugar, half a pint of creamy a fpoonful of rofe water, and a little grated nutmeg; cut the peeling of a fine Seville orange as thin as poflTible, and Ibak it in water focL three at four hoursj then beat it fine in a mortar tiH it is like a pafte, mix it well with -the ingredients, and fqueeze in the juice of half an orange; put a puff pafte all round the edge and bottom of your diih, pour it in, and bake it. Orange Pudding a third Way CUT the rind of two fine Seville oranges as thiit as you can, boil it till it is very tender in two or three different waters, then beat it fine in a mortair i or rub it through a fievc, boil a pint of new milk or . creanri and put over, take a quarter of a pound . of Naples bifcuit, beat up the yolks of eight and . the whites of four eggs, with a quarter of a pound of frelh butter nielted, mix it with the milk and’ bifcuit, a quarter of a poUnd of fine fugar, a fpoonful of orangie-flower or rofe water, a little grated nutmeg and lemonpeelj mix all the ingredients with the bciten 6rangepeel, and fqueeze in the juice of one orange; lay a puff’-pafte round the edge of your difli, pour in the mixture, cut fome candied citron, orange or lemon-peel’, and put over it, in any ihape you fancy and bake it three quarters of an hour. Take care that it is cold before you put it in the difh you intend to bake it in. OfMit PUDDINGS Orange P lidding d fourth Way. Take the omfide rind of two fine Seville oradgti jcut very chin, boil it till it is tender in three feparate waters and rub it through a fine fieve, blanch half a pound, of fweet almoads, pound tbem in 4 morur, and keep adding a little rgfe water to prevent their oiling, put in the orange-peel and half a poood jof Bne fugar; beat up the yolks of twelve and the whites of fix eggs with half a pound of butter, and mix all the ingredients well together till it is light and hollow lay a pufF-pafte. round the edge of your di(h and pour it in, cut lome candied citron oraogT) or lemon-peel in thin flips and put over it andbak: K three quarters of an hour Lemon Fuddlng. CUT the rind of three leoions as thin as you can, boil it in three feparate waters till it is very tender and beat it fine like a pafte in a mortar; boil a.pioc and a half of milk with a quarter of a pouad of Naples bifcuity and put the lemon- peel to it beat up the yolks of nine and the whites of fix eggs, with a quarter of a pound of frelh butter melted, half a pound of fine fugar and a fpoonfui of orangeflower or rofe water; mix all well together, put it over a gentle fire, keep it ftirring till it is thicks .fqueee in the juice of half a lemon, and fet it by till it is cold; lay a puflf-pafte round the edge of -the dilh, put in the pudding, cut fomc candied citron orange, or lemon-peel, and put over it, bake it three quarters of an bour and fcnd.it up hot PUDDINGS. 367 Lemon Pudding nfecond Way. GRATE the rind of three fine lemons beat the yolks of twelve and the whites of fix eggs put in half a pint of cream, half a pound of fine fugar, a fpoonful oi orange-flour water, and a quarter of a pound of frefii butter melted, beat all up well to gether, put it over a flow fire, and keep it ftirring till it is thick; then take it oflT, fqueeze in the juice of one large or two fnnall limons and ftir it till it is cold; lay a pufF-pafte round the edge and bottom of a difl), pour it in, with fonic candied citron lemon, or orange-peel, cut thin and put over it, bake it three quarters of an hour, and fend it to table hot. Almond Pudding baked. TAKE half a pound of Iweet and fix bitter almonds, blanch them, take the flcins off, pound them in a mortar, and as you pound them put in a little cream to keep them from oiling; grate a quar- ter of a pound of Naples Bifcuit, put it into a quart of new milk or cream, and boil it up; beat eight eggs well, with a fpoonful of orange-flower and one of rofe water, a little beaten cinnamon, half a nut tteg grated, half a pound of fine fugar, and the fame quantity of frefh butter melted; mix all the ingredients well together, put it over a gentle fire, and keep it ftirring till it is thick; then take it oS, put in a gill of fack, and ftir it well till it is cold; lay a puff-pafte round the edge of a difli, put in ilie pudding, bake it three quarters of an hour, and fend it to table hot Almond 36d 1? u r t I Itf c fi. AlmoAd Pudding BaiitJ. ITAKE a poumi of fweet almonds, blanch tteiBj . take off the ikins and beat them fine in a roortiTi with two fpoonsful of rofe water and a gill of fack or mountain wine beat up the yolks of (it and the whites of three eggs and put in, with half a pound of frefh butter melted, a quart of cream, a quarter of a pound of fine fugar, half a nutmeg grated, one fpoonful of fibur, and thiee fpoonsful of crumbs of white bread i mix all well together, dip a cloth io hot water, flour it well put in the pudding, and boil it one hour; when it is done turn it into the . dilb, and put luelted butter, fack, and fugar miifid over it. Ipjwicb Almond Pudding. GRATE about a quarter of a pound 6i ifK bread into a pint and a half of cream blanch half . a pound of fweet almonds, take off the fkins, beat them fine in a mortar, with a fpoonful of oraiflower water, till, they are like a pade; beat up the yolks of eight and the whites of four eggs, a quarter of a pound of frelh butter melted, and the to quantity of fine fugar, -“mix all. well together, put it over a flow fire, keep it ftirring till ic is thickj tfi then put it away till it is cold; lay a Iheet of pffpafte at the bottom and round the edge of your dilh, pour in the ingredients, and bake it half afl , koiir. Sago Puddings. TAKE half a pound of fago, and wait it wdl Jn three hot waters, then put ic in a faucc-pan, i” a qw PUDDINGS. 6g A quart of new milk and a (lick of cinnamon, and boil ic gently till it is (hick; (but mind and ftir it often, for it is ape to burn J then take out the cinna men, ftir in half a pound of frefh butter till it is melted, and then pour it into a large ftew-pan; beat up the yolks of nine and the whites of five tggf with a gill of fack, fweeten it with fugar to vour tafte, put in a quarter of a pound of currants clean walhed picked, and plumped in two fpoonsful of ikck and two of rofe water, and half a nutmeg grated i mix all well together, put it over a flow fire, keep it ftirring till it is thick and then put it awy tp cool; lay a puff’pafte round the edge of a difli, pour in the ingredients bake it three quarters of aD hour, and fend it up hot to table Milet Pudding. TAKE half a pound of millet feed, wafh and pick it very clean, put to it a pound of coarfe fugar three quarts of milk,, a whole nutmeg grated, break in half a pound of frefli butter in little bits, and mix it all well together; butter the bottom of a deep difli big enough to hold itj pour it in and bake it. Carrot Pudding. TAKE (ame carrots, pare and wafh them wel) and grate them i take half a pound of grated car rot and one pound of bread-crumbs, beat up the yolks of eight and the whites of four eggs with half a pint of cream, then ftir in the carrot and bread crumbs with half a pound of frefh butter melted half a pint of fack, three fpoonsful of orangefiower water, half a nutmeg grated fweeten it with fugar to your palate and mix it all well together j (if it B b is 370 PUDDINGS. IS too thick put in a little more cream) lay a pofi pafte round the edge’ of your dilb, pour in the ingredients and bake it one hour; (or you may put it in a cloth and boil it) when it is done put it in a di(h, and pour melted butter, fweet wine and fogar mixed over it. Carrot Pudding afecond Way. TAKE the crumb of a two-penny loaf, rub it through a cullender and put it into a pan; boil a quart of new milk, with a dick of cinnamon, two laurel leaves, and a little lemon-peel, ftrain it through a ficve over the bread, cover it over, and let it ftand till it is cold; in the mean time boil two or three carrots till they are very foft, bruife them, and rub them through a fieve; beat up eight eggs well, with two fpoonsful of orange-flower water, and half a pound of frefli butter melted-, mix all the ingredients well together, fweeten it with half a pound of fugar, and grate in half a nutmeg; lay a pulF- pafte round the edge of the difti, pour the ingredients in, bake it one hour, and fend it CO table hot. Rice Pudding. TAKE a quarter of a pound of whole rice, walh and pick the dirt from it clean, put it into a fauce pan, with a quart of new milk, a ftickof cinnamon a little lemon-peel, boil it gently till the rice is tender and thick, and ftir it often to keep it from burning; takeout the cinnamon and lemon-peel, put (he rice into an earthen pan to cool, beat up the yolks of fix and the whites of three eggs, ftir them into the rice, with fugar to fweeten it to your palate, a littk icmon-pccl (hrcd very fine, and a little grated nut P U D D I isr G S 71 meg and ginger, mix all well cogethec; lay a pufl pafte round the edge of the difh pour in the ingre diencsj and bake iu Rice Pudding dfecond Wai TAKE a quarter of a pound of whole rtce, w4lh and pick it clean, boil it in a quart of new milk till it is tender and thick, and put if in a pan to cool; beat up the yolks of fix and the whites of three eggs, melt half a pound of frefli butter ana put ini with a little beaten cinnamon, grated nutmeg, and lemen-peel ihred fine a quarter of a pound’ of fugar, a fpoonful of rofe water, a quarter of a pound of currants clean walhed and picked, and a glafs of mountain wine, mix all well together lay a puflT-pafte round the edge of the dilh, pour in thd ingredients, and bake it one hour Rice Pudding a ibird Wap TAKE half a pound of rice, wa(b and pick it 11, boil it in two quarts of water for half an hourj then ftrain it into a fieve and let it ftand till it is cold % Jay a pufif-pafte round the edge of the difli, put in the rice beat up four eggs, with a pint and a half of tnilk, a quarter of a pound of fugar, a little le nion-peel ihred fine, halt a pound of beef or veal . fuet Ihred fine, pour thde ingredients over the rice, and bake it one hour and a half. You may put in ft quarter of a pound of currants, well washed and picked, if you think proper Rice Pudding afoUrtb Way, Take half a pound of ground rice, put it into a f(U)ce-pao, with three pints of milk, a ftick of cinna fi b a mon. 372 PUDDINGS. mon, and a little lemonpcel boil it gently tiD it is thick, and ftir ic often xo keep it from bora ing; uke out the cinnamon and icmoi-peeI fiir io half a pound of butter till it is melted, and then psc it away to cool i beat up the yolks of fix and the whites of three eggs, with a ipoonful of rofc water, a little lemon-peel flired fine, and a little grated nutmeg; when the rice is cold mix all well togbeTi and fweeten it with fugar to your palate; lay apuffpafte round the edge of the di(h, pour in the iopf dients, bake it one hour, and fend i to tahk bou Rice Pud(Ung Boiled. TAKE half a pound of flour of rice, put it inn a fauce-pan with a quart of milk, boil it gently till it is chick keep it conftantly ftirring, that it intjr not clot nor burn, then ftir in lutlf a pound of boner, and put it in an earthen pan to cool; beat up the yolks of ten and the whites of five eggs, with bilf a pint of milk or cream, the rind of a lemon grated, and a little nutmeg; when the rice is cold mix ail well together, and fweeten it with fugar to your pi late; butter fonne fmall moulds, China bafons,or wooden bowls, put the pudding in, and tie cloths over them, and boil ihem half an hour, if fmall if large three quarters of an hour; when thcjare done turn them into a di(h, and pour melted butter wine, and fugar mixed over them. You may make half the quantity if you pleafe. Rice Pudding Boiled afecond Way. WASH and pick a quarter of a pound of rieff tie it in a cloth with half a pound of raifins ftoned, give the rice plenty of room to fwelli and boil it three hours in plenty of water v when J PUDDINGS. 37:f it Is done turn it into a di(h pour melted butter and fugar on it, and grate a little nutmeg over all. You may make it this way: wafli and pick a quarter of a pound of rice tie it in a clothy but give It room to fwell, and boil it one hour i then take It up, untie it, and with a fpoon ftir in a quarter of a pound of frelh butter, grate in a little nutmeg, fwerten it to your laftc, tie it up very clofe,” and boil it one hour longer; take it up, and put it into the difli, with melted butter over it The Indians tie it up, and boil it three hours in a doth; then turn it into a difh, and eat it with oil or butter mixed with it. SimoKna Rice Puddings A PERSON has obtained a patent for making this rice, and is to be uled without eggs in the foU lowing manner: put a quarter of a pound into a fauce-pan with a quart of new milk, IkmI it gently till ic is thick, and keep it ftirring all the while, t6 prevent its being in lumps and burning; then ftir in a quarter of a pound of freih butter, a little grated nutmeg and ginger, a little lemonpeel flired fine, fweeten it to ycur palate, and put it in a pan to cool; lay a pufF-pafte round the edge of the difh and when the pudding is cold pour ic in, put fome candied fweetmeats over it, bake it in a gentle oven three quarters of an hour, and fend ic to table hoc. Spinach Pudding. TAKE about a quarter of a peck of fpinach, pick and wafh it very clean, put it into a fauce-pan with a very little fait, cover it clofe, and boil it till it is tender; throw it in a fieve to drain, fqueeze t between- two plates, and chop it fine beat up fix B b 3 eggs 574 PUDDINGS. eggs wich half a pint of cream and the crumb of % ftale roll grated fine, a little grated nutmeg, and a quarter ot a pound of melted butter qiix tbefe all yrtll in a fauce-pn keep it ftirring till it is thick, and let it ftand till it is cold; then butter a cloth, put itin, tie it tight and boil it one hourj turn it into your difh pour melted butter over it, and (qutrte on it the juice of a Sevilie orange if you think proper. You may fweeten it or not, as you pleafe. If you bake it, you muH: put in a quarter of 9 pound of iugar, an4 ufe laples bifcuit infte94 of bfc4dT faking Pudding. TAKE the crumb of a penny French roll, cut it in thin flices, boil a pint and a half pf new milk of cream, wjth a Uick of cinmrnon, two laurel leaves, find litclc lemon-peel; put the bread into a pan, (train the milk on it, cover jt over, nd lt it ftand ttill it is cold then beap up the yolks of ten and the whites of fix eggs, and mix it ith a fppontul of flour, littlfs fait and grated nutmeg butter a mould, put it in, tie a cloth over the top, and boil it gently one hour j when it is done turn it very carefully into the difh, and fend (nelted butter, fiick, aD4 fugr mied in a boat. Cream Pudding. BOIL a quart of cream with a (lick of cinnamon,;rate in half a nutme-g, and fet it away to cod j lanch a quarter of pound of almonds, takeoff the nins, and beat them in a mortar, with a fpoontul of orangt-flowcr or rofe water; beat up the yolks of right and the whites of four eggs, ftrain fhcra through a ficvc tp the cream, take out ihc (rinnamon PUDDINGS. 37 cinnamon, mix in th almonds, with two fpoonsful of flour, and beat all well together; take a thick cloth, vyct and flour it, pour in the pudding, tie it clofe, and boil it three quarters of an hour pretty faft; when it is done take it out, turn it into the jdifli very carefully, pour melted butter and fack mixed on itj’iand fprinkle powdered fugar over alU Oatmeal Pudding. TAKE a pint of fine oatmeal, mix it with three pints of new miik till it is quite fmooth, and boil ic in a fauce-pan till it is fmooth and thick, keeping it ftirring all the time; put in half a pound of frefli butter, a little beaten mace and nutmeg, a gill of fack, and fet it away to cool; then beat up the yolks of eight and the whites of four eggs, and mix it well with the other ingredients; lay a puflvpafte round the edge of the difh, pour it in, and bake it half an hour. You may put in half a pound of currants clean waflied and picked, and boil it one liour, put it in the difli, and pour melted butter over it. Cujlard Pudding boiled. TAKE a pint of cream or new milk, boil it with ft (kick of cinnamon, a little lemon-peel, and let it ftand to cool; beat up the yolks of five and the whites of three eggs, mix a fpoonful of flour with the cream, then put in the eggs, with a gill of fack, drain it all through a (ieve, grate in a little nutmeg, and fweetcn it with fine powder fugar to your palate; wet a cloth, flour it, pour in the pudding, tie it, buf not too clofe, and boil it three quarters of an hour; or butter a mould, bafon, or fmall wooden bowl, ppt in the pudding, tie a cloth over the top, and tK)il it one hour when it is done turn it gently into B b 4 the 37 PUDDINGS die difti, Md pour meked butter and fugar miiEei over it, Cuftard Pudding baked. TAKE a quart of new milk and boil ic with a (lick of cinnamon, a little lemon-peel, a laurel leaf, and a few coriander- feeds, fweeten it as it boils with loaf fugar, and then let it ftand to cooli beat up cighr eggs well with a little of the mi)k and pour ic backwards and forwards, in two pans, tiU the m Ik and eggs are well mixed, put in a fpoonful of roie water, and (train it all through a fievej lay a pu(F- pafte round the edge of your di(h, pour in tke pudding, bake it, and fend it up hot or cold to table. Flour Pudding. TAKE, a quart of new milk, beat up the yolb of eight and the whites of four fggs with a quarter of a pine of the milk, ftir in fpur large fpoonstul of flour, and beat it wrll together till it is fmoothj boil fix b tter almonds in two fpoonsful of water, pour the water to the egg, take the Ikins off the almonds, and heat thtm lane in a mortar with a fpoonful of milk; then mix it with chr reft of the milk, a tea (poonful of fait, one of beatrn ginger, and a little nutmeg grated, nux all well together; dip your cloth into boiling water, flour it, pour in the pud ding, tie it rather flack, boil it an hour and a quarter, turn ic into the difla, and pour melted butur over itf Batim P U D D IN G S 377 Batter Pudding. PUT fix large fpoonsful of Bour into a pan, and mix it with a quart of milk till it isfmooth, beat up the yolks of fix and the whites of three eggs and puc in, ftrain it through a fitve, then put in a tea fpoon- ful of fait, one ot beaten ginger, and ftir it well together; dip 3rour ckxh into boiling water, flour it, pour in the puddingy tie ic rather clofe, and boil it ooe bour; when it is done put it into the dilh, and pour melted butter over it. You may put in ripe currants, apricots, fmall plums, damfons, or white bull is, for a change, when in feaibn; but it will require half an hour’s mons boiling with the fruit in it. Batter Puddmg another Way. PUT fix (poonsful of flour into a pan, and by degrees mix in a quart of new milk, put in a tea Monful of fait, one of beaten ginger, two ipoonsful of the tioAure of fiiflTron, and ftrain it thnoogh a fievc; dip your doth in belling water, flour it, pQur in the podding, tie it ciofe, and boil it one hour and a quaner % put it in the difli, and pour melted butter over it Grateful Pudding. &UB; a pound of the crumb of white bread through a fine cullender, put to it a pound of flour, a pound of raifins ftoned, a pound or currants df aa waihed and picked, half a pound of moift fugar, a little beaten ginger, and eight eggs beat up with a pint of milk, mix all the inzredients well together, and boil or bake it. If you boil it, it will take two hours I 378 P IT D D I N G S: hours; if you bake it, one hour will do: You may ufe cream inftead of milk if you have it. r Bread Pudding. TAKE the crumb of two penny French rolls and cut it in thin flices, boil a quart of milk with a ilick of cinnamon, two laurel leaves,, and a litde lemon-peel, drain it on the bread, cover it over, and let it ftand till it is cold, beat up the yolks of eight and the whites of tour eggs, drain them through a fitve to take out the tieadies, put them to the bread and milk, with a fpoonful of flour, half a pound of fugar, and a little grated nutmeg and ginger, mix it all well together; dip the cloth into boiling water, flour it, put in the pudding, tie it clofe, %nd boil it one hour; then put it into the dilb, with melted butter and fuar in a bQat. Bread Budding afecond Way. TAKE the crunib of a dale penny loaf, rub it through a cullender, and put it into an earthtn pan; boil a quart of cream with a ftrck of cinnamon, a little lemon-peel, and twolaurd leaves, drain it on the bread, cover it over and let it ftand till it is cold take twelve bitter almonds, put them in hot water, take off the (kins, and beat them fine in a mortar, with two fpoonsful of rofc water, till they are of a fine pafte; beat up the yolks of eight and the whites of four eggs, beat up the bread and cream, drain the eggs through a fieve to it, with half a pound of fugar, put in the almonds, with half a nutmeg grated, a fpoonful of flour, and half a pound of currants clean wafhed and picked, mix it all well together; dip the cloth into boiling water, flour it, put in the pudding, tie it, but not too clofe, and PU D D I N G S 379 und boil it one hour; or butter a mouldy china or woodrn b wU put it iir tie a cloth over the topj and boil it one hour; when it is done turn it into the di(h, pour meired butter, wine, and fugar mixed on it, and fprinkle it and the difli all over with powder fugar. Bread Pudding a third Way. TAKE two halfpenny rolls, and flice them very thin, cruft and all, (if they are ftale grate them with a grater) boil a pint of new milk and pour on them cover ihem over, and let them ftand to cool % then beat the bread and milk well, put in a little melted butter, beat up two eggs and put in, with a little fair, nutmeg, and ginger, mix all well together, put it in a cloth, and boil it three quarters of an hour i then turn it into the di(b, and pour melted butter, fpgar, and a fpoonful of vinegar mixed over it. Bread Pudding baked. TAKE the crumb of a two-penny loaf, cut it is thin dices, and put it into an earthen pan; boil % quart of milk, with a little cinnamon, lemon-peelt and a laurel leaf, ftrain it to the bread,, cover it over and let it ftand till it is cold; beat up four eggs and put to it, with two fpoonsful ot flour, half a pound of fugar, a fpoonful of ginger, and a pound of curv rants waflied and picked clean, all mixed well together; butter a pn or diih pour in the pudding, iind bake it Bread -. 380 PUDDINGS, Bread and Butter Pudding. TAKE a penny loaf, and cut it into thin llices of bread and butter, the fame as you do for tea, butter the bottoiu of the di(h, and cover it with the flices of bread and butter, then fprinkle a few currants on them clean waihed and picked, then a layer of bread and butter, and then currants, till you have put all the bread and butter in; beat up four eggs with a pint of milk, a little fait, grated nutmeg, fweeted it to your palate, put in a fpoonful of ro(c water, pour it over the bread and butter, and bake it half an iQXxr. TranJarent Budding. BREAK eight eggs into a ftew-pan, and beat them well with halt a pound of frefli butter, the fame quantity of fine powder fugar, and half a nutmeg grated, put it on the fire, and keep it ftirring till it is the thtcknefs of buttered es, then put it away to cool i put a pufiF-paite round the edge of the difl), pour in the pudding, bake it half an hour in a moderate oven, and fend it to table hot. Buddings in little Dijhes. TAKE the crumb of a penny loaf and rub it through a cullender, boil a pint of cream and pout over if, cover it clofc, let it Itand till it is cold, beat it fine, and grare in half a nutmeg; beat up the yolks of four and the whites of two eggs and put in, with a quarter of a pound of fugar, beat all well together; have five little wooden difties with tops to them, one larger than the reft, and fill the large one wich the following ingredients: blanch and ikin an ounce i PUDDINGS, 381 ounce of fweet almond s beat them fine with a fpoonful of rofe water, and mix with it as much puddir as will fill the diih; colour one yelkw, with faflfton tied in a bag and I’queezed through; one red with a little 4:0c bineal bruited and put in a fpoonful of boiU iiig water; one green with fpinach juice; and one blue, with fyrup of violets i tie the covers on with packthread, when your pot boils put them r, and boil them one hour when they are done turn them out into a di(h the white one in the middle, and the coloured ones all round, pour fome melted butter and a glafs of fack mixed on them, and fprinkle powdered fugar over them and the di& Be fure to butter your diihes well before you put in the puddings. Sweetmeat Pudding. LAY a thin puff-pafte all over the did); theo take candied citron, lemon and orange peel, an ounce of each, cut them in thin dices, and lay theoA all over the bottom of the di(h; bat up the yolks of eight and the whites of two eggs, with a gill of creaoi, half a pound of Bne fugar, and the fame quantity of fre(h butter melted, beat it all well together and when the oven is ready pour it over the fweecmeats and bake it one hour in a moderate oven. Ratifia Pudding. BOIL a quart of cream with a ftick of cinna mon and fix laurel leaves; then cake out the cinnamon and laurel leaves, and break in half a pound of Naples bifcuit, the fame quantity o( butter, half a nutmeg grated, and a quarter of a pound of fugar te two ounces of fweet almonds and four bitcer ones. 382 PUDDINGS. ones, (not four ounces) blanch them, take off the flcins, and beat them fine in a mai:ble mortar with two fpoonsful of orange-Hower yater; beat up the yolks of five eggs, mix all well jethtr put it o?cr the fire, keep it ftirring till it is thick, and then put it away to cool; when it is cold put it into a di(h, with a puff-pafte round the edge of it, fprinklc powder fugar over the pudding, and bake it half ao hour in a moderate oven. Plain Pudding. BOIL a quart of cream with four or five laurel leaves; then take out the laurel leaves, and ftiria as much flour as will make it a thick hafty puddiog, take it off, then ftir in half a pound of freili buucr, a quarter of a pound of fugar, half a nutmeg grated, a little fait, and twelve yolks and fix whites of e well beaten; mix all well together, butter a dilb, pour it Ir, and bake it three quarters of an hour in ft moderate oven. Chefnut Pudding. PUT two dozen chefnuts into a fauce-pan of wa ter and boil them half an hour; then take off the (hells and (kins, and beat them fine in a marble mortar, with a little orange-flower or rofe water and fack, till they are of a fine pafte; beat, up the yolks of twelve and the whites of fix eggs, mix them with three pints of cream or new milk, grate in half a nutmeg, put in half a pound of frefii butter melted, the fame quantity of fugar, and a tea fpoonful of fait, mix all well together, put it over the fire, and keep it fllrring till it is thick, then take it ofi; and fet it away to cool lay a puflf-paftc round the edge of PUDDINGS. 383 cf the difli pour in the pudding, and bake it one hour. CoUBjlip Pudding. GET about half a peck of cowfllps, pick the flowers off, chop and pound them fine, with a quarter of a pound of Naples bifcuic grated, and a pint and a half of new nulk or cream, boil them altogether a little, and then take them off the fire; beat up the yolks of eight and the whites of four eggs with a little cream and a fpoonful of rofe water fweeten it to your palate, ntix all well together, put kover a flow fire, keep it ftirring till it is thick, and then fet it away to cool; lay a puff-pafte round the edge of the difti, pour in the pudding, and bake it half an hour 5 when it is done fprinkle fome fine powdered fugar over it, and fend it to table hot. Apricot Pudding. ? TAKE a dozen aprfcots and coddle them till they arc tender, take the ftones out, bruife them, and rub them through a fieve; beat up the yolks of fix and the whites of three eegs, with a pint of cream and a quarter of a pound of fine fugar, mix them altogether; lay a puff-pafte all over tlvc di(h, pouf in the ingredients, and bake it half an hour in i. moderate oven; when it is enough fprinkle fomc fine powder fugar over it, and fend it to table hot. You may drefs white pear plums in the fame ftianncr, m ince Pudding. TAKE fix quinces, pare them very thin, cut them in quarters, put them into a faucc-pan, with a little 384 PUDDINGS, little water tnd lemon-peeU cover them clofe, and ftew them gently till they are tender; then rub them through a fieve, mix it with fugar very fweec and put in a little beaten cinnamon and ginger; beat up tour eggs with a pint of cream or new milk, and tdr ic well into the quinces till they are of a good tbicknefs 1 lay a puff pafte round the edg of the diih) or butter it pour in the pudding, bake it three quarters of an hour in a moderate oven and fend it to (able hot. Italian Pudding. LAY a puff-pafte over the bottom and round the edge of the difb, pare and flice twelve pippins and lay in it, cut fome candied orange-peel fine and throw over them, with a quarter of a pound of fugar and half a pint of red wine; take a pint of cream, and dice fome French rolls very thin into it, as mucb as will make it thick, beat up ten eggs well and put into the cream and bread, pour it oyer the reft, and bake it one hour in a moderate oven. Pearl Barley Pudding. TAKE half a pound of pearl barley, waih it clean, and put to it three pints of new milk, a quarter of a pound of fugar, and half a nutmeg grated, put it into a deep earthen pan, and bake it one hour with the brown bread; take ic out of the oven, and let it ftand till it is cold; then beat up fix eggs and mix with it, butter a di(h, pour it in, and bake it one hour longer. Pearl PU D D IN G .S. 385 Pearl Barley Pudding afecond Way. ? TAKE half a pound of pearl barley, and boil it in two quarts of water till ic is tender, ftrain it in a iieve, put it into a fauce-pan with a quart of milk, aod boil it a quarter of an hour put in a little beaten cinnamon grated ginger and nutmeg, and fweeten it to,your palate, put in a quarter of a pound of melted butter,, beat up eight eggs with a ipoonful of rofe water, mix all well together, put ic over a flow fire, keep it ftirring till it is thick, and then let it ftand to cool; when it is cold butter n difl), pour it in, and bake it one hour French Barley Pudding. TAKE half a pound of French barley, and boil it in two quarts of milk till it is tender % beat up fix egg well and mix with a quart of cream, a fpoonful of orange-flower or rofe water, and a pound of frefli butter melted, ftrain off the barley and mix with it, with half a pound of fugar; butter the bottom of a deep di(h, pour it in, and bake it two hours. Apple Pudding baked. PARE twelve large pippins, cut them in quar ters, and core them, put them into a faucepan, with a little water and a piece of lemon-peel, cover them, and ftew them till they are tender thea beat them well, fiir in half a pound of loaf fugar, the juice of a lemon, fome lemonpeel Ihred fine, half a nutmeg grated, beat up the yolks of eight eggs and put in, with a ghfs of fack, and mix all well together i lay a puflT-pafte round the edge of the C c difh. 586 P U D I N S. di(h, pour in the pudding, and bake it half an hour in a moderate oven 9 when it h done ftrew ibaie fine powdered fugar over it, and lend it up hot. Apple Pudding boiled. TAKE about a pound of fldur dnd half a pound of butter, and rub it fmooth, 6r half i. pound of beef-fuet (bred vefy fine make it into a ftiff pafte with cold water, and roll it out rdund about half an ihch thick; lay the cloch in a “round deep pan or ileve, fiour it and put the crull on it; pare is . mafiy apples that will boil well as will fill the cnifti cut them in quarters core them, and put them in till the cruft is full, chop fome lemon-peel very fine and put in, with a little quince marmalade, clofe it at the top, an tie the cloth tight; if a fmall ope, boil it two hours; a large one, three or four; when it is done take it up, turn out the part that it was tied at downwards in a deep di(h, cut a piece off the top, malh the apples with a.fpoon, and mix in t little butler and fugar; put the piece on the top again, and ftnd it to table hot. with fine powder fugac and dices of cold butter in plates. , Pruen Pudding. MIX pound of flour with a quart of milk, beat up fix egs and mix with it, with a little fait and a fpoonful of beaten ginger; beat it well till it Is t fine ftiff batter, put in a pound of pruens, tie it in a cloth, and boil it one hour aild a half; when it is done put it in a dilh, and pour melted butter over it. If damfons are in feafon you may ufc them the fame way. t c Mt!S ii ipootiful of flour with the fame quantity tf creabf, ond egg a little gfated nutrne ginger ind(aAn nt’ije it well together i butter a little wocen bdl of fmall bafoir put in the pudding, tie a clotk 4Mr the tdp) and boil i half an hoUh Ifou ma 4dd a ftw etirrants cleaM walked and pibkedi Citron Puddings MIX half a pint of cream with a fpoonAil of n fioui two ounces of fin powdet fqgar, a little grated nbtng, and three eggs beat Up fine mil the 01 ali well pthelr; butter Ibtne fmall moulds or cupS) pour in the ingredients, cm two ounces of candied citron in flips and put in, and bake them a quarter of an hour in a quiek oven; then turn them ‘ out into a dim, fpririkle powder fugar over them, ifid ftnd them td latfle hot; Lenton Tontier Puddingk TA%R three fine lemons and grate the outward rind off put it intd a marble mortar with three quarters of a poiind of powder fugar, th fiunt quantity of freih butter, the yolks of eight eggs and the juiee of one lemon, beat it well for one hour; lay a thin puf-pafte all over a deep dilh, and HUr in the pudding, put fome thin flips of piifF taft, or pafle cut in the Ihslpe of leaves over it tad bake it three quarters of an hour Yovi may make an orange pudding the (ame way only you muft pari the rinds off very thin, and boil Miem in three different waters till they are tender and the bhteinds i$ gone off. C c a Petatof 388 PUDDINGS. Potatoe Pudddirig. TAKE two pounds of potatoes boil tbem peel them bruife them fine and rub them through a fiert with the bck of a wooden fpoon, mix them witk half a pound of fine fugar, a pound of frelh butter melted, a glafs of fack or brandy, half a nutmeg;rated, a little lemon-peel Ihred fine, and beat op ixeggs well and put in; mix all the ingredienti well together, and put in half a pound of currants clean walhed and picked; dip your cloth into boiling water, put in the pudding, tie it clofe and boil it one hour $ when it is done turn it into the di(h, pour melted butter, fack, and fugar mixed over it, and fend it to table hot. Tou may leave out the currants if you pkafe. Potatoe Pudding afecond W(y. BOIL two pounds of white potatoes, peel them, and bruife them fine in a mortar, with half a pound of melted butter, and the yolks of four eggs put it into a cloth, and lx)il it half an hour; then turn it into the di(b, pour melted butter, with a glals of fweet wine and he juice of a Seville orange mixed over itj and ftrew powder fugar over all. Potatoe Pudding a third Way. BOIL two pounds of mealiy potatoes, peel them, bruife them in a mortar, and rub them through a fine fieve with the back of a wooden fpoon; thea mix them up with half a pound of melted butter, beat up the yolks of eight and the wjiites of four ggS) with half a pint of cream, half a pound of fine fugar, half a nutmeg grated, a gill oH fack, and a gla& P U D D I NO S. 389 Jlglafs of brandy, mix the ingredients all well toge Cher; lay a puflT-pafte round the edge of the difb pour in the pudding, make it fmooth at the top and put on fome candied citron, lemon, or orange-peel cut in thin flips, and bake it one hour in a moderate oven. Yo.u may put in half a pound of currants clean walhed and picked, or ftrew a few currants on the top with the fweetmeats Tarn Pudding. TAKE about two pounds of yam, pare it, boil it till it is tender, maflx it, and rub it through a fie ve; beat up the yolks of eight and the whites of four eggs, with half a pint of cream, half a pound of melted butter, the fame quantity of fugar, a gill of fack, a fmall glafs of brandy, a little grated nut meg and ginger, a tea-fpoonful of fair, a fpoonful of orange-flower or rofe water,’ put in the yam, and mix all well together; either put it in a cloth, and boil it one hour, or lay a pufl-pafte round the edge of the difli, pour it in, and bake it three quarters of an hour. You may put in half z pound of currants well walhed and picked. Flour Hqfty Pudding. TAKE a quart of milk, put in four bay leaveit and fet it on the fire to boil; beat up the yolks of two eggs with a little cold milk and fait, ftir theia into the milk, take out the bay leaves, then with a wooden fpoon in one hand, and flour in the other, ftir It in till it is of a good thicknefs, but not too thicks keep it (tirring, and let it boil; then pour it into a deep di(h, and put pieces of butter here aod these on iu C c 3 Yom 399 P U D D r N O 9 You may put a piece of bqcttr in tb mk iflfttii of the eggs if you like ic lefl: Oatmeal Kafiy Pit44in PUT a quart of milk on the fire, and iivhcii ijl boils put i(i a picfce of butter and a little ialc, thcQ ftir in the oatmeal as you do the floiu fill it is of die fame thicknefs keep it ftirring, and kr it boil a few minutes; then pour it into a deep dilb, andfticic pieces of butter in it; or eat it with wine and fqgar, or ale and fugar, or creanrit as you like l)e(t, lmon4 Puddingf in Slins. TAKE a pound and a half of Jordafi aknoodsi boil them one minute take oflF the’ (kins, ai beat xhem well in a inarbie mortar with a little rofe water to keep them from oiling; then put in a pou of fine bread-crumb99 a pound and a quarter of £d( iugar, a quarter of an ounce of cinnamon, a fmaV outpaee beat ne, half 4 pound of meted butttri the yolks of eight and the whites of four gs, bef .”well with a pint pf fack and lialf a pint of aeaaii (firit boil the cream with 9 little falπ) and ftr it through a lawn fieve) boil a quarter of a pound of vermicelli a miiucf in watjrr, ftraiq ic o£f in a fieve, and pnix all the ingredients well togectier have fomc ?fcog’s’gpts nice aad idean, fill thqm only half f)ll and as you put in thl ingredient pujt iip a )utp citron cut fmali hexp and l;faere, tie bojth end of tte ‘put tight, and bipil them gotly a quaiter of sa ?hour I then put them in 4 di, ind fend ibem hK ‘to table. You nuiy, for a choge put in half poynd of ? currantj; clean wcd sad.pickei 1 PUDDINGS. 391 Tanfey Pudding lolled. BOIL a quart of cream, and put it over a quarter of a pound of Naples bifcuit s beat up the yolks of eight and the whites of four eggs, put a fev? tanfcy leaves with a handful of fpinach in a mortar and bruife them, iqueeze the juice out through a clean rag, put in half a pound of fugar, and a little grated nutmeg, mix all the ingredients well together, put it over the fire, and keep it ilirring till it is thick; then put it away to cool, and when it is cold tie it tight in a cloth, and boil it one hour when it is done take it up, carefully turn it into a difh, and pour melted butter, fweet wine, and fugar mixed over it. Tanfey Pudding ivith Almonds. TAKE the crumb of a penny French roll and fltce it very thin, boil a pint of cream and pour on it, and cover it over; take a quarter of a pound of almonds, boil them one minute, take .off the fkins, and beat them in a marble mortar, with two fpoonsful of roic water; beat up fix eggs well, and mix with the eggs a quarter of a pound of fine fugar, a little grated nutmeg, and a glafs of brandy; bruife about a dozen leaves of tanfey with a handful of fpinach, fqueeze the juice through clean rag and put n mix all the ingredients well together with a quarter of a pound of fredi butter melted, put it over a flow fktCy keep it Ilirring till it is thick, and then put it away to cool; when it is cold tie it in a cloth, and boil it one hour; then turn it into a di(h and pour melted butter, fweet wine and fugar mixed over it, C c 4 yon -wr” I ppwH 392 PUDDINGS. You may pot a puflF-pafte round the edge of the dilby pour in the ingredients, and bake. it. TCanfey Pudding baked. BOIL a quart of milk with a little lemon-peel and two laurel leaves, flrain it over a quarter of a pound of Naples bifcuit; beat vp the yolks of eight and the whites of four eggs with a fpoonful of role water; put a handful of tanfey leaves to two bandsful of fpinach, bruife them in a mortar, and fquccze the juice through a clean rag, grate in half a nutmeg, put in half a pound of fine fugar, and a quar ter of a pound of butter melted; mix the ingredients altogether, put it over a flow fire, and kcqi it ftirring till it is thick; then take it off, fet it away to cool, and ftir in a glafs of brandy; put a puffpafte round the edge of the diib, pour in the ingredients, put a little candied fweetmeats over it, and bake it three quarters of an hour in a mo(ierate oven. ? ‘ Little Cbeefe Curd Puddings. TAKE a gallon of milk and turn it with rennet, then drain all the curd from the whey, put the curd into a mortar, and beat it up with halt a pound of frefli butter till the curd and butter are well mixed; then beat up the yolks of fix and the whites of three eggs and firain them to the curd, with two Naples bifcuics and the crumb of a halfpenny roll grated, mix the ingredients well together, fweeten it to your palate, and grate in half a nutmeg; butter your patty-pans, put in the pudding, and bake them in a flack oven; when they are done turn them out into a dilb, cut candied citron and orange-peel in flips about an inch logg, and blanched dmonds in flips. TT” PUDDINGS. 393 flips, and ftick on the tops of th$ puddings as you fancy,, pour -melted butter and fack mixed in the difli, and fprinkle powder fugar over all. Suet DumpKns. TAKE a pound of beef-fuet and (fared it fine ut it to a pourfd-tjf flour, a tea-fpoonFul of fait, and a little grated ginger, mix it up with two eggs and milk to a (tiff pafte, put a quarter of a pound of currants clean waflied and picked to half of it, roll them about three inches long, and flatten them with your hand; have a pot or ?fater boiling, puc them in, and boil them twenty minutes; when they are done take them up, cut a flit in the middle, put in a thin flice of butter, and fend them to table hot Suet Dumplins a fecond Way. TAKE a pound of beef-fuet and flired it fine,’ put it to a pound of flour, a tea-fpoonful of falc, and a little grated ginger, mix it up with four eggs well beaten, and milk till it is a ftiflr batter; then put them into cloths the fize of a tennis ball or k goofe’s egg, and boil them one hour then turn then into a difli, with melted butter in a boat. Teajt Dumpitns. MAKE a light dough, as for bread, with flour water, fait, and yeafl:, cover it with a cloth and fee it before the Are for half an hour to nft; have a iauce-pan of water on the fire boiling, make the dough into little round balls as big as a hen’s egg, flatten them with your hand, put them into the boiI ing water, and boil them ten minutes; (mind thejr do not ftick to the bottom, as that will make them heavy 94 PUDDING ? liray y) wlien they arc don put them in a dilh, anl lur melted butter, fugar and a fpoonful of vinegar mixed over them. If there is a baker near you, the beft way is to fend for as much dough as you want and that irill iave you a great deal of trouble. Norfolk Dumplins. BREAK two eggs into half a pint of milk, tod beat them up, then mix it with flour to a ftiff batter, -tod put in a little fait; put a fauce-ppan of water oq the fire, and when it boils drop the batter in with a large fpoon, and boil them quick for five minutes; then carefully take them out with a dice, lay them jm a £eve to drain a minute, put them into a difli, cut a piece of butter in thin flices and ftir amongft lbcm 4nd fend t;heip up a;$ hot;2is you am. Hard Dumplins. Mix icKoe fiour and water with a little fak and fceaten ganger into a ftiff pftfte, have fome flour in yoiir hand, axid roll them’ out in bills as big a a turkey’s egg; have a (auce-pan of water boihogi put them in, amd boil them half an hours or if fou are boiling a piece of beef, boil them with it, which will be better; (you may add a few currants for a change) when they are done put them in a di(h widi ” butter in a boat. Hard Dumplins afecond Way. RUB a little butter into your flour, with a lictk fait, and mix it into a ftiff paftc with milk, make em in round balls, and boil them as before. Atfk PUp?INGS. 395A Apple DumpUnt. MAKE a py&Uie;, but npt too rich, pare a many large apples as you wairt, cue them in quartersy and take out the cores i roll a piece of cru(( round, enou for onc large 09 two fimil apples, put in the appli with a little lemOn-peel fhred fine, and with your hand make them up like a bail, with a lijtle flppTi have apot of water boiling, tak a cban ck)th tiip it in the water, and flour it, tie each dumplin by itlelf, put them in the water boiling, and luuitbfinthrice.guters of an hourj thea tak! iem m put hcQ in a ciih,, drew powder fugar oyer pee) wichf)ats or jccs of butter d ppdr fu ill pliteSf, Jlppk Dumpiins afecwi W Take half Aozen of the lrgeft apples you can et, pare them and take out the cores with an apple corcr, fill the holes with quince or orange marPlide, or With beateo cinnamon and lemon-peel flitd fine mixed with powder fugar a rub halif a .pound of butter with a poqnd Of ilour, make it into ftiff pafte with cold water, roll a piece out rounder .put in the apple, and cloCb the pafte oyer it tie them jq feparate cloths, and boil them one hours then i:arefuUy turn thpm into a difliy fprinkle powder fugar over them, with pts or Alices pf butter and powder fugar in plates. CHAPe V 11 – C 39 1 CHAP. XVIL E S. Proper Rules to be objerved in making and baking Pies. WHEN you heat your oven, it muft be rcgo lated according to the pie you intend to bake: for a venifon pafty it muft be well heated, a that requires a great deal of foaking; and raifcd pb muft have a quick oven, and well clofed up, orelie your pie will fall in the fides. Never put any liquor in till it is half baked; then take it out, make a hole in the middle of the lid, and with a funnel put in what gravy you think fit; by this means your ingredients in the pie will eat better, and prevent it from looking foddened; and if the pie is raifed properly ic will not run, for when it runs it always fpoils it. For light puflT-pafte a moderate heated oven, but not too flack, as that will deprive it of the light appearance it fhould have; and a quick oven will catch and burn it, without giving it time to rife: the beft way is, to roll out a bit of pafte and put it into the oven, to try whether it is too hot or not. Iced tarts (hould have a flow oven, or the icing will be brown before the pafte is thoroughly baked. Wbco you put in a venifon pafty, raifed or meat pie, pot a flicct of paper over it, and that will prevent it from catching. Great care muft be taken of the butter for making pafte, according to the different feafons, in order to 3. ‘ 397 to kiatke it light and good: in cold weather it flbould be worked icy to make it pliable; and if fait huu ter, well walhed in frelh water. In hot weather yoa ihould put it in a cold cellar the over-night, in the nx)ming put it in cold fpring water, and handle it as little as poilibie. Make your pafte in hot weather as early as you can in the morning, before the fun has too much power, and keep it ig a cold place till you want to bake it TAKE a quarter of a peck of fine flour, and rub in a pound of butter till it is fine, make it up in a light pafte with cold water, fliff enough to work it up, but do not work it too much, as that will make it heavy; then roll it out about as thick as a crown piece, put a layer of butter in lumps as big as a OQtmeg all over it, fpriokie a little flour over it, and double it, roll it out again, and double it three or four times, then it will be fit for ufe, either for pies, tarts, or any thing elfe that requires it. You may make a larger or fmaller quantity, by adding or di minifliing the quantity of flour and butter. Tart Pafie. TAKE a pound of flour and rub tn three quarters of a poupd of butter very fine, mix it up to a ftifi pafte with a little cold water, work it well, and roll u out thin for the ufe you want it. Tart Pafie another Way. MtS a pound of flour, three quarters of a pound of butter, and four ounces of fine fugar well togeer, make it into a ftiff pafte with a little cold water 9 ‘ I t EI 5i ster Work k 1 witli: fMp h&ndi; uif dieii iidt il eot thin’ fbr ufe. Vmi may pat the yolk of an egg m if you like it Raijing Pajle. PUT a pound of butter into a utrt of watery and boil it till th butter ii meitcd take a qaarrcr rf a peck of fine flour make a hde in t lie middle of ity pour in all the butter and as much of the waief as will make it a very, ft iff ifte, york it well, aod mind that it is veryttifF; pftii: it under a piece of jtfannel before th fire for half an hckir to at tficD take what quantity you wane, (and keep the orixr covered to keep it warm) and work it wcU in wlut ≊ you chofe to hav ir. it wjil ferve either for large or final I pies or eiif tard; and by this mctjtod;f ou may make molt t tU by the fame rule according to the quantity tM you have occafion fori a this is fofficitnt forwt good fized pie, mamencs, 6cc. Andtber raifihg Pajie. TAKE two pounds of beef, mutton, or Utfib fuet (hred fine, put ic intoa faiKrepan with a little water, cover it dole, put it over a flow fire, and render it, but not too much then (h’ain it throo a fieve into a gallon of cold water, let it ftaiid ftf one hour put it into a faucepan ili4th a quart- water, and boil ic upi take half a pbck of flWi make a round hole in the middle, pour in all thefoi and as much water as will make it into a ftiff p and work it well up; then put it under a piece of flannel before the fire, and proceed as b€fore I t’ I £ j kuhbed Pujie. kUB a pound of butter into two pounds of flour till it is fine, put in the yolks of two eggs, mix ic well up with a little cold water, and work it with youf” hands for a few minutes; then U may ufe i( r tarts or common meat pies. Dripping Pajie TAKE two pounds of clean beef-dripping and boil i( up in a faucet pan, ft rain it through a fieve into two gallons of cold water, let it ftand in it for two hours, (if it is cold weather you may work x in the water well with your hands) and make puffpMle with the fame a with butter; if hot weather put it itltb a quarttr of a peck of flour, and make it into a ftifT pafte with a little cold water. Tou may render fuet the fame as for railing cruj. Crackling Pajie TAKE a pound of almondsi fcald them in boil H9g water, take off the flcins, wipe them dry with i clean cloth, beat tham id it mortar very fliie with Kttle rofe or orange-Aower Water and the white of atf egg) then rub it throtigh t fiete wioh the back of a fpoon to take out the kimps work it well on a difli’ till it is pliable, and roll it out thin for a bottom to put preferred fruit on, with leaves of puflpa(i baked and put over it. Sbrewjbury Fajle. RUB half a pound of butter with a pound of ‘our, a quarter of a pound of powder fugar, the yolks 400 PIES. yolks of three eggs, and a little milk to moiften tt work it up into a ftiff pafte. and roll it out tUn for tartS9 &c.; ? Cfocant Pafte. TAKE one pound of flour and two ounces of £ne powder fugaf, make a hole in the middle, and put in two fpoonsful of rofe water, and the yolks of as many eggs as will make it. a flifF pafte, work it up with your hands, put it into a mortar, and beat k well for half an hour; then roll it out thin, tobi little Tweet oil over your mould, lay on the pafte and cut it into flowers, birds, &€? or any ihape you fancy. This is a thing that few attempt, without bdog taught by fome pcrfon who is a complete mafter of jt i for it is not eafily learned without time and experience. Gum Pqfie. STEEP one ounce of gum-dragon in a tea-cupful of cold water all night i the next morning have a pound of double-refined fugar pounded and fifced through a (ilk fieve, rub the gum through a hiir fieve with a fpoon, then mix the gum and fugar to gether with a firong hand, and by working ic will become as white as fnow, then take a little fine flour and make it into a (tiflT pafl:e, roll it out, and cut it into what form you pleafe, to put over preferyed fruits, &c.; or work it into moulds, firfl: rubbing tiiem with a feather dipped in fweet oil, turn it ou and put it on Savoy cakes, or any thing that you want to ornament with it and dry it in a cool oveoi or before a fire Venifn Vinifon Pajiy. TAKE a i)eqk and brcaft or fhould?r and breaft cut off the fkin, bone ir, wafh it well out, and cue it in large pieces, notch the edges, and fave the fattefl piece to lay on the top rub two pounds of butter into half a peck of flour,, mix it into a palle with cold water moderately (lifF, lay a thin fheet Over the edge and fides of a deep paftydiOi, buc hone ai: the bottoni, fprinkle fome pepper and Jalc in, and lay in the venifon as fhug as you can, with the fat piece at the top well feafoned with pepper and fait, and iut in a gill of water; roll a piece of palte out about half an inch. thick wet the edge of the difh, lay it on, and make; a round hole at th top; then take the other pafte, roll it out, and put half a . pound of butter in lumps upon it; fprinkle fome flour on, it double it, and roll it oUt two or three times; then with your brulh . wet the other padeand lay it on, work a round place at th top sknd ornament it with leaves cut in pafte with a rofci at the top, with ftrings of pafte twifted, or any device you arc capable of making, put a Iheet of paper over it, and bake it four hours in a well-heated vcn; when it comes out cut a hole in the top, pour in a pint of venifon gravy, and Ihake it about, as is ?dire fted in the chapter for fauces. This is a much better vay than ftewing it firft, or baking it in two crufts, for it will be tenderer and better flavoured. If your venifon is not fat enough, take the fa.t of loin of mutton, and fteep it in a little rape vinegar and icd wine all night, put your venifon in firft, and lajf the mutton at the top; or you may fteep it in red ihe only., I?, d Miif 402 PIES. Beef-Steak Pie. PUT a little rubbed cruft on the edge of the dift, cut your fteak$ thin, beat them with a roUiogrpin, fealon them with pepper and falt lay t1iem in the difli till it is full, and then put in a gill of water; roll ibme puff-pafte out about an inch thick and put over them, rub it over with the yolk of an egg, ornament the top with leaves cut in pafte, and bake ic two hours in a well-heated oven; when it is taken out, if you find there is not gravy enough, pour in a little good gravy, and give it a fhake about. You maf make it ith a raifed pafte ornamented. Mutton Pie. TAKE a loin of mutton, cut off the (kin and in- fide fat, cut it into thin chops, and feafon them with pepper and falc Uy a thin ibeet of pafle on the edge of the di(h, and put in the chops with half a pint of water; roll out a piece of puff-paile about three quarters of an inch thick, put it over them, clofe it, ornament the top with leaves, or any way you fancy, and bake it in a moderate oven two hours. Ox-Cheek Pit. TAKE an ox-cheek, wafh it well, put it in a deep earthen pan, cover it with water, and put it in the oven all night; take it out in the morningi 2nd cut all the meat and kernels from the head, in the iame manner as for a halh; take a deep di(h, put a layer of pafte round the edge and fides, lay in ihe meat, with the palate boiled tender, ikinned, and cut in pieces; wa(h an ounce of truffles and oioiek well, and throw over the meat, with the yolks of fix hard eggs, two dozen force-meat balls boiMi Tome fre(h or pfckled mulhrooms, two artkhoke bottoms cut in four, and afparagus tops boiled, it

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