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UUUU RF

\ \ \ \ \ \ \ \ \ W\ \ \ \ \ \ \ \ l\ \ \ \ \ \ \ \ \ \ \
je LU (He

llIIllIY

LIBRARY
L

UNIVEKS'W 'Of
CAUFORN'A

I i

o-._;_-._._.__.,e., ...,
in
,
num.. * 9

_j

***
This is an authorized facsimile of the original book, and was
produced in 1967 by microfilm-xerography by University
Microfilms, A Xerox Company, Ann Arbor, Michigan, U.S.A.

***

l a

1~-_' i
'
i in
-".;"$.'."iP'L'AIN
*
' 5_M.DEi
andBe ,EA_s_Y;_-,
_ '_' .*

'73-.A_R T. of? 00 0 K E R ,Y,-___

,,
'

."-*"--"'"_\Vhivch far exceeds' anY-Thing'oTtheKiad yet-Publihed',


.-

'

CONTA1N,1NG.-

I. How to Rna 'nd Boil to Perec-

tion every Thing neceary to be

1'

__ *

XlV. Of Pickling.

'V- To dres Fih.


e

_ '-'

LP

XV. Ofmaking Cakes, &e.


- '
'
XVI. Of Cheek-cakes, Cream, jd- >
lies. \Vhip-$y1hbubs, &e.
_
XVII. Of made Wines,- Br'wing. ,

hule Corner-dihea o: a great Table.

Sm-'gcl

Xlll. To pot an'd make Ham', &e.

Ill. How expenive a French Cook's


Sauce in.
' IV- _T0'm.1ke a Number of pretty little
Plh for a Supper or Side-dih, and

&c-

ent up to Table,

U. Of Mnde-dihcs.

.'

Xll. Of Hogs Pudlingu,

'

French Bread, Mun', &e.

XVIII. Janing Cherries and Ptecrves,

Vl. Of Soap' and Broths;


Vll. Of Puddings.

_ .

&e.
' .
. .
xuc. To make Anchnviea. Vamiceh.

' VUI. Of Pies.

Catchup, Vinegar, an! 'o'kcteep Ani-

' IX. For a Lent Dinner; a Number of;

chokes, French nuns, lic-

BOOK! Dihcs, which you may mukei XX. O Dlilling.


ue_of at any other time.

'

'

. XXl..Huw m make: ;' the Sncn of '

x. Directions to prepare proper Foedi

the Year for Butchers Meat, Pcultry,

for [he Sick.


l
Fih, Herbs, Rome, And Frixit.
' x
. Xl. For Captain' o Ships; how to. XXU. A certain Cure for the Bite of.
make all ucul Thing: for a Voy-
Mad Dog. ByDr. Mad.
;_
age; and cuing out a Table on- XXlll. A Rcceipt to keep dear frwn
_bonrdnship,
_
'
L Buggs.
>
.
.

ct-

'

_To which are added, i_

ct v- _. '_-"

- One hundred and fty New and ueful RECLIPTQ _


r'

. ' ' And


_*
n Carnous
3.
L
D
Innzx.
Ya

_7
-

- .

-_*_

'

ANEW."EDIT10N.

'_

w 1 -'r a

'

'

'The Onnzn ofa Monux BlLL of Fu', for each Mcmth, in the
Manner the Dihes are to be placed u'pcu (he Table.
.

7"

.L0N'D0N,

Printed o' '7. StraZ-an,


i .<,.
.- ''

and F. Rivingrdnhffmn, "Jew and Co. 27. The."

ahy',
Rch-"on,
7.' Long-man,
7', David.
W. O'wzl',
Roban,
S. T.
Cro-Rude',
Cut-11, 13.
T. "The,
Exit T.endCJ/I'c",
Co. 37.
7. ]Vi_-'L-_':,
Dsca's, J
G._

K'mx,
'7. Rictardon,
N'oll, ZV. Carnib,
T. Lctu'ndu,
R. Djmx',
Garden;
B. DW
will', y.
7', Du'bd",
Rl. Badcqn,
md'_7_H.Bz'il,
un"

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[Pxice Five Luna-15. bound-1

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_ Fw/Jt'cb *'zoboo_'y ba: ye: t/Jouglzt qo'ortb'tlxir while' '., 3 F


* to
il,
durte upon : tlzat
out m-'I
tlzo gcnemlity
bow' both/&en.
'ofi-m'gnt:
andfozmzfi
are-- * _'._-

gie-ted)- Wanting 'in t/Mt faint, tbergfore I [rare-13


- _.w[5ocmz
able
an;
taken
capable;
good
upon
butcoal',
meread
and',
to and
inruct
will
I tlaoe
dare
be capable
them
'who
hy, in
bow?
tlmt
rnnkbig
tIJethe
awry
be[co
manne;r'vunt
a notion
toleri-I ' .T'
ct ._-".? *' i

gf'Cookery cannotmf/J of'bez'ng 'very goodonectg'

_ ct

'ILove not 'wroth/2 t/Je Ink/a palz'teylzf, &be. _


'* * Ihall
tbe loctzoorhrt,
bergiven;
ondt/Jerg/bre
r mymn
intention
treat t/Je'n
if to inzjuct
in tez'z
3
*
:; fowl,
own 'way
g'f] hould
Forexnmple
bid t/Jem :[and
'w/Jen
wit/5
I bid
large
t/Je/n
Iardoonk,
lord 4 ' ' ,

3 t/Jey 'would not lugygibbat I'meant '3 but 'when Ihy _> .

they/'mu lord wit/JIIttI: piece; qfbzizcion, t/Jey know i 1 ' - if- '
i 4

w/Jat I mean. Sojin many otber flying: in Cookery;

. -'-* '

tc great cook: lba'vezc a bzzgb 'ac-a] qf'exjbfrng' '.'Ti '_


xna.A..-nvziu -LM

--

-' ' - '023


.- A 2. 'r
.

*'

'*

'* 21: wem:*

'

zzz- .' 5;
e 'a

' z.<.rq__t__b_e R"_EA o a R, '7. .

ting/Elms, 'float the poor girls'are at a'losto knots) \


gobottlacy mean: and in all Rccgipt Books yet _

frinted, tere orezclz'on odd jumble otbing: or.

'tvom'd v'gmjte-L/oil a good dih ;' and indeed inne

- thing; o extravagant, t/nztjt 'n'ould be almo q

_'_/I.>o'ne to makg zg/E oft/gan, when a dih Frm [ac-'made


' '. 'full a: good, or better, without them.

For exqnjz

'ple : wlaon you entertain ten or t-weI-ve people, yon '


hall, no ra cnlltir, a leg of wa and a' lb'am 5

i , fwlzfcb,

to other z'ngre_dicnt_.r, 'na/be: it 'very

gxpczve, and all tln'; only to 'nfx with at/Jerzucb.


te g-nce
of' amjbrhnce
to one dih;
5'. _ i i, I . . And
(to/amogqt'n,
I toil/prove
it,_/b,r
about tbreehillingr
I'will
'

make a: ricand ing/1 a hape 31: zdl tat toil! be,

rw'lm done- For Wot/e 2'

Fit ' _ i = i\ gTal-te avlorge deep' ew-Pan, half a pound o' i


.

' Lacon, at and lean togcther,_'c_ut the fat and lay

\._. .

' ', it
bOttom
ot'he iccs,'beat_
pan'; then take
a pound
of over
veal,the
cut'it
into'thin
it ctwcll
with - t
the back pfa knife, lay it all over the bacon 3 then - i
*The-m.
mbqNn.-*n m-rnw. _-

. 'have in-penny worth of theoo'arc lean part of


-__the over,
bccfcutthhg
andcarrot,
wet] bent,
laycrofoit
-__all
with ome
thenlay
thea lcan
the ' *
.. acon Cut-thin and
over that) : 'then cut t_wo_
pnionsand
rew over;
a Bu'ndlc
weet-herbs,
four or ve la'dea
of mace;
tprof'
even
clovcs,_ a

l,
.mzJn.

i' .poonulpf whole pcpcr, black and white togcs


a

.\- ther, half a nutrncg beat, a pigcon beat'all to

- ,_Pi_c.?s=se lay tbt PF! OVFB w an PiznFt Of tr'uos. 5


...-M-

, rote m

ju;
out;
-w_.Hyhid,
._,wr">.<,_ .v, ,

and niprels, thcn'the' relli: oyou'r bee, a good


toaed
and dry
on both 'cover
ide's":
_ i ,0fhrcad
you rnay'add
anv'erYbroivn
old 'cock beat
to pieces;"

' ._

' Sit cloe, and let it and over a low rc'ttvoo'r


three minu'tczi, then pour on boiling ivatcr enough,
to ll the pan, 'ciovcter it cloe, and let it ew till it . '
.

is asallrich
_ and then' rain
o
thatasyou'
ance._would
Put_allhat/e
yohrit,ingrediicnts
toge-
.

ther again, ll the pan With' boiling' Water, Put'in


a freh -on'ion, a bladc' o' mate, and a 'piece o'f A r " * parrot;" cover it', cloe, and let it exv'till it is ds
ent:
4.,.

rong as_ you w'ant it.

-,...-t.
._*.;:-'z.
4,-..:,:,.-.

This will be full' as good .


as the cence' Oham or all orts-"of o'wlg', Or in'-_
'deed mo madE-dihes, mixed with a glas o'f
\ When
zvine, yoUr
and two'
r gravy
or three
is cool,
poonu'ls
iini o
ofallthefat,
catchdp. '. _ _

e-u.-

and keep it for ue.--*T/Jt'ra[l.rbrhort of'tbe '4 ,


'* expence ofo leg' of'veal and ban', and anwer: every
ct

;.' purPi'J'ou, wont.

A lb

p
.

'

Ij/'otz go tio 'darke-t. t/Je ingredient: will not for/i: - 7 '3

to olzov'e lad/ a "crown, orr about eig/qteebn


you
may'people.
make a: nmc/J good gra'vy o: will-(ne
twenty
ct

.A*.-.rw.

>'".Ag*-o,-<\03-*.]

Take twelve penny-Womb ocoare lean'bee"

* 'Which will be ix or even pounde', cut it all to- "


n'u;a.'n-".

' pieces, flourit Well, take a quarter o a pound of

. goodbu'tter, put it into a little pot or large deep _

ew-pan, and putin your bee: keep irring it, '

- '

.
..

and when it begins to IOOk a little br_own,'pour -' _


_ ,_

, ._ ._,.7-Y. -_ <.

'i

'A3_

imo.

estate- .R &A. o-E

.'iv
_ _
'j'n' ia int of boilin g water' ;' RiritaIltOgether; put - i

.-_'i
\
.l
i;
* z.<
a

bundle o weet herhis; two _


. jn. alarge onion, a
.or' three -blades of mace, ve or'_ix'cloves, a
_

poonul of whole Pepper, 'a c'ru of bread toq-_

' ..fcd; 'and a piece of carrot; th'en pourin four or _ '.

* ive quarts of water, ir all togetherj cover cloe, ._


'a

'

'and-let it ew till it is as rich as you would have


it: when enough, train it o, mix it with two
'or three poonfuls of czitchu'pt; andhalfn pint of'

:\-1..-.4..._-_.-.a _

Svhite wine; then putall the in'gredients togethet

=again,_ and put in two quarts ofboiling water,


_c_over it'doe; And let it bOil till there is about a

-_pint 5 'rain it a well, add i: to the r, and


Nm*'-'4'*'*-="u

. -igi*ve ita boil together. " This will make a grea: .


.
'deal of rich good gra-vy;
, .
.
3. ...

Tou nctmy [mue out tlJe wine, according to 'to/m!

.
i;='=

you 'want itfar 3 o t/mt feally one mig/Jt lm'v:


a genteel entertnz'nnzent, for t/Jc price t/jezuce 'of _
jane (If/la ' come: to: but
gentlemen -*wi_ll have'
"French cools, tloey my? payr French triclmi .

'rlx
ct'.*-'azu-.3',_*_

.' A neAdinner
qftwentyinelf/ber,
and cozmtrywlll
allgenteclantlret-i
Frenchman
l'is own
'o'rg/S' a' . .
'_ 'jzyhor the expence be evil/put an Englih lord tofor
_ .drgng
a'z'la.
the little petty . i
rqt. - one
[Jaw
beardBut
q/'at/mz
cooktloere
that i:
u Z-dixpozmdso
&zztter'to

twelve egg: ; when every body knows"

that underands making] that lull/'a pound istll

-_"'._':nougb, or more tlmn need be n/Z-d : but tlmz it


would

maM,-.o_-.,.'u,.z- nq._ .,-3.-M


\

it

i'

'notbe French; ' So 'inieb-iectltbe bliniilb of:


ible age, tbat tbeyct 'would ratber be inzpoa' on by a"

_ i _ , French
Englih boobj,
cook] Man-give eneou'rogement
'to agaa-d
.. ..
i _ I 'elozilbt Iholl not gain tbe eeem Tbo/ZL gentle-i'
inerz ; bowe-"ver, let tbat be a: it will, it little eon- -

good
'ter-"14"ropinion
'ne 1; but
oft/1]
houlzl
ownIex,
be -oIdeire
bopj 'to-more;
o: to gain tboti
_ tbe ..
v , i_ .

NNW'. w-WxU-t-J"wI'UJ-

w.''"wV-1'*w\-F.-H'\*,'Pa-l"*vM'_-.N"'*_-m.wJ_vA

" -- * nail! be azll reeompe'zeeor all my trouble 3 and I "


only. beg'tbeivozer o'everj [nob- to' read my Book'
'tbrougboztt before tbey e'en/fere me, and tben _Iatter
&ly-ey Ihall bove tbeir approbation.
Iholl not take uPo'n rite to nieo'tile tbe plpca' ct
two) irtber tbon two' reeezlte, wbieb evill be of

i to t'bepublie ingenerole one 'it-for tbe bite oft: mad _


dog: and tbe otber,iz'fa man woztld be near wbere L
' jbeplogue
made q/Z' of,
is, 'would
be hall
be be
ound
in noof(longer
very greutrviee'
; wbtieb,
4

39 tbq/E wb'o go abroad." '

'Nor hall I take non 'ne to direct a lool in tbe '


_

'weonmny ofberzmily 5 for ever)l mrcr o'oes, me _'


'lea ozeig/Jt to know, wbot i: 'no/I proper to be done. _ _
' tbere; 'tberere I hall not ill my Book witb a, ..

deal ofno'zh'z/e" oft/eat kind, wbieb I o'n very 'well


'a urerl none Will bove regard to: '
'

i-i-T_-..-_c
-'.-..-. .-e".

_AL_

'

'bove indeed given inne of my di/be: French - =

A4

noofer' * _
.

..pf

<...
.
O

'*'\
i'w'a.

11' '.TotbeREADERz
name: lo diingu) tbe'n, beeazy? tbey are inofzn b i -_ r: U
0

-**
\W.I
W=.-Y\Y>'
A-ZKT*
=T'*.\N-\

.1

tbo/E name: : and wbere tbere i: great varie] of


dm and a large table to cover, o tbere mu be

_n

variety ona/neeor 'be'n 5 and it matter: not 'rebe

'tber tbey be ealledb] a French, Dutch, orEnglih

name, o 'bay are good, and done u'itb a: little ex?


* pence a: 'be dih will allow o;

Ihallo)l no more; only bope my Book will an- '


' 'wer tbe end: I in'tend itjor 3 wbieb i: to improve
jumble.
tbe ervante,
.
and hve tbe ladies a great v deal
. , _ '
u
_,_,_._
.
.->';Z*
1..
...xu
-z-\>
.-..
x

'

'

'

\_
.

*
a

,--'
-'

I'.

l'-

'

'

'

"

'*

'

.
.R'

*
-

1.-

"

'

a.

-'-._'

-.-

'

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-

'

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'.

.I

.
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l
.*
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.

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a
u

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\-_ \

k.

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31
*

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._.
A:

.
.

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.
'

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,_

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.

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'*
t',--

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lI

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>_'._

.
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._,
.
. '-*..

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.

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.*

..

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.

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.
'

..
._

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..

,_.

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*

'JI

, __

< ._

'3

-"\

.'3

a -

3.-

.M'

7-

*'

i'J1M'aTn'-Mn'a

;
"X

lr. '

v-r'

. t

'v'_

1
'

*_

.-dw-'u-g_-J.m'a'
-\uv- *-M

,.

A .

ozeoajnng",
_' c*1-I-"i.-i.-'P.1.
Boiling, cet;
- "l;

.- .
\.

- Pag

'

Mptton and lamb

' Veal
_
Pork
. *
To roai a pig

ib

_ '

' r .

..

I .

'-,'-

for eakr

'=

u.

aum-Ma W,es.-gpw..--.vx.-f.-QW JAm.


._l
K

;*'

ib Qencral direction' 'concernin


' ib '
ib3 . broiling ' _

' __

Gcnen

Dieren: orts of auce for a pig

..

. '

_= Directions concerning zhe gage

EEP -_ -

directions

' boiling
Toboilaham . -

concerning ' '


ib ' - .
ib ,

--_

pig. lamb fahion To bake a pig

To boil a tongue
' ib 41
ib To boil fowls and houe-lamb 9 ' ib .' .*
ib Sauce for a boil'd turkey

To' melt buner


_
'To ron geee. turkies, &c-

<
ib

sauce
for aa' turkey
gooe
Saucect for

ib
ib

To roa (he hind quarter o a


,.

'-.
N*N'-:-.
'u'

Sauce "or a boil'd gooe


ib . .
Suuce for boiled (lucks or rabbiu

ib

To me. venion

ro

1.a'0.3'.15
6nd.-

Sauce for fowl'


Sauce orduck'

_Dierent orts _of auce for veni- .


on

ib ,

sauce orpheaants andpartridgcs To roa mutton, venion fahion .,


ib
*
*
'
ib
* Sauce for lark'
. ib To keep 'reeion or hare weet,
or to make them reh when
To roai woodrocksnnd nipes 6
To roa a pigeon
'
ib
they (link
_ 'ibQ-i

'.I''n'
\"

'o b'oil a pigeon

ib 'To-mat a rangue or udder _ 1 1

Directions for geee and duck'


- 'o roa a hare

i. .,'-.

'To roni
toarl rabbits
a raht' bare fahion ib .- .q
To

To broi] lier-k

V,."-"3
.*._ . .":

' Dierent orts of' auce for a hare


'uI.a.--m-n
'

wan-And

ib
' ib

si;

Turkies.
lnrdcd

pheaants, &e. my be

To 'oai aowl. pheaant fahion ib

Rules'
\z-."'
'

Tail
Lt

- _

il'

"

'e

I' ' 5.-

i"

-;-

'

'i

C O N T E- N T 3.'
ii
E'

-'
i. .
.. '
pag ,
--.
_
. ' Knles to be oberved in roaing' To dres cabbagcs, See;

z '

' .

_ .

Beef
' '

"

'

'

_ (2 To dres carrots

Mutton
* Pork
.

_ _

ib

.ib- To dres turnipa]

16_

ib ' To dres parrips


ib To dres brokala -

ib
ib

Directions concerning beef; mut- To dreizpotarces

i;

ton,and park '


Veal
'
'
Houe-lamb
Apig , .
Alum
. -

'
i .
Z-

ib
' 13
ib
ib'
"ib

'

- Aturkcy

3:
"--.

things

'if

. *

ib

auce

'9 . '

Pigeons-and lark!
_
ib To make 'gravy
_ . ib
Directions.
concerning
Poultiy
To.
make
grnvy
oroops,
ac,
To keep meat hot

A ib iTo
.
bake aleg obee'
*
'
2q '

o '

_ To dres greens, root', &o.


To dres pinacb

31'

I] .

-_

I; To bake an ox's head


ib To boil pickled park

i A

'_

ib',
ib

'

_
'

Ii,

18 '

ib To dres beans and bacon ' ib

Fowls
,_
_ 14. To make gravy for a turkey, oi
. Tame duck:
. . A ib ' any ort o owl
ib
Teal, wigeon, &e.
ib To draw mutton, bee, or veal
Wild ducks
.
-. ' - ib
gravy
_ .
ib
Woodcocks,nipes, and partridges To burn butter for tbickening o

i?

_
z'
3.

ib

To dres cnulilowers
_ 1'7
To dres French bean' .
ib
To dres artichokcs
ib To dres aparagus
ib '
Directions cOnecrning garden '

ib

'A gooe

.',
fi'
ii

pag
re

i i

'

_>CHAP.II.'
*"-U"\'

.i

--

>

52' .

_,

. . ' Made-de' er;"


.zmoa"r
.,.

i;

"zz
9

.v

-'-

"_

l-

..

*,

..

loP$,&c.

_. __ * 1

'

12
23'

', lo s,&c.' v .
1 ib To rieacy chickens, rabbits,
To rcs a llet of veal with eol-' , lamb, vcal. &e. .
- ib

'
,v.

' - L. O dres Scotch collops 2' To make a brown ricaey


* ' ' ._ To dres' white Scotch col- To make a white ricaey

._

, _

ib A econd way t'o make a white

To make force-meat halls

ib

v ricacy

'

ib'

Trulcs and morels,_ good


. auces and oop
Io
ew ona palates
_ ' ' i
jeo ragoa
leg of mutton_

in A third way omaking 'a white


22
ricaey
1
' 24 e
ib
ricaeyorrabbits.
ib .Tobrcads,
tripe lamb, n'eecib'
Jin

'
-'

'na'*

vabt
lA

ninum-'.am:a

7
' ."H

'

'o
"r

'T 'a N T s;

'.

- i pag' 'ct

*_ , 38
'Another way to fricaey trrpe 24. 'renew- beef-eale"
. - - '
' orngoo hog'a feet and ear' *2_ To ry beef caks
'To fry tripe -"*' :*'
'r _A econd way to ry beef' eak
. To ew tripe_ _
i
yb'..
.
1
l
A ricacy of=pigeons " ' 'lb A nether way to do beefeaks 39 v.

,'p3-af-,r"

A pretty ide dih of beef


' ib
To dres a llet of beef '
ib'
ib
'To hah acalf's head" " ' ib Beef eaks roll'd'
'To hah a calf'shead white '27 To ew a romp ofbeef .- ' 40
A ricaey of lambones and
wectbreads ." "1 *

26

'o bake acalf's head

ib _ Another way to ew a rump of '

* 'o bake ahecp's head- 'To dres a lamb's head

28 ' beef
ib Portugal beef

v
. 'To ragoo a neck ofveal ' ib To ew arump ofbeef, or
bricuit, the French way,
'I'o ragoo a brea of veai
29
*Another way to' 'raggoo a brea of To ew beef-gobbets ' veal

'

'

ib 'Becf royal .

-.

ib ib

To force a tongue

Another good iway to 'dres_a'

-\-**_,
r

.-

i - A brea of real'in-hodge-podg: 'A tongue and udder orted


.
, of Veal'
. ' * 30
i i To' fricaey neat's tongues,
TTo
collar a brea
. 'To collar a brea of m'utton 31

41 . .
the .' '
ib
Zib

n'q-z
'-H-to_rn-r

' .43.
'
.

To ew neat's tongues whole ib

'To ricacy ox-palatesi

ib

dres ox-palatcs
a leg o muttonala
'
ib a
"_ _ - lb To roa

brea omutton
'To force a'leg olainb

*-

ib

To boil a leg oflamb

ib

To force a large fowl '

' 3:

wru-n<g.*-<a*mev.

royale
. *. . " 4
=
A leg. of_ mutton' a la
_ hautgout
' ib ' _ .

' To roa a turkcy the genteel way '


'
ib To roa a leg of'mutton__ with ' "
To ew a turkey 0r owl
ib
oyers
1
, 4; .
'Mr-1

'To ew a knuckle 'ofveal

33

To
roa a leg
ct-Tcocklcs
- ' of -'mutton
- - with
'ib

.,.

Another way to lew a knuckle of A houldcr ofmutton in epigrarn' * i *


veal
' '
ib
. .
i' ib
To ragoo a piece o beef I
ib
A
harricoofmuttonv
ib' . '- 3.
To force the inide of a urloiri of
beef -

'

'

. -34

_ To force the inide of a rump 0t'_


'_ bee

'

_, - _

'A roll'd rump_of bee '


To b'oil a romp o hcef
_
French fahion
'Becccarlot
Beefa la'daub ' - ' *ct

ib

'Y'Nnv
'2_.
and',
4-?"
-_

To French a hind-addle ofmut- " '

ton
' 4;
'Another French way, call'd St.

35 " Mcnchout
'
* 46
the Cutlcts'a la Maintenon,cta very - X
ib
good dih
ib
"
36
To
make
a
mutton
hath'
47
'
ib
'To dres pig's petty toes ' ib
ib A econd way to roa aleg of

,-,.-.m."

*t., rm-.v.wa-_u3

'Bref a la mode in.piecc'.


Bcef a la mode the French way
Bceolivcs

mutton with oyers _ _ ib _


37 ' To dres a leg of mutton to eat .

ct j i-' '

like venicn
' Vealolivrtsv " *- 'ii

'

'

46 * _

ib

To dres mutton the Turkih way; .'

'bcefcollop't

t *rb

,'

.Av

'Wvn'

.*->;.-2_4.2-.

' _ .A_-L.s4_A.

lE "NJ T__..9"...

. -\

e
b

.C,0-N I
o',' *

'

. 'i

e v

'

'

I.ZIZ a'

A houlde' o mutton'with'ap

'. .'\-I*.r:-z_.;'-x\.- .-

r.

To'dres a" pig" like' a atlgmb'


" 7

.
goo oturnips 48.
:TO u a'leg or houlder omut To rba a'

_ . 3 ton
t-e,_.

uT.
A;
..L
_- --._.-,._- .

V-llbut;

'

'_

'

with the hair un'


_..z

To r'on a pig with the ain orx

49_

'

'

>

all

. _- Sheep rumps; with ri'ce'


ib
' -To bake lamb and rice
50
,..
,7
w.
' -Ba_l<ed mutton chops ' _ 'a ib To make a pre't'ty dih oa'brea
leg olamb
'-.A
.Toforced
fry a'iloin
olamb

_i 51
ib

, of venion

- -

'

ib'

To boil a haunch or n'ecl's'o v'e-_


cas-ar

"Another _way p ying a neck or

nion
.
, ,_. - 65
ib To boil a'leg-o mutton like 'if-i' ,
52
nion
lb

'i , ;_ lcin olamb

Tx
r' a.-.--

_ eTo make a ragoo olamb' '

.To ew a lamb's or cal's head To roa tripc

66'
To dres poultry'
' l* b
To dres Veal ala bou'rgeois 53 *To
rou a turkcy
,
ib
A_ diguied leg oveal and bacon To make m'oick oyllcter auce, ei'-_
iAmwctuu'
;'h
ib. theror turk-ies or fowls boil'zl

.;M.. .*:

Bombarded veal
Vealrolls ,'

_ >- 5'4, To make muhroqm auce for ib . white fo'wls o all orts
ib'

Olives .o veal the French way Muhroom auce for_white 0wls


.
_ . 'i *
c
v
55 , boil'd
Scotch eollops a la Francoie ib To make eclery-_auce, either for
' To make 'a avou'ry dih ofveal ib'
roaed or boil'd owls. turkies,
Scotch collops larded
ib - partridges, or any Other game '
To do them white

56

Veal blanquets .

lb To make brown celerJ-atice. _

A houlder of veal a la Piemou- >


toie
'lb

A calf's head urprie-A

57 -

lb

68
To lew a turkey or hwl in-cei
lery-auce

il'

Sweet-breads o_veal a la dau To make egg auce, proper for


roaedchickens
*
ib phine way to dres'weet-breads
ib
' dAnother
Shalot- auce for roated fowls ib e 1
58 Shalot-auce for a. crag ofmutton
Cal's chitterlings or indouillels)
wm
w
'
.
i To dres liver: with muhroom
auce
To dres calPschitterlings curi
ouly .
59 A pretty little auce

To dres ham a la brale.


v To ronll: a ham or gammon
To ua chine' 0p0rk

ib_

ib
ib To make leman-auce for boil'd
ib'
60 ' fowls
ib A German way ofdreling owls .

ib

.Various ways of dreing a pig

ib To 'dres a turkey or fowl, to Per

Ayqmy

62

ection

To drese pig the French way ib To ew a turkey brown

76' '
ib'__

. To dres a pig an pere douillet ib To lew a turkey brown the nice _


.A Big matelme

r
'
1.,
r

63,

way

ib'

A.

WM Ne

...-.
.
l

t: o' N_ T

'- ' ; ' .


A' owl i labraieii -'-'." - * pug.
'_ To boil pi eong - " ;_

s
Pgi

,-e_'._-'_

7]

To oree nowi *

' 'i b To a la aube pigeon'

=-. '

. i

. v
86.
'o rosl 9 fowl-with chenuts _Pigeons au*poir '_ '
'ylt'
ct '
.'. '.
'
.', '_
> 72
Pigeons owed . r .' . .
ib. A
--' '
' ib '
'Pullets a il $_ain_t Menehout ib PigeOns urtout
't 'Chicken urprize
7ib Pigwns in compote with white
- ' Mutton chops in diguie'auce
_
8
':..'_Chiekens roaed with force-meat A French pupton o pigeonr ib

74. Pigeons boil'd with nue.


ib Pigeons tranmogriied
i Pigeons in rlcandos -. _

and cucumber'
'; Chicken: a ln braie
.'-*.To
To marinate
broil chickens
fowls

ib
88 _

' ib
To rnal pigeons with a uce i) 1

ib To dres pigeons a olcil - - g Pigeons


in pimblico
a hole
i
Pigeons in
._ 4' ' . ib

Pnl-Vd chickens

r r: A pretty nay o ewing chickens

.-

76 To jugg pigeons

- Chickenschiringrate

ib

. Chickens boiled
bgconend
' penny
77
Chicken: with tongues. A good
_ i', dih oragreat deal of Foinpn
. - ny
. . .
1b
r iTo
Scotch
chickens
'
marinate
chicken'

. i

ib

To ew pigeons
90
To ,_dres _a *cal's lit-er in: caul

ib '
To roa a cal's liyerj
To roail pnrtridges

a'
._ ib

To dres
boil partridges
partridge: a- la braie'
ib , "i,
ib _ -To
78

''

To (lew'chickens

ib

D'ucks a la mode

ib

9:
ib

To mnke partridge pains - _,

93 To dres a wild duck the bet way To ronli phcant' .','


A (lew'd
' als ' braie'ib l
.
.
,
ib To
dres pheaant
a phcaant

To b'oil a duck or rqbbit with


,
.
..9 To boilaphenant _, i
_
_
. --t Toonions
dres a duck with
greenpelns
9ibl
4
To roa nipes ctor*woodeocks '
'
' '
ib
'
'ib ' ct i
To dres it duck with cucumbers Snipes
in' surtout, or woodedcks
,

80

To dres a ducka in brsie '

ib

To boil duck: the French way To boil nipes or woodcocks in ' ' '
9
4
81 To dres ortolans
_ ib_ ' '
To dres I gooe with Onions br To dres tuli's end reis

' cabbage

ib

To dres lark:

Pirections Or 'pulling as goe: To dres plovers

- ib -

To dres lurks, pear fahion QL


.'l'o
dres ahare
hare'i
Ajn-rg-'d
_ ._- . I.
ib

'
A green gooe
.
To dry a gooe '
To
dres aa' gooe
in tqgoo
A gooe
lact mode
To lew g'vblets i

i
8'2
ib
ib
83
ib

Another way

84 Portuguee rabbits

'o toa pigeons

- -

eares hare _ -,.


A To
To lew a hare
.
A ha:e civet

' .

gnbbits urprize .

- _ ib
2:

. - '.
' *

ib
0

.-.-"A."._-u-'47.w.-_-,.

y l

'

-'.t_:,lz'cto "N' 're _N >1:'s..*


a

. nur-u=-n -. 1 '. v.-

_._.., .

ct' Pas

'1

Pag

To boil rabbits
-.' "' 9 '
- 'o dres rabbetsincaeroie ig
- 'oo
_Mutton kebob'd '

To boil the' ric 6.-

A: neck o mutton, call'd the

'hay-dih

"

ib
io make'a libilow

_ ' -onions
,-..-lor
' _ To'make acurrey the-Indianway
7.."r
y7:-f:.-*.

'. \'

_,'..,.I*.*tlb

in,

Another

- ib'

_' To dres a. roizz.or.ponc' with


.

..-_.

'

dihes _

"

* - 2

(iil

'i

I'

-._>.'w .,_ _

'

.'

A;

.T - i'

'A

'

-- -

Lj c :- H, "A, P- IIt;.--

keen!- my

_)
.,

"

'I f-.*':;'

'102

To make'eence of h'am
ib
Rules to be obervedi n all made'

-.'m.:L".'-.u-'
L-u-l'
's
. \*l'*.-_.a

'

To make a pellow the lndia way '

*"-T-.{_N4?'':>_-

-. 4.-,t.-a4i'._m.*.v,-._mu.- .
.

- IOJ

Chapter, 'ami- jozi- 'will


_- _ .' _Fre'ntb caok': hun is.

*,I

*
'a

'

l-I.
m'..-.e,d_y.c.

-..

- ii,' i

...

".".-._*'\e
i'il

s. ,

z-

z,,,

-r.

e ..
ntv

Pag
HElFi-cneh way-odreing

Cullis the Italian way: "


s.'r

'

partridge: '
To make_eenee of ham

I.
0-;".

- 103 Cullis of craw fih-T


104. A' white cullis

106

. A cullis'or all orts'of ragocti, Sauce or'a brace o partridges, .


1 i pheaants, o r_any thing yo: i
. _ r _ l .
"A cullis or all orts of butcher's
pleae
'

i.

i. meat

H
*.\.

= ' ib

_ *.'

'

'a

*-'.*-

'
'.-.*'
'

-'

_;

r'

..*

"-

n-

__ '

.. _

'z

'
1.

,-'_

_ 3

I
"

"
':.._,

31.:

'

_-

--'
u-

. ;.
.' .

V;
.
Lx
-

a\ -

. 't

t,

'

-*
_.

'1

<.

-.

_*-_'_..-*
t' r i

.-'_. .*'*
..".*
.

_'-zt

l \-

l.
<> I
'v

r
-_

'ii

a o

.'

* '--.'
.

LL!
't
'J'

'
5..

-.

'
_

,_ . ._. _ .

azwt

,.

-_:--..4_._,.

NL.

._

_L

' _C._9i_N
__'>c_ H TT-'5112.
B' N!zlv'.T? se"
,._.<,._
\

i ile' 'tial-e a izumber 'ofprctty little dihestor ahpgeryaf

*i4'z.d.-'h, and little corner di/m for a gree Rib/es _ and,

the reyou have in 'be gbapter [or 'Larg


'

* 04 _* -; s

Pagv

No:

4.,i. .-i.'-_ ..._. _

OG's ears forced

my

'N'

Savoye forced and lew'd. 'it 13

To orce cucumbers'
To orcecocks combs i
' ' .
'.l'o precrve cocks combs
ib Fried
Coliopsaua
an e'eggsct

ib '* *'.-.;

ib
i ib

To. preerve or pickle pigs ect


To dres cold fowl or pigeon'
ib To mince veal i .. - ,',' . . . 1'it

and ears

'08

To pickle ox-palntes

To ew cocumbers
'09
loscold
up cold
venl veil white *
To'ragoo cucumber'
.
ib To ry
A ricaey of kidney bean' ib
.

To drcs Windor bean'

..

To make jumballs
'
ib
To make a ragoo o onions no

. _. .

A ragoo of' oyers

..

ib ' 'i

1!
ib To hah cold mutton
To hah
venion
makemutton
collopslike
o cold
bee4 ib
ib. , ' A

'

- , A rngoo oaparagu' 9 .
A ragoo
livers
i ' To
ragooocaulilower

><'Wn',*-t.-4'1-:._

To make a orcndine o veal ib'

'ib To make alamongundy


l ll
ib Another way

116
ib

A third alamongundy
'. _Stew'tl peaes and lettuce

ib

* 'it7

To make little paies

'ebm_>wewzw-PH'

ib

Cod ounds broil'd with gravyl 12 Pctit pattics or garniiing of '


, .. ib . dihes
A
ib
- Stew'd red cabbage
' - ib Ox-palate baked
h '18
A forced cabbage

. .-4
rs
....
.

-k
'5.3
. .-r
.-u.-. ..- '_. s

:.c-H AJP. V..

fox-Wane
-

5
o

e
.'h'li-Y-Xf'
'm'I-"man"
I
1t-s-X!"

bags ,v .

. ' pag

I S H-auce with lobller l 18 To make anchovy-a'ce


To make hrimp-auce t l_9 To dres a brace o carp.
_To make oyer-auce

l ii - ' .
, .

..4-.'-..4-.-

t,&
_'

'*0HAL
.

'.

'

AI- -.-_

>"--.
"er
'r'
v\qat.-,4_-_

'r4
.MX
z-z@.>-r_. _ ,

1i; 'Nl'T-r si.

MAN-.__. ,. _.

L." ci TH LA

LWW
A.a.

_ ;,_ pit .H'zzj _ , Oscops and BroIb:_._..; ->


,

..tl'

In"

.
._.>.
.
than. .....x.-

...-nd

-t._

.' -

-..._

."P'gx

'

r.
-

_. '
'vi
['*,b..

-'A.32;
san.-manr-m

: ape's;

erawlh 'o-01; 'A

O make trong broths for'


oops'or gravy
* ., Gravy for white auce

I 20

_IZI

A good gravy oop


A white
green peae
A
peae oup
oop

ib

_ , I124,
'at
w * ct'*
2
Gnvy for turkey'. fowl or ral;"
i
goo
- .>
i Another way to make it r'

_ Gravy or a fowl, when you have

A chenut oop
--_ 1'
. ' no meat or gravy ready
ib - To make -.-,.1utton broth
*
_To make. mutton or veal gravy Beef bIOth

L_

ib
' '26
-

,-,
r.\

ib

A .
. _
, iaz To make Scotch barley broth ib
To'make rong h gravy ' ib To hake hodge-podge . , '2
To, make plumb-porridge- o: To make pocket oop '
'Chrimas '
: l'b 'o make portable oo

' ib
128

To make rong broth to keep Rules to be oberved in making " i


orue
s .'zz
(cops and broth:
- leg:
' t l
.

'..'l
'

P. vn._5
c-HaPgdtdiingh
' i

j*
.

'

' -

'

v .

-'.-......t

i pag; l

'Pag

l
l

_ AN out pudding to bake 1 30 A eak puddmg


'33'
- To make a eal's 00tputl A vermieella pudding with mas 'a
row
.
ib?
ib
. i Toding
make a oith pudding
1331
ib Sweet dumplings
.'l'o make a marrow pudding '31
- An
Rules
puddings,
Oxford
to be putlding
nberyed
&e.
in .making
's
ibz
ib
Aboiled weet puddi_ng_ ' _ ib
. - A boiled plum pud'tling' '> ib - AYorkhire pudding
13!
5

' ' 'in

C i'i A
.

cts

.'3

4' i

' Find-O N: T,
'T i

'

'.

,.

N.:T s._',

'if

'

\?l' .p __

t; H'A,P.'_'Vm, .

__

is

,-.b-. .. -.i
'I

o t,
.
A?"

.\
.i..'t

.
'

' v
*
sg, t -'
' P'Z-i
_
t4o_ _.s
- O make a very ine weet A gooe pye
ib_
_
lamb or veal pye,
las' To make a' venibn pay
'41
To make a pietty weet lamb or A cal's head pye

(37
on!
1
a'
.'

i
e

. . I ib ..z
To make a avoury lamb or vea] . i
'
p '
> ' ' Tciiinake
e
a cal's oot pye '3ili Tort de may
To make orange or lemon tarts
ib '
To make an olive pye'
ib

To make a mutton pye

ib

1
_

'

l-N'

_ . .
ib Pae or tarts
panc
or
tnrts
ib Anorher
Pu-palle
ct

'
-

To make a pigeon pye


To make giblet pie
To make a duck pye
_-_,'"u.'._\N.\_-_v,.'

'36 To make dierent ort: of tart' _

To eaon an egg pye


A bee eak pye
A ham pye

H>PM\.-1,s"ri
-'_I \-Mi7fkmazq
'lik-n d-A'KFIP'E fWA

in,"
ib To make a tort .
ib To make mince pies the be way

veal pye
, .
--A avoury veal pye

A chicken pye' _ A Chehire Pork pye


A Devonhire quab'Pye
An ox-cheek pye s
"
A 8hr0phire pye

A Yorkhire Chrimas pye'

ib'
ib
'45

'37
crncru
or greatpies
i
- ' ib A
A good
tanding
o' great ' piesv
ib
'38 - A cold eruli
p
. - i ib
ib
_ ib
ib A dripping crull
1 39 A cru or cuards '
lb Pae for crackling cru -

ib

ib

z-qr 'rjum'l

ib
*".=;\-;:.wi';-_<*,cm"*7_-iP'ct*_'."

c H A-P m
- 'W.\'_'.".

For afa-dinmr. , a number ofgood dihgr', zobicyou

* i

-<LNw.n_-n. .

v
v

make ue offer a table ar any other time.


.

. , me'

Peae oup
green peae oop
. .,-q'.-4{v.

.i

Pagl _

- '46 To make onton oop

Another green peae oop

ib To make a crawlih oop

Spop meagre

ib

'

'18 '

'47 To make an eel oop. _

ib

ib

To make a muel oop

'

i4;9

_ v 'o -

v
'I
-.i. . '.u,1:. .

"*3.'w-* 1r"*v.M--7" 7-T'"

C O N T=
_,

'

' -

'

'I'o make a cate or thornbnc


*

oop

150

To make an oyier oop


ib
To make an almo'nd oup
ib
To make a 'ice 00p
15'
To make a barley oop
,
ib
- To make a turnip oop
ib
To make an egg oo
igz

To make peae porri ge


To make a white pot
.To make'a rice white pot

To make rice milk

- _
'
Pag
To make a pu ton oapples Ibl
'l'o make blac cap's
To bake apples whole

To lew pears

ib
*ib

ib

To Rcw pears in aaneepan xz


To ew pears purple
lb
To ew pippins whole
ib

.'..'ma
MW'
";h';-:1M?W

A pretty made-dih
ib
* . ib To make kickhmvs- '
'63
ib Pain perdu, or cream toas ib
ib

'53

Salammgundy fora middle-dih

at upper

ib

To make a taney
- '64.
Anmhcrway
_ '
ib
To make a hedge-hog ib
'54 Another way
'65

To make an orange fool


ib
.To make a Weiminier fool ib
Topmake a gooeberry fool . ib

ur-a 4'-'um.

To make urmity.
'
To make plumb-ponidgc or b- r No make pretlyjlmondpudding s
iey gruel r
_ _
ib'
166
-

.
-

'

ib
Buttei'd wheat
'
ib To make ricd toas
ib; '
Plumb gruel
_
' 'ib To ew a brace of carp p
'
16
A Hom- hay-pudcling
> ib To fry carp
To bake carp
.
_
' i
Anoazmeal h'aliy puddig
'5
_
168
An ekcellent ack pae:
i To fry tench
ib
Anonher
ack. poet
' ib
ib To roa a cod's head _
A
nie haiY-pudding
To boil a cod's head
'69
ib
'o make hay-hine" ' , '56 . To ew cod
'70
Fine riuers
" .
' ib To ricaey cod
ib
Another way
I _
ib To bake a cod's head
Apple riuers
ib 'o boil hrimps, end, almon,
Cu_rd ritters
157 - whiciiig. orhaddocks- _ 17'
ib
Frittzrs royal
"
ib Or oyller auce made thu"
ib
Skirret ritters
.. '
ib To dres little h
While fritters
' ' i" _ ib To broil mzzckrei
'72
ib
'Water ritters
_ ' _ i 58 To broil weaver:
ib
Syringed fritzers
' ' *ib To boil turbutt
'ib Vine leaves riucrs
' ' ib To baketurbuu '
Clary riuers
'Is9_ To dres ajolc o pickled almon _
Apple razes
ib
lb
Almond razea
ib To brnil nlmon _
Pancake:
- ' _
ib To broil macl-zrel whole
17.;
Fine pancakes
160 To broil hcrrings
.
ib

12.: .

A econd ort o ne pancal'ces ib

To fry hcrrings

ib

A third
ib 'Po-dres herrings and cabbage ib
' A
fourthort
orts. ealldla qbire ni
To make waier-okey .
'75
ib
paper
ib To tew eels
ib
i Rice paricakcsz
1-61 To ew ecls with brozh.

To

,'.
um'
'wi-h. r*W-r_ W*W'W'N-r

'un-,3.;

_-v,.\, -<

'

o QJN 'T

as.

, -.
j .
To
drei- a-pike.
.

p'g. 'Another w'ay to ewctmu'ds 17'7 .


.-i .---i?g

To broil haddo'cks, when they are A third way to dres mueli ib


tv
v ib
in hi h eaon
' . _ , '76 To ew collopi '
'

'.

ib

' 'Po ricaey codounda '-

To broi codoundi

-_

ib To ragoo endi'v'e

To drea almon an court-bouil-'


lon

, .

. '77

To dres almon ii I' braie _ib


Salmon in caca
- i78
To dres at ih
A .
ib

' '88
- '
ib', '
To ragoo French' bean'
' '89
To ricaey
mike good
broWn gravy . iiib'.' To
kirreta

Chardoons ried and. butter'd.


'-

'

. igd

'Chardoons
ramige
ib - i'
ib To
make a ala
Scotch
rabbit _ '. ib

To dres alt-h

To dres lampreyi
To fry lampreyi . .
To pichcock eeli '

To r'y eel'

To ragoo oyeri

179' To make a Weleh rabbit i


i
ib To mak'e a Englih r'abbit_

'_ -. -' _

To broil cell

ib Surrel
Or do with
it thus
egg-i _

ib '
it:

, _,zwer-_,r.v.,v;.,s,._,-i._,-;

ib'
lgi

ib

To arce' e'eli with white ange: A ricaey with artichoke-bottom'


l o
' . . ib'
'To dres e'els with broWn ince ib To ny articliokebottoms - ' ib' *'
To roai a picce o (ren urgeon A white fricaey of muhmoms
_
_
ib
,
. ib'
To
roa a llet
Or collar of ur
'_ geon
ct
iSi To make butter'd loaves , ib'
Brockely and egg'
'* 19:
To boil urgeon ,_ - - - I '.ib_ Brockely in allid _
_
ib x
To crimp cod the Dutch way 'La Apara us and eggs.
v
ib
To crimp cale *

_ . ib

"Raia
=.'IN-1',
'--_,0..WM.-,wan.n-_=,m.'.
-FIM MF

To ma 'e potatee cake'

ib
193'
_
To make potatces like a collar of '

To
ricaey cateyor
, white
ct
- thornback'
ibct A pudding made thus
.v.,,__._

To
To
To
To

iicaey it brown ' - v


ib .,veal or mutton
ricaey oali white'
'83 To broil pota'toes'
ricacy oals brown , - >, ib To ry potatoes
Mahcd
potatoes ,
boil oul:
184. To
grilhrimpa

A ,. ib
._ib' '

Tib' v

_ ' 2 . ib
ib'*' -

To make a collar of h invragoo, to look like a brea o veal


ib
185.

i Tocollar'd
butter crabs -or lobers

b'uttered hrimpi
To dres pinach _ . .- ,
Stew'd pinach and egg'

Up' ,l _.
_ ib'
ib

pinach.
bare'
To butter 'lobeis another way To
. noboil
room
on thewhen
ire toyou
doit
by ., ". A
.
_ .
.
- ib'
'To rm loblleri
;
, ib ._ ' itelf
' _'. .
194' a
To make 'a ine 'dih of lobers Aparagua forced in Frencb rolli,
m'a-.'-.,

__

'

' _

186"

1 "

'1.'_0 ew'
makeparnips
oyler loaves ct '
To dres
c'rab" - hrimpis,
_
, , or
ib To
_To
ew a praWni,
To malh parnips -

_ crawih -

-To make collops o oycrs'


To lew mucls'
_,.'
A-a.a.id.-a.

ib_ To ew cucumbers'.
r$7

ib. _
* ib

_- -

ib'

Toragoo l-'rencli bean_ _ ' rg6

a 2

A ragoo

'/

i--

'e UN'T 12) N. 'T- s;


.

,
. . paddingg
_ Pa '
To make
'third orauge

pag.

A zagoo' o-beaas wuh a fare;


.

"

. '

'*

' zo

Or this way, bean: ragoo-'dzwith - To: 'make a fourth o'ange pud- '
a cabbage

'97

ib
ib
Bean: rogoo'd with potatoes ib To make an al'mond pudding ib
. T', ragoo celcry
'98 To boil an almond pudding aogr
ib
To ragoo mohroomeib To make' agoe pudding
ib
A' pretty dih o eggs
ib To make a miller pudding
Eggs a la tripe'
, rggv To make a carrot phdding- ib
A econd catrot puddinz
2 to
A- ricaey o egg'
i
A- ragno of egga
r
ib To
To make
make aa cowlip-pudding
quince, apr-icoti, ib
or
To bzoil'- eggs
200
white pear-plumb-pudding ib
To dres eggs with bread
ib
To atcc eggs
_ ib To make a pearl barley pudding -

Bean' ragoo'd with. parnips

'ding

ib To make a' lemon pudding-

. I,b _
Eggs with lcttuce,
ib
To fry eggs' as round, a' balls To make: a French. barley pud
ding

'

2' '

' To make an egg ai- big- as twenty To make an apple pudding - ib


'
ib To make an-ltalian pudding ib
To make a rice pudding
ib
=
To
make
agrand"
dilh
of
eggs
i'
.
i
i i_
*
A' econdtrice pudding

; To make a pretty dih of Whites A- third 'ice pudding

at a
ib
ib
- ib

zoz _To-boil a cullard pudding


make a flour-s. 7' in
ib To
To make a. battdir'f'ti? 213
An amulet of beans
- 203
Te make a-bean taney. ib To make ak'fin \'ctr'.Vl:ng'w;th*
out eggs
- i
i t
To makeawater taney
ib
Peae Francoie
ib To make .. natetu pudding ib.

of eggs
_
i To dres bean: i'n-ragoo-

204.' A bread pu ding

Green- peae with creamz

A arce meagre cabbage


ib To make av ine bread pudding_
To farce cucumbcrs
- p 20; Tomakean ordinary bread pud-
2'4;
- To ew cucumbers
' . ib
ding
. Fried celery
ib
ib
Celery with cream 4
206 To make a baked bread-pudding_

Cauliowers ried
ib
*
ib
To make a boiled loa
at
To make an oatmeal' pudding
a To make. a poitatne pudding tib To make a chenut pudding i
To make a ne plain baked-pudi _ '
ding
To make a econd potatoo pud
_
i
To make a pretty little eheeey
To make a third ort o pomoe Tocurd
pudding
t
make
an apricot pudding
pudding
a
'
ib
ding

207

To make an orange pudding ib .


- 216 _
' . To make a econd ort of orange To make the lpwich al'mond.
pudding

ib _

[nodding

__

tb
.To..

'

-.
_;

r'. *n:.'-*.

iII z

T l i2

l ._,z

_.Wm,nu.rW-nv,"*'*m.w'im,.r-"W'*r-l*-

'

coat T_

N'as.

rue-'3
To
'
make
_
. . a vermieellavpuqdm
* . '
'
v "'
A orendine-oonzg-s or nppld
'

- '

'

' Pudding for little dihe'

21
_ 217 To make an arriehcize pye . 2:ib'

To make a weet_meat puddini To make a weet er: pye


.

'

To make a ne plain pudding ib

To make a rataa pudding 218


To make a bread and butter pod
ding

ib

"
'o

o make a parate: -: awe

To make an oaicz" F**e


O make an oraegeavjo py:

To make a lkirret gy:

ib

omake an apple eve -

zag

To make a boiled fice puddia To make a-cherry "Je


* .
1
0 make a alt-h gre
0 make a carp pye *
To make a cheap rice pudding
'
ib To make a oal pye

ib
i 225
ib

' To make a cheap plain rice pod

' za7*

din

ib

To make an eel py:

'

219 To make a Bounde: Fye' . 'ib '


To make a cheap baked riee Pud To make a herring Fae
ib .
ding
;
lb To
To make
maken
a muel
lober
almanpye
py:
Fle .. i-"us
ib
ib r *
vzmy
w.3
run?
w.*:.
31.;
-hix'm.ze--:*M2ar'n-:'-*

'To make apinach pudding ib


' v To make a quaking pndding ib
To make a cream padding

ib To make Lent mine: pye;

ib

To make a

_ib To collar almon

ib '

ne puddin

To make a poonul pud ing ib

To collar eele

To make an apple pudding ib ' To piekle or bake herxia'a - 29


ib *
To make yea dumplings no To pickle or bake men-crate.
>
To make ' ' A lk dumpling ib
keep all the z-'e'ar
' * 'ib
To mak ard dumplings 22! To oue mae'krel
, ' 230
' - Another

ealre hard dump

To pot a lober

ings
ib To poceels
To make apple'diipings 22:
To por lampre'y'
Another way tomake apple dump To potchars
ling:

lb

To pot a ike

'

ib '*

'I ' 231

' 'ib
7 ib

ct

' 'To-make a cheee-eurd orendig; To pot a mon


2 ibz I '
1 Anorher way to pot almon U

W-*n'v.*m-eTr''t
_\:-*.ti*'r:w-n'*m"'-Z*,"TZ*A' -7

.'4- .

iE 'N-'TP
_,.....:z

.'L'L'L
"i.\ '

A
_.
..'T H-

' "

_E

.-'iDiretio'iJ for (He Sicka

'i

.:..i-e.

t _" .

'

in .l pag

.''i*'."*

ct

T C make mntton broth 233

.,

To
o make
bpil ago
anado

To boil a crag of Veal; To boil aliup

'

A-.. "wwa.-;-v,.. _. _.

.-

so
'

ib

'To m>ke bee or mutton broth To make iinglas jelly


238'
- ' for very weak people, who take To make pectoral drink, ' ib

..

,._.
_

. butlittle nourihment

ib

'To make bee drink, which is'


1

ardered for weak people 234_


To make pork brath
ib
To boil
a chicken i '
tb
iaztct
To
boil pigeons

'

.2:;*'.:,_*.:'<-._*. ;._ .

To make butter'd water. or what


the are
Germans
callqit
egg
aqd
very ond
foroop,
up- > i

per.

You have it in the chap

ter for Lent.


_
To make eed water

ib
ib

f'-'*Mano-2.man"
4m-in.w'-m w"

'I'o boil
other
ct a ' l 'rtridgg
' or any
'
ib To make.bread oop for the ick
_ Wlld ow
.
ib

'
..
'

_ " To mince
boil aiplaiee
veal. ororehicken
ounder
for the
ib _. To make articial a'e: milk: 339

la
. -.
tue.
."Hi'

or weak
people
lb
_'I'oick
pullia
chicken'
for the ick

\
-"A"F-Jn..

. .

To make ehicken broth


. '

_ To make chicken water

To make white caudle


,-_To
make brown caudle
u
To make water gruel

._.l_

Cows milk negttto aes' mill; done


thus
A
Pale-'YE
To make a good drink

as 6 , To make barley water


ib To make age drink
ib' To make it for a child
ib ' Liquor for a child that has_ the
237
thruh
2 o
ib To bonl comrey root:

.:_.v,_._,:'_. ,'._.3;
:_

w
_

"- .

.,_'

c 'H A p. XI.v

Et.
.._
.
_-

' For Captain: of

i -

'

.f

'
1.

make eatchup
'
4
to

:_'
.4 i
l
l

eep

To pot dripping, to ry fih,:meae'

'
.

twenty years'
240
or rttters,
&e. .
'
241. " '
A . To'pyliol'e'year
make
h-auce
to
keep
the
To
picklemuhrooms
for the
. '
*
' 24; a ' '
' ea
o

l
I

\
L

L.
\-*Jm-:T*t"-QA4M<u-_iApmJ*qaerm.
w,-W_ac-7myrq-_chVv.wW'-Y_F"1r_-Mvu0z>g-:Amv7zW'

'ab-'na
*r'a

'- '

O 'N T

' .'I'o .-make 7 mnhroom


. * powder
. P'Z

pae'
244

To make a riee pudding

To make a uet pudding


' To keep muhrooms without A liijer pedding boil'd
' pickle
ib .To make an oatmeal pudding
,

'

'

'

To keep artichoke bottom: dry To bake an- oatmeal pudding ibct


l
ib
To fry
articboke
bottom:
ib LA rice pudding baked '
, ib
To
ragoo
artichoke
bottom: ib
.To make a. peae pudding 246
T_o ricaey'artichoke bottom: To make a hartico o French
24'3 * Tobean:
ib "
make a fowl - pye
ct ib
To dres h
ib
To bake fih
ib To make a Cheihire pork pye To
oop
To make
makeaa -gravy
peae oop

u-i[maw-3'_'.
us.
-lzczHu
-\1.,hni'vdw_. -N

'it *

24;

ib
ib

ea ea venion
To'for
make

.p/

' - 247
ib - .'U

i*', 'lb_.

To make pork pudding, or bee, To make dumplings when you.


&e.

'

m_

_ have white bread

'.

-' 248 . "

c H A

P. Xll._ .'
ct-Ofbogspuddinigs, auzg, &a. _ -' .j _' ' '
.'\.l

pag.

make ne
blackauagei'
pudding:
- TO'makealmond hogs-pud- _ .To
To make
ding'v

250 '

248

Another way
_
Athird way - * -

.'f-'f-n
''.' 'W-L'f

' 249 To make , common anage >_


"no
25'

'To make- hogs- pnddinge with To make' Bologna auages


currants -

'

ib 1

-ib

'
mue.
.:'-.-a.'-M.-N.<-\*.-

a
*'*I'3.."aYT'"4*'vW-*x.aZ'.'**
re:T'7-iFP"V*Tt'-!NF"wr1'P.t"r-Tcw*';-

.
*
P
n

c' H' A' P. _Xlll.


i;

To pot and make being'

' i'

m. ' i'
' '\'* .

t.

Pag'

0 pot Pigeons, or fowle A ne way to 'pot a tongue'


2 1
'
'.
'5.3
To pot bee like vemon
ib
r To pot a cold tongue, bee or
collar
Chchire
a breacheeeof' real.-*or 25.;
pig ._
venion
25: To pot
' To pot venion
lb
'
'. '
r
ib
To pot tongue'
' ib
_
.afl'
'To - ,
-

._M-i-.'ua_ _4_'_ _ *_

i'v
*. __

,_.' -. '. _.-.-..u..>,.


_ ..:_,*.

Eii 'T s.*:*


' z eellqbeef
'
.. .
To

a .
'. v'pz'5g4

i _ PZ'Z v

. ent oon
' 'Another way to eaon a collar o To make veal hams
ib
bee
" '25'5 To make bee hams _
To coliar ail-non ' ' ' 7 " ' ib To make mutton harm
258
v lb
. 'o make Dutch beef
.
ib 'To make pork hams'
259
To make ham 'brawn
' 256 To make bacon
To oue a tnrkey in imitation To ave ported bird" that begin
iurgcon
'' '
be bad mackrel, called caib
. Toofpickle
pork
* ib
ib Toto pickle

. ii

'A pickle for pork which is go be

venth

'

31

ib

CH A. P, X.1v., '
:-,J.

'

. . Ofpickliizg.
La

pag
_

' T.O pickle walnut: greenpzgo

*
"il-'o

"o pickle walnut; white


' '
ib
picklewalnuts
black

26'

To pickle ied current:

z6_7

To pickle fennel

- lb

To-pickle grope'

To pickle borberries

To pickle gerkins
26: To pickle red cabba'ge
" _.'T.o
pickle
large
cucumbers
in To pickle golden pxppins
* ices'
.
ib

ib
368

ib
ib

_ To pickle erzion buds and limes,

To Fickie apnragus

- To pickle peaches
' To pick-le raddih ped:
To pickle French bean;

363

you pick them o the lime

tr'e'es in the ummer


269
ib
264. To pickle oy=rs,' cockle', and
muel:
v '
ib
ib
ib To pickle young uckers, or

To pickle cauliowers
young anichoke: before the
' To pickle bee! root
' 36.;"
leaves are hard
ib
To pickie white plumbs
ib
' To pickle nectarines and apxicots To pickle nrtichoke-bottoms
o
ib
r To pickie onions
ib To pickle amphire
_ ib.

To pickle lemans

'66 Elder-root: in imitation of bum

boo
ib
ib
To make pickle for mnrooms ib Rules (9 c oberved in picklihg
* A To pickle cogliings
37!
.27 '
To pickle muhrooms white

CHAP.

,\

. \

*.v*M<n
'M"*La'an
..w-',-_
,.A.p '

.\ A
'
.--"

_ C. Hct Act. P<zfXYsi


. .

'

>

'

.=.s_
Of waiting
thumb, 1 i, r.
'z'L'Ti

* . ' i'

me"

, maken-'ell cake

"V

-_

in'

'

'aug
374

I To ice a great cake 27: To make little ne cake'


To make a pound cake
ib Another ort of little cake'
ib
ib

To make inger-bread -

27'

To make a cheap eed cake


'I'o make a butter cake
A

"*_:' 'r-j:

__ I'.-__

=za

To make drop bictm '


.ib.
To make common bicuita
ib

_ '1'6 make ginger-bread cake: 273 To make French bicuita 325 5


To
make a line eed or aron
To make
make'maclzeroons
ib
i cake
ib To
Shrewaury cake; ' " ib
To make a rich eed cake, call'd

the man" cake .

_._

'-r
.ul'.
L'aMan.."nid.b-_.am>_n.w.-

To make Madling cakes

' ib

ib To make light wig:

To make peppercakes

az

274. To make very good wig'

To make Portugal cake;

ib

To make a pretty cake

To make buna

ib

'

, _ ib

ib To make little plumb cakes. 37'


I

'

.CHAnau?

-gwj

" Ofcbrecekes, meint', jellr'cr, whtllabbh = -'


i' P'g. _- i

'. 1-. -

,
-, pag.
D make fiuecheeecake' 78 Rataa crcarn _
To make lemon ches e Whiptcrcam
Whi tyllabub: . ' 1., > cakes
_279 Ever aing yllabuba
A econd ort o lemon cheee
ib
To make a trie
cakes
'
Ribbandjelly
Calves
make
eetliartliorrijell_..v
jelly 3 > * "tir
he'
To make almond cheeecakea ib To
'o make airy butter

._. . .

**

28; . '
zq.
ib . __'-'
_ . ib -i '
aSg
' i386'
ib'i
-

'

I *

- ib
_ _, _.__ -ib__
ib Cur'rantjelly
. ib Rapberry giam
. _ ib _
ib To make harthom ummery'.

Stcepie cream

. 38' vA - econd way to makehartiorn


ae7 ' ' '

Lemon Cream

'

A econd lemon crearn


Jelly ocrenm
'

Goox'rry cream -

ib
ummery
18: Oatmeal ummery
'

-.
'

-*

ib_

' ib '

ib To make a ne yllabub - 398' _ ' ib To make a hedge.hog ' p ib _ . . ;

'
.

w
_

ib

Ounge cream

Almond e'en:
A (ne eyen-9 ' '

380

Almond cuiarde
hkcd cuards
' Plain cuarda
Oran e butter

gilicy]
-=M "(dream
crea

4_'

French ummery

'

A butter'd tort
35?
'
Moonhine num!
ib

The oatin i

'

5
,

:S_9 .
' ' ib _

ib
too

Quae
-,
.

HQh-....

/
-'\,'v\.!

i
a..--_.=.
s..;u_.-,c<.h_?n*._-2
. >.
.

'-'vn

'HT'

E-Nr's.
"'-.'._ -;_._ _ cjH A if," xvit. .

made wines, heaving, Frtmb bread, mlm, &re.


_.-c.,ns,. .
..4,q_ A

A => - - - _
_ - pag. .
. roped
_ _ beerpztfb'
a .
The bell thing or
O make rarin 'vine 29'

_.-x.m-u:_.e _=.';-='-

Elder wine

ib

' Grange wine

'

ib

' Orange wine with rairne '

When a barrel o becr is turn'd

our

29'7

ib To make white bread-after the

London way
"o'make elder-ower wine, very
like Frontiniac
29: French bread
*Gooeberry wine
ib Muins and oatcakes
. Currant wine

-.' - nrb-.n.- z.-= -,.._rx. '

tb

Cherry wine
Birch wine
Vince wine
Cowip
or clary
'.e,

'

zog
t

A receipt or making bread with.


out
barm, by thei help
o
a;
leaven
'
339'

ib
ib

and be of ue or eVeral .
mouths, either to make bread <

Rules for brewing ' ' *


395 - or cakes
.
. .

'dc-r
.__._1

.\ ._ -

a'.\. - '.r'H*p'.

300 J
Y

._

c- H A P. XVIlI.

1.;

.".
jarring tberrzer,
me'
an! prayer-ws,
.
rin.
Ojarcherries, lady North'a Syrup o peach blooms
way
300- Syrup oquineea
I-*w.-'J..,x.:J''-

>

'To dry eherriea

ib
ib
308

ib -A ock
method
to preerve
a large
294.
o yeai
which will
keepct

wine

Turnip wine
Rapberry wine

' _

'

30' To preerve apricots '

Pig
304.
ib

ib

- To preerve cherries with the To preerve damons whole


_ leaves agd alks green
ib To candy any ort- o
. owerssio *
To make orange marmalade ib

White marmalade

ib To preerVe gooeberries whom?

To preerve oranges whole 33:


without ening
*
ib _
To make red marmalade
' ib To preerve white walnut: 306 *
ib
Red quinces whole
r 30; To preerve walnuts green
preerve the . large .green;
307'
Jelly or the quince:
ib Toplumbs
o make conerve o red rOcs,

or any other owers


Canervc o hips

To make yrup o roes


Syrup o citron

ib A nice way to preerve peaches l


ib

ib A econd way to pree'rve' peaches i


30 4.

Syrup o clove 'gilliowers * ' ib To make quince cakes


.
C

ib i
A P-
l

.
m.fu.
V:
:.*'s-?,.*;7:*.

nt?

.2s.'_- _'
.'.c
,_T'; .E.
'_, CH A P.'_ xxx. . .-; 1.'

-.*

{'_

. ._ . .
_

_.

iI,
o makeiancbwies,
._
dun-minih,
,
\._tatcbup.1 vinegjqr
_
.: 3. and.

'_ _ keep articbok'u, Fn-ncb [Is-ans, &it.

I" '
"-

' \

' '.
I

.'

'

- gooebemes
T
'. P'S'
To . keep green
tullv

pag.

O make anchovzee

'

To piekle mell', Where " Chritmas

i 5"-

rg.
-;.*'>-*\',*; '7=T32= "*! <'.T*
ry.
'TT'
" .-:

308
310 .

Aib To keep red gooeberries'- 31'


ib To keep walnut: all the year'
_ . * X
- 'ib
ib 4 Z To make eatebup
ib To keepjernons
* "Another way to make catchup
nd" you have plenty

'

FTo make vermicella

.-'
309 To keep white bullice, 'pear- _ _ >.
._; A'ticbokes to keep all the year ib ' * plumbs. or damons. &el [or _ ',
ib .
or pie:
. .To keep French bean: all the Totart:
make
vine-gar me ' 31:

'

. year

310

To keep green peas till Chrimas


'

31; -. V
To fry mell:
.To 'ca a pound of butter v ib. _

2..A

- Another way to precrve green


peas

lb
'

'

To raie a allad in two hours at


'
ib
the re,

I*.a?
':l*a7L',i%'*. ,*'=.r:-*

**'

II
pE

. . I ._c
A 5.P-* my '
_ * H
Ofd/}i11ing.i
.,
. . ' *
m . Hyeriea]._ water.
O dlli Walnut water 313

.P3a '34'_.'

'

-_,.y:'-v-.y' "*.'*,aLv-n,
.
.

roe water
bud' _ ' ' ib."
.3 7- How to ue this ordinary To dilil
make red
plague
ib i
1' - Rill
ib
ib
314. To make ureimvater . - 316 _ 4
ib lTo make thilk-water

To make treaele iyater

Black cherry water

wquj.
"7
_,

_. Jaw-rn"a...'an. .

<': HiA

P!

XXL__ i. ._.. Pa

if' How to made', and the abm of 'be year for butrbe'rrzct
i

ment, zoullhyi

herbs, roots, &it. qz'dfngil.


pan.

-a. ...-_.- .
Mwnnn

Wephalia
&e._vem_on
319
to choebams.
brawn.
35'6 _ How

Bulloek'
A hee ,

<L.--.<.-.,-.

- LA' i

3 r7

.A ealf
p
. - ib
Houe lamb
v ' ib
'A bag .
'
ib
A
bacon
hog
18
To ehue buteher'a [neat
zi

Howto chue poultry

32;

Fih in eaon, Candlemasquar- - ' _ ..


ter

'_..3zz.

'

Midum'mer quarter ' " a ib '


Michaelmas quarter "'Chrihnu
..; . In; ib ' i' X
wi.

'
"not,
.. _

'

.-'

\*-

l.=c._o-ctN-=T E':iN*-..T_,_is.
'

.z
A ,*,
t
33' *

\
_.

Pa e

a .

Chma' quarter _ ':_ ' 3234. J_uiy, theproduct of the kitkhfn


How to chue h
ib
and fruit garden '
26
]anuary ruita which areyetla- Au u, the rodu of the jit.
*
e en and ruit garden
327
Febrftary
ing
fruits whichare yetlaz
ib Se kitchen
tember.and
thefruit
product
gardenof the
ib

_..
.

*
I
2'
Z

,'_. March rnits which are yet la- October, the product of the kit. t _
ct *

ing

ib
chcn and fruit garden
' .ib 1
. '* zAprilru'tta
May, the product
which are
othe
yet kitchen
laing
326 Novcmber,
December,
kitehen and
the
thefruit
product
product
gardenor'
o 33?
the
the;

' '.

and fruit garden this month ib .

kitehen and fruit garden .ib 2

jane, the product of the kitehen

' .a >

_ ' 'and fruit garden

ib

C H A P.

i; . . _. ._'_ i. ' '


"d

J'j '

; a

XXII.

. _P=g- '

'

az

Certain enre for thebite of How to keep clear from ugsz

a mad dog

_328

329

- ,ZTAnother eare for the bite o a An eectual way to elearthe bcd- .


'r 3: ' ct _ _ >, - -' - vA mad
receipt
dogagain the plague
-' gag
i Directions
end of buggs
for the houe maid330
ib I

"

tir

_,.-_, A

_ , ._
Z';
,'._F*.

;
* ' *

.-

'

A I) D Pay
I .T I O __ N s.
'

,- 4 - .
5

O dres a turtle the We- To take tronmolds out o hnen :

;'
lndia way
-l _ _'-To makeiee-eream

33r
t
332 To make India pickle

- '.

333 To make En ih catchup

- -

p A znzkey, &e. injeliy


, -_Tomake eitron

ii
I

pay;

lb

' .'79eandy eherries or green gaps; >


' 'l' .
' .

33; 1'
' . ib 3

ib

To prevent t e inection among _

harried eattie
.
'

ib A
'

Fi

iv
.

\\
V.

*
_

terms'
*-'
'w

, . , \

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1

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an

I
l

al " _

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41

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7*_*

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v.
.

4 .*
.y

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:"He:
,':*-L;
'.:*7F:.rJ;*T'-:;

afr.
>'I.t-.',I-.

50 F 7'r H a.

-;

' a

' r

'
A

'A-nl-n.W'm-' br.*-,._.

"*r-al
\*.w-:*any"
f.7:Wax-w
*r'3.-T*<'.L.*:t'.<-T"'=
2a '

'
i

...
*>

.4 '- I.
,

-.'
_. i

'l'

'

'i Pa!
Bervationa on preerving
alt meat, o 'aa'to keep it
mellow and. ne' for three or

Carrots and French bean: drrgl


the Dutch way * .
343
Bean: dreed t e German w_ _

four month: ;. and to precrve


t
potted butter
.
339 Artichoke- uckeredre'ed thcSpa
, To drer a mock turtle
340 Topith
dryway
pears without ugar
' ' 344
ib

t..7*

To lew a buttock of beef'

ib

alks. or'cabbage-alks ib , - V

To 'ew green peas thcjews way To dry lettuce alks, artichoke'


o.

*
- 34"
To dres haddockt after the Spa Artichokes preerved the Spanih.
nih way
ib
way *
'
Minccd haddocks after the Dutch To make almOnd rice
4.--...on'>.

ib
_ 34;"-

-'-'cOu7n_r-;._4IM*-.>,*.-, vm .
'

way
ib To make them chocolate
ib
To dres haddocks the Jews wa Marmalade of eggs the jews way '
-* )
.
ib

A Spanih peac-oop, ' . ' 42


To make onion oop the Spanih
' wa
ib'
. _ ;.
Milk
oop
the
Dutch
way
ib
._
z Fih paies the Italian way ib
Aparaga's the Spanih way 343
Red cabbage dreed after the

A cake the S P anih wa7

'
"
r.,

6
Sib
r

A cake another way


'
To dry plumba
'
_
ib
To
make
ugar
a'
pearl'
'
ib ' -' '
To make ruit-wacr'o cocingq.

&c-

_ *

347

To 'make white waer'


Putch way, good for a cold To make brown wafers
in the brea
ib How to dry pcaehe'

'

.
tb

-u''rw.*Fv'mP'l

ib
. ib'

Cauliowers dreed the Spanih How to make almond knot; ' ib


way

ib

T'

-a

l.
n_-a.\ .-'wt.- m

v-''-zm

i
I.
x'

TTEN'Ts;
lNI

'
_> To 'preerve aprieots
i

man-. .;

- i Pag-l t

Pee8
To make drange loaves

i." 'mxf

35

How to make almond milk for a To make a lemon tower of pud. =


wah

'

ding

. ib' '

ib il

How to make gooeberry water; -H0w tc make the clear lenion


*

'-.-4-.>v-;7: - L.v.;_ . .s-.;_

_'A;
-._A'._,*'._L;'<_.L-.4e;T. -'zrn
._v.

crcam >

3 A 't

i
. How to make the thin apricot How to make chocolate
chi p a
* 349
bi Another way to make chocolate
_I-Iow to make little French
.
tb
. ib
cuits .
_
tb Cheek-cakes without v 'currants
How to preerve pippins in jelly How to preerve white pear
t
plumbs
358
' How to make blackberry-wine

350 To prcerve curranta


preerve
bicuit
rapberries
bread
The be 'way to make raiin' To make

, wine
ib
preerve
angelica
cherries '
Hatv to, preerve white quinces To candy
whole
.
351
_How to make orange waera ib To dry pear plumbr
.
How to make orangc cakes ib To candy callia
How to make white cakes, like' To make carraway cakes

4,
t

'
' ib
359
ib a

_ ib "
ib 360
ib'

3; a To preerve pippins in licea 361

' china dihes

To make a lemoned honey- comb To make ack crcam like butter


_
ib
ib
ib
'How to dry cherries
ib Barley eream
_ ib
How to make line almon'd cakes To make almond butter
To make ugar cakes
. 30:

How ta make Uxbridge cakes Sugar cakes another way

ib

To make cloutcd crcam


, ib
.
ib
How to make mead _
ib Qj'mce crcam
*
*gctooe363
To make marmalade of cherrieg Citron
Cream crcam
oapples, quince,
I

.'\
''..A."
o-_.-.W,"a,-:.i-'.;.c-_'":

, To dry damoins

'

betries, prunos, or rapberrifa I


b t

ib_

'B/Iarmalade oquince nhite 3c4J

a
3 3 X
' To preerve apricots or plumbs Sugar-loacream
How to make
o roesorange
boil'd bicuity36.', '
green
' ib Concrve
* To prcerve Cherries _

To 'precrve barberries
, How to make wigs

ib

' 35;
iq

' To make fruit-waters: codlings

ib

How to make 'yellow varnilh '


'

369.

or plumbs do bell
ib How to make a pretty varnih to
How to make marmalade o o-,
colour little bakets, bowls. or
any, beard where nothing hot
ranges
.
ib '

.' To make cracknels

' 356

is et on

ib

un-nMv,F-'Q

'

.'q

..
,.
\
><'_'_

For!

co_dtT 'E Nf 'T s; '


'-,

'.

_..'pag.

v' '

i i

" How to clean gold or ilver lace To prtkie the ne purple ea.
r
*65. ' bage, o much admired at the '
3
t
.
37'
,> How to make weet powder 'or - great table'

man'
-,-*<
.-.z_-a

. 373- _
366 To make the pickleThe
To raie
ag'smuhroom'
heart water ' " ib
ib'> ' ,
lks, with gold and th-er in
them _
ib To make angeiiea water ' 37;
milk water
ib
To keep arms, iroa or ee! rom To
To make
make Hip-coat
cheee A. ib
eloaths-

j To cjean white attins. ower'd

i'
As.a-

-tuiiug .
ib
* The jewt way to pickle bee, To make brick-back cheee. I: '
mu be made in Septe'mber'
which will go good to the
We Indies, and keep a year To make cordial poppy waite:
* 7
good in the pickle, and with
cart', will go to the Eat-In

diet

How to make cydcr


For ning cyder

.To make white mead

i * ct .iib ' .-_ ,

ib
To make brown pnttage *' ib
_ _
To make white barley pottage _ ,:

36
i

To make chouder, a ea dih

middle
with a

large chicken
in 37the ' ' A
r'-wx'. -. .n4-.\

To clariy ugar after the Spanih 'Englih jews pudding; an ex,.


.cellcnt dih o' ix or even
way
ib
people, or the expence oix.
._ To make Spanih ritters
ib
'o ricaey pigeons the ltalian
pence
t' b

way
I.
'.is..U. .

MAN-mout

369 To' make a'Scotch haggaa 376

Pickled beef for preent ue ib To make our crcut


ib
Beef eaks after the. French way T-o keep green peae, beans, &e.
and
fruit, froth and good
.
ib
Chrimas
i till
ib
A capon done ater the French
wa
'
ib To make paco-lilla. or 'India
To make Hamburgh auages 373 - pickle, the ame the mangos
Sauages after the German way
come over in *
' 377
lb To prcerve cucumbers equal
A turkey iui-"d after' the Ham
- with any India weet-meat
burgh wa *
ib
rs

'
'

.' _'.

Chicken: dres'd the French way The


Jews and
wayalloforts
preervirig
alrnou,
o.lh " i
u-n......

fNWW
J"->\-.\
'4-'-u*4-< d-*

ib

A cal's head dres'd ater- the


.
ib
Dutch' way
3 71 To prcerve tripe to go to the
Chicken' and turkies dres'd a.
Ea-ladies
379
ter the Dutch way
ib The manner' o dreing various
To make a ticacy o caivet . orts of dried h; as (tock
eet and chaldron, after the
h. cod, almon, whitin'gf.
ltalian way
' *ib
&c.
ib
To make a cropadeu, a Scotch The way ocuring mackrel 38' \

_dit. &e.

ib To dres cured mackrel


-

ib
Calvea

*"

_
-

ct_

'as N T- s;

'

p38] "A

. - ag.

wde'\ for
,
tho heartburn
l p p383

...*.'

' ' Calves


eeta (lew'd
To pickicte
buttock, oibee 38:

A neli -a!ve.

' ib

_-.m,-"
-.4,.-**_.<iuw-_.;._l.u
'-

__ -To make a ne bitter

ib To ma e Carolina now-ball:

. _ " An 'approved method practied by

\,

'

'

ib

Mrs.Duke]y, the Queen'uyre A-Carolina rice-pudding

_ ib

woman, to preerve hair, and Todiiltreacle-water,ladyMon

I ltuake it grow thick

ib'

, month's way

38;

p*..a_n-p.
.*-_-._;__
.-; ._In;a _-._ ."-;._L>

47

l I

O'H
I

'

'

'a

r! "

v'vA-rm-'up

at
gle.

'

.#.x

..

'

. .'.ct.
e. .Lx.-.'

'

a
f

7.]
'r

-,

'3
a;

r
.

-'

__\
A

,
.

L-.
* v. ._

'

t \
.\

.
\
.\

t'
-

2'

..
'a

'*

v-

-,

. .....'.
-._.'...v_*.'

r.
1

a
'
_
'

'b

__

,.
"

.*. *t.':\.-:'_<'-

'

'aV'V'

,iz%g@gWKzf5

,-.,Hwan.-Q*r.m-'

_*_-'
T
."L_a"*j'-vw.-}.N=*r,*

A:
i

(Why

'_'

'

__
Mvz'y,

_
.' i

= '2 - '

FAKTHKCOQKERKLQ

.,,r:

u/J'.

*MM>,Z%V%ct

..N_o.

4"
'qZ'ZFZFJ
333.:
by',
z-z
3,

[dua--'..."au-

'pLiA' 1' 'a -_


i

Yea ' 'a


,-._.-_a-. .-_-

w
-

A s Y.l
-

'1 -.'_*,,._\'v<'*<

'

r'

7' " i;

WMmra-Wvmvg- - 'z - a

, CHARInm

4-

HAT
"OfRoiAs-rtnc,Borntno,-Fr:
profeed cocks will nd auit with touching upon ' ct , '4

a branch of cookery which they never thought wortb


;' >-it is the their
mo neceary
notice, is.what_I
part of expect:
it; and however,
ew ervants
thisthere
Iknow,
are i '
e

'i

that know how to roa and boil to perfection.


' *. ' -_ * 7?

I do not pretend to teach profeed cocks, but my deign is to *'

inruct the ignorant and unlearned' (which will likeWie be of


great ue in all private amiiica) and in o plain and.ul] a man- X her," that the mo illiterate and ignorant peron, who can but
read; will' know how to do every thing in cookery well','__ ' _i "

._
_ i

. ._

deire
I hall
ther
cook
begin
to' order
with her
roaire
andaccording
boiled 'of to
all what
orts, and
he isto
mu

'

._ _.
-.
__

dres; i any thing very little or thin, then a pretty little bri: . t. that it may be done quick'and nice; if a VFriy largejoint,
then be ure a good re be laid to cake. Let it be clear at the .
ottomz and when your meBat is half done, move the dripping- 'l pan

m **-'*_l

W_

4.

'

, _,,

'

,_,

"The Art qCoekny, 4'

. 1

pan and pit a little from the re, and ir up a good brilk ire ;,
according
the goodnes o your re, your meat will be i
.__ or
done
vooner ortolater.

B 'E E F.

'

. z

, IF beef, be ure to paper_the top, and bale it wcll allthe


time it is roaing, and throw a handful o alt on it. ' When
you ee the moke draw to the re, it is near enough; then
take o the paper, hae it well, and drudge it with a little our
to make a ne froth. Never alt your roa 'meat before you,
lay it tokeep
the'ire,
thatbefore
drawsyou
outdres
all the
gravy.
If well
you would
it a fewfordays
it, dryct
it very'
with a clean cloth, then our it all over, and hang it where the,
' air will come to it; but be ure always to mind that there is no:

damp place about it, if there is you mu dry it well with a

cloth, -Take up your meat, and garnih your dih with nothing
,' but hOre-raddih.

>

7MUTTONaM.LAMn

- AS toroaing of muttOn; the loin, the addle of mutton

__

- ' *i\(which is the twoloins) and the chine (which is thetwo leek-5)
mu be done as the beef above.

But all other orts of mutton

and lamb mu be roaed with a quick clear re, and withou;

7' , paper; baile it when'y'ou lay it down, and ju before you take
it up, drudge it with a little our; but be ure not to ue too
much, orthat takes away all the ne tae of the meat. Some
chue tolkin a. loin of mutton, and roa it brown wrthout
_ paper: but that you may do ju as' you pleae, but bc ure al

ways to take the kin Oa brea of mutton

7VEAL
AS to Veal, youlmu
be careful to roactit of a. ne brown;
if a large joint, a very good re; i a rriall joint, a pretty little
brikasre;
llet asor poible.
loin, be ure
the' at, from
that you
\ct > loe
littleifa
o that
Lay to
it paper
ome diance
the
fire till it is oaked, then lay it near the re.

When you lay

it down, bac it well with good buttcr; andwhen it is near


, enough, bac it again, and drudge it with aJittle flour. 'The
' brea you mu roa with the caul on till it is enough '; and

'fkewer the weetbread on the backide of the brea. 'When it


is nigh enough, 'take o the caul, bae it, and drudge it with
alittle our.

.-

'

' *- P O R 'K

_..

-,

madePIai't
P o andEal/S.
R fir. r

.q -\.W*mT,
." aT-W*

l''
*'.\'*"',_>Wm-"*W
-- . 4v_

. POR'K'mu be well done, or it is apt to forfeit. hVbt 5 ' ' i


you roa a loin, take a harp pcnknie and cut the kin acror,=.
to make the crackling eat the better.

The chine you mu not

cut atvall. The be way to roa a leg, is r to parboil it,


then
roa
it; bae
butter,
thennutrneg,
take a little
age, kin
(bredititand
fine,
a little
pcpperit with
and alt,
a little
and -'

a ew crumbs of bread 3- throw thee' OVer it all the time it is


roaling, then haVe a little drawn gravy to put in the dih with
the crumbs that drop from it. Some love the knuckle ued

with onion and age hred mall, with a little pepper and alt,
gravy and apple-auce to it.

This they call a mock gooe

4 _
'

'he pring,
or hand
of pork,
i very
young,
a in,
eats
very well,
otherwie
it is
better
boiled.roaed
Thelike
'parerib

it

hould be baed with a little bit of butter, a very little du of

"3,

-*_-
hm__v.

p'-_
_.,-,.7.a,3-r'man.-woArnaldu.,-

our, and ome age hred mall : but we never make any auce -. '

to it but apple-auce. The be way to dres pork grikins is


_-to roa them, haev them with a little butter and crumbs of
" bread, age, and a little pepper and alt. Few eat any thing
with thee but muard.
'
'
.

X.

To ma it fig. ' .'


SPIT
your
and or
layhang
it tothe
be aor'ver
good
one at
eachpigend,
a flatfire,
iron which
in themu
middle
the i _
grate.
lay'yuur
takeand
a little
agepeppe'r
hred ' i i
mall, aBefore
piece ofyou
butter
as bigpig
as down,
a walnut,
a little
\. ._.___w,_mu
Thu-3,"

and alt; put them into the pig and cw it up_,with coare thread,
then our it all over very well, and keep flouring it till the eyes * *
' drop out, or you nd the crackling hard. Be ure to ave all the
gravy
comes
you mu do
baons
or
pansthat
under
theout
pigofinit,thewhich
dripping-pan,
as by'ctting
oon as you
find. v.'

the gravy begins to run. YVhen the pig is enough, ir the re


up brik; take a coare cloth, with about a quarter ofa pound

of butter in it, and rub the pig all over till the crackling is qui'te
crip, and then take it up. Lay it in your dih, and with a harp

_knife cut o the head, and then'cut the pig in two, before you *
1

'
t
I

draw out the pit. Cut the ears *o the head and lay at each -' .
end, and cut the under-jaw in two and lay on each ide; melt _
ome good butter, take the gravyyou aved and put into it,
- boil it, and pour it into the dih with the brains bruied ne,
and the age united all together, and then end it to table.
B 2'

Drirznz

da,M.\-. .

'

' '

'v

ct

like dridfCooknyJ-i i 7)v

i Dreni'orts oaucevfor apig.

ape-3
name.
A.'-*4_.-IM:,*<0=-._,<b_\4._,

, Now, you are to oberve there are everal ways o making


' _ * ._ auce for a pig.

Some don't love any age in the pig, only a

,cru\l: o- bread ; -but then you hould have a little dried age

mixed made
with the
gravy
anda butter.
loveput
bread;
. rubbed
auce inand
a baon;
thus:
take
pint of'Some
water,
in a
_. good piece o crumb of bread, a blade of mace, and a little
,whole pepper; boil it or about ve or ix minutes, and then

' pour the water o: take out the pice, and beat up the-bread '
' with a good piece of butter. Some love a few eurrants boiled
' 1 in it, a glas of wine-Land a little ugar: but that you mudo

ju as' you like it. Others take hala pint ogood bcegravy,
3 'and the gravy which comes out of the pig, with a piece of
butter rolled in flour, two poonfuls of eatehup, and boil them

all together; then take the brains of the pig and bruie them
ne, with two eggs boiled hard and chopped; put all thee
. together, with the age in the pig, and pour into your dih.
It is a very good auce. When you have notvgravy enough
4
' comes out of your pig with the butter for auce, take about
* - \__'hal a pint of veal gravy and add to it: or ew the petty-toes,
' _' and take as much of that liquor as will do for auce, miXed with
' v ' the other.
' -

1A.

V'""*rz-w'u"-w'**o"w*-"m-.\L"yz-*'.n<-a.'nI*-'.o-n'wak

i --

To 'ea 'be bind quarter of pig, llzzmb-frzhion.

AT the time of the year when houe-lamb- is very dear;

.talte the hind quarter o a large, pig; take o the kin and
ma it, and it will eat like lamb with mint-auce, or with a

allad, or Seville-orange. Half an hour will roa it.


- '-* -_IF-'~
you hOul'd "-Tobalteapig.
be in a plaee where you cannot roal. a pig, lay

-,

. it in a dih, our irall over well, and rub it over with butter;
.butte_r the dih you lay it in, and put it into an oven. \Vhen_'it
is enough draw it out of the oven's mouth, and rub it o'v'er
with a buttery cloth; then put_it into the oven again till it it
dry; take it out, and lay it in a dih: cut it up, take a little

."-"\'\ 'M-.'

_
,...
. .-.

'. '

Veal gravy, and take'o the at in a dih it was baked in, and

there will be ome good gravy at the bottom; put that to it,
with a little piece of butter rolled in our; boil it up, and put

' it into the dih with the_brains and age in the belly! Some
.- .
,
,.

love a pig brought whole to table, then you are only to put

l\ what auce you likeinto the dih.


.
I .

\ ct

bidde Plain and Eai

..

'

l
i

'it

_,

..

Tomd-t-&u-"th

:-

melting of butter you 'mu be ve

i
5.

,;

careful-3 let i our


,

le.

aueepan be well tinned, take apoont'ul o cold water, a ittlei

. -

it;

du of our, and your' butter cut to pieces: be ure to keep .


haking your pan one way', for fear it hould oil; when it is
,

all melted, let it boil, and it will be mooth and nea Aiiver - '
pan is be, if you haVe one. '.

I."

i
L

Z-
i

maa geee,
WHEN youToroa
gooe, (ter/ties,
turky, orHe;
fowls lo any'or';v

t.

r;

i
t.
xt.

take care to inge them with a piece of -white paper, and bae

them with a piece of butter; drudge them with a little flour, '
and when the moke begins to draw to the re, and they look
plump, baie them again, and drudge them with a little our, v

i
.

-. t
.

and take them up.

_ Sauee for a gooe."

_ _

a ._

.FOR a gooe make a little good gravy,'and put it into a. '


_
baon by itelf, and ome appie-auee in another.
1.' .

i .
i

l .

Saure
turky.
_FOR a turky good
gravyfor
in athe
dih, and either bread or; A
union-auce in a baona. .

if

Smce for fowls. i


TO owls yiou hould put good gravy in'the dih, and either: J

- 3.;
bread or egg-auce in a baon.
. .,1I

Salt' for due/es.


F'OR ducks a little gravy in the dih, and gnzon 'in 'a-xcup, t
i liked.

-'. _ _*

lzi

.
>
Sam'e
fer
pbeaantsland partridger, i, 'i i
2..

P H E A S A N T S and partridges hould have gravy inithe _

'i1
dih, and bread-auce in a cup.

il:

Sam'e for IerkJQ

i.

'- i -

"I.o-'m

i LARKS, roalt them, and orauee have crumbs ofbnzdz"


are,
._,..an;"

done_thus: take a aucepan or ew-pan and ome butter:


when melted, have a good piece o crumb obread, and rub it'

B 3 '

* 'in
_ .

.n.
.

'

.-

i
'_

i 7 l him; of amid; L' _\'l,

..

i 'in a elean cloth to crumbs, then throw it into your pan; keep
'* ._ 2 tirring them about till-they are brown, then throw them into a

ct ieve to drain, and lay them round yourlarks.

, __ '__

"To fect/i waoa'carlts and uiper.

'-P U T them on a little pit; take a round o' at hreepenny


.- .A.N_-.\>.-,..*-4_. u

loa and toal: it brown, then lay it in a dih under the birds,
hae them with 'a little butter, and let the trale drop on the toa.
'\Vhen they are roaed put the. toa in the dih, lay the wood
, -c'oel<s on it. and have about a quarter oa pint of gravy; pour:
' it into a dih, and et it over a lamp or chang-dih for thre
niinut'es, and end them to table. You are to oberve we neveig

take any thing out of a woodeock or nipe,

'

_- , _,

To ro'a a pigeon.

TAKE ome parley hred ne, a picce of butter as big


'as a walnut, a little pcpper and alt; tie'the neck-end tight 14

tie a firing round the_lcgs and rump', and faen the other end
_ NQ the top of the chimney-piece. Bale them with butter, and
when they are enough lay them in the dih, and they will wim

* with gravy. You may put them on a little pit, and then tie
both ends _cloe; 3_ _
.w--._._ A.-,W

broildca them
pigean;
'- U' H EN * youbroilTo
them',
in the ame manner, and 'i
take care your re is very clear, and et your gridiron higli,
.,
..
,-.

. ,. .

burn,
melted
butterpeppdr
in a,
i .>that
cup. they'tnay'not
You may plit
them,and
andhave
broila'little
them with
'a little

iand alt: and you may toai them only with a little parley and
butter in a dih,

'

Directions for geee and Hurts.

._. .'_
..

_ ' A Sct to geee 'and ducks, you hould have ome age hred
ine, and a little pcpper and alt, and put them into the belly;

_ but never put anything into wild duckg.

, To 'jad a bare.

_ iTAKE your hare when it is eaed, and make a 'pudding ;'


fake'a quartero a pound o ewct, and as'much crumbs of
\bread,_ a little parley hred ine, and about as much thyme as

will lie on a lixpence, When hred, an anchovy hred mall, a


,.
_
.
, . .
very
**- .

'

and &itvery littleipepper and'izddelziin


nl't, ome nutmeg,
two eggs,.

andla ..little . '

ine
_. _- _. _

]emon-peel_."., Mix all thee together, and put it into the hare._.

Sew up the belly, pit it, and lay it to the ire, which mu be: 7
good one. Your dripping-pan mut be very clean and nice. Put

in two quarts of milk and half a pound of butter into the pan: ;
L-ccp baing it all the while it is roaling, with the butter and
milk,mix
till the
and your iiyou
hare will
You .
may
the whole
liver inis ued,
the pudding,
likebeit.enough.
You mur parboil it, and then chop it ne. ,
* 'e . .

<'-4'

i<-.. \._.

Dtzrent hrts ofhare ar a bay-A,


TAKE for auce, a pint of cream and half a pound of
freh butter; pm them in a aucepan, and keep irring it with '

atake
poon
butter
melted,
and the
is thick;
then.
up till
the the
hare,
and ispour
the auce
intoauce
the'dih.
Anotheri
way to make auce or a hare, is to make good gravy, thick

-ened with a little piece o butter rolled in our, and pour it in


to your
dih. ome
Youcurrant-jelly
may leave the
butter in
out,
i you
don't like,*' '_
it,
and have
warmed
a cup,
orredvwite'
and wine,
ugar'a'quarter
boiled to ofa ayrup;
thusz-take
halaa low
pint re
of
red
pound done
of ugar,
and et over
to tmmer for about a quarter o an hour.

You may do halthe -,*

guantity, and put it into your auce-boat hr baon.


,M.L-_.Ne.,h-_.

To broil/eeks. i
_' FlRST have a very clear btik re: let your gridiron be very' ._
clean ; put it on the ire, and take a chang-dih with a ew
-

Wudhun-A. .n.

hot coals out of the re. Put the dih on it which is to lay
your leaks On, then take ne rump ieaks about half an inch
thick; put a little pepper and alt on them, lay them on the
gridiron, and (if you like it) take a halot or two,*or a ne

. onion and cut it ine; put it_into your dih. . Don't turn your
ieaks till one ide is done, then when you turn the other ide
there will oon be ne gravy lie on the top o the leak, which"

..'
a

you mu
careful o
notintio
to loe.
.\Vhen
the eaks
enough,
'take
thembe
carefully
your dih,
that'norie
o are
the gravy
be .
lu 3 then have ready a hot dih and cover, and carry them hot '
M'n.L-.o'-. _

; to table, with the cover on. _

Be

"

_1i
p . b. A .
D'lctM'I-F

.
.x,. ,. .,- ._. .

. 8'

'zej ll'd-(looketh

.v,_:.

go,
-,Wih,
.,,. .

.d-'l.'*-q_'.\>n- _l'

-' s: 'h-Directions' tonftrn'g i" Puefqrldb

-4. r. . ,
. .->".An\N,eu.

A. '

i i ii'

i IF, you love pickles'or hore-raddih with ealcs, never

nih'your dih, becaue both the garnihing will' be dry, and the
' ealts will be cold, but lay thoe things on little plates, and__ .
carry to table. The great nicety is to' have them hot and full'

-.
.,

- 1

N'A.-4_\.nN_.A
. . ._ ,_

of gravy.

1 As to mutton
General
and direction:
porle eaks,
concerning
you mubroi[ing.._
keep them turning?"
o quick on the gridiron, and have your dih ready over a chafiji

ing-dih o hot coals, and carry them to table covered hot.


;>
. . .-

When you broil owls or pigeons, always take care your re is


clear; and 'never bae any thing on the gridiron, for it only '
* makes moked and burnt. '

W.,a.-_,.i,-_._
-., ._- . e.

, General direction: qanrerning boiling.

e_,.p.--_...'-v_.,me-.-.., ,

' V

_A_S to all orts of boiled meats. allow a quarter o ar' hour tdi; '

' everyi pound; be ure the pot is 'very clean, and lcim it 'wellJor'i

thing
will'have
c'um'rie,
i that
down
' every
the meat
black."
All aorts
orehand
rctneut
yo'uboils
are to
put itinmakes.
when
the water boils, but alt meat-when the water is cold.

'

To boil a barn.
_ HVHENlyou' boil a hnm, put it into a copper, i you have

._.<

one; let it be about three or our hours be'ore it boils, and'keep

_ it 'well l<immed all the time; then i. it is a mall one, one


hour and a half will boil it, after the copper begins to boil ;' and
ia
large one, two hours will do ; or you are to conider the
L

-ttme
it has been heating in'thet water, which otens the harn', _ _
' ' _\ and makes it boil the ooner. ' -

..

U To boilatongue,

A TONGUE, if alt, put it'in the pot' over night, and don't

_- let
it boil till
abouti three
hours
dinner,
thenand
boilput
all
thatithree
hours;
freh out
o before
the pickle,
twoand
hours,
"aqu. ...

it in when the water boils. .


.

*,,

-_ _.

_ .

*'
q

'
a

ynade Plalini and EaLy, .


w-aa**ni.-no.-

'Like-t
' .-

To boil fowl: and houe-lamb. i


,

..FOWL_S and houe4lamb boil in'a pot by themelvesl in:


ood deal o water, and i any'cum aries take it o. They

will be both weeter and whiter than i boiled in a cloth. -A J


little chicken will be done in fteen minutes, a large chicken.
.5.'
_'.'Ua..ewu'Hn.-a-

in twmty minutes, a good fowl in half an hour, a little turkey r


or gooe in an hour, and a large turltey in _an hour and a
half. '

'

T -

Sence for a boiled tarry.


-4-';'04.

I-Lu5-

THE be auce to a boiled turkey is this: taleealittle Water, ,


or mutton gravy, i you have it, a blade of mace, an onion, a. -

little bit of thyme, a little bit of lemon-peel, and an anchovy;


boil all thee together, rain them through a ieve, melt ome
- _ butter and add to "them, fry a few auages and lay round the

dih.
. .4 _1. -._,.

Garnih your dih with lemon.

'

Sauce for a boiled gbqei

-.

'>

iSAUCE or a boiled gooe mu be either onions or cabbage, _ _


rt boiled, and then lew/ed in butter or ve minutes. .
.'*'>
"4.;
.dAn.
auw_e-'."o''_..M-A.n.eNu.-4
0

" _ sum o' boiled duck: ar rabbits. - "


TO boiled ducks or' rabbits, you mu pour boiled onion: i'
over them, which do thus: take the onions, peel them, and .
boil
in a great
o take
water;
hift
water,them
thenlet
themthem
boil about
two deal
hours,
them
up your
and throw
into i _ -

,a cullender to drain, then with a knife chop them on a board >


put them into a auce-pan, ju hake a little our over them, put in a little milk or cream, with a good piece o butter; et

them over the re, and when the butter is melted theyars
enough.

But if you would have onion auce in hal an lwur,

take your onions, peel them, and cut them in thin lices, put
them into milk and water, and when the water boils they will ' .,
N. -o-._ _. _v. .

be done in twenty minutes, then throw them into a cullender - '


to drain, and chop them and put them into a aucepan; hake
in a little flour, with a little crcam iyou have it, and a good
piece
of and
butter;
over This
the re
till isthe.\',=ry
butter
is
melted,
they iir
willallbetogether
very ne.
arce
good

with roa mutton, andit is the be way of beiling Onions.


smu.-..

'

'

ib

it "

'

The lctlrl of Coalerllv, i

..

'

'_

o 'rba oeirr'jim'."
.' '- TAKE a haunch of venion, and pit it. ' Take'ou'r'heets i
Of white paper, butter them w-ll, and roll about your venion,
then-tie your paper on with a mall ring, and hae it very . _

well all the time it is roaing. If your re is very good and


brifk, two hours will do it; and, if a mall haunch, an hour

and a_ half.

The neck and houlder mu be done in the ame

manner, which will take an hour and a half, and when it is _

'enough take o the paper, and drudge it with a little ourju ,


'o make a froth; but you mu be very quick, for fear the fat

r'i,

hould melt. You mu not put any auce in the dih but what
tomes out of the meat, but have ome very good gravy and put. . -- into your auce-boat or' baon.

You mu always have weet

vauce with your venion in another baou.


aunch, it will take two hours and a half."

If it is a large

Dierent a'm of ame-o' venihn.

OU may. take either of thee auccs for vcnion.

Currant i

jelly warmed ; or half a pint of red wine, with a quarter of a

'- 'pound of ugar, immered over a clear re for ve or ix mi


. -_nutes; or halfa pint of vinegar, and a quarter of a pound of '

' ugar, immered'till it is a yrup.

To 'ca mutton, wniln fahion.


TAKE'lay
a hind-quarter
of fatthe
mutton,
andofcutit the
leg like
iaunch;
it in a pan with
backide
down,
poura

_a bottle of red wine over it, and let it lie twenty-four hours,
then pit it, and hae it with the ame liquor and butter all
the time it is roaing at a good quick re, and an hour and
at half will do it. Have a little good gravy in a cup, and weet
auce in another. A good at neck of mutton eats nely done
thus. .

_ i o teep t'em'c-n or bare: weet; or to make them freh 'te-ben


i

'lr-J ink,

iour venion be very weet. only dry it with a cloth, and i


ban it where the air comes.

lf you would keep it any time,

_ dry it very well with clean .-: loths, rub it all over with beaten

grnger, and hang it in an airy place, and it will keep a great


While. If it links,*or is mully, take ome lukewarm water,
o
\

*v'x-*-"

_-'

i made Plain 'and Feti

775
* and wah itclean: then take freh milk and water lukewarm.

and wah it again; then dry it in clean cloths very well, and
rub it all over with beaten ginger, and hang it in an airy place.
When you roa it, yon need only wipe it with a clean cloth, and

paper it, as before-mentioned. Never do any thing ele to veni


on, for all other things poil your vcnionand take away the, 1
ne avour, and this preerves it better than any thing you can

do.

A hare you may manage ju the ame way.

To rca a tongue or adder. '


_PARBOIL it r, then roa it, ick eight or ten doves A

'i about it; bae it with butter, and have ome gravy and tveet. '
-. _-a4_-n L.a-

' auce.

An udder eats very well done the ame way.

To 'or/i rabbits.
BASTE themhwitll good butter, and drudge them 'with'a lit-"
_tle our. Half an hour will do them, at a very quick clear re, ' i

and, if they are very mall, twenty'minutes will do them. Take


.
.
.

the-liver, with a little bunch of parley, and boil them, 'and

then chop them very ne together.

Melt ome good buttErt

..

' and <Imt half the liver and parley into the butter ; pour it inzo'
the
I h,beand
thelight
dih brew'd.
with the other
rabbits
donegarnih
of a ne
ct
- half. Lt . your
-

-...

4. u:.mt,-.J'am.
z--a_M'.uz.'c-.hJ-m*n.:d'l4 d'

To mi a'rabbit Bore fahion.


LARD a rabbit with bacon; roa it as you do a liare, and'

it eats very well.

But then you mu make gravy-aucez but"

if you don't lard it, white auce.

Turkier, pheaants, _Uc. may be Ia'rded. YOU inay lard a turkey or pheaant, or any thing-aim as_ i
you like it, _

- v'To roa a fowl pbeam! fa/limi i'


IF you hould have but one pheaant, and want two in a dih',

take a large full-grown fowl, keep the head on, and tru'sit
ju a's you do a pheaant; lard it with bacon, but don't' lard' '

, the pheuant, and nobody will know it.

7
.

'vo.w_-._-

JkULEa

fy,- ' 'The An:; t ,_Can/tery,


- '_
._ '
'

a'v

'

tojbe obervediin (ROA5Ttnd.:

'

' " IN' the r place, take great care the pit be very clean r

and b'e ure to clean it with nothing but and and water. '\Vahz
_ and
it clean,.and
with
a dry
cloth; for oil, brick-du
ocb thingswipe
will itpoil
your
meat.

amaw."

"at."
...u._.-_.4

....'B

F'

TO roa a piece of beef about _ten pounds will take an hour ct


i and ahalf, at a good re.

Twenty pounds weight will take , '*


three hours, if it be a thick piece; but if it be a thin piece of
twenty pounds weight, two hours and a half will do it; and o'
or:
according
to the
weight
of beef
yourwill
meat,
or hour
les.
Obferve,
in froy
weather
your
take'more
half an
- longer.v

'

'
'-.-"<-t

>l

." 'AM UrT I_O.M

., -. .-,_r.

*' Zleg of mutton o-f'ix pounds will take an 'hour at a quick


Ere', if froy weather an hour and a quarter; nine pounds an . - z
' ' hour and a half, a leg of twelve pounds will take two hours ;'

i froy two hours and a half; a large addle of mutton will

> take three hours, becaue of papering it; a mall addle will
take an hour and a half, and o on, acc0rding to the izez'a '
i brea will take half an hour at a quick re; a neck, if large,

an hour;_if very mall, little better than half an hour', a'


'.houlder much about the ame time as a leo.

P O'RctK.
, .

i '_ PORK mu be well done. To every pound allow aquarter _


of an houri: for example, a,joint of twelve pounds weight
three hours, and o on; if it be a thin piece of that weight,'_
- two hours will roa it.,_
._,.
_

AHamu-v..vv

Direction: concerning beef, mutfan, and park.

._

THESE three you may bae with ine nice dripping'.


-.>.-_>.

- l
-

Be '_

ure your re be very good and brik 3 but don't lay your mca't

- . too
of burning or corching.
.
. _ near the re, for fear

YEnL._

!A

i it

Jau

*-""**

. made Plain and En,

4_ * i3

'JnEqrL%-;"
a'

"""'.
wv-xv-rw
'Hw,_.*amT'_.,WYoVau-.,_W'7.->_

VEAL" takes much the ame time roaing as pork; bothe -- '

_ure to paper the fat of 'a loin or llet, and bae your veal With
*

'good butter. ' *

IHOUSLLAML-l
a la'rge
hour and abaed
half; with
ia mall
_ an IF
hour;
Thefore-quarter,
omlide muanbeipapered,
good one,
but-;
ter, and you mu have avery quick re.

lfa leg, about three'

quarters o an hour; aneck, a brea or houlder, three quar- j p *


ters of an hourz'if very mall, half an hour will do.

..-.- _-t. 4.- 4

a PIG.

,f

IF ju killed,
an hour;
if killed
the dayand
before,
an hour
i a quarter;
if a very
large one,
an hour
a half._
But and
the
be way tojudge, is when the eyes drop out, and the kin is

growna very
thenbutter
you mu
it with
a coare
cloth,
with
good hard;
piece o
rolledrub
in it,
till the
'crackling
is

crip and of a ne light brown.


W.'"_.thd-'u..v_.*m-_.-'.> .-_a-

'

A H'ARE.
YOU mu have a quick fire. If it be a mall hare, putct-'
-w...w.>y-a.n.-1-.w"

three pints of milk and half a pound of freh butter in the dripg
ping-pan, which mu he very clean and nice; i a large one, '

' two quarts of milk and half a pound of freh butter. You mu;
bae your hare well with this all the time it is roaing; and .
"un,

when the hare has oaked up all the butter and milk it will be

enough.

'
"'-_"
,'ra,-p.eM-'-

ATURKL
will
take an hour; a

.A middling turky

very large one,

hour and a quarter; a mall one, three quarters of an how,v ' i


r.

You the
mupaper
paperofftheand
brea
take
frothtillit itup.is near
Yourdone
fire en0ugh,
mu be then_
very'- ' i

good.

'

nooosa,
i Oaszkvrzheomemkny

"na-"t
"','T
rr'wr-x:

WFOWZLQ
\

.v\

aa

'

'

>

The Art of Can/crry,

-.. ":F-0.W.L.s-

-. -- 7 \

A-large fowl, three quarters of sin hourf a middling one, 2

g \ half an hour; very mall chickens, twenty minutes. Your re 'i


hj. .i mu be very quick and clear when you lay them down.
3

. FAME. D. UCKS
*' O'BSERviE the arinerules,

,WIL_D DUCKS;

TEN minutes at a very quick re will do them; but i _


'

'you love them well dal-e, a quarter of an hour.

zzf

.z

_i

TEAL, WIGEON,<3;.

' OBSERVE the ame rules.


ct'

U'O'ODCOCKS,

SNIPES,

. 7 1
,

and P/IR-'.

THEY will take twenty minutes.

'

' PIGE'ONS and LARKS.


_

->. i

THEY will take fteen minutes. '

Directions concerning poultry.

A >_
i

\,'_
-

' '- IF your re is not very quick and clear when you lay your _
>

poultry down to roa, it will not eat near o weet, or look o ,


beautiful to the eye.
r
. -

To keepnnnt bar.
_ THE be way to keep'meat hot, if itbe done beore your f' i
company
ready,
et the
dihoover
a pantoof_boiling
cover
the isdih
withis atodeep
cover
as_not
touch theWater;
meat,
and throw a cloth over all.

3i? ' 3

Thus you may keep your ment

hot a long time, and it is better than over-roaing and poil


. -.. _._-.p-

ing the meat.

The eam of the water keeps the meat hot, - -

and don't draw the gravy out, or dry it up; whereas if you ctqa _
.'-

>
I

t
k

did

tt
a

.
I

\.

\-..,
Alum-"unu*" *'-*'.*"'.'F"

made Pin-in and Foj.

'

15'- >'
dih of ment any time over a eheng-dih of' coals, _it willxdry
l up all thc gravy, and poil the mea

'- 'To dres Creens, Roots,v


.N..-..-.4

i AL\VAYS be Very careful that your 'greens

nicely picked

and wahed. You hould lay them in a clean pan," for eat of
ond or-dull, which is apt to hang round wooden veels. Boil'
all your greens in a copper auce-pan by themelves, with a. '
great quantity
o water..
ment&e.
withforthem,
'dicolours
them.
Ue noBoil
ironnopnns,
they for
are that
not
i
.,he,. ,. ,.- .- -.'-.

proper; but let them be copper, brus, or ilver.

'ov dres pinacb.

_4.,A
.,-3"75,
..-;-.4,_.n;_.-_.

PICK it very clean, and wah it in five or ix waters ; put it


in a auce-pan that will ju
Don't
hold put
it, throw
any water
a little
in,alt
butover
hake
it, -ct*
and
cover
the
pan
cloe.
' the pan often. You mu put your auce-pan one clear quick i '
As oonandasthait'the
you indliquor
the grcens
hrunk
andthem
fallen
to;
'_the
tre. bottom,
whichare
comes
out o
boil;

N. -.'_-'\

up, they are enough.

Throw them into a clean ieve,to_

."-.>_*l-4

drain, and ju give them a little queeze. 'Lay_them in a ._ '


plate, and never put any butter on it, but put it in a eup.'_

_ 'I-i

_,.o-._-_.N.L.

_ U To drtrtdbager, &it.
'CABBAGE and all ortsWhen
or young
the alks
prouts,
are me
tender,
be or
boiled
fall

A'<...'_j.-..-._- .r

, .

in a great deal of water.


to the bottom, they are enough; then take them o, before: &U.

they loe their colour. Alwnys throw alt in your water before
you put your greens in. Young prouts you end to tnbleju is '
'- they
with are,
a good
but picce
cabbage
of js_
butter,
be chopped
irring and
it for
put about
into ave
auce-pan
or i! T_ -'_
.,__.-.4_-4. v

minutes, till the butter is all melted, 'and then end it ta

.To dre rarr'm.


LET them _be craped very clean, and when theyarc enough
rub them in a clean c.0th,ctthen ice them into: plate, 'an-1 pour
v-,_

ome melted butter over them. If they are young pring car.'_
rats, half an hour will boil them ; i large, an hour; but 01.! .

- Sandwich carrots will ttke two hours. -

'_ .
.

_ -_W.-

_m'w

.i

'16-

ctj :..__
'

fir/ty" Cod/rew,
To dresturnipr. i

_
a
'ii '

i TTl-lEY'eat be boiled in the pbt, and when enough take: ' i


them out and put them in a pan and mah them-with butter .:
r
and a little alt, and end them to table. But you may do them

.l

z-lhus: pare. your turnips, and Cut them into dice, as big as the
:.'_z._-J.-_
A '

'top of one's nger; put them into a clean aucepan, and ju


cover them with water. When enough, throw them into a.
ieve to drain, and put them into a ancepan with a good piece
'of'butterz ir them over the fire for hve_ or ix minutes, and _
-end them to table.
'

-.

_ _ - To drer parnipr.

* THEY hould be boiled in a great deal o water, and when


. , you nd they are oft (which you will know by running a orl:
into them) take them up, and carefully erape all the dirt o
them, and then with a knife crape them all ine, throwingw

away all the iieky parts; then put them into a aucepan with
ome milk, and ir them over the re till they are thick. Take
great care they don't burn, and add a good piece of butter and ' '3 "
a little alt, and when the butter is melted end them to table.

_ To dres brdrkala.

i_

STRIP all the little branches o till you come to the top'
One,
with and
a knife
o all the
outidc
which
i _' is
on then
the talks
littlepeel
branches,
an'dhard.
throw
them kin,
into water.
Have a ew-pan of water with ome alt in it : when it boils
put in the brockala, and when the alks are tender it is enough,
then end it to table with butterin a cup. Tho Frenchkeat oil
_ _ and-Vinegar with it.
.
-

' i

_ j

,_
X

To dres pale/cer.

YOU mu boil them in as little water as you can, without

l
l

burning the aucep'an. Cover the aucepan cloe, and when j' '*l
the kin begins to crack they are enough. ' Drain all the water

out, and let them and, covered or aminute or two; then peel
-'.-'_.'-.I'*_:-.=_'.;>_'.e

' them,
them
your
andis,pour
ome
melted buttertoover
lhem., lay
The
beinway
to plate,
do them
when
theyiaredpeeled
lay
'them on a. gridiron till they are of a ne brown, and end them
to table. Anothe! way is to put them into a aucepan with

ome good bee dripping. cover them cloe, and hake the atn:e_- .
Pan often for fear
of burning
to the bottom.
When,
they- are pinea
9
.
.
_

, -

._'. .-v., -r

made Plainiand Eai A'


"V-Au.a*'w r*' *."'*-'

.' *- jntoanother
ne brown and
[or crip.
eat' oftake
the them
at, and
up put
in a butter
plate, inthen
a cup.
put them
o r _

v _,

To drtlr caulxawrrr." _ *

__

TAKE your owers, cut o' all the green part, and then cut '
the owers into our, and 'lay themvinto water for an hour:

then have ome milk and water boiling, put in the cauliowers,
and be ure to kim the auce-pan well. ' When the alks are.

tender, take them carefully up, and put them into 'a cullender
to drain: then put a poonul of water into a clean ew-pan
with a little du o ower, about a quarter o a pound o butter,
and hake it round till it is all nely melted, with a little pep- __

- '-.<'d'y-u
''' arm-.'ratus

per and alt; then take_hal the caulilower and cut it as you.

would or pickling, lay it into the ew-pan, turn it, and hake
the pan roun'd. Ten minutes will do it. Lay the ewed'in. *

the middle o your plate, and the boiled round it. Pour 'the
butter you did it in over it, and end it to table.

W. z,_4- @,._-__.>__WP

'
-

'35
. .-'.Juno

To drefr Fraicb beam

.
-

FIRST ring them, then cut them in two, and afterward'

acros: but i you would do them nice, cut the bean into four,
w"5
i,,
.-,_T';,nzrt-''.'wac-r._.t'.-*f.*ve.>-'

and then acros, which is eight pieces. Lay them into, water
and alt,when
and when
yourtender
pan boils
in ome they'will
alt and the
beans:
they are
they put
are enough',
he.

i i

ne green. Lay *
oon done. Take care they do not loe their
p
them in a plate, and have butter in a cup.
>
<'-.
'a-N_-.in

To dres arie-baker.

t '*' i i

WRlNG o the alks, and put them into the waterl'cold. .

i 'l

with the tops downwards, that all the du-and and may
boil out. When the water boils, an hour and a half will

_do them.

'

'

wmw,
nI"

_ To (Ire/3 apamgur.
SCRAPE all the alks very carefully till they look-white."
then cut all the alks even alike, throw them into water, and
have
ready
a ew-pan
boilin-v.
in- ome
and and
tie the
a i A i
paragus
in little
bundles.
Let thePut
water
keep alt,
bo'ilin'v,
when
d

they are a little tender take them up. l you boil them too much '
you loe both colour and tae. Cut the round of a mall loa '.
about half an inch thick, toa it brown on both iles, dip it in
they

v-p'-r_x.n_-."_P-.

z;
H'bg'zlrtof Coplrery,
, _
the-tlfpltragvs-liquor, and'lay i't in your dih : ' pou'ra little birttei _

:3..=..n-_=._.n-:_-

\J.-.
_

- . ex.a.\

the toai, then - l'ay'Fyour--aparagus onthe toa all round


pver
the dih,
with the white tops outward. Don't pour butter'

. i me', mehparagus, o, that makes them greay to the ngers,

HF BYF; [Air 'Htrer in a baonz -a!*.d_F-".d it to mue'

.*'1"!cri-":-'..*--_;
' - .. -.;:.,D1rection;
_
_u
concerning
-' _ garden
" .' things.
.
'

.".- ;

*'*:+:*
_-:_-:. .-1*_-'.- S*_

..
..

.'**v >l FMOST pc'opje poil garden things by over-boiling them.' Alliz'

.-_.

hings'that-are green' hould have a little cripnes,. for if

theyare over-boiled they neither have any weetnes _QFP


. _. :, _
.
.

cau'tyr

as.
'_'La-_-line.

IVHEN
_
__you Idres
o benn05and
dre; bean:bacon;
andiaron,
boil the bacon by
_ _ itelf,
. _:.-_* :-. _'Lr*

and the beans by themelves, for the bacon will poil the co-,
lour _o the bcans, Always throw ome alt into the water, and'
_ome parley nieely picked. When the beans are enoughj
you to
will
know
by their being
tender)
themthrpyvi
into'
. awhirh
cullender
drain'.
i Take'up
the bacon
andthrow
kin it;
qme rapings o bread over the top, and if' you' have an iron make '
it red-hot and'hold oye'r it, to brown the top of the bacon: i '
you have not one, et it before the re to brown. Lay the' , i
,
\
.

eansthen)
in 'the_to dih,
baconin ina baon,
the middle on the top,' and
end
table and the
butter
i
9.."
A

_ .

.
'

To 'gipl-egrmy fay-'a make), or anyhrt of fowl. i '


_-'_-.a:

TAKE a poundof the 'lean art of the beef, hack it with a


=
knife,
_it well,
a ew-pan
a piecepf itfreh
- *-butter_.flour
'lVhen
the have
botterready
is melted
put inwith
the bee,ry
till -3
.':='>.'.

brown, and then pour in' a little boiling water; hake it

round, and then ll'up'with a tca-keulc o boiling water. Sti


>_-;
.1.'.;_..
'en-in:

it altogether, and put in two or three blades o mace, four or


_ Live cloycs, ome whole Pepper, an onion, a bundle of weet

erbs, a little cru of' bread baked broiivn, and a little piece of
Cover
andmake
let ita ew
_till rieh
it is gravy.
ag good as yon
. i Farrot.
would baye
it. it_cl0e,
This n'ill
pint of

'To after? maltan, beef, _ar 'peg grew;

'" iTAKE a_pound o meat, cut it very thin, lay a iece of

base-a aboxzx two inches long: a? zhe OFWT? 9? me ew-Pan


9' .
\

'
*

'

_viqdejPlai'n and Ezzjj;

A '17 "

19 t
'oz
coiver
auceiiz cloe
pan, and
for two
lay the
or. three
meat on
minutes,
it, Lay
theninpour
omeincarrot,
aquartano.f .
5...
..r_:

boiling water, ome pice, onion, weet herbs, and a little cru'.
_zl

of bread toactl. ' Let it do over a low re, and thicken it with,

a little picce o butter rolled in our. When the gravy is a' '
good a; you wonldhave it, eaon it with alt, and then train.

it o. , You may omit the'bacon, i you dilike its' ' ' __ _


*

To burn butter fcr'rbirl-ening of hare.

___

SET your butter on the re, and let it boil till it is brown.
then hake in ome flour, and ir it.all the time it is on the, *

re till it-is thick. Put it by, and keep it-or ue. A littlev
piecc is what the Cooks ue to thicken and brown their auce 3

but there are cw omachs it agrees with, thcreore eldom."


moa___;._.
n-_. 4u.1Wa-.m, _-.\-._\

make ue of it.

'

'

. > '. To make graay.


IF you live in the country, where you cannot always have

gravy-meat, whr-n your meat comes rom the butcher's take a


piece o bee, a piece o weal, and a piece o mutton: cut thEm ,

into as mall pier rs as you can, and take a large deep auce-pan
with
acover,
layo
your
beef aatlice
bottom,
then
mutton,
a . '
very little
picce
bacon,
or two
oyour
carrot,
ome then
maee,-
cloves. whole popper black and white,_a large onion cut in lices, '*
a bundle of weet herbs, and then lay in your veal.

Cover it.

cloe over a low irc for ix or even minutes, haking the auce
.'Au.d-La

_. t

pan now and then; then hake ome our in, and have ready
ome boiling water; pour it in till you cover the meat and ome-1'
" 'thing more, Cover it cloe, and let it ew till it is quite rich

and good 5 then 'raon it to your tae with alt,v and then train'.

-._-'vmum.naa-d'n-um

. _ito.

This will do for mo things.

To "w-e gm'ty for oups,

'

TAKE 'a leg o beef', cut and hack it, put it into a large .
earthen pan; put to ita bundlc o weet herbs, two onions

iluclc with a few Cloves, a blade or two of mace, a piece of


carrot, a poonul o whole-pepper black and white, and a quart
of ale bee, Cover it with water, tie the pot down cloe with . brown paper rubbed with butter, end it to the oven, and let it *

bewell baked. \Vhen it comes home, train it through a coare


ie've; lay the meat into a clean dih as you rain it, and keep it -_

._
,a-_ o..t -. 4

Ca

. -

.L.
allow

'.-

.rl

' '_ it!


beare.
_
'mea'saettzihgm'ahoure,and
.' A The MI'ofCooRny,"-_will fervent-gravy.
_ _
it'
.
'.
:.

' fhie'leeoed.th a piece of butter, red wine, &ambuh-or' what

aw-4.:
.'_
<
I x..._- :a

_ i hun'
Ever 'you
mindhave
to put
and boiled,
is alwaysyour
ready
orwill
oups
o
orts.haveIfayou
peasin,
ready
oup
oolti

cua.-

- be made: 'or take ome of the broth and or'ne vermicelli, boil
it together. fry a French roll and put in the middle, and y0u

have good oup. You r'nay add a ew trues and morels, or _ _


celery ewed tender, and then you are always ready.
5

To bake a leg of beef.

" DO it jut in the ame manner as heore directed ln the make


. ing gravy or oups,.&c. and when it is baked, lrain it through

* * __ 3 coare ieve. Pick out all the news and at, put them into
auce-pan
a few tlolled
poonuls
of theand
gravy,
little red wine,
' aa little
piece with
of butter
in our,
omeamuiard,
hake

your auce-pan often, and when the auce is hot and thick,
4_ dih it up, and end. it to table.

It is a pretty dih.

'To Ball: an ox's bend.


,

- DOju' in the arne 'manner as the leg of bee is directed to

'_ b'e done in making the gravy for oups, &c. and it does full as
Well for the ame ues.

I it hould be too rong for any thing

you want it for, it is only putting ome hot water to it. Cold
water will poil it.
'
'

._-o.I_a.u-_L.<_- .=_a-.
-._*<. .r-.z.c,*

pickled
park.boils. i Ifa middling
' '- BE ure 'yea 'put itToin boil
'when
the water
r piece, an hour will boil it; i a very' large pieee, an hour and

' .-

a ball', or two hours. lf 'you boil pickled pork too long, it will

ed. th usur
t

....!
t.c
a
'. _."

z-u-.-r.v_. -\._.es'...-,m.I

'

imde m m: Early-" i
* . .'! '.'_z'. I --.*7-..
'

,*_'. n.,

- him P- "er
\

..l_i-tM..A.D:',

To

'j- but;"

-5 '__> .
.4'

[QH 33.-.

dtotrb 'OF-'913.

knife
TAKE
or rollin
vent," cut
pin,'itand
thin,
grate
beatomra fumfcg
well witha?"
theNNW;
back of)
dfP z_l * "
p them in the yo k o- an egg, and (n n-.cm m a little butter ttll '
i they are ofa ne brown; then pou' the but'" from them; and

have ready half a pint of gravy, a link' Pi'xor butter 'oned inv i _

our, a few muhroom', a glas 0' White Wine, the Yolk of an .


,it wants a little
- _ alt,
. pit nih stir it altogether, and V .-en tt IS oa nrethtcltnes

i .,cog, and a ltttle


cream mtXed
togctlwf .

.. dih it up. h does very well willn-Jl the cream, t you have
none; and Very well without grau . on_ly PUFID
as muh , '
in warm water, and either red or whn; Wine.

'-

To (Ire/3 White Sal-V tollcp:_-

' A

q
-n_'v-.-ei_

Do not dip them in egg, but l'n them till they are tender, ,
but not brown.

Take your me," .-ut o the pan, and pour all . .

out, then pUt in your man again, zts aboye, calm-9" mu Put . _
in ome cream. .

p_a.nmLo._z-_n.uQ-M.

'
.*
r'
To dre'
ajzllgz
of um! .,Mlb
rauops.

FOR an alteration, take a mall in" Of Veal, cut What COL. -'
lops you want. then take the uddr' and ll-it With force-men,"

roll
youritcollops
round,intietheit dih,
with aand
packtlnWd
lay _l'm"acro'
"dd'mld
m "
th? mlddlb
ifj by:
Garnih your dihes with lemon.

To make oru-i-Ifqt bath.

Noctxv 'you are to oberve, an, force-ment ball: are a great


addition to all made dihes; matlr lhu" "kc half if Pound of

Veal, and half a pound of het, ntt ne, and beat m a mar.
ble mortar or wooden bowl z hzu *-* a few u'hchs hred ne'
'a little mace dried and beat inrt a mall, "ntmeg armed' of
half a large one, a little lemon rc cur very ne' 'lle V?"
per and alt', and the yolks of tut' T'EBSS mix an th-e well KO';
_ '
*
c 3
*
*
getber, '

_.

'25

<wA<-J>.> _

'

_.-"'Tbe.'art of'Cdake'y,

j. -'Fether, then roll them in little round halls, and ome in little i

ong halls zroll them in our, and rythem brown. If they'


are for any thing of white auce, put-a little water on in'a auce.
'
.

pan, and when the water boils put them in, and let them boil)
_ _for a few minutes, but never fry them for. white auce.
*n

.-.* '- A -' ' i _

' Trxges and march good in itten: and/haps.

._,; ,

V TAKE half an ounce of trues and.morcls, immerthem


a-

_ ,

in two'with
or three
poonuls
a few thicken
minutes,both
thenaui'ce
put
them'
the liquor
into o
thewater
auce.for They

'

and oop, and give it a ne avour.


'1
..

-. *. . . v.
To ew ox-paam. . '
__ _
. '
.
l
.
' > 27 - STEWV
them very tender; which muct be done by
putting 9

'
i
1'

them into cold water, and let them ew very oftly over a low-z
re tilleither'into
they are-tender,'then
cut orthem
intoand
pieces
and put
__them
your made-dih
oup;
cocks-combs

, -z l-l _ct ._-*


A . ,_

ct . fy and artichoke-bottoms. cut mall, and put into the made-"dih,

)Garnih'yourdihes with lemon, weetbreads iewed or white

' if, j - i' - . - dihes, and ried for brown ones,_and cut in little pieCes.

i 7

.' r

To rdgoe

Iegof mutton.

'

i .;.

53

'7 TAKE all the kin and at o, cut it very thin the right Way

ZL

of the grain, then butter your ew-pan, and hake ome our'r
' into it; ice half a lemon and half an onion, cut them very

mall, a little' bundle of weet- herbs, and a blade of mace.

if;

Put

'all'together with your meat into the pan, ir it a minute or


two, and then pur in tx poonuls of gravy, and have ready an

'
if

'Anchovy m_inccd mall; mix it with ome butter and our, ir


' it altogether for ix
and then
dih it up. _
To minutes,
make a brown
frimy.
.
A
v

i'

YOULmU take your rabbits or chickens and kin them, thcni


cut them into mall pieces, and rub them over with yolks o'ff
' eggs. ' Havcready ome gratccl bread, a little beaten mace, andi
a little grated nutmcgemixt together, and then roll them in

"p-T
x",A-

it: put a little butter into your ew-pan, and when it is melted
_ put in your meat. Fry it o a ine brown, and take'care they;
don't (lick to the bottom of the pan, then pour the butter romin'

__ _themct, and pour in half a pint of gtavy, a glas of rcd winR:

man-um."
'aL'dTMt
*MF-'w,\"-W>*UJ."F'*MN-".Mvrm-e",
'i

-'

'

r, 'Bade Piaz'n' aridajii

-> *

74; =

aw fnuihrooms, or two fpoonfuls of the pickle, a little alt (if

if wanted) and a piece of butter rolled in ow. \_Vhen it is of a


'ii

ne thicknes dihjt up, and fendit to tablet

'

'

i ' il: *. vTo inakc a whitrfricaji '

,'_. .

YOU inay talte two chickens or rabbits, kin them and- i


-_

them
Laylay
them
into
iout allinto
thelittlepieces.
blood, and then
them
in' awarm
clean water
cloth to,
to draw
dry.:'_

put them into a ew-pan with milk and water, tew-themtill v_ i


they are tender, and then take a clean pan, put in h'alfa'pint '- '
-of cream, and a'quarteir,_of a pound of butter; ir it-togethe'r
till the butter is melted, but you mu be ure to keep it- irring
all the time or it will be greay,- and then with a fork take the '

thickens or rabbits out of the ew-pan and put into-the auce:- _ '

L,

' pan to the butter and cream. Have ready a little mncedried . j
and beat ne, a very little nutmeg, a few mufhrooms, hake all ' * *
together
for aapoonful
minute or
and dih
up. as lf
youand
havegive'
no '-.ct
muhrooms
of two,
the pickle
doesit full
well,

_i,s

Tofrxcahycbzrkem, ral/lut, lamb, mal, &Fr- _

DO them the ame'iwayt '

it
a pretty
veal
roaed.tartnes.' i. This
_, ' _ is a verypretty
" i auce for' a brea-o
A _
-

g'

. .. _

.
i i 11 econd

'- --

'

., . _

'a ' wake' a wltilrrridacjii

L__

is"

-.,,.2,7.~.

_' iYOU mu tak'eitwo or three 'rabbits or' chickens,

2 '.

them, and layv them' in Warm' water, and dry them with acleaii ' 7 .

_ cloth.

Put them intoa ew-pan with a blade or two of'mace,ct

-'

'wa1.n-en

'a little' black and vi'hite popper, an' onion, a little ,bundlei_,of'_ '
Wect-herbs, and do butju cover them with wate'r': ew'them >- '
till they are tender, then with a fork take them out, rain the
diquor,
the liquor
an'd and
put half
thema into
pint,of
t'ne pan
cream,
again
thewith
yollbhalf
of two
a pent
eggs
or' _. i
e.

beat well," half a nutme'g grat'ed,'a glas of,whit'e wane, a

-'-,'Wan--n*u.a_-.,..A4_-.<W-T w>-_

little piece of butter' rolled in our, and a gill of mufhrooms;


_keep liirrir'tg all together, all the while one n ay, till it is mooth' '

and
of a ne thickuei's,' and then dith it up._ t Add
what you 't
[lion-t'-v
.
il' *

-o'4
I

_i .

' .

'an-w'

_,.
e
..

,',.

24

i it 'i '- .

'

Jbadrt rCoake'y,

.-*d._-4-'.-l_-.*.- .-n

'
'441.
JMM_

-.

An.

* u

;. ' t..

third may

"taking a Obi'eifricacy. 2 '

'

TAKE three chickens', kin them, cut them into mall


eces ; that is, every joiut aunder z lay them in warm water,
' for a quarter of an hour, take them out and dry them with a

.
'.

cloth,>then put them into a ew-pan with milk and water, and . '
boil them tender: take a pint of good cream, a' quarter of a

.
. _ -.

pound of butter, and ir it till it is thick, then let it tand till


it is cool, and put to it a little beaten mace, half a nutmeg,
grated,
a little alt,
a gill
of the
whitechickens
wine, and
fewthe
muhrooms
5
ltir
all together,
then
take
outa of
ew-pan,i'

.',-. . .

_.
.

throw away what they are boiled in, clean the pan and put in'
.the chickens and auce together: keep the pan haking round
till they are quite hot, and dih them up, Garnih with lemon.

.
.
_'. ;. '. *_. :.'

' They will be _very good withoat wine.

o rirag rabbits, lamb, weetbreadr, or tripe.

"_-*-'

_DOthem the ame way.

_v

Another way to frimey tripe. _

'T AKE a pieceof double tripe, cut it into ices two inches
._43... '. -.

long, and half an inch broad, put them into your ew-pan, and
"La-3.'
-,;
Jinw:

prinkle a little alt over them; then put in a bunch of weet


, herbs, a little lemon-peel, an onion, a little anchovy pickle,
and a bay-leaf; put all thee to the tripe, then put in ju wa
ter enough to cover them, and let them tew till the tripe is
very tender: then take out the tripe and irain the liquor out,
hred a pconul of capers, and put to them a glas ofwhite wine,
and half a pint of the liquor they were (lewed in, Let it boil a
little while, then put in your tripe, and beat the yolks of three

'..(na.v-'o:u.lLd.;-zai,

. eggs; put into your eggs alittle mace, two cloves, a little nut

mcg dried and beat ine, a mall handful of parley picked and
hred ne, a piece of butter rolled in our, and a quarter of a
.

I_
*,er:
. .._ tr

pint of cream: mix all thee well together, and put them into
your ew-pan, keep them irring one way all the while, and
when it is of a ne thicknes and mooth, dih it up, and garnih
the dih with lemon.

You are to oberve that all auces which

have eggs or cream in, you mu keep irring' one way all the
' while they are on the re, or they would turn to curds. You may
' add white walnut piekle, or'mufhtoorns, in the room of capers, '

. ,_ju_ to make your auce a little tart.

-*

' To

snow:,A,

'_NW'\fM'- u{;.-W-"'wFFv*i"'-'v

'may- Plain' "3545.


25
A 'ire n'13:f_ -.'r-;-*- 7
.*?
-' p.; n-z- ,.- >-.1
.. ,. .
..
"3.

- a

-.

To regne bogiee: anew', z _=, -- ,

,__
TAKE your
feet and vcare out of the pikle they

oddd A '

t -* in, or boil them till they_are tender, then cut them imo ux;
long thin bit' about two inches long, and about aquartcr o an
' inch thick: put them into your lew-pan with half a pintpf
good gravy, a glas of white wine, a good deal of muard, a'

good piece of butter rolled in our, and a little pepper and'


fult: (t'u- all together till it is o a ne thicknes, and then dih.
'to .

heate, they make a very pretty dih ried with butter and
muiard, and a little good gravy. if you'like it.

Then only a

You may add half an onion, cut ' *

cut the feet and ears in two.


mall.
' "

_Tof'ytr'ip; ct A
CUT your tripe into pieces about thtee inches_ longidip
them in the yolk of an egg and a few ctum: of bread, fry them
of ane brown, and then take them out of the pan and lay
' . them in a dihto drain. Have ready a warm dih to put them

in, and end them to table, with butter and muatdin acup. _ . '

iTa'j'Iew Mpe. 7

.: <.-W_.>-_h.*-au.

tw-o"'-NQ'-U'" '*

CUT 1.' jluias you do fdr'frying; and et on ome water: in?"

a auce-pan', with two or_three onion: cut into lices,- and ome
alt.

When it boils, put in your tripe. -Ten minute: will boil

it. Send it to table with the liquor in the dih, and the onions.
Have butter and muiard in a cup, _and dih it tip. You may
put in as many onions as you like to mix_with' your auce','or
leave them quite out, ju as you pleae. Puta little hundle d' .
..-uu\-he

weet-herbs, and a piece of lemon-peel inzo the water, when;

you put in your tripe.

'

'

'

Africaey of pigeonr.

' '

'

TAKE eight pigeons, new killed, cut them into mall pieces,
andwater.
put them
intoyour
a ew-pan
a pint ofpepper,
Claret and
a pint
of
Seaon
pigcte'ons with
with alt-and
a blade
or
two of mace, an onion, a bundle o weet-herbs, a good piece.

o butter ju rolled in a very little our: cover it cloe, and


let them aetv till there isjui enough for auce, and then take,
, out
-h-. _.-: -. u_

wh_y->_-M_.w'-N*_.W-c._-,

4 T
'

a.

. , man b-Ve'o'bkc'ryz -

"15. -

. .

. _out the onion'hnd weet-herbs, heat up the yolks of.three eggs',


' - ' grate
andthewith
'your
puhide,
the meat
al
to _onehalfa
dei ofnutmegin,
the pan and
gravy
to poon
the other
andir

'

in the eggs; keep them tirring for fear of turning to curds, '

" and when the auceis ne and thick hake all together',- put in'
halfa poonful o Vinegar, and give them a hake; then put the_

. -e.t:.

meat into the dih, pour the auce over it,,and havc're'ady ome

ices of bacon roaed', and ried oyers ; throw the oyers all
oVer, and lay the hacon t'0und. Garnih with lcmon. ' - -

.A'.1-:..'-r.*n:_'

___,,

.'

"=..:.;.l:t

Africqy of lamb-one: andweetbreadn


>

- '_

HAVE ready ome lamb-ones hlanched, parboiled and fliced,


. two,
and our
two orofthree
fwcetbreads
5' if very
cut them in'
the yolks
i'xcthard
eggs whole;
a fewthick,
pilacho-irut'ker
.on.
*''MJTU

_ nels, and a few large oyers: fry thee all of a ne brown,


then pour out all the butter, and add a pint of drawn gravy, the
_
1
lamb-ones,
omepepper
aparagus
inch long,
" * nutmeg, a little
and tops
alt,ahout
two anhalots
hred ome
mall,grated
and '
a glas of white wine.

Stew all thee together for ten minutes,

then'add the yolks of ix eggs beat very'ne, with a little white


wine, and a little'beaten mace; tir altogether till-it is.o a '
ne thicknes, and then dih it up. Garnih with lemon. ;

To beg/lah ralf': head.


' .. BOIL the lhead;ialmo_t enough, then take the he half and _
iwith a harp knife take 'it nicely r'om'the bone, with the two
eyes.

Lay it in a little deep dih before a good re', and 'take

- great care no ahes fall into it, and'then hack it with' a knife' TT
..cros and cros: grate ome nutmeg all over, a very little pepg
per and alt, a few weet herbs. ome 'crumbs of_bread, and a .

little lemon-peel chopped very ne, hae it with a little butter, _


, then haile it again, arid pour over it the yolks of two eggs; keep
the dih turning that it may be all brown alike :' Cut the other
_: 'half and tongue into little thin bits, and et on a pint o'drawn_
v gravy in a auce-pan, a little bundle o weet-herbs, an onion,

a little peppcr and alt, a glas o red wine, and two halots ;_ _
boil all thee together, a few minutes, then rain it through
a ieve,
put you
it into
ew-pin
themulhrnoms,
hah. Floura
the
meatand
before
puta itclean
in, and
put inwith
a few
poonul of the pickle, twu fpoonfuls of Catchup, and a few tru
e's and morels; ir all thee together for a few minutes, then

'beat up half the brains', and llir into _thc lew-pan, and a little
piece

i -,-,_

n'ire"'up-'e

made 'iPIa'x'n and Ea/j. .'

'a

. 7273..

w--

=' piece a: butter rolled in our. Take the other half of the tm.w'\-"Wtl '("'1.

brains-and beat them u'p with 'a little lemon-pe'el cut ne, a
little n'utmeg grated,'a little beaten mace, a little thyme hred 1

< mall, a little parley, the yolk o an egg,- and have ome good
dripping boiling in a ew*pan; then fry the brains in little
cakes, about as big as a croWn-piece. F ry _about twenty oyera
clipped in the yolk of an egg, toat ome lices of bacon," fry'a
few force-meat halls, and have ready a hot dih; if pewter,
' -*"-'-*-Mw-.'*_"

aover a few clear coals; if china, over a- pan of hot water.

Pour

in
your hah,
in your
toaied head,
throw
force A
meat-halls
overthen
the lay
hah,
and garnih
the dih
withthe
fried_oyers, the fried brains, and lemon; throw the re over the '

hah, lay the bacon round the dih, and end it to table.

ma'on'ymuap._m-,t
,W____T.W\H_- w.___W. _'ANI,_ ,

To
calf'r Lead while.
,
TAKE-half a pint o gravy, a large wine-glas of white
- win_e,_ a little beaten mace', a little uutmeg, and a little alt; '
throw into your hah a _few mulhroome, ale-a' trules and mo

4W-.a-t.un_tm-wl4

rel> fir
a fewa artichuke
aparagus
tops,
'if parboiled,
you have them,
good _piecebottoms,
of but-ter and
rolled
iin our,

the yolks of two eggs, half a pint of cream,iand one poonful of


muhroom catchup; ir it all together vervct carefully till it is
of a ncct thicknes; btlren pour it into your dih, and lay the
other
half
head
as_ before-mentioned,
in the
middle,
and
gamih
it of
as the
before
directud,i_
with filed oyers,
brains,
letnung
and force-meat balls. ried.; r

To little 'o cal/"r brad._;- A " - i i'

ict i TAKE the head, pick it and wah it very than; takeian i

earthen dih large enough to lay the head on, rub a little piece ' - ' _
of
butter
lay head
ome *.long
ironkewer
hewen;
acros
the all
topover
of thethe'dih,
dih, andthen
lay the
ziem;
up "
the meat 'm the middle that it don't lie on th- Jih, then grate
ome nutmeg all over it, a few weet herbs hred mall, fume

_' crumbs
all over:of ick
bread,pieces
alittle
of lemon-pcel
butter in the
cut eyes
ne, and
and all
then
'ov'c'r
ourthe,
it

l
_ head, and flour it again.

'Let it be well baked, and of aine

broun; you may throw a little pepper and felt Over it, and put

into the dih a piece of beefcut mall, a bundle of weet-herbs,


an onion, ome wholepepper, a bl'ldc of mace, two Cloves, a
pint of water, and boil -he brains with ome age.- W'hen the
U

___'.-4h.a<.'*-

p head is enough,_'lay it on a dih, and et it to the re toseep


warm,

.- qeN>1uwW" _"-'

.I-. -.--.WMTU
.l
_->;._-Ml

r =-'

28

* Tbc'd'fl of Co'akey, :

warm, then tir all together in the dih, and boil it in a auceq
pan ; rain it o, put it into the arce-pnn again, add a piecd
r.*

o butter rolled in our, and the age in the brains chopped

ne, a. poonul o eatchup, and two poonuls o red wine 5


boil them together, take the brains, beat them well, and mix '
*>.L.-.

them with the auce: pour it into the dih, and end it to table.
You mu bake the tongue with the head, and don't cut it out.

It will lie the handomer in the dih.


_

'

.. DO
_ _ itithe' ame To
bake
head.
way,
'
andaheep's
it eats _very
well.

' i A q- r _ _

i\

a'dre 'a lamb'r head.


.BOIL the_heaid and pluck tender but don't let the liver be 4

too much done. 'Take the head up.ihack it cros and cros
. with a knife, grate ome nutmeg over it, and lay it in a dih, ',
before a good re; then. grate ome crumbs of bread, ome
. . weet-herbs rubbed," a little lemon-pecl chopped ne. a very
' little'pcpper and alt, and hae it with a little butter: then throw'_
' a iittle our',over it, and ju as it is done do the ame, bale
it and drudge it.

Take hal the liver, the lights, the heart and

* i tongue, chop them very mall, with ix or eight poonuls of


'gravy or water; rt hake ome our over the meat, and ir
it together, then put in the gravy or water, a good piece o but
ter rolled in a little our,a little pcpper and alt, and what run:

a. v

from the head in the dih; immer all_togethcr a few minutes,

and add half a poonful of Vinegar, pour it into your dih, lay
the head in the middle of the mince-mcat, have ready the other
' half of the liver cut thin, with ome liccs o bacon broiled, and

lay round the head.

Garnih the dih with lemon, and end it '

' to table.

To ragoa a melt of wa.

, ._

- CUT a_ neck of veal into leaks, atten them with a rolling- t ' pin,
with alt,
and mace.
them
with eaon
bacon,them
lemon-peel
andpepper,
thyme,cloves
dip them
in thelard
yolks
o _
eggs, make a heet of trong cap-paper up at the four eorners

in
the and
formalo
of the
a dripping-pan
z pin
the corncrs,
the
paper
gridiron, and
et llp
it over
a re of butter.
charcioal;
put-in your meat, let it do leiurely, keep: it baingand turning
_
_
. .
. w

1
"',.

_
"

m:
'

.w.
"

MddeiPIai'i And Eajj.

v__,..

_ -- _ i _ go'

to-leeep in the 'gravy z and when it is enough have ready half a '
pint of rong gravy, eaon it high, put in*muhrooms_ and
pickles, force-meat balls dipped in the' yolks of eggs, oyers_
ewcd and fried, to lay round and at the top of your dih, 'and
then _lcrve it'up. l for a brown ragoo, put inred wine. lf
(or a white one, put in white wine, with the yolk: of eggs beat '
up with two or three poonuls of cream.
_'
_
'

To ragao a brea of wa.


brea of' veal,anputonion,
it intoome
a large
ew-pan.
put i
in TAKE
a bundleyour
of weet-herbs,
black
and white
Pepper, a hlade or two of mace, tWo or three cloves, a very little' - .
piece of lemon peel, andju cover it with water: when it i"
tender take it up, bone it, put in the bones, boil it up till the _

g'ravyjs vrry good. then rain it o, and if you have a little


rich beegravy add a quarter oa pint, put in halfan ounce of
trues
a lpoonul
or them
two o
two orinthree
poonulsandof man-is,
white wine,
and let
allcatchup,
boil together:
the'

mean time our the _veal, and fry it in butter till it is oa ne


brown, then drain out 'all the butter and pour the gravy 'on
are boiling to the Veal, with a few muhrooms: boil all toge
ther till the auce is rich and thick, and cut the wcetbread in-_ -

to four.

A few force-meat halls is proper in it. Lay the veal

in the d1h,_and pour the auce all ovcrit. Garnilh with lemon.

' Another-way to ragoa a brea of wa. ' - _


YOU
it nicely,
lour and
it, and
it oa neasbrown,
i then
pourmay
the bone
at out
of the pan,
thefry
ingredients
above, - i
A."a.

4.-h.-'nt-a-.wa.n.>4-_M.

with _the bones 3 when enough, take it out, and rain the li
quor, then put in your meat again, with the ingredients, as- before directed.

A brea o wa in badge-pody.
TAKEahrea o veal, cut the bricuit into little pieces, and
every bone aunder, then our it,*and put'half a pound o

' good butter into a lew-'pang when it is hot, 'throw in the veal,
fry it all over o a ne light brown, and then have ready a tea
kettle of water boiling; pour it in the lew-pan, till it up and ix _
it round, throw in a pint of green pea's, a ne lettuce whole,

clean wahed, two or three bludes o mace, a little whole pepper


tied in a mulin raz, a little bundlc of weet herbs, a (mal
onion

._ .;-_, . -_.
_ _-

\"

- 30.

' FZF 31'I of Caokv .

-_ .

onion uck with a ew cloves, and _a little alt. i Cover-it cloe,


and lc'tit ewanlhour, _or till it is boiledto y0ur,palate,_i you
would have oupntxde of it; _iyou would only have auce to eat'
with
veal,
iuillthcre
isju
as much'as'you
wouldthe
have
foryou_muli
auce, andew
caon
it with alt
to your
palaite; take. ,

a
l\

o:: the onion, weet-'herbe and pice, and pour it altogether in

___'

to your'dih, It 'is a ne dih. If you have no pcae, pure three

or four cucur'n'oers, coop out 'he pulp,'and cut it into little' 3 '
___;

pieces, and take ou_r or tive heads o celery,_c!e.tn wahed, and


cut the white part mall ; when y0u have no lettuces, take the

.'-t'
4.'2
i.
.r.-.Z
a:

little hearts o avoys, or the little young prouts that grow on


'theNote,
old cabbage-alks
big as
topofoit,your
rhdmb.
Iiyou would about
make as
a very
inethedih
ill the
inide
''*-M'_-_.',-_.

of your lettuce with force-meat, and tie the top cloe with a
c. .um,
L.*. '.__'_-'-

'' t

thread; ew it till there is 'but ju enough or auce, et the


\
.

lettuce in the middle, and the veal round, and pour the auce _
all over it. Garnih your dih with raped bread, made into;

_ gures with your ngers. This is the cheape way of dreing


a brea of veal robe good, and erve a number of people.

M*L_;'a.4_-_-..ia.*t:_c-uA.='i

't

To' collar a brea of weal.


. TAKE a very harp knife, and nicely' take out all the bones,
but take great care you do not cut the meat through ; pick all
the at and meat o the bones, then grate ome nutmeg all
oVtr the inide o the veal, a vcry_little beaten mace, a little'
.,-_.z -.

popper and alt, a ew weet-herbs hred mall, ome parley, a


little lemon-peel hred mall, a ew crumbs o bread and the

,.t

bits o at picked o the bones; roll it up tight, ick one kcwcr

in to hold it together, but do it clcv'er, that it ands upright' in,


. the dih; tie a packthread acros it to hold it together, pit it', .
then roll the caul all round it, and roa it. An hour and a' quarter
docaul,
it. drudge
iVhcn ititwith
has flour,
hccn hae
aboutit an
the i
re take wan
oll'the
wellhour
withatfreh
e. _

butter, and let it be oa ne brown. For auce take two penny


wonh o gravy bee, cut it and hack it well, then our it, fry
I

it a little brown, then pour into your cw- pan ome boiling wa
ter, ztir it W(ll r'ogcthcr, then ll your pan two parts ull o way
ter, put in an onion," a hundlc of weet herbs, a little cru of

' .brcad roaed, two or three bladcs of mace, four cloves, ome_
. whole popper, and the bones o the veal. Cover it'cloc, and
let it ew. till it is quite rich and thick; then rain it, boil it up _'
with ome trules and morcls, a ew muhrooms, a poonul of
. Fatchup,
_ two' or thrcc hottoms
H
oarticholtes, 1if you have them
zd

.
_ . ..-e. .

L-:_

wl

- ._

nmdcxP-Iain-qnd Eqct;

T -_ at' ."

and a little alt,

enough to eaon the gravy. take the paele-;_

thread o the Veal, and et ibupright in the dih; cut the weet-t ' '
bread into four,'and broil it of a ne brown, with a ew orce

mcat-ballsi riedz lay thee round the dih,-an_d pour in the '
auce. , Garnih the dih with lemon, and end it to table.- i '
_

To cal/'ard et'

o] met/kin," _ _

'.

' DO- itthe ame way, and it 'eatsyvery well.v But You mu, _

'eke 'o thy kin. .

'

"

' '

Anotbcrgpod way 'a dre a brea of mutton. i'

' *
_

COLLAR _it as before; roa'lz'it, andalc iti with half a pint.


of red wine, and when that i: all oaked in, hae it well withj ' '

butter, have a little good gravy, et the mutton upright in the: i


dih,
end itpour
to table.
in the gravy,
Dou't garnih
have wcetthe auce
dih, asbutforbevenion,
_ure to taltei
and

* - the kin othe mutton.


The inide _of a urloin of bee is very good done this way. *

lf you don't like the' Wine, a quart of milk, and a quarter of


a pound of butter, put into the dripping-pan, does full as well. ' >- ' _
m qc it,

- .

'.-. .

.' _ _

.
_ To force a leg i lamb.
u
KVITH
a
harp
knife
carefully
take
out
all
the
meat,
leave the kin whole and the fat on it, make the lean you cut and
ctout.
into
o bec-i'uet
force-meat
cut thus:
ine, and
to two
beatpounds
in a marble
of meat,
mortar
add three
till it pound:
is very

line, and take away all the kin of the meat and uet, then '

mix or
with
fourblades
poonuls
o grmedhread,
eight
or hall'
ten Cloves,
five
ix itlarge
of mace
dried and beat
ne,
a large ' i
nutmieg grated, a little pepper and alt; a little lemon-peel Cut
ne, a ycry little thy-ne, ome parley and four eggs; mix all , _ together, put it into the kin again ju as it was, in the ame
hape, _ew _it up, roa it, baic it with butter, cut the loin into

eaks
ry it-nicely,
la the leg
the dih
the upon
loin
_I'ilulld and
iti, with
(lewed CBUllHOWC
(as inin page
17) alland
round
_

*"-' -

theloin; pour a pint of good gravy into the dih, and end it to ' '
. table, _Jypd dqn't like the cauliower, it may be omitted. _ '

LET
, the leg be boiled
Tobailalegolamb.
very white. An hour will
* do it. Cut
the loin into caks, dip them into a ew crumbs of bread and
_ _ .
egg, fry them nice and brown, boil a good deal _of pinage and- '

let!

itzgz-c.
':tmue-en'

Tbe'dr: ofCoekc'y," .

Jij

'

-,32".

lay' ln'the' dih, pu't the leg in the middle, lay the loin round it,
.

>'-.-. .-*_

_ -cut an'orange in our and garnih the dih, and have butter in

a cup. Some love the pinage boiled, then drained, put into
auce-pan with a good piece of butter, and iewed.
1

_\.,...,
u'..-..a
_-. 2.-.--t_n:-1.'z:"_'.-;gi._'-

-. '*.

,.

'

Toforce
a 'large
i CUT the kin down.
the back,
and fowl:
carefully lip it up o as to _ ct_
' take' out all the meat, mix it with one poun of bee-uet, cut

it mall, and heat them together in a marble mortar: take a pint


o large oyers cut mall, two anchovies cut mall, one halot
cut ne, a few weet-herbs, a little pepper, a little nutrneg -

.
_
.
-

'nium-r.

MZJJU:
":-'-*
no'

gated, and the yolks of four eggs; mix all together and lay
is on the bones, draw over the kin and eW'up the back, put ,
the fowl into a bladder, boil it an hour and a quarter, ew'ome
oylers in good gravy thickened with a piece of butter rolled in
our, take the' fowl out of the bladder, lay it in your dih and
pour the auce over it. Garnih with lemon.

lt eats much better roaed with the ame auce.

_
=.\.'*to.
'ac:-.:.\<. .;eL.l'_.x

""'_\'F
'ii-14'
le

o rozz/i a turlecy 'be gmtecl way.

FIRST cut it down the back, and with a harp penknife bone
-_ it, then makelyour force-meat thus: Take a large fowl, or a
pound of veal, as much grated bread, halfa pound of uet cut
and beat very ne, a little beaten mace, two cloves, half a nut

meg grated, about a large tea-poonful of lemon-peel, and the


yolks
of two
eggs';
mix
all together,
pepper
' ctfalt, ll
up the
places
where
the boneswith
camea little
out, and
ill and
the

m_..:..4,

A:
'La-'14.'
'en-_-

-,.Mn

body, that it may look ju as it di'd before, ew up the back,


' iyou
and rna
it. but
Yougood
maygravy
have oyer-auce,
eelery-auce,
as '"
pleae;
in the dih, and
garnih withorju
lemou,
is as good as_ any thine.

Be ure to leave the pinion: on.

_rdu-a.

T0 ain a 'ar-Hey or fowl.


FIRST let your pot be very clean, lay four clean kewers at
the bottom, lay your turlte or fowl upon them, put in a quart
en:
i.u_0.:
.'-<'a.-'N-...u_*n'.-t,_a._'t

of grary, take a. bunch o celery, cut it mall, and wah it _

very clean, put it into your pot, with two or three blades o
- mace, let it ew oftly till there is ju enough for auce, then .
7 add a good piece of butter rolled in flour, two poonuls o' red
wine, two of eatchup, and ju as much pepper and alt as will
.eaon it, lay your fowl or turkey in the dih, pour the auce,
.
- .
.
over

over it and v chd iti hade'PIdr'it'ahz-I


10 fable' lf he Fowl br unny,
_
is -,Though
_

, Before
the auce;'then
takeputit-u,
keep ita'rniiiu'te
up'till or
thetwo,iand
auceis
boiled enough,
it in,and
let, iitb'oil
-.

dih it'ho' '


.I

.'..

._,

elle-too inhectkleofoia 7 _' .

,_
...
1,

.-.
..

BE ure letithe pot or. aucepan be very clean', lay at' the bot
tom four clean WOoden kewers, wah and clean the knuckl-e "

(very well, then lay it in the pot with two or three blades of
zea mace, a little whole"pepper,.a little picce of thyme, a mall
onion, a cru of bread. and two quarts of water. Cover it

>_
'

down cloe, make it boil, then only let it immer or two hours,
._. . .

and when it is enough take it up 3v lay it in a dih,and rain the, - " -'
broth'over it.

Another way to ew a lew'd-le of veel;


-.u.>-. _-4

CLEAN it as before directed, and boil it till there'isju


_..M\-

b'"_
'.t>ar.'-'-ia'Mu*\-."*3'x-.MA"T_

* enough for auce, add 'on-e poonul ocatchup, one d red wine,
and one of walnutpickle, ome trues and morcls, or ome

dried
knuckle,
muhrooms
lay it in cut
adih,
mall;
pourhoil
the itauce
all together,
over it, and
take
endupitt_heto '- .-

Note, It eats' very well doneas the turkey, beoredirecteda'

Bible'

;v 7' *

ragoo
ofwhich
beef.
cutTAKE
quare, aorlarge
any To
piece'othe7
piece
that ais picce
all
Rank,
meat,
and
Cut has
has
all nicely
at
at at
at the
the-top
o top,
the i -*i

-.w....-.u.n -

but no bones. The rump does well.


bone (which makes ne oup) then take a large ew-pan. and with a good piece o butter fry it a little brown all over, our
' ing your meat well before you put it into the pan, then pour in as

W-.-._45H,-._;-._*

'''oh
-1'-v.-.- .,,

-much gravy as will cover it, made thus: take about a pound of
...u_.4........- . nU

coare
a littleome
piecewhole
of m'
cut mall,'a
bundle
weet- _
herbs, bee,
.an onion,
black
pepper and
ywhiteofpepper,
two or three
of mace,
ourinorVinegar'
ve cloves,
pie-ce of
carrot,
a littlelarge
pieceblades
of bacon
ceped
a littlea while,
a>*
cru of bread toaed brown 3 put
to this
of water."
Vi'hile
thisa quart
is. making,
pouranda . "p ;:>

let it boil till half is waed.


..-'I..-4u._'w-\>_Mr

quart o bc-iling water into the ew-pan, cover it cloe, and let
it be ewing oftly 5' when the gravy is done rain it, pour it
into the pan where the beef is, take an ounce of trhes and
morcls cut mall, ome freh or dricd muhrooms cut mall, twoif
_
:_
_
>_ *poonull

F'pc"
'\. ,.. rm

u'-f'M1

r.-_ t'.a.._-.

-- A . -' _Zi'lze-all'jtpj'Cotrl.-e';y,:\_iv

6.

poonulsio catchup, and, cover it cloe. Let all this lew till
.

the auce is rich and thick: then have ready ome artichokeibot

_ -_. r.;

- toms cut into our, and a ew pickled muhrooms, give them a.


.

-'-.

* boil or two, and when your meat is tender and your auce uite,

rich, lay the meat into a dih and pour the auceover it.

_5
sith
L:.r.
'otu._r*w.z-u.m-a.':"

ou 3

may add a weetbread cut in ix pieces, a palate tewed tender


' * cut into little pieces, ome cocks-combs, and a ew or'ce meat *
balls'.
are a great
addition,
but it
will and
be good
without.
* Note,Thee
For variety,
when
the beeis
ready
the gravy
put i

to it, add a large bunch of celery cut mall and wahed clean,

two poonul's o catchup, and a glas o red wine.


' _ the other ingredients.

and the auce rich and good, erve it up.

a...-',.. _4

Omit all

When the meat and cclery are tender, -

It is alo very good

w'.
-i"
''t
-_..'
.,-.__';

this way: take ix large cucumbers, coop out the eeds, pare
ct "them, cut them into lices, and do them ju as you do the
, r celery.

'

To force 'be i'zde j irlain of beef. '


TAKE ajharp ltnie, and carefully lit up the at o the in-'
ide, take out all the meat cloe to the bone, chop it mall,
take a pound of uet, and ch0p ne, about as many crumbs o

In:
D-,..-L
_iv.-_
''And
=.R_:C->'"Eai-t."a'.t

bread, 'a little rhyme and lemon peel, a little pepper and alt,
b'nla nutmeg grated, and two lialots chopped ne; mix all to
' gether, with a glas o red wine, then put it into the ame
place, 'cover it with the kin and at, kewer it down with ine
ke'wcrs, and cover it with paper. D0n't take the 'paper ol' till

the meat is on the dih. Take a quarter of a pint of red wine,


two'halots
hred mall,out
boilofthem,
and pour
intowell.
the dih,
with
the
gravy whichcomes
the meat;
it eats
Spit you:

meat before youltake out _the inide. '


e.

a?

5'

Another way to force airloin.

a.<

WHEN it- is,quite roaed, take it up, and lay it in the dih

44

. with the inide uppermo, with a harp knife lit up the ltin,
hack- and cut the inide very ne, hake a little peppcr and alt
over it, with two halots, cover it with the kin, and end it to '

'I table. You may add rcd'wine or vine-gar, ju as youlike.

'_ Tdforte the, i'de of a rump of bra


_

_YOU may do itju in the ame manner, only lit up the out-__ '
' _ de kin,.takc the middle o the meat, and do as beore di

rected z' put- it into the ame place, and with ne kewets put it'v
. dpyvn cloer
I '
i
A rolled
_4"aA

,.
_

-Wvra'lvP
v-

v.-''F,r." .u-'.-*a'*m".*'x*'-Kf4t-

_ 'niiiaPar'ri'a'id'EajZ-i

'.

a! rolled nimp of beef. _ .


v 1.

-, CUT therneat all o' the bone whole, lit the nlide doom
from top to'hottom, but not through the kin, pread it open',

.'

take
eh'o
fowls
andiyou
bee-uet,
and asthemuch
cold two
boiled
ham,
have anequal
it, a littlequantity',
pct'eppcr,

<

'IV'
alm4,
s-up._},-r__.fb__.v"*;-'d_.."'UA>i.*<'
..A- "
ow'.-o_-'e1-___,....-W_4,

an anchovy, a nutmeg grated, a little rhyme, a good deal of


them
parley,
mix all
in athee
amortar,
ewtogether,
muhrooms,'and
with a with
half-pint
fourchop
baon
yolksthem
full
o eggs,
ocrumbs
all together,
lay itobread
intobeat
the; -

meat, cover it up, and roll it round, ick one kewer in, and tie it
pot
withora large
packthread
aucepan
cros
that
and
willcros
ju to
holdhold
it, lay
it together;
a layer of tak-e
bacori-_
I,

and a layer o bee cut in thin ices, a.piece of carrot, ome


whole pepper, mace, weet-herbs, and a large onion, lay the '

rolled beeon it, ju put water enough to the top ofthe bee, .
cover it cloe, and let it ew very oftly on a low re or eight'
or, ten hours, but not too fa. When you nd the bee tender',; > '

which you will know by 'running a kewer into the meat, then:
take it up, cover it up' hot, boil the gravy till it is good, then' train it o, and add ome muhrooms chopped, orne trucs and .

morels cut mall, two poonuls o red or white' wine, the yolk:

otwo eggs and a piece ofbutter rolled in our; boil it together,


et the meat beore the re, hate it with butter, and throw

crumbs
meat
intoothe
bread
dih,all and
overpour
it: when
the auce
the over
auceit.is enough,
Take _care
lay the '

"
.

eggs do not curd. .

'

To boil a rump' of beef rbe'Freirtb fnliiari.v i

' l.-..

.;.

mw'
-..-

it-. TAKE
into a large
a rump
deepopewtcr
bee, boil
dih itorhalf
tew-pan,
an hour,
cuttake
three
it up,
or ouk?lay' i - '7

'

alt,
and pour
a pint
of red
wine,
as muchihOt
gahesin
it all into
alongthethedih
ide,
rub the
gahes
with'pepper
and: i _ i i
'-*

'

- water, two or_three large onions cut mall, the hearts o_ei 'ht
or ten lettuces cut mall, and a' good piece o butter rolled in a

_. -. -m,-.*-*e"*1_,*"
"","_*,_

little our; lay the lehy part of the meat downwards, cover
iticloe, let it'lew an hour and a hal over a charCoal re, oria '
very
ow that'the
coal re.meat'
Oberve
chops
o _cloe,
may lieithat
as the
la't butcher
as you can
in the
the bone'_
dihu

'.

..\

--

4: .-

._

Note, Whenoyou
it in with'
a'petvte'r
it is of
becharcoal'
done over
a chang-dih
hot do
coals,
a bitdih,
oritwo
to . - _'

lceep italiveJ

'

'

When it is enough, take the bee, lay it' in'th'e dih, and pour.
th'eauce over lt.'

'

.
;
-'

--.-'-"a-*-'v*r -W

-\. '_-. ._

* i

ct

cloi.ng-7

jfg-e
,.',_.'_v_j".BeJarlot.
>_
'f _ . 'The Aft ofCaokrry;

__

'_

w.

.:-_<.-:.-,._-=_L:

- 'A TAKE a bricuit of bee, half a pound of coare ugar, two

'

ounces of bay alt, a pound of common alt; mix all together,

'and rub the bee, lay it in an earthen pan, and turn it every day.

_'_'._1. .'

. It may lie a fortnight in the pickle; then boil it, and erve it up
,.

either with avoys or peae pudding.


_
_
.' Note, It eats much ner cold, cut into ices, and ent to table.

!a'\
"*
2..,.__1_. :A

Beef zi [a daub.
.
.
YOU may take a buttock or a rump o bee, lard it, ry it
_
'

_ i."
.'5ct
-.*.<.-..,
.
.
..
.

brown in ome weet butter, then put it into a pot that willjn
hold it; put in ome broth or gravyhot, ome pepper, eloves,
*macc, and a bundle of weet-herbs, lew it our hours till it is

tender, and eaon it with alt; take half a pint o gravy, tWo

'La-ad.
l-L'M'
-.-_'iar._ ._*'.a-"

weetbreads cut into eight pieces, ome trues and morels, pa


lates, artichoke-bouoms, and muhrooms, boil all together, lay'

your beeinto the dih; rain the liquor into the auce, and boil J
. all together. I it is not thick enough, roll a piece o butterin,

our, and boil in it; pour this all over the bee.

Take orce-

meat rolled in pieces half as long as one's nger; dip them into
batter made with eggs, and fry them brown; ry ome ippets
'' dipped
intogarnih
battcr cut
corner-ways, ick them into the '
meat, and
withthree
the force-meat.

-...':__
.' -; *'_. i.L_' .2_-['.*1."_ t

'Bge a" la made in pieces.


'i

YOU mu take a buttock obce, cut it into two-pound pieces,


lard them with bacon, fry them broWn, put them into a pot that
_ will ju hold them, put in two quarts of broth or gravy, a few

-'.
-.'>

" a weet-herbs, an onion, ome mace, cloves, nutmeg, pepper' and


alt; when that is done, cover it cloe, and ew it til] his ten
- . - der, tim o all the at, lay the meat in the dih, and rain the
-_ _ ; auce over it. You may erve it up hot or cold.
'

i. Beef 12 la made, t/ag Frenrlz way.

...;"

'FAKE a piece of the buttock obeef, and ome at bacon cut


. .,

into little long bits, then take two tea-poonuls o alt, one tea
'. in'-

_
_._.-,

poonul o beaten pepper, one o beaten'mnce, and one o nut


_, meg; mix all together, have your latding-pins ready, r dip' '
- -_ the bacon in vincgar, then roll it in Your pice, and laid your
thickonions,'
and nice;
put piece
the meat
into a'pota with
two '
' beevery
oi'three large
a good
of lemon-pccl,
bundleo

u-7"'4'
*e'- r9'-

or four poonuls
of Vinegar; cover it cloe,
down.
ct *herbs,'
' * and three
'
-

'

' <1.
._.

_.
no.",-,'-. "_>'-, -p

'made

_ _-

'

Ell/53' i

i'

1'

..
.

3' ieam
c'loe, and
put out,
a wetand
cloth
edge low
of there;
cover,
thatyou
no,
can get
et roundthe
it over a very
when

,
tl. .,e.,

j think one ide is done enough, turn the other, and cover it with"
3 : the rind. of the bacon; cover the pot cloe again'as before, and ' '
_ '_Aup
when-it
it will
take
it '
and layis itenough
in your(which
dih, take
o be
all when
the fatquite
from tender)
the gravy,
'and
ct pour the gravy over the meat. lf you chue your bee to be red,
you may rub it with altpetre over night.

'

' "

-u4.w__m'.;a,"-._mnww-_m.,._-. _

Note, You mu take great care in doing your beef this way

afthat your re is veryilow; it will at lea take ix hours doing,_if

7'- the piece be any thing large. lfyou would have the auce very
g rich, boil half an Ounce of trullcs and morels in half a pint of, _ -':
i '- good gravy, till they are-very tender, and add a gill of pickled
' > muhrooms, bur freh ones are be; mix all together with the
_

of the
meat, pices
and pour'it
over and
your
Younot
mu
mind -_ 7' i
I', gravy
and beat
all your
very ne;
if beef.
you have
enough,

mix ome more, according to the bignes of your beef.'


'I
r
._ -u.._ .<
.

_ 'Ear
. halfa quarter long, i * '
'- ' TAKE a rump o bee,
cut ital-ver,
into caks
about an inch thick, let them be quare; lay on ome good force
r_.
74..

i - meat made with-veal, roll them, tie them once round with a
i hard knot, dip them in egg, crumbs ofbread, and gtated nutmeg, '

>-4i,_4.z.-7,

and a little '_pepper and alt.- The be way is to roa them, or


fry them brown in freh butter, lay them every one on a bay-_ _

h'u'u--"ct"
wi:

leaf, and cover them every one with a pit-ce of bacon tOaed,
have ome good gravy, a few trues and morels, and muh
rooms; boil all together,'pou'r into the dih, and endit to table.

Fair oliwr,
THEY are good done the ame way, only roll them narrow __ '

at one end and broad at the other. 'Fry them ofa ne brown,
; ' Omit the bay leaf, but lay little bits of bacon about two inches
- '- long on them.

' ' ct
A A'

The ame auce.

Garniih with lemon.

Beef cal/apt.

3 'you think will do for auce, half an onion cut mall, a little
piece oflemon-pcel cut mall, a bundlc of weet-herbs, a little . *

Pepper and alt, a piece of butter rolled in a littletmr. v Set"

D3
i

CUT them into thin pieces abouttwo inches long, beat them
with the back of a knife very well, grate ome nutmeg, flour
'them a little, lay them in aew-pan, put in as much water as

'agnu

.
*

them-7'

.
.

's
*

Via-m
'5-,-_._,r,_

.,_
.
:_'
-' _.
'Pzt,.
.

T)

s;

'n

;_n

- i

*-j3_8 _' -.

..'.v.>..Wu
us;;_.;M

w _

..

_./' .

<

-*'

'

.. ,
'

' -'

,
,

'The Art ..ofCeok-y.

'*

,.

_x 3

,' thein on va low re: when they begin to imimer, ir themhow - 3


' ct and then; when they begin to be hot, ten rninutes will do them,
.but tal-te Care-they _do not boil. 'alte out the w.eet'_-herbs,'pout

'-=ov-

'it into
the_You
dih,may
anddoend
to table,
-'
Note,i
the itinide
ofav 'irloin ' of b'eein_ the' ame
manner, the day _ater it is roaed, only do not beat them, but
.x-x<

" -. cutthem thin._-

i i

_-

'

N. B. You may do this dih between two pewter dihes, hang


them between 'two chairs, take ix heets o white broWn paper,
tear them into li'ps, and burn them under the dih one piece at
&time.

*'

-Fu' .

"TT

- 4' * .

"V,
.

oew beqfzcaks.

' .

ew-pan,
TAKE pour
rumpinealts,
half a pepper
ipint of and
water,
alta blade'or
them, lay
two
them
_of mace,
in a?
e two or three cloves, a little bundle o weet-zherbz, an ancho-_

'

'

- '. *. vy, a piece of butter rolled. in our, a glas of white wine,,


and
cloe,
let our
them them,
ew oftly
till
_ .. '
they, an
areonion;
tender, cover
then them
take out
the and
eaks,
fry them'

* '
_
_" Ft;

in freh butter, and pour away all the at, train the auce thgy_ '
' _were tewed in, and pour into the pan: tos it all up' together _
till the auce is guite hot and thick. If you add a quarter of a

' ii.
72

. * _ pint of oyers, it will make it the better. Lay the teaks into
.

the dih, and pour the auee over therp.

Garnih with any '

Field? you like:

a."

"i

' _'

- ''

'

.- * Tefry beeeaksz

_ TAKE rump ealts, beat them very 'well with a rolier, fry

_ '

them it) half a'pint of are that is not bitter,-a-nd whili they are
ying 'cut a large onion mall, a very little ctthyme, ome par-5

'

_ _
ley lhrcd mall, ome grated nutmeg, and a little peper and
.
'
l
'
'
;
alt;
all together in
a 'piece and
of butter,
and then in alittle
'
7 - - ' our, roll
putthis'in'tothe
itew-ipan,
hake alltogctether.
When

_the eals: are tender, and 'the auce o a ne thicknts, dih


Mup.

..

..

rie-tom! 'way to frjbeqed.

...

'_

:..ZL-.

_
'
a.,.

J-.1J . _zd._.i _.dk

CUT the lean by itelf, and beat them well with the back of
a ltnie, ry them in ju as much butter as will moien the
-pan, pour out the gravy- as it runs out ofthe meat; turn then't
1

'

-.

_v

,.

,4.

'

\
'O

_WKWK.'M A

tween-await

* : - -'z,'_ .

oten, do them over a gentle re, then ry the at b itelf and


lay upon the meat, and put to the gravy a glas o red wine, .
_hal an anehov , a little nutmeg, a little beaten pepper, and a . r
(halot cut mal 5 give it two or'three little boils, eaon it with - '

nlt'to your palace,


them 'to
table.
-- _ -.pour it over the ealts, and- end
'
i
.'
'I

Another 'may _ta do Zzefm.


CUT your leaks, half broil them, then lay them in ahen." _
pan, eaon them with pepper and alt, ju cover them with
gravy and a piece of butter rolled in our.

Let them ew o: .

half an hour, beat up the yolks of two eggs, ir'all together o: >
two or three minutes, and thenerve it up. - ' ,

A pretty ide-dih q beef. i


,"_

ROAST a tender piece o beef, lay at bacon all over it, and i
roll it in paper, hae it, and when it'is roaed cut about two
pounds in thin lic'es, lay them in a ew-pan, and take ix large
_ cucumbers, peel them,'and chop them mall, lay over them a

> - little pepper and alt, ew them in butter for about ten minutes,
then drain out the butter, and hake ome our over them 3 to: '

them up, pour in hall' a pint of gravy, let _them ew till they '
'are thick, and dih them up.

il

'

Tddrefr'alletpfbce- _-

\ '

\
IT is the inide of a irloin. You mu carefully cut it all out
- i'

from the bone, grate eme,nutmeg over it, a few crumbs of

bread,
ome parley
a littlehred
pepper
mall,
and and
alt,roll
alittle
it uplemon-pcel,
tight; tie italittle
with athyme,
paclE-_
thread, roa it, put a quart of milk and a quarter ofa pound of
'r
I."

butter_into the dripping-pan, and bale it; when it is_ enough',


take it'uH untie it, leaVea little kewer in itro hold it together,

tra-4 _have a-liitle good gravy in the dih, and ome weet. auce in a
Z'x'xupn You may bale it with red wine and butter, if you like it.

-."'1etter3 or it will do very well with hutter only.

Bcqhl-g rolled.
TAKE three or four bee leaks, at them with' a cle:ver,_ '

mortar,
and makethe
a force-meat
eh o a large
thus;fowl
take
thus
a pound
cut mall,
of veal
half
beat
a pound
ine inOf
a
' an...- . _ .

gold ham chupped mall, the kidney-it o a loin oveal choppe '
p 4

mall,

ly
i
ill/-

ll.

:"L

i'

.i

'

.\

'40

,-.-._\

' ' .:7Tr'-Ar,ti,of*Cva/=Fm '

'-

...,

_j,7a.

il
*l
morlels rtewed and then cut mall', ome parley, the yollts of'

_ mall, a' weetbread cut in little pieces, an ounce of trues and


zwiew.-nwm.'tuum
u4.-1m.c_-.nu_a-.m_<'*W-

lfour eggs,a n'utmeg grated, a very little thyme, a little lemon


' petl cut line, little pepper and alt, and half a pint ocreani:
' "j-mix
together,
on hewer
yotir leaks,
roll them
up rm,
i goodallize,
andpuitlaya it
little
into them,
put them
into ofa
the _
a

and put
ry in
them
ofaoctgood
nice brown;
'then (as
pour,
the'at
_ ew-pan,
quite out, and
a pint
ried gravy
inall
page
19) *
'-.z--*.-.Ii.-.,

.' put one_poonul of catchup, IWU poonfuls of red wine, a few

muhronms, and let them tew or'a quarter' of an hour. Take


'up the eaks, cut them in tWo, lay the cut ide uppermot, and
' . _ pour-the auce over it. 'Garnih with lenion.
7
.
Note, Beore you put the force-meat into the beef, you are
'to lir it all together over a' low re for eight or ten minutes,
'-*-.1,
-_..

i; To ew a ruinp of dee,
HAVING boiled it till it is little more than halenough,_talr_.e' i
itup, and pcel o the lkinztake alt, pe'pper,ibeaten mace,
<-._,.-e.

'. grated nutmeg, a handful-u parley, ia little thyine, winter.


avory, weet-marjorum, all choppcdine and mixed, and tu
them in great holes in the at and lean, the ret pread over it,
".Withthe ynllts otwo eggs 3' ave the gravy that runs out, put to
' it a pint of claret, and put the meat in a deep pan, pour the

u:>t,'-:_.j<v-=*;,_-.>;.-g_:e=.<-'<. '_ ,

liquor in,
cover
it cloe,
and let
bake
. _ _ intoth'e
dih,
pour
the liquor
overit it,
andtwo
_endhours,4then
it to table.put it

.Aizotber 'way to ew' a rump of beef;"


.

- * YOU mut cut the meat othe bone, lay it in your lew-pan,"
'cover
water. veet
put inherbs,
a 'poon'ful
of whole
onions,it with
a bundleo
omeult,
and' apepper,
pint of two
_it-d .
wine; cover it cloe, et it over a ove nrlow re ur four
hours, haking it ometimes, and turning it four or ve times;

-l-'-M-. l

make gravy as for oup, put in three quuTlS, keep it irring till,
-.-'4

dinner is ready: take ten or twelie turnips, cut them into lices
the broad
way,dripping.
then cut them
intotofour,
our drippiiig
them, and'ry
them
brown
in bee
Be ure
let your
boil beoie

a__ir-ir

you put them in; then drain them well from' the at, lay the
.b.ll

beef in your oup-dih', toa a little bread very nice an'd brown,
cut in threerain
corner
dice,
lay them
into the
it. and Iftheyou
turnips
i ' likewie;
in the
grai-y,
and end
itcttod table.
have
the convenience o a iove, put the dih over it for ve or ix
hiinutesz it gives the liquor a fine avour of the turnips,"
makes

_4 J4'l_ _4

"A

i '- J

- 'II * . ..Made__PIainandEab.'
__ .*-'_
and is a gteat addition.
it seaon it
i .tn'altes the bread eat better,
' with alt to your palate. ' '
_l i
1
.

.- Portttigalbce' '2 3

i- .

. .-'N W

TAKE la rump o bee,cu't it o'the bone, cut it acros, our 'i

i' ix, fry the thin part brown in_ butter, the thick end u with
I' ' un, boiled chenuts, an anchovy, an onion, and a little pep.

-_
\

3 ' "pen 'Stew it in a pan of rong broth, and when _it is tender,
'lay borh the ried and cwed together in your dih, cut the ried . .
"T;z.e.....wz4u. - in two and lay on each ide of the lewcd, irain the gravyit was .' t
(lewed in, put to it ome picklcd gerkhis chopped, and boiledi; .

chenuts, thicken it with a piece of burnt'butter, give it two or


painte, and pour it over
.

threebee.
boils' up,
eaonwith
it with
alt to your
_the
Uarnilh
lemon.

'l

To ew a rump of beef, or [be bricuit, 'be Frenrb way; '


TAKE a rump o bee, put it into a'little pot that will hold
it, cover it with water, put on the cover, let it lew an hour; 1 _
1 v but
meatifwith
the bricuit,
aknie totwo
let out
hours.
the gravy,
Skim put
it clean,
in a little
then
beaten
lahpepthe '

-f
i,
1

per, ome alt, our cloves, with two or three large blades of

' - mace beat-ine, .tx onions'iced, and half a pint o red wine;
in, cover it cloe, let it lew an hour, thenput in two poonuls

l , ofcapers or alertiumhuds pickled, or broom-buds,chop them;


,)

two poonuls o vinegar, and two o verjuice; boil ix cabbage' --'

i i

lettuces in water, then put them in a pot, put in a pint'o _

ly.

good grayy, let all ew together or half an hour, cim all the -.

t
l

_at o, lay the meat into the dih, and pour the rel: over it,

have ready ome pieces of bread cut three corner ways, and ried '
crip, ick them about the meat, and garnih them. When you.

' 1 put in the cabbage, pitt with i't a good piece of butter rolled
in our,
--...*_m-'..Ln-.-uA,-iNA

To it-to beefgolbets.
GET any piece o bee, except the leg, cut it in pieces about
the bignes o a pullet's egg, put them in a lew-pan, cover them
with water, let them ew, kim them clean, and when they

have (lewed an hour, take mace, cloves, and whole pepper tied
in a mulin rag looe, ome celery cut mall, put them into the

il,

.pan
alittle
with
parley,
ome alt,
a bundle
turnips
of and
weet-herbs,
carrots, pared
and and
a large
cut incru
ices,'
of, .. '

bteada'

U; 3

't

"

i ' ' -' FIZ: Xrx ofCaoHry," i

t' breach You may put in an ounce o barley or _riee, i you lik'c
it
Cover
tt_clue,-and
let it tew
it isried
tender,
take out the
herbz,
pices,
and bread,'and
ha've till
ready
a Frenchfroll
cutct

in four.

Dih up all together, and end it to table.

.l _

royal.

' '
....

,_

,it 'TAKE
irloinlard
ofitbee,
a large
rump,
bone it withalt,
andybeat
very well,a then
withor
bacon,
eaon
it allover
.e._ 4.-'.4-_<.x

pepper, mace, cloves, and nutmeg, all beat ne, omexlemon;

' pie] eut imall, and ometteet-herbsz in the mean timetnjake


a
trong
broth'ofthe
take _keep
a pieceit o
butteroften
with tillit
a'little
our,
nrown
it, put bones,
in the bee,
turning
is'
.gi'fn

brov n, then train the broth, put all together into a pot, put in' '_a bay-leaf, a ew trues, and ome ox palates cut mall ; cover '1
_it cloe, and let it ew till it is tender, take out the bee, kim

-vN.

o all the at, pour in a pint of claret, ome ried oyiers, an


anchovy, and ome getlcins hred mall; boil all together, put
* _V., i

in the beef to warm, thicken your auce with a piece of butter


' 'rolled in flour, or muhroom powder, or burnt butter. Lay your

meat in the dih, pour the auce over it, and end it to table.
''.L.
'" -_ _.

'This may be eat either hot or cold.


.v>_*\

:' _._-_.-:__-._.'-_c_-"

A tongue 'and adder-forced. _

FIRST parhoil your tongue and udder, blanch the tangue and
_ick it with Cloves; as for the udder, you mu carefully raie it,

_and ll it with force-meat made With veal : rt wah the inule


with the yolk o an egg, then put in the force-meat, tie the ends
cloe and pit them, roa them, and hae them with butter when

thelard
dih,theand
weet auce in a cup'ct
aenough,
lNote, have
For good
varietygravy
you inmay
udder.

' ,
In;
Ae...

' *'

Tarimey neactt: tanguer.

TAKE neats tongues, boil them tender, peel them, cut them 1
'nto thin' ices, and fry them in_ freh butter; then pour out'the
lvutter, put in as rctnuch gravy as you hall want for auce, a hun
le o weet herbs, an onion, ome pepper and alt, and a blade
_or two o mace; imrncr all together half an hour, then take out *

your tongue, rain the gravy, put it with the tongue in the
t
' _ _ ew-pan
again, beat up the yolks of two eggs with, a glas of
white wine, a little grated nutmeg, a piece of butter as big asa
walnut rolled in our, hake all together for our or ve minutcsz
.dih it up, and end to table.
'
'
"
T

-,

'

u.}.sa"-a,u"_*___.y.
,-."Ja.m-u.

made Plain and Eay. '- it _'


Toforre a tongue,- .

non. him it t. tender; let-it _andtill it is cold, then cut 'a


hole
root
enduet,
o it,a ew
take pippins,
out omeome
o the
meat,and
chop
it ct
with. at
as the
much
_bee
pepper
alt,
a little mace beat, ome nutmeg, a few weet herbs, and the i

;
''_W
tvhy/I."

yolks
with aoveal
twocaul
eggs;
or buttered
chop it all
paper,
together,
roa it,
uit,
bale itcover
withthe
butter,
end . - .

'

anddih' it up. Have for auce goodgravy, a little melted but?


ter, the
juice
an orange
oil
it up,
andopour
it intoorthelemon,
dih,_iand ome grated nutmeg;

V;

-. "'_.

i '
J'x

To ew neats.f_o_:7gzzet_wbole.
TAKE two tongues, let them ew in watcrju to cover thent-v ' ' '
for two hours, then peel them, put them in again with a pint
o rong gravy, hal- a pint of white wine, a bundle of weet.
herbs,
little
per and alt,
ome mace,
cloves,
and'whole
pepper atied
in apep
mulin_rag,
a poonul
of Eapers
ehopped,
tur-' 'i-z.

nips and carrots iced, and a picce of butter rolled in our; leti

all tew together very otly over a ow re or two hours, then


takeout the pice and weet-herbs, and' end it to table, You'
may leave out the turnips and carrots, or boil them by thank: .
elves, and lay them in a dih, ju as you like.

To 'icaqy ax painter.
AFTER_boiling your palates very tender, (which you'muJ
I't;"

do by etting them on in cold water, and letting them do oftly)


then blanch them and crape them clean; take mace, nutmeg',
cloves, and pepper beat ne, rub them all over with thoe, and,
with crumbs of bread; have ready ome butter in a ew-pan, - " 'i

.4b-..-...4_.t_-.

and when it is hot put in the pale-tas; fry them brown on both'
iides, then pour out the at, and put to them ome mutton of
bee gravy, enough' or auce, 'an anchovy, a little nutrneg, a
little piece o butter rolled in our, and the juice o a lemont

let
immerwith
all together
_anditgarnih
lemon. or a quarter
' of' an
' hour, dih
ct ' it up,'
. l

To mat ax painter,
_ HAVING boiled your palates tender, blancll'them, cut them:
i
tnto ices abouttwo inches long, lard half with bacon, then have ready two or three pigeons and two or three chicken-ct- A

-peepers, draw them, trus them, and ill them with orce-meatz'
let hal p
on
pi?
"ithem be nicely' latdcd, pit them
i
ct a bird-pit:them
I,
'A

.4

- p

'. t .i i . 0. -'

* "43 .
_.-...._.*
n_.'

'

them thus: a bird, _a palate, a .agedeaf, and a piece o bacon) ';,


- and o on, a bird, .apalate, a age-leaf, and a piece of bacon.
'Take cocks-combs and lambs-loncs, parboiled and blanched,
lord them with little bits of bacon. large oyers parboiled, and

each one'latded with one piecc of bacon. put thee on a kewer


with a little picce of bacon and a age-leaf between them, tie
them on to a pit and roathcm, then beat up the yo'ks othree
a_n9.,*_z.-_'-:.*.'_.n:\;,>..-_q@.H_ad-An

eggs, 'ome nutmeg, a little alt and crumbs of bread: bae


them with thee' all the time they are a-roaling, and have ready
* r two wcetbrcads each cut in two, ome artic'hoke-bottomscut
* . intoo'ur and frted, and then rub the dih with halots: lay the
birds in the middle; piled upon one another, and la'y the other

_ things all eparate by themelves round about in the dih. Have


ready
a' pint
of good liquor,
gravy, aa'piece
quarterofof
alpintrolled
of red
wine, for
an auce
anchovy,
theioyer
butttr
in
our; boil all thee together and pour into the dih, with a little

juice 'of lemon. Garnih your dih with lemon.

i T0

a leg of mutton ci [a royal/ex

&Heal-un'

- HAVING talten o all the fat, l<in,:an\l Drank-bone, lard


.Lr)._*>. 'ai_t_r'm.t_ -.r_. -: M _.>-. s.4>

St'Wllh bacon, eaon it with pepper and alt. and a toun'd piece
of about three or our p0unds of beef or leg of veal, latd it,

have ready ome hog's lard boiling, lour your meat, and give it
a colour in the lar'd, then take the meat out and put it into a
pot, with a bundle of weet herbs, ome parley, an onion uck
with cioves, two or three blades of mace, ome whole pepper,
'- and three quarts of water; cover it cloe, and let it boil very

oftly for two hours, mean while get-ready a weetbread plit,*


cut into four, and broiled, a ew truies and morels iewed in a_

'quarter of a pint of rong gravy, a glas of red wine, a few'_


muhrobms. two poonfu's of catchup, and ome aparagus-tops;
.

tw
-'.
Sal-i.
'.
.--\

' boil all thee together, then lay the mutton in the middle of the
. dih, cut the bEef or veal into ices, make a rim round your
mutton
withthethemeat
lices,
the tagoo
Overthe
it; at
when
vuu '
have
taken
Outand
of pour
the ipot,
lzitn all
o'dthe

gravy; rain it, and add as much to the other as will ll the
dih. Garnih with lemon.
:.LA-_., ._.m..'-..._..,-_. _- .:L- .

A leg of mutton ri [a berrlgst't.


LET it hang a fortnight iin an airy place, then have ready
ome cloves of garlic, and u it all over, rub it with pepper

* and alt; roa it, have ready ome good gravy and red wine in
the dih, and end it to table,

to

A:'n'--.

T.
.,_ .- .-u.'_,v._ ,-@_0"<.-,_

" \ ._.m;adg,__P_Iqin and Eaj.

7.

TAKE 'a leg about two or three days killed, tu it all owet
7 jwjth'oyers', and ma it,
n
-:

_,

Garnih_with hore-raddih.

To t'oa .tl leg of human 'with cock-[m STUFF it allover with cocklcs, and ma it, Garnih

lx'with hore-raddih,

4 _

-l j A

hould'st of irultton in epigranrp

_Z; _ *

ROAST 'it almo enough: then very carefully take o the: kin zboutthe thicknesp a crewnjpieee, and the (bank-bone'
" with it at the end a then eaon that kin and hank-bone with _

.
"'*''"T'W
>",.-:Tw-<m..<*e>.-K>WM\W*"

' pepper and alt, a little lemon-peel cut mall', and a few weet
herbs and crumbs o bread, then lay this nn the gtidiron. and
ye, 'u be of a line. brown; in the mean time take the re o the
me;" and cu: it like a hah about the bignes of a hilling; iwc

(he gmvy and put to it, with a few poonuls o rong gravy,
half an onion cut ine, a little nutmeg, a little pepper and alt,l i
.,t _.n,._, . _.

a little b_undle _of weet-herbs, ome gerkins cut very mall, a


few muhrooms, two or three truiles cut mall, two ponnuls of
wine, either red or w'nite, and tlumv a little lour over the meat:
4....

'\"a-r'*"z-1'\-r'.6'

let all thee lew together very oftly or ve or ix minutes, but


thenot
dih,
laytake
the out
broiled
upon it, andand
end
to
. hah
he ureinto
it do
boil;
the weet-herbs,
_utit the

'ct ct i'

J-.cut.
4.-.;_..*. .z:_

table"

Frm.
a:
um'r

A Dan-ice ed' muttpn.


TAKE a neck or lo'in o ntutton, cut it into ix pieces, lout- '. 5"'

.
.re
wr

it,.and fry it brown on both ides in the lew-pan, then 'pour


out all the it; put in ome tnrnips_ and carrots cut like dice,"

two dozen o chet'nuts blunt-lied, two or three lettuces cut mall;


.Y.,._,H-.vh_n,.lh.

ix little round onions, a bnnile o' weet-herbs, ome pepper and

alt, and tWo or three hlndcs of mace; cover it cloe, and let'

it lew oi- an hour, then take o the at and dihit up.

Torcmb a End uid/e q inrtttmt

'
'us-w-.,.-u_Ttu<l

IT is the two rumps. Cm o the rurnp, and carefully lit A


up the kin with a knife: begin at the broad end, but he ure

..
..
.

you do not crack it nnr take it quite o: then take ome lices of ct
.

ham or'bacon chopped ine, a ew trues, hme young onions,


ome parley, a'little thytne, t-reet-marjor-am, winter avoury, '_
a little

.->. ->. "-. -

=Mtv-:nt-'r.

'

46

* .

he-Art' qf Cautery,"

a little lemon-pecl, _all chopped ine, a little trace and two or


v'.three cloves'beat ne, half a nutmeg, and a little pepper and
alt; mix all together, and throw over the meat where vou took

o the kin, then lay on the kin again, and faen it with two
ne kewers at each ide, and roll it in well buttered paper. 'It -

. '.k.a-_a.>-_*..-.4f.-4..,

will take three hours doing: then take o the paper, bae the. .
meat, rew it all over with crumbs of bread, and when it is of

' a ne brown take it up.

For auce take ix" large halots, _cuc

them very ine, put them into a aucepan with two poonuls of
vinegar, and two of white wine z boil them for a minute or two, '

pour it into the dih, and garnih with hore raddih.


Another Frmcblway, called St. Menelwut.
._ .- .
.

'- 4

).

l :
\__'.
...'nel.d--.'m.i-n -

TAKE the hind addle of mutton, take o the kin, lard 'it
'with
bacon, eaon it with pepper, alt, mace, cloves _b'eat, and

A nutmeg, weet-herbs, young onions, and parley, all choppcd *

_ ne; take a large oval or a large gravy-pan, lay layers of


i ' bacon, and then layers of beef all over the bottom, lay in the.
' _ mutton, then lay layers of bacon on the mutton, and then a
layet of beef, put in a pint of wine, and as much good gravy

a: will lew it, put in a bay-leaf, and two or three halots,


cover it cloe, put re over and under it, i you have a cloe
pan, and let it and'c'wing for two hours; when done, take

may.. .

*
'i '
. l

" it out, irew crumbs of bread all over it, and put it into the
oijen to brown, rain the gravy it was ewed in, and boil it _
.. till there is ju enough for auce, 'lay the mutton into a dih,

'i

'pour the auce in, and erve it up.

You mu brOWn it before '

a fire, if you-have not an oven.

1 Cutlers at la Maintenon.

II 'very good di 2.

CUT your eutlets handomely, beat them thin with your


.
J,

cleaver, eaon them with pepper and alt, make a force-meat.


with veal, beef, uet, pice and weet-herbs, rolled in yolks o

eggs, roll force-meat round each cutlet, within two inches of ,


fz
_ ,tbe top of the bone, then have as many halfhects o white
L
-paper.as curlets, roll 'each _cutlet in a piece o paper, rt hut
- 5. tering the paper well on the inide,dip the cutlets in melted but
:5? . * _ _ ' paper
ter andcros
thenthe
in crumbs
cutlct
heet
of
middle of
o bread,lay
it, leavingeach
about
an on
inchhalfa
of,the
bone
out, then cloe the two ends of your paper as you do a turnover
tart, and cut o the paper that is too much; broil your mutton
s - X lcutlets half an hour, yOur veal cutlets three quarters o an
i'_. - t: '
*
*
.. hong'
a
.

Ran

w\

.
.

._-. -. 4._
.
_37

1 mad' Plain and Ea;

'.

47- ' '

,,.
,.

* hour, and then take the paer o and _lay them raund in the.

'iwv
'man_,. ., -.

- dih. with the bone outwards- Let your auce be good guy,
thickeued, and erve it up.
i
U _ _ . i - _
,

. ?-'"" _'

To mtziteaniuttonbahy

.'
1
1,.
. .-_

CU'T
in ready
little bits
thin at(enough
You' ean,orrew
a
ct little
Hautyour
overmutton
it, have
omeas gtavy
ance),

_l

..

' wherein
onion,with
pepper
and piece
alt. have
beenrolled
boiledin.
;'_ i _- " ' '
rain it, weet-herbs,
put in your meat,
a little
of butter
; our," and a little alt, a halot cut ne, a ew capets and ger.
_ kins chopped ne, and a blade of mace: tos all together o' a
minute or two, have ready ome bread toaed and cut into thin
i ppets, lay them round the dih, and pour in your hah. Gar- .

nith your dih with pickles and, hore-raddih. .

- _

. *

Note, Some- love a glas of red wine,- or walnut pickle. A

* You may putju what you will intoa hah. If the ippets-are _ - toaed it is better.
.u,u.-.-w '

To dry?into
pigsa petty-toer.
' . int' on-J
PUTi your petty-toes
aucepamwith halfa
water, a blade of" mace, a little whole pepper, a bundle oftt*eet-,_ herbs, and an onion. Let them boil ve minutes, then take
out the liver, lights, and heart," mince them very ne, grate z';
little nutmeg over them, and hake a little our on them ; let ' T
the ect do till they are tender', then take themvout and train: '_ _
the liquor', put all together with a little alt, and a pieceo but.
ter as big as a walnut, hake the aucepan otenglet it immer:
.. ve or ix minutes, then cut ome toaied'ippets and lay round. '

3 the dih, lay the mince-meat and auce in the middle, and the
prtty-tocs plit round it. You may add the juicc of half a-z '
_ u,.m-u
.b.'...
-i.-\-*M.
lcrnon, or a very little Vinegar.
'
'
.

Aetond 'they to roaa leg of inum'r will: o]er;r.. .'


.

.\*.

STUFF a leg o mutton with mutton-uct, alt, pepperTT


_

nuuneg, and the yolks of eggs z then roa it, tick it all over. _
with cloves, and when it is about halfdone,'cut o ome o the 1

under-ide of the Hehy end in little bits, put thee into a pipltin

with a pint of oyersdiquor and all, a little alt and mace,-and- -

halfa pint of hot water: lew them till halthe liquor is walled, I_ <
then put in a picce of butter_tollcd in our, hake all together, r', - 1
.'..'
..Mum
.sr

and when the mutton is enough take'it up; pour this auce over.
I', and end it to table_,__ _- . . ' v
' ..

. \

l
I

"48,

i
y.

_.

of ebakeU;"

p' . .

il
i

i'i

.5', To (Ire/3 a leg of mutton to eatjr'ke wnfhni

TAKE a hind-quarter omutton, and c'ut the leg iri the hape
'o a haunch of venion, ave the blood o the heep and leep

_ it in for ve or ix hours, then take 'it Out and roll it in three or


.-_.W,-_>.m _- ._ .

Four heet: of white paper wlell-buttcred on the inide, tie it with?


-,
a
pacltthread,and
roat
it, hours
balingat ita with
or
i ' butter.It tvill take
two
good good
re, bee-dripping
for your mutton
mu be at and thick; About ve or ixminutespbeore you
take
it up,a take
o theover
paper,
butter,"
and hake
littleour
it tobae
makeit itwith
havea apiece
ne of
froth,
and

then have a little good drawn gravy in a baon, and weet-auce'


_ in another. _ Don't garnih with any thing.
o die' mutton, 'be Turkih way.
FlRST cut your meat into thin ices, then wah it in vinegar,
and put it into a pot or aucepan that has a cloe cover to it,
put
in thee
ome rice,
pepper,
and three
or four whole
onions;
let all
ew whole
together,
kimming
it frequently;
when
it is ct
enough, take out the onions, and eaon it with alt to your

'palate, lay the mutton in the dih, and pour the rice and liquor
over it. '
_ '
- .
.
7 Note, The neck or leg are the be joints to dres this Way:
Put in to a leg four quarts o water, and a quarter ofa pound of
. rice ; ' to a neck two quarts of water, and two ounces o rice.

To every pound of meat allow a quarter of an hour, being cloe


covered. If you put'in a blade or two of mace, and a bundle o
weet-herbs, it Will be a great addition; When it isju enough

put in a piece o butter, and take vcare the ricc don't burn to the .

* pot. In all thee things you hould lay kcwcrs at the bottom' of
the pot to lay your meat on, that it may not ick.

A houldcr q? mutton will: a ragoa of turm'pr. .


TAKE a houlder o mutton, get the hlade-boine taken out'

'
/

as neat as poible, and in the place put a ragoo, done thus: take
one or two weetbreads, ome cocks.comhs, half an ounce of
trues, ome muhro'oms, a blade or two of mace, a little

pepper and alt; ew all thee in aquarter ofa pint of good gravy,

. and thicken it with a piece of butter rolled in our, or yulki


i i of eggs, which you pleae: let it be cold before you put it in,
and ll u'p the place where you took the b'une out ju in the
_'foi-m'it was before, and lew It up tight : take a large deep ew

- pan, or one o the round deep copper pans With two haudles, lay
.

_'

at

9'_

-.

-_

_o-r

.n-b _.

made Plain and Eajjz.

as, _ '

.z

'7.

. at the bottom thin lices o bacon, then lices oyeal, a bundle .


i of parley, thyme, and weet herbs, ome whole pepper, a blade' ,'

_i

or two of mace, three or four Cloves, a large onion, and _put in

jut thin gravy enough to cover the meat; cover itcloe, and let i'

i?

.>

3.
.z_-.
.3.
7;

'72

it ew _two hours, then take eight or ten turnips, pare them, =

znd cut them into what hape you pleae, put them into boiling .
water, and let them bejult enough, throw them into a tei/e to
drain over the hot water, that they may keep warm, then take

. 2

lar-e
W.a-h w-._a.1_\1w-W_-*n

up the mutton, drain' it from the at, lay it in a dih, and keep
i it hot covered; train the gravy it was (lewed in, and take o Z '- .

---..h..,_. ,.r,.

31] the at, p'ut in a little alt, aglas o red wine, two poonuls
-. .itm._il

o catchup,
andenough
a piece for
o auce,
butter then
rolledput
in in
flour,
together
till
there-is jut
the boil
turnips,
give . i
them a bct'oil up, pour them over the meat, and end it to table.- _
.d.u.'..'

You may fry the turnips o alight brown, and tos them up i i
with the auce 3 but that is*according to your palate.

Note, For a change you may leave out the turnips, and 'add a. .
bunch of celery cut and wahed clean, and ewed in a very little

"
>-v.-wt*e,'.A- "\-p*4M.'-u. __m,

_.'_n-.A_'4".u-A

wator, till it is quite tender, and the water almo boiled away.

Pour the gravy, as' before directed, into it, and boil it up till the '
auce is good : or you may leave both thee out, and add ttues, p.
morcls, freh and pickled muhrooms, and artichol:e-bottoms.
B. done
A hc'mlder
without
firt ried,
andN.then
ju as o
the veal
mutton,
eats the
veryknuckle,
well. Don't
gery i

r_
m'
._>.

v,,--._, ,.

_w

aih your mutton, but garnih your veal with leman.


arm-. .

&num-Ya
fu
.-,z-

To u a leg or houlder qf mutton; it


TAKE a little grated bread, ome bce-uet, the yolk: of
' hard eggs,. three anchovies, a bit o onion, ome pepper and .

l-..', .-_,4.<_.,<.

alt, a little thyme and winter avoury, twelve oyiers, and ome

nutmeg grated 3 mix all thee together, hred them very ne,
work them up with' raw eggs like a pale, tu your mutton '

under the kin in the thicke place, or where you pleae, and
- roa it: for auce, take ome o the oyler liquor, ome Claret, '

one anchovy, a little nutmeg, abit of an onion, and a ew oy


. ers; ew all thee together, then take out your onion; pour * . ' -

auce under your mutton, and end it to table. Garnih with - " v'
hore-raddih.

'

Sheep: rump: with rice, ' ct'. _-

'I

TAKE ix rumps, put them into a tew-pan with ome mut:


ton-gravy, enough to till it, tew themabout half an hour, 'alte- 5 .
them up and let them tand to cool, then put into the liquorz. _ '

..

'

_' a quarter '

JWUFs..r.mu-r;
:.
-'-*'<;.-_.- ._i 'In-3.)
''I
'I

i YtXrtbf'CW'ctF-
'.iqurrter ofa-Pound o rice, an onion tuck 'with cloves', and a ;

. >. .L
r,.'
.t-.z0.-Lu.'e.

or two
it boil
is as which
thick as
i blade
pudding.
but otakemace;
care itletdon't'
liektilltothe
the rice
bottom,
youa '
mu doby tirring it often: in the mean time take a clean lew.

pan,
putbeat,
a piece
butter
into it;ofdip
yout
rumpslittleinutmeg,
in the yolk: '
_o e'gg's
andofthen
in crumbs
bread
witha
ner-rm'Ww-*.vIf*"wv

le'mon-peel, and a very little thyme in it, ry them in the butter *


of a ne brown, then take them out, lay them in adih to drain,

_ pour out all the fat, and tos the rice into that pan z ir it all I

for a minute
two, the
thenrice,
lay the
rice into four-eggs
the dih, *
i together
lay the rtitmpsall
roundor upon
haveready
boiled ha_rd,, cut them into quarters, lay them round the dih
with ried parley between them, and end it to table.

(_- _- _ - . ,
_

* .

To make lar/'band rice.

_. . _

TAKE a neck and loin o lamb, half roal: it, take it up', 1
'cut it into eaks, then take hala pound of rice, put it into a ji
quart o good gravy, with two or three blades o mace, and a

little nutmeg. Do it over a rive or low re till the rice be- =


gins to be thick; then take it o, tir in a pound of butter, and
w'vhen that isquite melted lit in the yolks o ix eggs,*rt beat;
then take a dih 'and butter it'all over, take the eaks and put
a little pepper and' alt over them, dip them in a little melted
butter, lay them into the dih, pour the gravy which comes out
' ofthem over tlem,"2'trid then the rice; heat the yolks of' three

eggs and pour all over, end it to the oven, and bake it better
' than half an hour.
. .
'*

. v

> Ba'ed mutton tbd.

TAKE a loin'or neck o mutton, cut it into teaks, put


p r. ome pepper and alt over' it, butter your dih and lay in your

ieaksz then take a quart of milk, ix eggs beat up ine, and


four poonuls 'o flour; beat your our and eggs in a'little milk

. fir,"
then putPour
the re
it, the
putteaks,
in a little
and a and
littleialt.i
this to
over
and beaten'ginger,
tend it to the
even ;_ an h6ctur and'an half will bake it.

' Afar-ced leg of lamb.

'

.l

TAKE a large leg of, lamb, cut a long lit on the back ide,
' but take great care you don't deace the other ide 5, thenchop
'the meat mall. with marrow, half a pound o hcc-uet,_ ome

oylers, an anchovy unwahed, an onion, ome weet-herbs, a

, little leman petl, andome beatengmace and nutmcg; beat all


thee

-_.r

--

___

_ _MnM'M _",

iA

Made Plain and Ea.

_'*

_'5'f

thee together in amortar, tuit up in the hae it was before,


. i * few it up, and rub it over with the yolks o eggs beaten, pit it, _
i ctour it 'all over, lay it to the re, and hate it with bUtter. _ An .
1 hour will roa it; You may bake it, i you pleae, but then
l ' .Zou mu butter the dih, and lay the butter over it: cut the loin.
'I ' into eaks, eaon them with pepper, alt, and'nutmeg, lemonq
t peel cut ne, and a few tVeet-herbs ;v fry them in freh-butter- of
I

A'ne brown, then pour out all the butter,*put in a quarter of a' '
iint of white wine, hake it about, and put in half a pint of_ ' ' 'i

' ' xong gravy,i\'t*berein good pice has been boiled, a quarter o a.

' 'ctpint of oyf'ters and the liquor, ome muhrooms and a l'p'oonul , '- '
i. of the pickle, a piece of butter'rolled in flour, and' the yolk of ,
2' an egg beat; ir all thee together till it i's thicl:,'thc_n layP-our
_ "t, leg of lamb in the dih, and the loin round it; pour the aucc'

l *ovet it, and gkarnih with lemon, '

- .4 _

g,

Toy a Icz'n qfImnI).-- * - '-

- .

CUT the. loin into thin eaks, put a very little


pepet" and . .

Walt, and
a littletake
nutmeg
on them,
theminm arcilt
l,.when
enough,
out the
eaks,and
layfrythem
dihbutter
before'3

the re to keep hot, then poctur out the butter, hake a little' '
i .

."i, our
over
the bottom
pan, of
pour
in a quarter
o together,
a pint of
boiling
water,
and putointhe
a piece
butter;
hake' all
l' give it a boil or two up, pour it over the caks, and end it td

i table.-

.'

'

Note, You may do mutton the ame way, and add two pootta
1 fuls of walnut-picklet

'

'

Another 'ivy qff'ying a 'nqclfarl lain bf Ia'1:$z_ i

CUT'it into thin lenlcs, heat them with a-rolling pin', lit) * j ' _J -

them inhalt"
a pintwhen
of ale',
_eaontake
them
with
little
2- cover
them cloe;
enough,
them
outa o
the alt,
pan, and
lnyi-_ "_' _ ' _
0' 'them in a plate before the re to keep hot, and pour all out of;" ' _ i' -
! the pan into a baon ; then put in half a pint of white wine, a

'

' few capers, the yolks o two eggs bent, with a little nutmeg and
a little alt; add to this the liquor they were ried in, and keep '

- tirring it one way all the time till it is thick,- then put in the' .
5r lamb, keep haking the pan for a minute or two, lay the ieaks

' v' into the dih, pour the auce over them, and have ome parley

l 'fA in a plate bcorc the re a-criping. - Gnmih your dih. with


_ that and lemona

Ez"
_-. _ '
'-

o
M-a.n-. .

'

'*.

"

'

To

ll

i P .

-Lwine.
..w..-:'.u>xuarad*mg--iL4nw.sa'-<."iva'45-"Imn*'u-A.-lq3.-u.;

in

The Art Jankin),

t
no
.

.
.-.L ._*. . ,

To make a mgoo a Iaml'.

TAKE a ore-'quar'ter of' lamb, cut the' knuckle-bone' o',


' brown,
lard it with
ry it of putct
a ne
and little
then thin
put itbits
intooanbacon,
earthenour
pot orit',ew-pan;
to
it a quart of.broth or good gravy, a bun'dle of herbs, a little
mace, two or three cloves, and a little'whole pepper 3 cover it

cloe, and let it tew pretty fat for half an hour, pour the liquor

all our, rain it, keep the lamb hot in the pot till the auce it
ready. Take half a pint ooyers, flour them, fry them brown,

" - - ct, =- drain


theat
clean
thatit you
them in,put
, fkim
fat oout
theall
gravy,
then
pour_
intofried
the oyters,
in all.the
an an
" _chovy, and two poonfuls of either red or white wine; boil ell

_ togethdr, till there is ju enough for auce, add ome freh


.
-z

muhrooms (if you can get them) and ome pickled ones, with it
poonful of the pickle, or thejuice of half a lemon. Lay your

* -

"

iamb in the dih, and pour the auce over it. Garttih-with
emon.
,
A Toew a lamb'r, or cal/'r bend. i
FIRST wah it, and pick it very clean, lay it in water for
' an hour, take out the brains, and with a harp penknife carefully

take out the bones and the tongue, but be careful you do: not

zzjj

'*

'

break the meat; then take out the two eyes, and take twu pounds

._

of veal and two pounde of beef-fact, a very little thyme, a


good piece of lemon-peel minccd, a nutmeg grated, and two
* anchovics : chop all very well together, grate two Itale rolls,

'

si- _

and mix all together with the yolks of four eggs : ave enottgh

_ <

freh muhrooms clean peeled and wahed, the yolks of ix eggs


chopped, half a pint of oyers clean wahed, or pickled cockles;
mix all thee together, but fir ew your oycrs, and put to it'
two quarts of gravy, with a blade or two o mace. It will be'

of this meat to make about twenty balls, take half a pint of


_-_- .
. - i; ,. .

proper to tie the head with packthread, cover itcloe, and let

it ew two hours: in the mean time beat up the brains with


ome lemon-peel cut ne, a little parley chopped, half a nut
meg grated, and the yolk o an egg; have ome dt'ipping boil
ing, fry half the brains in little cakes, and fry the-balls,_l;_cep_
them both hot by the re; take half 'an ounce of truilee 'and
morels, then rain the gravy the head Tvas ltewed in,'put the _trul_
' -, fles and morels to it with the liquor, and a few muhrooms; 'bell j
all together, then put in the re of the brains that are not ricdrl
' - (few them together for a minute or two, pour it over the head
-

'

' 'i i

all,

mh NNW, 40.' =._ x--

< <

,
.
..._-._m.w.
p
'

'*"w"w'*'-. ., ._ e_
i "t
'

made-Plate art-daw. '


i

,_ *5'3

'ma lay the ried brains and balls round it. Garnih with lemon;
_

You may fry about twelve oyers. '

zct ,
, 3

lv" i

'

'

' - -

" '

iz aumv.u_mfmw\f

Te dre 'veal' (i IaliBurgor'a


"

5.,_,_.,

: lct i CUT pretty thick ices of veal, lard them with bacon, and'
I

eaon them with pepper, alt, beaten mace, cloves, nutmeg,


.. jznd chopped parley, then take the tew-pan and cover the bot

l tom with lices of fat bacon, lay the veal upon them, caver it,
and et it over a very low led-01' eight or ten minutes, jut to be -'
7. 'hot
on both
and ides,
no more,
then then
hakebrik
omeup
our
your
over-it
ire and
andbrown
brownyour
it', pour
veal , .

ct in a quart of good broth or gravy, cover it cloe, .and let it


. ' ,-of
all the fatwhen
o clean,
and take
beat out
up the
lewbacon,
gently and
till kim
it is enough;
enough,
the yolks
lices - ' A
oithree eggs with ome of the gravy; mix all together, and
. _lzecp it tirring one way till it is mooth and thick, then take it
uilh
"Pt In]
with
your
lemon.
mead" he dih, and pour the auce over it. Gar.1 . .
Lint-"ta

leg qf 'veal and bacon. '_

-? LARD your veal all over with lips o bacon and a little

_ r A

7lcmon-peel,
andtheboil
it with
piece and
o bacon
: when
enough,
vtake it up, cut
bacon
intoalices,
have ready
ome
dried

'

Tigetheand
rubbed
rubit,over
the itbacon,
the ried
veal ' " *
'*{1'n
dihpepper
and the
baconine,
round
trew
all overlay'with

r'.'."

7-'parley, and have green auce in cups, made thus: 'take two 5
zhanduls
it inwith
a mortar,
and queeze
the _
-jiiice,
putof.orrel,
it into a pou'nd
auce-pan
ome melted
butter, out
a little
"ugar, and thejuice oflemon. Or yOu mayv make it thus: beat'
i i) two handt'uls of orrel in a mortar, with two pippins quartered,

-_ 'quecze the juice out, with thejuice of a' lcmon or vinegar, and v

'fiweetcn it with ugar.

*
- brea
A pil/ate
of-mzc
_ it i ' : '
0 TAKE
a neck ' or
of veal,
half roal: it," then cut

'into ix pieces, eaon it with pepper, alt, and nutmeg: takc *

'I'pound
put atollove
it a or
quart
broth,
'and
a iJ
, Tlittle
alt,ofdorice,
it over
veryoflow
re ome
till it mace,
is thick,
but

:ltuttcr the bottom of the dih or pan you do it in: beat up the Yolks of ix eggs and ttir into it, then take a little round deep

i dih, butter it, lay ome of the rice at the bottom, then ley the
i l'fl on a rOund heap, and cover it all over with rice, wah
i

-'

It'
''I_'-d_'-Q \'

New.eca-r;'uamru-Wmt'-num;Ar_.-1*v>*'._IV\:v

'

.1**"
an',
n-v-v,
"'v

_5_4

- at: Ar: of &thy.

' ' '

it over with'the yolks o eggs, and bake itan hour and a half;
then
open athe
top and
pourcut
in ainpint
of rich and
goodend
gravy.
nih with
Seville
orange
quarters,
it to Gan!
tablt
hot. -

'

'

. '

Bambarded'oral.

'

..

l YOU mu get a llet o veal, cut out of it ve lean piece:1


_ as t'hick as your hand, round them up a little, then lard thtmi

very thick on the round'ide with little narrow thin pieces oii
bacon, and lard ve heeps tongues (being r boiled andi
blanched) lard them here and there with very little bits olemon-i
pcel, and make a well-caoned force-meat of vcal, bacon, hand

-' beef-uet, and an anch0vy beat well; make another tent-'en

force-meat of veal, bee-uet, mubrooms, pinach, parley,


- thyme, weet-marjoram, winter avory, and green onion:1

Seaon with pepper, alt, and mace; beat it well, make a rOunIi
ball of the other force-meat and u in the middle of this, -rolli

it up in a veal caul, and bake it; what is left, tie up like a Bu-i
auage,
it, veal
but into
r ailew-an
rub the caulwith
with-the
yolil
' logna
pf an egg;
put and
the boil
larded
ome god!
gravy, and when it is enough :im o the at, put in tom:
trues and morels, and ome muhrooms. Your force-mead

cing baked enough, lay it' in the middle, the veal round it]
and the tongues fried, and laid between, the boiled Cut inn?
" ice's, and ried, and throw all OVer. l'our on them the auce.j
* You may add articholte-bottoms, weetbreads, and cocks-combs,

iyou pleae.
, 3
, _

Gatnih with lemon.

i
.-e.'

Veal folly.
TAKE ten or twelve little thin ices o veal, lay on them
ome force-meat according to your ancy,"roll them up, and ii:
- them ju acros the middle with coare thread, put them or.
a bird-pit, rub them over will: the yolks of eggs, our them,

..and
hour
willgraviy,"
do them.
Lay bale
them them
into a with
dih, butter.
and haveHalf
readyanome
good
jwirL
' a ewtrules and morels, and ome mulhrooms.
leman;
n\. '.t 34

Garnih will'

.4

reade' Plain and Eep;"


's

.
--._-_.

. Oliver; of

tbciFrnttllv wit), a _ ._ .i -

TAKE two pound: ofiveal, ome marrow, two anchovies'; _


the yolks otwo hard eggs, _a few muhrooms, and ome oyers,
apepper,
little thyme,
parley,beaten;
pinach,
lemonalt; l. i i
nutmeg mar'oram,
an tnace,.nely
take
your peel,
veal eaul;
lay a layer of bacon and a layer of the ingredients, roll it in the
An hour will do either."
When
enough,
cut
it
into
ices,.l.iy
it
into
good gravy over it. Garnih with lemon. iyour dih,
' and pour-

- veal eaul, and'cither roa it or bake it.

Srotrli cal/ups (7 1.: Fmnais. '

&As.
.._.

7 .

TAKE a leg o veal, cut it-very thin, lard it with bacon,


then take hal a pint o ale boiling, aadpour ovuit till thei
blood
is out,chopped
and thenmall,
pourhew
the ale
a baon;
a few
t'Wcet-hcrbs
theminto
over
the 'vealtake'
andiry
it
in butter, our it a little till enough, then put it into adih and - i

pour the butter away, ton little thin pieces o bacon andlay

...7
'.t-u.

round, pour the ale into the lew-panwith'two anchovies and I


glas o white wine, then beat up the yolks ovtwo eggs and lit'- *
in, with a little nutmeg, ome pepper, and a piece o butter, - _v
hake all ragethc'r till thick, and then pour it into the dih.
Gamih with lemon.

'I-A4

To_make aaeaury dih ofwal.


Jun.. "-.... .

'

CUT large COllops out' oa leg o veal, pread them abroad


on a dreer, hack them with the back o a knife, and dip
'fd'
'*'
"a
'"n-.'- W4''n
li.

_uvt.h' '

them in the yolks o eggs; eaon them with cloves, mace,*nut


meg
pepper,oyters
beat ne;
make ome-meat
ome
o your
veal, and
bee-uet,
-chopped,
weetzherswith
hred
ne,
andi

i .thc aoreaid pice, trew all thee over your collops, roll and tie

them tip; 'put them on kewcrs, tie them to a pit, 'and roa
.
them; to the te of your force-meat add a raw eg or two, roll ' ' them in halls and ry them, put thcm'in your dih with Your

..
own
.

,. .
a. n. ._. .-,._."vnto."

meat when roated, and make the auce with rong broth, an '
anchovy, a halot, a little white-wine, and ome pice.

Let,

.it lew, and thicken it with a piece o butter' rolled in llour,


.L4t.wJ-M.-N.-u.

Ipour the auce into the dih, lay the meat in, and garnih with - emon.
:
.
Srattl

-,,_

- 4

,.-,.

EtJ
., .

'Yf-ith;
"

1 'dzg-g ArtCaakjebi-i
- .

-'

Scotch (allays larded.

l:

r
- .

_ PREPARE a llet of veal, cut into thin ices, -cut o the


.p...,- ._ . -.

..
.
,

_.4-i_.'.

\ 1.-.-y..u . _

dn and fat, lard them with bacon, fry them brown, then take
_them out, and lay them in a dih, pour out all the butter,
take a quarter of apnund t-f butter and melt-it in the pan, then
hew in a handful of our; ir it till it is brown, and pour in'
' three pints-of good gravy, a bundle of wcet-herbs,__and an'

onion, which you mu take out oon; let it boil a little, then
put in the collops, let them ew hala quarter of an hour, put
in ome force-meat
ball:- fried,
the yolks u
a piece
i ' > .butter.
and a few pickled
muhrooms;
irtwo
all eggs,
together,
forof'v
a"

..

minute or two till_it is thick; and then dih 'it up. Garnih
To do them - white.* i '
. '- i AFTER y0u have cut your veal in thin ices, lard it with bly '
with lemon.

' con; eaon it with cl0ves, mace, nutmeg, pcpper and alt, ome'
' fraud bread, and weet-herbs. Srew the knuckle in as little

iquor as y0u can, a bunch of weet-herbs, ome whole pepper,


a blade of mace, and four cloves; then take a pint ofthe broth, .

ew the cutlets in it, and add to it a quarter o a pint of white


' wine, ome muhrooms, a piece 'of butter rolled in our, and

the yolks' of two eggs 3 ir all together till it is thick, and then
dih it up. Garnih with lcmon.
A Veal blangugtr.
. ROAST a piece o veal, cut o the kin and nervous partsz.
=eut it into little thin bits, put ome butter imo a ew-pan over
the re with ome chopped onions, fry them a little, then add
du of
liour,_ir
and put
in ome
goodpice,
broth,
or i,
, agravy,
and
a bundleitotogether,
weet-herbs:
eaon
it with
make
;'..
e7.--. <-.v- *-r'.*

it of'a good tae, and then put in your veal, the yolks o'two eggs heat up with crcam and grated nutmeg, ome chopped
parley, a halot, ome lemon-peei grated, and a littlcjuice of

Qemon, Keep it tirring one way; when enough, dih it up.

'Healcutt? [a
i. i i TA-KE a''houlderhouldst ofqf
veal,
oPierinihntoe,
the kin that'it'may hang
at one' end, then lard the meat with bacon and ham, and
-_ eaon it with popper, alt, mace, weet-herbs, parley and *

- leman-ped 5> enter it again with the kin, ew it with gravy, t

and.
i

_
\_e

._ _

mndrPain and Ea.

'_

i 37

and when it is ju tender talte it up ;_ then 'take ond, owe let?


tuce chopped mall, and ew them in ome butter with parley',
onions and _muhrooms : . the herbs being tender put to them ome _
o the liquor, ome weetbreads and ome bits of ham. Let all
ew togctheralittle while, then lit up the kin,_lay the cwdx - =
herbs over and under, cover it wrth the kin again," wet it with '
melted butter, _rew it over wrth crumbs o bread, and end it '

to the'cvcn to brown; erve it hot, _with ome good gravy in the

dih_ The French rew it over with parmean before it goe'


go the oven.
'
'
7

. A calf: b'eadurprize.

YOU mu bone it, but not plit it, cleane it well, ll it ct ct:
with' a ragoo (in the form it was before) made thus:_t_alte two
weetbreads, each weetbread being cut into eight pieces, an
'ox's palate boiled tender and cut into little pieces, ome cocks
combs, hal an ounce of trues and morels, ome muhrooms, ' _ _
ome articholte bottoms, and aparagus-tops; ew all thee in '

half a pint of good grnvy, eaon it with two or three blade:


o mace,-our cloves, half a nutmeg, avery little pepper, and

ome alt, pound all thee together, and put them into the' '
ragoo: when it has (lewed about half an hour, take the yolks

of three eggs beat up with two poonuls of cream and two'of


white wine, 'put it to the ragoo, keep it irring one way-for

fear of turning, and r in a'piece of butter rolled in ourz. "


when it is very thick and mooth ll the head, make a orce.
meat with half a pound of veal, half a pound o bee-het, a;

much crumbs of bread, a few weet-herbs, alittle leman-Peel,


and ome pepper, alt, and mace, all beat ne together in a
marble mortar; mix it up with two eggs, make a few halls,
(about twenty) put them into the ragoo in the head, then
faen the head with ne wooden ltewers, lay the force-meat
over the head, do it over with the yolks o two-eggs, and end
it to the oven to ibake. It will take about two hours baking.

You mu lay pieces of butter all over the head, and then
our ait. pint
When
it is 'ried
bakedgrnvy.
enough,If lay
your
dih,
have
of good
thereitisinany
gravy
in and
the A _

_dih the head was baked in, put it to the other gravy, and boil _ '
it up; pour it into your dih, and garnih with .lemon. _Yo'i
may throw ome muhrooms over the head.
'

swttlfldj
of 'veal (3you
la Daupbine.
TAKE the
large weetbreads
can get, open theminf
uch a manner as you can Ru in force-meat, three will make a
ne

-.

_.\._,_ -,-.

_--..e-.:*_*.-.-;* '**-.-.=;'= rzy


.*

,
...
'I

, ere-'an 'of Coat-et),

'

7 vne
diht-rnake, o'ur o'rce'qneat' with a large fowl or young'
c'oiclt, 'kin it, an pick o all the eh, take half a pound of '
fat and lean bacon, . cut thee very ne and beat them in'a mor-

7 gar zi eaon it with an anchovy, ome nutmeg, a little lemon


Peel," a', very
little
andweetbreads
ome parley:
thee
up with
with
i the'yolk
of an
egg,thyme',
till your
and mix
faen
them
ne bottom
woodeitofkeWers
5 take
the ew-pan,
layers of
at
_,thie
the pan,
eaon
them withlaypeppcr,
alt,bacon
mace,"

eloves, weet-herbs, and a large onion liced, upon that lay thin
ices of veal, and then lay on yourweetbreads, cover it cloe,
let it tand eight or ten minutes over a low re, and then pour
in a quart of boiling water or broth; covcr it cloe, and let it
ew two hours very oftly, then take out the wcetbreads, keep

them hot, lrain the gravy, lcim all the at o, boil it up till
two or three minutes lew in the gravy, then lay them in the
dih, and pour the gravy over them. Garnih with lemona

there is about half a pint, put in the weetbrcads, and give them

' Another way to (Ire/3 well/read' .


' DO not put any water or gravy into the ew-pan, but put the
_ ame veal and bacon over the wcethreads, and eaon as under
i'l
.-A . . - ._,

. directed; cover them cloe, put re over as well as under, and


When they are enough, take out the weetbrcads, put in a ladle
ui ofgravy, boil it, and lrain it, kim o all the fat, let it boil
till it oif
jellies,
then
put and
in the
to glaze:
tince
ham and
in the
dih,
lay wectbreads
the wectbreuds
upon lay
it ; e
or

make a very rich gravy with mulhrooms, tiullcs and morels. a


glas of white wine. and two 'poonuls of catchup. Garuih
with Cocks-combs forced and (lewed in the gravy.
' - Note, You may add to the full, tl'UCS, morels, muhrooms,
tocks-combs, palatcs, artichoke bottoms, two poont'uls of

two are
o_catchup,
or ju
as you 'weetbrieadu
pleae.
, white
'ct' 'N. wine,
B. There
many ways
of dreing
y0iu
ynzydard them with thin lips of bacon, and roal them with -

_v.-hat auce you pleae; or you may marinate them, cut them'
into thin lices, our them and fry them. Serve them up with

'fried parley, and either butter or gravy. Carnih with lemon.

CaI'r china-ling: or andouiller.

' --TAKE ome o the large calt"s guts, cleane them, cut them
in pieces proportionable to the length or' the puddiugs you de
. ee
ome P ieces a- then takebacon,
' o* to make ' and. tie one
' end i to thee
'

i Made Plain and Ea. ' '

i i i

bacon, with a eal's udder and chaldron blanehed, 'and cut into' i v
dice Of itch Pt't them into a lew-pan and eaon with "ne pice pounded, a bay-leaf," ome alt, pepper, and halot cut
mall, and about hal a pint of cream; tos it up, take o the
pan,
and thicken
mixture
with
or ve
yolks of egg'
and ome
crumbs your
o bread,
then
ll four
up your
chipterlings
with i
una
. .-_

the uing, keep it warm, tie the other ends with packthread.
blanch and boil them like hog's chitterlings, let them grow cold

3 '

in their own liquor before you erve them up; boil them over:
moderate tre, and erve them up pretty hot.

Thee ort Of

zndouilles, or puddings, mu be made in ummer, when bage


are eldom _killed. ' ,_
,
-

To dres ral/"r rbitterlingr euricuy. 4 i


CUT a cal's nut in lices o its length, and the thickne' '
of a inger, together with ome ham, bacon, and the white of
chickens,
ater with
the alt,
ame pepper,
manner;weet-herbs,
put the whole
ew-pan, cut
eaoned
and into
pice,a Ai i'
'-.n.- -.

then take the'guts cleaned, cutand divide them in parcels, and

um-v.rf-

' ll them_with your lices;" then _lay in the bottom o a kcttle or

pan ome lices o bacon and veal, eaon them with ome pep- .'
pEr, alt, a bay lea,.and an onion, and lay ome. bacon and

Wq'-.\v'wtnr
.m-.a*.-_MNL.\a-w._.,-z

ew over
otly,
cloe then
covered
and under
i the
veal
them;
put with
in a re
intover
o- white
wine,it, and
let'pot
it - -* A '

or pan Will allow it; then broil the puddings on ahcetofT

"*

white paper, well buttcredon the inide. _ _ _

'gun en-my

To drcr a bam an Braie. '


knuckle,
take owith
the awerd,
ter'CLEAR
to rehenthe
5 then
tie it'about
lring,and
takelay
lices in'wa
of ba- , t i
-._a,-..-n.-

con and bee, beat and eaon them well with pice and-weet
herbs; then lay them in the bottom o a kettle with onions,

- "a.,.-r-__Kwax,

parnips, and carrots liced, with ome cives and parley, lay
in your ham the at ideuppetmol, and cover it with lices of - _

.._.
.

- bee
and.hcrbs,
and over
thethat
amelices
as under
of bacon,
it : cover
then itlay
cloe,
on ome
and top
liccdit root'
cloe J* '
.
T-w.o-tun

with
both over and
'and let
it tew
a verypae,
low put
re irc
twelrehours;
putunder
it init,a pan,
drudge
it with
well " .

with grated bread, and brown it with a hot iron; then' erve *'
it Note,
upon a lclean
: garnih
raw parley.
you napkin
eat it hot,
makewith
a ragoo
thus: take a veal."
weetbread. ome livcrs of fowls, cocks-combs, muhrooms, and

trules; tos them up in a pint o good gravy, eaoned wi-h *


..

. .->.- . _-

"

.-

i _. '

' pice

...
_

50'

*.i--.-.1_-5'; mofcaanryq

pice as you like,'thickcn it with a piece of butter rolled in our,


and aglas o red wine; then brown your ham as above, and let
it tand a quarter o an hour to drain the at out; take the liquor '
it was ew-'red in, rain it, kirnallthe ato, put it to the gravy,

and boil it up. It will do as well as the eence of barn.


' Sometimes you may erve it up with a ragoo of crawh, and'
ometimes with carp auce.
- _

maorawhat
bam we
or gammon.
. _ ZTAKE o theo
werd,
call thekin, or rhind, and i'
lay it in lukewarm water for two or three hours; then lay it in
l

i
6

'A.i"-..gmtn'afw-m;.'

a pan, pour upon it a quarto canary, and let it eep in Itor ten
or twelve hours. YVhen you have pitted it, put ctomcttccts of
white' paper over thc at ide, pour the canary il', which it wais
oaked 'in the'dripping-pan, 'and hae with it all the time it is

roaiing; when it is roaed enough, pullc tlzc paper, and


drudge it well with crumbled bread and parley hred ne;
make the re brik, and brown it well.

lynueat it hot, gar

._ ,._

._ -.-_

_. - nihit with rapings o bread ; i cold, erve it on a clean nap

' kin, and garnih it with green parley or a econd coure.


...df'.
1
:.-'lJ* .*a

.'=-<4.

' Tou a cb'ine of park.

IVIAKEa ung octthe at leaf of porlc, pare , rhyme,


A - age, eggs, crumbs o bread; eaon it. with pepper, alt, halot,
\
.
.
.

and nutmeg, and iuit thick;'then roa it gently, and when


J-'<-\
...l_

itjs about a quarter roaed, cut the kin in lips, and make

your auce with apples, letnon-_p.':cl, two or three cloves, and a. ,


' blade o mace; weeten it with ugar, put ome butter in, and

.have muard in a cup.

Yariottr way: of dreing a pig,

FXRST kin your


pig with
up togood
the ears
then make
good
i .plumb-pudding
batter,
beefwhole,
at, ruit,
eggs, amilk,
and our, ill the kin, and ew it up; it will look like a pig ;
but you mu bake it, our it very well, and rub it all over
_ with butter, and when it is near enough, draw it to the oven's.
' mouth, rub it dry, and put it in again or a ew minutes; lay_
it indih:
the dih,
andother
let the
mallgravy
and butterroai:
in i
'_ the
cut the
partauce
of thebepig
into four quarters,
them as you do lamb, throw mint and parley on it as it roas ;

the'n lay them on watergcrees, and have mint-aucein a baon. _

-. Any

._- .-_, . _, .
_

2:

m'
-u"d-un-'p
*,

'-

made' Plain and Eat.

'i

"Et

'
','--*a.-*.*

. Any.
one quarter
one o thee
and roat,
quarters
cut will
the other
makeina leaks,
pretty ide-dih:
and fry them
or rakel
in'

and brown.

F-xn'-*I
-*.-_->_

Have lewed pinach in the dih, and lay the roa'

upon it, and the ried in the' middle." Garnih with hard eggs
and Seville oranges cut into quarters, and have ome butter in a

.ll
A,

...
...'

cup': or or change, you may have good gravy in_the dih, and
'gamih v'vith 'ried parley and lemon; or you may make a ragob _ .

'l
i,
3,

,. of weetbreads, artichoke-bottoms, trues, morels, and good

*' '
" 'Ft
5'

gravy, and pour over them.

lit?

Garnih with lemon. Either o:

i!

thee will do for a'tt-p dih o a rt coure, or bottom dihes at


, '.
at
a econd-coure.
top, or a ide-dih.
You may
'
ricaeyitwhite'r ora'ccond
.
coure . v

l;.

made
Youthus:
may take atwopounds
pig, kin him,
o young
and ll
pork,
him'with
at an'd
force-meat
all, two

La'

h.

'

pounds o veal the ame, ome age, thyme, parley, a little , _ ct i'*i'
lemon-peel, pepper, alt, mace, cloves, and a nutmeg; mix

them, and beat them ne in a mortar, then ll the pig,-and


few it up. You may either r0a't or bake it. Have nothing bu'
the
goodhead
gravyin
in thethe
middle.
dih. Or
Saveyou
themay
headcut
whole
it into
withlices,
the kin
and on,
lay ' '
' j
i

and roa it by itelf: when it is enough cut it in two, and la _


it in your dih: have ready ome good gravy and dried age rub- > '
bed in it, thicken it with a pieceof hutte'r rolled in our, 'take
- out the brains, beat them up with the gravy, and pour them
>
into the dih. You may add a hard'egg choz-ped, and put into '
the auce.
,
.

1
r

Note, _Y0u may make a very good pie of' it, as you may ee'. z

in the directions for pies, which you may either make a bottom * ' '
or You
ide-dih.
mut obervein your white ricaey that you take o the
- ' .'' -.1 - Y?

o
at;pigorkinned,
you may
cutmake
it into
a very
chops,
good
eaon
dih them
thus;with
takepice,
a quarter
and '
"'l-v*-p ,*'.4*.-"ur*-'
..
...

e
1

wah-them with the yolks o eggs, butter the bottom o' a


dih, lay thee leaks on the dih, and upon every eak'lay
__
ome orce-meat' the thicknes of hala crown, made thus :* * v
take half a pound of veal, and of at pork the ame quantity, . '
chop them very well together, and beat them in a mortar ne; '
add ome weet-herbs and age, a little lemon-peel, nutmeg,
pepper andalt, and a little beaten mace; upon this lay a

layer of bacon or ham, and then a bay-leaf; take a little


ne kewer and tick ju in about two inches long, to hold

them together, then' pour a little melted butter over them', and

end them to the oven to bake 3 when they are enough lay them
.
_
_
in
.y'

.
,

-"arm
,-_.K

* 62

. ' - i The Art q/CaaZe'jg-e

. in your dih,'*ad pour good gravy over-them, With mullaroo'm'sj


' and garnih withlemon.
owl-43;.

-- * .

it; ':. -

. ..
>

'r

. -

.- '

._,

_.' CUT it into quarters, and lay it into your ew-"pan, Ptit i
"4. "

one cal's foot and the pig's ect, a pint o Rhenih'wine, the
juice of four lemons, and onequart of water, three or four
hladea of mace, two or three cloves, ome alt, and a very little'

piece of lemon-peel; ove it, or do it over a ow"ire 'two

hours, then take it up, lay the pig into the dih'you intended
_ it for, then rain the liquor, and When the jclly'is cold," kim _

- o the at, and leave the ettling at the bottom." Warm the
jelly again, and pour over the pig; then erve it up cold in the
jeilY-l*._".
*.'
ct'

.-,_._
e:
.,..,._. '

1 A

_'ct _ To Ere/3' t' pig' the Frem'b way.

'

_ SPIT your pig, lay it down to the re, let it call-till it is


thoroughly, warm, then cut it o the pit, and divide it in
t_wenty pieces."v Set them to tew in hala pint of white wine,

- and a pintof rong broth, eaoned with grated nutmeg, pep- - '
per, two onions cut mall, and ome tripped thyme. Let it ew

an hour, theninput
to itome
halfanchovies,
a pint of rong
gravy, a of
picce
hutterirolled
our,
and a poonul
vineof
gar, or muhroom pickle:_when it is enough, layit in your

dih, and pour the gravy over it, then garnih with orange and ' ' _<
lemo'n. _. _>
,.
,

To 'dres a pig all-dere' dai/et. ' r ,

'

_ 'l-CUT o the head, and divide it into quarters,llard*theru


with bacon, eaon them well with. mace, Cloves, pepper, nut- '
meg, and alt. Lay a layer of. at bacon at the bottom o a ket
tle, lay-the head in the middle, and the quarters round 3 then
put in a bay-leaf, one rocambole, an onion iliced, lemon, ear-'
' rots, paririps, parley, and cives; cover. it again with bacon,

put in a quart of broth, lew it over the re for an hOUr, and


' the: take it up, put your pig into a leW-pan or kcttle, pour in a
bottle of white wine, cover it cloe, and let it ew for an .hour
'_' 'very
would
erve
Cold,
let it look
andwhite,
till it isand
cold
'then oftly.
drain itlynu
well, and
wipe
it, itthat
it may
layp _ _

,it in a dih with the head in the middle, and the q'uartcrs
round, then' throw ome green pariley all over: or any one o

the quarters is a very pretty little dilh, laid on water-crell'es.._


I

wan-U'.

made Plainand Ee.

i
.
-

If you would have it hot, whil your pig is_ewing in the winew
take the r gra'vyjt was ewed_in,_ and rain it, _tim o all

b'
MAA'P
A.

-':'<
.:* r.*_'?

Itch-wt.

the (a t, then take a wcethread cut-into ve or ix ices,'ome,

- uues, morels, and muhrooms ;- ew all together till they' are


enpugh, thicken it 'with the yolks of twoeggs, or _a piece of. >- 2
'butter rolled in_flour, and,when Your pig isgnough'take it out,

.
,".*-'*e"vi<Mi
."?N'>i.'"i-"{*i\-*"Q

and lay it in your dih; and' put the wine It was ewed in to;
-the ragoo; then pour all over the pig, and garnih with lemon.-_, '

mate-later: *

i' '

.,.-* _.

._
_.

GUT and cald your'pig, cut olthe head and pe't'tytqe'i,


then cut your pig in four quarters, put them with thehead
and toes into cold water; cover the bottom ofa ew-pan'with

r"3,
mf','.'xi ._.z-ze'\I_-

ices o bacon, and place overthem'the aid quarters, with the _

pettytoes andthe head cut in two.

Seaon the whole' with

pepper, alt, thyrnc, _bay-lea, an onion, and a bottle o-white,.'


Wine; lay over more ices o bacon, put OVer it a quart of' wa
-wrvr'v:
,-d-w'.-_---.'-.-.,-_-

ter, and let it boil.

Take two large eels, kin and gut them,

and cut them about .vd or ixinches long; when your piz is

half done, put i'n your eels, then boil a dozen of large'craw-h,
o

. cut o the claws, and take o the hells o the tails; and when

your
pig andit, eels
enough,
lay r
pig bea
and pretty
the pettye
toes round
but are
don't
put in the
head your
(it will
dith .l - j ,.

._..-_-r.

cold) then lay your eels and craw-ih over them, and take the '.

_. -

liquor they were ewed in, kin o- all the at, then'add to it
hai a'pint ( rong gravy thickened with alittle piece of burnt
butter, and pour over it,.thcn garnih with cratwih and .lez- ._ *
mon.- -This will do for a r coure, or. remove.

brains and lay round, and all over the dih.

Fry the

- ..

.'..A

i
,:..*
_'
...,".,.

- I To'=dre a pr'g Irn.- afat lamb. - -.


fl'TAKlE a at pig, c'utcto his head,: -lit"and trus

, i , * .4

_ alamb;
lS lit
through
middle-and
kinned,
boil him awhen
little,hethen
throw
omethe
parley
over him,
roa it gar
and .i

drudge'it; Let your aucegether


be half
of hutteranda
till aitpound
isi mooth;
_thenpour '. .- '
pint o cream, irred all to
it over and end it to table.

_ ,.

'Toany'apg-wiza'n-gz-nzonr
_

--DRAW.
'owa.n-.dry.

'

your'pig very clean at, the vent, then takeiout'th'a i i * '

'

'

bgurs, lwt-r, and lightu cut ohis feet." and trushirn, prick .
up his belly, pit him, lay him down'to'tbe tre, i'uut italtect' _

7t..,...

. i

A. _
\

'

'eate

thw. *.,'..
'*",.'-*\_".t '*__."_*_,."_ .

if-,:._;i'-*r.A_t.Q:. __gm
Pus-up . w --*--_-__._e__ i
.5L
oA

54"- not to earch


' him:
mewhen
21" ef
care
theCautery,"
kin begins to' rie 'Up in blis i
_ters, pull o the kin, hair and all :. when you have cleared',
the pig of _both, corch him down-to the bones, and bae him >
with butter and cream or half a pound o butter, and a.pint of
mill', put it into the dripping-pan, and keep baing it well;

-\._
'.is.

then throw ome alt over it, and drudge it with crumbs of
bread till it is half an inch or an inch thick. When it is enOUgh,
and of a ne brown, but not corched, take it up, lay itin your?

.her-_,-._>de.\'-_4. ='
.

dih, and let your auce be good lgravy, thickened with butter
a little
makeothe
following
auce:ontake
i *' rolled
half a in
pound
o our;
butter or
andele
a pint
cream,
put them
the

'-=

.,,-

. .,
"t

re, and keep them irring one way all the time; when the
butter isDon't
melted,
and with
the auce
thickcned,
into your"
garnih
any thing,
unlespour
omeit rapings
o
' dih.

bread; and then with your nger gure it as you fancy.

To roqn a pig with the-hin 011.'


,

LET your pig be newly killed, draw him, lay him, and.v

wipe him very dry with a cloth; then makea hard meat with.

*.*-.
Anne..i

a pint o cream, the yolks of ixeggs, grated bread, and bee


.
_,..

a'

uet, eaoned with alt, pepper, mace, nutmeg, thyme, and


lemon-peel : make of this a pretty i pudding, u the belly; X
of the pig, and ew it up; then pit it, and lay it down to roa;
Let Your dripping-pan be very clean, then pour into it a pint '
of red wine, grate ome' nutmeg. all over it, then throw a little
alt over, a little thyme, and ome lemon-peel minced; when
it is enough hake a_littlelour over it, and bae it with butter,
to have a ne froth. Take it up and lay it in a dih, cut o
' - 'the head, take the auce which is in your dripping-"pan, and.
thicken it with a piece of butter; then take the brains, bruie ,
them, mix them with the auce, rub in a.little dried age, pour

it into your dih, erve it up. Garnih with hard eggs 'cut
into quarters, and if you have not auce enough, add half a pint

o good gravy.
Note, You mu take great care no ahes all into the drip
may
prevented by having a good re,
'A ping-pan,
which will' which
not want
anybeirring.
.*

.To mal-ed pretty dih' of a brea ctof wnih't.


v

TAKE half a pound o butter, our your venioii, and fry


it of a ne brown on both ides; then take it up and keep it
hot covered in the dih: take ome our, and ir it into the

'butter till it is quite thick and brown (but take great care it,
a
,
don't

31

'. .
...,

uzqdt man and Ee. '

. 65

-Wm
, _, n>9*'*\'\_un

don't in
burn)
lir inredhalf'
a pound
l'ump-ugar
ne, of
anda- " '
pour
as much
wine-as
will of
make
it of the heat
thicknes
xagooz queeze jnthejuice o "a lemoh, ive it a boil up, and
pour> it iover .tthe...-
v'elnildn_._$_=
Don't
But end i_t 3
it.
'tab
'
.
'
**..
.
.
,
'2
.1.:3'1:_',_.'J to L:;.../_
l
t
.

-z

zingHawk/either?"rit-Wi

LAYiit in alt o: a week, then .boil it in a clothctwell ouredt

for every .poundmf ven'ton allow - a quarter of an .hour for the


' oiling.
Foranceyou
mu water,
boil ome
eau1i0\vers,
in.
to little - prigs
in imilk and
ome
ne whitepulled
cabhage,

'-_ . ome turnips cut into dice, with ome beetroot cut into lon
narrow
pieces,
about
an inch andand
ahal
half an
inch
thick: lay
a prig
o'cauliow'er,
omelong,
of theand
turnips
mahed

i
l.'

- _ with ome crcam and a little butter; let your cabbage be boil,

'

ed, and then heat in a aucepan with a piece of butter and alt,
liy that next'the'eauliowcr, then the'turnips, then cabhage,
and o jut
on, actstillyouthefancy;
'dih isit ull;'plaee
beetroot'hereand
ihere,
looks very the
pretty,
is a fixt: ' i i

dih. Have a little melted butter in a cup, if wanted; '


* 1 ' ame
Note,
mutton'
fahion,
the '
way,A islcgo
a pctrettiy
dih: cut
or 'venion
ame neck,
withand
the dreed
craig cut
oi This eafg' well' boiled or haheid, with gravy and weet
auce the next'day.,, ' _
- w
. . .
..t;
'
o p' .

' '

'

il

Fatal-7 .a leg-If NNW/fie wiw-

(id-

_TAKE a leg pfinutton cut venion'ahion, boil it in a cloth


welloured; and have three or four cauliowers boiled, pulled
5. intoprigs, Llewedinaaucepan with butter, and a little pep-_
per and
put
it _into
alt; a'then
aucepan
have ome
with pinaeh
alittle picked
alt, covered
and wahed
cloe,clean,
and
.CZ"

lewed a little while; then drain the liquor, and pour in'a
i' _ quarter of a pint of good gravy, a good piece of butter rolled

'

in our, and a little pepper and alt; when ewed enough lay
.the pinach inthe dih, the mutton in the middle, and the cau
liower over it, then pour the butter the _cauliower wascwi
ed in over it all : but you are to oberve in lewing the cauli

HOWer, to melt your butter nicely, as for auce, before the

cauliowcr goes in. This is a genteel dih-for a r coure at

bottom. -

'-

'

-' -

..4aMN

'66

_'

7 *'_-Ybei)lrt Caoke'y;" i
..
.u.

...,
'A
_.,:_
'._._. l,

\i..'

'.- -- o rdajripe.
z

x-Lxz-g
' -.

no.
.*,"n&du-.
.-\*"-,'4-lN-

a'

-...

your tripe in two quare pieces," omewhat long,'have'


' 'i orcelmeat' made of crumbs o bread, pepper, alt, nutmeg, '
weet-herbs, lemon-peel, and the yolks of eggs mixt all toge
ther; pread it on the at ide of the tripe, and lay the other at
ide
next it; pit
thenit,rollroa
it asit,light
you itcan,
tie it with
a'
packthread;
andasbale
withandbutter;
when
roaed lay it in your dih, and for auce melt ome butter, and

add what
drops from the tripe. Boil it together, and garnih
i i - with
riapings."

_To dres ctPoULTttYZ "._


.

To roa a turkey.

' '_

i. THE-be way' to roa a turkey is to looen the kin on the


' breat o. the turkey, and. ll _it with force-meat made thus :

take 'a quarter o a pound of' beef-uet, as many crumbs of


bread, a'little lemon peel, an anchovy, ome nutmeg, pepper,

parleyand a little thyme. Chop and beat them all well toge
ther, mix them with the yolk of an egg, and u up the brea; "
when you have no uet, butter will do: or you may make your
force-meat thus : ' pread bread and butter thin, and grate ome
nurmeg over it: when you have enough roll it Up, and tu the
br-a of the turkey; then roa it of a ine brown, but be ure to
pin ome _white paper on the brea-till it is near enough. You'
mu have good gravy in the dih, and bread auce made thus:
' . take a good piece of crumb, put it into a pint of water, with a;

_ blade or two of mace, two or three cloves, and ome whole pep-L
per. Boil it up ve or ix times, then with a poon take out
the' pice
you
hadboil-an
beforeonion
put in,
mu
pourbeat
o the
t ' . water
(yo'u
may
in and
it i then
you you
pleae)
z then
up
the bread with a good piece o butter and a little alt; or onion
fauce, made' thus: take ome onions, peel them and cut them'
into thin ices, and boil them half an hour in milk and Water;

then drain the water from them and beat them up with a good
piece of butter; hake a little our in, and ir it altogether
with a'little cream, if you have it, (or milk will do); putt'ne
auce into boats, and garnih with lemon.

Another way to make auce: Take half a pint ooyers,


rain the liquor, and put the oyers with the liquof'intq a
auce-pan, with a blade or two o' mace; let them ju lump,

' '_'then pour in a glas of white wine, let it boil once, and thicken
it

mite' Plain cramp; J

' -

* e,

itwith a piece of butter rolled in our. Serve this'up inaba- * ' *


on by itelf, with good gravy in the dih, or everybody don-'t

'love oyer-auce, ; This makes a pretty ide-dih for upper, 9: '


a corner-dih of a table for dinner. I you chae it in _the dih,
. zdd halfa'pint o gr'avy to it, and boil it up zogehcn 'This
' auce is good either with boiled or roaed turkies or owlsz' bug
you may leave the gravy out, adding as much butter as will do_ '

for auce, and garnihing with lemonz

To'
_i _ make
; t -'-a mark oJer-mc'e,
_
ailed.eiibzr for Iurkie'r' at'_ owYr
_ '

FORCE the turlties or fowls as above, and make your.auce .


thus: take'a quarter o a pint o water, an anchovy, a'blade * '

. or
two o mace,Boil
a piece
lemon-peel,
fivethem,
or ix add
whole
peppercorns.
theeoftogether,
then and
rain
as - i

i much butter' with'a" little our as will do for auce; let it boil, _
E- and _lay auages 'ound _the fowl or turkey.

leman. --

: - u

'

Garnih with

'- * '

- 'To make 'rruhvreariz-auce for whitefowlr of' a'lbrtr."


' TAKE a pint o 'muhrooms, wah and pick them very'clean; _
and put them intoa aucepan, with' a lrttlealt, ome nutmeg, - 1
' a blade of mace, a pint of cream, and a good piece o'butter _

" rolled in our. 4 Boil thee all together, and keep irring ' '
yf them 3 then pour your auce into your dih, and garnih with '
. ltmo'n.
i

' Mlhroom-Jimce for tvlu't'e he-It' boiled.


TAKE half a pint o cream, and a'quarter o-a pound of .,

i
I

i butter, _ir them together one way till it is thick; then add a

poonul of muhrooms pickle, pickled muhrooms, or-frth if -

1' 'you have them.

Garnih only with lemon.


.

'
p
. '
iTo make-celery mrt, e'i/bct zr fret/fed rr botkdfotari
.
turkiu, part/friget, or any own-game.
TAK'E a large bunch o celery, wah and pare it very clean, .
' cut it intolittle thin hits, and boil it oftly in a little watertill

il: it is tender; then add a little beaten mace, ome nutmeg, pep- , .
' Per, and alt, thickened with a good piece o butter rolled in'

, our, then boil it up, and pour in your dih.- . F'iv

Fi

'

*'
You

i'

i,

ofi'Cookery," _ i

i,

.
_ - and
.'..
q
_thus:
.
&save.
_--.Yoiu
may add
mak-He,
ome. *maccrnutmeg,
with A'crcam
a piece'o'
boil your.
butter
eeierycas
'als big

'asavnlnut rolled in oor, and half a pint of crcam; boil ' l


7.'.,*:.'
_.-;:_-. _.

dh'em all together, and you may add, i you will, a glas o A
'whitewing and'a'poonul of catchup.' '
7._
'{]

'

-* ' - c To 'Make brawn 'celery-inne.

. ' alt,
' STEW
a piecethe
ocelery
butterasrolled
abOi/e,in then
our,addwith
mace,
a glas
nutmeg,
o red'peppen
wine, j

- 'a poonful o "catchup, and half a pint ogood Pgravy'; ho 33


z , all thee together, and pour into the dih. Garnih with le- j[
.

anon;"
oh

"

..4

..*I.'-.

4.

' -';

- -- , Ta-e-wa turkey or fowl in celery-3 outer; *

YOU What
mu judge
according
to want.
the largenes
r not-"fowl,
celery or
auce you
Takeofa your-xtutkey
large fowl, Til
'Put it into a aucepan or pat, and put to it one quart of good '
* broth or gravy, a bunch of celery wahed clean and cut mall,
with ome mace, cloves, pepper, and allpice tied looe in' a, ,

* mulin-rag 5' put in an onion and-a prig o thyme; let "thee 1


ew oftly till they are enough, then add a piece of butterrolled

in our; talce up your owl, and pour the auce over it. 'An

hour vwill do a large fowl, or a mall turkey ; but a very 'large


turkey will take two hours to do it oftly. If it is overdone or
dry it is poiled; but you may be ajudge of that, i you look at
it now and then. Mind to take out the onion, thyme, and
pice,
beore
you o
endveal
it-to
table.
Note,
A neck
done
this .Way is very good, and will
_talt,e two hours doing.

'

ct

_.

i
z

_ 1

_ _

'*

To make egg-auce properfor roted chickens.

MELT. your butter thick and ine, chop two or three hard
boiled eggs ne, put them into a baon, pour the butter over j
them, and have good gravy in the dih.
v

SbaIot-hztcejar raaedfowlx. .
TAKE. ve
or ix
peeled
cutwine,
mall, two
put of
them
into
'a aucepan,
with
twohalots
poonuils
of and
white
water,
and two o-vinegar; give them a boil up, and pour them into
'your dih', with a little pepper and alt. Fowls roaed and laid
_. ' on watercrees is very good, without any other auce.
. .
.

7'"

_
_

>

ct

.u

'

z
.

otdePlmh and Ea. '


.

Sliirlafrqre

69 .

i.

.*

a crar'g' of mutton boiled.

. _TAKE
twoopoonuls
theorliquor
muton
boiled in',a '_ ct
two
poonuls
Vinegar,otwo
threethe
halots
cutisinetwith
Little alt; put it into a aucepan, with a piece o butter as big as a Walnut rolled in a little our; lir it together, and give it '

a boil.

For thoe who love halot, it is the prettie auce that

can be made to a craig of mutton. '

- .

- =

To (ire/3 liver: will: muhroom-ame.

. z

TAKE ome pickled or freh muhrooms, cut mall; both i

'ou have them 5 and let the livers be bruied ne, with a good . ' '
deal of parley ch'opped mall, a poonul or two o catchup, a

glas of white wine," and as much good gravy as fwill make auce _ '
enough; thicken it with a piece of butter rolled in our. This
dees
either or roaed/Iorpretty
boiledt'
little hun. - ' -.

* z'.
- *

, > .

TAKE the liver o the owl, bruie it with a little of the

liquor, cuta little lcmon-pccl ine, melt ome good butter, and
mix the liver by degrees; give it a boil, and pour it into the; '3

dih. _
. _..a -._

.
, To make (anon-auce
boiledfowlxl
,
. TAKE a lemon, pareo thcte rind, then cut itinto lices, 'cti
- and cut it mall 5 take all the kernels out, bruie the liver with '* ' * -_
two or three poonuls o good gravy, then melt ome butter,

mix it all together, give them a boil, and cut in a little lemon- -.
peel very mall.

_ A German 'way (if drqrgrfowlr. '

'i

A.

...1_a"a.-.u. _. .

TAKE a turkey _or owl, u the brea with whatorce- .


' meat you like, and ill the body with roaed chenuts, peeled.
Roa it, and have ome more__roacd 'cbenuts, peeled, put
.them in half a pint o good gravy, with a little piece o butter,
rolled in our; boil thee together, with ome mall turnips_-

and auages cut in liees, and ried or boiled.

_chenuts.

= '

Note, 'You may 'dres ducks the ame wi.


.
_An-"P.A-Nt.cMd N

\ _ ,.

Garnih with "

A_
_ if;

-_ _. >*,.h_.__
e _,__,_.
;
- __ --*v+
i
3.,_-_-_.>
M,
- t
__
._-'*.=u.-_ ---____ ,

iTLBI-Ar-t of &Mary'. i' A _


_ tra dre: .a Iarkey'or fowl to ctpcrctiam'
them, and make a force-meat thus :' take the eh of
a owl, cut
pound oasveal,
it in o
a
ct mortar,
withit mall,
half a then
poundtake
of abee-uet,
muchheat
crumbs
bread, ome muhrooms, 'trues and morels cut_mall, a few

weet-herbs and parley, with ome nutmeg, pepper, and alt;


.z little mace beaten, ome lemon-peel cut ine; mix all thee'

- . together, with the yolks o two eggs, then ll your turkey; and
xoat it. This wxll do or a large turkey, and o in proportion'

for a owl. Let your auce be good gravy, with muhroom's,


_trues and morels in it : then garnih with lemon, and orivaz
xiety alte you may lard your fowl or turkey.
'A

Fale-go a turkey brown.

TAKE your turkey, after it is nicely picked and drawn, ill


the kin o the brea with force meat, and put an anchovy,
* a halot, and a little thyme in the belly, lard the brea with
zbacon, then put a good piece of butter in the tew-pan, our
the turkey, and ry it ju o a ne brown ;_ then take it out,

and put it intoadeep lew-pan, or little pot, that will jut


and put
in as
muchpepper,
gravy asmace,
will barely
cover
it, Cloves,
a glas
hold
a redit,wine,
ome
whole
two or
three
and a little bundle of weet-herbs; cover it cloe, and tew A

it or an hour, then take up the turkey, and keep it hot cover


* ed by the fire, and boil the auce to about a pint, train it o,
add the yolks of two eggs, and a piece of butter rolled in flour ;_ i

lit it'till it'is thick, and thenlay your turkey in the dih. and
_ pour
your
auce
it. You
ome
littleand
French
loaves,
about
theover
hignes
o anmay
egg,have
cutready
o the
tops,
ta-lte
' out th'e crumb, then fry them of a ne brown, ill them with

lewed oyiers, lay them round the dih, and garnih with le
Lmon. _ '
'
. '

'o/Jew a turkey brawn 'be m're way. ,

BONE it, and ll it with .a force-meat made thus : taltc thi


eh-o a fowl, hal a pound o veal, and the eh o two
. pigeOns, witha well-pickled or dry tongue,_ peel it,- and ,j.
chop it all together, then heat in a mortar, with the marrow
o' a beef bone, pr'a pound o the at o a loin o veal; ea

'a

_ on it with two or three blade: o mace, two or three clowrsa


- ' .
'
an

made Plain-'end

if i

i 71.

md
half Iwith'a
nutmeglittle
dried
at a good
diance
the re,
pounded.
'pepper
and alt:
mixfrom
all thee
well and.
t'o-i .
gcther,
ll your
turke
fry them'
put at,
it
into a little
potthat
wrll, ju
hold itof'3 aline
lay foiurbrown,
or ve and
kewers

the bottom _of.the pot, to keep the turkey from icking; put in
a'_quart of good beef and veal gravy, wherein was boiled pice
And weet-herbs, cover it cloe, 'and let it lew half an hour ;i '

then put in a glas of red wine, one poonful of catehup, a


largehave
poonful
muhrooms,
and aa piece
few freflt'ones,
if i
you
them,ofa pickled
few tri-ies
and morels,
of butter as
big as a. walnut rolled in flour; cover it cloe, and let it ew
t

half an hour longer; get the little French rolls ready ried, '
take ome 0) [let-s, and rain the liquor l'rom them, then put_
the oyiers and liquor into a aucepan, with a blade of mace,

i
s

a little white wine, and a piece of butter rolled in our; let'


'them ew till if is thick, then fill the loaves, lay the turkey in

l ethe dih, and pour the auce over it. - If there is any at On the
ravy take it o, and lay the loaves on each fide of the turkey.
l

'

'

'

'.

Zarnth with lemon w-ien you have noloaves, and take oyers_ z
dipped in batter and ried.
.

; , Note, The ame will do for any white fowl.

'i

-...

1
-. -

AM3hMM@

TRUSS your fowl, with the leg turned into the belly, ea; -* ct * A
(Yon it both intde and out, with beaten mace, nutmeg, pepper,i_
_

' vsand alt, lay a layer of bacon at the bottom of a deep ew-pan, _ *'
'then alayer of veal, 'and afterwards the fowl, then put in an
_bnion,
two or
three of
cloves
(luck
in put
a little
hundle
weetofct
Therbs, with
a piece
carrot,
then
'at the
top aoflayer
bacon, another of veal, and a third of beef, cover it cloe, and _'

let it (land over the re for two or three minutes, then pour in '
a pint of broth, or hot water; cover it cloe, and let it ew an
hour, afterwards take up your fowl, rain the auce, and after
"you have timmed o the fat, thicken it with a little pieceof

utter.
You may addju
what youtrues
pleaeand
to the
auce.or muh-v
A ra- . " _
goo
of weet-herbs,
cocks-combs,
morielcts,
rooms, with force-meat balls, looks very pretty, or any of the
.auccs above.
'*

-*WmaM

c.-.-_.-

TAKE a good fowl, pick and draw it, lit the kin down the i
back, and take the eh' from the bones, mince it very finally. -

and mix it' with one pound of beef-uet hred, a pint of large .
-

I" 4' '

'

oyers '

6. 4M._.i-iio

_ *,

.
.

X- 1 >y . A?
...

.i'

a ' *

NNW)

she?
...:
.

p .Zyt'iqz-sFcKJBeH, t'dvdiitidlidvibs, ia maze; -il tzttta-giateititsie'sag

a'_r_id_ ome weet-herbs; nued all this" very _w'ell, mit' them'to-a
" getheir, and ihAke it up With the yolksw'f eggs;" th'eti 'tur'n an
'thee
o'r' the
theback,
'bonesana either
dili'h and-draw
the in
kin-over.
again',ingredients
then few up
boilthei fowl
a bladi- _
der an hour and a quarter; or roa it, then, tew ome more

eyers in gravy, bruie in a little of yOul'ordc-meat, 'mlx it 'up

i'

slit-il,
your
fowl
in the
an'dlittle
phur
ithe thn
aucegive
overitit,
Vl'ltl'l alay,
little
freh'
butter,
anddih,
a very
oor;
a'
garnihing with lemon.

- 'irajoazi faith] mia cb'ejnuu, - 'ct'

ST take ome chenuts, rea them vei'yldfeilll a

not to burn them, take o the kin, and pieel them, take about
a dozen of them cut mall, and bruie them in a mortar 5 _'pa'r

boil the liver of the fowl, bruife it,_ cut about a quarter of a
' pound of ham or bacon, and Round it; then mix them an' to'-_'

, gether, with a good deal of par ey chopped mall, a little w'eet- ' p
-' herbs, ome mace, pepper, alt, and nutmeg; mix thee t'o'5
gether and put into your fowl, and roa it. The be way o
doing'aittring,
is to tie
thebaie
neck,
and hang
byauce
the take
legs to
i " with
and
it with
butter.it up
For
therda
re
ofthe chenuts peeled and kinned, ptit them into ome good
vgravy,
with a little White Wine, and thicken it 'With a piece of

. butter rolled in our; then take up your fowl, lay it

the

dih, and pour in thelauce. Garnih with lemon.


I

',

l
a'
'r
.i

1 Pullets _tl la Sainte Mrnebotzt.

, 'ATER
havingthem
trued
the onlegsa intable,
the body,
the
backct, 'pread
open
take lit
out them
the along"
thigh

'

bOne, and beat them with a rolling-pin; then eaon them with

alt, ahalf
mace,ofnutmeg,
weet-herbs;
after that
take
apepper,
pound and
veal, cutand
itinto
thin lices,and
lay it
in
aand
tew-pan
of aa ov'c
convenientvize
lewwhen
the pullets
in:tocover
it'
et it over
or low re,to and
it: begins
cleavc
to the pan', ir in a little our, hake the pan about till it he a

little brown, then pour in as much broth as will lew-the fowls, A


lit it together," put in a little whole pepper, an onion, and a.

little piece of bacon or'ham; then lay-in your fowls, coverthern


andtheletgridiron
them tew
half anonhour;
thenthen
takelathem
lay
l .. cloe,
them on
to brown
theiinide,
themout,
bet-re
'the fire to do on the outide 3 rew them over wrth the yolk
an egg, ome crumbs of bread, and bate them with a little

_v

A . l_ ..

. hunt-Fy;

_A__v*

.W'"-m.-

"es-_-'a

mza-pzzzzrzrzajj.

' 1 "53"

butter:
them he of _ane brown, and boil the gravy till
there ii 'about daughter auce, rain it, put a few muhrootm

.:'-WF-.*'F- P*-'.

"in," ah'd a little piece' of butter rolled in our; lay the pullets_
in the 'di'l1,'and>po'rr in' the auce. Garnih with leman.
'

. _ Note,' 'Yo'u 'may brown them', in the oven, or frythem, which


H-'me
d'!
ugk'g
Trhw
'TWNZ'Z

you pleae: _

' i *

._

Cbiclceititrriz'c.

i IF a malldih, one large fowl will do; roa' it, and take
the lean from the bone, cut it in thin ices, about an inch long, *

_ tos_ it u'p with ix or even poonuls of cream, and a piece of'

'butter
rolledthen
in our,
as big
as a walnut.
it up and
et * 'A i "
it to cool;
_cut ix
or even
thin licesBoil
of 'bacon
round,
place them in a petty-pan, and put ome force- ment on each
ide, work them up in the -form of a Frenchq-oll, with a raw
egg in your hand, leaving a hollow place in the middle; put in'
your .owl, and cover them with ome of the ame force-meat, *
rubbing
them mooth
with your
and a rawand
egg;
makea them
of the height
and bignes
of a hand
French-roll,
throw
little .ct '

*-. . .w1.-'

ne grated bread over them.

'an,.
___,_-r.-1.s<r.>: 2v.

'ra,>J'*.-A,"I;\K'J*z>'7t<'

Bake them three quarters or an

hour in a gentle oven, or under a baking cover,-*till they come


to a ne brown, and place them on your mazarine, that they'

may not touch one another, but place them o that they

may not fall flat in the baking; or you may form them on your ' .
.-_. . *.

. ,_. . .;..
.

'

_riJM'"Rd
rf'3
l.'v'z4J0Hf-qF-'J-"

' table_ with a broad kitchen knife,


them
thing ' - -9 ->
Youand
mayplace
put the
legon
ofatheChicken
'you intend to bake them on.
into
one gravy
of thethickened
loaves you
intend
middle. of
Letlemon.
your,
auceibe
with
butterfor
andthe
a littlejuice

Thisv is a_prctty ide-dih for a rl: coure, ummer or winter, v


if you can get them.
Mutton chop: in dw. . i
'TAKE 'as many mutton chops_ as you want, rub them with '
pepper, alt, nutmeg, and a little parley; roll each chop in '
half a heet of white paper, well buttered on the inide, and
rolled on each end cloe. Have ome hog's lard, or bee-drip
ping boiling in a ew-pan, put in the eaks, fry them of a ne ' 75'

azfay-'my
lqtx-v-en'f

brown, lay them in your dih, and garnih with fried parley;
"13
un,
-FK'Q"
..pn.

throwcare
omeyou
all do
over,
a little
good gravy
in_a any
cup,fat
b'utintake
great
nothave
break
the paper,
nor have
the. i i i

zlilb, but let them be well drained,

A c'iczm

"all, 1.'

' p

Patin),

5' _*.-'-'Cirkenr'roaed-with ferre-weared cutumhrrl


i

two-chickens, dresct them very neatly, breakctthei'


Small-bone, and make force-meat thus: take' the eh of a

fowl, them
and of
or bacon,
, ccthop
all two
well pigeons,
together,with
takeome
the ices
crumbof ofham
a penny
loaf
oaked in milk and boiled, then et to cool; when it is' cool

mix it all together, eaon it with beaten mace, nutmeg, pep


per, and a little alt, a very little thyme, ome parley, and a

little lemon-peel, with the yolks of two eggs; then ill your
owls, pit them, and tie them at both ends; after you havg
papered the brea, take four cucumhers, cut them in two, and
lay them in alt and Water two or three hours before; then dry

' .them, and ll them with ome of the force-meat (which you
.
-;.a_.,

mu take care to ave) and tie them, with a packthread, our


them and fry them 'of a ne brown; when your chickens are
enough, lay them in the dih and untie your cucumhers, but
take care the meat do not come out; then lay them round the
chickens with the fat ide downwards, and the narrow end up- '
wards. You mu have ome rich fried gravy, and pour into

the dih; then garnih with lemon.

'

Note, One large fowl done this way, with the cucumhers

laid round it, looks very pretty, and is a very good dih.

Ia bruife.
- and
.'
i ' YOU mut take a Chicken:
couple ofd ne
chickens, lard them,
eaon them with pepper, alt, and mace ; then lay a layer

of veal in the bottom of a deep ew-pan, with a ice or two


of bacon, an onion cut to pieces, a piece of carrot and a layer
o beef; then lay in the chickens with the brea downward, and
a bundle of weet-herbs: after that lay a layer of beef, and
put in a quart o broth or water; cover it cloe, let it lew very

oftly for an hour after it begins to ftmmer. In the mean time,


et ready a ragoo thus: take a good veal weetbread, or two,
cut them mall, et them on the re, with a very little broth or
water, a few cocks-combs, trules and morels, cut mall with
an ox-palate, if you have it; ew them all together till they are
enough; and when your chickens are done, take them up, and

:..*'..
.-.'.-_.
__z'?
LL-i
*'-iT

keep them hot 5 then rain the liquor they were ewed in, kim
the fat o, and pour into your ragoo, add a glas of red wine, a "
poonful-of catchup, and a few muhrooms; 'then boil all toge
ther, with a few artichoke bottoms cut in four, and.aparagus-_

-.,4

thps. l your auce is not thick enough, take a little piece of


-'

'

butter

'
"
.

made Plainand Ea. '

"

75.. '

-. .,.

butter rolled in our, and when enough lay your chickens in' _
the dih, and pour the ragoo over them. Garnih with leman', _
' Or you may make y0ur auce thus :*take the gravy the fowls -

_ -_

were iewed in, rain it, kim o the fat, have'ready- half a
Pint-ti oylers, with the liquor trained, put them' to your grac

vy' with a las o'whitewine, a good piece of butter rolled in l


our; then boil 'them all together, and pour over your fowls.
Garnih with leman.
- * ' * -_
.
. ,.

__at._ ---44.._ _._

'Io marinatefowlr.. '

i TAKE a ine large fowl or turkey, raie the kin rom'the'


brea-bone with your nger, then take a veal weetbread and - *
cut it mall, a few oyers, a few muhrooms, an anchovy, ome

pepper, a little nutmeg, ome lemon-peel, and a little thyme; '


chop all together mall, and mixt with the yolk of an egg,

lu it in between the kin and .the lch, but take great care
ou do not break the kin, and then u what oylers you pleae

into the body of the fowl. Y0u may lard the rea of the
fowl with bacon, if y'ou chue_it.

Paper the brea, and roa'

it. * Make good gravy,_and garnih with lemon.- You may'add


a ew' muhrooms to the auce.
u-..

To broil chickens.

i i,

.-.

SLlT them down the back, and eaon


them with PcPP' '
,
and alt, lay them on a very clear re, and at a great diiancea. r .
Lct the inide lie next the re till it is above half done *. then - ,' '

a_an
.......

turn them, and take great care the it-hy ide do not burn,
throw ome ne rapings of bread over it, and let them be or: -

with
ne brown,
muhrooms,
but not
and burnt.
garnih with
Let lemon
your auce
and the
be livers
good broiled,
gravy, _ i A
the gizzards cut, lahed, and broiled with pepper and alt. ct'-'
Or this auce; take a handful of orrel, dipped in boiling
-water, drain it, and have ready half a pint of good gravy, a .'

..

,halot hred mall, and ome parley boiled verv green; thicken
it with a piece of butter rolled in our, and add a glas of red' '
wine, then lay y0ur orrcl in heaps round the fowls, and pour

the auce over them. Garnih with lemon.

*_

'

Note, You may makeju what auce you fancy.


Pullet thicke-m. '- i' I.

- '

. . ,.- .

three chickens, boil them ju it for eating, but


too much; when they are boiled enough, lay all the, kin
a
i

. _>- . _

. _. .-_,
-.
_

z *.-s.._'- i

-'.*I

t-r- =

'

7. .; ... ., .,';'i!Z'e" Irfefcmked. .,. ,, .v .


o, 'she t'altEithe whii'e fleh 'o the' bones, 'pull it tart " thee:

\'_i.

'aboutas
thick
as a large'a pint
quill,ofg'oo'd
and half
is lon
yourof'freh
tiger. '
Have
_ready
aquartierof
ErEam'
an aas'piece

14.
-L
:_a-._.

butter about as big 'as an "egg, tir them' together till the'biitter
is all melted, and then put in your chickens with the gravy that '
came from them, give them two or three toes round on the

re, put them into a dih, and end them up hot.

_Note, The leg makes a Very pretty dih by itelf, 'broiled


'

. very nicel 'with ome' pepper and alt; the livers being broiled
_.___'-., _._a-..-._ -_.-_ ,-.

and the gizzards broiled, cut, and lahed, and laid round the

- -legs, with good gravy-ance in the dih. Garnih with lemon.


i _
ct _ A pretty 'may ofaming 'chid-rits.
- \,
i. TAKE two ine chickens, half boil them, then take them

_
.
.- .
..

-*._ -_>.o-_

'up in a pewter, or ilver dih, if you have one; cut up your


fowls, and eparate all' the joint-bones one from another, and
. then take out the brea-bones. If there is not liquor enough
' , from the fowls, add a few poonfuls of water they were boiled in,
put in a blade of mace, and a little alt; cover it cloe with an' " X
other dih, et it over a iove or chang-dih of coals, let it ew
till the chickens are enough, and then end them hot to thc'j

table in the ame dih they were ewcd in,


'
Note, This is a vcr'y pretty'dih for any-ick peron, or for a
lying-in lady. For change it is better than butter, and the auce
is very agreeable and pretty.
,
"

N. B. You may do rabbits, partridges, or moor-game 'this

h-51F,-'-_J,__

' way.
.

Chicken: cbiringratc.

CUT' o their feet, break the brea-bone at with a ro'lling;


. .-".-.

pin, but take care you don't break the kin; our them, fry

..
-

them of a ne brown in butter, then drain 'all the fat out of the

pan, but leave the chickens in. Lay a pound of gravy_beef cut
very thin over your chickens, and a picce of veal cut very thin,
_ a little mace, two or three cloves, ome whole pepper, an onion,

'a little bundle of weet-herbs, and a piece of carrot, _and then


pour in a quart of boiling water; cover it cloe, let it lew for
.---\-v
---_-*,.-_-ou. -

a quarter of an hour, then take out the chickens and keep them
hot: let the gravy boil till it is quite rich and good, then rain

.it off and put it into your pan again, with two poonfuls of red
1 __ wine and a few muhrooms; put in your chickens to heat, then ' '

.'take'them up, lay them into your dih, and pour your auce
over them. Garnih with lemon, and a ew liccs of cold had;
warmed in the gravy.

Note,

.
,WM.z7.-Lzqm.r
Wf
<.
il I-,.4

made. Hat and E-y- '. - 3:

' 75,

zNote, You may ill (your chickenswith force-meat, and 1313.;


ZhemWitli bacon, an' aidd trues,"'mo'rels,' anduweetbir'eadg *
cut mall, but then it will'be' a very high dih. , 4
__ i
...
.,

-: - chide;

iwif-b

"had" i- '.'LS'T
art-'etsnr
mw*z''....s"who
me-...>wm_",'i"'),

_ BOILtw'p chickens-'very white in a pot by themelves, and;


piece of ham, _or good thickjacon; boil two bunches of celery

tender, then cut themabouttwo inches long, all the white part,
put
it intoa
aucepan
with'half
pintalt;
of cream,
butter
rolled
in flour,
and ome
pepperaand
et it aonpiece
the of
fire,
and _ i

hake it often : when it is thick and ne, lay your chickens in


the dih and pour your auce in the middle, that the celery may

lie between the fowls, and garnih the dih allrqund withlices
ofharnorbacon.
. - .
.- t

Now' If you have cow balm i" 'he houe; thntcm into me;" i. .

and broiled,.does full as will, or better, to lay round the dih.


a;
.aulev'n'. .,

bbirkehr Luna, tongues, 'at gon an, for' _ ma: an '0f"'


company.
' TAKE ix mall chickens boiled very white, ix hogs tongUEs,
boiled and peeled, a caulilower 'boiled very white in milk _and
water whole, and a good deal of pinach boiled green ; thenl'ay
y0ur cauliflower in the middle, the chickens cloe all round, and
the tbngues round them with the roots outward, and the pi;

- *

LwY'r-qpmrr
law-r;
"-'Qz_,lv_4;
r jmvl.w'ldvyx vrqn u
-;

3 '
. j- ct

if _

....--,:

n'ach in little heaps' between the tongues.


._ r..> ,.. _.a- .

Garnih with little '.

pieces of bacon toaied," and lay a little piece on each 'of the v
' tongues.
.l
* '
v
,-..)\

Scotch chickens. - i'


*
'.'
FIRST wah your chickens, dry them in a clean cloth,_and JI' '
inge them," then cut them into quarters ; put them into a tew- .- .
pantwo
or of
aucepan,
anda ju
them
with water,
putthem
in ablade
or
mace and
littlecover
bundle
of parley;
cover
cloe,1 . ict

and let them lew half an hour, then chop halfa handful ofclean , ' .

Wahed parley, and throw in," and have ready ix eggs, Whites v ' .
and
all, them
beat ne.
Let your
up, and hot
pourinthe
egg.__
all over
as it boils;
_thenliquor
end boil
all together
a deep

z.&Rd-hat.
..
i..

dih, but take out the bundle of parley r. You mu be


ure to kim' them well before you put'in your mace, and the
broth will be ne and clear.

7
4.-.TLPH'WV

' JtIole, ._;


-W.4,. _.- .

'.. 4-. _4.

778
'

_' The' Art qf Can/ley," '

_ .

Note, This is alo a very'pretty dih for ick people," hut the
" . I _ - _"','_'*"
.

- Scotch. gcntlemen'are
,
very ond
1 'o it. __

_ To mari'zate cickem.

, _

_- - .CUT two chickens into quarters, lay them in vine-gar for


.t' three or four hours, with pepper, alt, a bay-leaf, and a ew
' "cloven, make a very thick batter, r with hal'a pint of wine

'and our, then the yolks of two_ eggs, a little melted butter,"
ome gratecl nutmeg and chopped parley; beat all very well to

gether, dip your fowls in the batter, and ry them in a good deal
* of hog's lard, which mu r boil before you put y0ur chickens' *

in." Let them be of a ine brown, and lay them in your dih
like a pyramid, with fried parley all round them. Garnih
with lcmon, and have ome good gravy in boars or baons._

Torw thicke-in.

"

' i i - i; ,:*

_ TAKE two chickens, cut them into quarters, wah them ,


clean, and then put them into a aucepan z put to them a quar-u
'er of a pint of water, hal a pint of red wine, ome mace, pep
per, a bundle ofweet-herbs, an onion, and a ew rapings; co

ver them cloe, let them ew half an hour, then take a piece o
T butter about as big as an egg rolled in flour, put in, and cover

' it cloe for ve or ix minutes, hake the auccpan about, then


take out the weet-herbs and onion.

You may take the yolks,

of two eggs, beat and mixed with them; if you don't like it,
. leave them out. Garnih with lemo'n.
Dark: (i la made.
' TAKE two ne ducks, cut them into quarters, fry them in
butter a little brown, then pour out all the at, and throw a lit
tle our over them; and half a pint o good gravy, a quarter.
ofaweet-herbs;
pint o red wine,
two halots,
an let
anchovy,
and aa quarter
bundle
' of
cover them
cloe, and
them ew
'_ o an hour; take out the herbs, kim o the at, and let your

auce he as thick as cream 5 end it to table, and garnih with


lemon.
a
'

i ' i,

To dy'd) a build duck the [Je/3 way.

* FIRST half roa it, then lay it in a dih, carve it, but
'leave the joints hanging together, throw a little pepper and

_ alt, and queeze the juice of a lemon over it, turn it on the
'

' '

brea,

H_9
5.
-xnw
1

_ made Plain 'and any. '

79
_w>zmwq,uzw-z-QM

brea, and pres it hard With a plate, and add 'to its own gravy,
twor'or three poonuls of good gravy, cover it cloe with another ,

dih, and et over a ove ten minutes, then end it to table hot
in the dih it was done in, and garnih with lcmon. You may
_add a little red wine, and a halot cut mall, if you like it, but ' 'i '

it is apt to make the duck eat hard, unles you r heat the wine and pour it in jut as it is done.v . . _
.

f
'her
I'cuTT
unkn"
-yon.-

'

i i To boil a duck or a rabbit will) onions.


BOlL your duck or rabbit in a goodideal o water; he ure :
to kim your water, or there will always rife a cum, which if
it boils down will dicolour your owlg, &e. They will take
about half an hour boiling; for auce, your onions mut be peel
ed, and
as you
them,
cutthe
them.
into
thinthrow
liccs,them
boil into
themwater
in milk
andpecl
water,
andthen
kim
li- - - i'
a-'*_*j>\";
qupnf-T"{..."<*$LTZ'*,)>K\-.

quor. to Hal
hour will
boil them.
Throw them into
ieve
drainanthem,
put them
into a'aucepanand
chopa clean
them ' v

mall,hake in a little Hour, put to them two or three po-onu'ls


o cream, a good picce obutter, ew all together over the re.

till they are thick and ine, lay the duck or rahit in the dih,
and pour the auce all over; i a rahbit, you mu cut o the

head, cut it in two, and lay it on'each ide the dih.


Or you'may make this auce for change: take one large
enion, cut it mall, hal_a handful of parley clean wahed and 'A ' '
picked, chop it mall, a lettuce cut mall, a quarter of a pint

1-a
1 'J._o"s-'\_4-., ."_ ...-.wz

___'

' of good gravy, a good piece o butter rolled in a little Haut; ' . 7..
add a littlejuice o lemon, a little pepper and alt, let all ew
together for half an hour, then add two poonuls o red wine.
_ This auce is mo proper for a duck; lay your duck in the dih, _

jj

and pour your auce over it.


--'Aa-lhk'dh
*2-->-.._

PUT a deep
i Totew-pan
drc/i a dat/e
over the
witbgrcm
re, withpure,v
a piece of freh *buti " ct_-_3. e . '*a'.TT",*:"1.*'

ter;
minutes,
ingethen
y0urpour
duckout
and all
ourthe
it, at,
turnbut
it inlet
thethe
panduck
two orremain
three '- .
in' the pan; put to it halfa pint o good gravy, a pint of peae,
two lettuces cut mall, a mall bundle o weet-herbs, 'a little'

If:

pepper 'and alt, covcr them cloe, and let them lew or' half an

hour, now and then give the pan a hake; when they areju' _ 1
done, gratein alittle nutmeg, and put in a very little beaten' mace, '

and thicken it either with a piece of butter rolled in lour, or the


yolk o an egg beat up with two or three poonuls o cream z -

hake it all together or three or four minutes, take out the weet:

herbs, '
.:.a..-.-m,4.

'-\.'raw-4,"
gra4y-'t

V?

- TT " zPt4NMCkrtx.

'

herbs, lay the duck it-the dih- and nour. the at-ce' .oy'srit- il
You WYSZ'PU will! boiled niixrtshopacdaror .lFt'jtalpas-o - .
' t p . 2 i, dre, a duck
;({i[l_l_)_}2_&ni-'.4
i ' T?- TAKE three-orlour cucumhers, pare-them', take-'out v'the
.d,

....

' ecda,.cut them in_to little pieces, -lay.them in Vinegar or.two_or


three hours beore, with two large onions peeled and liccd, then
do your duck as above; then take the duck out, and put in the
cucumbers and 'onions, rt drain the'm inla cloth, 'let them be a i
littleyour
brown,
a littleinour.ovcr
them with
5 in halfa
the mean
'let
duck hake
be ewin'g
the .aucepan
pinttime
'oft
gravy or a nearter o an hour, _then add to it the cucumbers
and onions, with vpepper and alt__t,q your palatc, a good piece of '
butter rolled in our, and two or three poonuls _Q red wine ;'
hake all together, and let it lew together for eightorjgn _mi
* . 4 notes, then take up your duck and pour the auce over it,

' Oryou may roal: your duck, and makejhisauce and pour

..n

' _ over it," but then a _quarter oa pint o gravy [will Ihe enough.
V

'To lard
dresit aWith
dudclittle
(ijapieces
&raie.o bacon,. " eaon
'.'..;.' 'it
TAKE a J,
duck,

' inide and out with pepper and alt, lay a layer o bacon cut

thin, in the bottom of a iewapan, and then a layer _o lean


cutbundle
thin, then
lay your duck
withorome
carrot,
' 'bee
a little
o weet-herbs,
a blade
two of
mace,an
andonion,
lay a
. thin layer of bcc over the duck; clover it cloe, and et it over a

'ow re for eight 'or ten minutes, then take o the cover and
hake in a little our, give the pan a hake, pour in a pin' of
mall broth, or boiling water; give the pan a hake or two, cover

> it cloe again, and let it ew half an hour, then take o the
cover, take out the duck and keep it hot, let the auce boil till

' . there is about a quarter of a pint or little better, then rainit and
put it into the ew-pan again, with a glas o red wine; put
in your duck, hake the pan, and let it ew four or ve minutes;

then lay your duck in the dih and pour the auce over it, and

garnih with lemon. Iyou love your duck very high, you may *
ll it with the following ingredients: take a veal wcetbread cut
in eight or ten pieces, a few trues, ome oyers, a little weet

herbs and
ch'opped
a littleingredients,
pepper, alt,_and
beaten '
rnacc;
ill parley
your duck
with ne,
the _above
tie both'ends
.

I'

tight, and dres as above; or you may ll it with force-meat

made thus: take a little piece of veal, take all the kin and at
o, beat in a mortar, with as much uet, and an equal quan
,. _'l
-*
. 6 _ _A
A
trty
l

'

"an '*'f'-'

\*.;.

nt; v'ozee'P'V"

Friar: Plain and Pay-i 'if ' . i

Silk. i
l

'*'ii
v-r"wr'-o"nVy-'iQ-

my oi e'rum'b's 'of bread, a ew weet-herbs, ome pa'rlley chop; . .7 .


i
i

pcda little lemon-peel,pcpper, alt, beaten mace, and nutmeg, '


and mix it up with the yolk of an egg;
- r _1 i
You may ew an'ox's palate tender, and cut it into pieCes,
t. . with ome artichoke-bmtoms cut int'o our, and toed up in the
auce. You may lard your 'du'ck or let it alone , 'ju asyou
1 Pleae; for my part l think it be without; - '

r.",., .,. _

__
_'34
Irn-'V'T"ye
'4M'izzz
wqop}.ro-vu<-zrztvfw

l_
r

To boil
way. then take them _ z'- > i
LET your ducks
be duck:
la'rdcd,'be
andFrenrb
half roaed,

._

-A-.
-.r',.,
vA*A'e_._..

..'__

i' 'o the pit, put them into a large earthen pipkin, with halfa

;" 'pint o red wine, and a pint of good gravy; ome chenuts, r' i
.
_
.
.

3 roaed and peeled,hal a pint of large oylers, theliquor rain- U


zi' . 'ed' and the bcard's taken o, two or th-ce little onions minccd r

mall, avery little ripped thy'm'e, mace, pepper, and a little .


singer beat ne; cover it cloe, and let them ew half an hour . A', >_
,
.

over a low re, a'nd the cru o aFrcnch roll gra'ted when you
A

put in your gravy and wine ; when they are enough take them _ _
up, and pour the a'uce over them.

-- '

To drei a ga'oe tet/9 ozrioirr a' ctcaibbagdr '

,-._.>-.4-.,_a.

SALT
gooe
for amake
week,
then boil it.
* It.dowill
an * 'A i
our.
Youthemay
either
oniotauce
a's we
ortake
ducks,
cabbage
andinlewcd
in_buttcr,
with
little i
ili br
pepper
and boiled,
alt; laychopped,
the goue
the dih,
and pour
thea auce

over it. lt eats very good with cither..

_ --

..Dirtctiam for rocz'nga g'oaZ.

i.

'

--

e-'-_".*'*'

'* i' v

.TAKE age, wah it, pick it clean, chop it mall, m _ A"

'i

.ct.r.4La.z-._:.>_-. .

pepper and a t; roll them with butter, and put thcminto th'e' _
elly; never put onion into any thing, unles you are ure every
bb-ly_lovcs
takethecare'that
cleanand
picked
and ct
wahed. Iit;
think
b'e wayyour
is to gooe
eald abegooe,
then you.

.
i

are ure it is clean, and not o rong: let your water be caldingi i
st-w
_ ._F-n_.-_._.-

hot, dip in your gooe for a minute, then all the feathers will -' 1 . 4'
.come o clean t 'when it is quite clean 'wah it with cold water, .
and dry it with a cloth; roa it and hae it with butter, and

when it is half done throw ome our over it, that it may have

a ne brown.
.-c._.-I>

Three quarters o an hour will do it at -a quick

re, i's ithave


is not
too_largc,'
willapple-auce
require an inhour'.
go'od
'gravy inotherwie
a baon,v itand
an; -- _.
Alway
other.

75
..,]_,_,.
t5,

A'awry'

.i-l-lv:

'
No..cc.

't

Q i s'

a:,- g.,_

-'

-:.J-.---.- *_:- -<- -,> 2; _--.1.Kl

_V..

.8g_

_i: _-;_.Tl_*e

-* li'Jqi'i-ilrc

of_Cqal*ery,' > _ __*

a T-v'- Agmin 'gaoa'

'

i * 1

t'

1 'NEVER pint' any eaoninginto it, unles' deired,v Yo'u


' mu either put good gravy, or green-auce in the dih, made

'thusz take a handful of orrel, beat it in a mortar, and queeze


thejuice
out,
addit to
juiceand
of an
orang'e'or
lemon,
little ugar,
heat
in ita the
pipkin,
pour
iti into your
dih;andbuta
the bcl: way is to put gravy in the dih, and green-auce in a
cup or boat. Or made thus: take hala pint o the juice of
orrel, a poonul of white wine, a 'little grated nutmeg, a
little grated bread 3' boil thee a quarter o an hour otly, then

' train it, and put it into the aucepan again, and wceten it
_ ' with a little ugar, give it a boil, and pour it into a dih or
' baon; ome like a little piece o butter rolled in our, and

v. put into it.

, - -To dry agooh.

GET a at gooe, take a handful. of common alt, a quarter


o an ounce of alt-petre, a quarter o a pound of coare ugar,
mix all together, and rub your gooe very wrll: let itlie in
_.*
_. -_e,. e.__v.*- z1,.

this pickle a fortnight, turning and rubbing it every "day, then


roll it in bran, and hang it up in a chimney where wood-moke
is* for a week.

If you have not that conveniency, end it to

. the baker's, the moke of the oven will dry it; or you may
hang it in your own chimney, n'ot too near the re, but make
a fire under'ir, and lay hore-dung and aw-dul: on it, and that

and moke-dry
when
is well
dried keep
it in
-' inwill
drymother
place, you
may keep itit;two
or itthree
mouths
or more;
' when you boil it put in a good deal of water, and be ure to
kim it well.
.

. Note, You may boil turnips, or cabbage boiled and. (lewed


in butter or onion- auce.
.

' To dres a gooe in ragoo,


.-.*-.-_ .
-

_. . ,
.-

FLAT the brea down with a clc'avcr, then pres it down


with your hand, kin it, dip it into calding water, let it be
cold, lard. it with bacon, eaon it well with pepper, alt, and
a little beaten mace, then our it all over, take a pound o good

...,
._

bee-ue: cutmall, put it into a deep ew-pan, let it be melted,


then put in your gooe, let it be brown on both ides; when it is
brown put in a pint o boiling Water, an onion or two, a bundle
of weet-herbs, a bay-leaf, ome whole pepper, and a ew

_cloves; .cover it cloe, and let it lew oftly till it is, tender.

.' About half an hour will 'do-it, if mall 3 i: a large one, three,
quarters

, .
-"'
- -,*
'

\-

.
'

,
.

'* .

.'u'
- -.

'
.-_ ....

' mede'PI'ailtand Eay. '

' ' 33 7

quarters of 'an hour, 'In the mean'time make'a ragoo,;_boi1 ' . i


ome turnips almo enough, ome carrots and onions quite ,
-,: enough z cut them all into little pieces, put them into a auce.
_-. _=._

pan with half a pint of good beef gravy, a little pepper and

' alt, a piece o butter rolled in our, and let this ew altoge- " '
ther a, quarter o an hour. Take the 'gooe and drain it well,
'then
lay it the
in the
dih,is and
pour the
over it.
- may' add .
'
Where
ionion
diliked,
leaveragoo
it out.
You
cabhage boiled and ehopped mall;

.
,4

. '.

gooe r? [a made;

TAKE a ii'r'g'e negode, pick it clean, (itin it, and cut it'

'

doxiin the back, bone it nicely, take the at o, then take a

." 3 dried tongue, 'boil it and peel it: take a owl, and do it in tl'le- '
l;" i ame manner as the gooe, eaon it with pepper, alt, an'd beaten

mace, roll'it round the tongue, _eaon the gooe with the' ame,_"j*-F
I put the tongue and fowl in the gooe, and ew the gooe up t

.'

17 again in the ame form it was before; p'ut it into a little pot
that will ju hold it, put to it two quarts of bee-gravy, 'a

i bundle of Weetsherbs and an onion ; out ome ice's o harn,


5 or good bacon, between the owl .and gooe; cover it cloe. ' , _
and let it ew an hour over a good re: when lt begins to boil I

_<-._

let it do very oftly, then take up your gooe and kim o all
', the at, rain' it,_ put in a glas O red wine, two poonuls of *
' catchu'p, a veal weethread eut mall, ome tru'les, morels, and

"7.

i inuhrooms, a piece o butter rolled in our, and ome pepper'


r- 'and alt, i wanted ; put in the gooe again, eove'r it cloe, and

'5 let it ew half an hour longer, then take it up and pour the
M_ _ _*.*'.

tagoo over it.

Garnih with lemon.

_'

Note, This is a very ine dih, You mu mind to ave the

,_.

hones of the gooe and fowl, and put them intothe gravy when

MM.A__A__
'

*' '

it is r et on, and it will he better i you roll ome bee-mar.

..
.
.

tow between the tongue and the owl,and between the owl and .
gooe, it will make them mellow and eat ne. ' You may add

* .x or even yolks of hard eggs whole in' the dih, they are a
pretty addition. .Take care to kim 'o the at.

.
-

, J

Toewgiblm.

'

-'

.-

LET
calded
and piclted,brealt
two pinion
lv" ,l>0nes
in them
two, be
cutnicely
the head
in two,
and cut o thethenotrils;
cut
'*'

'. the liver in two, the gizzardin our, and the neck in two; (lip v '.

O the kin o' the neck, and make a pudding with two hard egg' chopped ne, the crumb o a French roll leeped in hot * 7' '
Ga-

milkv

zz'

"renouned-ry,

.'

"mill' two or threehours, then mix 'it'with the hard egg, a little 'p
.. , nutmeg, pepper, alt, and a little age chopped ne, a very little
melted
butter,
and_iir ittietogether:
onetight,
end of
'll
it with
ingredients,
the othertieend
andthe,kin,and
'put all to. *i
gether in the auce-pan, with a quart of good mutton broth, a
weet-herbs,
onion,
whole
two
ct bundle
or threeofcloves
tied upan
looe
in aome
mulin
rag,pepper,
and a mace,
very little
-w.,._ _ _

A ' quite
tender,
then takecover
a mall
French
roaed
brown
on till
allv =X
piece of
lemon-peel;
them
cloe,roll
and
let them
ew

ides, and put it into the auce-pan, give it a hake, and let itli

. ew till there isju gravy enough to eat with them, then take zi
Out the onion, weet-herbs, and pice, lay the roll in the middle, 'I
' the giblets round, the pudding cut into ices and laid round,
* and then pour the auce over all.
z

Another way.
TAKE the giblets clean picked and wahed, the feet kinned ct
and bill cut o, the head cut in two, the pinion bones broke
into two, the liver cut in two, the gizaard cut_into our,the pipe
'_ 'pulled out of the neck, the neck cut in two: putthem into a'

pipkin with half a pint of water, ome whole pepper, black and
a blade
mace,then
a little
of cloe,
thyme,and
a mall
onion,
i vawhite,
little cru
of of
bread,
coverprig
them
et them
on

'a very low re. W'ood-embers is be. Let them law till they
. are quite' tender, then'take out the herbs and onions, and pour z:
them into a little dih. 'Scaon them with alt. '
1,

. .- .1_;.,-_=e,._ =e.

To roa Ata'geo'zr.

, FILL them with parley clean wahed and choppcd, and omt .

Tpepper and alt rolled in butter; ll the bellictes, tie the neck- i

end
cloe,
o that
nothing
put
a kewer
through
the
ilegs,
on each
andh00k
have
hang
a 'little
a pigeon;
ironcan
on run-out,
purpoe,
faen one
with
end
ix
of hooks
the ring
to it,to and
the rr
* rchimney, and the other end to the iron (this is what we call tnt i
', - poor man's pit) our them, bae them withbutter, 'and ttrqr- 1
4r-W-c'._. .
0

them gently or fear of hitting


the bars. They will roa nicely,
Take care how you take them o, nut

_ and be full of gravY.

i to loe any of the liquor. p You-may melt 'a very little butter"
'and put into the dih.
as:.t-u_r.n.
usant

Your pigeons ought to ble quite freh.

.and not t00 much done.

xThis is by much the be way of

doing them, for then they will wim in- their own gravy, ar-J
i' . 'a very little melted butter will --do. i' When'

.'ww
,. . uh<'

'

madePIaizandEa; . -

'* ' 85,

When you roat them on a pit all the gravy'runis out, (or if .

*'
P-'N

uthough
them and
them
gravy '_ ct'
oouwell,
they broil
will he
verywhole
good you
withcannot
parleyave
andthe
buttetin

- the dih, er plit and broiled with pepper and alt.

_ o.

i'

*_ - -

Taoilpx'gronr..

BOIL them by themelves, for tcen minutes, then boil a' 1 i '
-'wyc'.
*r

handome quare piece o bacon and lay in the middle; tew -. .'

* ome pinach to lay round. and lay the pigeon: on the pinaeh.- -- .' _
Garnih your dih with parley laid in a plate before the re 'o
crip. Or you may lay one pigeon in the middle, and there . .
round,
andeach
the pinach
andbacon
a iceand
of' i
"
bacon on
pigeon. between
Garnilteach
withpigeon,
lices of
-.-*.v-ou.- hv

melted butter in a cup. v '

'

_'I'o [a doubt pigeon', i


.v
i''" ._.-.
. .,.._

TAKE a large auce-pan, lay a layer of bacon, then a layer; -_


of veal, a layer ocoare bee, and another little layer of veal,"
about a pound o veal and a pound o bee cut very thin,a piece.
of
white
carrot,
pepper,
a bundle
a blade
o or
weet-herbs,
two o mace,
an onion,
our orome
ve black
cloves,and.
a," . _ * .' .'
_ little crui: o bread toac'd very brown.

.- H.';..,.,..
mumaw,
.-_,m'_,..'-.na ._,-._.e,.d:-

Cover the auce-Pan. i

'__ cloe, et it over a low re or ve. or ix minutes, hake in_a _


little flour, then pour in a quart oboiling water, hake it round,
', .cover it cloe,and let it ew till the gravy is quite rich and good, .
then rain it o and kim o all the "at, In the m'ean time tu
; the hellies o the pigcons, with force-meat, made'thus: take a '
pound of veal, a pound o bee-uet, beat both in a mortar ine,
an equal quantity o crumbs o bread, ome pepper, alt, nut-

<._'
-'->
=*.-'in
'.-. _..

- meg, beaten mace, a little lemon-peel cut mall, ome parley -' ' ',
J cut mall,and'a very little thyme ripped; mix all together with
._. ' the yolk o an egg, ll the pigeons, and'at the brea down,

our them and ry them in freh butter a little brown: then pour _

e'uct-v
'd-_"-:*
'm-'

the at clean out o the pan, and put to the pigcons the gravy,
cover them cloe, and let them ew a quarter of an hour, or
n,- .tt.. . -._L.

till you think they are quite enough; then take them up, lay
them in a dih, and pour in your auce : -on each pigeon lay a ' '
bay-leaf, and on the leaf a lice o bacon. _You may garnih
with a lemon notched, or letit alone,

'

aimI
-aLn-wu,n-

Note, You may leave out the luiing, they' will be very rich ' _ and good without it, and it is thebci way o dreing them for

, 3 ne made-dih, .
.N ._ -u.

G 3.. \\

_'

<

v '
Pigmrr-d

.Z'Z. .

lrl

L-.J-uu:aiing.k-u.-z'

on'
.'
.A.

~ 'The-'du of carter), -.
_

'I
1134.
_','}'.'?

if' ,.'..-y
a ..t ,.

4. ,':
.?

,'

_
3_._).

' ' * Pigeons (In-pair; _v

'

:*

t,"

..

-.x

7.;"

Esagobd qrce;mezz as abpve,ieut o the feet quite',


u them in the hape of' a pear,'roll them in the-yolk of an

iPLE
4_Fa.yN,nd;
'.u..tz-4'.
i.-1's.w*f._i'li*.

egg, and then in crumbs o bread, ick the leg at the top, and
butter a dih to lay them in; then end them to an oven to bake, '
but do not let them touch each other. When the are en0ugh, _
ley them
a dih, and pour in good gravy thickened with the

yolk'oan egg, or butter rolled in-our: do not pour your gravy .


over the Pigeons. You may garnih with lernon. It is a pretty
genteel dih; or, or change, lay one pigeon in the middle, the
-__v4:_.
'.-,_-.,i._U,k.-

re round, and ewed pinach between; poached eggs on 'the


pinach. and
Garnih
leinon
i guarters,
have with
meltednotched
butter in
boats.and orang'e cut into

Pigeons [lo-ped.

**&4
NNW-V
gAte'
A'
i7.:ba',
_n"Is
*-d\&Is.
I'.v-*0"mI-3_'.*Tx]<"

TAKE
a mall as
eahhage
jul:the
cutheart
out ofthetheheart
and
make
ai ome-meat
before,lettuce,
only chop
cabhagc

\
'

and
with it; thenryyou
mutlight
ill up
the place,
andbutter,
tie it acros
withmix'
a packthreiad;
it oa
brown
in freh
pour'

>\v.

- out all the at, lay the pigeons round, lat them with your hand,
eaon them a little with pepper, alt, and beaten mace (take
great care not _to put too much alt) pour in halfa pint o Rhe

nih wine, cover it cloe, and let it ew about ve or ix minutes ;


then put in hal a pint of good gravy, cover them cloe, and let
'v'-_
' -z4>-a< __4

-,t_hcr_n lew half an hour. _Take a good piece of butter rolled in


our, hake it in: when it is ine and thick take it up, untie it,
. , lay the lettuce in the, middle, and the pi eons round: queeze
l

' in a little lemon juice, and pour the auce all over them. Stew

. a little lettuce, and cut it into pieces or garnih with pickled


red cabbage,
' ,
. '
Note, Or for change, you may iu your pigeons with the
ame force-meat, and'cnt two cahbage lettuces into quarters,
i_-J_iuaa_-'LH
n.*d_t.-*u'.neM-,i.xUz.

and lew as above: o lay the lettuce between each pigeon, and
one in the middle, with the lettuce round it, and pour the auce
all over them. '
'
'

"

Pigeons furrow.

.l - FORCE your pigeons as above, then lay a lice o bacon


on thebrea, and a lice o veal beat with the back o'a knife,

_and eaoned with rriace, pepper, and alt, tie it on with a.


' mall packthread, or two little ne kewers is better; i'pit

them 'on a ine bird pit, roai:* them


and
with
of
i
. ' bate
.
' a piece
butter,

T."

'made'Pai'i'aml-I'Eai

a i

butter, then with-the yolk o an egg, and then haie'them again ' ' i
, e-n;,*1'rFr.-.*m,-MKVv-'W

with crumbs of bread, a little nutmeg and weet-herbs; when


7'87
This:,

enough lay them in your dih, have good gravy ready, with
trufiies,
dih, _Gzz,
nih
withmorels,
leman.and.". muhrooms,
"
- to
. pour
, -,_into your
-

I.

._4l__l-.

Pigeonr in compote'witb white


..'E
i.

"

are." *'

LET your pigeons be drawn, picked, calded, and ayeda

_t'hen put them into a ew-pan with veal weetbreads, cocks


_
ir!
i;

combs, muhrooms, trues, morels, pepper,_.tlt, a pint of


thin gravy, a bundle of weet-herbs, an onion, and a blade or
. two of macet'cover them cloe, let them ew half an hour, _ , .

then take out the herbs and onion, beat up the yolks o two 'or ' _._
three eggs, with'o'me chopped parley, in a quarter oa pint of
cream, and a little nutmeg; mix all together, iir it one way

. till thick; lay the pigeons in the dih, and the auce all over,
_Garnih with lemon. .

._

>

. 4

A French pupton of pigerim; ; ' i


i-

'41

TAKE avoury force-meat rolled out like paie, put it in a - _,


buttertdih, lay a layer o very thin bacon, quab pigeons,lieed. ' ..
weetbread, aparagus-tops', muhrooms, cocks-combs,a palate .

'

- boiled tender and cut into pieces, and the yolksv o hard eggs ;

make another force-meat and lay over like a pye, bake it; and

*-*_whcn enough turn it into adih, and pour gravy round i't.( _ a,

q-r?"
a'...

Pigrom' boiled With rice. A. i


. n.- ._LI... .'_- .

TAKE ix pigeons, tu their bellies with pariley,*ctpepper,i _' A. '


'musa->'uc..*wvM-w"
mW'qD-*_wWM'X-)t1W*'-. w v '.
'7.,.,4.-4-,_

and alt, rolled in a very little piece o butter; put them intoa
quart o mutton broth, with a little beaten mace," a bundle of
weet-herbs, and an onion; cover them cloe, and let theml. sil

a ull quarter o an hour; then take out the onion and weet
herbs, and take a good piece o butter rolled in our, put it in
and give it a hake, eaon it with alt, iit wants it, then'have

ready half a pound o rice boiled tender in milk; when it begins


to be' thick (but take great care it do not burn) take the yolks
o
twoand
or three
beat iir
up ititogethcr
with two ortillthree
of._
cream
a littleeggs,
nutmeg,
it is poonuls
quite thick,

.
-

_L-_._.

then take up the pigeons and lay them in adih; pourthe gravy
to the rice, ir all together and pour over the pigcons. Gar
nih with hard eggs cut into quarters.
* *
G4i
Pigta'dj- i
.

'T
'_*4

,. -.- .- ___-w
___
_T
>
_

aw-W. .=-_..,_.=

-7;_.

_-x,_w.,x'.v;_<
-..',

- On'

*- _ -

he-ir' qf Caokcry,._

.
-

. zJTAjKE your. pigeons, eaon them with pepper and alt, take
a.la'rgepiece of butter-[make a pu-pale. and roll each pigeon.
in a piece o pale - tle them in a cloth, o that thepn do no; 1
break, boil them in a good deal o water. They will take an

.zi. . _,4.'.

hour and a half boiling; untie them carefully that they do not
=:-..."-.
Can;
.*..-'
'-.'. :. }L

_ realt; lay them in the dih, and you may pour a little good
gravy' in the dih. They will eat exceeding good and nice'I

and will yield auce enough o a very agreeable relih.


,
-'

3.

. Pigaarzrin Fticandaj.

;'-.=._ .'

AFTER having trued your pigcons with their legs in their

&ii-je.
:":_.':.;L
l:,
.-'.-'!

bodies,
them inwith
two,theand
lard ide
them
with bacon;
lay
themdivide
in a ew-pan
larded
downwardsi,
and then
two

Whole lecks cut mall, two ladleuls o mutton broth, or veal.


gravy; cover them cloe over a very low re', and when they are

enough make your re very brik, to wate away what liquor

have
1.."
in:
'an
erth',
12.:
2
'vin!'r..r

remains: when they are of a ne brown take them up, and pour

out all the at that is left in the pan; then pour in ome veal

gravy to' looen what icks to the pan, and a little pepper; hr '
it about or two or three minutes and pour it over the pigcons.

4 his i; a pretty little ide-dih,


n
K

_ 5
*

To rag) pigeon: with _a farre,

'

MAKE
a arcegrated
with the
livers
mall,anas equal
muchquarif
weet '
. iuct
or marrow,
bread,
andminced
hard egg,
. ietity of each; eaon with beaten mace, nutmeg, a little'pep'q

_xi"':*,
.'t-s-ct
'Ji

per, ialt, and a little weet-herbs; mix all thee together with
the legcts
yolkand
of an
kin owith
your y'our
pigeon
betWeerj
the
the egg,.then
boidy, and cut
verythe
carefully
nger
raie

.I'I'-Z'"-;-*'.

the kin from the eh, but take eare you do not break it: their
* force them with this arce between the kin and eh, then trus_

the leg; cloe to keep it in ;_ pit them and roat them, 'drudge
_ them with a little our, and bule them with a picce o butteri
ave_the gravy which runs from them, andmix it up with a_
'little red wine, a little of the Force-meat, and ome trotmeg.

_'Let 'it boil, then thicken it with a piece'o butter 'rolled in


our, and the yolk o an egg beat up, and ome minced leman;

vhen enodgh lay the pigtons in the dih and pour in the auce.
,

. -

-.

-.

.i
-4.r,'.
.ii'
ar'-

.{_'i

V "than fromair-w,

* 39
.'
a;".
>

L- To dres pigeon? Mr park ;-' .

'- :. ..

i w
-w',-<* ,

"ii'lRST evr your pigeons in a very little gravytill, enough', '


"A'''*\';In>*" :7'-.me"*' *'"

mid take dierent orts o eh accordinglto your fancy, &e. both

of butche'r's meat and fowl; chop it mall, eaon it with beaten' T '
mace, cloves,*pepper, and alt, and beatit in a mortar till it is

like palc; roll your'pigeons in it, then roll them in the yolk of
I'
"'4.-r-W,("-w" _

ancgghakg our and crumbs o bread thick' all over, have ready'
.
-

ome bee 'dripping or hog's lard boiling; fry them brown, and:
lay-them in-yout_ dih, _ Garnih with ricd parley,

ct'Pigeqhtin a hole. '


'

,._.,
"

0 TAKE your pigeons, eaon them with beaten mace, pep-=

.-'.

per, and alt; put a little piece of butter in' the belly, lay,
them in a dih, and pour a little batter all over them, made
with a quart o milk and eggs, and four or ve ponnuls of
our. Bake it, and end it to table. It is a good dih,

..t'
" >_.-.
'anue\-' 'ipj&*o'-*-Nth*iw.-"'hnr'lf"m-r' l- r..r.t.v1lAp-,

* Pigeons in piqrlr'co,
TAKE' the liVers, with ome at and lean d harn or bacon,
muhrooms, trules, parley,and weet-herbs; eaon with beaten ' '

.' eggs,
mace, put
pepper,
beatroll
all them
this together,
raw i i
it intoand
thealt;
bellies,
in a thin withtwo
lice'o Veal,
over that a thin lice of bacon,_wmp them up in white paper, pit
them on a mall pit, and roa them. In the mean time make
or them a 'ragoo of trules and muhrooms chopped mall with
vparley cut mall; put to it hala pint o good veal gravy, thicken'
with a piece o butter rolled in our. An hour will do your pi
geons;
baie them,
when
lay them.
them in
your dih,
othe paper,
and pour
yourenough
auce over
Garnih
with take
pat-. . 'i i '

" a--'
l't

quantity,
muhrooms,
weet-herbs,
pice, chop
them ' i i
ties, madeome
thus:
take veal and
cold ham,and
beef-uet,
an equal
mall, et them on the re, and moiten withmilk or crcam;
then make
littleand
pu-pae,
rolllong;
it and
make with
littlethepatties,
about
an incha deep
two inches
ill them
above 3 " i i
ingredients, cover them cloeand bake them; lay ix o then;

round a dih. This makes a ine dih for a r coure,


v,.-f_., .-.-_.-; ,- ,- .-< *1

To jugg pigeohr, *

- '

"

PULL, crop, and draw pigeons, but don't wah them; ave
J_, _; _ .M _(z_

the livers
and putorthem
calding
and andctmince
et them onthem'
the'
re
ur a minute
two:in then
take water,
them out

(at-I"- nati xtiic there with th? back Of a pqons. mix'witb them

. .= little 1
-u i-7n'.-v,*"-'"_

1=i*'- F-'L_z-h\i.'*n_2.*_- ,'

go

He Art bf Canter), ' '

-a little pepper, alt, grated nutmeg, and lemon-pcel hred very


ne, chopped'parey, and two yolks o' eggs very hard; bruie

them as'you do the liver, and put as much uet as liver haved)
':>ar-.

exceeding ne, and as much grated bread 5 work thee together'


' With raw eggs, and roll it in freh butter; .put a piece into the'

=-'.ta>!\.L*_ :e.2"
';nr*.:uda;-:_'A-e*c. >'zn a-u4

andinbellies,
up the
neeks
vents:
crops
pigeons
water, and
and' ew
eaon
them
withand
pepper
andthen
alt dip
as your
for a
pie, put them in yourjugg, with a piece o celery, top'them

cloe, and et them in a kettle of Cold water; firt cover them


- cloe, and lay a 'tile on the top of the jugg', and let it boil three
hours; then take them out o the jugg, and lay them in -a

li' .<'<..>-:.,.

dih, take out the celery, put in a piece o butter rolled in

our, hake it about till it is thick, _and pour it on your pi. A


7 geons. Garnih with lemon.

\.

-'

il?

'i

i,

2v

_,_

J'_

'

wzvl

nx

A-

SEASONyour. pigeons'with pepper, alt, eloveis, mace,


.-.
'pin-

fome'weet-herbs; wrap this' eaoning up in a picce of butter,

nd
do'-,,

and put in their-bellies; then tieup the neck and vent, and
. ' half-ma them; then put-them into aew-pan with aquart o
' 4 good gravy, a little white wine, ome pickled muhrooms, a
few peppex;corns, three or our blades o mace, a bit oflemon
_ a;

_ Peel,
pickled;
a bunch'of
let themweet-herbs,
ew till theya arc
bit oonion,
en0ugh, then
and thicken
ome oyiers
it'u'p'

.
'. i

with butter and y'olks o eggs. Garnih with letnon. '


_ Do ducks the ame way.
.

_.

.' To drc a cal/'s liver in a tard.

" ii: *

.- TAKE o'v the under kins, and hred the liver' very mall, .

ii" _ v *. then take an-ounce o trucs and morels chopped mall,-with T


,

,
zji

parley; roal: two dr three onions, take o.their outermol


coats, pound ix cloves, and a dozen coriander- eeds, add them

to the onions,and pound them togetherin a marble mortar ; then

'.

'

take them out, and mix them with the liver, take a pint o

cream, half a pint of milk, and evenor eight new-laid eggs; p


beat them' together, boil them, but do not let them curdle, hred
v*-" 1'a-W1>*,'. =.z- .-

"
-

-\

apound of uet as mall as you can, half melt it in a pan, and


'

pour it into your egg and cream,then_pour it into yourliver, then

,z
i

mix all well together, eaon it with pepper, alt, nutmeg, and a'
little thyme, and let it and till it is cold : pread acaul overthe
bottom and ides o the lew-pan, and put in your hahed liver
' and cream all together, old it up in the caul, in the hape oa

-..
8

.-..
u.-.m4.'-. .
-.
_1
A

'I._

calf 's

_
"=

_.
vo

'

'made Plain and _Ea:

',

-' ign' "

ealf'a liver, then ttirn it upide-down carefully, layit

a, dih. . .

'that will bear the oven, and-do it over with beaten egg, drudge_

itwith grated bread, and bake it in an oven. 'Serve It up hat:- l .


for-a r coure.

__ -

.'

___ . , L-ARD -_it with To


bacon,
muical/"rien
pit it r, and roa
r ' itz'erve
t it up'
with good gravy.

_, -

_- -

- To 'ca parlria'gtr.

a'd"

v.

. ._-. . j

_ __

LET them be nicely roaed,bnt 'not too much, drudge them


with a _little our, and bae them moderately; let' them have a I

ne froth, let there be geod gravy-auce in the dih, and bread- '
'a.-*-mu"-*.'-5-

auce in baons made thus: take a pint of water, put in a gdodz a

.; _ boil
thickitpiece
ve or
of bread,
ix minutes
ome till
whole
thepepper,
bread isa oft,
bladethen
or two
take
ofout
mace;
all' ' i

the pice, and pour out all the water, onlyju enough to keep '

'*,

it
moi,
beat
oftbutter,
witha i'ir
poon,
throw
in a little
andthe
a _,
good
piece
of it
freh
it well
together,
et alt,
it over

re for a minute or two, then pur it intoa boat.


_
.-.-_ _.,

-_

To boil partridgu.

BOIL them in a good deal of water, let them boil quielr, and .

.teen minutes will be ucient; For auce, take a quarter of'


.

13

a pint of cream, and a piece of freh butter as big as a large wal- '

nut;
one way
tilla itbunch
is melted,
and pour
into thecut
dih.all_. _ . ' ct
Or ir
thisitauce:
take
o celery
clean itwahed,

, L . the
auce-pan
white very
with mall,
a bladewah
of mace,
it again
a little
very beaten
clean, pepper,
put it into:
and a'

very little alt; put to it a pint o water, let it boil till the water _
is ju waed away, then add a quarter o a pint of cream, and i

a piece of butter rolled in our; ir all together, and when it


is thick and ne pour it over the birds.
'
.
'
Or
this
auce:
take
the
livers
and
bruie
them
ne,
ome
*
parley chopped ne, melt a little nice freh butter, ctand then
add the livers and parley to it, queeze in a little lemon, ju '
give it a boil, and pour over y0ur_ birds.

'

"

-.*. .t.-.-.

Or this auce: take a quarter o a pint of cream, the yolkof


an egg beat ne, a little-glwed nutmeg, a little beaten mace, a '

M-W--l

picce oburter as big as a nutmeg, rolled in our, and one poong"


ful of white wine; ir all together one way, when ne and

' - thick pour it over the birds. You may add a few muhrooms.
Or clean,
this auce;
take in
a few
muhrooms,
peeled, and
wah- ' i ct " .
"him
put then)
a fayte-pan
withfreh
a little-alt,
put them
v

l
i. w

over

v '''

. 9,\

.Tbe-Xrto'f Coake'y, , .

'oveb a quick re, let them boil up, then put in a quarter of a
., ._..,.,t-_.,m.-4aw-.,-.

pint of cream and a little nutmeg; hake them together with

a very-little
piece
o butter
flour, will
give do;
it twothen
or three
haLi-es
over the
re,
three orrolled
four in
minutes
pour
it over the birds.

. _

Or this auce: boil half a pound of rice _very tender in beef


gravy; eaon with pepper and alt, and pour over your birds.
Thee auces do for boiled fowls; a quart of gravy will be -

enough, 'and let it boil- till it is quite thick.

r ' j

To dreji partridge: (i [a brai. *

.' TAKE two brace,_trus the legs into the bodies, lard them,
[Gaon them with beaten mace, pepper and alt; take a ew- pan,

lay lices of bacon at the bottom, then _lices of beef, and then
ices of veal, all cut thin, a piece of carrot, an onion cut mall,
a bundle o weet-herbs, and ome whole pepper: lay the'par
tridges With-the breas downward, lay ome thin liees of beef

JL-:z'_-._ .

_2

and veal over them, and ome parley hred ne; cover them and

let them ew eight or ten minutes over a very low re, then give
your pan a hake, and pour in a pint of boiling water; cover it

.
.

cloe, and let it ew half an hour over a little quicker re; then

1,

* take out your birds, keep them hot, pour into the pan a pint of_
A._*v-a.r'ia._> _.L _.W-_.-

.-.-. .,"

thin ravy, let them boil till there is about halfa pint, then rain
it o and kim o all the fat: in the mean time, have a veai
* _ weetbread cut mall, trufHes and morels, cocks-combs, and '

fowls livers e'wedand


inaaaragus-tops,
pint of good gravy
halan
hour,inome
artichoke-bottoms
both
blanched
warm

_'

avatcr, and a few mnhrooms, then add the other gravy to this,
' _and_put in your partridges to heat, if it is not thick enough, take
_a picce of butter rolled in our, and tos up in it; ifyou will _
,

be atbethefull
expence,
as good thicken
without.it with veal and ham cullis,
i ' but
' it

- 'To make partridge pmm.


' 7 TAKE two roaed partridges and the'eh of a large fowl,
' 3 little parboilcd bacon, a little marrow or weEt-uet chopped
ine, a few muhrooms
and with
morelsbeaten
chopped
ne,pepper,
truiles,a
i \ very
_and artichoke-bottoms,
eaon
mace,
little nutmeg, alt, weet-herbs chopped ine,and the,crum-b o
a two-penny loaf oaked in hot gravy; mix all well together '

with the yolks of two eggs, make your panes on paper, of a


round gure, and the thicknes of an egg, at a proper di
tance one from-another, dip the point of a _knife in the yolk of
'
.
,
an

.
,
I

made Plain and Eay.-

* '93

an egg, inorder to hape them 5 bread them neatly, and bake


them a quarter'of an hour in a quick oven: oberve that-the

trues and morels be boiled tender in the gravy you oalt the '
'bread in.

Serve them up or a ide-dih, or they will erve go

garnih the above dih, which will be a very ne one fo'r a fir

'

coure.

-' '

Note, When you have cold-fowls in the houe, this makes 'a
pretty addition in an entertainment.

To roa pheaants. in
PlCK and draw your pheaants, and inge them, lard one with.
bacon, but not the other, pit them, roa them ne, and paper
them all over the brea; when they are ju done, our and lue them with a little nice butter, and let them have ane
white froth; then take them up, and pour good gravy in the

dih and bread-auce in plates.

'

Or yo'u may put water-crees nicely picked and wahed, and


ju calded, with gravy.in the dih, and lay the erees under _' 5
_ the pheaants.
Or you may make celery-auce eWed tender, rained and
mixed with cream, and poured into the dih.
'
.
.

lfyou have but one pheaant, take a large ine fowl about the .bignes of a pheaant, pick it nicely with' the head on, draw it.
' and
it with
head.turned
as you
do a pheaant's,
lard cut
the . 'i i
owltrus
all over
the the
brea
and legs with
a large
piece of bacon

. .-un

.A...

in little pieces; when roaed put them both in a dih, and no


-'iv.._..na4.il-.ol....r,

body will know it.

They will take an hour doing, as the re

mu not be too brik. A Frenchman would order h-auce to

them, but then you quite poil your pheaants.

-' _

Aewed pbraanr. .
TAKE your pheaant and ew it in veal gravy, take articholte- , .
bottoms parboiled, ome chenuts roaed and blanched: when

your pheaant is enough (but it mu ew till there isju enough .


..v_,..z...,___.,_.a_, _

or auce, then kim it) put in the chenuts and artichoke-bot. _ ,


toms, a little beaten mace, pepper, and alt ju enough to ea- 'ct

'

on it, and a glas of white wine, and ifyou don't think it thick'
enough, thicken it with a little piece of butter rolled in our *.
. queeze in a little le'mon, pour the auce over the pheaant, and

' have ome orce-meat balls'ried and pu't into the dih. -

' -_

Note', A good owl will do full as well, trued with the head

gnulike a pheaant. You may fry auhgcs inead of force-meat _ '


a s.
...-.
ammpt-Jw

"_ _-_

A.

' .
i

'

'

.*

I.,

> he idi'r of.c_.-'ookeryi ct'

.-.:.a_ .u:.i_rmn.g'_-n.a;.,u-m._-z.

_ '94
To dye/i pbiamt d [a Britih i

I '

* r .LAY alayer o'beef all over your pan', then aldyei' of veal, '
* 'a little picce of bacon, a piece of carrot, an onion uck with
eloves, and
a blade
or twoofofweet
mace,herbs;
a poonful
and '
i' white,
a bundle
then of
laypepper,black
in the pheaant,
Play a layer of veal, and then a laye-r of beef to cover it, fet it on the _re ve or ix minutes, then pour in two quarts of boiling
> water: cover it cloe, and let it ew very oftly an hour and .
.ahal, then take up your pheaant, keep it hot, and let' the
gravy boil and
till there
a pint-5 then rain
it o,ewed
and put
in'ctagain,
put inis aabout
veal weet-bread,
r being
withit
the pheaant, then put in ome trues and morels, ome livers of , fowls, artichokc-bottoms, and aparagus-tops, if you have

them; let all thee immer in the gravy about ve or. ix mi


nutes, then add two poonfuls of catchup, two of red wine, and

a little piece of butter rolled in our, hake all together, put in


.
.-w-,.-HI'-L.\s-.4.'L<i-_

__

your pheaant, let them ew all together with a few muh


rooms about ve or x minutes more, then take up your pheaz

antrand pour your ragoo all over, with a few force-meat halls.
.
.

Garnih with lemon. You may lard it, if you choe.

v To boilapbeaml.

i .

*e

TAKE a ne pheaant, boil it in a good deal O'Water, keep


your water boiling; half an hour will do a mall one, and three
-4wta-*.Nu-r a _ 4.i.t,n._'_.-

_ . . ._.\

quarters of an hour a large one. Llet your auce be celery tew


ed and thickened with cream, and a little piece of butter rolled
in our; take up the pheaant, and pour the auce all over.
. Garnih with lemon. Oberve to ew your celery o, that'
- the liquor will not be all waed away before you put your
cream in; .if it wants alt, put in ome to your palate.

To roanipe: or woodcoclcr.

. "J.an;_NA-zu.. n_a."

SPIT them on a mall bird-pit, flour them and bae then!


. 'with a piece of butter, then have ready a liee of bread roaed
- brown, lay it in' a dih, and et it under the nipes for the trail

A to drop on; when they are enOUgh, take them up and lay
them on a toa; have ready for two n'ipes, a quarter o'a pint '

. o good beef-gravy hot, pour it into the dih, and et it over a


chang-dih two or three minutes. Garnih with lctnon,-and '
end them hot to table. '
'
-

_'_

Gripe:

w"*.q\.w-n-*VP* V*

mad: Pilat'n'andE.

'_ _

'.95'

Sm'pes in a urtbut, or woodeock. _ i',


TAKE force-meat made with veal, as much bee-uet chop
ped and beat in a mortar, with an equal quantity of crumbs of
bread 3' mix in a little beaten mace, pepper and alt, ome par- _'

i -M'IUF-''I_*M.'1.-:_".MA_\pm

ley, and a little weet-herbs, mix it with the yolk o an egg',


-' lay ome o this meat round the dih, then lay in the nipes, be.
ing rt drawn and-half roaed. Take care of the trailz chop
it, and throw it all over the dih._
'
- '

'c'it'*i-_'*.-*.
-'-.v**"_
'y-I.
\..z_m-L"til-"m
.'-a.g4xzl,.- ar i

Take ome good gravy, according to the bignes of your ur


tout, ome trulles and morels, a few muhrooms, a weetbread i
cut into pieces, and artichoke-bottoms cut mall; let all lew

' ' together, hake them, and take the yolks-o two or three egg
according as you wantthem, beat them up with a poonulor two
o white wine, lit all together one way, when it is thick take, 7 * it o, let it cool, and pour it into the urtout: have the yolks of, .
a few hard eggs put in hete and there, eaon with beaten mace, .
pepper and alt, to your tate; cover it' with the force-meat all
over, rub the yolks o eggs all over to colour it, then end it to _
the oven. Half an hour does it, and end it hot to table.
an,r--, a.".- z.-_z. gz_.

To boilniper or woodeock; '

BOI'L them in good trong broth, or bee gravy made thus: i


take a pound o bee, cut it into little pieces, put it into two
quarts o water, an onion, a bundle of weet-herbs, a blade or

twoitoboil
mace,
ix cloves,
and omethen
whole
pepper;
it cloe,
' let
till about
half waed,
lrain
it o, cover
put the
gravy i
into a auce-pan with alt enough to eaon it, take the nipes
and gut them clean, (but take care of the guts) put them into'
the gravy
nutes
will and
boil them,
let them
i they
boil,keep
coverboiling.i
them cloe,
_In theand
mean
tentime,
mi- ' - "
chop-the gut's and liver mall, talte a little o the gravy the
nipes are boiling in, and lew the guts in, with a blade of

mace. Take ome crumbs o bread, and have 'them'ready


ried in a little freh butter' crip, of a ne 'light brown.
You mut take about as much bread as the inide o a lale roll,
and rub them mall into a clean cloth; when they are done,_ '

your ready
nipes in
area ready,
take about
hal a' pint o the lie r i '_
let When
them (land
plate before
the re.
quor they are boiled in, and add to the guts two poonuls o red
=.ct.
w*-m.'..
.ui'..-."...,. .

wine, and a piece of butter about as big as a walnut, rolled in .


a(but
littledoour;
et itthem
re, till
hake
often. ' i i il
not lir
withona the
poon)
the your
butterauce-pan
is all melted,
then put in the crumbs, give your auce-pan a hake, take up. *
your birds, lay them in the dih, and pour this auce over th'em.
(Jarnih withlernon. -

- -

'

T'

'en-e, -

JHUPCMZ'HZY,

1 '

it. '. _ 1

i ' 1.' " 'To dreji lb'rtlolanr.


3

JSZPIT" them iidevvays, With a bay-leafbetween '3 halle than


'ii-li'th hitter, and have fried crumbs of bread round the dih; *

'Dresitueilsthc'expq_wayz
t.

_1'

' . " .THE

_ 'To dre/i

. .r ::.
muel' r;

are Lincolnhire birds, andyou-may atten them ais

you-do chickens, with white bread, milk'and ugar: they eed "
'4._,.t_.4

.;_ .-.' ,._'-4..n'-L."-'e.M.- .

..

t....,..

fa, and will die in their at i not killed in time': -trus them
,-cros>le'gged as you do a nipe, pit them the ame way, but you
mu gut them, and you mu have good gravy in the dih thick
. ened with butter and toa under them.- Serve them up quick.
-

v To. dre eries.

f-"SPIT 'them o'n alittle bird-pit, roa them 5' when enough,
have a' good many 'crumbs o bread fried, and throw all over
them; and la'y themthickround 'the dih.

, 5

Or they make a very pretty ragoo with fowls livers 3 r fry


.7

the larks and livers very_nicely, then put them into ome good
- gravy to ew, ju enough for auce, with a little red wines,
Garnih with lemon.
_ _
' _

_. _
'To Bret Flow'r. '
' 'TO two plovers take two artichoke-bottoms boiled,*ome A

ye-"'NM'N -l 'LA

chenuts roaed and blanched, ome kirrets boiled, cut all very v
ctmall, mix with it ome marrow or beef-uet, theyolks o two

all together,
a '_ _hardeggs,
'and a little chop
weet-herbs,
ll theeaon
hodieswith
of thepepper,
plovers,alt,
lay nutmeg,
them in
. . .M_'atn,-c-e.-

a auce-pan, put to them a pint of gravy, a glas o white wine,


- a bladelor two omace, ome roaed chenuts blanched, and ar

tichoke-bottoms cut into quarters, two or three yolks of eggs,


' and a littlejuice of Icmon ;_cover them cloe, and let them llEW
'.=.- ,. .a_-

Very oftly an hour. l you_ind the auce is not thick enough,


take a piece of butter rolled in cur, and put into the-auce,
hake it round', and when it is thick take up your plovers and
' , pour the auce over them. Garnih _with roaed chenuts. v

.a V;. -_. _u.e_-. ,

* Ducks are very gaud do'ne this way.


, _'Or you may ma-your plovers as you do any other owl, and
have gravy-auce in_thc dih.
-',
' . , Or boil them in good celery-auce, either white orbrown.

ju as you like.
. ...-.4_.

'

' * The ame way you' may dres wtigeonst _ ,


..-_w-.-. -._ -<.
\ .

_ I _.,

. _

l. ,. . T.

_ ._ --,.-..._... >.-. -_--M-N.WA_M

made Plain and Ear/5. _r. '

'

97

'

5 .

. . mu
_ trus
Tothe
dres
lark:
pure/biere
- ' leg', eaon
:.
YOU_
larks
cloe,
and cut o the
_
them with "alt, pepper, cloves, and mace; make a ince-meat- " 'ct

m1'-J'r"

thus: take a veal wectbrcad, as much beef- uet, a few morels _


and muhrooms, chop all fine together, ome crumbs of bread,

" and a ew weet-herbs, a little lemon-peel cut mall, mix all to


.'i- gather with the' yolk ofan egg, wrap up every lark in force-meat,
i and hape them like a pear, ick One leg in the top like the lall:

Twzu.rnx,

ofa pear, rub them over with the y'ollc of an egg and crumbs of '
bread, bake them in a gentle oven, erve 'them without auce 3

or they make a good garnih to a Very ne dih.


-,
You may ue veal, if you have not a weetbread.

-,'--n. ,v*-.

A-S to roaling of a hare,


Tadreabare._
I have given' full directions
_in the'
ibcginning of the book.
_

vun'

i
' i
*\'Wat,q,._.9o
."ma7-'4
',. e'rlarcv-r._*-w

a_
r.

i-c

' Ajuggcd bare.

. a .

CUT it into little pieces, lard them here and there with little i
llips
bacon,
eaon them with
with aa blade
very little
andan
alt,
put z' _
themofinto
an earth'enjtrggct,
or twopepper
omace,
onion

.._.,., _
-l

, _j, _,

uck with cloves, and a bundle of weet-herbs; cover the jugg '_' .\

,.

1 or
jay of
youboiling
do it in
o cloe
that
can get in,
then et it in '. _ "" 3" .A
a pot
water,
keep
thenothing
Water boiling,
andithreehours
will weet-herbs,
do it; then turn
dih,
take
the like
onion
and
andit,out
end into
it to the
table
hot.and If
youout
don't
it _ _i _, -,_
lJJM
'u-x''ru.N,wn"___:t6-.K,NUK

larded, leave it out.

_* ' r

"

'_
_Ta'mreabare. _ ,
..V
-'
LARD your hare and put a pudding in the belly; put it into
-'a pot or ih-kettle,-thcn put to it two quarts of rong drawed , '
gravy, one of red wine, a whole lemon cut, a faggot o weet- * -_

_z herbs, nutmeg, pepper, a little alt, and ix cloves: cover it _-_


"7
mesA,
nwe
vW'"-o--nza-e'gtm-zmAr'mf

then
cloe,take
and itlew
up, itput
over
it ainto
verya dih,
low re,
and rew
till it it
is over
threewith
partsd
crumbs.
ne; - _ _._ _
L of bread, a cw weet-herbs chopped ne, ome lem'on-peel grat-'
I' _ed,
isyour
alland
of
gravy,
half
a lineaand
light
nutmeg;
thicken
brown.
et
it it
with
, In
before
the
the mean
the
yolkfire,
of
time
an
andtake
egg;
hae
thetake
it fat
tillo'
ix,
it

r
v
'
.

j eggs boiled hard and chopped mall, ome-picked cucumbers cut - ,


f Very. thin; mi'x thee with the auce, and pour it into the dih.v
-

*_ gravy,
' Note,
Alletofmuttonorneckovenion
and
Youmay
white wine
do rabbits
e adding
themuhrooms
amemaybedone
way, for
but cueumers.
itthe
mul:
ame
be way.
veal
_
_-,' -1

T'
,

Ir

Ll

___

i' "' i

_,_ v__

Tb'g Art qf'CoaEn-- . i -

Toewabqrez-

l- CUTitinto pie-ces,- and put it into a lew-pan, with a-blade or


two
_mace,
omeanwhole
pepper
black of
andweet-herbs,
white, an onion
i? Suck'o_fwith
cloves,
anchovy,
a bundle
and a,
nutmeg. cut to pieces, and cover it with water; cover the ew

pan cloe, let it ew till the hare is tender, but not too much
done: then take it up, and with a fork take out the hare into a
clean. pan, rain the auce through a coare ieve, empty all out
. of the pan, put in the hare again with the auce, take a piece of
butter as big as a walnut roll-ed in flour, and put in likewie one
oonful of catchup, and one of red wine; ew all together
with a few freh muhrooms, or pickled ones-if you have any)
. 'ill it is thick and mooth; then dih it u'p, and end it to table.
You may cut a hare in two, and ew the fore-quarters thus, and

roai'tbe hind-quarters with a pudding in the belly.

'*

A bare riper.

BONE the hare, and take out ali the inews, then cut one half

'in thi'nilices, and the other half in pieces an inch thick, our
' them and fry them in a little freh' butter as collops, quick, and

have ready ome gravy made good with the bones of the hate
and beef, put a pint of it into the pan to the hare, ome muard
and
Vinegar;
and let
do oftly
till
- i. it
is aaslittle
thickelder
as cream,
thencover
dih ititcloe,
up with
theit head
in the

middle.

-" -_

_ .

Portug'ee rabbits.
I HAVE, in the beginning of my book, given directions for

hoiled and roaed. Get ome rabbits,trufs them Chicken fahion,


' the head mu be cut o, and the rabbit turned with the back

i-l 2 ghPwards,
trued with
kewers.
Lardripped
them, and
roaclaw-end,
them withand
whato
andtwo
two
of the legs
to the
Iauce you pleae. If you want chickens, and they are to appear
as uch, they mu be dreed in this manner: but if otherwie,
.'he head mu be kewered back, and come to the table on, with
v'..Iiver, butter, and parley, as you have for rabbits, and they look

"' Jtvery pre:t-y boiled and trued in this manner,and mothered with
> 'fonions r or' if they are to be boiled for chickens, cut o tL'
:head, and cover them with white celery-auce, or rice-tuck
.'toed up with creama

_ . - -._=.
_ Rvbbintrpri.
., _
, ..
*"-'- 'ROAST two half-grown rabbits, cut o the heads cloe 'I
'.' - the houlders and the r joints; then take o all the lean

_meu't from the back bones, cutit mall, and tos it up with
a .

.- ,

"M.w.*.*r*'*f

._.v

_ - ,

>

'

'

' . * made Plain and Ea.

99

br even poonuls of creain and milk, and a piece o butter as."

big as a walnut rolled in our, a little nutmeg and a little. alt,


hake alltogether till it isas thick as gOod crcam, and et it to
cool; then make a orce-meat with a pound o veal, a pound of

.'Iamj. -.

uer,',as much crumbs of bread, two anchovies, a little piece of *

...

'lemon-peel cur 'ne, a little prig of thyme, and a nutmeg.


grated; let thc_vcal and uct be chopped very ine and beat in
a mortar, then mix-it all together with the'yolks otwo raw eggs,
place
it all that
round
rabbits,
leaving
longyou
tr0ugh
in the back
hone open,
youthe
think
willhold
the ameat
cut outiwith
the *' '

,m'-7'_n"w.*

auce, pour it in and cover it with the force-meat, m00th it all

over with yohr hand as well as you can with a raw egg, quare

at both ends, throw On a little grated bread, and butter a maz'a-'


4..-w.,. . .-r

rine, or pan, and take them from the dreer where you formed '

i1

them, and
them
it very
carefully.
Bake'
them three"
quarters
o place
an hour
tillonthey
are o
a ne brown
colour.
Let i i ' *._ - i

31

your auce be gravy thickened with butter and the jzlice ofale- - i

1
X

mon; lay them into the dih, and pour in the auce.' Gamih... ,,
with orange cut into quarters, and erve it up or a r coure. , ' '

To boil rabbits.
4 ,

* TRUSS them for boiling, boil them quick and white; for *
auce take the livers, boil and hred them, and ome parley hred

'

n-'x
an',u _

ine, and pickled aertion-buds chopped ne, or capers, mix


thee with hala pint o good gravy, a glas owhitc wine, a lit
tle beaten mace and nutmeg, a littlepepper and alt, iwanted', '
a piece of butter as big as a large walnut iolled in our; let it r

\__

all boil together till it is thick, take up the rabbits and pour- '
_-_ -_

F'"

the auce over them, Garnih with lemon._ You may lard \
Lw.m,.wt-

them with bacon, i it is liked. -

'
.'
-'>'U.'4'.,._.,__..,.c_

drrj]intorabbits
in tnroe.
DIVIDE the 'To
rabbits
quarters.
You may lard them or_ . 'i i
_ * let them alone, ju as you pleae, hake ome our over them
;_ and ry them with lard or butter, then put them into an earthen
plpkin with a quart o good broth, a glas o white wine. a little '>
4 pepper and alt, i wanted, a bunch o weet-herbs, and a piece '
- _ O butter as big as a walnut rolled in our; cover them cloe '
nnd_let them lew half an hour, then dih them up and pour the
"auce over them.

'ct

Garnih with Seville orange,.cut into thin

heer and notchedz the peel that is cut outlay prettily between - - 5 the lices.
_' Mutm a'

I-i-a
'

___.
t

_-.anew-3
p._."-_.,- ,-_.4'.
q-.l.--...-,c-'._+,-.M9

\,

Ter-e zrct: ofCo'okery, 1


av_
i'..
.t;
1.a-. '.i.

."zrzi it. ' '*.

*'-7

"
4

,'.'S';i
* ,-* *1i*-.'_-"> *,

. e.---t._ .'_

?:*": '-

'
*'

_r _ -. Mutto'tkcbab'd.

- * - vitrftz .. zl -;- e 'I :<


r'._'t.___.:,:

_ .

', '

_ - TAKE
a loin
of mutton,
joint it between-every
bpne; '
_i eaon
it with
pepper
and alt and
moderately,
grate a mall nutmeg
. all over, dip them in theyolks of three eggs, and have ready
crumbs o bread and weet-herbs, dip them in_and clap them to.
gether" in the ame' hape again, and put it on a mall pit, roal; 7

cour.t-,i.v.,_-.

them before a quick re, et a dih under and hate it with a-lit
'tle piece of butter, and then keep baiing with what comes from
it, and throw ome crumbs of bread all over them as it is roat

;'*.
..-t..-t_.N.-.

:-Jq'_<
'. .-;'_..,_
_.-;.',. .'.v

'meuma'-.-t.;.

.vino , when it is enough take it up, and lay it in the dih, and
have ready half a pint*of good gravy, and what comes from it;
take two poonfuls of catchup, and mix a tea-poonul o flour
' with it and put to the gravy, lir' it together and give it a boil,
and pour over the mutton.
.
'vandNote,
Vfu
mu
oberve
to
take
o
theoffattheoffat,
theifinide,"
the kin of the top of the meat, and all
ome
there
'\Vhen you put 'in what comes
from your meat'
_
into the gravy, oberve to pour out all the fat.
"

be too much.
uv'G'-any..;..--\'-<vIAN..-'L\ .-4 '< -

1'

73 T -' A neck af mutton, railed, The hay di/1.

'J-('

' 'i' 'i

.TAKE a large pewter or ilver dih, made like a . deep oup.H

dih, With an edge about an inch deep on the in_ide, on which

*-";.'z-'no'Waru"m-ton -

the lid xes (with an handle at top) o fat that you may lit it up
full by that
handle
without
falling'.
This
is called
_i i .mancer.
Take
a neck
of mutton
about
ixdih
pounds,
takea necro
o the
.wctu.
..i-_su.->t

* ' kin, cut it into chops, not too thick, lice a French roll thin,
peel and 'liee a very large onion, pare and lice three or four
1.'

turnips, lay a row of mutton in the dih, on that a row o roll,


o;.
.L<. *

then a row of turnips,, and.then onions, a little alt, then the


meat,'and o on; put in a little bundle of weet-herbs, and two
or three blades of mace; have a tea-lzettle of water boiling, ill
the dih and cover it cloe, hang the dih on the back of two

_chairs by the rim, have ready three lieets of brown paper, tear
each heet into ve pieces, and draw them through your hand,

.light one piece and hold it under the bottom of the dih, mov
- ing the paper about'; as fa as the paper burns, light another till

all is burnt, and your meat will be enough. Fifteen minatcs


jut does it.' Send it to table hot in the dih.

'

Note, This dih was r eontrived by Mr, Rich, and is much


_ _ admired by the nobility.
_.

"-..

a.

i.

To

.,
.
-

i made Plainand Ek, i

tOt-i .'

MMJ*
.- _-.
'_-

J i Grain',- a lain Jpark with him.

. -. -.

'TAKE a fore-lain of pork, and roal: it as at another-time, 'v


Peel a quarter of a peck of onions, and lice them thin, lay them - .
in the dripping-pan, which mu be very clean, under the porkz.
let the fat drop on them 3 when the pork is nigh enough, p'ut
the onions into the auce-pan, let them immer over the re a 'quarter of an hour, haking them well. then pour out'all the
at as well as you' can, hake in a very little our, a poonful o _ . . Vinegar,
and three tea-poanfuls o muiard, hake all well to
gether, and ir in the muiard, ct it over the reior four or

W-. *.P,_e.,A
can-. .

' ve minutes, lay the pork in a dih, and the onions in a baon.
This is an admirable dih to thoe who love onions; _

uM

MA-an-.....a..."

To make a curro' 'be Indian way.

_WUMW

' ' \

TAKE twc mall chickens, kin them and cut them as ora -

ricaey, wah them clean. and ew them in about a quart of


water, for about live minutes, then irain othe liquor and put
the chickens in a clean dih; take three large onions, chop
them mall, 'and fry them in about two ounces of butter, then

_A-LL___-A
AAMA

-'

_ put in the chickens and fry them together till they are brown,
take
a quarter
an ounce
of turmerick,
a large
ger and
beatenopepper
together,'actnd
a little
alt poonfulogin
to your palatea'

_ e- . _ .- a. 4

rew all thee ingredients 'ot'er the chickens whil it is ty


ing, then pour in the liquor, and lct it ew about half an hour; .

then.put in a quarter of a pint of cream, and thejuice of t'wtj *


. The ginger , pepper i and turmerick

, mut
lemons,
and erve
it up.
be beat
very ne.

'

To boil 'be rite; .

PUT two quarts of water to a pint o rice, let it boil till you
think it is done enough, then throw in a poonul o alt, and
turn
out into
a cullcndcr;
then let
about
veminutes
beoreit the
re to
dry, and crve'it
upitin(land
a dih
by itelf-i
Dih
'w'.v-m.-._-W"

it up and end it to table, the rice in a dih by itelf."

To make a yellow 'be Indian way. i

'_i TAKE three pounds of rice, pick and wah it very clean, A
put it into a cullcnder,- and let it drain very dry; take three .- -

.._-. .- _ e

quarters ofa pound o butter, and put it into a pan over avery
low re till it melts, then put in the rice and cover it over very _
cloe, that it may keep all the eam in 3 add to it a little alt, ome whole pepper, hal a dozen blade: of mace, 'and a ew
cloves. You mu put in a little water to keep it from burnin'g- - '
then
,_H3
. \

",_T_ ," Q

*4.n'_.4-u:I.cL.-t,

1.

'*"

'toa i'

'

i.

----'-!.i'

'IZtirt of Cookery, ' '

_ ' _

then tir it up very often, and let it iew till the rice is oft. Boil
't. .-

._ _two _owls, and _a ne piece of bacon o about two pounds weight


as'common, cut the bacon in two pieces, lay it in the dih with
- the
cover
andonions
garnih
it with
halfotvlS,
ia' dozen'
hardit over
eggs with
and athe'ri'ce,
dozen of
fried
wholeabout
and
yery brown.
' '
' i- .'
' ' '

'xv'a
A.".'AL'._.

AnU"Lped"tAN'.-'\
mar-imm

Note, This

the true Indian way of dreing them,

' i Anolber way to make a pellow.


leg _of vealchop
about
twelve
or fourteen
weight,
an TAKE
old coclctc_a kinned,
both
to pieces,
put it pounds
intoa p_ot
with '
ve or ix blades o'rnace, oirne whole white pepper, and three

-.-*...._'
. . M.'.L.., .

_!;\
. '-A.n._.'.J"

. gallons o water, half a pound of bacon, two onions, and ix


cloves; cover it cloe, and when it boils let it do very oftly till.

the
good
nothing,
above into
two-thirds
is waed,
thenmeat
trainisit;
thefor
next
_day put and
thisioup
a auce-pan,
with.

.i._.-4';-. v.; .-_.

_a-pound _o rice, et it over a very low re, take great care it . _ do not burn 5 when the rice is very thick and dry, turn it into=

"i.'-.
V2'
'.l:
1.:
-JL.'*1P-I1T

,'Wah."
.a '. _*-_4:.-'. -"',-

a'fowls
dih.vin another
Garnih dih.
with hardi eggs cut in two,i and have
' , roaed A'
' Note,
You arecomes
to oberve,
your rice
immers
too fa
it will
'ct burn,
whenlit
to be if
thick.
It mut
be very
thicie
and 4 _
_dry, and the rice not oiled t_o_ a mummy. '

"kne.-<ad-ir

_Ta make genre of barn.


'_'

TAKE
o the
ofainithe
barn,bottom
and cut
lean in llices,
heat '
them
well and
lay at
them
of the
a ew-pan,
with nice;
t
':rut-/'.-<.'

parnips,
onions; till
cover
and et'it
__ ofcari'ots,
over a gentle
re :i letand
ithemiew"
theyyour
beginpan,
to ick,
their prinkle on a littleour, and turn them; then ctmoilen withbroth

and veal gravy. i Seao'n them with three or four rnuhrooms,


as many or
trues,
whole
leek,
ome parley,
and half
dozen '
i - .cloves:
ineadaof
a leek,
'a cloveo
garlick.
iPut a'iri'omei
1 cruis of bread, and'let themv im'mcr over the re for'a quarter
an hour; irain it, and et away for ue.
i, . of
goes
for this, that is well made. _
'

Any pork or ham _

-' i

'

Rules to, be oberved it: all made-tiue.


FIRST,
iha't from
the'lew-pans,
auce-pans,
andicovcrs,
be A
' . _veriy
clean, free
and, and or
well
itinned; and
that all 'he
X

white auhes hat-e a ltttle tartnes, and

very mooth and of a

'am FhWkMlS- and all the time any white auce is over the fire
Let-o,

kttp iirring it one way.


'

'.

-, - . . . . .

. .

,. _ ..

___

_.-,.

o.

- made Plain and Eaj _

to;

And as tohrown auce, take great care no at wim: at the,


whau'In
na'
-m...U
a_*L-.-_n.-A*.

gop, but that it be all mooth alike, and about as thick _as good
cream, and not to tae of' one thing more than another. As to
pepper and alt, eaon to your palate, but do not put too much

of either, or that will take away the ne avour of every thing.


: As to mo made dihes, you may put in what you think proper;v .- .
10 enlarge it, or make it good; as muhrooms pickled, dried, 'i freh, or powdered ; trues, morels, cocks-combs iewed, ox '
_ palates cut in little bits, artichoke-bottonis, either pickled, freh -

boiled, or dried ones otened in warm water, each Cut in out'


pieces, aparagus-tops, the yolkslo hard eggs, force-meat halls,'
&e.

The be things to give a'auce tartoes, are muhroom-_ ' '

M-cncvA.ut-p

pickle, white walnut-pickle, elder Vinegar, or lemon-juice.


w

,\'

C H'A P. m.
Rcadvthis' CHAPTBR, and you will nd how expenz- ' 'i
'donde-'4

ve a F'rench coolt's auce is,


....uio.

'

The French wayqf drqng parlridgesi _


-' i
i i WHEN they are newly pickled and drawn, inge them: yott
mu mince their livers with a bit o butter, ome craped bacon, i 'U
green trules, i you have any, parley, chimbol, alt, pepper,
weet-herbs,
and all-pice.partridges,
The whole
minced
together, . .
i zputit
into the inideoyour
thenbeing
op both
endso-them,"
.ater which give them a fry in the ew-pan z that being done,. '

' _ pit them, and Wrap them up in lices o baconand paper; then 4

.'-*.4e-v

. 4.1'.-._J.

take a ew-pan, and having put in an onion cut into lices, a


carrot cut into little bits, with a little oil, give them a ew toes over the re; thenPut
moicn
them
with
gravy,
and alittle
therein
hala
lemon
cutcullis,
into lices,
four _
cence of ham.
doves ogatlic, a little weet bail, thyme, a bay-leaf, a.little
parley, chimbol, two glaes ofwhite-wine, and auro the car- . caes o the partridges; let them be pounded, and put them in
'- this auce. When the at o your cullis is taken away, be care

'i

. i ful to make it relihing; and after your-pounded livers areX put


' _7
tull' '_ i

into your cullis, you mu rain them through a lirvc.

,_. .*-.

partridges being done, take them o; as alo take o' the bacon -

and paper, and lay them in your dih with your auce over them. .
do not
recommend;
think it anham,
odd jumble
ct. o This
trah;dih
byI that
time
the cullis, for
the 1cenccpt"
and all

other ingredients are reckoned, the partridgcs will _comero-a ._ _


- '
'
' H 4.
*
in: Swap-..:.. .

- _mw ___.._________

__t'oZ."

i ct i . The-Art of Ceokery, r

-._'"_b
..'
'- .Z.>..L-,_>.Z.n_ .

ine penny. But uch receipt: as this is what you have in mot
A
v _ 1
. ' ._

' books o cookery yet . printed.


.-

' '

'

'

*.

K:

Tomake ejmce of bony. _ a .

-._ TAKE
the at
a Wephalia
ham, cug
[can in med',
. ibeat
them well
ando
laythem'in
the bottom
ofathelew-pan,
with *
lices o carrots, parnips, and onions, cover your pan, and et
_it over a gentle re. Let them ew till they begin to ick, then
prinkle on a little flour and turn them; then moien with broth
'.*F'_
\3(...
;La
27'7I">_'M

and veal gravy; eaon with three or four' muhrooms, as man

trules, or
a whole
parley,
halfogarlic.
a dozen
cloves;
inead leek,
o theome
leek,Jiatl,
you may
put- aand
clove
Put in ome crus o bread, and let them tmmer over the re

v for three quarters o an hour.

...3;
t:
;rag>_-\-ed.

Strain it, and et it by ot ue.

A tullirfor allbrts of ragoo.

HAVING
cut lay
threeit pounds
lean veal,
hal a pound
of
ham
into ices,
into theobortom
o aand
ew-pan,
put inv
carrots and patnips, and an onion liccd; cover it, and ct iti

at'
.v

a ewing over a iove: when it has a good colour, and begins


to ick, put to it a little melted butter, and hake ina little
.t. p.
w.

our, keep it moving a little while till the our is ried ;, then
moien it with gravy and broth, o each a like quantity, then
-put in ome parley and bail, a whole leek, a bay-leaf, ome

.'

muhrooms and trucs minced mall, three or four Cloves, and


-the cru o two French rolls : let.a]l thee immcr tOgether for

'_-

-three quarters of an hour; then take out the lices o veal;

."...-'
it;"

n
. . au-.o-'u

1_c.._-.

rain it, and keep it for all orts of ragoos.

Now compute

the expence, and ee if this dih cannot be dreed full as wellv


- without this expence.

A enlitfor allorts of duzrers man', i

'YOU mu take meat according to your company; iten or twelve, you cannot takeles than a leg o-veal and a ham, with
* =all the at, kin, and outtde cut o. Cut the leg of veal' in
pieces about the bignes of your , place them in your ew

' pan, and then the lices o ham, two carrots, an onion cut in
two; cover it cloe, let it ew oftly at irl, and as it begins
to be brown, take o the cover and turn it, to colour it on all
ides the ame; but take care not to burn the mean' When it

' has a pretty brown colour, moien your cullis with broth made
of bee, or other meat; eaon youreullis with a little weet batl,

'- ''otne Cloves, with ome garlic; _pare a leman, cut it in ices,

5..

end

_ -Mm4.-_t,m-_

_ 'Rude Plain and Ear/3." '

and put it into yourvc'ullis, with ome muhroo'ms.

165.
Put into a.

tew-pan a good lump of butter, and et it over allow re; put .


into it two or three handuls of our, iir it with a wooden ladle,

and let it take a colour; if your cullis be pretty brown, you mu


put in ome our.

Your our being brown with your cullis,

then pour it very otly into your cullis, keeping your cullis '
irring with a wooden ladle; then let your eullis lew otly, \
and kim o all the fat, put in two glaes o champaign, or
other
white
butfat
take
care to keep
your it.
cullisTo
very
thin, it,
o
that you
maywine;
take the
wellctoand
clariy
clariy

...;
A,-u...

you
mu put
it in uncovuing,
a ove that draws
and cover
cloe, and '
let it'boil
without
till it well,
bpils over;
thenituncoverit,v
,
U
'

and take o the at that is round the lew-pan, then wipe it o

the cover alo, and cover it again.

W'hen your cullis is done,

V'NNW;
M-->

take out the mear,- and train your cullis through a ilk irainet.

This cullis is for all orts o ragoos, fowls, pies, and tertines.

Cullis 'be lie/ign 'to-ay', '

' .PUT intoa lew-pan halfa ladleul o cullis, as much eenee 1'
' of ham, half a ladleul o gravy, as much o broth, three or
four onions
cut into lices,
or ve
cloves
garlic,
little
ctbeaten
Coriander-eed,
with four
a lemon
pared
andofcut
intoaiees,
a little weet bail, muhrooms, and good oil; put all over the '

'

' re, let it lewa quarter'of an hour, take the at well o, let it be o a good taile, and you may ue it with all orts o meat and -'
- h, particularly with'glazed h.

This auce will do or two . .

chickens, ix pigeons, quuils, or ducklins, and all orts of tame ..


and wild fowl. Now this Italian or French auce, is aucy.
..'
;-aA.-\A_'.>uz_*'v.-t.e'vw.*

, theCullis
qf crow-h.
i YOU mu get
middling
ort o craw-h, put them over- .ct i
the re, eaoned with alt, pepper, and- onion cut in liees; i
being done, take them out, pick them, and keep the tails after
they are calded, pourrl the n-l together in a mortar; the 'more
_._._A._

they
Veal. are
the pounded
bignes o
theyour
ner,
your
with
cullis
a mall
willbitbe.o ham,
Takeana_ onion
bit of..Y. '
cut into our, put it into weat gently; i it iicks but a very lit
tle to the pan, powder it a little. Moien it with broth, put in
it ome Cloves, weet batl in branches, ome muhrooms, _with J v

lemon pared and cut in lices: being done, .ftilm the at well, '
let it be of a good tae; then take out yuu'r meat with a L'im
.,

_' m'cr, and go on to thicken it a little with ciencc of ham : then

put
'. .W

.'_ .- _ . _ . -

l l lt

l
'vl
x-

MnnJ-hu
.Lm.
w."
e';
0....'-.m.

_,.
'Yb'e'drt'ty' Cookn?"
'
_ _.
- Silk him" daw-h, and rain it o." Being'rained, 'lKQCP
it for a r coure of craw-h,

_
}i..'.\,.

I
t

!"
l
L'e
t .
4

, ._

- ,

- -

a '- 'A while all/it. ,

* TAKE a picce o veal, cut it into mall bits, with ome thin
Rice: o ham, and two onions cut into our pieces; moien it
-' with broth, eaoned with muhrooms, a bunch of parley, green

onions, three cloves, and o let it ew. Being ewed, take


.out all your meat and roots with a himmer, put in a few crumbs
of bread, and letit ew oftly: take the white of a owl, or two chickens, and pound it in a mortar; being well pounded, mix
it in your eullis, but-it mu not boil, and your cullis mu be

very white; but i it is not white enough you mu pound two


dozen _o weet almonds blanched, and put intoyour cullis; then
boil a glas o milk, and put it in your cullis: let it be of a

good tae, and rain it o; 'then put it in a mall kettle, and


. keep it warm. You may ue it for white loaves, white cru o t 1
read and biquets.

Sainte for a brae: of partridger, pheaants, or my' 'bing


.
you pleai'.
_
_
ROAST a partridge, pound it well in a mortar with the pi
pious of four turkies, with a quart of rong gravy, and the li- '
vers o the partridges and ome trues, and let it mmer till it

he pretty t,hick,, let it and in a dil for a while, then put two
' glaes o Burgundy into a ew-pan, with two or three ices o onions,' a clove or two o garlic, and the above-auce. Let it
. * i mmer a ew minutes, then pres _it through a hair-bag into a
lew-pan, add the eenceno ham, let it boil for ome time, ea

. -on it with good pice and pepper,.lay your partridges, &e. in


the dih, and pour your auce in.
o
_'Tlrey will ue as many ne ingredie'nts to ew a pigeon, or
. owl, as will make a very ine dih, which is equal to boiling a
' leg' o mutton in champaign.
'
' '

' lt would be needles to name any more; though you have


't much more expenive auce than this; however, l think" here is

' enough to hew the folly of thee ine French cooks. ln their
own country, they will make a grand entertainmenwith the
expence o one of thee dihcs; but here they want the little

pettyprot ; and by this ort of lcgerdemain, ome ne eates


. _arejnggled into France. '

cnkn

' ,

i _ hadeiPlaiirand Ea. . -

"

.v

CHARIWF
o

aintiimber'of pretty little dihes," it for

7 '

upper, orv de-dih, and 'little corner-dihes, for a,


i
*= l _ great table; and the re you have in the Cane-re; .
l
_z . . TAKE four hogs Hogs
ears, comforted.
and half boil them,
i i or take them

oued; make aforce-meat thus: take half a pound of bee

'aet, as much crumbs o bread, an anchovy, ome age, boil*


a

and chop very ne a little parley; mix all together with the yolk
Of 3" egg' a little pepper, lit your ears very carefully to make at

lace for your uing, ill them, our them, and fry them in freh

butter till they are of ame brown; then pour out all the at

clean, and putro them ha'lfa pintof gravy, a glas ofwhite wine,
threetea-ioonuls of muar'd, a piece of bottcr as big as a nut
'Y
9

meg rolled in our, a little pepper, a mall onion whole; cover


v
W,w-

letthem
ew they
oftlyare
orhalfan
hakingyour,
__ '... thcmcloe,
pan now andand
then.
When
enough,hour,
lay them
in your .

' dih, and pour your auce over them; but r take out the onidn.
' This makes a very pretty-dih; but if you would make a ne

large dih, take the feet, and. cut all the meat in mall thin

_ pieces, and ew with the ears, Seaon with alt to your painte.

wi

. .-ma,"

So force cocks-tombs.
PABOlL your cocks-combs,
then open them with a point'- i i. i

'. .-_

o a knie at the 'great end: take the white of a fowl, as much


bacon and beef marrow, cut thee mall, and beat them ne in
'eaonanthem
pepper, and gratcd'nut'
' _amarble
tncg, andmortar;
mix it with
egg;with
ll alt',
the cocks-combs,
and ew -

ct* . them in a little rong gravy oftly for half an hour, then Ilice in

' 4?

ome freh muhtooms and a few picklcd ones; then beatup the r

' l; lVhen
olk ofthey
an egg
a little dih
gravy,
alt.'='ct U .
are iTn
enough,
themirring
up in it.
little Seaon
dihes orwith
plates,
z '

'

a pie/Frm corl-rzeombr,

' Let them he well cleaned,.. then put them into a pot, with
ome melted bacon, and boil them a little; about half an hour
after, add a little bay alt, ome' pepper, a little. Vinegar, a leman.
liced, andan onion uck'with cloves. When the bacon begTns
.._- . -w._.

-vi-s..cJ_a.'i._-auo.-_'-um.ik;l.az-.
hew.

'oS

' i - " he' Art e Coat-to',

't

'to ick to the pot,- take them up, put them into the pan you\
would keep them in. lay a clean linen cloth over them, and pour
melted, butter claricd ovcr them, to keep them 'cloe from the'

air.' Thee make a pretty plate at a upper. -

'

.ps.-H

' , . , . To pra-erve or pirltle pigs fect and ears. '


TAKE your fect and ears ingle, and wah them well, plic
-,r<. .

the feet in two, put a bay-leaf between every foot, put in al

mo as much .watcr as will Cover them.

lVhen they are 'well

eemed, add to them cloves, mace, whole pepper, and ginger,


coriander-eed and alt, according to your dicretion; put' to

them a bottle or two of Rhenih wine, according to the quan


_ tity you do, half a core bay-leaves, and a bunch of weet-herbs.
_Let them boil oftly till they are very tender, then take them out
of the liquor, lay them in an earthen pot, then rain the liquor '

..
. '<-'.-_Lv-; .

over them ; when they are cold, cover them down cloe, and

keep them for ue.

1'

'

' -

. "

* '

. You hould let them and to be cold; kim o all the at,

" _ and then put in the wine and pice.


_'koctd
.n-I-o-

_ They eat well cold; or at any time.heat them in the jelly,


and thicken it with a little piece of butter rolled in our, makes
' of
a very
pretty and
dih;
theyolk'o
ears, and
take the
feet clean out
thejelly,
rollorit eat
inthe
an egg,
or meltedbutter,

and then in crumbs of bread, and broil them; or fry them in


' freh butter, lay the ears in the middle and the feet round, and
pour the auce over, or you may cut the ears'in long lips, which

is better: and i you chue it, make a good brown gravy-'to mix
with them, a glas of white wine and ome nt'uard, thickened
.wich a piece o butter rolled in iour.

-_., -4.'-.L..-.'*.

_
'

'To pirkle ox-palaler.

TAKE your Palatesi, wah them well with alt and water,

. nmJ -Lnu
a..,.t

and put them in a pipkin with water and ome alt; and when
they areand
ready
to boil,
kim them
well,give
and put
to aquick
them pepper,
clnves,
mace,
as much
as will
them
tae.
' 'V'hen they are boiled tender (which willrequire our or re
34.;a:.- ..eh;.t"u.

* 1 _ hours) peel them and cut them into mall pieces, and let them
cool; then makcthe pickle ofwhite wine and Vinegar, an equal

quantity; boil the pickle, and put in the pices that were. boiled
_ in the palates; when. both the pickle and palates are cold, lay
.

our palates in a jar, and put to them a few bay-leaves and:

. little freh pice : pour the pickle Over them, cover them cloe,
and keep them for ue. i
- .
of

't.-*'-.<-\-'

made Plain andt'Eajj.

jog

.of thee you may at any time make a pretty little dih; eizhzr

<-v'-_ "va-T

I .

tvith brown auce or white; or butter and muard and a pacn


ful of white wine; or they are ready to put- in made-dihc,_

i'

ii PA-RE twelve cucumhers, and ilicc them as thiclc as a crown-I ' *

, To ew cucummt. _
picce, and put them to drain, and then lay them in a coare elotl - -

till they are dry, our them and fry them brown in butter; pour out the fat, then put to them ome gravy, a little Claret, ome -.
cloves,inand
mace,
them
a little,
t'nen you"
roll' _
apepper,
bito butter
flour,
andct and
tos let
them
up;ew
eaon
with alt:

may adtl _a very little muhroom pickle. _

'i

'

i
le

i;

'To ragoa cucumhers, -

TAKE two cucumhers, two onions, lice themhd fry them.


in a little butter, then drain them in a ieve," put them into a.
auce-pan, add ix poonulso gravy, two of white wine, a
blade of mace: let thEm ew ve or, ix minutes';.'then take

Piece Of butter as big as a walnut rolled in flour, hake them:


together, and when it is thiek, dih them up.

.'._{

Africaey of kidtzgi-bcami

i,7. .

TAkEg'q'uarmf the eed, when dry, (oak them. aill nigh: .'_-'._' ,

-t
t

in river water, then boil them on a low re till.quite tender;"


take a quarter of a peck o onions, lice them thin, fry them in
butter till brown; then take them out of the butter, and pug

i
l

them in a quart o rong draw'd gravy. _ Boil them till you ma ' i
mah them rne, then put in y'our beans, and give them a boil
or two. . Seaon tvitltpepper, alt and nutmeg. _
2' 2 -:,
t

vi

',

To (Ire/3 /imyr-l'eaw.
the eed, boil them till they are tendert 'then bia' chi." '
them, and ry them in Claried butter. Melt butter; wizh I' .'

i'lx
i:

i': _ drop of vincgar, and pour over them.

l.

l't

Stcw them with alt; A. ,

pepper,
andmay
nutmeg.
Or you
eat them with butter, ack,-' ugar, and alittle A

F-l;
i

powder of Cinnamon. j _

ct

(.

7 To makejumballs.

. _

TAKE a pound of ne flour and'a pound of ne. pcivvder-a


gar; make them intoa light pae, with whites of eggs beat ne: _
then add half a pint
cream, half a pound of freh bone*
ct
melted,

.
4--_k.'w-.
1\._.

-.'.-.
,
.
.
.

"no"
j 3758 A! e Cook-ed,
' melted, and-a pdund of blanched almonds well_beat.-._ Khe'id

them all together thoroughly, with a little roe-water. and cur


,

out your jumballs in what gures you fancy; and either bake

.A2
nLKA
'-u'2.
,x.dl-_-in.-murs.'ni't'

them in a gentle oven, or ry them in freh butter, and they make


'a pretty ide or corner dih. You may melt a little butter with a
poonful o ack, and throw ne ugar all over the dih. \ I you'

_ make them in pretty gures', they, make a ine little dih;


' To make a ragoa of onion'r.

TAKE a pint olittle young onions, peel them, and tactlte ouk'
large ones, peel them and cut them very mall z put a quarter of'
a pound of good butter into a lew-pan, when it is_melted and

done making a noie, throw in your onions, and fry them till
they begin to look a little brown: then hake in a little our,

iand'hake them round till they are thick 5 throw in a little alt,
' a little beaten pepper, a quarter o a pint of good gravy, and a

.2
i\

ze

'tea-poonul of tnuard.

i
17..

'taed and of a good thicknes pour it into your dih, and gar

-!

Stir all together, and when it is well

- nih it with ried crumbs of bread and rapings. -* They make a


pretty "me dih' and are very SOOd- You may ew rapings

'fe .:leL-Stn-i:
air-s

in the room o our, if you pleae,

- .

. ' ' A ragoo of gerr.

. 1

. .

-' OPEN twenty large oylers, take them out o their liquor,
r

ave theliquor, and dip the oycrs in a battcr made thus: take

e.'z
w,.out-...
w,'At..b\.Y->tv*-:

nutmeg grated, a blade o mace pounded, ine, a little parley

two eggs, beat them well, a little lcriion-peel g'ated, a little .


.-<..u_,.,-.v_n;
,.

' i chopped ine; beat all together with a little flour, have ready

ome butter or dripping in a ew-pan; whenitboils, dip in your


oyers, one by one, into the batter, and fry them oanebrown;
then with an egg-nice take them out, and lay them in adih before
the re. Pour the fat out o the pan, and hake a little our
over the bottom of the pan, then rub a little piece of butter, a'
7 . _ big as amall wallnut, all over with your knife, whil it is over

the re; then pour in three poonuls of the oylcr liqhor rain-_
fed,
onegratealittlenutmeg,
poonulo white wine,
a quarter
o ina the
pinto
ctgravy;
ir alland
together,
throw
oy- _
ters, give the pan a tos round, and when the auce is of a good
- thicknes, pour all into the dih, and garnih with raTpings.

r A ragaa of npamgur.
' SCRAPE ahundred of gras very clean, and throw lt into
cold water. lVhen you have craped all, cut as ar as is good and
_ : green, about an inch-long, and take-two heads oendivc clean
1

wahed

i 'mode Plain and


I

.I'
.
_lll..
4
'

wahed and picked, cut. it very mall, a young lettuce clean


wahed and 'cut _mall, a'large onion peeled and out mall z put .v
z quarter of pound o butter into a ew-pan, when it is melt
ed throw in the above things: tos them about, and ry them
ten minutes; then eaon them with a little pepper and alt,

hake in alittle our, tos them about, then_ pour in half-1.,


pint
of then
gravy.pourLet
them your
tewdih.
till theSave
aucets
and i
good;
all'into
a fewvery
of thick
the littlez'
tops of the gras to garnih the dih. _-

Aragaoqf liven.

t __.Pq

- '

'- '

", -

TAKE' as many livers as you wOuld have for your dih. A


turkey's liver and ix fowls livers will make a pretty dih.

Pick

the galls rom them, and throw them into cold water; take the)
ix livers, put them in aauee-pan with a quarter of a pint of gra-i

vy, a poonful of muhrooms, either pickled or freh, apoonfuli


of catehup, a little bit of butter as big as a nutmeg rolled in.

flour; eaon them with pepper and alt to your palate. Lee,
them ew oftly ten minutes: in the mean while broil the turo,
ltey's liver nicely, lay it in the middle, and the iewed livers:v

round. vFour the auce all over, and garnih with lernon.v 2'-t'm-._-i.-l_. - *- _L-i
3

LAY a large cauliower


To ragao
in muIi/Iawm.
water, then pick
_ it to pieces, as,
if for pickling ;' take a quarter of a pound of butter, with a poon-z
u] of water, and m'elt it in aew-pan, then throw in your cau-. '

lilowers, and hake themaboutoften till they are quite tender;


then hake in alittle our, and toe the pan about. Seaoin them

with a little pepper and alt, pour in half a pint of good _gravy,,. -'_
let them lew till the auce is thick, and pour it all into a little;
dih. Save a few little bits of caulilower, when (let-'ed in the.
butter, to garnih with.
'
'
*
3
.

_Slew'ed pea/hand lettuce. __


TAKE a quart of green peas, two nice lettuce: clean wahed , i

aand
quarter
picked,
of cut
a pound
them of
mall
butter,
acros,pepper
put alland
intoalt
a auce-pan,
to your palategi
with 'over them cloe, and let them ew oftly, haking the ipan'o;
ten. _ Let them' ew ten minutes,, then hake in a little our,

tos them round, and pourin half a pint of good gravy; put ina

. .1.-.'.t.,

little bu ndle of weet-herbs and an onion, with three cloves,_and


a blade of mace luck in it. Cover it cloe, and let them ewa
quarter of an hour; then take out the onion and weet-herbs,
' and turn it all into a dih. lf you nd the auce not thick

enough, hake in alittle more our, and let it immer, then take
it up.
* ' Cai

m'-.- *

H14.-.u.rM -:hb-.$JLZ<_*L-W_dZAi_ L.J -Nk<-a-w*m


at.
'

. . t'iiizi *

Tbe-Art'qf'C'aJkerj, .-- "


"ar-r'
i"'uv'ei'
..H'".e:
*-...-.._. '*

I ': :

" '- t'Cad-otmdr broiled with grow.

> -'
'

.'l

SCALD them in hot water, and rub them-with alt Well


blanch them, that is, 'take o' the black dirty kin, then et them

on in cold water, and let them immer till they begin to be ten."
. der; take them out and our them, and broil them on the gridp
iron. In the mean time take a little good gravy, a little muard,
...- . .4.,

.'

'

4'

a little bit ofbuttcr rolled in our, give it a boil, eaon it 'with


pepper and alt. Lay the ounds in your dih, and pour your
auce over them.

A'rced
(tibi/age.about as big asa quarter '
r TAKE ane white-heart
cahbage,

'

A of a peck, lay it in water two or three hours, then half boil it,
et it in a cullender to drain, then very carefully cut_ out the,

heart, but take great care not to break-o' any of the outide
leaves, ill it with force-meat made thus: take a pound of veal,
half a pound of bacon, at and lean together, cut them mall,
_

' ._ and beat them ne in a mortar, with four eggs boiled hard. Sea-o,
on with pepper and alt, a little beaten mace, a very little lemon
. _ peel out ne, ome parley chopped ine, a very little thyme, and
2.*..J
..

two anchovies: when they are heat ne, take the crumb ofa iule roll, ome muhrooms, i you have them either pickled or_ freh,
i.'.

a'nd the'heart o the cahbage you cut out chopped ne. , Mix all.
- together with the yolk of an egg, then ll the hollow parto the'
.cabbage', and tie it with a packthread; then lay ome lices of

&All-w

bacon to the bottom of a lew-pan', or auce-pan, and on that a'


pound o coare lean beef, cut thin; put in the cahbage, cover '

it cloe, and let it ew overa low re, till 'the bacon begins to
theonion
pan, hake
in a little
our,
pour
a quart
of
i ick
brath,to an
uck with
Cloves,
two then
blades
o in
mace,
ome

_whole pepper, a little bundle of weet-herbs', cover it cloe, and


,_

' * let it ew very oftly an hour and a half', put in a glas of red

wine, give it a boil, then take it up, lay it in the dih, and

-_

rain the gravy


pour
r; with
Thisa veal-eal;
is a_ ne
i ide-dih,
and theand
next
dayover;
makesuntie
a ineit buh,

L'o...,"
L'.
- ._>.J

v. ._.4,_.

nicely bro'iled and laid on it._

' 1 - .'

Sit-weal red rabbagei -

TAKE a red Cabbage, lay it in cold water an hour, then cut


1 . it' into thin ices acros, and cut' it into little pieces. Put it
into a lew-pan, with a pound of auages, a pint of grai'y, a'
little bit of ham or lean bacon; cover it cloe, and let it ew
half an hour; then take the pan o the re, and kim o the
_ fat, hake in a little our, and et it on again. Let it lew two
.

- O

ct

made' Plain and any;"


'ing-

nthree minutes,' then lay the auagesin your dih, vand pour
the re all over." You may,_ before you'take it up, put in half U
tpoonul of Vinegar.

,,

_ .

._

__

Satwyi forced and/lewed. ':

TAKE two ,avoys, ll one with 'force-meat, and4- the_ other


without. Stew them with gravy ; eaon them 'with pepper

'\-'I'<'.$'*'*_-'A'*l

nd
alt,
when
they are
nearinenough
takeput
a piece
'i big
as aand
large
walnut,
rolled
our, and
in. o
Letbutter,
them i
u-.-..-

lew till they are enough, and the auce. thick; then lay them
itvour dih, and pour the auce over them. Thee things are
bet done on a lave.
.
-.
_
-

.r._._. -.,

To force' caczctnbct 'ct

..__
.N'M"

TAKlZ three large cucumhers,' coop out the pith, ll them

_
7._-_.;
'a
.
,
'ds-'.
on"--,
=-.m.-.- .rmt

with fried oyers, eaoned with- pepper and alt; put on the >

piece again you cut o, ew it with a coare thread, and fry


them in the butter thc_ oyqrs are ried in: then pour out
thtbutter, and hake in a little flour, pour in half a pint o '
gnvy, hake it round and put in the cucumbers. Seaon it_
with a little pepper and alt ; let them lew oftly till they are

_vz'.
zz.
-.*'..:
_.g-HUfp',dv-

ttnder, then lay them in a plate, and pour the gravy-over

them: or you may force them with any ort o force-meat you
fancy, and ry them invhog'ls'lar'd, and then ew them in gravy -'
and red wine,

-..

Fried imagcs. - '


TAKE hal a pound o auages, and ix apples; _ice our -'
L'
about as thick as'a crown, cut the 'other two in quarters, ry
tbcm with the auages of a ne light brown, lay the auages inthe middle o the dih, and the apples round. Garnih with) *_
the quartered apples. *
Stewed cabbage'and auages ried is a good dih, then? heat - 'A . _ z
cold peas-pudding in the pan, lay it in the dih and the a'uages '- > laund, thick
heap up,
the pudding
in the
and middle
lay theatauages
'ound
edge-ways,
and middle,
one in the
length,all',
" _ -r i

CaI/aji: and eggs. i

q<. ...-la

an:
"Turn,
-nt
an',
un,

.pr n-s'r>.-"'me'i.-"\.-*_,".:'w'01'
:-"*; .h.

_CUT either bacon, pickled bee, or _hungmutton into-thin i


ues; broil them'hicely, lay them in a dih before the re,
have ready a ew-pan of 'tvater boiling, break as many eggs

'45 you have collops, break them one by one in a cup, and
'out them into the ew-pan. lrVhen the v.hites o the eggs

_I
l

begin

'
man'v/ap'*',N'
..._", <

_l

wis-t.
.-

v1l

A.

'i - .

'

'

'

- 'LTbZ-Z qf Co'ak'eryz'.
_
.
lookiof a clear White; take them up

- m,
begin' tOIhar'dEn', and'all
'M.M
_'hrwm -Wg..dizuwphzmh
:_.
-.'_
-<-.- .i _A

'due by-'one-in an egg-nice', and lay them o'n the eollopa.. n; 5


...; i,

-, ' them
* - -inTo
ire/3' roldfowl
or pigezin.or two, ''according
.'*\_ *t
ct, CUT
ourqtiarters,
beat up'a'negg
to'whatxyou dres, 'grate a little nutmeg in, a little alt, one
parley chopped,' a few crumbs of bread, beat'them well together, dip them in this batter, and have ready ome dripping hot
in a ew-pan, in which fry them of a ine light brown: have
with
ready aa poonful
little good
of catchup
gravy, thickened
; lay the with
fry ina the
littledih,
our,
andmixed
pour
the auce over. . Garnih with lemon, and a few muhrooms,
___. .
At.

aWAL
they;
avai'tru
thoA.us,.

if you have any.

A cold tabbit eats well done thus.

a'.'- ,

_ To mince veal.
= CUT your veal as ine as.p0lible, but don'tchop it; 'grate z
little nutmeg over it, hred a little lcmon-peel very ine, throw

a very little alt on it, drudge a little our over it. To a large l
'1.* T".

plate o veal, take our or live ponnuls of water, let it boil,


then put in the veal, with a piece of butter as big as an egg, lir
' it well together; when it is all thorough hot, it is enOugh, t

wi';
...-373..

Have ready a very thin piece of bread toaed brown, cut it inte- *
three-corner ippets, layvit round the plate, and pour in the
veal. Ju before you pour it in, queeze in half a lemon, or 4
half
a poonful
vinegar.
Garnih
i * put gravy
in the of
room
o water,.
if youwith
love leman.
it trong,You
but may
it is

Nun

better without.
3.,aw
&i.

.-'..id."e-.a".-pha"

" it in' piecesvabout


_ Twy'cold
wa,
CUT
as thick as
half a'crown," and as leng
- .- l as' you pleae, dip them in the yolk 'of an egg,_and. then'inx
crumbs of bread, with a few weetiher'b's, and hred lemon-peel
in it z- grate a little nutmeg over them, and fry them inifreh

butter. The butter mu be hot, ju enough to ry them in : in


the mean time, make a little gravy of the bone of the veal ; when i
the meat is fried take it' out with a fork, and lay itin a dih hr
.- ifore the re, then hake a little our into the pan, and ir it

round; then put in alittle gravy, queezein a little lemon, andl


pour it'over the veal. Garnih with lemon.
" '

_ To torup cold veal white.


. 1-un
._ia..._r-.

CUT the veal into little thin bits, put milk enough to for
v' . auce, grate in a little nutmeg, a very little alt, a little pieceoii

_' butter rolled in our: to hal a pint oftnilk, the yolks of two 3

- 3

'

ers"

.'

.*_:*
27.',.

'hat-le Plain ianJEa.

_i *. _>

' i' _1i15 .

a'a.r3..
-'

tgg: tvctell beat, a poo'nful or imuhroom-pickle, tir in togei'

'Atw-_.-4.t.-4.a

ther till it is thick; then pour it into your dih, and garnih 4'

with leman. -

'

'

'

'

gCold ow] ltinned, and done this _way, eats well 3 or 'the hev e'nd of a cold brea o veal 5 irtlry it, drain it from the at,
then pour this auce to it
.

"'1,
w1.',
___."
.Pa__w-u

,4LCUT_ Your mctutton


_ _Tobahcaldmuttan.
' _
* _
\vith a very harp knie in very little bits,

.,.r"
V',

'I-T-TJ'I'

asthinas poible; then boil the honcs with an onion,_ a little-_


weet-herbs, a blade of mace, a very little whole pepper,_alittle

_-z-V*.-.,_.:*-.\_. :-.-t_ *
;
-*p.-*.,-n*.m-

alt, a piece oeru toated very crip: let it boil till there isjuk '_
though or auce,*lrain it, and put it into a auce-pan. with a.

_ .

hqtit
piece o
is enough.
butter rolled
Have
in ready
our;ome
put thin
i'n the
bread
meat,
toaed
whenbrown,
it is very
cut ,

' ' '

tlirte-comer-tvays, lay them round the dih, and pour in the . .


dih, As to walnut-pickle, and all orts of pickles, you mu

put in according to your fancy; Garnih with pickles. Some love


., . -e. r'.t- .

a'mall onion peeled, and cut very mall, and done in the hah. *

_ To 'ha/2 mutton like mnim.

_ _

. , ..

* CUT it very thin as above; boil the bones as above; lrain .

theliquor, where there is ju enough or the hah, to a quarter


fa pint of gravy p'ut a large poonful o red wine, an onion '
ptcled and chopped ne, a very little lemon-peel hred ne, a
'piece of butter as big as amall walnut rolled in our; put it into

L - -\
'*

aauce-pan with the meat, hake it all together, and when it is .


thoroughly hot, pour it into your dih. Hah bee the ame way, '_ i
I

IF you
, have, any
Tocold
make
inide
cal/apt
o aof
urloin
cold beef.
of beef', take o _ll-.

' ' _'

the at, cut it very thin in little bits, cut an onion very mall, *_ ' ct 1 \
boil as much water as you think will do for auce, eaon it With - ' '

j t

zlittle pepper and alt, and a bundle o weet-herbs; * Let me


'Mter boil, then put in the meat, With a good piece of butter _ _ rolled in flour, hake it round, and ir it. When the auce is -.
thick and the meat done, take out the weet-herbs, and pOur it - . 7 T
'nto your dih. They do better than freh meat. *
' *
-

Nunv_.
". ,._-.m

.
,

To make a orendz'ne of veal.

_ TAKE two kidneys of a loin of veal, at and all,-'and mince


't very ne, then chop a ew herbs and put to it, and add a few
currants: eaon it with cloves, mace, 'nutmeg, and a little alt, -_

our or ve yolks of eggs chopped ne, and ome crumbs of '.


bread, a pippin or two Chopped, ome candied lemon-peel cut
_
t
.
I 2
-' mall, -

-;-_ .-*.1-+.*
"_T-v

'3n_6 = 1

- -* .' _L.Tl*t. A" ofCoo-eo-I

. _mal_l,.a' little ack,_'an_d 'orange our-water.- Lay a heet o


puf-paeat the borrom oyour dih, 'and put in 'the ingredients, "
fand'cover it wirh another heete pu pae. Bake it in a lack
1 oven, crape ugar on the top, and erve it up hot.
-

- . ... -...

*
'
A>-.'_'

To mal-e idlamoigrumb. . _'

TAKE two or three'Roman or cahbage lettuces, and when


,
r''.-'...J.-'-.1v

you have wahed them clean, wirrg them pretty dryin a cloth
' 'then beginning at the open end, cut them cros-ways, as ine as i:

Wgood'bigthread, and lay the lettuces o cut, about an inch thick,if '
'all ctover the bottom o a dih. When you have thus garnihed
"hs;-

your dih, take two cold roaed pullcts or chickens, and' cut the
eh o
the breas
three inches
long,
a quarter
o anand
inclrwings
broad,into
andices,
as thinabout
as a hilling:
ay

V'
l

All;
tread;
--

'

'them upon the lettuce round the end to the middle of the dih,
and the other towards the brim; then having boned and cut it
anchovies, each into eight pieces, lay them all between each lice

othe fowls.thcn cut the lean meat o the legs into dice, and cut
.

a lemon into mall dice; then mince the yolks o our eggs, three
or four anchovies, and a little parley, and make a round heap

;.,-

' of thee in your dih, piling it up in the orm of a ugar-leaf,


'and garnih it with onions as big as the yolks of eggs, boilei
in a good deal o water very tender and white. Put the lar-ge. r

'ful-i.
'-*....5'
W_'\'w
*.u-4="*m.'-4mL*:_".a->rc.F\"_-.'5t:'.3"7

of the onions in the middle on the top of the ulamonguridy,artd


'* ' lay the r'el: all round the brim o the dih, as thick as you can a
lay them;
allad
oil up with
with grapes
vinegar,
and il'1
i pepper,
andthen
pourbeat
overunie
it all.
Garnih
jualt,
calded,
'

'or French beans bla'nched, or aertion-owers, and erve it;u_1q


."

for a r coure.

Another way.

'_i"
i_
'A
'
* -,. .,4__

_- . FMINCE two chickens, either boiled or roaed,lvery ine, a .

I I veal, i you pleae', alo mince the yolks o hard eggs very mall, ]
and mince the whites very mall by themelves; A hred the pulp
'of two or three lemons very mall, then lay in your dih a layera
'-t-.-r.4,4

ofmince-meat; and a layer o yolks of eggs, a layer of Whites, ;


a layer of anchovies, a layer 0.y0ur hred leman-pulp, a layeroi.f
pickles, a layer-of orrel, a layer o pinach, and halots mel 2
mall. When you have lled a dih with the ingredients, etzni
orange or lemcn on the top; then garnith with hore-raddih _
7..' ecraped,
the juice barberries,
of lemcn, and
alt, liced
and muard,
lemon. Beat
thick,
up and'ervc
omeoil, it
wille;

'

for a econd coure, ide-dih, or middle-dih, for upper.


A that'

"few-". -tA

'

m'vniz'e-P'Ie'in and

A'

17' _

- .t.
.:..
...
, m',

'

-*.'- -"n'-'r'-"t

tkirdlhdiheagaally,

-FE'J-JQJ% ."_-*m.T
-_st.g<.-_Ip. 1,\_,

veal or. owl very mall, a pickledherringibd'nddandl


tclted peeled
mall, and
cucumber
mall,pickled
applesred
minced
mall,
at? i
mien
mindedminced
mall, ome
cabbage
chop."
xd mall, cold pork minced mall, or cold duck or pigeon:

nlnced mall, boiled Parley chopped ne, celery cut mall, the" '
mllts o hard cggs'chopped mall, and the whitgschopped mall;
md either lay all the ingredients by themelves eparate on and

_'a'n-m.rT'

an, or in heaps in a dih. Dih them'out _wit'h .what'plcltles'


you have, and liced lemon nicely cut; an-l i you canget aler.
dirt-flowers, lay them round it. This is a llCl'ldJiC-(lll oi

. o_.,_

"

t'u'pper; but you may always make itlamongnndv-ouch'things


ttyou have, according to your fancy. The other orts you have'

'-)yqa'lrHw_lu["mad-Lo,
cyt-'a>n<-ctovrur't_ '-"a>v.w.'z*Fm'

lithe chapter o falls.

1 To make little paies. ' _.

i *

*,

TAKE the kidnctey of a loin o veal cut very ne," tvithias

-.>-v...-',.z>-_my.>-.

lllll'cll of the at, the yolks of two hard eggs; eaoned within'
little alt, and halfa mall nutmeg. Mix them well together,

'then roll it Well in a pu-pale crul, make three o it, and fry
them nicely in hog's lard or butter.
'' *
They make a pretty little dih or change 'You may put
'
ome carrots, and a little ugar andpice, with thejuice oart - '

onnge,
andolemon,
ometimesorapples,
ryou
boiled
and wcetened,
ltttltjuic'e
any _ruit
pleae.
i 7witha
'
't

' Peti: paier for gami/Uag "efux,


MAKE a hort cru, roll it thick, make them about as big i
atthe
'lfaltcnough
bowl of ato
poon,
ll theand
patty,
aboutas an
much
inchbacon
deep;and
take
hee-uet,
a 'piece

"int-3;
w
mm.u.n-o.-

hift] them all very ne, eaon them with pepper_and alt, and a'
I"lie weet-herbs; put them into alittlc lew-pan, keep turning 337
'htm about with a ew muhroo'ms chopped mall, or eight or '
'Fzminutesz then ll your pctty parties, and cot'er them with'

-.-*27.'. M'T.-n.d '

-,.-1\_4m.*-%,4_"l

'vine
Colour
with oycrs
the yolkorh,
o an o'
egg,
bake
lllcm.cru.
Sometimes
ll them
them with
theand
melts
of llFh pounded, and caoncdwith pepper and alt; ill them .v ' i
nun'7-_ " F_'Z;.lh'1 -'

"Ill! lobers, or what you fancy. Thev make a ne garnihing, - "nd give a dih a ne loolt: i for a calf's head, the brains tay
r,_-.,.t

oned is mo proper, and ome with oyters. '

13

_ '

****

'.Ct

., .t . _

.-..*
..
.
.

b'

of Caoke'j, _

. Lusj.

-;r."
',_..>.-._'-.uf.

.o; painte: baked.


- 2 .WHEN you alt a tongue; cut o_ the root, and take ome.

bx palates, wahthem-clean, cut them into x or even pieces,


' . putthem into an earthen pot, ju cover them with water, put
__

in a blade or two of mace, twelve whole pepper-corn', three or


four cloves, a little bundle o weet-herbs, a mall onion, halfa *

..
..-

poonful o rnpings; cover it cloe with brown paper, and let?


it be well
'When it comes out of the oven, eatm it
A . with
alt tobaked.
your painte.

.:. .- aw'-.t-W_- .
\-

'wn m.uvl'-rL-u.
-

7c H A P.-_

.'

.-<'_'.,:-*.r-. .

uf
p'mct.

J,*xiy:
i

53:s'-

was

To dres F'rsH.
As to boiledcth of all orts, you have full directions in the
Lent chapter. But here we can ry h much better, becaue
we have bce-dripping, or hog's lard.
_
'
.' Oberve always in the ying o any ort o h; r, that
youdry your h very well in a clean cloth, then our it. _ Let
' our ew-pan you fry them in be very nice and clean, and put
m as much beef-'dripping, or hog's lard, as will almo cover

' ' Your h; and be ure it boils before you put in your h. Let it
fry quick, and let it he o a ne light brown, but not too dark:
* . colour;
h-ice
there
is occaion
turn
it: whenHave
it isyour
enough,
take rcady,'and
it up, and ilay
act coare
cloth one
-.-.'-.._.
a=-.,\1-_.' ;
'7_'__
....nul
L_ua.
.,num-age.xk_Lz".:,iv_-v.>rd\,z-U_- uin;_.l iz _

' -'-'w..

dih, on which lay your h, todraiu all the greae from it; i
you fry parley, do it quick, and take great care to whip it out
of the pan as oon as it is crip, or it will loe its ne colour.

i ' Take great care that your dripping be very nice and clean. You
' have dixections io the eleventh chapter, how to make it tsf

ue, and have it always in readines.

.\

Some love h in butter; then you mu beat _an egg ne,

and dip y0ur h inju as you are going to put it in the pan;
'.'v..-4--.u,.

or as good a butter as any, is a little ale and flour beat up, ju


as you are ready or it, and dip the h, to fry it.

"

Fih-rm: with [ab/fer,


_ _ FOR almon or turbot, broiled cod or haddock, &cJnotbing
is better than ne butter melted thick 5' and take a lobcr,

bruife the body of the 'lobcr in the butter, and cut the eh
*
r v
-'
'
- , into

w.t-

il
.=-"wz'>F*.-f:'>*Prc*-e?%H4'*-Tv'?47*WM
.

made Plain wife-6"

. no:v

into
little piece"
"ew
it allvery
together,
boil. ._.lf
you would
have your
auce
rich, letand
onegive
halfitbe.arieh'bee-

i .

gravy, and the other half melted butter with the lober;___b'ut '

the gravy, 1 think, takes away the weetnes of the, butter-land __ T' '
lobier, and 'the ne avour o the h. j,

_ .

'. To 'iuike hrimp-izuce.

F TAKE a pint of 'beef-gravy,

'_

, \i a.

ct,

and half a 'pint of'hrimps,

thicken it with a good piece of butter rolled in our.

gravy be well eaoned, and let it boil. j

Let the

* -- _

. .

o make gcrtgeea '


them 1 i
TAKE half 'a pint of large oyers, liquor and all;
into a auce-pan, with two or three blades o mace, and twelve i.
'i' whole
oyers pepper-corns-z
are fine and plump,
let them
ithenctcareully'with
immer over a low
a urk
re,take
till out
the_

Fyfr
:Town"
dry-a:
;.' 1.* .* >- \;1,-v, =,'a

the'oyers from the liquor and pice, and let the liquor boil

1 ve or ix minutes; then rain the liquor, wah out the 'au_cp_-' I


zl pan clean', and put the oyters and' liquor in the auce-pan
J. again, with half a pint of gravy, and half a pound of butter
ju rolled in a little flour. You may put in two poonuls of

_white wine, keep'it irring till the auce boils, and all the '_
butter is melted.

d'y"He
nleJu-WJ-aPnE-

To make anchovy-auce.
- TAKE a pint of gravy, put in an anchovy, takeaquarter of i
a pound of butter rolled in a little our, and ir 'all together
till it boils. You may add a little juice of a lemon, catchup, 3 '
.'e'd wine, and walnut-liquor, ju as You pleae.- -- - -- -'
Plain butter melted thick, with a poonul o walnut-pickle,_ .
'liken-KNI

;.-'or catchup, is good auce, or anchovy; in hort you may put-as *


. many things as you fancy into auce; all other auce for h '_

you have in the Lent chapter.


.
- and"

_Ta dre a bratt of carp.


_FlRST knock the carp on the head, ave all the-blood you-'i- > * _

..W

Can, cale it', and then gntit; wah the carp in a pint'o red - i _. '
.d-'r;
'

_Wine, and the rows; have ome water boiling, with a handful
of alt, a little hore-raddih, and a bundle of weet-herbs; put

In your carp, and boil it oftly." XVhen it is boiled, drain it well . '
Over
water; blood
in theinto
meana auce-pan
time lrainwith
the wine
.i've,the
puthot andlthe
a pintthrbugh
of goodav ' Act_

14
9

gravy,

2.'
.'zwyt
It'
on.
(U
14,
-'-\
'i'
*

..

msiEt;
u:t-ie'.l:.-u'Ei,;n-'x"1a_*ivu.
- t,
i>,..Xi

Tbe In' of Caokery, i

'i'z'o'

. gravy, a'littlefmace, twelve corns of black and twelve of white


pepper, ix cloves, an anchovy, an onion, and alittle bundle of

weet-herbs. _Let them tmmer very oftly a quarter of an hour,


then'train it, put it into the auce-pan again," and add to two
. poonfuls ocatchup and a quarter o a pound ofbutter rolled in '
a. little our, half a poonful o muhroom-pickle, if you have
it = ifnot, the ame quantity of lemon-juice: ir it all together,

...-i'
Luv'r.
---e'p':
..'..u-L-'a44.::-./a7T.L-.*J_-

' and let it boil.

_Boil one half of the rows -, the other half beat

up with an egg, halfa nutmeg grated, a little lemon-peel cut

zme, and a little alt. Beat all well together, and have ready
ome nice bee-dripping boiling in a lew-pan, into which drop
your row, and fry them in little cakes, about as big as a crown

piece, ofa ine light brown, and ome ippets cut three corner
- ways, and fried crip; a few oyers, if you have them, dipped
in a little batter and fried brown, and a good handful o parley

* fried green.

' -, Lay the h in the dih, 'the boiled rows on each ide, the _zp l
-

.-*.
'.I
-'
'_u._:'.5'; Jwln

' pets landing rcu nd the carp; pour the auce boiling hot over the '
h; lay the fried rows and oyers, with parley and craped
hore-raddih and leman between, all round the dih, the rctof
the cakes and oyers lay in the dih, and end it to_ table hot. If

you WOUld have the


auce
put in white-wine,
good
' a irdngwcaLgrayy,
with
thewhite,
above ingredients.
Dreedand
as in
the ir
Lent chapter; is full as good, if your beer is not bitter.
' As to dreing a pike, and all other h, you have it in the Lent

chapter; only this,-'when you dres them with a pudding. you


may add a little bee-uet cut very fine, and good gravy in the
auce. This is' a better way than owing them in the gravy.

'.'
A. .'\-

* 1
.

- . ct

..CTH'AR vr.i

A.
'5-QJ'.
-".-.. _'. .*'_

Of Souys and 'BRO-'rwH s,

'

__

.'
..

p preerang broth for oup; by' gnaw

. TAKE a leg e beef, chop it _tp pieces, et it on the re in


four galltns o: water, cum it clean, eaon it with black and
' _ white pepper, a ewcloves, and a bundle of weet-herbs. Let
itiborl "till" two parts is waed, then eaon it with alt; let it

.'
u
...;

.pij alittle while, thep rain it off, and keep ioor ue.
.:'._'r':1;-'.i*..='.:':.').*

t
I .

'

aenwmm'k"
, . wz,,.-n,_. -. _Wey_*

made 'Plain 'an any;

'at
a.
> o
XVhcn you want very trong gravy, take a ice o_baco.n.
lay it in a ew-pan stake1 a-_p0und of bee, cut it thin,*lay it
on the bacon, licela 'good piece o_carrot in, an onion ltced,
agood crul: of breadzia e'ui weet-herbs,"a'little mace, cloves, I _
nuzmcg, and whole pepper, 'an-anchovy; 'cover it, 'and et' it '
c-n a low ireme or ix- minutes, and pour in a quart of the
above bee.gravy; cover it cloe, and let it boil otly till half.- - t '_ _
is walled. This will be a rich, high brown (If-nue for fih or
o
-_
fowl, or ragoo.
'- '.

Cro-by for teibz'te mite, _ I


TAKEaPoun-'l o any Part of

veal,.cut it into malp.

-_

Pieces, bon it in a quart Of Waters with an onion, a blade of' -'


mace, two cloves, and a ow whole PCPPC-Forns. Boil it till; A
it is as rich as 'you would have it._
*

'

. . ..-.t

'

'
-..' ..

. .'

for 'ter/got,
fowl, o'r
TAKE a Gravy
pound ortea'n
bee, cutand
hackragaaa
s. then, then aouri . .ct '
iit well, put a piece of butter as big as a hen's egg ina lew;
an; when it is melted, put in your beef, fry it on all ides a

little brown, then pour in three pints o boiling water, and a '_
bundle o weet-herbs, two or three blades of mace, three or

aur cloves, tWelve whole' pcpper-corns, a little bit o carrot,. '


a little piece of 'cru of bread toaled brown; cover it cloe,
pnd let it boil till there 'is about a pint or les; then eaon it

with alt, and rain it o.._ ..N _

.4

' __3 _,' .. ,

Gra-ty for 'a fowl, 'when you have no 'ineiit'ria'r raty_i


-

e -

ready.

'

' TAKE the neck, liver', and gizzard, boil them in hat'ra pint '
. _o Water, with a little piece obread toaled brown, a little pep-_ .
per and alt, and a little bit o thyme. Let them boil till there
is about a quarter of a pint, then pour in half' a glas,o'f red J

Wine, boil it and rain it, then bruie the liver Well in, and . lrain it again; thicken it with a little piece of butter rolled
in oitr, and it will be very good.
' -' * i'
4
An ozt's kidney makes gaud nravy, cut all to pieces, and.
.'bniletl with pice, &e. as in the oregoing receipts.
' "

You have a receipt in the beginning of the hook, in the pre- '

'_ in; for arm-itis

r
Tail

in

i.,s.hal'
-i'
.w_hi''usof-i
.-i'
7'"-'=w-'
'M-*d"w5-h7rvP*h-wn>
W'T,

_>
.w i
,
'_ .Fbedrt-Cookery, .
S"un

1:.u._

--_l -*'-*

11' To make mutton or vealgraty

L''.'J
-AJL_'ia.'-iTu.-=-/

*-..r,,._.,-

'
-

and hack your veal well, et it onthe re withwater,


i'weet-berbs,.maee, and pepper. Let it boil till it is as good as
ou'would have it, then rain it o. Your ne cooks always,
they can, 'chop a partridge or two, and put into gravies.

-'_u...-.-v

i t' To make arongh-gmvy. '_


.:--_
,>.w._.

i TAKE two or three eels, or any h you have, kin or eal-e A_


Aje.rm-.u.s,en;

J them, and gut them and wah them from grit, cut them into
little pieces, put them into a auce-pan, cover them with Water,
a' little cru of bread toaed brown, a blade'or two of mace,
and ome whole Pepper, a ew weet-herbs, and a very little bi:

o lemon-peel. Let it boil till it is rich and good, then haile


' ready a piece of butter, according to your gravy; if a pint,

las413.',
'm;
wit-4.
ih-vte*-.ea-\-y'_:n4'"ue._0"1._

little
and tos itMelt
aboutit till
it is auce-pan,
brown, andthen
thenhake
raininin'
as bigour,
as a walnut.
in the
a

thegravy to it. Let it boil a few minutes, and it will be good.

'

o make_plurrr-porridgeor Clirimori p ' i

' -,-.4_

TAKE a leg and hin o beef, put them into eight gallons of

water, and boil them till they are very tender, and when the
' broth is rong' rain it out t wipe the potland put in the broth
- again; then lice ix penny loaves thin, cut o the top and bot
tom, put ome of the liquor to it, cover it up and let it and-a
uarter
oitanboil
hour,
boil it and
andthen
into your
pOt.
Let
a quarter
of anrain
hour,it,then
put'input
veit pounds
of
* currants clean wahed and picked; let them boil a little, and '

moanumzc am,.raon.an:q.,-:5
i'.r>,i.umy;_zt;,.h

'put in ve pounds of raiins of the un, oned, and two pounde


Or' prunes,and let them boil till they well; then put in three
quarters of an'ounce of mace, _half an ounce ofcloves, two nutf
nregs, all of them beat ne, and mix it with a little liquor cold,

and
putthree
thempounds
in a very
little while,
takeaiquart
o the of
pot;
thena. _
put in
of ugar,
a littleand
alt,
ack,
quart of claret, and thejuice of two or three lemans. You may
thicken with ago inead of bread, if you pleae; pour them'
into, earthen 'pans, and keep them for ue. You mu boil two

* pounds of prunes in a quart of water till they are trinder, and

_'
.\

rain them into the pot when'it is boiling. -

'r

A no.

im'

so. r - -

-'*""ict"'*""."ez 'entl- rofkeofor


i ' '

-1'-*-B
<\-= '-

art'of 'leg of beef /and the ealg'fnd Of a "tick-lo

mutton,' break the bones in pieCcs, and put to it as much water '
a', will cover it, and a little alt; and when it boils, kim it clean, and put into ita whole onion uck with cloves, a bunch
_of weet-herbs, ame pepper, and a nutmeg quartered. Let thee

Je'
ney-.i"us-'Ate

boil till the meat is boiled in pieces, and the rength boiled auz
of it; then put to it three or four anchovies, and when they are
uiWM"-WT*'" *."'-,e
wW*.Y_m,?-_z.*<y.*-7uW-'d

diolved,-rain it out, and keep it for ue.

' ' A crow-h MP-ct

v'A'ct ' 1,-ovs.

_ TAKE a gallon of water, and et it a boiling; put in it a,


bunch of weet-herbs, three or four blades of maCe, an onion

- uck with cloves, pepper, and alt; then have about two hun
dred craw-h, ave about twenty, then pick the re from the
hells, ave the tails whole; lthe body and hells beat in amortar,

4m'
"_*_
r'w
LYMP
-..4._..__vl

with a' pint of peae green or dry, r boiled tender in fair wa- 7
ter, put your boiling water to it, and rain it boiling hot through

a cloth till you have all-the goodnes out of itzet it over alow
re
ew-hole,
French
cut till
veryhalfis
thin, waed,land let 7'
it beorvery
dry, puthave
it toready
youraoup,
let roll
it ew
then put a picce of butter as big as an egg into a auce-pan, let: i
it immcr till it is done making a noie, hake in two tea-poona
fuls of flour, irring it about, and an onion; put in the taiis of
'the h, give them a hake round, put to them a pint of good '
fouroforthe
ve
minutes
take outand
the pour
onion,
_ gravy,
and putlettoititboil
a pint
oirp,
ir itoftly,
Well together,
it A

all together, and let it mmer very oftly a quarter of an hour;


fry a French roll very nice and brown, and the twent craw.
h, pour your oup into the dih, and lay the roll in t e mid,
dle, and the craw-h round the dih,
' -'
'
- Fine cooks boil a brace of carp and tench, and may be a lob
- ler or two, and many more rich things, to make a craw-h

oup; but the above is full as good, and wants no addition.

yF'P:U-*re.*e."VM.*IfW'-.i -'iw

TAKE
_
a pound
_ A
of good
beef, grow-hop.
a pound of veal," and ' a pound1 of ' I.
' mutton cut and hacked all to pieces, put it into two gallon: of

water, with an old cock beat to pieces, a piece of carrot, the


upper eru of a penny loaf toaed very crip, a little bundle of,
weetvherbs, an onion, a tea-poonful of black pepper and one '
l

\
r

_ .

'raws

un

.QV."

'
.i.*-A'-..
-

tial

-.\
.

'The 'Art qf Ca'a'ke'y; *

_4.- u.._-L .- ;.\

o white pepper, four or live blades .o mace, _and (but cloves 5


cover it, 'and let it iew over a llo'w r'e t'ill half is waed, then

rain it o, and put it into a clean auce-pan, with two'or three


...

ulezdkg'
':-'
r-:

large poonuls o rapings clean lifted, half an ounce. of trues'


and morels, three or four heads o celery wahed very clean and
.cut mall, van ox's palate, r boiled tender and cut into pieces, a ew cockstombs, a evv of the little hearts of young avoys z

covcr'it cloe, and let it limmer very oftly overa low re two
Ll:
'.____'
'.i".'_"-.

hours; then have ready a French roll fried and a few force-meat;

balls fried, put them in your dih and pour in your oup. You
.

' may boil a leg of veal, and a leg of bee, and as many ine things'
. Mi-i-
"dung

as you pleae; but 1 believe you will find this, rich and high'

-enough.

a You may leave out the cocks-combs, and palates, trules, &c.
I.

i you don't like them; it will be good oup without them; and'

' if you would have your oup very clear, dont put in the rapings.
-' - Oerve, i it'be a China dihmot to pour your oup in boiling
hot o the ire,nbut et it downhalf a minute, and put a ladle-v

i.
'.La.
'k
24.'*-.1,'a
_n_'4._u,sLu.-

ful in r to Warm the dih, then put it in; for ifit be a fro;

the bottom o your dih will ly out. Vermicelli is good'in in'


an ounce
put in ju before you* take it up; 'let* it boil
ve
minutes.
_---'four- or-i
-.,:. .I<

, You may make this oup o bee, or veal alone, ju as' you
fancy.
'5.'

A leg of beef will do either without veal, _mutton, or' A

_ fowl. l_

_ _-t-al;

dgreen peas oup. _


'='_!.._
,-.:.
Infb-iz;

TAKE a mall knuckle of veal, about three or our pounde;

- chop it' all to pieces, et it on the re in ix quarts o water, a _


little piece o lean bacon, about halan ounce ieepcd in Vinegar
an hour, our or ve blades o mace, three or four cloves, 'twelve'T

_ pepper-Corns ofblack pepper. twelve ofwhite, a little bundle o '


weet-herbs and parley, a little piece o upper cru toaled cri:p;'
cpver it cloe, and let it boil oftly over a low ire till half is

wated z then rain it o', and put to" it a pint of green p..as and
a lettuce cut mall, four heads of celery cut very mall, and
'wahed clean ; cover it cloe, and let it lew very titly over a

low re two. hours ; in the mean time boil a pint of old peas in
' a pint of water very tender, and rain them well through a coare
hair ieve, and all the pulp, then pour it into the oup, and let'

it boil together. Seaon with alt to your palute, 'but not too
much. l"ry a French roll crip, put it into your dih, and pour
your oup in,-' _Be ure there be full two quarts.

'- '

'.

'

'

Mutton

...,

- .

madePIm'ztqnd Eojj. >

- '

lixzsl
.t.

_ Mutton'zgravyiwill do,l_i youhave no veial, or a hin of beef

.-x- . -I.oate-,. *-\.-r

chopped to pieces. _Aew aparagus-tops are very good in it.

.' iJA &appoe-tip;"


u.

1'

' '

'l"-'

A:

..
t
..Jtt

TAKZQW
three
pound:
o thicketank
can, 'i
. lean
part of the leg
chopped
to'pieces;
it onorigin',
the reinthrce
gallon: olwater, about half a pound of bacon, a mall bundle- .
of weet'zherbs, a good deal of dried mint, and thirty or forty . _

corns of pepper; take a bunch of celery, wah it very clean, .


put in the green tops, and a quart of plit peas, cover it cloe,

_'
."
.."rA..-

and let it boil till two parts is waed; then train it o, and *
put it into a clean auce-pan, ve or ix heads o celery cut
_mall and wahed clean, cover it cloe and let it boil till thereis
about three quarts; then cut ome at and lean bacon in dice;

ome bread in dice, and fry them ju crip 5 . throw them into
'your dih, eaon your oup with alt, and pour it into your
.dih, rub a little dried mint over it, and end it to table. You ' ' '

_may add force-meat balls fried, cocks-combs boiled in it, and


aniox's palate (lewed tender and cut mall. Stewed pinach
_ well drained, and laid roundthe dih is very pretty.

'Another tardy to make it. i

you boil a leg o porlt, or a good piece ohee, ave

. .

the liquor. When it is Cold take o the at; the next day boil . -

a legal' mutton, ave theliquor, and when it is cold take othc


at, et it on the ire,_ with two quarts o peae. Let them boil

till they are tender, then put in the pork or beef liquor, with the
ingredients as above, and let it boil till it is as thiclt as you would .
have it, allowing for the boiling again; then lraih it o, 'and
add the ingrcdients as above. You may make your oup of veal
or mutton gravy if you pleae, that is accurding to your fancy. "

11 cbe'mt bttp,
TAKE hal a hundred o chenuts, pick them, put them in
an earthen pan, and et them in the oven half an hour, or man;
them gentlyover a low tre, but take care they don't burn;

then peel them, and et them to tew in a quart o good bet-2',


real, or mutton brorh, till they are quate under. ln the mcan
time, take .'t piece or 'lice o ham. or bacon, a pound u vieal,

a pigeon bt-at to pieces, a bundle n weet-herbs, an onion, 3151


tle pepper
mace,anand
of meat
carrot;
lay the
bacon atat the bottom
olaand
lewanda picce
la ' the
arrdjzn
'ruthe-tus
P

'

tnp.

Set it ovcra low trre'till it bCSlllS to tick to' the pan, me" pie . ' p

o"

tas.'t
a

*.
. I_r

si

lies

w!

Tin it ht

'al-2 dr't' Jd'okeij; -

_ * - A. -

St biread,"and pour in two quarts o brrSKli."L'eit iit-boil. >. '7

'L

' - oftly" till onethird is waed; their rain it o, and add to it

...l

'l

the ehenuts. Seaon it with alt, and let it boil till it is well _
taed, ew two pigeons in it, and a fried French roll crip 3
'lay the roll'in the middle of the'dih,_and the pigeo'ns on each
;ide; pour in the oup', and end it away hot.
' . .. . ,

.Z

'I
3'
2.]
- 1

.3
.

1.! _lp
'1

.'ct

'

- ;.' .'A French cook will beat a pheaant, and a brace o partridges
-t_o pieces, and put to it. Garnih your dih with hot chenuts.
l

.y 'To make mmtoibrotbi

_ 4' _

. ,

' '- TAKE a neck 'or muttonabout ix pounds, icut it in two, bol!
a'd-.Ftra.
i'are;
t'
-WZ2*34t-L_a'A.-be&:,.'-t:i.t-=_au-m. r

l t__
>.

._-'t_he craig in a_ gallon of water, lkim it well, then put in alittle _


'bundle of weet-herbs, an onion, and a good cru of' bread. -

_ -Let it _boil an hour, then put in the other part of the mutton, a. .
'turnip or two, ome dried marigolds, a few ehives chopped ne,
a little parley chopped mall; then put thee in about a quarter, -

_t.,

of an hour before your broth is enough. Seaon it with' alt; or '

you may*put in a quarter of a'pound of barley or rice at rlr. 1'


.,t_4_,-4

' Some-love it thickened with oatmeal, and ome with bread; and

ome love it eaoned with mace, inead o weet-herbs and


onion. All this is fancy and dierent palates. If you boil

' tarnips for auce, 'don't boil all in the pot, it makes the broth
too-rong of them, bur boil them in a auce-pan.

'

Bee broth. '

a legctof beef, crack.the.bone,in two or thrce'parta,


.-'r"
'i-W.j;'<iurv-'."-z_ii

wah it clean, put it into a pot with a gallon of water, kim it


' 'well, then put in two or three blades of mace, a little bundle
* of parley, and a good cru of bread; Let it boil till the beef
vis quite tender, and the Ainews. Toa ome bread and cut it .
" _ in dice, and lay it in your dih; lay in the meat, pnd pour the
oupin.
__N
v
,.

i.

'

To-make Scale/2 barley-broth.

He."
'o-w-i
I;
e.

TAKE a leg of beef, chop it all to pieces, 'boil it in three,


gallons of water with _a piece of c_arrot and a- cru of bread, till
it is half boiled away; then rain it o, and put it into the pot.
again with halfa pound of barley, four or ve heads of celeryw
- wahed clean and cut mall, a large onion, _a bundle of weet
herbs, a little parley chopped mall, and a few marigolds. Let ,
this boil an hour. Take a cock or large owl, clean picked and

a.f-t. -;z__aa_.ns..;. t.;

wahed, and put into the pot; boil it till the broth is quite good,

then eaon with alt, and end it to table, with the fowl in there
*
u

._

'

. .

middle'

uw-"r * ->z;rk-'4vm,_*.,-_z,;

" ' "

mark-Plain and Ed,

fay

middle. - Thisbroth i' v'etyLgOOd without the fowl. - Take out. "
the onionmake
and this
weet-herbs,
_beore
you end
to table._
'. _.
,.-'Some
broth 'with
a heep's
head itintead
Of 'a ,legof
beef, and it is very good ;_ but you muchop the heddfall to "Pieces," , Thev thick ank (about ix pounds toix quarts, of
water)
make:
goodboil
broth;
the oftly,
barley in
withput
theinmeat,
fir kim
it well,
itia'nthen
hourputvery,
then
_the.- . '=

.;Fq,"='- iT-"z-'Z=.>-'i<-'E.;ct

above ingredients, with turnips and carrots clean craped and _


pared, and eut in little pieces. Boil all together oftly, till the *
broth is very good; then eaon it with alt, and end it to table, _

with the'heef in the middle, turnips and carrots round, and pot'
the broth over all. . . . .
'
*>
* '-

- - '=

To make boJg'e-podge. _ '

'

--._.
"z..x,
l,.-,m- '

='

TAKE a piece o beef, at and lean' together about a pound', -- 3


a pound of veal, a pound of craig of mutton, cut all into little _ - ' '
pieces, et it on the re, with two quarts of water, an ounce of' . >
barley, an onion, a little bundle of weet-herbs, three or four ,Q_
heads of celery wahed clean- and cut mall, a little mace, two
or three cloves, ome whole pepper, tied all in a muin rag, and
, . _ _

put to the meat three turnips pared and cut in two,alarge car-

. _ . "'=

rot craped clean and cut in ix pieeei, a little lettuce cut mall; ' * '

put all in the pot and cover it cloe. Let it ew very fotly over
aonion,
low re
andve
pour
or all
ix into
hours;
a oup-dih,
take out the
andpice,
end weet-herbs,
it to table; r
and

' _*

. .

eaon it with alt. Halfa pint of green-peas, when it'is the ' ' - " 17," eaon for them, is very good. If you let this boil fa, it will ' - ' -: "
wae
too much
therefore
too low, chapter
if it doesi
but immer.
All; other
cwsyou
youcannot
have indotheit foregoing
._'
1*.1'.'F'

and oups in the chapter of _Lent'.

' '

'To make pbclretqzipil. .- '

I v .

_.\

.
.-_ _.-_*v_*-M_W.'

TAKE a leg of wa; irip _o all the kin and fat, then take
_ all the mueular or ehy parts clean from the bones. Boil this'
-a.,
e
in
three
or
our
gallons
of
water
till
it
comes
to
a
rongjelly,._
.
and that the meat is good for nothinc'. Be ure to keep the pot*i '

._ -.,.t-*.z,_-:. *

cloe covered, and not to do too fa ; take alittle out in a fpoonr .

now and then, and when you nd it is a good rich jelly, rainit'
through a ieve into a clean earthen pan. When it is cold, take _ . '
o all the kin and fat rom the top, then provide a large deep'
tew-pan with water boiling over a ove, then take ome deep *
china-cups, or well-glazed earthen-ware, and ll the'fe cups with

_
,. A.orn.,.-_

- '
-

the jelly, which you mu take clear rom the ettling' at the." _

v lottom, and et them in the ew-pan of wa'tcr. Take great


.

care

a<.

_-.- _. -_z,-_.'-_.
-

_LXO'U
.a..i

'28
t.
i''iv>vx

'i

'r

' , ' '

'

.TEa.)1rr.afCdcte>3-,=

- care thatinode o'f the water gets into_the ciups' y'ifitdeesz'it ivill
poil it.- Keep the water boiling gently all the time till the jelly

'becomes as thick as glue, take them' out',-and let them and go

cbul, and' then! turn the glue out into _ome new eoare flannel,
.which-draws'Out all the moiure, turn themv in ix or einhe
-'4._*x-_-_.
_...._
.a1:;._ _*

i hours on freh annel, and o do till they are quite dry.-' KZep

:.a*.:_.:at*".'_.:.=v

it in a dry warm place, and in a little time it will belike a dry


' . hard piec'elof glue, which'you may. carry in _\our pocket Without
getting 'any harm. The be way is to put it into little tin-boxes

IVhen you ue it,'boil about a pint of water, and pour it on a

,' 'piece of glue about as big as a mall walnut, irring it all the
1cL-
.LQY
:t.d
*e"he:.x-

time till it is melted.

Seaon with alt to your palate; and' i.

_ you chufc any herbsor pice," boil them in: the water r, and
then pour the water over the gluet _

' i. U _

'

' '_Ta make partable hztp'. .

"

ct '- -TAKE two lcgs of beef, about fty po'unds weight, take-o
it;
u__C:
.'.._a
'.
i%__.
'iil.'
2zar.
at."
prt_._ua.g

all the kin and 'fatas well as you can, then take all the meat and
put to it eight or nine gallons of foftiwaterp ftr make it boil,
inews clean from the bones, which meat-put intoa large pot, and

then put in twelve anchovies, an oun'ce of mace', a quarter of '


an ounce of cloves, an ounce of whole pepper black'and white

together, ix large onions peeled and-cut in two, a little bundle


of thyme,v wcet-marjoram, and winter-avoury, the dry hard'

cru of a two penny lou, ir it all together and cover' it eloe,

lay a weight on the cover to' keep .it cloe down, and let it hoil
oftly for eight or nine hours, then uncover it, and ir it to- '
gether; cover it cloe again, and let it boil till it is a very rich

good jelly, which you will _know by taking a little out now and
then, and letting it cool. 'When you think it is a thickjelly, take

it o, rain it through 'a coare hair bag, and pres it hard; then
train it througha hair ieve into a large ehrthen plin ; when _it is
"7...,"
__'
__J___;.

":.Z.

2r.

1-_*i_:.' ;-ma=.ct4

quite cold, take o the kum and fat, and take the ine jelly

clear from the ettlings at bottom, and then put the jclly into a
large deep well tinned ew-pan. Set it over a ove with a low
' re, keep irring it often, and take great care it neither icks to
the pan or_burns. When you find the jelly very ill'and thick, - *

as it will be in lumps about the pan, take it out, and put It


into large deep china-CUps, or well-glazed earthen-ware. Fill
the pan two-thirds full of water, and when the water boils, -

et in your cups, Be ure no water gets into the cups, and keep
the water boiling oftly all the time till you find the jelly is like
. _;-_.mn_:.-:.

a i glue; take out the cups, _and when they are cool, turtt
'

rI

- ct

out

- . .\

made Plain 'and Ea. -

-"

.4,u.-' -' .-a r-M<'"*

7129

out the glue into a coare new annel. Let it lay eight or nine * . V
hours, keeping it in a' dry warm place, and turn_ it on freh lan

'.* "-_ qM-->'.-a_-/',.*', ;*'1T*_


'T'v'vh

nel till it is quite dry, and the glue will be quite hard; put it
into clean new one pots, keep it cloe covered from du and
dirt,
in a dry
and where
damponcan
to it
it. allthe
.- *
.
ct When
you place,
ue it, pour
boilingnowater
it,come
and ir

.u.",-.. -. .?r'."

time till it is melted. Senon it with alt to your palate. A piece

as big as a large walnut will make a pint of water very rich; but
as to that you are to make it as good as you pleae; i or oup,
fry a French roll and lay it in the middle othe dih, and when

the glue is diolvpd in the water, give it a boil and pour it into
a dih. I you chue it for change, you may boil either rice Or
barley, vermicelli, celery cut mall, or trules or morelsg but
the
let them
glue, be
andvery
thentenderly
give it aboiled-in
boil allt0gethcr.
the water beorc
You may,
you tir
when
in L

513..
-'

you would have it very ine, add orccmeat b'alls, cocks-combs,

ora palate boiled very tender, and cut into little bits; but it' '

will be very rich and good without any of thee ingredientsz


[ for gravy', pour the boilihg water on to what 'quantity you
think proper; and when it is dtolved, add what ingredients you
pleae, as in other auces. This is only in 'he room o a rich _
good gravy. You may make your aucc either weal: or lrong.
by adding more or les. ,
*

Rules to be oberved it: making in/p: or broths;


FIRST take great catc the pots or auce-pan: and covers be
', - *
very clean and free from all greae and and, and that they be
well tinned, for fear of giving the broths and oups any bray
. 1;
tae. I you have time to lew as oftly aq you can, it will _
both have a ner avour, and the meat will be tenderer. _Bu't then'

v
'

oberve,- When you make oups 'or broths or preent ue, iitis
_ ,- _: - _
_ta
to be
have
done
oupoftly,
or broth
don't; put
and much
i youmore
have water
the convenience
than you intend
o an. "
' ct
earthen pan or pipkin, et it on wood embers till it boils, '

then kim it, and put in your eaoning; e0ver it cloe, and et:
it on embers, o that it may do very lotly for ome time, and _
' both the meat and broths will be delicious.

You mu oberve

_. .

in all broths and oups that one thing does not tae more than _ -

ct

another; but that the tae he equal, and it has a ne agree- . '

i '

able relih, according to what you deign it for; and you mu -- ' -._ ' TT.

wahed,
be ure, and
that picked.
_-1ll the greens and herbs you put in be cleaned,
'
i
\
'

'

7'13'0' _- 'i

ry- L

i,

1:

lide" JCMUUF .

.1-u

'o

.'iJxr't &in.

. - -*-

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l .3; Jrui' l..

'ii

*_
full it;

.: .-.-*--i-i!*-.'

it? ..-'

t"
-..

'isil *i-_-- 'A


- =

* "in

'-

*)L'_**.L>-'.rlll.

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p'

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i.

P U,D_D:I.N G s.-

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'w
' i 'i 77,

'

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'-_N'-F 'Lj
3 "An oqt-pudding to &an. _
_ ,
;_7;,QE._oa_ts_ decorticatcd take two pounds, and of newmiii:
'. fi .enough
drown it,
eight ounces
raiins o
the un'oned,
an e ualtoquantity
ocurrants
neatlyopicked,
a pound
of weet
-_':..
33.;
'
-:-:\.-._z_
buy
.,_.7,__._.\_-._\ -

uet nely hred, ix new laid eggs well beat: eaon with nut
. ,meg, and beaten ginger and alt; mix it all well together; it ,

will make a better pudding than rice.

'.To make a ralf'r foot pudding.


J TAKE of calves feet onie pound minced very ine, the at and

.>

-_*the brown to be taken out, a pound and a .hal o uet, pi'clt


o all the kin
'it of
mall,
rx eggs, roll
but grated,
haltheaWhites,
' beatithcm
well,and
the hred
crumb
a halpenny
podnd z

"

clean
picked
and
rubbed
a cloth;
.. ,- , octrrrants
milk,
our, alittle
as much
alt,
as nutrneg,
will moien
andwahed,
ugar,
it withtoand
theicggs,
eaon
it .a
toinhandful
y0ur
tae.
of 'Ti
* _ Boil,it nine hours with your meat; when it'is done, lay it in
zl'kj

your dih, andpour mcltcd butter over it.

v-l- -l - *' ' __


'* '1

"

It is very good with

. white wine and ugar in the butter.

-'

_To make apztblpuddmv.

_ ,

TAKEa quantity o the pith o an ox, and let it. lie all I

_.\_

' aright in water to oak out the blood 5 the next morning rip i

,- 1 'If '.

' it out of the'kin, and beat it with the back o a poon in orange- '

"if!

r water till it is as ne as pap; then take three pints o thick

"

crcam, and boil in it two or three blades of mace, a nutmeg ,


; quarter-ed, a ick o cinnamon; then take hala pound o the 1
'be Jordan almonds, 'blanchcd in cold water, then beat them i

Y-'jf
Jz-Tr-L
_-.,*:

with a little o the crcam, and as it dries put in more crcam;


and when they are all beaten, rain the crcam rom them to the
_ l 'pith ;_ then take the yolks of ten eggs, the white of. but tum,
'. . beat them very well, and put them to the ingredients take: .

ct .- 'poonul of gratcd bread, or Naples bicuit, mingle all thee tu


i _.- gcthcr, with half a pound of ne ugar, and the marrow o our r_
-

* large '

*'

&...-.... ,>_

'.T1.-,*'.u*n.\ r,...

_ 4
made' Eight and Eay."_ _.
'7_ 's 31'
hrge bones, and a'little alt ;.ll them ina mall ox orhog's
guts, or bake it in a' dih, with a-pu-pae underit and round
theedges.-_
'
- - --.' * -

- _ _ .. '_ . o' *

To make a mgrraw pudding, ,

-,t,*-,__,"*.

_,

,'->_._.

r.

.4

. TAKE a quart of cream, and three Naples bieuits, 'a nut- '

'i

zing-grand: the yolks o ten eggs, the whitcs of ve well beat, ' -

'

and ugar to your tae; mix all well together, and put a 'little bit
nhuttcr
et it overinthe
there,
bottom
and oyour
ir it till
auce-pan,
it is pretty
then
thick,
put inthen
yourpour
lu,
it v

i'

into your pan, with a quarter of a pound o currants thatlhave . been


in day
hot make
water,ome
lir ine
it together,
it andall
night.plumpcd
The next
pate, aindand
laylet
at the
bottom

_ T'anon-gan-'.,u.e.-<4e

oyour dih and round the edges, wh'er't the oven is ready, pour

in your tu, and lay. long pieces o marrow on the top.- 'Half
an hour will bake it. You may ue the tu when cold." '- '-'

A bciledue! przzldingg' -

_r.

'- 7 ' *i' ' ' _ ,

m _.tr.

>*- 't.* .'c".'-*,'-f

5eggs,
TAKE
two poonuls
a quart 'o'ofmilk,
beatendlzound
ginge'r,ofor uet
one hred
o beaten
mall,"_out
pepper, - _.'
a tea-poonul o alt; mix the eggs and Flour with a pint' o
the
thick,
withy0ur
the batteribe
eao'ningmix
the reando'
the milk
milk very
and the
uet.and Let
prettyin thick,

boil it two hours;

' -

X-plmrtztpinldingz

'. r' ,. '

04,

-.-.-='\..-m:

' -'

'< -'-'

-'= -

an

'i.'L'
t

-.'. 'I"*.'t-"-k

_o uet cut in-littlc-pieces, not tooctine, 'a _

' TAKE a pound


, pound of currants and a pound of railias tioned, eight eggs, halfv
the whites, the crnmb of a penny lonf grated ne, halfa nutmeg

z vgrated,
a 'teaOpoonul
obcaten
ging'e-r,
alt,the
a pound
Oouraand
a, 'Pint
milk; beat
the eggs
r, a'little
then half
milk, '
'beat them together, and by degrees ir in vthe ourctand bread '

4;>*'.".',

1 i 5?" '

*_ together, then the uer, .pice; and fruit," and as much milk_2is
wnl 'mix it well together very thick.

Boil-it it'e hours. .

'
--'

a,

A 2"0rkhire.ptzdding_.'_'.

__ i'

__

TAKE a 'quart-o milk, nur eggs, nndda little alt,'malee_it '


up into a thick butter with flour, like a pancake battcr. lYou
2 mut haven good picce of meatat the ire,'t_ukc a ew-pan and
' put ome dripping in, et it on the re; when it boils,lpour_in>
' your puddmg; lct it bake on the in: till you think it is nigh

'_tnough, then turn Falplat-a upide down in the dripping pan,lthat o'
Ka

the

-_

'

ct

1 . t
1 7.
i

A.
i
*- ' -21.-.>r-<.-M-__M

.l1

na.a

.
'
l

. .

'

.
.

i _

,
-

,.
l.
i

'.rbe-zznjcaatay, '

(13.
- the dripping may not be hlaeked; et your ew-pan on it under
your meat, and let the dripping drop on the pudding, and the
' - your
eat ofmeat
the re
come to it,
make
it ofdrain
a neall
brown.
isdoneiand
entto to
table,
the i'atvWhen
from*'

.;L'-. '."-._ .'_*;.:L=._:-.


gain-3.

your'pudding, and et it on the re again to dry a little 5 then


i''xr_. _

ide it'as dryas you can into a dih, melt ome butter, and
.
'*''_,v_
-.,-_

- pour it into a cup, and et it in the middle of the pudding. lti


is an excellent good pudding; the gravy of the meat eats well

with it.
,

.
i " - 'Aketh
pudding.

"

i i MAKEr a'good cru, with uet hred ne with our, and'


n'is."
" 'z...,

rnix it up with cold water. Seaon it with alittle alt, and tmkel
1 ' a pretty i cru, abodt two pounds of uet to a quarter of

1. . c.n.a,_r. =. <:.4 .

'

a peck of our. Let your eaks be either beef or mutton. well

eaoned with pepper and alt, make it up as you do an apple


t

udding, tie it in a cloth, and put it into the water boiling.

" ' Yf it be alarge pudding, it will take ve hours; i a mall one,

three hours. This is the be cru for an apple-pudding._ Pi


geons eat well this way..
.
.

d'orrnzictlli pudding,wr"tb marrot .


L

FIRST make your vermicelli z take the yolks of two eggs,

and mix it up with ju as much flour as will make it to a i


' pale, roll it out as thin as a waer, let it lie to dry'till you canz

roll it up cloe without breaking, then with a harp knife cut it;

i ' ivery thin, beginning atthe little end. Have ready ome water!
' boiling, into which throw the vermicelli 3 let it borl a minute ori

- two at mot; then throw it intoa ieve, have ready a pounl'l


* of marrow, lay a layer of marrow and a layer o vermiceili, anl

o On till all is laid in the dih. . When it is a little cool, beatit

up very well together, take ten eggs, beat them and mix them
with the other, grate the crumb ofa penny loa, and mix- withl

it a gill of ack, brandy, or a little roe-water, a'tea-poonfuld


alt, a mall nutmeg gratcd, a little grated lcmon-peel, two large
blades o mace well dried and beat ne, halfa pound ofcurranu
clean wahed and pickcd, half a pound of railins oned, mix all

', well together, and weeten to your painte; lay a good thin 'cruil
at the bottom and ides of the dih, pour in the ingredients, and
a bake it an hour and.a half in an oven not too hot. You 'my
' 'either put marrow or bee-uet hred ne, or a pound of butter,
-which you pleae. When it comes out of the oven, rew on:

' . ne ugar over it, and end it to table. You may leave out th:
-

tuif,

*-\
_M
_"tWz'v'W
_-.A.'
rew.
;_
,.*'\W,
*.r_:..'z',.-r..."r*ar_-'"m_s-*_

a _

mir'P/aia and Eai

*-

i'

r 33

itii .''*-'
*'.

ctfruit, i you pleae, and you may for change add half' an ounce

o citron, and half an Ounce of candied orangc-ctpeel hred ne.

-.

i Site' dumplr'zrgr. i

i'

'

*_

..i pound
_ TAKE
a pint o two
milk,tea-poont'uls
our eggs, aopound
o_uet,
and a -A
o eurrants,
alt, three
of ginger;
* r take half the milk, and mix it like a thick'batter, then put
'zheeggs, and the alt and ginger, then' the re o the milk by r'
degrees, with the uet and currants, and our to make it like
is a light pale. When the water boils, make them in rolls as bi i
-'t... .U

: as a large turkey's egg, with a little our; then at them, an


i. throw them into boiling water. Move them oftly, that they

lr. don't (lick together. keep the water boiling all the time, and'
-. half an hour will boil dient.

'
An Oxford- pudding.

A quarterof a pound o bicnit grated, a quarter oa pound of

currants clean wahed and picked, a quarter of a pound uet


hred mall, hal a large poonul of powder-ugar, a ver little
vex-.-

alt, and ome grated nutmeg; mix all well together, then take.
a two yolks o eggs, and make it up int-halls as big as a turkey'a
egg. Fry them in freh butter o a ne light broWn; for auce '
'have melted butter and ugar, with a little ack or whire jwine.
_ You mu mind to keep the pan haking about, that they may - _ '
'he all of a ne light brown.
.
All other puddings you have in the Lent chapter.

Rules to be oberved' in making puddingr, &t. .'

&Fr
,"*'1-.drv_y'-.;_'-4_\'-2 ,P*-<_

'.-.t".
'.

IN boiled puddings, take great care the bag or clorh be very

clean,
notpudding.
'oapy, but
hotwater,
and well
oured.
I a bread
tiedipped
it looe in
zi ifabatter
pudding,
tie it
cloe, '
_,-.,,

:T\n'-.-,r3.-.;-v:'a,r7>_r:-t_r-_-*

and be ure the water boils when you put the pudding in, and you
r hould move the puddings in the pot now and then, or ear they '_
llick. viVhen you make a batter pudding, r mix the our well '
* with a little milk, then put in the ingredient: by degrees,*and-it _
w'rll be mooth and not have lumps; but for a plain batter pud
ding, the be way is to lrain it through ncoare hair-ieve, that
it may neither have _lumps, n0r the trcadles o the eggs: and
all Other puddings, rain the eggs when they are beat. l you
boil them in wooden bowls, or china dihes, butter the inide
beore you pu't in your butter; and for all baked puddings,

7
.'J-z
...n,"f

butter the pan or dih before the' pudding is put in.

K34

Hand-31?

'

'f.'17:
uz*n-tr *'7-_*-j;.r',.

onann*
r

---..__.,._..- a

e,

u'r.-I'4_x
450.:"He
.Qui
Lia-'
i.'xu*"o-i-..;m\u-'y.Livya

.i

ilil Ceokdryj'- _

'-'l .

i'

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.
':_

H_A' P.. viii,"


a;

(;;'_._'; if

.'r_.'

.Pylzsjv

_J

rub-'in

'To
',*""
make a 'very ne weetr lamb
.. or. veal pie.

-'\.
'
'

_, I' SEASON your lamb with alt, pepper, cloves, mace, and
nutmeg, all beat ne, to your palace. Cut your lamb or veal
into little pieces, make a good pu-pae cro-lay it into your
dih, 'then lay in your meat, rew on it _ome oned raiins and

....5

' force-meat
currants clean
wahed, and ome ugar: then lay on it ome
balls made weet, and in the ummer ome artichokieL

wi.
w',
n'w-'*''r'.num_

bottoms boiled, and calded grapes in the winter. Boil Spanih


_ oratoes cut in pieces, candied citron, candied orangc, and
'Femon-peel, and three or four blades of mace'; put butter on

the top, cloe up your pie, and bake it. Have ready again it '
cornes out o the oven, a caudle made thus: take a pinto white
wine, and mix in the yolks of three eggs, ir it well together

.s

over the re, 'one way all the time, till it is thick z. then take it
o, ilir in ugar enough to weeten it, and'qirecze in thejuice

'

ofa lemon; pour it hot into your pie, and 'cloe it_ up again,

Send it: hot to table.


To make a pretty weet lamb or veal pie.
FIRST make a good cru, but'ter the dih, and lay in you."

bottom and ide cru; then cut your meat into mall pieces;
_

eaon with a very little alt, ome mace and nutmeg beat ne,
_ 'and rewed over; then lay a layer omeat, and rew according

to yourancy, ome currants clean wahcd'and picked, and a ew'


iaiins oned, all over the meat; lay'another layero meat, put

alittle butter at the*top, and a little water, ju enough to bake


it and no more. Have ready again it comes out of the "oven,

' a white wine _caudle made very weet, and end it to table hotT

14ir-vour) 'peril pie,

. (pepper
TAKE
brea
cut your'
it into
pieces,
with
and aalt;
lay oit veal,
all into
cru,i
boileaon
ix orit eight
'eggs hard, take only the yolks, put them into the pie here and
w

.*'._- .'z_,-i.'u2anu".<

there, ll 'your dih almo full of Water, put' on the lid, and
_

'ii

-v-.m-. . .-,._-

ass -4

_ made Plain and Ea,


'o 'nal-e a avoury lanib or' wa

p I If
v.-#.w1-mh-m.Wwqz-;W7tu

i MAKE a good pu-pae cru, cut your meat into pieces, V


eaon
it to your
alt, with
mace,a ew
eloves,
andtones
nut . i
meg nely
beat zpalate
lay itwith
intopepper,
your cru
lamb
and weetbreads eaoned as your meat, alo ome oyliers and
force-meat halls, hard yolks of eggs, and the tops of aparag

gus two inches long, r boiled green; put butter all over the
pie, put on the lid and et it in a quick oven an hour and a.
half, and then have ready the liduor, made thus: take a pint
of
nutmeg:
gravy, the
mixoyler
all together
liquor, with
a gillthe
of red
yolks
wine,
of two
nndalittle
or threegrated
eggs
beat, and keep it irring one way all the time.

-,4._4,

When it boils,
.ztgin-'v.stn

pour it into your pie; put on the lid again. '_'Send it ho't to '*
*_ table. You mu make liquor according to your pie.- v '

To make a ca/'s foe' pie;


7 FlRST et four calves cet on in-a auce-pan in three quart'
of water, with three or four blades of mace; let them boil oftly

till there is about a pint and a hal, then take out your feet, rain
the liquor, and make a good cru; cover your dih, then pick' '
off the ieh from the bones, lay half in the dih, rew half a
pound of_currants clean wahed and picked over, and half a "*

vary-um!

J'qui
rogue
w'f'h'q'

pound of raiins loned; lay on the re of the meat, then kim

the liquor, weeten it to the palate, and put in half a pint of


white wine; pour it into the dih, put on your lid, and bake it _:
an hour and a half. )

'

To make an olive pit.


'ct M-AKE your cru ready, then take the thin collops of the '*-"-'
ZTth?
W'r
F'-:'-.
PL-'V'J
.C

be end of a leg of veal,- as many as you think will ll your \


pie; hack them with the back of a knife, andeaon them
with alt, pepper, cloves, and mace: Wnh over your collops
with a bunch of feathers clipped in eggs, and have in readines
a 'good handful of weet-herbs hred mall. The herbs mu be
thyme,
lpinach,
theand
yolks'
of eight
eggs
minced, parley,
and a fewand
oyiers
parboiled
choppcd,
omehard
beef-uet.___j,

i
M'-'v
a-'
a'e'en
rutin'mee.z
-m'u-sna-:s3

hred very ine; mix thee together, and rew them over your collops, then prinkle a little orange our wateover them,
_roll the collops up very, cloe, and lay them in your pie, rew- '
ing the eaoning over what is left, put butter on the top, and
cloe your pie. When it comes out of the oven, have ready

ome gravy hot, i and pour into


pie,a one anchovy diolved
K your
'
' ' . in -

. '36 (i 3.

. -srbe,drl ofCoakery',"

ii

' _ 'in th:.gravy;'pour it in boiling hot. Youmay put in arti


choke-bottoms and chenuts, if you pleae. You may'leavc
out the orange-ower water, if you don't like it.

Taaon an egg pie.


BOIL twelve eggs hard, and hred them'with one pound o

beef-uet, _or marrow hred ine.

Seaon them with a little

cinnamon and nutmeg beat ine, one pound of currants clean


wahed and picked, two or three poonfuls of cream, and a little
ack and roe water miXed all together, and ll the pie. When
it is baked,'lir in halfapound o freh butter, and thejuiceof
a lemon.
-

_ .

as -2.
I

To make a mutton pie.

'TAKEJ lain of mutton, take o the kin and fat of the in


ide, cut it into leaks, leaon it well with pepper and alt to
* your palate. Lay it into your cru, ll it, pour in as much
water as will almot ill the dih; then put on the cru, and

,_. ,.
. .,'4 -u-ra.,
4

' "oake it well. _

.' "

llbelfeak pie.
i TAKE ine rump teaks, beat them with a rolling-pin, then

' eaon them with pepper and alt, according to your' painte.

-,
-

Make a goodcrul, lay in your eaks, ill your di 1, then pQur


_
,

in as much water as will half ll thedih.


and bake it well.

Put on the cru,

'.

_.
a-_iA.'q_-L.n;,_a-.e,_-.'<,-_:.-"_-.,_'.:;

A lum pie.

- ,

TAKE ome cold boiled ham, and ice it about half an incih

.
_.
,

thick, make a good crul, and thick, over the dih, and lay

alayer of ham, hake a little pepper over it, then take a'largc
,

young fowl clean picked, guttcd, wahed, and inged 5 put A


ittle pepper and alt in the belly, and rub a very little alt on
the outide; lay the fowl on the ham, boil ome eggs hard, put

in the yolks, and cover all with ham, then hake ome pepper

.g'
....nsa
:_
;...
.A

0."..

on the ham, and put on the top-tru. Bake it well, have ready
when it comes out of the oven ome very rich bcefgravy, enough
to ll the pie; lay on the crul: again, and end it to table h0t-.

ct A freh ham will not be o tender 5 o thatl always'boil my-hnm


_one day and bring it to table, and the neXt day make a pie 0f
it. It does better than an unboiled harn. lfyou put two lMI-e

(ends-in, they will make a ne pie; but that is according to your


.

.Z"
'-'i* -'.-'.,"
a

com

_._,_._.._. ___-.... N_ \'


mrm-w'"a
"Aa'

i .

made Plain' and Ea.

,__e'l'"37\

.l i

company, more orles. The larger the pie, the ner thctum'
eats. The crui: mu be the ame you make for a venion paly.
You
a little
when
make hould
it, jut pour
to bake
thetrong
meat,gravy
and' into
then the
ill pie
it ctuP
whenyou
it

,r-l-,u.(1<:">nh."orp"nh*_

comes out of the oven. Boil ome truiles and morels and put
'into the "pie, which is a great addition, and ome rch muh.
_tooms, or dried one',
.

own-3:
are

To make a pigeon pie. t

MAKE a pu-pae cru't, cover your dih, let your pigeon:


be very nicely picked and clcaned, eaon them with pepper and
alt, and put a good piece of ne freh but'tcr, with pepper and
alt, in their bellies; lay them in your pan, the necks, giz-,
zards, livers, pinions, and hearts, lay between, with the yolk

,\'_

&T'
MzwTcgmze
f;z,-mz_wr.i,q_r,w-_W,'_m-J.'waW'1.v,._am_.
i '.,
'-- .,..X,_

of a hard egg and bee leak in the middle; put as much wa


ter as will Almo ill the dih, lay on the top-cre, and bake'

it well. This is the be way to make a pigeon pie; but the


French
ill the
a verywith
high aparagus-tops,
force-meat, andarti-i
lay_
force-meat
ballspigeons
round with
the inidc,

-' _

choke-bottoms, muhrooms, trues and morels, and eaon. '

high; but that is according to dierent palates.

To make a giblet pie.


TAKE two pair o giblets nicely cleancd, put all but the
livers into a auce-pan, With two quarts o' water, twenty coins
'ov'vhole pepper, three blades of mace, a bundle of weet-herbs,
and a large onion; cover them cloe, and let them lew very
otly till theyare quite tender," then have a good eru ready,

cover y0u_r__dih,- lay a ine rump ieak at the bottom, eauncd


and lrain
liquor
'were
Seafon
with
alt, " i i
with
peppertheand
alt;they
then
lay terved
in yourin.giblets
withitthe
livers,
and pour into your pie; put on the lid, and bake it an hour

and a half.

'

'

'play-NNW
owl
_w._au

'
a'

'o make' a duck

-.v.".

'a'pu-paiei cru, take two ducks, cald them and?


make them 'very,clean, cut o the feet, the pinions, the neck,

and head, all clean picked and calded, with the gizzards, li
vers and hearts; pick out,all the at of the inide, lay a crut
all oirer the dih, eaon the ducks with pepper and alt, intde
'and out, lay them in your dih, and the giblets at each end.

eaoned ; *

6
1
i

f-'u
a'_...,_,.\7.,. q4_q-o->

-" enun- ----.--____k __r_.

- Tbe

g/ii-Cqal'ery, .

(eaoned ;_ put in as' much water as will almoct fill the pie," lay,
i

on the cru, and bake it, but not too- much.

1. L:
a

, - o mekearbiclren pie;

. . '

MAKE a pu-paie cruii, take two chickens, cut\them t.


"pieces, eaonthem with pepper and alt, a little beaten mace,

,_.- .- ._,.-y.-:.A

laya force-meint made thus round the ide of the dih: take half

a pound of veal, hala pound of uet, beat them' quite ine in a'
..

marble mortar, with as many crumbs of bread; eaon it with a


very little pepper and alt, an anchovy with the liquor, cut the, '

,. . . ..n. .

.-_.-v_g.,u-_..-<_,._

' anchovy to pieces, a little lemon-peel Cut very ine and hred
mall, a very little thyme, mix all together'with the yolko an

egg,
ome Lay
into in
round
the re
lay .
roundmake
the dih.
one balls,.about
chctickcn overtwelve,
the bottom
of the
- dih, take two Weet-breads, cut them into ve or ix pieces, lay

them all over, eaon them with pepper and alt, rew over
them halan ounce of trulcs and morels, two or three artichoke

._,. ., v., ._ .,

'bottoms cut to pieces, a few Cocks-combs, if you have them, a'


palate boiled tender and cut to pieces; then lay on the other part

of the chicken, put half a pint of water in, and cover the pie;
bake it Well, and when it comes out o the oven, lill it with _
good gravy, lay onthe cru, and end it to table.

To 'pin/re a Clzebir; part/pie.


_TAKE a loin of pork, kin it, .CUt i: imo ieaks, eaon it'
-with alt, nutmeg, and pepper; make a good crui, lay a layer

I.-. u-rarw

of pork, then a large layer of pippins pared and coreil, a little


ugar, enough to weeten the pte,,then another layer of park; -. i._.., .

- put inhal a pint of_ white wine, lay ome butter on the top,
and cloe your pie. If your' pie be large, it will take a pint of
white wine. - _
.
'

_;._v
. . . 'u_. .*_.

emake a Drum/hire quab pie.

a
;....z._.,._ ._l.

-_,-<-.. r,

-.
'.

5.'
Lu_.
ut

MAKE a good cru, cover the dih all over, put at the hot
tom a layer o fliced pippins, rew over them ome ugar, then
- a layer of mutton eaks 'cut from the loin, well eaoned with
pepper and alt, then another layer of pippins; peel ome onions
and (lite them, thin, lay'a layer all over the apples, then a layer
of mutton, then pippins and onions, pour in'a pint of water; o
__cloe your pie and alte it.
'
"
'
l

'

'-

'

1"

-._.,-..5_ ._

l
it
'l

_'

"made Plain and Eai a . i': i


.'_
'l

'

'

'

'To mal-e an ax cheek pie.

FIRST'bake
'yourox
cheek
as atandother
butready
not god
much,
vput'it in the
oven over
night,
then times,
it will be
the __- .
7 next day; make a ne pu-pae cru, and let your ide and top , .
_cru be thick; let your dih be deep to hold a good deal of gra. ' _ ._ vy, cover. ymir dih with cru, then cut o all the leh,ker- . _ 3 _
- nels and at of the head, with the palate cut in pieces, cut' the'

>,.,
.FN'KyZ'I'EL

'

'l .

meat into little pieces as you do or a hah, lay in the meat,

.v

r*.vMFN-qw
a-n-Werr
* 'w
w.*.z.,-*

take an ounce o truiles and morels and throw them over the
meat, the yolks of ix eggs boiled hard, a gill of pickled muh,
rooms, or freh ones is better, if you have them; put in a good '

many force-meat
ew artichoke-bottcms
and aparagus
_'\ops,
if you have halls,
any. aSeaon
your pie with pepper
and alt to) ii'
'ydur palate, and ill the pie with the gravy it was baked in.

If

the
rightly
when
it comesand-bake
out of the
it , ct i' i
will head
wantbe
very
little eaoned
more; put
on thelid,
it, oven,
XVhen
the cru is done, your pie will be enough.
,

i...

To make a Sbrophire pie.

''*'
V'J'W.
.Mw
_c*1"
'*'-t1fW*'"TM_w'W-".mP'q"7'.5*"T',-'

FlRST-'make a good pujpate cru, then cut two rabbits A it i

to pieces,
with pepper
two pounds
into little
ea 'i
on
borh with
and qfat
alt topork
yOurcut
liking,
thenpieces;
cover your

dih with cru, and lay in your rabbits.

Mix the' pork wi:h

them, take the livers of the rabbits, parboil them, and beat '
them in a mortar, with as much fat bacon, a little weet-herbs,

'

and ome oyiers, ifyou have them. 'Seaon with pepper, alt,
and nutmeg; mix it up with the yolk of an egg, and make it
-

into halls. Lay them here and there in your pie, ome artichokei

bottom: 'cut in dice, and cocks-eombs, if you have. them;


grate'a mall nutmeg over the meat, then pour in half a pint of
red wine, and half a pint of water. Cloe your pie,'and bake 3 '
it an hour and half in a quick oven, but not too erce an
oven,
'
- '
- '
' '
*

To make a Yorkhire Chrimas pie. .

'
,
_

FIRST make agood anding crul, let the wall and bottom i
be yery thick;
bonethem
a tuikey,
a gooe,
fowl,half
a partridge,
Seaon
all* very
well, atake
an ounceand
of

a pigeon.
,
mace, half an ounce o nutmegs, a quartero an ounce of cloves,
and half an ounce of black pepper, all beat ine together, two* -

large poonfpls of alt, and then mia; them together, _ Qpen the
M
"NNW

fowls '

.-z
*_*_
..x_<-a=F\_.w->4.*;L_:*-_i.'1-a_zl.\-_. H1*;_J. _
'

>
-' L'-

'

..--

k."

'do ' .' -*

&lie/I" ofCookerj,

' fowls all down the back, and bone them; r the pigeon, then
, the partridge, cover-them; then the fowl. then the gooe, and

then the turkey, which mu be large; eaon them all well r,


cloth.v
and
turkey;
lay Qutit
them
then in
have
to the
pieces;
a cru,
harethat
ready
ois,asjointit;
eaed,
it will and
look
eaon
wiped
only
it, with
like
and alay
a whole
clean
it at

'

cloe as you can on one ide; on the other ide woodcocks, _moor

, game, and what ort o wild (owl you can get,

Seaon them

' well, and lay them cloe; put at lea four pounds of butter into

the pie, then lay on your lid, which mu be a very thick one,
.

and let it be well baked.

It mu have a very hot oven, and

' will take at lea our hours.


'
This.
cru
will
take
a
buhclp
flour.
In
this
you li
will ee how to make it. Thee pies are oten entchapter
to London"
in a box as preents 5 therefore the wails mut be well built. ' . l

>

\ To makeagaae pie.

'V -e.'-..,-

. HALF a peck o our will make the walls _of a gooe pie,
.
___

made as in the receipts or cru. Raie yourcruju big enough

- to hold a large gooe; r have a pickled dried tongue boiled


tender enough to peel, cut o the root, bone a gooe and a

. ."
..
..
_'.
. _-.
.

large ow] ; take half a quarter of an ounce of mace beat ine,


* alarge tea-poonul o beaten pepper, three tea-poonuls of alt;
._ mix all together, eaon your fowl and gooe with it, then lay
the owl in the gooe, and the tongue in the fowl, and the gooe
in the ame form as i whole.

P,ut half a pound of butter on

p 'the top, and 'lay o'n the lid. This pie is delicious, either hot
or cold, and will keep a great while. A ice o this pie cut
'down acros makes a pretty little ide-dih for upper.

i '... To make a vcnion pay.


TAKE a' neck and brea-o venion, bone it, eaon it with '

pepper and alt according to your palate. Cut the brea in


two or three pieces; but do not cut the fatothe neck i you can *
help
of the
it. neck
Layoninthe
thetop,
breathat
andthe
neck-end
at mayr,
be and
whole;
the be
makeenda
good bottom
rich pu-pae
cru,
let a-top;
it be Very
thick
thethen
ides,laya ''
- good
criu, and
thick
cover
the on
dih,
, in your venion, put in half a pound o butter, about a quarter *

' of a pint o water, cloe your pay, and let it be' baked two 5
hours in a very quick oven. In the mean time et on the bones i 2
' 'of the venion in two quarts of water, with two or three blades _
-o mace, an onion, a little piece o cru baked crip and browq. .

<-

a lin e '

. '

.
' .- madciPlar'n and Eajj.

"14!
_ -. .

alittle whole pepper; cover it cloe, and let it boil oftl over a
ow re till above half is waed, then rain it o. ' X hen the '

paty comes out of the oven, lift up the lid, and pour in the
. . . ._
8

'

'

. '
_ _-

vemon
not fat
the winecttwentyfat of a lorn . *
of Wyhen
mutton,your
leeped
in atslittle
rapeenough,
Vinegar take'
and red

_,.--.=-U,

four hours, then lay it onthe top of the venion, and cloe your

- pay. It is a wrong notion of ome people to think venion

*._ . . - .

cannot be baked enough, and will r bake it in a fale cru, ' .


and then 'bake it in the pay; by this time the ine avour o _
the venion is gone. No, if you want lt to be very tender,
wah it in warm milk and water, dry it in clean cloths till it
is very dry, then rub it all over with Vinegar, and hang it in the
- air. Keep it as long as you think proper, it will keep thus a.

.'f

fortnight good; but be ure there be no moines about it; if -

there is, you mu dry it well and throw ginger over it, and it
will keep along time. lVhen you ue it, ju dip it in lukewarm
Water. and dry it. Bake it in aquick oven; if it is a large pay.

__

it will take three hours; then your venion will be tender, and . -

have all the ne avour.

The houlder makes a pretty pay,

boned and made as above-with the mutton at.

. '

Plana-A.
"1.,v,.

A loin of mutton makes a ine pay: take-'a large at loin of


mutton,
let it hang
or ve
thentwenty-four
bone it, leaving
meat
as whole
as youfour
can.:
lay days,
the meat
hoursthe
in, i i
half a pint of red wine and halfa pint ofrape vinegar; then take
it out of the pickle, and order it as you do a pay, and boil the

or',
f'r '
3.._
->A.'

.bones in the ame manner, to tll the pay, when it cornes out
.,,A _v

' of the oven,

',"."W
wu-WWY'Zn-WY
'W
'_
_.
,>.W_-i,. .w-_.,*,'

To make a (a's Lead pie. A

lv

CLEANSE
youro'
headthe
very
and aboil
it pu-pae
tillcan,
it istake
tender;
the
then
eyes
carefully
and take
ice
the
tongue;
ehwell,
asmake
whole
good
as you
cru,'
out - i
.>_-.b.._,v4

cover the'dih, lay on your meat throw over it the tongue, lay

the eyes cut in two, at each corner. Seson it with avery lit- _ " '
tle pepper and alt, pourin half a pint of the liquor it was boiled
in," lay a thin top-tru on, and bake it an hour in a quick
'-"{
---<r.....4

oven. In the mean time boil the bones of the head in two
quarts of liquor, with two or thtee blaucs of mace, half a.
quarter of an ounce of whole pepper, a large onion, and a bun

dle o weet-herbs.

Let it boil till there is about a pint, then

rain it o, and add two 'poonuls of catchup, three of red

wine, a piece of butter as big as awalnut rolled in our, half '


an

14:

-._.-.p
&....

' -' The' In of beak-ad; "

4 'an ounlce'of trues and rriorels. Scaon with alt to 'your palate.
-Boil it,. and have half the brains boiled with ome age; beat

them, and twelve leaves of-age chopped ine; ir all together,

and give it a boil; take the other part of the brains, and beat
them with ome of the age chopped ine, a little lemon-pecl
. ' minced ne', and hala mall nutmeg grated. Beat it up with

- an egg, and fry it in little cakes of a ne light brown; boil ix


eggs hard, take only the yolks; when your pie comes out o the
oven take o the lid, lay the eggs and cakes over it, and pour

the auce all over.

Send it to table hot without the lid.

This

is a ne dih; you may put in it as many ne things as you

pleae, but it wants no more addition.

'._
.'..-.3...:.0.-.4.-m.

'

. -

To make aJart.

.=

- X. FlRST make a ne pu-pae, cover your dih with the crui,


brake
a good ome-meat
thus: take
pound
of veal,
anda amortar.
pound
oif
beef-uet,
cut themmall,
and abeat
them
ine in

L'
3.;...

.:..H--;Z.,_.'

*Seaon it with a mall nutmeg grated, a little lemon-pecl hred,


. . ne, a few weet-herbs, not too rnuch, a little pepper-'and alt,
ju enough to eaon it, the crumb o a penny loaf rubhed ne;
mix it up with' the yolk o an egg; make one third into halls,
'and the rel: lay round the ides of the dih. Get two ine large
v- 'veal weet-intends, cut each into four pieces; two pair or lamb

. .-N.u-n.

__

-iones, each cut in two, twelve cocks-combs, half an ounce o


itrues and morels, four artichoke-bottoms cut each into on

-,-. -o.n,'-.d-.0>

pieces,
aparagus-tops,
omedih.
freh muhrooms,i and ome
pickled aa cw
put all
together in your

,. .

_. _ _-

r,

- Lay r your wect-breads, then the artichoke-hcttoms, then r


, the cocks-combs, then the truiles and morels, then the apara

gus, then the muhrooms, and then the force-meat balls. Sea
_on the weet-brcads with pepper and alt; ill your pie with
*water, and put on the_cru. Baltc it two hours.
_ ._ _ A .
r
As to fruit and h pies, you have them in the chapter for
.

Lent.

.
_.

To'maL-e mince pie: Ibek "way,

_ , ,

TAKE three pounds o uet hred very ne, and chopped as

- mall as poble, two pounds of raiins oned, and ehopped as


'ne as poiible, two pounds o currants nicely picked, wahed,
1. rubbed, and dried at the re, h'al a hundred o-ne pippini.
'pared, cored, and chopped mall, half a pound o ne ugar
pounded ne, a quarter of an ounce omace, a quarter of an

' Ounce of cloves, two large nutmcgs 5 all beat ne, put all to
,

--

-_ _

"142."

made Plain' and Eaj.

gather into a great pan, and mi'x it well together with hall' a pint
ubran'dy,
pint of
ack;
put it down
a tone
ot, and it and
will halfa
keep 'good
our
rinonths.
\Vhencloe'in
you make
your

pies, take a little dih, omething bigger than a oup-plate, lay


avery th'in'cru all over it, lay a thin layer o meat, and then a

thin layer of citron cut very ihin. then a layer o minceame'at, . i'
3nd a thin by" of orange-pc'el cut thin, over that a little meat, '

queeze' hall' the juice of a ne Sevillc orange or lemcn, and


pour
in three
poonulsio
red wine;
your
c'ru,
andinbake
it nicely.
Thee
pies eat nely
cold. laylon
you
make
them
lit-zi
tle patties, mix your meat and weet-meatsaccordingly. lfyou
chue meat in your pies, parhoil a ncat's tongue, peel it, and

chop the meat as ine as poible, and mix with the re 5 or'two
pounds o the inide of a urloinkof bee boiled. _
' _ .\.'-.
"Tort dgmm
r . ,,___. r
_ MAKE pu-paie, and lay round your'dih, then a layer (i "
bicuit, and a layer of butter and marrow, and then a la 'er of

all orts o wcetmeats, or as many as you have, andvo do till '


your dih is full 3 then boil a quart of cream, and thicken it
with our eggs, and a poonul ootange-ower-water. Sweeten

it with ugar to your palate, and pour over the re.


lzour will bake it.

'
-'

' - ' * 'Hy

Hall' an
' -

'

To make orazzge or [man ram." _

'

7' - ,

'TAKE ix large lemons, and ruhthemct very well with alt,


and put them in water for two days,'with a handful of alt in it; , j
then change them into freh-Water every day, (without alt) o:
1 fortnight, then boil them for two or three ,hours till they are
tender, then cut them-into half quarters, and then eut'them T

three-corne'r-wnys, as thin as you can: take ix pippins paredi,


'Q- tv3r4\>.,w
.-_

cared, and quartered, and a pint o air'water: Let them boil


llll the pippins break; put the liquor to your orange' _or lemcn,
and half the pulp o thedpippins well broken, and a pound oif
ugar. Boil thee together a quarter of an hour, thc'n put it in .
a gallipot, and quceze an orange in it: i it he a lemon tart, ' ct
'l
(tluceze
lemon;
'two'poonuls
is enough
for pu-paile,
a tart. Your
party pansa mu
be mall
and hallowJ
Put ne
and-7T

my thin; a little while will bake it. Ju as your _tartsare


going into the oven, with a feather, or bruh, do them over

with melted butter, and then lit double-rened ugar 'over them; and this is a pretty iceing on them.

. -.

S'

'

'

_ _ ,
--1_

'a
I'

it-'c
waye;
.1.

3$g;'-\z_t@:.1*a,N.>;_H..'",ae.'_1-;'.-

7- --__,

'44.

_,

' '. - -,.

'The Art dCt-okery,

-.-,.-.-.

o make dierent hm a ram.


-_.a>-'.x_ -.

IFyou bake in tin-patties, butter them, and you mu put I


little cru all over, becaue o the taking them out; i in "china, X
- o: glas, no crut but the top one. Lay ne ugar at the bottoml
then your plums, cherries, or any other ort o fruit, and ugar
_ at top; then put on your lid, and bake them in a lack Oven.

'Minee pies mul:_be baked in tin-patties, becaue taking them


out, and pu-pale is be or them. All weet tarts the beaten
' t.-a.

- "tru is bet; but as you fancy. You have the receipt or the
t. -.z._a.me.aa"

'_ cru inhis chapter. Apple, pear, apricot, &e. make thus;
'apples and pears, pare them, _ cut them into quarters, and core
them; cut the quarters acros again, et them on in a auce-pan

with ju as much Water as will barely cover them, let them


tmmer on a low re juil: till the fruit is tender; 'put a good
piece o lemon-pcel in the water with the fruit, then have your

parties ready. Lay ne ugar at bottom, then your fruit, and a

.f.
.*

little ugarctat top; that you mu put in at your dicretion;


'

Pour over each tart atea-poonful of lemon-juice, and tht'ee

tea-poonuls o the liquor they were boiled in; put on your

lid, and bake them in a (lack oven.

way only do not ue lemon.

Apricots do the ame

As to preerved tarts, only lay in your preerved fruit, and put

. _ ; _. - '_.v-,*_.- ='._-,.

a very thin cru at top, and let them be baked as little as poible;
but i you would make them veryhiee, have alarge patty, the

tze you would lywe your tart. Make your ugar cru, roll itas

-'
'b_.-

_' ' thick as a halpenny; then butter your patties, and cover it.

,- Shape y0ur upper cru on a hollow thing on purpoe, the tzc Ol


"
"

our patty, and mark-it with a marking-iron for that purpoe,


- m what hape you pleae, to be hollow and open to ee the fruit
' through; then bake your cru in a very llack oven, not to di

'...

"4'-.e., -.*-1:*,-<'

'colour it, but to have it crip. When the cru is cold, very
carefully take it out, and ll it with what fruit you'pleae, lay X
on the lid, and it is done; therefore if thetart is not eat, your 1
wcetmeat is no: the wore, and' it looks genteel.
*

-*

Pae for tartr.


ONE pound o our, three quarters o a pound of butter:

i mix up together, and beat well with a rolling-pin.

; Anotber'paefor ter/s.

A. '

HALF a pound o butter, half a'poun-d o flour, and half-1


pound of ugar; mix it well together, and beat it with a rolling
.. * pin well, then roll it out thin."
' py
..-)

<

..,_

..----.-""* ---lb ,
l

'

M Ea.

'

Prptyhi i

'

. TAKE a quarter o a peck of our, ruh ne-hilt' abound '1_


of butter, a little altgrnake it up into a light pae with cold
.wa'ter, ju (ii enough to work it well up; then roll it out, and -

ick pieces of butter all over, and rew a little our; roll it up
and roli it _out again z and o do nine or ten times, till you have

rolled in a pound and a half of butter.


aie: all orts o pies.

'

This cru is moily


-*

- . -

Agaod 'rinz for great pin. ,


TO a peck of our add the yolks-o three eggs; then 'boil

-_ i

'ome Water, and put in hnl a pound of fried uct, and a pound _ 1 '
and half of butter.

Skirn o the butter and uet, and as much

, of the liquor as will make it a light good cru: Work it up


well,*and roll ieout.

'

>

'Amzding im for great pies.

. LL _ ct i

TAKE a peck o'ilour, and i'x pounds of butter; boiled in a


gallon of water; kim it o into the our, and as little o the *. ._
_iiquor as yOu can; work it well up into a pae, then pull it
intopiec'cs till it is cold, then make it up in what orm you

-\'_ .

will have it. This is t for the walls of a gooe pie.

i ct Amid tru. i
..pu-umm
i>'.'-*. j-

'

v ",
r'
's
*" ..

* A TO three pounds of
."i
'*.*
.-. _,

our rub in a pound and 'a half oi' but

ter, break in 'tri-o eggs, and make it up with cold Water.

A dipping Z'rlz.

_ "

.I,_W- um za, mw*F.Wr'-U

_ _. . -

TAKE a pound and half of beef-dripping. boil it in water,


rain it, then let it and to be cold, and take o the hard at: - '
cmpe
it, boil it our,
o fourasorine
ve as
times;
then and
workmake
it well
up into . i' *
three puunds'of
you can,
it up

pac with cold water. ' It makes a very nc'cru.

A mz/t'for cua'rdr.

TAKE half a pound o our, ix ounces _of butter, the yolks


o two eggs, three poonuls d cream ; mix them together, and
let them (land a quarter of an hour : then work it tip and down,

and roll it very thi'n.

. T'
nary-'5
gzbwsw
-,

.I'u'jz'c

.
..
'.

'mi'Q.uwmymmg'
_r.\,*-' *-_
l

'. r
-.an...-. -

'5

. * a,

Paefar crarkh'ng tru.

'.,!:.;:..BLANCH our handuls of almonds, and throw them into

"

'-5-.=.,1-:'_+at_er," thendry them in a cloth, and pound them in 'a mortar


'Ete'ei'yhng-With a little orange-our water. and the white o an

s._. . , ._
'wan-w
<.
'.

zcgg." When they are well pounded, pas them through a coare
. z hair-ieve, to clear them from all the lumps or clods; then pread

a.not
-._.'_t-v
._.*.,_

' *,_it.on:,a:dih till it is very pliable; let'it tand or a while, then

_ 'are pie-pan, while other pary works are making; as knots,


cyphers, &c. for garnihing your pies. A
-

roll out a picce for the under-tru, and dry it in the 'oven on

r 1:

is

. ' '; '- .- *


->wa-CHAR1W
For Lent, 'or a fail: dinner; a number of good dihes,
which you may make ue of for a table at any
Other time.
'
'
'

U',
*

,
_

, dpcaeoup.

-i "BOlL a quart o plit peas in a gallon o water; when they

ot, put' in half-a red herring, or two anchovies, a t


" '' i _ . _'ar_e
goodquite
deal-owhole
pepper, black and White, two or three blade: i
i

of mace, four or il'c cloves, a bundle of weet-herbs, a large

onion, and thelgreen tops of a bunch of celEry, a good bundle i


7 'o dried mint; cover them cloe, and let them boil oftly till
there is about two quarts; then train it o, and have ready the
iwhite*part othe celery wahed clean, and cut mall, and ewed

'

i
i

, tender in a quart o water, ome pinachpicked and wahed

clean, put to the celery; let them lew till the water is quite p

3
_l

wailed, and put it to your oup.

_
.- ' '

.'

_i

'

'*

Take a French roll, take out the crumb, fry the cru brown =
in a little freh butter, take ome pinach, lew it in alittle but
,ter,'atcr i: is boiled; and ll the roll; take the crumb, cut it in ct'

.,

iecies, heatit in a mortar with a raw egg, a little pinach, and ly

_ a little 'orrcl, a little beaten mace, and a little nutmeg, and an 1

anchovy; then mix it up with your hand, and roll themintu

l
halls with a little our, and cut ome bread into dice, and fry 3

them crip; pour your oup into your dih, put in the halls and 5

bread, and the roll in the middle.

'-_ - 723 i - -

Garnih y0ur dih with pi

nach;dricd'mint.
-iit wants alt, you mu
eaon
.'ct ome
'
. it to your
' palate, rub in 7

' *

'

*i
5

'
.'

dgrm;

4_

4\>*

_\

t. '_

i',

'

V?"
, _.W, a__,_
-MZ
. ,.-n'{,z-'w- -v-.,4...
..

'

>\:_.

"N'

made Plain and Eajv. -_


.l .'.Y.i'_$."-.*1ict i. ;;':i.' ii'lf- .lii'i-i''"

'47

"A-13; 'Hu'f'c i

..-__-';.';.;';-;aiiqui-m:
--'Agreeh'peaehrlp.'ig
i!

*;':.;l .

"
-

L _

TAKE a quart of old green peae, "and, boil them till they are
quite-tender as papi'in "a" quart of water', then Rrain them '

'*"1*M
x"f'f7'1VFi 41-'a7'i'
. n'

znropghmtieve,
a_ quart o yqunglpeaejin
that water.
lnthemean
timeand-boil
put the'oldzpeac
into a' ieve, pour
hal'p '-l'
pound o nielted hutiteir over' them, and tainthgm through the .

'-

ieve with the back o a poun, till you havegot all the pulp. .
._

'When
thetheyoung
add'tliebutter to
youngpeae
piea'e'are
andboiled
liquor,enough,
iir them
togetherpulp-and
till they A . '

' are mooth, and eaon with pepper and alt. 'You may ry a
French roll, and let it wim in the dih. 'lf you like it, boil>a
bundle ounint in the peae.__ _ , . .
_.
-.':.t=.i
'
..Arm/ner green
. pea:
' oup,
'
;.;.
, ,

A _

'If
"ctr-M'm.
w'pra.

- _

- ,TAKE a quart o green peae, boil them in a gallon of'watcr, .


a

with a undle o mint, and a ew weet-herbs, mace, cloves, and

whole pepper, till they arettender; then _(lrain them, liquor


and all, through a coare ieve, till the pulp is trained. Put
thisliqttor
put to of
it our
heads
o celery
wahed andinto
cuta auce
mall. pan,
a'hnndul
pinach
clean
wahedclean.
and i

*T'T'T"
"er*a-'"mw-'e*w.'t.-

cttt mall, a lettuce cutct mall, a ne leek cut mall, a quart of

green' peae, 'a little alt: cover them, and let them boil'very _
utly till there is about two "quarts, and that the celery is ten- ' '

der;I (Then
end
to table.
' burnt
_
'butter to3 it,'
you vltlte
it, ityou
may add 'a pieCe' o

about a quarter of an hour before the uup is enough. -_

.. '

' TAKEhitlf'a
' -' - -- - '
* - o
Scrrp
'rungenv
pound
butter,
put it into_ , aqdezep ew-pan, _
hake it about, and let it (land till it has done making a noie; *
then have
ix middling
mall, throw
them'
iin, ready
'and hake
them onions
ahout. per-led
Takeand
a cut
bunch,.Q
Celery

'
sam.

tle'an wahed and pickcd, cut it in pieces half as long as your


inger. alarge handful o pinach clean wahed and picked, a. _ goodlettuce
tleaniwahed, i you have it, and cut mall, a little -'.

__ -_
'at,le-mu,ton

bundle o pa-ley chopped ine; hake all this wcll together in ; '
the pan or it quarter of an hour, then hake in a little our, lit' "

all together, and pour into the ew-pan two quarts of boiling '
- water; take a handful o dry ha'd crull, throw in a tea-pvtznul _

i'_ r,-v-v

of
three
hlndt-s
of macethen
beat take
ne, ir,
all together
andbeaten
let it pepper,
hoil oftly
half
an hour;
it o
the ze, '' .iand beat 'up the yolks o two eggs and'irin,*and one poonul

..'

Of

NWW'_

7
. a'

_'.'

. -

' - '24.8
,

-'

ct',

'

'_

_.

..
.

'\_

'
I

i"

_/'.
'

'"_."/
r' '

' The Art of Can/tery,

o vinegarz' pour-it into the oup-dih, and end it to table. ' If


_ 'you have any green peas, boil half a pint in the oup for change.

,, _

To make an. om'an aup.

'__ .- TAKE half a pound of butter, put itinto a evmpan on


the re, let it all melt, and boil it till it has done making an

noie 5, then have ready ten or a dozen middling onions peeled


_ and cut mall, throw them into the butter, and let them fry in

'quarter of an hour z then hake in a little our, and ir them


' laund ; hake your pan, and let them do a few minutes longer,

then pour in a quart or three pints of boiling water, tir them


take as
a good
the ale
bread you
_ round,
havi'e, about
big aspiece
the, of
topuppcr-cru,
o a penny-lou
cut mall,
and
'throw it in.

Seaon with alt to your palate.-,"Let it boil t'en *

- minutes, irring it often; then take it o the re, and have

Rady the yolks o two eggs beat ne, with hal a poonful o
Vinegar; mix ome of the oup with them, then llir it into your
oup and mix it well, and pour it into your dih. This is a de
licious dih.
'

'o make an eelaug.


TAKE eels according to the quantity of oup you would
make: a' pound o cels will make a pint o good oup; o to
every pound of eels put a quart o water, a cru of bread, two
or three blades of mace, a little whole pepper, an onion, and a
A bundle of weet-herbs 3 cover them cloe, and let them boil till
half the liquor is waed; then rain it, and toa ome bread,

and cut it mall, lay the bread into the dih, and pour in your
oup._ lf you have a ew-hole, et 'the dih over it for a minute,

and end it to table. If you nd your oup not rich enough, you
mu let it boil till it is as rong as you would have it. You
may make this oup as rich and good as if it was meat: you
may add a piece o carrot to brown it.
*

To make a' cmwh iup.

TAKE a carp, a large ecl, half a thornback, cleane anii

(wah them clean, put them int-o a clean auce-pan, or little:

ikim
pot, them
put towell,
themeaon
a gallon
it with
o mace,
water,clovcs,
the cru
whole
o apepper,
pennyblack
lot',
and white, an onion, a bundle of weet-herbs, ome parley, I p

, piece oginger, let them boil by themelves cloe covered, then A

, . 'take the tails o half a hundred crawh, pick out the bag'
.

I.

made'PIaiit and rew;

."149

.ario .lt du wninlly ping- that are abate them, put them into a

* auce-pan, with two quarts o water, a little alt, a bundle of _ .

weet-herbs: let them ew otly, and when they are ready to


boil, take out the ta'ils, and heat all the Other part of the craw
fih with the hells, and boil in the liquor thetails came out

"-..,.-."_ na
.

a, with a blade of mace, till it comes to about a pint, rain _it


a clean
ieve,
and add
it to
the tihthen
a-boiling.
Let all '
i through
boil oftly,
till there
is about
three
quarts;
lrain it othro'

ac,:._-.-._..."7._,.*-_,L._,.wan.
NNW,"

a coare ieve, put it into your pot again, and i it wants alt '
you mu put ome in, and the tai'rs of the crawh and lober: '
take out all the meat and body, and chop it very mall, and add

to it; take a French roll and ry it' crip, and add to it. Let
them ew all together for nquarter of an-hour. You may '*
lew a carp with them; pour your oup into your dih, the roll
wimmingin
When you the
havemiddle..
a carp,

'
there
hould be a roll on each ide; i

theo
dih
with
crawh.
I your
crawh
not the
lie - *
' Garnih
on the ides
your
dih,
make a little
pale,
and laywill
round

rim, and lay the h on that all round the dih.

Take care that yOur oup be well eaoned, but not too high.
_ - To make a 'nuc120rip.-

G'ET
a hundred
of mttcles,
wahletthem
put op'en,.
them'
into
a lew-pan,"
cover
them cloe:
themvery
lewclean,
till they

"5'".in,
,'2.. :-:_*;'.*
.

- then
pick ieve
them to
out
of the
hells,andlrain
liquororthrough
ine lawn
your
mucles,
pick the
the heard
crab out,a i

i any.
Take a dozen crawih, beat them to' mah, 'with a dozen o
almonds blanched, and beat in'ez then take a mall parnipand

_'N'H'T
api-g'

a carrot craped, and cut in thin liccs, (ry them brown with a
little butter, then take two pounds o any freh h, and boil
'

jn agallon of water, with a bundle of weet-herbs, a large onion

ML*.J:*Sct'T-*}n-Z.OtaZ*'rYzLv1TW -.
' .v
*,

tuck with cloves, whole pepper, black and white, a little


parley, a little piece o hore-reddih, and alt the mucle li

quor, _the crawih and almonds. Let them boil till halfis wall:
ed, then rain them through a ieve, pur the oup into a auce
p'n, put in twenty of the mucles, a ew muhrooms, and tru

les Cut mall, and a leek wahed and cut very mall: take two'.
French rolls, take out the crumb, fry it brown, cut it into little pieces, put it into the oup, let it boil altogether oriaquarter of v
an hour,
with the
and parnip;
in the
mean o
while
l ' 'take
the cruof
thened
rollsearrot
fried crip;
take halfa
hundred
the '

_mucles, a quarter o a pound o butter, a poonul of water,


hake '
.
L 3

.-,_. _-_.

z.a$rgar-a
.-e, .'-,-. =e.: 1_-,v.e r-'

i '1.
'Ip.t

J _

'

; i

.ak

taff-...' A'

'. >-.-'

'a
K
.:
an
v
.1
.a
Mua
zw--rw:

aso

.Ibezdrlof Cod-coin

hake
pan haking-all
in a'littlellourhetxhem
rherime till theonbutter
_the, ire,
is melted,
lc'cpln3e'limfumo,
'ZSeaon it .

with pepper and t, beat the yolks o_th'ree eggs, put them in, ',
* lir them all the timejor earo curdling, grate a littlonormeg; i
i...,.

' v _w'nen it is thiekand ne, ll the rplls," pour your ouprinto the
2.

dih,ofpnt
in the rolls,
chi;
aim
thrzdihq.
.' and lay the re
' of ihemuclesxutmd
5 " '.'.1.'

..\ l

.'f*"

-' .' - a

'

- . TAKE
,
two
Topounds
meale'of eate
catcar
orhendeth/him,
th'ornbaclt, kin it and
. '_boil'
, it

,.
'f.
w;
IL-ed'm
&are.
m'nate
w:
:a._-r-.:*

in ix quarts o water.

\Vhen it is enough, take it up, pick

o the eh and lay it by ;' put in the bones again, and about

two pounds of any freh h, a_very little piece o lemon .pcel,


_ a bundle o weet-herbs, -Whole_pupp_-:r, twn or tnree hlades of'
' mace, a little piece of hore-raddih, the crut o a.penny-loa,"*

_
_

a little parley', 7cover it cloe and let it boil till there is about'
_tw0 quarts, then train it o and adJ an ounce o vertnic:lli',2
' et
it'on the
re,.and
let itholc
boil inoftly.
in takeoutthc
the-mean time
take a French
rioll,
cut a.little
the top,c'umb.

'

_e.. t.

.ry the cru brawn in butter, take the fleh o the rih you laid
by, cut it into little pieces, put, it into a auce-pan, with tWo
' or three poonuls of the oup, hake in a'little iuur, put in a
spiece
o butzer,
a little
pepper
in i
the auce-pan
over
the re
till and
it is alt;
quite hake
thick,them=togrther
ithcll'lll theroll

an,

'With it, pour your oup into your dih, let the roll Wim in the
"middle, and end it'to table;

__

L'' '

' _' 1

-.

*
I

._,- .7 ;* - .. '_z-'To make an cy/lsrmp.

,. ,,, ,

..

' : YOURlet'ock
mu be made
of. any. ort aopint
thltheplace
' zaords;
therebeabout
two quarts,,-tnke
n:oylers,' ct
_-heard,th_cm, put them into a_auce-pan, rain-the liquor, let _
_ .them tew two or 'thrge minutes in their own liquor, then take
-Lve xr..a.-*c_*.z-*r.he_.

the hard parts o the oyers, anl bear, them in a mortar, with
.ghe yolks o our hard eggs; mix them with ome o the oup,

.put them" with, 'heother-part of the Qyers and liquor into a'

auce-pan, a little nutmeg, pepper, and alt; (lir them well tof
gether. 'and let it, boil a quarter of an hour.

" .endittotable.4'3.

.'

Dih it up, and

4.]

.-

.a

-"-

:' ZTo. apt-an. -a.-'mo-*.1dh'<P-

'I
LK-'i
'

TAKE a quartp almonds, blunch them, and beat them

'in a marble mortar, withtheyolks o twelve hard eggs, till


_ Ehzy an; 3 ne pat; ;_
I, ..

..-.

them by dggrees with two qunrtso


.

I.

'

-.,
"un-zi'

.,.__ ..:.-.4-,,

-.. .k __-_,....--., -... _-..__.

'

made Plain and Ea?

_ ,- '

;=*-,m -rz m:1'v9='f" 7v

'

"15'1'*

new millt, a quart o cream, a quarter o a pound of double


rcned ugar, beat ine, a penny-worth of orange-our water,

r"-,

ir all well together; .when it is well mixed, et it over a' low


re, and keep it irringquiclt till the while, till you nd _itjs' ,
thick
If youenou$h;
don t be then
very pour
careful,
it into
_it will
yourcurtlle,v
dih, and
' end it to '-table. '
4
'

TAKE two quarts


_ Toomake
water,a atice'oup.
pound of rice,
' ' ' act little
. '1cinnzez'
' 3'
W MIT_'._$w*:
4
LTZHPWTrZW-P'TFW'AzJB'FWH'ZM

mon 3, cover it cloe, and let it immer very otly till the rice;"
is quite tender: take out the Cinnamon, then wceten it to your:

palate, grate halfa nutmeg, and let it and till it is cold; then' '
beat up the yolks of three eggs, with halfa pint o white wine"

mix them very well, then ir them into the rice, et them on *
2 low re, and keep tirring all the time for fear o curdling.

*
-1v-'.e._

When it is o a good thickncs, and boils, take it up.


lirring it till you put it into your dih.

_.

To make a barley heep; i

Keep, < -

i; - --

'

_lr i'

TAKE a gallon of water, halfa pound o' barley; a bladept'

two of mace, a large cru o bread, a little le'mon-peel. Let


it boil till it comes to two quarts, then add half a pint-o white
' wine, and wcetcn to your palace. '
, =
' T - ' - "

To make a turnipotlp. '


TAKE a gallon of Water, and a bunch o turnips, pa're their',
ave three or four out, put the re into the wctater; with hal an
i-* -I {"*'"*.w" ct,.

ounce o whole pepper, an onion uck with cloves, a blide 'of _ .

mace, half a nutmeg bruied, a little bundle of \veet-herbs,'_


and a large crull ol bread.

Let thee boil an hour prct'ty't'atL

, then lrain it through a ieve, queezing the turnips through ;'


wah and cut a bunch o celery very mall. et it on in the li-qiuor
on the 're, cover it cloe, and let it lew. In-the mean _

._-- -.-'_ _1

time and
cut
the craped,
turnips
avedwith
dice,
and two
or
hips
carrots
clean
carrots
into you
and
the p0t
cut
in into
little
the
pieces:
celery,
put
and hall
thethree
other
theemall
tur-,
half ' ' _ A _ g-l '

fry brown in freh butter. You mut our them r, and twd
or three onions peeled, cut in thin ices, and fried brotvn; then
ut them all into the oUp, with an ounce of vcrmicelli,

' ' **

Let

your oup boil otly till the celery is quite tender,-and your oup

good. Seaon it with alt toL+


your palat'e. ' *

', e

* ' li't-i"
'wMfX'
in',
Al;
A',i..,

'

-.Lga.k-rn-. A>-_.e'_

.' ' ix' Art .of Canter),


--.lv -:-'ct-.

.. -' __

' '

-ict 21: make an'eggoup. 'i


r ' -'

BEAT the yolks err' twoeggs in your dih, with a piece o

od4.\xv.u-'-

_ . b'utteras big as a. her: egg, take a tea-kcttle o boiling water


" in one hand, and a zoon in the other, pour in about a quart by

degrees, then keep &in-ing' it all the time well till the eggs are
4-_

well mixed, and the z-utter melted; then pour it into a auce

pa'n, and keep lirris-g it all the titne till it begins to tmmer.
Take it o the re, amd pour it between two veels, out of one
into another, till it is quite mooth, and has a great roth. Set'
' it on the tre again, Lsep irring it till it is quite hot; then pour
it into the oup-dih, 1.:1d end it _to table hot.
.*-v

To make peae parridge.


1.
_.<
._s "____
_'_
___-_id_
_*_
_A_
t-_'. -_'.-.>-.v_-.4

TAKE aquartor green peae, put to them a quart of water,


a bundle of dried mi:.:, and a little alt.

Let them boil till the

' p peae are quite tender; then put in ome beaten pepper, a piece
of butter as big as a walnut, rolled in flour, tir it all together, -.
and let it boil a ew minutes; thcn_add two quarts of milk, '
7 let it boil _a quarter of an hour, take out thenzint, and erve
it up. .

To make a white pot,


TAKE two quarts of new milk, eight eggs, and half the
.- '1s.-_ n.-_A-ux
va
_*. ; -._-,..-ng
Au_.__
e tw-zae*nax.*

Whites, beat up with a little roe water, a nutmeg, a quar


.

ter of And
a pound
of ugar;
cut eggs
a penny
very bit
thin
i JJiceS,
pour your
milk and
over. loaf
Put ina little
of
'weet butter pn the top,
hour,
_ _ ' .

Bake it in a low oven half an


'
-

o make a rice tibi/e par.


BOILa pound of rice in two quarts of' new _rnillr, _till it
is tender and thick, beat it in a mortar with a quarter o a
-' pound
weet
almonds
then boil
_two
of
cream, of
with
a few
crumbs.blanched;
o whiteibread,
and
two'quarts
or three

blades of mace,

Mix it all with eight eggs, a little roe-"wa

ter, and _ weeten to_ your tae.


_

Cut ome candied otange andxz

citron peels thin, and lay _tt in. Itmu be put into allow
OYFU!
.

,
\

av

Q
*

.,

U''
"e_._

'-*.WWm-Mm
v:* -'F ,*' -"*

made Plain and Ea. _ p


X

. '

To Wake rice milk,

153'.

i \ TAKF. half a pound o rice, boil it in a quart o water,


with a little Cinnamon. Let it boil tillthe water is all waed z
zgkz great care it does not burn, then add three pint' o milk,
Fn'd the yolk o an egg beat up. Keep it irring, and when it

t.....-.t..,_4.

boil; take it up. *_ Swceten to your palate.

[V i'

. -

i Tomakeanarangefool." 'i

_
l
-"*.."U'-"
z**..
v>,'
-*'-'*.wv-__\-__.
'.,,v.A.v,_

TAKE the juice of ix oranges and ix eggs well beaten, I,


pint of crcam, a quarter of a pound o ugar, a little cinnamon .
and nutmeg. Mixall together, and keep irring over a low * - _ T '

mWar-'NJ
Ic-E<_. HiN.,_.\'I
MT._* ,"maw.*zTZ_"N

re tiil it is thick, then put in a little piece o butter, and keep


' irring till cold, and dih it up._

_ _

>

To make a H'q/Imi'er eal. _ _

- -_

TAKE a penny loa, cut it into thin lices, wet them with -

7 . _

' ack, lay them in the bottom of a dih: take a quart ocream, v -

'

'5 beat
ix eggs,
poonulsSweeten
o roe-water,
mace,
and up
ome
gratedtwo
nutmeg.
to youra blade
tae. ofPut
all , - i. > '
4 re',or
this into afear
auce-pan,
and keep
irring
all thetotime
over a pour
low
of curdling.
\Vhen
it begins
be thick.
it into the dih over the bread.

erve it up. .

Let it and till it is cold, and i

'

->

To make a gaoelzerryjbol. --

- *

TAKE
two
gooeberries,
et to
them
on the
reyelq
in
about
aquart
ofquarts
water.o When
they begin
immer,
turn
low
the water
and begin
out; tothen
plump,
withthrow
the back
them
of into
a poon
a cullender
carefully to
queeze
drain '

the pulp, throw the ieve into a dih, make them pretty weet,
and let them and till they are cold.

In the mean time take

tw'o quarts
new nutmeg-t
milk, andirtheit yolks
o four
eggs
beat
up'
with
a littleof
grated
otly over
a ow
re;
whenv

' ,*

it begins to immer, take it o, and by degrees' ir it int i the


gooeberries. Let it and till it-is cold, and erve it up. l'you
make it with cre'am, you need not put any eggs in: and if it
is not thick enOugh, it is only boiling more gooeberrics, But _ *
that you mu do as you think proper.

. .-o.
a'ea-..n I.-'in'

2: * - 'as-i;

Ie.e--e.c-<iwz%

- _

' _Tq make fir-mio',

* ' TAKE a quart of readYi-'ooiled whea'tStwo quart' of' milk. z


.

-z

quarter of a,pound o'currants cleanpicked' andMahed llir

-'
<M'.BN-.a_A--;h_Aym.nt-. .,_.
&...-4

i .

thee together and boil them, beat up the yolks of' t'h'ree or our
' eggs, a little nutmeg, with two, or .threepoonuls of milk, aid
in
she wheat;
them and
tOgether
a . ew minutes. Then
weeten
to yourir
palate,
endlitfor
to.table..'

, To MHL'E.'PIIl')Z p2rric!ge,,_cr barley grud.


TAKE
a gallon
water,
half aa pound
ofapound of
_raiinsof
clean
wahed,
quarterofofbarley,
a pounda quarter
of eiir- r
. fants clean wahed and picked. B vil tl'h'e till above half the
water is it>to
w-aedwithutwo
or hdctdihal'f
three l'lades
Then
fWeeten
your palatc, and
a' pint of'
of mnce-.,
white w'ine.

'71a hzqkertt'Jd wheat.


PUT your wheatinto a auce-pad ji' when it is hot, ir in:
. _L .-AM_,'..\.i_Nx-o

good piece of bulter,- a -little' gmtcd


and
-yourp.date.
' i' nutmeg,
' ct
- weeten- it'to

_
,)."--

11-

, ..h _

'._,_.':':Tg mail-e pluzii gfqel; _ j'.

' ---.-TAKE two quarts of water, two large poonuls of oatmeal'


\

it together,
t-lade or
of mace,
littleit piece
_ ir
ped;
'boil it fora t'e'o:
ix two
minutes
(zakea.eare
don't o
boillcmon
over)

.v_..- .-

then rain it o, and put it into the auce-pan again, with half
aabout
poundtenofminutes,'add
currzants clean
wnht-d
and picked. little
Letgrated
them nut
boil
a glas
0_white'winl:,_a
_' ting, .and weetcn to Your palliate. -

_ _
' i

'_

A _.*Y_'o 'pal'teaomf_lzrzy-pudu'ug._

'_iJI'AKE a quart of milk, and o'ur ay-leaves,. et it on the

in
cl'-.43_,-.4\;'_-."A-v. .: _.-

re to boil, beat up the yolks o two eggs, and ir in a little'


alt. ._Take two' or three poonl'uls of milk," and beat up 'with

'your eggs, and ir in your milk, then. with a wooden poon in

one hand, and the our in the other, ir it in till it is of a god!


thicknes, but not too thick.

Lct it boil, and keep it irring,

then pour it into a dih, and lick pieces oi' butter here_and there"

.
3'
,

U. You may omit the egg i you don't like it; but it is agreat ad-l
.

dition
to the itpuddina
andand
a little
of buttcrirrcd
in the
o'
milk makes
eat- hort
nctc._piece
'Take
out the bay-lcavci

before you put in the our. 1

'

ct

'

._51;

. ....._,o_w.zl.-

_ 'Izqde'Plain var_:d_,Ez{& A

'1 A. , T i

an citrine-ilbby-udding;_

'

'l l

zW3-w1>-'-_..-_,;s.* _

TAKE 'a quart- of water, et it on to boil, put in a piece of

wher, and-ome alt; when it' boils, ir in the outmeal as you,


ame our, till it is o 'a good thieknes. Let. it bo'l a few miq

lum, pour it him" dih, and (lir k pieces of butter in it: or

_t

a.

'wim wine and ugar, or ale and ugar, or crcam, or new

"ilk, This is be madqwith SFOIFh-o-ltlneal


_ i i' 'Te miake ctan'e'a-gelkiir rrk'pae,f.-._ .. .I'r
v

BEAT he" eggs' Whites'ndyqlks'vcry well.

raini

me':= -. :v.-*,

hmiQ'i'camb
he" Putand
We?
quarters
of a Pound
lm
mlYFF
wih-your
egg? inofa whit:
b-Ioniugar
o: itintoa;
over:

rchung-dih of coals, and keep canunually iirring it t;" it


arc-[ding hot,

In the m'ean time grate ome nuz'mcg in a quart.

>milk gnarr: s 'th'enOur it im'o your et-'ss and wine- me?

ming calding hot.

Hold your hand very high as you pour it,

nd ornebody tirring it all- th.e time you are pouring in the'


nilk: then take it o the chnng-d'h, et it before the re half '
1..
n hour, and erve it upq. .
1
'i.'.m.-u.-_.n- . .
_..\

_ _ v

Town-'ce another ade pt-I. -

TAKE a quart of'new' milk, four Naples bicuits, crumble


hern, and when-the milk boils throw 'them in. Ju' give

-'if
"guy-t
.

[one boil, _take it o, grate in ome nutmcg, and weetet to


'Lul' palate: then pour in halfa pint o ack, tlirring it all the
w:
_.-.-_
_.99.,_.*i
. qe. -_.

'.mc, and crveit up. You may'cru'mble white bread, inead


It' ieuit.
'
'
' i
"
.
Onrmaceitlbmn.
. . i:
_-_.BOlL a quart of crcam, or new milk', with the yolksi'o' two' . i
ggst r take-a French roll, and cut it' as thin as pobly' '
'on
can in little pieces; lay it in the dih you intend for the,
oet.' When the milk boils (which you rnu keep irring all i
he time) pour it over thebread, and ir it together; cover it ,- -

._* -.o >_. 'u

ar

.._-.-d"-u.n-ant*_+N"M '.,v,.4'_*u'",_,.

loe, then take a pint ol canary, a quarter da pound o ugar,

nd'grute in 'ome nutmeg. \Vhcn it boils pour it into the.


aiik, irringit all the time', and erve it up. ,
_ , -. *
, 1
To make: 'airebaiyzpudd'r'lgn ' i. i
A .
DREAK an egg into ine our, and with your hand worlt up;

tN.

s &nuch as you can into as ii pae as is poible, then mince


r as mall as herbs to the pot, as mall as if it were to be .1. '

z-"M'airn-'uNun

lifted z' i
-p-_*'
'." _-.

. .'._
\-_-,.._
r
-. :,-._ .r4,. -_

'156

ii it 'A

i,

.'.

Tbtizilrl cif'Cookiry,

:*.'*. '. r*-

. . fted;
o cut: then
putv in
etaaquart
little alt,
of milk
a little
a-boiling,
beaten cinnamon,
and put it inand
theugzrg;
pang

a picce of butter as big as a walnut, and irring all one way. i;

XVhenit is as thick as you would have it. ir in uch another 'il

' butter'
picce ofhere
butter,
and there.
then pour
Send
it into
it toyour
tabledih,
hot. and ick
'
pieces
. , of' *

To make bayritlcrn i

i r r. F

TAKE a ew-pan, put in ome butter, and let it be hot: in zr


. the mean time take halfa pint of all-ale not bitter, and irin

ome our by degrees in a little o the ale; put in a few cur-'r


vants, or chopped apples, beat them up quick, and drop a large

pooni'ul at a time all over the pan. Take care they don't lllcl'

together,
an egg-nice,
when they
ofa;
ne brown,turn
lay them
them with
in a dih,
vand throwand
ome-ugar
overarethcrrri
Garnih with omngc cut into quarters.

_ w ___a,,mrzmrirtm,_i
PUT to half a pint of thick cream four egga well beaten,r
little brandy, ome nutmeg and ginger.

Make this-into a thick;

batter with our, and your apples mu he golden pippins parri:


and choppedwith
a knife;
all an
together,
andinfry
themir'
butter,
ct At any, time
you maymix
make
alteration
thcl'ritrcrrI
*'i\@. .

' with currants. ;


-_..,-.<
z.t7.:
.._ -. _*.;'

Another way.

r
)

v- DRY'ome of the ne ouir well before the re: mixjtj


'with a quart of new milk, not too thick, ix or eight eggs]
a little nutmeg, a little mace, a little alt, and a quarter olr'!

Pint of ack or ale. or a glas o brandy,

Beat them well tri;

..:-....4
:. _..-0 _,.-

gether, then make them pretty thick


with pippins,
and'i fry
them;
.dy'
_
' _
_
A

.
.

r . _ 'To make apple fritterr,

_. . .L_...,._'

'i
-:.u.-'.

'A BEA-r'tha you" Of eight eggs; the whitcs of four well tc-l

'getherz and rain them into a pan; then take a quart of creirrrI
make
it as hot
you oif
canack;"
bear three
your quarters
nger inofit,'a then
put-lo:
it a quarter
ofa85pint
pint of
zl:H

and make a poet of it. NVben it is car-i, put it to your cgg'r"


. - ' beating it well together; 'then put in nutmeg, ginger, full?
d_._....'_. . _1_

my.

and cur to your liking. Your butter hould be pretty thigh]


.
til

...u.....4a-.

'

245..

J _ 157' .'

made Plain And

'v

hen'pul in'pippins iliced or craped,_and ry them in: good deal


>xbutter guidi- '
ilTo Make curdfritlmr

: ;

* ' w. - ' '

HAVlNG a handful 'of curds and a handful oour, and ter'


zggs well beaten and lrained, ome ugar, Cloves, mace 'and

mtmeg beat, a little aron; lir all well together, and fry them '
quick, and o a ne light brown.

To makefritlera royal.
"TAKE a quart of new milk, put it into a tillet or-auce-p '
pan, and as the milk boils up, pourin a pint o ack, let'it boil

up, then take it-o, and let it and tve or ix minutes, then . ' (kim o all the curd, and put it into a baont beat it up well .

with ix eggs, eaon it with nutmeg, then heat it with n*

_-3;.-' .- 'met-r.*nct._.-r,.,,'me-t:_m*c-znr

Whlk, add llour so make it as thick as batter uually is, put in

Eome ne ugar, and ry them quick.

- T0 makehii-ret iltcrs.-

"

. '

'

'

TAKE a pint of pulp o kirrets, and a poonul of our',


l

the yolks o our eggs, ugar and pice, make it into a thick '

latter, and ry them quick.v

i '92 make wbiterilctlerr.

.- _ -'

.' ''t._

HAVING
rice, wah
vebeatit
or xin
everal
water',
and-dry
it very ome
well beore
the treit : inthen
a mortar
very i 7
.gw..,

ne, and t it throw'h


o a lawn ieve,
. that it ma.Y be verY i'"e

You mu have at lea an ounce o tt, then put tt into a auce.

N- >.-_
'i
"4F(7f
N'.D-'*M'-M:L-'R*T'*NR1_*

pan, ju wet it With milk, and when it is well incorporated

With it, add to it another pint of milk; et the whole over I


liovc or a very low re, and takecare to keep it always moving, ' i
put
in athe
little
ome candied
grated,
it over
treuti ar,
l it and
is almo
come tolemon-peel
the thicknes
of akeep
ine 'i
pae, our a peal, pour it on it, and pread it abroad with a - >
rolling-pin.
When
quitenotcold
littleour
morels,
taking
care that
theyit isick
onec'uttoittheinto
Other;
our 'i '
handsand roll up yourrittershandomely, andry them. X hen '

"you erve them up pour a little orange- our' water over them,
land ugar. Thee make a pretty ide-dih 3 or are Very pretty
to garmh a ne dih with,- *. t . 1
*-v....'.n,,._,
a-.w..AI-.-L-

i , I 353
Q--A "N

- -

7 .Ybt Mr! qfCbokbiy,

i."
-.-.-'."
V
_ -.*.' i To".izr'.
make Watctfrr'tterra
4
..
'.3Zi7w:
.TAKE a pint of water, put into a auce-pan,.a piece of but.
'ter as brg as a walnut, a little alt, and' ome candied lemcn,

. Peel minced very mall. Make this boil over a ovc, then _puz
in two good handuls oour, and turnit about by main rength

till the water and our be well mixed together, and none orh:
la ick to the auce-pan; then takeit o the ove, mix in (he

yolks of two eggs, mix them well together, continuing to put irr' r
more, two by two, till you have irred in ten or twelve, and your '
pae be very ne; then drudge a peal thick with flour, and dip. i

ping
and lay
your
it on
hand
a pcal.
into the
kVhcn
our,it take
has out
lain your
a little
pae
vthile
bit by'
rollbit,
it, 1

and cut'it into little pieces, taking care that they tick not one l
to another, fry them of a ne brown, 'put a little orange-owct 1
water over them, and ugar all over.
"
'

To mer-'ce jrmgedrrrferr.

TAKE about a pint of water, and a bit of butter the bign'es

' of an egg, with ome lcmou-peel, greenif ybu can get it, rapcd

'. -a4.-_.-*._4.- _

preerved lemon-pcel, and criped orange-owers ; put all '.o


' gether in a ew pan over the re, and when boiling throw in
ome 'ne flour; keep it irring, put in by degrees mme cur
till your batter be thick enough, take it o the re, then tak:
an ounce of weet almonds, tour bitter ones, pound them in:
mortar, ir in two Naples bicuits crumbled, two eggs beat; ir
all together, and more eggs till your butter be thin enough to
' be yringed. Fill your yringe, your butter being hot, yrinzc
your fritters in it, to make it of a 'true lovers-knot, and being

Well calcured, erve them up for a ide-dih.

'

At another time, you may rub a heet of paper with butter, \


.4..
. _,;c.-.-'.>_0.4. .

over which you may yringc your fritrers, and make them in
*4A_ -.

.what hape
Yourfritters
butter will
being
hot,drop
turno.
theYVhCn
P'lpc
_, 'upide
downyou
overpleae.
it, and your
eaily

fried rew them with ugar, and gluze them.

. '.t*.0..-_u
.in,
_-. -. r\

-. _""T_AKlEfome
Toofmake
oine-Zra'uer'z'tterrr
the rnalle
vine-leaves yiou can get, an-l
having 'cut o the great alks, put them in a dih with um:
Frenchhandful
brandy,ofgreen
lemonmixed
ruped,with
andwhite
'omewine
ugar;
take;
i 'good
ne our,
or ale,
let
your butter be. hot, and with a prro'n drop in your butter, take

e 'great care 'they don't ick one to the other, on each fritter lay:
leaf;
.- ".-..i,. _,.

._:_ -..-__aM.

'

*'

"m;22.Pra;,.-a,z>z any;

- '

' 43? *
-.x:u.n,. mvr

g; (ry tli'em'rquiek," and rew' ugar over: them-[and giant? i


them with'a _red-hot hoveL'T -_ *_ - _ _
., _ i .
i
\ ,_ _
With*. all ritters- made with milk and Eggs you houm have

-,r

beaten 'clnna'mon 'and ugar'in a auccr, and either quegzc in _

Grange over it; 'or 'NUN'S-'as Of White Wine, and o throw ugar
all over the dih, and thiry hould be fried in a good deal'oat'; i i
therefore they are be fried in bee-dripping, or bag-s lad) whet?
it can he done.-

- . -. .

_
'i - -,_ . ,. ,._,'q- -,.,v

To make clary friitm. '


.-"'-f{-'"'->_
'Idv-w-'y'u .=. l.L.,I'._A

TAKE your clary leaves, cut o the alks,

dip them one by "

_...;.e-xu.'M'Tz-u*-'u"-.'_,,

cne in a batter made with milk and our, 'your butter being, hot,

fry them quick.

This is a pretty heartening dih for a ick or'

weak peron 5 'and comrey leaves do the ame way.

_.

_
Ta'mal'e applemzer.
o
. ,
,
)
,
.
A
, '
_. .
CUT your apples in thick ices, and fry them ofa ne light
brown; take them up, and l'ay them to drain,- keep them a:
- _

whole as you can, and either pare them or let it alone; then

make a battcr as follows: take ve eggs, leaving out two Whites,


beat them up with cream and our, and n little ack 3 make it 4

the thicknes of a pancake-batter, pour in a'little melted butter;


nutmeg,'and a little ugar. xlLet your batter be hot, 'and drop
in your fritters, and on' ev'ery one lay a iice of apple, and then _
_more batter on them. Fry them o a ine light brown; take them '
up, and rew ome double rened ugar all over them,

.z-'An-'e
Tj-pj
rzv,_

'

..

Tomke'zmainbndfmze. i' *

'.' '- ma:


w._'qNI-.*

'ct b

GET a pound of jordan almonds, blanched, leep them in a


pint of weet'cream, ten yolks o eg gs, and four whites,"'take.- i'
out the almontls and pound them in a mortar ne; then-mix
them again in the cream and eggs, put in ugar and grated 'white
bread, ir them well together, put om e freh butter into the ' A _
pan, let it be hot and pourit in, '_ittrmg
p xt in_ugh,
_th'e turn
pan, lt
tillinto;
they . -'

t.'A
*-**4
-\-''1
"1V,w.v z-'nr-'7m\w 3._,_,-Hey.,
wgfi
__h,"
,,-py-z_, ..,..

'

are of a good thickncs.: and when


_ it is eno
dih, throw ugar over it, and erve it'up. '_
-

'

'g-0

mic4kt3f 4' 'it

- _

_ _

.'

t "A

'
_

TAKE a quart o milk, heat in ix ore'ighf egg',


half the whites'dut; mix it Well till your butter-13 o l-

rein-r
'
a ing

lhicknes.

Ypu mu oberve to mix your our r wit


h 'a lithe
n.'lk, .
,

_*_'=_:r.* i

,,-___,-_

'360

.i
.w'a:'p-_\.m"ame:>_a.r*'z_r.;!.Le:-ar-.z;*"'?-.";*

_ .

he dirt ry' Cod/cry;

.''t
'_H:
>.-_'.
..*x*l
'..>-<
.-0-v..

milk, then' add the re by degrees 5 put. in two'- oonuls or


beaten ginger, a glas o brandy, a little alt; ir all together,

make your ew-pan very clean, put in a piece o butter as big \


asawalnut, then pour in a ladleul o batter, which will maker *

paneake, moving the pan round that the batter be all over the
Pan; hake the pan, and when you think that ide is enough,
tos it ; i you can't, tum it cleverly, and when both ides are

done, lay it in a dih before the re, and o do the re.

You

mu take care they are dry; when you end them to table rew
a little ugar over them.
7 -

To mal-(ne pa'ncrrku.
TAKE halfa pint of cream, half a pint o ack, the yolks
o eighteen eggs beat ne, a little alt, half a pound of ne tr
gar, a little beaten einnamon, mace, and nutmeg; then put- in

as mtrch our as will run thin over the pan, and ry them in
freh butter. -This ort o pancake will not be crip, but very
' gwd. ,

'

i -

'

A econd ort q nepancalcer. 'i

'-

TAKE a pint of cream, and eight eggs well heat, a nutmleg


grated, a little alt, halfa pound o good dih-butter melted;
mix all together, with as much Hour as will make them into:
' thin batter, ry them nice, and turn them on the back of a
plate.
'
_
I

TAKE ix new-laid

A
eggstbir'dhrt.
well beat, mix them
' with a pint y

of cream,
ofa make
poundthe
o butter
ugar, o
ome
gratedthicknes.
nutmeg, \
' and
as mucha quarter
our as will
a proper
_ i 'Fry thee ne pancakes in mall pans, and let your pans be hot.

You mu not put above the bignes o a nutmeg o butter an


.n.'A
t.'-u*'a-m.-2.*_-

- time into the pan._

.dfmrtbm, tal/ed, A quire of paper.


TAKE a pint of cream, ix eggs, three poonuls o ine
- our, three o ack, one of orange-ower water, a little ugar,
and half a nutmeg grated, half a pound o melted butter almo
_**.-;-a-cw.r

cold; mingle all well together, and butter the pan for the r
pancake; let themrun as thin as poible; when they are ju
'Colour-ed they are enOught and o do with all the ne pan'
*-

. any

,
.'\';'.":

'j , htdgPlm'ndtzd Eq/Jv.

7"
*161_.

-=.

''ezaazer:ap@rara,'-i*f
&...-'a
._.. _-,_..IA

a' Quart-'o
cream,
and' three
poonula
our as _ _'
lite, et it on
a aw re,
and keep
itct irring
till it of
is thick
pap,

Stir in hal a pound o butter, a nutmeg gratcd; then

=-.,'

't'*Aw
-*":'-.-r-.

pour _'lt otrtint'o 'an earthen pan, and when it is cold, ir in


three or our poonuls o our, a little alt, ome ugar, nine '

a_,.,

eggs
beaten;
mixcre'am,
all welluetogether,
andand
ry one
thempoonul
nicely; - i
Whenwell
you'
have no
new milk,
'_
a._ v
,

more of the our of rice.

_,

_ -

. . ..a

*"""r-_
.-4JLi"man,
-+n'*> Y*;W'"I'<P"Wn7"
...

To brake a pupton of apples,


PARE ome apples, take out the eores, and put them into a
lkillet: to a quart-mugul heaped, 'putjn a quarter of a pound
of ugar, and two poonuls o water. Do them overa low
re, keep them irring; _add a little Cinnamon; when it is quite

thicktand like a ma'rmalade, let it and till cool. Beat up the '
yolks of four or. ve eggs, and lir in a handul o grated bread ', - _ and a quarter of a. pound o reh butter; then orm'itinto what
hape you pleae, and bake it in a low oven, andthen turn _it _
pptde down on a plate, or a econd coure; 3 . '_.
_
.

'A i To brake brae/L- cops.

',
*.__
---[
,... _ArA _

l Eft

CUT twelvelarge apples in halves, and take out-the c'ores, i' i a


place them on a thin patty-pan, or mazareen, as cloe'toge
ther as they canlie, with the at ide downwards; quecze a' '

lemon in two poonuls o'orange-ower water, and pour over


them
hred
ome
ine,inand
throw
over and
them,
grate 3'ine
ugar
all lemon-peel
over; iSet them
a quick
oven,
halfand
an _ _
hour will dothem. When you end them to tablF, throw-ne

ugar all over the dih.

, .

'* >

r.

gaze-m
_.l,,.aez.y,

' '>

'

To bake apple: Whole.


PUT your apples into an earthen pan, with-a l'ectwclot-es,v

.(i

.33
._. -J>1'i*-.rx'm-

alittle lemon-peel, ome coare ugar, a glas o red 'winez put


them into a quick oven, and they will take an hour bakinga ' ' ' '

faen) pears.

_l

_ _

.' 7_'-i*pV-.'@*vr-'n-"r:'s.5r

PARE ix pears, and either quarterthcm or do them Whole:

they make a pretty dih With one Whole, the re cut in,quar
ters, and the cores taken out. Lay them in a deep earthen pot, in.
.l._
_- *wrtlt..ct
r
5.,
*'

'.i62 _

'> The Art a Cookery,

ctwith a few eloves, a piece o lemon-peel, a gill o rede-ping, 'z


and a quarter ofa pound o ine ugar. If the pearsare very i
large, they Will take half a pound of ugar,v and half a pint of
_red wine; cover them cloe with brown paper, and bake therin T
till they are enough.

'

Serve them hot or cold, ju as you like them, and they will ,

be very good with water in the place of wine.

7' l

To ew pear: in a auce-pan.
PUT them into a auce-pan, with the ingredients as before; 'z
cover them and do them over a ow re.v When they are i
enough take them o.
'

. . To ate pear: purple.


" _PARE four pears, cut them into quarters, core them, putt
'them into a ew-pan, with a quarter o a pint o water, a quar

'_ter ofa pound of ugar, cover them with a pewter-plate, then *


cover the pan with the lid, and do them over a low re. Look
- at them often, for fear o melting the plate; when the in,
_ enough, and the liquor looks oa ne purple, take them o , and *
lay them in your dih with the litor; when cold, erve th'ttn

up o: a ide-dih at a econd coure, or ju as you pleae. l.


i-j

ir ew pippins wboe.
i -

-'

twelve golden pippins, pare them," put the paring!

into a auce-pan with water enough to cover them, a blade'oh


maee, two or three cloves, a piece olemon-peel, let them im

.: i

. 'ner till there isju enough to ew the pippins in, then rainit,
i

vl

, and put it into the_auce-pan again, with ugar enough to malt

' it like ayrupz, then put them in a pteerv'ing-pan, or clean new!


.. t

pan, or large auee-pan,-'and 'pour the yrup over them. Ltti

l
r
-.

-*

there be enough to ew them in z when they'are enough, which

.I

.'.

ou will know by the pippins being oft, take them up, lay theml

v'

an a little dih with the yrup: when cold, erve them up-ztar

"l

not, i you chue it.

73
t

'"ac.

,_ _.

'
-

'

Aprmy made-dih.

'

half a pound _o almond's blanched and beat line with;

' _a little roe or ora'nge-lower Water, then take aiquart o wett'


thick cream, and boil it with a piece o Cinnamon and mick;

weeten it with ugar to your pzilate, and mix it with you


__ almonds: ir it well together, and rain it through'a ieve. Let'
Xwr
___-"...
,-. -__. .u

I
'-.\.s..

_l

iiiz'adr iizin'ehd Eayi.

._ '763'v i

your cream cool, aadthicken _it with the yolks o iYeggs; then .

'garnilh a deep dih, and lay palc at the bettom, then put id
hred artichoke-bottoms, being r boiled, upon'thet a little
melted butter, hred citron, and candied orange; o do till your
dih is near full, then pour in your cream, and bake it without

a lid. When it is baked, crape ugar over it, and erve it up


hot. Half an-hour Will bake it.

i i

To make kiclghawr.

MAKE pu-pae, roll it thin, and i you have any moulds, _work it upon them, make them up with preervedpippins. You . '
may ll ome with goocberrics, ome with raberries, or wha't
you pleae, then cloe them up, and either bake or fry them 5

throw grated ugar Over them, and erve them up.

'

Plain
perdu,
or cut
'cream
. HAVING two
French
rolls,
themtoo/Is."
into lices as thick as i
your nger, crumb and cru together, lay them on a dih, put
to them a pint of cream and half a pint of milk; rew them '
ever with beaten Cinnamon and ugar, turn them frequently till
they arc tender, but take care nor to break them; then take
them
fromlices
the cream
with
the eggs,
ilice, And
break
eggs, i
turn your
of bread
in the
ry four
themorinve
claried.
butter.
Make themover
o athem.
guod brown
notforblack:
crapecta little'ugar
'T hey colour,
may be but
erved
'a e; '

cond coure dih, but are ttel: or upper. .

a middle
at tpper:
' llN theShiamohgundy
top plate in thefor
middle,
Whichdih:
hould
and higherthan "i
the re, take a ne pickled herring, bone it, take oi' the head,
and mince the re ine." In the other plates round, put the ol
lowing things: _in one, pare a cutumber and cut it very thin 5
in another, apples pared and cut mall; in another, an onion
pceled and cut mall; in another, two hard eggs chopped mall,

efhe Whites in one, and the yolks in anorher; pickled girkins


In another cut mall; in another, celery cut mall 3- in another, Plckled _ red cabbagc chopped ine ; take ome watucrces . .
r clean wahed-and picked, llickthem all about and between

every plate or aucer, and throw aertion flowers about the


Freics.
have oil
and Vinegar,
and alemon
eat
.Ylithctit. You
l it mu
is prettily
et out,
it will make
pretty, to
gure
_I) the middle o the table, or you may lay them in heaps in 'i

.dlh. _lyou have not all thee ingrcdients, et out your plaus
"

M a

' ' 'or

154

' U The Art of Cookrrj,

or aucers with ju' what ou fancy, and in the'room 'of'z


up;,. a_ .

pickledlherring you may mince anchovies,

'

'

'

*_

'-,-1'>

*
.

-'--r,-.r,';
__,_
_v

_'Tomakeatanby.

TAKE ten eggs, break them into a pan, puit to themalittliz

alt, _bcat them very well, then put to them eight ounces _of lpaf.
ugar beat ne, and a pint o the juice o pinach. Mix them
_

Well together, and rain it into a quart of cream; then grate in

, eight ounces of Naples hicuit or white bread, a nutmeg grated,


_a quarter of a pound of Jordan almonds, beat in a mortar, with
a littlejuice o taney to your tae: mix thee all together, put

fit

. it into a ew-pan, with a piece of butter as large as- a pippin.


Set it over a low charcoal tre, keep it irring till it is hardened
very well, then butter a dih very well, put in your taney,'beke
it, and when it is enough turn it out on a pie-plate; queeze the
juice of an orange over it, and throw ugar all over. Garnih
with orange cut into quarters, and weet-meats cut into long
bits, and lay all over its ide.
'
'
'

Another way,

'_

I' 4-

.-

N:,p ,.;.'

TAKE alpint of cream and halfa pint o bianchedalmonds


beat ne, with roe and orange-owcr water, ir them toge
ther over a low re; when it boils take it o, and let it and
_ till cold ; then beat in ten eggs," grate in a mall nutmeg, four
Naples bicuits, a little gratcd bread, and a grain'of mut'k.
Sweeten to your tae, and if you. think it is too thick, put in

...W,

ome more cream, the juice of pinach to make it green; ir it


, well together, and either fry it or bake it. If you fry it, do on' zw'.-...._.-_.
de r,_ and then with a dih turn the other.

..
-. \

_ t To make a hedge-bag.
' TAKE two' quarts of weet blanched almonds, beat them
1Well in a mortar, with a little canary and orange-lower Water, to
- keep them from oiling. Make them into a i pae, then beat
-in the yolks oftwelve eggs, leave out ve of the whites, put to it'
- a pint of cream, weetcn it with ugar, put in half a pound o

...-'04.
.'.....-.

weet butter melted, et it on a furnace or low re, and keep

continually irring till it is i enough to be made into the form


[L'ii.
;i_n:-.-AuiL."x-L

of a hedge-hog, then ick it full of blanched almonds lit,

, and uck up like the briles of a hcdge-hiog, then put it into a


dih. , Take a pint of cream, and the yolks of four eggs beat '

ttp, and mix with the cream: weeten to your palace, and keep
_

" them irring over a low ire all 'the time till it is hot, then
pour
'
. .-.

. ,.-.-.*
.- ,

_ _en-u<_mv-_.-

made
Plain
Ea[y.. let it and till
165
l i pour it into your dih
round
theand
hedge.hog';
it
s cold, and erve it_up.

.-

Oryou ma make a ine harthorn jelly, and pohr into the


dih, which will look verypretty. a You may eat wine and ugar '

with it, or eat it without.

'

Or cold cream weetened, with a glas o white wine in it and

,- .thejuicc ofa Seville-orange, and pour into the dih. It will be


ame.

pretty for change.


_
. .
. A
' This is a pretty ide-dih at a econd coure, or in the middle
_or upper, or in a grand deert. Plump two currants for the 1

. eyes
Or make it thus for _rbange.

TAKE two quarts of weet almonds blanched,,twelve bitter ' i '


.o.._Mu-. .-u. >

ones, beat them in a marble mortar well together, with c'ana


ry and orange-ower water, two poonfuls of the tincture of
-aron, two poonfuls of thejuice of orrel, beat them into a ne
...-Lia
4

pae,
put in half
apound o melted
butter,
mi_x.itanupOunce
well, of
a' i. ' .
little nutmeg
and beaten'mace,
an ounce
of citron,
orange-peel,
both cutbeat
ne,upmix
in in
thehalf
yolks
eggs, v -
and
half the whites
andthem
mixed
a oftwelve
pin-t of cream,

halfa pound of double rened ugar, and work it up all together.


If it is not i enough to make up into the form you would have
it, you mu have a mould for it; butter it well, then put in your i
ingredicnts, and bake it. The mould mu he made in uch a \ *
"manner, as to have the head peeping out; when. it comes out
' ..
53,
X.

of the oven, have ready ome almonds blanched and lit, and
' boiled up in ugar till brown. Stick it all over with 'the al monds;
and or auce, have red wine and ugar made hot, and thejuice '
o anorange. Send it hot to table, for a r coure. '
*
You may leave out the aron and orrel, and make it up like .
chickens, or any otherhape you pleae, or alter the auce to

your fancy. Butter, ugar, and white wine is a pretty auce for 1
either baked or boiled, and you may make the auce of what

..colour
pleae;
or put
intoit afor
mould,
with half
a pound
of - ' I"
tcurrantsyou
added
to it;
and itboil
a pudding.i
You
may ue
cochineal
in the room
aron.
The following
liquorofyou
may make tio mix with your auces:
'heat an ounce of cochincal very ine, put in a pint of water in a.
a'killet, and a quarter o an ounce of roch-allum 3 boil it till the
goodnes is out. rain it into a phial, with an'ounce of ne

ugar, and it will keep ix months,

'Mz
'on-Mt
'-

'

. _- '

To'

'

r.. ._a,- ,

m._Lafu
-..-me;-;2>'_J(a_'n.d;-uc.\=-<.9*-:

wars .

- : _ ' ef/"1" if WW >l - '


" To hake-pretty almom puddingrr i

i 3 _, TAKE a pound and a half of blanched almonds, beat 'chim


ne with a little roe-water, a pound o grated bread, a pound

and a quarter o ne ugar, a quarter of _an ounce o cinnamon,


and a large nutmeg beat ine, half a, pound o melted butter'
mixed with the yolks of eggs, and our whiles beat ne, a pint of

ack, a pint and a halfof cream, ome roe or orange-ower.


water ; boil the cream and tie 'a little bag of arOn, and dip in
the cream to colour it. Fir beat your eggs very well, 'and mix X
* with your butter; heat it up, then the pice," then the almonds,
then the roezwatcr and wine by degrees, beating it all the time',

.'-*..;.... ,r''. .

\
,..

Ji LT.'
.'.'.*

then the ugar, and' then the cream by degrees, keeping it ir


l
_ iring, and a quarter o a pound of vcrmicelli. Stir a-l
together, X

have ome hog's guts nice and clean, ll,them only half full, and
. as you put in the ingredients here and there, put in a bit of ci

' '_tron; tie both ends o the gut tight, and boil them about a quar
' 'ter _o an hour," You may add currants for change.

To maleefried toas.

TAKE'a penny loa, cut it into iccs a quarter of an inch


. 'thick round ways, toa them, and then take a pint o Cream
nd three eggs, halfa pint o ack, ome nutmeg, and weetened y

o your tae. Steep the toais in it for three or our hours, then l
i" -. have ready ome butter hot in a pan, put in the toals and fry *

ithen: brown, lay them in a dih; melt a little butter, and then p
.- 'jnix vi'hat is left; if none, put in ome wine and ugar, and pour;

- 'or/er them. They make _a pretty plate or litle dih for upper. r

Teew .a brae? Fy- -

'

SCRAPE them very clean, then gut them, wah-them and


the roes in _a pint of good iale beer, to preervc all the blood,

and boil the carp with a little alt in the water.


'

In the mean time rain the beer, and put it into a aucepan,
with a pint of red wine, two or three bladcs of mace, ort-t

Whole
black and
white, of
an weet-herbs,
onion (luck awith
half a pepper,
nutmeg bruicd,
a bundle
piecie_cloucs,
oft-le
;

qn-pecl as big as a xPence, an anchovy, a little pieceo


i: _re-radih. Let thee boil together oftly l'or a quarter oan
our, covered cloe; then irain it, and add to rt half the hard

w roe pat to pieces, two or three poonfuls of catchup, a quarttr


_p'a pgu'nd of freh butter, and a poonul of muhroom prcltlc,
let it ped, and ltcep irring it till the auce is thick and enough.
._
_
X,
r
. ..
.
. I.

' l'i '

mad; Plain and Eajji

167[r --. wants any alt, you' mu put ome in ttheh talte there of 1.
t';.' roe, and beat it up with the yolk of an egg, ome nutmeg, .,
3.;- _, -. little lemon-peel cut mall, fry them in freh butter in little
c;.'.. es, and ome pieces o brcad'cut three-corner-ways and fried _*
L,.,_.t-:n.

When the carp are enough take them up, pour your

{..t_:-7i over them, lay the cakes round the dih, with hore-_radih
_rz;_.-:-_-d
ne,
friedthem,
parley.
Theround
re lay
on thg
the,
steed
liclcand
about
and lay
them.
thencarp,
icedand
lc-v ' .
"Tw-'-r,mw,'zv

my: notched, and laid round the dih, and two or three pieces
or. 23: carp.

them to table hot.


. 'Tizie boiling Send
o carp
at all times is the be way, they eat'

f-_-:L::: and ner.

".-

The lewing o them is no addition to the

agtz, and only hardens the ih and poils it. lyou would have ' *
'a
..

.
Pa: zauce
white, put in good h-broth inead o beer, and
w:..:;t wine in the room of red wine. Make your broth with

an; .ort o freh h you have, and eaon it as you do gravy.

_N'MtWP-o-zj

To fry carp.

-_

FZLST cale and gut them, wah them clean, lay them in
a ciau'n to dry, then our them, and rythem of a ine light
brawn.

Fry ome tonl: cut tltree-corner-.\'.'ays, and the roes;


'w
7'

when. your h is done, lay them on a coare cl0th to drain.


-I,e*: _* --ur auce bebutter and anchovy, with the juice o lemon. 7

Y.
'-v
-l1,'.'
.. . _

awn-Lq'e'p'qtz-N'w-

'Lrz _ our carp in the dih, the rocs on each ide, and garnih
wi; '.he fried toa and leman.

"

. o_

\
_

To bake a carp. -

QCALE, wah, and clean a brace o carp very well; take

'in
- 'u-,.u -wern-"7,-:. gl-Poz*-f !>-*r u

an
eL-thcn
enough
clcverly
butter
the pan
littfe,
lay inpan
yourdeep
carp;
eaontoit lie
with
mace, in,
cloves,
nutmeg,
anda. . i
.'

Had: ard-il white pepper, a bundle of weet herbs, an onion, and

\_

van _iZSi'Yj pour in a bottle o white wine, cover it cloe, and let U '
them bake an hour in a hot oven, if large; i mall, e. les time

will do them. When they are enough, carefully tal'ce them-up _ _


and lay them in a dih; et it over hot water to keep it hot, and
coveritcloe, then pour all the liquor they were baked in into a . ' i
__

uucepzn; let it boil a minute or two, then lr'ain it, and add
halfa pound o butter rolled in our. Let it boil, keep lirring
it, queeze in the juice o half a lemorr," and put in what alt: .
you want; pour the auce over the h, lay the roes round, and

Liitlh with lemon. Obcrve to kim all the at otheliquo'.


M4-

':.

_.

..

u.

To-.
,

. .-1

24.'
.2'.*3-J';:.L"_".-:'."

\o
.

'YCS

\
-,.. _.'...'.
:.a.L__*<i:; tn*_-;*

_ '_ *.:.'_'bejfr' qf.Cbocry, _l i

.= _
"
-i' Tbf'y'tenrb. _ '1 *
=-.--: ,-. A'*
. SLIME our tenches, lit the kin along the backs, 'and withct
the point o your knife raie it up from the bone, then cut the
kin acros at the.head and _tail, then lrip it o, and take out
_the bone; then take another tetich, or a ca'rp,' and mince the

eh mall with muhrooms, chives, and parley. . Seaon theni


> with alt, pepper, beaten mace, nutmev, and a few avoury herb)
'1.
..

minced mall. Mingle thee all well together, then pound them
in a mortar, with crumbs ofhread, as much as two eggs, oakgd
in cream, the yolks of three or four eggs, a'nd a piece of butter.
' When thee have been well pounded, uthc tenches with this
farce: take Claried butter, put it into a pan, et it over the re,

and when it is hot lour yOur tenches, and put them into the pan
onea byvone,
anu fry
themthero'wn;
then hot.
take them
lay them
i i in
coare cloth
before
tre to keep
ln-theup,mean
time ,
,:-. a-idr
.any:
:.-2_.<._,;L-.u;_.

_ pour all the greae and fat out of the pan, put in a quarter ofa
pound of butter, hake ome flour all over the pan, keep tirring
'with a poon till the butter isa little brown; then pourin half a

pint of white wine, ir it together, pour in half a pint of boiling


water, an onion uck with Cloves, a bundle of wcet'herhs, and
a bladeasoryou
oftly
twocan
of mace.
for a quarter
Coverof
them
an hour;
cloe, then
and let
rain
them
olew'as
the lii *

<.
.

4-i
*-..-_'v
,,->.,\-v__4'l.V

i21'.'A"-.._
*-.
"'*w'-"a-.

-quor,
put it
thepan
again,
twoboiled
poonuls
of catchup,
have ready
aninto
ounce
o ttucs
or add
morels
in halfa
pint ip L'

-." .'<._', .

.---._N:->."__L._v-*\..,._ wI_-"*.' 4-_,'.L;

Water tender, pourin trues, water and all, into the pan, a few I
muhrooms, and either half a pint of oycrs clean Wahed. in '*
their own liquor, and the liquor and all put into the pan, or ome

crawh; but then you mu put in the tails, and after clean 7
ricking them, boil them in half a pint of water, then lrain the
iquor, and [put into the auce: _or take ome fih-melts, and tos
up in your auce. All this isju as you fancy. - A.

When you nd your auce is very good, put your tench into
pour
the pan,
the make
auce them
over quite
them. hot,
Ga'nih
then lay
with
them
leman.
into your dih,ct

and
-

_Or you may, for change, put in halfa pint of ale beer in- _'

_lead of water.

You may dres tertchju as you do carp,


i

Te roq/t _a cqd's _bmd,

'

'VVA'SH it very clean, and core it with a knife,'lre_wia little

'i ' , ' thing


thea hre'may
it. theAllre,
the with
wateromethan?.
alt onbehind
it, andit,laythat
it in
lew-pancall'
before
comtsif

made Plain and Ea; _ .i

ct ' 369

.w:r.-'v-z_ -.TPWTF.

comes from it the r half hour throw away, then throw on it


a little nutmeg, cloves, and mace beat ne, and alt; flour i:
and hate it with butter. When that has lain ometime, turn.
'and eaon it, and hae the other ide the ame; turn it often,
then baejt with butter and crumbs of bread. -If itis a large

"head, it will _take four or ve hours' haking. Have ready ome i '
.mcltcd butter with an anchovy, ome of the liver of the fih
boiled and hruied ine; mix it well with the butter, and two? .

yolks of eggs beat ne and mixed with the butter, then rain ' _
them through _a ieve, and put them into the auce-pan' again,
with a few hrimps, or pickled cocklcs, two poonfuls of red *
wine, and the juice of a lemon. Pour it into the pan the .- z
head was roaed in, and lir it all together, pour it into the
auce-pan, keep it irring, and let; it hoil; pour it into a
haon. Garnih the head with fried h, lemon, and craped

hore-raddih.

ne'-'-..r
_-_-

If you have a large tin oven, it will do'betteri


To boil a cad'rbelad. T

_ i,

SET a ihekcttle on the re, with water enough to boil it, * '
a good handful of alt, a pint of Vinegar, a bundle of weet- p.
herbs, and a piece of hore-raddih; 'let it boil a quarter of an .
hour, then put in the head, and when you arc ure it is enough' .

.wW' -mw'vqg-zyv-.

lift up the h-plate with the h on it, et it acros the kettle to "

.5_.-.",

drain, then lay it in your dih, and lay the'liver on one ide;
..

Garnih with lemon and hore-raddih craped; melt ome but.


ter, with a little of the h-liquor, an anchovy, oyers, or

hrimps, orju what you fancy.

* -

Toete rod.
CUT your cod into lices an inch thick, lay them in the i * "
bottom of a large ew-pan 3 eaon them with nutmeg, beaten

pepper and alt, a bundle of weet-herbs, and an onion, halfa


' pint of. white wine, and a quarter ofa pint of water; cover it

cloe,
and let it tmmer oftly for ve or ix minutes, then
queeze in the juice of _ailemon, put in a few oylers and the
___-1
_,or
w."
..1l. ,. , r>7,:.

liquor rained, a piece of butter as big as an egg rolled in our,


and a blade or two of mace; cover it cloe and'let it tew'otly, '

haking the pan often. When it is enough, take out the w'eet-'

herbs and onion, and dih it up, pour the 'auce over it, and '
Farnih with lemcn, _
_"

.ii

__'F I

1
,haw-ar"
\. L:I. '. _,-l
.

'

'70

a: ra- Ar': of Cautery;

,_

z i: i ' '.'7' To frieaey rod.

-4 \_"*_ , i

.,.-.

IMv-*>v_<:-*Y<T

.' GET
the ounds,
blanch
them,Ithen
themounds,
very clean,
i and
cut them
into little
pieces.
theymake
be dried
you

-. .N .L ._ .L,.

' ' mu r boil them tender. Get ome of the roes, blanch them
and wah them clean, cut them into round pieces about an inch

thick, with ome of the livers, an equal quantity of each,'__t<z

na.;4.ng<i.'$k'

make a handome dih, and a piece of cod about one pound'in


the middle. Put them into a ew-pan, eaon them with a little
beaten mace, grated nutmeg and alt, a little bundle o weet.

.<-.-m_.,

herbs, an onion, anda quarter ofa pint oh-broth or boiling


water;
cover them
cloe,
let them
a ewwith
minutes:
then
i put
in halfa
pint o
red and
wine,
a fewew
oyers
the liquor
I,

trained, a piece o butter rolled in our; hake the pan round,


and let them lew oftly till they are enough,take out the weet
herbs and onion, and dih it up. Garnih with lemon. Or you

ad-1*_.L4-'h._:;&'.-*1l_':J*._-,N3.>_'-J_.4*5-',d.

may do them white thus; inead of red .wine add white, and

a quarter of a pint o cream.

'

'

iA at'.A'>.t4v-t.

*-

To bake a cod': head.

BUTTER the pan you intend to bake it in, make your head
.

very clean, lay it in the pan,'put in a. bundle of weet-herbsmx


onion uck with cloves, three or four blades o mace, hale
_ ..large poonul of black and white pepper, a nutmeg bruied, 3
quart o w:-ter, a little piece of lemou-peel, and a little piece of
'ick
hore-raddih.
Flour all
yourover
head,
a littlerapings
nutmeg all
overover
it,
picces'o butter
it, grate
and throw

A
2.
r
3
2-

that. Send it to the oven to bake; when it is enough, take it :


put of that dih, and'lay it carefully into the dih'you intend to 4

erve it up in. Set the dih over boiling water, and cover it with '

9 a cover to keep it hot. ln the mca_n time be quick, pour all the *j
.

liquor out'of the dih it. was baked in into a auce-pan, et it on

the re to boil three or four minutes, then rain it and put to


it a gill o red wine, two poonfuls of catchup, a pint a
ihrimps, half a pint of oyiers, or muclcs, liquor and all, but
i -r lrain it, a poonul o muhroom-picltle, a quarter-of a
_.-<.:.-':-..-,
Lx.

' pound,0 butter rolled in our, ir it_all together till it is thick

r and boils; then pour it into the dih, haverendy ome toacut
three-cnrner-ways, and ried crip. Stick pieces about the head

and mouth,
andcraped
lay thehore-raddih.
re round the
Garnih with
i - lemon
notched,
andhead.
parleycriped
in a
.

>>
.

'plate heore the re.


erve it up hot.

Lay one lite of lemon on the head, and


'

.
.
I

Martium-1245.- v

* ' *- t7-z-'*'

_ e lI'a bioilbrimp, ced, lmbriJwiting, or baddotk. '


*_ FLOUR. it, and have a quick clear re, et"your gridiron.

high, broil it of a ne brown, lay it in our dih, and for auce


have good melted butter.

Take a lob er, bruie the body in -

the
butter,
mall,it put
together
the baons.
melted
butter,
makecutit the
hotmeat
and pour
intoallyour
dih, into
or into

Gar'nih with hore-raddih and len-ton.

' ,_

Or ojer mce made thy.


TAKE half a pint of oyers, put them into a auce-pan with
their own liquor, two or three blades of mace; Let them tm- .

mer till they are plump, then with a ork take out the oyters,
Brain the liquor to them, put them into' the auce-pan again,

.r
"-\N.W-Wc.
...-w
-u_w>n.-m_<.,'-uTs

. with a gill o white wine hot, 'a pound of butter rolled in'a'

4.,_.-._:-*.,m.A.-__A\e,,.>-<_.,_-'_l

little our; hake the auce-pan often, and when the butter is

melted, give' it a boil up.


'
*
'
Mucle-auce made thus is'very good, only you mu-put them"
into a ew-pan, and cover them cloe; r open, and earch'

that'there be no crabs under the tongue:

4l '
'

Or a poonul of walnut-pickle in the butter makes the auce


"good, or a poonul of either ort o catchup, or'hore-raddihj
auce.
, deal * oihore-raddih
' Meltctyour butter,- crape a good
ne,.

'yev

put it into the melted butter, grate hala nutmeg, beat up the
yelk of an egg with one poonul o crcam, pour it into th'e
butter, keep it irring till it boils, then pour it directly into
vyour baon.
p
_
_
'

'

To dreit Irn-Je'h. -> '

'*"' _

twnwe
'x"'n" 1

dis-to all orts oflittle h, uch as melts, roach, &e. they

h0uld be ried dry and of a ne brown, and nothing but plain


ny
r..
'sih-lot.
*--_*

._butter. Garnih with lemon. ' > " '


And to boiled almon the ame, only garnih with lemon and i
hore-adtlill.

i' '

A'\_.s_.'>."t-:

i And with all boiled fih, youihould put a 'good deal of alt
and liorcqaddih in the water; except mackrel, with which

u'v.1

put alt and mint, parley and ennel,*which you mu chop to


ptn into the butter', and ome love calded' goocberries with

them.

.lbFy
-"w-_u.
.

And be ure to boil your h Well; but take great care


I' - i
durt breqsk' '
'
-

'

'* -.u=.a_=_. .v
** -_.-__ *__

.'o-._ l-A._ .-<u_. u._ -_ @

'i I7a_ i

_
'a

'

XrlQf-Coakery,l_

.' i. _4-,\_-__.To &railmackreLr

,_ 1. ,

\
CLEAN them,cut o the
heads, . plit them, eaon them

a"

* Wi2h3pepper and alt, our them, and broil" them of a ne

brown." Let your auce be plain butter." _


i 2

ma.

__ l

To broil weaverr

4 .

*'

' GUT' them and__wali them clean, dry them in a clean cloth,
pour them, then broil them, and have melted butter'__in a cup; 1

They are ne th, and cut as rm as a oalz'but you mul: tale:


care not to hurt yourelf with the two harp bones in the head.
vTo boil-a turbut. '

' 'LAY it in a good deal of alt and'waterctan hour or two, and


ifit is not quite weet, hit your 'water ve or ix times; r
put-a good deal of alt in the mouth and belly.

_"

ln the mean time'et on your h-kettle with clean water and


alt, a little vinegar, and a piece of hore-raddih.

.l.
,_"3.
.-v,_-, , a

When the

water boils, lay the turbut on a h-plate, put it into the lect
tle, let it be well boiled, but take great care it is not too much
done; when enough, take o the h-kettle, et it before the
-'...
i- <-.m-a_.nM'-_'

re, then careullylit up the h-plate, and et it acros the kct


' and
tle tobruiev
drain:in ineither
the mean
time melt
dealpf
frehnndthe
butter,
the body'o
onea good
or two
lobers,

-'..,t.-..'

- meat cctut mall, then give itaboil, and pour it into baons. This

is the be auce; butyou may make what you pleae. Lay the
h in-the dih.. Garnih with craped hore-raddih and lemon,
and pour a few poonuls of auce over it,
N-LA.

To bake a turbut.

'.1

TAKE a dih the ize of your turbut, rub butter all overit
_"hick, throw a little alt, a little beaten pepper, and half a large =
'_nutmeg,
ome parley minced ine and throw all over, pour in: 3
pint of white wine, cut o the head and tail, lay the turbutzim i

LJct_-.-_.'
cut_'a-ai
*'w.-dU*

the dih," pour another pint of white wine all over, grate the 1
other halio the nutmeg over it, and a little pepper, ome alt 'z
and chopped parley. Lay a piece of butter here ano there.all l
Over, and throw a little our all over, and then a good many i
crumbs o bread. Bake it, and be ure that it is o a ne brown; \
N-.._*
-mu-o.uba-w-m'

. pour
then it
layinto
it ina your
dih, ir the auce in your dih all together, X
auce-pan, hake in a little our, let it boil, then
' ' ir-in a piece o butter and two poonuls of catchup, let it boil

and pour it into baons. Gamih your dih with lemon; and you
'

-1,

'

\
MMQ-nW-MJ

made Plain and E'a. ,

' 17 3
,....\

my add what&e.
you- lf
fancy
to theturbut,
auce, half.the
as hrimps,
muhrooims,
a mall
wineanehovies,
will do.
-.

It eats nely thus; Lay it in adih, kim o all the fat, and
pour the re over it. Let it and till cold, and it is good with vineoar, and a ine dih to et out a cold table. '
_ . ._'

0- dres a jole i pick-'11 zlmon. i

i' 'LAY it in freh water all night, then lay it in a hlplate, ptit '
'w-'1i;"
"M'_l'r
-'-_r-v--t* .

itabladc
into aorlarge
tew-pan,
eaon
it with
a little whole
twoio
mace in
a coare
mulin-rag
tied, apepper,
whole onion, a nutmeg bruied, a bundle o weet-herbs and parley,

alittle lemon-peel, put ito it three large poonuls of Vinegar, a'


pint o white wine, and a quarter of a pound of freh butter
rolled in our; cover it cloe, and let it immer over a low re
for a quarter of an hour, then carefully take up your almon, and
lay it in your dih; e't it Over hot water and cover it. _ In the
6.:un,-*''

mean time let your auce boil till it is thick and good.' Take
out the pice, 'onion and weet-herbs, and pour it over the h.
Garnih with lemon.:.' ..z

v-_5.-,-t."m

i To broil almon. "


i

- * ' -' "

freh almon into thick pieces, lour them and bioil

them, lay them in your dih, and have plain melted butter in
I cup'

Bhiedahnor. i i

'rh'KE a mite"piece cut into lic'es &that-ran, inch (liiclc'z,;bt,tt- _ct ,


ter the dih that you would erve it'to table_on, lay the liees t

in
dih,
talteeel,
othe
theeh
kin,omake
a'orce-meat
take
thethe
eh
of an
a almon,
ani equalthus:
quantity,

_.

beat in a mortar, eaon it with beaten Pepper, alt, nutmeg, - .


two or three Cloves, ome parley, a ew muhrooms, a piece of _
' together,
butter, and
a dozen
beat
ne.
all' " * . ct
boiltentheorcrumb
ofacoriander-eeds
halpenny roll in
milk,
beatBeat
up _our-

' eggs, ir it together-till it is thick, letit cool and mix it well ,


together with the re; then mix all together with our raw eggs; 7
on every ice lay this force-meat all over, Four a very liiztc
melted butter over them, and a ew crumbs of bread, lay a crui-z

round the edge o the dih, and ick oyers round upon it. -' * '
idal-te it in an oven, and when it is of a very ne brown erve
' it up; pour a little plain butter (with a little red wine in it . ,

Z into the dih, and thejuice o a lemon: or you may bake it in '
'
,
.

-']..i<U\ 4-*
\

'l
L'Zbyiijg
I.-_-. .
7:1.

..__17'4.

: '

_-=_T!2e A'l'q Can/cety',

t.-A

any'dih, and when it is enough lay the lices ln'totnothn

con.

dih; Pour the butter and wine into the dih it was bakedin,
give
it intothe
thejuice
dih;o Garnih
Thisitisa aboil,
ne and
dih.pour
'Squeeze
a lemon with
in. lemcn,

..

hawV
-\"J'> n.a"-i';

.
_.

To broil muchel-whole. . '


- CUT o their heads, gut them, wah them clean, pulling;
_the roe at the neck-end, boil -it in a little water,,then bruiciti

'with a poon, beat up the yolk of an egg, with a little nutnv.

a little lcmon-peel cut ine, a little thyme, ome parley boilil


and 'chopped ne, a little pepper and alt, a ew crumbs of:

";.'
a...

bread: mix all 'well together, and ill the mackrcl; louth!

'-well, and broil it nicely. Let your auce be plain butter, With
' in little eatchup or walnut-pickle.
o;

To _brail ber-rings.
'

<

them, gut them, cut o their' heads, wah then'

xlean, dry them in a cloth, our them and broil them, but will:
your knife ju notch them acros: take the heads and mail,
them, boil them in mall beer or ale, with a little whole peppcn

--_.;<
.-;.:!
-u'.-.0-..'.

-- and onion.

Let it boil a quarter o an hour, then irain'in;

i*
U:
[.'n
-.Au_v--num.w, *'-vJ.o-,_..m-,v. _l._

thicken it with butter and our, and a good deal of muardw


Lay' the h in the dih, and pour the auce into a baon, or:
zplain melted butter and muard.
-

..u

CLEAN them. as above,


Tofrzyfrybierringr.
them in ct butter, have
_
nearly:1

good many onions peeled and cut thin. vFry them of_ a light;
'brown with the herrings ; lay the herrings in your dih, th

' lthe onions round, butter and muard in a cup. You mu-il?
them with a quick re.

Ta-drei berring and cabbage.


BOIL your cabhage tender, then put it into a auce-plan
.and chop it with a poon ; put in a good piece of butter, let 1!

* lew, lirring let it hould burn. Take ome red herringsan


'' q

;plit them open, and toa them bcore the re, till they 'all

>.h0t through. Lay the cabbage in a dih, and lay the herrin,v
WW'J
NNW"
aav-

'on it, and .end it to table hot.

Or pick your herring from the bones, and throw all over you!

yeabbage.

Have ready a hot iron, and jut hold it orertlw

' -.- herring to make it hot, and endi: away quiek.__


i,

I.__.. .._..._.._.
"...-0

'*

,,

4.

.l _
h-K n',t-

made Plain inn' Eajj. '

i.

'175

'i
1,.-,..,

' To [make water-eal


TAKE ome-o the malle plaice or ounders you can get, - wah them clean, cut the ins cloe, put them into a lew-pan,
putjul: water enough to boil them in, a little alt, and abunch
ti-parley;
when
theytoare
enough
table inand
a oup
dih,
with the
liquor
keep
them end
hot, them
Havetoparley
but- _, i
ter-'in 'a cup.

i T0 ew eelr.
SKIN, gut, and wah themct very clean in iit or eight waters, '
' to wah away all the and : then cut them in pieces, about as
long as your nger, put jul: Water enough for auce, put in a.
mall onion luck with cloves, a little bundle of weet-herbs, a . r

i bl3de'0r two of mace, and ome whole pepper in a thin mulin- *_


a? Cover it cloe, and let them lew 'very oftly.
o ok at them now and then, put in a little piece o butter _
rolled in our, and a little chopped parley. When you nd they' 3 '
are quite tender and well done, take out the onion, pice, and _

iveet-herbs. Put in alt enough to eaon it. Thenjdihithem , L

, 4 z

up with the auce.

I'0 ew ed: will: broth. .


CLEANSE your eels as' above, put them into a auce-part - i
with a blade or two of mace and a eru of bread. Put ju
water
to cover
them cloe,
and let
lewbroth:
very
o'tly; enOugh
when they
actre enough,
dih them
up them
with the

* ,

.andhave a little plain melted butter in a cup to eat the eels ',
X with. The broth will be very "good, and'iris t for wealtly '
- and eonumptive eonlitutions.

To dres' a_ pil-e.
with
'GUTit,
the tailcleane
in theit,mouth,
and makeit
lay itvery
in clean,
a littlethen
dih,
turnit
cut round'
toals v_ _ A _
.three-corner-ways, ll the middle with them, our it and ick
pieces of butter all Over; then throw a little more lour, and end . , tt to the nven to bake: or it will do better in a tin-oven before _ " '

the re, then you can hae it as you will. 'When it is done lay
't in your dih, and have ready melted butter, with an-anchovy d-olved in it, and a few oyiers or lnimps; and i there is any_' i '

liquor in the dih it was baked in, add it to the auce, and put z
jhjul what you fancy. Pour your auce into the dih, Garnih-.
.'

_
I)

it

l-L Q>LA-x-L
..tJ-,

1'76

The' Art of Ccbkery;

it with toai: about the h, and lemon about the dih.- You

hOuld have a pudding in the belly, made thus: take gratcd


PISE.

bread,
two hardcut
eggs
chopped
ine, the
halfroc
a nutmeg
a lit-if X
tle
lemon-peel
ne,
and eithe't
or liver,grated,
or both,

ma'3
d'-Z4'f7'?-"

any, chopped ne; and i you have none, get either the piece of
the liver
a cod,
the aroe
of any
mix themRoll
_all ittogeither
witho
a raw
eggorand
good
pieceh,
of butter.
up', 1*

and put it into the h's bellybeore you bake its A haddcrk '
done this way eats very well.
.
_ - i

e,_.i.,a
nd."
-,-in.9...z-_'

To broil baddorks, when

are in big/5 Z-ahn.

' ' SCALE them, gut and wah them clean,don't rip open their i
bellies, but take the guts out with the gills; dry them in a clean

' cloth very Well: if there be any roe or liver, take it out, but put
a.A

it in again; our them well, and have a clear good re." Let X

..l..-

your or
gridiron
hot for
and ear
clean,of lay
them on,then
turnlet
them
i two
three he
times
icking;_
onequick
ide
be enough, and turn the other ide. When that is done, lay
- r them in a dih, and have plain butter in a cup.
They eat nely alted a day or two beore you dres them,

T2;',;9:
am..

i;
i
i

and hung np to dry, or boiled with egg-ame. Ncwcalc is I


' __ a famous place for alted haddocks.

Lia.

They come in barrcls, l

- and keep a great while.

_
._.

' fro-broil rod-ounds.

A YOY mu r lay them in. hot water a ew minutes; take i


them out and rub them well with alt, to take o the kin and1
* black dirt, then they will look white, then put them in water, *

. pepper
and give
andthem
alt them,
a boil.andTake
broil them.
them out
XVhen
and the
our-them
are enough,
well, p

lay them in your dih, and pour melted butter an muard into
the dih. Broil them whole.
-

To frimcy cod-bzmdr i

CLEAN them very well, as'abqve, then cut them into little
pretty pieces, boil them tender in milk and water, then throw

them into a cullender to drain, pour them into a clean auce-pan,

...x
.

._'_ : ;i=:.*e =r!et: rn

eaon them with a little beaten mace and grated nutmeg, an] a

4.
' ,-.I..

very little alt; pour to them ju cream enough for auce and a
good piece o butter rolled in our, keep haking your auce-pan
round all the time, till it is thick enough; then dih it up, and

,-garnih withlemon. v _
o
U

i. ._.

_ _.

made P-'var'trandlEajh

1 A i, _ct'
'1'-'i.-*.7_
' 1,
'*"v
.r-_,,4.,
___Av
_,

gift! 't 'r

_'

-u,

'

'

*'

,_

_.

' = atire/3 almon an raurt-baailldni'

v'AFTER having wahed and made your almon very clean,


c'orethe ide pretty deep, that it may take the eaoning, take

a'guartcr of an ounce or' mace, a quarter of an ounce of cloves,


ahutmeg, dry them and beat them ine, a quarter of an ounce

o black pepper bear ine, and an ounce of alt.

Lay the almon

inanapkin, eaon it well with this pice, cut ome lemon- -' -

ptel ine, and parley, throw all over, and in the notches put ,
ahout
a p0und of 'bind
freh ' butter
rolled
flour. roll it * up
the napkin,ctand
it about
within pnckthread.
Puttight'
it inina

ih-kettle,ju big enough to hold it, pour in a quart o white


wine, a quart of Vinegar, and as much water as will ju boil it.
.Sct it over a quick re," cover it cloe; when it is enougohr.

_-"n-_"\-'n-r'

which you mu judge by the bignes of your almbn, et it over '


aove to ew till you are ready. Then have a clean napkin

.'1'e*1..'.
'1.

folded
boiled in on
the the
dihother
it is tonapkin.
lay in, ' turn
Garnih
it outthe
of the
dihnapkin
with aitgood
was i'>'_

deal of parley cripcd beore the re.

For auce have nothing but plain butter in a cup, or hore. .


'if

addih and Vinegar.

Serve it up or a r coure.

To any: nlihon zi Ia &raie.- l .

i"

an?"4_,
v,i:
._,-_
.an,_ . __.-.A _ a_-7_-: '.f
'_"
.'.-,.--,

TAKEa line large piece of almon, or a large almon-traut,

i ''mnvv-W.
...,
t.

rake atake
pudding
thus; takeanda take
largealleel,
it clean,
it *
Aien,
out the-bone,
the trake
meiat clean'
fromlitthe
me, chop it ne, wrth two anchovies, a little lemon-peel'cut
ne; a little pepper, and a grated nutmeg with parley chopped, nl a very little bit of thyme, a ew crumbs of bread, the-'youc

an hard egg chopped ine; roll it up in a piece o butter, and.


itn,it or
into
the kettle
belly of
thewill
h,ju
cwhold
it up,
it in
an oval
lewof i.
little
that
it, lay
take
hala
pound

._ta

rlt huttcr, put it into a aucc- pan, when it is melted hake in

.andul
zint of ih-broth,llr.tt
of our, lit' it tilltogether,
it is a littlepour
brown,
it tothen
the pour
h, with.
to it _'
igttle of white wine. beaon lt with alt to your palate, put
rtc mace, .cloves, and whole pepper into a coare mulin rag,'

-r.q-u-

2' 1

it, put
to the
h an
and very
a little
bundle
weet-'
bs.
Cover
it cloe.
andonion,
let it lew
otly
over aolow
re; i

i,

:_, L

in ome freh muhrooms, or pickled onescutmall, an ounce


L.
N
,v'_"of

,. .
Ft
i.

. -. , 1.:
i.
t."
i.
a
.,_;., . _. _. a.

't78 , i

on

Art of Cbaliery,

.t..;. 4.

of trules and morcls cut mall; let them all ew together z'whezl

xZL=h1't_L'27;--'_7n:4- Q

o.

it is enough, take u'p your almon carefully, lay it in your dih,


and pour the _auce all over. * Garnih with craped hore-red.
.'dihand iemun notched, erve it up hot. This is a _ne diih i
' for a r coure..
'
'
4
.

, ,_

. Set/man in caes; i'

ii.
...;
.
.<-

CUT' your 'almon into little pieces, Uchras will lay rolled i
in hal-heetso paper. Seaon it with peper, alt, and nut- 5
the inide
o the
fold the to
papcro as
i . meg;
nothingbutter
can come
out, then
laypaper
them well,
on a tin-plate
be baked',
pour a little n'rt-lted butter over the papcrs, and then crumibs of '

't.
-r.-:_ '
'-"_"r'. *.

LZW
'
:. '. .'."

i, bread all Over'them.

Do not let'your oven be too hot, or ee:

.
_ ._-"_._,a.

o burning the paper.


...
_
>..

A tin. oven before the _re does beLi

'When you think they are enough, erve them upju a's they"

are.- There will be auce enough in the papers.


_
To drctat h',

\. ._,>.

,.
* '

IN dreing all orts o at h, take great care in'tiie boiling

-'>m.-.-..'
>-- .- _.>

1.;
tun-r
fare-1
an

ofthem; be ure to have them enough, but do not let them it:

broke; mind to put a good deal o alt in, and hore-raddih'in"

'the water, let your h be well drained, and mind to cut the n
' n. When you ry them, let them be well drained in acloth,i
and cured, and ry them o a ne light brown, either in oil cr'x
._
,
.
.'77
., z.-,. -

butter. l there he any water in your dih with the boiled him
' take it out with a punge. As to your fried h, acoaro cloth it?

' the be thing toldrainiit on.,

_ _-_
eat"

'

-.Ta dres ith-h)

Min
me

OLD ling, which is the be ort o alt-fih, lay in water;


twelve hours, then lay it twelve hours on a board, and thol
_ twelve more in water. When you-boil it put it into the wami

e_- '.>1-4.,*-4nL1*\0'.,_1.Ar, .:,_..,. A

cold: i it is good, it will take about' fteen minutes boihn;


oftly. Boil parnips very tender, crape them, and put them
into a auce-pan, put to them ome milk, ir them till thick.
then ir in a good piece of butter, and a littld alt 5' when the',
- are enough lay them in a plate, the h by itel'dry, and bulifi'

-'_.._ -_. ,_4 ,.- t

and hard eggs chopped in a baon.


_
i
As to-water-eod, that need only be boiled and wcllkimmed
Scotch haddocks you mu lay in water all night; You met
-boil'or broil them. lyou broil, you mu plit them in tri"
You-may garnih your dihes with hard eggs and parnipaf

"

-*I.

'

(._;

' Way/an and any:

'v

s '79'

4.-.Wa-iuq;
may
ye
fr.-.na1,,-xe.u_s-,ze-_z,-.z

' 'To dre' Iampreyc.


be of this ort. of' h are taken' in the rivet: Severn';
nd, when they are in eaon, the hmongers and other: in ._
London have them from Glouceer. But if you are where they
are to be had r'eh,'you may dres them as you pleae.

Tary lamprejs.

' i ly.

BLEED them and ave the blood, then wah them in hot ._
water to take othe lime, an'd cut them to pieces. Fryi them in.
tt'
eucu
'In-'tur-

alittle reh butter not quite enOUgh, pour out the at, put in

a little white wine, give the pan a hake round, eaon it with >
* whole pepper, nutmeg, alt, weet-herbs and abay-lea, put in
a ew capers, a good piece of butter rolled up in lour, and the
'When
blood ; you
givethink
the pan
theyaare
hake
enough
round
take
often,
themand
out,cover
rainthem
the au_ce,cloe._ _:A i

_.-:-:.
ztzm
...;
z\.,_

then give them a boil quick, queeze in a little lemon and pour 7; ' *

over the h. Garnlh with lemon, and dres them ju what-1 . *_


way you fancy.

,:
.
thou?"
'a

To pile-brede erls.

YOU may plita large eel down the ba'clt. and joint the
bones, 'cut it in two-or three pieces, melt a little butter, put in
alittle vinegar and alt, let your eel lay in two or three minutes; '
then take the pieces up one by one, turn them round with a'
little ne kewer, roll them in crumbs of bread, and broil them

of a ne brown. Let your auce be plain butter, with thejuice


of lemon.
.
*
'

._;,
3'
,
if
ws."
42 '
_.,.
fd'
..z .
,_
r
A.
,.
__.

Wi;"
i'f'
21' .
;L? -.
'_*.
.,-\'

.s

To cut
frythem
eels. into pieces, eaon them it" i
ibi MAKE them very clean,

u:

ii,
in:

is',
L'.

with auce
pepperbeand
our
them and
them inobutter.
your
plainalt,
butter
melted,
withrythejuice
lemon. Let
Be7

ure they be well drained from the fat beore you lay them in the

dih.

'

-.

- To broil rely. '


TAKE a large eel, kin 'it and make it clean. Open the
belly, cut it in our pieces, talte the tail end, rip o the eh,
beat it in a martar, eaon it with a little beaten mace, a little

grated nutmeg, pepper, and alt, a little parley and thyme,


a alittle lemon-peel, an equal quantity o crumbs of bread. roll

j ll in a little piece o butter; then mix it again with the yolk-o

N 3

'

ct

'an -

'i

,
_c_-.taT'cI-Lna 'z

r*
.
-t,.
.
.
,_

. .-.... Wi_.

? '1 86

. -'
Ibert a" Ora/tery,
'an egg, roll it up again, and ill the three pieces of belly with it.

Cut the kin-o the eel, wrap the pieces in, and ew up the kin."
A Broil them Well, have butter and an anchovy or auce, with the;"
_ juiceolcmon. _.
_
'_ > '
. v
.

.*\z'_ v_4'l.'-.' -.T'

.. Tafarre eclr will) while/hare.

__ v

i 3.' 't

SKIN andclean your eel well, pick oiall' the eh clean from the bone, which ycu mu leave whole to the head.. Talzei 3
the eh, cut it mall and beat it in a mortar; then take half the

. quantity o crumbs o bread, bent it with the h, eaon it with


nutmeg and beaten pepper, an anchovy, a good deal o parley'
chopped ne, 'a ew trues boiled tender in a very little water," *
vchop them ine, put them into the mortar with the liquor and
a few muhrooms: beat it well together, mix in a little cream,
then take it out and mix it well together in your hand, lay it
round the bone in the hape o the ecl, layit on a buttcred pan,

*i

'.l _
.l

ii .
&ill.

drudge it well with ne crumbs o bread, and bake it.

When

it is done, lay ir-carcully in your dih, have ready hal a pint of


cream, a quarter ofa paund o reh butter, ir it one way till

it is thick, pour it over your eels, and garnih with leman.


<._.h,_L.

To dres eat with draw: rm-e.

wex.Lndam.n-4.

> SKIN and clean a large eel very well, cut it in pieces, put it
into a. auce-pan or ew-pan, put to it a quarter o a pint of wa

ter, a bundle of weet-herbs, an onion, ome whole pepper, t


blade
mace andput
alittle
it cloe,
and when
it be-J
gins toofiimmer,
in a alt.
gill of'_Qover
red wine,
a poonul
of muhz.
' room-pickle, a piece o butter as big as a walnut rolled'in flour; i
cover it cloe, and let it lew till itis enough, which you will

23?
"'f.
-._Z
'_-_"._"-a*pH-.unc,'-1>e'i_-'X-.

- know by the eel being very tender. Take up your eel, lay it

r
. H.-,qA.ru-.
. .

in a dih, rain your aUCe, give it a boil quick, and pour it ovtr
your h. ' You mu make auce according to the largenes of '

.
-<I-..

_ your eel, more or les. Garnih with lemon.

_
.

o roa a piece of fro/I) lurgeon.


'
.

GET a piece o freh urgeon of about eight or ten pounds,


' let it lay in water-'and alt ix- or eight homs, with_ its cales
on; then faen it on the pit, and bac it well with butter for
-' _a quarter of an hour, then with a little flour, then grate a nut-'

- meg nll over it, a little mace and pepper beaten ne, and alt
thrown over it, and a ew weet-herbs dried and powdered ne,
and then crumbs-o bread; then keep baingalittle, anddrudgipi

,-.'..
-'LW
. -w_.- _

.
'

_.
_ _._

w"

"maz.evm-*:af-aI
yln-'u._":,WFs-_'yLA.K*mZzMiK.;>MW'

= made Plan-pna'E-g:

ct

is:

with crumbSObrcad, and with what falls from itftillfit isenough;" i

In the. mean time-prepare this auce: take a pint o water, an '


znchovy, a little piece o lemon-peel, an onion, a bundle o
weet-herbs. mace, cloves, whole pepper, black and white, a

..\

little
piecethen
o hore-raddih;
cloe,
let it hoil a quarterol'
an hour,
rain it, put itcover
into itthe
aueeipanagairi,
poug in . i
aPiut of white wine, about a dozen oyicrs and the liquor, two

poonfuls' o catchup, two of walnut-pickle, the inide ofa crab - '


A ...;r

bruied-ne, or lober, hrimps or prawns, agnod pit-ce of. _butter I


rolled in flour, a poonul or muhromn picklc, orjuice of le

man. Boil it all together; when your h is enough, lay it ..


in your dih, and pour the auce over it. Garnih with fried
toals and leman.

' To ma az'let or cal/ar of urgeon.

'ct.

TAKE a piece of freh lurgeon, cale it, gut it,ltalte outthe

Pa:

bones and cut in length: about even or eight inches; then PO',
vide ome hrimps and oyers chopped mall, an equal quantity j
oicrumbs obread, and a little lemonepeel grated, omenutmeg, ' _ .
a liltlc beaten mace, a little pepper and chopped parley, afew
weet-herbs, an anchovy, mix it together.

'eke
War-w
t

Fit-Yf?

\Vhen it is done,

but-ter one ide oyour h, and lrew ome oyour mixture upon
it'; then
to roll
poible, prepared
and _when
iirl
piecebegin
la i'olled
up, "it"rollup'as
uponcloe
thatasanother,
in' the
the' .

ame manner, and bind it round with a narrow llet, leaving as '
much of the h apparent as may be; but you mu mind that-'V
the roll mu' not be above cnr inches and a 'hal thick, or elev

one part will he done before the initde is warm 5 therefore we

w.
- - aurea\

v 'I-

P'TTI
TT"
O'FPT
r-P*<'-eMix"
+V*'Gi*>-fT=.5K:*ZF-4a"?-W'Toften parboil the ini-Je roll before we roll it. \Vhen it is'enough,

lay it in your dih, and prepare auce as above.

'

Garnilh with '


'

l'e'mon.
-*

.,

'
- - - '
Toctboilurgton. i _.

CLEAN'yhur lurgeon,-and prepare 'as much liquor as will * '


ju boil-it. To lWU quarts u water, a pint o vincgar, _a (lick o hore-raddih, 'two or three bits o lemon-pcel, ome whole*

pepper, a hay leaf, add a mall handful o alt.

Boil. your' h

inthis,
erve itanwith
the following
meltora two
pound
o
butter,anddiiiolve
anchovy
in it, putauce
in a :-blade
o i_

mace, bruie the body. of a crah in the butter, a ew hrimps '


.or crawzh, a little catchup', a little ienion-juice; give itaboil,

drain your h Well and lay it in your dih. Garnilh with fried
oylers, iliced lemcn, and craped hore-raddih; pour your auce '
wy,
.z-i;

Ii
ion
cI
.v

:3_t_*-U_ -\

1 82

He Art o- Caeke'iy,

auce into boat' or bapm, So you may fry it, ragoov it, at;
.*Aq-pb.'"_-_"-t'_.on1*-

' Lakeit,

'
'.
**'v'..L"

Aj:

**

_ ,.

T' m'mp rod 'be Dutch way,

TAKE a gallpn of pump water, a pound of alt, then boilit i


half an hour, tim' it well, cut your eod into ices, and when-'il

the alt-and water has boiled half an' hour, put in your' llices.l zl
Two minutes is enough to boil them. ' Take them out, lay '

.
-

them on a ieve to drain, then our them and broil them. Make
- what auce you pleae,
_
p
.

Li

.,

To trimp tate.
IT mu be cut into long ips cros-ways, about an inch
Boil water and alt as above, then throw in your catc. ;i
' - Let our water boil quick, and about three minutes will boil *
broad.
it.

_ rain it, and end it to table hot, with butter and muarcl zi

in one cup, and butter and anchovy in the other.

To riraeyrale, 'or 'Lambda-II', white.


CUT the meat clean from the bone, ins, &e. and make it *

very clean. Cut it into little pieces, about an inch broad and
long, lay
your
ew-pan.
'obeaten
a pound
ofthe
-i two
fleh inches
put a quarter
of it_a in
pint
of water,
a little
mace,
and I
grated nutmeg, a little bundle of weet-herbs, and a little alt; 2
cover it, and let it boil three minutes. Take out the weet-i
herbs, put in a quarter of a pint of good cream, a piece o but- i
' ter as big as a walnut rolled in our, a glas of white .wine, keep ;
haking the pan all the while one way, till it is thick and mooth; 'i

. then dih it up; and gamih with leman. '


-'.;.-.-n,a

' Tort'my it brown.

inTAKE
freh butter;
your dih
thenas take
above,it our
up, lay
it and
it before
ry it oa
the ine
re to
brown.
keep A'
Warm, pour the at out of the pan, hake in a little our, and

with a poon ir in a piece of' butter as big a; an egg; irit


round _till it is well mixed in the pan, then pour in a quarter;
pf apint of water, iir it round, hake in a very little beaten pep-'
per, a little beaten mace; put in an onion, and a little bpndleol;
{weet-herbs,an anchovy,hakeit round and let it boil; then pon-'41
'_-.*'_.*<-w.'-_

in
quarter
a pint
redtogether,
wine, a and
poonul
catchupJl
littlea juice
_of of
leman,
iiro
it all
let it ofboil,

Wbl
ii

1 made Plain and Ea.

. i83

Is enough, take out the weet herbs and onion. and puit in the

h to heat. Then dih-itup, and- garnih with iemon.

'Tofricay eals white. - A . '


and cut
cleanvcut
otheircut
heads,
(l'r3 SKlN,
them inwah,
a cloth,
thenyour
withoals
yourvery
knic
very carefully
the i
neh from the bones and ins -on both ides.

Cut the eh'

long-ways, and then acros, 'o that each oal will be in eight

,w-'.

.pieces: 'take-the.headsand bones, then put-them intoa auce-pan


with a pint of water, a'bundle of weet-herbs, an onion, a little '
whole pepper, two or t'hree blades of mace, a'little alt, a-very
little
lemon-peel,
a little
crullof
Cover
it - i
cloe,piece
let itofboil
till half isand
wated,
then
trainbread.
it through
a ine-

Iieve, put it into a ew-pan, put in thezoa'ls and half a pint of


white wine, a little parley chopped ne, a few muhrooms cut
.mall, apiece of 'butter as big as an hen'segg rolled in our,
grate in a little
nutmeg.
et till
altogether
the tre, Then
but keep
lhakingthe
pan all
the while
the h isonenough.
dih -ct
_it up, and garnih with leman. .

To hire/2) oa'Is lro zet;


'CLEANSE and cut your oals, boil the water as in-the ore

going receipt, flour your h, and fry them in reh butter of


a ne light brown. Take the eh of a mall oul, b.-at it in
a mortar, with a piece of bread as big as an hen's eng
oaked in * '
r
cream, the yolks of two hard "eggs, and a little melted butter, a. '_

*
i -' --l.-.._

little
bit of
rhyme,
a littlewith
parley,
an anchovy,
eaonand'with
it with . ct
nutmeg,
mix
all together
the yolk
of a ran-egg
a little our, roll it up into little hallsv and fry th'ezn, but not '
too much. Then lay your h and balls before the re, Fpout" _ .
out all the fat of the pan, pour in the liquor which is boiled ,
with the pice and herbs, l-ir it round in the pan, then put in__
half a pint of red wine, a few trues and morels, a ew muh
toom's, a poonful o catchup, and the juice o half a mall le

mon.

Stir it all together and let it boil, then ir-in a .pieceof

buuer rolled in our; tir it round, when your auce-is oi a fine - U '

' .thickncs, put in y0ur h and balls, and when it is hot dih it
-up, putin the halls, and pour your auce over it. Garnih with
.lcmon. In the ame manner dres a mall tarbOt, -or any at '
1'
'i

i
o -

NAQ
e

To.

-* .<---.wm-.t.X.r-z*

i'i
p '''' -v.

.,4.,_._>._3..A'LZL-\'-.sno.a!_\l-J.n1.-dt.4e-.rea-."_2r

is; 9 i'
A

A i .v

'_zrbmrncmay,
7. 'ile &oil/eat. 'p

_
i 'i

'I'AKEv a pair of oals, make them clean, lay them in Vinegar,"


' alt and water, two h0urs; then dry them in aeloth; put them
into a ew-pan, put to them a pint of white wine, _a _bundle70f
wcet- herbs, an onion uck with ix cloves, ome whole pepper,
and a little alt; cover them, and let them boil. Uhcn they are
enough, take them up, lay them in your dih, rainthe liquor,

and thicken itup with butter and our. Pour the aucepver,
and garnih with craped horc-raddih and lemon. In this man.
ner dres a little turbot. It is a 'genteel dih or upper. You'
. may add prawns or hrimps, or mueles to the auce. .
'

T15 make a collar oa in ragoo, to look like a brea cj


r

'veal ral/ered.

'*

_xf--

TAKE alarge eel, kin it, wah it clean, and purboil it, pick

o-the eh, and beat it in a mortar; eaon it with beaten tnace,


'nutmeg, pepper, alt, a few weet-hetbs,'parey, and a little

7;-

>

lemon-peel chopped mall; beat all well together'with an equal


.

quantity of crumbs of bread; miit it well together. then take:

" turbot, oals, eate,_or thornback, or any at h that Win o"


.

- '.clevcrly, Lay the at h on the dreer, take away all the bone:

_
If?

'and ns, and cover y0ur hwi'th the fate; then roll it up as
tight as 'on can, and open the kin of your eel, and bind the

is

- muzz- wnh it. nicely, o that it may be at top and bottom, to


tand well'in the dih; then butter. an earthen dih, and et it in

'

s
7 A;

ly?
-\q.-r:'f"AesPh
*dvr-F-'r: -1ra:*'iz

__upright; our it all over, and fixt-i: apicce of butter on the top
_

- and round the edges, o that it may run down on the h; and

let it be well baited, but talze great eare it is not broke. Let
there be a 'quarter of a pint o water in the dih.
'5 _
In the mean time take the water the eel was boiled in, and all
the bones e the' h. Set them on to boil, eaon them. with'
mace, Cloves, black and white pepper, weet-herbs, an onioriJ
Cover it cloe, and letit boil till the:eis about a quarter of 1
pint; then rain it, add to it a few truiles and morels, a eit X

' munruon, two-pnoiiuls of catchup, a gill of red wine, 'an

- picce of butter as big us a large wzlnut rolled in flour.

StirLalI i

together, eaon with uit to our painte, ave ome of the arcc *

you make of the ell-and mix with the yell: of an egg, and roll
them up inlitzle halls with our, and fry them of a light brown.
Vv'hen your h is enough, lay it in your dih, kim all thear
o the pan, and pour the gravy to your auce. Let it all boil p

-._-_.m-..-_._

-*

'won-1u-

2 _

. .

. - together p

=.__ -_.=_ i:

made Plziin and Eay': _i

'41i85-1'

together till it is thick g then pour it over the _roll, and_put in i


balls. Garnih with lemom , . _
1felt-his does bei in a tin oven before the re, becaue then
(lain baie it as you pleae. - This is a ine bottom dih

'W'hf'r':. '

_.
.

you ' i

'..
"i
I

I""

...

i Te balm: mid: or [ab/left. .'

;*.:TAKE two' crabs, or lobers, being boiled, and cold, takeii


an the mc'a't out or the hells and bodies, mince it mall, and -'
P'Ut it all together into a auce-Pan; add 'o it "Bid-5 of White'
Wine, two Poonuls of Vinegar, a nutmeg grated, then let it' A

boil up till it is thorough hot. Then have ready hal ai pound *


of freh
anchovy;
the yolks
of two
cggs
beat'butter,
up andmelted
miXedwith
withanthe
butter; and
then'mix
crabs
and
butter all together, haking the auce-pan 'conantly _round till-.. '
it
is quite
hot, Then
theofgreat
of a" '
Lmb,
or loberlz
lay it have
in theready
middle
yourlhell,
dih, either
pctour ome
into the hell, and the re in little aucers round

the hell,
iiickingThis
three-corner
between
the uucers,
hctell.
is a ne toais
ide-dihat
a econd
eoure.and round the '

To butter [ab/In: another way.


.- ' *' PARBOIL your loblersxthen break th ehells, pick 'outalli _ 1 '
the meat, cut it mall, take the meat out of the body, mix it"
rine with a poon in a little white wine:
..

or example, a mall

lober, one poonful of wine, put tt into a auce-pan with the'ct' i


_meat of the lobter, four pounuls o w hite wine, a blade of

mare, a little beaten pepper and alt. utter,


Let ithake
lien/altogether'
your auceo' .

a ew minutes, then ir in a piece of b


pan round till your butter is melted, put in a poonul of vine-"
gar, and hew in as many crumbs o bread _as will make it,
thick enough. When it is hot, pour it into your plate, and'gar-f t '

nih with the chine o a lobier eut in four,


and 'broiled,
tti'o
or three

peppered, alted,

This makes
prettyadd
plate,
lobeta.
Youa may
one or a ne dih, with.

'
_r_.
Mrz -g-r'-

tea- poonul o. ine , '

ugar to your auce. '


'*','_

To 'ca Icberr.

- _.

BOlL your lobiers, then lay them bcorc the re, and baiect

them with butter, till they have a ne froth. Dih them up with .
plain melted butter in a cup. This is as good array to the full
is. roaiing them, and not half the trouble.
' . ,
-

r-i.*.' i

l
saw-.w' A

'l'
. ur
.

'm Art of Cor-tery,

Us

&d-'WHM-N
sequest:
ar-eA-td_e!t?
.-:
....
A.

.'l.

Tc make ane dih o Iobmi

.z

ct ' TA'KE three loblcrs, boil the large as above, and froth it"
A \<v .

before the re.

Take the other two boiled, and butter them at 3

in the foregoing receipt. Take the two body-hells, heat them:


hot, and ill them with the buttered meat. Lay the large iob-'
er in the middle', and the two hells'on each ide; and the two
* great claws of the middle lobler at each end; and the four

' t- pieces of chines o the two lobers broiled, and laid on. each
. end.

This, if nicely done, makes a pretty dih.

'Else-'i
'm.

To dre; a crab.
\

HAVIN'G taken out the meat, and cleaned it from the kin,
put it into a lew-pan, with half a pint of white wine, a little'

nutmeg, pepper, and alt over a low re. Throw in a ew


crumbs of bread, beat up one yolk of an egg with one poonul
of Vinegar, throw it in, then hake the auce-pan round ami
nute, and erve it up on a' plate.
_
-

MZ'L'Z LE.
-J"-'
'4
'3

'q
.'t'l-u
' t4.

To ew pra-tom, hrimpr, or crate-h.

*-a*;.r:
-'.:t-.*w .'-\*.r .-

PICK out the tail's, lay them by, about two quarts, take the
t

bodies, give them a brnie, and put them into a pint of' white

- wine, With a blade of mace. Let them ew a quarter of an


hour, lit them together, and lrain them', then wah out the
auce-pan, put to it the rained 'liquor and tails: grate a mall
'o

-.-23.;
__.y'Van:
au.wmn.-mi-r'

nutmeg in, add a little alt, and a quarter of a pottnd of butter


J rolled in our: hake it all together, cut a pretty thin toa
round a quarter ofa peck-leaf, toa it brown on both ides, cut

_into ix pieces, lay it cloe together in the bottom of your dih.


and pour your h and auce over it. Send it totable hot. It'
it be crayv-h, or prawns, garnih your dih with ome of the
bigge claws laid thick round. Water will do in the room of
"nqnapn-W-WN

trine, only add a poonul of Vinegar.

i ,

To make [relic-p: of. gerr.

'

PUT your oylers into tollop (helle for that purpoe, et then
on your gridiron ovcr a good clear re,let them ew till you
think your oyiers are enough, then have ready pme crumbs

of bread rubbed in a clean lliiPt-lll, ill your hells, and et them

' before a good tre, and bae them well with butter.
-.. .-"ma

alike; but a tin oven does them bet before the re.
.;
.
-

_.-_. _.

Let them

be oa ne brown, keeping them turning, to be brown all nvgr

They cat
much

._'_

>

-.'_ma!e Plaittandxa.

i._137

_ ly.- *'
...-v
. .-..4.

'much the bet'done this way, though mo people ew the 'Siers


fir
auce-pan,
blade of
picceinofa butter,
and with
ill thea hells,
andmace,
then thickened
cover themvwith
witha
iciumhs-and brown them with a hot iron: but the bread has' no:
the ne tate of the former. - _
__
-

-<+.,-q:_*-Yr*.-mr-x_.

-*_*'M.', _-vw
,-'l\,-._4N<*- l.'-

'To ew mut-ler; WASH them lvery clean from the and in two or three waters, v ' _ _'
ut them into a tew-pan, cover them cloe, and let them ew
'
till all the hells are opened ; then take them out one by' ne, _

pick
there them
be a crab;
out ofthe
i there
hclls,
is, and
y0u look
mu under
throwthe
away
tongue
the mucle;
to ce if

..
l'mnuma-'u-m
n_'-.,am. -l._ -_<r-.
...

ome will only pick out the crab, and eat the mucle; When you, .,
have picked them all clean, put them into a aucc- pan 5 to a uarc 3 -_
of muclcs put halfa pintof the liqupr trained through aiieve,z
put in a blade or two of mace, a picce of butter as big as a large "
walnut rolled in our; let them ew, toal: ome bread brown,
and lay them' round the _dih, cut three-corner ways; pour in.
the mucles, and end them to table hot.
'"
4

Another way 'a ew muler.

'*' W. ,4 . _.- .w-l_,.

_'
'i--.

p
.

CLEAN and tew your mucles as in the foregoing receipt, ' '
only'to a quart of mucles put in a pint of liquor and a quarter '
o a poundhave
enough,
obuttcr'rolled
ome crumbsin of
a very
bread
little
ready,
our.and When
cover they
the hotare '

, _

i tom of your dih thick, grate half a nutmeg over them, and
pour the mucles and auce all over the crumbs, and end them ,
to table.
,
* -

4 third way la depart/[Wa


STEVV them as above, and lay them in your dih; trew'
your crumbs o bread thick all over them, then ct them before .
-\_. ,.g_

'good irc, turning the dih round and round, that they may be _
'brown all alike. Keep baing them with butter, that the crumbs,

_ 'nay he crip, and it will lnakc a pretty idbdih'. You may do i p


Ft-Cklca the ame way.
'four

'

He

,,

. i
-.

'- i p

To ew tal/apt,

.z

ct*-:BOlL them very well in alt and water, take them'out and
lew them in a little of rhe'liqu'm, a little whltewinc. a little
ytnegar, two or three blade: o mace, two or three cloves, a'
*

'

_PtCEC

4. p

l..'_'i

.YJ;"

. '1883

,_WH

_>>

l'Tbll 'XrtvoCoakhyN .

L.

.L

-.=L*:i*-i
'they
!-=z.-_s: L'r.-'L_=-emt'

piece of butter rolled in our, andthejuice o aSeville Drange,

.itewlthem well and dih them up.


."..'.

- _4 _;,. _v , ,__._ , U:

...'gl'

" TAKE
___,,; ;, a quart
4 of the
Al'olragoo
large oyers
ay/lm.you can.' 'get,open
.l _ I 411.
them,
-"* *-w

. ave the liquor, and rain it through a ne ieve; wah your


oyers in warm water; make a batter'thus: Take two yolks of
eggs,
beatmall,
them awell,
in iparey,
half a nutmeg,
cuta
little-Je
monipeel
good grate
deal of'
a pOonul
cto the
juice Ora-7-,"2.,-

' of pinach, two poonuls ocream or milk, beat'it _up with


our to a thick batter, have ready eme 'b'utter' in a*iew.pfsn, 3
't.'ran:
L'JLV
t.r'Z v'sz-'fz?'

' dip your oyers one by one into the batter, and have ready
crumbs of bread, then roll them in it, and fry them _quick and
brown;
withpan,_and
the crumbs'etctthem
ofbread,and
without.
them outome
ofthe
beforeome
the re,
thenTake
have
'r

-._-,.n_-..
t:

'ready a quart o ehenuts helled and tirzned, fry them in the'

, ._w-

cur-.
._v;

x'ca'u;
_!rust
*.'*-'. '>.:.-*:;.-Lv.<

_- 'butter; when they are enough take them up," pour the at out'o.
' the pan, hake a little our all over the pan, and rub a piece of;
butter as big as a hcn's egg all over the pan with your poon',
till it is melted and thick; then put in the oyer-liquor, three
or four blades of mace, ilir it round, put in a few piliacho nuts.
helled, let them boil, then put in the chenuts, and hala pint g
' of white wine, have ready the yolks of tWO eggs beat up with I

them.
four
and ne,
poonuis
Garnih
lay the
of with
crcam;"
oycrs
chenuts
in
tirthe
alland
dih,
welllemon.
together,
and pour when
the r'agoo
it is thick
over_

-.-.

-.,>-.
* .__,I
_ l'v

You may ragoo mucles the a'me way. You may leave out. Zl
the piacho nuts, iyou don't like them; but they give the auce ii
. a ine avour. -

To ragoa endi-ve.
U .TAKE ome ne white endive, three heads, lay them in'alt
and water two or three liOurs, take a hundred of aparagus, eut'f
"la."
'vci
''i'rq-

' ' o the green heads, chop the re as far as is tender mall, lFy'Z
it in alt and water, take a bunch of celery, wah it and crapc 3

it
auce-pan,
clean, cutwith
it' ina pieces
pint ofabout
water,three
three
inches
or four
long,-put
blades of
it into
mace, i)

'.*-',
-<

ome whole pepper tied in a rag, let it lew till it is quite ten- zl.
der; th_cn_put in the aparagus, hake the auce-pan, letit irn

mer till the gras is enough. Take the cndive Out of the water; '
_\-.
-. '. .-_.\-e'.. -._
>
. ,._ ._
.
.'.4".
'.I'L
lL'.
'_rve.
.-_

, , 'drain it, leave one large head whole, the other leaf by leaf. putzc
l

it into a ew-pan, put to it a pint of white wine; cover the


pan cloe, let it boil till the endive is ju enough; then putinz tI4
- '
'
quarter!
*\

., ~ man,

'NNW-ge;

,.

rr"mngqyh
""'*..'

13'
'a

, -

, To ragoa French &am. *'

*TAK_E a aw be'ans, boil them tender, then take


pan, put in a piece o butter, when it is melted ha
rlou_r,_ancl peel a large onion, li'ce it and ry it brown in that
tter; then put in the beans, hake in a little pepper and a
little alt, grate a little nutmect in, have ready the

yolk of art a minute or two,

To 'nal-e good Lrowzrgrazy.

TAKE halfa pint _o mall beer, or a

vo o an egg beat, a little nutmeg grated, tw '


iuls o white wine, a very little alt, and l
o orItthree
roots being in the dih, pour the auce over them."
is a 2 7
together.
' ide-dih. So likewie you may dres ro'otirofallalliy
and

'net-a.

in ,

,'

"

'

C['477;37-f',:

i i;al

at'
-.'z

tgov

A i' ' i ' t!" a Che/tery; .


'- z ' Cbarrloomfrt'ed and batard. _ _

TYOU mu cut them about ten inches," and ring' 'ei

. then tie them in bundies like-aparagus, or eut them in mall


dice; boil them like peas', tos them up with Pepper, alt, and'
melted_butter.
A .

Cbardoom (i let ramage; i

t.q

aretill
lringed,
cuttender;
them aneaon
inch long,
lew then
in AFTER
a little tedthey
wine
they are
with pepper
and
alt, and thicken it with a piece of butter rolled in our; then

pour them into your dih, queeze the juice o orangc ovcr it,
then crape Chehire cheee all over them, then brown it with

a cheee-iron, and erve it up quick and hot.


To make a Srotcb' rabbit.
TOAST a piece o bread very nicely on both ides, butter it,

cut a ice of cheee about as big as the bread, ton it on both


ides, and lay it on the bread.

'

_ To trute a lVeleb rdbbit.


TOAST the bread on both ides, then toa the cheee on
one ide, lay it on the toa, and with a hot iron browrt the

Other ide.

You may rub it over with muard.

t a

To make an Englih rabbit.

"

--

, - ' TOAST a ice of bread brown on both ides, then lay it in


_-_a plate before the re, pour a glas of red wine over it, and
let it oak_ the wine up; then cut ome checc very thin, and lqy
it _very thick over the bread, and put it in a tin oven beore'thc
_ re, and it will be toaed and browned preently. Serve ittuz'ay 3
hot.

Or do it tbur : *

TOAST the bread and ouk it in the wine, et it before the


re, cut your cheee in very thin iices, rub butter over the bot- r
tom of a plate, lay the checc on, pour in two or three poon- '
fuls of white wine, cover it with anOther plate, let it over'

ehang-'dih o hot coals for two or three minutes, then ir it ;


till it is done and well miXed._ You may ir in a little mu

ard; when it is enough hy'it on the bread, ju brown ii


with a hot hovcl. Serve it away hot.
'

Born'I

i'
r?___mty
...
l

madePIat'n'andEai ' 'v i.

i '_ 'igt
v i ..l
4_
. '.

.
_.
." - Sorrrl 'with eggs) '
i
A
.
l'FlRST your orrel mu be quite ctboilcd and we" raineth.
then poach three eggs oft, and three hard, butter your orrel well, -.

lry ome three-corner toas brown, lay the orrel in the dih, lay
the oft eggs on it, and the hard between; ick the toa in and

about it. Garnih with quartered orange. ' '

frirary of articbaL-e-bottatirr. i

A
Ham-"w.

- .TAKE them either dried or pickled; i dried, you mulay


them
two orinthree
warmtimes
water
z then
or three
have or
ready
oura hours,
little cream,
hitingand
theawater
piece' ' _
-.'. -,

..r..a.w.ean-z.
* e':Wo'er;"
..:
:.=4!*;'

of freh butter, irred together one _way over the fire till it is -

melted, then put in the artichokes, and when they are hot dih them up. -

Tofry articbolm, v
. .,.,._t

FIRST blanch them in writer,- then flour them, ry them it '_


freh butter, lay them in your dih and pour melted butter over '
them. Or you may put a little red wine into the butter, and
eaon with nutmeg, pepper and alt.

A white frr'raey o mu/Zwoms;

-'J-\, :'*
'_J;":*'
'
',1p,_u,.t.,ru, .
a.
._.<. ,-

_ .

TAKE a quart of freh mulhrooms, make them clean, put


them'into a auce-pan with three poonuls of water and three - -- o milk, and 'a very little alt, et them on a quick ire and let -' '

them boil up three times; then take them o, grate in a little


nutmeg, put in a little beaten mace, half a pint o thick cream,
'la piece of butter rolled well in our, putit all together into the

t
...-x.
._
1..

au-ce- pan, and mutrooms all together, hake the auce-pan well
all the time; Vhen it is line and thick, dih them up; be' care

..
.
--t

' ful they do not curdle. . You may ir the auce-'pan carefully
i with a poon all the time. _'

' '

-'

"ba-w
1,-.z.-.,_,.
.
..

To make
'butter-ed
i BEAT up the yolks
otwelve
eggs,[err-ver.
with half' the Whites, and .
a quarter o a pint of yea, rain them into a dih, eaon with .

alt and beaten ginger, then make it into a high pae with
our, lay it in a warm cloth l'or a quarter of an .t-Our; then

.'wre'

u
-..
-w.1' 1-.mo4ny; 'w..
*
-

make it and
up into
littlea loaves,
hike
them Sweeten
or boil them
"butter,
put-in
glas ofand
white
wine.
well with
with . *

..4t

ugar,
.4 ., . _vr,..,' -.
01;"
.

\
'
'ly-3449.'
494.;
at,
cesn.A
'v'-1-'n'n

i . ct- ed" of Can/tery,


". '92
ugar, lay the loaves in the dih, pour the aure over them, and
.
throw ugar over the dih.

and eggs.
' bunch vf'orthe midiii
i it 'BOIL your brockelyamid)
tender, aving
a large
t
tm_-"<-._ _

z.
f.

.St

" dle, and o; or eight little thick prigs to ick round.

Take:
toa half an inch thick, toa it brown, as big as you would
, have it for your dih or butter-plate, butter ome eggs thus:
take ix eggs, more or les as you have occaion, beat them Well, '
'put them into a auce-pan With a good piece o butter, a little
alt, keep beating them with a poon till they are thick enough,
then pour them on the toa: et the bigge bunch o brocjkely
' in
the middle,
the other
little prigs
pieces opbrockeliy.
round and about,
gatnih
the dihand
round
with little
Thisandisv'

a pretty ide-dih, or a corner-plate.

idaragu: and eggs.

''

*TOAST a toa as big as you have occaion or, butter_


- it, and lay it in y0ur dih; butter ome eggs as above, and lay

over it. ' ln the mean time boil ome gras tender, cut it mall,
'and
lay iit'ovcr the eggs. This makes a pretty ide-dih ort

econd coure, or a cor'ner plate.

. .a .,:.
'n

Brorkrly in ill/ad.
* "_*-.n*a_"-*.\_A-.o*-.M

BROCKELY is a pretty dih, by way o allad in the middle


, , of a table. Boil it like aparagus,(in the beginning o the book
a'.-.."*-'_. .-,.":'

you have.an account how to clean it) lay it in your dih, bent',

'up with oil and vinegar, and a little alt." Garnih with ertion
buds.
*
"Or boil it, and have plain butter in a cup. Or rce French X
' roll: withit, and buttered eggs together, for change. Or arce
done
the ame.way
as oyers,
only no
* __your
'wine. rolls' with muclcs,
*
ct
A

L
-_.a

\"Tz.,wo-.>daw.
.t'
TAKE potatoes,
' To
boilmake
themipeel
pore/o: thcm,*'beat
cakes.
them iin a mor-'
e

i tar, mjx them with the yolks o eggs, a little ack, ugar, a little

-4u-A'-'__..L-A_'.*_-._,

beaten mace, a little nutmeg, a little cream or melted butter,


work it up into a pae; then make it into cakes, or ju what
hapes you-pleae with moulds, fry them brown in relh butter,
- ' ,.lay them in plates or dihes, melt butter with ack and ugar,

. and pour over them.


ing.
1.5.,

.'.*-.-5>..'A'.-

A pudzlr'nj"

brede Plain and Ee. .i;


' i

3493. _ .

pudzlirij made ibirs.

._ illkit as before, make it up in the hape oaipudding,iand 'i i

lnltc it; p'our butter, _ack'and ugar over it. .


. 7, To make oiatber liken collar; of iveial oi- r'izzrto't. _
illllAKE the ingredients-as before; make it up in the hape ' A
a: collar
of the
veal,halls,
and ectt
with
o init the
make
roundlay
halls.
'Bake
it v'ith
theome
collar
middle,
the '

halls
round,
let your
be half
pinteggs,
of-red
'enough
to weieten
it, auce
the yolks
o atwo
beatwine,
up a. ugar
little
autir'ncg, ir all thee together or ear of curdling; when it is

thick enough, pour it oiler the collar, This is a pretty dih for
'a r or c'cond coure.

;' '

i To broil pbtutors. .
FlRST boil them', peel them, cut them in two, broil them' _
iill' they are brbwn on both ides; then lay them in the plate or
dih, and pour melted butter over them.
*.

To y 'otatmi' '
CUT them into thin lices, as big as a crown piece, fry'
.lhem brown. lay them in the plate or dih, pour melted

butter', and,ack 'and ugar over them.


corner-plate.

Thee are a pretty,

lttxd parated.
>

'

.- - i

BOlL your potatoes, peel them, and put them into a auee- ' '
.pzn, mah them well; to two pounds of potatoes put a pint of z .'

milk, a little alt, ir them well together, take care they don't
Iiickto the bottom, then take a quarter of a pound of butter; '
hr it in, and erve it' up.
'
'
'

I
i

> ' Tokllbrimd


-

_
1

i: SEASON them with alt and pepper, hred Pael" i"me-r"


m'collop-hells well, add ome grated bread, and let them gllfw
for half an hour. Brown them with a'hot iron, and erve - i.
_llltm Up.

'

Bumrd

a:
192.'

_ " . _p Ybe'zmqcaohq,

r Batteredhrimpr.

'i -STE\V two 'quarts o ilirimpe in a pint o white wine, wi

nutmeg,
up eight
eggs,the
with
a little white
winealland
hali
i pound
ofbeat
butter,
haking
auce-pan
one way
the'tii
over the 're till they are thick enough, lay toaed'ippz
. round a _dilh, and pour them over it, o erve them up.

To dre' pinacb; i

-vq-mrs-r_u

PlCK and wah your pinach well, put it into a auce-p:


with a little alt. Cover it cloe, and let it lew till it is jurei
der; then throw it into a ieve, drain all the liquor out, 21

chop it mall, as much as the quantity of a French roll, ac


aid-...

halfa pint of cream to it, eaon with alt, pepper, and grate
nutmeg, put in 1. quarter o a pound of butter, and et it a ieu

ino OVcr the re a quarter of an hour, 'irring it often. Cux


French r'oll into long pieces, about as thick as'your ngerhx
_ them, poach x eggs, lay them round on the pinuch, liickti
pieces of roll in and about the eggs. Serve it up either for
' a upper, or a ide-dih at a econd coure.

Stetved inac/J and eggs, i


PICK and wah your pinach very clean, put it into a aun
pan, with a little alt; cover it cloe, hake the pan oten,wh>:
it isjui: tender, and whil it-is green, throw it into a teven

drain, lay it into your dih. ln the mean time_have a iew-Fu


of water boiling, break as many eggs into cups as you wex-Yf

poach. When the water boils put in the eggs, have an egg
ice ready to take them out with, lay them on the pinachd

v -.garnih the dih with orange cut into quarters, with melted but
terI m a cup.
_

-_ To boil jinarb, when you have not room on the rti


.**.:"3.,.t->.v.-

do it by itelf.
_
HAVE a tin-box, or any other thing thatlhuts very chi

'._- *n.u-, p-*m. p- 'u

L put in your pinach, cover it o cloe as no water can get ing-1

put it into water,or a pot o liquor, or any thing you are bnilrl.
* It will take about an hour, if the pot or copper boils.- li

ame manner you may boil peas without water.


. -

X
i

IJW

made Plaz'rr and Ee. '

_ 1954'
**
m"
_w.-q"1*".*"*'51'

"Aamgut forced in French falls. .

r .

TAKE three French rolls, 'take out all the crumb, by r' . i
.euttin a piece of the top-ctu o; but be careful that the" ct -*-. .<-_
crctu-hts again the ame place. Fry the rolls brown in freh
'."
&Yf-'lit
->
331.' butter; 'then take a pint of cream, the yolks of ix eggs beat V "
(low
ne, fire
a little
till it
altbegins
and nutmeg,
to be thick.
ir them
Havewell
ready
togetherover
a hundred of'i
a. 5
-5
'4T7-.\W2\*2_37 ,5

mall gras boiled, then ave tops enough to ick the ro_lls with,

the re cutnnll
themake
cream,
ll thick
the loaves
them.
Before youand
fryput
theinto
rolls,
holes
in the with
topi-

i _

cru, and (lick the' gras in t then lay on the piece of cru,
atc'l-. .

and (lick the gras in, that it may look-as if'it were growing. * '
It makes a pretty ide-dih at a econd coure.

.r-wr-'xu

4.--.

To make Qer loaves.

'\'_e--lye.
f*'r--v
*.-._>'qd.l"k.*

FRY the French rolls as above, take halfa pint of oyers, . p


fork,
lew them
rain in
thetheir
liquor
own
to the-m,
liquor, put
thenthem
takeinto
out athe
auce-pan
oyers with
again.I -

'_ww-z
.I* .."2*

with a glas of white wine, a little beaten mace, a little grated


nutmeg, a quarter of a pound of butter rolled in flour; hake '. '

them well together, then put them into the rolls; and thee
make a pretty ide-dih for a fir coure. You may rub in the

crumbs of two rolls, and tos up with the oyers.


\

To ew parripr.

L.*.-R-4
n-n'*>l are
__*_-,;aA
'V

BOlL them tender, crape them from the du, cut them into

ices, 'put them into a auce-pan, with cream enough 3 for aUCC,
a piece ofbutter rolled in our. a little alt, and hake the auee

pan often. NVhen


the cream
corner-dih,
ori a ide
diih at boils,
upper.pour them* into
' ' a plate
*' ' for a . , 23

l.

'.lct
r.
.kx

i '_

To ma) parzips.

__

.,

21. ,*

L'f.
HU
.ua.

- BOlL them tender, ctape them clean, then erape all_ th


oft
intoKeep
a auce-pan.
pu: itsand
much
milk
or thick,
cream ir
as in
will
ew,
them.
them irring,
when
quite
a good
' [nt-ce of butter, and end them to table.

._ _

._i. _

_'

4._.2'.'
"v,'w.tonw
.r.',-<>

PARE twelvei cucumhers,


To ew mruzzzbern
and lice them as thick as a_ half;
"crown, lay them in a coare cloth to drain, and when t ley are i i'

. dry, flour them and ry them brown in freh bu ttc'r, then take
02

'

them

.A
'-;.
n_-.e-.- .-*M_0e_zj

W-v v w___r__
__
_,
.*;..,T:_=F.._=_ r

'- '196.

He Art of Cautery',

them out with an oggice, lay them in a plate before the fire, *
and have ready one cucumber whole, cut a long piece out o the
*' de; and coop out all the pulp; have ready ried onions peclcd
and iced, and fried brown with the liced eucumber; Fill the

e-n_e.

whole cucumber with the r-ied onion, eaon with _pepper.and


alt; put on the piece you cut our, and tie it round with a peck:

.. thread. Fry it brown, r (louring it, then take it out or' the
' -' . pan and keep it hot; keep the pan on the re, and with One

hand put in a little flour, while with the other you ir it. When
* *. it is thick put in two or three pdonuls of water, and hala pinz
<t- *._-c>_

1 of white or red wine,two poonuls o catchup, ir it together,


. put in three blades o mace, our cloves, hal a nutmeg, a little ,

. pepper and alr, all beat ne together; irit into the auce-pan,
' then throw in your cucumbe's, give them a tns or two, then
lay the whole cucumbers in the middle, the re round, pour the i
.Wauce all over, untie the cucumbers before you lay it into thedih.
Garnih the dih with ried onions, and end it to table hot.

' This is a pretty ide-dih at a r coure.


.H
.,:;_,l
i. .__'.b:
.a."
l.t'ixv

'
-

' To ragoo French beam.

TAKE'a quarter o a peck o French beans, ring them,


3 do no: plit them, cut them in three acros, lay them in alt and
water, then take them out and dry them in a coare cloth, ry
them brown, then pour out all the at, put in a quarter of a

pint o hot water, ir it into the pan by degrees, let it boil,


then take a quarter of a pound o rel butter rolled in a very little
1 our,
of catchup,.
poonul
of muhroomz
pickle,two
and poonuls
four of white
wine, an one
onion
uck with
ix cloves,

,.N
_.

two or three blades of mace beat, half a nutmeg grared, a little


_ pepper and alt; ir it all together for a ew minutes, then throw
in the beans; hake the pan-for a minute or-two, take out the
onion, and pour them into your dih. This is a pretty ide
dih, and you may garnih with what you fancy, either pickled
French beans, muhrooms, or amphire, or any thing ele.

A ragoo of betmr, with a force.


RAGOO them as above, take two large carrots, crapc and
boil them tender, then mah them in a pan, eaon with pepper
* and alt, mix them with a little piece of butter and the yolks o'
' ..two raw eggs. Make it into what hape you pleae, and baking
- it a quarter of an hour in a quick oven will do, but a tin oven
is the be; lay it in the middle of the dih, and the ragoo

_ round. Serve it up hot or a r coure.

'

'of

".ax.-U.q_,

a'vu-np-ncm-'m

' ty

' '97,_i,

, i had: Plain and Eajj. i -

'

Ortbit tway, bean: ragaold avitb cahget.


TAKE a nicelittle cabbage, about as big as a pint haon z

mv.\am-.,wz->p._,
ewon* *'fw'

' when the_outide leaves, top, and talk's are cut o, halboil it,
_

cut a hole in the' middle pretty big, take what you cut out and
chop it very itte, with a few o the beans boiled, a carrot boiled .
and mahed, and a turntp boiled 3 mah all together, put them. >
into'a auce-pan, eaon them wit:. pepper, alt, and nutmeg,
.

a good pic._e o butter, lew 'them a ew minutes over the re, irring the pan often. In the mean time put the tabbageinto. '
- a auce-par. 'out take great care it does not ail to pieces; put
to it four ipo. ttuls of water, two o wine, and one ocatchup;
have
of muhroom-pickle,
a piece
o butter
in ct
a littlea p'uunul
o'ur, a very
little pepper, cover
it "cloe,
and'letrolled
it ew

.l

otly till it is tender; then take it up carefully and lay it in the


middle of the dih, pour your mahed roots in the middle to ll
' it up high, and your ragoo round it. You may add the liquor.

Wjsw
_.

4r-..-.
'r
4

the calzbage was iewed in, and end it to table hot. This will
do
to be
or had,
a top,you
bottom,
may cut
middle,
carrots
or ide-dih.
and turnips
When
intobeans
little are
lices,
not.

'l ':
it
>

el.
,
.

and-Saw."

and ry them 3 the carrots in little round ices, the turnips in


pieces about two inches long, and as thick as one's inger, and '
tos them up in the ragoo. ' ' ' A '

.
.
..

".'
&It-__>'-rk-7-,*-f*
'.
Ma'=.c-vtL*".'T>3.-*_'*-,v.'-wrq$-'=F:

,,.
A '1:.
. i

\,_,!.

Bean: ragoo'a' with parnips.'-* .

A __

TAKE two large parnips, erape them clean, and boil them
_'in water. When tender, take them up, crape all theot into a.
auce pan, add to them our poonfuls o cream, a picce 'of but
ter as big as an hen's egg, chop them in the auce-pan well a,
and when they are quite quick, heap them up in the middle of_
- _the dih, and the ragoo round.

_ ._._ . .,'
_

,__

'

.- t

Bean: ragoo'd twtb potatm.

,
'
BOlL two pounds of p0tat0es oft, then peel them, put them
. into a auce-pan, put to them half a pint o milk, ir them - * *
about, and a little alt; then lit' in a quarter ofa pound obut
ter, keep tirring all the time till it is o thick that you can't ir
the
poon
in itr
hardly
for ines,
then put
watch
dih,
buttei'ing
the dih.
Heapit into
thema ashalpenny
high as i

they will lie, flour them, pour a little melted butter over it, and

then a ew crumbs of bread. Set'it into a tin oven before the


re; and when brown, lay it in the. middle of the dih, _ (take
great -' * '

03

-,.
.
.-..
...
:'.1'?>*'*
'rl'f'a

l i-

ll

":': -

>
lr1

._ATZ.t.

'-'f.1, !>_,x'\1

'198 i v

_'

The ArtafCoo'lmy,

i '

teat care you don't mat it) pour your ragoo round it, and,
.an m.. '. .
help-nued:
m z':nue
'*-._nZ=r'aLue*'JIJ

end it to table' hot.

. i

i i To rtigoo celery.

_i_:

2 KWASH and make a bunch of 'celery very clean, cut 'it in _


' , pieces, about two inches long, put it into a ew pan with ju

,.-.>-.
"---a4.
'\r
'un-3'.-1->.

as much water as 'will cover it, tie three or four blades'o mace,

two or three Cloves, about twenty corns of whole pepper in a*


ntulin rag looe, put it into the ew-pan, a little onion, a little '
bundle o weet-herbs; cover it cloe, and let it ew oftly till*

tender; then take out the pice, onion and weet-herbs, put in'
half an ounce of trules and morels, two poonuls o catchup,:
gill o red wine, a piece Ofbutter as big as an egg rolled in-our;'
uW'-QMZas'
'1.2
W'LvaY-I'aKRZn-Lmvlw'n

* ix farthing French rolls, eaon with alt tnyour palate, ir it all.


together, cover it cloe, and let it ewtill the auce is thick and

good.

Take care that the roll do not break, hake your pan

\ often; when it is enough, dih it up, and garnih with leman.


The yolks o ixhard eggs, or more, put in with the rolls, will;
make it a ne dih. This for ar coure.
'
*

If you would have it white, put in white wine inead o red,


and ome cr'eam for a econd coure.
- -

.r

To ragoa muhroamr,
PEEL and crape the aps, put a quart into alauce-pan, a'
Very
on aa quick
thema boil
up, then
i take little
them alt,
o, et
put them
to them
gill ofre,
redletwine,
quarter
o a
, ,_ beaten
[bounde
butter
in are,
littleir-lriur,
a little
nutmeg, a little
mace,
et rolled
it on the
it now
and then'5tvhen
it is

thick and time, have ready the yolks ot" ix eggs hot and boiled
3*
-.'

t in a bladder hard, lay it in the middle o your dih, and pour.

the ragoo over' it.

Gamih with broiled muihrooms.

'II pretty d'h of eggs. i

BOIL ix eggs hard, peel them and cut them into tiitin ices,
put a quarter ot' a pound o butter into the ew-pan, then put
in your eggs and fry them quick. Half a quarter of an hour - i
' ' . will do them. You mu be very careful not to break them, throw'
over them pepper, alt, and nutrneg. lay them in your dih be-'
ore the tre, pour out all the at, hake in a little flour," and
have ready two halots cut mall; throw them into the'pan, pour

in a quarter of a pint of white wine, a little juice of lemon,


.'.(wax-..J4ru.n-..
i-i g.

' _ and a little piece of butter rolled in our. 1 Stir all together till
it is thick; i you have not auce enough, put in a little more
5
'
* . '
'
wine,

v*Ww*'_*.-rF-,_".

_ made Plain and Ea.

._.199 '

iwine, toai ome thin ices of bread cut three-corner-ways, and -

'ay round your dih, pour the auce all over, and end it to table
hot. You may put weet oil on the toal, if it be agreeable. '

Egg: a Ia tripe.

BOlL your eggs hard, take off the hells and eut them long
*,e'er-et
'v,o2',:r"-'n_.*'f"

ways in four quarters, put a little'butter into a lew-"pan, let it '


melt, hake in a little flour, ir it with a'poon, then put in '
your eggs, throw a little grated nutmeg all over, a little alt, a

good deal of hred parley; hake your pan round, pour in alittle
cream, tos the pan round carefully, that you do not break tn'e

eggs. When your auce is thiclt and ne, talte up your eggs,

pour the auce 'all over them, and garnih with lemon.
FI-IA-'TFEK

, _
'*
_ A fricaey of eggs." A
BOlL' eight eggs hard, take o the hells, cut them into

.n'T:S-'=.*ci.
Nam>j.'_:%*'.r:Mq,Fz{.aa'7._>N,.x1'*-z. $;'l;.ia<)x'-z'"rgr

quarters, have ready half a pint of cream, and a quarter of a


pound of freh butter; ir it together over the re till it is
thick and mooth, lay the eggs in the d-h, and pour the auce '
all over. Garnih with the hard yolks of three eggs cut in two,.- i

and lay round the edge o the dih.

Alragoo of eggs.

.q'

BOIL tWelve eggs hard, take o the hells, and with a little
knife very carefully cut the white acros 'long-ways, o that the
'white may be in two halves, and the yolks whole. Be careful
neither to break the whites nor yolks, take a quarter of a pintof 'pickled muhrooms chopped very ne, half an ounce of trues
' and morels, boiled in_three or four fpoonfuls of water, ave the] '

v.
'''*.-v'.'_.

water, and chop the trucs and morels very mall, boil a little .A

parley, chop it ne, mix them together, with the truthe-water


you aved, grate a little nutmeg in, a little beaten mace, put it
, into
a auce-pan
with threea piece
pooufuls
of water,agill-ored
one poonful
of catchup,
of butter
as big as a largewine,
wal-v ct= nut, rolled in our, ir all tOgeiher, and lct it boil. In the mean

time get ready your eggs, lay the yolks and white: in order in
your dih, the hollow parts of the whites uppermo, that they '.
may be lled; take ome crumbs of bread,and fry them brown -.
an crip, as you do for larks, with which ll up the whites of

.rhe eggs as high as they will lie, then pour in your auce all Over,

and garnih with fried crumbs of bread. This is a very genteel


pretty dih, if it be well done.
.04
- '
_
'I'o'ct'

'tThmeww
a3
r
t-Bent:

l-f'

'Trr'

"

* i'

a
v.

"zest

'.''e/YrtofCw/ceop'
. Te' &re-'1. err
' CUT atoal: rounda quartern loaf, toat' it hrown,-lay it or]
t*i'

M-._ -._,.-:ry-au.,,__'nt.w,_ -.

'J -

'i
.
. ... ..t

yourtoa,
dih,and
butter
and veryhoyel,
carefully
ix orthem,
eight .eggs
on
i - the
takeit,a-red7hot
andbreak
hold over
When

are done,
a Seville
over them;
grate
i, _. they
nutmeg
over it,queeze
and erve
it up orange
for a dezplate.
' Or
'youa little
may
_

poach your eggs, and lay them on a toal; or toa'your bread

crip, and pour a little boiling w'a'te'r over i_t;- eaon it with a

little txs- aed then lar ye." renew Pass 99 it:

" '

-\_\ l_ '. 'in a drq/i eggs. will' &Nati- , .


TAKE a penny-leaf, oak it,in a quart of hot milk for tvyo

Yours,
or till
bread
is oft, ofthen
rain it through aorcoare
ieve, piut
to itthetWo
poonuls
ora'ngezlouriwater',
ro'e- _,
Water; iveeten
in' a little
a little dih,
, * hutter'the
bottomit,ofgrate
it, break
i'n as nutiue'g,
many eggstake
as' willeover
the = i
' 1 bottom o'f the dih, pour in Vthe bread and milk, et it in a tin- i
.

over.
before the re,
an hourit will
it;theit-will
on a. ehang-dih
of' and
cctoals.half Cover
cloebake
before
re, do
or? t'

:'_'*r.

bake it in a ow oven.

'

.
.. no,

_
_

'

To zrre eggs.

i 3.: _

GET two cahhage-lettuees, caldithem, with a few muh

- xooms, parley, orre', and chervil; then ehop'them very mall,


with them
the yolks
ohard; eggs,
eaoned
alt and nutmt':g;
then
lew
in butter
and when
theyWith
are-enough,iput
in a little

Cream, then pour them into the bottom of a dih. Take th'e .
Whites, and chop them very fine with parley, nutmeg, and alt. '

Lay this" round 'the brim of the dih, and run a red-hot 're
'ihovel over'it, to brown it. ' "' " ' "*' '*

.' Egg-r vwill) let/tree,


_

SCALD ome cahbage-lettuce in fair water, queeare them


well, then liee them and tos'them up in a auce-pan with a'
-piece of butter; eaon them 'with pepper, alt, and a little
nutmeg. Let them ew half an hour, chop 'them will to

: gether; when they are enough, lay them in your dih, fry

ome eggs 'nicely'in butter and lay on them.

Scitille orange.
I4\-.

.\\

' .
v

Garnih with

'* - A

'

'

l" '- '. _.'

'bade Plain and gab:

- 29! .
py-wy?"

To egg: (U _rimnd as ber/Is. '

i A
N*"'"-n'rm'-*m.zae"'T-n".rw*-'yr .

. HAYING a deep frying-pan, and three pints ofelarilied but


ef,
as hotwhirlpopl;
as for fritters,
tiranit egg
withinto
a ick,
'till it.
_runs heat
roundit likecta
then and
break
the middle,

and turn it r_ou_n_d with your ick, till it be as hard as a poached . ' cgg; the whirling round o the butter will make it as round as *

a ball, then take it up with a lice, 'and put it in a dih'beforie


the re: they will keep hot half an hour and yet _be oft, o
you may do as many as you pleae. You may erve thee with v.
what you pleae, nothing better than hewed pinach, and gar. . '

-'pih with orange.' _

To make an egg a: big as twenty.

g
F,act:
*>.T>q-_c.Ynmay'
-Wm.-:n3.r'-.Wq-'zym,*-W\,"M-.QT,gxf.rHqk-

PART the yolks from the Whites, rain them both eparate' through a ieve, tie the yolks up in a bladder in the form of a.
ball. Boil them_ hard, then put this ball into another bladder,
gnd the _whites round in' tie it up oval fahion, and boil it; .

.Thee are ued for grand allads. This is very pretty for a' ragoo, boil ve or ix yolks together, and lay in the mi dle of' '
the ragoo of eggs; and o you may make them of any tzeyottj
pleae,
.
* ' '
'

Tomrzke a grand di/a of eggctt,

' .0..- _v

YOU mu break as many eggs as the yolks will ll a pintv


baon,
theround:
vWhites boil
by themelves,
tiethen
the yolks
themelves
in' ._ * '* '
a bladder
them hard,v
have by
a-wooden
bowl."

that will hold a quart, made like'two butter-dthes, butin the


hape of an egg, with a hole through one at the top. You are to
oberve, when you boil the yolks, to run a packthread through,

and leave a 'quarter of a yard hanging Out. When the yolk is


boiled hard, put it into the dow-dih; but be careful to hang it- as to be clap
in the
Thetogether
ring being
drawn
the ' i
' . o
hole,'then
themiddle."
two bowls
and tie
themthrough
ti-rht, and'
d

-- i'vith a funnel pour in the whites through the hole; then lop the
hole cloe, and boil i', hard. lt will take an hour. When it is
boiled enough, carefully open it, and cut the tring cloe. In

the mean time take twenty eggs, beat them Well, the yolks by _ ' ' themelves, and the whites by themelves; divide the Whites into _* two, and boil them in bladders the hape of'an egg. Vlhen '
they are boiled hard, cut one in two long-ways and one cros

ways, and with a ne harp knife cut out ome ofthe white in the
middle; lay the great egg in the middle, the two long halves

..

v-Jy
F:_I*-;-*
L'4_-SuQ'mAT

'.l
'-.4-._-..<*._.
ct-r

\ 20;
_
'

'The Art afCookery,"

" _on each ide, with the hollow part uppermo, and the two round
' at between. Take an ounce of trues and morels, cut them .
_'cry
in halfa
pint ofclean
watertill
theywahed,
are tender,_'
then mall,
take a boil
pintthem
o freh
muhrooms
picked,
and

chopped mall, and put into' the trulles and morels. Let themi"
-.boil, add a little alt, a little beaten nutmeg,a little beaten mace,
'and add a gill of picklcd muhrooms chopped ine. Boil ixteen
of the yolks hard in a bladder, then chop them and mix them
with the other ingredients; thicken it with a lump of butter. 'A
I

rolled in our, haking your auce-pan round till hot and thick,

o
>'

\ then ill the round with this, turn them down again, and tll the _

two long
ones;
what remains,
put into
the auce-pan,
_ _,
Take
a pint
of cream,
a quarterave
ofa topound
of butter,
the otlteri
lour yolks beat ine, a gill of white wine, a gill of piekled
muhrooms, a little beatt-n mace, and a little nutmeg; put all ,
' into the auce-pan to the other ingredients, and ir all well to- i
gether one. way till it is thick and ine, pour it over all, and A
garn-h, with notched lcmon.

This is a grand dih at a econd coure. Or you maytmix it .


up with red wine and butter, and it will do for a r coure.

To 'make a pretty db of 'whiter of eggs.


TAKE the Whites of tWelvc eggs, beat them up with four
poonuls of roe-wacer, a little grated leman-Peel, a little nut
meg, and wecten with ugarz'mix them well, boil them in
'four
i hard,hladders, tie them in the hape 'of an egg, and boil them
They will take half an hour.' Lay them in your dth;
- when cold, mix half a pint ofthick cream, a gill of ack, and

half the jui'ce ofa Seville orange.

Mix all together, weetett

' with ine ugar, and pour over the eggs, Serve'it up for a ide
dih at upper, or when yOu pleae.

'

To drr'bmn: in ragoq.

.-4_._-. .

YOU mu boil your beans o that the kins will lip o.


Take about a qt'rart, eaon them with p-pper, alt, and nut
meg, then flour them, and have ready ome butter in a lew-"pan, _
throw in your beans, fry thcm'of a ne brown. then drain them
lrum the fat, and lay them in your dih. Have ready a quarter
of a pound
melted,
and with
half aa very
pint little
of blanched
'ibeans
boiled, ofandbutter
beatin
a mortar,
pepper,
alt, and nutmeg; then by degrees mix them in the butter, and
pour over the Other beans.

'

Garnth with a boiled and fried

'

' ' bean,

i e'og 3 i

,wan-'11u-wwqrfvup:T75.',
s.-'mzwin."u.pno>-'.aw<pT7..___.*-u.Fmran"_i-'vjW.rwt_.fyd-v'm7r.N
i l -r-"'\M'
"z_'I-rL'*>'(zr*Mm*'m

made Plain and Eaya *

bean', and o on till you ll the rim of your dih. They aie
very good without rying, and) only plain butter melted over' . "
them.

'An amulct of bean', r


\

BLANCH your beans, and 'ry them in weet butter, With ' '
a little parley, pour cut the butter, and' pour in ome cream.

Let it mmer, haking your pan; eaon with pepper, alt,


and nutmeg, thicken with three or our yolks o eggs', have
ready a pint of cream, thickened with thezolks
o our'eggs;
h, and
lay your v_' - ' i i

eaon with a little alt, pour it in your 1


beans on the amulet, and erve it up hot. .'
The ame way you may dres muhrooms, trules,.g_reen
peae, aparagus, and artichoke-bottoms. pinach, orrel, &e.

all being r cut_into mall pieces, or hred ne.

To make a bean tmzqy.


two quarts o beans, blanch and beat them very ne i
in a mortar; 'eaon with pepper, alt, and mace; then putjn -.

the, yolks of ix eggs, and a quarter o a pound of butter, a pint


of cream, halfa pint o ack, and wecten to your palate. Soak
four Naples bicuits in half a pint o milk, mix' them with the
other ingredients. Butter a pan and bake it; then turn it on
a dih, and ick citron and orange-peel candied, cut mall,and

(luck about it. Garnih with Seville orange.

'

a make a 'water tanjky.

TAKE- twelve eggs, beat them very well, half a manchet i

grated, and ited through a cullender, or half a penny roll,


halfa pint of air water. Colour it with thejuice of pinach,and
one mall prig of taney beat' togethert; eaon it with 'ugar to
your palate, a little alt, a mall nutmeg grated, -two or three
_ poonfuls o roe-water, put it into a killct, ir it all one way, '
and let it thicken like a haiy-pudding; then hake it, or you
_may butter a ew-pan and put it into. Butter a dih, and lay
over it: when one ide is enough, turn it with the dih, and [lip
the other ide into the pan. When that is done, et it into a
niaereen, throw ugar all over, and garnih with orange.

Pea/e nity-dih

'

TAKE a quart of' hellc'd peae, cut a large Spanih onio


or two middling ones mall, and two cabbage or Sileialettuces '.
out mall, put them into a wce-pnn, with halfa pint of water,
'
eaon
'_

'

.-,.{)V.:- _-v.-avz

'
1

4014. _

be Art of Can/my, _

eaon
with nutmeg.
a little alt,
a little-beaten
henten them
maceand
Covelr
them cloe, pepper,
and let and
thema little'
ew
'a qu'arter'ofian hour, then put in a quarter ofa pound of freh'

. -ctbutter rolled in a little our, a poonul of_catchup, a little piece


..u-z-..,_.>.i- .-_.,:. .

of burnt butter as big as a nutmeg; cover them cloe, and'let it'.'

hour,
haking the pan.
. < unmer
enough, oftly
erve an
it up
or aoften
ide-dih.ct

When it is'

For an alteration, you may ew the ingredients as above: then


..

.>.\

talte
a mall
boil and
it, then
cut
thectalks
ateabbagc-lettuce,
at the bottom, o_and
thathalf
it will
rmdrain
in theit,dih,

with
a knife
very carefully
outcut
theout
middle,
the
' ' and
octutide
leaves
whole.
_Put whatcutyou
into a leaving
auce-pan,

'

chop it,_and put a picce of butter, a little pepper, alt, and nut-'
....

. . meg, the yolk. of a hard egg chopped, a ew crumbs of bread,


-. .

. mix
allinto
together,
and when
it is cabbage,
hot ill your
put thinlci
ome
butter
a ew-pan,
tie your
andcubbage;
fry it till you
it is enough; then take it _up, untie it, and r pour the ingre
dieots
pcaereaidy
into four
your artichoke
dih, fct the
forcedfried,iand
Cabbage in
dle, andofhave
bottoms
cutthe
in mid
two,*.

and laid round' the dih.


A . -.

This will do for a top-dih.

' TAKEaouart _Green


of ne pe'ae
green will:
pea-e,_cream.
put them intoaew-pan
* With a piece'of butter as big as an egg, rolled in a little our,
eaon them with a little alt and nutmeg, a bit of ugar as big
as a nutmeg, a little bundle of weet-herbs, ome parley chop
ped ne, a quarter ofa pint _of boiling water. Cover them cloe,

and ofa
let them
ew
verycream.
oftly half
an it'one
hour, boil,
then pour
in a quar
ter
pinti of
good
_Give
and erve
ctit up

,or aide-plate.

*[ "

'

'

Afarce recogn- mbage.

. TAKE a white-heart cabbage, as_big as the bottom o a


plate, let it boil five minutes in water, then drain it, cut the

tall: flat to and in the dih, then carefully open the leaves. and
' take out the intde, leaving the outide leaves whole. _Chop
what you take out very ne, take the eh of two or three floun
ders or plaie clean fry m the bone; chop it with the cabbage
. and the yolks and wiiites o four 'hard eggs, a handful of picked
4 parley, beat all together in a mortar, with a quarter of a pound
_ , o melted butter; mix up with the _volk of an egg, and a few
crumbsof bread, ill the Cabbage, and tie it together, put it into
. A deep evv-pan, or auce-pan, put to it hala pint of water, a

' - 'tluarter'o a pound of butter rolled in a little flour, the yolk; 0'
'

* '

out

"lade Plain and Eajjia A

i i

205.

"

_-MWTQNW*.HK.* '\

four hard eggs, an onion uck with ix clott'es', 'Ft-hole pepper


and mace tied in a mulin'rag, half an ounce of trues and
morels, a poonul of' catchup,a ew picltled muhrooms; cover
it cloe, and let it immer an hour. _lyou nd it is not enough,

you mu do it longer. When 'it is done, lay it in your dih,


untie it, and pour the auce over it.

.
'

Wr-j-r,
"Ww* '-"*' *"- . -* - 'v

To farre atmmbcrr.
TAKE ix large cucumhers, cut' a piece o the top, and .
.

coop out all the pulp; take a large white cabbage boiled tender,
take only the heart, chop it ine, cut a large onion ine, hred
ome parley and pickled muhrooms mall, two hard eggs chop
ped very ne, eaon it with pepper, alt, and nutmegzllu.

'

'

your cucumbcrs ull, and put on thc_pieces, tie them with a.

packthrcad, and fry them in butter o a light brown; have the


following
takewater,a quarter
of aonion
pint of
red wine,
quarter
ofaauce
pint ready:
of boiling
a mall
chopped
ne, aa ct i
' little pepper and alt, a piece of butter as big as a walnut, rolled
in our, when the cucumbers are enough. lay them in your dih,' .
pour the fat out of the pan, and pour in this auce, let it boil, * 5'
'and have ready the yolks of two eggs heat ne, mixed with two' -" or three poonfuls of the auce, then turn them into the pan,
let them boil, keeping it irring all the time, untie the rings,
and pour the auce over. serve it up for a ide-dih. Garnih
with the tops.
-

m
\ 'L-..>,v'.',i

'wy

For,
1

' T0 ew members.
\'
Fear-m,"

TAKE ix large cucumhers, lice them; take ix large onions, '_


peel and cut them in thin lices, ry them both brown, then
drain them and pour out the at, put them into the pan again, '_ _ i
with three poonfuls of hot water, a quarter oa pound of butte:

rolled in lour, and a t'ea-poonful o muard 5 eaon with pep


per and alt, and let them lew a quarter o an hour oftly, hak- _

ing the pan often. When they are enough, dih them up.

- _

Friar iceIery. ct

TAKE ix or eight heads of celery, cut o the green tops,


.rvq,

and take o'the outide alks, wah them clean, and pare the "

roots clean; then have ready half a pint of white wine, the
yolks of three eggs beat ine, and a little alt and-nutmeg; mix '

all well together with flour into a batter, dip every head into the _ , '*
_ , batter,
.-r_, -'._ , _.' -._
3.zeal-'wreak

-. 35.- '-.
.-"
'-'206
A batter, and
. - fry them
-> at/If:
in butter.
afCoo/my,
When enough,
_ _ lay_ them in

your dih, and pour melted butterover them.


...'

delay will) ermm.


three
WASH
inches
and
long,
cleanboil
ixior
them
eight
tender,
heads o
pour
celery,
awaycut
allthem
the'water,
about T

and take the yolks of four eggs beat ne, half a pint of crcam, L
a little alt and nutmeg, pour it over, keeping the pan haking

all the while. WVhen it begins to be thick, dih it up.

Caulz'awer: friea'.
TAKE two ne eauliowers, boil them in milk and water,
then leave one whole, and pull the other to pieces; take half
a pound of butter, with two poonuls o water, a little du_o
._;-.-.
-.p__
.'n_dm'-nuny'

our, and melt the butter in a ew-pan; then put in the 'whole

. - cauliower cut in two, and the other pulled to pieces, and fry i:

i?
'-i._-o.

.till it is of a very light brOWn. Seaon it with pepper and alt.

v When it is enough, lay the two halves in the middle, and'poirr


the re all over.

To make an oapneal-pudding.

TAKE
a pint
of ne
in three pints otak:
newit
p . milk,
irring
it till
it isoatmeal,
as thick boil
as aithay-pudding;
o, and ir in' half a pound of reh butter, a little beaten
_

mace and nutmeg, and a gill of ack; then beat up eight!

eggs, half the whites, ir all we'll together, lay _pu-paie all 3
over the dih, pour in the pudding, and bake it half an hour.

Or you may boil it with a few eurrants.

A
._->.*._
.'-.i'-_-._-.

1.-.
, ._

'

0 make a patato pttdding. - A

' TAKE a quart of .potatoes, boil them oft, peel them, and 1

_ mah them with the back of a poon, and rub them through a
ieve, to have them ne and mooth; take half a pound o freh
butter melted, half a pound of ne ugar, o beat them well

together till they are very mooth, heat ix eggs, whites and all. I

ir them in, and a glas of ack or brandy. You may add half 3
. a pound of currants, boil it half an hour, melt butter with a
glas o white wine; weeten with ugar, and pour over it.i
' - You may bake it in a dih, with pu-paeall round the dih, \
and_at the bottom,
.
ct
'
> v >
o

To
U -make
made-Plain
'a econd and
palate
Eaj.
udding. ' 'p i _ao7

BOlL two pounds of potatoes, and heat them in a mortar

ne,
in half
a pound
of melted
it half
an or
hour,
pour beat
melted
butter
over it,
with a butter,
glas ofboil
white
wine
the '

'i

* juice o a Seville orange, and throw ugar all over the podding v .
A

and

To maken 'bird/'art of potato pudding.


TAKE two pounds of white potatoes, boil them oft, peel
and beat them in a mortar, or 'rain them through a ieve till '
they are quite ine; then mix in half a pound of freh burter
melted, then beat up the yolks o eight eggs and three Whites,

tir them in, and half a pound o white ugar nely pounded,
..half'a pint of ack, ir it well together, grate in half a'large
nutmeg, and ir in half a pint of crcam, make a pu-pallc,

and lay all over your dih and round the edges; pour in the
pudding, and bake it of a ne light brown.
-* -'_

For change, put in hall' a pound of eurrants; or you may?"


hew over the top half an ounce of citron and orange-peel cut
thin, before you put 'it into the oven.

T0 make an orangc puddz'ig.


TAKEth'e' yolks of ixteen eggs, beat them well, with half
a pound ofbeat
melted
butter,
grateoinne
the ugar,
rind otwo
ne Seville
oranges,
in half
a pound
two pnonfuls
of ct - ',- ' '\
orange-our-water, two o roe-water, a gill of ack, halfa

pint of crcam, two Naples biCuits, or the crumb o a halpenny


roll oaked in the crcam, and mix all well together. Make a
thin pu-pac, and lay all over the dih and round the rim, '
pour in the pudding and bake it. lt will take about as long
baking as a cuard.
.

T0 make a rond ort of enrage rtddz'ng.


YOU mu take ixteen yolks of eggs, beat them ne, mit
them with half a pound o freh butter melted, and hala pound p
of white ugar, a little roe-water, and a little nutmeg. Cut

the peel o a ine large Seville orange o thin as none 'of the'

white appears, heat it ine in a mortar till it is like a pae,


and by degrees mix in the above ingredients all together; then
lay a pu-paie all over the dih, pour in the ingredients, and _ r

bake it.

. .
To

ve akt a] tacked;
_

,_ fire make a third orzmge pudding;"

. YOU_mu take two large Seville oranges, and grate othd


rind as far as they are yellow; then put your oranges in fair

_water,or andlet
them
boil out
till the
theybitternes;
are tender.whenShit
* three
our times
to take
theythe
arewater'
ten
der, cu't them open and take away'the eeds and rings, and beat
' *' 'the other part in a mortar, with halla pound of ugar, till it
is a paej then pdt to it tl'le yolks of ix eggs, th'ree or four _

. t

poonuls of thick cream, hala Naples bicuit grated, mix thee .


together, and melt a pound of freh butter yery thick, and 'tir.

it well in; When i: is cold, 'put a little thin pummel; about


_

the bottom and rim of your dih z' pour in the ingredients," and r

' z 'bake it about three quartcrsvof an hour.

wi,"._

' *'

To make a foul-th okactnge' pziddiag.


YOU mu take'the outide rind o three Seville changes, _
boil them in everal waters till they are tender, then pound them'
in a mortar, with three quarters ofa pou'nd ofugar; then blanch .
halfa pound of Weet almonds, beat them very ine with roei
water to keep them from oiling, then beat ixteen eggs, but ix U

.J

'l
whites, a pound of freh butter, and beat all thee together till 3.CI
it is light and hollow; then lay a thin' pu-palle all over a dih,

and put in the ingredients. Bake it with your tarts.

To m'ake a leman Pjlddillg.


GRATE the outide rind of two clear lemons; then grate

two Naples bicuits and mix with the grated pcel, and add to it
three quarters of a pound of white ugar, twelve yolks of eggs,
.and halfthe whites, three quarters of a pound o melted butter,
_halfa pint of thick crcam; mix all well together, lay a pull'

paie all over the dih, pour the ingredients in, and bake it. An 'I:

hour will bake it.

l
.'l

To make an amondpuddiizg. _
' BLANCH half a pound of' weet almonds, and our bitter!
ones, in warm water, take them and pound them in a marble
mortar, with twc poonuls oorange-flower-water, and two of

.'s1
'ML

roe-water, a gill of ack; mix in four grated Naples bicuits. -,;


i

il

i'ili

three quarters o a pound o melted butter; beat eight eggs, and . ', - 1
' mix them with a quart of crcam boiled, grate in half a nutmcg .N A-i
and a quarter ofa pound of ugar; mix all well together, maken " "I,

'6

thin

*'-.

I
l

.
"r.nv:
_m-_=-m_
p-..v-wr.

'made'P-'a'r'ir and Ea-I. - i

thin pu-pae andhy all


andbakeita- a' *

* no)
.

the dih, pour in the ingredients .


_ r. _

' To man nh'rbnd purging; J.

ABEAT
a poundo
wee't'almonds
as mall'as
with i
three
poonuls
o roe-water.
and a gill
o ack orpoible,
white wine,

..sJ

ex;.- ., .,_. __-\


Nor',

andeggs
mix and
in halfa
pound aoquart
freh of
butter
melted,
withoa
ve pound
yolks - i'
of
tWo whites,
cream,
a quarter
ougar, half a nutmeg grated, one poonul o our and three -'

_poonuls o crumbs o white bread ; mix all well together, and


boil it. It will take half an hour boiling.

ct To make a ugar pzida'ing.


A LET half a pound of .agoe be wahed well in three or our hot
waters, then put to it a quart o new milk, and let it boil to- -'
gether till it isthick; iritcareully, (oritis apt _to burn) put
in a 'ick o cinnamon' when you et it on the re: when it is * boiled take it out; bcore you p0ur it out, ir in half a pound
'o frehbutter,
then pour
pan, andobeat
eons
with
ve o the'whites
andit intoa
our poonuls
ackup;' nine
ir allotbo:
gether,'and weeten to your tae. ' Put in a quarter o a pound '
'o currants clean wahed and rubbed, and ju plumped in*two_
poonfuls
o ackover
and adili,
two opour'
roe-water:
mix all well
lay
a pu-pae
in the ingredients
andtogether,
bake it. _ i

'qi,t>-,'n'_ w:'u'

i(m..3F,-7....r-,._

-!.'_"."'JF-L.
'. ."=v:*vait.-"-;.,*M-'W<.-'*B

.-w

'To mit/It' a' miller puddmg, *


YOU mu get half a pound'of millet eed, and after it is

wahed and pieked clean. put to it half a pound of ugar, a'


Whole nutmeg grated, and three quarts o milk. ' XVhen you.
'at-e _mixed all well together, break in half' a pound. or' freh

'

ratte; buttc'r.your dih,- pourit-in and bake it. '

To make a ran-at pudding.


'I'OU mu take a raw c'a'rrot, crape it' very clean and grate .f._' . _t A ,'
'3

Take' half a pound of the grated carrot, and 'a pound of

ztcd bread, beat up eight eggs, leave out half-'the _whit'es',

d rnix the eggs with half a pint o cream: then ir in the


zad and, carrot, half a pound o' freh butter nielted, halfa * .

, c of ack', 'and three paonuls o orangc-cvscr-wruer, a nut- '


grated. Sweeten to your palate. Mix all well together, and
t is not thin enough, Prin alittle new milknr ere-an.

if: _

e 'ofa moderate thtcltnes, lay a pull-pa: all over the cur'2


'
P' '
'
'
an ' '

a_". -<. .
.a;--

-_,-_,_-_T__.,_._

no

_ > And-'Ign

The "znupf.Coolle'rjiFt-i

and pourin the ingredients. .Balte. it; it will talte a'nihourI:

=--1-2e_' *_->r*z-t.u_

" - _ baking. ' Or .you may boil it, but then you mut' melt butter,
and put in white wine and ugar.

-.:-, -._
[arme carrot puda'z'ng. . ,
.-r:i '
'_GET two-penny-loaves,- pare off the crul', oal: them in a
*quart
of boiling
milk, letthen
it and
is cold,
grate
in two
ior vthree
large carrots,
puttilliniteight
eggsthen
well
beat,
and. -'*
three q tarters t f a pound of freh butter melted, gfatt: in a little

'- nu'tmeg, and wetten to your taile. Cover your dih with pu
' < pale, pour in the ingredients and bake it an hour.
'
.

To make a towip pzza'ding.


_
_ _ _
7 HAVlNG got the flowers of a peck o cowlips', 'cut them

-_ LA_-,_ N

finall and pound them mall, with hala pound o Naples bi


7cuits grated, and three pints of crcam. Boil them a little; then
take them o the tre and beat up ixteen eggs, with a little
.i 'crcam
a little roe-water.
to ityour
Mixand'
it
allwelland
together,
butter a dih Sweeten
and pour
in. palate.
Bake it;
i when it is enough, throw ine ugar over and erve it up.

'

*j

', Note, New milk will do in all thee puddings,' when you
'haveno crcam.
'

" _ To make a gm'nce, apricot, a? wbitei pear-plant pudding.

SCALD your quinCes very tender, pare them very thin, erape
o the oft; mix it with ugar very. weet,*put in a little ginger
and a little cinnamon. To a pint of crcam you mu put
, three or four yolks of eggs,'and lir it into your quinees till

they are of a good thicknes.

lt mu be pretty thick. So you

* may do apricots' or white pear-plums.


it in and bake it.
'

Butter your dih, port:


'

To make 'at pear! barley pit-riding.


l

* . i i

GET a pound of pearl barley, wah itclean, putto it, three

._i 'quarts
new milk
andput
halfit ainto
pound
of double
refined
,_n'utmegofgrated;
then
a deep
pan, and
bakeugar,
it witha

> brmvn bread. Take it out o'the oven, beat up ix eggs; mix
'_all _Well together, butter a dih, pour it in, bake Etagain an
_ .-__L'6nr,'and it will be excellent. '
" U , '
_
..1,

. ..
'

>

r
'

..
.-

----

....fx

7'

I, mqdeiflm'rr and-Egg;" '.

m'

"'*"W""",
,Ym*gozn
-"_'W.*'".*

To (naked Frencb'barleyipuddig; _
PUT' 'to Qquart of cream ix eggs well beaten, half ithe _
Whites, weeten to your palate, a little orznge-lower-wat-er, - '

or roe7water, and a pound o melted butter; then put in ix


butter a dih,
and put
it in;thatIt has
willbeen
takeboiled
as long
baking'
at a" i
*_ handfuls
o French
barley,
tender
in milk,
I-_'n\da;
f'my'-'pl

Vcnion7pay.

*_'.-.
-

Town/teen 'apple padding. i


TAKE twelve large' pippins, ctpare them, and take out_the '.
cores, put them into a auce-pan, with (out or ve poonuls at' .. -

_water. Boil them till they are oft and thick z' then _beat them
welll ir in a quarter ofa pound of butter, a pound o lou ugar.

' I.A-H...-\-',_'.3r

-'-w._Tq.
-_._.,-7
.-_..*._-. *

thejuice o three lemon_s, the peel o two lemons, cut thin and

beat ne in a mortar, the yolks o' eight eggs beat; mix all well
together, bake it in a laek oven; when it is near done, throw

over a little ine ugar. You may bake it in a pu-paie, as you


do the other puddings.
.

To make an Italian pudding.

_ .

ry.
...w

TAKE a pint of cream, and ice in ome French toils, as'

much as you think will makeit thick enough, beat ten eggs ne, - '

ima'grv.-euf

grate a nutmeg, butter the bottom of the dih, Ilice twelve pip
pins into it, throw ome orange-peel and ugar over, and half . a pint'o red wine; then pour your cream, bread, and eggs over
it; r lay a pu-paie at the bottom of the dih and round the r
edges, and bake it hal an hour.

4.'37'.

i' To make a rice pudding. '


TAKE a quarter of a pound of rice, put it intoa auce-pan,
with a quart of new milk, a ick of Cinnamon, lit it often, to

'keep it from icking to the auce-pan. TVhen it has boiledthidg


pour it into a pan, ir in a quarter of a pound- of freh burter,

'h'Z.c]t-JV.uI.
*"a'.A-*,>I'

and ugar to your palate 5 grate in half a nutmeg, add three or

is
four
cold,
poonuls
beat upofeighteggs,
roe-water,With
and half
iir all
thewell
whites,
together;
eat it when
all well
it . ' .\ -.
together,
butterr
a dih,
and the
p0ur
it in for
andchange,
bake it.put You
lay a pu-pae
all over
dih;
in'a may
ee'

currants and weet-meats, i you chue it, .

'
Ad-fo.-'.c;-t.-U..-'. zu

Patct

Jmd

* 0

* 'are -

,-jbe'drt i 'Can/tery;

.,_.>_,. 4
'

'.- 'A

..

'

'

.'-__ Afar-and rice pudding. ;' .' 3

r.

-..;.GET half-a pound ofrice,'put to it threo quarts of milk, ir i.


r-.,

__in half .a pound of ugar, grate a' mall nutmeg in, and break
'in hala- pound of freh butter; butter a dih, and pour it in and

bake it', :.YO,U may add a quarter of a pound of currants, for


'change.=;_.>lf ou boil the rice and milk, and then ir in the

ugar, you may bake it before the re, or in atin-ovenr You'


may add "eggs, but _it will he good without.

. i 7 7 v11 'bird rite puddizig.


.
.
.

F';

ounces of the our of rice, put it into a ouart of'

milk, and let:iir_"boil till it is pretty thick, irring it all the

while; and
then apour
it into
pan, ir
halfawhen
poundit of
freh
ct butter
quarter
of aa pound
of in
ugar;
is cold,

_
\

grate bear
in a and
nurmeg,
eggs with
or two on
of,
jack,
tir allbeat
well ix
together,
lay aa poonful
thin ctpu-pac

<
'in
*'-'4. . .4.._.-_,.._,.

vthe bottom cf your dih, pour it in and bake it.


.

. To boil a ughardpmiding. '- *


TAKE a pint of crcam, outof which take trivo or three poon- lfuls, and-mix with. a poonful of fine Hour; et the re to boil.
When it is boiled, take it o, and ir in the cold crear'n, and i

*:.'=-J'.-_';. "_
.z._:.

our very' well; when it is cool, beat up ve yolks and two

" - whiles oeggs, and ir in a little alt and ome nutmeg, and two
or three poonfuls of ack ; weetcn to your palate; butter a
' an
wooden
bowl, and pour it in, tie a cloth over it, and boil it half
hour. \Vhein it is enough, untie the cloth, turn the p'udding

Nout'luto your dih, and pour melted butter over it. '
.l'
..*.
-::_-_':*:;:.:.'

To tricle'aorzrct pudding.
-' TAKE a quart of milk, beat up eight eggs, but four of the'
- Whites, mix with them a quarter of a pint of milk, and ir
- into that four large poonfuls of our, beat it well together, boil
x bitter almonds in two poonfuls of water, pour the water
. ctinto thc eggs, blanch the almonds and beat them ine in a mor

-tar; then mix them in, with hill a large nutmcg and a tea-poon
lfull of'alt, then mix in the rel: of the milk, flour your cloth

well and boil it an hour; pour melted butter over it, and ugar
if you like it, thrown all over.

Obervealways, in boiling pud

dings, that the water boils before you put them into the pot. 3
.nnd havercedy, when they are boiled, a pan ol'clcan cold water-i 5'
i
J"
.

'-

.-_

'..'4

>--l

made T-Pdi'tgard:Ere/52.',

'.

may '

ju give yotrr pudding one diojn, then untieNthe cloth, _and it A' '
, 'will turn out,_'without ticking to the cloth. a I j
-

--;-*-'5__t--,:'-.-:' 'i2--;-'_-:.",7
F 75, 'To-'make'4ctrpilddig'7iJ'
_',''. .'."I ".Z-Jl 5
\.* U. *t'.'. .l::."'">

"

__

'4

,
r'
.lj

_JI/'AKE a quart of milk, beat up ixmggs, 'half .the Whites,


one of
as beaten
abov ginger;
ix POQU'lF-'Of
then mix&out.
alltogether,
.a teae'loonul
boilitan
ofralt-an'd
hourlnnd ct

zl
r

a quarter, and pocturmelted butter; over it. .You' may put in

- T,

i 'A
"

eight eggsti you haye'plenty, for change, and half a_ pound _ '
of prunes oreurrants. ..
..--.
n '..;..:

mit: ,z-,-;-,--.-.
.- 2
-.';'-* 33'7-3'77 *i-"*'*-'-*"-53-'

' " To "'"'*?f'"{";"-'z."

Y-Ffbfeil-Z 'si-1; ".'LiLgzf -

._z,TAKE a quarti. of milk, mix x, poonuls;o our. with a -

t -.

little of the milk r, a tea-poonful or' alt, twoteaepoonfuls '

bfentcn
all
together,
glnger,
and and
boil, two
_it an,hour..z,Y,0u-uray
of' the tinctyp a:on;_-,
addzruit
Lthen-mix
-e_z you

think proper-w; , _, w.
.

s -- .,

. :.:: - .- 1

: .

'

.x. .0 w_-- .';=r..* its; -

'

. _

'

;\.-.;.ct.

if: fixt r v.

'5 '

*..'oz

. '. To make-4 gifzz'ttgl'tpnddizzg.

-.

54

i
-;...:b_>,_ '4 _.

-.,..<
.-.-=r
' iTAKE actp'o'und
of- ne or,
cta'n'dia
pohnd_,,.;....IofihlittbadA

'*"M.
v<Tr"n'am
".\z'n"ft,e-1-"..q*"a1'r*f-w,

grated,
eight
eggs butnext-milk,half the Whites,
thembrezzd
ip, nd
mix withtake
them
a plnt'o
then irbeat
in_the
and ,'

"ct"_

our, a pound of raiins oned, a Pound o currants, half ar

' 3

' pound of ugar,.alittle beatcn'ginger; mix all well'togethcr) . ' ' '

--.tnd either bake or boil it. ,'It will take' three qqnr'ters' qlitan

-r =

hour's bakiug. .Put cream in," inbddof milk', if yoh'have'it'. , i

It will be an addition to the pudd'lng'. -*


a

..:

v .

: '

.i'..

, To makep bread [ry/ding.

' v-'- 4'4


,:z,,_-:_s*

. *

.
,

'aft ll-7.)

r '_ .-_.__,_; if: _

* ,- CUT o all the cru o a penny White loaf, hnd llice't'thllt _i -

__"w-.M
.'-<,.*l-n.'>Iv.m-.-'a-.uhaw

into a quart of milk, et it over 'a'chang-dih'of coals 'till'thie;_ .'


bread has oaked up all the milk, then put in _a piece of weet
burter, ir it round, let it and till co'ld; or you'may boil-your

milk', and pour OVer y0ur bread andcovcrzit .up cloe; 'dries full
' as well; then take the yolks of x Eggs; the Whites of three.

. _

and and
beat ugar,
them up
withchuc
a little
andtogether,
nutmeg, and
h little
alt
i you
it. i roe-water
Mix all vfell
boil l--' -j ' =

it half an hour. . _

.
_,

..

-_.

v
*.,

'
3.

-...

..

Pg
._.

' .' 4

_'..' ;. a -. ..: ';.-':-r


.

I.\-'

1
<n--"

'i

are: " -

' 7 "Their/run.
craro,,.-.
'
i ve; 't 1.':i{.l..':.'; '..:ctst- '323- v-

.zxz,
a. penny-loaf,
, STI35!
' : TAKE
- citole
,_ all 217.
' the
Tonium
crumb
make..::.*;
of
anezzrad
a'.:;-iale
puJdr'ng..-. cut_
_.:t it'va-a,
thin,
a-'-ct

quart of cream, et it over a owre, till iti; calding hot, then

let it and till it is cold, beat up the bread and cream well to- '
__ them
gether,in grate
in ome nutmeg,
twoct poonuls
of water,take
pourtwelve-'bitter'alm'onds,
the wate'r't the cream boil
and
ir it in with a little alt; weeten it to your'palate, blanch the
almonds and beat them in a mortar,>with tWo poonuls o roe
.Or orange-llower-water till they are a ne pae; 'then mix them

' ' 'by degrees with the cream, till they are well mixed in the cream,
then take the yolks of eight eggs, the Whites of but four, beat
them Well and mix them with oureream,_thenmix_all well to
gether.

A wooden dih is bell, to boil 'it in; but i you_ boil it'

" in a cloth, be ure to dip' it in the hot wateran'd our it "Well,


tie it looe and boil it hall' an hour.- Be ure' tit'd'water boils ,

.-_._.4_.

'_ when you put it in, and keeps boiling all theftinxe. ' \Vhen it is
enough," turn it into your dih, melt butter-a'n'd-put in two or,
three poonuls of white wine or ack, give it a boil and pour i:
over your pueding; then rew a good deal o ne ugar all over
the pudding and dih', and endeit to table hot. New milk will

do, when you cannot geterearn. You may for change put in a
few currants. '
" ' - "
"' 53" '_.
.'._-.1-._

i '-

i- '3 ETOPMIIEC an ordinary dykad'rhdin

' .TA'KE cttwcto'halpenny rolls, llice them thin,g crul't and all,
'pour over 'them a pint o new milk boiling hot," cover them

"cloe, melted
let it and
omehours
to oak;
then and
heatgit
well ofwitha
'little
butter,
and beatup
the yolks
whites
two eeggs, beat all together well with a little alt. Boil it half an

.;-_ _.m..-4._-<

hour; when it is done, turn it into your dih, pour melted but
ter and ugar over it. Some' love a little vinegar in the butter.

If yourrolls are aleand grated, they will do better; add a little


.ginger.

You may bake it with a few currants.

.-_.-* _-.
..
.

-' ,_ " U ,'

make a &ahdbreadguddizgu

5? TAKE the crumb ofa penny-loaf, as much flour, the yolks

_o-our eggs and two Whites, a tea-poonful o ginger, half a


'tend
ound
o raiins
oned,
pound
currants
Elcan ginger,
wahed
picked,
a little
alt.. half
Mixa r
theobread
and ouri,
alt and ugar to your palace, then the eggs, and as much milk

'es will make it like a good butter, then the ruit, butter the dih,

Four it in and bake It.


._ "

it
erddeiPlez'n'ar'rd Edi'.

ct ' R'IZL-h
an

- ...,:.,,':
r
.. I) gun'
.*\-- ' -:,-Y'o
trip)
melted
:.*_* boiled
v 'I
!',,<,
Ioa--:.>
, .

";

'

'

_-

->
.w_.lo-.u-r>.a-m. u.- .

- i- TAxEia'ennyhloh, pour over'it halfa pint o mill: boiling-'


hot,"eover it cloe, 'let it and 'till it has oak'e-J u'p the milk-3'
then tie it up in a cloth, and boil it a quarter o an hour. \Vhcn

it is done, lay it in your dih, pour melted btttter overit," and


throw ugar all over 3: .a p0unul o wine or 'roe-Water dat-'si
as well in the butter, orjuice o Seville orange. A French
manchct
does A
heFrench
z' but there
arecat-cake
little loaves
for
the uei
roll' or
does made
very on
wellpurpoe
boiled' i

73 mal'carbemt pjzddz

.jz

, 5, .,

' PUTadozen and a halfof chenuts into a killctior aure-pan_ q


water,
o anmortar,
hour. then
them
and boil
beat them
them ainquarter
a marble
vwith blaneh
a little anipxl
ogange-. . .
ower or roe-water and ack, till they are a ne thin pae; >
then beat up twelve eggs 'with halr" the Whites, and mix them
well, grate hal a, nutmeg, a little alt, mixthem-with three

pints painte
o cream
a pound o Lay
melted
hurter, (wet-ten
to '
your
andand
mixhalf
all togethern
a pu-pte
all overitthe,
dih, pour in the mixture and bJkClf. (When _voqcah't getc'ca-n

take
three,
pintsetit
o milk,
up theirring
yolks o
outrcggs
and ie into the
milk,
over beat
the re,
it all
the timetilliit
tisl calding hot, then mix it in the room 9f _the cream-i 7. ' _
rup'. :-'my

To make nne plain balm' pitddfngi- "i

-,-*_ ,

it. YOU
\Vhen
muit take
has boiled
a quarta olittle,
milk,with
and ne
put three
out, bay-leaves
make it into:
into ' . _

an;
num-.u.'. .

ltay-pudding, with _a_little alt, pretty thick; take it pthe z.


ire,_and
irup
in twelve
hal a eggs
poundand
o hal
butter,
quarterir
o all
apound
of ' .
ugar, beat
the aWhites,
well to-
ethcr, lay a pu-pae all _'oveethe dih and pour in youru',
'Ialf an hour will bake it.,..
.
n a ..*...'. .

" , Teuta/'ce prcttyjh'llla cbcrirrgrdpitjdingr.

r
-\'\24.'
'-e.'w,
v,F-'z_.nd-vwa-._ >'

__ _d

You 'mu take a gallon o milk, and turn it wi.h runner,


then drain all the curd from the whey, put the curd into -a
nnortar, and beat it with half a pound o rclltbutter till the but

' fer and curd are well miXed; then beat ix eggs, halthett'hites,
'and rain them to the'curd, two Naples bicuitz, _or half apenny

roll grated; mix all thee' together, and weettn to your pJ-_
late, butter your party-pens, and u'l them. with the ingre-lieub,

i '>

P 4.

'Z-H=<10.m.* -."\n'.f[

>_,
-*-T*-v-T
,-,d--..-...x_>s-_->*
'>

216. 'T

ed" arc-'whan

Bake them, but don't let your oven be too hot 3 when they are
.hsi"
-L.-.1or.a_,.-

done, turn them out intoa dih, cut citron and candied orange

peel into-little narrow bits, about an inch long, and blanched


almonds cut in long Hips, tick them hereand there on the tops
of the puddings, ju as you fancy; pour melted butter with a

- little ack in it into the dih, and throw ne ugar all over the
"ink."
'ur.in

_ puddings and dih.

i _

They make a pretty ide-dih.

Ta'cte'an'aprirpt puddr'ng.

. CODD-LE ix large apricots very tender, break them'very.


'ma."*'"L*'."."*.

' mall, weeten them to your tae. When they arecold, add ix'
eggs, only two whites well beat; mix them well together with

apour
pintinoyour
good
crcam, lay Bake
a pu-paie
over your
and _
ingredients.
it half anallhour,
don'tdih
lctictthe
oven be too hot; when itis enough, throw a littlene ugar all'

over it, and end it to table hot. _ K _


--

-=.

' I- - _ '
-

' -

L,--

\'

'To make 'be '.Tpter'r-b almandpudding. .

..z

. .

.:. -

.w-'.....-u'-

r"*..
.-

...
no'_..,",.m_e._."

'*' STEEP omewhat above three ounces o the crumb of white'


bread iced, in a pint and a half of cream,- or grate the bread,i
'then beat halla pint of, blanched almonds very ne till they
are like a pae, with a little orangc-liowcr-wnter, beat up the '
yolks o eight eggs and the whites or' four: mix all well together,
put in 'a quarter of a pound o white ugar, and tir in a little
' pae
meltedatbutter,
about-a.
ofaand
pound
5' lay
a heet o pu'
the bottom
or' quarter
your dih
pour
in thc'ingtcdicuts.
Half an hour will bake it.
tt'i

'

*..';

"

'
,.

' -' -'

'

.'

.- To make. a vermicdli ptzdding.


i X YOU mut take the yolks of two eggs, and mix it up with as "
much our as will make it 'pretty i, o as you can roll- it out

Very thin, like a thin water; and when it is o dry as you can
roll it up together without breaking, roll it as cloe as you can 3
'aunt-ze

then with a harp knife begin at one end, and.cut it as thin as


you can, have ome water boiling, with alittle alt in it, put in

' the paie, andjui give it a boil for a minute or two ; then throw '
.- -.qn.
.,'- 'o.v*
...-x-. - -r

it into a ieve to drain, then take a pan, lay a'layer of vermi-'


celli'and a layero butter, and o on. When itis cool, beat it

up
wellwell
together,
andofmelt
theisre
of themix
butter
and pour
it 5 _
beatit
(a pound
butter
enough,
halwith
the on
paie,.
and the other half melt) grate the crumb of a penny loa, and
mix in *.' beat up ten eggs, and mix in a mall nutmeg grated, a
gill of ack, or ome roe-water, a tea-poonul of alt, beat it

'.-

'

.. ..

.all

.L\\

"a, '-z._

'haile Plain and Eafj. v

Yemon7peel_jn,_andi
dryweeten
two large
mace and
heata'little'
them ' i 'A
lwell-together, and
it bla
to- es
ourofPalate;
grate
'-'t-. ?.' *".*.'*.

ne. You may, 'for change, add a pound of currants nicely'


--.-ahed and pickcd clean 3. butter the pan or dih you bake it in,

and then Our in your mixture. It Will take' an hour and a half' '
baki'ng;
the oven
be the
toohot.
you lay
'a good;
thin erubutround
the munot
bottom io
dih orl ides,
it will
be *

Better.

. fading: for Iz'z_zzq_',,v,hd__.zl _. . =

A YOU muttalte a pint o cream and boilit,

'

:. z
lit ahal-i A

penny loaf, and pour ithe cream hot over it, and'cover it cloe.

till it is cold; then beat it ine, and grateinct half a large nutmeg, e a quarter of _a podnd of ugar, the yolks of cur eggs, but two \
Whites well beat, beat it all well together.

XVith 'the half of'_. -' v'


'.-'
'_'tt.

this
wooden dihesz
colour
one yellow
with and'
afe,"
fron,ill
oneourlittle
red with cochineal,
green with
thcjuice
o pinach,
blue with yrup o Violets; the *rel mix with an ounce of weet

almonds blanched and beat ne, and ill adih.

Yoctiiriiilhes', '

mu be mall, and tie your coversover very cloewiih paek-i


thread.

YVhen your pot boils, put them inct. "iAn hour will boil;

'

im-c-"WY_'

them; when *enough,'t'u'rn them out inn dih, thewhite one in?
the middle, and the our coloured ones rou'nd. U'hen they are; '
enoughimelt
ome
frehall butter'
wi:hdih.
it glas'o
ack', pudding'a'nd p'out'z'
over,
and throw
ugar
over the
The white

4.

dih mu be o a larger ize than the re; and be ure to but;

well
beforer .you
' 'ter
too your
ull.-dihes
.
ct
- put themjn,"
-- 'iand ' don't
i ill-them'"

To make &weet-meat pziddr'ng.

' i 'X . -

' P-UT a thin pu-pale all over your dih; then havecandied
orange, and lemon-peel, and eitron,*0 each an ounce, nice'
them thin, and lay them all over the bottom o your'dih; then'
heat eight yolks o eggs, and two whites, near half a pound o
ugar, and half a' pound o melted butter. Beat all well togeu' ' '
ther 5. when-the oven is read v, pour it on vour '*.-vectmeztrs.v An"
hour or les will bake it. The oven mut not he too h0t.'- u i -_'

To'izml'e
a ne
i GET a quart o
milk, put
into[Lint
it repndding.
laureLleaves, boil it,

'

_ ,

then take out your leaves, and lir in as much our as will

make
in hala
it apound
haiy-pudding
o butter,pretty
then athick.
quirter
take
oait pound
o, and
of then
ugar,tira '
mallnutmeg grated, and twelve yolks and ix whites'o.

eggs-I

- Wl '

...v.,.-..

2'l,3"-

i - 'Tde'ctilrit of Coeke'j;

' i i

'

nati-chair: Miz'czill well together, buitterndih ana'uriii


Xo'ur'u'- ' A littlemore'tlian hall' 'an jiourill bnltei'it;
._;:..=i -'-.=-'-'ii--- '- -*
'

L"

A Plpnl'd; 'wf'f .i' .

l'

-' i.5

l i

i *,
'*,'
U

' ".:.

.
'_

'

.
'

'

:-

'l'

l-uh n., ,'

Puddlngc'
.
.

' ' i
-

..
i'
' - LGET, a _quartof
cream,. boil it with four or ve 173'
laurel-I
j Jeayes 1 then tnkethem out, and breglt in hqlpupound of N_n

plcs bicuits, halfa pcund of butter, ome ack, nutmeg. _and al


'me7.'
5.'1134
'.'-.'zF'r'nA
unWv--r"wio-.r-t4.n"-

little alt; take it o the re, cover it_up, when it is almo cold, *

v putin two ounces of blanched nlmonds beat n'e and the yolks *'
- of ve eggs. .Mix all well together, and bake it in a moderate

oven half an hour. Sernpc ugar on it, us it goes into the ovenif i
-i_.,

_ j'
To make 'a bread and Imtterjuddr'nm
,
'-.GET a penny loaf and cut it' into thin, ices of bread end;
Butter, _ as You do for tea.

Butter your dih as you cut them r

lily' llices al o'ver the dih', then irew a cwcurra'nts clean wah-a;

ed and picked, then'it' row'of bread 'rind uttje'r, then a ew cure?


t'_ant"s,"ztid o on till all 'our bread and b'ut'tenis in; then 'toke a'
c-'.'"*,"R*"M*.'
"r

- pint,_'d'_milk,
up 'four
;1_lt,_ 5'half
nutmeg:
grated, mix an bent
together
with cggs,_':'r
ugar to little
your tae
poura this
ovct

the. bread, And bake it half an hour. A pu-pac under does t


he, -You [may put in_two poonfuls of vroe-water.
"
..' ---.
.

a:m.

r'

_ z __,- _,-, To haken boiled rice pztdding.


\
l- HAVING.got a quarter of a'pound of-'the ouro rice,

' put it over the re with a pint of milk, and keep it irring con-I

antly, that it may not clod nor burn. When it is of a good


w.-,_u. ._,-.
' a,.,

_ thicknes, take it o, and pour it into an earthen pan; ir in;

half a pound of butter verymooth, and half a pint of creamor.


__ new milk, weeten. to your palate, grate in half a nutmeg and"

ent,"
;"*-v

the outward rind of, alemon.

Beat up the yolks of ix eggs

and two Whites, beat all well together; boil-it either in mall

china buons or wooden bowls. \Vhen boiled, turn them into


a dih, pour melted butter over them, with a little ack, and
'throwugar all over. - r
*- v -*.. -- ' .

du.n-.._.-q"_.

. --_._V_.N-._ .

.
7

To' make-'a cheap rice ptzdding.


G'ET a quarter ofa pound' o 'rice and half a pound of 'riaii

._

ins inned, and tiethem in a cloth.= G:Ve the rice a great deal
_ .,_.
_..,_
4-.*v._-

,_._ _ ,_

to well. _Boil it uvo hours :@when it is enough turn it


i of
into'room
your-dih;
and pour melted butter and ugar over it, with
alittle nutmegi, ._

iL'M
. -. - "v
-

-.; - ..-

--.-

.,;

- .

' '

;_

'_ _

_. ,. .. .

T!

ide-Je L -

.- r, *'

i, nade'Ptiiadnd-Eby.
.

__'.-'..- r-v': inn 1- * 1 .'HHI'HZd *.


- zz-_.;;,T .vT

l'U

tzf

,.r':"_)*;t3

.v '1. so] ram ;;.


.
'"i '',
"''--s-w..

r ._z- _, 1113.'1123 'zitrz ..

To make a cheap pam 'm przddmg,

.. ,

GET'aquarter of a pound o ri'ee, tie itin a cloth,

give ' i 4

w.'t
-*'i--'
'*"f"'r.'
_U'r*-W'"un1c7-'tK3J'T*U'"A -_.-,v"-.v-_.-T,.
., .

room for-welling; Boil 'it.an hour,.then take it up, untie it," '
._.

and
poon
in.a quarter
o tae,
a pound'of
butter,
ome'witha
ctnutimeg,
andtirweeten
to yotir
then tie-it
up grate
cloe
and
boil it another'hour;
then takeit
up,_turn
it into your-dih,
PMPW"
bull-add
tail.
"t i. 1.. ,.
U i
I"

* ::' . i .-To maken cheap Imkzd rice paddfr'zg.-ai- ,-_--=,


;-_.-;:.--'.*
s yf: i
J

t-'R .

quart YOU'mu
ofj'new milk',
take a tir
Zju'arte'r'oa'
it'tha't'it does
pound
not'of*ri'ce,'boil-it
burn 3' "whenfitbes >

.,

ins' toibe' thick, take it o, let'it and till it'isa littlecool; 7'.

_ t en' ir iri'well a' quarter' o'l' a'pound of' butter.'a*nd ugar to ' .
your palate; grate a mall nutmeg, butter your dih, pour it in', _'
and bake it.

:i?.-;..- . * :

'

_. o

'naked pinned rttding,

T' ct

.-.

""TAKE a'tiuarter of a' peiekio'piiiaeb,"icked and "wahed


clean, put itinto a auee*-pan,'tt*itn a little' alt, eover'it'cloe; .

andLtn/hen'it is boiled ju tender, throw it'into'a ieve to drain'i


then chop it"with a knife, beat up ix eggs, mix well 'with it
half a pint of crcam and a (tale roll grated ne, a little nut- .
meg, and a quarter o a pound of melted butter; ir all well.

._
'

LA.
' .-..Ww... '_

together, put it into the'auce-pan you boiled the pinach, and l


keep irring it all the time till it begins to thicken ; then wet ' i
and our yourclcth very well, tie it up and boil it anct hour.
When
is enough,
into your
dih, ipour
oxveriit, itand
thejuice turn
of a itSeville
orange,
you melted
like it; butter'
as to"

ugar,
youit;mu
let it alone,
your'tae.
You J* -i
may bake
btttadd,
then oryou-hould
put jut
igt atoquarter
o a pound

o. ugar. _ You may add bicuit in thereout o bread, if, you


'like it better. ..

_ '

,,:

.* 5

>

LH' -'
*
To make qual-fig paty-g.

-;

- -- . r z. r

a'pint o good ere-am, ix-eggs, and halthe Whites-3 -_

'laeat'them Well, and mix with the eream; grate a little nut
rneg in, 'addct little alta and a'little roe-water, 'fit be agreeable;
grate,.in the'- crumb of a halpcnny roll, _or'X a poonul or

our,'ir(t
mixed which
with'ayou
littlepleat'
of the
eream, ofa 'poonul
t.f '
the
our octrice,
. Butter'acloth
weil, and
r

'

'

our'

\.

..__..
_n
>_
_\__
.

_>Tlt'"1!rlef,CooX-eiy,, '
'226*
\

,.

' * L.

,-*

-\'

our it; then'pdt in your mixture, tie it not too cloe, and
, boil it half an hour-fail vBe _urc the water boils'beore you
putitim
-..*-1,-;--.-

't 1.

.',:' 'To mdke'a'creai'ipuddingg ..:-'Hip , 7, .


.-,
I
i 'half
' *TAKE
a nutmeg
a'quart'
grated,
of cream,
let itboil
cool,
it, with
beata up
blade
eight'eggs,',
of m'aCe, and,

' three Whites;- rain them well, mix a poonul _of flour withi i

them, a quarter of a pound of almonds blanehed,"'and beat ver. j


xne, with a poonul o orange-ower or roe-water, mix wit I:
'the eggs, then by degrees mix in the cream, beat all welltoge-g

ther, take a thick cloth, wet it and our it well, pour in. your l
.-*&...e- . .-v

_ tu, tie it cloe, and boil it half an hour. Let the_wate_r_boil.


all the time
is done,
turnand
it into
your
pour
' _mielted
butterfa;
over,when
withitalittle
ack,
throw
nedih,
ugar
all
over-its . ,. _

'._

_ ...

- .
'

TAKE
a quartzo
. '. 'To make
inilk,"beat'
a prune
ix eggs,pudding.
hal the Whites,
'ict
' with

c-'_,>-;.'- .-'t\.v

half a pint of the milk and four poonuls of ottr, alittleialt t


.-_. .

and; two poonuls of beaten ginger; then by degrees _ntix in all l


the' milk, and apound of prunes, tie it in a cloth, boil'it an l
' hour, melt butter and pour over it.
.,_ ,. ,.

-'.ry._-.7_.-.

Damons eat,w'ell_'d9n'e_h-;s, 1

' way in_thchroorn o prunes.


h,
,
_v ,l i i.
i;
ahaenrl ped-ling.

1.)

i'.

1',

'

l
ll

.i'

. _ .,--TAKE a. pod'nhl of our, a poonul.of cream or' milk,


an egg',- a littlenutrnc'g, ginger and alt; mix all together, and
r
boil it in alittle'woodcn dih'hal an hour. You may add a, 1
few currants. _
' '
'
-

*_

. ,0.. -u,.._--.,._wz._, .

' =
To make an apple predding." A
i - MAKE a good pd- paiei, roll it out hall' aniinch thick, pare
your apples, and eore them, enough to ll the cru, and

cloe it up,-tie it in a cloth and boil it. If a mall pudding, two


hours: if a large'one," three or our hours. When it is enough
_ turn it into your'dih, cut a piece o the eru out' of the top,
butter and ugar it 'to your palate; lay on the cru again; z'nd
'end it to table hot. -A pear pudding make the ame way. And
.- c.- ;.

thus you may make a damon pudding, or any ort of lums,


aprieots, cherries, or mulbcrries, and are very ne.
"..:

_.-

TN

::.'.".*
ere-'41.

vnuUIc'LPIni': end

.zztz'. '

'

r'w -ae'
\>\
...',

o make yea glzhnirzgr;v '

__ ' '

'v-MB-'I
i-liiA'i '- .

FIRST make alight dough as for bread, with our, water,"


alt and ye'act,.'_cover with a cloth," and et it_beore the re for

gzna'-ev.anpa'.*z,.'_.h.-n"4

half an hour z then have a auce-pan of water on the re, and


* when it boils, take the dough, and make it into little round

halls', as'ibig as_ aiarge hen's egg 5 then at them with your
1'
'pear-wi',
knim__hf_n_e__we-"r'1un er,

hand,
put great
them care
into the
boiling ail
water
few minutes
them; and
Take
theyidon't
to ;_thea bottom
of theboils
pot "
for then
they
will be
heavy;
ure to keep
. or
theauce-pan,
water boiling
all the
time.
AWhen
theyandarebeenough,
take i' '

' them up (which they will be in ten minutes or les) lay them in .
yourtodih,
have is
melted
butter
inabaker's
cup. - for
As hala
good quartern
a way as
any
aveand
itrouble,
to end
to the

great many) and then you have

U i

of dough (which will make a


only the trouble of boiling it. 7

. .. To make Norfolk dnimplingl.


MIX a good thick hatter, as for p'ancakes ;ct take half apint i

ra:fr-.v%rf*.,-'r-=WmVt.'1F;W-7* >.=-<r

or milk, two eggs, a little alt, and make it intoa batter with
our.
which v drop
Havethis'batter.
ready a clean
Be ure
auce-pan
'the water
of water
boils fat,
boiling,
and into
two
or three minutes will boil them; then throw them into. a ieve
to drain the water away, then turn them into a dih and ir

a lump of freh butter into them; eat them hot, and theyare
very good.
'

i To make bard dumpliizgn


* them
MlX
in halls,
our asand
bigwater,
as a turkey's
with aegg.
littlerollalt,
them
like
in aa little
pae,our,
roll '

'

have the water boiling, throw them in the water, and half an '

'-w
41:it?"
It-La
57,_, 1.myw;r, ,

' hohr will' boil them. They are be boiled with a good piece of' ,
beef. You may add, for change, afew currants, Have melted
butter in a cup.
- '

Amber way to make bard' duminga. ct '


RUB into Your our un a good Piece of Butter, then rnaiteni-lw -' i

i;

it like a cru for a pye; make them up, and boil them as __
above
*'L IJ'U--I 'A .'* 1I'

'WZ'c

me

THe'ArIzCaWl-ery;
* ct- '7'0 makelappile dmaingri'

. vMAKEJI''go'od'pulii-pale, pare ome large*'apples,'tut"tlre\


in quarters, and take out the cores very nicely', take a pieg.
of cr ui,,and roll it toand, enough for one apple; i they are big

.chey will not look pretty, o roll the cru round each appleam'
inake them _round like a ball, with a little our in your hand

Have a pot o water boiling, take a clean cloth, dip it in thz


' w'ater, and hake our over it; tie each dumpling by itelf,

and put them in the water boiling, which keep 'boiling all thi
' time -,' and i'your crul: is light and good, and the apples no;

toolarge," hal an hour will boil them; but if the apples ii


large, they will take an hour's boiling. When they are enough,
lake them up, and lay them in a dih; throw ne Ugar all over
them, and end them to table. Have good freh butter melted

in a cap, and ne beaten'ugar in a aucer.

' Another 'may to make apple dumi'tgs.


I.A

MAKE a good pu-paie crui, roll itout alittle thickertlun

'.t.'-_-A.

aina
crown
pare ome
large cloe
apples,
rolleparate,
every apple
picce piece,
o this'pae,
tie them
in aand
cloth
boil'
them an hour, cut a little piece ofthe top o, and take out the
_ , 1 cure, take a tea-pounul o lemon-peel hred as ne as poblr,
'm..

-.*-\,>. -.J *.4_.-" .

- jul:
give lni
it aeach
boil dumplingpuf
in two poopuls
o roe or orange-owqrf
water.
a tea-poonul
of this liquor.
- wecten the apple with ne ugar, pour in ome melted butrtr

::i-z-..t:a._._.-4.-_-

and lay on your piece of eru again. Lay them in your di?
and throw_ne ugar all over.

'
l

To make a cheee-eurdorendine.
1 I TAKE two pounds o chece-icurd, break it all to pieces will
your hand, a pound of blanchcd almonds finely pounded, will

- a little roe-water, half a pound o currants clean wahed ill


picked,
mall', mix
a little
all well
ugartogether,
to your palate,
lay a pu-pae
ome ewed
in a dih,
pinachput-i

,.

. .- _
'

'out ingredients, cover it with a thin cru rolled, and laid-i?


cros. and bake it in a moderate oven halan hour. 'Asto
_4-._*._. ..:-u.

top-crui, lay it in what harpe you pleae, eit'her rolled


marked with an iron on purpoe,"

..p.,-..

'

"

'_mzjePIrnbndEa'.

_ 'i 'zzeJ

hall' a dozen of Seville oranges, ave thejuice," take out


pulp, lay them in _ water twenty-four hours, hift them

hrte or four times', then boil them in three or oul' waters, then '
rain them from the water, put them in a pound o ugar, and
heir juicc, boil them to'a yrup, take great care they do' no;
lick to the pan you'do them in, and et them by for ue. XVhen
you ue them, lay a pu-paie all over the dih, boil ten pippins _
rated, quartered and cored,- in a little water and ugar, and

lite two o the oranges and mix with the pippins in the dih.
lake it in a low oven, with erut as above: or ju bake the

pat, and lay in' the ingredients.


I)
i_i

'

.
To make
an artirbokc
pye,

'

'

He!
more

BOIL twelve artichokes, take o all the leaves and' choke,

lake
the
bottoms
clear
the
make
a good
pu-paecru,
and
iottorn
lay of
a your
quarter
pye
of
5 from
then
a pound
lay ialk,
aof
row
good
o artichoke's,
freh
butterctall
lrewa'
overlittle
the ' - ' '-._' .- ''3 _

pepper, alt, and beaten mace over them, then another row, and
llrew the ret of your pice over them, put in a quarter of a
pound more o_butter in little bits, take half an ounce o true
and morels, boil them in aquartcr o a pint o water, pour the
_water into the pye, cut the trules and'morels very mall, throw." '
all over
pye;
thenlay
have
ready
twelve
take
only
thethe
hard
yolks,
them
all over
theeggs
pye,boiled
pour hard,
in a gill
of . i

'white the
wine,
your Four
pye and
bake'it.
vdone,
pyecover
is enough.
large
blades ofXVhcn
mace the
and cruiS'
twelve

as:
very
""l*

'
_5 .
. ger
'73

prppercoms well beat will do, with a tea-poonul of alt,

1,

o make a weet egg 'pye,-

_ .

z;$-LTAKE a good cru,"cover your dih with'it, 'then have '_ .


ready_twelve eggs boiled hard, _cut them in lices, and lay'

them I" your pye, throw half a pound o currants, clean wahed
and
picked,
all over
eggs, wine,
then grate
beat up
eggs
well,
mixed
with halfa
pint the
of white
in afour
tnail
nutmeg,

and make it pretty weet 'with ugar, You are to mind to lay a quarter o a pound of butter between the eggs, then pour in
your wine and 'eggs and cover your pye. Bakeithalt'-an hour, * ' " ' '

VJHT.
-m\n-r*L-Ta*:*'>.'-'

._,_,
-

or till the erui is done. .

'
..'4

..-

-_1.
i

-\'.r

.
---.

Tow,

_. ,_*

l
.'l

.&._-c._:14_.,._.) _.4._-_>v

..t

.
'

5
A.

at; ct_

3 ' incur: afeard),- -.' _' i


- _To rim/ce a patag He, V

' v ' BOIL three pounds of'potacttoes, peel them, make a good tru
i and lay in your dih; lay at the bottom half a pound of buttci,

'e1...

' then lay in your potatoes, throw over them three tea-poonfuls
>-._.

of alt, and a mall nutmeg grated all over, ix eggs boiled hail

m'A...-

and chopped ne, throw all over, a tea-poonful of pepperrcw


ed all over, then half a pint of white wine. Cover your pye,

'.ta. .- . .

'nd bake it half an hour, or till the cru is enough.


'_

;,.___;.
MMMN....

To make 'an onion pye.

' WASH and pare'ome potatoes, and cut them in icesipel

ome
ices,your
paredih,
ome
and of'i
ice
them, onions,
make a cut'them
good cru,incover
layapples
a qiuarter
v,.. w:-. _.,_. _.t_z.

. pound of butter all over, take a quarter of an ounce of mace


beat ne, a nutmeg'gratcd. a ten-poonful of beaten pepper,thre
tea-pqonuls of alt, mix all together, rew ome over the bur

ter, lay a layer of potatoes, a layer o onion, a layer of apple,


and a layer of eggs, and o on till you have lled your py'
hewing a little of the eaoning between each layer, an I
,-*_'.-w _'. '_L.A .Lg,

quarter ofa pound of butter in bits, and ix poonl'ulso water,


Cloe your pye, and bake it an hour and a-half. A pounds"
-potatoes, a pound of onions, a pound oapples, and twelvctggs

....-Nh.

will do.
.
nd'.
An-Ju.

-= .
u

.
To wake an orangeado pye.
'MAKE a good crui, lay it over your dih, take two onmgvI

-.-4_ -'

boil them with two lcmons till tender, in four or ive quarts-'of

IK.lM.4'-o.Q-.Nd-AIM

water. In 'the la water, which there mu he aboutapl


of', add a pound of loa ugar, boil it, take them out and ic

them' into' your pye; then pare twelve pippins, core them an?
give them one boil in the yrup; lay them ball over the um;
and lemon, pour in the yrup, and pour on them ome dunge

ado yrup. - Cover your pye, and bake it in a ow oven halfa


, ' hour. .
' 'HAr

._ v

' i To make ahr'rret pye.

in'_v

_ _-"

' TAKE
yourpyc,_and
kirrets and
thema pint
tender,
pcel them,
i
i them,
ll your
takeboil
to halk'
ocream
the yolk

_
uw-

* an egg, beat ne with a little nutmeg, a little beaten 'narw


a little alt', bent all together well, with a quarter-of a pound;
freh butter melted, then pour in as much as ybur dih will llOA-'v

-',-AI-b
". ..:
.-4.''__in; .-.. auw

put on the top crul and bake it half an hour. p You mail:

made'P/aiir and Ea.

_ i

225 1

in_ome hard yolks of eggs = i you .cannoc Bat _cuam, put in'
milk,
do. but cream is be. About
i _ two pounds
_v _ of
. the
A root 'win
-. ,

To 'nal-e an apple pie', '

MAKE.a good pu pae eru. lay ome round the ides of [he dih, pare and quarter your apples, and take out the cores.

lay a'row of apples thick, throurin. half the ugar you deign
for-your pit', mince a little lemon-peel ne, throw over and .
queeze a little lemon over them, then a ew cloves, here and

there one, then the re o your apples and the reo your u- garct. You mu weeten to your palute, and queeze a little
more lemcn, Boil the peeling o the apples and the cares inv '
ome fair water, with a blade of mace, till it is very good;

hain it and boil the yrup with a little ugar, till there is but
very little
and it.
good,
intoin your
_put or
on marmalade,
your upper ,
rrui
and bake
Youpour
mayitput
a littlepie,
qutnce

* . F

il' you pleae."

' Thus'make a pear pie, but don't put in any quince.

You

may butter tnem when they came out o the oven : or beat up _J
the yolks otwo eggs and halfa pint ocream, with a little nut.
meg, weetened with ugar, take othe lid and pour in th'e
cream. Cut the cru in little three-corner pieces, ick about
the pie and end it to table.
- ' . - .

To make a them) pie.


MAKF. a good cru, lay a little round the ides ofyour dih, _ _

throw ugar at the bottom ; and lay in your fruit and ugar at
up. A ew red currants does well with them; put on your lid,
nnl bake in a hck oven.
'
.
Make a plumb pie the ame way, and a gnoeberry pie. If
you WOuld have it red, let it and a good while in the oven, a?
'cr the bread is drawn. A cullnid is very good with the gooe-._

_brrry pie.

_ r _ _

To make a alt-h pie.

i 'i '

GET' a ide of alt-h, lay it in water all night, next morn- ing put it over the re in a pan o water till it is tender, drain

it 'and lay it on the drter, take oall the kin and pick the
meat clean front the bones, minceit mall, then take the crumb
oftv/o French rclls, cut in lices, and boil it up with a quart

ti'new milk, break your bread very ne with a poon, put to


it your minced alt-h, a pound o melted butter, two popq
'

UAS

T"'.""
- v*.,*'<4*-.".:

. .

ony-...
leM-L-'JQ
at."
e. . \

'- 2b6 i

h'

' , The Art of Cautery, i i '

fele o-'niitlced parley, half a nutmeg grated, a little beaten pep."


__

pe",-and three tea-poonuls of mullard, mix all well together,


make a good cru, and lay all over your dih, and cover it up._
Bake it an hour.
, -

_
_ _-."_ _
'-a. -.r-.,_

To make a 'carp picii

*.ctf
\-.'-uL_'-.L.e;.mr- _ _-"_ _
-.

'TAKE a large carp, cale,.walh, and gut it clean; take an.


i ' eel,
ne, boil
withit 'an
quantity
crumbs
bread.
ewminceit.
weet
juequal
a little
tender,opick
o allofthe
meat aand

_ _-s._.

herbs, a lemon-peel eut line, a little pepper, alt, and grated


nutmeg, an anchovy, halfa pint ofoyers parboiled and chop
ped' ne, the yolks of three hard eggs cut mall. roll it up with
a quarter of a pound o butter, and ll the belly of the'carp.
Make a good'cru, cover the dih, and lay in your carp; ave'

r. v.a_... v._La- m_.:

- the liquor you boil your e'el in, put in the eel bones, boil them'

with a little mace, whole pepper, an onion. ome weet-herbs,


and an
anchovy.
till of
there
is about
ct vadd
to it
a quarterBoil
of a itpint
white
wine,hala
and apint,
lumprain'it,-
o but,

i. n-.M>_.ai.
.n'ua-mh.-_a_l.zak-.u;r_'. '*ie

ter mix'd in a very little our; boil it up, and pour into your
pie. P,ut on the lid, and bake it an hour in a quick oven. li
there be any orce- meat let after lling the belly, make ballsol
it,
andmall
put eels,
into the
pie. enough
If you have
a ew
to make
to ill not
yourliquor
dih.enough, boil,
'

To make ahal pie.

'

- 5MAKE a good cru, cover your dih, boil two pounds'oeeh


tEnder, pick all the eh clean from the bones: throw the bone' X

.'.
atam.--\

man.-'. -_M "

'into the liquor you boil the cels in, with a little mace and alt,
till it is very good, and about a quarter o a pint, then rain it,
Ip the mean time cut the eh of y0ur eel ne, with a little lclJ
mon-peel hred ne, a little alt, pepper_, an'd nutmeg, a t'ew*

.'
.'._e:. '..'
-.as.
-4-.t. . c"t.

crumbs of bread. chopped parley, and an'anchmy; melt a quar


ter o a pound of butter, and mix with it, then lay it in the dih, X

ur4aw.-

cut the eh oa pair of large oals, or three pair o very (mill


'_ ones, clean From tne bones and ns, lay i: on the force-meatand.
pourand
in the
broth
the hould
ecls youbO'l
boiled;
put the
ltd of
thewith)
pi,
A ct on,
bake
it. of'You
the bones
of the
oals
*._i".-...:
J-M.n-_.-i,_-;.. ..-,.."-m'

the eel bones, to make itgoird. l you boil the oul bones with

two little
eels, without
meat, your pie will be *
- one
very orgood.
Azdrthus
you maythedoforce
a turboctt.

'
-:-\p'

41...-n

e.
...

T'

'mtde Plain and Eat in ' v


' .I

1'

_' * FTa merite an &life.


,'_._.
,--,-.-_-.z.po-*'--*Ar_-

MAKE a good eru, clean, gut, and' wah your eelS very' well, then cut them in pieces half as long as your nger; ea. *
on them with pepper, alt, and'a little beaten mace to your pa

late, either high or low.

Fill your dih with eels, and put as

much water as the dih will hold 5 put on your cover. and bake
them well.
,
.
* =

To make a ounder pie. 1


GUT ome ounders, wah them clean, dry them in a clorh,
ju boil them, cut o the meat clean from the bones, lay a gaud

tru over the dih, and lay a little freh butter atthebottomzand
on that the h; eaon them with pepper and alt to your rnin:!._v Boil the bones in the water your h Was boiled in, with a little. '.
bito
reel and
hore-raddih,
acru of bread.
a littleBoil
parley.
it till athere
very isju
little enough
bit o lemort-r
liquor , . ct

put it into your pie; put on tue' _ _'

for the pie, then rain it, and

-.*'

'-vm :*?r"W:'-*-!R*wPfw'-UXL'T. t 'rU

top-cru, and bake it.

- To make ba barring pie.


SCALE, gut, and wah-them very clean, cut o the heads," * '
ins, and tails. Make a good cru, cover your dih, then ea
oh your herrings with beaten mace, pepper, and alt; put a *
little butter in the bottom_ of your dih, then a row of herrings,
pare
apples
cut them
in thinallices
over,lay
then
peel i
ome ome
onions,
andand
cut'them
in ices
overall
thick,
a little

'f- J'L-*" 7;3'-YKTZYU*HJ-'*7 w-Mhx-LF -wL

,z..'

butter on the top, put in a little water, lay onthe lid, and bake

'

'

To make a aImon pie.

i'-"*
n-w

LMAKE a good crui; cleane a piece of almon well. eaon '


it"with alt, mace, and nutmeg, lay a little piece ofbutter at the -

bottom of the dih, and lay your ulmon in. Melt b'uttcr ac
cording to yonr pie; take a loher, boil it, pick out all the eh,

chop it mall, bruie the body, mix it well with the' butter,

w ich mu be very good 3 pour it over your almon, put on A


the lid, and bake it well.

'

_ Qa
\

'

._ _To

w.

= - sex-W- ..__

' alas .
j -. .Ybe Art ofCoo/Ee'y,
'

vTo make a [ab/fer pie.

1MAKE a good cru, boil two lobers, take out the tailr,
cut them in two, take out the ut, cut each tail in'four pieces, '
-. .:-.*r.

and lay them in the dih. 1 Ta e the bodies. bruie them well
with the claws. and pick out all the re of the meat; chop r
all together, eaon it with pepper, alt, and two or three
poonfuls of vinegar, melt halfn pound of butter, iir all togect

"-.*'F"-.

-..
. .m.u-Tnuv-,,
wage-.

"ther, with the 'crumb of a halfpenny roll rubbed in a clean cloth


mall, lay it over the tails, put on your cover, and bake it iua

ow oven.

"wi-..-.
A-Q-s-u.
N-_. >-n_*

'

.._.9

' li

To met/ce a' mi] pin,


-Kr2.-r.

. MAKE
good
crul,
lay itthen
all over
the dih,-wah
y0ur
v muels
cleana in
everal
waters.
put them
in a deep lew
xz*.rx.z*r..\'._

'pan,-cover them and let them ew till they are all open, pick
them out and fee there be no crabs under the tongue; put ther'n ;

->xw,--r"
M_e*-+.-z,4-_a. ;.1A-Mi_{
"U1..-v-nt-

A . in a auce-pan, with two or three blades of mace, rain the li- L


o

' . quor
few crumbs
ju enough
of bread
to cover
; ewthem,
them aa good
few minutes,
piece of ll
butter
yourand
pie,a
put on. the lid, and bake it half an hour.

an oylcr pie.

p '

So you may make *

To make Lent mince pieces.

. . _.- _
\

'SIX eggs boiled hard and chopped ine, twelve pippins pared
and chopped mall, a pound of raiins of the un oned and 2
chopped ine, a pound of currants wahed, picked, and rubbed i

an'-'Qr"2-'Kn_r*'2r-*4

clean,a large'poonful o ine ugar beat nc,an ounce ofc'itron, l


an ounce ofcandied orange, borh cut ine, a quarter of an ounce z
of mace and cldves beat ine, and a large nutmeg beat ine; '

mix all together with a gill ofbrandy, and a. gill of ack. Make
1.
. . .-,. t. _

z'ila-'vex-cux'

' your cru good, And bake


it in a lack
oven. When y0u make.
o .
\
.

al

your pie, quecze in thejmce of abevrllc orange, and a glas of _


red wine.
t

To collar almon.

TAKE a fide ofalmon, cut o about ahandful of the tail.

wah your large piece very well, dry it with a clean cloth, wall! '

-. '_a-.a-_...'e. .'
an?

it' over with the yolks of eggs, and then make force-meat With 3

What you cut o the tail ; but take othe kin, and put to it _
a handful of parboiled oyiers, a tail or two of lob-llcrs, the

yolks of three or four eggs boiled hard, ix anchovies, a hand- a,r


' i"

,.

vful of weet-herbs chopped mall,a little alt, cloves, mace, nut


l

i .

mcge

li

.l

*
_
'*'arm?
"...,
,*,,,.
. A.._, _

made Plain and Eajj'. ' -

'229

meg, pepper beat ne, and grated bread. Work all thee toge
ther into a body, with the yolks o eggs, lay it all over the it-hy
part, and _a litt e more pepper and alt overthe almon ;'_ o roll
it up into a collar, and bind it with broad tape, then boil it in
water, alt, and vinegar rbut let the liquor boil r, then put. ' '

'1.'h
*-*l.,._ _

gr,'l-*-MP"'1
;Z'"-_M"'*- *7!'n !r

in your collars, _a'buneh o weet herbs,


gingertwo
andhours
nut ct
It willliced
takenear
mt'g; let it boil, but not too ai.
boiling. When it is enough, take it up into your ouing-pan

and when the pickle is cold, put it to your almon, and let it ittnd in it till ued , or otherwie you may pot it. Fill it up with
clatied butter, as you pot fowls; that way will keep longet.
' 'at

To eolldr eels.
TAKE your eel and cut it open, take out the bones, cut o i.

'_Mrs
r,_-r.,f_-._Tf_e,_

the head and tail, lay the eel at on the dreer, and hred ome
age as ne as poible, and mix with it black pepper beat, grat
ed nutmeg and alt, lay it all over the eel, roll it up hard in lite
tle
water,
clotlts;
withand
pepper
tie both
and ends
alt, tight,
ve orthen
ix Cloves,
(et overthe
threereor ome
o'uri
blades omace, a bay leafor two.

Boil it, bones,head, and tail


kw.tF'f
en;
r ' awe-w?

7 well together; then take out your heads and tails, put in your '
eels and let them boil till they are tender; then take them out,

and boil the liquor longer,-tiliyou think there isenough to cover '. '
them. Take it o', and when cold pour it over the eels,and co-_ '
ver it cloe.

Don't take o the cloths till you ue them.


t

To pie/cle or bate berriizgs.

a:
'I
2:

SCALE and wah them clean, cut othe heads, take out the
"toes,
or wahthem
themwith
clean,
andmace
put and
them
tn againju
as you * i
like. Seaon
alittle
cloves
beat, a verylittle

.'* I'
.' A ._
'31.
l'7*'t'v04.

beaten pepper and alt, lay them in a deep pan, lay two or three
bay-leaves between each lay, then put in half vine-gar and half
water, or rape Vinegar. Cover it cloe with a brown-paper, and
' end it to the oven to bake; let it and till cold, then pour o
'thatmien
pickle,
andtoput
frehThus
Vinegar
water,
end
them
to ' i
__the
again
bake.
do and
prats;
but and
don't
bake
them

Athe'econd time. Some ue only all-pice,but that is net o gnod_ .

To pick/e or bel-e "metre, to keep all tlteyear.

- _*" 'i 7 '

GUT them,cut othcir heads,cut them open. dry them very


,well with a clean cloth, take a pan which.they wrll he clever

ly in, lay a ew hay-leaves at the bottom. rub the bone w'tth a


little '
Q.3

i,t-.PnN
'W1'H.Wzairm
-*U._o-u,n*-.>*. _us aw,

" ' 'aLS-zzwmcmz-nhzu 'In-p


num.

- 233

'The Art of Cootwy,

-- beat
li-tle ne,
bay-alt
beatand
ne,
takepepper
a littlebcatct
beaten
black
white
ne;r'nace,
mix aa ew
littlecloveg
alt,
. rub them inide and out with the pice, lay them in a pan, and
- betWeen every lay ofthe mackrel put acw bay-leaves; then co.
*ver. them with vinegar, tie them down cloe with brown paper,
- put them into a low oven: they will take a good while doing;
.. when
they are enough, uncover them, let them (land till cold;
then pour away all that vineigar, and put as much good Viit-gar

t.-_,'..
J_w..<u-.-x\'44t.-",.

L''1.i..r'.'

.. as will cover them, and p'ut in an onion uck with clovcs. Send
,. them to the oven again, let them and two hours in a vcryllov':

.oven, and they will keep all the year; but you mu not put in
.Li.

, your hands to take out the mackrel, ifyou can avoid it, but talte

._.-,w

.'Ata

a lice to take them out with. The great bones o the macltrt-l
mun.-ark-.".-a.

_._ taken out and broiled, is a pretty little plate to ll up the con
'ner 'of a tab!e.\
*
' '
'h"-*:.rr-'.*.',

um.

Tohu mar-bel.

_ YOU-mu- wah them clean, gut them, and boil them in tilt A;
.I..'_.AJ A

72- *2-z.' "*

and water till they are enough; take them out, lav them in a
._elcan pan, cover them with the liquor, add a little vincgar; and

.>.t4>

when you end them to table, lay ennel over them.


iji--:,
t "Lii:
Eu
*.*'
27
'.
tak,.-

To pot a Iober.

TAKE a liVe lobler, boil it in alt and water, and pegit that
b-no water gets in'; when it is cold, pick out all the fleh a'nd r

a--z,-q_ v_-_

body. take out the gut, beat it nein a mortar, and eaon it '
with beaten mace, grated nutmeg, pepper, and alt. 'Mix all to
' _ gether, melt a little piece o butter as big as a large walnut, and

-..;
"NP'-*u.-r .- .'-.

mix it with the lober as you are heating it; when it is bzat to_
.,*....'

a pae, put it into-your potting-pot,and put it down as cloe and


hard as you can; then et ome freh butter in a deep broad pan
__,;.
...L-J

' ' before the re. and when it is all melted, take o the cum at

V-'a*AH"..G')L',"$'

the top, i any,and pour the clear butter over the 'neat as thick
.

as a crown-piece. The whey and (burn-milk will cttle at the

bottom let
o your
the pan;
butbet-kc
no'newill
of that
in,only
and
_always
butter
verygreat
good,care
or you
poil gccs
all; or
put the meat whole, with the body mixed among it, laying
,.e-*. at.-_.

them as cloe together as you can, and pour the-butter over


i'hem.
You mu be ure to let the lobler ho well boiled. A

'.PJ'.n
er.'TIMT

middling one will take halfan hour boiling.


'

'
2

To

'_ z"
_ iimade-Plafrtan'dEajy, v_ _ i .

-' 'llz-gtl

'

..

i' 'To pa'iedrci.

' TAKIZ adlargeyeel. 'tin it, cleane it, and wah it very clean,
'c-Mx'T-w
.*.**'\"
-'*-"
-V"'H*fmMa'-m>wa*-p'tz7e-n"mav*zx-em.:rFnwmcq:w wf

dry it in a cloth, and cut it into pieCcs as long as your nger.


Seaonthem with a little beaten mace and nutmeg,peppcr,alt,
and a'little al-p'runella'beat ne; lav them in a pan, then your'
as much good butter over them as will cover them, and claried
as
They
mu till
be baked
halan
hourbut
in that
a quick
if aabove.
ow oven
longer,
they are
enough,
youoven;
mu

judge by the largenes of the eels. With a ork take them cut,
and lay them on acoarfe cloth to drain. YVhen they are quite
reold, eaon them again with the ame eao'ning, lay them in
the pot cloe; then take o the buttcr- they were baked in clear

from the gravy of the h, and et it in a dih before the re.


When it is melted pour the clear butter over the eels, and let *

them
In the
be covered
ame manne
with the
youbutter.
may pot what yon
pleae. . You
. . may

bone your eels i you chue it; but then don't put in any al
ptunella.

'

'

To pct'Ian:j:reyr._- ' i
SKIN them, cleane them with alt, and then wipe them
dry; beat ome black-pepper, mace, and cloves. mix them with .
_alt, and eaon them. Lay them in a pan, and cover them with' _
Claried butter. Bake them an hour; o'der them as the eels,

o'nly let them be'eaoed, and one will be enough for a pot.
z'bf
44'
a'
-'
HL'ZM
r'v?

_Youutu eaon them well, let your butter be good, and they
will keep a long time.
_
*
'

9'0 pot tbarrr.

'_

-ct

AFTER having cleaned them, cut o' the ins, tails, an

heads, then lay them in ro'ws in a long baking-pan; covcrthem'


with butter, and order them as above',

''

To pot a pike: .
7 YOU mu'- cale it, cut o the head. plitit', and take out the- '

thine-bone, then rewlall over the inide ome bay-alt and


pepper, roll it up round, and lay it in a pot. Cover it, and
.bake it an hour. Then take it out, and lay it on acoare cloth
to drain; when it is cold, put it into your pot, and cover tt

Wllh cla'ricd butter.

Qt
l

'

'

- -

T'

*AT-v
.n'e\.*-:nM"t'rk*vnr-\*-x
. -:'_'L-zt

*zz_

le'd' Coakery,

To for hlman.
' -.' TAKE a piece o' freh almon, cale it, and wipe it clean,
(let your piece 'or pieces be as big as will lie cleverly on your
pot) eaon it with Jamaica pepper, black pepper, mace, and
cloves beat ne, 'mixed with alt, a little al- prunella', beat ne,
and rub the bone with. Seaon with' a little o the pice, pour
claried butter over it, and bake it well. Then take it out

carefully, and lay it to drain; when cold, eaon it well, lziy


.'-/:;.,\.
.'.'-ia
1.'-'.T

it in your pot cloe, and cover it with claried butter, as a


ove.
Thu's .you may do carp, tench, trout, and everal orts of

'* '-

'

Another way to pot almon.

i -_ SCALE and clean your almon down the back, dry it well,
and cut it as near the hape of your pot as you can.

Take two

nutmegs, an ounce of mace and cloves beaten, half an ounce 0?

white pepper, and an ounce o alt; then take out all the bones,
cut o the jole below the ins, and cut o the tail. Seaon the

- caly idefir, lay that at the bottom of the pot; then rub the
eaoning on the other ide, cover it with a dih, and let it and

night. put
It butter
mu bebottom
put double,
andand
the cover
caly the
ide,pot
topwith
and
ct - all
bottom;
and top,
" ome i coare pae.

Three_hours will bake it, i a large

h; ifa mall.one, two hours ; and when it comes out ofthe '
oven, let it tand half an hour; then uncover it, and raie it.up
. 'at one end, that the gravy may run out, then put a trenchcr

and a weight on it to_prcs out the gravy. XVhen the butter ii X


cold, take it out clear from the gravy, add ome more to it,
and put it in a part before the re; when it is melted, pouril
over the almon; and when it is cold, paper it up. As to the

eaoning o thee things, it mu be according to your'palate,


mare or les.

'

'

N. B. Always take great Care that no gravy or wheyoftlt? _


butter is let in the potting; i there is, it will not keep.

H All-'t

madc'Plain and Ea."

>"_ c 'na P.-_'.'


,

i _

A i '233'

llptka-c'rtonisi for the S-lACKii 75

[don't
pretend
meddle
in thel phyical
butbe
aew
directions
ortothe
cook, here
ori nure,
preume,Way
will; not
im .
v proper, to make uch adiet, &e. as the doctor hall order. _'
wa1W'r1*f-I4'
'
r
F'*M
j"fF.a'*e'wm
'Mey;_-5"'\_*trJx'l",em*.21"'w-*.?l

To make 'Nation broth.


TAKE a pound ofa loin omutton, take o'the at, put to
itone quart of wate-r. let it boil and kim-it well; then put
a goodCover
piece itofcloe,
up'per-cru_o
bread,
and an
onehour;
large don't
bladeir
of "
' in
mace.
and let it boil
(lowly
it. but pour the broth clear o.

Seaon it with a little alt, and '

the mutton will be t to eat. If you boil turnips, don'tboil


them in the broth, but by themelves in another auce-pan.

'.'--ma,.. v,

To lail 'a mg of veal.


SET on the-crag in a clean auce-pan: to each pound oveal
put a quart o water, kim it very clean, then put in a good
piece oupper-cru't, a blade o mace to each pound, and a little

parley tied with a thread.v Cover it cloe; then let it boil ve


oftly two hours, and both broth and meat will be it to eat.

To make beg or take


mutton
broth for 'very weak' people, who
but little mad/lament.

" i

_TAKE a pound of beef, or mutton, or both together: to a'


pound put two quarts of water, r litin the meat and take o . '
all the at; then cut it into little pieces, and boil it till it Comes

to a quarter o a pint. Seaon it'with a very little corn of alt;


kim oall the at, and give a poonul ofthis broth ata time.'
'To very weak people, half a poonul is enough ;to ome a tea- poonful at a time; and to others a tea-cup full. There is '
greater nourihment from this than anything ele-___ >
To,

.,
.
.
,
_
A'nm m,n-w<u-m."vr ..
._...
-,
.
1,.
..
,.,

'il

\'1
=.'-=".:'u-.xrs:'*.'-a i-._ e-*uv.-r

.
.,-..
=_
...'
-.

,'Y234'

'

'Then/(rie Caahhry,

- To make'beef drink, which is ordered for weak people.


TAKE a pound of lean beef; then take o all the at and
.. M._z_

. hin, cut itinto pieces, put it into a gallon of watcr,_with the.

3,
'; r;

'- '

. tillit
undeeru
of a penny-loaf, and a very little alt." TLet it boil
comes to two quarts 5 then train it o, and it is a vetyi
_ bearty.driuk. '
i

-- ' -

To make park broth.

TAKE tw'o pounds of young p'ork; then take o the lltin


and fat, boil it in a gallon of water, with a turnip and a very i
little corn of alt. Letit boil till it comes to two qU4its, then s
rainit
and let
till cold.
Takeand
othe-fat,
thm li
leave
theo,
ettling
at ittheand
bottom
of the pan,
drink halfa

z; . *' . i
._ **_'
a? -

'

pint in the morning faing. an hour before breakfa,- and at; *

- ..

noon, if the tomach will bear it.

'

.
-

'P

. .

To hail a thicken.

__

LET your auce-pan be very cleanandnice; when the wattr


hails put ln your Chicken, which mu be very nicely picktd
and
clean,then
and takeiit
laid in out
coldofwater
a quarter
of anand
bour
is boiled;
the water
boiling,
laybefore
it inait,

'
.

j *

'

' ' - peh'ter-dih.- Save a'll 'the liquor that runs from it in the dih,
dut up your_chicken all in joints in' th'e dih; then bruife the 3

l liver very' ine', add'a little boiled parley chopped very ne, a'_
'kry little alt, and a very little grated nutmeg: mix it all well
together with two pooinuls of the liquor of'the fowl, and pour'
it into the dih with the re of the liquor in the dih. If there
* isnot liquor enough. take two or three poonfulsof the liquor:
-

' m

it'wasiboiled in, Zlap another dih over it; then 'et it over a.

'-

thang-dih of hot coals five or ix minutes, and carry it to

ii;

__j-iz'

_ table hot with the cover on.

This is better than butter, and.

. lighter for the omach, though ome chue it only with the ll

quor, and no parley. nor liver, or any thing ele, and that is

it'-

according to dierent palates. lf it is for a very weak peron.


take olfthe
k'nof
before but
you 'bread-auce,
et it en the cha'ug-_
_dih.
you
ronthe
it, Chicken
make nothing
and that

' '

is lighter than any auce you can make for a weak omach.

if) . __ '
. _3;
_,;:.

Thus you may _dres a rabbit, only bruife but a little piece of

. _'

the liver.
'

.
'

T'.

"gin-In." .
\

'."made"1=>_ia';>zaiaaay,l'.fj

555.
qn-a-.*zg-mmL-una-'"n
-<-*,-".
_'4.,.- ._ .

Tahoil igeam.

'_

LET vour pigeons be cleaned, wahed, drawn, and tinned.


Boil them-in milk and water ten minures, and pour over them - -'
auce made thus: take the livers parboiled, and bruie them'ne

ivith as much parley boiled and chopped, ne. Melt ome but
ter', mix a little with the liver and parley r, then mix all to
gether, and pour over the pigeons.

To hail a partridge, or any other. wildfowl. WHEN your water boils, put in your partridge, 'let it boil
ten minutes; then take it up into a pewter-plate, and cut it

in two, laying the indes next the plate, andhave readyume


bread-auce made thus: take the crumb ofa halpenny-rdl. or

'

thereabouts, and boil itin halfa pint of water, with a blade of

make. Let it boil two or three minutes, pour away mo of


the water; thenbeatit up with a little piece of nice hotter, a
little alt, and pour itovcr the partridge. Clap a cover'over it;
then et it over a chang-dih ofcoals four or ve minutes, and

end it .away hot, covered cloe.

'

v'---,
.Lw',
;.

Thus you may dres any ort of wild fowl, only boiling it"
more or les, according to the bignes.

.-._. ;. _;
-'' t.

Ducks, take o the .

kirts before you pour the bread-auce over them; and ifyou

tual: them, lay bread-auce under them. It is lighter than gravy


for wcak omachs.
' '

To hail alplaiee araamleri


LET your water boil, throw ome alt in; then put in your
h,
till you
think itTake
is enough,
and takeofitthe
outliquor,
ot' the ". _ . _
waterboil
in ait'lice
to drain.
two poonifuls
with a little alt, a little grated nutmeg; then beat up the yolk - '
Oan egg very well with the liquor, and ir in the egg; beat' '

it well together, with a knife carefully lice away. all the little
bones round the h, pour the auce over it: then et it over a
fhang-dih ocozils for a minute, and end it h'ot away. Or. '
'n the room of this auce, add melted butter in a cup.
. .-. .

i To nii'ice 'veal or thicken for theick, or weak prop/At


_lVlINCE achiclten or ome veal very ne,takingothe kin; '

ju boil as 'much water as will moien it, and no more, with 1 - .

my little alt, 'grate avery little nutmeg; then throw alittle ' .
-'

'

our '
do."_

..X'L'L;
T
*r.u.:\,L.;_x4-n._,-1.r.-a .

Hi
'Ne
.- .r_1.. '.-

rit-36 i

, The Art of Cook-ny,

our: over it', and when the water boils put in the meat. lid-p
haking it 2b0ut over the re a minute; then have ready two
or
threeand
very
thinthe
ippets
roaed over
nice it.
and , brown, laid in'th:
plate,
pour
mince-meat
0

.' ' mu take


To pu/a
tbirkcncr
lbeitk.
. A ; FYOU
as much
cold chicken
as you think proper,
. -'_. .

A 'alte o the kin, and pull the meat into little bits as thickzr
'aquill; then take the bones, boil them with a little alt till

they are good. rain it; then take a poonul o the liquor, a
poonul of milk, a little bit o butter, as big nsa large.- nutmrg,
irollcd
in our, a little chopped parley as much as will lie our
xPencc, and a little alt i wanzed.

for half a mall chicken.

This will he enough

Put all togethe_r into the auce-pan:

then keep haking it' till it is thick, and pour it into ahot
plate.
To make thicken broth.
_

YOU mu take an old eockor large owl, lay it;-then pick

'oall the at, and break it all to pieces with a rolling-pin:


. put it into two quarts of Water, with a good eru of bread, and
blade
oftlybetill
it is itas w'll
goodtake
as you
. a
have
it. of
Imace.
you doLet
itactsit itboil
hould
done,
live would
or ix
hours doing; pour it o. then put a quart more of boiling wa
ter,and cover it cloe; Let itboil oftly till it is good, and rain
it o. Seaon with a very little alt. YVhen you boil a chickcn

at-e the liquor, and when the meat is eat, take the' bones, then
'break them and put to the liquor you boiled the chicken inl
with a blade o mace, and a cru of bread. Let it boil till i:

is good, and rain it o.


To make thicken water.
TAKE a cock, or large fowl, ay it, then btuie it wilill
hammer, and put it into a gallon o water, with a cru of bread.

Let it boil half aWay, and rain it o.

"To make white caudle.


YOU mu take tvi'o q'uarts_'o water, mint in our poonuls
of oatmeal, a blade or two o mace, a piece o lemon-peel.
let-itboil, and keep irring it ot'ten. Let it boil about a quar
ter of an hour, and take care it does not boil over; then rain

un,_X

made Plain and Eaj. -

3'7 4- 'A

virthrough'a coare ieve. When you ue it, weeten it to your .


painte, grate in alittle nutmeg. and what wine is proper; and

ti it is not for a tele peron, queeze in thejuice ofa leman. -

''*

make 'brown
BOIL the gtuel To
as above,
with lixcaudle.
poonuis ooatmeal, and . i
rain it; then add'a quart of good ale, not bitter; boil it, then
a-eeten it to your palate, and-add hal a pint o white wine. 5 -

.When you don't put in white wine, let it be hal'ale.

To make watengrrrrl.
YOU mu take a'pint of water, and a large poonul ooat
meal;
thenoften.
ir it together,
let itover,
boil up
three
or our
times,
liirringit
Dcn't letand
it boil
then
rain
it through

_a ieve', alt it to your painte, put in a good piece o freh but


ter, hrew it with a poon till the butter is all melted, then it:

will be ine and mooth, and very good. Some love a little *

*'\w'--.' -.I _

pepper in it.

i To make pamrdc. i
,-_:-.w- *e
'en-.

YOU mu take a quart o water in a nice clean auce-pan,


abladeo mace, a large piece of crumb o bread; let it boil two

',--4,

minutes,
take out
theas'will
bread,make
and bruie
it in asa you
baonwould
very. '.i
ine. Mixthen
as much
water
it as thick
have; the re pour away, and wceten it to your palace. Put' _
r-y.

rn'a piece o butter as big as a walnut, don't put in any wine, it

poils it; you may grate in a little nutmeg. This is hearty and
good diet or ick people.

'

To boilago.
PUT a large poonul of ago into three quarters ofa pint of -'
vntcr, ir it, and boil it oftly till-it is as thick as you would
hive it; t-hen put in wine and ugar, with a little nutmeg to
your palate.
'

To &oil/bli;

i . -.

IT is a hard inne ground to powder, and generally old for.


one hiliing an ounce: take a large tea poonul of the powder

and put it into a pint of boiling water, keep irring it till it is? * '
likea fine jelly; then put wine and ugar to your palate, and;
lcrnon, i it will agree.
p.
an'

. i' 4

.
.

'.a

had-et-.__

. i

333_

.
'

i' .- ZYbeArtafC/'oo-knji, 'i

'LctLclue.
.dnLK-ar.'AMa.
n-dQ't1UIl4-.='MmAxLr\.y-)*c

, z .' a.

- ' To make iingzapjelzy.

"i " t

. TAKE a quart. of- water, one ounce of iinglas, half air _v


ounce of cloves ,,b0il them to a pint, then rain' it upon .ctl i

pound of IOaf ugar, and when cold weeten' your tea withigii
You may make the jelly as above, and leave out the ctor/La;

Sweeten tojy'our palate, and add a little wine.

All other jeies"

you havein another chapter.

i To make 'be pectoral drink.


'.i'.
r'
.-.-i.

.\}*"TKIZE a gallon of water, and halfa pound of pear-barley, t


.

.
-,'i_.ie..en. .

'lax

boil it with a quarter of a pound of gs plit, apennyworth of' il


' liquorice iced to pieces, a quarter of a pound of raltns ofthe- zl

-_

.i-L
3

't

un oned; boil all together till half is waed, then rain it ae'

_
.
.',_..
a'..

'_ This is ordered in the meales, and everal other di'orders, for-3,

a'

a drink.

'

>

'

, i
' i

7,
-._,_,
.Lu': '.l

_ To make buttered water, or wbat the Germans call egg-hop,


'who are very fa'nd of it forhpper. ' You have it in tt'ce i-,
chapter for Lent.
3- I

a.

water,
' TAKE
putWhen
ainpintof
a piece
it begins
water,
o butter
tobeat
boil,
asup
big
bruie
the
as yolk
a itmall
between
ofan
walnut,
eggthewith
two
aucethe
or :

a;.__
LA

' .three knobs of ugar, and kcep irring it all the time it is one'
-eeLvs-a-lt'eI-vK

' the re.


i pan and a mug till it is mooth, and has a great frethz' then it 'is t to drink.

This is ordered'in a cold, or where egg will i;

agree with the omach.

._.,'1.

To make eed water.

'

_TAKE a poonful ofcoriander-eed, half a poonful of Garas .


and
way bruie
eed bruied
it withand
theboiled
yolk of
in an
a pint
egg,of water;
Mix it with
then ack
rainand
it,
'

double-rened ugar, according to your palate.

'
.,

-".-..'
-'f.'-"'L'
'. .'.:._

fl'o make breadoop for tbeirk.


"

TAKE aquart of water, et it on the re in a clean auce;


' pan, and as much dry cru of bread cut to pieces as the top ofa i

t<,. A-.'...
1._ :-._-

penny luaf, the drier the better, a bit of butter as big as a wal; *
not; let it boil, then beat it with a poon, and keep boiling it .
'
.

til'l the bread and water is well mixed: then eaon it with a, i
very little alt, and it is a pretty thing for a weak omach- T,"
i
v
_
.
0

-.-%'_">_\ '
-.

)
son..ud-.un.

Will! Plain" and Ea-i

" V "259.

7'0 make articial 'aes-milk.


_TAKE two ounces of per'd-barley, two large poonuls of
iar-tnorn havings, one ounce of eringo root, one ounce of
lhina root,"- one ounce of preerved gingcz, eighteen man' .
iruied with the hells, to be boiled in three quarts of water,;'_

ill it comes to three pints, then boil a pint of new milk, mix
it with the rcl',and put in two ounces o balam ofTolu. Take'
nlfa pint in the morning, and hal a pint at night.

Cows milk, next to

milk, done wis

TAKE a quart of milk, et it in a pan over night, the next'


norning take o all'the cream, then boil it, and et it in the pan

'gain till night, then kim it again, boil it, et it in the pan- '
again, and the' next morning kim it, warm it blood-warm, and . ,

lrink it as you do aes-milk. It is very near as good,and with


ome conumptive people it is better. ._
.
'

makeand
a 1Qorm'
- With the top-i ' _'
BOlL a quart oTomilk,
a quartdrink.
o water,
Hull of a penny-lou and one blade o maCe, a quarter of an'

hour very oftly, then pour it o, and when you drink it let it
dewarm.

'

Toap<>und
niake 'haiIey-water.
3' two quarts of' = * '
PUTIlUMCr Of
o pearl-barley into

wat'er,
it boil, to
kim
it palate,
very clean,
halfweet,
away, and
and put
rain
it o. let
Sweeten
your
but boil
not too
irt . > i i A

two poonuls of white wine. Drink it luke-warm._- '

To make age tra.


TAKE alittle age, a little baum, putit into a pan, nice-a ' v v
lemcn, peel and all, a ew knobs of ugar, one glas of white , ' '
t*ine,'pour on thee two or three quarts of boiling water, cover
t, and drink when dry. When you think it rong enough of
the herbs, take them out, otherwie it will make it bitter.

vor'
.>a

To make i: for a child.


LITTLE age, baum, rue, mint and penny-royal, 'pour '
Doiltng water on, and weeten to your painte. Syrup o cloves, Ere. and black-cherry-watet. you have in the Chapter of Pre

erver.
'I ..

4.

*
'

<
Linne"
1311.,.

mio
.
= : . Liquor-'far
i -_ Thea child
Art of-Caokery,
that be: 'be ' Ilictruh.

" TAKE halfe pintof pring water, a knob of double-rened


ugar,of a.an
very
of alum,
well together
with the _.
i ' yolk
egg,little
thenbitbeat
it in a beat
largeit poont'ul
of thejuice-(si
uba."
I'-LJ-ou'a-.r.l5;.
1.ct-dna;
.Li."
.-.-.-;. ._

age, tie a rag t'o the end o the ick, dip it in this liquor, and f

" often clean the mouth.

Give the child over-night onedtop gl' t

' * laudanum, and the next day proper phyic, wuhing the muutli

often with the liquor.


.

it
'

0
_.--"rwr

L...on..w

'

.'i

'To boil ronzfreyxroonr

'

TAKE a pound o comfrey-roots, crape them clean, cur


_'..-.
._;-...;
L-z
..2er

them into little pieces, and put them into three pints of water, 7

Let them boil till there is about a pin't, then rain it, and when .,
it
is cold,.put
a auce-pan.
ettling
bortom,
throwitinro
it away;
mix it withIt'there
ugar istoany
your
palate,atthe
half
apintofmountain
then pour it into a'clean
wine, ea'rthcn
and thejuice
pot, and
of aetlemon.
it by forLetit
ue. Some'
boil," r
.:_Y\.-<.
I;
-.';_L-'J.'L".'L-J.
.,--..\a.-,..- He:

boil it in milk, and it is very good where it will agreee' and-il' ,


. reckoned a very great rengthener.
.. ,._.

>.

_.
..l
_

c H A P. Xl.

All-.

'm.,
.-.-am;.*_,.-f'W\*'_.O.AP:J*A &
hue.
.

For Captains of Ships.

'gX
-"*-*\n* v_,p'

To make catcbup to keep 'werityyeam

'... ' 'TAKE a gallon of rong iale beer, one pound of anchoz
..,,

vies wahed from" the pickle, a pound of halots, peeled, halarq A'
4;>-ct--.

.ounce
of pepper,
mace', half
anorounce
of cloves,
an aunte *
of whole
three
four large
raeesaofquarter
gingcr,oftw'oquerg
,

of
cloe,and
the large
letmuhroom-aps
itimmer till it isrubbed
half waed,then
to pieces. rninit
Cover through
alluhii T
a Hannel-bag; let it and till it is quite cold, then bottle it. '
You may carry it to the Indies. A'poonful of this to a poun-i
of freh butter melted, makes a ne fih-auce; or, in the room r

of gravy-auce. The ronger and aler the beer is, the better
the catchup will be.

,t=-l
.

'

brede' Plain' and Ea; '


To' make

24:

ith-e to len-p 'be wise/e year. -- *

YOU mu take twmty-our anchuvies, c'n_0p_ them,- hnneq'

ind all, put to them ten halots cu'r mall, a' handful of craped hore-raddrh, a quarter o an ounce of mace, a quart of white'. wine, a pint
of wa'tct,
lcmon
cut'into
a pint
of
anchovy
liquor,
a pint one
of red
wine,
tWehelices,
c'oves,'nal
twelve
pep-ct
per-toms. Borl them ingether till it Comes to a quart; iraiti
u, cover it cloe, and lterp it in a cold dry place; two p'ooni .'
uls will he ucient ora p'nund of butter.

-'

>

It is a pretty auce ei:her for boiled owl, veal', &c. o'r in the'
morn
gravy,
lowe:ing
lt with
hot water, and thiekening
i
with aofpiece
of butter
rolled
in our;
ct

To pot drij'pi/zg tafryh, ment, orfritfers, He."


. TAKE ix pounds of good heef-dripping, boil it in ot wa-'l
ter,- rain itinto a pan, let it and till cold; then' take o the' -.
hard at, and crapc o the 'gravy which lliclts to' the inde; '

7l'nns do eight 'times z when it is cold and hard, take it o. c'ean'


from the water, put it into a large auce-pan, with ix bayleaves, twelve cloves, halfa pound of alt, and a' quarter of' a_ .
pound
o whole
Let the
be all
m'elteda ieve
and ju
let itt and
till it pepper.
is hut enough
to fat
rain
through
intohot;
the -

pot, and and t-ll it is quite cold,- then cover it up. Thus you.
may do what quantity you pleae. 'The he Wan- to ltcep any _
ort u drtpping is to tu'in the pot upide down," and then no rats . _
(ell get at it. li it will keep o'n hinboard, it wrll made as ne ,
pu-ptte cru as any buuc' can do, or cru o'r pud'dings, &a. I *

To pick/e um Jromzsr fbecai'

WASH them clean With' a piece of Hannel in alt and water; '
put
auce-pan
throwalittle
alt overthrow
them.them
Let .
themthem
boil intoa
up three
times inand
their
.own liqttoctr,*'then
into-a ieve to drain and pread them on a clean cloth; let them ' '
lie till cold, then put them in' widc-motrthed btittles.putin with
them a good deal o whole mace,- a little nutmeg ited, and a
eat,- cloven. Boil the ugar-Vinegar of your own making, with a
good deal o whole pepper, 'ome races o gingcr, andtwo or '
three bav-lcavcs..Let it boil a cw minutes, then llrain it, when
itis cold pour it on, and ll the bottle.v.*ithmutt0n at fried;

carl: them, tie abladder, then' a'leather over them. kccp it down' " '
cloe, and in as cool a place as poible. As to. all Other pickles;

you hare them in the chapter ofPicleles. .

'
To

\-*-i

i
' i

an;._

'klu.t/nt

' 24:

The zlrl J'Coakny,

if;
Li
.*_'i*3.'='

To make muhtroom powder.


rd.i:.-d'
+'6-_.i."'l-

" TAKE halfa peck o'i ine larpe'thick muhrooms freh, nail)
them clean from gritand dirt with a ilannel rag, crape out the
inide, cut out all the worms,-put them into a kettle over the

. .When'
'4w. .-!he. -. .

re withottt any water, t'wo large onions uck with cloves, a


lar e handful o alt, a quarter of an ounce o maCe, two tra

ne"v$-t._7earLn.p-_*.A-su.\_e.

poonuls of beaten pepper,let them immer till all theliquoris


boiled away, take great care theydon't burn z then lay them on
ieves to dry in the un, or in tin plates, and et them in a [lack
oven all night to dry, '.lll they will beat to powder. Pres the

down hard.
a pot,'and
i powder
what quantity
you in
pleae
for the keep
auce.it for ue. You mayu't

...L.-*.-

ei
aI'3- ._..-\-.t*w-.
.'--.-'K't...t._-_.,.:.

. To keep mi/"coins tvitbaat pick/e.


TAKE large muhrooms, peel them, crape out_the inidt,
put them into a auce-pan, throw a little alt over them, and lct
them boil in their own liquor: then throw them into a it-rew
drain, then lay them on tin plates, and et them in a cool ovtii.
. Repeat it often till they are perfectly dry, put them into a cletii
one 'ar, ti'c them down tight, and keep them in a dry plate.

...
e."
'lu-

They eat deliciouly, and look as Well as trues.

i - To keep articbolte-Izottamr dry.

A'ilii
'-

BOlL them ju o as you can pull o the leaves andthr

.a'N:

it?
23.
.tv
.".'

"I,r
a0-:4

choke, cut them from the alke, lay them on tin platesitt
them in a veey cool oven, and repent it till they are quite dry;
' -' then put them into a one pot,_and tie them down. Keep lllcnl
in a dry place; and when _vou ue them, lay them in warm n'a
, ter till they are tender. Shit the water two or three timct
They are ne in almo all auces cut to little pieces, and put
in ju before your ziuce is enough.
-

To 'y articlvokc-ollomr.

<"'
r_. -_,.- . -

LAY them in water as above ; then have ready ome butter


hot in the pan, flour the bottoms, and ty them.

Lay themiu

your dih, and pour. melted butter over them.


'.4'-wno'<_

To ragao artirbalte-lzaltomr.
theoregotng
TA-KE twelve
rcceipts
bottoms,
:v take half
otenapint
themoinwater,
warma water,
piece a it:
].*
_M]\'_-

. *
L.

'

rot;

F' ".v-z-T,
sgze-'z'm
'

' made Plain and Ea.

i 243 -

lrong oop, as big as a mall walnut, half' a lnonul o the

ct' '

mchup, tive or ix of the dried muhmnm's, a tea-oonul Of ' *

the muhtoom powder, et it on the tc, hake all together, and


. it boil oftly_tw'o 0r three minutes. Let theJat" water you

*-'

.p'ut 'to the bottoms boil; take them Out hot, lay them in yourv

dih, pour the auce over them, and end them to table hot.
.quite
.,= SCALD
tender;
them,
take
To-iraey
then
half lay
a pint
artitboke-bottam.
themo inmilk,
boiling
a quarter
water
' till
o athey
po'und
are

_ i

.
v,_t>>t'buttet rolled in our, ir it all one way ull'iz is mick, then

and
iirinpour
a poonful
the auce
omuhroom
over er
them.
4 o drq/ih.
' pickle,
. ' lay
'' the bottoms in a dih, .-

r , _
_

AS to (tying h, ti wah it very clean,- then 'dry it well -

'

and
ew-pan
our it;
z then
takelh'ON
ome ofin the
yohr
beef-dtipptng,
h, and 'ty make
it of ita boil
neinlight
the

T; l

brown.
drain,
BUTTER
andLay
make
'tthe
on
auce
an,
theaccording
bOttom
To
la'y bakeh.
in the
ot'
toh,
your
a ieve
throw
fancy.
or a. coare
little
. alt
cloth
A over
to
- A] '

33'

_it and flo'ur; put a very little water in the dih, an onion and . A - -

inedtipping
a_bundle of weet-herbs,
on the h. Let
ickit ome
'be baked
littleofbits
a ne
o butter
light brown;
or the ' ' - A , ct 2
.tvhcn enough, lay it un a dih before the ne, and kim o all
'_the at in the pan; rain the liquor, and mix it up either with
_5 p;
the h-auce_or rong oop, or the catchup.
' ' '- , , ,

To make a gratzyvbap.
ONLY boil nt water, and put as much o the trong oop
to it, as will make it to your palatc. Let it boil; aud if it
wants alt, you mu ea'on it.
have in the chapter for Soops.

The teccipts for the oop you


'
'

To make pm-oop.

'

.- 'i

GET a quart of' peae,boil them in two gallons of water till


they are tender, then have ready a piece o alt pork or 'eef,

which has been laid in water the night before; put it into the
.ppt. with two large onions peeled, a bundle of weet-herbs,
'

celery,

*J'_'

\'_

'i

244..
F'be Art ofCuckoo,
celery, iyou have it, half a quarter of an ounce o whole pip.
per; let it boil till the meat is enough, then take it up, andif
the oop is not enough let it boil [lll the oop is good ; then
train it, et it on again tohoil, an-l rub in a good deal o dry

<-':

Keep the meat hot; when the oop is ready, put in the

_.e-.,_-._v,._
w,

' Tmint.

meat again for a few minutes and let it boil, then erve it away.

If you add a piece of the portable oup, it will be very-good.


'The onion' oopyou have in the Lent chapter. - *

To make porc-pua'ding, rr beef, Go; i


MAKE a good cru with the dripping, or mutton uet, if _
you have it. hred ne; make a thick cru, take a piece'o

alt poxk or bce,which has baen twenty-four hours in ott wa.

q-u.-r.._-,-

ter; eaon it with a little pcpp-r, put it into this crui, roll it up cloe, tie it in a cloth, and boil it; i for ab0ut our or ve' r

pounds, boil it ve hours.


'
*
.
And when you kill mutton, make a pudding the ame way, \
only cu* the eaks thin; eaon them with pepper and alt, and i
' boil it three hours,- i large; or two hours, ifmall, and o ac
1.

iat.-.
.L-

eo:d?ng to the tzc.


- Applbpudding
make
with
the
ame
erul',
only
pare
the
ap.
'pit-s, con: them, and ill your pudding; if large, it will takei
ve hours boiling. \Vhen it is enough, lay it in the dih, cut i
. _ ahole in the top, and lir in butter and-ugar; lay the piece on
i again, and end it to table.
'
prunt-puddin'r
ine,prunes,
made the
way,itonly-when
i theAcru
as ready, ileats
it with
andame
weeten
according'

.4'-.'o
L.;...

-to your fancy; cloe it up, and boil it two hours.


p

51"a zhake a rice yeddings

-*.LN'_*'<.'LL
4'- i'L-* ='J:

' TAKE what rice you think proper, tie it looe irt- a-cloth,
and boil it an hour :' then take it up, and untie it,- grate a good
deal o nutmcg in, ir in a good piece o butter, and weeten

. . w ,..
_.

to your palate. Tie it up cloe, boil it an hour more, then take


it up'and turn it into your dih; melt bmter, wlth a lit-tle ugar t
.'*'. _
ctre
"L'*
r-t
-'.<r

-;"Je.
.:'.J;-*J:-*t

and alittle white wine o: auce.

lir:f-T-'.Wz

'' p

tnadr Plain attd_Ea.' . i


A

'To make a ittt-puddtn _l -' i p 1 7 _


A.4'ct - --- _

, - GET a pound o uet hred line, a pound o flour, a pound


o c'urrants picked clean, half a potmdo raiins oned, two
tea-poonuls o beaten ginger, and a poonul otinctute o a
ron ; mix all together with alt water very thick; then either
boil or bake it.
,

A'Fy-1'

A iver-ptm'dt'ng &ailed.
GET the liver of a heep when you kill'one, and cuctt it as
no

thin as you can, and chop it; mix it with as much uet hred

i't
"1*-<.-i

ine, haias many crumbs o nread or bicuit grated, eaon it

with ome weet-herbs hred ne, a little nutmeg grated, a little


beaten pepper. and an anchovy hred ine; mix all together with

''d-

a little alt, or the anchovy liquor, with a piece of butter, ill '
the cru and cloe it.

4a.

Boil it three hours.

To make anioatmcal-pudding.

.
-.'l'h.ilx*=ld
_*iTail-AN
a.
-,
.

GET a pint o oatmcal once cut, a pound o uethred ne, ' _. .A -

.ta
a'r'0-dN'P
. _ _,

a pound o currants, and halfa pound oraitns llon'cd; mix all '
_.,

together well with a little alt, tie it in a cloth, leaving room'


or the welling.

. .

._- _

- .

LZ
. .-_-

To bake an oatmraI-puddt'ng.

'.

BOIL. aquart o water, eaon it with a little alt; when the


water
boils,
ir in
thetake
oatmeal
till ittre,
is ollirthick
youpoonfuls
can'r 'eaily
hr
your
poon;
then
it othe
in two
o t - i

-.<'-'.F*._tuzedt
.-__ :',.*_-:I,_.t>_.' \}*"il-',>\i,m A

brandy, or a gill of mountain, and. weeten it to your palate.


vCrate in a little nutmeg, and ir in half a pound o currants i'
'*.
*-'."'
.r:-.-

clean wahed and pickcd; then butter a pan, pour it in, and .

bake it half an hour.

21 rice-pzljdz'ng baked.
ct BOIL'a pound o rice ju till it is tender; then drain allthe '
_tvater rom it as dry as you can, but donlt queeze it; then ir j '.
in a good piece o butter. and wceten to your palace. Grate -

t. mall nutmeg in, tir it all 'well together, butter a pan, and
pour it in and bake it. You may
add a ew
or change.
'
R3
. currants
i
Taxi'
' e

"*r".
_, _ _- .
'my
a;
z-S-rwv
,_-,.
n,-a,,.->

.v'..--"

_ 'he-Art it (looke-r),
_Tai 'nate a pcah-prrdzlinz.
BOIL it till it is quite tender, then take it up, untie it, lit -,
in a good piece o butter, a little alt, and a good deal o beaten i
pepper, then tie it ctup tight again, boil it an 'nour longer, and it
will eat ne.

All other puddings you have'in the chapter o.

Puddings.

To make a barrira a French leans.

. '_ ;

TAKE a pint of the ceds of French bcans, which are ready; i


dried or owing, wah them clean, and put them into _a two;
quart auce-pan,i'.l it with water,and let them boil two_hours; t

' ithe waterwacsaway ..too much, you mull. put in more boiling,
water to keep them borltng. In the mean .ttme take altnol: halt
a
pound'o
n:cc
freh butter,
putmaking
it into any
a clean
and
iwhen
it is all
melted,
and done
noie,lew-pan,
have readya
pint baon heaped up with onions peclcd and lited thin, throw

't
t'
'
i-'
r
5

them
about into
that the
they;pan,
mayand
be fry
all them
alike,ofthen
a itte
pour
b-OWn,
o thcirring
clear water
them'' 'r
lew-pan
from the zbeans
tir allinto
together,
a bnon,
andand
throw
throw
in athe
large
beans
tea-poonul
all into the
'ofv r
beaten pepper, two heaped ull o alt, and ir it all togcthrfi "
for two or three minutes. You may make this dih ol whatii
vthicknes you think proper (either to eat with a poon, or. other-'
ways) With the liquor you poured o the hearts. For change,v
you may make it thin enough or oop. KVhen it is othe pro
per thicknes you like it, take it ofi'tlte re, and llir in a largeif
poonul of Vinegar and the yolks of two eggs beat. The eggs' ' '
. may be let out, i diliked. Dih it up, and end it to tabic. i

To mal-e a fowl-pie.

' _

_i

then
FlRST
take ome
makevery
richne
thick
bacon,
cru,orc0ver
cold boiled
the dihham,
withice
the it,
pae,
and, i

lay a layer all over. Seaon with a little pepper, then put in the? .
fowl, after it is picked and cleaned, and inged ; hake a very;i

' ltttle
pepper
alt into
thea belly,
put in apepper,
little water,
cm'cr
it with
ham, and
caoncd
with
little beaten
put ion
the ;L
.
.-_ct-*_-.*_'.i_'._-.'_l

lid and bake it two hours. When it cornes out otltt; oven, take i
hala pinto water, boil it, and add to it' as much otne l'rong'v

oop as will make the gravy quite rich, pour it boiling hot into. i_

the pan and layon 'the lid again. Send it to table hot. Or lay a. _
.

' 'PICCG L

raw'

ll
L-'V
jrq22.',
_'n-fwa
vnafz T'z-zcirzwgh
A

i made Plain and Eay. A

' ct i i'24l,7'

pTece o bee or' pork in oft water twin-it -our hours, ice it _ '
in the room o the ham, and it will eat ne. _

4 if' l- Toinake a CbeL-irc prrL-pieora. "

' '1
i.A

TA'KE ome alt pork that has been boiled, cut it into thin '
quantity
o potatoea
paredofand
iced thin, make
allices.
goodanequ-tl
cru, cover
the dih,
lay a layer
meat,.eaonedi
with

.__,.tA.,_

a little pepper, and a layer o pmalQt'S; then a'layer o meat,


alayer of potatoes, and o on till your pie is full. Seaon it
with pepper; When it is full, lay ome butter on the top, and
ll your dih above halt' full o oft water. _Cloe your pie up,
and bake it in a gentle oven.
' -' i

'Luna.
-'ya_=-.'P*-'!-"

.<_

To make ea 'vrnionia '

.-. Pl._e',
.'*-.-<w....

WHEN you kill a heep, keep irring the blood all the time . '
till it is cold, or at lea as cold as it will he, that it may not

'7?
:&wren-T
-l*'.a".,'z;.ar*"-ir'f,*-F_"I'<.-<\"

congeal; then Cut up the het-p, tak-.- one ide, cut the leg like
a haunch, ct't o the houlder and loin, the neck and b'ta in

two, eep
all inout
thetheblood,
as and
longhang
as the
weather will
permit
you,them
then take
haunch,
it outofthe
un i

l 'r

as long as you can to be wec-','anl ma it as yon do a haunch

of venion. It will eat very ine, enecially-i the heat will give
you leave tb keep it long. Take o all the uet before you lay
it in the blood, take the other joints and lay them in a large
Pan, pour over them a quart o red wine. and a quart of rape
t-inegar. Lay the at ide of the meat downwards in the pan, on
a hollow
tray ishours,
be, and
pour the
andbrea,
Vinegarand
over
it: i
let
it lie twelve
thentakc
thewin:
neck.
lain,"
54.,
_x
..T
-w-.*,.

out of the pickle, let the lnnldr lie a week, it' the heat will
ltt you, rub it with bay-alt, alt-pent, and coare ugar. o

each a quarter o an ounce, one handful o common alt, and


1'Ng'

let it lie a week or ten days.

Bone. the neck, brea, and

. .-'.

lain; eaon them with pepper and alt to your Palate, and
<'"vW"JT-W'"FA WZK'PGZ T7*e'.:.4* -F:=.

hake a paty as you do venion. Boil the bones for gravy to


ill the pie, when it comes o'ut-o the oven 3 and the heulder,

boil ich out o the pickle, with a pret: pudding.

.ct

_ And when you cut up_the heep, take the heart, liver, and '
llghts, boil them a quarter oan hour, then c'ut them' mall, and'

rhop them very ne; eaon them with our large hladescmace.
twelve Cloves, and a large nutmeg all beat to powder. Chap a ,'

lKfund o uet ne, half a pound o ugar, two pounds ocur


-r

1', 4.

'

taizt=

'-.
4 ..l_ 'l
4

IN;

, i " '2348

* Y' Art aCnl-cry,

' _rauts clean wahed, halfa pint of red wine, mix a_'.l vGell rage.
_. i' ther, and make a pie; Bake it an hour, it is very rich.

a make dun-'ing 'robe-r: you brave. wbi:_: &read.


QZl

* TAKE the crumb ofa two-penny-loagrated ne," as mue-3


_ -

* _bee-uet hred as ne as p0blF,2_. little lzlt, halfa mall _nutni-g

grated, a large ponnul ofugar, dear two eggs _with two poon

' "i
21?

_iuls of ack. mix all well ingcther, and roll them up as big asz'
zurltey's egg. Let the Water boil, and throw them in. H4i

i '*;; '
_53' w: '

an hour Wlll b0il them. for auce, melt hutter with a little
ack,
lay the
dumplings
in adih'.
dih, pour
_the _auce over them;
and rew
ugar
all over the
7
i

'
A .

' :
,
-''- "gri L

- Thee are very pretty, either at land or ea.

You 'pull oh

. _erve to rub yom hands with cur, when you make them up,
The portable
have
in the Sixth'
gbdpter.
' ' oop' to czzrry qbroad,i you
i
*

_ fI'

. . _

,_.*'.-._5_._,=i'.rh;
,1234.;
;.u_".-_him,*._3'.'_

- CHAP. xn.
HogS-Puddings, .Sauages;
o make aImond OgI-P'IMVZF'

' i

twp pounds of bet-Must _or marrow, hred very mall, j


a pound and a half o almonds blanched, and beat very ne with

.f I'7]

i dne
ofte-water,"
ugar,on:
it litt_l=
pound
alt,
of half
gratedan bread,
ounce appound
mace, and
m-tmeg,2nd
a quarter i
'cinnamoctn together, twclvc yolks of eggs, cur Whites, apiutof t

" 'il
753
'i i
,

ack,a pint and a halfothick cream. ome roe or o'ange-nwz j


- _ ' et water; boil the cream, tie the urun in ubzg, and drp inthe 1'
'dree-m, to colour-it. Fir beat your eggs very Well; then irin _'
'your almonids, then the pice. the alt, and uet, and mix all ;

l;

'your ingrcdienrs together; ll your guts but half full, put 9

, '73

bitsthem
of citron
in theofguts
as yOu ll
' _ ' ome
hnd oil
3 quarter
gin hour:
i thet' _tier them* up, 'l

' ii'

. lull-2"

. 1!
7.
-*.'-.<z.-".*:-.

made Plain and Eajjul

'249'
v
' Another way, *
' 3
.
U TAKE a pound of beef marrow chopped ine, half a pound
' weet al'monds blanchcd, ano bent ne with a little oranae.
gon-er Or rote-Water, hall' a pound o white bread grated ne,
half a pound ocurrants clean wahed and picked, a quarter of

3'and
pound
of necage-mer,
ugar, a quarter
Ounce
o mace,and
nutmeg,
cmnamon
of each olananequal
quant2ty,
half a ct -'

him t. ack: mix all well together, with half a pint of: good
_cream, and the yolks o' our eggs._ Fill your guts half ull,
tie them up, and horl them a quarter of an hour. You may
leave out the currants for change; but then you mu add a .t

,_.
'1

gun-ter o a pound more o ugar._

II'

A tl-z'rd way.

HALF a pint o cream, a quarter o a pound of ugar, I


quarter o a pound o currdntg, the crumb of a halpenny roll
grated ne, ix large pippins pared and chopped ine, _a gill of
lack,or two poonuls or roe-waterix bitter almonu$ blanchcd

*:=33'
-JrN*MU"T'F$M>'F*'T-V

and beat ine, thezolks otwo eggs, and one white heat ine 3

_mix .tl] tOgether,ll the guts better than hallull, and boil them
'3 cluarter of-an hour.
' '
I

To make bag-puddz'ng: t vit' turnen.


TAKF. three pounds o grated bread to our pounds obee- _
ttet nely hred, two pounds ocurrants clean picked and wah- J

T-iFr-WTFWP'MI-WNMTJPZ_HL,'M

ed, Cloves, mace, and Cinnamon, o each a quarter o an ounce, >

nely beaten, a little alt,'a pound and a halt o ugar,a pintof "
ack, a quart of cream, a little roe-water, twenty eggs well'
hearen, but half the Whites; mix all thee well together, ll the

guts half full, boil them a little, and prick them as they boil,
to keep them from breaking the guts. Take them up upon
clean tloths, then lay them on your dih; or when you ue .
them, boil them a few minutes, or eat them cold;

To make I/latk-puddirzgr.
FXRST, before you kill your hog, get a peck' o gr'tits, boil
them half an hour in water , then drain them, and put them

into a clean tub or large pan; then kill your hog, and ave two _ '

quarts
the cold;
blood o
themix
hog,
and your
keepgtuts,
irring
the i
blood isofquite
then
it with
and itiirtillthem,

'well together. _Scaon with a large _poonful o altga quarter of


a

._

U.

rw'.uzFq.
i..nN-ynzo'am.

'.a'mQiJL-E-AmL"
nen;

250 _

The Art qf Cookery,

i.

In ounce oeloves, mace, and nutrneg together, an equal quart. ii


_

tity of each 3 dry it, beat i't well, and mix in. Take a little win. 7,
- the
ter avoury,weet
lalks and chopped
marjuram,
very and
ine;thyme,
jut enough
penny-royal
to eaon
ripped
them,
o 1

...L

and to give them a flavour', but no more.

h'in-41
bdk'uz
a'Jta
v-Loeud

'l'he next day, tak; 3,

-the
veryleal
clean,
o the_hog
then tieand
one cut
end,into
anddice,
begincrape
to ll and
them;
wahmixin
the guts
the'

_*'-'-r-.*
"Ht.
*v-

at as three
you ll
them,
put inend,
a good
deal o
at,pndtlingt
ill the'
_ " kins
parts
full, be
tie ure
the other
and make
your
what length you pleae; prick them with a pin, and put them.
into a kcttle o boiling water. Boil them very otly an hour; then take them out, and lay them on clean raw.
'
ln Scotland they make a pudding with the blood of a gooe.
Chop o the head, and ave the blood ;' ir it till it is cold,
then mix it with g'uts, pice, alt, and weet-herbs,accordingi
to their fancy, and ome bee-uet chopped. Take the kin of'
'he neck, then pull out the wind pipe and at, ill the kin. tie A
. it at both ends, o make' a pie of the giblets, and lay the pudl
ding in the middle.
. -= -

24
'lient-.r:
'___what-..*.-'.'.
.i...,

,.L '

To makeneruagn.

'.'._. . . "*

..'rt.

v.yn.-a,v\_,. .

"T
'*W>-"'*"'ZT

'li

-:-':...t._.A. .
\ .'*_'*d'**
V"
4''.1
"'He
-

._

_ YOU mu take ix pounds of good porlt, ree from kin,


griles, and fat, cut it very mall, and beat it in a mortar till
'it is very line ;' then hred ix poundso beef-uet very ne and

free from all kin. Shred it asne as poible; then take a good
.

r.,.A .'FZY'L'MIZU

'Act-u

deal of age, wah it very clean, pick o the leaves, and hred it ,
very ine. Sptead your meat on a clean dreer or table ; then
hake the age all over, about threelarge poonfuls; hred the,
thin rind of a middling lemon very ne and throw over, with
'as many weet-herbs, when hred ne, as will ll alarge poun;

.-. .
T.

' . grate two nutmegs over, throw over two tea-poonuls of pcp-_'
it'
and'

per, a large poonul o alt, then throw over the uet, and mix

". .
.-.

_ l
'5.
,.x

it all well together. Put it down cloe in a pot; when you ue


them, roll them up with as much egg as will make them roll
mooth. Make them the ize of a an-age, and fry them in but;
ter or good dripping. Be ure it be hot before you putthem in,
and keep rolling them about. lVhen they are thorough hot
and o'a ne light brown,thcy are enough. You may chop this
meat very ne,- i you don't like it beat.

Veal eats, well done

thus, or veal and pork together. You may clean ome guts, and
ll them.

1'

2"

'4'__.1'_'._.'-M

I
i p
.r:
tus-Ft.
1"
m'I-1.'
2
.'-,"
v.-*'m_-vu.*u.-o.-;i.

madeiPIain vand Ea, _' ' '

'

-.'zsz
.
.

makeofcommon
arL/Zzgu.
r' TAKE three To
pounds
nice porlt,
fat and lean together, .l
-"c*Wao'ye-to.*me".-'-"PnVe3=a:

WithOut kin or griiles, chop it as ine as poible, eaon it with


hred
a'tca-pnonful
ine, about
of beaten
three tea-poonfuls;
pepper. and two
mix of
it alt,
well ome
together,
age' ,

have the guts very nicely cleaned, and-ill them, or put them
down in a pot, o roll them of what ze you pleae, and fry
them. Beef makes very good auages.
- 1 .
.

To. make Bolognoanekest A


TAKE a pound ofbacon, fat and lean together, a pound'of i

_ -. .-

bee, a pound of veal, a pound of pork, a pound of beefguet,_'

eut them mall and chopthem ine, take a mall handful of age,
pick o the leaves. chop it ine, with a few weet-herbs; ca
o'n pretty high, with pepper and alt. You mu huvea large .
gut,
thenthe
et gut
on afor
auce-pan
of water, when
boil' t ' v
put itand
in, ll
andit,prick
fear of buring.
Boil itit oftly

-. _ -.

an hour, then lay it on clean raw to dry."

c' H A P.

xm.
,. l1

To Pot, and mal-te Hams,l_&<l_:.l i .

"M_-..._-_.._u.m,-.-_

. t ,

'
-W_f*}:7* <my<t

*v

To pot pigeon: or fawlr.


a.e..,,,

> CUT o their legs, draw them and wipe themiwith a cloth,
-

butdon't wah them. Scafon them pretty well' with pepper and '

f-lt, put [hent into a pot, with as much butter as you think will
me: them. when melted, and baked viery tender; then drain. * ' '

.uum-n1;
vr.___
-eam-u,'zrmwzmwqmue

Shem very dry from the gravy; lay them on a cloth ; and that

will udt up all the gravy; eaon them again with alt, mace, _

.-<_>_ m.-

2
_.,t,._.-..,_,._,-A.,\

Clove, and pepper, beaten ine, and put them down cloe into a

foot. Take the butter, when cold, clear from thegravyiet it'
before the re to melt, and pour over the birds; if you have not
enough, clarify fume more, and let the buzter be near an inch'i

&hick abm-e the birds. Thus you may do all orts of fowl;
oniywild fowl hould be boucd, but that you may do as you
pie: c.
'
' .
'
'
i

\-.w...-.mw-1-.

r
.-u;-.A-rx
',*wt

'II-2
"'

252

Flux rit of Caakay, *.

.A;z,.s
.4

o oit a cold tongue, Lee, or mmang

Law
_ CUT it mall, beat it well in a'marble mortar, with mettenl
_hu'ter,
.and two anchovies, till the meat is mellow. and finest
then put it down cloe in your pets, and cover it with Claried i t
hutte-r.

Thus you may do cold wild fowl; or you may p

-'W*
"t
'or
. .:"T
.-aA-t-M.AH

j-'znyhrtof cold fowl whole, fcaonitzg them with what pice you
' pleae.

. '4
.Q;.
.

To pot vcnibn.
i' 'TAKE a piece of vcnifon,' fat and lean together, lay it int
.dih, and (lick pieces of butter all over: tie brown paper over
.it, and bakeit. When it cornes out o the oven, take it ourof'
'he liquor hot, drain it, and lay it in a dih; when cold, take
o all the kin. and beat it in a marble mortar, fat and. leanz

r.c,. .-

together, fearful' it with mace,-cloves. nutmeg, black pepper;


'and alt to your mind. When the buuer is cold that it was?
baked in, take a little of it, and beat in with it to moicn its?
then put it down cloe, and cover it with clarilied butter.
'

You mut be ure to__beat it till it is like a pae.

i0 pot tongues.

* _

.: -

'i -- '

TAKE a neat's tongue, rub it with a pound of white'falt, an


ounce of alt-pure, halfa pound of coare ugar, ruh it well, n'__-_

turn it every day in this pickle for a fortnight. This pickle will
do everal tongues, only adding a little more white alt; or we.
generally do them af.er our hztms. Take the tongues out ofthe.
...
_ p'cltle.'cut o the root, and boil it well, till it will peel; then,v

'take your tongues and eaon them with alt, pepper, clovcs
mace, and nxtmeg, all beat ne; 'ub it Well with your hands
whim it is ht-t; then put it in a pot, and melt as much better
as will cove.r it all over. Bake it an hour in the oven, then

take it out, let it un] to cool, rub a lietle freh pice on it;
aind when it*is quite rold,. lay it in your pit kling put. When

the butter is cold ydu baked it in, takevit o clean from 'the
gravy, fet it in an lcartlitn pan before the fire; and when it is

melted, pour it over the tongue. You may lay pigeons or chithz
ens on eachlidez be ure to let the butter be about an inrh abov;

-.th_c tongue,
._ln

. .-

.JF
.t.-. . a_ _.r-_
-u..to1'

'
madePlaz'nandEa.

'
T:
--v..

Aine way to po't a tongue.-

_
..-_n._ 'AH'*"J_'*W*

TAKE a dried tongue, boil it till it is tender, then peel it';


the: large fowl, bone it; a gooe, and bone it; take a quarter

yznn ounce of mace, a quarter of an ounce o cloves, a large ,


mrmeg, a quarter of an ounc'e of black pepper, beat all well >

ogetherza' poonul of alt; rub the intde ofthe ow] well, and '

__ . _

he tongue.

Put the tongue into the _owl; then eaon the

i "'
_ '

poe,
poe will
and look
ill the
as ifgooe
it waswith
whole.
the fowl
Lay and
it intongue,
a pan that-will
and the - ' ' ,'_',
u hold it, melt freh butter enough to cover-it, end it to the

nen, and bake it an hour and a half; then uncover the pct,and'- *

,_
-_ e

eke out the meat. Carcfully drain it rom the butterJay it on a '
nure cloth till it is cold i and when the butter is cold, take othe
'tard fat from the gravy, and lay it before the re to melt, put
rour meat into the pot again', and pour, the butter over. If there
is not enough, clariy more, andlct the butter be an in.h above,

he
meat; and
this will
eats
ine, and down
looks i
atautiful.
YVhen
you keep
cut it,a grelt
it muwhile,
he cut
cros-ways

thmugit. and looks very pretty. It makes a pretty corncr-dsx


it table, or ide-dih for upper. l you cut a lxce down the ..
middle quite through, lay it in a plate, and garndh with green',
parley and ertion-owers. I you will be at the expence,bon= 4
iturltey, and put over the gooe. Oberye, when _tou pot it, to

int-e a little o the pice to throw over it,before the la butter it


put' on, or tbe meat will not be caened enough.

'

-.u'
..*",

amuse-w
-,T?*Z?W "H

To pot bar like 'am/ort.

..H..4_. .

CUT the lean ofa buttock of beef into pound pieces; o'
tight poundsot' bee, talte our Ounces of alt-pure; four ounces ,
ol'peter-alt,"a pint of white alt. and an ounce of al-prunella
bett
thethe
alts
all very
themdays,
wellturning
together,
alte'
all into
beef;
then ne,
let itmix
lie four
it rub
twicethea day,-ct
then put it into a pan, cover'it with pump-water. and _a little of

crown
brine;as then
bake it in an oven
withthe
hauhold
bread'till
tti'is
astender
a chicken,thendrain
it from
gtavyand
bruie *

Z. ,lzi,W-.m'g*-epm'uViJwviw'r

irabroad,
take out'all
the itkin
rnews;
then Found
it.
iiri'
a marbleand
mortar,
.thttt lay
in and
a broad
dili,_mi't
in it an
oimcc of Cloves' and mace, three quarters of an ounce o pep-_ .
per and one nutmeg, all bratt-cry ine. Mix it all tery well '
with
the meat, then clariy a little frt-hibutter and mix with the '
nrcar, to make it a little moi; mix it very well together, pres
ll do't'm into pots very hard, et it at the oven'S mouth ju to .

-.

. -_ .

a:

'

'

ettle,

">--"'----7-.
.- . .r

---t<i;
"*"A
-'*
I

234 v ,

. ' The Art a Cookcry,

fettle,and cover ittwo Inches thicle with Claried butter. When


cold, cover it with white paper.
- '
rb'. iv{'-.'=

To pot Cb'hfre tlme. 7

-:

TAKE_three pounds of Chehire cheee, and put it initbi


*':*.-*>

mortar,them
With together,
half a poUnd
frehadd
butter
_cen' Cz
gie,
i pound
and of
in the
the be
beating
a'gillyou
of rich
.'*
.Mwe
"...;
e'' ,

nary wine, and half an ounce of' mace nely beat, then iftrd
' like a ine powder. When all is extremely well mixed, pici
it hard dov'vn into agallipot, cover it with Claried butter,and

..-.t
nmfwte-.'_n

keep it cool. A ice o this exceeds all the cream cheec'thzt


_iczn
be made. _
-

To collar actlzrea of veal, or a pig.


BONE
the and
pig, alt
or veal,
it allofover
the inidehip
with
A _ .cloves,
mace,
beat then
ne, eaon
a handful
weet-herbs
hred biiid
very
. v ped
ne,othe
with alks.
a little anda
age;little
thenpenny-royal
roll it up asand
you parley
do brawn,
_ it with narrow tape very cloe, then tie a cloth round'it, and hail

it very tender in vinegar and water, alike quantity, with alittle


cloves, mace. pepper, and alt, all whole. Make it boil. then
put in the collars, whenboiled tender, take them up ; and wite'

* both are cold, take o the cloth, lay the collar in an earthtn
pan,_and pour the-liquor over; cover it cloe, and keep it'tl
' ue.
theit pickle
begins
poil,
rain
a cowr
cloth, I
boil
and lcim
it; to
when
cold,
pourit itthrough
over. Obcn
before you rain the pickle, to wah the collar, wipe it dry, ark-3
wipe the pan clean. Strain it again after it is boiled, and cote!

_ it very cloe.

To collar beef.
TAKE a'thin piece of Rank-bee, and rip the kin toil-5

end, beat it with a rolling-pin, then diolve a quarter o peltl


alt in ve quarts o plump-water, rain it, put the beein,.ad

let it lie ve days, ometimes turning it; then take a quartcrc!


an ounce of clcves, a good nutmeg, a little mace, a littlcpf?
. per, beat very ine," and a handul o rhyme ripped oll?
alks; mix it with the pice, rew all over the bee, lay onth:

kin again, then roll it up very cloe, tie it hard with tapc.lM
put it into a pot, with a pint of Claret, and bake it in the air"
with the bread.

'

..-_
[mill-In

i
_ -_
. .-

'cpv-a'
um.

made Plain andtiEaycl

.'

'7 A z'i5'5

imilar/way to ed/bit 4 collar' qf'

TAKE the urlnin or 'Rank o bee, or any part you think'- l- '

LArNra',Jx'.Y{"'*

Proper, and lay in as much pump-water as will cover it; put


[a it our ounces of ult-petre, ve or ix handful: of white alt.
lct it lie in- three days, then take it out, and take half an
ounce o cloves and mace, one _nutmeg, a quarter of an ounce
ucoriander-eetls, beat thee well tOgCKhC, and he.l_an ounce

'Hi....

"MAN."
4

**'*a
'r
rr- .

nptppC, hew them upon the inide of the bee, roll it up, and
Lid it up with coare tape.

Bake it in the ame pickle; and

when itis baked, take it out, hang itin a net to drain, within
the air of the re three days, and put it into a clean cloth, and
him it up again within the air of the re; for it mu be kept
3
dry, as you do ncats tongues. -

'a
'

_ T0 collar alman.

TAKE a ide of almon, cut o about a handful 'of the .

"tail, wah your large piece veryl well, and 'dry it with a cloth; 'p _
then 'wah it over with the'yolks o eggs, then make ome

lette-meat with that y'ou cut o the tail. but take care ofthe
ill-in, and put to it a handful of parboiled oyers, a tail or two
zoloher, the yolks o three or four eggs boiled hard, ix an
:thovies, a good handful of weet-herbs chopped mall, a little'
alt, cloves, mace, nutmeg, pepper, all beat ne, and nrated

:hread. \Vorlc all thcc together into abod'y, with the yglkso
eggs. lay it ail over the ehy part, and' a little more pepper,

'and alt over the almon; o roll it up into a collar, and bind it
with broad rape: then boil it in Water, alt, and vinegar, but

let the liquor boil r, then put in your collar,a buncho weet
herbs,
lt will iced
take near
ginger
twoand
hours
nutmeg.
boiling; Let
and itboil,
when itbut
is enough,
not rob take
fa. '-

itup:it put
it into
your Ourng
and when
theued.
pickle Or
is cold,
iput
to y0ur
almon,
and let pan,
it and
in it till
you
may-pot
; after o;
it isbutcteithcr
boiled, pour
over
It
will keepitlonge
wayelarie'd
is good.butter
Iyou
potit.it. be
me the 'butter be the'nice you can get. _
'Ll

..
'o make Dutch beef:
,1
"1" T'AKF. the lean of a buttodlt o bee raw, rub it well with
brown ugar all over, and let it lie in a pan or tray two or .
three hours, turning it two or three times, then alt it well with . ,- .
common alt and alt-patre, and let it lie a fortnight, turning it- _Frtry day; then roll it Very raitI in a coare cloth,
putchceeit in a -_ i
.

vmeerawcmh

,.

."-a:.L-_;-_'<*;_'-*._e-:._'

zgs

> Mart-afeared, *

_ eheeeapres aday and a night, and hang it to'dry in aehirnney;

W
Wgrk

When you boil it,you mu put it in a cloth s when it is cold,

it willent inllivcrs as Dutch beef.

A ._ .

..

' To make/ram brawn

_
_

BOIL two pair of neats feet tender, take-a piece of perlr, of

the thick ank, and boil it almo enough, then pick O-the llch

,...,.._
-w.,_m,v

of the feet, and roll it up in the p0rk tight, like a collar of


brawn; then taken rong cloth and ome coure tape, roll it'

" tight round with the rape,'th'en tie it up in a cloth, and boil it
till a raw will run through it: then take it up, and hang it up
N.-.;,. _ .

un,. _ .w.rp-.-,'._rv,x_."

in a eloth'till it is quite cold 3 then put it into ome l'ouling li. *


quor, and ue it 'at your own pleaure.
A _
I

'

' Toaue a turkey, in imitation qurgran. i


YOU mu take a ne large turkey, dres it very clean, dry

Lf'a.L

and bone it, then-tie it up as you-do urgeon, put into thepot


you boil it in one-quart of white wine, one quart o water, one
quart of gaud vinegar, a very large handful of' alt; let it boil,
tim it wezl, and then'pur in the turkey. When it is enough,
takeit out and tieit tighter. Letthe-liquor- boil a little longer;

''vk
;. 1_i;*'-i13*1'i*4>._53.-

And if you think the pitkle wants more Vinegar or alt, add it
when it is cold, and pour it upon the turkey, It will keep ome
_ month's, covering it cloe from the air, and keeping it in a dry z_
cool place; liar it with oil, videgar,_and ugar, jut as you like '
- it. Some admire it more than llurgeon; it looks pretty covered

With cnnel for a ide-dih.

.- 7_._

To pick/e park.
' BONE your pork,c_ut it into pieces, of a ize-rt tolr'e in the
r..

tub or panyou deign it to lie in,- ruh your pieces well with alt
- petre, then take two parts of common alt, and two or' bay

''t..,.

z:.::.-*...

alt, and rob every piece Wtll 3 lay a layer of common alt in the
- bottom ofyour veel, cover every piece over with common alt,
- lay them one upon another as cloe as you can,filling' the hollow 1
rew on
plaCes
on more,
the ides
lay awith
coare
alt.cloth
Asover
yourthealtveel,
melts aon
board
the O
top. "

__;_.
._
._._

that, and'a weight on the board to ke'ep it don/ii.

Keep il

cloe covered ; it will, thus ordered, keep the whole year. Put

.,
,
,_. _._. .
.*;\
.r.

a pound of alt-petre and two pounds of bay-alt to a hog.


' 1! pirllz

'I
"

.-7.;*:,_.A.,-l,'-r*.-*Msr
11'

'deale Plain and Eao' i -

-4

i
_

' TA pitelefor pair;

'it-to be eat oon.

Y'.OU mu take two gallons of'pump-water, one_ pound

: v _ .

hay-alt; one pound o coare ugar, ix ounces'o'alt-petrez'


boil it all together, and (him it when cold. Cut the pork in
what pieces you pleae, lay it down cloe, and pour the liquor
over
weight
on beit to
and coverit
_ from it.
the Lay
air, aand
it will
fit keep
to ueitincloe,
a Week.
l you cloe
nd-'i '

teen-r'
1'* _
,

.
_

I.A'
"az
v-n

.l
Wy
p-7*-_,'.

the pickle begins to poil, boil it again, and kim it; when it is'
,._

- cold, pour it on your pork again.

To like
makea ham,
'veal _bamr.
CUT the leg of* veal
then take a pint of bay-alt, ' J;

4 'i

two
o alt-petre,
and aotijunipenberries
pound of common
alt;.
themOunces
together,
with an ounce
beat;
rubmixt
the. ' _
..

ham well, and lay it in a hollow tray, with the cinny de


<downwards.
everylday with
pic'kle for a fortnight,"
aind then hangBale
it initwood-moke
forthea fortnight.
You may '
boil it, or parboil itand roa it. In this pickle you may do'
tWO or three tongues, or a piece o pork;

a:5;_.*:p;,< ..
.
'a
'Yf
*''Yf
r-'u'f'z

Tamal-e beef bamr. _

'i-_n'.-_ _-1

YOU mu talte the leg of a at, but mall beef, the fat Scotclti
or VVelch cattle is be, and cut it barn-fahion.

Take an'

ounce of bay-alt, an ounce o alt petre, a pound of common:


' alt, and a pound of coare ugar (this quantity for about our
teen or fteen pounds weight, and o accordingly, ifyou piekle
the whole
it with
it i
every
day,- quarter)
and baerub
it well
withthe
theabove
pickleingredicnts,
or a month:turn
take'

' 4.-m.._,,"

'*".*.
-'
.-r**"*.
-''-*M'-."_Q'To"*-?e'mAo.I-F"M'*i.c"t'wm*c\nv znq wa

-..-4_4__um.nv._ i

it out and roll it in bran or aw-dui, then han 5 it in wood-moke,v


wherethere is but little re. and a conant moke, for a month 3 s

then take it down, and hang it in a dry place, n'ot hot, and keepv

.it for ue.

You may cut a piece o as you have occaion, and

either boil it or cut it in rahcts, and brorl it with poached eggs.

or boil aAfter
piece,this
andbeef
it eats
ne cold,
Dutcli
beef.
is done,
you and
maywill
do ahiver
thicklike
bricuit
of i
bet- in the ame pickle. Let it lie a month, rubbing it every day
with the pickle, then boil it till it is tender, hang it in a dry_.
place, and it eats nely cold, cut in liccs on a plate. _ It is a

pretty thing or a ide-dih. or or upper.

A houlder ofmut

ton laid in this pickle for a week, hung in wood-moke two of? '
three days, _and then boiled with cabhages is VUY 8905

S_-

'

-Ti

-..;.
.._

553

A! of Cook-cry,

(2.-,

_.*
.7'.'*'
'my
*'_'n-v.

A-YOYU

make 'Milan
bmm. euti it like a ham, I
talte aTohind-quarter
of mutton,

. italtie one ou'nce of alt-petre, a pound of coare ugar, a pound


'.4
'LAA

_ ofco'mmon alt; mix them and rub your ham, lay it In ahollow
tray with the kin downwards, bae it every day for a fortnight,
' then roll it in aw-dull, and hang itin the wood-moke,a ort

.
'1A

'4443340
. 433.
.'. -.*

night; then boil it, and hang it in a dry place. and cutit out

'in rahers. lt don't eat well boiled, but eats nely bOllcd.
' To mal-e park harm.
' YOU mu take a fat hind-quarter of pork, and cut Oa ine
ham.a pound
Takeof
ancommon
ounce ofalt;
alt-petre,
p0und ofandcoare
ugar, '
- and
mix all atogether,
rub it'weill.

' >"\
-.
1
' .hv-x.

Let it lie a month in this pickle, turning and baing it cvei'y


day, then hang 'it in wotd moke as you do beef, in adry

.,'\.>
u'a.
-'L

._A.u_

plaee,o asnoheat comes to it; and if you keep them long, hang
..,,7 3;"

.V'
'_.-

-' .> _. '_. -. ..


.w-u-ir-mQ.
.p._._.
"
-,

'

A.-rm,._ -.a

' them a month or two in a dzmp place, o as they Will be m0uld'y,*


and it will make them cut ne and hort. Never lay thee hanis
in water till you boil them, and then boil them in a ecpper, if
you have one, or the biggef: pot you have. Put thdm in ill:
cold water, and let them be Four or ve h0urs before they boil. Skim the pot well and often, till it boils. If it is a very large
one, two hours will boil it', if a mall one, an hour and a half
will do, provided it be a great while before the water boils.
Take it up half an hour befsre dinner. pull o the kin, and

throw rapings nely lifted ;'.l over. Hold a red-hot fire hove]
over it, and when dinner is ::ady take a few rapings in a ieve
and lift all over the dih; then lay in your ham, and with your
nger make ne gures roond the edge of the dih. Be ure
to boil your him in as mue: water as you can, and to keep it
fkimming
all the time till it boils. It mu .be
before
it boils.
at leat four hours
_ V

.-.x-:,_. . .

u-._.'un-r

This pickle does finely Fsf tongues, afterwards to lie in it a


fortnight, and then hang is: '.hc wood-moke aortnight, Of w
boil them out of the pickle.
_
Yorkhire-is famous for Incus; and the reaon is this : their

"."

..

_.* ..,t_ 7.,_ .


w.>.-.-r.>-

alt is much ner than ours In London, it is a large clear alt,


and gives the meat a ine He vour. I ued to have it from Mali
den in Eex, and that alt w' .1 make any ham as ne as you can
- deire. It is by much the Lut alt for alting of meat. A deep
wooden
i i hollow
wells about
it. tray is bet::-: than a pan, becaue the pickl'e
l.._

..

Whuz

1;
i

Za'E-1.'
'tH'YMtzwan-At
-if.
Wv'pPW-,-H-vwd
A

made Plain and i Ea. i

259 t
tVhen youltruil any o thee hams in iices, or bacon, have
ome boiling water ready, and let the lZces lie a minute or two
_ in 'the water, then broil them; it takes out the alt, and make.

them' eat ner.


'

'

-.

To make bacon.

i" TAKL': a ide o porlt, then take o all the made "m, lay it '
on along board or dreer, that the blood may run away, rub it

well with good alt on bath ides, let it lie thus a week; then

take a pint o_bay alt, a quarter o a pound of alt-patre, beat

them line, two pounds ocoare ugar, and a qttarter oa peck of


common
alt.ruh Lay
yourwith
porltthe
in above
omething
that will hold
the '
pickle, and
it' well
ingredients.
Lay the

' itinny ide dowr.*'. ards,and halle itevcry daywith the pickle for

Laortnight; then hang it in wood-moke as you do the bee, and


afterwards hangit in a dry place, but not hote You are to ob;

"erve, that
bacon h'Ould hang clear from
Lthing,
and all
not nams
againanda wall.
' every
'ct- Oberve to wipe o all the old alt before you put it into this
pickle, and new-r keep baeonior hams in a hot kitchen, or in:
'roo